Sheet Pan Sticky Sweet and Sour Chicken Easy Sheet Pan Sweet & Sour Chicken with Pineapple Glaze Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 red onion, chopped 1 cup pineapple chunks (fresh or canned, drained) 1 tablespoon olive oil Salt and black pepper to taste For the Sticky Sweet and Sour Sauce: 1/3 cup ketchup 1/4 cup rice vinegar or apple cider vinegar 1/4 cup brown sugar 2 tablespoons soy sauce 1 tablespoon cornstarch mixed with 2 tablespoons water Directions: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss chicken pieces, bell peppers, onion, and pineapple with olive oil, salt, and pepper. Spread out on the prepared baking sheet in a single layer. Bake for 15 minutes. Meanwhile, whisk together ketchup, vinegar, brown sugar, and soy sauce in a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until the sauce thickens (2–3 minutes). Remove from heat. Remove sheet pan from the oven, pour sauce evenly over chicken and veggies, and toss to coat. Return to the oven and bake for another 10–12 minutes, or until chicken is fully cooked and caramelized. Serve hot over rice or noodles and garnish with green onions or sesame seeds if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 410 kcal | Servings: 4 servings #sweetandsourchicken #sheetpanmeals #easychickendinner #stickychicken #onepanrecipes #pineapplechicken #homemadechinesefood #weeknightmeals #healthyishcomfort #saucychicken #bakedchickenrecipes #easyfamilydinners #ovenroastedchicken #glazedchicken #sweetandspicy #chickenandpeppers #onepanmagic #savoryandsweet #familyfavorite #quickcomfortfood Craving takeout? Try this Sticky Sweet and Sour Chicken made on a single sheet pan—crispy, saucy, and packed with pineapple flavor!

Chicken and Basil Pesto Pasta Creamy Chicken and Fresh Basil Pesto Pasta Delight Ingredients: 12 oz pasta (penne, fusilli, or spaghetti) 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper, to taste 1/4 teaspoon red pepper flakes (optional) 1/2 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts (optional) For the Basil Pesto: 2 cups fresh basil leaves 1/3 cup grated Parmesan cheese 1/4 cup pine nuts 2 garlic cloves 1/2 cup olive oil Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water. Meanwhile, season chicken pieces with salt, pepper, and red pepper flakes if using. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked, about 5–6 minutes. Remove from heat and set aside. To make the pesto, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth. Toss cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Add the cooked chicken, cherry tomatoes, and a sprinkle of Parmesan. Toss everything gently to combine. Top with toasted pine nuts before serving, if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #basilpesto #pestopasta #chickenpasta #italianrecipes #quickmeals #familydinners #pastalovers #homemadepesto #comfortfood #easydinners #freshbasil #chickenrecipes #simplemeals #pastaideas #midweekmeals #garliclovers #weeknightdinner #foodblogfeed #healthyish #pastanight Creamy, herby, and packed with flavor – this Chicken & Basil Pesto Pasta is the weeknight dinner you’ve been dreaming of

Broccoli and Ramen Noodle Salad Crunchy Broccoli and Ramen Slaw Salad with Sweet Soy Dressing Ingredients: 2 cups fresh broccoli florets, chopped small 1 package (3 oz) ramen noodles, crushed (do not cook) 1/2 cup shredded carrots 1/2 cup red cabbage, thinly sliced 1/4 cup green onions, chopped 1/4 cup sunflower seeds 1/4 cup sliced almonds (toasted, optional) 1/3 cup neutral oil (like canola or vegetable) 3 tbsp rice vinegar 2 tbsp honey 1 tbsp soy sauce 1 tsp sesame oil Ramen seasoning packet (optional, use half or none for lower sodium) Salt and pepper to taste Directions: In a large mixing bowl, combine chopped broccoli, carrots, red cabbage, green onions, sunflower seeds, and almonds. Add crushed ramen noodles directly to the mix (uncooked). In a separate bowl, whisk together oil, rice vinegar, honey, soy sauce, sesame oil, and ramen seasoning (if using). Pour dressing over the salad and toss well to coat. Let sit for at least 15 minutes before serving to allow noodles to slightly soften and flavors to meld. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 295 kcal | Servings: 4 servings #ramensalad #broccolisalad #crunchysalad #easybbqsides #potluckrecipes #coleslawtwist #saladseason #noodlesalad #sidedishideas #asianinspiredsalad #quicklunchrecipe #picnicrecipes #ramenslaw #sweetsoydressing #healthyish #easyfreshsalad #veggielunch #saladwithcrunch #homemadesalad #coldsalad This Broccoli and Ramen Noodle Salad is a crunchy, tangy dream! No cooking required, just toss, chill, and enjoy the flavor explosion