Exploring the world in recipes using chicken’s many adaptable qualities

Chicken is a versatile and ideal protein for meal prepping due to its lean, adaptable nature.

Numerous delicious recipes highlight its potential. Chicken souvlaki, featuring tender marinated chicken served with pita and tzatziki, is a classic Mediterranean option perfect for lunches or dinners.

Alternatively, chicken meatballs in a rich curry sauce offer comforting flavors with a twist, making them a satisfying make-ahead dish.

For those craving vibrant Asian flavors, Thai basil chicken is a standout choice. It showcases the aromatic combination of basil, chili and garlic with juicy chicken pieces. These recipes demonstrate chicken's flexibility and provide convenient and flavorful options for meal prepping throughout the week.

I always recommend shopping from what you already have — so in all of my recipes, should you have vegetables or other things suitable for the recipe already on hand, by all means — use it. Putting your spin on dishes is a great way to get more comfortable cooking and a delicious way to use what you already have and love.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.

Chicken With Thai Basil

5 ounces chicken breast, cubed

1 head baby bok choy, chopped (separating the stems from the leaves)

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sesame oil

½ teaspoon chili paste (or chili oil like chili crisp)

1 teaspoon minced garlic

2 tablespoons Thai basil

½ cup cooked white rice (or as much as you'd like)

Spray a skillet with avocado oil spray and then heat. Add the chicken and the stems of the baby bok choy. Cook for 2-3 minutes.

Mix the soy sauces, sesame oil, chili paste and garlic together. Add to the pan, tossing to coat. Cook for an additional minute.

Add in the boy choy leaves and the Thai basil and cook for 1 minute, or until the chicken is cooked through.

Serve over cooked white rice.

Serves 1

– Biz Velatini

Chicken Souvlaki Pita Sandwich

For the Chicken

1 pound chicken breast, cut into bite-size pieces

1 tablespoon grapeseed oil (or any oil)

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon garlic powder

3 tablespoons lemon juice

For the Sandwich

4 tablespoons hummus

Pita bread of choice (4)

Diced cucumber and tomatoes

Ranch dressing

Pan-fried lemon slices

Mix the chicken and all the ingredients through the lemon juice. Let marinate for at least an hour.

Heat a skillet over medium heat. Spray with avocado oil spray and cook the chicken for about 10 minutes, or until it reaches an internal temperature of 160. Set aside.

Warm the pita in the skillet. Plate when warmed through.

To assemble the pita: Smear the hummus on the pita, add the chicken, and top with veggies and a drizzle of ranch.

Pan-sear the lemon slices and add to the sandwich.

Serves 4

– Biz Velatini

Chicken Meatballs In Spicy Curry Sauce

For the chicken

1 pound ground chicken

1 egg

½ cup panko bread crumbs

2 teaspoons minced garlic

1 tablespoon fresh ginger, chopped finely

1 teaspoon hot curry powder

½ teaspoon turmeric

½ teaspoon white pepper

½ teaspoon cayenne pepper

For the sauce

14 ounce canned tomatoes (it doesn't matter if they are crushed or whole because they will be pureed)

⅓ cup light coconut milk

½ teaspoon salt

½ teaspoon turmeric

½ teaspoon cayenne

½ teaspoon white pepper

½ teaspoon salt

½ teaspoon curry powder (I used hot, so adjust to taste)

1 teaspoon cornstarch

2 tablespoons tomato paste

¼ cup Greek yogurt

In a food processor, add the chicken breasts and pulse, just until it's coarse like ground chicken you'd buy in the store.

Add that to a large bowl. Add the egg, panko bread crumbs, ginger, curry powder, turmeric, white pepper, cayenne pepper and mix just until combined.

To shape the meatballs, I used a melon baller. Each meatball was a little over an ounce. I got 16 meatballs out of this recipe.

Heat a cast iron skillet sprayed with avocado oil spray. Cook the meatballs with the lid on for about 3 minutes the first side, flip, then 2 minutes more. Remove immediately.

Note: I was making these as a meal prep, so I slightly undercooked them. If you are making these for dinner, add another minute after the first flip.

While the meatballs are cooking, clean out the food processor. Add all the sauce ingredients, from the canned tomatoes to the yogurt, and blend the sauce for 3 minutes until it’s really smooth.

Remove the meatballs, add the sauce to the same skillet and cook over medium low heat for about 10 minutes, until the cornstarch starts to thicken the sauce.

Serve with rice or naan or just eat the meatballs and sauce by themselves.

Serves 4

– Biz Velatini