top of page

Meal Planning: Chicken

Meal planning is especially important now that grocery stores may not be stocking the usual staples. Certainly here in Houston, what you came for may not be there.

On my trip earlier this week, I had hoped to find ground beef and pasta for burgers and lasanga, but the ground beef and spaghetti were nowhere to be found. They were fully stocked on chicken, so I came up with three meals that can be made with a few available staples.

I would love to know what you are making...please share in the comments at the end of this post!

What I Bought: The Chicken Edition

(Makes dinner for 4 people for 3 nights)


  • 4 lbs. chicken breast


  • Yellow onions

  • Garlic head

  • Cilantro

  • Mango

  • Pre-made pico de gallo

  • Lemons


  • Tortillas

  • 8 pieces naan bread or other flat bread


  • Cheddar cheese

  • 2 cups plain yogurt (subbed for sour cream below)

  • 1 cup whipping cream

  • Butter


  • 15 oz can refried beans

  • Bag of rice

  • 8 oz can tomato sauce

  • I already had the spices and condiments listed but double-check your stock before heading to the store

What I Made:

Meal One: Chicken Fajitas with Rice and Refried Beans


1 quart of water

3 Tbsp. sea salt

2 ½ Tbsp. raw sugar

½ Tbsp. garlic powder

½ Tbsp. onion powder

1 Tbsp. brown mustard

1 Tbsp. soy sauce

1 Tbsp. Worcestershire

1 Tbsp. crushed red pepper

1 Tbsp. olive oil

1 Tbsp. fresh ground pepper

Cayenne pepper to taste

- Mix the fajita marinade. Add 2 1/2 lb chicken breast. Brine 2 hours. Drain off marinade and grill the chicken. Slice an onion thickly and grill that too. Wrap tortillas in foil and heat on the grill.

- Meanwhile steam 2 cups rice. Add butter and chopped cilantro and stir. Heat up refried beans.

- Slice the chicken and serve in tortillas with your choice of grilled onions, pico, cheese and sour cream (or use plain unsweetened yogurt if you can’t find sour cream). Serve with rice and refried beans

Meal Two: Chicken Fajita Nachos

  • Chop the leftover fajita chicken and onions. Spreads tortilla chips on a baking sheet and top each chip with leftover refried beans, chicken, onions and cheese. Broil until cheese melts. Top with sour cream and pico and serve with the mango on the side.

Meal Three: Chicken Tikka Masala

1 ½ lb. boneless chicken, cubed 1”

Bamboo skewers


1 cup plain yogurt (can sub sour cream if needed)

2 tbsp. lemon juice

2 tsp. cumin

½ tsp. red pepper

2 tsp. black pepper

1 tsp. cinnamon

1 tsp. salt

1 tsp. ginger


1 tbsp. butter

2 garlic cloves, minced

2 tsp. coriander

1 tsp. cumin

1 tsp. paprika

1 tsp. garam masala

½ tsp. salt

1 8 oz. can tomato sauce

1 cup whipping cream

¼ cup fresh cilantro

  • Soak skewers in water to prevent burning

  • Mix marinade ingredients and add cubed chicken. Marinade for 1-2 hours

  • Meanwhile, make the sauce. Melt the butter, add garlic and cook one minute. Stir in spices and salt. Stir in tomato sauce and whipping cream until thickened (about five minutes).

  • When chicken has marinated, thread chicken on skewers and discard marinade. Line a 9x13” baking dish with foil and set chicken skewers on the rim so chicken doesn’t touch the bottom. Broil for about 8 minutes.

  • When chicken is cooked, remove from skewers and add to sauce, tossing to coat. Simmer for 5 minutes in sauce, add chopped cilantro and serve over rice with heated naan bread

bottom of page