Meal ideas at your speed.

Image Courtesy of @modernfarmhouseeats

Rachel’s Tomato Herb Chicken and Potatoes with Honey Whipped Feta

Ingredients:

•  4 medium russet potatoes, cut into wedges
• 6 tablespoons olive oil, divided
• salt and black pepper 
• 4 AdapTable Meals® Tomato Herb Chicken Breasts
• 1 pint cherry tomatoes
• pinch of red pepper flakes
• 3 garlic cloves
• 2 fresh thyme sprigs

•  1 block feta (8 ounces)
• 1/4 cup plain greek yogurt
• 2 tablespoons olive oil
• 2 teaspoons honey

1. Preheat the oven to 425 degrees. On a sheet pan, toss the potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 20-25 minutes, tossing halfway through.
2. Transfer the skillet to the oven and finish cooking alongside the potatoes, about 8-12 minutes, or until the chicken is cooked through. Remove from the oven and gently smash some of the tomatoes with a fork to release their juices.
3. To make the whipped feta, add all the ingredients to a food processor or blender. Pulse until smooth and creamy.
4. Meanwhile, heat a large oven-safe skillet over medium-high heat with 2 tablespoons of olive oil. Once hot, sear the chicken about 2-3 minutes on each side until golden brown. During the last couple minutes, add the tomatoes, garlic, thyme and last 2 tablespoons of olive oil, then season lightly with salt, pepper and a pinch of red pepper flakes.
5. Juicy tomato herb chicken and crispy roasted potatoes served over insanely delicious and creamy honey whipped feta then topped with herby cherry tomato sauce. So simple but bursting with fresh summer flavor!!
6. To serve, spread the feta onto plates and top with potatoes and chicken then the tomato sauce. Garnish with fresh basil.

Meal ideas at your speed.

Image Courtesy of @mydiaryofus

Leigh Ann’s Chicken Spaghetti Pasta with Sunny and Co. Wine

Ingredients

• 4 AdapTable® Meals Tomato Herb Chicken Breasts
• 1 lb Spaghetti Pasta
• 2 C Cherry or Grape Tomatoes
• 2 Cloves Minced Garlic
• 2 Tbsp Butter
• 1 C Pasta Water (reserved from cooked pasta)
• 1 1/2 tsp Salt + extra for salting pasta water
• 3/4 tsp Black Pepper
• 2 tsp + 1 Tbsp. Olive Oil
• 1/4 C Freshly Grated Parmesan + extra for serving Fresh Basil for serving

Directions

1. Preheat the oven to 425 degrees.
2. Add tomatoes, 1 tsp Olive Oil, 1/2 tsp Salt, 1/4 tsp Black pepper to a parchment lined baking sheet and toss to coat the tomatoes.
3. Roast for 15-20 minutes until tomatoes begin to burst and caramelize.
4. Bring a large pot of water to a boil and then salt the water before adding the pasta. Cook until al dente.
5. Meanwhile, heat a large skillet over medium high heat and add 1 Tbsp olive oil.
6. Sear chicken breasts on both sides for 4-5 minutes until cooked through.
7. Remove from pan and reduce heat slightly to medium and add another tsp. of olive oil and garlic to the pan along with salt and pepper and cook for 1-2 minutes until garlic is fragrant scraping up any bits from searing the chicken from the bottom of the pan.
8. Add in butter at this time, along with the rest of the salt and pepper and then when pasta is done remove from the water with a pasta spoon and place directly into the pan, stirring to coat with the sauce.
9. Add 1 C of pasta water at this time along with parmesan and continue to stir the pasta.
10. Add roasted tomatoes to the pasta and then slice the chicken breasts and place directly on top of the pasta.
11. To serve, simply top with extra grated parmesan and fresh basil.

Meal ideas at your speed.

Image Courtesy of @blessthismessblog

Melissa’s Skillet Herb Chicken with Quinoa Salad

Ingredients

• 1 package AdapTable® Meals Tomato Herb Chicken Breast Filets, 16 ounces
• 1 C uncooked quinoa
• 1 tsp olive oil
• ½ C sun-dried tomatoes, packed in oil, chopped (reserve oil they come with)
• 1 can chickpeas, drained and rinsed
• ¾ C kalamata olives, cut in half
• Juice of 1 lemon
• 3 Tbsp olive brine (the juice in the jar of olives)
• 2 Tbsp oil reserved from the sun-dried tomatoes
• ¼ tsp dried thyme
• Salt and pepper to taste (about ½ teaspoon of salt and ¼ teaspoon of pepper)
• 2 C fresh spinach, lightly chopped

Directions

1. In a medium saucepan, bring 2 cups of water to a boil. When the water is boiling, add the quinoa, reduce the heat to medium, cover with a lid, and allow the quinoa to simmer until cooked through and all of the water is absorbed, about 20 minutes.
2. While the quinoa is cooking, heat a skillet (cast iron is preferred) over medium to medium-high heat. Add the olive oil to the pan.
3. Add the chicken to the pan and cover with a lid.
4. Cook the chicken filets in the covered skillet for 4-6 minutes, flip, cook an additional 5-10 minutes, or until internal temperature reaches 165°F on a meat thermometer.
5. While the quinoa and chicken are cooking, add the chopped sun-dried tomatoes, chickpeas, and olives to a large bowl. Toss to combine.
6. When the quinoa is done cooking, remove it from the heat and add it to the bowl with the olives.
7. Dress the quinoa with the juice of one lemon, olive brine, reserved oil, dried thyme, and salt and pepper. Stir to combine.
8. When the chicken is done cooking, let it rest on a cutting board for 3 minutes.
9. While the chicken is resting, add the spinach to the quinoa and toss to combine. Adjust the salt and pepper to taste again.
10. Slice the chicken into strips.
11. Serve by placing some of the quinoa salad on a plate and top with one sliced chicken filet.