In the modern world, almost every family is leading a hectic lifestyle: running to work, fulfilling the household duties, taking care of the children, you name it! Yet, we do try to have a healthy and homemade dinner that will give us enough energy for the next day and that will also gather the whole family around the dinner table to talk about the things that have happened during the day, to discuss events or to simply relax in a cozy family atmosphere. Here are 5 recipes for poultry dinners packed with proteins and vitamins and that are also cooked very fast.
Sheet Pan Chicken Fajita Filling
Total preparation time: 30 minutes
1 pound of boneless and skinless chicken breasts
0.5 tsp salt
0.5 tbsp chili powder
0.5 tsp cumin
0.5 red onion
2 large bell peppers in mixed colors
1 tablespoon melted coconut oil
0.5 tsp salt
0.5 tsp paprika
1.5 tbsp chili powder
1 tsp garlic powder
1/4 tsp coriander
1/4 tsp pepper
1. Prepare the marinade in the morning by squeezing the limes into a plastic airtight container and mixing it with the other ingredients. Then put the chicken inside, swirl to mix, close the container and refrigerate for 6-8 hours.
2. Right before dinner, preheat the oven to 450°F.
3. Remove the chicken from the fridge and separate it from the marinade.
4. Cut the chicken into strips and cut the onion and the peppers into wedges. Mix the vegetables and the chicken with the melted coconut oil and the spices.
5. Spread the mixture onto a sheet pan and bake for 10 minutes. Then turn off the broiler and bake for 5 more minutes or until the chicken is cooked through and the peppers begin to blacken.
6. Serve the fajita mixture with corn tortillas.
Sheet Pan Chicken With Parmesan Topping
Total preparation time: 40 minutes
1.5 cups panko breadcrumbs
2 tsps garlic powder
2 tsps dried oregano
2 tbsps smoked paprika
1 tsp salt, divided
0.5 cup plain flour
0.5 tsp black pepper
4 boneless and skinless chicken cutlets
1 24-ounce jar marinara sauce
6 slices Provolone cheese
1/4 cup grated Parmesan cheese
1. Preheat the oven to 400°F and put the rack in the upper third of the oven. Grease a sheet pan with cooking spray.
2. In a large bowl, mix together the breadcrumbs, the next three spices and half a teaspoon of the salt.
3. In another large bowl, whisk the flour, the remaining salt, and the pepper.
4. In a separate shallow bowl, whisk the eggs.
5. Dip each chicken thigh first into the flour mixture, then in the eggs and finally in the panko mixture. Coat evenly on both sides.
6. Lay the chicken pieces on the sheet pan and mist them with some more cooking spray.
7. Bake the chicken for about 15 minutes or until the breadcrumbs become golden brown and the chicken is almost cooked through.
8. Remove the sheet pan from the oven and spread half a cup of the marinara sauce over every chicken cutlet and sprinkle with the two types of cheeses. Return to the oven and bake for 10 more minutes or until the cheese melts.
Roasted Turkey With Vegetables
Total preparation time: 1 hour 30 minutes
12 quartered small potatoes
8 peeled and cut carrots
24 Brussels sprouts sliced in half
2 tbsp olive oil, divided
1.5 pound turkey breast
0.5 tsp poultry seasoning
salt and pepper to taste
1 tbsp honey
2 tbsp butter, divided
1. Preheat the oven to 350°F.
2. Put the potatoes, the carrots and the Brussels sprouts on a sheet pan. Drizzle them with the olive oil and season with salt and pepper. Bake the vegetables for about 20 minutes or until they begin to soften.
3. Meanwhile, spray a wire rack with cooking spray and place it on top of the sheet pan with the vegetables.
4. Sprinkle the turkey breast generously with the poultry seasoning, the salt, and the pepper both on top and under the skin. Rub the honey under the skin, making sure there is no honey on the top of the breast.
5. Put the turkey on the greased wire rack and bake it for one and a half hours.
6. After 30 minutes of cooking, add 1 tablespoon of butter to brown the turkey skin and flavor the vegetables underneath. Then move the turkey breast to the other side of the wire rack so that the drippings could fall over the other part of the vegetables in the sheet pan. Repeat this after 30 minutes.
7. Once the breast is cooked, let it cool down for a few minutes before slicing it into 0.5″ pieces. Serve with the roasted vegetables.
Roasted Chicken Breasts With Chickpeas, Coriander and Tomatoes
Total preparation time: 40 minutes
5 tbsps olive oil, divided
4 minced garlic cloves
2 tbsps paprika
1 tsp ground cumin
2 tbsps salt, divided
1 tsp pepper
1 cup Greek yogurt
4 skin-on, deboned chicken breasts (6-8 ounces each)
2 cups cherry tomatoes
1 15-ounce can chickpeas, drained and rinsed
1 cup fresh coriander, divided
1. Preheat the oven to 450°F.
2. In a small bowl, combine one tablespoon of the olive oil, the garlic, the paprika, the cumin, 1 teaspoon of salt and the pepper.
3. In another bowl mix one tablespoon of the oil and combine it with the yogurt. Set aside.
4. Put the chicken, skin-side up, on a sheet pan. Rub the top of the chicken and between the skin and the meat with 2 tablespoons of the oil.
5. Put the tomatoes, the chickpeas and half of the coriander in another bowl. Drizzle the remaining oil and stir. Place the vegetables around the chicken in the sheet pan. Sprinkle with 1 teaspoon of salt.
6. Roast the chicken for 20-30 minutes. Serve hot.
Sheet Pan Rosemary, Oregano and Lemon Chicken
Total preparation time: 1 hour
4 pounds chicken thighs with skin on and bone in
1 tbsp salt
1 tbsp dried oregano
1 tsp dried rosemary
1 tsp pepper
0.5 cup freshly squeezed lemon juice
0.5 cup olive oil
6 cloves minced garlic
3 peeled and quartered potatoes
2/3 cup chicken broth
1. Preheat the oven to 425 °F. Spray cooking spray on your sheet pan.
2. Put the chicken pieces in a large bowl. Add the salt, the dried oregano, the dried rosemary, and the pepper. Stir in the lemon juice, the olive oil, and the garlic. Finally, add the potatoes to the same bowl and stir until both the chicken pieces and the potatoes are coated with the marinade.
3. Place the chicken and the potato mixture onto the sheet pan. Make sure the chicken is skin side up. Put the marinade aside. Drizzle with the chicken broth and finally spoon the marinade over the potatoes and the chicken.
4 Bake for 20 minutes. Then toss the potatoes and chicken, while keeping the chicken skin-side up. Continue baking for 25 minutes until the chicken browns.
5. Remove the chicken from the oven, put it on a serving platter and keep warm.
6. Set the oven to broil and put the pan under the broiler for 2-3 minutes or until the potatoes caramelize. Transfer the potatoes to the serving platter with the chicken.