Tag Archives: main dish


Kung Pao Chicken

Last weekend I flew home to Boston to surprise my older brother for his birthday. Living in LA now, I don’t see my family nearly as much as I would like to. We are all very close, and the fact that I am 3,000 miles away from them now can sometimes be pretty tough. I can’t make frequent trips home and keeping in touch can be hard due to the time difference. I like to make phone calls on my way home from work, but usually everyone is in bed on the east coast by that time.

I know that most people say they have the best siblings, but totally straight up, Dave is the best brother in the world.

No question.


It is just the two of us. We are 9 years apart in age, so growing up we were always at very different stages in our lives. I remember going on college tours with him when I was only in 4th grade. But, I think this age gap made us closer. We were never forced to be competitive with each other and he always looked out for me, giving me guidance and support every step of the way. Fighting (while it did occur occasionally) was pretty rare for us.

My mom loves to tell the story about when I was born, Dave used to come into my room every morning before he left for school just so that he could kiss me goodbye. That love never stopped. When we were younger, he constantly spoiled me with his hard earned allowance, taking me out to meals or buying me special presents. In middle school it was always a thrill for me whenever he drove to pick me up (which unlike most older brothers, he did willingly, of course). I remember wanting to show him off to everyone because he was the “cool older brother” who drove an awesome car with black tinted windows (and a subwoofer that you could hear from a mile away).


Dave is also the #1 gift-giver I know. He has a real knack of remembering the little things you mention you like in passing and he is always the first to discover new tech gadgets before everyone else. His gifts are always thoughtful and perfect. But, because of this, it’s always really hard to match his gifts, and since Dave got married a few months ago (to the most awesome sister-in-law I could have ever imagined), he pretty much has everything he needs.


So this year, I decided to fly home and surprise him as his birthday gift.

Luckily, he had no clue and was completely surprised and appreciative. Being home was great (although I have to say, I LOVE not dealing with snow and cold temps anymore!). We celebrated over a meal looking out onto beautiful Boston.


I appreciate being home more than anything now. While I love my new life in LA, my family is so important to me and I was so glad I was able to celebrate with Dave this weekend 🙂


Okay, okay, enough sappy talk. Now let’s talk food.

As you can see, I am on a bit of an Asian kick, so we’re making real deal Kung Pao Chicken.

Kung Pao Chicken Recipe

After picking up some dried peppers from the Grand Central Market in Downtown LA, I was eager to make some authentic Asian food.

These peppers added the perfect level of heat for me. I don’t like things too spicy, but you could certainly add more peppers or use a spicier variety if you prefer you food really hot!


If you have all of the ingredients already this meal can come together fairly quickly. While the chicken marinated in the fridge for half an hour, I chopped and prepared all of the other ingredients.

Kung Pao Chicken Recipe

This was really yummy and I thought it tasted pretty darn authentic! It also stays pretty well – I enjoyed great leftovers for lunch today 🙂


Surprises and Kung Pao Chicken
Prep time
Cook time
Total time
Serves: 4
  • 1lb boneless, skinless chicken breast, cut into 1-2" inch pieces
  • 2 Tablespoons soy sauce, divided
  • 2 Tablespoons dry sherry, divided
  • 1 Tablespoon corn starch, divided
  • peanut oil
  • 3 scallions, whites minced and greens finely sliced, separated
  • ½ cup peanuts
  • 2 large cloves garlic, minced
  • 1 Tablespoon fresh ginger, minced
  • 1 Tablespoon distilled white vinegar
  • 1 Tablespoon sriracha (or another Asian chili garlic sauce)
  • 2 teaspoons sugar
  • 12 hot Chinese dry peppers, seeded
  • 1 onion chopped
  • 1 bell pepper chopped
  • Brown rice for serving
  1. Combine the chicken, 2 teaspoons soy sauce, 2 teaspoons dry sherry, and 1 teaspoon cornstarch in a medium bowl and mix thoroughly. Allow to marinate in the fridge for at least 30 minutes and up to two hours.
  2. In a small bowl combine the scallion whites, garlic and ginger. In another bowl combine the remaining soy sauce, remaining dry sherry, remaining corn starch, white vinegar, sriracha, and sugar and mix until the cornstarch is dissolved.
  3. In a large skillet or wok, heat 1T of peanut oil. Spread half of the marinated chicken in an even layer. Cooking without moving for 1 minute and then cook, stirring constantly, for another minute and remove to a plate (the chicken should not be cooked through yet). Repeat with the second half of the chicken and remove to the plate.
  4. Add another tablespoon of peanut oil to the pan. Add the onion and the pepper and saute for 2 minutes. Add the peanuts and the dried chilies, then add the reserved chicken. Make a center in the wok the add the garlic/ginger mixture and cook until fragrant (about 20 seconds). Then add the soy sauce mixture, stirring constantly until the chicken is fully coated.
  5. Serve immediately with brown rice.


Beef and Lamb Main Meal Pasta

Whole-Wheat Pasta with Lamb and Sweet Potatoes

Big News!

A third roommate moved into our apartment this weekend.

It was kind of last minute, but I think it was a great decision.

He is really quiet, doesn’t take up a lot of space, and he really likes to just chill.

Meet Killian!

He is my new pal. I am fostering him for the holiday season until he finds a home.

How did I end up with this cute little fluff ball on my couch, you ask?

I volunteer for an incredible organization in LA that helps rescue dogs from the streets and shelters and bring them into loving homes. There is no organization headquarters, so all dogs are fostered in homes of various volunteers until they become adopted. I had been thinking about fostering for awhile, but I wanted to wait until I was more settled in after my move. Well, I finally decided to take one of these cuties in for the holiday season.

Killian is a poodle-terrier mix. He is playful, snuggly, loving and all around perfect.

I’m wondering if I’ll be able to give him back…

I’ve noticed that one of Killian’s favorite things to do is watch me in the kitchen.  This weekend there was a lot going on- my roommate’s birthday, a holiday party with friends, a potluck for work, etc. etc….and I cooked for each event. Needless to say, I was BUSY.

Killie (obvious nickname choice) just sits attentively and watches as onions are chopped, pots are stirred, and trays go in and out of the oven. He never gets in the way. I’m telling you…he’s PERFECT.

Killie was REALLY licking his chops on Sunday night when I made whole-wheat pasta with lamb and sweet potatoes.

(Which is kind of funny because we think he looks like a little Lamb….don’t you think?)

Whole-Wheat Pasta with Lamb and Sweet Potatoes Recipe

This dish was delicious and unusual for me. I love lamb, but I usually only ever have it in chop or shank form. Buying ground lamb was a great alternative to ground beef or ground turkey. Your can find it at your local Whole Foods.

Whole-Wheat Pasta with Lamb and Sweet Potatoes Recipe

The flavors are fabulous. This is a perfect, warm meal for a fall night — even a weeknight; it is more simple than you’d think!

Now excuse me, but I have a cute puppy I have to go spoil…


Whole-Wheat Pasta with Lamb and Sweet Potatoes
Prep time
Cook time
Total time
Serves: 4
  • 3 medium sweet potatoes, peeled and chopped into ¾inch pieces
  • 2.5 Tablespoons olive oil, divided
  • 1lb ground lamb
  • 2.5 cups chopped onions
  • 4 garlic cloves, minced
  • 4 teaspoons cumin
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • 1/.5 cups canned crushed tomatoes (from a 28oz can)
  • ½ cup low-sodium chicken broth
  • 1 12oz package whole-wheat spaghetti, cooked al dente
  • ½ cup fresh cilantro, chopped
  • ½ cup freshly grated parmesan
  • Pepper to taste
  1. Preheat the oven to 450 degrees. Toss the sweet potatoes with 1.5 Tablespoons of olive oil in a bowl.  Sprinkle with salt and pepper and then lay the sweet potatoes on a large baking sheet in single row. Roast in the oven until edges begin to brown, flipping with a spatula every so often, about 35 minutes. Remove from the oven and set aside to cool.
  2. Heat 1 Tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the lamb and the onions. Saute until the lamb browns on all sides and the onion softens, about 8 minutes. Break up the larger chunks of lamb as you saute. Next, add the garlic, cumin, cinnamon, and cayenne, stir for 1 minute. Add the tomatoes and broth and bring to a boil. Reduce the heat and simmer until the mixture thickens, 5-7 minutes. Stir in the sweet potatoes. Season with pepper to taste.
  3. Serve in large bowls with whole-wheat spaghetti on bottom, topped with the lamb and sweet potato mixture, and then a sprinkle of cilantro and parmesan.
Recipe adapted from Bon Appetit


Gluten-Free Vegetarian Meals

Sweet and Sour Tofu Stir Fry

Sweet and Sour Tofu Stir Fry Recipe

I can’t believe I am blogging about tofu. For the longest time I swore that it was the strangest, blandest food. I mean, C’MON, what is up with that consistency?

This summer when I began looking for good alternatives to the carnivorous meals I know so well, I decided to rethink tofu. All my veggie friends love it — but I figured that’s because they didn’t know any better (sorry, guys).

But, I gotta say, now that I know how to cook it correctly, it really isn’t so bad. Actually, it’s kind of great.

I get this tofu from TJ’s:

Lots of protein!

I’ve learned that if you marinate tofu long enough or cook it in the right sauce, it really can be a great substitute for chicken.

The inspiration for this recipe was from this tiny Vegan Thai restaurant close to me. They have a delicious Sweet and Sour Tofu that I love because it is not overly sweet like Sweet and Sour can be sometimes

For this recipe I cook the tofu in a skillet, but you can also bake it in the oven if you prefer a crispier texture.

Sweet and Sour Tofu Stir Fry Recipe

The end result is delicious, light, and healthy.

Sweet and Sour Tofu Stir Fry Recipe

Sweet and Sour Tofu Stir Fry
Prep time
Cook time
Total time
Serves: 4
  • 4 Tablespoons rice-wine vinegar
  • 3 Tablespoons ketchup
  • 3 Tablespoons reduced-sodium soy sauce
  • 1 Tablespoon brown sugar
  • 1 14-16oz. package extra-firm tofu, drained and cut into ½-inch cubes (I also recommend wrapping the tofu in a paper towel to remove all excess water before cutting it)
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil, divided
  • 2 Tablespoons minced garlic
  • 1 Tablespoon minced ginger
  • 2 large bell peppers (color of your choice)
  • ¾ cup onion, chopped into 1 in. chunks
  • 1.5 cups fresh pineapple, cut into 1 in. cubes (fresh pineapple really makes a big difference here…and if you have any juice leftover from when you cut the pineapple, add it to the sauce)
  1. Whisk together the rice-wine vinegar, ketchup, soy sauce, and brown sugar (and any leftover pineapple juice). Place the cut tofu in a large bowl and toss with 3 Tablespoons of the sauce. Let the tofu marinate for half an hour.
  2. While the tofu is marinating, add the cornstarch to the remaining sauce. Whisk until smooth.
  3. Heat 1 Tablespoon of the oil in a large skillet over medium-high heat. Using a slotted spoon, add the tofu to the skillet. Add the remaining marinade to the reserved sauce. Cook the tofu, flipping occasionally, until golden brown for about 10 minutes. (For a crispier texture, place the tofu on a baking sheet and cook in the oven at 350 degrees for about 7 minutes on each side). Remove the tofu from the pan and set aside.
  4. Add the remaining oil to the pan change the heat to medium. Add the garlic and ginger and cook for about 30 seconds. Then add the bell peppers and the onion, stirring often, for 5-7 minutes. Pour in the reserved sauce and cook until thickened (about 30 seconds). Add the pineapple and tofu and cook until heated through (about 2 minutes).
  5. Serve over brown rice.


Curried Mango Chutney Chicken

A lot has happened since my big move:

I settled into a new apartment.

Set up my new kitchen (the most important room in the house, obviously).

Bought my very first new car (which I treat like a newborn baby).

Explored my new neighborhood.

Celebrated my 22nd birthday.  I stuffed my face like mad with a delicious meal (thanks Trav) and a massive piece of carrot cake (Thanks Justine for treating and helping – without you I probably would have died from a food coma).

(Yeah, I know you want in on that.)

I started a new job…and I can watch the sunset over the Hollywood sign like THIS every evening from my office:

Oh, look! This piece of paradise is within walking distance from me:

Needless to say, as an east coast girl, none of this feels like real life. It still has not hit me that I actually live here and that I can call this beautiful place home. (Don’t worry M&D, home will always be home 🙂 )

My new kitchen is exponentially better than my college kitchen. There is fantastic lighting, enough counter space for more than one cutting board (this is huge), and no more mice! Oh, and the oven here actually stays on one temperature for more than five minutes at a time. Big steps, people.

I have made some truly incredible meals since I have been out here, and I figured it just wouldn’t be fair of me to keep them from you 😉

This recipe, curried mango chutney chicken, is one that I have had bookmarked for two years now and just never got around to making it.  The original recipe serves it has a pasta dish, but I substituted the pasta for brown rice.

The mango chutney gives this dish incredible flavor.

If you are hoping for leftovers, you may want to make extra because this dish is bound to be scarfed down.

Curried Mango Chutney Chicken Recipe


Curried Mango Chutney Chicken
Prep time
Cook time
Total time
Serves: 4
  • 2 cups diced peeled ripe mango (about one large)
  • 1 cup finely chopped onion
  • ½ cup water
  • 2 Tablespoons brown sugar
  • 1 Tablespoon curry powder
  • 1 Tablespoon lime juice
  • ½ teaspoon black pepper
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1lb boneless, skinless chicken breast, cut into 1in. pieces
  • ½ cup light coconut milk
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 to 2 teaspoons Thai fish sauce (if you don’t have this, you can whisk together 1 teaspoon soy sauce with one squeeze of fresh lime juice as a good substitute)
  • 4 cups broccoli florets
  • Brown rice for serving
  1. For the chutney, combine the first 9 ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, stirring occasionally. As everything begins to soften, break down any larger pieces of mango with your spoon. The chutney is done when most of the liquid evaporates and the mixture is thick. Turn off the heat and cover with a lid to keep warm.
  2. To make the chicken, heat the olive oil in a large nonstick pan over medium-high heat.  Add the chicken, then the garlic and saute for 5 minutes.  Add the coconut milk, sugar, salt, and Thai fish sauce, stirring everything together.  Bring to a simmer.  Add the broccoli and cover the pan, cooking for about 5-6 minutes or until the broccoli is crisp-tender. Stir the chutney into the chicken/broccoli mixture and toss well to combine. Serve immediately over brown rice.
Recipe adapted from: Cooking Light


Main Meal Vegetarian Meals

Black Bean and Sweet Potato Enchiladas

Tomorrow is moving day.

My bags are not even packed. I am trying to squeeze every last item from my room into one of four massive suitcases. I probably won’t be packed until it’s ten minutes past the time I am supposed to leave for the airport.  That’s how these things usually work, don’t they?

Today I said my goodbyes “See you soon“‘s. I had my favorite take-out one last time. I went on one last walk with my buddy, Diesel:

(He totally doesn’t understand that I am leaving. Nor does he understand the concept of posing for a picture…even when bribed with treats).

Next time you hear from me I will be in sunny Los Angeles in a new apartment. I’ll be trying my best to make time for the kitchen after my busy work days.

But for now, I bring you one last meal from my favorite kitchen (home, of course!).

Yummy yummy black bean and sweet potato enchiladas!

Black Bean and Sweet Potato Enchiladas Recipe

I know everything about this dish screams healthy, but trust me, it DOESN’T disappoint. The flavors mixed together are delicious, and even the leftovers taste great, too.

Black Bean and Sweet Potato Enchiladas Recipe

This is a meal that is good to cook with another person (if you can) because you end up using a bunch of different dishes and kitchen appliances. That said, it still is simple enough and WORTH IT.

Black Bean and Sweet Potato Enchiladas Recipe

I served this with grilled corn. Perfect dish for summer.

Bon appetit, my friends! See you in California!


Black Bean and Sweet Potato Enchiladas
Prep time
Cook time
Total time
Serves: 4
  • 28 oz. can whole peeled tomatoes
  • 2 teaspoons chili powder
  • 1 large onion, chopped and divided
  • 3 Tablespoons vegetable oil, divided
  • Salt and pepper
  • 2 gloves garlic, chopped
  • 15.5oz can black beans, rinsed
  • 1 medium sweet potato, peeled and coarsely grated
  • 2 teaspoons dried oregano
  • 1 cup cheddar cheese (more if you like)
  • 5 8in whole wheat tortillas
  • 2 scallions, thinly sliced
  1. Heat your oven to 450 degrees. In a blender, puree the tomatoes, chili powder, half the onion, 1T of the oil, ½t of salt, ¼t of pepper until smooth.
  2. Heat 1T of the remaining oil in a large skillet over medium heat. Add the rest of the onion and the garlic. Cook for 2-3 minutes, until soft. Add the black beans, sweet potato, oregano, and ¼t each of salt and pepper. Cook, stirring often, until the sweet potatoes are tender (about 6 minutes).
  3. Transfer the mixture to a large bowl to let cool. Stir in half the cheddar.
  4. Spread 1 cup of the tomato mixture at the bottom of a 9x13 baking dish. Roll the bean mixture in the tortillas (I did about ⅔ cup in each) and place the rolls seam-side down in the baking dish.
  5. Top with some of the remaining sauce (to taste). Sprinkle with the rest of the cheese. Bake on the top rack of the oven until the cheese begins to brown (12-15 minutes).
  6. Sprinkle with the scallions and serve.

Grilling Main Meal Poultry Turkey

Asian Turkey Burgers

What’s your general thought on turkey burgers?  Are you someone who finds them dry and tasteless? Ya, me too.  I try to opt for turkey burgers whenever I can, but so often I end disappointed by the taste, texture, or crazy amount of added salt.

Well, this recipe for Asian Turkey Burgers is totally different.  These burgers have a ton of flavor and are so easy to make. For a moister turkey burger, it is always better to go with a good quality ground turkey with a little bit of fat (85% lean is great). Trust me, much better than the 99% lean.

Pro tip: Check the sodium content of the ground turkey you buy. Often the levels are high, which won’t taste great with the added soy sauce in this recipe. If you can’t find a low- sodium ground turkey, I would definitely go with a low-sodium soy sauce (or simply cut back on the soy sauce) for this recipe.

Asian Turkey Burgers Recipe

I served mine on a whole wheat bun with lettuce, tomato and a little bit of Sriracha! These would also go great with a side of Crispy Sweet Potato Fries.


Asian Turkey Burgers
Prep time
Cook time
Total time
Serves: 2-4
  • ¾ lb ground turkey
  • 1.5 T cilantro, chopped
  • ¼ cup whole wheat bread crumbs
  • 1 large clove garlic, minced
  • 1 T soy sauce
  • 2 scallions, finely chopped
  • 1.5 teaspoons sesame oil
  • 1.5 teaspoons freshly grated ginger
  • pinch red pepper flakes (optional for spicier taste)
  • Whole Wheat hamburger buns
  • Lettuce and tomato
  • Sriracha for serving
  1. In a large bowl combine all of the ingredients with your hands. Form into 2-4 patties.
  2. Grill (or cook on a stove top if you don’t have a grill) on each side for about 5-7 minutes until a meat thermometer registers 165 degrees.
  3. Serve on a bun with lettuce, tomato, and a little bit of Sriracha.

Main Meal Pasta Vegetarian Meals

Pasta with Butternut Squash, Goat Cheese, and Hazelnuts

Done. With. Finals.

Officially a second semester senior.

When did i get so old?

Last thing I remember is cooking Annie’s Mac ‘n Cheese and watching Full House reruns at my kitchen counter when I got home from school.

When did things get so fast-paced? When did we have to start making so many big life decisions? Can we slow down a little? Just a little bit.

Let’s start with making an involved, long, perfect dinner.

Why? Because I am home now and I have time.

Home means wonderful people, relaxing, and delicious food. When I am home I am lucky enough to get to cook with my dad and bake with my mom (well, when she lets me help…)

This weekend my dad and I made the most delicious pasta dinner together. My parents have been trying a lot of vegetarian dishes recently, which are not dishes that I usually choose. I am a chicken / meat / protein kinda girl and I usually find that vegetarian dishes leave me hungry.

Not this pasta!

Boy was it filling. The recipe claims it serves 6 – but I promise you it is for at least 8 – so prepare accordingly.

I always love cooking with my dad. He always seems to know exactly how to pair different ingredients and combine dishes to create the most fantastic meal.

He definitely had to get used to cooking with me because I stop and take pictures of…everything.

This is definitely a good dish to cook with another person (who you trust in the kitchen) because it is fairly involved and you use the oven and stove simultaneously.

In the end it is totally worth your hard work. It is the perfect winter dish. Warm and filling.

Pasta with Butternut Squash, Goat Cheese, and Hazelnuts Recipe

We had a really yummy salad on the side with apple, cranberries, walnuts, and a light pear dressing.

Pasta with Butternut Squash, Goat Cheese, and Hazelnuts Recipe

It was the perfect meal and a great way to start my vacation.

Pasta with Butternut Squash, Goat Cheese, and Hazelnuts Recipe

I love home.


Pasta with Butternut Squash, Goat Cheese, and Hazelnuts
Prep time
Cook time
Total time
Serves: 6-8
  • 1 medium butternut squash, peeled, seeded, and cut into ¾ inch cubes (makes about 6 cups)
  • 3 Tablespoons extra-virgin olive oil
  • 2 leeks, white and light green parts online, cut into ¾ inch half-moons (about 4 cups)
  • 4 garlic cloves (if your cloves are small, more is better)
  • 2 teaspoons minced fresh thyme (1 teaspoon dried)
  • ½ cup dry white wine
  • 1 cup low-sodium chicken broth
  • ½ cup grated parmesan cheese
  • 6 ounces goat cheese, crumbled (about 1.5 cups)
  • 1 pound whole wheat penne pasta (or any other tubular pasta), cooked al dente
  • ¾ cup reserved pasta cooking water
  • 5-6 cups Roasted Butternut Squash (recipe above)
  • ¾ cup hazelnuts, lightly toasted, skinned, and chopped**
  • ⅓ cup chopped fresh parsley (optional)
  • Salt and Pepper
  1. Set the oven rack in the middle position and heat the oven to 425 degrees. In a large bowl toss the squash cubes with the 2 Tablespoons olive oil and season lightly with salt and pepper.  Toss to combine. Spread the squash pieces on a baking sheet in a single layer.  Roast until tender - not mushy - about 30 minutes, flipping the pieces at 15 minutes.
  2. Cook the pasta al dente and reserve ¾ cup pasta cooking water. Set aside.
  3. In a large skillet over medium heat, heat 1 Tablespoon olive oil.  Add the leeks and a dash of salt, cook until softened (about 4 minutes).  Add the garlic and thyme and cook for another minute. Add the wine, adjust the heat to medium-high and bring to a boil. Cook for 2 minutes or until the liquid has reduced by half. Add the chicken broth and return to boil, again allowing the liquid to reduce to half (about 5-6 minutes).
  4. Adjust the heat to medium-low and stir in the parmesan, and half the goat cheese. Then add the pasta and the squash.  Season with salt and pepper to taste.  Cook for about one minute.  Toss in most of the hazelnuts and the rest of the goat cheese. Add the reserved pasta water slowly and mix so that the pasta regains proper consistency.
  5. Transfer to a serving dish and sprinkle with parsley and the remaining hazelnuts. Serve immediately.
*For the hazelnuts: Set oven to 350 degrees. Spread nuts on a baking sheet and toast in the oven for 10 minutes.  Wrap the nuts in a kitchen towel and let steam 1-2 minutes.  Rub in the towel to remove loose skins.  Let cool completely and then chop.

**Adapted from The Boston Globe Magazine.


Main Meal Poultry

Parmesan-Crusted Chicken Tenders

Yesterday I was starving. All. Day.

Do you ever have those days? When you just can’t stop eating? I hate it.

Okay, I secretly love it.

I ate a big breakfast (my usual eggs and whole grain toast) and a big lunch (turkey sandwich and a greek yogurt) and snacked throughout the day. A lot of snacking. And by the time I got home at 5PM I was hungry again!

I knew I had to make dinner – fast – or I was going to start gnawing my arm off. I decided to make one of my favorite fast and easy dishes that I often make during the school year.  These parmesan-crusted chicken tenders are SO easy, require very few ingredients and are ready in no time.

It’s healthy too – you bake it rather than fry it.  I KNOW, I know, baked chicken is dry, right? Yeah, usually it is, but this dish really isn’t. The parm and breadcrumbs add a really yummy crust and the tenders are cooked just right. Trust me. It’s good.

Really simply, you just cut up some  boneless chicken breasts, coat it in some olive oil and thyme (I used dried here because I didn’t have any fresh on hand and it was fine – again, this is something you can make FAST and dried thyme is fine in a pinch).

Then, you dip each piece of chicken into the breadcrumb + parm mixture. Are you seeing how simple this is?

Lay the pieces onto a lightly greased baking dish. (So close to being done! So easy, right?)

Throw it in the oven for about 15 minutes until it looks like THIS:

Parmesan-Crusted Chicken Tenders Recipe


MMMmmm! Food! Food! Eat! Eat!

I ate this chicken (no – not all of it, silly!) with glazed carrots (recipe to follow) and it was such a healthy, delicious, and quick meal.  Needless to say, I definitely was not hungry afterwards…

I may have had a cookie later.

I may have had two.

I may have…okay, I just had two…



Parmesan-Crusted Chicken Tenders
Prep time
Cook time
Total time
Serves: 4
  • 1 lb chicken breast cut into strips
  • 4 T extra-virgin olive oil
  • 1 t. dried thyme (fresh is best, but dried is fine in a pinch)
  • ⅓ c. whole wheat breadcrumbs
  • ⅓ c. grated Parmesan
  • Course Salt and ground pepper
  1. Preheat the oven to 450 degrees Fahrenheit. On one plate spread the oil and thyme. Season the chicken with salt and pepper and place on the plate of oil.
  2. On another plate (or bowl) combine the breadcrumbs and the Parmesan. Using a fork or tongs, coat the chicken tenders in the breadcrumb mixture.
  3. Place the tenders onto a lightly greased 9 x 13 baking dish. Drizzle a little olive oil on each piece and place in top rack of the oven. Cook for about 15 minutes (or until each piece is cooked through and the top crust is a golden brown).
  4. Be careful not to overcook because no one likes overcooked, dried chicken!
*Recipe adapted from Serious Eats