here are a couple of my favorite recent recipes. We basically survive on a bag of frozen chicken breast so there are serval chicken recipes. Big Shout out to Pinterest! Sorry for any weird formatting issues.
Please share your favorites and go tos! 
Brown Sugar Pineapple Chicken
2# chicken breast, pounded thin
1/4 Cup olive oil
2 teaspoon cornstarch
Marinade/Glaze
1 Cup CANNED Pineapple juice (the enzymes in fresh can breakdown the chicken)
1/3 Cup packed brown sugar
2 TBSP lemon juice
2 TBSP ketchup
2 TBSP red wine vinegar
2 TBSP low sodium soy sauce
1 TBSP djion mustard
1-2 tsp asian chili sauce
1 tsp EACH garlic pwdr, ginger pwdr, salt
1/2 tsp onion pwdr
Garnish (optional)
chopped green onion
lemon zest
additional chili sauce
Instructions:
1. whisk the Marinade/ Glaze ingredients togethers in a medium bowl. Add 1/3 Cup to a large freezer bag and Whisk in olive oil. Add the chicken, marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your glaze) separately.
2. When ready to cook, let the chicken sit at room temperature for 15-30 minutes
3. Grill or cook on stovetop until chicken is cooked through.
4. Meanwhile, add reserve glaze to small sauce pan and whisk in 2 tsp of cornstarch. bring to a simmer and stir until thick.
5. (optional) Brush (or spoon) some glaze on the chicken and broil in the oven for a few minutes. Top with garnishes. Serve with Rice or veggies.
Personal Notes: I used 2 large ckn breasts cut in half instead of pounded.
I didn't have red wine vinegaar so used 50/50 ACV and rice vinegar. I don't really like soy sauce so I used Worcestershire instead.
Chicken Gyros with Tzatziki Sauce
juice of 1/2 lemon
1/2 cup plain yogurt
1 1/4 tsp Mediterranean spiced sea salt (sea salt w/ Oregano)
1 1/2# chicken tenders
2 TBSP EVOO
1 Cup Tzatziki Sauce (recipe below)
4 slices flat Greek pita bread
Tomatoes sliced
1/4 red onion, thinly sliced
Tzatziki Sauce
1/2 cucumber, halved with skin and seeds removed
3/4 Cup low fat Greek yogurt
2 cloves of garlic, minced
1 TBSP red wine vinegar
1 TBSP fresh dill, minced
Pinch of salt and pepper, to taste
Instructions:
1. Combine the lemon kuice, yogurt, and sea salt in a large bowl, add the chicken, tossing to coat well. Cover and refrigerate for 30mins or overnight.
2. Heat 1TBSP of Olive oil in large non-stick skillet. Shake off the excess yogurt mixture before adding half of the chicken tenders to the pan. Cook for about 5 minutes until browned, then flip and cook until cooked through. Transfer to a platter. Add more olive oil, cook the rest of the chicken.
Tzatziki Sauce:
Grate the cucumber, pressing the shreds between paper towels to remove excess moisture. Combine ingredients and store in fridge for upto 3 days.
Warm Pita Bread. Spread sauce on bread, add tomatoes, onions, and chicken. fold, eat, enjoy.
Personal Notes: I used the same frozen chicken breasts as I always do, cut into tender sized pieces. We added more veggies in our wraps.
Best Banana Brownie Bars
Food.com
Bars:
1 1/2 Cups Sugar
1 Cup Sour Cream (I almost always use Greek yogurt instead b/c that is what I have on hand)
1/2 Cup Softened Butter
2 eggs
3-4 Ripe Bananas, mashed
2 tsp Vanilla extract
2 Cups all- purpose Flour
1 tsp baking soda
3/4 tsp Salt
1/2 cup Walnuts, chopped (optional)
Frosting:
1/2 cup butter
4 Cups powdered sugar
1 1/2 tsp vanilla extract
3 TBSP milk
Instruction:
1. Heat oven to 375, grease and flour an 8x11 cake pan. For bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts (or whatever extras you want)
2. Spread batter evenly into pan. Bake 20- 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large sauce pan over medium heat until boiling. Let the butter turn a delicate brwn ad remove from heat immediately. Add powdered sugar, vanilla extract, and milk. Whisk together until smooth (it should be thicker than a aze but thinner than frosting). Using a spatula. spread the the browned butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Personal Notes: FROSTING IS VERY SWEET.
Asian Spaghetti Salad
8oz spaghetti noodles
1 Cup thinly sliced cabbaged
2 green onions, chopped
1 avocado, thinly sliced
1/4 cup shredded carrots
1/2 Cup shelled edamame
2 TBSP sliced almonds
sesame seeds for topping
Ginger dressing:
1/2 Cup oil
1/4 Rice vinegar
3 TBSP soy sauce
1 TBSP brown sugar
2 tsp Garlic, minced
1/2 tsp ground ginger
1 tsp Sesame oil
Instructions:
1. Whisk together all the Dressing ingredients. Boil spaghetti noddles til tender, drain, and set aside.
2. Combine Spaghetti, cabbage, green onions, avocados, carrots, edamame, and almonds. Add dressing to taste, toss to coat, and sprinkle with sesame seeds and serve. Alternatively, Chill for 1-3 hours before serving.
Lemon Chicken
4 boneless chicken breast
1/3 Cup lemon juice
1/4 honey
1 TBSP low sodium soy sauce
1 TBSP minced garlic
2 TBSP chopped parsley, divided
4 Bunches of asparagus, woody ends removed
1 Lemon, sliced to garish
Salt and Pepper
1. Preheat oven 200C/400F. Spray a baking sheet with cooking oil and arrange the chicken on the sheet. Season with salt and pepper.
2. Combine together the lemon juice, honey, soy sauce, garlic, half the parsley, salt and pepper. Pour 3/4 of the mixture over the chicken. Arrange the lemon slices over the top. Season with exter salt and pepper if desired.
3. Bake for 20 minutes, or until the chicken is cooked through. Arrange the asparagus around the chicken. pour the remaining honey mixture over the asparagus, season with salt and pepper. Return to oven to grill or broil until the chicken is golden and cooked through, and the asparagus is cooked. Garnish with remaining parsley.
Serve with rice or potatoes.
Personal Notes: I used my cake pan because I wanted the chicken to sit in the honey mixture. I used a lot less asparagus and added baby potatoes. I am paranoid about dry chicken so I basted the chicken several times while cooking.