• Fully cooked chicken keeps this recipe quick and simple. Rotisserie chicken works especially well since it stays juicy and shreds easily. Leftover grilled chicken or baked chicken breasts work too.
• Trader Joe’s frozen fire-roasted peppers and onions add smoky flavor without any chopping. Cooking them in a hot skillet helps develop extra char and brings out their natural sweetness.
• Trader Joe’s Zhoug sauce ties everything together. It is spicy, herby, garlicky, and bright with cilantro and jalapeño flavor. If your store is out of Zhoug, chimichurri with a pinch of crushed red pepper makes a decent substitute.
• Organic mini tortillas create the perfect taco size for piling on filling. Flour tortillas stay soft and flexible, though corn tortillas work nicely if you prefer more texture.
• Shredded Mexican-style cheese melts right into the warm filling and balances the heat from the zhoug. Monterey Jack or mozzarella are good swaps if needed.
• Fresh cilantro adds freshness and color right before serving. Diced avocado, sour cream, or pickled onions are excellent additions, too.

• Trader Joe’s grilled lemon pepper chicken brings protein and bold flavor without extra prep. Pre-cooked options keep this recipe fast, though leftover grilled or rotisserie chicken works just as well.
• Trader Joe’s frozen brown rice or quinoa adds a hearty base and keeps the bowls filling. Frozen microwave packs save time, though freshly cooked grains or even farro can be used for a slightly chewy texture.
• Trader Joe’s Mediterranean-style salad kit OR Romaine gives crunch and freshness. A Mediterranean-style kit adds extras like cabbage or carrots, though simple chopped romaine keeps the flavors clean and flexible.
• Cherry tomatoes add brightness and a juicy pop in each bite. Grape tomatoes or chopped larger tomatoes can be easily swapped in.
• Avocado brings creaminess that balances the crisp greens and grains. Slice just before serving to keep it fresh, or use guacamole as a quick alternative.
• Feta cheese adds a salty finish that pairs well with the herbs in the dressing. Omit for dairy-free bowls or swap with goat cheese for a softer texture.
• Trader Joe’s Green Goddess dressing ties everything together with its herby richness. Use your favorite store-bought version or a homemade blend of herbs, yogurt, and lemon.
• Sunflower seeds or pepitas add crunch and a nutty flavor. Toasted almonds or chopped walnuts can work as well.
• Black pepper finishes the bowls with a little warmth and depth.

• Trader Joe’s Shawarma-style chicken thighs are the heart of this recipe, and using a pre-seasoned or fully prepared shortcut version keeps dinner moving. Chicken thighs stay juicy and bring that classic shawarma richness. Chicken breast can work here, too, if that is what you have, though thighs give a fuller result.
• Garlic naan or Middle Eastern flatbreads give you a soft base with enough structure to hold all the toppings. Naan makes this feel extra cozy and sturdy, though pita-style flatbreads or Greek flatbreads work nicely if that is what you pick up.
• Trader Joe’s Garlic spread dip adds a bold, creamy layer that echoes the garlicky sauce often used in shawarma wraps. If you cannot find garlic spread, whipped garlic hummus, or a thick Greek yogurt mixed with grated garlic can step in.
• Hummus adds creaminess and a little earthy flavor, helping tie the chicken and feta together. Plain hummus works great, though roasted red pepper hummus can add a little extra depth.
• Tzatziki finishes with a cool, creamy note. It balances the rich chicken and feta, keeping the flatbread from feeling heavy. A cucumber yogurt sauce or plain Greek yogurt with lemon and dill can work in its place.
• Tahini gives the final drizzle a nutty finish and makes the melts feel more restaurant-inspired. If you want a looser drizzle, stir the tahini with a splash of warm water and lemon juice, then spoon it over the top.
• Crumbled feta melts slightly under the broiler, adding salty, briny flavor to every bite. Goat cheese would give a softer finish, though feta keeps the Mediterranean feel front and center.
• Olive oil is just for the skillet, helping the chicken brown fast and pick up a little color. A neutral oil works too if needed.
• Fresh parsley adds color and a fresh finish right before serving. Fresh mint or chopped dill would work nicely if parsley is not on hand.

Here is everything you need to make this meal, as well as some simple substitutions.

• 3 large chicken breasts – The protein base of the recipe. You can use chicken thighs instead of breasts. 
• 1 large red & green pepper – Adds a sweet and crunchy texture. Yellow or orange peppers will work as well. 
• 1  pineapple – Brings a tropical sweetness to the dish. Canned pineapple will work, but fresh is best. 
• ½ red onion – Adds a sweet, mild onion flavor. A yellow onion can be used as an alternative, but it will have a slightly different taste. 
• 1 tablespoon olive oil – Helps coat the veggies for roasting. Use avocado oil as an alternative. 
• ½ teaspoon sesame oil – Adds a warm, nutty flavor. 
• 3 Tablespoons low-sodium soy sauce – Adds a salty flavor to balance the sweetness. 
• ½ teaspoon fresh ginger – Brings a bit of spicy freshness to the dish. Use ¼ teaspoon of ground ginger instead of fresh. 
• ½ teaspoon minced garlic – Adds a savory flavor to the dish. Use ¼ teaspoon of ground ginger instead of minced garlic, if needed. 
• 1 tablespoon honey – Adds a natural sweetness to the dish. You can use maple syrup instead of the honey. 
• 5 Tablespoons pineapple juice – Gives the dish more fruity flavor. You can use apple or orange juice if needed. 
• 1 teaspoon corn starch – Thickens the gravy.
• Salt & Pepper – Naturally enhance the flavor of the dish. 

Whether feeding a crew of hungry eaters or meal-prepping for the week, this Bruschetta Chicken Bake is a real win. Let’s break it down!

Chicken and Potatoes:

• 3–4 boneless skinless chicken breasts: These are the base of the dish. Halving them helps everything cook evenly and gives you more surface area for that glorious bruschetta topping.
• 1 pound petite yellow potatoes, halved: Roasted and buttery with crispy edges. If you don’t have petite yellows, baby reds, or even fingerlings, work great.
• 1 ½ teaspoons Italian seasoning: A quick blend of herbs that instantly boosts flavor. You can swap in dried oregano and basil if that’s what you’ve got.
• 1 teaspoon garlic powder: Adds a mellow garlicky base to the chicken and potatoes. Garlic lovers could also add an extra clove to the bruschetta.
• ½ teaspoon salt + ½ teaspoon black pepper: Essential for seasoning every bite.
• 2 tablespoons olive oil: Helps crisp the potatoes and keeps the chicken juicy.

Bruschetta Topping:

• 10.5 oz cherry tomatoes, halved: These burst and soften in the oven for that classic bruschetta flavor. Grape tomatoes or chopped Roma tomatoes work too.
• 8 oz block mozzarella, cut into ¼-inch cubes: Melty, creamy pockets of cheese that turn golden and bubbly in the oven. Pre-shredded mozzarella works in a pinch, but cubes give a better texture.
• 1 clove garlic, minced: Fresh and sharp, a little goes a long way.
• 1 tablespoon olive oil: Pulls the topping together and adds richness.
• 1 tablespoon balsamic glaze: Adds tang and depth. You’ll use more to finish the dish, too!
• 8–10 basil leaves, chiffonade: Fresh herbs make it all pop. Dried basil won’t quite do the same, but if you must, add a small pinch to the tomato mix.

Garnishes:

• Extra balsamic glaze and basil leaves: Totally optional but highly recommended for that restaurant-style finish.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Here’s everything you need to make this sheet pan chicken sausage recipe, including simple substitutions.

• 2 large chicken breasts, cut into bite-sized pieces – Lean and filling, the chicken soaks up flavor and cooks quickly. You can use boneless thighs if you prefer more richness.
• 12 oz chicken sausage, sliced ½ inch thick – Adds depth and flavor without extra work. Try a smoky or apple-flavored version for a fun twist.
• 1 large sweet potato, diced – Brings natural sweetness and roasts beautifully. Swap in butternut squash or baby potatoes if needed.
• 2 cups Brussels sprouts, halved – When roasted, these get caramelized and nutty. Broccoli or green beans make a good substitute.
• 1 red bell pepper, thickly sliced – Sweet and colorful. Any bell pepper works here, so use what you’ve got.
• ½ red onion, sliced – Adds a touch of sharpness and sweetness as it roasts. Yellow or white onions will also work.
• ¼ cup olive oil – Helps everything roast evenly and adds richness. Avocado oil is a good substitute.
• 1 Tablespoon maple syrup – Just enough sweetness to balance the mustard and rosemary. Honey also works. 
• 1 Tablespoon Dijon mustard – Brings a tangy flavor. Grainy mustard or spicy brown mustard also tastes great with this recipe. 
• ½ teaspoon salt + ½ teaspoon pepper – Basic seasonings to enhance the natural flavors of all the other ingredients. 
• 1 teaspoon dried rosemary – Earthy and aromatic. Try thyme or Italian seasoning if that’s what you have.
• Fresh rosemary for garnish (optional) – A final flourish for extra aroma and presentation.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Here’s everything you need to make this sheet pan chicken and potatoes recipe. I have included some simple substitutions.

• Chicken Thighs (Bone-In, Skin-On) – The bone and skin keep the meat juicy and flavorful while crisping up beautifully in the oven. You can swap for boneless, but be sure to adjust the cooking time.
• Carrots – Their natural sweetness caramelizes while roasting, balancing the savory spices.
• Yellow Potatoes – Creamy and satisfying, these potatoes hold up well in the oven. Swap with sweet potatoes for a touch of extra sweetness if you prefer.
• Onion – Adds depth of flavor and softens into sweet, roasted perfection.
• Olive Oil – Helps crisp the skin and roast the vegetables to golden perfection.
• Spices (Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper) – This blend gives the chicken and veggies a savory, slightly smoky, herb flavor. Feel free to adjust the seasoning to your taste.
• Fresh Parsley – The freshness at the end brightens the dish.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Chicken and Marinade:

• ¼ cup olive oil & ¼ cup lemon juice ($1.77): The dynamic duo makes the chicken juicy and brings a bright, citrusy zing to the chicken.
• ½ teaspoon dried oregano & ½ teaspoon dried thyme ($0.02): Classic Greek herbs for earthy, aromatic depth.
• ½ teaspoon minced garlic ($0.06): Adds a long-lasting flavor to the dish.
• Salt and pepper ($0.01): Both are always to taste; they bring out the flavors in the dish.
• 20 oz chicken breasts, cut into 5 pieces ($5.92): Chicken breasts are lean and perfect for soaking up all that marinade goodness.

Veggies and Seasonings:

• 8 oz grape tomatoes ($1.98): Little bursts of juicy sweetness.
• ¾ cup red onion, thinly sliced ($0.31): Adds subtle sharpness and caramelizes beautifully in the oven.
• 1 large zucchini, quarter-sliced ($1.09): Light and tender, zucchini rounds out the veggie medley.
• 1 large red pepper & 1 large green pepper, large chopped ($2.98): Sweet and crunchy, these peppers bring the Mediterranean vibe to life.
• ¼ cup olive oil & ¼ cup lemon juice ($1.77): A repeat performance to keep the veggies luscious.
• ½ teaspoon dried oregano & ½ teaspoon dried thyme ($0.02): To match the chicken’s herby profile.
• ½ teaspoon minced garlic, salt, and pepper ($0.07): The trifecta for flavor perfection.

Garnishes:

• Feta cheese, optional: Salty, creamy, and quintessentially Greek.
• Tzatziki sauce, optional: Cool, tangy, and the perfect finishing touch.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

• 2 cups turkey drippings – $0.00
• 2 Tablespoons gluten-free flour – $0.06
• 4 Tablespoons water – $0.00
• ½ teaspoon ground pepper – $0.01
• ½ teaspoon salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in August 2024.

• 2 turkey tenderloins – $9.82
• ⅓ cup olive oil – $0.74
• 2 teaspoons paprika – $0.08
• 2 teaspoons poultry seasoning – $0.38
• ½ teaspoon salt – $0.01
• ½ teaspoon pepper – $0.05

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in August 2024.

• 6 cups water – $0.00
• ¼ cup salt – $0.01
• ¼ cup granulated sugar – $0.08
• 2 Tablespoons cornstarch – $0.06
• 6 boneless skinless chicken breasts – $4.64
• ½ teaspoon salt – $0.01
• ½ teaspoon pepper – $0.05
• ⅓ cup olive oil – $0.74
• ⅓ cup fresh squeezed orange juice – $0.98
• ½ white onion chopped – $1.39
• 1 large garlic clove minced – $1.37
• ⅓ cup chopped cilantro – $0.30
• 2 teaspoons oregano – $0.44
• 2 teaspoons chili powder – $0.06
• 1 teaspoon salt – $0.01
• 1 teaspoon pepper – $0.11
• 2 limes zest – $0.03
• 2 limes Juiced about – $0.16

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2024.