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3 totally different chicken recipes from Real Simple‘s new cookbook

Teriyaki Chicken with Bok Choy
Image: Johnny Miller/Real Simple

Teriyaki chicken with bok choy recipe

Serves 4

Prep time: 10 minutes | Total time: 1 hour 15 minutes

Ingredients:

  • 1 garlic clove, chopped
  • 3/4 cup teriyaki sauce, divided
  •  8 bone-in chicken thighs (2-1/2 pounds)
  •  1 cup long-grain white rice
  •  2 bunches baby bok choy, quartered

Directions:

  1. Combine the garlic and 1/4 cup of the teriyaki sauce. Add the chicken, and marinate for 30 minutes.
  2. Cook the rice according to the package directions.
  3. Roast the chicken on a foil-lined, rimmed baking sheet at 450 degrees F, basting with the remaining 1/2 cup of teriyaki sauce, until cooked through, 25 – 30 minutes.
  4. Add the bok choy 10 minutes before the chicken is done.
  5. Serve over rice.
Pesto Chicken Pasta Salad
Image: Johnny Miller/Real Simple

Pesto chicken pasta salad recipe

Serves 4

Prep time: 10 minutes | Total time: 30 minutes

Ingredients:

  • 3/4 pound rigatoni
  • 4 boneless, skinless chicken thighs (3/4 pound)
  • 1 tablespoon olive oil
  • Kosher salt and black pepper
  • 3/4 cup prepared pesto
  • 1/2 cup chopped, pitted Kalamata olives
  • 1 cup halved bocconcini (fresh mozzarella balls)

Directions:

  1. Cook the pasta according to the package directions. Drain, and let cool.
  2. Rub the chicken with the oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  3. Roast the chicken on a rimmed baking sheet at 400 degrees F until cooked through, 20 – 25 minutes. Shred the chicken.
  4. Toss together the pasta, shredded chicken, pesto, olives, bocconcini and 1/4 teaspoon each salt and pepper.

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