Chicken and Broccoli Pesto Pasta Creamy Chicken and Broccoli Pasta with Homemade Basil Pesto Ingredients: 1 lb boneless, skinless chicken breasts, cut into strips 1 tbsp olive oil Salt and pepper to taste 3 cups broccoli florets 8 oz penne or farfalle pasta 1/2 cup basil pesto (store-bought or homemade) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 tsp crushed red pepper flakes (optional) 2 cloves garlic, minced Juice of 1/2 lemon Fresh basil leaves, for garnish Directions: Cook pasta according to package directions. In the last 3 minutes of cooking, add broccoli florets to the pot. Drain and set aside. Season chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside. In the same skillet, add garlic and sauté for 1 minute until fragrant. Lower heat to medium and add pesto, cream, and red pepper flakes. Stir and simmer for 2–3 minutes. Return chicken to the skillet and stir in the cooked pasta and broccoli. Add Parmesan and lemon juice. Toss everything to coat in the sauce. Serve warm, topped with fresh basil and additional Parmesan if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 520 kcal | Servings: 4 servings #chickenpesto #broccolipasta #pastarecipe #easyweeknightmeals #comfortfood #pestorecipes #greenpasta #healthycomfortfood #quickdinner #homemadepesto #chickenandbroccoli #pastadinner #onepotpasta #creamybasil #dinnerideas #pastaaddict #flavorfulmeals #familyfriendlydinner #pestochickenpasta #easypastadish This Chicken and Broccoli Pesto Pasta is pure dinner joy! Tender chicken, bright broccoli, and creamy pesto sauce wrapped around perfectly cooked pasta

Chicken and Ginger Rice Fragrant Chicken and Ginger Rice One-Pot Meal Ingredients: 1.5 lbs boneless chicken thighs or breast, cut into bite-sized pieces 2 tablespoons fresh ginger, julienned 4 cloves garlic, minced 2 cups jasmine rice, rinsed 2 ½ cups chicken broth 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon sesame oil 1 teaspoon salt 1/2 teaspoon white pepper 2 tablespoons vegetable oil 2 stalks green onion, chopped (for garnish) Fried shallots (optional, for garnish) Directions: Heat vegetable oil in a large pot or deep skillet over medium heat. Sauté the ginger until aromatic and slightly golden, about 2 minutes. Add garlic and stir-fry for 30 seconds. Add chicken pieces and cook until lightly browned on the outside, about 5 minutes. Stir in soy sauce, oyster sauce, salt, and white pepper. Mix well. Add the rinsed jasmine rice and stir to combine with the chicken and aromatics. Pour in chicken broth, stir once, then cover with a lid. Bring to a boil, reduce heat to low, and simmer for 18–20 minutes or until the rice is cooked and the liquid is absorbed. Turn off heat and let it rest, covered, for 5 minutes. Fluff the rice and drizzle with sesame oil. Top with chopped green onions and fried shallots before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 390 kcal | Servings: 4 servings #chickenrice #gingerrice #onepotmeal #comfortfood #asianrecipes #weeknightdinner #homecooked #easychickenrecipes #ricebowl #mealprepideas #jasmine rice #garlicgingerchicken #flavorfulrice #familydinners #quickmeals #friedshallots #simpleasiandishes #cozyrecipes #gingerchickenrice #wholesomemeal This Chicken and Ginger Rice is warm, aromatic, and cooked all in one pot! Perfect for a comforting family dinner — and it's SO easy!

Grilled Chicken and Peach Salad Summer Grilled Chicken and Juicy Peach Salad with Honey Balsamic Glaze Ingredients: 2 boneless skinless chicken breasts 2 ripe peaches, halved and pitted 6 cups mixed greens (arugula, spinach, or spring mix) 1/4 red onion, thinly sliced 1/2 cup crumbled feta or goat cheese 1/4 cup chopped pecans or walnuts (optional) 2 tablespoons olive oil Salt and pepper to taste For the Honey Balsamic Dressing: 1/4 cup balsamic vinegar 2 tablespoons honey 1/3 cup extra virgin olive oil 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat grill to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill chicken for 5–6 minutes per side or until fully cooked. Let rest for 5 minutes, then slice. Brush peach halves with a little olive oil and grill cut side down for 2–3 minutes until charred and softened. Slice after cooling slightly. In a large bowl, combine mixed greens, red onion, grilled peach slices, and nuts if using. Whisk together all dressing ingredients in a small bowl until well combined. Add grilled chicken slices to the salad. Drizzle with honey balsamic dressing and toss gently. Top with crumbled feta or goat cheese and serve immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 410 kcal | Servings: 2 servings #grilledchicken #peachsalad #summersalad #healthymeals #freshandgrilled #seasonalsalad #lightdinner #fruitandsavory #balsamicglaze #easyrecipes #lowcarbdinner #quickmeals #goatcheeselovers #farmtotable #flavorfulsalad #chickensaladrecipes #summerrecipes #grilledfruit #saladideas #sweetandsavory When grilled peaches meet juicy chicken and a honey balsamic glaze… you get this refreshing summer salad that tastes like sunshine in a bowl!

Portuguese Caldeirada – Fisherman’s Fish Stew A hearty Portuguese seafood stew made with a variety of fresh fish, shellfish, potatoes, tomatoes, and herbs. Ingredients (Serves 4): * 400g mixed firm white fish (cod, monkfish, hake), cut into chunks * 200g shrimp, peeled * 200g clams or mussels, cleaned * 2 potatoes, sliced * 1 onion, sliced * 2 tomatoes, chopped * 3 cloves garlic, minced * 100ml white wine * Olive oil, fresh parsley, bay leaves, salt, pepper Instructions: 1. In a large pot, sauté onion and garlic in olive oil until soft. 2. Add tomatoes, bay leaves, and wine; simmer for 10 minutes. 3. Layer potatoes, fish, shrimp, and shellfish in the pot. 4. Cover and cook gently for 20–25 minutes until fish is cooked and potatoes are tender. 5. Season with salt, pepper, and sprinkle fresh parsley before serving. Portuguese Tip: Serve with crusty bread to soak up the flavorful broth.

If you’re looking for a deliciously cheesy low-carb option, this Cheesy Keto Pizza Crust is the perfect solution! With a simple mix of ingredients, you can enjoy a guilt-free pizza night that’s packed with flavor. Ingredients: - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg - 1 tablespoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste Directions: 1. Preheat your oven to 350°F and line a baking sheet with parchment paper to make cleanup a breeze. 2. In a mixing bowl, toss together the shredded mozzarella, grated Parmesan, egg, garlic powder, Italian seasoning, and a sprinkle of salt and pepper. Stir until all ingredients are well combined and form a sticky dough. 3. Transfer the cheesy mixture onto your prepared baking sheet. Use your hands or a spatula to flatten it out into a pizza crust shape, aiming for about 1/4 inch thick. 4. Pop it in the oven and bake for about 15 minutes, or until your crust is golden and firm to the touch. 5. Crank up the heat by switching your oven to broil. Move the baking sheet to the top rack and broil for 2-3 minutes, watching closely until the cheese gets bubbly and browned. 6. Remove your crust from the oven. Feel free to sprinkle on some extra Italian seasoning or top it with your favorite keto-friendly ingredients! Nutritional Values (per serving): - Serving Size: 1/4 of the pizza crust (approximately) - Calories: 230 - Protein: 14g - Fat: 18g - Carbohydrates: 2g - Fiber: 1g Get ready for a cheesy, flavorful adventure on your taste buds without the carbs! #KetoPizza #LowCarbDelight #CheesyGoodness #HealthyEats #PizzaLovers