Quick and easy meets chicken! Enjoy these simple chicken dinners we’ve combined to provide you with something you can prepare for dinner or lunch.

General Tso’s Chicken

Ingredients

• 5 tablespoons cornstarch, divided
• 2 tablespoons reduced-sodium soy sauce, divided
• 2 tablespoons Chinese rice wine or dry sherry, divided
• 1 large egg white
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 3 tablespoons canola oil, divided
• 2 scallions, sliced
• 2 cloves garlic, minced
• 4 cups snow peas

Preparation

1. Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.
2. Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.
3. Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add peas; cook, stirring often, until bright green, 2 to 3 minutes. Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute. Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.

Curried Chicken With Pasta Salad

Ingredients

• 12 ounces large whole-wheat pasta shells
• 2 tablespoons slivered almonds, (1/2 ounce)
• 1 tablespoon curry powder, preferably Madras
• 1/2 cup reduced-fat mayonnaise
• 1/2 cup low-fat plain yogurt, or reduced-fat sour cream
• 1/3 cup mango chutney
• 1 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• Pinch ground cayenne pepper, or to taste
• 2 cups cooked chicken, cut into 1-inch pieces (see Tip)
• 1/2 cup raisins
• 1/2 cup chopped scallions, (4 scallions)
• 1/2 cup diced celery
• Salt & freshly ground pepper to taste

Preparation

1. Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.
2. Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stove and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.
3. Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.

Chipotle & Orange Grilled Chicken

Ingredients

• 2 tablespoons orange-juice concentrate, thawed
• 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note)
• 1 tablespoon balsamic vinegar
• 2 teaspoons unsulfured molasses
• 1 teaspoon Dijon mustard
• 1 pound boneless, skinless chicken breasts,trimmed
• Salt to taste

Preparation

1. Preheat grill or broiler.
2. Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
3. Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.

BBQ Chicken Burritos

Ingredients

• 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
• 1/2 cup prepared barbecue sauce
• 1 cup canned black beans, rinsed
• 1/2 cup frozen corn, thawed, or canned corn, drained
• 1/4 cup reduced-fat sour cream
• 4 leaves romaine lettuce
• 4 10-inch whole-wheat tortillas
• 2 limes, cut in wedges

Preparation

1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

Indian Spiced Chicken Pitas

Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed
• 1 1/2 teaspoons garam masala , (see Tip), divided
• 3/4 teaspoon kosher salt, divided
• 1 cup thinly sliced seeded cucumber
• 3/4 cup nonfat plain yogurt
• 1 tablespoon chopped fresh cilantro , or mint
• 2 teaspoons lemon juice
• Freshly ground pepper , to taste
• 4 6-inch whole-wheat pitas, warmed
• 1 cup shredded romaine lettuce
• 2 small or 1 large tomato, sliced
• 1/4 cup thinly sliced red onion

Preparation

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack. If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt.
3. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast.
4. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
5. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl.
6. Thinly slice the chicken.
7. Split open the warm pitas and fill them with the chicken, yogurt sauce, lettuce, tomato and onion.