Harissa Chicken Meatballs

These juicy, Harissa Chicken Meatballs are a fun twist on traditional meatballs. They’re also low- carb, grain-free, and gluten-free made with cauliflower rice instead of breadcrumbs. Harissa Chicken Meatballs The red peppers from the smoked paprika and harissa bring depth to these middle eastern inspired Harissa Chicken Meatballs. Ground chicken mixes with onion, garlic, paprika, […]

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These juicy, Harissa Chicken Meatballs are a fun twist on traditional meatballs. They’re also low- carb, grain-free, and gluten-free made with cauliflower rice instead of breadcrumbs.

Harissa Chicken Meatballs with couscous.
Harissa Chicken Meatballs

The red peppers from the smoked paprika and harissa bring depth to these middle eastern inspired Harissa Chicken Meatballs. Ground chicken mixes with onion, garlic, paprika, parsley, salt, egg, and frozen cauliflower rice and then simmers in mild harissa sauce. Jarred harissa is a favorite ingredient of mine and one you’ll always find in my pantry. For more ways to use harissa, try my Harissa Shrimp and Chickpeas, Shredded Harissa Chicken, and Grilled Harissa Lamb Chops.

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Honey Mustard Wings

I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze.

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I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze. You just have to try them.

Two trays with honey mustard wings, broccoli, and cups of sauce

Yes, Baked Wings CAN be Crispy

If you fear deep frying, like me, then you’re going to love these baked wings. The trick to getting a nice crispy skin on chicken wings in the oven is the light coating of cornstarch. The cornstarch absorbs some of the fat from the skin as it melts and bakes to an incredibly crispy crunch. It’s just SO EASY and there’s no chance of accidentally burning your face off with splashing grease. ;)

Serve Immediately for Best Results

Kind of like their fried counterpart, these baked honey mustard chicken wings are best when they’re served right after they come out of the oven. If you do need to wait a bit before serving, don’t toss them in the honey mustard sauce until just before serving. The longer the sauce sits on the chicken, the softer the skin will become. For that reason, this recipe is not a great candidate for leftovers.

What to Serve with Honey Mustard Wings

My Honey Mustard Sauce is great for dipping vegetables as well as chicken wings, so I made a little extra so I could serve some broccoli florets along with the wings. You could also do some celery and carrot sticks for more variety. A little bit of classic Creamy Coleslaw would also be a nice side.

Close up of a honey mustard wing being dipped into a cup of honey mustard sauce
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

Honey Mustard Wings

These simple oven-baked honey mustard chicken wings are deliciously crispy and are coated in sweet and tangy homemade sauce.
Total Cost $8.04 recipe / $4.02 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 5-6 pieces each
Calories 1154.65kcal
Author Beth – Budget Bytes

Ingredients

Baked Chicken Wings

  • 2 lbs. chicken wings or drumettes $6.97
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 3 Tbsp cornstarch $0.09

Honey Mustard Sauce*

  • 1/4 cup mayonnaise $0.40
  • 1/2 Tbsp Dijon mustard $0.05
  • 1/2 Tbsp yellow mustard $0.04
  • 1 1/2 Tbsp Honey $0.18
  • 1/2 tsp apple cider vinegar $0.01
  • 1/16 tsp garlic powder $0.01
  • 1/16 tsp paprika $0.01
  • 1/16 tsp salt $0.01
  • 1/8 tsp pepper $0.01

Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, then place two wire cooling racks over top to elevate the chicken wings.
  • In a small bowl, stir together the cornstarch, salt, pepper, and garlic powder. Pat the chicken wings dry, then add them to a bowl with the cornstarch mixture, and stir until the chicken wings are coated.
  • Place the cornstarch coated wings on the prepared baking sheet (on the wire racks). Bake in the oven for 50 minutes, give or take 5 minutes depending on the size of the wings, or until they are light golden brown and the skin is crispy.
  • While the wings are baking, make the honey mustard sauce. Stir together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and pepper in a bowl.
  • When the chicken wings are finished baking, place them in a clean bowl and pour the honey mustard sauce over top. Stir until the wings are coated. Serve immediately.

Notes

*This recipe makes enough honey mustard to coat the chicken wings. If you’d like enough honey mustard sauce to have extra for dipping, like in the photos, I suggest doubling the sauce ingredients.

Nutrition

Serving: 6wings | Calories: 1154.65kcal | Carbohydrates: 25g | Protein: 79.8g | Fat: 78.8g | Sodium: 1225.75mg | Fiber: 0.45g
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

How to Make Honey Mustard Wings – Step by Step Photos

Cornstarch, salt, pepper, and garlic powder in a bowl

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or foil, then place two wire cooling racks on top (this holds the chicken above the surface of the baking sheet). In a small bowl, stir together 3 Tbsp cornstarch, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder.

Raw chicken wings on a cutting board

Pat dry 2 lbs. chicken wings or drumettes, or both, with paper towel.

Cornstarch mixture being poured over the wings in a bowl

Place the chicken wings in a large bowl, then pour the cornstarch mixture over top. Stir the wings until they are lightly and evenly coated in cornstarch.

Chicken wings on the baking sheet ready to bake

Place the chicken wings on the prepared baking sheet, spaced out so they are not touching.

Baked chicken wings on the baking sheet

Bake the chicken wings in the preheated 400ºF oven for 50 minutes, or until they are golden brown and crispy (they will not get deeply browned). Total baking time will vary depending on the size of your wings.

Honey mustard sauce ingredients in a bowl

While the wings are baking, prepare the honey mustard sauce. In a bowl combine ¼ cup mayonnaise, ½ Tbsp Dijon mustard, ½ Tbsp yellow mustard, 1.5 Tbsp honey, ½ tsp apple cider vinegar, 1/16 tsp garlic powder, 1/16 tsp paprika, 1/16 salt, and ⅛ tsp pepper. This is enough honey mustard to coat the wings. If you want extra for dipping, double the sauce.

honey mustard being poured over baked wings in a bowl

Place the baked wings in a clean bowl and pour the honey mustard sauce over top.

Finished honey mustard wings in a bowl

Toss the wings until they are coated in the honey mustard sauce and then serve immediately!

Two trays of honey mustard wings with broccoli and sauce

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Buttermilk Fried Chicken

Buttermilk Fried Chicken
This crispy buttermilk fried chicken recipe is THE BEST thanks to an overnight marinade, a dip in buttermilk, and a special dredging technique. Extra crunchy on the outside, tender and juicy on the inside, you won’t want …

A silver plate with parchment paper topped with crispy fried chicken pieces with a small cup of ranch dressing.

Buttermilk Fried Chicken

This crispy buttermilk fried chicken recipe is THE BEST thanks to an overnight marinade, a dip in buttermilk, and a special dredging technique. Extra crunchy on the outside, tender and juicy on the inside, you won’t want to put this chicken down! Make a delicious fried chicken sandwich, or use this recipe for fried chicken […]

READ: Buttermilk Fried Chicken

Spinach Stuffed Chicken Breasts with Tomato and Feta

These Baked Spinach Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta Cheese are high in protein and low in carbs – a filling meal in one! Spinach Tomato Feta Stuffed Chicken Breast No boring chicken breasts here! I knew this spinach-tomato-feta mixture, inspired by my stuffed portobello recipe from the Skinnytaste Air Fryer Cookbook, would […]

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These Baked Spinach Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta Cheese are high in protein and low in carbs – a filling meal in one!

stuffed chicken breast
Spinach Tomato Feta Stuffed Chicken Breast

No boring chicken breasts here! I knew this spinach-tomato-feta mixture, inspired by my stuffed portobello recipe from the Skinnytaste Air Fryer Cookbook, would be amazing stuffed in a chicken breast. This dish has flavor overload. Not to mention, it’s high in protein and low in carbs – a filling meal in one! If you want, add a side salad. For more stuffed chicken recipes, try Roasted Red Pepper and Prosciutto Stuffed Chicken and Sun Dried Tomato and Cheese Stuffed Chicken Rollatini.

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Garlic Marinated Chicken

This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!

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I had this recipe for Garlic Marinated Chicken hidden away within an old meal prep post, but this chicken is just SO good and SO simple that I think it deserved a post on its own. This is my favorite all-purpose quick chicken recipe that I use as an addition to all sorts of meals, so I know this is one you’ll want to save and use over and over again. Keep on reading for all the ways you can use this versatile, finger-lickin’ good chicken.

Sliced garlic marinated chicken on a plate with a fork and cauliflower salad

What Does it Taste Like?

Perhaps I should call this Lemon Garlic Marinated Chicken, because this chicken is slightly tangy, super garlicky, and absolutely delicious. The natural sugars in the lemon juice caramelize beautifully in the skillet, giving it even more depth of flavor. And because lemon and garlic are such versatile flavors, you’ll find that you can pair this garlic chicken with just about anything.

How to Serve Garlic Marinated Chicken

In addition to just serving it as a main dish with a couple of sides, this chicken is great to add to other recipes. You can slice this garlic chicken up and use it for a sandwich, to top a salad, or even to top a big plate of pasta. Here are a few recipes that would benefit from being topped with this garlic marinated chicken:

Great for Meal Prep!

This chicken is absolutely perfect for meal prep! Cook up a couple chicken breasts worth on the weekend, then use the cooked and sliced chicken to add to your meal prep for the next few days. The cooked chicken can be refrigerated for about 3-4 days.

Can I Grill Garlic Marinated Chicken?

Absolutely! This chicken is great on the grill, whether you have a charcoal grill, gas grill, or even an indoor countertop grill, like a George Foreman.

Can I Use Chicken Thighs?

Yes, this recipe also works great with chicken thighs and they even require a little less prep! Because chicken thighs are already on the thin side and they don’t over cook quite as easily, you can skip filleting the thighs into two thinner pieces, like you need to do with a chicken breast. Simply marinate, then cook on each side until browned and the chicken is cooked through.

A fork picking up a slice of garlic marinated chicken from a plate
Garlic Marinated Chicken cooked

Garlic Marinated Chicken

This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!
Total Cost $3.37 recipe / $0.84 serving
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4
Calories 331.5kcal

Ingredients

  • 1/4 cup olive oil $0.52
  • 1/4 cup lemon juice $0.18
  • 3 cloves garlic, minced $0.24
  • 1/2 Tbsp dried oregano $0.15
  • 1/2 tsp salt $0.02
  • Freshly cracked pepper $0.05
  • 1.5 lbs. boneless skinless chicken breasts* $5.37

Instructions

  • Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a bowl or a large zip top bag. Stir the ingredients in the dish until combined.
  • Filet each chicken breast into two thinner pieces. Place the pieces in the bag or in a shallow dish, then pour the marinade over top, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes, or up to 8 hours (refrigerated), turning occasionally to maximize the chicken's contact with the marinade.
  • When ready to cook, heat a large skillet over medium. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). Cook two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.
  • Transfer the cooked chicken from the skillet to a cutting board and let rest for five minutes before slicing and serving.

Notes

*This marinade can also be used for chicken thighs. The amount of marinade listed in the recipe can handle about 4-6 chicken thighs, depending on their size.

Nutrition

Serving: 1Serving | Calories: 331.5kcal | Carbohydrates: 2.28g | Protein: 38.35g | Fat: 11.3g | Sodium: 432.18mg | Fiber: 0.4g

How to Make Garlic Marinated Chicken – Step by Step Photos

Prepared garlic marinade

In a small bow, combine ¼ cup olive oil, ¼ cup lemon juice, 3 cloves minced garlic, ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper.

Filleted chicken breasts on a cutting board

Use a sharp knife to filet two chicken breasts into two thinner pieces. If your knife skills are not strong enough to make this cut, you can cover the chicken breast with plastic and use a mallet or rolling pin to pound the chicken until it’s about ½ inch thick. Then cut each breast in half to make two pieces.

Marinade being poured over the chicken in a dish

Place the chicken in a shallow dish or a zip-top bag and pour the marinade over top. Turn the chicken to make sure it all gets coated in marinade. Marinate the chicken for 30 minutes up to 8 hours (refrigerated), turning the chicken occasionally to make sure it is all in contact with the marinade.

Cooked chicken in a skillet

When you’re ready to cook the chicken, heat a skillet over medium. Once the skillet is hot, add two pieces of chicken at a time, and cook until browned on each side and cooked through. The chicken will already be coated in oil from the marinade, so no extra oil is needed to coat the skillet. Discard the excess marinade.

Sliced chicken on a cutting board with tongs

After cooking the chicken, transfer it to a cutting board and let it rest for five minutes before slicing and serving.

Sliced garlic marinated chicken on a plate with a fork

Enjoy that garlicky goodness!

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Sheet Pan Cranberry Chicken Dinner

One of my favorite simple dinner “formulas” is two roasted vegetables and a meat. It’s just so simple and when I can cook them all on one sheet pan, it’s even better. For this Sheet Pan Cranberry Chicken Dinner I also added a balsamic cranberry sauce that cooks on the stovetop, but it’s only three ingredients and takes only about 10 minutes, so it really couldn’t be easier.

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One of my favorite simple dinner “formulas” is two roasted vegetables and a meat. It’s just so simple and when I can cook them all on one sheet pan, it’s even better. For this Sheet Pan Cranberry Chicken Dinner I also added a balsamic cranberry sauce that cooks on the stovetop, but it’s only three ingredients and takes only about 10 minutes, so it really couldn’t be easier. I hope you get plenty of use out of this super easy, fall/winter-inspired sheet pan meal!

Cranberry chicken on a plate with roasted Brussels sprouts and sweet potatoes

What’s That Sauce?

As I mentioned above, I made a super simple balsamic cranberry sauce to drench the chicken with flavor. The sauce is simple: whole berry cranberry sauce (canned), balsamic vinegar, and butter. It makes the most deliciously sweet, tangy, and rich sauce that you’ll want to spoon over everything!

Can I Use Bone-In Chicken?

The cooking times and temperatures below are for boneless, skinless chicken breasts that have been pounded to a ¾ to 1-inch thickness. This allows them to cook quickly and evenly. Bone-in chicken takes much longer to cook and it would be best if they are roasted separately. For example purposes, here is a recipe for roasted bone-in chicken breasts.

Meal Prep It!

Sheet pan meals like this are perfect for meal prep! Just portion everything up into individual containers after baking and keep refrigerated for 3-4 days for quick lunches (reheat in the microwave).

Sheet pan cranberry chicken dinner on a plate with a fork lifting a bite of chicken
Sheet Pan Cranberry Chicken Dinner on a plate, viewed from the side

Sheet Pan Cranberry Chicken Dinner

This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!
Total Cost $13.26 recipe / $3.32 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 552.53kcal
Author Beth – Budget Bytes

Ingredients

Roasted Vegetables

  • 1 lb. Brussels sprouts $1.99
  • 1.5 lbs. sweet potatoes $1.79
  • 2 Tbsp olive oil $0.32
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly crackd black pepper $0.03
  • 1/4 tsp garlic powder $0.03

Herb Baked Chicken Breasts

  • 2 boneless, skinless chicken breasts (1.33 lbs. total) $7.70*
  • 2 Tbsp butter, room temperature $0.28
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp dried thyme $0.03
  • 1/8 tsp garlic powder $0.01
  • 1/4 tsp salt $0.02

Cranberry Balsamic Glaze

  • 1/2 cup whole berry cranberry sauce (canned) $0.30
  • 1/4 cup balsamic vinegar $0.55
  • 1 Tbsp butter $0.14

Instructions

  • Preheat the oven to 400ºF. Rinse the Brussels sprouts and then cut them in half. Peel and dice the sweet potatoes into ½ to ¾-inch pieces.
  • Place the Brussels sprouts on one half of a large baking sheet and the sweet potatoes on the other half. Drizzle 1 Tbsp olive oil over each side. Sprinkle ¼ tsp salt and ¼ tsp pepper over the vegetables, then add ¼ tsp garlic powder just to the Brussels sprouts. Toss the vegetables, keeping each on its own side, until they're coated in oil and seasoning. Spread the seasoned vegetables out so they are in an even layer. Transfer the baking sheet with the vegetable to the preheated oven and roast for 15 minutes.
  • While the vegetables are roasting, prepare the herb baked chicken. In a small bowl, combine the room temperature butter, sage, thyme, garlic powder, and salt. Stir together until it forms an herb-butter paste.
  • Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken breasts out to an even ¾-inch thickeness. Cut each pounded chicken breast in half to make two pieces. Pat the chicken dry, then spread the herb butter over the surface of each piece of chicken.
  • Once the vegetables have been roasting for 15 minutes, remove the baking sheet from the oven and give the vegetables a stir, keeping each on their own side. Push the vegetables to the side a bit (it's okay if they pile up a little) to make room for the chicken breast. Place the four butter and herb coated pieces of chicken down the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.
  • While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add the cranberry sauce and balsamic vinegar to a sauce pot. Stir and cook the two together over medium heat, allowing the mixture to come up to a simmer. Once simmering, lower the heat slightly and allow it to simmer for 10 minutes, stirring occasionally. After ten minutes, remove the sauce from the heat and stir in the butter. Set the cranberry balsamic sauce aside.
  • After roasting for 20 minutes, check the internal temperature of the chicken breasts. It should be 165ºF. If it's not, bake for an additional 5-10 minutes, or until the internal temperature reaches 165ºF. If the vegetables are done before the chicken, simply remove them from the baking sheet before returning the chicken to the oven.
  • To serve, spoon the cranberry balsamic sauce over the chicken. Divide the roasted Brussels sprouts and sweet potatoes between four plates and add one piece of chicken to each.

Notes

*This price was for organic chicken breasts.

Nutrition

Serving: 1serving | Calories: 552.53kcal | Carbohydrates: 42.33g | Protein: 35.98g | Fat: 26.03g | Sodium: 779.7mg | Fiber: 4.23g

How to Make Sheet Pan Cranberry Chicken Dinner – Step by Step Photos

Prepped Brussels sprouts and sweet potatoes on a baking sheet

Preheat the oven to 400ºF. Wash 1 lb. Brussels sprouts and slice them in half. Peel and dice 1.5 lbs. sweet potatoes into ½ to ¾-inch cubes. Place them on a large baking sheet, keeping each on its own side. Drizzle with 2 Tbsp olive oil and season with ¼ tsp each of salt and pepper. Add ¼ tsp garlic powder to just the Brussels sprouts. Toss the vegetables, keeping them separate, until they’re coated in oil and seasoning. Transfer to the preheated oven and roast for 15 minutes.

Butter and herbs in a bowl

While the vegetables are roasting, prepare the herb butter baked chicken. In a small bowl, combine 2 Tbsp room temperature butter, ½ tsp dried sage, ¼ tsp dried thyme, ⅛ tsp garlic powder, and ¼ tsp salt. Stir them together until it forms an herb-butter paste.

Chicken breast on a cutting board being pounded with a rolling pin

Place two boneless, skinless chicken breasts (about 1.3 lbs. total) on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to pound the chicken into an even ¾-inch thickness. This helps it cook quickly and evenly.

Herb butter being spread over the chicken breasts

Cut each chicken breast into two pieces. Pat them dry, then spread the herb butter over the surface of each piece.

Chicken added to the baking sheet with the roasted vegetables

After the vegetables have roasted for 15 minutes, remove the baking sheet and give them a good stir. Push them to the sides (it’s okay if they pile up now) to make room for the chicken. Place the herb-butter coated chicken in the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.

Cranberry sauce and balsamic vinegar in a small sacuepot

While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add ½ cup whole berry cranberry sauce and ¼ cup balsamic vinegar to a small sauce pot. Cook and stir over medium heat until it comes up to a simmer. Then, reduce the heat slightly and allow the sauce to simmer for about 10 minutes, stirring occasionally.

Butter added to the cranberry balsamic sauce

After the sauce has simmered for about 10 minutes, remove it from the heat and stir in 1 Tbsp butter until melted. Set the sauce aside.

Baked chicken and vegetables on the baking sheet

After bakind 20 minutes, the internal temperature of the chicken breast pieces should be 165ºF. If it’s not, simply bake for an additional 5-10 minutes, or until it does reach 165ºF. If the vegetables finish roasting before the chicken, just remove it from the baking sheet before returning the chicken to the oven.

Cranberry balsamic sauce being spooned over the chicken on the baking sheet

Finally, spoon the cranberry balsamic sauce over the baked chicken. To serve, divide the Brussels sprouts and sweet potatoes between four plates, then add one piece of chicken to each.

Cranberry Chicken Dinner on a plate with a black fork

Delish!

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Chicken Brown Rice Bowl (copycat Zinque’s Le Bowl)

This delicious, Chicken Brown Rice Bowl is an easy one-bowl meal with chicken breast, arugula, avocado, tomatoes, Gruyere with a sriracha yogurt sauce. Chicken Brown Rice Bowl (Zinque’s Le Bowl) This recipe is inspired by the LA restaurant, Zinque, an easy chicken and rice bowl is perfect for lunch or dinner. It’s also a great […]

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This delicious, Chicken Brown Rice Bowl is an easy one-bowl meal with chicken breast, arugula, avocado, tomatoes, Gruyere with a sriracha yogurt sauce.

Chicken Brown Rice Bowl
Chicken Brown Rice Bowl (Zinque’s Le Bowl)

This recipe is inspired by the LA restaurant, Zinque, an easy chicken and rice bowl is perfect for lunch or dinner. It’s also a great way to use up leftover chicken (or you can use turkey!). I always keep frozen brown rice on hand to whip up these quick, easy bowls in under 10 minutes. You can check out more Healthy Bowl Recipes here!

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Chicken Sausage and Herb Stuffing

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe! Chicken Sausage and Herb Stuffing I don’t know about you, but for me the ONE thing I crave most on Thanksgiving is the stuffing! Sure, the turkey and gravy are all great too, and yes, even the cranberry sauce. But personally, no […]

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I don't know about you, but for me the ONE thing I crave most on Thanksgiving is the stuffing! Sure, the turkey and gravy are all great too, and yes, even the cranberry sauce. But personally, no Thanksgiving is complete without the homemade stuffing, and this recipe never disappoints! #stuffing #thanksgiving #weightwatchers

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!
Chicken Sausage and Herb Stuffing

I don’t know about you, but for me the ONE thing I crave most on Thanksgiving is the stuffing! Sure, the turkey and gravy are all great too, and yes, even the cranberry sauce. But personally, no Thanksgiving is complete without the homemade stuffing, and this recipe never disappoints!

This is what I am making this Thanksgiving with my dry brined Turkey and this delicious Cranberry and Pear Sauce. Here are more Thanksgiving Recipes to go with your turkey this year!

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Chicken Parmesan Rolls

These protein packed Chicken Parmesan Rolls (also know as chicken rolls) are wrapped in my easy pizza dough with marinara and mozzarella cheese, so good! Chicken Parmesan Rolls Here on Long Island, you can find Chicken Rolls or Chicken Parm Rolls in just about any pizzeria. It’s basically chicken Parmesan wrapped in pizza dough. They’re […]

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These protein packed Chicken Parmesan Rolls (also know as chicken rolls) are wrapped in my easy pizza dough with marinara and mozzarella cheese, so good!

Chicken Parmesan Rolls
Chicken Parmesan Rolls

Here on Long Island, you can find Chicken Rolls or Chicken Parm Rolls in just about any pizzeria. It’s basically chicken Parmesan wrapped in pizza dough. They’re usually made with breaded fried chicken cutlets, which makes them anything but light. To make it healthier I used grilled organic chicken breast and my homemade yogurt pizza dough instead. These rolls turned out amazing – even my husband, who orders these all the time, agreed. If you like this you may want to try my Pizza Sausage Rolls.

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Air Fryer Herbed Buttermilk Roast Chicken Breast

Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken. Air Fryer Herbed Buttermilk Chicken Breast This air fryer chicken recipe is similar to my air fryer whole chicken recipe only it’s made with a whole breast instead. Plus it has added […]

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Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.

sliced chicken breast
Air Fryer Herbed Buttermilk Chicken Breast

This air fryer chicken recipe is similar to my air fryer whole chicken recipe only it’s made with a whole breast instead. Plus it has added herbs and spices. And unlike this air fryer chicken breast recipe, this version is with the bone and includes the skin. See all my air fryer recipes here!

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