A Week’s Worth of Chicken Dinner Ideas

Caribbean Jerk Chicken & Rice

Inspired by my summer trip to the Caribbean, this jerk chicken dinner is super spicy, but keeps you wanting more! Paired with pineapple rice and roasted veggies, this is a dinner that has spice, sweet heat, and even makes for great leftovers! Let’s not forget that it’s also deliciously nutritious with a good source of lean protein, fibrous veggies, and complex carbohydrates!

 Ingredients: serves 4

2 lb. chicken (my family went for 1 lb. breasts & 1 lb. drumsticks)

Jerk Spice Rub:

3 tsp garlic powder 

3 tsp onion powder

3 tsp cayenne (reduce for less spice)

3 tsp black pepper

2 tbsp oregano

2 tbsp smoked paprika

2 tbsp cumin

2 tbsp salt

4 tbsp chili powder

3 c broccoli florets

3 c string beans

1/2 red onion

1 tbsp EVOO

salt & pepper to taste

4 c Jasmine white rice

1 can cubed pineapple


  1. Preheat oven to 400F, coat broccoli, string beans, & red onion in EVOO, salt, & pepper.
  2. Bake veggies for 30-40 minutes.
  3. Boil water & prepare rice according to box’s directions.
  4. While veggies are roasting & rice is boiling, prepare spice rub in large bowl & coat chicken.
  5. Cook chicken either on the grill for more smokiness or stovetop.
  6. When rice is done, fluff with a fork & add pineapple.
  7. Plate, serve, & enjoy! 

Chicken Lettuce Tacos

On Taco Tuesday, I bring you this dry rub recipe that is definitely a Cutie favorite! It’s so versatile — I’ve used it numerous times on chicken & tofu & love the outcome every time! The best part about taco night is that you can customize the recipes as much as you’d like, so simply use the dry rub for the chicken & go for more traditional sides, or make it all & use regular taco shells instead! 

Ingredients: serves 4

1-1.5 lbs. chicken tenderloins

Dry Rub:

1 tbsp cumin

1 tbsp chili powder

1 tbsp smoked paprika

1 tbsp turmeric

1/2 tsp salt

1/2 tsp pepper

3 cucumbers

1 small carton cherry tomatoes

1/2 red onion

2 tbsp balsamic

1 c quinoa 

1 can corn

1 can black beans

1 red pepper

1 orange pepper

1 yellow pepper

1/4-1/3 c cilantro 

2 tbsp EVOO

1 tsp honey

juice 1 lime

1 tsp cumin

salt to taste

iceberg lettuce leaves


  1. Prepare quinoa according to package directions.
  2. While quinoa is cooking, peel cucumbers & prepare salad with cucumbers, cherry tomatoes, red onion, & balsamic. Cover & place in fridge to marinate.
  3. Once quinoa is ready, place in bowl with corn, black beans, red, orange, and yellow peppers, & cilantro. 
  4. Prepare dressing in small dish with EVOO, honey, lime, cumin, & salt & pour over quinoa salad. Cover & place in fridge to marinate.
  5. Clean chicken & place in large plastic bag with dry rub spices. Shake bag until chicken is fully coated & cook.
  6. Serve with iceberg lettuce leaves, cold salads, & enjoy as you would tacos! 

Sriracha Teriyaki Chicken w Potatoes & Broccoli

In my house, these baked ‘fries’ stole the show! Keep in mind that the longer you marinate the chicken, the more it absorbs all those sweet & spicy sriracha flavors, so I would recommend preparing up to 24 hours in advance if possible. The great thing about this recipe is that it’s super easy to make in bulk & have leftovers for the next day! I did just that & was just as delicious! 

Ingredients: serves 4

1-1.5 lbs. chicken tenderloins


1/4 c coconut aminos

1 tbsp Sriracha 

1 tbsp EVOO

2 cloves garlic, minced

salt & pepper to taste 

4 russet potatoes

1-2 tbsp EVOO

1 tbsp thyme

garlic salt to taste 

3 c broccoli florets

juice 1 lemon

1 red onion

salt & pepper to taste


  1. Clean chicken & place in bowl with marinade. Set aside. 
  2. Preheat oven to 400F, cut potatoes into wedges & season with EVOO, thyme, garlic salt, and pepper. Place in oven for about 1 hour.
  3. After about 20 minutes, prepare broccoli & onion on separate sheet pan. Season with lemon, salt, & pepper, & place in oven with potatoes for remaining 30-35 minutes.
  4. Cook chicken in nonstick pan.
  5. Plate, serve, & enjoy! 

Egg Roll in a Bowl

Even on weekdays it’s nice to come home & have a lazy night, so this recipe comes in really handy! All you need is one pan & about a half hour to make something so delicious (& gluten-free)!

Ingredients: serves 2

1 lb. chicken tenderloins

1 garlic clove, minced

2 tbsp teriyaki sauce 

I love this one by Fody foods! All of their products are made specifically to be gut friendly & gluten free without tasting like it! #NotSponsored 😉

1 red pepper

2 medium carrots

1/2 head green cabbage

12 head red cabbage

1/4 c coconut aminos

1/4 tsp ground ginger

1/4 tsp garlic powder

salt & pepper to taste

sesame seeds & garlic crisps to top


  1. In a large pan or wok, place chicken, minced garlic, & teriyaki sauce. Cook chicken about 75%.
  2. Add red pepper, carrots, & cabbage until softens.
  3. After about 5-8 minutes when all the veggies are softening, add coconut aminos & spices.
  4. Once chicken is cooked thoroughly, serve in a bowl & top with sesame seeds & garlic crisps & enjoy!

Mediterranean Chicken Salad

While vacationing in Greece I rarely thought twice about whether or not the foods I was eating fit into my gut-health-conscious diet because every meal was made of locally grown, wholesome & nutritious ingredients! Upon coming back to the states, I missed those light & fresh salads, so of course I made my own spin…although I could never truly do them justice! This salad is definitely still yum & a go-to & quick dinner! Although packed with greens, not holding back on the veggie portions & topping it off with healthy fats & a lean source of protein makes this a well-rounded & filling meal.

Ingredients: serves 1

1 boneless, skinless, thin-cut chicken breast

1 tbsp EVOO + more for dressing 

1 tsp oregano

juice 1 lemon

1/2 garlic clove, minced

4 handfuls salad greens

1 cucumber

1 roma tomato

1/2 small red onion

sprouted almonds

salt & pepper to taste


  1. Brown garlic in pan with EVOO & coat chicken in juice of 1/2, oregano, salt & pepper.
  2. While chicken is cooking, prepare salad bowl with greens, cucumber, tomato, red onion, & sprouted almonds. Adjust these measurements as you’d like! I went for a romaine & spinach base & am generous with the red onion!
  3. Toss salad with the other 1/2 of lemon & more EVOO.
  4. Top with chicken & fresh ground pepper. Enjoy!

Lemon Pepper Chicken & Zoodles

The chicken recipes are truly endless & since there’s already been a tacos, salads, & asian-inspired spins, of course there had to be a pasta dish! As someone who used to enjoy pasta nearly every night, having to transition to 100% gluten-free definitely took a toll on me. Even GF alternatives often contain ingredients that don’t agree with my gut, & so when I began cooking for myself & messing around in the kitchen, coming up with pasta alternative recipes was a must! This dish is altogether light, easy to make, & delicious!

Ingredients: serves 2 

2 boneless, skinless, thin-cut chicken breasts

2 tbsp EVOO

juice 1 lemon

4-6 zucchinis ‘zoodled’ / approx. 2-3 packages pre-made zoodles

1 garlic clove, minced

grated parmesan to top

salt & pepper to taste


  1. Cook chicken in 1 tbsp EVOO, lemon juice, salt & pepper.
  2. Once chicken is fully cooked, set aside. In the same pan, add another tbsp EVOO & garlic until browned.
  3. Add zoodles & cook until soft.
  4. Serve as you would pasta, top with chicken, grated parmesan, fresh ground pepper, salt, & optional more lemon juice. Enjoy!

Almond-Crusted Chicken & Veggies

This is a recipe I learned from a gut health diet I ventured on in my last efforts to heal, so as strange as it sounds, it holds a place in my heart! It has also remained in my weekly recipe repertoire because I love it so much! And surprisingly, such simple ingredients make a very hearty dinner conducive to seconds & leftovers! 😉 

Ingredients: serves 2

1 large head broccoli

2 sweet potatoes

1 tbsp ghee 

1 lb. chicken tenderloins

1 c almond meal

1 tbsp oregano

1 tsp salt

1 egg

salt & pepper to taste


  1. Preheat oven 400F.
  2. Cut sweet potato into wedges & broccoli head into florets. Coat in ghee, salt, & pepper & bake for about an hour.
  3. Line another baking sheet with parchment paper.
  4. Place almond meal, oregano & salt in one bowl & scramble the egg in another.
  5. Coat chicken in egg wash & almond meal mixture. Then place on parchment paper-lined baking sheet.
  6. Bake chicken with vegetables for about 30-40 minutes, flipping halfway through. 
  7. Once everything is done baking, plate, serve, & enjoy!

Hope this list helps you during those busy (& those not-so-busy) weeks when you need a little inspo!

XO, the Cutie Foodie

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