Teriyaki Chicken Pasta Savory Teriyaki Chicken Stir-Fry Pasta with Veggies Ingredients: 8 oz spaghetti or linguine 2 tablespoons vegetable oil 2 boneless skinless chicken breasts, thinly sliced Salt and pepper, to taste 1 cup broccoli florets 1 red bell pepper, thinly sliced 1/2 cup snap peas 2 cloves garlic, minced 1/2 teaspoon grated ginger For the Teriyaki Sauce: 1/3 cup soy sauce 2 tablespoons honey or brown sugar 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon cornstarch 1/2 cup water Optional Garnish: Sesame seeds Sliced green onions Directions: Cook pasta according to package instructions until al dente. Drain and set aside. In a small bowl, whisk together all teriyaki sauce ingredients. Set aside. Heat oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook 5–6 minutes until browned and cooked through. Remove and set aside. In the same skillet, sauté garlic and ginger for 30 seconds. Add broccoli, bell pepper, and snap peas. Stir-fry for 3–4 minutes until tender-crisp. Return the chicken to the skillet and pour in the teriyaki sauce. Stir and let simmer for 2–3 minutes until sauce thickens. Add cooked pasta to the skillet and toss to coat everything evenly. Serve hot, garnished with sesame seeds and green onions if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 430 kcal per serving | Servings: 4 servings #teriyakichicken #pasta #teriyakipasta #chickenrecipes #asianinspired #noodlebowls #stirfrydinner #quickdinners #weeknightmeals #easyrecipes #homemadeteriyaki #flavorfuldinner #teriyakichickenpasta #fusionflavors #comfortfood #pastaideas #noodlelove #savorypasta #chickendinner #asiandinner Teriyaki meets pasta in this flavor-packed dish! Perfect for when you're craving Asian fusion and need dinner ready in 30. So good!

BBQ Chicken Stuffed Sweet Potatoes Smoky BBQ Chicken Loaded Sweet Potato Boats Ingredients: 4 medium sweet potatoes 2 cups cooked shredded chicken (rotisserie or poached) ½ cup BBQ sauce (plus extra for drizzling) 1 tablespoon olive oil ½ teaspoon smoked paprika ½ teaspoon garlic powder Salt and pepper to taste ½ cup shredded cheddar cheese (optional) ¼ cup chopped fresh coriander or parsley ¼ red onion, thinly sliced Sour cream or Greek yogurt, for topping (optional) Directions: Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick each a few times with a fork. Rub with olive oil and place on a baking tray. Bake for 45–60 minutes, or until soft when pierced with a knife. Meanwhile, in a bowl, toss shredded chicken with BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Warm gently in a pan if needed. Once sweet potatoes are cooked, let them cool slightly. Slice down the center and gently fluff the flesh with a fork. Fill each potato with BBQ chicken mixture. Top with cheese if using, then return to oven for 5 minutes to melt. Garnish with red onion, herbs, a drizzle of BBQ sauce, and a dollop of sour cream or yogurt. Serve warm. Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 65 minutes Kcal: 420 kcal | Servings: 4 servings #bbqchicken #stuffedsweetpotatoes #comfortfood #easyweeknightdinner #chickendinnerideas #sweetpotatorecipe #glutenfreemeal #healthycomfortfood #bbqrecipes #chickenrecipes #cheesycomfort #familydinnerideas #stuffedpotatoes #smokedflavor #easybakedmeals #mealprepideas #ovenbakedchicken #wholesomefood #sweetandsmoky #loadedpotatoes Craving comfort? These BBQ Chicken Stuffed Sweet Potatoes hit every note — smoky, sweet, cheesy, and hearty The perfect meal for chill nights!

Grilled Chicken and Quinoa Stuffed Peppers Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups Ingredients: 4 large bell peppers (any color) 1 cup quinoa, rinsed 2 cups water or low-sodium chicken broth 2 grilled chicken breasts, diced 1 tablespoon olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped ½ teaspoon dried oregano ½ teaspoon paprika Salt and pepper to taste ¼ cup crumbled feta cheese (optional) 2 tablespoons fresh parsley, chopped Lemon wedges, for serving Directions: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork. In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using). Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden. Serve warm with lemon wedges on the side. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!

Miso Glazed Chicken Thighs Savory Miso-Glazed Chicken Thighs with Sesame and Scallions Ingredients: 6 boneless, skinless chicken thighs 3 tablespoons white miso paste 2 tablespoons soy sauce 2 tablespoons mirin 1 tablespoon rice vinegar 1 tablespoon honey 2 teaspoons sesame oil 2 garlic cloves, minced 1 teaspoon freshly grated ginger 1 tablespoon vegetable oil Toasted sesame seeds, for garnish Sliced scallions, for garnish Directions: In a bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger until smooth. Add the chicken thighs and toss to coat well. Marinate in the refrigerator for at least 30 minutes or up to overnight. Heat the vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (let excess drip off) and place in the skillet. Cook for 5–6 minutes per side, or until golden brown and cooked through. Lower the heat and pour in any remaining marinade. Simmer for 1–2 minutes until slightly thickened. Plate the chicken and spoon over the thickened glaze. Garnish with toasted sesame seeds and sliced scallions. Prep Time: 10 minutes (plus marinating) | Cooking Time: 12 minutes | Total Time: 22 minutes (+ marinating) Kcal: 295 kcal | Servings: 4 servings #japanesechicken #misorecipes #easychickenrecipe #weeknightdinner #healthyasianfood #umamiflavor #chickenthighs #misochicken #quickdinner #chickendish #savoryrecipes #asianinspired #homecooking #sesamechicken #skilletdinner #glazedchicken #gingergarlic #mirinchicken #mealprepideas #flavorpacked Craving something sweet, savory, and packed with umami? These Miso Glazed Chicken Thighs are the ultimate dinner win—fast, flavorful, and totally crave-worthy!

Air Fryer Buffalo Chicken Egg Rolls Crispy Air-Fried Buffalo Chicken Egg Rolls with Ranch Dip Ingredients: 2 cups cooked chicken breast, shredded ½ cup buffalo wing sauce 1 cup shredded mozzarella cheese ½ cup crumbled blue cheese (optional) ¼ cup finely chopped green onions 1 teaspoon garlic powder 12 egg roll wrappers Olive oil spray or cooking spray Ranch or blue cheese dressing, for serving Directions: In a large bowl, mix the shredded chicken, buffalo sauce, mozzarella, blue cheese (if using), green onions, and garlic powder. Stir until evenly combined. Place one egg roll wrapper on a clean surface with a corner facing you (like a diamond). Spoon about 2 tablespoons of the chicken mixture onto the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the tip with a dab of water. Repeat with remaining wrappers and filling. Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray the egg rolls with cooking spray and arrange them in a single layer in the air fryer basket. Do not overcrowd. Air fry for 8–10 minutes, flipping halfway, until golden and crispy. Serve hot with ranch or blue cheese dressing for dipping. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 180 kcal per roll | Servings: 12 rolls #buffalochicken #airfryerrecipes #eggrolls #crispybites #gamefoods #spicysnacks #airfriedgoodness #easyappetizer #chickenrecipes #ranchdipping #partyfoods #buffalosauce #cheeselovers #airfryerideas #spicyflavors #airfryersnacks #homemadeeggrolls #weeknightappetizer #airfryerfun #flavorblast Craving a spicy snack? These Buffalo Chicken Egg Rolls are crispy, golden, and made in the air fryer! Perfect for parties or game night!