3 totally different chicken recipes from Real Simple‘s new cookbook

Teriyaki chicken with bok choy recipe

Serves 4

Prep time: 10 minutes | Total time: 1 hour 15 minutes

Ingredients:

• 1 garlic clove, chopped
• 3/4 cup teriyaki sauce, divided
•  8 bone-in chicken thighs (2-1/2 pounds)
•  1 cup long-grain white rice
•  2 bunches baby bok choy, quartered

Directions:

1. Combine the garlic and 1/4 cup of the teriyaki sauce. Add the chicken, and marinate for 30 minutes.
2. Cook the rice according to the package directions.
3. Roast the chicken on a foil-lined, rimmed baking sheet at 450 degrees F, basting with the remaining 1/2 cup of teriyaki sauce, until cooked through, 25 – 30 minutes.
4. Add the bok choy 10 minutes before the chicken is done.
5. Serve over rice.

Pesto chicken pasta salad recipe

Serves 4

Prep time: 10 minutes | Total time: 30 minutes

Ingredients:

• 3/4 pound rigatoni
• 4 boneless, skinless chicken thighs (3/4 pound)
• 1 tablespoon olive oil
• Kosher salt and black pepper
• 3/4 cup prepared pesto
• 1/2 cup chopped, pitted Kalamata olives
• 1 cup halved bocconcini (fresh mozzarella balls)

Directions:

1. Cook the pasta according to the package directions. Drain, and let cool.
2. Rub the chicken with the oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Roast the chicken on a rimmed baking sheet at 400 degrees F until cooked through, 20 – 25 minutes. Shred the chicken.
4. Toss together the pasta, shredded chicken, pesto, olives, bocconcini and 1/4 teaspoon each salt and pepper.