This juicy BBQ chicken recipe with spicy black pepper will have you firing up the grill all summer long. The sweet, caramelized sauce grill marks add the perfect amount of smokiness to every bite!

Why This Is The Best BBQ Chicken Recipe

If you love grilled chicken but don’t want to spend all day in the kitchen, this smokey BBQ chicken recipe is for you.

• Effortless. You can cook multiple pieces of this grilled chicken at the same time.
• Perfect for summer. Nothing screams “summer” quite like homemade barbecued chicken with grill marks.
• Freezer-friendly. Always keep a batch in the freezer for hectic weeknights when you don’t have time to cook.
• Great for meal-preps. Pair it with a fresh salad, grilled veggies, or fluffy quinoa for a hearty meal.

What You’ll Need

You only need 5 ingredients to make this sweet-and-savory BBQ chicken recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Chicken breasts – Make sure they’re more or less the same thickness, about 1/2″.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Barbecue sauce – Add your favorite.
• Water – It must be filtered water because it’ll release steam that helps cook the chicken.

Can I Use Other Cuts Of Chicken?

Of course! Feel free to use chicken thighs and leg-quarters as well. They can even be skin-on and bone-on pieces. If so, make sure to bake them for 2 hours or until the internal temperature is 165F.

How To Make BBQ Chicken

The water pan will create steam to help keep the chicken nice and juicy. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 225F. Grease a cooking rack with cooking spray. Fill a broiler pan (or large cake pan) with 1 cup water. Place the pan with water in the oven.
• Season the chicken. Generously sprinkle the chicken with salt and pepper on all sides.

• Bake it. Arrange the chicken on the cooking rack. Place it over the pan with water in the oven. Bake until no longer pink in the center.
• Add BBQ sauce. Set the grill to medium-high. Brush the chicken with BBQ sauce on both sides. Grill it for 4-5 minutes, flip it over, and cook for another 4-5 minutes.
• Serve. Remove the chicken from the grill. Let it rest for 5 minutes before slicing. Serve and enjoy!

Tips For Success

You can turn this BBQ chicken recipe into a spicy dinner or a Tex-Mex bowl-style meal with tender beans and creamy avocado.

• Make bowls. Use the leftovers to make bowl-style dinners with red Mexican rice, black beans, sweet corn, crumbled bacon, or diced avocado.
• Add spices. Whisk 1/2 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon dried oregano or parsley in a small bowl. Sprinkle the mixture over the chicken on all sides before cooking for more depth.
• Marinate it. Place the chicken in a large Ziploc bag with 1 cup freshly-squeezed orange juice, 2 cups water, 1 tablespoon minced garlic, 1 tablespoon raw honey, 1/4 sliced jalapeño, and a handful of fresh cilantro. Seal the bag and shake well. Refrigerate overnight. Discard the marinade the next day and prepare the recipe as usual.
• Swap the protein. Use boneless, skinless turkey breasts instead of chicken for an easy variation.
• Make it spicy. Change the BBQ sauce for Frank’s Hot Sauce if you prefer a spicy chicken dinner.

Serving Suggestions

This grilled BBQ chicken recipe is an easy cookout dinner. I love serving it with my Southwestern Blue Quinoa Salad or Black Bean Quinoa Salad. If you want all-veggie side options, try my Tomato Cucumber Salad or Grilled Vegetable Plate. My Grilled Corn is another cookout classic. For a soupy side, go for my Baked Sweet Potato Soup or Potato Leek Soup.

Proper Storage

Don’t leave the leftovers out for more than 30 minutes after cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 3 days.
• Freezer: Spread the chicken on a baking sheet and freeze for one hour or until firm. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave for up to a minute or until warm.

More Chicken Recipes To Try

• Monte Cristo Skillet Chicken Recipe
• Stuffed Chicken Breast
• Chicken on a Stick
• Instant Pot Teriyaki Chicken
• Sheet Pan Chicken Fajita Bowls

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BBQ Chicken Recipe

This juicy, grilled BBQ chicken recipe is coated in your favorite barbecue sauce for a sweet-and-savory cookout dinner.

Course Dinner

Cuisine American

Keyword barbecue chicken, bbq chicken, bbq chicken recipe

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Author Amy Stafford

Ingredients

• 3 pounds boneless skinless chicken breasts
• Kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup barbecue sauce
• Water

Instructions

• Preheat oven 225° F.
• Line a rimmed baking sheet or broiler pan with foil for easy clean up.
• Spray a broiler pan rack or cooking rack with non stick organic spray.
• Fill bottom pan with 1 cup of water.
• Place rack pan over pan.
• Line up chicken breasts on rack pan and sprinkle with salt & pepper.
• Place in oven for 1 hour for tenders 1 1/2 hours for large chicken breasts.
• Heat grill to medium high heat.
• Coat chicken breasts on both sides with barbecue sauce or franks hot sauce. You can brush on or dip chicken into sauce.
• Place chicken on grill and cook for 4-5 minutes and flip. Cook the other side for an additional 4-5 minutes. Enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This juicy grilled chicken with sweet-and-savory Asian BBQ glaze is an easy cookout dinner. Lots of umami oyster sauce and roasted garlic really take it to the next level!

Why You’ll Love This Grilled Chicken Recipe

If you’re tired of regular BBQ chicken, this grilled chicken with onion-soy sauce glaze will be your new favorite recipe for the summer.

• Great for cookouts. You’ll be firing up the grill all summer long to make this sweet oyster sauce-glazed grilled chicken.
• Better than store-bought. This homemade BBQ sauce doesn’t have any excess sodium or processed sugars, making it way better than what you can buy at the store.
• Perfect for meal preps. Make 2 batches, one to enjoy during the week and another to freeze for later.
• Asian-inspired. All you need is garlic, oyster sauce, and salty soy sauce for some beautiful Asian flair.

What You’ll Need

Sauteed onions and oyster sauce add natural sweetness to the BBQ sauce. Scroll to the recipe card at the bottom of the post for exact amounts.

• Garlic – It must be fresh garlic.
• Black pepper – Freshly-cracked black pepper is best.
• Onion – I prefer white or yellow onion for this.
• Vegetable oil – Corn, canola, and peanut oil work too.
• Oyster sauce – Try to use regular oyster sauce and not Thai oyster sauce.
• Soy sauce – Go for low-sodium soy sauce.
• Water – Veggie or chicken stock are great swaps.
• White wine vinegar – You can also use rice vinegar.
• Chicken – Boneless, skinless chicken breasts and wings are best for this.

Can I Use Other Cuts Of Chicken?

Absolutely! You can also use chicken thighs or leg-quarters if you prefer. These cuts can even be skin-on, just add 1-2 minutes to the cooking time per side.

How To Make Grilled Chicken With Asian BBQ Sauce

You won’t buy store-bought BBQ sauce again after seeing how easy this homemade version is. Scroll to the bottom of the post for the full recipe card.

• Roast the garlic. Preheat the oven to 350F. Drizzle the garlic with a teaspoon of olive oil. Wrap it in foil and bake for 30 minutes, or until soft. Remove it from the oven. Let them cool for 10-15 minutes and then squeeze out the garlic into a small bowl.

• Cook the onion. Heat oil in a skillet over medium heat. Add the onion and sautée it for 10 minutes, or until caramelized.
• Make the sauce. Pour the oyster sauce, black pepper, and roasted garlic into the skillet. Stir well and cook for 1 minute. Add soy sauce, water, and vinegar. Continue cooking, stirring continuously until thickened. Remove it from the heat and let it cool for 5 minutes. Blend until smooth. Set it aside.

• Season the chicken. Set the grill to medium-high heat. Sprinkle the chicken with salt and pepper on all sides.
• Grill it. Set the chicken on the grill and cook it for 7 minutes. Flip it and cook for another 7 minutes. Reduce the heat to medium. Generously brush sauce over the chicken. Flip it over and brush with more sauce. Cook for another 2 minutes. Serve and enjoy!

Tips & Variations

Switch things up with your grilled chicken by adding tangy red curry paste or fruity coconut sugar into the marinade.

• Make it spicy. Add 1/4-1/2 teaspoon chili oil or red pepper flakes to the sauce for more heat. For more Asian flair, add 1/2 tablespoon Korean Gochujang chili paste instead.
• Add Thai flair. Mix 3 teaspoons tablespoon finely chopped ginger, 1/2 tablespoon red curry paste, and 1/2 tablespoon lemongrass paste (or finely chopped lemongrass) into the marinade for fragrant Thai vibes.
• Swap the protein. Use large shrimp or pork chops instead of chicken for easy variations of this recipe. Grill the shrimp until slightly curled and pink on the outside. The pork should be cooked for 4-5 minutes per side or until no longer pink on the inside.
• Make it sweet-and-savory. Stir 1 teaspoon raw honey, coconut sugar, or agave nectar into the sauce at a time until sweetened to taste for the perfect sweet-and-savory bite.
• Leave the skin on. If you prefer your chicken with the skin on, make sure to grill each piece until the skin’s golden and crispy.

Serving Suggestions

This Asian-style grilled chicken is an easy dinner option. Serve it with steamed rice or Shrimp Fried Rice for a take-out style meal. My Soba Noodle Salad with Shrimp is another great side. For veggie sides, try my Grilled Vegetable Plate or Tomato Cucumber Salad. If you prefer a warm soup, go for my Beef Pho Noodle Soup or Mushroom Soup.

Proper Storage

Make sure to store the chicken within 30 minutes of cooking to prevent spoilage.

• Fridge: Store it in an airtight container for up to 3 days.
• Freezer: Transfer the chicken to freezer bags in serving-size portions. Thaw overnight in the fridge and reheat as usual.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave in 20-second increments. You can also heat it in a pan (covered) over medium-high heat for 7-8 minutes.

More Easy Chicken Recipes

• Air Fryer Chicken Meatballs
• Instant Pot Teriyaki Chicken
• Orange Chicken
• Sheet Pan Chicken Cauliflower
• Gluten Free Chicken Tostadas

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Grilled Chicken with Asian Barbecue Sauce

This perfectly juicy grilled chicken recipe with homemade sweet-and-savory sauce is an easy Asian-style dinner.

Course Dinner, Lunch

Cuisine Asian

Keyword bbq sauce grilled chicken, grilled chicken, grilled chicken recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 6 garlic cloves unpeeled
• 1 ½ teaspoons black pepper
• 1 onion coarsely chopped
• 1 ½ tablespoons vegetable oil
• ½ cup oyster sauce
• 3 tablespoons soy sauce
• 1/2 cup water
• ¼ cup white wine vinegar
• 4 boneless skinless chicken breasts or 1 1/2 pound of chicken wings

Instructions

Sauce:

• Preheat the oven to 350 degrees.
• Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft. (I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).
• Squeeze cloves out of skin into a small bowl.
• Heat oil in a medium skillet over medium heat. Add onion and cook covered for about 10 minutes. Stir occasionally until caramelized.
• Add Oyster sauce, pepper and 6 cloves of garlic to pan and cook a minute or two.
• Add soy sauce and cook for two minutes.
• Add water and vinegar and allow to boil and cook till sauce is thick. About five minutes.
• Remove from heat and let cool about 5 minutes. Add to blender and puree for about 30 seconds.
• Store sauce in a Ball Jar. Pour desired amount to use in separate bowl when you glaze chicken.

Chicken:

• Place chicken on plate and lightly sprinkle with salt and pepper.
• Heat grill to medium-high heat.
• Grill chicken for 7 minutes and flip.
• Cook for additional 7 minutes.
• Lower grill heat to medium. Add sauce to completely cover chicken, turn and cover both sides.
• Cook for 2 minutes more.
• Remove and enjoy

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These garlicky air fryer chicken meatballs with herby Italian seasoning are an easy 20-minute appetizer. Serve them with sweet tomato sauce for a juicier bite!

Easy Air Fryer Chicken Meatballs

These air fryer chicken meatballs are juicy on the inside and golden on the outside. They’re packed with fragrant garlic and a bit of herby Italian seasoning for the perfect bite-sized appetizer. Plus, the 10 minute cooking time turns them into anyone’s go-to recipe for weeknights or dinner parties. Simple, effortless, and loaded with savory parmesan cheese… What’s not to love?

Why You’ll Love These Ground Chicken Meatballs

This is an easy, crowd-pleasing appetizer with a subtle Italian flavor profile that’ll satisfy all your guests.

• Quick. This is a 20-minute appetizer that practically cooks itself!
• Convenient. These ground chicken meatballs practically cook themselves!
• Juicy. Air frying the meatballs results in equally juicy, tender meatballs every single time.
• Versatile. Dip them into tomato sauce or turn the meatballs into the main dish with fresh zoodles.

What You’ll Need

Chicken’s subtle flavor allows the garlic and Italian seasoning in the breadcrumbs to shine through. Scroll to the recipe card at the bottom of the post for exact amounts.

• Parmesan cheese – Make sure it’s freshly-grated and not bottled cheese.
• Italian breadcrumbs – Regular breadcrumbs or panko work too.
• Egg – Liquid eggs are a good swap.
• Garlic – Fresh garlic, garlic paste, and garlic powder are great for this.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Ground chicken – Use fresh or frozen (thawed).
• Olive oil – Avocado and coconut oil can be used instead. Cooking spray works too.

How To Make Chicken Meatballs In The Air Fryer

Air frying the meatballs ensures they’re super juicy and tender every single time. Scroll to the bottom of the post for the full recipe card.

• Make the meat mixture. Combine the parmesan, breadcrumbs, egg, garlic, salt, and pepper in a bowl until well combined. Mix in the chicken.

• Shape them. Use your hands to roll the mixture into 1″ balls. You should end up with 20 meatballs.
• Cook them. Toss the meatballs with olive oil until completely coated. Arrange them in the air fryer basket in a single layer. Cook them at 390F for 8 minutes. Shake the basket and cook for another 2 minutes.
• Serve. Remove the meatballs from the air fryer, serve them with tomato sauce and enjoy!

Tips & Variations

Coat them with more breadcrumbs to make the meatballs extra golden and crispy.

• Make them melty. Place a 1/2″ piece of mozzarella, cheddar, or Muenster cheese in the center of each meatball for a melty bite.
• Dipping sauces. Tomato sauce, Feta Aioli, pesto, or a ricotta dip are wonderful ways to add more flavor.
• Make them spicy. Add 1/4 teaspoon red pepper flakes or cayenne pepper to the mixture for a bit of heat. Add more to taste.
• Swap the protein. Make the meatballs with ground chicken, pork, or turkey instead of beef.
• Bread them. Add a whisked egg in one bowl and more breadcrumbs in another bowl. Coat the raw meatballs in the whisked egg mixture and then roll them in breadcrumbs. Air fry as usual or until golden.

What To Serve With Air Fryer Chicken Meatballs

These garlicky air fryer chicken meatballs are a great appetizer with sweet tomato sauce on the side. You can also turn them into the main dish with zoodles. My Ricotta Dumplings with Vodka Marinara Sauce and Orzo Salad are amazing too. Don’t forget some Grilled Asparagus and Tomato Burrata Salad on the side to complete the meal.

Proper Storage

The leftovers need to be fully cooled before refrigerating or freezing.

• Fridge: Store them in an airtight container for up to 4 days.
• Freezer: Place them on a baking sheet and freeze for 1 hour. Transfer them to freezer bags in serving-size portions. Freeze for 3 months. Thaw overnight in the fridge and reheat as usual.
• To reheat them: Microwave them for up to a minute or until warm. You can also pop them into the air fryer at 300F for 3-4 minutes.

More Meatball Recipes

• Air Fryer Meatballs
• Bison Meatballs
• Buffalo Chicken Meatballs
• Eggplant Meatballs in Marinara

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Air Fryer Chicken Meatballs

This juicy air fryer chicken meatballs recipe with hints of garlic and Italian seasoning is an easy, crowd-pleasing appetizer.

Course Appetizer, Dinner

Cuisine American, Italian

Keyword air fryer chicken meatballs, chicken meatballs air fryer, chicken meatballs in air fryer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 meatballs

Author Amy

Ingredients

• 1/3 cup grated Parmesan cheese
• 1/2 cup Italian Breadcrumbs
• 1 large egg lightly beaten
• 1 large garlic clove minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground chicken
• 1 tablespoons olive oil

Instructions

• In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. You should end up with 20 meatballs.
• Place meatballs inside air fryer and drizzle olive oil over top, gently shake to roll meatballs so they are lightly coated with olive oil. You may need to do this in batches based on the size of your airfryer. You want all meatballs in a single layer.
• Air fry at 390° for 10 minutes, shake the basket at the 8 minute mark to roll your meatballs. The internal temperature should reach 165°F.
• Serve warm with pasta and sauce,or enjoy on their own.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This 20-minute chicken florentine soup is a garlicky, creamy potful of goodness for chilly weeknights. Tender artichokes and spinach give it a pinch of Italian flair you’ll love!

Easy Chicken Florentine Soup Recipe

This creamy chicken florentine soup is proof that adding artichokes to a recipe doesn’t have to make it a complicated kind of fancy. There’s also lots of spinach, garlic, and plenty of herby seasoning for yummy Italian vibes. Served as a comforting dinner, this quick soup is great even if you freeze it for later or use leftover rotisserie chicken.

Why You’ll Love This Creamy Chicken Soup

Florentine chicken soup is the Italian version of chicken soup for the soul. It’s everyone’s favorite once they taste it!

• Easy but fancy. Once you sauté the garlic and onions, stir in the rest of the ingredients and let the soup simmer to warm perfection.
• Quick. It only takes 20 minutes to make! Everyone’s got that kind of time.
• Freezer-friendly. Pop it out of the freezer on hectic weeks to reduce the amount of time you spend in the kitchen.
• Family-friendly. Skip the spinach if you’ve got picky eaters at home to just make a creamy chicken soup for them.

What You’ll Need

Canned artichokes and coconut cream are convenient ingredients that take this creamy florentine chicken soup to the next level. Scroll to the recipe card at the bottom of the post for exact amounts.

• Extra virgin olive oil – This is also called “EVOO”. Avocado and coconut oil work too.
• Garlic – Fresh garlic is best, but feel free to use garlic powder.
• Yellow onion – White onion can be used instead.
• Italian seasoning – You can find it in the spice aisle at most grocery stores.
• Chicken broth – Choose low-sodium chicken or veggie broth.
• Coconut cream – If you’re not on a dairy-free diet, heavy cream is a great swap.
• Shredded chicken – Shredded turkey works too.
• Spinach – Feel free to use baby spinach or roughly chopped regular spinach.
• Canned artichoke hearts – You can use my Instant Pot Artichokes recipe if you remove the hearts.
• Salt and pepper – I prefer kosher salt and freshly-cracked pepper.

How to Make Creamy Chicken Florentine Soup

You only need 4 steps to throw this fancy-looking soup together. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Cook the garlic. Heat olive oil in a large pot over medium heat. Add the garlic and sauté for 1 minute until fragrant. Don’t let it burn.
• Caramelize the onions. Add the onions and Italian seasoning. Sauté for 7-10 minutes or until the onions begin to turn light brown.

• Make the broth. Pour in the chicken broth, coconut cream, chicken, spinach, and artichoke hearts. Mix well and season with salt and pepper to taste.
• Simmer it. Bring the soup to a simmer and let it cook for 5 minutes or until the spinach wilts. Serve immediately and enjoy.

Tips & Variations

Nothing is more Italian than adding pasta and parmesan cheese to a bowl of soup.

• Shred parmesan on top. Increase the Italian flair of this recipe by topping it with lots of freshly-grated parmesan. Add it to taste.
• Use rotisserie chicken. Leftover rotisserie chicken is a great way to reduce food waste and avoid cooking and shredding your own chicken.
• Add pasta. Stir in 1/2 cup pastina or your favorite short pasta during the last 15 minutes of cooking time to make this soup even more comforting.
• Make it spicy. Sprinkle in red pepper flakes or chili oil to taste to give each spoonful a kick of heat.
• Thicken it. Make a cornstarch slurry by whisking 1/2 tablespoon cornstarch and 3 tablespoons water until smooth. Add it to the soup during the last 20 minutes of cooking time to help the broth thicken.
• Use homemade. Opt for homemade chicken broth if you’ve got some on hand make this soup way better and extra wholesome.

Serving Suggestions

This chicken florentine soup is a great dinner on its own, but you can always pair it with sliced bread for a heartier meal. I love toasty sliced baguettes, ciabatta, breadsticks, and even flatbread. It can also be served as a side for my Stuffed Chicken Breast or Italian Parmesan Chicken.

How to Store & Reheat Leftovers

Keep some in the freezer for days when you don’t want to cook at all.

• Fridge: Place it in an airtight container for up to 5 days.
• Freezer: Prepare it without the coconut cream. Pour the cooled soup in serving-size portions in freezer-friendly bags or containers. Freeze for up to 3 months. Thaw it overnight in the fridge and add the coconut milk as you reheat it.
• To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium-high heat for 7-8 minutes, stirring occasionally.

More Cozy Soup Recipes To Try

• Creamy Roasted Cauliflower Soup
• The Best Chicken Noodle Soup
• Beef Pho Noodle Soup
• Baked Sweet Potato Soup
• Healthy Turkey Tortilla Soup

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Creamy Chicken Florentine Soup

This creamy chicken florentine soup recipe with buttery artichokes and spinach is the perfect 20-minute dinner with Italian flair.

Course Soup

Cuisine American, Italian

Keyword chicken florentine soup, chicken florentine soup recipe, florentine chicken soup

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Author Amy – A Healthy Life for Me

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic minced
• 1/2 large yellow onion diced
• 2 teaspoon dried Italian seasoning
• 4 cups chicken broth reduced sodium
• 1 cup coconut cream
• 1 pound of shredded chicken
• 10 ounces spinach
• 1 14- oz can artichoke hearts drained and chopped
• ½ teaspoon kosher salt
• ¼ teaspoon of ground black pepper more to taste

Instructions

• In a large pot over medium heat, add olive oil. Add in the garlic. Saute for about a minute, until fragrant, but do not brown.
• Add the onions and Italian seasoning. Saute for 7-10 minutes, until lightly browned and just starting to caramelize.
• Add the chicken broth, coconut cream, shredded chicken, and spinach. Add the chopped artichoke hearts. Season with kosher salt and black pepper to taste, add more as desired
• Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These spicy green chili chicken enchiladas with melty cheese will become your new go-to Mexican dinner. Between the rotisserie chicken and pre-made sauce, they’re an ultra convenient hot meal you can place on the table on any weeknight.

Easy Green Chicken Enchiladas

These baked green chili chicken enchiladas are a spicy Mexican dinner that’ll rescue you on any weeknight. Freshly made or frozen for later, the layer of melty Monterey Jack cheese on top makes them extra comforting. To make things even better, they’ve got an easy rotisserie chicken filling with hints of smokey cumin and herby oregano. Once they’re out of the oven, don’t forget to add a dollop of sour cream and dig in!

Why You’ll Love These Green Chili Chicken Enchiladas

“Enchilada night” will become a weekly-must as soon as you dig in to these creamy enchiladas.

• Freezer-friendly. Pop them into the oven whenever you need a quick, last-minute dinner.
• Convenient. Rotisserie chicken and store-bought sauce mean you’ll spend less time in the kitchen without sacrificing flavor.
• Cheesy. They’ve got double the melty goodness because there’s cheese in the filling and on top.
• Great for gatherings. Serve them straight in the baking dish and let everyone help themselves to all the enchiladas they want.

What You’ll Need

No one will be able to tell you’re using store-bought sauce from how smokey and spicy the filling is. Scroll to the recipe card at the bottom of the post for exact amounts.

• Avocado oil – Olive or coconut oil can be used.
• Onion – White or yellow onion are great for this.
• Garlic – Feel free to use garlic powder or onion powder.
• Dried oregano – Skip it if you’re not a fan of its herbiness.
• Ground cumin – Taco seasoning is a good swap.
• Green chilis – Go for canned or fresh ones. I prefer jalapeños and serranos.
• Rotisserie chicken – Homemade shredded chicken works too.
• Salsa verde – Use your favorite kind.
• Cilantro – Avoid parsley because it’s got a very cooling flavor.
• Monterey Jack cheese – You can use cheddar or mozzarella instead.
• Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
• Flour tortillas – Feel free to use corn tortillas.
• Sour cream – Mexican crema works too.

How to Make Green Chicken Enchiladas

You can also leave the filling dry and pour all of the sauce over the enchiladas. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Preheat the oven to 375F. Grease a 9×13″ baking dish. You can use cooking spray or butter for this. Set it aside.

• Cook the onions. Add the oil to a large pan over medium heat. Cook the onions until soft and translucent.
• Add the spices and chili. Stir in the garlic, oregano, and cumin, cooking for an additional minute. Remove the pan from the heat and mix in the green chilis.
• Mix the filling. Stir the chili-onion mixture, chicken, 1/3 cup salsa verde, and cilantro in a large bowl. Add 1 1/2 cups of cheese. Season with salt and pepper to taste.

• Fill them. Add 1/2 cup of filling to the center of each tortilla. Roll it up and place it seam side-down in the prepared baking dish. Repeat for all the tortillas and filling.
• Add the cheese. Pour the remaining salsa over the enchiladas. Sprinkle with the remaining cheese.

• Bake them. Pop them into the oven until hot and bubbly (35-40 minutes).
• Serve. Remove them from the oven. Serve and garnish with sour cream. Enjoy!

Tips for Success

Line the baking dish with parchment to make sure your green chicken enchiladas come out perfectly.

• Swap the protein. Shredded turkey, pork, and beef are other wonderful fillings for these enchiladas.
• Use leftover cheese. Shred all the leftover bits of melty cheese you have in the fridge and use them for this recipe.
• Make them creamy. Blend 1/2-1 cup of Mexican crema, heavy cream, or sour cream into the sauce to make creamy enchiladas.
• Go for a family recipe. Use your family recipe for salsa verde to really make this meal your own.
• Make them vegetarian. Sautéed bell peppers, mushrooms, spinach, potatoes, and zucchini are the perfect veggie combination for the filling.
• Line it. Line the baking dish with parchment paper to reduce clean-up and make sure the enchiladas don’t stick.
• Add more toppings. Sliced avocado, chopped cilantro, and crumbled chicharron are great ways to add more texture.

What Goes with Green Chili Chicken Enchiladas?

These enchiladas are perfectly hearty on their own, but you can definitely complement the meal with a couple of sides. Mexican red rice is one of my favorites! A dollop of fresh guacamole on top is also spot-on for creaminess. If you’re having them for breakfast, you can pair them with a sunny side-up egg and crispy bacon.

Proper Storage

Keep them in the freezer for a last-minute meal whenever you need it!

• Fridge: Refrigerate the leftovers in an airtight container for up to 4 days. You can also cover the baking dish with foil.
• Freezer: This is best if you assemble the unbaked enchiladas in a disposable baking dish. Wrap it in plastic wrap twice and then cover it well with foil. Freeze for up to 3 months. Bake them straight from frozen by adding 15 minutes to the cooking time. You can also thaw them in the fridge overnight.
• To reheat: Microwave them for 30 seconds at a time until warm. You can also heat them in the oven at 300F for 20-30 minutes.

More Easy Chicken Recipes

• Italian Baked Parmesan Chicken Breasts
• Gluten Free Chicken with Black Beans and Rice
• Mexican Street Corn Salad with Chicken Thighs
• Greek Chicken Quinoa Bowls
• Sheet Pan Chicken Fajita Bowls

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Green Chicken Enchiladas

This cheesy green chili chicken enchiladas recipe is made with convenient ingredients and baked in the oven for an easy Mexican dinner. 

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword green chicken enchiladas, green chicken enchiladas recipe, green chili chicken enchiladas

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 people

Ingredients

• 1 tablespoon avocado oil
• 1 medium sweet onion diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 2 4- ounce cans diced green chiles
• 4 cups coarsely shredded rotisserie chicken
• 1 16- ounce container salsa verde or salsa divided
• ½ cup chopped fresh cilantro leaves
• 3 cups shredded Monterey Jack cheese divided
• Kosher salt and freshly ground black pepper to taste
• 8 8- inch flour tortillas warmed
• ¼ cup sour cream

Instructions

• Preheat the oven to 375 degrees F.
• Lightly oil a 9 x 13 baking dish or rub with butter to coat..
• Heat avocado oil in a large skillet over medium heat.
• Add onion, and cook stirring, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin stirring for about 1 minute.
• Remove from heat and stir in green chiles.
• In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde or salasa and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
• Lay the tortilla flat and spoon a large ½ cup of the chicken mixture into the center of the tortilla.
• Roll and place seam side down onto the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde or salsa and remaining 1 1/2 cups cheese.
• Place into the oven and bake until bubbly, about 35-40 minutes.
• Serve immediately, topped with dollops of sour cream.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Stuffed Chicken Breasts are my favorite way to serve chicken, because you get so much flavor in every bite. With goat cheese, basil, and white wine mushroom sauce, this dish sounds fancy, but it’s actually very easy to make!

Healthy Stuffed Chicken Breasts with Crispy Gluten-Free Breading!

Do you like crispy chicken? Me too. What about buttery, sauteed mushrooms? Me too! This recipe is the perfect combination of crisp, breaded chicken, tender sauteed mushrooms, and smooth, savory sauce – it’s basically the best meal ever. An irresistibly creamy goat cheese filling makes it even more mouthwatering, and guess what? Even with all of these “fancy” elements, this is still an easy recipe that even an inexperienced cook can make.

Stuffed chicken breasts have a very restaurant-worthy, gourmet feel to them, so I like to make them for occasions like birthdays or date nights. They also make a feel-good, elevated meal for a Sunday evening, when you have a little time to make something more special than usual. Let’s get into the recipe!

Ingredients

This fresh, flavorful recipe is full of my favorite things! I’m sure you’re going to love this combination of tangy goat cheese, juicy chicken, savory green onions, and crunchy breading. Here’s what you’ll need to make it.

For the Stuffed Chicken

• Chicken Breasts: Boneless, skinless chicken breasts. 
• Goat Cheese: Fresh goat cheese – plain, not flavored.
• Green Onions: Thinly slice the green onions.
• Basil: Shred or chop a few fresh basil leaves.
• Salt and Pepper
• Eggs: A couple of large, whole eggs bind the filling mixture together.
• Breadcrumbs: To keep things gluten-free, use your favorite gluten-free Italian-style breadcrumbs.
• Butter: Unsalted butter, sliced into pats.

For the Mushroom Sauce

• Butter: Divide the unsalted butter in half. You will use half for cooking the mushrooms, and whisk the other half into the cooked sauce to make it velvety.
• Mushrooms: Any sliced mushrooms will work. I like to use baby portobello mushrooms –  they are easy to find in most grocery stores.
• Wine: White wine. You don’t have to use anything expensive, but avoid “cooking wines.” They are usually salted or treated with other preservatives, and won’t have a very good flavor. If you don’t want to use wine, you can use chicken broth, or water mixed with apple cider vinegar to make a tangy, wine-like substitute.
• Chicken Broth: Homemade, store-bought, bone broth, etc.
• Salt and Pepper

How to Make Stuffed Chicken Breasts

Making stuffed chicken breasts is surprisingly easy to do. Even if you have never made a dinner like this before, you can definitely pull it off! Here are the steps.

• Get Ready to Bake. To get started, you will need to preheat your oven to 350°F. Cut some kitchen twine into long strips for tying up the stuffed chicken once it’s ready. Then stir up the filling by mixing the cheese, onion, and basil with half a cup of the bread crumbs and one of the eggs. Add a bit of salt and pepper, and set this mixture aside.
• Flatten the Chicken Breasts. Place the chicken breasts between two sheets of wax paper or parchment on a cutting board and pound them to flatten them out. You want the breasts to be about ¼ inch thick. This doesn’t have to be precise – you just want an even, consistent thickness. I use a meat mallet, but if you don’t have one, a frying pan or saucepan will work.

• Stuff the Chicken. Place a large spoonful of filling on each breast, in a line towards the top. Roll them up and secure with kitchen twine. If you don’t have twine, you can use toothpicks.

• Bread the Chicken. Beat the second egg, and pour it on a small rimmed plate. Place the remaining bread crumbs on another rimmed plate. Set both of these plates next to your baking sheet (I like my baking sheet lined with foil or parchment for easy cleanup). Coat the stuffed chicken in egg first, and then in breadcrumbs, and place on the baking sheet.

• Bake! Top each breast with a slice of butter, and bake in the oven for 35 – 40 minutes. Once the chicken is baked, take it out of the oven and let it cool for about 5 minutes.

• Make the Sauce. When the chicken is almost ready, start making the sauce. Melt a few tablespoons of butter in a saute pan over medium heat, and cook the mushrooms in the butter for about 7 minutes. Then add the wine, cook for 2 – 3 minutes, and pour in the stock. Simmer this mixture until it reduces by half (another 7 minutes or so), and take it off the heat. Finally, whisk in the rest of the butter a tablespoon at a time to make a smooth, creamy sauce.

• Serve. To serve, use a sharp knife or clean kitchen shears to cut the string from each chicken breast. Slice to reveal the filling, and serve with mushroom sauce.

What’s the Best Way to Stuff Chicken Breast?

My favorite way to stuff a chicken breast is the technique you see here. I find that pounding the chicken thin creates an evenly-cooked, juicy result. However, you can also choose to stuff your chicken breast using one of these methods:

• Hasselback: Make hasselback chicken by cutting thin slices across the top of the chicken, starting from the pointed end of the breast and working your way up to the rounded end. Don’t cut all the way through to the cutting board – you want the breast to stay together in one piece. Spoon and press filling into all of the slices you made, allowing it to overflow a little on top.
• Pocket: To make a very simple stuffed chicken breast, just make a pocket and stuff the filling inside. Cut a slit in the side of each chicken breast, and then stuff filling in the “pocket” created by cutting a slit. Next, close the chicken breast back up with kitchen twine, toothpicks, or skewers. 

Is It Better to Bake Chicken Covered or Uncovered?

So should you bake chicken uncovered, or cover it with foil? That depends on what you’re trying to do. For a dish where the chicken is cooked low and slow in liquid, you should definitely cover the pot or baking dish. But for this recipe, we’re aiming for a crispy coating. That calls for baking the chicken uncovered.

Tips for Success

Need some recipe tips? I’ve got you covered! These helpful hints will tell you all you need to know about making this gorgeous main course.

• Goat Cheese: You can play around with the cheese to make slightly different versions of this recipe. Cream cheese, mozzarella, feta crumbles, and even a little blue cheese can all make good additions and/or substitutions. If you do use a strongly flavored cheese like blue cheese, make sure to combine it with a milder cheese like cream cheese.
• Vegetables: Many stuffed chicken recipes call for spinach or other veggies, and you can definitely add those here if you like. I keep mine simple with green onions, but finely chopped artichoke hearts, spinach, or asparagus would also be great.
• Mushroom Sauce: The buttery mushroom and wine sauce is a mouthwatering part of this recipe, but you could also serve this with red sauce, hollandaise, or any other sauce that you love.
• Butter: If you would like to cut down on the butter used in this recipe, just leave out the pat of butter on each chicken breast, and use two tablespoons of butter and two tablespoons of olive oil in the pan when you saute your mushrooms.

Yummy Sides

Stuffed chicken breasts are great with any side dish! This is a very versatile dish that works with many flavor profiles. Make your tried-and-true favorites, or try one of these easy recipes:

• Brussels Sprouts: These are easy to make, and you can do so many different flavor combinations with them! One that I’ve been loving lately is this recipe for Crispy Brussels Sprouts with Bacon. It’s a smoky, savory side dish that goes with everything.
• Succotash: Spicy Corn Succotash is a creamy, satisfying dish made with fresh corn, coconut milk, a little bit of bacon, shallots, and garlic. 
• Salad: Feed your body right with some fresh, raw veggies! Any salad is great with stuffed chicken breasts, but this Tomato Cucumber Salad is especially colorful and tasty.

How to Store and Reheat Leftovers

Any leftover chicken and sauce should be stored in an airtight container in the fridge. It will keep for 3 – 4 days. Reheat in the oven at 350°F until the chicken and filling are fully heated through.

Can I Make This in Advance?

Absolutely! You can assemble the stuffed chicken breasts just as the recipe says, but instead of baking them, place them in a greased baking dish and cover them tightly with plastic wrap, followed by foil (I recommend wrapping your entire dish in foil, not just the top). Defrost overnight in your refrigerator before unwrapping and baking. You may have to increase the baking time slightly. While the chicken bakes, make the sauce, and dinner is done!

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Best Stuffed Chicken Breasts

Stuffed Chicken Breast are my favorite way to serve chicken because you get so much flavor in every bite. Chicken filled with goat cheese, onion, basil and then cooked in a delicious white wine mushroom sauce sounds fancy, but is easy and ensures moist chicken every time.

Course Dinner

Cuisine American

Keyword baked stuffed chicken breasts, gluten free meals, recipe stuffed chicken breasts

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Author Amy Stafford

Ingredients

CHICKEN:

• 6 boneless skinless chicken breasts
• 4 oz fresh goat cheese
• 2 green onions thinly sliced
• 3-4 basil leaves shredded
• salt and pepper to taste
• 2 eggs
• 1 cup Italian-style breadcrumbs gluten free
• 2 tablespoons unsalted melted butter sliced

SAUCE:

• 1 stick of unsalted butter divided in half
• 12 ounces baby portabello mushrooms sliced
• 1/4 cup white wine
• 1 cup chicken broth
• salt and pepper to taste

Instructions

• Preheat oven to 350°F.
• Combine the goat cheese, green onion, basil, 1/2 cup breadcrumbs, one whisked egg, salt, and pepper in a bowl. Stir to mix. Set aside.
• Cut kitchen twine into 6 strips long enough to tie around the chicken breasts.
• Pound chicken breasts between two sheets of wax paper placed on a cutting board. You want the breasts to be about 1/4" thick. This doesn't have to be precise, you just want an even, consistent thickness when done. (I use a meat mallet or if you don't have one try a frying pan to pound your breasts.)
• Place a large spoonful of filling across the pounded chicken, close to the top. Roll the chicken up and secure with twine. (If you don't have kitchen twine, use toothpicks to secure.)
• Beat the second egg and place on rimmed plate. Pour remaining bread crumbs on another rimmed plate. Place both plates next to a baking sheet lined with foil.
• Place stuffed chicken breasts one at a time in egg to coat. Next, roll in crumbs to coat. Repeat with remaining chicken breasts and place on baking sheet.
• Top each breast with a slice of butter.
• Bake for 35 – 40 minutes. Remove from oven and allow to cool to touch, about 5 minutes.
• Meanwhile melt 1/2 stick of butter in sauté pan over medium heat and add mushrooms, cook stirring occasionally about 6 – 7 minutes.
• Add wine and stir. Allow to cook for 3 minutes, and then add broth.
• Allow liquid to reduce by half. This should take another 6-7 minutes.
• Remove pan from heat and add remaining butter one tablespoon at a time, stirring each tablespoon until combined.
• Cut twine and remove from chicken. Slice and serve topped with mushrooms.

Notes

• Goat Cheese: You can play around with the cheese to make slightly different versions of this recipe. Cream cheese, mozzarella, feta crumbles, and even a little blue cheese can all make good additions and/or substitutions. If you do use a strongly flavored cheese like blue cheese, make sure to combine it with a milder cheese like cream cheese.

• Vegetables: Many stuffed chicken recipes call for spinach or other veggies, and you can definitely add those here if you like. I keep mine simple with green onions, but finely chopped artichoke hearts, spinach, or asparagus would also be great.
• Mushroom Sauce: The buttery mushroom and wine sauce is a mouthwatering part of this recipe, but you could also serve this with red sauce, hollandaise, or any other sauce that you love.
• Butter: If you would like to cut down on the butter used in this recipe, just leave out the pat of butter on each chicken breast, and use two tablespoons of butter and two tablespoons of olive oil in the pan when you saute your mushrooms.

More Healthy Chicken Recipes

• Paleo Buffalo Chicken Nuggets
• Lemony Chicken Orzo Soup
• Healthy Chicken Nachos

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Monte Cristo Skillet Chicken Recipe is an easy weeknight dinner that is ready in under 30 minutes. Juicy chicken, savory herbs, wine, garlic, and shallot make this dish a classic.

A Quick Chicken Breast Recipe with a Swoon-Worthy Sauce!

I am a huge sucker for a one skillet dinner. If it’s ready in 30 minutes or less, I am going to try that recipe. And if it’s good, it will become a regular at our dinner table! Sometimes with the everyone’s crazy schedule, homework, you need a dinner that you know is easy to prepare and will please the picky eaters in your house.  We all have one!

This dish checks all of those boxes, and then some. It’s an upscale recipe that reminds me of classic French and Italian dishes (that’s probably where the name comes from: Monte Cristo is an island off of the coast of Italy.) This juicy chicken and complex, savory pan sauce are easy to make, and a breeze to clean up because everything is prepared in one skillet.

The Ingredients You’ll Need

This dish really shines because of the pan sauce, made with a medley of flavorful ingredients. Here’s the list in more detail.

• Olive Oil: Extra virgin olive oil, or ghee if you prefer.
• Chicken: Opt for boneless, skinless chicken breasts, or chicken tenders.
• Italian Seasoning: Dry Italian seasoning, or you can substitute a mix of your favorite herbs, like basil, oregano, and rosemary.
• Flour: Gluten-free flour, for coating.
• Garlic: Mince a couple of large garlic cloves – about 1 generous tablespoon.
• Shallot: Peeled and chopped.
• White Wine: A dry white wine, such as a chardonnay, pinot grigio, or sauvignon blanc.
• Chicken Stock: I prefer low sodium chicken stock (or broth).
• Ghee: Also known as clarified butter.
• Lemon: Juice half a lemon. The other half can be cut into wedges or slices, for serving.
• Basil Pesto: Optional (recipe here).
• Grated Parmesan Cheese: This is also optional.

How to Make This Monte Cristo Skillet Chicken Recipe

Now for the cooking method. You will need an ovenproof skillet for this, since it starts out on the stove and finishes up in the oven.

• Prep Chicken. To get started, pat the chicken dry with a paper towel and season with Italian seasoning. Place in the refrigerator, uncovered for 1 hour. This is optional, but leaving the chicken in the refrigerator will allow it to dry on the outside even more, and therefore form a better crust will when you cook it.
• Make the Sauce Mixture. In a small bowl, combine your chicken stock, ghee and wine. Give these a whisk, and then set the bowl aside.

• Brown the Chicken. Next, preheat your oven to 375°F. Heat up your olive oil in a large ovenproof pan over medium-high heat. Dredge each piece of chicken in flour, shaking off any excess, and cook in the hot oil for 3 – 5 minutes per side, or until browned.

• Make the Pan Sauce. Add the shallot and garlic to the skillet and cook for a minute or two. Then add the stock mixture, and whisk while you squeeze in the lemon juice. You want the pan sauce to be bubbling at the edge of the pan.

• Bake! Move the pan to the middle rack of your preheated oven, and bake for 12-15 minutes.
• Finish the Dish. Take the chicken out of the oven, and add a small dollop of basil pesto on top of each piece of chicken (if you’re using pesto). Spoon the pan juices over, sprinkle with parmesan if desired, and serve.
• Enjoy!

Tips for Success

So there you have it, a classic chicken recipe with tons of fresh, beautiful flavor. These helpful tips will give you the inside info on making the perfect skillet chicken recipe:

• Chill the Chicken: I like to place my chicken back in the fridge uncovered on a plate for at least 30 minutes before I season it – this is optional. I do this because the air circulating in the fridge helps to reduce moisture, which guarantees you a nice crisp crust. Give it a try and let me know if it works for you!
• Don’t Chill the Chicken: If you don’t have time for the chilling step, feel free to just pat the chicken dry with paper towels.
• Crowding the Pan: Be sure not to overcrowd the pan when you brown the chicken. If you do, the chicken will steam and not crisp up.

Yummy Ideas for Serving

This skillet chicken recipe is great with almost any side dish, but it’s extra tasty with something to go with the succulent pan sauce. Try one or more of these recipes to round out your menu.

• Rice: You could go with cauli rice for a low carb option, or follow my Perfect Rice tutorial for easy, fluffy jasmine rice. Yum.
• Brussels Sprouts: Everyone knows these are good for you, but they’re also super tasty if you cook them right. This recipe for Sauteed Brussels Sprouts is a game-changer. No more soggy brussels sprouts – these are lightly caramelized and crisp-tender.
• Salad: Salad is so versatile, and a wonderful way to serve fresh veggies. Throw together some spring mix and a vinaigrette, or for something more special, whip up a Fennel Zucchini Blueberry Salad!

How to Store and Reheat Leftovers

Leftover Monte Cristo chicken can be stored in your fridge for about four days, sealed in airtight containers. Make sure to refrigerate the sauce, too. Reheat both in a covered skillet over medium-low heat, just until heated through. Don’t overcook, or the chicken will dry out.

Can I Freeze This Skillet Chicken Recipe?

Yes, you can definitely freeze this! Just cool the chicken and sauce down, and transfer to freezer bags. Press out as much air as possible as you seal them, and freeze for up to three months. Defrost overnight in the refrigerator before reheating.

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Monte Cristo Skillet Chicken Recipe

This Monte Cristo Skillet Chicken Recipe is an easy weeknight dinner that is ready in under 30 minutes. Juicy chicken, savory herbs, wine, garlic, and shallot make this dish a classic.

Course Dinner

Cuisine Italian

Keyword monte cristo recipe, one pan chicken recipes, skillet chicken recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 2 tablespoon extra virgin olive oil or ghee
• 1.5 pounds chicken breasts boneless and skinless, or chicken tenders
• 1 tablespoon Italian seasoning
• gluten-free flour for coating
• 2 cloves garlic minced (about 1 generous tablespoon)
• 1 shallot chopped
• 1/4 cup dry white wine
• ¼ cup low sodium chicken stock
• 1 tablespoon ghee melted
• Juice of 1/2 lemon
• Basil Pesto optional (recipe here)
• ¼ cup grated parmesan cheese optional

Instructions

• Pat chicken dry with paper towels and season with Italian seasoning. Place in the refrigerator, uncovered, for 1 hour (this is optional – leaving the chicken in the refrigerator will allow it to dry, and a better crust will form when you cook it).
• In a small bowl, whisk together the chicken stock, ghee and wine. Set aside.
• Preheat oven to 375°F.
• Heat extra virgin olive oil large oven-ready pan over medium-high heat.
• Dredge the chicken breasts in flour, shaking off excess flour.
• Add chicken to pan, working in batches if necessary to avoid crowding. Cook until lightly browned, about 3-5 minutes. (Chicken should immediately sizzle when added to pan.)
• Flip chicken and ook an additional 3-5 minutes, until browned on both sides.
• Stir in shallots and garlic. Cook a minute or two and add chicken stock mixture.
• While stirring, squeeze in lemon juice. The pan sauce should be bubbling at edge of pan.
• Transfer pan to middle rack of preheated oven and bake for 12-15 minutes.
• Remove pan from oven and add a small dollop of basil pesto to the top of each breast.
• Place chicken in a shallow plate with rim and spoon juice over top.
• Sprinkle with cheese if desired.
• Enjoy!

Notes

Leftover Monte Cristo chicken can be stored in your fridge for about four days, sealed in airtight containers. Make sure to refrigerate the sauce, too. Reheat both in a covered skillet over medium-low heat, just until heated through. Don’t overcook, or the chicken will dry out.

More Easy Chicken Dinner Recipes

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Chicken soup is a comforting classic, and this creamy recipe is a family favorite! With tender chicken, hearty egg noodles, garlic, herbs, and more, it’s The Best Chicken Noodle Soup ever!

My Family’s Favorite Chicken Noodle Soup

Guys, I don’t want to brag. I am being totally sincere when I say that this is the best chicken noodle soup ever! I have been making and feeding this soup to my family for years, taking it to tailgates, and bringing it over to friends who are under the weather… and the comment I always hear is, “That is the best chicken noodle soup!”

So just what makes it so good, you may be wondering. It’s not any special magic of my own – anyone can make this simple recipe. It’s just the perfect balance of flavors, from garlic to bay leaves to slow-simmered chicken, with some creamy goodness (from real heavy cream!) to put it over the top.

Feeling hungry yet? Me too, actually. Let’s make some soup!

(And if you’re looking for a different take on chicken soup, try this Lemony Chicken and Orzo Soup, or a bowl of my hearty Chicken Tortilla Soup!)

Ingredients

For ingredients, the most important thing to remember is that bone-in chicken makes the best chicken noodle soup. I use two whole chickens, but you could substitute bone-in thighs, drumsticks, breasts, or a combination.

• Whole Chickens: Or a combination of bone-in chicken pieces.
• Water
• Onions: Peel and dice the onions.
• Italian Seasoning: This versatile seasoning has a little bit of everything. If you don’t have pre-made Italian seasoning on hand, you can use a mix of basil and oregano to mimic the flavor.
• Lemon: Slice up a lemon to add a bit of tangy brightness. Acid is so important in chicken soup!
• Garlic: I like a generous amount of minced, fresh garlic in my soup. You can dial it back or omit it entirely if you don’t care for garlicky chicken soup.
• Bay Leaves: These really add that classic chicken soup herbal note. Sage would also be good, if you don’t have bay leaves, or use half bay leaves and half sage.
• Chicken Bouillon Cubes: My secret weapon for a really rich-tasting broth! Substitute chicken base (such as Better Than Bouillon) if you prefer.
• Salt and Pepper: Kosher salt and freshly-cracked pepper are my go-tos, but any salt and pepper will work.
• Vegetables: Carrots, celery, and mushrooms. You can use fresh or dried mushrooms. If you’re using dried, be sure to soak them to reconstitute them.
• Egg Noodles: You can use the curly ones, the straight ones, or even the tiny thin ones – whichever you like. Keep in mind that the very tiny ones cook really quickly.
• Parsley: Chopped parsley helps keep things light and fresh.
• Sherry: Want to know a secret? I use cooking sherry. I do. You can also use regular sherry, or substitute some white wine for a slightly different taste. 
• Rosemary: The Italian seasoning may contain a bit of rosemary already, but I still like to add some fresh rosemary for a pungent, woodsy taste. It’s fantastic with chicken.
• Parmesan: In chicken soup? You betcha! Freshly grated is best – pre-shredded parm can be hard to dissolve in soup.
• Heavy Cream: Half and half will also work, but it won’t be as richly creamy.

Which Noodles Are Best for Chicken Noodle Soup?

Egg noodles are sort of the traditional choice for chicken soup, at least in the U.S. However, if you don’t have any egg noodles, this soup is also great with regular pasta tossed in and cooked until tender. Smallish pasta shapes like rotini and fusilli are good options, or take some long pasta like spaghetti or linguine and break it into inch-long pieces.

How to Make the Best Chicken Noodle Soup

The process for making this recipe is straightforward, but since it’s an old-fashioned approach that includes making your own broth (no shortcuts when making the best chicken noodle soup!), you’ll need to budget time for that. Make sure to read over the recipe once or twice before you dive in, so you don’t get stuck making broth when you need to be somewhere else!

• Cook the Chicken. Going down the list, measure and add all of the ingredients to a big soup pot, up to and including the salt and pepper. Set this over medium heat, and add some extra water if needed, so that the chickens are completely covered. Let the chicken simmer for one hour, or until tender and done through.

• Cool the Chicken. Remove both chickens from the pot, and place them on a rimmed cutting board so that you can catch the juices and pour them back into the pot. Let them cool down, and then debone them, shredding the meat and discarding the skin and bones (or saving them to make homemade stock).

• Cook the Vegetables in the Broth. Meanwhile, strain the broth through a colander into a large bowl, throwing away any solids. Pour the broth back into the pot, as well as any juices caught from the chickens as they cool. Bring the broth to a low boil, and add carrots, celery, and mushrooms. Cook these for 10-12 minutes.
• Add the Noodles. Add your egg noodles, and cook them until al dente (you can follow the directions on the package for specific cooking times).

• Finish the Soup! Last, stir in the shredded chicken, parsley, sherry, rosemary, Parmesan, and cream. Cook for about 5 minutes longer, and then enjoy!

Does Chicken Soup Taste Better the Longer You Cook It?

That’s kind of a yes-and-no question. The issue is, are you making chicken soup with stock, or chicken soup with broth?

Chicken stock is made by cooking chicken bones (and skin, and sometimes veggies) in water for a long time. Chicken broth is made by cooking the actual chicken meat (as well as bones, usually). 

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long. Vegetables will also have an unpleasant texture if you overcook them, turning mushy and falling apart. 

So if you’re making soup using chicken broth, like I do in this recipe, don’t overcook it or the chicken won’t have a good texture. If you’re making homemade chicken stock, feel free to cook it for hours and hours before you strain it and use it.

Helpful Tips

Every cook has their tips and tricks for making the best chicken soup, but there’s no gatekeeping here – I’m sharing all of mine! Here are a few more things you should know about this recipe:

• Chicken Juices: The juices that drip from the chickens while they cool are sooo flavorful. Don’t waste them – catch them and add them back to the pot! You can use a rimmed cutting board, or place them on a rack in a rimmed baking sheet or roasting pan.
• Chicken Doneness: You can tell that the chicken is done when the leg and thigh jiggle loosely, the juices run clear, and there’s no pink (brownish is fine) when you cut into the meat down to the bone. Or just use a meat thermometer! The safe temperature for chicken is 165F.
• Ingredient Amounts: I like to make a really big batch of soup, using two whole chickens, so that I can freeze half and pull it out when needed. If you don’t want to make that big of a batch, just cut the ingredient amounts in half to make a normal dinner-sized amount.

What to Serve with Chicken Noodle Soup

To me, chicken noodle soup is a meal in a bowl – but of course, it does go really well with lots of side dishes. Here are a few easy side dishes to try:

• Cornbread: A serving of this Gluten Free Sweet Potato Cornbread is so wholesome and more-ish. You’ve got to try it! And the subtle sweetness is really pleasant with creamy chicken noodle soup.
• Salad: A leafy salad is always nice, but for something a little different, try making this Asparagus Broccoli Salad. It’s hearty, satisfying, and packed with nutrition.
• Veggie Tart: A wedge of Zucchini Cheese Tart makes a bistro-like meal out of creamy chicken noodle soup.

Storing, Freezing, and Reheating

So what do you do with your leftovers? Well, I always make extra and have several batches in the freezer, to pull out when needed. You can also refrigerate it for short-term storage.

• Refrigerate: Cover the soup well or transfer to airtight containers, and refrigerate for 3 – 4 days.
• Freeze: To freeze, just cool the soup down, pour it into freezer containers (leave a little room for it to expand), and freeze for 3 months or so. Thaw in the refrigerator before reheating.
• Reheat: Heat the soup back up on the stove over medium heat, or in your microwave for 30 seconds at a time, stirring between each 30-second session.

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The Best Chicken Noodle Soup

Chicken soup is a comforting classic, and this creamy recipe is a family favorite! With tender chicken, hearty egg noodles, garlic, herbs, and more, it’s The Best Chicken Noodle Soup ever!

Course Soup

Cuisine American

Keyword chicken noodle soup, creamy chicken noodle soup, homemade chicken noodle soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 24

Author Amy via Paula Deen

Ingredients

• 2 whole chickens
• 7 quarts of water
• 2 onions peeled and diced
• 4 teaspoons Italian Seasoning
• 1 lemon sliced
• 6 garlic cloves minced
• 4 bay leaves
• 6 chicken bouillon cubes
• Kosher salt and pepper
• 4 cups sliced carrots
• 4 cups sliced celery
• 1 bag of egg noodles
• 2 cups sliced mushrooms (if dried reconstituted)
• 6 tablespoon parsley chopped
• 2/3 cup cooking sherry
• 4 teaspoon rosemary chopped
• 2 cups grated Parmesan
• 1 1/2 cup heavy cream

Instructions

• Add all ingredients up to kosher salt and pepper to a large pot over medium heat.
• Add extra water if needed so that chickens are completely covered.
• Cook for one hour or until chicken is tender. Chicken should no longer have any pink inside (you can cut with knife to judge, or use a meat themometer to make sure the chicken reaches 165°F).
• Remove chickens and place on a rimmed cutting board so you can catch juices from chickens and add them back to the pot.
• Once chickens are cooled, remove skin and shred meat. (You can use bones and skin to make homemade chicken stock)
• Strain broth through a colander into a large bowl, throwing away solids.
• Place broth back into stock pot, as well as any juices you caught while chickens cooled.
• Bring broth to a low boil and add carrots, celery and mushrooms cooking for 10 – 12 minutes.
• Add noodles and cook until al dente (follow directions on package).
• Stir in shredded chicken, parsley, sherry, rosemary, parmesan and cream for about 5 minutes.
• Serve and enjoy!

Notes

• To catch juice and broth from chickens while they cool, place chickens on wire rack that is sitting inside a rimmed baking sheet. The deeper the baking sheet the better, as there may be quite a bit of juice released from chickens.
• This is a double recipe so that you will have plenty to freeze. Cut the ingredient amounts in half if you do not want extra to freeze.

More Nourishing Soups

• Roasted Cauliflower Coconut Soup
• Tom Yum Soup (Thai Soup Recipe)
• Ribollita

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Parmesan Crusted Chicken is a healthy weeknight dinner that the whole family will love. Chicken breast coated with Italian breadcrumbs and grated parmesan is perfectly crispy on the outside, and perfectly juicy on the inside.

A Healthy Weeknight Dinner with a Crispy Crunch!

Chicken breast is one of those tricky foods. It seems easy to cook, but all too often, you end up with a dry, sawdust-y piece of chicken that no one really wants to eat. Yuck. But this recipe will put an end to all of that – with a quick sear and bake, the chicken ends up beautifully cooked without that dry texture.

For an added benefit, you get the yumminess of fried chicken without the frying! Breading the chicken and then searing it in coconut oil (or another high-heat, healthy cooking oil of your choice) seals in the moisture, and adds a crunchy bite that everyone will love. The oven does the rest!

What Is Parmesan Crusted Chicken Made Of?

• Chicken Breasts: Look for boneless, skinless chicken breasts. You could use thighs, if you prefer, but I think chicken breasts really shine in this dish.
• Egg: An egg beaten with a bit of water helps bind the breading mixture to the chicken.
• Breadcrumbs: Italian breadcrumbs. You can use gluten-free breadcrumbs to make this a gluten-free recipe, if you like (be sure to check the other ingredient labels, as well).
• Parmesan Cheese: Grated parmesan, both for the breading mixture and to sprinkle on top of the finished dish.
• Parsley: Dried or fresh.
• Salt and Pepper
• Coconut Oil: Or another cooking oil of your choice.
• Marinara Sauce: I used Schiavone’s Marinara.

Is Marinara Sauce the Same as Tomato Sauce?

No, marinara is not quite the same as those boxes or cans of tomato sauce that you see at the store. However, it’s not that different, either! Basically, marinara is tomato sauce that has been “dressed up” with some seasonings, some garlic, that kind of thing. It’s meant to be a light, simple sauce with a zesty flavor.

I use Schiavone’s Marinara, which was my mother-in-law’s favorite. her father (my husband’s grandfather) used to run an Italian grocery store out of Dayton, Ohio, and he sold Schiavone’s in his store because the sauce was made by a local Italian family. Today, I find it in Kroger’s grocery stores on the spaghetti aisle, usually on the top shelf.

How to Make Parmesan Crusted Chicken

I love the way this recipe turns out, but I also love how easy the cooking process is. It’s as easy as falling off a log – but a whole lot healthier. Ha! Here’s how to do it:

• Get Ready to Bake. First, you’ll want to preheat your oven to 400°F. Take your broiler pan, and give it a spray with some nonstick cooking spray. Set this aside for now.
• Prepare the Chicken and Breading. Next, sprinkle both sides of your chicken breasts with salt and pepper. Set the chicken aside, and then combine the breadcrumbs, parmesan, and parsley in a shallow bowl. Stir to combine, and set this aside as well. Finally, whisk the egg with water and set that aside, too.

• Bread the Chicken. Heat a heavy skillet over medium-high heat, and add the coconut oil. Bread the chicken, one piece at a time, by dipping it first in the egg (allow the excess to drip off) and then in the breadcrumb mix.

• Sear the Chicken. Lay the pieces of chicken in the hot pan, cooking for 4 – 5 minutes per side or until the breading is golden-brown. Make sure not to overcrowd the pan.

• Bake! Place the seared chicken on the broiler pan, and bake in the preheated oven for about 28 – 30 minutes, or until done.

• Serve and Enjoy! Place the chicken on a serving plate, and top with warmed marinara and a sprinkle of grated Parmesan.

Tips for Success

I hope you’re feeling inspired to try this easy, family-friendly, weeknight meal. If so, be sure to read through these helpful tips, as well – they will help to ensure your dish is a satisfying success.

• Low-Carb Chicken: For a low-carb version of this dish, try using pork rind panko crumbs instead of regular breadcrumbs.
• Marinara: If you don’t want to use marinara, that’s totally fine! This recipe would also be great with barbecue sauce, honey mustard, or even ranch on the side, for dipping.
• Doneness: You can test whether or not the chicken is done by cutting into it, of course – the juices should run clear and the meat should be white without any pink left. But if you don’t want to cut into the chicken, you can use a meat thermometer instead. My favorite meat thermometer is an instant-read one. Chicken should reach 165°F.

What to Eat with Parmesan Crusted Chicken

You can serve this chicken with the marinara and a green salad for a simple, fuss-free dinner. It will be totally easy and restaurant-worthy! For something a little more special than a plain salad, try one or two of these easy sides:

• Radish Salad: Radishes are so under-appreciated, don’t you think? This sharp, fresh veggie is great in all kinds of dishes, but one of my favorites is Orange and Radish Salad. The sweet juiciness of orange perfectly contrasts crunchy, pungent radish.
• Green Beans: Some beautiful haricots verts (small, young green beans) are always a treat, steamed and topped with butter and salt. These Holiday Green Beans with bacon, cranberries, and goat cheese are also amazing, and so easy to make.
• Bok Choy: Speaking of greens, there’s no easier way to eat your greens than by making this ultra-simple, gorgeous Roasted Bok Choy. Roasting truly brings out the best in this crunchy veggie.

How to Store and Reheat Leftovers

Leftover parmesan crusted chicken can be stored for up to four days in your refrigerator. Keep it in an airtight container for the best results.

To reheat, place in a preheated 350F oven until the chicken is warmed through. Don’t cook it too long though, or it will dry out!

Can I Freeze This?

Yes, if you want to freeze your Parmesan crusted chicken, that’s totally doable. Just cool it down, and then place it in the freezer on a baking sheet until frozen solid. Transfer the frozen chicken to freezer bags, and freeze for up to three months. Defrost in the refrigerator before reheating. (It’s best to freeze the chicken without the marinara topping.)

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Parmesan Crusted Chicken

Parmesan Crusted Chicken is a healthy, easy dinner you'll love! Chicken breast coated with Italian breadcrumbs and parmesan is perfectly crispy on the outside, and perfectly juicy on the inside.

Course Dinner

Cuisine American, Italian

Keyword baked breaded chicken breast, baked chicken recipes, crispy parmesan chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Amy

Equipment

• Skillet
• Broiler Pan

Ingredients

• 4-6 boneless skinless chicken breasts (about 2.5 lbs)
• 1 egg beaten
• 2 tablespoons water
• 1 cup Italian breadcrumbs (gluten free) (use 1 generous cup)
• 1 cup grated parmesan cheese plus extra, for topping
• 1 tablespoon dried parsley or 3 tablespoons fresh
• Pinch kosher salt
• Ground black pepper
• 1 tablespoon coconut oil
• Marinara sauce I used Schiavone’s Marinara

Instructions

• Preheat oven to 400°F.
• Spray a broiler pan with non-stick cooking spray.
• Sprinkle both sides of chicken with salt and pepper.
• Place breadcrumbs, parmesan and parsley in one bowl.
• In a second bowl, place egg and water and whisk to combine.
• Heat heavy skillet (I like to use cast iron) over medium-high heat and add coconut oil.
• Place one breast at a time in egg mix, allow excess egg mixture to drip off.
• Place breast in breadcrumb mix to coat.
• Add chicken breast to hot pan. Make sure to not over crowd pan.
• Cook 4-5 minutes until crumbs are browned and then flip and cook an additional 4-5 minutes on second side.
• Transfer chicken to broiler pan.
• Once all breasts are transferred to pan, bake for 28-30 minutes.
• Add chicken to serving plate and top with warmed marinara and a sprinkle of grated Parmesan.

Notes

• Storing: Leftover parmesan crusted chicken can be stored for up to four days in your refrigerator. Keep it in an airtight container for the best results.
• Reheating: To reheat, place in a preheated 350°F oven until the chicken is warmed through. Don’t cook it too long though, or it will dry out!

More Flavorful Chicken Recipes

• Healthy Chicken Nachos
• Perfect Barbecue Chicken
• Paleo Orange Chicken Recipe

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Looking for a fantastic gluten free dinner? This Chicken with Black Beans and Rice recipe will hit the spot. Made with simple, clean and fresh ingredients, it only takes 10 minutes of prep. The ultimate easy weeknight meal! 

A Satisfying Chicken Dinner with Loads of Flavor!

Chicken with black beans and rice makes the most delicious – and nutritious – meal. If you are a fan of spicy Latin foods, then this easy recipe will make your mouth happy! Juicy chicken pairs perfectly with the earthy black beans and fluffy rice, and the chile-packed sauce with tomatoes and onions gives it the perfect flavor boost. 

Serve this hearty combination tor a mouthwatering dinner that perfectly combines protein, fiber, and satisfying texture! Even if you don’t usually cook with chiles and beans, you’ll love this easy recipe.

Are Rice, Beans, and Chicken Good for You?

Definitely! Rice, beans, and chicken can be a nutritious, balanced meal when you cook them the right way. Rice provides healthy carbs, and if you use brown rice, you get added fiber, vitamins, and minerals. The black beans are a great source of folate, iron, and magnesium, which are so important in so many ways, including energy during the day and good sleep at night! Chicken is a lean protein that provides all nine essential amino acids.

What You’ll Need

So what do you need to make chicken with black beans and rice? Let’s take a look:

For the Sauce

• Oil: Extra virgin coconut oil is great here. If you don’t want to use coconut oil, you can substitute olive oil, avocado oil, or even butter.
• Onion: Peeled and diced. I like yellow onion, but you could use any kind.
• Peppers: A poblano pepper, some chipotle peppers in adobo sauce, and a fresh jalapeño. If you want a less-spicy dish, leave out the jalapeño.
• Tomatoes: Canned petite diced tomatoes. I like the ones that have chilies in them!
• Garlic: Fresh garlic, minced.
• Salsa: Gluten-free salsa of your choice. I use Frontera’s Cilantro and Jalapeño flavor.
• Chicken Broth: Low-sodium is my go-to. You could also use vegetable broth.
• Bay Leaves
• Fresh Cilantro: For garnish.

For the Chicken, Rice, and Beans

• Chicken: Boneless, skinless chicken breast
• Seasoning: I like to use dried Italian seasoning, but you could use other seasonings as well.
• Red Pepper Flakes
• Rice: Gluten free basmati rice
• Beans: Canned gluten free black beans, rinsed.

How to Make Chicken with Black Beans and Rice

This recipe is all about building layers of flavor by searing the chicken, making the sauce in the same pan, and serving it over layered beans of rice.

• Season the Chicken. To get started, take your chicken breasts and season them on both sides with Italian seasoning and red pepper flakes.
• Cook the Aromatics and Chicken. Next, heat a large Dutch oven over medium heat. Melt the coconut oil, and then cook the diced onion and peppers for about 5 – 6 minutes. Add the garlic, and stir for a minute or two. Then push the veggies to the sides of the pot, and sear the chicken breasts in the middle of the pot for 4 – 5 minutes per side. You will need to cook in batches.

• Make the Sauce. Once all chicken is browned on both sides, add the tomatoes, salsa, chicken broth, and bay leaves. Bring this to a boil, and then lower to a simmer and cook for 30 minutes.

• Shred the Chicken and Puree the Sauce. Remove the chicken from the pot, and set it aside to cool. Take the bay leaves out of the pot, and then pour the sauce into a blender and puree it. (Careful, it’s hot!) Shred the chicken with two forks

• Cook the Chicken and Beans in the Sauce. Pour the puree, shredded chicken, and rinsed black beans back in the Dutch oven and simmer to warm through.
• Finish the Dish. Cook the rice and serve the chicken and beans over it, topped with some  diced avocado, cilantro, etc.

Tips for Success

This Gluten Free Chicken Black Beans and Rice dish, is loaded with tons of flavor thanks to the fresh ingredients.  If you are a fan of the extra spicy add a jalapeño or serrano pepper, if you are whimpy like me omit, because you still get a spicy kick with the chipotle and red pepper flakes.  The clean ingredients in this dish will give you a generous dose of healthy whole fiber and with the beans and chicken a big helping of lean protein.

Notes: To make this dish gluten free, you need to use gluten free rice.  If you are super sensitive to gluten you should use gluten free black beans because of the chance of cross contamination while growing.

Serving Suggestions

You can serve this as a one-dish meal, or add a few side dishes if you’re feeding a crowd. These easy recipes are a great place to start:

• Watermelon Salad: Fresh, juicy Watermelon Cucumber Salad with Feta and Mint is the easiest salad to make, and it is so full of summery flavor. This salad would be perfect for adding some cool, fruity contrast to your dinner.
• Avocado Lime Dressing: If you like serving sour cream on your shredded chicken, you have got to try this Avocado Lime Cilantro Dressing! It’s a burst of creamy, zesty flavor, and a punch of nutrition, as well.
• Brussels Sprouts: For the easiest, tastiest brussels sprouts, this recipe for Simple Spicy Roasted Brussels Sprouts is just the best. You’ll want to serve it with everything!

Storing and Reheating

You can store any leftover chicken and rice in your refrigerator, stored in an airtight container. It will keep in the fridge for 3 – 4 days, and can easily be reheated on the stove or in the microwave! Be sure to stir well while you reheat, and don’t overdo it or the chicken will be tough.

Does Chicken with Black Beans and Rice Freeze Well?

Yes, chicken with black beans and rice is a good dish to freeze! Just cool the dish, and then transfer it into airtight, freezer-safe containers or freezer bags. Label and date, and then place the containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or on the stovetop.

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Chicken with Black Beans and Rice

Looking for a fantastic gluten free dinner? This Chicken with Black Beans and Rice recipe will hit the spot. Made with simple, clean and fresh ingredients, it only takes 10 minutes of prep. The ultimate easy weeknight meal!

Course Dinner

Cuisine American

Keyword black beans and rice with chicken, chicken and rice recipe, easy chicken and rice recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Amy Stafford

Ingredients

Sauce:

• 1 tablespoon extra virgin coconut oil
• 1 yellow onion peeled and diced
• 1 large Poblano pepper cored and minced
• 1 serrano or jalapeño pepper cored and minced (optional for more spicy dish)
• 2 Chipotle peppers in adobe sauce diced (in your mexican canned good section)
• 1 can petite diced organic tomatoes with jalapeño pepper
• 2 cloves of garlic minced
• 1 jar of your favorite gluten free salsa I use Frontera, cilantro and jalapeño flavor
• 2 cups low sodium chicken broth
• 2 bay leaves
• Cilantro for garnish

Chicken:

• 3 pounds boneless skinless chicken breast
• 1 teaspoon dried Italian seasoning
• 1 1/2 teaspoon dried red pepper flakes

2 cups cooked Gluten Free Basmati Rice

2 cans of rinsed Gluten Free Black Beans

Instructions

• Season chicken breasts evenly on both sides with Italian seasonings and red pepper flakes.
• In a large dutch oven pot over medium heat, melt coconut oil.
• Add diced onion, peppers and stir until softened 5-6 minutes
• Add garlic and stir for a minute or two.
• Push vegetables to the sides of the pan and add chicken breasts to center of pan, cooking 4-5 minutes until brown and flip. Cook an additional 4-5 minutes.
• If you don’t have room for all breasts, stack seared breasts to side and add remaining breasts to brown.
• Once all chicken is browned on both sides add tomatoes, salsa, chicken broth and bay leaves, bring to a boil.
• Once boiling lower to a simmer and cook for 30 minutes.
• Remove chicken from broth and set aside to cool.
• Remove bay leaved from broth and add broth and vegetables to a blender and puree.
• Shred chicken by pulling apart.
• Add puree, shredded chicken and rinsed black beans back to dutch oven and simmer to warm.
• Cook rice and serve chicken and beans over rice topped with some diced avocado and cilantro.

More Savory Chicken Dinners

• Gluten Free Chicken Tostadas
• Chicken Piccata
• Paleo Thai Curry Chicken

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Say goodbye to boring snacking – easy baked Popcorn Chicken is here to add a little extra flair to your menu! You’ll love this simple recipe that delivers perfectly crunchy chicken bites, every time.

Crispy, Crunchy Popcorn Chicken!

Are you a fan of popcorn chicken? It’s a snack that needs no introduction. These utterly irresistible, crunchy bites of chicken are a favorite with everyone who tries them! And this recipe makes the fast-food favorite both healthy and easy to make. Win-win!

Whether you’re looking for a crowd-pleasing party treat, a game day favorite, or simply a snack to satisfy those protein cravings, popcorn chicken is the way, my friends. And this oven-baked method? It’s sure to be your go-to.

Why You’ll Love Making Popcorn Chicken

There’s so much to love about this recipe, it’s hard to know where to start. Let’s take a look:

• Crispy Perfection: Every bite of this baked popcorn chicken delivers a satisfying, crispy crunch. Enough said!
• Healthy Option: Baking instead of frying eliminates the need for excess oil, but still delivers a scrumptious result.
• Easy-Peasy Prep: Skip the messy frying process. Baking popcorn chicken is hassle-free – just coat, bake, and devour.
• Customizable: With endless seasoning possibilities, you can tailor your baked popcorn chicken to fit your tastes. Keep it classic, or try something new – it’s up to you.
• Kid-Friendly Magic: This kid-friendly finger food will have even the pickiest eaters happily asking for seconds.
• Versatile Serving Options: Pair this with dipping sauces, serve with sweet potato fries, or sprinkle on top of a salad. You can’t go wrong!

What Is Popcorn Chicken Made Of?

The ingredients here are incredibly simple, making a basic batch of popcorn chicken that lets the natural flavor of white-meat chicken shine through. You can definitely play around with the spices to add even more flavor.

• Greek Yogurt: Reach for plain, full-fat Greek yogurt.
• Salt: I like to use sea salt.
• Chicken Breast: Boneless, skinless, and cut into even-sized cubes.
• Bread Crumbs: Gluten free bread crumbs are my go-to.

How to Make Popcorn Chicken at Home!

Ready to savor the best of both worlds – crispy goodness that’s actually good for you? Me too. I get hungry just writing about this recipe! Here’s how to make it:

• Get Ready. First, gather all of your ingredients together. Then preheat the oven to 450°F, and line a baking sheet with parchment paper.
• Coat the Chicken in Yogurt. Mix the yogurt with half of the salt. Add those chicken cubes, and toss them gently to coat.
• Coat the Chicken in Breadcrumbs. In a separate bowl, mix the breadcrumbs and the rest of the salt. Toss the yogurt-coated chicken in the breadcrumbs to coat.

• Bake! Spread the chicken out on a baking sheet, and bake for 12 – 15 minutes, or until cooked through.
• Enjoy! Serve the popcorn chicken hot with your favorite sauces or sides.

Recipe Tips 

Every recipe is better with tips, so be sure to check these out! Read on, and enjoy.

• Seasoned Salt: By far the easiest way to tweak this recipe and add more flavor is to use seasoned salt instead of plain salt. So simple, and so tasty.
• Italian Vibes: Replace half of the breadcrumbs with grated parmesan cheese, and add a shake of Italian herbs as well.
• Non-Stick: Be sure to use parchment or a silicon mat to keep the chicken from sticking. You want to keep the crispy breading on the chicken, not the baking sheet!
• Check for Doneness: I’m a big fan of meat thermometers, but it’s hard to use one on an itty-bitty piece of popcorn chicken. Instead, try cutting a piece in half. It should be white and opaque all the way through, with no pink. Additionally, it should be nice and hot even in the center.
• Air Fryer Popcorn Chicken: Feel free to bake this in your air fryer instead! A spritz of oil before air-frying will crisp things up even more.

Serving Suggestions

To serve this chicken, I like to whip up a dipping sauce of some kind. A few side dishes make it a meal! These easy recipes will get you started.

• Basic Veggies: This Grilled Vegetable Plate is loaded with flavor and goes with everything.
• Zucchini Fries: These well-seasoned Baked Zucchini Fries are just as easy to make as the chicken – maybe even easier! And they’re a great way to use up summer produce.
• Potato Salad: Sometimes you just want carbs! This Italian Potato Salad is perfectly refreshing and satisfying, without all the mayo.

How to Store and Reheat the Leftovers

To keep your leftover baked popcorn chicken fresh, store it in an airtight container in the refrigerator. It will keep for 3 – 4 days. When it’s time to reheat, place it in the oven at 350°F until it’s just heated through. Don’t overcook it, or the chicken will dry out.

Can I Freeze Popcorn Chicken?

Yes! You can freeze it cooked, or uncooked. Either way, arrange the chicken pieces in a single layer on a baking sheet, and place it in the freezer until the chicken is frozen solid. Then transfer the chicken cubes to a freezer bag, removing as much air as possible, and store in the freezer for up to two months.

When you’re ready to bake the chicken, just bake directly from frozen, adding a few extra minutes of time as needed to cook it all the way through.

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Popcorn Chicken

Say goodbye to boring snacking – easy baked Popcorn Chicken is here to add a little extra flair to your menu! You'll love this simple recipe that delivers perfect crunchy chicken bites, every time.

Course Appetizer

Cuisine American

Keyword healthy chicken nuggets, homemade chicken nuggets, popcorn chicken

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Amy

Ingredients

• 1 cup plain full-fat Greek yogurt
• ½ teaspoon sea salt divided
• 9 ounces chicken breast boneless, skinless, cut into even-sized cubes
• ½ cup gluten free bread crumbs

Instructions

• Preheat oven to 450°F.
• Line a baking sheet with parchment paper.
• Combine the yogurt and half the salt in a large bowl. Add the chicken and toss to coat.
• In a separate bowl combine bread crumbs and remaining salt.
• Transfer the chicken to the bowl of bread crumbs and toss to coat evenly.
• Add the chicken to the baking sheet and bake for 12 to 15 minutes or until cooked through.
• Remove the chicken from the oven, divide into two servings, and enjoy.

Notes

• • Seasoned Salt: By far the easiest way to tweak this recipe and add more flavor is to use seasoned salt instead of plain salt. So simple, and so tasty.

• • Italian Vibes: Replace half of the breadcrumbs with grated parmesan cheese, and add a shake of Italian herbs as well.

• • Non-Stick: Be sure to use parchment or a silicon mat to keep the chicken from sticking. You want to keep the crispy breading on the chicken, not the baking sheet!

• • Check for Doneness: I’m a big fan of meat thermometers, but it’s hard to use one on an itty-bitty piece of popcorn chicken. Instead, try cutting a piece in half. It should be white and opaque all the way through, with no pink. Additionally, it should be nice and hot even in the center.

• • Air Fryer Popcorn Chicken: Feel free to bake this in your air fryer instead! A spritz of oil before air-frying will crisp things up even more.
  • Refrigerating: To keep your leftover baked popcorn chicken fresh, store it in an airtight container in the refrigerator. It will keep for 3 – 4 days. When it’s time to reheat, place it in the oven at 350°F until it’s just heated through. Don’t overcook it, or the chicken will dry out.
  • Freezing: Freeze the chicken pieces (cooked or uncooked) in a single layer on a baking sheet, and place it in the freezer until the chicken is frozen solid. Then transfer the chicken cubes to a freezer bag, removing as much air as possible, and store in the freezer for up to two months. Bake directly from frozen, adding time as needed to cook through.

More Easy Chicken Recipes

• Mexican Street Corn Salad with Chicken Thighs
• Gluten Free Oven Fried Chicken
• Double Broccoli Chicken Cheese Casserole

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If you’re a fan of Mexican street corn and juicy, tender chicken, buckle up! This recipe for Mexican Street Corn Salad with Chicken Thighs combines both into one irresistible dish, perfect for summer (or anytime!).

Spicy, Savory Mexican Street Corn Salad with Chicken Thighs!

When fresh corn is in season, you’ve gotta make the most of it! I love cooking fresh corn just about any way possible, but let’s face it: Mexican street corn is pretty darn perfect. Who could resist sweet, fresh corn slathered in flavorful toppings like cotija cheese, lime juice, and spices? So good.

In fact, the only thing missing to make Mexican street corn into the perfect dinner would be a little bit of protein. Enter this salad recipe! By making some juicy, flavorful chicken thighs along with the salad, street corn becomes a mouthwatering dinner or lunch recipe that you’ll devour. 

Why You’ll Love Mexican Street Corn Salad with Chicken

• Incredible Flavor! The charred sweetness of grilled corn, the zing of lime juice, and the smoky, savory spices make one perfect dish that’s bold and balanced.
• Healthy and Satisfying. With juicy, well-seasoned chicken thighs for an added punch of protein, this salad is filling, hearty, and wholesome.
• Fresh and Zesty: The salad is loaded with fresh, crisp corn kernels, chopped cilantro, and jalapeno.
• Versatile: This Mexican street corn salad with chicken is totally customizable. Add a touch of heat with some crushed red pepper flakes, toss in diced avocado for a creamy twist, or experiment with other cheese options like queso fresco for a unique variation.

The Ingredients You’ll Need

So what will you need to make this recipe? It’s actually surprisingly simple. Here are the ingredients you’ll need to gather up. 

• Chicken: Boneless, skinless chicken thighs. 
• Taco Seasoning: FlavorGod is the brand I recommend, but you can use whichever you like.
• Lime: Juice and zest the limes.
• Olive Oil: Extra virgin olive oil is my recommendation, but lighter olive oils would also work here.
• Sea Salt
• Cilantro: Chopped, fresh cilantro. You could substitute parsley if you don’t care for cilantro.
• Corn: Fresh corn on the cob, husks removed.
• Jalapeno Pepper: Remove the seeds, and finely dice the flesh.
• Cotija Cheese: For a little creamy freshness. You could also use other cheeses.

How to Make Mexican Street Corn Salad with Chicken Thighs

A handy cast-iron skillet or grill is all you’ll need to whip up this easy recipe. Here are the basic steps:

• Marinate the Chicken. Combine the chicken, taco seasoning, about one third of the lime juice and zest, half of the olive oil, half of the salt, and a quarter of the cilantro. Mix these ingredients well, and let the chicken sit in the marinade for at least 20 minutes.
• Char the Corn. Meanwhile, heat your pan or grill over medium-high heat. Cook the corn for one to two minutes per side, to lightly char it all over. Then take it out of the pan and let it cool for ten minutes or so.

• Make the Salad Mixture. In a clean salad bowl, mix together the remaining lime juice and zest, oil, salt, and cilantro. Add the jalapeño and cotija cheese, and stir. Finally, slice the kernels off the cob and add them to the bowl as well. Give it a stir.

• Cook the Chicken. Finally, in the same cast-iron pan or on the grill, cook the chicken thighs over medium heat for about 12 to 15 minutes, until cooked through. Make sure to flip the chicken halfway through cooking so it’s evenly done.
• Enjoy! Serve the chicken with the Mexican corn salad.

Recipe Notes

So there you have it, a killer chicken salad that hits all the right notes. I hope you’re inspired to try this one! If you do, be sure to check out these helpful recipe tips.

• Control the Heat: If jalapeno is too spicy for you, you can just leave it out, or use green bell pepper for a pepper-ish taste without the heat. If you want to up the heat, use the whole jalapeno instead of half.
• Protein Options: Feel free to serve this dish with grilled chicken breast, shrimp, or fish instead of chicken thighs. If you use shrimp or fish, only marinate for about 10 – 15 minutes, and then cook just until done (in the case of fish, a meat thermometer can be very helpful).
• Meatless: For a vegetarian option, omit the chicken, and serve the salad as-is, or with hard-cooked eggs, chickpeas, or another vegetarian-friendly protein option. 

Tasty Side Dishes

You can pair this easy recipe with almost any side dish you like! The perfect balance of flavors makes it very adaptable, so go with what you love. Here are a few ideas to try:

• Sweet Potato: Sweet potatoes are a comforting, tasty option to serve with Southwest-style dishes like this. We could eat this Paleo Molasses Sweet Potato Casserole every week!
• Beans: Beans and corn go so well together, so you could also serve this with a pot of your favorite beans or a skillet of refried beans. Another option? Chickpeas in Sofrito. So delicious!
• Something Fruity: A piece of fresh, seasonal fruit is always nice with a savory salad – but if you want to make something ab it more special, I have to recommend this beautiful Peach Tomato Caprese Salad. It’s so summery and light, and adds the sweet note of fresh peaches to your meal.

Refrigerating and Reheating

Store any leftover Mexican street corn salad and chicken in an airtight container in the refrigerator for up to three days. To reheat, just warm the salad in a skillet over medium heat, stirring occasionally until it’s heated through. You can reheat the chicken longer than the salad to get it nice and hot.

Can I Freeze Mexican Street Corn Salad?

Yes and no – while the marinated, cooked chicken freezes well for up to three months, the corn salad doesn’t freeze quite as well. I recommend making the salad fresh just before serving – if you think this recipe will leave too many leftovers, it’s probably a better bet to make half a batch. 

To freeze the chicken, just cool it down, pack it into freezer bags, mark with the date, and freeze. Thaw it out in the fridge before reheating and serving.

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Mexican Street Corn Salad with Chicken Thighs

If you’re a fan of Mexican street corn and juicy, tender chicken, buckle up! This recipe for Mexican Street Corn Salad with Chicken Thighs combines both into one irresistible dish, perfect for summer (or anytime!).

Course Chicken

Cuisine American, Mexican

Keyword elote salad, mexican corn salad, mexican street corn salad, street corn salad

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 2

Author Amy

Ingredients

• 8 ounces chicken thighs boneless, skinless
• 1 teaspoon taco seasoning FlavorGod is the brand I recommend
• 1 ½ limes juiced and zested, divided
• 2 tablespoons extra virgin olive oil divided
• 1 tsp sea salt divided
• 1/4 cup cilantro chopped, divided
• 2 ears corn husks removed
• ½ jalapeno seeds removed, finely diced
• 1/4 cup cotija cheese or feta cheese

Instructions

• In a bowl, add the chicken, taco seasoning, 1/3 of the lime juice and zest, half of the oil, half of the salt, and 1/4 of the cilantro. Mix well and let the chicken sit in the marinade for at least 20 minutes.
• Meanwhile, heat a cast-iron pan or grill over medium-high heat. Cook the corn for one to two minutes per side until lightly charred on all sides. Once it is cooked, remove it and let it cool for about 10 minutes.
• In a bowl, mix together the remaining lime juice and zest, oil, salt, and cilantro. Add the jalapeño and cotija cheese and stir to combine. Slice the kernels off the cob and transfer them into the bowl. Mix everything together until combined and set aside.
• In the same cast-iron pan, cook the chicken over medium heat for about 12 to 15 minutes or until cooked through, flipping halfway.
• Serve the chicken with corn salad and enjoy!

Notes

• Control the Heat: If jalapeno is too spicy for you, you can just leave it out, or use green bell pepper for a pepper-ish taste without the heat. If you want to up the heat, use the whole jalapeno instead of half.
• Protein Options: Feel free to serve this dish with grilled chicken breast, shrimp, or fish instead of chicken thighs. If you use shrimp or fish, only marinate for about 10 – 15 minutes, and then cook just until done (in the case of fish, a meat thermometer can be very helpful).
• Meatless: For a vegetarian option, omit the chicken, and serve the salad as-is, or with hard-cooked eggs, chickpeas, or another vegetarian-friendly protein option. 
• Storing: Store any leftover Mexican street corn salad and chicken in an airtight container in the refrigerator for up to three days.
• Reheating: To reheat, just warm the salad in a skillet over medium heat, stirring occasionally until it’s heated through. You can reheat the chicken longer than the salad to get it nice and hot.

More Flavor-Packed Chicken Recipes

• Gluten-Free Chicken Tostadas
• Chicken Piccata
• Greek Chicken Quinoa Bowls

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Perfect for a summery, fresh dinner or party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade!

Easy Chicken on a Stick: Juicy, Mouthwatering Delight!

There’s something irresistibly delicious about food on a stick, and this easy chicken recipe is no exception! With a bold, flavorful marinade that features red wine, honey, herbs, and garlic, it’s incredibly flavorful. Tossing it onto the grill adds beautiful char and makes it juicy!

I like to serve this for a savory dinner meal, but you could definitely use it as an appetizer, as well. In fact, no matter how you serve it, it’s guaranteed to disappear, quick! You may want to make an extra batch, because people will definitely want seconds. 

What You’ll Love About This Chicken on a Stick Recipe

This one’s a winner for so many reasons. Here are just a few:

• Ultra-Tasty: Grilled chicken is yummy even with just salt and pepper, but when you give it some time in a mouthwatering marinade, it becomes infused with an explosion of flavors.
• Perfect Texture: Boneless, skinless chicken breasts can sometimes be dry, but this recipe delivers meat stays moist and tender, with some gorgeous, smoky char.
• Easy and Quick: With a short marinade and lightning-fast grilling time, you can whip up this chicken on a stick with no hassle and minimal time investment.

The Ingredients

This list is short, simple, and to the point. Here’s what you’ll need to make the best, easiest chicken on a stick:

• Chicken: Boneless, skinless chicken breasts, cut into 1-inch cubes.
• Olive Oil: Extra virgin olive oil, some for the marinade plus more for grilling.
• Vinegar: I like red wine vinegar in this dish.
• Honey: Or maple syrup, brown sugar, etc.
• Garlic: Minced, fresh garlic.
• Herbs: Oregano and thyme, both dried.
• Salt and Pepper

How to Make Chicken on a Stick

So how do you make this dish? It’s so easy. These are the steps you’ll need to follow: 

• Marinate the Chicken. In a large bowl, whisk together the olive oil, red wine vinegar, honey, garlic, herbs, salt, and pepper. Place the cubed chicken in the bowl, and coat with the marinade. Then cover and chill for at least 30 minutes.

• Soak the Skewers. Metal skewers don’t need to be soaked, but wooden ones do. If you’re using wooden skewers, get them soaking for at least 20 minutes before you want to grill.
• Cook the Chicken. Heat your grill to medium-high, and oil the grates. Shake the excess marinade from each chunk of chicken and thread them onto skewers. Grill for 8 – 10 minutes on each side, until done through.
• Enjoy! Place the cooked chicken skewers on a platter, and serve them with your favorite garnishes and sides.

What Temperature Do You Grill Chicken Skewers?

You should grill these at about 375°F, which is fairly easy if you can adjust the temperature on your grill. For those using a charcoal grill, it’s a bit more involved. In general, when your coals are covered with about ⅔ white ash, you can scoot them to one side (the direct-heat side, which is hot – around 400 – 500 degrees) and cook over the other side (the indirect-heat side, which is closer to 300 – 400 degrees). Consult your grill’s manufacturer instructions for more info.

Helpful Tips

I know you’re going to love the simplicity and zesty taste of this easy chicken recipe. These helpful tips will make it even more pleasant and quick to make: 

• Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
• Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
• Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
• Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.

What Do You Eat with Chicken on a Stick?

Chicken on a Stick is a very versatile dish, and you can pair it with just about any side dish. I like to keep things more or less “Mediterranean,” but you could be creative and use all kinds of dishes for a fun fusion menu. Here are just a few recipes to try:

• Fresh Salad: Accompany the skewers with a refreshing Tomato Burrata Salad featuring creamy burrata cheese, cherry tomatoes, and fresh herbs.
• Grilled Veggies: A medley of colorful grilled veggies is simple and perfect alongside this grilled chicken, and hey – if you’re heating up the grill anyway, why not? This Grilled Vegetable Plate will hit all the right notes.
• Fresh Fruit: Everyone loves fresh, sweet fruit, and it makes a wonderful side or appetizer as well. Apricots with Goat Cheese and Almond are an elevated fruit dish that’s surprisingly easy to create, and bursting with flavor. 

Storing and Reheating Chicken on a Stick

If you have any leftovers (which isn’t exactly likely – these are irresistible, I’m telling you!), take the chicken off of the skewers and store them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, just until heated through.

Can I Freeze This?

Absolutely! Grilled chicken freezes well and doesn’t have to be reheated – you can just thaw it out in the refrigerator, and serve it cold. For the best results, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving (and/or reheating). 

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Chicken on a Stick

Perfect for a summery, fresh dinner or a quick party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade.

Course Dinner

Cuisine American

Keyword chicken on a stick, chicken skewers, grilled chicken skewers

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

• 1 pound boneless skinless chicken breasts cut into evenly sized 1-inch cubes
• 3 tablespoons extra virgin olive oil plus more for grilling
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions

• In a large bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
• Add the chicken and toss so that chicken is evenly coated. Cover and place in the fridge to marinate for 30 minutes.
• If using wooden skewers, submerge them and let them soak in water for at least 20 minutes.
• Preheat the grill to medium-high heat (about 375°F). Brush or spray the grill grates with oil.
• Remove the chicken from the marinade and shake off the excess marinade.
• Thread the chicken onto the skewers through the meatiest part.
• Place chicken on the prepared grill and cook for 8-10 minutes.
• Flip and cook for an additional 8-10 minutes or until chicken internal temperature reaches 165°.
• Transfer the cooked skewers to a platter and serve with lemon wedges and your favorite side of veggies.

Notes

• Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
• Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
• Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
• Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.
• Storing and Reheating: To store, take the chicken off of the skewers and place them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, until just heated through.
• Freezing: To freeze, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving or reheating.

More Flavorful Chicken Recipes

• Greek Chicken Quinoa Bowls
• Paleo Orange Chicken Recipe
• Chicken Tortilla Soup Recipe

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This mouthwatering recipe for Greek Chicken Quinoa Bowls checks all the boxes – fresh, healthy, and easy! Get ready to devour a wholesome meal that’s both satisfying and flavorful.

These Quinoa Bowls Are Bursting with Flavor!

Don’t you just love Mediterranean food? The olive oil, the herbs, and the vibrant colors – it’s just so tempting and satisfying. This recipe combines healthy quinoa, juicy chicken, and the vibrant flavors of Greek cuisine to make one delectable dish: Greek chicken quinoa bowls.

These bowls are basically the perfect meal, with their balanced nutrition, customizable options, and meal-prep-friendly ingredients. For busy people who want to eat clean, it’s a fantastic option. Sound good? Great! Let’s get cooking!

Why You’ll Love This Greek Chicken Quinoa Bowl Recipe

• Grain-Free: While some people consider quinoa a grain, it’s actually a seed, and works well for people who want a grain-like experience without using rice, wheat, etc.
• Balanced Nutrition: The combination of quinoa and lean chicken provides a well-rounded source of protein, essential for muscle repair and overall health.
• Bold Flavor: From the tangy, salty feta cheese to the garlicky homemade sauce, every ingredient in this recipe adds a burst of flavor to the dish.
• Customizable: Feel free to personalize your bowl by adding your favorite vegetables, or adjusting the seasonings to suit your taste preferences. (See the Tips section for more swaps!)
• Meal-Prep-Friendly: Since the sauce, chicken, and quinoa can be made ahead and refrigerated for several days, this recipe is great for meal prep! Get a jump on your week by making this easy dish on Sunday, and you’ll have lunches for Monday through Friday.

The Ingredients

So what’s my basic recipe? Glad you asked!To make these Greek chicken quinoa bowls, you will need the following ingredients:

For the Sauce

• Garlic: you want fresh garlic here, not garlic powder.
• Oregano: Dried oregano’s fine, but you could also use fresh if you have it on hand.
• Pepper: Freshly ground black pepper. You don’t need any salt, because the feta is salty enough.
• Feta Cheese: Drain the liquid from the feta cheese. 
• Olive Oil: Extra-virgin is best.
• Water: To thin the sauce to the correct consistency.

For the Bowls

• Red Onion: Thinly sliced.
• Lemon Juice: I prefer using freshly squeezed lemon juice, but if you need to use bottles, that’s fine.
• Garlic: Minced.
• Chicken: cooked, shredded chicken. I use the meat from one rotisserie chicken, but you could use leftover chicken as well.
• Quinoa: Rinsed well, and cooked according to the package directions.
• Cucumber: English cucumbers or Persian cucumbers are best, because they have seen skins that you don’t have to peel.
• Tomatoes: Grape or cherry tomatoes, halved.
• Olives: Pitted Kalamata olives, or whatever olives you like.

Is Quinoa a Carb or a Protein?

Quinoa is a unique food, and from a cooking perspective, it stands in a category of its own. Because quinoa is technically a seed it is nutritionally more similar to nuts and seeds 

However, quinoa is often called a grain, because of its grain-like look and texture. Quinoa contains both carbohydrates and protein, making it a valuable source of energy and essential amino acids. It’s a great option for those following a plant-based diet, gluten-free diet, or grain-free diet!

How to Make Greek Chicken Quinoa Bowls

The process for making this dish is so simple. Just follow these simple steps, and you’ll be in Greek chicken paradise before you know it! 

• Make the Sauce. Place the garlic and herbs in the food processor, and blend until minced. Then crumble the feta in, and pulse several times to break it into very small pieces. Finally, with the machine running continuously, pour in the water and oil and process until smooth and creamy.

• Soften the Onion in the Lemon Juice. Place the onion and 1 tablespoon of the lemon juice in a small bowl, and toss to combine. This is to soften the onion (and cut down on the heat).
• Cook the Quinoa. Cook the quinoa according to the package directions, fluff it with a fork, and keep it covered until you’re ready to assemble the bowls.

• Make the Quinoa Bowls! To assemble, divide the cooked quinoa between 4 bowls. Top each bowl with shredded chicken, red onion, cucumbers, tomatoes, and olives. Drizzle with the sauce, and enjoy!

Tips for Success

I hope you will give this hearty lunch and dinner recipe a try. It’s so worth it. If you do, be sure to skim through these helpful tips first.

• Rinsing: Rinsing the quinoa before cooking it is an important step – don’t skip it!  A good rinse will help remove any bitterness.
• Chicken: If you have leftover chicken, frozen cooked chicken, or rotisserie chicken, this is a great way to use it up. You can also substitute leftover steak, turkey, pork, or even fish. 
• Meatless Meal: For a vegetarian option, replace the chicken with roasted chickpeas or grilled tofu.
• Flexible Options: Customize the vegetables, olives, and other ingredients based on your preferences. Cauli rice or farro works well for the base, while any grilled or raw veggies that you enjoy can be thrown on top.

Serving Suggestions

Enjoy your Greek chicken quinoa bowls as-is, or serve them with a few small plates to create an even more satisfying dinner. These recipes would be great:

• Deviled Eggs: If you don’t know what to serve, let me tell you, Spicy Deviled Eggs always get eaten up. Make them as a side, a snack, or an appetizer, and serve them with practically anything!
• Tomato Confit: This ultra-flavorful Tomato Confit is glorious on just about anything. I love to have it with bread or a hearty cracker, but it would also be wonderful as a topping for your quinoa bowl.
• Creamy Soup: Serve a bowl of creamy soup alongside these bowls to make this meal seasonally appropriate for fall and winter, or anytime you would like an extra boost of coziness. This Creamy Broccoli White Bean Soup is a great choice, and its pretty green color will make your table even more appealing.

Storing Instructions

The sauce, chicken, and quinoa can be made ahead and stored for up to 5 days. Keep everything refrigerated in separate containers for freshness and food safety. 

Serve cold, or reheat the chicken and quinoa first over medium-low heat in a covered skillet. You can also reheat in the microwave for a fee seconds at a time.

Can I Freeze This?

Yes, you can freeze the cooked quinoa and chicken for up to 2 months! Make sure to store them in freezer-safe containers or zip-top bags. Thaw them overnight in the refrigerator before reheating.

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Greek Chicken Quinoa Bowls

Mouthwatering Greek Chicken Quinoa Bowls check all the boxes – fresh, healthy, and easy! Get ready to devour this wholesome meal.

Course Dinner, Lunch

Cuisine American

Keyword greek chicken recipe, quinoa bowls, quinoa recipes, quinoa salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Amy

Ingredients

FOR THE SAUCE:

• 1 garlic clove
• 1/2 teaspoons dried oregano
• 1/4 teaspoon freshly ground black pepper
• 4 ounces feta cheese drained
• 2 1/2 tablespoons water
• 1 tablespoon extra-virgin olive oil

FOR THE BOWLS:

• 1/2 medium red onion thinly sliced (about 1/2 cup)
• 1/4 cup plus 1 tablespoon freshly squeezed lemon juice from 2 medium lemons, divided
• 1 clove garlic minced
• 1 rotisserie chicken meat shredded (about 1 1/2 pounds total)
• 1 1/4 cups quinoa rinsed well and cooked according to box directions.
• 2 cups water
• 2 Persian cucumbers or 1/2 English cucumber sliced into 1/2-inch-thick rounds
• 1 cup grape or cherry tomatoes halved or quartered if large
• 1/2 cup pitted Kalamata olives

Instructions

• Add garlic to the food processor with herbs and blend until minced. Crumble the feta into a food processor and pulse several times to break it into very small pieces. With the machine running continuously, gradually pour in the water and oil and process for 30 seconds. Stop the processor and scrape down the sides of the bowl. Process again until smooth, about 30 seconds; set aside.
• Place the onion and 1 tablespoon of the lemon juice in a small bowl and toss to combine; set aside. This is to soften and cut down on the heat of the onion.
• Cook the quinoa according to directions, fluff and keep covered until ready to assemble bowls.
• To assemble, divide the quinoa between 4 bowls. Top each bowl evenly with a shredded chicken. Divide the red onion, cucumbers, tomatoes, and olives between the bowls. Drizzle with the sauce and serve.

Notes

• Rinsing: Rinsing the quinoa before cooking it is an important step – don’t skip it!  A good rinse will help remove any bitterness.
• Chicken: If you have leftover chicken, frozen cooked chicken, or rotisserie chicken, this is a great way to use it up. You can also substitute leftover steak, turkey, pork, or even fish. 
• Meatless Meal: For a vegetarian option, replace the chicken with roasted chickpeas or grilled tofu.
• Storage: The sauce, chicken, and quinoa can be made ahead and stored for up to 5 days. Keep everything refrigerated in separate containers for freshness and food safety.
• Freezing: Yes, you can freeze the cooked quinoa and chicken for up to 2 months! Make sure to store them in freezer-safe containers or zip-top bags. Thaw them overnight in the refrigerator before reheating.
• Flexible Options: Customize the vegetables, olives, and other ingredients based on your preferences. Cauli rice or farro works well for the base, while any grilled or raw veggies that you enjoy can be thrown on top.

More Healthy Recipes with Quinoa

• Mexican Quinoa Salad
• Sugar Snap Pea, Shrimp, and Quinoa Stir Fry
• Lemon Quinoa Salad Recipe

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Looking for a healthy, satisfying meal that’s bursting with flavor? Look no further than this easy Greek Chicken Skillet. It’s a quick meal that’s packed with vibrant, nutritious ingredients. Say hello to sunny Greece!

Perfect Greek Chicken with Veggies

When it’s time to make dinner, I always feel more excited about cooking if my recipe includes lots of fresh, vibrant colors and flavors. This skillet meal checks all the boxes – it’s fast, healthy, and beautiful! I love, love, love the combination of chicken, asparagus, and fresh green peas. 

On top of all that, we’re using lots of goodies to make a killer Greek-style pan sauce: think garlic, olive oil, lemon juice, herbs… trust me, your mouth will water while you’re whipping this dinner up. Ready to get started? Great! Let’s dive in.

Why You’ll Love This Greek Chicken Skillet:

This recipe has won over my family, and I bet it will win over yours, too! Here are just a few reasons why you’ll love it:

• Flavor Explosion: Greek food is known for its bold flavor, and this Greek chicken skillet is no exception. Each bite is loaded with juicy chicken, colorful veggies, garlic, lemon, and herbs.
• Convenient: One skillet-meals are amazing for busy weeknights – you’ll spend less time cleaning and more time enjoying!
• Easy: You don’t need any special equipment or techniques to make this dish perfectly.
• Nutritious: Not only do these ingredients deliver tons of flavor, they deliver tons of nutrition as well: ean protein, healthy fat, vitamins, minerals, and antioxidants. This Greek chicken skillet is a well-rounded, wholesome dinner.

The Ingredients You’ll Need

So what will you need to make this recipe? Just a few easy basics. Here’s the list – and be sure to check out the recipe card at the bottom of the post for the ingredient amounts and complete instructions. 

• Olive Oil and Butter: Using both gives the dish a fantastic flavor. I usually go with unsalted butter.
• Chicken: Boneless, skinless chicken breasts are my go-to.
• Italian Seasoning: This versatile seasoning blend adds so much Mediterranean flavor. You can make your own by combining herbs like oregano, parsley, basil, and rosemary.
• Salt and Pepper: To taste.
• Onion: Red onion, peeled and thinly sliced.
• Garlic: Fresh minced garlic.
• Broth: A bit of chicken broth helps make this dish saucy and succulent. Vegetable broth is also fine.
• Asparagus: Sliced on the diagonal into bite-sized pieces.
• Peas: Fresh or frozen.
• Lemon Juice: Fresh lemon juice is best, but bottled is also good.
• Optional Toppings: Feta, Greek olives, Greek yogurt, and fresh chopped dill are all delicious ways to elevate the basic dish.

How to Make This Greek Chicken Skillet

This dish cooks up quickly, so you’ll want to prep all of your ingredients beforehand. From there, it’s all about sauteing them up!

• Season and Cook the Chicken on One Side. Pat the chicken breasts dry, and season on both sides with Italian seasoning, salt, and pepper. Then cook the chicken in the olive oil and butter until golden and seared on one side.

• Sear the Other Side with Garlic and Onion. Next, flip the chicken. While it sears on the second side, toss the garlic and onion in there, too. 
• Make the Pan Sauce. Add the chicken broth to the skillet, and bring it to a simmer. While it simmers, use a wooden spoon to scrape up the browned bits on the bottom of the skillet, and stir them into the sauce. Let the liquid reduce a bit while the chicken cooks through. 

• Add the Veggies. About three minutes before the chicken is done, add the asparagus and peas to the skillet and cook them until crisp-tender.
• Enjoy! To serve, remove the skillet from the heat and stir in any additional ingredients you’d like to use (dill, Greek yogurt, lemon juice, and/or olives). Top with feta crumbles, and serve.

Recipe Notes

And there you have it – a zesty, bright, wholesome dinner that’s full of flavor. Before you start cooking, I hope you’ll take a minute to read through these helpful tips for success! 

• Chicken Thighs: You can definitely substitute boneless chicken thighs for chicken breasts, if you prefer darker meat. Typically, chicken thighs need a few extra minutes of cooking to become tender.
• Added Flavor: Use the toppings to throw extra flavor into the skillet – you can be creative here, with ingredients like chopped figs, walnuts, fresh parsley, chopped tomato, etc.
• Swaps: If you have Greek seasoning, or any other seasoning blend that you prefer, go ahead and make substitutions. You can also use leeks or green onions instead of red onion, zucchini or broccoli instead of asparagus, and white wine instead of lemon juice.

What to Serve with Greek Chicken

To complete your Greek chicken skillet meal, consider serving it with a tasty side dish or two. These are some of our favorites:

• Healthy Carbs: Pasta, rice, or crusty bread would be perfect alongside this saucy dish. If you’re making rice, you should definitely check out this tutorial for making Perfect Rice! 
• A Fruity Appetizer: Apricots with Goat Cheese and Almond are one of my favorite ways to start a meal, or add a burst of fresh fruit for a side dish. 
• Grilled Vegetables: You can never have too many veggies – this Grilled Vegetable Plate is a super-simple side that goes with everything.

How to Store and Reheat the Leftovers

If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and veggies with the sauce in a skillet, cover, and heat on medium-low until warmed through. Be careful not to overcook the chicken, or it will become dry.

Can I Freeze This?

Absolutely! This Greek chicken skillet is easy to freeze. Just cool it down, and then package it in a freezer bag or container. Mark it with the date, and freeze for up to three months. Thaw overnight in your refrigerator before reheating. 

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Greek Chicken Skillet

Looking for a healthy, satisfying meal that’s bursting with flavor? Look no further than this easy Greek Chicken Skillet. It’s a quick meal that’s packed with vibrant, nutritious ingredients. Say hello to sunny Greece!

Course Dinner

Cuisine American, Mediterranean

Keyword chicken and asparagus, chicken asparagus recipe, greek chicken, skillet chicken recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 6- ounce boneless skinless chicken breasts
• 2 tablespoons Italian seasoning
• Pinch of salt and pepper to taste
• 1 small red onion peeled and thinly sliced
• 2 cloves garlic minced
• 1 cup chicken broth
• 1 lb medium asparagus sliced 1/4 inch thick on diagonal
• 1 cup peas fresh or frozen
• 2 tablespoons fresh lemon juice

Optional Toppings

• Crumbled Feta
• Greek Olives
• Greek Yogurt
• Fresh chopped dill

Instructions

• Pat the chicken breasts dry and season on both sides with Italian seasoning, salt, and pepper to taste.
• In a large skillet, heat oil and butter over medium-high heat. Cook the chicken until golden and seared on one side; 4 to 6 minutes.
• Flip the chicken and add onions and garlic; cook, stirring occasionally for about 3 minutes.
• Add the chicken broth to the skillet and bring to a simmer; scraping up any brown bits until the liquid is slightly reduced and the chicken is cooked through; about 6 to 8 minutes more, depending on the size of the breasts.
• Three minutes before the chicken is done, add the asparagus and peas to the skillet and cook, stirring occasionally, until crisp tender.
• To serve, remove from the heat and stir in the optional toppings dill, Greek yogurt, lemon juice, and olives. Top with feta before serving.

Notes

• Chicken Thighs: You can definitely substitute boneless chicken thighs for chicken breasts, if you prefer darker meat. Typically, chicken thighs need a few extra minutes of cooking to become tender.
• Added Flavor: Use the toppings to throw extra flavor into the skillet – you can be creative here, with ingredients like chopped figs, walnuts, fresh parsley, chopped tomato, etc.
• Swaps: If you have Greek seasoning, or any other seasoning blend that you prefer, go ahead and make substitutions. You can also use leeks or green onions instead of red onion, zucchini or broccoli instead of asparagus, and white wine instead of lemon juice.
• Storing: If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and veggies with the sauce in a skillet, cover, and heat on medium-low until warmed through. Be careful not to overcook the chicken, or it will become dry.
• Freezing: This Greek chicken skillet is easy to freeze. Just cool it down, and then package it in a freezer bag or container. Mark it with the date, and freeze for up to three months. Thaw overnight in your refrigerator before reheating.

More Satisfying Chicken Dinners

• Instant Pot Teriyaki Chicken
• Paleo Buffalo Chicken Nuggets
• Chicken Paillard with Lemon Salad

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Buffalo Chicken Meatballs are the ultimate appetizer for game days, parties, and more! You’ll love these spicy chicken meatballs with tons of great buffalo flavor!

An Addictively Delicious Buffalo Chicken Appetizer!

Meatballs are a fantastic party appetizer, aren’t they? Hearty, savory, and piquant, they’re always a big hit at any event. Plus, they’re versatile. You can make them with almost any meat or sauce that you like!

Barbecue meatballs and grape jelly meatballs are popular, but don’t sleep on these easy buffalo chicken meatballs. They are a fantastic alternative to regular hot wings, and they are a lot easier to eat and serve. If you make buffalo chicken meatballs for your next Superbowl party or small plate dinner, you’ll be a hero. Ask me how I know!

The Ingredients You’ll Need

To make these easy chicken meatballs, you’ll need ground chicken, bread crumbs, the sauce ingredients, and a few basic pantry staples. Make sure to have your ground chicken defrosted before you start.

• Egg: Adding a large egg to the mixture keeps it from falling apart.
• Nut Milk: Any kind will do. If you are not dairy-free, you can also use regular milk.
• Buffalo Sauce: AKA wing sauce. You can use bottled buffalo sauce, or make your own.
• Breadcrumbs: To keep this recipe healthier, I use gluten-free, sugar-free panko breadcrumbs
• Seasonings: Garlic powder, salt, and pepper.
• Ground Chicken: You could also use ground turkey.
• Green Onions: The white and light green parts, thinly sliced.

How to Make Buffalo Chicken Meatballs

Now that we’ve covered the ingredients, let’s talk about making the meatballs. It’s really not difficult to do. Here are the steps:

• Get Ready to Bake. Before you get started, preheat the oven to 375°F and line a baking sheet with parchment paper.
• Make the Meatball Seasoning Mixture. In a large bowl, whisk together the egg, milk, and just one tablespoon of buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well. 
• Add the Ground Chicken. Add the ground chicken to the seasoning mixture, and use your hands or a fork to gently combine the ingredients just enough so everything is mixed through. Don’t overmix or the meatballs will be tough. The mixture will be soft and sticky.

• Shape the Meatballs. Scoop up about a tablespoon of the chicken mixture and roll it into a ball, and set it on the prepared baking sheet. Repeat with the remaining chicken. You will have about 20 little meatballs.
• Bake. Bake the meatballs until they are golden on the bottom, and cooked through, about 15 minutes.
• Coat in Sauce. Using the edges of the parchment paper, roll the meatballs to the center of the baking sheet and drizzle the remaining buffalo sauce over them. Roll the meatballs in the sauce.

• Plate and Serve. Transfer the buffalo chicken meatballs onto a plate, and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side.

Why Are My Chicken Meatballs Mushy?

Mushy meatballs usually happen because there’s simply too much liquid in your recipe. For that reason, be extra careful when you measure all of the ingredients. You want just the right ratio of liquid ingredients (like milk) compared to solid ingredients (like breadcrumbs). If you make the chicken meatball mixture and you feel that it’s still too runny to form into balls, add more bread crumbs.

Is It Better to Fry or Bake Meatballs?

Frying and baking are both great methods for making meatballs. These buffalo chicken meatballs are baked for extra easy prep. However, you could also fry them if you like. Frying is a little trickier and a little messier, but it definitely adds a lot of flavor. If you do choose to fry, use a neutral oil like refined coconut oil or vegetable oil, and shallow fry in a skillet until done.

Recipe Tips and Tricks

Be sure to check out these helpful tips for tender, flavorful, buffalo chicken meatballs. Give them a read, and enjoy! Here we go:

• Handle with Care: to avoid tough meatballs make sure you handle the buffalo chicken meatball mixture carefully and gently. Don’t overmix.
• Use Wet Hands: what your hands with water or alternatively moisten them with a bit of oil before rolling the meatballs. This helps the mixture not stick to your hands and creates need or tidy or meatballs.
• Change the Sauce: you don’t have to stick to buffalo sauce with this recipe. You could also use any other sauce you like, such as teriyaki, barbecue, or sweet chili sauce.

Serving Suggestions

These are one of my favorite appetizers to serve as part of a special meal, game day spread, or party dinner. You can also serve them for a light meal with some of your other favorite appetizers, small-plate style. Need some ideas? Try these!

• Skewer Salads: I love serving a little fresh bite of salad ingredients, threaded onto small skewers. Case in point? These Watermelon Feta Blackberry Skewers! They taste like summertime. So irresistible!
• Pesto and Dippers: Another fresh, tempting choice is pesto. I like all kinds of different pestos, but one that is super nourishing and satisfying is this Broccoli Pesto Dip. Serve it with really good crackers, or fresh vegetables for dipping.
• Potato Bites: Loaded Mashed Potato Bites are just little mouthfuls of creamy potato, topped with all of your favorites and baked until done. So cute, and so yummy!

How to Store and Reheat the Leftovers

Leftover buffalo chicken meatballs will stay good in your fridge for up 3 – 5 days. Keep them in an airtight container for the best results. Heat them up on the stove in a covered skillet. Make sure you don’t let them scorch! Just heat on medium or medium-low until heated through.

Can You Freeze Chicken Meatballs?

Sure! These can be frozen cooked or uncooked, depending on how much prep you want to do later on. To freeze, cool them down and place them on a baking tray in your freezer. Let them hang out in there until frozen solid, and then transfer to a freezer bag. They will be good for up to two months frozen. 

To cook frozen, uncooked buffalo chicken meatballs, just bake them directly from frozen according to the recipe, adding a few extra minutes so that they are cooked all the way through. 

If you’re just warming up frozen, cooked meatballs, add the meatballs and sauce to a covered skillet over medium heat, and cook until the sauce simmers a bit and the meatballs are hot all the way through.

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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are the ultimate appetizer for game days, parties, and more. You’ll love these spicy chicken meatballs with tons of great buffalo flavor!

Course Appetizer

Cuisine American

Keyword chicken meatballs, easy appetizers, ground chicken meatballs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Author Amy

Ingredients

• 1 large egg
• 2 tablespoons nut milk any kind
• 1 tablespoon + ¼ cup buffalo sauce divided, plus more for serving
• 1/2 cup gluten free sugar free panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 2 green onions white and light green parts thinly sliced

Instructions

• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper.
• In a large bowl whisk together the egg, milk, and 1 tablespoon buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well.
• Add the ground chicken and use your hands or a fork to gently combine the ingredients just enough so everything is mixed through.
• Don’t over mix or the meatballs will be tough. The mixture will be soft and sticky.
• Scoop up about a tablespoon of chicken mixture and roll it into a ball, and set it on the prepared baking sheet. Meatballs will feel wet.
• Repeat with the remaining chicken. You will have about 20 little meatballs.
• Bake the meatballs until they are golden on the bottom and cooked through, about 15 minutes.
• Using the edges of the parchment paper, roll the meatballs to the center of the baking sheet and drizzle the remaining 1/4 cup buffalo sauce over them. Roll the meatballs in the sauce. Transfer them onto a plate and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side.

Notes

• Storing: Leftover buffalo chicken meatballs will stay good in your fridge for up 3 – 5 days. Keep them in an airtight container for the best results. Heat them up on the stove in a covered skillet. Make sure you don’t let them scorch! Just heat on medium or medium-low until heated through.
• Freezing: These can be frozen cooked or uncooked, depending on how much prep you want to do later on. To freeze, cool them down and place them on a baking tray in your freezer. Let them hang out in there until frozen solid, and then transfer to a freezer bag. They will be good for up to two months frozen. 
  

More Scrumptious Appetizers

• Chickpeas in Sofrito
• Tuna Lemon-Aioli Bruschetta
• Spicy Crab Bites

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Instant Pot Teriyaki Chicken is the perfect weeknight dinner! Nourishing, fun, and simple to make, you’ll want to put this in your regular menu rotation, for sure.

This Easy Chicken Dinner Idea Is Better Than Takeout!

When I want something really satisfying for dinner that’s sure to make everyone happy, Instant Pot chicken teriyaki is one of my go-to dishes. It’s easy to make, doesn’t take long, and feels like we’re eating something special. Kind of like buying takeout, but without the guilt!

And while making some Asian dishes can be complicated or require special ingredients, it doesn’t necessarily have to be that way. This recipe is proof of that. With some basic boneless skinless chicken breasts and a handful of condiments and seasonings, you can create mouthwatering, juicy teriyaki chicken in a snap.

How Healthy Is Teriyaki Chicken?

This is a valid question, and if you are thinking of takeout teriyaki chicken, you may be concerned about high amounts of sodium and sugar. The same is true of many grocery store bottled teriyaki sauces. Since the flavor profile of teriyaki chicken is deliciously sweet and savory, many brands just add tons of salt and sugars to their products!

On the other hand, if you make yours from scratch, you can use a modest amount of healthy sweetener and low-sodium soy sauce to make a dish that’s just as tasty, and much better for you. That’s what this instant pot teriyaki chicken is all about!

What Is Teriyaki Chicken Sauce Made Of?

So, what will you need to create this easy, homemade version of classic teriyaki chicken? Chicken, of course, but also the sauce ingredients. No worries – most of the ingredients are basic pantry items that you probably already have on hand! Let’s take a look at the list.

• Chicken: I like to use boneless, skinless chicken breasts.
• Salt and Pepper
• Soy Sauce: Use low-sodium soy sauce, or tamari if you’d like to go gluten-free.
• Rice Vinegar: This delicately-flavored vinegar is wonderful in Asian recipes, salad dressings, and more.
• Sugar: Brown sugar, or substitute honey, maple syrup, etc.
• Garlic: Mince or press the garlic.
• Ginger: Diced.
• Honey: In addition to the brown sugar for a more complex flavor. You could also just use one or the other.
• Water
• Red Pepper Flakes: For a bit of heat. Omit these if you prefer.
• Arrowroot: Or cornstarch, for thickening.4 tablespoons arrowroot
• Garnishes: Sesame seeds and sliced green onions.

How to Make Instant Pot Teriyaki Chicken

This cooking method is so, so easy – a true lifesaver when you’ve had a long day and just need to get a healthy dinner on the table with minimal prep. All you do is cook the chicken in the sauce, and then add the arrowroot to thicken. Here are the steps:

1. Season the Chicken and Whisk the Sauce Ingredients. First, take your chicken pieces and season them with a sprinkle of salt and pepper. Next, combine the soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, water, and red pepper flakes. Whisk these ingredients until the sugar is dissolved. 
2. Pressure Cook the Chicken in the Sauce. Lightly spray the inner pot of the Instant Pot with non-stick cooking spray so that the chicken doesn’t stick. Place the chicken pieces in the pot, and pour the sauce over. Seal the lid and make sure the pressure valve is also sealed. Then pressure cook on HIGH for 10 minutes. (Keep in mind that the Instant Pot will take 10 – 15 minutes to build pressure, and then it will start counting down the cook time.)
3. Do a Natural Release and Make the Arrowroot Slurry. Once the cooking time is over, let the pressure to naturally release until the safety indicator is down. While you wait, gently whisk the arrowroot and 2 tablespoons of water to make a slurry. 
4. Thicken the Sauce. Using a slotted spoon, take the chicken out of the pot. Turn the Instant Pot to “Saute,” and when the sauce starts bubbling, pour in the arrowroot slurry. Whisk it in, and let the sauce bubble and thicken for a minute or two. 
5. Finish the Dish. Turn off the Instant Pot and return the chicken to the sauce. Stir to coat, and then serve with sesame seeds and green onions for garnish. 

Helpful Recipe Tips

Cooking in the Instant Pot definitely has its quirks and advantages. These recipe tips take the guesswork out of things, and give you even more options.

• Shred the Chicken: I like my chicken cut up before adding it to the pot, but another option is to add the pieces whole and then shred them once they’re done. This is especially convenient if you’re using frozen chicken as instructed below!
• Substitute Thighs: Boneless, skinless chicken thighs also work in this recipe. You can cook them exactly the same way. I typically find that thighs can take an extra minute or two of cook time to get as tender as I would like them to be.
• Use Frozen Chicken: Forgot to thaw the chicken? I think we’ve all been there! It’s no problem though. Just run cold water over the pieces enough that you can pry them apart and remove any stubborn, frozen-on packaging. Then cook according to the recipe, but increase the cook time to 12 (breasts) to 14 (thighs) minutes.

Savory Serving Suggestions

To serve this easy, saucy instant pot teriyaki chicken, all you need is a simple side dish or two! Make your favorites, or try something new! Any one of these easy recipes would be perfect.

• Jasmine Rice: A side of Perfect Jasmine Rice would be totally scrumptious with homemade teriyaki chicken. 
• Bok Choy: This is one of my favorite veggies, and it’s even better with a side of teriyaki. While you are probably familiar with sauteed bok choy, don’t miss out on the extra-subtle flavor of Roasted Bok Choy!
• Grilled Vegetables: Speaking of veggies, you could also make this mouthwatering Grilled Vegetable Plate while the chicken is cooking. Fire up that grill, or just fire up your grill pan. Either way, it’ll be great. Just leave off the basil pesto, and drizzle the cooked vegetables with juicy teriyaki instead.

How to Store and Reheat This Dish

You can store instant pot teriyaki chicken in the refrigerator for 3 – 4 days, in an airtight container for maximum freshness. To reheat, place the chicken and sauce in a covered skillet over low heat.

Can You Freeze Teriyaki Chicken?

Sure! Teriyaki chicken freezes well, so be sure not to waste those leftovers. To freeze, take the cooled teriyaki chicken and sauce, and place them in a freezer bag. Store in the freezer for up to three months. Thaw in the refrigerator before reheating and serving.

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Instant Pot Chicken Teriyaki

This Instant Pot Teriyaki Chicken is the perfect weeknight dinner! Nourishing, fun, and simple to make, you'll want to put this in your regular menu rotation, for sure.

Course Dinner

Cuisine Japanese

Keyword best teriyaki, easy teriyaki chicken, teriyaki chicken

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Author Amy

Ingredients

• 1 pound boneless skinless chicken breasts cut into1-inch pieces
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ⅓ cup low sodium soy sauce regular or gluten-free
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon diced ginger
• 1 tablespoon honey
• ⅓ cup water + 2 tablespoons
• 1 teaspoon red pepper flakes
• 4 tablespoons arrowroot
• 2 teaspoons sesame seeds
• 1-2 green onions sliced

Instructions

• Season the cut chicken with salt and pepper.
• In a bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, water, and red pepper flakes. Whisk to dissolve the sugar.
• Lightly spray the inner pot of the Instant Pot with non-stick cooking spray. Add the chicken and sauce to the Instant Pot and seal the lid and pressure valve.
• Select the MANUAL or PRESSURE COOK button and HIGH PRESSURE. Select the cook time of 10 minutes.
• Once the cooking cycle is over, allow the pressure to naturally release.
• While the Instant Pot is releasing its pressure, prepare the arrowroot.
• In a small bowl, whisk together the arrowroot and remaining 2 tablespoons of water until completely dissolved.
• Remove the chicken with a slotted spoon and set it aside.
• Select the SAUTE function. When the sauce starts bubbling, slowly pour in the arrowroot mix while whisking the sauce. Allow the sauce to thicken (1-2 minutes).
• Turn off Instant Pot. Add the chicken back into the sauce and stir to fully coat.
• Serve topped with sesame seeds and green onions, on a bed of rice or cauliflower rice, or with sides of your choice.

Notes

• Storing: You can store instant pot teriyaki chicken in the refrigerator for 3 – 4 days, in an airtight container for maximum freshness. To reheat, place the chicken and sauce in a covered skillet over low heat.
• Shred the Chicken: I like my chicken cut up before adding it to the pot, but another option is to add the pieces whole and then shred them once they’re done. This is especially convenient if you’re using frozen chicken as instructed below!
• Substitute Thighs: Boneless, skinless chicken thighs also work in this recipe. You can cook them exactly the same way. I typically find that thighs can take an extra minute or two of cook time to get as tender as I would like them to be.
• Use Frozen Chicken: Forgot to thaw the chicken? I think we’ve all been there! It’s no problem though. Just run cold water over the pieces enough that you can pry them apart and remove any stubborn, frozen-on packaging. Then cook according to the recipe, but increase the cook time to 12 (breasts) to 14 (thighs) minutes.

 

More Mouthwatering Chicken Recipes

• Gluten Free Skillet Chicken Pot Pie
• Sheet Pan Chicken Fajita Bowls
• Chicken Sofrito Stew

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

An easy chicken dinner with loads of citrus and garlic! This easy Cuban Mojo Chicken recipe is made simply on a sheet pan, but it’s full of complex flavors. A perfect dish to add to your regular menu rotation!

An Easy, Flavorful Chicken Recipe with Cuban Mojo Marinade!

Chicken with black beans and rice is a filling, warm dinner that’s perfect for any time of year. The tender, juicy chicken is marinated in garlicky mojo marinade before baking, which makes it extra flavorful! Canned or boxed black beans are an easy and tasty side dish, along with fragrant basmati rice.

You can pull this recipe together in less than an hour, making it a great choice for hectic weeknights. It’s also great for meal prep, or for a festive weekend lunch. Let’s hear it for sheet pan dinners, right?

What Is Mojo Sauce Made Of?

You may not be familiar with mojo sauce. It’s a Cuban sauce and marinade that’s made simply with citrus, garlic, and herbs. Depending on the region and recipe, mojo sauce can also include sherry, onion, olive oil, and even butter! My Mojo Marinade recipe is super-simple. It is made with olive oil, a trio of citrus juices, garlic, oregano, and onion. 

Recipe Ingredients

Talk about a quick and easy dinner – this one only has a handful of ingredients, and takes very little time to cook. Here’s what you’ll need:

• Mojo Marinade: If you use my recipe for Mojo Marinade [LINK], you will need to use about ⅓ of it to make this dish. (Don’t worry about wasting the rest – it can be refrigerated for a week or frozen for three months!) You can also use store-bought mojo.
• Chicken: Chicken breasts, cut into strips. You can also use chicken thighs, or use a mix of dark and white meat, if you prefer. I use boneless chicken. You can use bone-in chicken but it will need additional cooking time.
• Black Beans: Canned or boxed black beans, rinsed before adding them to this recipe.
• Rice: Whole-grain basmati rice is my go-to.
• Orange: This is optional, but a large orange cut into cubes is great added to the sheet pan.

Let’s Make Mojo Chicken!

To make this recipe, you will need one-third of a batch of Mojo Marinade [LINK], and you will need about four hours for the chicken to marinade – so plan ahead! You can put the chicken in the marinade in the morning, and it will be ready to cook by dinner. You can also marinate the chicken overnight. Either way, it’s sure to be a hit.

Marinade the Chicken. Take your mojo marinade and place it in a glass dish (or another nonreactive dish). Place the chicken in the marinade, cover it with plastic wrap or a lid, and refrigerate for at least 4 hours or overnight. You can also marinate chicken in a large zip-top bag, but be sure to place the bag in a big bowl to catch any drips or leaks.

• Get Ready to Bake. Once the chicken is done marinating and you’re ready to cook, preheat the oven to 350°F. Place a baking sheet in the oven while it preheats, so that the oven can preheat too.
• Bake the Chicken. When the oven and baking sheet are hot, take the baking sheet out and place the chicken on it, to one side (the beans will go on the other side later). Slide the baking sheet back into the oven for 20 minutes.

• Make the Rice and Beans. While the chicken bakes, cook the rice according to the package directions. When the 20 minutes are up, take the baking sheet out of the oven, and add the black beans to the pan. Add the cut orange as well, if you’re using one, and then place the baking sheet in the oven again for another 5 – 8 minutes.
• Enjoy! Take the baking sheet out of the oven, and add the rice to the baking sheet. Sprinkle with chopped cilantro, and serve directly from the baking sheet.

Recipe Tips

Making this sheet pan dinner is incredibly easy, and these recipe tips will make it even easier. From making the rice to testing the chicken for doneness, they’ll help make your dinner just right. 

• Mojo Marinade: Making the mojo marinade is easy to do, and it’s so bright and savory when made fresh. However, you can definitely substitute a store-bought mojo marinade if you like!
• Making the Rice: I like basmati rice in this recipe, but you can use any white rice that you like (jasmine rice is another great choice – check out this tutorial on Perfect Rice). If you decide to use brown rice or wild rice, remember to start the rice in advance, since those varieties take longer to cook.
• Chicken Temperature: It’s important to make sure that your chicken is done before serving, of course, but you also want to avoid overcooking it, or you’ll end up with dry chicken. I recommend using an instant-read thermometer to make sure it hits the perfect temp. Check the chicken in the thickest part. It should reach 165°F for food safety. Don’t go too far over that temperature, or the chicken will be dry.

Easy Serving Suggestions

This is basically a complete meal as-is, but if you’d like a little more veggie power, try one or two of these side dishes. Each one is simple to make, and super tasty.

• Pico de Gallo: Pico goes with everything! And it couldn’t be more scrumptious than it is when paired with homemade mojo chicken. Make your own Pico De Gallo with this easy recipe, and enjoy.
• Succotash: My Spicy Corn Succotash comes with a kick, thanks to poblano and red pepper flakes. It’s a creamy, summery side dish that will add loads of flavor and texture to your mojo chicken dinner.
• Coleslaw: Regular cabbage coleslaw would be fantastic here, but if you want something a little different, try Roasted Brussels Sprouts Slaw. It’s made with Brussels sprouts, almonds, red onion, and a killer Caesar-like dressing that will make your mouth water!

Storing and Reheating

Mojo chicken, black beans, and rice will keep in the refrigerator for 3 – 4 days. Place the leftovers in an airtight container to keep them as fresh as possible. You can store all three together in the same dish, or separately – it’s up to you!

Can I Freeze This?

Sure! Mojo chicken freezes well, and you can freeze the beans and rice as well. Here’s how:

• Chicken: Just cool the chicken down, pack it into your favorite freezer bags or containers, and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
• Black Beans and Rice: Cool the beans and rice before freezing. Once the beans and rice are cool, pack them into freezer bags (you can mix them or freeze them separately – either way is delicious). Freeze for up to six months. Do not defrost beans and rice before reheating, or the texture will be mushy. Instead, place the frozen beans and rice in a covered skillet over low heat. Add a splash of water or chicken broth, and heat until warmed through, stirring occasionally.

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Cuban Mojo Chicken

An easy chicken dinner with loads of citrus and garlic! This easy Cuban Mojo Chicken recipe is made simply on a sheet pan, but it’s full of complex flavors. A perfect dish to add to your regular menu rotation!

Course Dinner

Cuisine Cuban

Keyword cuban chicken, cuban mojo, easy chicken recipes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 4

Author Amy

Ingredients

• Mojo Marinade
• 1 pound of chicken breasts cut into strips. You can use a pound of chicken thighs or a mix if you like
• 1 14.5 ounce box or can of black beans rinsed
• 1 cup of whole grain basmati rice
• 1 large orange cut into cubes

Instructions

• Place the chicken into the marinade, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
• Preheat the oven to 350°.
• Place a baking sheet in the oven while preheating.
• Remove the baking sheet. Add chicken and marinade on one side of a preheated baking sheet.
• Cook for 20 minutes.
• Meanwhile, cook rice according to directions, set aside.
• Remove the baking sheet. Add black beans to the empty side of the baking sheet and cut orange (optional) return to the oven.
• Bake for 5-8 more minutes.
• Remove and add rice to the pan. Top with chopped cilantro and serve directly from the baking pan.

Notes

• Storage: Mojo chicken, black beans, and rice will keep in the refrigerator for 3 – 4 days. Place the leftovers in an airtight container to keep them as fresh as possible. You can store all three together in the same dish, or separately.
• Mojo Marinade: Making the mojo marinade is easy to do, and it’s so bright and savory when made fresh. However, you can definitely substitute a store-bought mojo marinade if you like!
• Making the Rice: I like basmati rice in this recipe, but you can use any white rice that you like (jasmine rice is another great choice – check out this tutorial on Perfect Rice). If you decide to use brown rice or wild rice, remember to start the rice in advance, since those varieties take longer to cook.
• Chicken Temperature: It’s important to make sure that your chicken is done before serving, of course, but you also want to avoid overcooking it, or you’ll end up with dry chicken. I recommend using an instant-read thermometer to make sure it hits the perfect temp. Check the chicken in the thickest part. It should reach 165°F for food safety. Don’t go too far over that temperature, or the chicken will be dry.

More Mouthwatering Chicken Recipes

• Chicken Sofrito Stew
• Chicken Piccata
• Grilled Chicken with Asian Barbecue Sauce

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These easy Sheet Pan Chicken Fajita Bowls are made with crisp-tender peppers and onions, juicy chicken, and well-seasoned black beans. It all bakes up quickly in the oven, and with a drizzle of easy yogurt dressing, it’s the perfect blend of salty, spicy, and tangy. Yum!

A Sizzlin’ Weeknight Dinner Recipe!

Let’s play the “What’s for Dinner?” game, shall we? It’s five o’clock and you’re in the grocery store staring blankly at a package of chicken breasts. You need a meal that you can throw together quickly as soon as you get home, without too much chopping and measuring because the baby will be hungry and the kids will be asking for homework help, and that’s just not a good time to drag out the mandoline and the food processor.

However, this meal also needs to be grain-free, satisfying, flavorful, and fun -something to reward your family for a long Monday full of tasks and to-do’s.

Is this starting to feel more like a scary movie than a game show? I totally get it. Luckily, this recipe is an easy solution to the puzzle! Sheet pan chicken fajita bowls hit all of the benchmarks, and delivers a super quick, healthy, grain-free meal the family will devour.

What Makes a Fajita a Fajita?

The word “faja” in Spanish refers to a belt or strip, so “fajitas” are little strips of meat and veggies. This is a Tex-Mex dish that is spicy and simple: bold, taco-like seasonings give the tender strips of meat and vegetables a ton of flavor, and that’s basically all you need! Fajitas are often served with tortillas and sour cream, but in this recipe, they are served with healthy black beans and Greek yogurt dressing.

The Ingredients You’ll Need

These ingredients are simple, wholesome, and don’t take much prep. Spices, chicken breast, vegetables, and beans – yum!

For the Chicken Fajitas:

• Spices and Seasonings: Chili powder, cumin, salt, garlic powder, smoked paprika, and black pepper. You could also just use your favorite organic fajita seasoning.
• Olive Oil: Extra-virgin has the most flavor, but lighter olive oils are also fine.
• Chicken: Cut some boneless, skinless chicken into strips. I use chicken breast, but thighs would also be good.
• Onion: One sweet yellow onion, peeled and sliced.
• Bell Peppers: One red and one green, cored and sliced.
• Beans: I prefer black beans, but any kind of canned beans would work. Drain and rinse them before using.
• Jalapeno: Remove the seeds from a jalapeno pepper, or leave it out for a milder dish.

For the Dressing:

• Greek Yogurt: Low-fat, plain Greek yogurt. You could also use full-fat Greek yogurt, or just use sour cream.
• Lime Juice: Fresh lime juice is best, but bottled will also work.

Optional Toppings:

• Cilantro
• Sriracha

How to Make Sheet Pan Chicken Fajita Bowls

To make things as easy as possible, use a sturdy, warp-proof sheet pan that won’t spill the ingredients as you take it out of the oven. A large metal brownie or lasagna pan is also a good idea, but don’t use glass, as it can crack when the ingredients are added to the hot pan. From there…

• Get Ready To Cook. Go ahead and put your rimmed sheet pan in the oven, and set the oven to preheat to 425°F. Let the sheet pan heat up along with the oven.
• Season the Chicken, Bell Peppers, and Onion. Combine the fajita spices (chili powder, cumin, salt, garlic powder, paprika, and ground pepper) in a large bowl. Give them a stir, and then reserve one teaspoon of this mixture in a separate medium bowl, for the dressing. Whisk a tablespoon of oil into the remaining seasoning, and then toss the chicken and vegetables in it to coat.

• Bake the Seasoned Chicken and Vegetables. Using oven mitts, take the hot sheet pan out of the oven. Drizzle some olive oil across the pan, and then carefully spread the chicken mixture out on it. Put the pan back in the oven, and bake for 15 minutes.
• Season the Black Beans and Jalapenos. Meanwhile, combine the drained, rinsed black beans with salt, olive oil, and jalapeno slices. Set these aside until the 15 minutes are up.
• Add the Beans to the Sheet Pan and Finish Baking. Once the 15 minutes are up, take the sheet pan out of the oven, and gently stir the chicken and veggies. Then spread the beans and jalapenos evenly over the top. Return the pan to the oven again, and bake until the chicken is cooked through and the vegetables are tender, about 5 to 7 minutes.

• Make the Dressing. Meanwhile, add the yogurt and lime juice to the reserved spice mixture. Stir these together to make a creamy dressing. Add additional lime juice if needed.
• Serve. Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing, sriracha (if using), and chopped cilantro, and enjoy!

Tips for Success

Baking up a sheet pan of fajita chicken with black beans is such an easy way to make dinner. It’s even easier with a few helpful tricks up your sleeve! That’s why I’m sharing these tips for success. Enjoy!

• Prep: It’s easy to get a jump on dinner when you do some of the prep in advance. When I have time, I like to set aside an hour or so early in the week to chop and slice produce for that week’s meals. The onions and peppers for this recipe can all be prepped several days ahead and stored in airtight containers in your fridge.
• Marinade: Make your chicken even more flavorful by combining it with the oil and spice mixture in the morning, and letting it “dry marinade” in those ingredients until dinner. Just mix the chicken, oil, and the spices, place them in a tightly-covered container, and keep them in the fridge until you’re ready to cook. At that point, give the spiced chicken a toss with the veggies, and follow the recipe from there.
• Meat Options: This recipe can also be made with steak, shrimp, or pork, Keep in mind that shrimp and other seafood typically cook faster than chicken, while beef or pork may take more or less time, depending on the thickness of the pieces.

What Goes Best with Chicken Fajitas?

Chicken fajitas are a meal on their own, but they also go well with other dishes to make a more varied meal. Try pairing chicken fajitas with…

• Rice: Rice is one of my favorites when it comes to serving carbs. Jasmine rice is especially fragrant and yummy. Does your rice turn out gummy? No worries – this easy tutorial will show you exactly how to make Perfect Rice.
• Brussels Sprouts: Cauliflower is a favorite low-carb cruciferous veggie, but don’t forget sprouts! I like to roast them up with garlic powder, cayenne pepper, and other yummy spices for a savory side that goes with everything. Try making Simple Spicy Roasted Brussels Sprouts – they’re just so good.
• Sweet Potatoes: Okay, so I have to say that the combination of sweet potatoes and spicy, savory fajitas is so. Wildly. Underrated. If you like sweet-and-salty foods, you have to try making these sheet pan fajitas with a side of Paleo Molasses Sweet Potato Casserole!

Storing and Reheating

Leftover fajitas should be cooled down and then stored in airtight containers in your fridge. I like to use either glass containers, or if I’m in a rush or pressed for space, food storage bags with a zip top. The leftovers will keep for 3 – 4 days.

To reheat, you can bake the fajitas again until warm, or place the desired amount in a covered skillet over low heat until warmed through.

Can I Freeze This Recipe?

Yes, you can freeze leftover chicken fajita bowls. I recommend cooling the ingredients down and then packing the mixture into freezer containers. Store in the freezer for up to nine months, and defrost in your refrigerator before you reheat.

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Sheet Pan Chicken Fajita Bowls

These easy Sheet Pan Chicken Fajita Bowls are made with crisp-tender peppers and onions, juicy chicken, and black beans. Perfect easy dinner!

Course Dinner

Cuisine American, Mexican

Keyword chicken fajitas, easy chicken fajitas, sheet pan fajitas

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Ingredients

Chicken Fajita Ingredients:

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• ¾ teaspoon salt divided
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground pepper
• 3 tablespoons olive oil divided
• 1 pound chicken breasts cut into strips
• 1 medium sweet yellow onion peeled and sliced
• 1 medium red bell pepper cored and sliced
• 1 medium green bell pepper cored and sliced
• 1 15 ounce can black beans, rinsed
• 1 jalapeno pepper seeded

Dressing Ingredients:

• ¼ cup low-fat plain Greek yogurt
• 2 tablespoon lime juice

Toppings: (optional)

• Cilantro chopped
• Drizzle of Sriracha

Instructions

• Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
• Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
• Remove the pan from the oven; drizzle 1 tablespoon of olive oil over the pan. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
• Meanwhile, combine black beans with the remaining 1/4 tsp. Salt, 1 Tbsp. olive oil and jalapeno slices in a large bowl; toss to coat. Set aside
• Remove the pan from the oven. Stir the chicken and vegetables. Spread bean mixture evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
• Meanwhile, add yogurt, and lime juice to the reserved spice mixture; stir to combine. Add additional lime juice if needed.
• Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing, sriracha (if using), chopped cilantro and serve.

Notes

Leftover fajitas should be cooled down and then stored in airtight containers in your fridge. I like to use either glass containers, or if I’m in a rush or pressed for space, food storage bags with a zip top. The leftovers will keep for 3 – 4 days.

To reheat, you can bake the fajitas again until warm, or place the desired amount in a covered skillet over low heat until warmed through.

More Spicy Chicken Recipes

• Paleo Buffalo Chicken Nuggets
• Sweet Potato Spicy Chicken (Paleo + Gluten Free)
• Southwestern Chicken Wonton Cups

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Coated in a thick healthy sauce, this easy orange chicken with hints of honey and garlic will be your new favorite 25-minute Asian dinner. Paired with fluffy baked cauliflower rice and crunchy green onions, you’ll love every juicy, saucy, spicy bite.

Easy & Healthy Orange Chicken Recipe

Served over tender cauliflower rice, this juicy orange chicken with a homemade sweet-and-savory sauce tastes way better than your favorite take-out. The secret ingredient? Lots of freshly squeezed orange juice and zest for the citrusy, tangy goodness that balances out the dish.

To keep things nice and healthy, this recipe is packed with coconut aminos for all of the umami and none of the excess sodium usually found in restaurants. A splash of white wine vinegar also brightens things up while raw honey adds natural sweetness. Don’t forget lots of ginger and garlic for fragrance and extra Asian vibes.

Sprinkled with red pepper flakes for heat, the browned chicken is simmered in a thick, fruity sauce for a couple of minutes before serving. Ready in less than half an hour, good luck ordering in from a restaurant again.

Why You’ll Love This Paleo Orange Chicken

This dish is 25-minute comfort food at its best.

• Paleo. There are no processed ingredients and has balanced macro-nutrients so you can enjoy this dish even if you’re on a diet.
• Homemade. You won’t buy a store-bought orange chicken sauce again and neither will you get it for take-out once you’ve tried this easy recipe.
• Family-friendly. If you’ve got picky eaters at home, just swap the cauliflower rice for steamed rice. They’ll gobble up the chicken!
• Healthy. With a homemade sauce, you won’t have to worry about eating large amounts of sugar, fats, sodium, or additives.

What You’ll Need

Fresh orange juice is what sets this dish apart from the usual fast-food version. Check the recipe card at the bottom of the post for exact amounts.

For the Chicken

• Chicken breasts – Make sure it’s boneless and skinless.
• Coconut oil – Vegetable, corn, canola, and even olive oil are perfect for this.

To Make the Sauce

• Fresh garlic – This adds the best flavor, but garlic powder is a good swap.
• Fresh squeezed orange juice – Try to avoid store-bought because it leaves a strange after-taste.
• Honey – Don’t use maple syrup or agave nectar. Use brown sugar instead.
• Coconut aminos – Feel free to use low-sodium soy sauce.
• White wine vinegar – Don’t use white vinegar. They’re not the same.
• Ground ginger – Fresh ginger works too.
• Ground black pepper – Don’t add white or pink pepper because they are fruitier.
• Orange zest – You can use fresh or dried.
• Arrowroot powder – Cornstarch is a great swap.
• Red pepper flakes – Cayenne pepper is a good substitute.

For the Cauliflower Rice

• Cauliflower – You can use fresh or frozen.

How to Make Healthy Orange Chicken

Whisk the sauce, add it to the chicken, and serve. That’s basically it, especially if you use leftover cauliflower rice. Check the recipe card at the bottom of the post for more detailed instructions.

Making the Sauce and Cauliflower Rice

• Whisk it. Except for the arrowroot powder, whisk all of the sauce ingredients in a bowl until well combined. Add one tablespoon of arrowroot at a time and whisk until combined. Set it aside. It should be nice and smooth.
• Bake it. Preheat the oven to 400F. Spread the grated cauliflower on the baking sheet. Bake it for 10 minutes. Remove it from the heat and set it aside.

Cooking the Chicken

• Prepare the chicken. Season it with salt and pepper to taste on both sides. Place a large pan over medium-high heat and add the coconut oil.

• Brown it. Add the chicken and let it cook for 4-5 minutes per side or until browned.

• Add the sauce. Add the sauce and mix well. Let it come to a boil for 1-2 minutes, stirring occasionally, or until thickened.
• Serve. Remove it from the heat and serve immediately over cauliflower rice. Garnish with green onions and enjoy.

Tips for Success

Marinating the chicken takes this dish to the next level, and so will all of the other tips in this section.

• Hold the salt. Coconut aminos are very savory, so always wait until right before serving to taste the dish and adjust the seasoning with more salt otherwise your chicken might turn out too salty.
• Add a garnish. Chives, orange zest, and sesame seeds add great flavor and texture to the dish. They also make it look pretty.
• Marinate the chicken. Mix 1/2 cup soy sauce with 1 cup water, 3 tablespoons oyster sauce, and 1 tablespoon minced garlic until well combined. Pour it into a large bag and place the chicken inside. Seal it and let it marinate in the fridge for 30 minutes or up to 2 hours.
• Don’t add all the arrowroot. When whisking the sauce, don’t mix it with all of the ingredients at the same time. You have to add it in little by little or you’ll get lumps in the sauce.
• Swap the grains. If you’re not on any type of diet, swap the cauliflower for regular rice, brown rice, quinoa, couscous, or your favorite grains.

What to Serve with Paleo Orange Chicken

This healthy orange chicken is a great main for all your Asian-inspired dinners. I love it with a bowl of Curried Lentil Soup with Tomato and Coconut or wonton soup on the side. For more side dish ideas, try my Soba Noodle Salad, Sesame Roasted Asparagus, and Roasted Bok Choy.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct heat and sunlight when on the counter for reheating or serving. To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium-low heat for 6-7 minutes.

For longer storage you can also pop it into freezer-friendly bags in serving size portions. Freeze for up to 3 months. Transfer it to the fridge a day before serving and reheat it as usual.

More Easy Chicken Recipes

• Popcorn Chicken
• Mexican Street Corn Salad with Chicken Thighs
• Chicken on a Stick
• Greek Chicken Quinoa Bowls
• Greek Chicken Skillet Recipe

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Orange Chicken

This juicy orange chicken with garlic and honey is the perfect Asian-style paleo dinner served over cauliflower rice. 

Course Dinner, Lunch

Cuisine Asian

Keyword healthy orange chicken, healthy orange chicken recipe, orange chicken, paleo orange chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Chicken

• 2 pound boneless skinless chicken breast, cut into 1″ pieces
• 1 tablespoon extra virgin coconut oil

Orange Sauce

• 3 cloves garlic minced
• 1/2 cup fresh squeezed orange juice
• 1/2 cup honey
• 1/3 cup coconut amino
• 1/4 cup white wine vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• zest of one orange
• 3 tablespoons arrowroot
• 1/2 teaspoon red pepper flakes

Cauliflower Rice

• 1 head of cauliflower cleaned and grated {I use food processor grater}

Instructions

Orange Sauce

• In a medium bowl whisk all ingredients together adding arrowroot one tablespoon at a time, whisk each tablespoon until completely blended before adding remainder. until combined. Set aside.

Chicken

• Season chicken generously with salt and pepper.
• Heat coconut oil in a large heavy skillet. I used cast iron pan.
• Place pan over medium-high heat. Add chicken and sauté for about 4-5 minutes per side, until the chicken is browned and nearly cooked through.
• Pour in the orange sauce, and stir to combine.
• Let the sauce come to a boil, then boil for an additional minute or two until thickened.
• Remove from heat and serve immediately over cauliflower rice or rice. Garnish with green onions and additional orange zest.

Cauliflower Rice:

• Preheat oven to 400°
• Toss grated cauliflower on a baking sheet in an even layer and bake for 10 minutes.
• Remove and let cool.
• Serve in a bowl with cauliflower rice topped with chicken and extra red pepper flakes if you like it spicy.

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