Thai Basil Chicken (Pad Krapow Gai)

Thai basil chicken boasts the trifecta of awesomeness: simplicity of preparation, healthy ingredients and amazing flavor. There’s sort of no excuse not to make this at home on a regular basis if you’re a fan of this dish. 

The best versions of Thai basil chicken meals I have had are loaded with basil, green onions and a light garlic sauce. Many restaurants tend to “oversauce” Thai basil chicken, which I believe really takes away from the natural flavor of the basil. In this version, the chicken is lightly coated in sauce so that the natural flavors of the basil, chiles, garlic, and onions really stand out. Serve with jasmine rice, and if you’d like, a fried egg. 


2 chicken breasts, cut into bite-sized pieces

5 green onions, sliced 

2 c. basil leaves, Thai holy basil is best!

5 garlic cloves, minced

1 Thai chile, minced (or serrano pepper)

1 Tbsp. canola or peanut oil

3 tsp. oyster sauce

3 tsp. soy sauce

1 tsp. dark soy sauce

1 tsp. fish sauce

Pinch of sugar

1 Tbsp. of water

Combine the oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and water in a small bowl. Set aside. 

Heat the oil in a large wok over high heat. Add the garlic and chili and stir quickly. Add the green onions and chicken and cook for about 4 minutes, or until chicken is cooked through. Add the sauce and cook until it reduces just a bit, about 1 minute. Remove from the heat, toss in the basil leaves and stir until they are wilted. Serve immediately with jasmine rice. 

Chicken/Turkey Salads

Greek Chicken Kale Salad with Tzatziki Dressing

My favorite lunch is, without question, a big, satisfying salad full of fresh ingredients that make me actually look forward to my lunch break instead of that dreaded “oh, I have to eat (insert day three of leftovers here)” feeling. I guarantee you’ve all been there. This Greek chicken kale salad with tzatziki dressing is snap-of-a-finger quick to prepare for lunch at home or to make in advance for pre-prepped weekday lunches. 

Greek cooks definitely have the art of chicken flavor down to a science: olive oil, lemon, garlic, onions, oregano. So good. So simple. So fresh. And the ever-present Greek combo of tzatziki dressing and feta? Don’t even get me started. All of this on top of a mixture of lacinato kale, cucumbers and chickpeas. If kale isn’t your jam, you could definitely opt for mixed greens instead. Either way, I’m guessing your salad craving just kicked in.



2 chicken breasts, cut into bite-sized pieces

1 Tbsp. olive oil

½ yellow onion, chopped

Juice from 1 lemon

3 garlic cloves, minced

2 tsp. oregano

2 tsp. cumin

2 tsp. paprika

Salt and pepper

Tzatziki Dressing:

⅓ c. plain Greek yogurt

1 Tbsp. olive oil

2 tsp. water

Juice from ½ lemon

1 garlic clove, minced

1 tsp. oregano

Salt and pepper


1 bunch of lacinato kale, torn into small leaves and massaged

1 cucumber, sliced

¾ c. chickpeas, drained and rinsed

¼ feta cheese, crumbled

Combine all of the ingredients for the dressing and whisk to combine. Set aside 

Heat the olive oil in a skillet over medium high heat. Add the chicken, onion, garlic, oregano, cumin, and paprika and cook until the chicken is cooked through and browned. Season with salt and pepper. 

To assemble the salad, place the massaged kale in a large serving bowl. Top with cucumbers, chickpeas, and feta cheese. Drizzle with the tzatziki dressing and top with chicken. Enjoy!


French-Style Shallot Chicken

Are you in a boring chicken rut? Do you make the same recipe over and over again and your kids are complaining? I have certainly been there, and if you are currently struggling in the area of menu creativity, try adding this French-style shallot chicken to your weekly dinner menu this week. 

This oh-so-flavorful chicken is simple to make and tastes like something you would get at a small country restaurant in France. I would recommend serving it with a side of roasted garlic potatoes and green vegetables, such as fresh green beans. Your whole family will thank you for trying something new, and they will certainly be begging for you to make it again.


2 chicken breasts, boneless and skinless

3 Tbsp. flour

2 Tbsp. olive oil

4 shallots, sliced

3 cloves of garlic, minced

2-3 green onions, sliced

2 tsp. Herbes de Provence

¾ c. red wine

¼ c. chicken broth

½ c. fresh parsley, chopped 

Salt and pepper 

Pound the chicken breasts so that they are thin and even in thickness. Salt and pepper both sides of the chicken breasts. Dredge the chicken breasts in flour. 

Heat the olive oil in a large skillet over medium high heat. When the oil is very hot, drop in the chicken breasts and cook on each side for about 5 minutes, or until browned on the outside and cooked through. Set the chicken breasts aside on a plate. 

Add the shallots, green onions, garlic, and Herbes de Provence to the same skillet and stir, being sure to get all of the brown bits of chicken from the pan for flavor. Add the wine and broth and stir. Add the chicken back into the skillet and cook for 2-3 minutes, or until sauce is reduced. 

Season with salt and pepper. Top with fresh parsley and serve!


Poulet Basquaise (Basque-Style Chicken)

Basque Country, which straddles a large area in the western Pyrenees Mountain currently inside the borders of Spain and France, is one of the most truly enchanting places I have ever visited. Believed to be one of the oldest peoples in Europe, the Basque people are proud, most still speak their original language, and happily embrace their culture so profoundly. And their culture is truly remarkable. 

The Basque people are passionate, lively, and much like me, love wonderful food and drink. It is the center of their lives. At some point, I read that there is a higher concentration of Michelin star restaurants within the Basque Country than anywhere else on earth.  

While I was in the Basque Country a few years back, I enjoyed some of the most ridiculously amazing meals of my life – from very high-end, multi-course meals to pintxos in traditional bars to street food. 

One of the most memorable meals I enjoyed while I was in Basque Country was the ubiquitous, traditional dish called Poulet Basquaise, which I had at a restaurant on the French side of the region. This meal, while very simple and straightforward, is so homey, flavorful and just made me feel like my Basque granny cooked it just for me. This embodiment of comfort food is delicious served with rice, noodles, potatoes, or even all by itself.


1 whole organic chicken, cut into pieces

2 Tbsp. olive oil

2 yellow onions, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

¾ c. diced ham 

2 cloves of garlic

2 14 oz. cans of diced tomatoes

½ c. red wine

1 tsp. Hungarian paprika

2 tsp. cayenne pepper

2 bay leaves

Salt and pepper

Heat 1 Tbsp. of the olive oil in a large skillet over medium high heat. Season the chicken with salt and cayenne pepper. Cook the chicken in the skillet until it is browned on one side, flip it, and brown the other side. This will take 10-12 minutes. Set the chicken aside on a plate, scrape the oil and browned bits of chicken off of the skillet and on top of the chicken. 

Add 1 Tbsp. olive oil to the same skillet and heat over medium high heat. Add the ham, onions and peppers, and cook until the veggies are soft, or about 5-6 minutes. Add the garlic and cook for one more minute. Place the chicken and its juices back into the skillet. Add the tomatoes, wine, bay leaves, and paprika. 

Cook uncovered on medium low for about 15 minutes, or until the sauce liquid has reduced by about half. Turn the heat to low, cover and cook for 40 more minutes. Season with salt and serve.  

Chicken/Turkey Salads

Romaine Caesar with Garlicky Pan-Fried Chicken

There’s a reason that Caesar salad is wildly popular: it’s rich and decadent, but fresh and so delicious. The creamy, garlicky, umami dressing would taste good on nearly anything, but is so ideal as a BFF for a crispy bowl of romaine. Caesar salad is a near-perfect meal, but when you top a Caesar salad with lots of Parmesan and garlicky chicken, your salad game levels up substantially. 

This salad travels well because everything can be prepped in advance and mixed together when you’re ready to enjoy your bomb salad that you’ve been obsessing about all day. Whether you’re at work, picnicking, or taking it as a side dish for a dinner party with friends, it will definitely be enjoyed by all who try it, unless you decide to hog it all to yourself . . . which is totally acceptable. 


1 head of romaine lettuce, torn into bite-sized pieces

¼ c. Parmesan cheese

Caesar dressing

1 chicken breast, cut into thin, bite-sized strips

1 Tbsp. olive oil 

2 cloves of garlic, minced

Juice from one lemon

2 tsp.oregano 

Salt and pepper to taste

Make dressing and set aside.

Heat 1 Tbsp. olive oil in a large skillet. Add the chicken, lemon juice, 2 garlic cloves, oregano, salt and pepper and cook until chicken is browned. Set aside on a plate and cover to keep warm. 

To assemble the salad, toss romaine with a generous amount of dressing. Top with chicken and Parmesan cheese and enjoy!


Mediterranean Buddha Bowl with Chicken, Farro and Garlicky Veggies

Buddha bowls are pretty much the greatest cooking innovation ever because you can quite literally make a zillion combinations of food that will taste amazing together. This Mediterranean iteration of the Buddha bowl is loaded with garlicky flavor sprinkled throughout almost all of the ingredients, so the flavor dial is turned up. All of that garlicky goodness combined with briny olives and tangy feta, topped with tahini sauce is enough to send your tastebuds to a happy, happy place. 

A major bonus is that this meal is very healthy and won’t leave you hungry. You will feel the fullness and joy like Buddha without the bloaty feeling of eating a heavy meal. This is a meal that will keep you going all afternoon, no matter what you have planned. So take that big hike or spin class and feel the power of the Buddha bowl!


1 c. farro 

2 c. chicken broth 

2 Tbsp. olive oil

1 red bell pepper, thinly sliced

4 c. baby arugula

2 chicken breasts, thinly sliced

4 cloves of garlic,minced

Juice from one lemon

2 tsp. oregano

½ c. kalamata olives

½ c. feta crumbles

Salt and pepper to taste

Lemon tahini sauce, for topping

Fresh parsley, for topping

Prepare the tahini sauce. Then, cook the farro in chicken broth according to package directions. Set aside, covered. 

Heat 1 Tbsp. olive oil in a large skillet. Add the chicken, lemon juice, 2 garlic cloves, oregano, salt and pepper and cook until chicken is browned. Set aside on a plate and cover to keep warm. 

In the same skillet, add a bit more olive oil and cook the red peppers and 1 clove of garlic until slightly charred, about 5 minutes. Season with salt and pepper. Set aside. Add a little olive oil and cook the remaining garlic and arugula until the arugula is wilted. Season with salt and pepper.

To assemble, divide the farro between two bowls. Top with chicken, red peppers, arugula, olives, feta, and parsley. Drizzle the tahini sauce on top.


Thai Chicken Massaman Curry

This southern Thai dish apparently came to be when Muslim spice traders from around Malaysia crossed paths with people in southern Thailand. The aromatic, rich spices from distant lands, such as cumin, coriander, and clove were used in tandem with existing Thai curry ingredients, such as fish sauce, lemongrass, galangal, and garlic; and what resulted was the truly exceptional curry. 

I adore massaman curry because it combines two of my favorite types of cuisine: Thai and Persian. Massaman curry, or “the curry of Muslims,” is the perfectly-balanced product of mishmashed cultures and ingredients. It’s one of the most flavorful and comforting dishes you’ll ever eat. In fact, CNN’s ranking of the world’s best foods placed massaman curry right at the top, and I can think of very few dishes that would be so deserving of that honor. 

So if you have never eaten massaman curry, you better make this soon because you just might be missing out on the best meal of your life.


1 ½ lb. chicken breasts (or thighs if you prefer), cut into thinly sliced bite-sized pieces

4 medium russet potatoes, peeled and cut into bite-size pieces

2 carrots, sliced

1 Tbsp olive oil

1 small yellow onion, thinly sliced

3 cloves of garlic,minced

3-4 Tbsp. massaman curry paste

3 Tbsp. fish sauce

2 15 oz. cans of coconut milk

Lime juice from one lime

Salt and red pepper flakes to taste

Handful of peanuts, for topping

Fresh cilantro, for topping

Lime wedges, for serving

You’ll want to prepare this in a large, deep skillet because there will be a lot of sauce, chicken and veggies. Heat the olive oil in the skillet over medium high heat. Cook the onion for 3-4 minutes. Add the garlic and cook for one more minute. Add the chicken, curry paste and fish sauce and cook until the chicken is browned, about 5 minutes. 

Reduce the heat to medium low and add the potatoes, carrots, lime juice, and coconut milk. Stir to combine. Simmer, stirring occasionally, for about 45 minutes, or until the potatoes are fork tender. Taste and add salt and red pepper flakes as desired.

Serve with rice and lime wedges. Top with cilantro and peanuts.


Slow Cooker Chicken Tinga

If chicken tacos were art, they would be hotel room art. Nobody really loves hotel room art. I mean, chicken tacos are pretty boring, but if you cover them up with toppings they are fine. Hotel room art is pretty nondescript (or even straight-up ugly), but looks much better if you can see the beach out of the window. Do you see what I mean?

If chicken tinga tacos were art, they would be Van Gogh. Full of color, flavor, complexity, and depth. They are wonderful on their own – no beach scene needed. If you’re looking to step up your chicken taco game, try this chicken tinga recipe. Chicken tinga is slow cooked in a mouth-watering sauce of sliced onions, garlic, and tomato-chipotle sauce. Try these, and you’ll never go back to the hotel room art chicken tacos again. 


3-4 chicken breasts (use thighs if you prefer)

1 Tbsp. olive oil

1 yellow onion, sliced

3 cloves garlic, minced

1 can diced tomatoes

¼ c. tomato sauce

2 Tbsp. tomato paste

½ c. chicken broth

3-4 chipotle peppers in adobo sauce (less if you don’t like spicy)

2 tsp. oregano 

2 tsp. cumin

Salt and pepper to taste

Heat the olive oil in a large skillet over medium high heat. Add the onions and cook for 3-4 minutes. Add the garlic, cumin, and oregano, and cook for one more minute, or until fragrant. Add the chicken breasts and cook until they are browned on both sides. Place in the slow cooker. 

Combine the tomatoes, tomato paste, tomato sauce, broth, and chipotles in a food processor and process until smooth, leaving a few small chunks. Pour the sauce over the chicken in the slow cooker. Cook on low for 5-6 hours. 

When you’re ready to eat, shred the chicken directly in the slow cooker so that the pieces get nice and saucy. Season with salt and pepper to taste. 

Serve with tortillas and all of your favorite taco toppings!


Chicken Enchiladas with New Mexican Red Sauce

Have I mentioned that I love The Enchantment State? I know, I have mentioned it ad nauseum. I can’t help my strong feelings for New Mexico with its beautiful endless blue skies, red earth speckled with brush, high plateaus and the obvious: amazing food. 

There’s just something otherworldly about New Mexican chile that can’t be described until you taste it. Once you get your hands on a big ol’ bag of fresh chile from a roadside stand in New Mexico, there’s no going back to the store stuff. 

One of my favorite things to make with my big ol’ bags of chile (that I pick up in bulk every time I go to New Mexico) is enchiladas;  all types of enchiladas: cheese, veggie, chicken, beef. If it’s an enchilada with New Mexican sauce, it’s going to rock your socks off no matter what you put inside. These chicken enchiladas are especially amazing because the chicken is tossed in the sauce, so you get even more bang for your sauce buck. If you like this sauce as much as I do, make a double batch of it so you can really load it on there.  


2 c. shredded chicken

2 c. enchilada sauce

12-16 corn tortillas

2 c. shredded cheddar

OIive oil spray


Green onions, sliced

Cilantro, chopped

Jalapenos, chopped

Avocados, diced

Sour cream

Preheat the oven to 375 degrees and prepare the enchilada sauce. 

Spread enchilada sauce along the bottom of your deep baking dish (about ¼ c.). Toss the chicken in ½ c. enchilada sauce. Set it aside in a bowl. 

Microwave the corn tortillas for about 30 seconds until they are warm and pliable. Place a small amount of chicken in each tortillas and roll up, placing the seam side down in the baking dish. Continue until the baking dish is full. Pour the additional enchilada sauce on top of the enchiladas and top with cheese.

Bake for 15-20 minutes or until cheese is melted. Enjoy immediately and top with green onions, cilantro, jalapenos, avocados and sour cream.


Buffalo Chicken Stuffed Baked Potatoes

This recipe takes two of my very favorite foods, buffalo chicken and baked potatoes, and smashes them together into a comfort food masterpiece. And then, wait for it . . . these two amazing foods are topped by crunchy, fresh veggies and drizzled with homemade blue cheese dressing. It’s pretty much the meal of my dreams. Try this quick, easy, and super yummy meal, and I’m sure you’ll agree.


4 russet potatoes, baked

2 c. of shredded chicken (I use rotisserie chicken)

4 green onions, sliced

2 stalks of celery sliced

2 carrots, sliced

Blue cheese crumbles (if desired)

1 c. buffalo sauce

Blue cheese dressing

Bake the potatoes and prep the toppings. 

Make the buffalo sauce, toss in the shredded chicken, and heat through. 

To assemble the potatoes, slice the potato lengthwise. Top with the buffalo chicken, vegetables, blue cheese crumbles, and drizzle with blue cheese dressing. Enjoy!