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Easy One-Pot Chicken Spaghetti Recipe

Chicken Spaghetti

If there is anything more satisfying than a big serving of pasta goodness, it’s not having to clean the entire kitchen afterwards. Our healthy one-pot spaghetti & chicken recipe ticks both of those boxes. It is not only scrumptious but can be made in just one pot! 

Ease of Making: Medium

One pot pasta meals are a go-to when it comes to meal prepping because you’re reducing the amount of stovetop and oven space needed to complete it. However, this recipe will take about an hour to complete, as the chicken needs to be cooked ahead of the spaghetti in the pot in order to prevent contamination. But trust us, it’s worth the wait. 

If you’re looking for a quick one pot meal, try one of these:

How to Make One-Pot Chicken Spaghetti

There are a few steps you’ll want to take ahead of time to make sure this one-pot wonder turns out as delicious as it sounds. 

  1. Get your base boiling. Add the chicken stock and spaghetti sauce to your pot and heat it over a medium-high heat until boiling. 
  2. Meanwhile, remove your chicken breasts from the package and cut off any fat bits that may have been left in the butchering process. This will help reduce the oiliness of your pasta and sauce. 
  3. Add your chicken to the boiling broth and sauce mixture and reduce the heat to a low-medium. Cover the pot with a lid. The chicken should cook for at 30 minutes or until the internal temperature reaches 165 degrees fahrenheit, the safe cooking temperature for all chicken. 
  4. Toss in the remaining ingredients and cook for an additional 15 minutes. It’s important you make sure all of the pasta is covered so that it can cook properly.
  5. Once your pasta is cooked, turn off the heat. Leave everything but the chicken in the pot. Remove chicken and shred with a fork. At this point it will be super tender and this should be easy. 
  6. Return the chicken to the pot and mix it around with the rest of the ingredients inside of the pot. 
  7. Time to serve your creamy chicken spaghetti! Top with parmesan cheese and cherry tomatoes for an extra pop.

Chicken spaghetti is an easy go-to meal, especially in the winter, providing a hearty warm meal for days to come. 

FAQ for One-Pot Chicken Spaghetti

Can you freeze leftover chicken spaghetti?

Absolutely! We like to prep the dish the same as above and then store in a casserole dish in the freezer. This way you can pop it in the oven to reheat. 

What is a good side for chicken spaghetti?

While the chicken spaghetti dish is hearty enough on its own, you may like to have a simple garden salad on the side. 

How long is chicken spaghetti good for?

Properly stored, chicken spaghetti can last 3-5 days in the fridge or up to 3 months in the freezer.

Chicken Spaghetti

One-Pot Chicken Spaghetti

Juicy chicken, nutritious vegetables and a rich broth all cooked in one pot, make this dish an absolute wonder for weeknight meals or prep ahead entrees
No ratings yet
Prep Time 5 minutes
Cook Time 45 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 4

Equipment

  • knife
  • cutting board
  • spatula
  • large soup pot

Ingredients
  

  • 1 lb chicken breast
  • 24 oz spaghetti sauce
  • 2 cups chicken broth
  • 8 oz dry spaghetti (normally 1/2 a box)
  • 8 oz mushrooms (sliced)
  • 1 cup frozen spinach (defrosted)
  • 1/2 cup shredded parmesan cheese
  • 1 cup cherry tomatoes (sliced)

Instructions
 

  • Add chicken broth and spaghetti sauce to a large pot and bring it to a boil on medium high heat.
  • Next, add the chicken breasts. Once the pot comes a boil, reduce the heat to low to medium heat and bring it to a simmer. Then cover the pot. Cook the chicken for 30 minutes (until it reaches an internal temperature of 165F).
  • Then, add the pasta, mushrooms, and spinach. Add more water if the sauce is too dry. Mix well so that the pasta is submerged in the sauce. Cook for another 15 minutes until the pasta is fully cooked.
  • Lastly, remove the chicken from the sauce and shred it with a knife and fork into bite size pieces.
  • Assemble the spaghetti with the pasta and chicken. Top it off with fresh cherry tomatoes and parmesan cheese to your preferred amount. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Roasted Chicken with Green Bean Casserole

chicken and green beans

Roasted chicken and green bean casserole are two classic American dishes in and of themselves but together the two provide a nutrient-packed meal with a fantastic balance of protein, carbs, and fats. Many people often look to French’s or Campbell’s green bean casserole recipes but we prefer our, made from scratch cream base coupled with fresh oven-roasted chicken to bring delight to our weekly meal prep menu.

Green beans are a fantastic addition to your diet, providing large amounts of Vitamin C, A, and K, in addition to other valuable minerals. Green beans are also great for a heart healthy diet considering they have zero cholesterol, low sodium (6.6mg per 1 cup) and soluble fiber. 

Ease of Making: Medium

How to Cook Green Bean Casserole From Scratch

It’s easy to make our recipe for green bean casserole ahead, all you need to do is follow a few simple steps:

  1. Cook the onions, mushrooms and garlic until softened
  2. Make your roux, with butter and milk and add to onion and mushroom mixture
  3. Stir in the rest of your ingredients, except green beans and cook until the concoction has thickened
  4. Add in your green beans and stir well
  5. Finally, add to a baking dish and top with cheese to bake

Meal Prep Tips for Roasted Chicken with Green Bean Casserole

How long does roasted chicken last in the fridge?

Roasted chicken can last up to 4 days in the fridge. It can also lend itself to many other easy recipes as well like: buffalo chicken salad, regular chicken salad or add it to the top of your lunchtime greens for a quick protein.

How long to roast a chicken?

Roast times depend on the cut of chicken you are using, in this recipe we are using chicken quarters. We suggest roasting at 425° for 35 minutes or until it reaches an internal temperature of 165F.

What can I substitute for cream of mushroom soup in a green bean casserole?

  • In our green bean casserole recipe we make our cream base from scratch instead of a can but you could certainly use either.  If you’re wondering, what to substitute for cream of mushroom soup in a green bean casserole,  look no further. You’ve got several options for substitutions and can still be known for the best green bean casserole in town.
    • 1 can of cream of celery soup
    • 1 can of cream of chicken soup
    • 1 cup of sour cream
    • 4 ounces of light cream cheese, 1 12-oz pack of mushrooms sliced, 2tbls butter, and 1 cup of milk
    • 1 cup of milk and 4 oz of cream cheese
    • Play around with your favorite substitutions until you get your flavor right. You can even add chicken broth to get a chicken forward flavor if that’s what you’re looking for.

How to steam green beans for homemade green bean casserole:

Our recipe calls for fresh, not steamed green beans for our green bean casserole. This allows for the green beans to bake in the oven in the mix of the other ingredients, absorbing flavors without becoming soggy. 

How do you thicken green bean casserole?

If you notice your green bean casserole is a bit on the runny side, you can add in a cornstarch slurry (cornstarch mixed with a little bit of water), one tablespoon at a time until your mix reaches your desired consistency. 

How to freeze green bean casserole: (Does it freeze well)

Our easy green bean casserole is perfect for freezing. Should you decide to make an extra, or freeze what you have on hand, you’ll find that green bean casserole freezes well. When you’re ready to reheat your frozen casserole, simply pop it up in the oven for 40 minutes at 350°. Cook times may vary depending on the size and type of your dish.   

What to do with leftover green bean casserole

Not everyone or every family can put down an entire casserole dish of green beans in one sitting, so it’s understandable that you may be wondering what you can do with your leftovers. Here are a few ideas:

  • Potpie
  • Stuffed mushrooms
  • Add to hash
  • Soup
chicken and green beans

Roasted Chicken with Green Bean Casserole

This Roasted Chicken and Green Bean Casserole is family favorite and a Holiday crowd pleaser.
No ratings yet
Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • sheet pan
  • casserole baking dish
  • oven

Ingredients
  

Chicken Thighs and Seasonings

  • 4 each chicken leg quarters
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Green Bean Casserole

  • 12 oz fresh green beans
  • 1/4 cups small white onions (diced)
  • 8 oz mushrooms (sliced)
  • 1 each garlic clove (minced)
  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 cup shredded cheddar cheese
  • 1 cup heavy cream
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions
 

  • Pre-Heat oven to 425F

Chicken Thighs

  • Season chicken with oregano, thyme, paprika, garlic powder, salt, and pepper. Drizzle with olive oil. Place it in a baking dish lined with parchment paper
  • Place the chicken in the oven and bake at 425 for 30-35 minutes until it reaches an internal temperature of 165F

Green Bean Casserole

  • Meanwhile, add oil to a saute pan on medium-high heat. Saute the onions, mushrooms, and garlic until they soften (about 3 to 5 minutes)
  • Then, add butter and flour to make a roux (paste). Stir until it is completely mixed (about 2 to 3 minutes)
  • Next, add heavy cream. Season with garlic powder, onion powder, and salt. Stir it all together
  • Simmer until it thickens into half the amount.
  • Place the green beans in a baking dish that has been greased. Pour the heavy cream mixture over the green beans. Top it off with the shredded cheddar cheese
  • Bake in the oven for 15-20 minutes.
  • Carefully remove from the oven once all items have cooked. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Homemade Chicken Fried Chicken With Mashed Potatoes and Gravy

There isn’t a dish that screams comfort meal more than our crispy homemade chicken fried chicken with mashed potatoes and gravy. This southern classic serves up all the flavor, is quick to make, and can easily be doubled or tripled to feed a crowd. You might be asking yourself “what is chicken fried chicken?”, if that’s the case, you’ve missed out on life until now. Chicken fried chicken is not much different than regular fried chicken, in fact the battering process is the same. However, chicken fried chicken uses a thinner, boneless cut of meat than a traditional fried piece of chicken and is typically served with a gravy.  Using a thinner slice of chicken allows for more golden crispy outside to chicken inside per bite, yum!

Ease of Making: Medium

Ironically chicken fried chicken got its name from it’s beef predecessor the Chicken Fried Steak, which was named for its similarity in preparation and cook to fried chicken. 

Our mashed potatoes and gravy go perfectly with this chicken, providing a creamy and rich counterpart to the crispiness of the chicken. 

How to Make Chicken Fried Chicken

Making chicken fried chicken from scratch is actually much easier than most people think. The recipe calls for standard pantry items that most people would have on hand like flour, breadcrumbs and eggs. 

How do you cut the chicken for fried chicken?

The chicken that is traditionally used in chicken fried chicken is thin chicken breast. You can typically buy thinly sliced chicken breast from your local supermarket or you may choose to filet your chicken breasts or pound out a full chicken breast flat with a mallet (or rolling pin, frying pan, whatever you have on hand). 

Fileting your chicken breast is the process of slicing your chicken breast in half sideways. Do this by laying your chicken breast flat on your cutting board and with your knife parallel to the board, slice the chicken until you have two even slices of chicken. Fileting is great because you can extend your number of servings by cutting the breasts in half. Two large breasts can be made into four separate servings versus two.

How to batter chicken fried chicken?

First prepare your chicken batter by mixing flour, ice cold water and an egg. Then you will want to prepare your seasoned breadcrumbs. Set up two separate bowls that are next to each other so you can dip your chicken in the batter, followed by your seasoned breadcrumbs and then easily move to the pan. 

Batter Tips:

  • It’s easier to work in small batches if preparing multiple chicken breasts. 
  • Try and keep one hand wet and one hand dry as you are moving the chicken from batter to breadcrumb. This helps reduce the mess and give you a free hand that isn’t batter-covered if your phone starts to ring. 

 What type of flour is best for fried chicken?

All-purpose flour is the most popular in making fried chicken. It’s neutral flavor allows you to spice it up anyway you want. It can also withstand the heat and provides a consistent golden glow. 

 How to cook chicken fried chicken?

Check to ensure your oil is hot enough for your chicken breasts. You can do this by dropping a dime size amount of batter into your oil to see if it sizzles. If it does you’re good to go. If the pan doesn’t sizzle when you drop in your batter, wait until the pan has heated more. Once your pan reaches it’s “sizzle point,” start dredging your breasts in the batter and breadcrumbs.

Once your chicken has been dredged in your batter and breadcrumbs and your oil is up to temp, pan fry the breasts on each side for about 5-7 minutes on each side or it reaches an internal temperature of 165℉.  Remove from the pan but remember to save all of the scrapings from the pan to make the gravy.

How to Make Mashed Potatoes and Southern Gravy

Our southern side of mashed potatoes and gravy is the most traditional, and most delicious pairing for our homemade chicken fried chicken. Using the oil and leftover bits from the fried chicken, there’s no need to use store bought gravy when this gravy can be made from scratch in just a few minutes. 

How to cook homemade mashed potatoes

While your chicken is cooking, throw your baby potatoes in a pot of boiling water and cook until fork-tender, about 20 minutes. You want the potatoes to easily be punctured by the fork but they shouldn’t fall apart at the touch. When the potatoes are done cooking, drain and add in milk, sour cream, butter, and salt. Mash until you reach your desired consistency. We like ours somewhere between chunky and creamy. 

How to cook gravy for mashed potatoes?

To make the mashed potato gravy, use the same pan that you fried your chicken in and toss in your peppers and onions. You’ll want to saute these until soft. Then add in your mushrooms and cook until soft and golden brown. Thoroughly mix in your seasonings and follow with the butter and flour to make a roux*.  Finally, add in your heavy cream and chicken broth and let it simmer until thickened to a gravy consistency. 

Meal prep tips for Chicken Fried Chicken with Mashed Potatoes

  • Buy a 10lb bag of potatoes at the beginning of the month and prep cubes, mashed potatoes, french fries, and sliced potatoes to blanch and store in the freezer. This way you can grab the type of potato you need when cooking in an effort to reduce prep and cook times. 
  • Filet your chicken to double the servings, extend your protein, and reduce budgets.
chicken and mashed potatoes

Chicken Fried Chicken with Mashed Potatoes and Gravy

A delicious southern classic, our easy Chicken Fried Chicken will have you in a full on food coma in no time.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 each chicken breasts (thinly sliced)
  • 1 each large egg
  • 1/2 cup flour
  • 1/2 cup ice cold water
  • 1 cup breadcrumbs
  • 1 lb baby potatoes
  • 1/4 cup onion (diced)
  • 1 each green bell pepper
  • 8 oz sliced mushrooms
  • 4 tbsp butter
  • 1 tbsp flour (for roux in gravy)
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 2 cups chicken broth
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions
 

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, bowls, plates, skillet, large pot, tongs spatula
  • Dice onions and bell peppers, and slice mushrooms. Cut baby potatoes in half.
  • If you can't find thinly sliced chicken breast, filet your chicken breast and slice it in half sideways. If you want it even flatter and thinner, lay it in between two layers of plastic wrap and use a meat pounder or a small frying pan to pound it out flat. This will help the chicken cook faster.
  • Prepare the batter: In a bowl, mix together the flour, ice cold water, and egg
  • Prepare the breadcrumbs: In a bowl, add half the paprika, garlic powder, onion, and salt to the breadcrumbs

Cooking Method:

  • Pre-heat a skillet with 2 tbsp of olive oil on medium high heat. Then dip the chicken breast into the batter and dredge it in the bread crumbs. When the pan is heated, pan fry the chicken breast on each side until golden brown and fully cooked (about 5 to 7 minutes on each side-check for an internal temperature of 165F).
  • Meanwhile, start boiling the potatoes in a large pot. Boil for about 20-25 minutes. When they're cooked, a fork should easily slide into the potatoes, and the potatoes should almost, but not totally, fall apart.
  • Once the chicken is fully cooked, remove it from the pan. Using the same pan, add the onions and bell peppers. Saute until they soften. Then add the mushrooms and stir until they soften and turn golden brown. Add the remainder of the seasonings and mix thoroughly.
  • Next, add the butter and flour and mix until it makes a roux (a paste). Then add the heavy cream and chicken broth. Simmer until the gravy thickens.
  • Once the potatoes are boiled, add sour cream, butter, and salt. Mash the potatoes until you have reached a creamy consistency.
  • Serve the chicken and mashed potatoes with the gravy. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Crispy Chicken With Cajun Squash Spirals

crispy chicken and squash
crispy chicken and squash

Crispy Chicken With Cajun Squash Spirals

No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Cajun
Servings 2

Equipment

  • knife
  • cutting board
  • mallet
  • mixing bowl
  • tongs
  • spatula
  • saute pan

Ingredients
  

  • 12 oz chicken breasts
  • 1 each large egg
  • 1/4 cup flour
  • 1/4 cup ice cold water
  • 1/2 cup breadcrumbs
  • 2 cups butternut squash spirals
  • 1/4 cup white onions (diced)
  • 1 tbsp garlic (minced)
  • 1 each green bell pepper (diced)
  • 1 cup mushrooms (sliced)
  • 1/2 cup corn kernels
  • 1 tbsp butter (extra for squash spirals)
  • 1 tbsp flour (extra for squash spirals)
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese
  • 1 tbsp oil
  • 1/4 tsp paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions
 

  • Prepare the cajun seasoning by mixing all the spices together (paprika, oregano, thyme, onion powder, salt)
  • Then prepare the chicken: Place plastic wrap on top of the chicken breast. Pound it flat with the flat side of a mallet (meat tenderizer), working from the inside out, until it is about 1/4 inch thick. Repeat with the remaining chicken breasts
  • Prepare the batter: In a bowl, mix together the flour, ice cold water, and egg
  • Prepare the breadcrumbs: In a bowl, add half of the cajun seasonings to the bread crumbs. Save the other half of the seasonings for the squash spirals
  • Pre-heat a skillet with olive oil on medium-high heat. Then dip the chicken breast into the batter and dredge it in the breadcrumbs. When the pan is heated, pan fry the chicken breast on each side until golden brown and fully cooked (about 3 to 5 minutes on each side).
  • Once the chicken is fully cooked, remove it from the pan. Using the same pan, add the onions and bell peppers. Saute until they soften. Then add the mushrooms and stir until they soften and turn golden brown. Add the cajun seasonings and mix thoroughly.
  • Next, add the corn. Add butter and flour and mix well until the flour turns into a paste.
  • Then, add heavy cream and let it simmer until it thickens.
  • Sprinkle in parmesan cheese and add the butternut squash spirals.
  • Mix well until the sauce completely covers the butternut squash spirals. Cook for another 4 to 5 minutes until the squash gets tender
  • Slice the chicken into bite size pieces and serve with the squash spirals. Eat and enjoy!
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How To Make Pineapple Chicken Stir Fry

pineapple chicken stir fry

Stir-frys are a weekday favorite no matter what you put inside. They are great because you can typically take items that you have on hand, throw them in a pan to get cooking and have a quick, full meal in a matter of minutes. For this stir fry recipe, we opted to go with a tangy pineapple chicken combo that features peppers as well. Pineapple and red peppers are too flavors you see a lot together, think chicken kebabs. 

Ease of Making: Easy

Stir-frys are also great for substitutions if you don’t have one of the ingredients in your fridge or freezer. No chicken? No problem! Sub in any protein like beef, shrimp, tofu, etc to pull this dish together. 

Some of our other favorite stir fry recipes include: Soba Noodle Chicken Stir Fry, Ground Beef Stir Fry and Sheet Pan Chicken Stir Fry. 

How To Make Pineapple Chicken Stir Fry

Making chicken stir fry from scratch is as easy as throwing the chicken and vegetable you’ve got lying around in a pan and cooking until perfection. Diced chicken breast is commonly found in stir frys but we’ve opted to use a chicken thigh to impart more flavor and tenderness in our dish. 

How to Cook Pineapple Chicken Stir Fry

First, start by seasoning your chicken and cut it into small pieces. Then cook until lightly browned on all sides, about 5-7 minutes. Next, you’ll want to add in the stir fry sauce from the next step, top with your bell peppers and sesame oil and enjoy. 

How to Make Homemade Stir Fry Sauce

Making stir fry sauce from scratch is as easy as combining several classic Asian pantry items together in your dishes like hoisin, soy sauce, and sesame oil. Hoisin is a thick Chinese sauce that is salty and sweet in flavor. Many people use it to make Chinese inspired sauces or as a dipping sauce for proteins and vegetables. Sesame oil is extremely powerful in taste so it’s best to add in small amounts or you’ll end up what tastes overwhelming like sesame and coat your mouth in the oil. 

To make the sauce: simply add your hoisin and soy sauce to the pan of cooking chicken and bring to a boil while it thickens. 

Meal Prep Tips for Pineapple Chicken Stir Fry

  • Serve up our pineapple chicken stir fry with a variety of sides like rice, cauliflower rice, noodles or even put it in a lettuce wrap for a fantastic low carb option. 
  • Cut all your vegetables the same size to ensure even cooking.
  • Use a thinly cut piece of chicken or chunks of chicken. This helps reduce cook time and gets those warm pineapple bits of stir fry to your mouth even sooner. 
  • Use canned or fresh pineapple in this recipe instead of frozen. 
pineapple chicken stir fry

Pineapple Chicken Stir Fry

No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • wok

Ingredients
  

  • 12 pz boneless chicken thighs
  • 1 each red bell pepper (diced)
  • 1/4 cup red onion (diced)
  • 1 cup pineapple chunks
  • 1 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 1/4 tsp garlic
  • 1/8 tsp salt

Instructions
 

  • Cut your chicken into 1 inch cubes
  • Add oil to a heated pan on medium high heat and add the onions. Saute the onions until they softne
  • Next, add the chicken and season with garlic powder and salt.
  • Continue to stir the chicken until it turns golden brown on all sides. (cook for 5 to 7 minutes) Then, add the soy sauce and hoisin sauce and fully coat the chicken
  • At the end, add the red bell peppers and pineapple. Sprinkle with sesame oil and mix well.
  • Enjoy with rice or noodles (use cauliflower rice or squash spirals for low carb option). You could also serve this on top of a lettuce wrap.

If you love this recipe, check out these other recipes we know you’ll love too:

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Easy Balsamic Baked Chicken Recipe With Zucchini

Easy Balsamic Baked Chicken Recipe With Zucchini

There’s something about the sweet tang of a balsamic glazed chicken breast that really gets our mouth watering. Our balsamic baked chicken with zucchini is easy to make and even easier to enjoy. You’ll also only use one bowl and a sheet pan when cooking which helps to keep the kitchen clean and the chef happy. Most people love to cook but we’ve never met someone that actually enjoys washing the dishes, which is why we turn to sheet pan meals quite frequently. Check these other ideas out:

Easy of Making: Easy

This baked balsamic chicken will be an instant staple in your kitchen once you get a taste of our sticky glaze, that is baked onto the chicken and caramelized. 

How to Make Balsamic Baked Chicken with Zucchini

Our juicy and tender balsamic chicken is a fan favorite and can be thrown together in a matter of minutes, giving you time to enjoy time with your family or catch up on your favorite tv show. Served alongside zucchini and roasted cherry tomatoes that will have your mouth bursting with flavor, this dish is sure to please even the pickiest of taste buds.

 How to Cook Balsamic Baked Chicken

Start by seasoning you chicken in a bowl with thyme, garlic powder, salt, and coat with olive oil. Mix well and place in a baking dish. Bake for 30 minutes and remove chicken from the oven. 

Using a basting brush, paint the chicken with balsamic glaze. For this recipe, you can use a store bought balsamic glaze or make your own. To make your own, simply simmer balsamic vinegar in a separate pan and reduce until thick enough to coat the back of a spoon. 

Once your chicken is coated, put it back in the oven to bake for another 15 minutes until the chicken reaches an internal temperature of 165F. Remove from the oven and enjoy!

How to Cook Zucchini and Roasted Tomatoes

Slice zucchini into 1/4 inch half coins or circles, by slicing the squash in half lengthwise. When you have two even halves, slice quarter inch slices across the width of the zucchini. After your zucchini is prepped, slice cherry tomatoes in half and mince your garlic. 

Add the zucchini, tomatoes, and garlic combination to the top of the chicken once you’ve removed it from the oven the first time and basted it with the balsamic glaze. 

Meal Prep Tips for Balsamic Baked Chicken with Zucchini

  • Save some of your balsamic glaze to put on top of your meal before you reheat it throughout the week. 
  • Add a starch like rice, quinoa or even cauliflower rice to round out the meal.
Easy Balsamic Baked Chicken Recipe With Zucchini

Balsamic Baked Chicken With Roasted Zucchini

Sheet-pan balsamic chicken makes for a quick, flavorful and easy meal no matter the day of the week.
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish

Ingredients
  

  • 4 each chicken thighs
  • 1 each zucchini
  • 1 cup cherry tomatoes
  • 3 cloves garlic
  • 2 tbsp balsamic glaze
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat oven to 425F
  • Slice zucchini into 1/4 inch half coins, slice cherry tomatoes in half, mince garlic
  • In a bowl, season chicken with thyme, garlic powder, salt, and coat with olive oil. Mix well and place in a baking dish.
  • Bake in the oven for 30 minutes. After 30 minutes remove it from the oven.
  • Using a brush, carefully baste the chicken with balsamic glaze. Add zucchinis, cherry tomatoes, and garlic on top. Season with salt.
  • Place it back in the oven to cook for another 15 minutes until the chicken reaches an internal temperature of 165F.
  • Remove from the oven. Eat and enjoy!

Notes

Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.

If you love this recipe, check out these other recipes we know you’ll love too:

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How To Make Soba Noodle Chicken Stir Fry

noodle stir fry

Our soba noodle chicken stir fry is a great option if you’re at home and craving a Chinese food delivery. This recipe comes together faster than you can list all of the delivery restaurants in your area. But seriously, you can whip this up in under twenty minutes. It’s also loaded with vegetables and protein that make the dish a healthy alternative to add into your clean eating routine. 

Ease of Making: Easy

How to Make Soba Noodle Chicken Stir Fry

Soba noodle stir fry is a wonderful and nutritious twist on your traditional stir fry that features rice. Soba (meaning buckwheat in Japanese) noodles, are thin noodles resembling spaghetti but are made from buckwheat flour, like the Japanese name implies. 

The best stir fry vegetables are:

  • Snow peas
  • Red peppers
  • Snap peas
  • Carrots
  • Peas
  • Onion

How to Make Soba Noodles

We love the versatility of the soba noodle. It can be served cold, warm, dripped, or drunken and more. To make soba noodles, boil the noodles according to package instructions (usually 3 to 5 minutes). It’s important when cooking soba noodles that you have plenty of room in your pot for the noodles to move around. Size up from the normal pot you might use to cook spaghetti. This helps prevent sticking and clumping. 

After your noodles have cooked, be sure to rinse them in cold water. This can help remove the excess starch in the noodle that is notorious for making the noodles stick together. Rinse for about a minute or until the water runs clear through the colander. 

Set aside. 

 How to Cook Chicken Stir Fry

Prepare your stir fry by cutting the onions, bell peppers, chicken into one-inch chunks and mincing your garlic and ginger. Heat oil to a pan over medium-high heat and add in the chicken, cooking until it is fully cooked and a nice golden brown. This should take about five to seven minutes. Once cooked, season your chicken with garlic powder and salt and add the onions, ginger, and garlic to the pan. Stir well to combine. 

When your seasonings and herbs  are thoroughly mixed, add in the hoisin, sriracha, and soy sauce. Mix until chicken is coated in the sauce. Toss in your peas, bell peppers, and your rinsed the soba noodles.

Top it off with sesame oil, sesame seeds and more sriracha if you’d like. 

Meal Prep Tips for Soba Noodle Chicken Stir Fry

  • Keep your extra takeout packets of soy sauce, sriracha, salt, and pepper to take with you on the go to add on top of your prepped meal. 
  • Rinse your soba noodles to prevent sticking. 
  • Substitute in tofu or edamame for vegetarian protein options or leftover salmon, and shrimp for you pescatarians. 
noodle stir fry

Soba Noodle Chicken Stir Fry

No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • wok
  • spatula

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 oz soba noodles
  • 10 oz snap/snow peas
  • 1 each bell pepper (diced)
  • 1/4 cup red onions (sliced)
  • 1 tbsp ginger (minced)
  • 1 tbsp garlic (minced)
  • 1 each lime
  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha sauce
  • 1 tbsp soy sauce
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tsp sesame oil

Instructions
 

  • Boil soba noodles according to package instructions (usually 3 to 5 minutes). Drain in a strainer and rinse under cool water, and set it aside.
  • Cut the chicken into one-inch cubes
  • Add oil to a heated pan on medium-high heat. Saute the chicken until it turns golden brown and fully cooks (5 to 7 minutes). Season with garlic powder and salt.
  • Add the onions, ginger, and garlic. Mix well for 1 to 2 minutes.
  • Then add the hoisin sauce, sriracha sauce, and soy sauce. Mix well so that the chicken is completed coated.
  • Add the snap/snow peas and bell peppers, then toss in the soba noodles (drained).
  • Finish it off with the sesame oil and fresh lime juice. Eat and enjoy!

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Oven-Baked Salsa Chicken Recipe

Oven-Baked Salsa Chicken Recipe

Oven baked salsa chicken really couldn’t be an easier dish to make, which is why we love it. So when you’re short on time but still craving something homemade, opt for this recipe and you won’t be disappointed. You can prep this entire meal in under ten minutes, which is fantastic for busy work nights. Another option you gave with this recipe is to pop all of it in a crock pot and let it cook for about four hours while you work and the flavors combine in a magnificent way. 

Ease of Making: Easy

However, if you have extra time, you can even try making a homemade salsa to accompany the chicken, otherwise any jar of chunky salsa will work. Simply dump and go. 

How to Make Baked Salsa Chicken

Salsa chicken can be made with most cuts of chicken but we think chicken thighs work best. Thighs provide a more tender and rich experience for this Mexican inspired dish. Another great thing about this dish is that you can use your favorite salsa and cater the heat to your liking. Mild, medium, and hot salsas will all work with this recipe. 

If you’re wondering what to serve with our baked salsa chicken, try these ideas:

How to Cook Salsa Chicken

To make our delicious salsa chicken, preheat your oven to 400℉ and prep your bell pepper by slicing into thin strips. Take your jar of salsa and cover the bottom of your baking dish with about one cup of chunky salsa. Layer on your chicken and season with garlic powder and salt. Top the entire dish with the rest of the salsa and bell peppers. 

Your salsa chicken should bake in the oven for 30-45 minutes or until the internal temperature of the chicken reaches 165F. You can also take out your chicken five minutes early and top with cheese, returning to the oven to melt over the dish.

Meal Prep Tips for Salsa Chicken

  • Salsa chicken is great for tacos, quesadillas or on top of salad. Shred the chicken and incorporate it into one of your favorites.
  • Pre-portion sides of guacamole, sour cream and pico to grab on the go with your salsa chicken.
  • Use a crockpot and cook for four hours to have a versatile shredded chicken option to throw into meals.  
Oven-Baked Salsa Chicken Recipe

Easy Baked Salsa Chicken

No ratings yet
Prep Time 5 minutes
Cook Time 45 minutes
Course dinner, Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 1 lb boneless chicken thighs
  • 2 cups salsa
  • 1 each bell pepper (sliced)
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions
 

  • Pre-heat oven to 400F
  • Cover the bottom of the baking dish with half of the salsa
  • Arrange the chicken on top of the salsa. Season with garlic powder and salt
  • Pour the rest of the salsa on top of the chicken
  • Place the bell peppers on top
  • Bake in the oven for 30-45 minutes until internal temperature of the chicken reaches 165F
  • Remove from the oven. Slice into bite size pieces. Serve with tortillas or on top of a bed of rice.
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Quick & Easy Sheet Pan Chicken Meatballs With Brussel Sprouts

Meatballs and brussel sprouts

Chicken meatballs are a meal prepping wonder and a fantastic addition to any chef’s arsenal of easy to prep items. These juicy, healthy, and freezer friendly balls of goodness paired with our balsamic brussel sprouts will have you coming back time and time again. 

Ease of Making: Easy

How to Make Chicken Meatballs with Brussel Sprouts

If you love easy to prep, and even easier to cook recipes, look no further than our chicken meatballs with balsamic roasted brussel sprouts. We use a premade chicken meatball in this recipe which reduces your prep and bake time, making it even easier to pull together on a busy night. If you want to make your own meatballs, that’s fine too! 

If making your own, choose a sausage with less than 8% saturated fat and one that is at least 90% meat so that it doesn’t have any fillers or other byproducts. Chicken and turkey sausage make the best healthy alternative to a traditional pork sausage with only 140-160 calories and 7-10 grams of fat per link compared to otherswhich can have up to 290-455 calories and 23-38 grams of fat. 

How to Cook Balsamic Brussel Sprouts

Brussel sprouts typically come on a giant step or pre-plucked at your local grocery store. If you’re lucky enough to find already halved sprouts at your market, skip this next step. 

If your chosen brussel sprouts are whole, slice them in half and trim off the bottom of the sprouts. Next you want to marinate the sprouts with the concentrated balsamic vinegar, garlic powder, salt, and olive oil. 

Concentrated balsamic vinegar or balsamic reduction can be found at grocery stores, online or you can make your own. To make your own reduction, add balsamic vinegar to a non-stick pot or pan over a medium low heat and reduce it until it thickens enough to coat the back of a spoon with a smooth thick layer. Once you make your balsamic reduction you can store it in an airtight container for up to three months in the fridge. 

How to Cook Chicken Meatballs

Start by preheating your oven to 400℉. Prep your vegetables by slicing your onion and rough chopping your garlic. Did you know garlic is actually a vegetable but is most referred to as an herb or spice?

Arrange your meatballs and brussel sprouts on your baking pan and top it off with the prepared onions and garlic. Bake in the oven for 15-20 minutes until the meatballs heat through and the veggies are properly roasted. Another option is to pop all of this into your air fryer for a crispier experience.

Meal Prep Tips for Chicken Meatballs with Brussel Sprouts

  • Using pre-made chicken meatballs reduces prep time and the amount of dishes you need to wash afterwards.
  • Easily substitute in turkey, beef or pork meatballs if that’s what you have on hand.
Meatballs and brussel sprouts

Sheet Pan Chicken Sausage Meatballs with Balsamic Brussel Sprouts

No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 each pre-cooked meatballs
  • 2 cups brussels sprouts (sliced into halves)
  • 1/4 each red onions (sliced)
  • 2 cloves garlic (minced)
  • 2 tbsp concentrated balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions
 

  • Pre-heat the oven to 400F
  • Marinate the brussels sprouts with concentrated balsamic vinegar, garlic powder, salt, and olive oil
  • Place the meatballs and brussel sprouts on the sheet pan and top it off with the red onions and garlic.
  • Bake in the oven for 15-20 minutes until the meatballs heat through and the veggies are roasted. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Buffalo Chicken Salad

Buffalo Chicken Iceberg Salad

Buffalo Chicken Salad

No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Course lunch
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/2 cup buffalo hot sauce
  • 1 each red bell pepper
  • 1 cup celery sticks
  • 1/4 cup diced red onions
  • 4 cups romaine lettuce
  • 4 tbsp ranch dressing

Instructions
 

  • Pre-heat the oven to 425F
  • Slice all your veggies into small bite size pieces
  • Place chicken in a baking dish. Cover the chicken with buffalo sauce and mix well
  • Place in the oven for 30 minutes. After 30 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F
  • After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces
  • Assemble the chicken on top of the salad ingredients and serve with ranch dressing