Chicken Tikka Masala Pizza

Chicken Tikka Masala Pizza


½ cup shredded cooked chicken
½ cup prepared tikka masala sauce
2 pieces flatbread (naan or pita work well)
¼ cup crumbled goat cheese
¼ cup sliced green onions
2 tablespoons sliced almonds

1. Combine chicken and tikka masala sauce.
2. Divide evenly and spread over naan bread. Top each with goat cheese, green onions and almonds.
3. Bake at 400°F, directly on oven rack, for about 8-11 minutes or until bread is crisp. Slice and serve.

12 WW Freestyle Points
Source: Central Market (Servings: 2 | Yield: 2 pizzas)

Curried Red Quinoa Salad with Chicken

Curried Red Quinoa Salad with Chicken

1 pound boneless skinless chicken breast, cut into 3/4 inch pieces
¼ teaspoon salt
¼ cup fat-free italian dressing
2 teaspoons curry powder
1 cup cooked red quinoa
1 large gala apple, cored and thinly sliced
¼ cup thinly sliced red onion

1. Spray medium skillet with nonstick spray and set over medium heat. Sprinkle chicken with salt and cook, turning occasionally, until cooked through, about eight minutes.
2. Meanwhile, combine dressing and curry powder in large bowl. Add kale, quinoa, apple, onion, and chicken; toss to coat.

We like the look of red quinoa in this salad, but you can substitute white quinoa.

Source: Weight Watchers Love It, Cook It, Eat It (Servings: 4 | Yield: 2 1/2 cups per serving)

Thai-Style Red Curry Chicken with Vegetables
A combination of fish sauce and brown sugar gives the chicken a complex sweet and savory flavor.


1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
3 tablespoons fish sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
2 red bell peppers, cored, seeded, and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons lime juice, plus lime wedges for serving
¼ cup chopped fresh cilantro

1. Serve with rice. Our favorite fish sauce is Red Boat 40° N Fish Sauce.
2. Combine chicken, 2 tablespoons fish sauce, and sugar in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add chicken and cook until well browned on all sides and cooked through, 8 to 10 minutes. Transfer chicken to plate and wipe skillet clean with paper towels
3. Add bell peppers and onion to skillet and cook over high heat until crisp-tender and lightly charred, about 7 minutes. Stir in curry paste and remaining 1 tablespoon oil and cook until fragrant, about 1 minute. Stir in coconut milk, bring to boil, and cook until slightly thickened, about 4 minutes. Stir in lime juice, chicken, and remaining 1 tablespoon fish sauce and cook until heated through, about 1 minute. Transfer to platter and sprinkle cilantro over top. Serve, passing lime wedges separately.

Why This Recipe Works – A combination of fish sauce and brown sugar gives the chicken a complex sweet and savory flavor.
Source: Cook’s Country (4 servings)

Crispy Italian Oven Chicken

Crispy Italian Oven Chicken
This crispy chicken is made in the oven without any breading at all; the only ingredients you need are the chicken, a drizzle of oil, and a sprinkling of spices.


2 ½ – 3 pounds bone-in chicken thighs
1 tablespoon olive oil
1 ½ teaspoons Italian seasoning store-bought is fine
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and spices and flip each piece skin side up. Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
2. Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

Source: Barefeet in the Kitchen (Servings: –)

Easy Cashew Chicken

Easy Cashew Chicken

Easy Cashew Chicken – Forget the takeout and cook in with this super easy Chinese-American dish. It’s simple, flavorful, and also great the next day if you have any left over.


3 tablespoons Hoisin sauce
½ teaspoon chili garlic sauce
3 tablespoons water
1 ½ lbs. boneless, skinless chicken thighs , cut into 1-inch pieces
1 tablespoon cornstarch
salt and pepper
1 ½ tablespoons vegetable oil
1 small sweet onion, cut into 1-inch pieces
4 cloves garlic, minced
2 tablespoons rice vinegar
6 scallions, diced
¾ cup unsalted, roasted cashews
cooked white rice, for serving

1. In a small bowl, whisk together the hoisin, chili garlic sauce, and water. Set aside.
2. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated, season with a few grinds of salt and pepper.
3. In a large nonstick pan, heat the oil over medium-high heat. Saute the chicken, tossing often, until browned and cooked, about 10 minutes. Add the onion, cook for 3 minutes until soft and translucent, stirring frequently. Add garlic and cook for 15 seconds until fragrant. Add the rice vinegar and deglaze the pan, scraping up any brown bits, about 1 minute.
4. Reduce heat to medium-low. Add the hoisin mixture; cook, tossing to combine and warm through, about 1 more minute.
5. Remove from heat and stir in the scallions and cashews. Taste, season with a little more salt and pepper, if necessary. Serve over cooked, hot white rice.

• Prep: 15 Minutes
• Cook: 15 Minutes
• Total Time: 30 Minutes

Source: Belly Full (4 servings)

Chicken and Cashew Stir-Fry

1 bunch scallions
1 lb. skinless boneless chicken thighs
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tablespoons finely chopped peeled fresh ginger
¼ teaspoon dried hot red-pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tablespoons soy sauce
1 ½ teaspoons cornstarch
1 teaspoon sugar
½ cup salted roasted whole cashews

1. Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
2. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

• Active: 20 Minutes
• Total Time: 25 Minutes

Source: Epicurious (4 servings)

Instant Pot Peri Peri Chicken

This delicious instant pot recipes chicken is a crowd pleaser!


  • 1 lb. boneless skinless chicken thighs
  • 1 teaspoon House Seasoning Blend
  • 1 lemon zested and juiced
  • 1 orange juiced
  • ¼ cup olive oil
  • 3 cloves of garlic minced
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh parsley chopped


1.Season both sides of the chicken with House Seasoning Blend.
2.Place chicken in pressure cooker.
3.Mix together, lemon juice and zest, orange juice, olive oil, garlic, paprika, dried oregano and red pepper flakes.
4.Pour mixture over chicken.
5.Cook on manual setting/high pressure for 13 minutes.
6.Allow to naturally release for 5 minutes, the quick release any remaining pressure.
7.Remove chicken from pot and set pot to “saute”.
8.Saute for 5 minutes to reduce sauce.
9.Place chicken on serving platter and drizzle with reduced sauce; Garnish with chopped parsley.


House Seasoning Blend


1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder


Combine all ingredients in a bowl and mix until combined. Store in an air tight container.

Source: It’s a Keeper! (4 servings)

Chicken Breasts with Tomatoes and Capers

Chicken Breasts with Tomatoes and Capers

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That’s it.


2 ¼ pounds boned and skinned chicken breasts
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon
28 ounces canned petite diced tomatoes, drained, or 8 ripe plum tomatoes cut int small cubes
¼ cup red wine vinegar
¼ cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
¼ cup chopped fresh parsley leaves

1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

6 WW Freestyle SmartPoints
• Total Time: 20 Minutes

Source: New York Times Cooking (4 servings)

Chicken and Sausage Penne Jambalaya

Chicken and Sausage Penne Jambalaya

This Chicken and Sausage Penne Jambalaya is my delicious personal take on a classic recipe, with chicken and Italian sausage and ready in 30 minutes.


6 ounces chicken breast (1 breast) skinless boneless, cut small pieces
½ teaspoon chili powder mild
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1 tablespoon olive oil
2 links Italian sausage cut in 1 inch pieces
1 small onion chopped
½ bell pepper chopped
3 cloves garlic minced
28 ounces diced tomatoes (1 can) juice included
1 cup chicken broth low sodium
8 ounces penne uncooked
1 tablespoon hot sauce
2 green onions chopped
4 sprigs cilantro chopped

1. Season the chicken with chili powder, salt and pepper.
2. Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
3. Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
4. Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
5. Cook for 15 minutes until the penne is al dente.
6. Garnish with green onions and cilantro.


13 WW Freestyle SmartPoints

• Prep: 5 Minutes
• Cook: 25 Minutes
• Total Time: 30 Minutes

Source: Jo Cooks (4 servings)

Baked Buffalo Chicken Tenders with Blue Cheese Sauce

Baked Buffalo Chicken Tenders with Blue Cheese Sauce

A classic reinvented, our Buffalo chicken tenders have a tasty, crispy coating that rivals your usual deep-fried variety. Our to-die-for dipping sauce is a cinch to put together, plus it adds pungent blue cheese flavor to every bite.


1 ½ lbs. boneless, skinless chicken breasts, cut into 2 1/2-inch (1 oz) chunks
¾ cup low-fat buttermilk
2 tablespoons plus 1 tsp fresh lemon juice, divided
¼ cup hot pepper sauce
Olive oil cooking spray
5 tablespoons whole-wheat flour or all-purpose gluten-free flour
2 ¼ teaspoons ground cayenne pepper
3 ½ cups corn flakes cereal, finely crushed in a food processor
¾ cup nonfat plain Greek yogurt
⅓ cup crumbled blue cheese
2 tablespoons minced scallions
¼ teaspoon sea salt
⅛ teaspoon fresh ground black pepper

1. Preheat oven to 400F. Place chicken in a large resealable bag. In a medium bowl, whisk together buttermilk, 2 tbsp lemon juice and hot sauce. Pour into bag with chicken. Refrigerate for at least 4 hours, or overnight.
2. Place a wire rack over a large, rimmed baking sheet lined with foil and mist with cooking spray. In a separate large resealable bag, combine flour and cayenne and shake to combine. Place cereal in a small bowl. Remove chicken from marinade, shaking off any excess, and transfer to bag with flour. Shake until chicken is well coated. Transfer to remaining marinade to a small bowl. Working in batches, remove chicken from bag, dip in marinade, then roll in cereal. Transfer to rack and mist chicken with cooking spray. Bake for about 22 minutes, until chicken is no longer pink in center.
3. Meanwhile, prepare yogurt sauce: In a small bowl, combine yogurt, remaining 1 tsp lemon juice, blue cheese, scallions, salt and black pepper and stir to combine. Cover and refrigerate until ready to serve (MAKE AHEAD: Yogurt sauce can be prepared up to a day in advance; cover and refrigerate.)

• Total Time: 35 Minutes
• Cook: 20 Minutes
• Prep: 15 Minutes

Source: Clean Eating (8 servings)