Tyson Simple Weeknight Dinners Help Fight Meal Time Mania
August 2021 Issue by Lindsay Gifford
Information and Recipes provided by Tyson®
Summer is wrapping up and families are getting in the back-to-school mindset. In our already busy lives, the addition of sports’ practices, homework assignments and packing lunches can easily send a person off the deep end. But don’t worry, we’re here to catch you! This month we reached out to one of the biggest names in the food industry—Tyson—to bring you delicious, easy meals that will help preserve your sanity.
Tyson has been “keeping it real” since 1935. Their mantra: “In life, as in chicken, it’s always better when you just keep it real. No filler. No nonsense. Just stick to the good stuff. The 100% real stuff. The simple things that make life, and chicken, great.” It all began during the Great Depression in Arkansas when John W. Tyson loaded up his old truck and began delivering quality chicken to other hard-working people. From those humble beginnings, Tyson Foods has grown over the decades to find new ways to help feed the nation, with the belief that every family deserves to bring quality chicken to their table. As they’ve grown, their beliefs remain the same. Be good. Be humble. And always keep it real.
When you’re looking for simple weeknight dishes, quality is key. Not only do you want something quick and easy, but also delicious and nutritious. Tyson has built strong relationships with independent farms across America to bring farm-raised chicken of the highest quality to serve up to your family. In fact, they’ve been working with many farmers for more than three generations.
Their product line, founded on packaged fresh chicken, has expanded leaps and bounds over the years to include breaded chicken, Any’tizers® Snacks, grilled chicken, meal kits, frozen chicken, chicken sausage and more. Their newest product Tyson® Simply Roasted Chicken Breast Strips are 100% all natural chicken that’s already seasoned and roasted to perfection. They’re easy to prepare and taste just like homemade—perfect for salads or pasta! And, they also have a new Instant Pot® Meal Kit line that you’ll love. Fully-prepped and ready to go, these kits take convenience to a whole new level.
Don’t be chicken, turn the page and enjoy great, simple weeknight meals that will have the family heading back for seconds. And, when you’re ready to fly further...Tyson has hundreds of juicy recipes on Tyson.com, plus informative how-tos on selecting, preparing, cooking, measuring temperature, cleaning up and storing chicken. They’ll have you saying “winner, winner, chicken dinner!” in no time.
Blue Cheese Buffalo Wraps
1 bag Any’tizers Boneless Chicken Bites (Buffalo Style)
8 (6 inch) Flour tortillas
8 Romaine lettuce leaves
1 large Tomato, sliced
1/2 cup Cheddar cheese, shredded
1/2 cup Blue cheese dressing
Prepare Any’tizers® Boneless Chicken Bites (Buffalo Style) according to package directions. On a clean work surface, lay out each tortilla. In the center of each tortilla place 1 lettuce leaf, 1 tomato slice, 1 Tbsp of shredded cheese and 1 Tbsp of dressing.
Top each tortilla with 3-4 chicken bites and fold over each side of the tortilla to close. Place toothpick through center to hold tortilla in place.
Chopped Caprese Salad
1 pkg. Tyson Simply Roasted 100% All-Natural
Parmesan Herb Chicken Breast Strips
1 Tbsp Oil
1 Tbsp Water
2 cups Cherry tomatoes, cut in half
1 cup Mozzarella pearls
1/2 cup Basil, rough chopped
Salt and Pepper, to taste
1 Tbsps Balsamic vinegar glaze
In a medium sized non-stick skillet, place water and oil in pan and heat to medium-high. Place chicken in pan and cook for 4-6 minutes, turning occasionally to ensure even browning. Cook to internal temperature of 170°F.
Toss cherry tomatoes, mozzarella pearls, basil, salt and pepper in a bowl, mixing well. Place chicken on top of salad and garnish with balsamic vinegar glaze.
Green Chili Chicken Bake
1/4 tsp Black pepper
3 Individually Frozen Tyson Boneless Skinless Chicken Breasts
4 oz can chopped Green chillies
2 Tbsps Chicken stock
3 Chipotle peppers in adobo, seeded and chopped
2 Tbsps cilantro, chopped, divided
4 oz Cream cheese at room temperature
2 cups Corn chips, crushed
1/8 tsp Cumin
3/4 cup Yellow onion, diced
1 cup Heavy whipping cream
1 jar Black bean salsa
1 jar Corn
3 medium flour Tortillas
1 Tbsp Olive oil
1/2 tsp Salt
8 oz shredded Pepper jack cheese
1 cup Sour cream
Set oven to 375°F. Spray an 8X8 baking dish with non-stick spray and set aside. In a sauté pan with heat off, add 1 Tbsp olive oil and 2 Tbsps chicken stock. Place frozen chicken in pan and season with salt and pepper. Turn heat on medium high and cook 15-20 minutes, turning once half way through. When chicken reaches an internal temperature of 170°F, remove to bowl.
Wipe out pan and add 1 tsp olive oil and 1/4 cup diced onion, sauté 3 minutes or until onions are translucent. Place onions aside and wipe out pan again for later use. With two forks, shred the chicken thoroughly. Add chipotle peppers, onions, salt, pepper, cumin and 1 tbsp. cilantro, reserving remaining tbsp. for garnish. Mix well.
In sauté pan, combine cream cheese, heavy whipping cream, sour cream and green chilies. Whisk together over medium heat until smooth and consistent. Bring to boil and then turn down heat to low, simmer for 3-5 minutes until slightly thickened. Turn off heat and set pan aside.
In baking dish, begin to build by placing enough sauce to thinly coat the bottom of the dish. Top with tortillas, then half of the chicken, 1/4 cup of corn chips, a layer of sauce, then 1/2 cup shredded cheese, repeat with one more layer. Finally, top last tortilla with remaining sauce, corn chips and cheese. Bake for 20 minutes, serve and top with corn and black bean salsa and reserved cilantro.
Skinny Chicken Alfredo
1 Tbsp Olive oil
3 cups Tyson Blackened Flavored Chicken Breast Strips
12 oz Fettuccine pasta, dry
2 tsps Garlic, minced
3 Tbsps Flour
1 cup low sodium Chicken broth
1 cup low-fat Milk
1/4 tsp Salt
1/2 tsp Pepper
3/4 cup Parmesan cheese
1 fresh Parsley, for garnish
Cook fettuccine according to pkg. directions and drain. Prepare Blackened Flavored Chicken Breast Strips according to pkg. directions. Set aside, keep warm. Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant, about 30 seconds. Add flour and whisk constantly for about 1 minute or until a paste is formed. Slowly add chicken broth and continue whisking until smooth. Slowly add milk, salt and pepper and continue whisking for another minute or until sauce has thickened. Add Parmesan cheese and stir to combine until cheese is melted and mixture is smooth. Add prepared chicken, reduce heat to low and cook until chicken is heated through. Serve over a bed of fettuccine and sprinkle with parsley.
Garlic Lime Chicken
1/4 cup Lime juice
4 Fresh Boneless Skinless Chicken Breasts
2 Garlic cloves, minced
1/2 cup reduced-sodium Soy sauce
1/2 tsp Dry mustard
1 Tbsp Worcestershire sauce
1/2 tsp Black pepper, coarsely ground
Place chicken in resealable plastic bag. Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Reserve 1/4 cup marinade. Pour remainder over chicken in bag. Toss to coat well. Marinate in refrigerator 30 minutes or up to 4 hours. Drain chicken; discard leftover marinade. Sprinkle chicken with pepper.
Spray large nonstick skillet with butter-flavored cooking spray and heat over medium. Add chicken and cook about 6 minutes on each side or until done (internal temp 170°F). Drizzle chicken with reserved marinade.
BBQ Chicken Pizza Rolls
16 pieces Any’tizers Boneless Chicken Bites
(Honey BBQ Flavored)
1/2 cup Barbecue sauce
1/4 cup Cilantro, chopped
2 Lavash flatbread
8 slices Sharp cheddar cheese
1/4 cup red onion, diced
Prepare Honey Barbecue Any’tizers® Boneless Chicken Bites according to pkg. directions. When done cooking, maintain oven temperature at 425°F. Make cilantro BBQ dipping sauce by combining barbecue sauce and cilantro in a small bowl. Set aside.
Line a baking pan with foil and spray with nonstick cooking spray. Set aside. Lay out flatbread on a clean work surface, place 4 slices of cheese onto each flatbread and 2 Tbsps of diced onion. On the edge of the flatbread line 7-8 Any’tizers® Boneless Chicken Bites and roll tightly. Repeat. Place rolls on prepared baking pan, with seam side down and heat for 7-10 minutes or until golden brown. Serve with cilantro BBQ sauce.
Chicken and Waffles
6 Tyson Crispy Chicken Strips
1/2 cup green Onion, sliced
2 Tbsps prepared Coleslaw dressing
1/2 cup Carrots, shredded
1/2 cup Mayonnaise
1/8 tsp Horseradish
1/2 tsp Garlic paste
1/2 tsp Sugar
1/2 tsp White wine vinegar
1/8 tsp ground Black pepper
2 Tbsps Vegetable oil
1/2 yellow Onion, small diced
1/2 cup Water
11/3 cup Dry Pancake or Waffle Batter
1/4 cup Fresh Italian Parsley Leaves
Prepare chicken according to package instructions. Heat oil in a large skillet over medium-high, cook the onion for 2-3 minutes. Add water and continue cooking for 5 minutes or until the water is gone, drain over paper towels. Mix the onion with the dry batter and water. Cook in a ¼ cup of the batter in a waffle iron. Repeat cooking process with remaining batter.
Mix green onion, parsley, carrots and coleslaw dressing together in a bowl and set aside. Mix mayonnaise, horseradish, garlic paste, sugar, vinegar and pepper in a bowl and set aside. Layer the waffles with chicken, slaw and sauce and serve.
Lemon Zest Garlic Chicken
1 Tbsp Margarine
3 cloves Garlic, minced
2 cup Water
3/4 cup Rice, uncooked
1 Lemon, halved
1 1/2 cup frozen Broccoli, carrots and cauliflower blend
2 Chicken bouillon cubes
4 Trimmed & Ready Thin Sliced Boneless Skinless Chicken Breasts
Melt margarine in large nonstick skillet over medium-high; Add chicken to skillet and cook 5 to 7 minutes or until light brown. Add garlic to skillet and cook briefly. Add water, rice, bouillon cubes and juice from one lemon half. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add broccoli, carrots and cauliflower. Continue cooking 5 minutes or until chicken is done (internal temp 170°F).
Transfer to serving platter. Cut remaining lemon half into slices and use for garnish.
Quick and Easy Buffalo Chicken Dip
1 bag Grilled & Ready Pulled Chicken Breast, thawed
8 oz Cream cheese, softened
1/2 cup Buffalo sauce
1 cup Sour cream
Combine the cream cheese, sour cream and buffalo sauce in a mixing or microwave safe bowl.
Fold in the pulled chicken and heat in the microwave on high every two minutes, stirring until the dip is heated throughout.
Serve alongside your favorite tortilla chips and vegetables.
Instant Pot® Teriyaki Chicken & Rice
1 Instant Pot® Teriyaki Chicken & Rice Meal Kit (new at your grocer)
Your favorite veggies, prepared
For Instant Pot Preparation (Preferred): Remove chicken thighs from package and place in an Instant Pot®. Pour the rice over the top of the chicken thighs. Add 2 cups of water. Pour the sauce over the chicken thighs and rice. DO NOT STIR. Lock the lid in place and turn pressure release valve to sealing position. Set manual High Pressure Cook setting to High for 20 minutes. Once timer goes off, use Quick Pressure Release to release all pressure before carefully opening lid. Using forks, shred chicken thighs, mix, and let rest for 5 minutes then serve with prepared veggies.
Instant Pot® Tip: Sauté chicken thighs first for added flavor. Set to Sauté function and preheat with 1 tsp of cooking oil for 5 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove chicken thighs from pot and select cancel. Deglaze the pot by adding ¼ of the cup of water and, using a spatula, scrape any browned pieces on bottom of pot. Finish cooking the dish according to instructions above.
Conventional Oven Preparation: Preheat an oven to 350°F. In a bowl, mix the rice, sauce, and 2 cups of water. Spray an oven safe baking dish with nonstick cooking spray. Place chicken thighs in an even layer in the baking dish. Top with sauce and rice. Cover the dish with foil and bake in the oven for 2 hours. Using forks, shred the chicken thighs in the dish. Mix and serve with prepared veggies.