Baked Lemon Chicken

This spin on classic chicken piccata is lower in fat as the chicken is trimmed, pounded, then lightly-breaded, and leaves out the capers to reduce sodium content (feel free to add capers if you like). Lemon should be the most prominent flavor (and smell) in this dish, aside from a slight kick from Dijon mustard. Paired with your favorite glass of Chardonnay, this lemon chicken is perfect for an al fresco summer dinner-for-two or an easy get-together with family and friends. Serve garnished with lemon slices and a sprinkle of fresh parsley – buon appetito!



Chicken Burritos with Calabacitas

Chock full of veggies, this recipe is healthier than the ooey-gooey, melted cheese all over your shirt, burritos found at Mexican restaurants across the country, but is not lacking any of the flavor. Serve with Calabacitas (traditional Southwestern dish of summer squash, onions, and peppers) on the side or add them to your burrito. This recipe often yields more than expected, making for tasty leftovers or a perfect meal for a Mexican-themed dinner party.



Shredded Chicken

While the cook time may seem daunting, the process of shredding chicken is quite easy. Whole chickens are easy to find at local supermarkets (be sure to look for local or sustainably raised chicken) and give you the best bang for your buck – freeze leftovers or use them throughout the week in salads, sandwiches, soups and stews, or chicken burritos.

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