10+ Best Chicken Lunch Ideas Easy to Make

Chicken Stew with Rosemary Dumplings

Ingredients

Serves 4 to 6.

  • 1/2 cup (125 mL) all-purpose flour
  • 1 teaspoon (5 mL) salt
  • 1/2 teaspoon (2 mL) black pepper
  • 1 (3 pound - 1.5 kg) whole chicken about, cut into pieces
  • 1 tablespoon (15 mL) vegetable oil
  • 4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
  • 2 stalks celery, sliced, 1/2 inch (1 cm) thick
  • 1 onion, thinly sliced
  • 1 teaspoon (5 mL) dried rosemary
  • 2 cups (500 mL) chicken stock
  • 1 cup (250 mL) frozen peas

Rosemary Dumplings

  • 1 cup (250 mL) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2 mL) dried rosemary
  • 1/2 teaspoon (2 mL) salt
  • 1/2 cup (125 mL) milk
  • 1 egg, lightly beaten
  • Fresh rosemary sprigs

Procedure

In a bowl or plastic bag, combine flour, salt, and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside.

Add carrots, celery, onion, and rosemary to the crockpot. Set chicken pieces over vegetables. Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from the bottom of the pan. Pour pan juices into the crockpot along with the remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

Dumplings: In a bowl, sift together flour, baking powder, rosemary, and salt. In a measuring cup combine milk and egg. Mix well and add to the flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30 minutes or until the tester inserted in the center of the dumpling comes out clean.

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Teriyaki Marinade for Chicken

Ingredients

  • 1 cup soy sauce
  • 2 teaspoons sesame oil
  • Juice of 2 oranges
  • Zest of 1 orange
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 teaspoons garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon sesame seeds

Procedure

Blend all ingredients. Thank's For Reading Teriyaki Marinade for Chicken Easy Recipes

Voodoo Chicken Skewers 

Ingredients

2 skinless, boneless chicken breasts, sliced into long strips
Wooden skewers

Marinade

  • 1 cup honey
  • 1 cup (2 sticks) butter, melted
  • 1 tablespoon Worcestershire sauce
  • 2 ounces Southern Comfort
  • Juice of 1 lime
  • 3 ounces balsamic vinegar

Dipping Sauce

  • 1 cup Chinese sweet chili sauce
  • 2 ounces Southern Comfort
  • 2 sprigs cilantro, chopped
  • 1 lime, juiced
  • 1 tablespoon hot sauce
  • 3 ounces honey
  • 1-ounce sesame oil

Procedure

marinade ingredients in a bowl, and set aside. In a separate bowl, combine dipping sauce ingredients, and set aside. Slide the skewers lengthwise through each piece of chicken breast. Place the skewered breasts in the marinade and let stand 1 hour. Grill the chicken until done or lightly browned on each side. Remove from the grill and serve with the dipping sauce. Serves 4.

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Tropical Chicken Kabobs

Ingredients

  • 1/3 cup lime juice
  • 1 teaspoon vegetable oil
  • 1 teaspoon honey
  • 6 chicken breast halves *
  • 12 pearl onions, peeled
  • Large green pepper **
  • Papaya, peeled **
  • 1 1/2 cups fresh pineapple chunks

Procedure

* 4 ounces each, skinned, boned, cut into 1 1/2-inch piece ** seeded, and cut into 2-inch pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in refrigerator 8 hours or overnight, stirring occasionally.

Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12-inch) skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on the rack, and cook 15 to 20 minutes or till done, turning and basting frequently with reserved marinade. Servings: 6

Per serving: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium

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King Tut Chicken Kebabs

Ingredients

  • 2 whole chicken breasts, skinned and boned
  • 1 cup plain yogurt
  • 1/4 teaspoon salt
  • 2 teaspoons curry powder
  • 1 teaspoon lemon juice
  • 8 thin slices of white onion
  • 8 cherry tomatoes, halved

Procedure

Cut each chicken breast into small bite-size pieces. Combine yogurt, curry, lemon juice, and salt. Mix, and marinate the chicken in about three-quarters of this mixture for one hour or longer. Save the other one-quarter of the marinade for basting the chicken as it cooks. A health note here: DO NOT use the same marinade in which you marinate the chicken for basting.

Thread chicken on skewers, with onions and tomatoes in between every two or so chicken pieces. Grill over charcoal or in oven broiler, turning until chicken is cooked (about 10 minutes) and basting with marinade. Garnish with melon slices or grapes.

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Jack Daniels Southern Style Barbecued Chicken

Ingredients

Source: Jack Daniels' Grilling Sauces package

  • 2 to 3 pounds of your favorite cut of chicken
  • 1/2 cup Jack Daniels' Original No. 7 Barbecue Grilling Sauce
  • 1/2 cup Jack Daniels' Tennessee Hickory Mesquite Grilling Sauce

Procedure

Combine Jack Daniels' Sauces. Brush chicken generously with mixture. Grill over medium heat for 5 minutes. Turn, brushing with additional sauce, and grill 30 to 40 minutes or until cooked, brushing occasionally with additional Original No. 7 Barbecue Recipe Grilling Sauce. Servings: 4

Thank's For Reading Jack Daniels Southern Style Barbecued Chicken EasyRecipes

Honey Jalapeno Chicken with Tomato Olivada

Ingredients

Recipe and photo courtesy of National Honey Board - used with permission

  • 1/2 red jalapeno pepper, stemmed, seeded, and chopped (about 1 teaspoon)
  • 1/4 cup honey, divided
  • 1/4 teaspoon salt, divided
  • 4 boneless, skinless chicken breast halves
  • 1 medium tomato, peeled, seeded, and diced
  • 1/2 cup minced red onion
  • 1/4 cup finely chopped green bell pepper
  • 12 Kalamata olives, pitted and chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Watercress sprigs, for garnish

Procedure

In a blender, puree jalapeno with 2 tablespoons honey and 1/8 teaspoon salt. Rub chicken with mixture; cover and refrigerate 1 hour.

Tomato Olivada

In a small bowl, mix the remaining 2 tablespoons of honey and 1/8 teaspoon salt with tomato, onion, green pepper, olives, vinegar, and olive oil. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.

Nutritional Information Per Serving (1/4 of recipe): Calories: 264; Total Fat : 9 g; Protein: 24 g; Cholesterol: 63 mg; Carbohydrates: 23 g; Sodium: 387 mg

Thank's For Reading Honey Jalapeno Chicken with Tomato Olivada Easy Recipes

Apricot Chicken

Ingredients

  • 6 skinless, boneless chicken breasts
  • 1 cup apricot preserves
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon brown sugar

Procedure

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breasts in a 9 x 13-inch baking dish. Combine the apricot preserves, vinegar, and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes. Remove cover and bake for 10 more minutes. Makes 6 servings.

Nutrition per serving (6 servings): Calories 280, Protein 27 grams, Total Fat 1 grams, Sodium 106 milligrams, Cholesterol 68 milligrams, Carbohydrates 39 grams, Fiber 0 grams

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Georgia-Style Chicken Barbecue

Ingredients

Makes 4 servings. The sweet, mild basting sauce produces a caramelized crust that helps keep the chicken tender and juicy during cooking. For a smokier flavor, add chips or chunks of hickory, mesquite or other flavored woods. Because of the sugar in the sauce, indirect heat is used in this recipe so the chicken will not get charred.

  • 1 1/2 cups tomato puree
  • 1 cup cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup Worcestershire sauce
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup molasses
  • 3 tablespoons prepared mustard
  • 2 teaspoons minced garlic Juice of 1 lemon
  • 1 (3- to 4-pound) chicken, cut into serving pieces

Procedure

Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic, and lemon juice in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry.

Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on a rack so pieces are not directly over coals; close lid. Cook, monitoring coals to maintain a low cooking temperature (about 225 degrees F), for 15 minutes. Then turn chicken again.

Grill another 15 minutes, then place heavy-duty aluminum foil under the chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving the remaining sauce. Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when the internal temperature of the thickest part of breast meat registers 170 degrees F and other parts register 180 degrees F (50 minutes to 1 hour total). Pass reserved sauce at the table.

Thank's For Reading Georgia-Style Chicken Barbecue Easy Recipes

Fajita Chicken (T&T)

Ingredients

I cannot recall the source. This recipe is tried and true.

  • 3 pounds boneless, skinless chicken breast
  • Vegetable oil
  • 2 tablespoons chili powder
  • 1/2 teaspoon oregano
  • 4 tablespoons fresh squeezed lime juice

Procedure

Soak chicken in saltwater for 1 hour. Pat dry. Brush the chicken with vegetable oil. Make a paste from the chili powder, oregano, and lime juice. Rub the paste over the chicken and refrigerate for several hours. Grill. Slice very thin after grilling. Make your fajitas.

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Chicken Tostada Salad

Ingredients

  • 5 tablespoons vegetable oil, divided
  • 1 teaspoon ground cumin, divided
  • 1/2 teaspoon chili powder
  • 6 large flour tortillas
  • 1/3 cup red wine vinegar
  • 3/4 cup salsa
  • 1/4 teaspoon salt
  • 6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (7 ounce) can corn, drained
  • 1/2 cup coarsely chopped red onion
  • 1 tomato, chopped
  • 2 cups shredded lettuce
  • 8 ounces hot pepper cheese, shredded (about 2 cups)

Procedure

In a small bowl, combine 2 tablespoons of the oil with 1/2 teaspoon of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on the grid over medium-hot coals. Grill for 1 to 2 minutes per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce the surface to flatten. Remove tortillas from heat and cool completely.

In a medium bowl, whisk together the remaining 3 tablespoons of oil and vinegar. Stir in salsa, remaining 1/2 teaspoon cumin, and salt; reserve 3/4 cup for dressing. Place chicken on the grid over medium-hot coals. Grill for 10 to 12 minutes, turning and basting occasionally with salsa mixture until chicken is no longer pink. Cut chicken into strips. In a medium bowl, toss together beans, corn, onion, tomato, and reserved dressing. To assemble, place crisped tortilla on a plate. Top with shredded lettuce, 1 cup of bean mixture, 1 sliced chicken breast, and shredded cheese. Makes 6 servings.

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Chicken Kabobs with Sweet-and-Hot Mustard

Ingredients

  • 1 (8 ounces) container sour cream
  • 1/4 cup Dijon mustard
  • 4 garlic cloves, pressed
  • 1 tablespoon prepared horseradish
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried crushed red pepper
  • 4 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, cut into bite-size pieces
  • 1 large yellow bell pepper, cut into bite-size pieces

Procedure

Stir together the first 8 ingredients; remove 1/2 cup mustard mixture. Cover and chill the remaining mustard mixture for 4 hours. Stir together 1/2 cup mustard mixture and cubed chicken in a bowl; cover and chill for 4 hours. Remove chicken, discarding marinade. Thread chicken onto skewers, alternating with bell pepper.

Grill, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 12 minutes or until done. Serve with the remaining mustard mixture. Makes 4 servings.

Thank's For Reading Chicken Kabobs with Sweet-and-Hot Mustard Easy Recipes

Chicken Chilaquiles

Ingredients

Chilaquiles is a Mexican layered dish, sometimes called "Mexican lasagna," that makes good use of somewhat dried-out corn tortillas. Fresh corn tortillas are perfectly appropriate, however. If you're a cheese lover, use more in this recipe.

  • 4 boneless, skinless chicken breast halves
  • 8 (6-inch) corn tortillas (preferably stale)
  • 2 (10 ounces) cans of tomatoes with green chiles  (or substitute 2 1/2 cups salsa)
  • 1 (15 to 16 ounce) can of black beans, drained
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 cup non-fat plain yogurt (or an 8-ounce container)
  • 8 to 10 ounces grated Monterey jack cheese (or more if desired)

Procedure

Heat oven to 375 degrees F. Spray an 8- or 9-inch square baking dish (or similar casserole) with nonstick cooking spray.

Heat about 1 inch of water in the bottom of a wide skillet. Bring to a boil. Add chicken breasts. Reduce heat to medium-low and simmer chicken breasts for 5 minutes (the water should not be boiling, but at the barest simmer; adjust the heat if necessary). Flip and cook 4 minutes more. Remove from heat and set aside. (If the chicken should appear a tad undercooked, don't worry, it will continue to cook in the casserole).

Cut tortillas in half. Spread about 3/4 cup of the tomatoes in the bottom of the casserole. Cover the bottom with tortilla halves. Cut the chicken into small dice. Begin building layers of ingredients on top of the tortillas: Sprinkle with half the chicken, then spread on half the remaining tomatoes. Spoon on half the black beans and sprinkle with cilantro. Dollop on half the yogurt and sprinkle with half the cheese. Top with more tortilla halves.

Again build layers. Start with chicken, then tomatoes, black beans and cilantro. Spoon on yogurt and top with cheese. Bake 30 minutes, or until cheese is melted and casserole is hot. Let stand 10 minutes before serving. Serve with green beans or salad. Serves 6.

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Chicken Enchiladas

Ingredients

From the kitchen of Toni - Arizona Let me see if I can do this to make sense. I don't normally have a particular measured out way of cooking, just add here and there and see how it comes out (I think we are all like that).

About 4 boneless skinless chicken breasts, boil and shred

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can be chopped green chiles, or if you prefer to buy them fresh  and roast yourself (this is what I prefer, but we can't always get them decent)
  • 1/2 medium onion, chopped
  • Grated Cheddar cheese, about 1 pound
  • Corn tortillas - I use anywhere between 10 to 12,  torn into bite-size pieces
  • Canola oil or your choice of oil

Procedure

Boil your chicken and then shred it. Set aside. In a large pan add broth soups (do not add water or milk), green chiles and chopped onions. Now add your chicken to this. Heat to a slow simmer. In a separate pan, heat about 1/4 to 1/2-inch oil. Add your torn corn tortillas and soft fry them. You don't want them crunchy. Drain excess oil from tortillas on paper towel.

Add your soft fry corn tortillas to the chicken mixture. You will need to play with the number of tortillas you add until it looks like you have enough tortillas added without making it too dry. Shut off heat. Now add about 1/2 of the grated cheese. You may also add some sour cream to this if you wish.

Spread mixture in a  greased baking dish. I normally use a 13 x 9-inch pan for this. Top with more grated cheese and bake at 350 degrees F for 20 to 30 minutes or until bubbly. To finish this off you can top with salsa, sour cream, and/or guacamole.

Warning! Don't take too big of a piece of this, it is very filling and catches up with you. I think it swells in your stomach!

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Chicken with Green Mole Sauce

Ingredients

4 chicken breast halves

Green Mole Sauce

  • 1 tablespoon vegetable oil
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, crushed
  • 1/8 teaspoon ground cumin
  • 1 canned green chile
  • 1/3 cup fresh cilantro leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup shelled sunflower seeds
  • 1 cup chicken broth
  • 1/2 cup water
  • 2 teaspoons lime juice

Procedure

Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly grease broiler-pan rack. Prepare green mole sauce: Heat oil in medium skillet over medium heat. Add onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in food processor or blender along with chili, cilantro, parsley, sunflower seeds, broth, and water. Whirl until pureed (mixture will be slightly grainy). Return mixture to skillet; simmer, stirring occasionally, 20 minutes or until thickened. Stir in lime juice. Broil chicken 6 inches from heat for 3 minutes on each side or just until cooked through. Top with Green Mole Sauce.

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Chicken Sour Cream Enchiladas

Ingredients

  • 8 (burrito size) flour tortillas
  • 1 can cream of celery soup
  • 1 cup sour cream
  • 1 small can be chopped green chiles
  • 3 chicken breasts, cooked and chopped
  • 1 small can slice ripe olives
  • 8 ounces grated Cheddar cheese
  • 3 or 4 scallions, chopped

Mix soup, sour cream, and chiles. Spread about 1/8 of this mixture over a tortilla. Add some chicken, cheese, olives, and onion. Roll up and place in greased 13 x 9-inch baking dish. Repeat with remaining tortillas. Top with remaining sauce and sprinkle with cheese, olives and scallions. Bake at 350 degrees F for 40 minutes.

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Chicken and Sour Cream Enchiladas

Ingredients

  • 1 (16 ounces) container sour cream, divided
  • 2 cups chopped cooked chicken
  • 8 ounces shredded Colby and Monterey Jack cheese, divided
  • 1 jar thick-n-chunky salsa, divided
  • 2 tablespoons chopped cilantro (optional)
  • 12 (6- to 8-inch) corn or flour tortillas

Procedure

Mix one cup of sour cream, chicken, 1 cup of cheese, 1/4 cup salsa, and cilantro together. Spoon about 1/4 cup of mixture into the center of each tortilla; roll up. Place, seam side down, in a 13 x 9-inch baking dish. Top with remaining salsa, cover. Bake at 350 degrees F for 30 minutes.

Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato, if desired. Serve with the remaining cup of sour cream. Makes 6 servings.

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Sonoran Chicken Chili

Ingredients

Source: The Arizona Republic - March 21, 2001

  • 1 tablespoon olive oil
  • 1/2 cup shallots, chopped
  • 3 cloves garlic, minced
  • 2 (14 ounces) cans of chopped tomatoes with garlic, oregano, and basil
  • 1 (14 ounce) can chopped tomatoes (undrained)
  • 1 (14 ounces) can no-salt-added chicken broth
  • 1 (4 ounces) can chop green chiles
  • 1/2 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 4 cup cooked chicken, chopped
  • 1 or 2 (16 ounce) cans white beans, drained
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon pepper
  • Shredded Cheddar cheese for garnish

Procedure

Heat olive oil in a large saucepan over medium-high heat. Add shallots and garlic and sautThank's For Reading sonoran chicken chili Easy Recipes

Green Chile and Chicken Enchiladas

Ingredients

  • 1 chicken
  • 1 cup chopped onion
  • 2 cloves garlic, mashed
  • 2 cups broth
  • 1 can mushroom or cream of chicken soup
  • 1 can milk (canned or whole)
  • 6 long medium hot green chiles, roasted and peeled
  • 1 1/2 to 2 pounds Colby cheese
  • 18 corn tortillas

Procedure

Boil chicken (season with salt, pepper, and onion flakes) until tender. Cut into small pieces, save the broth; need at least 2 cups. In a skillet, brown onion slowly. Add cloves garlic and sautThank's For Reading green chile and chicken enchiladas Easy Recipes

Chicken a la Jerusalem

Ingredients

This is a recipe from the Santa Anita Racetrack in California.

  • 2 pounds chicken pieces
  • Flour
  • 1/4 pound butter or margarine
  • Salt and pepper
  • Nutmeg
  • 1/2 pound small mushrooms
  • 6 cooked artichoke hearts
  • 1/2 cup cream sherry
  • 1 cup cream or half-and-half
  • Mined parsley
  • Minced chives

Procedure

Dredge chicken in flour. Melt butter in a large skillet. Add chicken and sautThank's For Reading chicken a la jerusalem Easy Recipes

Roast Chicken with Lemon Zest and Green Olives

Ingredients

Source: Los Angeles Times Food Section - Hanukkah: The Miracle of the Olive

  • 1 tablespoon olive oil
  • 6 pounds whole chickens
  • 2 teaspoons ground ginger
  • 1 teaspoon paprika
  • 2 bay leaves, crumbled
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1/2 cup minced parsley
  • 1/2 cup minced cilantro
  • 1/4 teaspoon saffron (optional)
  • Salt
  • Freshly ground pepper
  • Water or chicken stock
  • 1 (6 ounce) can pit green olives, drained
  • Julienned zest of 2 lemons

Procedure

Heat olive oil in Dutch oven or roasting pan and place chickens, breasts down in the pan. Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro, and saffron in a bowl. Spread mixture over chickens and season to taste with salt and pepper. Add enough water to cover chickens halfway. Place over high heat and bring to boil.

Remove pan from heat and place in 400 degrees F oven. Bake, uncovered, for 30 minutes. Turn chickens and continue baking until very tender and golden brown, about 30 minutes. Transfer chickens to a serving platter. Place pan on stove top and heat remaining juices to boil. Add olives and lemon zest. Reduce heat to low and simmer 5 minutes. Spoon sauce over chickens and serve. Makes about 8 servings.

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