1,527 green onion chicken recipes

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.

Give your chili a new look with this easy-to-follow recipe that will have you licking your fingers in the end.

Tender chicken breasts pounded thin and rolled around a savory crab, water chestnut, and Dijon filling. Baked or microwaved in 40 minutes for an impressive low-calorie dinner.

Easy to make, takes no time, and tastes absolutely delicious. Juicy, cheesy and packed with flavors. It's perfect for lunch or supper.

Tender chicken breast with a honey-peanut ginger glaze, served with noodles. Clean and refreshing Thai-style flavor.

Delicious and easy to make. Chunks of chickens, sausages, and fresh veggies are cooked with stewed tomatoes, which makes lots of tasty sauce. Serve it over a bed of rice or spaghetti. YUM!

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

An excellent super quick and easy Chinese stir-fry that highlights the crisp textures and flavors. Very nicely balanced and it's ready in less than 15 minutes flat! Faster than Chinese take out.

Sausage and lentil soup that's even better the next day. Browned sausage, vegetables, and herbs simmered into a hearty broth, with lentils added near the end so they stay tender, not mushy.

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.

Quick, easy and fuss-free. Made this dish for Sean's lunch yesterday, and he absolutely enjoyed it. Followed the recipe, and used some mixed frozen stir-fry veggies we bought from Costco, it was a wonderful combination.

In this recipe, we use whole wheat couscous instead of rice, we add orange juice and currant, so the pilaf is sweet too.

Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.