Three Favorite Chicken Recipes

Favorite Chicken Recipes

Grocery list included after recipes

Rosemary grilled chicken

Servings: 4


  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt
  • 4 boneless, skinless chicken breast halves


1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
3. Place chicken breasts in a re-sealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
4. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.


Chicken Burrito Bowls

A healthy version of take-out burritos

Servings: 4


  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2-3 chicken breast, cut into 1 in. pieces
  • 1 can black beans, rinsed and drained
  • 1/2 cup salsa of your choice (mild, medium, or hot)
  • 2 cups cooked brown rice

For toppings (to taste):

  • 1 cup shredded cheddar cheese
  • 1 cup diced tomato
  • 1/2 cup salsa of your choice (mild, medium, or hot)
  • 1/2 cup guacamole
  • 1 cup shredded lettuce
  • sour cream


1. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes.
2. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove chicken and set aside.
3. Simmer the drained black beans with 1/2 cup of salsa on low heat. Remove from heat.
4. Build your burrito bowls:
5. Put 1/2 cup of brown rice into each of 4 bowls, and top with chicken and remaining toppings.


Crockpot Chicken Parmesan

Adapted from Full Bellies, Happy Kids

Servings: 4


  • 2 to 4 boneless, skinless chicken breast halves, cut into strips
  • 1/2 cup plain bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp. Italian seasoning
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. kosher salt
  • 1 Tbs. olive oil
  • 1 egg, beaten
  • 4 to 6 slices mozzarella cheese
  • 1 jar (28-ounces) favorite marinara sauce
  • 16 oz cooked pasta, for serving


1. Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.
2. In a medium bowl, beat egg. In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.
3. Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce.
4. Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta of your choice.


Grocery List


  • Grilled Rosemary Chicken Breasts
  • Slow Cooker Chicken Parmesan
  • Chicken Burrito Bowls

1/2 cup plain bread crumbs

10 chicken breasts

Condiments, Pasta and canned goods
1 jar (28-ounces) favorite marinara sauce
16 oz pasta
2 cups brown rice
1 can black beans
1 cup salsa of your choice (mild, medium, or hot)
1-1/2 tablespoons Dijon mustard
1/2 cup guacamole

1/2 cup grated Parmesan cheese
1 egg
4 to 6 slices mozzarella cheese
sour cream
1 cup shredded cheddar cheese

1 lemon
2 tablespoons minced fresh rosemary
1 large tomato
1 small onion
6 cloves garlic
1 cup shredded lettuce

Pantry Items
Olive oil
1 tsp. Italian seasoning

Picture of Casey Berschback

Casey Berschback

Engineer/wife/mom/lover of life and family. She enjoys the balance of part-time work as an engineer with days at home with her three kids. She has great appreciation for the immense parent network available for information and support as we rear our children to be well-rounded individuals.