Chicken is the weeknight workhorse, and these four dinners keep it interesting with lemon pepper, BBQ, fajita, and mesquite flavors. Each one comes together in 30 minutes or less with Ellsworth Foods.

Each recipe pairs a protein, a vegetable, and a side, with simple directions and easy swaps for whatever your freezer has on hand.

1. Lemon Pepper Chicken with Steamed Broccoli & Rice

Ingredients

• 4 lemon pepper marinated chicken breasts
• 2 cups broccoli florets
• 2 cups cooked white or brown rice
• 1 tbsp olive oil
• Salt to taste

Directions

1. Cook rice according to package directions.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook chicken 6–7 min per side until internal temp reaches 165°F.
4. Steam broccoli 4–5 min until tender-crisp.
5. Serve chicken over rice with broccoli on the side.

2. BBQ Chicken Thighs with Corn on the Cob & Baked Potato

Ingredients

• 4 boneless chicken thighs
• 2 corn on the cob, halved
• 2 baking potatoes, pierced
• ½ cup BBQ sauce
• 1 tbsp olive oil
• Salt & pepper

Directions

1. Microwave potatoes 8–10 min, flipping halfway.
2. Brush chicken with BBQ sauce; heat oil in skillet over medium-high.
3. Cook chicken 5–6 min per side, basting again in last 2 min.
4. Boil or grill corn 5–6 min until tender.
5. Serve chicken with corn and potato.

3. Chicken Fajita Bowls

Ingredients

• 1 pack chicken fajita strips
• 1 cup diced peppers
• ½ cup diced onions
• 2 cups fiesta rice
• 1 tbsp olive oil
• Optional toppings: salsa, sour cream, shredded cheese

Directions

1. Cook fiesta rice per package directions.
2. Heat oil in skillet over high heat.
3. Sauté onions and peppers 3–4 min until slightly charred.
4. Add chicken fajita strips; cook 5–6 min until heated through.
5. Serve over rice with desired toppings.

4. BBQ Mesquite Chicken with Green Beans & Sweet Potato Fries

Ingredients

• 4 BBQ mesquite marinated chicken breasts
• 2 cups green beans
• 2 cups sweet potato fries
• 1 tbsp olive oil
• Salt & pepper

Directions

1. Bake sweet potato fries per package (400°F, 20–22 min).
2. Heat oil in skillet; cook chicken 6–7 min per side until 165°F.
3. Steam green beans 4–5 min until tender-crisp.
4. Season green beans with salt, pepper, and a little butter.
5. Plate chicken with fries and green beans.

Also try: Teriyaki Chicken Stir-Fry, with its own full recipe.