An Easy Recipe

When the work day is over and dinner time has arrived these time saving recipes can make meal planning fast and easy. Chicken is such a versatile ingredient and these simple recipes will have flavorful meals ready quickly and easily.

Store bought prepared chicken is a great quick meal item to have on hand or, if you prefer, simply cooking your own chicken and making extra for leftovers allows you to use these recipes and make quick dinner meals any day of the week. It’s a real time-saver for the busy lifestyles we live and provides a healthy meal option with the addition of just a few fresh ingredients.

Each recipe makes 2 to 3 servings.

Chicken with Artichoke Hearts: You will need, 2 boneless chicken breasts (baked or broiled and sliced), 12 medium-thick asparagus spears (lightly steamed), 1 cup marinated artichoke hearts (drained and roughly chopped – reserve oil), 1 cup yellow bell pepper (diced), 1/4 cup pitted black olives (diced), 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Bake or broil the chicken and set aside. Steam the asparagus and set aside. In a bowl, combine the artichoke hearts, bell pepper, and the olives. In small bowl, whisk together the mustard, lemon juice, and some of the reserved oil from the artichoke hearts to make a dressing. Slice the chicken breasts. Serving Idea: To serve this chicken recipe, place asparagus spears on each serving plate. Place the sliced chicken on the asparagus then spoon the Dijon dressing over the chicken and finally top with the artichoke mixture. Serve with warm, cooked brown rice or noodles.

Chicken with Okra and Tomatoes: You will need, 2 cups cooked chicken (cubed), 1 (14.5 oz) can stewed tomatoes (Italian style), 1 cup frozen sliced okra, 1 cup zucchini (half-moon slices), 1/4 cup red onion (medium dice), and lemon juice ( to taste). Cook chicken as desired and cube. Place the stewed tomatoes with the juice in a medium saucepan. Break up the tomato pieces a little so they are more bite-sized. Add the okra, zucchini and onion to the pan and enough water or vegetable broth to bring the liquid level up to the level of all the ingredients. Simmer over medium-low heat for about 15 minutes or until the zucchini is tender and the okra is warmed through. Stir occasionally. Add the cubed chicken and allow to cook a few more minutes to warm the chicken. Turn off the heat and add the lemon juice and salt and pepper to taste. Serving Idea: Serve over a bed of warm, cooked rice, pasta, or noodles with a small side salad of mixed salad greens tossed in a red wine vinaigrette.

Chicken Portobello Salad: You will need, 2 cups grilled chicken (cubed), 1 cup portobello mushrooms (cubed), 1/2 cup diced jicama, 1/4 cup thinly sliced scallions, 1 tsp minced ginger (fresh or bottled), and 1 tbsp low sodium tamari soy sauce (or to taste). In a bowl, combine all the salad ingredients and toss well. Adjust soy sauce if needed. Serving Idea: Serve this simple salad over a bed of fresh spinach leaves along with warm focaccia bread for a quick and easy meal.

Find more budget meal recipes, like these easy dinner ideas, by visiting Quick Salad Recipes.com. Laura Cokherell, an avid cook, shares easy solutions for daily meal planning with a wide variety of quick recipes that use short ingredient lists, fresh and natural food, and simple preparation, for everything from breakfast through dessert, for busy people everywhere.