Category: Lunch

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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

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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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Healthy Shrimp And Bacon-Wrapped Broccolini

shrimp and asparagus

Perfect for a party appetizer, side dish, or as a pre-meal snack to impress, our shrimp with turkey bacon wrapped broccolini is a crowd pleaser no matter the crowd you’re trying to please. Who doesn’t love bacon? Psychopaths that’s who. (Sorry vegans, we will let you slide.)

Ease of Making: Easy

In this recipe, we use turkey bacon because it’s a healthier version of the bacon we really want but still gives us the satisfaction of crispy roasted meat dripping in flavor. Turkey bacon is a pretty popular option for those looking to lower their fat and caloric intake because it has 35% less saturated fats and 25% fewer calories. 

How to Make Healthy Shrimp and Bacon Wrapped Broccolini

Coupled with the turkey bacon, broccolini and shrimp round out the dish providing more nutrients, vitamins and protein. You can use either fresh, frozen or pre-cooked shrimp when assembling these “broccolinis in a blanket.” 

 How to Cook Healthy Shrimp and Bacon Wrapped Broccolini

Start by preheating your oven to 400℉. Next, wrap one piece of bacon around a couple broccolini stems and lay it on the baking sheet. Try to make sure that the bacon ends are under the broccolini when you place it down, to prevent it from coming unraveled. 

Arrange your fresh or frozen shrimp around the broccolini on the sheet pan and drizzle the entire pan with olive oil and season with garlic powder, salt and red pepper flakes. Bake in the oven for 15-20 minutes and you’re done!

Meal Prep Tips for Shrimp and Bacon Wrapped Broccolini

Pop these babies in the air fryer or broil in the oven to reheat, so the bacon becomes crispy and delicious all over again. 

shrimp and asparagus

Shrimp with Turkey Bacon Wrapped Broccolini

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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 oz shrimp (peeled and deveined)
  • 10 oz broccolini
  • 4 slices turkey bacon
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes

Instructions
 

  • Pre-heat oven to 400F
  • Wrap one piece of turkey bacon around 2-3 broccolini stems and lay it on the sheet pan
  • Then place the shrimp around the broccolini
  • Drizzle the broccolini with olive oil
  • Season all ingredients with garlic powder, salt, and red pepper flakes
  • Bake in the oven for 15-20 minutes

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

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Steak and Eggs with Asparagus

Steak and Eggs with Asparagus

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • saute pan
  • spatula

Ingredients
  

  • 2 each top round steaks (thinly sliced, 6 oz each)
  • 2 each large eggs
  • 6 oz asparagus
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tsp parmesan cheese

Instructions
 

  • Tenderize the meat by pounding it with a meat mallet OR marinate the meat with an acidic component such as balsamic vinegar for 30 minutes
  • Season the meat with garlic powder and salt
  • Heat a tsp of oil in a pan on low medium heat. Gently crack the eggs into the pan and cover it with a lid for 2 to 3 minutes until the egg whites are set. After it has cooked, remove the cooked eggs from the pan.
  • Using the same pan, turn up the heat to medium-high heat. Add a tbsp of olive oil and sear the steaks on each side for 3 to 5 minutes until it reaches your desired doneness
  • Then, add the asparagus to the same pan. Season with garlic powder and salt. Cover with a lid and let it steam for 3 to 5 minutes
  • Remove both the steak and asparagus from the saute pan. Serve the meal with the eggs.
  • Optional: Sprinkle the eggs with red pepper flakes and add parmesan cheese on top of the asparagus for added flavor. Enjoy!
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Buffalo Chicken Salad

Buffalo chicken salads offer a delicious and nutritious option for those seeking a flavorful and satisfying meal. Combining the tangy taste of buffalo chicken with crisp greens, fresh vegetables, and creamy dressing creates a harmonious balance of flavors and textures. One compelling reason to indulge in buffalo chicken salads is their versatility and adaptability to various dietary preferences and restrictions. Whether you’re following a keto, paleo, or gluten-free diet, buffalo chicken salads can easily be customized to suit your needs by adjusting the ingredients and dressing options. A

Buffalo chicken salads are a great way to incorporate lean protein into your diet, helping to keep you feeling full and satisfied while supporting muscle growth and repair. With their bold flavors, nutrient-rich ingredients, and customizable nature, buffalo chicken salads are an excellent choice for anyone looking to enjoy a delicious and wholesome meal that’s both easy to make and enjoyable to eat.

Buffalo Chicken Iceberg Salad

Buffalo Chicken Salad

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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
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Tomato Pesto Chicken Potato Salad

tomato pesto spinach salad
tomato pesto spinach salad

Tomato Pesto Chicken Potato Salad

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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • mixing bowl
  • indoor grill pan
  • tongs

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 tbsp tomato pesto sauce
  • 4 cups baby spinach
  • 2 each small red potatoes (diced)

Instructions
 

  • Boil the potatoes in a pot and cook for about 12 to 15 minutes until the potatoes are fork-tender
  • Meanwhile, marinate chicken with half of the tomato pesto sauce
  • Then, heat an indoor grill pan on medium-high heat. Sear the chicken on both sides for about 5 to 6 minutes until it is golden crispy. Make sure it fully cooks to an internal temperature of 165F
  • Let the chicken rest for a few minutes before slicing it into bite-size pieces
  • Once the potatoes have cooked, drain it and set it aside
  • In a bowl, add the potatoes, chicken, spinach, and the rest of the tomato pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold
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Basil Pesto Chicken Pasta Salad

basil pesto pasta salad
basil pesto pasta salad

Basil Pesto Chicken Pasta Salad

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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • boiling pot
  • saute pan
  • mixing bowl

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 tbsp basil pesto sauce
  • 2 cups arugula
  • 1 cup cherry tomatoes (sliced)
  • 1 cup dry rotini pasta

Instructions
 

  • Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
  • Then, boil the pasta and cook according to packaged instructions
  • Next, marinate chicken with half of the basil pesto sauce
  • Then, add olive oil to a skillet on medium high heat and sear the chicken on both sides until it is golden crispy and cooks to an internal temperature of 165F
  • After the chicken has finished cooking, let it rest on a cutting board for a few minutes before slicing. Slice it into bite size pieces
  • Once the pasta has cooked, drain it and set it aside
  • In a bowl, add pasta, chicken, arugala, cherry tomatoes, and the rest of the basil pesto sauce. Mix all ingredients well
  • This dish can be served hot or you can chill it in the refrigerator and eat the next day
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Balsamic Steak with Roasted Delicata Squash

delicata steak
delicata steak

Balsamic Steak with Roasted Delicata Squash

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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • sheet pan
  • oven

Ingredients
  

  • 12 oz sirloin steak
  • 1/4 each red onion
  • 1 large delicata squash
  • 1 tbsp green onion (chopped)
  • 1 tbsp concentrated balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp sriracha sauce
  • 2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil

Instructions
 

Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, sheet pan, oven
  • Pre-heat oven to 425F
  • Cut the delicata squash in half and scrape out the seeds with a spoon. Slice them into 1/4 inch half moons. Slice the steak into thin 1/2 inch cuts
  • In a mixing bowl, marinate the steak and sliced delicata squash with concentrated balsamic vinegar, worcestershire sauce, sriracha sauce, garlic powder, salt and pepper
  • Thinly slice the red onions and chop the green onions and add it to the mixing bowl. Drizzle everything with olive oil and mix well
  • Place all the ingredients on a sheet pan lined with foil or parchment paper
  • Bake in the oven for 15-20 minutes. Steak should reach internal temperature of 145F, and the veggies should be golden brown
  • Serve steak and squash with a side salad or choice of grain
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Asian Beef Salad

asian beef salad
asian beef salad

Asian Beef Salad

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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz lean ground beef
  • 1 each cucumber
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 4 cups romaine lettuce
  • 1/2 cup diced onions
  • 2 tbsp coco aminos
  • 1 tbsp hoisin sauce
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Dice onions, chop green onions, slice cucumbers lengthwise into 1/4 inch rectangular pieces
  • Pre-heat saute pan to medium high heat
  • Coat the saute pan with olive oil and add the diced onions. Saute the onions until they soften and turn translucent
  • Then, add the ground beef and break it into smaller pieces. Continue to stir for another 6 to 7 minutes until all meat turns brown
  • Add the coco aminos, hoisin sauce, garlic powder, salt and pepper. Mix well
  • Remove from the pan and let it cool
  • Place the meat on top of the shredded lettuce. Add the rest of the veggies: cucumber, shredded cabbage, green onions, and shredded carrots. Serve with your choice of vinaigrette (Recommend sesame ginger vinaigrette)
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Seafood Salad

seafood salad
seafood salad

Seafood Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, lunch
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 8 oz imitation crab (chunks)
  • 8 oz pre-cooked frozen shrimp
  • 2 stalks celery (diced)
  • 1/4 cup red onions (diced)
  • 1 tbsp green onions (chopped)
  • 1 each lemon
  • 2 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Defrost the shrimp according to package instructions
  • In a mixing bowl, add the imitation crab and shrimp
  • Pour in the mayonnaise. Squeeze in lemon juice
  • Add the seasonings, celery, red onion, and green onions
  • Mix all ingredients well
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Chicken and Vegetable Soup

chicken veg soup
Chicken and Vegetable Soup

Chicken and Vegetable Soup

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Prep Time 5 minutes
Cook Time 30 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • soup pan

Ingredients
  

  • 12 oz chicken breast
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (diced)
  • 2 tbsp garlic (minced)
  • 1 cup sliced mushrooms
  • 2 cups baby kale
  • 1 cup butternut squash (diced)
  • 2 cups chicken broth
  • 1/2 cup coconut milk
  • 1 each bay leaves
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Cut the chicken in one inch chunks
  • Add oil to a soup pan on medium high heat and saute the red onions and green onions until they soften
  • Next, add the chicken, coconut milk, and broth, and seasonings
  • Bring the liquid to a boil. Once it boils, lower the heat to low medium and cover the pot with a lid. Let it simmer for 20 minutes until the chicken it is fork tender and shreds easily
  • After the 20 minutes, add the sliced mushrooms, baby kale, and butternut squash
  • Simmer for another 10 minutes until the veggies are tender