When it comes to versatile and flavorful proteins, shredded chicken thighs are the unsung heroes of the kitchen. With a little creativity, this humble ingredient can be transformed into a wide range of delicious dishes that cater to every taste and occasion. From spicy tacos to comforting casseroles, creamy pasta bakes to zesty salads, the possibilities are truly endless.
In this article, we’ll dive into 20 mouth-watering shredded chicken thigh recipes that will inspire you to get creative in the kitchen. Whether you’re a busy parent looking for quick weeknight meals or a foodie seeking new flavor combinations to impress your friends and family, these recipes have got you covered.
From classic comfort foods to international flavors, we’ll explore the full spectrum of deliciousness that shredded chicken thighs have to offer. So sit back, get ready to drool, and let’s embark on this culinary adventure together!
Spicy Shredded Chicken Thigh Tacos with Avocado Crema
Elevate your taco game with this flavorful and spicy recipe that combines tender chicken thighs, crunchy toppings, and a creamy avocado sauce.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 8-10 corn tortillas
– Vegetable oil for frying
– Shredded lettuce
– Diced tomatoes
– Crushed red pepper flakes (optional)
– Avocado crema (see below)
Instructions:
1. In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, and cayenne pepper.
2. Add the chicken thighs to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, until cooked through.
4. Shred the chicken with two forks and season with salt and pepper.
5. Fry tortillas in hot oil until crispy, about 30 seconds per side. Drain on paper towels.
Avocado Crema:
– 3 ripe avocados
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste
Combine ingredients in a bowl and mix until smooth. Use as a topping for the tacos.
Cooking Time: 30 minutes
Garlic Butter Shredded Chicken Thigh Pasta
A flavorful and comforting pasta dish that combines the richness of garlic butter with tender shredded chicken.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup pasta (linguine or fettuccine work well)
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a separate pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
3. Add the chicken thighs to the pan and cook for 5-7 minutes per side, or until cooked through. Shred the chicken with two forks.
4. In a large skillet, combine the shredded chicken, reserved pasta water, and remaining 1 tablespoon of butter. Stir until the butter has melted and the sauce has thickened slightly.
5. Add the cooked pasta to the skillet, tossing to combine. Season with salt, pepper, and Parmesan cheese. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Asian-Inspired Shredded Chicken Thigh Lettuce Wraps
This refreshing recipe combines the flavors of Asia with the convenience of a lettuce wrap, perfect for a quick and healthy meal. Tender shredded chicken thighs are tossed in a sweet and sour sauce, served on crisp lettuce leaves with crunchy veggies and creamy cilantro dressing.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 2 cups mixed greens (lettuce, arugula, spinach)
– 1 cup shredded carrot
– 1 cup sliced red bell pepper
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Season chicken thighs with salt and pepper.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
3. Place chicken thighs on a baking sheet lined with parchment paper. Brush with the sweet and sour glaze.
4. Bake for 20-25 minutes or until cooked through. Shred chicken into bite-sized pieces.
5. In a large bowl, combine shredded chicken, mixed greens, carrot, bell pepper, and cilantro.
6. Serve immediately and enjoy!
Cooking Time: 25 minutes
Creamy Shredded Chicken Thigh and Mushroom Stroganoff
This comforting dish combines tender shredded chicken thighs with sautéed mushrooms, onions, and a rich creamy sauce, all served over egg noodles. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tablespoon Dijon mustard
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 oz egg noodles
Instructions:
1. Cook egg noodles according to package instructions; set aside.
2. In a large skillet, sauté mushrooms, onions, and garlic until tender.
3. Add chicken thighs and cook until browned; shred with two forks.
4. Stir in heavy cream, Dijon mustard, paprika, salt, and pepper.
5. Combine cooked noodles, chicken mixture, and serve hot.
Cooking Time: 25-30 minutes
BBQ Shredded Chicken Thigh Sliders with Coleslaw
Savor the sweet and tangy flavors of BBQ shredded chicken thighs in a compact slider form, paired with a refreshing side of coleslaw.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
– 8-10 slider buns
– Coleslaw ingredients (see below)
Coleslaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tbsp mayonnaise
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, garlic powder, paprika, salt, and pepper.
3. Place chicken thighs in a shallow dish and brush with the mixture.
4. Bake for 20-25 minutes or until cooked through.
5. Shred chicken with two forks and toss with BBQ sauce.
6. Assemble sliders by placing shredded chicken on slider buns.
7. Serve with coleslaw made by combining all ingredients in a bowl and refrigerating for at least 30 minutes.
Cooking Time: 20-25 minutes (baking), plus time to prepare coleslaw.
Lemon Herb Shredded Chicken Thigh Salad
Brighten up your lunch or dinner with this refreshing salad featuring tender shredded chicken, zesty lemon, and a hint of herbs. This recipe is perfect for a quick and flavorful meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 lemons, juiced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together lemon juice, olive oil, rosemary, and thyme. Add the chicken thighs and marinate for at least 30 minutes.
3. Remove the chicken from the marinade, place on a baking sheet, and bake for 25-30 minutes or until cooked through.
4. Shred the chicken with two forks and set aside.
5. In a large bowl, combine mixed greens, shredded chicken, and crumbled feta cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Shredded Chicken Thigh Enchiladas with Green Sauce
Shredded Chicken Thigh Enchiladas with Green Sauce: A flavorful and satisfying Mexican-inspired dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/2 cup olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– 6-8 corn tortillas
– Green sauce ingredients (see below)
– Salt and pepper to taste
Green Sauce:
– 1 cup fresh cilantro leaves
– 1 jalapeño pepper, seeded and chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chicken, onion, and garlic; cook until the chicken is cooked through.
3. Shred the chicken with two forks and set aside.
4. To assemble the enchiladas, dip each tortilla in the green sauce, then fill with shredded chicken and top with cheese.
5. Place the filled tortillas seam-side down in a baking dish and cover with more green sauce and cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Chipotle Shredded Chicken Thigh Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the spicy kick of chipotle peppers with tender shredded chicken and crunchy veggies. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken thighs
– 2 chipotle peppers in adobo sauce, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken thighs over medium-high heat until browned and cooked through. Shred with two forks.
3. Add chipotle peppers, onion, and garlic to the skillet; cook until veggies are softened.
4. Stuff each bell pepper with shredded chicken mixture, then top with cheese and cilantro.
5. Place stuffed peppers in a baking dish and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Shredded Chicken Thigh and Rice Casserole
A hearty, comforting casserole that combines tender chicken thighs with fluffy rice and a rich creamy sauce. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups cooked white rice
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cream of chicken soup
– 1/2 cup milk
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the chicken thighs over medium-high heat until browned and cooked through.
3. Shred the cooked chicken with two forks.
4. In a separate bowl, combine cooked rice, diced onion, minced garlic, cream of chicken soup, milk, and shredded cheddar cheese. Mix well.
5. Add the shredded chicken to the rice mixture and stir until combined.
6. Transfer the mixture to a 9×13 inch baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Thai Peanut Shredded Chicken Thigh Noodle Bowl
Experience the bold flavors of Thailand with this easy-to-make noodle bowl recipe, featuring tender shredded chicken thighs smothered in a creamy peanut sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp peanut oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup natural peanut butter
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp sriracha
– 8 oz rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat peanut oil over medium-high. Add garlic and ginger; cook until fragrant.
3. Add chicken thighs; cook until browned on all sides, about 5-6 minutes per side.
4. Transfer chicken to a baking dish; bake for 15-20 minutes or until cooked through.
5. Meanwhile, cook rice noodles according to package instructions.
6. In a blender or food processor, combine peanut butter, soy sauce, honey, and sriracha. Blend until smooth.
7. Shred cooked chicken with two forks. Toss with peanut sauce.
8. Serve shredded chicken over cooked noodles; garnish with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Shredded Chicken Thigh and Black Bean Quesadillas
Transform leftover chicken thighs into a flavorful filling with this easy recipe. Perfect for a quick weeknight dinner or a satisfying snack, these quesadillas are packed with protein, fiber, and deliciousness.
Ingredients:
– 1 cup shredded cooked chicken thigh
– 1/2 cup cooked black beans
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. In a medium skillet, heat olive oil over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chicken, black beans, cumin, salt, and pepper. Stir to combine.
4. Preheat a large skillet or griddle over medium-high heat.
5. Place a tortilla in the skillet and sprinkle with shredded cheese.
6. Spoon about 1/2 cup of the chicken-black bean mixture onto half of the tortilla.
7. Fold the tortilla in half to enclose filling.
8. Cook for 2-3 minutes or until tortilla is crispy and cheese is melted.
9. Flip and cook an additional minute.
10. Repeat with remaining ingredients.
Cooking Time: 15-20 minutes
Shredded Chicken Thigh Pho with Fresh Herbs
This recipe is a twist on the classic Vietnamese dish, substituting chicken thighs for beef and adding fresh herbs for an added burst of flavor. Perfect for a quick and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups chicken broth
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon fish sauce (optional)
– 1/4 cup rice noodles
– Fresh herbs: basil leaves, mint leaves, cilantro leaves
– Lime wedges
Instructions:
1. In a large pot, combine chicken thighs, chicken broth, onion, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
2. Shred the chicken with two forks and add fish sauce (if using). Stir to combine.
3. Cook rice noodles according to package instructions. Drain and set aside.
4. Assemble the pho by placing noodles in a bowl, followed by shredded chicken and garnishing with fresh herbs. Serve with lime wedges.
Cooking Time: 30-35 minutes
Shredded Chicken Thigh and Sweet Potato Hash
This hearty dish combines tender shredded chicken with crispy sweet potato hash, perfect for a comforting breakfast or brunch. The sweet potatoes add a delightful sweetness to balance out the savory chicken.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 large sweet potatoes, peeled and diced
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 eggs, beaten (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook chicken thighs over medium-high heat until browned and cooked through. Shred with two forks.
4. In the same skillet, add remaining 1 tbsp olive oil, onion, and garlic. Cook until softened.
5. Add shredded chicken to the skillet and stir in smoked paprika.
6. Serve chicken mixture over roasted sweet potatoes. Top with beaten eggs (if using) for added protein.
Cooking Time: 35-40 minutes
Buffalo Shredded Chicken Thigh Flatbread
Elevate your snack game with this mouth-watering Buffalo Shredded Chicken Thigh Flatbread, perfect for a quick and satisfying meal or gathering. The spicy kick from the buffalo sauce is balanced by the creaminess of blue cheese crumbles and the crunch of celery.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/2 cup Frank’s RedHot Buffalo Sauce
– 1 tablespoon butter
– 1 flatbread crust (homemade or store-bought)
– 1/4 cup shredded mozzarella cheese
– 1/4 cup crumbled blue cheese
– 1 stalk celery, thinly sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add chicken and cook until browned and cooked through.
3. Shred the chicken with two forks and stir in buffalo sauce.
4. Arrange flatbread crust on a baking sheet. Top with shredded chicken mixture, mozzarella cheese, and blue cheese crumbles.
5. Bake for 10-12 minutes or until cheese is melted and bubbly.
6. Sprinkle chopped celery and parsley (if using) on top.
7. Serve warm and enjoy!
Cooking Time: 15-17 minutes
Shredded Chicken Thigh and Corn Chowder
This hearty chowder is a perfect blend of tender chicken, sweet corn, and creamy potatoes. A warm and comforting meal for any time of the year.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium-sized potatoes, peeled and diced
– 1 cup frozen corn kernels
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine chopped onion, minced garlic, and diced potatoes.
3. Add the frozen corn kernels and sprinkle with flour. Cook over medium heat for 5 minutes, stirring occasionally.
4. Add chicken thighs on top of the vegetable mixture. Pour in chicken broth and milk.
5. Bring to a boil, then cover and transfer to the preheated oven. Bake for 30-40 minutes or until the chicken is cooked through.
6. Shred the chicken with two forks and return it to the chowder pot. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Shredded Chicken Thigh Banh Mi Sandwich
This recipe combines the flavors of Asia with the comfort of a classic sandwich. Tender shredded chicken, crunchy pickled vegetables, and creamy mayonnaise come together in perfect harmony on a crispy baguette.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1/4 cup fish sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup chopped cilantro
– 1/2 cup pickled carrots and daikon (store-bought or homemade)
– 1 baguette, sliced
– Mayonnaise, for serving
– Sliced cucumber, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together fish sauce, soy sauce, brown sugar, rice vinegar, and grated ginger.
3. Add the chicken thighs to the marinade and refrigerate for at least 30 minutes or overnight.
4. Shred the cooked chicken with two forks.
5. Assemble the sandwiches by spreading mayonnaise on each baguette slice, then topping with shredded chicken, pickled carrots and daikon, and cilantro.
Cooking Time: 45 minutes (including marinating time)
Shredded Chicken Thigh and Spinach Stuffed Shells
Elevate your pasta game with this rich and satisfying twist on traditional stuffed shells. Tender chicken, wilted spinach, and a blend of creamy cheeses create a flavor profile that’s sure to become a new favorite.
Ingredients:
– 12 jumbo pasta shells
– 1 pound shredded cooked chicken thighs
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup grated mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine chicken, spinach, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each cooked pasta shell with the chicken-spinach mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells and top with mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Shredded Chicken Thigh Curry with Coconut Milk
A flavorful and aromatic curry that combines tender chicken thighs with creamy coconut milk, perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, about 3 minutes.
2. Add garlic, ginger, cumin, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
3. Add chicken thighs and cook until browned on all sides, about 5-6 minutes.
4. Pour in coconut milk, salt, and pepper. Stir to combine, then reduce heat to low and simmer for 15-20 minutes or until chicken is tender.
5. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Shredded Chicken Thigh and Avocado Sushi Rolls
Elevate your sushi game with this unique fusion of flavors! Shredded chicken thighs and creamy avocado come together to create a refreshing twist on traditional sushi rolls.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 ripe avocado, sliced
– 1 cup cooked Japanese rice (short-grain)
– 1/2 cup water
– 1 tsp sesame oil
– Salt to taste
– Sushi vinegar (optional)
Instructions:
1. Prepare the sushi rice according to package instructions using 1/2 cup water and 1 tsp sesame oil.
2. Cook the chicken thighs until shredded, then set aside.
3. Lay a nori sheet flat on a cutting board. Spread a thin layer of sushi rice onto the sheet, leaving a 1-inch border at the top.
4. Place 1-2 slices of avocado in the middle of the rice.
5. Add about 1/4 cup of shredded chicken thighs on top of the avocado.
6. Roll the sushi using your fingers or a bamboo mat, applying gentle pressure to form a compact roll.
7. Slice into individual pieces and serve with soy sauce, wasabi, and pickled ginger (optional).
Cooking Time: 15-20 minutes
Shredded Chicken Thigh and White Bean Chili
This hearty, one-pot chili is perfect for a cozy night in. Tender chicken thighs and creamy white beans come together in a flavorful blend of spices and herbs.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven or heavy pot, heat 2 tbsp oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicken thighs and cook until browned on all sides, about 5-6 minutes per side.
5. Add diced tomatoes, beans, cumin, paprika, salt, and pepper. Stir to combine.
6. Pour in broth and water, scraping up any browned bits from the bottom of the pot.
7. Cover and transfer to preheated oven. Simmer for 30-40 minutes or until chicken is tender and falling apart.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your meal game with these 20 mouthwatering shredded chicken thigh recipes! From tacos to pasta, salads to casseroles, and everything in between, this collection has got you covered for any occasion. Whether you’re in the mood for spicy, savory, or sweet, there’s a recipe here that will tantalize your taste buds. With flavors ranging from Asian-inspired to BBQ-style, and ingredients like avocado, mushrooms, and coconut milk, these recipes are sure to satisfy even the pickiest of eaters.
