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With a lemony, buttery sauce that won't loose its zing as days go by, this Lemon Chicken is one to bolster your week of meals—adding a pop of brightness (and less stress!) this holiday season. And there's breading, so no worry about sogging.
Make 3 batches (six chicken breasts) of this lemon chicken Sunday night to kick off your work week. Here are a few ways to eat this chicken all week.
Lemon Chicken and Pepe Soup: Shred the chicken breasts into the soup's broth along with garbanzo beans, any other seasonal vegetable, and lettuce.
Lemon Harissa Chicken: Kick up your leftover chicken by warming it with Greek yogurt and spices to make a creamy lemon sauce. Serve alongside wild rice and roast vegetables.
Green Goddess Chicken Sandwiches: Make an herby sandwich by placing a chicken breast in between a roll layered with a yogurt herb sauce.
California Chicken Tacos: Shred your chicken breast on top of a mound of fresh corn and red cabbage all wrapped in a corn tortilla and sprinkled with queso fresco.
Orzo Pasta Salad: Mix orzo pasta with cucumber slices, pitted olives, feta cheese, and fresh dill. Cut a few slices of your leftover chicken on top of the salad.
What are your go-to chicken recipes? Tell us in the comments!
This article originally appeared on September 4, 2016. We're re-running it now because we bet you're in need of easy, make-ahead meals heading into the holidays.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now