by Mike Egrie | Apr 27, 2020
Sheet Pan Lemon-Parmesan Chicken with Artichokes, Tomatoes & OnionsIngredients1 medium yellow onion, cut into 8 wedges2 tbsp dijon or coarse ground mustard2 tbsp lemon juice2 tbsp unsalted butter, melted1 cup panko breadcrumbs2 tbsp grated parmesan cheese1 ¼...
by Mike Egrie | Apr 27, 2020
Savory Oatmeal-Lentil BowlsIngredients½ cup red lentils, sorted, rinsed and drained3 cups low-sodium chicken broth1 ½ tsp no-salt-added Italian seasoning½ tsp minced garlic½ cup quick steel-cut oats½ tsp fresh lemon juice1 tsp olive oil6 oz...
by Mike Egrie | Apr 27, 2020
Roasted Chicken Thighs with ApricotIngredients1 lb boneless, skinless chicken thighs2 tsp canola oil½ cup diced dried apricots1 large garlic clove, minced½ tsp dried rosemary½ cup dry white wine¼ cup fat-free chicken broth1 tsp chopped fresh...
by Mike Egrie | Apr 27, 2020
Peach-Balsamic Chicken SkilletIngredients2 tbsp canola oil20 oz (4) boneless, skinless chicken breasts¼ tsp salt¼ tsp ground black pepper½ cup sliced yellow onion3 tbsp balsamic vinegar2 cups sliced firm, ripe yellow peaches (about 4 small peaches)14.50...
by Mike Egrie | Apr 27, 2020
Oven-Fried ChickenIngredients5 garlic cloves, minced1 cup non-fat buttermilk4 tbsp hot cayenne pepper sauce8 skinless bone-in chicken thighs1 cup whole wheat flour1 tbsp paprika6 oz plain non-fat Greek yogurt2 green onions, thinly sliced2 tsp fresh lemon...
