Chicken is the backbone of so many high protein meals, but eating the same plain breast night after night gets old fast. This roundup pulls together 20 chicken recipes that keep things interesting, from sheet pan dinners to soups to salads, all while packing in a serious amount of protein. As Good Housekeeping’s nutrition director Stefani Sassos, M.S., R.D.N. points out, a cooked chicken breast delivers about 9 grams of protein per ounce, which makes it one of the easiest proteins to build a satisfying meal around. Let’s get cooking.
1. Sheet Pan Lemon Herb Chicken
This sheet pan dinner is about as low effort as it gets, everything roasts together on one pan, and the lemon and herbs keep the chicken bright and juicy instead of dry and boring.
Ingredients
- 4 bone-in chicken thighs
- 2 lemons, sliced
- 2 cups baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 425°F.
- Toss chicken thighs and potatoes with olive oil and Italian seasoning on a sheet pan.
- Tuck lemon slices around the chicken.
- Roast for 35 to 40 minutes, until chicken reaches 165°F internally and potatoes are tender.
How to Serve It A sprinkle of fresh parsley brightens the whole dish right before serving. Pair with a simple green salad for a complete meal. For the exact technique that keeps chicken like this juicy every time, our guide on How to Cook Juicy High Protein Chicken Every Single Time walks through the details. Leftover lemon slices can be squeezed over the finished dish for extra brightness.
2. Garlic Butter Chicken Thighs
Searing chicken thighs in a garlic butter sauce gives you crispy skin and a rich, savory pan sauce, all in one skillet with minimal cleanup.
Ingredients
- 4 bone-in chicken thighs
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Season chicken thighs with salt and pepper.
- Sear skin side down in a hot skillet over medium-high heat for 6 to 7 minutes, until golden.
- Flip and cook for another 6 minutes.
- Reduce heat, add butter, garlic, and thyme, spooning the sauce over the chicken for 2 minutes.
How to Serve It Serve over mashed potatoes or rice to soak up the extra sauce. A squeeze of lemon at the end cuts through the richness nicely. Crusty bread on the side works well for scooping up the pan sauce. This dish pairs beautifully with roasted green beans or asparagus.
3. Chicken Fajita Bowls
These bowls bring all the sizzle and flavor of a fajita platter without the tortillas, making them an easy weeknight dinner that also reheats well for lunch the next day.
Ingredients
- 4 chicken breasts, sliced thin
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tablespoons fajita seasoning
- 2 cups cooked rice
Instructions
- Heat a large skillet over medium-high heat with a little oil.
- Add chicken, peppers, onion, and fajita seasoning.
- Cook for 8 to 10 minutes, stirring occasionally, until chicken is cooked through.
- Serve over rice.
How to Serve It Top with fresh salsa, diced avocado, or a dollop of Greek yogurt. A squeeze of lime brightens the whole bowl. Fresh cilantro adds a pop of color and flavor. This recipe also works well portioned into containers for meal prep.
4. Grilled Chicken Caesar Salad
This lightened up Caesar swaps in a Greek yogurt based dressing, keeping the classic flavor while boosting the protein well beyond what a typical salad offers.
Ingredients
- 2 grilled chicken breasts, sliced
- 4 cups chopped romaine
- 1/4 cup shaved parmesan
- 1/2 cup croutons
- 1/3 cup Greek yogurt Caesar dressing
Instructions
- Grill chicken breasts over medium-high heat for 6 to 7 minutes per side, until cooked through.
- Let chicken rest for 5 minutes, then slice.
- Toss romaine with dressing in a large bowl.
- Top with sliced chicken, parmesan, and croutons.
How to Serve It Add a few extra cracks of black pepper for a classic finish. Anchovy paste stirred into the dressing adds authentic depth if you enjoy it. For more ideas on building a salad that actually holds you over, our guide on How to Build a High Protein Salad That Actually Keeps You Full has several other combinations worth trying. This salad is best assembled just before eating to keep the croutons crisp.
5. Chicken and Broccoli Stir Fry
This stir fry comes together faster than delivery, and the combination of tender chicken and crisp broccoli in a savory garlic sauce never gets old.
Ingredients
- 1 pound chicken breast, cubed
- 3 cups broccoli florets
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 garlic cloves, minced
Instructions
- Toss chicken with cornstarch to coat lightly.
- Heat oil in a wok or large skillet over medium-high heat and cook chicken for 5 to 6 minutes, until browned.
- Add broccoli and garlic, cooking for another 4 minutes.
- Stir in soy sauce and cook for 1 more minute, until sauce thickens slightly.
How to Serve It Serve over rice or noodles for a complete meal. A sprinkle of sesame seeds and sliced scallions finishes the dish nicely. Red pepper flakes add heat if you like a spicy kick. This stir fry reheats well, making it a solid meal prep option too.
6. Buffalo Chicken Lettuce Wraps
These wraps deliver all the tangy, spicy flavor of buffalo chicken in a lighter, low carb package that’s genuinely fun to eat with your hands.
Ingredients
- 2 cups shredded cooked chicken
- 1/3 cup buffalo sauce
- 1 head butter lettuce, leaves separated
- 1/4 cup ranch or blue cheese dressing
- 2 celery stalks, diced
Instructions
- Toss shredded chicken with buffalo sauce in a bowl until evenly coated.
- Warm the chicken in a skillet over medium heat for 2 to 3 minutes, if desired.
- Spoon chicken into lettuce leaves.
- Top with diced celery and a drizzle of dressing.
How to Serve It Add crumbled blue cheese for extra tang if you enjoy it. Shredded carrots add color and crunch. These wraps are best assembled right before eating so the lettuce stays crisp. Serve alongside celery sticks for extra crunch on the side.
7. Chicken Parmesan Skillet
This skillet version skips the deep frying but keeps all the comfort of classic chicken parmesan, with a crispy pan seared crust and melty cheese on top.
Ingredients
- 4 chicken breasts, pounded thin
- 1 cup marinara sauce
- 1 cup shredded mozzarella
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan
Instructions
- Preheat the oven to 400°F.
- Dredge chicken in breadcrumbs mixed with parmesan.
- Sear in an oven-safe skillet over medium heat for 3 minutes per side, until golden.
- Top with marinara and mozzarella, then transfer the skillet to the oven.
- Bake for 10 to 12 minutes, until cheese is melted and chicken is cooked through.
How to Serve It Serve over pasta or with a side of roasted vegetables. Fresh basil leaves add a pop of color and flavor right before serving. A sprinkle of red pepper flakes adds a little heat for spice lovers. This dish pairs well with a simple side salad to round out the meal.
8. Honey Garlic Chicken
This sticky, savory-sweet glaze turns simple chicken thighs into something that tastes like takeout, minus the extra sodium and sugar hiding in most restaurant versions.
Ingredients
- 4 boneless chicken thighs
- 1/4 cup honey
- 3 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 teaspoon sesame oil
Instructions
- Sear chicken thighs in a skillet over medium-high heat for 5 minutes per side, until browned.
- Whisk together honey, soy sauce, garlic, and sesame oil in a small bowl.
- Pour the sauce over the chicken and reduce heat to medium-low.
- Simmer for 5 to 7 minutes, spooning sauce over the chicken, until it thickens and coats evenly.
How to Serve It Serve over steamed rice with the extra sauce drizzled on top. A sprinkle of sesame seeds and sliced scallions finishes the dish. Steamed broccoli or bok choy makes a great side. This chicken also works well sliced over a grain bowl.
9. Chicken Tortilla Soup
This soup packs a ton of flavor into one pot, and shredded chicken makes it hearty enough to function as a full meal, not just a starter.
Ingredients
- 2 cups shredded cooked chicken
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 cup black beans
- 1 teaspoon cumin
Instructions
- Combine diced tomatoes, broth, black beans, and cumin in a large pot.
- Bring to a simmer and cook for 15 minutes.
- Stir in shredded chicken and cook for another 5 minutes, until heated through.
- Season with salt and pepper to taste.
How to Serve It Top with crispy tortilla strips, diced avocado, and a squeeze of lime. Shredded cheese and a dollop of sour cream add richness. Fresh cilantro brightens the whole bowl. This soup freezes well for up to three months in individual portions.
10. Greek Chicken Bowls
Marinating the chicken in lemon and oregano before grilling gives these bowls a bright, herby flavor that pairs perfectly with a cool, creamy tzatziki.
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 tablespoon dried oregano
- 1/2 cup tzatziki
Instructions
- Whisk together olive oil, lemon juice, and oregano, then marinate chicken for at least 20 minutes.
- Grill chicken over medium-high heat for 6 to 7 minutes per side, until cooked through.
- Let rest for 5 minutes, then slice.
- Serve over rice or greens with tzatziki, cucumber, and tomato.
How to Serve It Add crumbled feta and a handful of kalamata olives for extra Mediterranean flavor. A sprinkle of fresh dill brightens the tzatziki even further. Warm pita on the side makes this a heartier meal. This chicken also works well cold, straight from the fridge the next day.
11. BBQ Chicken Meal Prep Bowls
These bowls are built specifically with the week ahead in mind, portioned into containers so a satisfying, protein-rich lunch or dinner is always just a reheat away.
Ingredients
- 3 pounds chicken breasts
- 1 cup barbecue sauce
- 2 cups roasted sweet potato
- 2 cups corn
- 4 cups cooked rice
Instructions
- Cook chicken breasts in a slow cooker on low for 6 hours, or bake at 375°F for 25 minutes, until cooked through.
- Shred the chicken and toss with barbecue sauce.
- Divide rice, chicken, sweet potato, and corn evenly among containers.
How to Serve It Top with fresh cilantro or sliced scallions before eating. A dollop of Greek yogurt in place of sour cream adds extra protein. For a full system on prepping proteins like this ahead of time, our guide on How to Meal Prep High Protein Meals for an Entire Week covers the process step by step. These containers keep well in the fridge for up to four days.
12. Chicken Piccata
This restaurant classic comes together in under 30 minutes, and the bright, buttery lemon caper sauce makes simple chicken cutlets taste genuinely special.
Ingredients
- 4 chicken cutlets
- 1/4 cup flour
- 3 tablespoons butter
- 1/4 cup lemon juice
- 2 tablespoons capers
Instructions
- Dredge chicken cutlets lightly in flour.
- Sear in a skillet over medium-high heat for 3 minutes per side, until golden, then remove from the pan.
- Add butter, lemon juice, and capers to the same skillet, scraping up any browned bits.
- Return chicken to the pan and simmer in the sauce for 2 minutes.
How to Serve It Serve over pasta or alongside roasted vegetables to soak up the sauce. Fresh parsley adds a bright finishing touch. A glass of white wine on the side rounds out the meal nicely. This dish also works well for a slightly elevated weeknight dinner without much extra effort.
13. Chicken and Rice Casserole
This cozy, one-dish dinner bakes everything together, giving you a hearty, comforting meal with minimal hands-on cooking time.
Ingredients
- 4 chicken breasts, cubed
- 2 cups cooked rice
- 1 cup Greek yogurt
- 1 cup chicken broth
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F.
- Combine chicken, rice, Greek yogurt, and broth in a large baking dish.
- Top with shredded cheese.
- Bake for 35 to 40 minutes, until chicken is cooked through and the top is golden.
How to Serve It A sprinkle of fresh herbs like parsley or chives adds color. Serve with a side of steamed green beans or a simple salad. This casserole reheats well, making it a great option for leftovers throughout the week. Store in the fridge for up to four days.
14. Spicy Chicken Tacos
These tacos bring bold, spicy flavor to shredded chicken, and the crunchy slaw on top adds texture that balances out the heat perfectly.
Ingredients
- 2 cups shredded cooked chicken
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 8 small tortillas
- 1 cup shredded cabbage slaw
Instructions
- Toss shredded chicken with chili powder and smoked paprika.
- Warm the chicken in a skillet over medium heat for 3 to 4 minutes.
- Warm tortillas briefly in a dry skillet.
- Fill tortillas with chicken and top with slaw.
How to Serve It A squeeze of lime and a drizzle of hot sauce finish these tacos perfectly. Fresh cilantro and diced avocado add freshness and richness. Serve with a side of black beans for extra protein and fiber. These tacos also work well assembled ahead for a quick lunch.
15. Chicken Caprese
This dish takes the classic caprese flavors, tomato, basil, and mozzarella, and layers them right on top of a juicy grilled chicken breast for an easy, elegant dinner.
Ingredients
- 4 chicken breasts
- 4 slices fresh mozzarella
- 1 cup cherry tomatoes, halved
- Fresh basil leaves
- Balsamic glaze, for drizzling
Instructions
- Grill chicken breasts over medium-high heat for 6 to 7 minutes per side, until cooked through.
- Top each chicken breast with a slice of mozzarella during the last 2 minutes of cooking, allowing it to melt slightly.
- Transfer to a plate and top with cherry tomatoes and fresh basil.
- Drizzle with balsamic glaze before serving.
How to Serve It Serve alongside a simple green salad or roasted vegetables. A sprinkle of flaky salt enhances the flavor of the tomatoes. This dish looks impressive but takes very little effort, making it a great option for guests. Leftovers work well sliced over greens the next day.
16. One-Pan Chicken and Veggies
When you need dinner on the table fast, this one-pan combo delivers a full meal, protein and vegetables included, without piling up extra dishes.
Ingredients
- 4 chicken breasts, sliced thin
- 2 cups mixed vegetables (zucchini, bell pepper, onion)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with garlic powder, salt, and pepper, and cook for 5 to 6 minutes, until golden and cooked through.
- Remove chicken and set aside.
- Add vegetables to the same skillet and cook for 5 to 6 minutes, until tender.
- Return chicken to the pan and toss everything together.
How to Serve It Serve as is for a low carb meal, or spoon over rice or quinoa. Fresh herbs like basil or parsley add brightness. For more fast, protein-packed dinner ideas like this one, our guide on How to Make High Protein Dinners in 30 Minutes or Less has several more combinations worth trying. This dish comes together in well under 30 minutes from start to finish.
17. Chicken Salad Sandwiches
This isn’t your average mayo-heavy chicken salad, swapping in Greek yogurt keeps things creamy while adding a meaningful protein boost to every bite.
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup Greek yogurt
- 1/4 cup diced celery
- 1 tablespoon dijon mustard
- Salt and pepper to taste
Instructions
- Combine shredded chicken, Greek yogurt, celery, and dijon mustard in a bowl.
- Stir well until evenly combined.
- Season with salt and pepper to taste.
- Serve on bread, in a wrap, or over greens.
How to Serve It Add sliced grapes or dried cranberries for a touch of sweetness. Fresh lettuce and tomato add crunch and freshness to the sandwich. For more quick lunch ideas built around proteins like this, our guide on How to Build the Perfect High Protein Lunch in Minutes covers several more combinations. This chicken salad keeps well in the fridge for up to four days.
18. Teriyaki Chicken Bowls
This homemade teriyaki sauce comes together in minutes and coats the chicken in a glossy, savory-sweet glaze that tastes far better than anything from a bottle.
Ingredients
- 4 chicken thighs, diced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cups steamed broccoli
Instructions
- Whisk together soy sauce, brown sugar, and rice vinegar in a small bowl.
- Cook chicken in a skillet over medium-high heat for 5 to 6 minutes, until browned.
- Pour the sauce over the chicken and simmer for 3 to 4 minutes, until thickened and glossy.
- Serve over rice with steamed broccoli.
How to Serve It A sprinkle of sesame seeds and sliced scallions finishes the bowl nicely. Add pickled ginger on the side for extra flavor. This chicken also works well meal prepped into containers for the week. Reheat gently to keep the sauce from breaking.
19. Chicken Enchiladas
These enchiladas bake up bubbly and comforting, and using shredded rotisserie chicken keeps the prep time short without sacrificing any of the flavor.
Ingredients
- 3 cups shredded cooked chicken
- 8 small tortillas
- 2 cups enchilada sauce
- 1 1/2 cups shredded cheese
- 1/2 cup diced onion
Instructions
- Preheat the oven to 375°F.
- Mix shredded chicken with diced onion and a small amount of enchilada sauce.
- Fill tortillas with the chicken mixture and roll tightly, placing seam side down in a baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20 to 25 minutes, until bubbly and golden.
How to Serve It Top with fresh cilantro, diced avocado, or a dollop of sour cream. A squeeze of lime brightens the dish right before serving. Serve with a side of black beans or Mexican rice. These enchiladas reheat well for lunch the next day.
20. Chicken Noodle Soup
This comforting classic gets a protein boost from shredded chicken thighs, and it’s just as good for a cold weeknight as it is when someone in the house is feeling under the weather.
Ingredients
- 2 cups shredded cooked chicken
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups egg noodles
Instructions
- Bring chicken broth to a boil in a large pot.
- Add carrots and celery, and simmer for 8 minutes.
- Add egg noodles and cook according to package instructions.
- Stir in shredded chicken and heat through before serving.
How to Serve It A sprinkle of fresh parsley or dill adds brightness to the finished bowl. Crusty bread on the side makes for a heartier meal. This soup freezes well, though noodles are best added fresh when reheating. Store broth and chicken separately from noodles if freezing for best texture.
21. Chicken Shawarma Bowls
Marinating chicken in warm spices like cumin and paprika before searing gives these bowls a deeply savory flavor that tastes like it came from a food truck, not your own kitchen.
Ingredients
- 4 chicken thighs, sliced
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/4 cup tahini sauce
Instructions
- Toss chicken with olive oil, cumin, and paprika, and let marinate for at least 20 minutes.
- Sear in a hot skillet over medium-high heat for 6 to 7 minutes, until browned and cooked through.
- Serve over rice with tahini sauce drizzled on top.
How to Serve It Add a simple cucumber and tomato salad for freshness. Pickled onions bring a nice tangy contrast. A wedge of lemon squeezed over the top brightens everything. This chicken also works well wrapped in pita with the same toppings.
22. Chicken Alfredo
This lightened up alfredo uses Greek yogurt to keep the sauce creamy without all the heavy cream, while sliced grilled chicken adds a solid protein boost to a comfort food favorite.
Ingredients
- 4 chicken breasts, grilled and sliced
- 1 pound fettuccine
- 1 cup Greek yogurt
- 1/2 cup grated parmesan
- 2 garlic cloves, minced
Instructions
- Cook fettuccine according to package instructions, reserving 1/2 cup pasta water.
- Whisk Greek yogurt, parmesan, and garlic together in a saucepan over low heat until smooth.
- Add reserved pasta water gradually to reach a creamy consistency.
- Toss with cooked pasta and top with sliced chicken.
How to Serve It A crack of black pepper and extra parmesan finish the dish nicely. Steamed broccoli tossed in adds color and nutrition. Fresh parsley brightens the plate right before serving. This dish is best eaten fresh, since the sauce can thicken significantly once refrigerated.
23. Baked Chicken Tenders
These tenders bake instead of fry, giving you that crispy, craveable texture without the extra oil, and they’re just as good dipped in sauce as they are on top of a salad.
Ingredients
- 1 pound chicken tenders
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Dredge each tender in flour, then egg, then panko mixed with paprika.
- Arrange tenders on the baking sheet in a single layer.
- Bake for 18 to 20 minutes, flipping halfway, until golden and cooked through.
How to Serve It Serve with honey mustard, ranch, or barbecue sauce for dipping. A squeeze of lemon adds brightness. These tenders work well sliced over a salad for a heartier lunch. Leftovers reheat well in the oven or air fryer to keep them crisp.
24. Chicken Zucchini Noodles
Swapping traditional pasta for spiralized zucchini keeps this dish light and low carb while sliced chicken and a rich marinara sauce make it every bit as satisfying.
Ingredients
- 2 chicken breasts, sliced
- 4 medium zucchini, spiralized
- 1 1/2 cups marinara sauce
- 2 tablespoons olive oil
- Fresh basil, for garnish
Instructions
- Season chicken and cook in a skillet with olive oil over medium-high heat for 6 to 7 minutes, until cooked through.
- Remove chicken and set aside.
- Add zucchini noodles to the same skillet and cook for 2 to 3 minutes, just until slightly softened.
- Toss zucchini with marinara sauce, then top with sliced chicken.
How to Serve It A sprinkle of parmesan and fresh basil finishes the dish nicely. Avoid overcooking the zucchini, since it releases water quickly and can turn watery. Serve immediately for the best texture. This dish is best enjoyed fresh rather than as leftovers.
25. Chicken Fried Rice
This takeout favorite comes together fast using leftover rice, and diced chicken folded in makes it hearty enough to serve as a full meal instead of just a side dish.
Ingredients
- 2 cups cooked chicken, diced
- 3 cups cooked and cooled rice
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 tablespoons soy sauce
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Scramble the eggs and set aside.
- Add rice, peas and carrots, and diced chicken, stirring frequently for 4 to 5 minutes.
- Stir in soy sauce and scrambled eggs, tossing everything together.
How to Serve It A drizzle of sesame oil right at the end adds depth of flavor. Sliced scallions add a fresh, sharp bite. This dish works best with day old rice, since fresh rice can turn mushy. Reheats well in a skillet with a splash of water to loosen it up.
26. Whole Roasted Chicken
Roasting a whole chicken might sound intimidating, but it’s actually one of the most hands off ways to feed a crowd while setting yourself up with leftovers for the rest of the week.
Ingredients
- 1 whole chicken, about 4 to 5 pounds
- 2 tablespoons olive oil
- 1 lemon, halved
- 4 garlic cloves
- Fresh herbs, for the cavity
Instructions
- Preheat the oven to 425°F.
- Pat the chicken dry and rub with olive oil, salt, and pepper.
- Stuff the cavity with lemon halves, garlic, and fresh herbs.
- Roast for 60 to 75 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh.
- Let rest for 10 minutes before carving.
How to Serve It Carve and serve with roasted vegetables or a simple salad. Save the carcass to make homemade broth afterward. Leftover meat works well shredded into salads, soups, or wraps throughout the week. Store carved leftovers in the fridge for up to four days.
27. Chicken Meatballs
These meatballs use ground chicken instead of beef, keeping things lighter while still delivering that comforting, saucy meatball dinner everyone actually looks forward to.
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated parmesan
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400°F.
- Combine ground chicken, breadcrumbs, egg, and parmesan in a bowl, mixing gently.
- Roll into 1 1/2 inch meatballs and place on a lined baking sheet.
- Bake for 18 to 20 minutes, until cooked through.
- Simmer baked meatballs in marinara sauce for 5 minutes before serving.
How to Serve It Serve over pasta, zucchini noodles, or on a sub roll for a meatball sandwich. Fresh basil and extra parmesan finish the dish nicely. These meatballs freeze well, both cooked and raw, making them a solid batch cooking option. Reheat gently in sauce to keep them from drying out.
Final Thoughts
Twenty seven recipes, endless ways to keep chicken interesting on your weekly menu. From quick skillet dinners to cozy soups and make ahead bowls, there’s something here for whatever kind of week you’re having. Save this list, try a new recipe each week, and share it with anyone who’s stuck in a chicken breast rut.