Let’s make Sheet Pan Teriyaki Chicken with Green Beans — another delicious recipe straight from my new cookbook, Eat Your Heart Out!

This is a perfect weeknight supper, and your sheet pan is the real star because it creates minimal cleanup and maximum flavor. The sticky, gently-sweet teriyaki sauce is punchy with garlic and ginger — it’s perfect over chicken, shrimp, fish, tofu, or veggies.

The yummy takeout magic we crave made right at home — without gluten or refined sugar!

Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!

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Almost a classic, but with a few liberties taken because it’s me. We’re going to wrap chicken breast and make it sing with the crispy, salty, fatty goodness that is prosciutto, made extra tantalizing with herbs, citrus and spice!

I’m also showing you a tender arugula and herb salad with creamy manchego cheese and crunchy almonds that pairs perfectly for a light but filling meal — and an optional quick recipe for pan gravy you can make to drag each bite through for even more flavorful juiciness. Enjoy!

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Looking for something that tastes decadent but is actually lovely and light (and super versatile)?

This week’s Miso Sesame Chicken Tenders are crispy, crunchy, ultra-flavorful and made simply with chicken breast and a few choice ingredients before baking in the oven to golden-brown, juicy perfection.

Miso brings a gentle sweetness and savory umami flavor that makes these extra crave-worthy, especially when paired with a simple miso-mustard dipping sauce that easily becomes a dressing for a delicious chicken salad — should you somehow have leftovers to chop up and toss together with some crunchy romaine or Napa cabbage, shredded carrots, cucumbers and scallions… two meals in one, double the fun!!

Now, who’s joining me on the Tower of Tenders ride??

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Chicken Marsala — it’s almost as fun to say as it is to eat! I feel so 60s making this dish, taking little nips of wine, blaring my Peggy Lee. A fancy-feeling but crazily-easy 20-minute supper, these tender medallions of chicken breast get simmered together with a bounty of mushrooms and fresh herbs in butter and Marsala wine, a fortified white white which brings a lightly sweet, nutty finish. Serve over your favorite pasta, rice — or even cauliflower rice! 

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This recipe makes chicken breasts juicy (yes, you read that right) with a devilishly easy dry rub and just a touch of butter. I like to make it even saucier with a devastatingly sweet and tangy mix of balsamic red onions and plums. And the best part? It’s all done in one pan!

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It’s football season, and that means there’s only one thing on everyone’s mind… chicken wings!! This recipe for baked, saucy, fall-off-the-bone tender chicken wings was a fan favorite from back at The Chew… and I’ve made a couple improvements, if I do say so myself. The glaze is even more irresistibly spicy, sticky, sweet, and tangy. The wings are just as crisp and juicy as always. These are so easy to make and you get the satisfaction of something fried without any hot oil to clean up which, in my book, is most assuredly a touchdown!! Make them ASAP!

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I lose my mind for tacos! Let’s make one of my favorite, easy combinations – a juicy, spiced chicken breast, chopped and added to a soft tortilla with the crunchiest of creamy, smoky-spicy chipotle cabbage slaw! A little bit of avocado to mute the heat and squeeze of fresh lime juice makes the whole situation seriously sublime. These are some of our summer entertaining standbys because everything can easily be made as a big batch – or just as easily for a party of 1 or 2. And make extra! The chicken is so flavorful and keeps really well for throwing into salads the rest of the week.

See this recipe come to life on my IGTV.