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Easy Air Fryer Chicken Kebabs Recipe

Kebabs are one of the tastiest dishes stacked with tender marinated meats and bright colored veggies. Not only do bell peppers and cherry tomatoes add great flavor to this dish, but they are also full of essential nutrients that are good for your health. Bell peppers and cherry tomatoes are great sources of Vitamin A, Vitamin C, and potassium. A diet rich in vegetables can help reduce the risk of developing heart disease and certain types of cancers. The fibers help keep your digestive tract working properly. Along with being full of nutrients, they are low-calorie and deliver a satisfying bite.

Ease of Making: Easy

What I love about kebabs is that there are so many ways to make them and so many flavors from all over the world that you can incorporate. They are easy to make and can be cooked on a grill, in the oven, or in an air fryer just like these chicken kebabs. Serve them with your choice of sides such as a salad, in a pita, on top of a bed of rice pilaf, or additional veggies. 

Meal prep tips for Air Fryer Mediterranean Chicken Kebabs

The Air Fryer is great for meal prep. It is the perfect size for roasting veggies and cooks large portions of protein. Therefore, you can batch cook multiple food items without having to pre-heat the oven and waste all that oven space. 

The air fryer essentially is like an amped-up oven. The difference is that it has a fan and it utilizes a more compact space to facilitate fast cooking. The fan circulates the air around making food items crisp which is similar to what you could get from deep frying, minus the extra added fat. With normal baking ovens, there is a lot of humidity, so it’s difficult for an outer crisp to occur. 

Sometimes using a leaner cut of meat such as chicken breasts can result in dry tough meat. Which is why marinating your meats prior to cooking is a good technique to prevent it from drying out and making it chewy. Marinades have acidic components that help tenderize meats and make them juicy. They also help reduce the time of cooking. 

This recipe’s marinade incorporates some flavor spices such as paprika, cumin, turmeric powder, and minced garlic which all offer antioxidant and anti-inflammatory properties that can help boost immunity.

If you’re using wooden skewers be sure to soak them in water for at least 10 minutes to prevent them from scorching.

Layer the ingredients on the skewers and place them in the air fryer basket.

Side salads and pita bread with dip make great side dishes for kebabs.

Air Fryer Chicken Kebabs

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4

Ingredients

  • 1 lb boneless chicken thighs (or chicken breasts)
  • 1 each red bell pepper
  • 1 each small red onion
  • 1 cup cherry tomatoes

Chicken marinade

  • 1/4 cup olive oil
  • 1 tbsp honey note: you can use agave nectar or sugar
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp cardamom
  • 1/2 tsp dried oregano
  • 1/2 tsp turmeric powder
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp juice of a lemon

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: skewers, cutting board, knife, air fryer (or oven)
  • If using wooden skewers, soak them for at least 10 minutes
  • Cut the chicken into 1.5 chunks. Mix together the marinade and marinate the chicken overnight or at least 30 minutes prior to cooking
  • If using the oven, preheat oven to 425F
  • Cut the bell peppers and red onion into chunks

Cooking Method:

  • Assemble the kebabs using skewers. Layer the chicken with the veggies.
  • Place in the air fryer and cook at 360F for 15-18 minutes (until internal temperature is 165F). If using the oven, cook for 20-25 minutes, until the outer edges are golden brown and chicken is cooked through an internal temperature of 165F)
  • Serve with your choice of sides and sauces. Examples: salad, pita, couscous, rice pilaf, or tortillas, etc

Video

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Easy Caribbean Chicken And Rice In The Oven

Oven-baked chicken and rice was a staple growing up in my household. I mean who doesn’t love baked chicken? My parents would whip up mouthwatering baked chicken thighs seasoned in a tasty rub served on top of fluffy soft rice. 

Ease of Making: Medium

This recipe adds an island flair using Caribbean spices such as allspice and cayenne pepper. It is served on top of turmeric-infused rice pilaf with sauteed aromatics such as onions, bell peppers, and minced garlic. 

And my favorite part of the dish is pairing it with diced pineapple. The sweet and tart flavors of the pineapple pair well the savory and spicy flavors of the Caribbean species. 

This is definitely a dish that is vibrant and full of flavor and a great twist on chicken and rice. 

Meal Prep Tips for Caribbean Chicken with Turmeric Rice Pilaf

Many recipes normally start with searing chicken on the stovetop and rendering out the fat to get it crispy and golden brown.

For this recipe, there is no need for that extra step because the seasoned chicken will roast in a hot oven and the oven will do all the work. 

If you want to keep it low fat, remove the skin or you can use boneless chicken breasts or boneless chicken thighs instead of chicken thighs in this recipe. Just be sure to reduce the amount of time you cook the chicken by about 10-15 minutes. Use a thermometer to make sure that the chicken has cooked to an internal temperature of 165F,

What rice should I use?

Long grained white rice is what you normally would use for rice pilaf, but you can also swap it out for brown rice or barley which are great whole grain options. If you want to keep it low carb, then use cauliflower rice as an option.

Caribbean Chicken with Turmeric Rice Pilaf

This recipe adds an island flair using Caribbean spices such as allspice and cayenne pepper. It is served on top of turmeric-infused rice pilaf with sauteed aromatics such as onions, bell peppers, and minced garlic.
Course: Main Course
Cuisine: Caribbean
Servings: 4

Ingredients

Chicken

  • 1 cup pineapple chunks (can use fresh, frozen, or canned)
  • 4 each leg quarters
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground all spice
  • 1/2 tsp nutmeg
  • 1 tsp cayenne pepper
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil

Rice Pilaf

  • 1 cup uncooked long-grained rice (for low carb option: use 4 cups of cauliflower rice)
  • 2 cups water (omit if using cauliflower rice)
  • 1/2 cup diced white onion
  • 2 each cloves minced
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, roasting rack, oven, sauce pot, spatula
  • Pre-heat oven to 400F. Marinate the chicken with the seasonings and coat with olive oil
  • Dice the onions and bell pepper. Chop the onions and mince the garlic.

Cooking Method:

  • Place the chicken in the oven for 35-45 minutes. Cook until it reaches an internal temperature of 165F.
  • Meanwhile, prepare the rice pilaf. Add oil to a pot on medium high heat.
  • Add the onions to the pot and saute until it softens and turns translucent, then add the garlic, bell peppers.
  • Next, add the rice and seasonings. Mix well until the rice is toasted and fully coated with the seasonings. Then add the green onions.
  • Pour in the water and bring it to a boil. Once it reaches a rolling boil, reduce the leat to low heat and let it simmer. Cover the pot with a lid and let it cook for 15-20 minutes until the rice is tender. (Note: If you are using cauliflower rice, omit the water. Just saute the cauliflower rice on medium high heat for about 5 to 7 minutes until it is cooked and tender)
  • Once the rice is cooked, fluff it with a fork.
  • Serve the chicken with the rice pilaf. Top it off with fresh pineapple. Eat and enjoy!

Video

Easy Caribbean Chicken with Turmeric Rice Pilaf. This dish hits all the right spots with notes of sweet and savory flavors, coupled with a delicious rice side.

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Easy Air Fryer Chicken Teriyaki Recipe

Our Air Fryer Teriyaki Chicken is the perfect mix of a sticky and sweet sauce coupled with deliciously crispy and healthy fried chicken. We use chicken thighs in this air fryer recipe but you could easily adjust to chicken breast or wings if you’d like. Our chicken teriyaki marinade is made up of classic Asian flavors like soy sauce, ginger, garlic, and honey. All of which combine to provide the perfect teriyaki taste for your dish.

Ease of Making: Medium

We’ve paired our teriyaki chicken with one of our favorite sauteed bok choy recipes, that is loaded with minerals and vitamins. Most notably Bok Choy is high in Vitamin C, K and A. This antioxidant rich vegetable may also reduce your risk of heart disease, fights inflammation and has anti-cancer properties.

Another great side dish for teriyaki chicken is our cauliflower fried rice, which is low in carbs but high in flavor. This recipe combines similar flavors and ingredients of the marinade and would go well with any piece of teriyaki chicken you make in the air fryer. 

How to Cook Teriyaki Chicken Using an Air Fryer

Teriyaki chicken is easy to conquer in the air fryer. All you have to do is place your marinated chicken in the air fryer and press the chicken setting on your fryer to cook.

How to Prepare Bok Choy

Many of you may be wondering, “what is bok choy?” If you’re not familiar with this cruciferous vegetable, it is in the same vegetable family as some more common veggies like broccoli, cauliflower, brussel sprouts and kale. This group of vegetables is most known for their cancer fighting qualities, low caloric value and high densities of vitamins K, C, E and fiber. 

How to Cut Bok Choy

Bok choy may look like a strange cousin to your average head of romaine lettuce but prepping this vegetable isn’t much different. 

  1. First, you’ll want to rinse your bok choy
  2. Remove the thick white stems by cutting them off with a knife
  3. Gather your bok choy leaves and cut into 1-inch strips

Meal Prep Tips for Air Fryer Teriyaki Chicken Thighs

  1. Marinate your meat for extra flavor and tenderness. By making your teriyaki marinated chicken ahead, you can have your meat soak up all the sauce for an extended amount of time for extra flavor. 
  2. Save some sauce. If you make your meat marinade ahead, save some on the side to brush your chicken with after it has cooked for a sweet and sticky glaze.
  3. Remove the fat from chicken thighs. If you’re looking for a recipe a little lower in fat, try removing the skin from your thigh.

Air Fryer Teriyaki Chicken With Sauteed Bok Choy

Our Air Fryer Teriyaki Chicken is the perfect mix of a sticky and sweet sauce coupled with deliciously crispy and healthy fried chicken. We use chicken thighs in this air fryer recipe but you could easily adjust to chicken breast or wings if you’d like. Our chicken teriyaki marinade is made up of classic asian flavors like soy sauce, ginger, garlic and honey. All of which combine to provide the perfect teriyaki taste for your dish.
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: Asian
Servings: 2

Ingredients

Teriyaki Chicken

  • 4 pieces chicken thighs
  • 2 tbsp soy sauce (or coco aminos)
  • 1 tbsp honey
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt

Bok Choy

  • 4 cups chopped bok choy
  • 1/4 cup chopped green onions
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, air fryer/oven, skillet/wok
  • if using oven: pre-heat to 400F
  • Marinate the chicken with all the seasonings for at least 30 minutes

Cooking Method:

  • Place the chicken in the air fryer and cook on the chicken setting. (Note: if using the oven, cook for 35-45 minutes until the internal temperature of the chicken reaches 165F)
  • While the chicken is cooking, add olive oil to a skillet/wok on medium high heat.
  • Add the green onions and saute until they soften. Then add the bok choy and season with garlic powder, onion powder, and salt. Keep stirring until the bok choy softens. At the end, drizzle with sesame oil and mix well.
  • Serve the chicken with the bok choy. Eat and enjoy!

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Grilled Zesty Cilantro Chicken with Rice and Beans

Our Grilled Zesty Cilantro Chicken with Rice and Beans is a modern twist on a classic Mexican favorite, cilantro lime chicken. Using two sauces from one of our favorite Whole 30 condiment companies, Saucy Lips, this easy to make chicken recipe is packed full of nutrients and flavors and comes together in under 30 minutes.  Cilantro is commonly combined with chicken for seasoning and in marinades in southwestern, Mexican and Caribbean dishes. 

Ease of Making: Medium

Cilantro, also known as coriander, has many health benefits and is great for high blood sugar and type 2 diabetic diets. Although, the seeds, oils and extracts from coriander are so effective at lowering blood sugar that those with diabetes or on diabetes medication should practice caution when using this powerful plant. 

Our main protein in this easy cilantro recipe, chicken, is also loaded with nutritional benefits and is more cost effective than most other proteins. Chicken is a lean meat that provides a high amount of protein to help keep bones strong and build muscles. It is also a powerhouse provider of B6, which can help reduce the amount of homocysteine, one of the key components linked to heart attacks. If you’re looking for a heart healthy protein, this is it.

Meal Prep Tips for Grilled Zesty Cilantro with Rice and Beans

It is healthy to eat rice and beans together because they combine both carbs and proteins while being low in fat. In fact, many people around the world eat this as a tool for survival. While you cannot live off rice and beans for the long term, these dishes do provide a fantastic protein source and 9 amino acids. 

How to make black beans and rice:

  1. Heat oil and saute green onions until translucent
  2. Add rice and season, stir until rice is fully coated
  3. Add beans and water
  4. Bring to a boil, then reduce to simmer for 20 minutes until rice is cooked

How many cups are in a can of beans:

Our recipe calls for one cup of beans, your average 15oz can of beans hold 1.75 cups of beans drained. So if you’re looking for extra ways to use your beans, try them in a soup, quesadilla, or on a salad. 

Grilled Zesty Cilantro with Rice and Beans

A quick and easy Grilled Cilantro Lime Chicken recipe. The chicken is perfectly grilled on the outside and bursting with juices and flavor from the marinade on the inside.
Prep Time5 mins
Cook Time25 mins
Servings: 2

Ingredients

Chicken and Marinade

Rice and Beans

  • 1 cup uncooked rice
  • 1 cup kidney beans (or use your choice of beans: black beans, pinto beans, etc)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 2 cups water

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, bowl, grill pan, tongs, sauce pan, spatula
  • Chop the green onions and cilantro
  • Marinate the chicken with the sauces and seasonings for at least 30 minutes prior to cooking

Cooking Method:

  • Heat a grill pan to high heat for about 2 to 3 minutes. Then add the chicken to the pan. Lower the heat to medium high heat. Cook for 5 to 6 minutes on the first side to develop dark grill marks
  • Then, flip the chicken using tongs to cook the other side for 5 to 6 minutes. Cook until the chicken reaches an internal temperature of 165F
  • Then, remove the chicken and let it rest before cutting it into bite size pieces
  • While the chicken is grilling, start cooking the rice by adding oil to a sauce pan on medium high heat. Add the green onions and saute until they soften and turn translucent
  • Next, add the rice and season with garlic powder and salt. Mix the rice well until it is fully coated with the oil and lightly toasts. Then add the beans
  • Pour the water and bring it to a boil. Once it comes a boil, cover the pan with a lid and reduce the heat to low heat. Simmer the rice for about 20 minutes until the rice is tender
  • Once the rice is cooked, fluff it with a fork and mix in fresh cilantro
  • Serve rice with the chicken and enjoy!

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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 chicken spaghetti 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.

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
Prep Time5 mins
Cook Time45 mins
Servings: 4

Ingredients

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

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, large pot, tongs, fork
  • Slice mushrooms and cherry tomatoes, defrost spinach according to packaged instructions

Cooking Method:

  • Add chicken broth and spaghetti sauce to a large pot and bring it to a boil on medium high heat.
  • Add the chicken breasts. Once the pot comes a boil, reduce the head 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. Mix well so that the pasta is submerged in the sauce. Add more water if the sauce is too dry. 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!

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Roasted Chicken with Green Bean Casserole

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

Roasted Chicken with Green Bean Casserole

This Roasted Chicken and Green Bean Casserole is family favorite and a Holiday crowd pleaser.
Prep Time5 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 4 each chicken leg quarters
  • 12 oz fresh green beans
  • 1/2 each small white onion
  • 8 oz sliced mushrooms
  • 1 each garlic clove
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup heavy cream
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 2 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, 2 baking dishes, parchment paper, saute pan, tongs
  • Pre-Heat oven to 425F
  • Season chicken with oregano, thyme, paprika, and half of the garlic powder, onion powder, salt. Drizzle with olive oil. Place it in a baking dish lined with parchment paper
  • Dice onions, slice mushrooms, and mince garlic

Cooking Method:

  • Place the chicken in the oven and bake at 425 for 30-35 minutes until it reaches an internal temperature of 165F
  • Meanwhile, add oil to a saute pan on medium high heat. Saute the onions, mushrooms, and garlic until they soften.
  • Then, add butter and flour to make a roux (paste). Stir until it is completely mixed.
  • Next, add heavy cream and the rest of the garlic powder, onion powder, and salt.
  • Simmer until it thickens into half the amount. Then, add the green beans and mix well.
  • Place the green beans in a baking dish that has been greased. 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!

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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 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.
Prep Time10 mins
Cook Time30 mins
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!

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Crispy Chicken With Cajun Squash Spirals

Crispy Chicken With Cajun Squash Spirals

Servings: 4

Ingredients

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

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, mallet (meat tenderizer), bowls, plates, skillet pan, tongs, spatula
  • Dice onions and bell peppers, mince the garlic, and slice the mushrooms
  • Then 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 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

Cooking Method:

  • Pre-heat a skillet with 2 tbsp of 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.
  • 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

Prep Time5 mins
Cook Time10 mins
Servings: 4

Ingredients

  • 1 lb boneless chicken thighs
  • 1 each red bell pepper
  • 1/4 cup red onion
  • 1 cup pineapple chunks
  • 1 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp garlic
  • 1/2 tsp salt

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, saute pan, spatula
  • Dice your red bell pepper and onions into small chunks
  • Cut your chicken into small pieces

Cooking Method:

  • Add oil to a heated pan on medium high heat.
  • Saute the onions until they soften. Then, 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. Continue to cook until the chicken is fully cooked.
  • 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.

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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.

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.
Prep Time5 mins
Cook Time40 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4

Ingredients

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

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, baking dish, tongs, basting brush, bowl
  • Pre-heat oven to 425F
  • Slice zucchini into 1/4 inch half coins, slice cherry tomatoes in half, mince garlic

Cooking Method:

  • 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, 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!

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