15 Sports Night Dinners Quick Meals

Did you know that 83% of athletes prefer eating their pre-game meal 3-4 hours before competition? You'll find that preparing quick, nutritious dinners for sports nights doesn't have to be complicated or time-consuming. Whether you're fueling up before a game or feeding hungry fans during the big match, these 15 sports night meals combine lean proteins, complex carbs, and vegetables into convenient, energy-boosting dishes. Let's explore how you can transform your game day menu from basic to championship-worthy.

Sheet Pan Chicken and Sweet Potato Power Bowl

Sheet Pan Chicken and Sweet Potato Power Bowl is a perfect solution for busy sports nights when you need a balanced, nutritious meal that fuels performance. This protein-rich dish combines lean chicken with complex carbohydrates from sweet potatoes, creating an ideal combination for athletes and active families.

This one-pan wonder minimizes cleanup while maximizing flavor and nutrition. The roasting process brings out the natural sweetness of the vegetables while keeping the chicken tender and juicy, making it appealing to both adults and children.

• 4 chicken breasts, boneless and skinless
• 2 large sweet potatoes, cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups broccoli florets
• 1 red onion, sliced
• 2 tablespoons maple syrup
• Optional: quinoa or brown rice for serving

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper. Toss sweet potato cubes with 1 tablespoon olive oil, paprika, and half of the salt and pepper. Spread them on one side of the sheet pan. Season chicken breasts with garlic powder, thyme, and remaining salt and pepper, then place them in the center of the pan. In a bowl, toss broccoli and red onion with remaining olive oil and arrange them on the other side of the pan. Drizzle maple syrup over the sweet potatoes.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. For even cooking, rotate the pan halfway through and flip the chicken once.

For optimal results, cut sweet potatoes and chicken into similarly sized pieces to ensure even cooking. If preparing this meal for post-sports consumption, the components can be prepped ahead of time and stored separately in the refrigerator until ready to cook. The dish can be served on its own or over a bed of quinoa or brown rice for additional carbohydrates.

20-Minute Turkey and Brown Rice Skillet

Turkey and brown rice skillet is a wholesome, protein-rich meal that combines lean ground turkey with nutritious whole grain brown rice. This one-pan wonder delivers a satisfying dinner option that's both convenient and healthy, making it perfect for busy weeknight meals.

The combination of turkey and brown rice creates a balanced meal with complex carbohydrates and lean protein. Adding vegetables and seasonings transforms simple ingredients into a flavorful, complete meal that can be prepared in about 30 minutes, depending on the type of rice used.

• 1 pound lean ground turkey
• 2 cups cooked brown rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it apart with a wooden spoon, cooking until browned, about 5-7 minutes. Add onions and garlic, cooking until softened, then incorporate bell peppers. Stir in seasonings and cook for another minute to release their flavors.

Add the cooked brown rice to the skillet, followed by chicken broth. Reduce heat to medium-low and let the mixture simmer for 5 minutes, stirring occasionally. Stir in frozen peas and continue cooking until they're heated through, about 3-4 minutes. Finish by stirring in fresh parsley.

For best results, cook the brown rice ahead of time or use leftover rice, as freshly cooked rice can be too moist for this dish. The skillet should be large enough to accommodate all ingredients without overcrowding, and keeping the heat at medium-low after combining all ingredients prevents the rice from sticking to the bottom of the pan.

One-Pot Whole Grain Pasta With Lean Protein

Whole grain pasta combined with lean protein makes for an ideal pre-game meal, providing complex carbohydrates and essential proteins that athletes need for sustained energy. This balanced combination helps maintain steady blood sugar levels and supports muscle recovery, making it particularly beneficial for evening sports activities.

This one-pot method not only simplifies cleanup but also creates a rich, flavorful sauce as the pasta releases its starches during cooking. The lean protein adds a satisfying element while keeping the dish nutritious and light enough for athletic performance.

• 1 pound whole grain penne pasta
• 1 pound lean ground turkey
• 3 cups low-sodium chicken broth
• 2 cups water
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 2 cups baby spinach
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese

Brown the ground turkey in a large pot over medium heat, breaking it into small pieces. Once cooked, remove the meat and set aside. In the same pot, heat olive oil and sauté onions and garlic until translucent. Add the pasta, broth, water, tomatoes, and seasonings. Bring to a boil, then reduce heat and simmer covered for 12-15 minutes, stirring occasionally.

When the pasta is almost done and most liquid has been absorbed, return the turkey to the pot and add the spinach. Stir until the spinach wilts and the remaining liquid creates a light sauce. Remove from heat and let stand for 5 minutes before serving. Top with Parmesan cheese.

For best results, avoid overcooking the pasta as whole grain varieties can become mushy. The dish can be made ahead and reheated, though you may need to add a splash of broth when rewarming. Store any leftovers in an airtight container for up to three days in the refrigerator.

Quick Black Bean and Quinoa Burrito Bowls

Black Bean and Quinoa Burrito Bowls offer a protein-packed, nutritious alternative to traditional game day fare. This versatile dish combines the wholesome goodness of quinoa with the rich, satisfying flavor of black beans, making it perfect for busy sports nights when you need a quick but filling meal.

The beauty of burrito bowls lies in their customization potential and make-ahead convenience. While the base remains consistent with quinoa and black beans, family members can personalize their bowls with preferred toppings, ensuring everyone gets exactly what they want while maintaining the nutritional benefits of this plant-based meal.

Ingredients:

• 1 cup quinoa
• 2 cans black beans, drained and rinsed
• 2 cups vegetable broth
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup corn kernels
• Fresh cilantro for garnish
• Shredded lettuce
• Greek yogurt or sour cream (optional)

Rinse quinoa thoroughly and cook it in vegetable broth according to package instructions, typically 15-20 minutes until fluffy. While quinoa cooks, heat olive oil in a large skillet over medium heat, sauté onions until translucent, add garlic, and cook for another minute. Add black beans, cumin, and chili powder, stirring until heated through and well-seasoned. Warm the corn kernels either in the microwave or in a separate pan.

Assemble the bowls by first laying down a base of quinoa, then adding the seasoned black beans. Top with corn, tomatoes, avocado slices, shredded lettuce, and a dollop of Greek yogurt or sour cream if desired. Finish with a sprinkle of fresh cilantro and a squeeze of lime juice.

For best results, prep ingredients in advance and store separately in the refrigerator. The quinoa and black bean mixture can be made up to three days ahead and reheated when needed. Keep the toppings separate until serving to maintain freshness, and consider setting up a topping bar so everyone can customize their bowls according to their preferences.

Grilled Fish Tacos With Rainbow Slaw

Grilled fish tacos have become a staple of casual entertaining, perfect for sports night gatherings where you want something light yet satisfying. The combination of flaky grilled fish, crunchy rainbow slaw, and warm tortillas creates a perfect balance of textures and flavors that everyone can customize to their liking.

This recipe features a vibrant rainbow slaw that adds both color and nutrition to the dish, while the grilled fish provides lean protein with a smoky char. The entire meal comes together quickly, making it ideal for busy game nights when you don't want to miss any action but still want to serve something impressive.

• 2 lbs firm white fish (cod, halibut, or mahi-mahi)
• 12 corn tortillas
• 2 cups shredded purple cabbage
• 2 cups shredded green cabbage
• 2 carrots, julienned
• 1 red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped
• 2 limes
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar

Season the fish with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Preheat the grill to medium-high heat. While the grill heats, prepare the rainbow slaw by combining both types of cabbage, carrots, and bell pepper in a large bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, juice of one lime, and a pinch of salt. Pour this dressing over the vegetables and toss to combine.

Grill the fish for 3-4 minutes per side until it flakes easily with a fork. While the fish cooks, warm the tortillas on the grill for about 30 seconds per side. Break the fish into large chunks and assemble the tacos by placing fish pieces in warm tortillas, topping with rainbow slaw, and garnishing with fresh cilantro and lime wedges.

For best results, prepare the slaw at least 30 minutes before serving to allow the flavors to meld. If using frozen fish, ensure it's completely thawed and patted dry before grilling to achieve the best char. The fish can also be cooked in a grill pan or under the broiler if outdoor grilling isn't possible. Store any leftover slaw separately from the fish and tortillas to maintain crispness.

Mediterranean Chickpea and Veggie Pitas

Mediterranean Chickpea and Veggie Pitas combine fresh vegetables with protein-rich chickpeas, all wrapped in warm pita bread for a satisfying meat-free meal. This versatile dish delivers the authentic flavors of Mediterranean cuisine while providing a quick and nutritious option for busy weeknight dinners.

Perfect for sports nights when you need a light yet filling meal, these pitas can be prepared in advance and assembled just before serving. The combination of crisp vegetables, creamy hummus, and seasoned chickpeas creates a delightful texture contrast while delivering essential nutrients for active individuals.

Ingredients:

• 4 whole wheat pita breads
• 2 cans chickpeas, drained and rinsed
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 red onion, thinly sliced
• 1 cup hummus
• 2 cups mixed salad greens
• 1/2 cup kalamata olives, pitted
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional: crumbled feta cheese

Heat chickpeas in a skillet with olive oil, cumin, oregano, salt, and pepper until slightly crispy, about 5-7 minutes. While the chickpeas are warming, prepare the vegetables and warm the pita bread in the oven or microwave. Toss the prepared vegetables with lemon juice and a drizzle of olive oil.

To assemble, spread hummus inside each warmed pita pocket. Layer with mixed greens, seasoned chickpeas, prepared vegetables, and olives. If desired, add crumbled feta cheese on top. Serve immediately while the pitas are still warm and the chickpeas are crispy.

For best results, don't overstuff the pitas as they may tear. The chickpeas can be prepared up to two days in advance and reheated when needed. If packing for later, keep the components separate and assemble just before eating to maintain the optimal texture and prevent the pita bread from becoming soggy.

Energy-Packed Teriyaki Stir-Fry

Sports families need quick, nutritious meals that can fuel young athletes before evening practices and games. This energy-packed teriyaki stir-fry delivers complex carbohydrates, lean protein, and essential vegetables in one convenient dish that can be prepared in under 30 minutes.

The versatility of this recipe allows for easy customization based on your family's preferences and whatever vegetables you have on hand. The teriyaki sauce provides a sweet and savory flavor that appeals to kids while the protein and vegetable combination ensures proper nutrition for athletic performance.

• 1 pound chicken breast, cut into bite-sized pieces
• 2 cups brown rice
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow onion, chopped
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish

Start by cooking the brown rice according to package instructions. While the rice cooks, heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5-7 minutes. Remove chicken and set aside. In the same pan, add sesame oil, garlic, and ginger, cooking for 30 seconds until fragrant. Add vegetables and stir-fry for 4-5 minutes until crisp-tender.

Return chicken to the pan, add teriyaki sauce, and stir to combine all ingredients. Simmer for 2-3 minutes until the sauce thickens slightly and everything is heated through. Serve hot over brown rice and garnish with sesame seeds.

For best results, prep all ingredients before starting to cook, as stir-frying moves quickly once you begin. The vegetables can be cut up to 24 hours in advance and stored in sealed containers in the refrigerator. If serving to young athletes, this meal should be consumed 2-3 hours before physical activity to allow proper digestion while providing sustained energy.

Athlete's Loaded Baked Potato Bar

Loaded baked potato bars are a perfect solution for feeding hungry athletes and sports fans alike. The combination of complex carbohydrates from potatoes and protein-rich toppings provides sustained energy while satisfying hearty appetites.

This customizable dish allows each person to build their perfect potato, making it ideal for gatherings with varying dietary preferences. The preparation can be done ahead of time, and the toppings can be kept warm or cold as needed, making it a stress-free option for hosting sports night dinners.

• Russet potatoes (1 large potato per person)
• Butter
• Sour cream
• Shredded cheddar cheese
• Crispy bacon, crumbled
• Diced green onions
• Steamed broccoli florets
• Chili (optional)
• Black pepper
• Salt
• Olive oil

Preheat the oven to 425°F. Wash and dry the potatoes thoroughly, then prick them several times with a fork. Rub the skin with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet, and bake for 45-60 minutes until they're easily pierced with a fork.

While the potatoes bake, prepare all toppings and keep them in separate serving bowls. Cook and crumble the bacon, shred the cheese, chop the green onions, and steam the broccoli. If serving chili, prepare it while the potatoes cook or reheat pre-made chili.

For optimal results, wrap the cooked potatoes in foil immediately after removing them from the oven to keep them hot and allow them to steam slightly, creating a fluffier interior. When serving, cut each potato lengthwise and gently squeeze the ends toward the center to open them up. Consider setting up the toppings in assembly-line fashion, allowing guests to customize their potatoes efficiently while keeping everything organized and accessible.

Speedy Greek Chicken and Rice

Speedy Greek Chicken and Rice combines Mediterranean flavors with the convenience of a one-pan meal. The dish features tender chicken breast pieces seasoned with classic Greek spices, accompanied by fluffy rice that absorbs all the wonderful flavors during cooking.

This quick weeknight dinner brings together the bright notes of lemon, the earthiness of oregano, and the salty punch of feta cheese. The recipe transforms simple ingredients into a satisfying meal that can be prepared in under 30 minutes, making it perfect for busy families or anyone seeking a flavorful yet efficient cooking solution.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups long-grain white rice
• 4 cups chicken broth
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 lemon, juiced and zested
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• Salt and black pepper to taste
• Fresh parsley for garnish

Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, oregano, and thyme, then brown them for 5-6 minutes until golden. Remove chicken and set aside. In the same pan, sauté onion and garlic until translucent, then add rice and toast for 2 minutes. Pour in chicken broth, lemon juice, and zest, then return chicken to the pan. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Once cooked, remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, then top with cherry tomatoes, crumbled feta, and fresh parsley before serving.

For best results, use room temperature chicken as cold meat won't brown properly. The rice-to-liquid ratio is crucial – if the rice seems dry during cooking, add hot water or broth a quarter cup at a time. This dish can be meal-prepped and stored in the refrigerator for up to 3 days, though the feta should be added fresh when serving.

Performance-Boosting Meatball Subs

Performance-boosting meatball subs are the perfect pre-game meal, combining complex carbohydrates from the bread with lean protein from the meatballs to fuel athletic performance. The balanced combination of nutrients helps maintain steady energy levels throughout competition while providing essential amino acids for muscle recovery.

These hearty sandwiches can be customized to meet specific dietary needs and taste preferences while still delivering optimal nutrition for athletes. The marinara sauce adds beneficial lycopene and antioxidants, while optional cheese toppings provide additional protein and calcium for bone health.

Ingredients:

• 1 pound lean ground beef
• 1/2 pound ground turkey
• 1 cup breadcrumbs
• 2 eggs
• 3 cloves minced garlic
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 24 oz marinara sauce
• 6 whole grain sub rolls
• 1 cup shredded mozzarella (optional)
• 1/4 cup grated Parmesan (optional)

Mix ground meats, breadcrumbs, eggs, garlic, and seasonings in a large bowl until well combined. Form into 24 evenly-sized meatballs, about 1.5 inches in diameter. Heat marinara sauce in a large pot over medium heat. Once simmering, carefully add meatballs and cook for 20-25 minutes, occasionally turning them gently, until they reach 165°F internal temperature.

While meatballs cook, prepare the sub rolls by slicing them lengthwise, leaving one side attached. Toast rolls if desired. Once meatballs are cooked through, place 4 meatballs in each roll and top with additional marinara sauce and cheese if using. Place under broiler for 1-2 minutes if melted cheese is desired.

For best results, make the meatballs a day ahead and store them in the marinara sauce, allowing flavors to develop fully. The meatballs can also be frozen raw or cooked for up to 3 months, making them perfect for meal prep. When reheating, ensure the meatballs reach proper temperature without drying out by keeping them in the sauce and heating gently over medium-low heat.

Recovery Bowl With Salmon and Vegetables

This versatile dish can be prepared in advance and customized with seasonal vegetables. The combination of protein, healthy fats, and complex carbohydrates makes it an ideal post-exercise meal that provides sustained energy while promoting tissue repair.

• 2 salmon fillets (6 oz each)
• 2 cups brown rice
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 cup snap peas
• 1 medium sweet potato, cubed
• 2 tablespoons olive oil
• 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cook brown rice according to package instructions. Meanwhile, season salmon fillets with salt, pepper, and thyme. Heat olive oil in a large skillet over medium-high heat and cook salmon for 4-5 minutes per side until golden brown and cooked through.

In a separate pan, sauté garlic until fragrant, then add sweet potato cubes and cook for 5-7 minutes. Add broccoli, snap peas, and cherry tomatoes, cooking until vegetables are tender-crisp.

Divide the cooked rice between two bowls. Arrange the salmon and vegetables on top of the rice. Drizzle with additional olive oil if desired and squeeze fresh lemon juice over the entire bowl. Serve immediately while hot.

For optimal meal prep, cook the rice and vegetables in advance, but prepare the salmon fresh when ready to eat. The vegetables can be stored in an airtight container for up to three days, and the rice can be kept for up to five days in the refrigerator. If using frozen salmon, ensure it's completely thawed before cooking to achieve the best texture and even cooking.

Lightning-Fast Lean Beef and Broccoli

This quick and nutritious beef and broccoli dish is perfect for busy sports nights when you need to get dinner on the table fast. The lean beef provides essential protein for muscle recovery, while the broccoli delivers vital nutrients and fiber, making it an ideal post-practice meal for athletes of all ages.

The key to this speedy version is using thinly sliced lean beef that cooks quickly and tender broccoli florets that steam to perfection in minutes. The simple sauce brings authentic Asian flavors without requiring hard-to-find ingredients, making this a practical weeknight solution for families on the go.

In a bowl, combine soy sauce, cornstarch, and rice vinegar. Add the sliced beef and let it marinate for 10 minutes while preparing other ingredients. Heat vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2-3 minutes until browned. Remove beef and set aside. In the same pan, add garlic and ginger, stir-frying for 30 seconds until fragrant. Add broccoli and beef broth, cover, and steam for 3 minutes until broccoli is bright green and crisp-tender. Return beef to the pan, add sesame oil, and stir-fry everything together for 1-2 minutes until well combined and heated through.

For best results, slice the beef against the grain and as thinly as possible – placing it in the freezer for 15-20 minutes before slicing can make this easier. Don't overcook the broccoli; it should remain crisp-tender to maintain its nutrients and texture. The dish can be served over rice or noodles, and any leftover sauce in the pan makes an excellent drizzle for the accompanying starch.

• 1 pound lean beef sirloin, thinly sliced
• 4 cups broccoli florets
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• ½ cup beef broth
• 1 teaspoon sesame oil
• Salt and pepper to taste

Team-Friendly Taco Tuesday Spread

This recipe serves 12-15 people and features seasoned ground beef as the main protein, accompanied by fresh toppings and warm tortillas. The spread can be easily expanded with additional protein options like grilled chicken or fish, and the toppings can be adjusted based on preferences.

Ingredients:

• 4 lbs lean ground beef
• 48 corn or flour tortillas
• 4 tablespoons taco seasoning
• 3 cups shredded lettuce
• 3 cups diced tomatoes
• 2 cups shredded cheddar cheese
• 2 cups sour cream
• 2 cups guacamole
• 2 cups pico de gallo
• 2 cups black beans, drained and rinsed
• 2 cups Mexican rice
• 1 cup diced onions
• 1 cup chopped cilantro
• 4 limes, cut into wedges
• Hot sauce (optional)

Brown the ground beef in large batches, breaking it up into crumbles as it cooks. Drain excess fat and add taco seasoning according to package instructions. While the meat cooks, prepare all toppings and arrange them in separate serving bowls. Warm the tortillas either in the microwave wrapped in damp paper towels or in a dry skillet over medium heat.

Set up the spread buffet-style, starting with warm tortillas, followed by the seasoned meat, then beans and rice, and ending with cold toppings. Place condiments like sour cream and guacamole at the end of the line with serving spoons. Keep hot items warm using chafing dishes or slow cookers set to low heat.

For best results, prep all toppings in advance and store them covered in the refrigerator. The ground beef can be cooked up to a day ahead and reheated before serving. Consider providing both soft and hard shell tacos, and keep tortillas warm by wrapping them in foil and kitchen towels. Station serving utensils at each item and provide plates at the start of the line to ensure smooth traffic flow.

Power-Up Pesto Pasta With Protein

Power-Up Pesto Pasta With Protein is a energizing pre-game meal that combines complex carbohydrates with lean protein, making it ideal for athletes preparing for competition. The dish delivers sustained energy through its pasta base while providing essential proteins through chicken and pine nuts.

This versatile recipe can be prepared in advance and easily modified to accommodate different dietary preferences. The homemade pesto sauce offers superior nutritional benefits compared to store-bought alternatives, featuring fresh basil, which contains anti-inflammatory properties and essential vitamins.

Ingredients:

• 1 pound whole wheat penne pasta
• 2 chicken breasts, diced
• 3 cups fresh basil leaves
• 1/2 cup pine nuts
• 3 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon Italian seasoning
• 2 tablespoons olive oil for cooking chicken

Cook pasta in salted water according to package instructions until al dente. While pasta cooks, season diced chicken with salt, pepper, and Italian seasoning, then sauté in olive oil until fully cooked. For the pesto, combine basil, pine nuts, garlic, olive oil, and Parmesan in a food processor, blending until smooth.

Drain the pasta, reserving 1/2 cup of pasta water. Combine the hot pasta with the prepared pesto sauce, adding small amounts of reserved pasta water as needed to achieve desired consistency. Mix in the cooked chicken pieces, ensuring even distribution. Serve immediately, topped with additional Parmesan cheese if desired.

For optimal results, toast the pine nuts before adding them to the pesto, as this enhances their flavor and nutritional benefits. The pesto sauce can be made up to two days in advance and stored in an airtight container with a thin layer of olive oil on top to prevent oxidation. When reheating leftovers, add a splash of water or olive oil to restore the sauce's original consistency.

Five-Ingredient Champion Chili

When it comes to game day cooking, nothing beats a hearty bowl of chili that can be prepared with minimal fuss. This five-ingredient champion chili strips away the complexity while maintaining all the robust flavors that make chili a crowd favorite.

Perfect for sports nights and viewing parties, this recipe serves 6-8 people and can be prepared ahead of time, allowing the flavors to develop even further. The simplicity of using only five main ingredients means less time in the kitchen and more time enjoying the game with friends and family.

• 2 lbs ground beef (80/20)
• 2 cans (15 oz each) kidney beans, drained
• 2 cans (14.5 oz each) diced tomatoes
• 1 large onion, diced
• 3 tablespoons chili powder

Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces as it cooks. Once the meat is no longer pink, drain excess fat if desired. Add the diced onion and cook until translucent, about 5 minutes. Stir in the chili powder, ensuring the meat and onions are well coated. Add the drained kidney beans and diced tomatoes with their juice. Bring the mixture to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.

For best results, let the chili rest for 10-15 minutes before serving to allow the flavors to settle and the consistency to thicken. While this recipe keeps things simple with five ingredients, feel free to adjust the chili powder amount to match your preferred level of spiciness. The chili can be stored in an airtight container in the refrigerator for up to 5 days, and the flavors often improve the next day.