5 Easy Chicken Recipes For $5 Or LESS! (And Meal Plans)

1. Preheat the oven to 450°.
2. Rub the inside of the chicken with garlic cloves.
3. If you’re using the optional items, put the thyme, rosemary and oregano (to taste) inside the bird.
4. Rub the outside of the bird with olive oil and salt and pepper.
5. Bake at 450-500° for 15 minutes.
6. Then turn the oven down to 400° and roast for 35-45 minutes (for a 2 1/2 pound bird) or 1 hour (for a 3-5 pound bird) or until the temperature of the thigh reaches 180°. You can also let it cook all day in the crockpot on low.
7. Allow the chicken to rest 10 minutes before serving. Serves 6-8.

1. Combine all of the vegetables in a bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Pour over the salad and toss to coat.

1. Cut meat crosswise into 1/2 inch thick strips.
2. Pound each piece to 1/4 inch thickness.
3. Combine lime juice, jalapeños and garlic.
4. Place meat in a plastic bag.
5. Add the lime juice mixture, turning to coat the meat.
6. Close the bag securely. Marinate in the refrigerator 4-6 hours, turning occasionally.
7. Combine the tomato, onion and cilantro for salsa.
8. Cover tightly and refrigerate.
9. If using onions and bell peppers, cut into strips just before cooking. (If you prefer, you can cut them earlier and store in the fridge in a baggie or container.)
10. Remove the meat from the marinade. Discard marinade.
11. Pat the meat dry with paper towels (to prevent spitting when you add to the oil).
12. Heat oil in a large skillet on high.
13. Cook the meat pieces in hot oil for 2-3 minutes, turning once. Add the onions and bell peppers, if desired, about half way through. If you prefer the veggies more crispy, add them closer to the end and if you prefer them softer, you can add them when you add the meat.
14. Season with salt and pepper, to taste.
15. Serve the fajita meat and veggie mixture in warm tortillas with salsa.
16. Top with Cheddar or Mexican cheese if desired. If you like, you can also serve this fajitas recipe with sour cream, shredded lettuce and/or guacamole. Serves 6.

1. Preheat oven to 350°.
2. Place the chicken in a baking dish.
3. Top with the salsa. Cover.
4. Bake the chicken for about 45 minutes or until done. (If you are using leftover chicken, shred the chicken, add the salsa and cook until warmed through.)
5. If you like, you can sprinkle grated cheddar cheese on top and garnish with cilantro and/or green onions.

This chicken recipe is great over rice.

1. Preheat oven to 375°.
2. Dissolve bouillon in water.
3. Mix all the ingredients.
4. Bake uncovered for 30 minutes.

1. Rinse and cook the barley in the broth as instructed on the package.
2. Halfway through, add the vegetables, chicken and seasonings.

1. Mix all ingredients together in a small bowl until smooth and fully combined.
2. Chill for at least 30 minutes to allow flavors to blend.
3. Serve with sliced raw vegetables such as carrots, celery, peppers, broccoli, cauliflower, or cherry tomatoes.

1. In a Dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley.
2. Bring to a boil.
3. In a bowl, combine baking mix, thyme, and parsley.
4. Stir in milk, just until moistened.
5. Drop by tablespoonfuls into the boiling broth.
6. Cook, uncovered, for 10 minutes.
7. Then cover and cook an additional 10 minutes. DO NOT PEEK or your dumplings will be soggy.
8. Remove dumplings with a slotted spoon and serve in bowls.
9. Remove bay leaf and spoon broth over the top of the dumplings.