Easy Healthy Weeknight Dinners

Keeping weeknight dinners accessible, healthy, and affordable can be difficult. Still, Redner’s Markets provides the merchandise, curbside pickup, and low prices to keep your family’s taste buds activated without overly taxing your end-of-the-day energies.

Read on for a few go-to recipes your family will love and can be ready to plate within half an hour. Save even more time when you add a Redner’s Prepared Rotisserie Chicken to your cart!

Shredded Chicken Tacos

Cook Time: 30 min; Total Time: 30 min

Makes 6 servings; Serving size = 1 taco

Ingredients:

• 2 chicken breasts, sliced thin
• 3 TBSP sriracha sauce
• 6 corn tortillas
• 1 ½ cup chopped red cabbage
• ½ cup feta cheese
• 1 lime

Instructions:

1. Preheat the oven to 375°.
2. Prepare a baking sheet by lining it with aluminum foil for easier cleanup.
3. Place the chicken breasts on the baking sheet and spread the sriracha sauce over them.
4. Bake them for half an hour. Make sure that they reach an internal temp of 165°.
5. Heat the tortillas while the chicken cooks.
6. Divide the cabbage and peppers evenly among the tortillas.
7. Shred the chicken when done using two forks and pulling the meat apart. Top the vegetables with ⅙ of the chicken.
8. Add a bit of feta cheese and lime juice to each taco, and serve.

One-Pot Chicken Baked Ziti

Prep Time: 30 min; Cook Time: 30 min

Makes 6 servings.

Ingredients:

• 2 chicken breasts (cooked and shredded)
• 12 oz. penne pasta (cooked and drained)
• Large jar of traditional pasta sauce
• 2 cups fresh spinach
• 6 oz. mozzarella cheese
• Basil

Instructions:

1. Preheat the oven to 375°.
2. Combine the chicken, pasta, sauce, and spinach in a casserole dish.
3. Top with the mozzarella and basil.
4. Bake for half an hour.

Spicy Southwest-Style Salad

Prep Time: 10 min; Cook Time: 30 min; Total Time: 40 min

Makes 4 salads.

Ingredients:

• Marinade
  • ¼ cup white vinegar
  • 2 ½ TBSP orange juice
  • 1 TBSP olive oil
  • 2 tsp minced garlic
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • 2 chicken breasts
• Salad
  • 1 red bell pepper, chopped
  • 7 cups romaine lettuce, chopped
  • 1 cup grape tomatoes, sliced in half
  • ½ cup black beans, drained
  • ½ cup whole corn, drained
  • ½ cup Mexican-style blend shredded cheese
  • ¼ cup pepitas
  • 1 cup tortilla chips, crumbled
• Dressing
  • ¾ cup light sour cream
  • ⅓ cup water
  • 2 TBSP lime juice
  • 2 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp dried cilantro

Instructions:

1. Mix the marinade ingredients in a freezer bag and add the chicken. Place in the refrigerator and marinate for at least half an hour.
2. Preheat the oven to 375°.
3. Prepare a baking sheet with aluminum foil for easy cleanup. Place the chicken on the baking sheet. Cook for 15 minutes in the preheated oven.
4. Add the bell pepper and cook for another 10-15 minutes, until the internal temp of the chicken reaches 165°.
5. Mix up the ingredients for the dressing while the chicken cooks. (Leftover dressing can be stored in an airtight container in the fridge for about a week.)
6. Add the lettuce, tomatoes, beans, corn, and cheese to a large salad bowl.
7. Add the chicken and bell peppers when they’re done.
8. Toss the salad.
9. To serve, plate the salad and top with the pepitas, crumbled chips, and dressing.

With these easy and healthy weeknight dinners, Redner’s Ready curbside pickup, and a Redner’s Rewards card, you’ll be prepared to put dinner on the table without guilt over nutrition or cost!