Category: Recipes

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BBQ Chicken with Roasted Vegetables

bbq chicken and green beans

BBQ chicken with roasted vegetables is one of the most classic Americana dishes. It’s flavorful, nostalgic, and can actually be really healthy. Chicken is already a lean meat with a good amount of protein while the roasted veggies are a great source of fiber and nutrients. Picking the right bbq sauce is the key. You can find low sugar sauces if you’re watching calories or simply sauce it a little lighter.

This bbq chicken recipe is also perfect for meal prep as the chicken can be cut up and mixed with other sides. It works well on salads or as a sandwich. The roasted veggies can be paired with another protein easily. Both parts also reheat well although the chicken is likely to last a day or two longer so make sure to eat your veggies first.

The one sheet pan is a great way to cut down on dirty dishes and save time. You also don’t have to worry about multiple timers. Set it in the oven, remove the veggies at the 30 minute mark, and finish up the chicken. That’s what makes this version of bbq chicken and veggies a great choice for busy meal preppers.

bbq chicken and green beans

BBQ Chicken With Roasted Vegetables

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Prep Time 5 minutes
Cook Time 50 minutes
Course dinner, Main Course
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 4 each chicken leg quarters
  • 12 oz green beans
  • 2 each sweet potatoes
  • 1/2 each small red onion
  • 1/2 cup bbq sauce
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat oven to 425F. Line a sheet pan with parchment paper or aluminum foil
  • Slice red onions. Peel sweet potato and slice into 1/4 inch circles
  • Place all ingredients on the sheet pan. Season with paprika, garlic powder, and salt. Coat with olive oil
  • Bake in the oven for 30 minutes.
  • After 30 minutes, remove the sheet pan from the oven. Place the vegetables on a plate.
  • Keep the chicken on the sheet pan. Baste the chicken with the bbq sauce and completely cover with the sauce. Place it back into the oven for 10-20 minutes until it is fully cooked to an internal temperature of 165F.
  • Remove from the oven and serve with the veggies. 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.
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Ground Beef Stir Fry

Ground beef stir fry
Ground beef stir fry

Ground Beef Stir Fry

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

Equipment

  • knife
  • cutting board
  • wok
  • spatula

Ingredients
  

  • 12 oz lean ground beef
  • 2 cups stir fry vegetable mix (pre-packaged section of produce aisle)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp hoisin sauce
  • 1 tbsp olive oil

Instructions
 

  • Heat a wok to medium-high heat and add olive oil
  • Add ground beef to the pan. Break into pieces and saute until golden brown and fully cooked (about 6 to 7 minutes)
  • Add garlic powder, salt and the stir fry mix. Mix well until veggies are tender
  • Add hoisin sauce in the end and mix well
  • Serve with rice, noodles, or lettuce wraps. Enjoy!
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Salmon Pesto Pasta

Salmon Pasta
Salmon Pasta

Salmon Pesto Pasta

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

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven
  • boiling pot
  • spatula

Ingredients
  

  • 1.5 cups dry pasta (rotini)

Salmon and seasonings

  • 12 oz salmon
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Arugula pesto

  • 2 cups fresh arugula
  • 1/2 cup olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions
 

  • Pre-heat oven to 400F
  • First, boil the pasta according to the package instructions
  • Meanwhile, season the salmon with garlic powder, salt, and coat with olive oil
  • Next, place the salmon in the oven and bake it for 10-15 minutes

Arugala pesto

  • Meanwhile, place the arugula, olive oil, garlic powder, and salt in a blender. Blend until smooth. Season with salt to preferred taste
  • After the pasta cooks, drain and add it to a mixing bowl and add the pesto (add the amount of pesto to your preferred taste)
  • Remove the cooked salmon from the oven. Using two forks, shred the salmon.
  • Place the salmon on top of the pasta and enjoy!

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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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Instant Pot Barbacoa Beef

beef barbacoa
beef barbacoa

Instant Pot Barbacoa Beef

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Prep Time 5 minutes
Cook Time 1 hour
Course dinner, Main Course
Cuisine American, Latin
Servings 4

Equipment

  • knife
  • cutting board
  • Instant Pot

Ingredients
  

  • 1.5 lbs chuck roast
  • 4 cloves garlic
  • 1 can (3.5 oz) chipotles in adobo sauce
  • 1 can (4 oz) diced green chiles
  • 1 small red onion (sliced)
  • 1/4 cup lime juice
  • 2 tbsp vinegar
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 each bay leaf
  • 1/2 cup cilantro (chopped)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup water

Instructions
 

  • Add chipotle peppers, diced green chiles, onions, garlic, lime juice, vinegar, and water in a blender. Blend until smooth
  • Place chuck roast at the bottom of the Instant Pot
  • Pour in the blended sauce
  • Add seasonings and cilantro. Mix well
  • Securely close the lid and set vent to "sealing". Press "Manual", then press "pressure" until it says "high pressure". Then adjust the timer to 50 minutes. Let it cook, and then follow the manual instructions to turn the vent to "venting" and wait until all the steam has released and the valve drops.
  • Remove the lid. Shred the beef using two forks. Serve with a bowl of rice, on top of nachos, or with salad.
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Shrimp and Sausage Boil

shrimp and sausage
shrimp and sausage

Shrimp and Sausage Boil

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

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 oz shrimp (peeled)
  • 1 each pre-cooked sausage links (3 oz each)
  • 1 medium zucchini (sliced)
  • 1 medium yellow squash (sliced)
  • 2 tbsp green onions (chopped)
  • 1/4 tsp garlic powder
  • 1 /4 tsp onion powder
  • 1/4 tsp paprika
  • 1/8 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp olive oil or melted butter

Instructions
 

  • Pre-heat oven to 425F
  • Add all ingredients on the sheet pan.
  • Season with garlic powder, onion powder, paprika, dried oregano, salt, and pepper. Drizzle olive oil on top and mix ingredients well.
  • Place in oven for 10-15 minutes until the shrimp is cooked and opaque.
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Shrimp and Sausage Jambalaya with Cauliflower Rice

sausage jambalaya
sausage jambalaya

Shrimp and Sausage Jambalaya with Cauliflower Rice

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

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 2 each andouille sausage links (3 oz each)
  • 8 oz shrimp (peeled and deveined)
  • 1/4 cups red onions (diced)
  • 1/4 cups celery (diced)
  • 1 each green bell pepper (diced)
  • 2 tbsp green onions (chopped)
  • 1 cup crushed tomatoes
  • 2 cups cauliflower rice
  • 1/4 tsp paprika
  • 1/8 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp thyme
  • 1/4 tsp cayenne
  • 1 each bay leaves
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Slice sausage into coins
  • Heat the oil in a soup pot over medium-high heat. Add in the red onions, bell pepper, and celery. Saute for 3 to 5 minutes.
  • Add the sliced sausage. Cook for 3 to 5 minutes until the sausage heats through
  • Then, mix in the crushed tomatoes, spices, and bay leaves and stir well. Add the cauliflower rice and cook for 5 minutes to 7 minutes.
  • At the end, add the shrimp and cook through for about 3 to 4 minutes until it turns opaque. Season with salt to preferred taste and garnish with green onions.
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Cajun Chicken with Butternut Squash Spirals

cajun chicken and spirals
cajun chicken and spirals

Cajun Chicken with Butternut Squash Spirals

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

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/4 cup diced red onion
  • 1/4 cup chopped green onions
  • 8 oz sliced mushrooms
  • 1 each red bell pepper (diced)
  • 10 oz butternut squash spirals
  • 1 cup corn
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp thyme
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt

Instructions
 

  • Dice red onions and bell peppers into small pieces. Chop green onions. Dice chicken into small 1 inch squares. Drain the corn.
  • Heat the saute pan to medium-high heat and add olive oil
  • Saute the chicken and red onions until the chicken is golden brown and fully cooked (about 6 to 7 minutes) Add the seasonings and mix well.
  • Next, add garlic, green onions and sliced mushrooms. Mix it around until mushrooms soften (about 3 to 5 minutes)
  • Then, add the bell peppers and squash spirals. Continually stir until the bell peppers and squash are tender. Finally, mix in the corn.
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Chicken and Artichoke Bake

chicken artichoke
chicken artichoke

Chicken and Artichoke Bake

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Prep Time 5 minutes
Cook Time 35 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • mixing bowl
  • baking dish
  • oven

Ingredients
  

  • 12 oz chicken tenders
  • 12 oz canned artichoke hearts
  • 1/4 cup mayonnaise
  • 1/4 cup parmesan cheese
  • 1/2 cup cherry tomatoes
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Pre heat oven to 425F
  • Grease baking dish with olive oil
  • Drain artichoke hearts
  • Season chicken tenders with garlic powder and salt
  • In a bowl, mix together the artichoke hearts, mayonnaise, parmesan cheese, garlic powder, salt, and pepper
  • Layer the chicken tenders in the bottom of the greased baking dish
  • Cover the chicken evenly with the artichoke mixture
  • Bake in the oven uncovered for 30 minutes, or until the chicken reaches an internal temperature of 165F and it is no longer pink in the center