Crispy Chicken With Cajun Squash Spirals
Category: Ingredient
How To Make Beef Tamale Casserole
Tamales are a common and popular dish among Spanish, Mexican, and Latin cultures. Typically they are corn-filled dough that is filled with various meats and vegetables. Beef tamales are most notably the fan-favorite and let us say, we are fans. Making individual, traditional tamales can not only be time-consuming but it is also difficult. We thought we’d take these classic tamale flavors and turn them into a flavor-packed beef tamale casserole that is easy to prep and portion for your busy week ahead.
Ease of Making: Medium
How to Make Beef Tamale Casserole
Beef tamale casserole is typically made by layering cornbread, tamale sauce and seasoned ground beef in a way that mimics the traditional tamale. Casseroles make for easy dishes to feed a family, to make ahead and freeze or to keep for the week and have a warm hearty meal every day. Casseroles are popular because you can put a variety of items in the deep baking dishes and quickly pop it in the oven. If you find that you aren’t a fan of ground beef, you can easily sub in ground chicken, turkey, or any other protein in this dish and make it to your liking. We like our dishes to be quick, easy and flexible for your cooking needs.
Our beef tamale casserole can also be topped with some of your favorite Mexican inspired ingredients like jalapenos, sour cream, lettuce, tomatoes, salsa, or pico de gallo!
There are three main components of a casserole: pieces of meat, vegetables, and some sort of starchy binder. Each component serves a purpose of its own.
- Starch – We use a cornbread base to hold up to the flavors of the seasoned meat and vegetables but you can use a variety of starches in casseroles. Potatoes, pasta, rice, or any other grain can serve as an excellent starch in your casserole to bring it together.
- Pieces of meat – Ground beef is used in this beef tamale casserole but when making a casserole you can use practically any type of protein. Have fun and experiment!
- Vegetables – There’s no limit to the types of vegetables you can put inside a casserole and oftentimes, casseroles are packed with veggies and you won’t even know it.
How to Cook Beef Tamale Casserole
Start by preheating your oven, we cook our beef tamale casserole at 400℉. Next, you will want to prep the cornbread layer of your dish, your base. Once mixed add your cornbread mixture to a greased baking dish that is deep enough to hold the rest of the casserole and bake for 20-25 minutes.
It is necessary to brown meat before stewing so that the meat is not raw when you cook and add it to the cooked cornbread layer. While the cornbread bakes, you will add your onions to a hot saute pan with oil and cook until softened. Add in the ground beef and cook until browned, breaking up into smaller pieces as it cooks. After the meat has cooked, add in your seasonings and sauce.
Remove your cornbread from the oven and carefully layer on your beef and sauce mixture, followed by the remaining vegetables and a layer of cheese to the cooked cornbread and return to the oven to finish baking. This should only take about 5-10 minutes for your cheese to melt. Once your cheese is melted on top, remove your casserole from the oven and serve.
Meal Prep Tips for Beef Tamale Casserole
- Reheat your casserole prep in the oven by covering tightly with foil and heating for 20 minutes at 400℉.
- If at any point you notice your casserole getting too brown or starting to burn, you can cover your dish with tin foil for the remainder of the baking process. This helps protect the top layer of the dish and prevent scorched meat and cheese.
Beef Tamale Casserole
Layers of cornbread, tamale sauce, and seasoned beef make this the perfect comfort food dish for you and your family.
Equipment
- knife
- cutting board
- spatula
- saute pan
- baking dish
Ingredients
- 1 lb lean ground beef
- 1/2 each small white onion (diced)
- 1 each green bell pepper (diced)
- 1 each roma tomato (diced)
- 1/4 cup green onions (chopped)
- 1/2 cup shredded cheddar cheese
- 8 oz tomato sauce
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Cornbread batter recipe:
- 1 cup flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 3 tsp baking powder
- 1 cup yogurt
- 1/3 cup oil
- 1/3 cup water
Instructions
- Pre-heat oven to 400F
- First, prepare the cornbread. In a mixing bowl, add the egg, sugar, yogurt, and vegetable oil. Stir, until thoroughly mixed.
- Then, add the baking powder, flour, and cornmeal. (best to mix in the dry ingredients in batches so that the mixture does not clump)
- Place the batter in a greased baking dish and bake in the oven for 20-25 minutes until the center is fully cooked.
- Next, prepare the taco meat. Add oil to a heated pan on medium high heat. Saute the onions until they soften.
- Add the ground beef and break into smaller pieces. Continue to cook until it has turned golden brown. Then add the spices and tomato sauce. Continue to stir the beef until it is fully cooked.
- Remove the cornbread from the oven. Carefully add the ground beef mixture on top. Then, layer the rest of the vegetables on top.
- Finally, add shredded cheese on top and place it back into the oven for 5 to 10 minutes until the cheese has melted.
- Remove from the oven, and carefully scoop out a serving. Eat and enjoy!
If you love this recipe, check out these other recipes we know you’ll love too:
How To Make 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
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:
Easy Steak And Mushrooms Recipe
Our steak and mushrooms with squash and chive pesto recipe, isn’t only a mouthful to say but also to eat. This well rounded meal is perfect for summer or fall when you have access to beautiful squash. If you live somewhere where you can get good quality squash year round, lucky you, you can make this recipe all year. Not only is this recipe healthy, quick and easy to make but it’s also budget friendly. Our recipe accommodates any type of beef steak you’d like. We like to stock up on good roasts when they are on sale and then slice and freeze them individually. Depending on your freezer, steak can last 4-12 months when frozen.
Ease of Making: Easy
How to Make Steak and Mushrooms with Squash and Chive Pesto
Steak and mushrooms are two common flavors that you’ve likely seen before for most meals. You can find this combination on breakfast menus, in burgers or at your favorite steak house. To bring the flavors home and give yourself a hearty treat, we’ve paired our steak and mushrooms with a bright and refreshing zucchini squash and chive pesto.
How to Cook Steak and Mushrooms
First, start by seasoning your steak with garlic powder and salt and add to a pan with oil. Cooking at medium high heat. For this recipe, we opt to sear the steak on both sides and then cook until done.
To cook the mushrooms for steak, remove cooked beef from the pan and place on a serving dish. Using the same pan add more oil and saute the mushrooms until brown.
How to Tell if Your Steak is Done
Nailing the perfect cook on your steak is something most chefs aim to do in the kitchen. After all, nobody who prefers their steak well done is going to be okay with a still mooing piece of rare steak when served. To test out where your steak is in the cooking process, take your finger and press firmly into the steak and look for these qualities:
- Rare – a rare steak is extremely soft and will keep an indent after you’ve touched it with a finger.
- Medium rare – these steaks will feel soft and springy
- Medium – touch your steak to see if it springs back to the touch, if it has a quick spring back you’ve nailed the medium cook.
- Medium well – a medium-well steak will be mostly firm with a hardly noticeable spring left in it when you touch it.
- Well done – steaks that are completely cooked through will be firm to the touch.
Or use a meat thermometer:
- Rare- 140℉
- Medium rare – 145℉
- Medium – 160℉
- Medium well – 165℉
- Well done – 170℉
Please note that the USDA recommends cooking to at last 145F to avoid increased risk of food borne illness.
How to Prepare Squash
Squash is a delicate vegetable that can get soggy when sliced too thin or combined with too much oil. We like to slice our squash into half circles that are about a quarter inch thick. Do this by trimming the ends of your squash and slicing lengthwise through the vegetable until you have two even halves. Then you’ll slice widthwise along your squash to make the half coin.
Place your squash on a baking sheet and season with garlic powder and salt. Drizzle with olive oil and bake for 10-15 minutes.
How to Make Chive Pesto
Pestos are an easy to make sauce that traditionally are found with pine nuts, salt, basil, and garlic. To make our chive pesto, add chives, garlic, olive oil, and 1 tsp of salt to a blender. Puree until smooth. If you notice the pesto is too thick you can add more olive oil and blend until you reach your desired consistency. When finished, add to your cooked squash.
Meal Prep Tips for Steak and Mushrooms
- If you want to spice up your steak with pepper or additional seasonings, do it after the sear to ensure the spices do not burn.
- Pat the steak dry before cooking to get a nice crust.
- Have your meat thermometer handy to prevent any overcooking.
Steak & Mushrooms With Squash and Chive Pesto
Equipment
- knife
- cutting board
- tongs
- spatula
- blender
- saute pan
- indoor grill pan
Ingredients
Steak and vegetables
- 12 oz sirloin steak (recommend thinly sliced)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 each yellow squash (sliced)
- 1 cup mushrooms (sliced)
Chive Pesto
- 1 bunch chives
- 3 cloves garlic (peeled)
- 1 each lemon
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Pre-heat oven to 400F
- Slice squash into half coins (1/4 inch thick). Place on a sheet pan and season with a pinch of salt and garlic powder. Drizzle with 1 tbsp of olive oil
- Place squash in the oven and bake for 10-15 minutes.
- Meanwhile, season the steak with garlic powder, salt, and pepper. Coat it with olive oil
- Pre-heat the indoor grill pan on medium-high heat and sear the steak on each side for about 3 to 5 minutes until it reaches your desired doneness
- After the steak cooks, remove it from the indoor grill pan. Add the sliced mushrooms and grill them until they soften (about 3 to 5 minutes). Toss them around so that it fully cooks
Chive Pesto
- Add chopped chives, garlic, lemon juice, olive oil, and salt to a blender. Puree until smooth. Add more olive oil if it is too thick. Add salt to preferred taste. Then, spoon some of the sauce on top of your veggies and use it as a dip for your steak
If you love this recipe, check out these other recipes we know you’ll love too:
How To Make Thai Red Beef Curry
Oftentimes on weeknights we crave Asian food and the thought of ordering out definitely crosses our minds. However, with our easy Thai red beef curry recipe, we can skip the delivery fees and have a yummy Asian inspired meal in no time. Combining flavors of red curry paste, coconut milk and basil, this recipe is sure to satisfy those delivery food cravings and provide a much healthier option.
How to Make Thai Red Beef Curry
We love a one-pot dish and this Thai red beef curry is definitely one of our favorites. By simmering the ingredients at a lower temperature for a longer period of time, you are able to break down the beef and make it super tender. The combination of sweet and heat flavors make this seriously delicious.
Currys are also great because you can throw in whatever vegetables you have on hand and make this meal even more nutritious. This recipe doesn’t call it for it but we do like adding in green beans or squash if we’ve got it on hand.
How to Cook Thai Red Beef Curry
Start by prepping your ingredients: slice beef, onions and bell peppers into thin strips and mince your garlic. Once that is done, add oil to a soup pot on medium high heat and cook your onions until soft and translucent. Next, add your beef and garlic and stir well. Cook all of this for two to three minutes until golden brown.
Once your beef is golden brown, pour in the coconut milk, brown sugar, red curry paste, and fish sauce. Ensure that everything is mixed extremely well and bring the pot to a boil, stirring carefully for one to two minutes to minimize an overflow. After your mixture has started to boil, reduce the heat and simmer your curry for another 20-30 minutes until your meat is tender.
When your steak is tender, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice or cauliflower rice and the juice of a lime wedge.
Meal Prep Tips for Thai Red Beef Curry
- Substitute in cauliflower rice for a lower-carb option.
- Double the batch and freeze it for future use when those delivery cravings hit and you’re short on time.
Thai Red Beef Curry
Our Thai Red Beef Curry is fresh, flavorful, and full of healthy ingredients. A great option if you're craving take out but want to save on the ordering fees.
Equipment
- knife
- cutting board
- soup pot
- spatula
Ingredients
- 12 oz beef (any kind) thinly sliced
- 1/4 cup white onions (sliced)
- 1 each red bell pepper (sliced)
- 1 each garlic cloves (minced)
- 1 cup coconut milk
- 2 tsp fish sauce
- 2 tsp brown sugar
- 1/2 cup basil leaves
- 2 tbsp red curry paste
- 1 each lime
Instructions
- Add oil to a soup pot on medium-high heat. Saute the onions until they soften and turn translucent (about 2 to 3 minutes)
- Next, add the beef and garlic and stir it around until they become golden brown (about 4 to 5 minutes)
- Then, pour in the coconut milk, brown sugar, and red curry paste, and fish sauce.
- Mix everything really well. Bring the pot to a boil and carefully continue to stir for 1 to 2 minutes (making sure it doesn't overflow)
- Once it reaches a rolling boil, bring it down to a simmer and cook for another 20-30 minutes until meat is tender.
- At the very end, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice and juice of a lime wedge
If you love this recipe, check out these other recipes we know you’ll love too:
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:
- Sheet Pan Chicken Stir Fry
- Tilapia with Zucchini and Bell Peppers
- Sheet Pan Chicken Sausage Meatballs with Balsamic Brussel Sprouts
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.
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.
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 400F
- 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:
How To Make Sausage Fried Rice
Sausage fried rice is a savory egg and rice dish that is simple and quick to throw together. Much like a stir fry, fried rice is a fool proof meal that can be a great option when you have proteins and veggies on hand but you aren’t sure what to do with them. Our recipe uses sausage links, and a mixture of fresh or frozen mixed vegetables. However, you can substitute in ground sausage, italian sausage, breakfast sausage or pretty much any ground meat you have on hand.
Ease of Making: Easy
This sausage fried rice recipe uses a traditional whole grain rice but if you’re looking for a lower carb option you can substitute in cauliflower rice like we did in these recipes:
How to Make Sausage Fried Rice
There are many variations of fried rice that is influenced by cultures and meals across the country. The most popular variations are Chinese sausage fried rice, Italian sausage fried rice, and breakfast sausage fried rice.Â
For the most authentic experience, try cooking this up in a wok but if you don’t have one then a skillet or frying pan will do the trick.
How to Cook Fried Rice
Start by mincing garlic, dicing your bell pepper, and slicing sausage into quarter inch circles. If using ground sausage, simply ignore the last step. Once your ingredients are prepped, add oil to a heated wok on medium high heat and saute garlic and sausage until the sausage heats through. Then add in your vegetables and stir. When your vegetables are cooked through, add in the cooked rice and season with soy sauce and garlic powder. Stir the rice well until completely covered with the soy sauce. You can add more soy sauce if needed.
Now that your base is complete, make a hole in the middle of the pan and crack two eggs into the center. Lightly whisk the eggs with a fork until they scramble and have cooked and firmly set. Incorporate eggs with the rest of the mixture by stirring all ingredients together.
Top off the rice with sprinkles of sesame oil, sesame seeds or sriracha for more flavor and heat.
Meal Prep Tips for Making Sausage Fried Rice
- Use rice you’ve already prepared for the week. Day old rice works best in our fried rice recipe.Â
- Sub in mushrooms or tofu for the sausage to make this recipe vegetarian friendly.
Sausage Fried Rice
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 2 each sausage links (3 oz each)
- 1 each large egg
- 2 cups cooked rice (best if using day old rice)
- 2 each garlic cloves (minced)
- 1 each red bell pepper (diced)
- 1 cup frozen or fresh mixed vegetables (chopped)
- 2 tbsp soy sauce
- 1/4 tsp pepper
- 1 tsp sesame oil
- 1 tbsp olive oil
Instructions
- Slice sausage into 1/4 inch coins
- Add oil to a heated pan on medium-high heat. Saute the garlic, vegetables, and sausage for about 2 to 3 minutes until the vegetables soften and sausage heats through
- Then, add cooked rice to the wok
- Season with soy sauce and pepper. Mix the rice well until it is completely coated with the soy sauce. (add more soy sauce if needed)
- Then, spread the rice mixture to the edges of the pan and create a hole in the middle of the pan. Crack the egg into the middle and stir and scramble the eggs until they have cooked and firmly set. Once cooked, mix it well into the rice mixture.
- At the end, top off the rice with sprinkles of sesame oil for more flavor. Eat and enjoy!
How To Make Soba Noodle Chicken 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.
Soba Noodle Chicken Stir Fry
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!
If you love this recipe, check out these other recipes we know you’ll love too:
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:
- Rice
- One pan taco rice
- Cauliflower rice with rainbow veggies
- Cauliflower rice
- Refried beans
- Black beans
- Mexican style corn
- In a lettuce wrap
- In a tortilla
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.
Easy Baked Salsa Chicken
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.
Quick & Easy Sheet Pan Chicken Meatballs With 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.
Sheet Pan Chicken Sausage Meatballs with Balsamic Brussel Sprouts
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:
Crispy Chicken With Cajun Squash Spirals
Equipment
Ingredients
Instructions