These Express Meals require just 10 ingredients or less, so we’re hitting the express lane for dinner! Check out the recipe below, and be sure to send us pics of your final product here!
Chicken Pasta Sriracha
2 tbsp. fresh lemon juice
2 tbsp. honey
2 tbsp Sriracha, plus more for drizzling
2 skin-on, bone-in chicken thighs
3 tbsp. EVOO
3 cloves minced garlic
2 3/4 cups chicken stock
1 package (10 oz.) dried Chinese noodles
2 tsp. soy sauce
3 scallions, thinly sliced
1. Preheat the oven to 425 degrees. Whisk lemon juice, honey and 1 tbsp. Sriracha in a small bowl. This will be your glaze.
2. Season the chicken with salt and pepper to your liking, then place it skin side up on a foil-lined baking sheet.
3. Bake for about 30 minutes, brushing with glaze every 5 minutes. The juice of the chicken should run clear when you pierce it with a knife.
4. While that’s cooking, heat EVOO in a large skillet over medium heat.
5. Add the garlic and stir for about 3 minutes.
6. Stir in the stock, noodles, soy sauce and remaining 1 tbsp. of Sriracha. Bring it to a boil.
7. Reduce the heat to medium and cook until the noodles are soft. That should take about 5 minutes.
8. Cut the meat from the bones in thin slices.
9. Divide the noodles between bowls and drizzle it with Sriracha.
10. Top it with chicken and sliced scallions.
Kale Mushroom Risotto
5-6 cups of chicken stock
1 medium finely chopped onion
5 tbsp. butter
2 cups Arborio rice
4 cloves of minced garlic
½ large bunch of curly-leaf kale, chopped and stemmed
1 cup shredded Parmesan
1 1/2 tsp. white wine vinegar
2 tbsp. EVOO, plus more for drizzling
2 packages (8 oz. each) sliced baby bella mushrooms
1. Start by simmering your stock in a saucepan.
2. In another saucepan, add onions and 3 tbsp. butter. Stir over medium heat until onions soften. About 3 minutes.
3. Add rice and garlic, and stir for 2 minutes.
4. Reduce heat to low, then stir in 1 cup stock to the rice until it’s nearly absorbed. About 4 minutes.
5. Repeat step 4 three times, adding stock 1 cup at a time.
6. Stir in the kale and 1 cup of stock, stirring until rice is tender and liquid is almost absorbed. About 4 minutes. Mix with extra stock if needed.
7. Turn off heat and stir in 3/4 cup of cheese, vinegar, and the rest of the butter.
8. Season with salt and pepper to your liking.
9. While that’s cooking, in a separate skillet, heat 1 tbsp. EVOO over medium-high heat.
10. Add half the mushrooms, season and cook them until brown. About 10 minutes.
11. Repeat with remaining half of mushrooms.
12. Divide risotto to plates, top with mushrooms, and drizzle with EVOO.
13. Top with remaining cheese.
Chickpeas & Kale Chicken
2 skin-on, bone-in chicken thighs
1 1/4 tsp. ground coriander
1 tbsp. EVOO, plus more for drizzling
2 cans (15 oz. each) chickpeas, rinsed
1/3 cup vegetable stock
2 tsp. lemon zest and 3 tbsp. juice (from 1 small lemon)
3 cloves garlic, minced
1/2 large bunch curly-leaf kale, stemmed and chopped
1. Preheat the oven to 425 degrees. In a bowl, mix 1 tsp. coriander, 3/4 tsp. salt and 1/2 tsp. pepper; rub all over chicken.
2. In an ovenproof skillet, heat 1 tbsp. EVOO over medium. Cook the chicken, skin side down, until browned. About 9 minutes.
3. Turn and cook 8 mins. more, then transfer to a plate. Pour off all but 2 tbsp. fat from skillet.
4. Using the same skillet, cook the chickpeas, stock, lemon juice, garlic and remaining 1/4 tsp. coriander over medium, stirring for 2 minutes. Season with salt and pepper.
5. Nestle the chicken, skin side up, in the chickpeas. Roast until juices run clear when poked with a knife, about 8 minutes.
6. Transfer the chicken to a plate. Add the kale into the chickpeas. Season with salt and pepper to taste.
7. Return the chicken to the skillet and drizzle with EVOO and zest.