A Superb, Speedy Chicken

Hello and a belated happy New Year. A big thanks to Ali Slagle and Mia Leimkuhler, my colleagues who covered for me over the holidays and wrote to you about slow cooker chili and dan dan noodles, pasta with andouille sausage and one-pot beans, greens and grains.

Now I’m back to talk about chicken, that versatile, quick-cooking, affordable weeknight warrior, since January is the month of resolutions and a lot of those start in the kitchen. Unless you’ve pledged to give up meat this month or this year or forevermore, there is a proverbial chicken for every pot.

Maybe you’re rebooting your cooking routines for the new year and giving meal prepping a go? Try these blackened chicken breasts, which you can cook and then use for sandwiches, salads, rice dishes, pastas and more.

Maybe you need ideas for feeding children, whether they’re high-drama picky or not? This mojo chicken with pineapple could be for you. (My older kid ate both the chicken and the fruit; the littler one stuck with the chicken.) Serve with rice.

Or maybe you just want to cook more efficiently, but not less deliciously. I have the perfect recipe all ready to go: the ginger-lime chicken below.

We’ve gathered 17 more fast chicken recipes for you on NYT Cooking, and I’ve picked four other non-chicken recipes that I’d be excited to have for dinner this week. Suggestions? Feedback? I’m at dearemily@nytimes.com and I read every note.