One-Pot Recipes for Easy Weeknight Meals (Slide 2)
This Asian “barbecued” chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sautéed chard and whole-grain rice pilaf.
Recipe: Oven-Barbecued Asian Chicken
Arroz con Pollo
Arroz con pollo, or chicken cooked with rice, is a common dish in Spain, Latin America and the Carib…View slide
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on…View slide
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