Add chicken, mushrooms, Brussels sprouts, arugula and celery; toss to coat. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

This easy chicken quesadilla features earthy chard, sun-dried tomatoes and fontina cheese. Add onion; cook, stirring, until softened and starting to brown, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Photo:Rachel Marek Add chicken and sun-dried tomatoes; cook, stirring, until heated through, 1 to 2 minutes. Transfer the mixture to a bowl. Wash and dry the skillet. Rachel Marek Place tortillas on a cutting board. Sprinkle each tortilla with 1/4 cup cheese....

These quick chicken-and-veggie bowls are endlessly adaptable depending on what you have on hand. You could also substitute flaked salmon or sliced cooked lamb for the chicken. Treat the couscous like pasta, simmering until tender and then draining. Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done....

Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap; pierce a few holes in the top with a fork. Microwave on High for 4 minutes. Christine Ma Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer the chicken to a clean cutting board and let stand for 5 minutes. Christine Ma Cut into 1-inch strips....

(Alternatively, process in a blender until creamy, 30 to 45 seconds. )Fold in chicken, coating with the yogurt mixture. Arrange tortillas on a work surface. Photo:Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco Place 1 cup spinach and about 1/2 cup chicken mixture in a line in the center of each tortilla. Fold bottom edge and side edges over the filling; roll up burrito-style. Cut into halves before serving....

Heat sun-dried tomato oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for 1 minute. Photo: Jason Donnelly Add rice, stirring to coat and break up clumps. Pour into the skillet and cook, stirring, until bubbling and thickened, 3 to 5 minutes. Remove from heat and stir in chicken, sun-dried tomatoes and 1/2 cup cheese....

Serve with mashed potatoes. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm. Transfer to a bowl....

Flavorful Chicken-Noodle Casserole comes to life with this diabetes-appropriate recipe. Select light sour cream to lower fat and calorie content. Add chicken, pepper, thyme and salt to Dutch oven; cook for 2 minutes. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink. Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside....

Youll be amazed at how quickly this comes together once the potatoes are baked. Read below for our expert tips, including why russets are the preferred potato variety for this recipe. Line a large rimmed baking sheet with foil. Photo:Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood Pierce potatoes all over with a fork and place on the prepared baking sheet. Bake until the skin is crispy and the potatoes are tender, about 1 hour....

This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night. Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand. Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl. Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes....

Add cooked chicken and tofu cubes; stir to coat. Cover with plastic wrap or foil and marinate in the refrigerator for 1 to 4 hours. In a very large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot or celery; cook and stir for 2 minutes. Add mushrooms and/or pea pods; cook and stir for 2 minutes. Add undrained chicken mixture; heat through. Serve with hot cooked rice....

This chickpea salad is a vegetarian version of a classic chicken salad. Plus, it’s easily transportable, perfect for picnics and will surely step up your usual desk lunch. Add chickpeas, celery and shallot; stir until well coated. Tips To make ahead: Refrigerate in an airtight container for up to 4 days. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

Serve with warm pita bread and a cucumber salad with mint and yogurt. Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes. Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer....