Bacon-Wrapped Chicken Tenders with Cucumber-Ranch Dressing Bacon-Wrapped Chicken Tenders with Cucumber-Ranch Dressing

Asparagus and bacon are wrapped around spiced chicken tenders in this quick and healthy chicken dinner. Serve with a green salad tossed with a balsamic vinaigrette or make extra cucumber-ranch dressing and use it for your salad too.

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• By: Breana Lai EatingWell Associate Food Editor

Ingredients 5 servings

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• 2 teaspoons chipotle chili powder or mild chili powder
• 2 teaspoons light brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 10 chicken tenders (about 1 pound)
• 20 thin asparagus spears, trimmed
• 5 slices bacon, halved
• 1 very small cucumber (about 4 ounces)

• 1/4 cup nonfat plain Greek yogurt
• 2 tablespoons buttermilk
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh chives or 1 teaspoon dried
• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground pepper

Saucy Vegetarian Meatballs Saucy Vegetarian Meatballs

Cauliflower, mushrooms, bulgur and seasonings combine to form the base of this healthy vegetarian meatball recipe. A quick homemade tomato-basil sauce replaces the traditional marinara to save sodium. Serve over whole-wheat spaghetti with a green salad.

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• By: Carolyn Casner EatingWell Recipe Developer & Tester

Ingredients 4 servings

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• Olive oil cooking spray
• 4 tablespoons extra-virgin olive oil, divided
• 2 cups finely chopped cauliflower
• 2 cups finely chopped mushrooms
• 2 large cloves garlic, finely grated, divided
• 1 1/2 teaspoons Italian seasoning, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground pepper

• 1 tablespoon tomato paste
• 2 cups cooked bulgur
• 1/3 cup grated Parmesan cheese
• 1 large egg, beaten
• 1 (28 ounce) can no-salt-added crushed tomatoes
• 1/2 teaspoon crushed red pepper
• 2 tablespoons chopped fresh basil

Chicken Katsu with Creamy Slaw Chicken Katsu with Creamy Slaw

This crispy Japanese chicken recipe comes complete with a creamy warm slaw on the side. Serve with steamed brown rice or buckwheat soba noodles to round out the meal. We like to use chicken cutlets made with dark-meat chicken thighs—they have more than twice the immune-boosting zinc of white-meat chicken breasts.

• 
• By: Breana Lai EatingWell Associate Food Editor

Ingredients 4 servings

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• 4 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 tablespoons all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs, preferably whole-wheat
• 5 tablespoons peanut or grapeseed oil
• 4 scallions, sliced

• 1 tablespoon minced fresh ginger
• 6 cups thinly sliced red cabbage
• 1/2 cup grated carrot
• 2 tablespoons mayonnaise
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon white sugar

Paprika Chicken Thighs with Brussels Sprouts Paprika Chicken Thighs with Brussels Sprouts

In this healthy chicken recipe, paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy, healthy dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots. Delicious one-pan cooking! Smoked paprika adds a touch of smoky flavor—look for it at well-stocked supermarkets or in the bulk-spice section at natural-foods markets. Regular paprika can be used in its place, but doesn't add the hint of smoke.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
• 4 small shallots, quartered
• 1 lemon, sliced
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon salt, divided

• 1/2 teaspoon ground pepper, divided
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika, sweet or hot
• 1 teaspoon dried thyme
• 4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed

Cod with Tomato Cream Sauce Cod with Tomato Cream Sauce

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 1-1 1/4 pounds cod (see Tip) or tilapia fillets, cut into 4 pieces
• 3 teaspoons chopped fresh thyme, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 shallot, chopped

• 2 cloves garlic, minced
• 3/4 cup white wine
• 1 14-ounce can diced tomatoes
• 1/4 cup heavy cream or half-and-half
• 1/2 teaspoon cornstarch