Tomato Basil Chicken

{originally published in 2015 and updated in 2023}

When I originally made this, I breaded the chicken and this time around I wanted to update it with grilled chicken. I served it over pasta (these kids love love love pasta) and would also be happy to serve it over parmesan orzo like the first time around.


Grilled chicken felt so fitting to top with tomatoes, basil, and a balsamic reduction.

Tomato Basil Chicken
Ingredients: (for 4 servings)
4 chicken thighs
2 tablespoons Italian Seasonings
1 large tomato
~6 basil leaves
1 teaspoon olive oil
1 tbs balsamic reduction
2 tablespoons parmesan cheese

Directions:
Marinate the chicken in the seasoning, salt, and pepper and preheat the grill.
Grill the chicken to cook through fully.
Chop the tomatoes and basil. Add the olive oil, a sprinkle of salt and pepper, and stir.


Serve the chicken with a few spoonfuls of the tomato basil mixture.
Enjoy!

Pan frying cutlets was really good last time, but both the patience and mess doesn’t feel worth it, especially during the season of fresh tomatoes and fresh basil.


The balsamic reduction is from the grocery store lasts forever and is great on salad or sandwiches. Reducing balsamic is easy too.

Chicken, Bacon, Ranch Loaded Fries

Yes. The answer is yes. These are exactly what you need. Chicken, bacon and ranch fries are delectable and so good for a quick lunch, for a crowd, as a meal, or the hefty snack.

The Three Bite Rule - Chicken, Bacon, Ranch Loaded Fries

These fries have rotisserie chicken, bacon crumbles, white cheddar, white queso and are finished with a drizzle of ranch.

Chicken, Bacon & Ranch Loaded Fries
Ingredients: (for 1 as a meal, or 2 as snacks)

2 cups fries
1 teaspoon ranch dressing powder mix
1 cup roasted chicken
2 strips of bacon
2 tablespoons queso blanco
2 tablespoons ranch dressing
1 green onion sprig, chopped up

Directions:
Cook the fries until crispy – I airfried mine for ~10 min from frozen.

The Three Bite Rule - Chicken, Bacon, Ranch Loaded Fries

Shake the hot fries in the ranch powder mix and add half of the fries to a pan and top with half the cheese, half the bacon, half the chicken, and half the queso. Repeat.

Bake for 5-10 minutes until all melted and warmed through.
Drizzle with ranch.

The Three Bite Rule - Chicken, Bacon, Ranch Loaded Fries

Sprinkle with green onions.
Enjoy!

They’re kind of a fork (or close-friends) loaded fries as you will be licking your fingers. I think the layers are key – otherwise only a few fries will have anything fun! These are a great way to use a small amount of these ingredients. Try it with waffle fries, or as nachos.

Chicken, Bacon & Ranch Grilled Sandwich

All our loves together on one sandwich – chicken thighs get sprinkled with ranch, grilled, and topped with cheese and bacon, plus more ranch for good measure.

The Three Bite Rule - Grilled Chicken, Bacon, Ranch Sandwich

I loved this. We eat grilled chicken often so putting it on a bun didn’t seem like a big variation. One kid said they’d rather it be a burger & the other ate it disassembled. Cool, cool.

Grilled Chicken, Bacon, Ranch Sandwiches
Ingredients: (for 4)

3-4 chicken thighs
1 tablespoon ranch mix powder
4 brioche buns
4 slices of cheese (mine was an herb fontina)
2 bacon strips/2 tablespoons bacon crumbles
4 tablespoons ranch dressing

Directions:
Sprinkle the chicken with ranch mix and a sprinkle of pepper, on both sides.
Grill until cooked through – 170-degrees on the thermometer.
Slice cheese, buns, lettuce and get bacon crumbles and ranch dressing ready.

The Three Bite Rule - Grilled Chicken, Bacon, Ranch Sandwich

Melt the cheese over the chicken and remove from the grill.
Assemble with ranch on each side of the buns, lettuce, the chicken, and bacon.

The Three Bite Rule - Grilled Chicken, Bacon, Ranch Sandwich

Yum! I loved this. The littlest kiddo had hers without bacon (what?) and ate the parts separately (but mmmm’ed so that seemed fine) and big brother ate about half then wished it was a burger but finished the bun and most of the chicken.

It’d work well in a wrap too!

We had it with a side of tomato & mozzarella & pesto salad which the kids love.

Chicken & Broccoli Lasagna Rolls

I make a lot of lasagnas. A lot. Most often they’re for Lasagna Love so I regularly see convos about alternatives. This time they’re getting a twist and only wanted a few portions for these chicken and broccoli lasagna, all rolled up. They use just a small amount of roasted chicken and get drizzled in alfredo sauce.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls


Chicken & Broccoli Lasagna Rolls
Ingredients: (for ~4 servings)

8 lasagna noodles
1 1/2 cup roasted chicken (~1 chicken breast)
2/3 cup ricotta cheese
2 cups broccoli florets
2 cups shredded mozzarella
1 cup alfredo sauce
2 tablespoons Parmesan cheese

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Directions:
Boil water in a large pot for the lasagna noodles. Cook until fully cooked but not the full time listed on the package. For the last few minutes, add the broccoli into the water for ~2-3 minutes.
Drain noodles and broccoli and lay out the lasagna noodles.
Spread ~2 tablespoons of ricotta onto each noodle, then assemble with smaller broccoli pieces and chicken. Add a sprinkle of cheese.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Preheat the oven to 350-degrees.
Roll them up and poke anything that falls out back into the rolls.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

In a 9×9 baking dish, spray with non-stick spray and spoon some of the alfredo onto the bottom of the pan. Add the rolls in.
Top with remaining alfredo sauce, remaining shredded cheese, parmesan, and sprinkle on any remaining broccoli.
Cover with foil and bake for 30-40 minutes until warmed through, and bubbly. Remove foil for another 5 minutes until crisp at the edges.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Enjoy! These are very comforting and a great way to use a small amount of chicken and ricotta instead of a full lasagna. I like the rolls for portioning and to not have to trim the noodles to fit a smaller pan. They reheat well and are a nice break from tomato sauce.

I make lasagnas a lot so if there’s a small amount of leftover ricotta, this would be perfect! I also use it in place of cream cheese sometimes too. Ricotta freezes fine, as does the roasted chicken (a la Costco).

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Chicken IN Waffles

I love a loaded waffle and for this traditional duo, I put the chicken into the waffle for the ease of eating it. The fried chicken balanced on top at a restaurant is beautiful, but this is the way to go when making at home. I topped with maple aioli and arugula.

The Three Bite Rule - Chicken in Waffles

Chicken IN Waffles
Ingredients: (serves 2-4)

2-3 chicken tenders
1 cup waffle mix + 3/4 cup cold water
2 teaspoons hot sauce (optional)
1 tablespoon mayo
2 tablespoons maple syrup
2 cups arugula

Directions:
Cook the chicken (according to the package – mine went into the airfryer for ~10 minutes).
Mix up the waffle batter adding the hot sauce.
Preheat the waffle iron.

The Three Bite Rule - Chicken in Waffles

Chop the chicken and add 1/4 of it onto the bottom waffle plate, pour waffle batter on top, add another 1/4 of the chicken. Close the iron and flip.
While the waffle is cooking, mix up the mayo and maple syrup.
Cook the waffles for ~4 minutes (or as your waffle iron suggests).

The Three Bite Rule - Chicken in Waffles

Repeat for another waffle.
Serve waffles with a little maple aioli and greens.

The Three Bite Rule - Chicken in Waffles

Add another drizzle of aioli and enjoy!

I loved this. Waffles reheat fantastically so make some ahead of time and keep warm in the oven, or reheat in the toaster! It seems so decadent but ~1 chicken tender in each waffle isn’t all that much. The chicken going directly onto the waffle iron keeps it crispy and well distributed. Swap the maple aioli with hot honey for a spicy twist.

The Three Bite Rule - Chicken in Waffles