Easy Chicken Crust Pizza recipe made with ground chicken, packed with protein and ready in 30 minutes. Top it with your favorites for a tasty low carb pizza!

We also love this low carb cauliflower pizza crust and almond flour pizza crust!

Chicken crust pizza reminds me of a flattened meatloaf with toppings, just without breadcrumbs or flour. It’s perfect if you are following a high in protein diet and still want to enjoy a taste of pizza.

I also love making cottage cheese pizza crust and Greek yogurt pizza crust. They’re higher in protein but come with a bit more carbs.

Why You’ll Love This Recipe

• Quick and easy: Staple ingredients, fast prep, little effort, and ready in just 30 minutes.
• Customizable: Make it your own. Just like your usual homemade pizza night, but low carb and gluten-free.
• A fresh way to serve chicken: A new idea to add to your chicken recipes repertoire to break free from the same old options.
• Pizza taste: Ground chicken is mild, so when combined with spices and cheese and topped with toppings, it tastes just like pizza!

Ingredients for Chicken Crust Pizza

You’ll only need a handful of simple ingredients plus your favorite toppings to make this easy dinner.

• Ground chicken: The main ingredient for the ground chicken pizza crust. Any other lean meat like ground turkey will create a sturdy base for your toppings.
• Egg: Binds the ingredients together and gives the crust its structure.
• Parmesan cheese: Adds flavor and helps bind the crust. Use freshly grated Parmesan as it melts better and adds the best taste. I do not recommend using it from the shaker.
• Seasonings: A blend of Italian seasoning, salt and black pepper.
• Toppings: You can add whatever you like. I used marinara sauce, sauteed veggies, and mozzarella cheese.

How to Make Chicken Crust Pizza

Preheat oven to 425 degrees F, and get 2 pieces of parchment paper ready.

1. Mix the dough: Combine the ground chicken, egg, Parmesan, Italian seasoning, salt and pepper in a large bowl. Mix until well blended.
2. Shape the crust: Transfer the chicken mixture to one sheet of parchment paper, form a ball, and cover with the other piece of parchment. Press it into a round crust about 1/4-inch thick using your hands. Peel off the top sheet, then smooth out the crust with a wet spatula.
3. Pre-bake the crust: Transfer the crust, still on the parchment paper, to
   a large baking sheet and bake for 25 minutes, or until you see brown edges.
4. Add toppings and bake: Spread a thin layer of sauce on the crust, add your toppings, and pop it in the oven to let the cheese melt. You can broil it at the end if you want it extra crispy.

Variations

• Ground turkey: You can substitute ground turkey if that’s what you have on hand or if you want to make it a bit lower in fat.
• Seasonings: It’s pretty plain so season well. Instead of Italian seasoning try any combination of garlic powder, onion powder, paprika, dried oregano, or crushed red pepper flakes. You can also add fresh herbs like parsley or thyme.
• Pizza sauce: Go for a classic marinara or pizza sauce, or switch things up with alfredo sauce or pesto.
• Toppings: Use what you have on hand or pick up your favorites! Some ideas include pepperoni, sausage, bacon, bell peppers, red onions, mushrooms, spinach, black olives, zucchini, tomatoes, pineapple, sun-dried tomatoes, or artichokes.

Serving Ideas

Serve chicken crust pizza just like you would any other pizza! It’s pretty filling so slice it up and enjoy it on its own or pair it with a fresh salad.

Try a simple Caesar salad or healthy cucumber salad. You can also serve some extra marinara or dip like cottage cheese ranch or Greek yogurt blue cheese dressing for added flavor.

How to Store and Reheat

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: Slice your pizza and freeze in an airtight container for 3 months. If you want to meal prep the crust, pre-bake it, wrap in plastic wrap, then freeze. Thaw on the counter for 2 hours, then add toppings and bake.

Reheat: You can either microwave pizza slices for 30-40 seconds or reheat in the oven until warm.

FAQs

More Healthier Pizza Recipes to Try

• Healthy zucchini pizza skillet
• Oatmeal pizza crust
• Sweet potato pizza crust
• Vegan cauliflower pizza crust

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Chicken Crust Pizza

Easy Chicken Crust Pizza recipe made with ground chicken, packed with protein and ready in 30 minutes. Top it with your favorites for a tasty low carb pizza!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 slices

Calories 116kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

For the Crust:

• 1 pound ground chicken
• 1 large egg
• 1/2 cup Parmesan cheese grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Toppings:

• 1/2 cup marinara sauce
• Sauteed veggies like broccoli, grape tomatoes, mushrooms, bell peppers, zucchini
• 3/4 cup mozzarella cheese shredded

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and prep 2 pieces of parchment paper.
• In a large bowl, add ground chicken, egg, Parmesan cheese, Italian seasoning, salt and pepper. Mix well with spatula to combine.
• Transfer chicken mixture onto parchment paper, form a ball and cover with another piece of parchment paper. Using your hands, press into a round pizza crust approximately 1/4 inch thick. Carefully remove top parchment paper and smooth out with wet spatula, dipping it into a bowl with water as necessary.
• Transfer the crust, by holding onto parchment paper, onto baking sheet and bake for 25 minutes or until edges start to brown. Your pre-baked crust is ready.
• To make pizza, spread thin layer of sauce and top with your favorite toppings. Return pizza to the oven and bake for another 5 minutes or until cheese has melted. You can broil it at the end.
• Cut into 8 slices and enjoy!

Notes

• Store: Refrigerate in an airtight container up to 3 days. You can also refrigerate prebaked pizza crust wrapped in plastic wrap for 3 days and add toppings after.
• Freeze: Freeze leftover pizza slices in an airtight container for up to 3 months. If you would like to freeze the crust, I highly recommend to freeze the prebaked pizza crust (vs. the uncooked) wrapped in a plastic wrap for 3 months. Thaw on a counter for 2 hours, then add toppings and bake.

Nutrition

Serving: 1slice (crust only) | Calories: 116kcal | Carbohydrates: 0.5g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 76mg | Sodium: 290mg | Fiber: 0.1g | Sugar: 0.1g

The post Chicken Crust Pizza appeared first on iFoodReal.com.

This is the best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes, it’s a perfect weeknight dinner!

This baked salmon is the most simple and juicy salmon recipe! I do have a similar recipe for baked salmon in foil, but this time I added the butter sauce before baking and cut large fillet into slices.

It’s a hands-off dinner that’s perfect for busy weeknights. If you prefer something with a sticky-sweet glaze, you’ve got to try my baked teriyaki salmon!

Why You’ll Love This Recipe

• Simple ingredients: Made with 7 ingredients, including salt and pepper.
• Healthy: Packed with protein and omega-3s.
• Endless possibilities: Match it with your favorite sides or play around with different herbs.
• Foolproof: You’ll have perfectly baked salmon on your plate in under 30 minutes!

Ingredients for Baked Salmon Recipe

You’ll need just 5 ingredients to make a garlicky lemon butter sauce plus a sprinkle of fresh dill.

• Salmon: About 2 pounds of boneless salmon fillet cut into 6 or 8 pieces. You can use farmed or wild salmon, with or without skin.
• Salted butter: You’ll need melted butter for the sauce.
• Lemon juice: Adds a zesty touch. If you don’t have a lemon lying around you can swap in white wine vinegar, it’s tangy and bright, and very good!
• Garlic: I recommend fresh garlic for the most flavor. The recipe calls for 3 cloves, but feel free to add more if you’d like.
• Fresh dill: I love using fresh dill with salmon. Fresh parsley is also a top runner.
• Salt and black pepper: To taste.

How to Bake Salmon

Here’s an overview of how to bake salmon in the oven with very little hands-on time.

• Season the salmon: Preheat your oven to 375 F and line a large baking sheet with parchment paper. Place the salmon pieces on the sheet pan, skin down and leaving a little space between each. Sprinkle generously with salt and pepper.
• Make the butter sauce: In a small bowl, mix together melted butter, lemon juice, and garlic.
• Coat the salmon: Brush the butter mixture onto each piece of salmon, covering the top and sides. Spoon the remaining garlic evenly over each piece.
• Bake it: Bake for 13-15 minutes or until the thickest part hits 125-130 F and flakes easily with a fork.
• Finish and serve: Finish by brushing each piece with the butter from the pan. Top with fresh dill and serve right away.

How Long to Bake Salmon?

I find 375 degrees F is the ideal oven temperature to bake the salmon. I tested baking salmon at 400 degrees F but it came out dry, and 350 degrees F is too low.

FDA recommends to cook salmon until an instant read thermometer reads 145 F. I found wild salmon was too dry then. I recommend to bake until 125 F or 130 F, or until it easily flakes with a fork. Let salmon rest for 2-3 minutes and it will get there.

Also keep in mind wild salmon is more dry, so it needs less cook time than farmed salmon.

Serving Ideas

I usually serve oven baked salmon as a weeknight dinner with green veggies like air fryer asparagus or air fryer broccoli. On the weekends, I go for an elegant brussels sprouts salad.

For easy, tasty sides, try these:

• Crispy Parmesan potatoes
• Cheesy cauliflower steaks
• Roasted cauliflower
• Instant Pot potatoes or Instant Pot mashed potatoes
• Healthy Caesar salad

How to Store and Reheat

Store: Keep fish in an airtight container in the fridge and eat within 3 days. Cold salmon is great in salads!

Freeze: Freeze in an airtight container for up to 3 months. Just remember to thaw in the fridge overnight.

Reheat: I reheat my salmon in a skillet with a splash of water and covered, or in the oven. The microwave dries it out a bit but when short on time, I do that.

FAQs

More Salmon Recipes to Try

• Sweet chili salmon
• Honey garlic salmon
• Lime ginger salmon
• Miso salmon
• Salmon sushi bake

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Baked Salmon Recipe

The best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 201kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 2 pounds salmon fillet cut into 6 (5 oz each) or 8 (4 oz each) pieces
• 3 tablespoons salted butter melted
• 1 1/2 tablespoons lemon juice or white wine vinegar (very good)
• 3 large garlic cloves minced
• 2 tablespoons dill or parsley finely chopped
• Salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper. Place salmon pieces onto it, leaving some space in between each. Sprinkle with salt and pepper generously.
• In a small bowl, combine melted butter, lemon juice and garlic; stir well.
• Brush onto each salmon piece, making sure to coat the top and sides. Spoon garlic on top, dividing evenly.
• Bake for 13-15 minutes or until thermometer inserted in the thickest part registers 125-130 F and salmon flakes easily with a fork. More likely you will need to cook wild salmon for less time than farmed. Do not over bake as salmon dries out quickly, especially wild salmon.
• Remove from the oven and brush each slice with released butter around it. Top each salmon piece with fresh dill and serve immediately while warm.

Notes

• Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads.
• Reheat: Reheat in a non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes. You can microwave if short on time, but that generally dries out salmon.
• Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge overnight. 

Nutrition

Serving: 1piece | Calories: 201kcal | Carbohydrates: 1g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 228mg | Fiber: 0.04g | Sugar: 0.1g

The post Baked Salmon Recipe appeared first on iFoodReal.com.

This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip, spread, or topping for your favorite Mediterranean dishes and more!

What Is Tzatziki Sauce?

Tzatziki sauce is a traditional, creamy Mediterranean dip made with Greek yogurt, cucumber, garlic, olive oil, and a pop of dill or mint. It’s a must-have for Mediterranean recipes!

I have been buying Greek yogurt tzatziki at Costco for years but of course we all know everything homemade, including hummus, tartar sauce and pesto, tastes just so much better!

I initially made tzatziki to go with Greek chicken bowls, but now I want to put it on everything!

Why You’ll Love This Recipe

• High in protein: Greek yogurt is the base of this recipe, so you get a nice boost of protein.
• Versatile: Put it on anything and everything. Dip it, spread it, drizzle it, you name it! It’s a win for lunch, dinner, a quick snack, or even an appetizer.
• Fresh flavor: The combination of cucumber, garlic, and herbs gives it a refreshing, zesty taste!

Ingredients for Tzatziki Sauce

This recipe for tzatziki uses 8 simple ingredients to create a healthy sauce that’s to-die-for!

• Greek yogurt: Any plain 2%, 4% or whole milk Greek yogurt will work. Traditionally, goat or sheep Greek yogurt is used, but it’s hard to find those here. Luckily North American Greek yogurt is already strained, so it works great.
• Cucumber: I used an English cucumber because it’s seedless. A regular large cucumber will need to be peeled and large seeds removed after squeezing. Persian cucumbers work too.
• Lemon: You’ll need the juice of half a medium lemon, which is about 2 tablespoons.
• Olive oil: I use extra virgin olive oil because it has a richer, fruitier flavor and smooth texture that’s perfect for dips and sauces.
• Fresh herbs: I like the classic taste of fresh dill, but you can always substitute fresh mint for a refreshing twist.
• Garlic: Grate 3 small garlic cloves for the best flavor.
• Spices: Salt and pepper.

How to Make Tzatziki Sauce

This tzatziki sauce recipe comes together in just 15 minutes with a few easy steps. Here’s a quick overview, there is a full recipe card below.

• Prep the cucumber: Grate the cucumber on the medium holes of a box grater. Wrap it in a clean cheesecloth or kitchen towel, twist it up, and squeeze out as much liquid as you can.
• Combine ingredients: Add the squeezed cucumber to a medium bowl along with the Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
• Mix the sauce: Stir well and, if you have time, refrigerate for 5 minutes to let the flavors meld.
• Serve: Enjoy it as a dip or with your favorite Mediterranean dish!

Serving Ideas

Tzatziki is one of those sauces you’ll want to put on everything! Here are some ideas to make the most of this delicious sauce:

• Vegetables: You can dip fresh veggies or drizzle the sauce over grilled ones like zucchini, bell peppers, carrots, cucumber, mushrooms, and asparagus.
• Dip: You can also dip pita bread, falafel, grilled chicken, roasted potatoes, or crunchy pita chips into tzatziki.
• Spread: Slather it on sandwiches, wraps or burgers. My personal favorite is Greek turkey burgers.
• Gyros and kabobs: Chicken or lamb gyros, Greek chicken kabobs, or beef and lamb skewers.
• Salmon or lamb: Grilled salmon and juicy lamb chops make an amazing combo with this creamy sauce.
• Dinner bowls: A must for Greek chicken bowls, quinoa bowls with grilled veggies, or grain bowls loaded with roasted chicken or beef.
• Salads: Drizzle it over a traditional Greek salad, Mediterranean chickpea salad, or quinoa tabbouleh salad.
• As an appetizer: Serve it with a fresh veggie platter, chicken meatballs, or mini skewers with cubes of feta, olives, and cherry tomatoes.

How to Store

Store: Transfer your dip to an airtight container, store in the fridge, and enjoy for 7-10 days.

Do not freeze. Freezing can cause the yogurt and cucumber to separate.

FAQs

More Sauces and Dip Recipes

• Healthy veggie dip
• Greek yogurt guacamole
• Whipped feta dip
• Greek yogurt blue cheese dressing

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Tzatziki Sauce

This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip in 15 minutes.

Course Dip

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Chilling Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings (makes 2 1/2 cups total)

Calories 66kcal

Author Olena Osipov

Equipment

• Box grater
• Cheesecloth
• Lemon squeezer

Ingredients

• 3/4 long English cucumber grated on medium holes of a box grater
• 2 cups plain Greek yogurt 2% fat or higher
• 1/2 medium lemon juice of or 2 tablespoons
• 3 tablespoons olive oil extra virgin
• 2 tablespoons fresh dill finely chopped
• 3 small garlic cloves grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. Discard or save cucumber water for smoothies and soups.
• In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
• Stir well with a spoon or spatula. If have time, refrigerate for 5 minutes to allow flavors develop.
• Enjoy as a dip, with Greek chicken bowls or any Mediterranean dishes.

Notes

• Store: Refrigerate in an airtight container for 7 – 10 days. Do not freeze.

Nutrition

Calories: 66kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 132mg | Fiber: 0.2g | Sugar: 2g

The post Tzatziki Sauce appeared first on iFoodReal.com.

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing freshly baked or cold, for breakfast, snack or even dinner!

Our family absolutely loves crustless quiches like crustless spinach quiche, crustless zucchini quiche and cottage cheese zucchini quiche!

This week I made crustless broccoli quiche and it disappeared during breakfast and snack time! It is fiber and protein loaded, is easy to make and a sure way to get more veggies into your kids.

This broccoli quiche with no crust packs insane amount equal to 4 cups of broccoli. Just like spaghetti squash quiche and crustless zucchini pie, it’s a great way to hide veggies from kids.

Red onion and garlic add flavor without sauteing and disappear in a fluffy egg mixture. Salty feta cheese melts inside and a few handfuls of cheddar add that irresistible golden crust on top. So good!

Ingredients for Crustless Broccoli Quiche

• Eggs: 7 large or I used 9 medium eggs. You can also use egg whites with replacement ratio of 1 large egg = 1/4 cup egg whites.
• Broccoli: 1 pound or 4 cups of fresh or frozen broccoli works. If using frozen veggie, run it in a colander under hot water and drain well. I finely chop even the stalk, especially if it’s organic, and use in dishes like healthy broccoli salad or healthy beef and broccoli.
• Milk: Quiche without milk is not a quiche but rather a frittata. Creamier milk, more flavor dense is the quiche. You can use non-dairy milk, just be ready for more thin flavor.
• Cheese: Feta cheese because it tastes amazing combined with fresh herbs and garlic. And a sprinkle of cheddar on top adds nice golden crust, but is OK to skip or sub with any other hard melting cheese.
• Onion and garlic: Red onion is perfect for quiche because it adds mild flavor without sauteing. Regular yellow onion needs sauteing and you can do that, throw garlic in there too.

How to Make Crustless Broccoli Quiche

• Prep veggies and cheese: I like to chop all veggies before I do anything else. And I start preheating oven at same time. Chop broccoli into bite size pieces as well as stalks, everything will get cooked and soft. Crumble and grate cheeses now too. 
• Whisk egg mixture: No need to whisk eggs first. Whisk eggs, milk, salt, pepper and red pepper flakes together.
• Add veggies and cheese: Then combine chopped broccoli, onion, garlic with liquid egg mixture and crumbled feta. Once in a pie dish, level with spatula and then sprinkle with cheddar cheese.
• Bake until golden in preheated 375 degrees F oven for about 50 minutes. Shake the pie plate and if middle is not jiggly, quiche is ready and set. Cool for 10 minutes and slice. Yum!

Serving Ideas

Crustless quiche is high in protein, fiber and healthy fats. So it’s a low carb meal on its own. Below are a few great pairings if you need more:

• Creamy tomato soup – classic and easy 15 minute soup.
• Avocado salad complements high protein quiche with more healthy fats.
• Fruit salad
• With a crusty bread or high protein bread like cottage cheese bread.
• Tea or coffee.

How to Store and Reheat

Serve quiche warm or cold. Are you like me and one of those people that thinks quiche tastes even better cold?! I recommend to slice it into 8 slices after baking, cover and refrigerate in same baking dish up to 5 days. Makes it such an easy grab and go meal!

Freeze quiche in airtight container for up to 3 months. I absolutely love these reusable 1 gallon silicone bags. Thaw in the fridge overnight.

Reheat quiche in a microwave or in the oven at 375 degrees F which would take about 15-20 minutes.

FAQs

More Favorite Broccoli Recipes

• Chicken broccoli stir fry
• Healthy broccoli cheddar soup
• Broccoli feta soup
• Penne broccoli
• Sauteed broccoli

More Favorite Egg Recipes

• Broccoli cheese egg muffins
• Healthy breakfast casserole
• Sausage egg casserole
• Cottage cheese egg bites

You may also love this collection of healthy egg recipes!

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Crustless Broccoli Quiche

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing hot or cold!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 175kcal

Author Olena Osipov

Equipment

• Pie dish

Ingredients

• 1 pound broccoli florets 4 cups chopped
• 7 large eggs
• 1 cup milk I used 3.25%
• 1 medium red onion diced
• 3 large garlic cloves minced
• 5 ounces feta cheese crumbled
• 2 ounces soft cheese like Mozzarella or cheddar shredded
• 1/4 teaspoon salt
• Ground black pepper to taste
• Red pepper flakes to taste
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray 9 inch pie baking dish with cooking spray.
• In a large bowl, add eggs, milk, salt, pepper, red pepper flakes and whisk well. Add broccoli, red onion, garlic, feta cheese and stir well with spatula.
• Transfer mixture to previously prepared baking dish, level with spatula and sprinkle with cheddar cheese. Bake for 50 minutes or until the middle isn't jiggly anymore.
• Remove from the oven and let quiche cool for 10 minutes.
• Then cut into 8 slices and enjoy warm or cold!

Notes

• Store: Refrigerate leftovers in airtight container for up to 5 days. Reheat (if you have to because it taste absolutely amazing cold) in a microwave. Or in the oven at 375 degrees F for 15-20 minutes.
• Freeze: For up to 3 months.
• If using frozen broccoli, place it in a colander, run hot water over it and drain well.
• If you would like to use all or some egg whites, 1 large egg = 1/4 cup egg whites.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 402mg | Fiber: 2g | Sugar: 4g

The post Crustless Broccoli Quiche appeared first on iFoodReal.com.

Baked Salmon in Foil with 10 minute prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

We also love this baked salmon without foil, sweet chili salmon and baked teriyaki salmon.

Baked salmon in foil is juicy, flaky and quick. It’s a perfect weeknight dinner friend. Simply the best!

Stop wondering what to do with salmon fillet every time you buy one. I have to admit, I used to, for years. Now any time we get fresh fish, and living by Pacific ocean it happens often, I spend 10 minutes and throw this fancy looking restaurant-quality meal on the table.

This was also the salmon recipe I made at a food blogger’s retreat, served with arugula feta salad and everyone asked me for my “secret ingredients”. And as you know, being from Ukraine, it is fresh herbs and garlic.

I promise, everyone who tries this baked salmon in foil will be begging for the recipe!

Why Bake Salmon Wrapped in Foil?

• Foil wrapped salmon retains its moisture and cooks faster: In fact, I think it’s one of the best ways to cook salmon in the oven!
• Hands off method: Unlike with honey garlic salmon cooked in a skillet, you do not have to “babysit” the salmon in foil.

Ingredients You’ll Need

• Salmon fillet: About 1.5 pounds of any boneless salmon fillet with skin on. You can use farmed salmon or wild salmon. We like to use wild salmon since we fish plus it’s naturally better for you. Just keep in mind cook times will differ because wild salmon contains less fat and is more dry, so it’s important no to overcook it.
• Olive oil: To season the fish before baking. I like to use extra virgin olive oil but you can also use avocado oil.
• Butter: I use salted butter. It’s for the garlic butter sauce at the end.
• Garlic: I recommend only fresh garlic. Pre-chopped garlic from a jar or garlic powder do not have as much flavor. Also add amount to taste, we absolutely love garlic so I like to use 2 cloves!
• Fresh parsley: Is the essential flavor booster in the garlic butter. Fresh herbs are the secret to a lot of flavor with little calories. Fresh dill will work amazing as well!
• Lemon juice: Squeeze a lemon rather than using bottled lemon juice. Again it makes a world of difference in terms of flavor!
• Salt and pepper: To season.

How to Make Baked Salmon in Foil

Here is a quick photo overview how to make this easy baked salmon recipe. There is a full recipe card below.

• Prep: Preheat your oven to 375 degrees F. Line large baking sheet with 2 overlapping pieces of aluminum foil. Then place a piece of parchment paper on top.
• Wrap salmon fillet: Place the salmon fillet skin side down on the parchment paper and rub with oil, salt and pepper. Then wrap fillet first in paper, followed by a tin foil.
• Bake salmon and prep garlic butter: Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes. 5 minutes before salmon is ready, you want to start prepping the seasoning, so butter doesn’t solidify. Melt butter, add freshly grated garlic and a squeeze of lemon juice.
• Season oven baked salmon: Wearing oven mitts, open the foil packet and make sure salmon is ready. Inserted in the thickest part thermometer should read 145 degrees F or close to it. Brush salmon with melted butter and sprinkle with fresh parsley or dill.

Fun Variations

• Pesto: Once salmon is ready, open the foil and brush 1/4 cup of store-bought or homemade pesto on top. Or just bake with it. I am a fan of pesto on salmon after though!
• Lemon and rosemary: Cut lemon in half, slice one half into thin slices and juice the other half. Spread lemon slices inside the foil, lay seasoned fillet as per recipe on top, drizzle with lemon juice, add minced garlic and add 3-4 rosemary sprigs on top. I find lemon slices placed directly on top of fish make it taste bitter.
• White wine and cheese: Place seasoned salmon on foil, fold up sides, pour 1/4 cup white wine at the bottom, sprinkle some grated garlic and 1 cup your favorite melting cheese on top. Smoked gouda would go so well!

What to Serve Baked Salmon With?

Ah, the best part – eating. Salmon fillet is the most versatile entree!

• Traditional Ukrainian: Because I’m Ukrainian married to Russian we love mashed potatoes as an accompaniment to any meat or fish along with cucumber and tomato salad.
• Low carb meal: If you want a lighter fair, serve this oven baked salmon with cauliflower risotto.
• With rice or quinoa: Baked salmon and its juices go so well with rice or quinoa. Try to serve with Instant Pot brown rice or quinoa tabbouleh salad.
• Spring roasted veggies: In spring when we all are looking to get in shape. Garlic green beans, oven roasted asparagus or roasted cauliflower make a great accompaniment for fish.
• Fall roasted veggies: As local summer produce winds down, roasted butternut squash or roasted sweet potatoes make great hearty side dish for seafood and offer numerous health benefits.
• With summer salads: Replace protein with leftover cold baked salmon in foil in this smoked salmon salad. Or top lemon kale salad with it, so good!

How to Store and Reheat

Store: If you have leftovers, refrigerate them in an airtight container and enjoy within 3 days. Cold salmon tastes amazing, in salads and on a piece of toasted sourdough bread or inside a cottage cheese flatbread for a high protein meal.

Reheat: You have to be careful reheating salmon to avoid over drying. Preheat ceramic non-stick skillet on low-medium heat, add salmon and a splash of water, cover and simmer on low for 5 minutes. Check if it is heated through and if not, cover and let fish sit for a few more minutes.

Freeze: You can freeze leftovers for up to 3 months in an airtight container. Thaw in the fridge overnight, flake with a fork, and use in recipes calling for canned salmon like salmon cakes and canned salmon salad.

FAQs

More Salmon Recipes to Try

• Salmon stir fry
• Lime ginger salmon
• Peanut butter miso salmon
• Grilled salmon
• Grilled cedar plank salmon
• One pan salmon and veggies
• Air fryer salmon

Print

Baked Salmon in Foil

Baked Salmon in Foil with 10 minutes of prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 261kcal

Author Olena Osipov

Equipment

• Parchment paper sheets
• OXO baking sheet
• Meat thermometer

Ingredients

For the Salmon Fillet:

• 1 1/2 pounds salmon fillet skin on or off
• 1 tablespoon olive oil extra virgin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Garlic Butter:

• 2 tablespoons butter
• 1-2 large garlic cloves grated
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill or parsley finely chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line large baking sheet with 2 overlapping each other pieces of aluminum foil wider than the baking sheet. On top, place a piece of unbleached parchment paper the length of a salmon fillet.
• Place salmon fillet skin side down (if any) on top of parchment paper. Rub with olive oil, then sprinkle with salt and pepper.
• Now you have to seal salmon completely in foil to ensure proper cooking. First enclose salmon in parchment paper – this ensures no harmful chemicals from aluminum are leaching into your food. Then fold the sides of the foil over the salmon to cover and seal it completely.
• Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes.
• Remove salmon from the oven. Carefully open the packet wearing oven mitts. If salmon flakes with a fork easily and thermometer inserted in the thickest part reads close to 145 degrees F, it's ready. If temperature is around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.
• While salmon is baking and 5 minutes before salmon is ready, in a small saucepan melt butter on low heat. Add garlic and lemon juice, stir and set aside.
• Brush baked salmon fillet with garlic butter and sprinkle with parsley. Cut into 5-6 pieces and serve with mashed potatoes and cucumber and tomato salad. See blog post for more ideas.

Video

Notes

• Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads. Reheat in ceramic non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes.
• Freeze: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight. 
• Salmon skin on or off? Even if you’re not a fan of salmon skin, I highly recommend to buy a salmon fillet with skin on. It prevents fish from drying out while cooking. You can always remove skin easily after cooking.
• Can I skip parchment paper? Sure. Spray foil with cooking spray, wrap salmon fillet tightly in foil and keep same cooking time.
• If you have large fillet or farmed salmon: Even if it is wild salmon fillet but large or extra thick or farmed salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
• My salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way is to check with thermometer. As long as it is not translucent pink and flakes easily with a fork.

Nutrition

Calories: 261kcal | Carbohydrates: 1g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 334mg | Sugar: 1g

The post Baked Salmon in Foil appeared first on iFoodReal.com.

Baked Cottage Cheese Egg Bites are light, fluffy, and contain 6 grams of protein. Make a batch on the weekend and enjoy a quick healthy breakfast all week.

Another breakfast timesaver we love are these Instant Pot egg bites, egg white bites and cottage cheese egg muffins.

Quick and easy cottage cheese egg bites are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients. Pair with some fruit for breakfast, or a small salad for lunch, they’re perfect for adding extra protein to your day.

And I kind of like the air bubble texture of these egg bites with cottage cheese, they’re more like Yorkshire puddings or mini dutch baby pancakes. I do have a tip below on how to steam them, so they come out solid and perfectly fluffy.

Why You’ll Love This Recipe

• High in protein: Each egg bite is packed with 6 grams of protein. Have 3 and you already consumed 18 grams of protein in the morning!
• Cheaper than Starbucks: They’re way less expensive than $6 for 2 egg bites at the famous coffee shop. So you can skip the drive thru!
• Versatile: Egg bites have lots of flexibility, you can add almost anything! I’ve named a few favorites below.
• Perfect for meal prep: If you’re heading into a crazy busy week, go ahead and make a double batch. They taste just as good when reheated.
• Enjoy anytime: A make ahead breakfast, a protein-rich snack, or an easy weekend brunch menu item. They’re a lifesaver for me and my busy boys!

Ingredients for Cottage Cheese Egg Bites

You’ll need a small handful of simple ingredients, including salt and pepper, to make this recipe.

• Eggs: Use 8 large whole eggs. See tips below for using egg whites.
• Cottage cheese: Makes them come out light, fluffy, and moist. I used 2% fat, but you can use any fat% cottage cheese.
• Basil: A touch of fresh basil in each egg bite adds the most flavor.
• Seasoning: Salt and pepper to taste.

How to Make Egg Bites with Cottage Cheese

Here’s a quick summary of how to make these egg bites with minimal prep time and ready in 30 minutes! There is a full recipe card below.

Start by preheating your oven to 350 F and line a muffin tin with parchment paper liners.

1. Blend eggs and cottage cheese: Add eggs, cottage cheese, salt and pepper to a blender or food processor and blend until smooth.
2. Add herbs and veggies: Add basil and give your blender a few shakes, so it’s evenly distributed through the mixture. This is also where you add any other add-ins.
3. Bake: Pour egg mixture into the 12 openings of the muffin pan and bake for 25-28 minutes. Egg bites are ready when a toothpick inserted in the center comes out clean, tops are slightly golden and egg bites have puffed up.
4. Serve: No need to let them sit, remove them from the oven and enjoy hot!

Variations of Egg Bites

My cottage cheese egg bites recipe is the perfect starting point, enjoy as is or get creative and add whatever you like!

• Fresh herbs: Instead of basil use fresh parsley or dill.
• Shredded cheese: Add up to 1 cup of grated sharp cheddar cheese, gruyere cheese, smoked Gouda cheese, Monterey jack cheese, Swiss cheese, or 1/2 cup Parmesan cheese.
• Soft cheese: I love crumbled goat cheese or feta cheese.
• Jarred goodies: Try roasted peppers, sun-dried tomatoes, or olives.
• Meats: Add more protein with smoked salmon, crispy baked bacon, ham, sausage, cubed cooked chicken.
• Greens: Chopped kale or spinach are delicious.
• Vegetables: Make your favorite veggie combo or use up what you have on hand like sauteed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.

How to Store Them

Store: Egg bites can be stored in an airtight container and kept in the fridge for up to 5 days. To reheat, place them on a dish and microwave for 30 seconds.

Freeze: Once egg bites have cooled, transfer them to an airtight container with a lid and freeze for up to 3 months. Reheat in the microwave for 1 – 1.5 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg bake
• Cottage cheese overnight oats
• Cottage cheese egg salad
• Cottage cheese zucchini quiche
• Cottage cheese scrambled eggs
• Cottage cheese bagels
• Cottage cheese waffles
• Cottage cheese protein pancakes

Be sure to browse all of our cottage cheese recipes!

More Egg Recipes to Try

• Broccoli cheese egg muffins
• Low carb breakfast casserole
• Healthy breakfast casserole
• Crustless broccoli quiche
• Crustless zucchini quiche
• Crustless spinach quiche
• Baked egg tortilla
• Healthy breakfast sandwich

Print

Cottage Cheese Egg Bites

Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy healthy breakfast all week.

Course Breakfast

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 egg bites

Calories 60kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 8 large eggs
• 1 cup cottage cheese I used 2% fat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat oven to 350 F and line muffin tin with parchment paper liners. Set aside.
• In a blender or food processor, add eggs, cottage cheese, salt and pepper. Blend until smooth. Then add basil and give blender a few shakes to distribute it.
• Pour egg mixture into prepared muffin pan and bake for 25-28 minutes or until toothpick inserted in the middle of center egg bites in the pan comes out clean and tops are slightly golden and egg bites have puffed up.
• Remove from the oven and enjoy.

Video

Notes

• Store: Refrigerate egg bites in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Transfer in an airtight container with a lid and freeze for up to 3 months.

Nutrition

Serving: 1 egg bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 195mg | Fiber: 0.03g | Sugar: 1g

The post Cottage Cheese Egg Bites appeared first on iFoodReal.com.

This Slow Cooker Chicken Breast Recipe comes out tender, juicy and perfectly seasoned every time! Learn how to make the best crockpot chicken breast in the world and use it in any of your favorite chicken recipes.

We also love to make this slow cooker shredded chicken for weekly meal prep and crockpot BBQ pulled chicken for busy weeknights!

If you have ever made my popular baked chicken breast and wished that there was even a more hands off easy method, this juicy slow cooker chicken breast recipe is for you!

With similar seasonings, it results in perfectly cooked chicken breasts in a crock pot and all you do is dump and go!

Many of you already love my Instant Pot chicken breast which I also often turn into shredded chicken. And this is just one more way to cook it.

Serve it with steamed rice, make it into a shredded chicken for tacos, or add it to a big salad. As for leftovers, use them in crock pot chicken spaghetti or pasta with chicken and spinach the next day!

Ingredients for Slow Cooker Chicken Breast

This is such an an easy slow cooker recipe with only 6 basic seasonings, chicken and 2 other simple ingredients! Feel free to jazz it up with one of these chicken marinades for variety.

• Chicken breasts: I used 4 boneless skinless chicken breasts and they fit it in my crock pot with minimal overlapping, which is important so they cook evenly.
• Chicken broth: I prefer homemade chicken broth or store-bought low sodium chicken broth, adjust salt as necessary for the brand you use. You could use water but chicken stock will be have more flavor.
• Olive oil: Chicken breasts have no fat, which means they can easily dry out. Adding just a small amount of oil or butter, makes them more flavorful and moist. It will also make the broth more rich.
• Seasonings: Simple pantry spices of garlic powder, onion powder, basil, paprika plus salt and black pepper.

How to Make Chicken Breasts in Crock Pot

1. Season the chicken: In a small bowl, whisk garlic powder, onion powder, dried basil, paprika, salt, pepper. Then sprinkle chicken breasts on both sides. Even easier, lay raw chicken on large plate and sprinkle with half the spices, flip and sprinkle with the rest.
2. Add it to crockpot: To the bottom of the slow cooker, add broth, olive oil and lay chicken in a single layer on top. You don’t want them overlapping much to make sure they cook evenly and get that nice “roasted” look.
3. Cover and cook: Cook on Low for 3-4 hours or on High for 2 hours. The most sure way to know your chicken is ready is to insert an instant read thermometer in the middle, and if it reads at least 160 degrees F, your chicken breasts are ready.
4. Rest then serve: Then you do want to rest your chicken to let the juices redistribute and reach desired 165 F. So, cover with foil, let rest for 5-10 minutes and chicken will keep cooking with residual heat while becoming juicy. Magic!

How Long to Cook Chicken Breast in Slow Cooker?

Do not leave your chicken breasts in slow cooker for an entire day. The exact time will depend on the size of your chicken breasts, their type and your slow cooker make and model.

Here is a cooking time chart for reference:

Can You Cook Frozen Chicken Breasts in Crock Pot?

While this does seem to be a debatable topic, the USDA Food Safety Guidelines for Slow Cookers recommends to always thaw raw meat or poultry before putting it in your slow cooker.

The long slow temp at which a slow cooker heats up puts your frozen meat in danger of growing bacteria if left at a certain temperature for a long period.

If you only have frozen chicken, try this method for frozen chicken breast in Instant Pot!

Variations

Try any of these variations for your slow cooker chicken breasts.

Or here is what I like to do. Quite often, I just top cooked chicken with my favorite local store-bought Yeshi sauce and it’s the easiest dinner ever! I am obsessed with those nutritional yeast umami dressings, you can buy it anywhere, even different brand.

• Swap the seasonings: Try a different blend of seasonings such as cajun seasoning, all-purpose seasoning, or use smoked paprika instead of regular sweet paprika.
• BBQ sauce: Either cook in healthy barbecue sauce or brush it with the sauce when it’s done cooking.
• Mexican: Cook in your favorite salsa and taco seasoning, shred with two forks when done and use in tacos. This is such an easy chicken dinner idea!
• Italian: Season chicken with Italian seasoning and use the leftovers to make Tuscan chicken pasta.

Ways to Use Cooked Chicken

Serve for dinner tonight or use in a variety of dishes throughout the week!

• Add to delicious soups: Shredding leftover chicken into quick chicken noodle soup makes this soup even faster.
• Salad: Not overly seasoned it is perfect to dice and use for this reader favorite healthy chicken salad recipe.
• Classic: With mashed potatoes and garlic green beans.
• In more complex dishes: Because of how easy it is to cook chicken in the crock pot, you can make more labor intensive dishes go faster. For example, use it to make these healthy chicken enchiladas.

How to Store and Reheat

To store: Let your chicken breasts cool completely first. Then transfer it whole, shredded, sliced or cubed to an airtight container and place in the refrigerator up to 3-4 days.

To freeze: Freeze in an airtight container or storage bag up to 3 months. Thaw in the refrigerator.

Reheat: Reheat in a microwave until warmed through or in a covered skillet on the stovetop. Be careful not to overcook it or it will be dry. If your have an air fryer, here is also how to reheat chicken breast in air fryer tutorial.

FAQs

More Slow Cooker Chicken Recipes

• Crockpot chicken soup
• Crockpot chicken and rice
• Crock pot chicken thighs
• Slow cooker chicken stew
• Slow cooker butter chicken
• Slow cooker white chicken chili
• Slow cooker whole chicken
• Slow cooker chicken enchilada casserole

Be sure to browse my full collection of chicken breast recipes. I am obsessed!

Print

Slow Cooker Chicken Breast

This Slow Cooker Chicken Breast comes out tender, juicy and perfectly seasoned every time! Learn how to make the best crockpot chicken breast in the world and use it in any of your favorite chicken recipes.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Resting time 10 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4

Calories 298kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 4 large boneless skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chicken broth low sodium
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• In a small bowl, add garlic powder, onion powder, basil, paprika, salt, pepper and stir to combine. Sprinkle chicken breasts on both sides.
• In a large slow cooker, add broth, olive oil and lay chicken on top, trying to overlap minimally.
• Cover and cook on Low for 3-4 hours or on High for 2 hours, or until internal read thermometer reads 165 degrees F when inserted in the center.
• Remove onto a cutting board, cover with foil and let rest for 5-10 minutes. Then slice or shred.

Notes

• Store: In an airtight container in the fridge 3-4 days. 
• Reheat: In microwave or on the stovetop in a covered pan until warmed through.
• Freeze: Up to 3 months in a freezer safe bag, thaw before using.

Here is a cooking time chart for reference:

• Boneless chicken breasts – On Low for 3-4 hours or on High for 2 hours.
• Bone-in chicken breasts – on Low for 3.5-4.5 hours or on High for 2.5 hours.
• Chicken tenders – on Low for 2.5-3 hours or on High for 1.5 hours

Nutrition

Calories: 298kcal | Carbohydrates: 1g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 708mg | Fiber: 0.2g | Sugar: 0.1g

The post Slow Cooker Chicken Breast appeared first on iFoodReal.com.

Healthy Spinach Artichoke Dip is creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. This healthy appetizer will be a party hit that contains less fat and calories, and no one would guess!

You sure will love other crowd pleasers like healthy spinach dip, healthy 7 layer dip and baked feta dip!

It can be tricky to draw the line between creating healthy versions of family favorites and boring, tasteless dishes, but I’m well practiced at it!

By adjusting the ratio of ingredients and swapping out one dairy for another, this healthy spinach artichoke dip tastes so great no one would guess it’s a lighter version! Just like with healthy buffalo chicken dip!

Why You’ll Love This Recipe

• Super easy: Just blend and bake, that’s it! No complicated steps or equipment.
• Minimal prep: Just a few minutes hands on, then leave to bake. This healthy dip is ready in under 30 minutes!
• Creamy and cheesy: You won’t be left disappointed with this perfectly balanced blend of Parmesan, mozzarella, mayonnaise and Greek yogurt.
• Less fat: With less mayo and added Greek yogurt, it’s creamy without being too fatty.
• Crowd pleaser: Perfect for bringing to parties, potlucks, Thanksgiving, Christmas, summer get togethers, game days, and more!
• Make ahead: Prepare it up to 3 days ahead, then bake when ready.

Ingredients for Healthy Spinach Artichoke Dip

• Artichoke hearts: You’ll need a can of artichoke hearts packed in water or a jar of artichoke hearts packed in oil. Marinated artichokes will have more flavor than canned. Drain well.
• Frozen spinach: Use a package of chopped spinach. Allow it to thaw and squeeze all the excess liquid.
• Aromatics: A combination of onion and garlic. Increase the amount to taste. You could also use roasted garlic for a more mellow, caramelized flavor, but you will need more of it.
• Greek yogurt: I recommend using one that has at least 2% of fat for the best results. Don’t use 0%, as dip will taste flat.
• Cheese: You need a combination of two freshly grated cheeses. Full-fat mozzarella cheese and I don’t recommend low fat because it separates. Feel free to use cheddar, Gruyere, Gouda or Swiss cheese instead. And freshly grated Parmesan cheese, not from a shaker.
• Mayonnaise: This dip recipe uses just enough mayo to add that rich and creamy flavor without adding too much additional fat. Plus, the amount per serving is minimal. For extra health benefits, you could also use avocado oil mayo over regular mayo.
• Seasonings: All you need is salt, black pepper, and a pinch of red pepper flakes (adjust the amount to taste).

How to Make Healthy Spinach Artichoke Dip

• Thaw the spinach: Make sure you leave frozen spinach to thaw overnight in a colander. In the morning, use your hands to squeeze out all the excess liquid from spinach.
• Blend the ingredients: Preheat oven to 375 F. Add artichoke hearts, onion, and garlic to a food processor and process until finely chopped. Then transfer to a medium bowl. Alternatively, you can finely chop all the ingredients by hand, but this will take longer.
• Mix: Add spinach, mozzarella cheese, Parmesan cheese, Greek yogurt, mayo, and seasonings. Then stir well until combined.
• Bake: Transfer mixture to a medium sized baking dish (8 inch, 9 inch or 11×7 work). Bake for 15 minutes or until hot, bubbly, and the cheese is melted. Then enjoy!

Variations

There are several ways to add extra pizazz to your healthy spinach artichoke dip. Here are some of my favorite alterations!

• Cheesy topping: Sprinkle some cheese over the top and broil at the end for a bubbly, browned, crispy, cheesy topping.
• Water chestnuts: Add an 8 ounces can of water chestnuts, drained and chopped.
• Bell pepper: Add a finely chopped and sauteed sweet bell pepper for extra nutrients and color.
• Mushrooms: Sauteed and chopped brown mushrooms make for a flavorful addition.
• Bacon: A small amount of finely chopped baked bacon will add a smoky, salty flavor. But don’t go overboard, as it’ll also be adding fat!
• Seafood: Shrimp and crab work very well in this spinach and artichoke dip recipe. I recommend adding around 1-2 cups of finely chopped uncooked shrimp or crab (fresh or canned).
• Chicken: Add 1-2 cups of finely shredded cooked chicken like this Instant Pot shredded chicken or baked chicken breast.
• Chili: For a spicy artichoke dip, add some finely chopped jalapeño or a dash of hot sauce.
• Sun-dried tomatoes: Add 1/1 cup of finely chopped sun-dried tomatoes, drained if from a jar.
• Olives: Blend or finely chop 1/2 cup of olives into the dip.
• Lemon zest: To add a little zing to this rich dip and help cut through the richness.
• Dried herbs: A small amount of dried basil, oregano, or Italian seasoning would work.

Serving Ideas

This dip is best served warm. So, if it’s a party, you can bake and transfer the dip to a crock pot and turn on Keep Warm function. If it dried out after 3-4 hours, add a splash of milk and stir. This should rehydrate it.

You can also serve it in a bread bowl. Follow this great video for preparing the bowl.

There are several classic accompaniments you can serve alongside this healthy spinach artichoke dip, including:

• Bread: Melba toast, soft pretzel, crostini, focaccia, crusty baguette, pita chips.
• Crackers: Mary’s Gone and Triscuits crackers are whole grain healthier options. However, use any preferred crackers like pretzel crisps.
• Tortilla chips: I like to use Que Pasa tortilla chips. Other plain chips would also work.
• Crudites: Sliced vegetables such as cucumber, celery, carrot sticks, zucchini, bell pepper and radish.

How to Store and Reheat

Store: Allow the dip to cool and then store in an airtight container in the fridge for up to 5 days.

Reheat: My favorite way to reheat the artichoke dip is in the microwave, in 30-40 seconds increments until warmed through. However, you could also reheat it in the oven at 350F for about 10-15 minutes.

Freeze: I haven’t attempted to freeze this dip yet, as I’m worried the yogurt may separate and the dip will become watery upon thawing. If you try it, let me know how it works.

FAQs

More Spinach Recipes

• Spinach salad recipe
• Spinach artichoke quinoa casserole
• Spinach avocado salad

More Healthy Dip Recipes To Try

• Healthy French onion dip
• Cottage cheese ranch dip
• Cucumber appetizer bites
• Cranberry jalapeno dip
• Instant Pot buffalo chicken dip

Print

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip is creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. Served hot or chilled.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 131kcal

Author Olena Osipov

Equipment

• Food processor
• Baking dish

Ingredients

• 14 ounces can artichoke hearts drained
• 1/2 small onion
• 3 small garlic cloves
• 10 ounces package chopped frozen spinach thawed & liquid squeezed
• 1/2 cup Parmesan cheese freshly grated
• 1/4 cup mozzarella cheese (not low fat) grated
• 1 cup plain Greek yogurt 2% + fat
• 1/4 cup mayo
• Pinch red pepper flakes
• Pinch salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. In a food processor, add artichoke hearts, onion, garlic and process until finely chopped. Transfer to a medium bowl.
• Add spinach, Parmesan cheese, mozzarella cheese, yogurt, mayo, red pepper flakes, salt and pepper.
• Stir until well combined and transfer to a medium sized baking dish.
• Bake for 15 minutes or until hot and cheese has melted. Don't over bake because yogurt will start separating.
• Serve hot. Our favorite dippers include Que Pasa tortilla chips, celery and carrot sticks, thickly sliced cucumbers, whole grain crackers like Mary's Gone and Triscuits.

Notes

• Store and reheat: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a microwave (best) or bake at 350 until warmed through. Not recommended to freeze.
• To serve warm at a party: You can serve it in a crockpot on the Keep Warm function.

Nutrition

Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 347mg | Fiber: 2g | Sugar: 2g

The post Healthy Spinach Artichoke Dip appeared first on iFoodReal.com.

These Baked Chicken Tenders are juicy, flavorful and healthy made with only 8 simple ingredients. Ready in under 30 minutes, they are great for lunch or dinner with any side dish!

For someone like me who eats chicken almost daily, baked chicken tenders is a welcome change from the usual flavors. It adds variety and is perfect for a quick weeknight dinner!

If you’d like to make oven baked chicken tenders with a breaded crunch, please check out my crispy almond crusted chicken tenders, coconut chicken tenders or air fryer chicken tenders.

Why You’ll Love This Recipe

• Healthier choice: Because chicken tenders are baked instead of fried and have no breading, they’re lighter and lower in fat and calories.
• Quick and easy: Minimal prep, 8 simple ingredients, and ready in under 30 minutes.
• Versatile: Easy chicken recipe that’s perfect for lunch, dinner, or even meal prepped for the week.
• Pairs well with sides: These baked chicken strips go great with salads, veggies, or your favorite dipping sauce.

Ingredients for Baked Chicken Tenders

This easy oven baked chicken tenders recipe features a blend of 6 everyday spices for perfect seasoning.

• Chicken tenders: You’ll need boneless skinless chicken tenderloins, or you can cut boneless skinless chicken breasts into tenderloins.
• Olive oil: I used extra virgin olive oil because it adds a nice depth of flavor and helps keep the chicken tenders juicy. Avocado oil works too, though it has a more neutral flavor.
• Spices: This mix of garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper packs enough flavor that you won’t even miss the crispy breading!

How to Bake Chicken Tenders in the Oven

Here’s a quick step-by-step guide to getting juicy chicken on your plate in no time. You can find full recipe card below.

• Prep the chicken: Preheat oven to 350 F. Add chicken tenders to a medium bowl and toss in olive oil to coat.
• Season the chicken: In a small bowl, mix together garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Sprinkle over the chicken and toss to coat evenly.
• Bake the chicken: Place the chicken tenders on a baking sheet in a single layer, making sure they aren’t touching. Bake for 20 minutes or until the thickest part reaches 165 F on an instant read thermometer.

• Rest the chicken: Remove chicken tenders from the oven and let rest for 2 minutes for the juices to settle.

Tips for Best Results

These recipe tips are as easy as the recipe itself.

• Use same size chicken pieces: Even size strips ensure they cook at the same rate.
• Dry your meat: Patting the chicken dry with paper towel removes moisture, helping you get crispy chicken tenders every time.
• Your chicken is ready when: The thickest part should reach an internal temperature of 165 F. The best way to check is with a meat thermometer.
• Don’t over bake: The meat loses moisture, making it less juicy and tender.

Variations

• Coat in breading: Coat the chicken tenders in a mixture of 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, and the seasoning from the recipe. If you’d like, you can skip the oil and dip the chicken in an egg wash to help the coating stick.
• Marinate in buttermilk: Instead of oil, marinate the chicken in buttermilk for at least 30 minutes. This gives the chicken a chance to soak up the flavor and become tender.
• Use different spices: Tweak the flavor with Italian seasoning, thyme, rosemary, or lemon zest, or add a little heat with cayenne pepper or chili powder.

Serving Ideas

I paired our baked chicken tenderloins with cottage cheese mac and cheese, and it was a match made in foodie heaven! Here are a few more ideas to switch things up:

• Green salads: A Caesar salad, Greek salad, or a strawberry spinach salad all bring a fresh, crunchy vibe that pairs perfectly with the tenders.
• Quinoa salads: Amp up the meal with a Mediterranean quinoa salad, broccoli quinoa salad, or a fresh kale and quinoa salad.
• Vegetables: Any roasted, steamed or mashed veggie would be amazing! Personally, I love Parmesan roasted brussels sprouts, garlic green beans, mashed sweet potatoes, or corn on the cob.
• Fries: Crispy French fries or air fryer sweet potato fries are very kid friendly.
• Dipping sauces: Whether you’re in the mood for creamy or spicy, you’ve got options! Choose from healthy BBQ sauce, honey mustard sauce, sweet and spicy mustard, cottage cheese ranch dip, or drizzle on some chimichurri.

How to Store and Reheat

Store: Keep leftovers in an airtight container and in the refrigerator for up to 5 days.

Freeze: For longer storage, freeze in an airtight container for up to 3 months.

FAQs

More Baked Chicken Recipes to Try

• Healthy fried chicken
• Healthy chicken nuggets
• Baked chicken Parmesan
• Baked chicken breast
• Air fryer chicken breast
• Baked chicken thighs

Print

Easy Oven Baked Chicken Tenders

These Baked Chicken Tenders are juicy, flavorful and healthy made with only 8 simple ingredients. Ready in under 30 minutes, they are great for lunch or dinner with any side dish!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 154kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Meat thermometer

Ingredients

• 1 1/2 pounds chicken tenders
• 1 tablespoon olive oil extra virgin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. In a medium bowl, add chicken tenders, drizzle with olive oil and toss to coat.
• In a small bowl, add garlic powder, onion powder, smoked paprika, oregano, salt and pepper. Whisk, sprinkle over chicken and toss to coat evenly.
• Arrange on a baking sheet in a single layer with chicken tenders not touching each other. Bake for 20 minutes or until instant read thermometer inserted in the thickest part reads 165 degrees F.
• Remove chicken tenders from the oven and let rest for 2 minutes for the juices to settle.
• Serve with any side dish and a salad.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months.

 

Nutrition

Calories: 154kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 326mg | Fiber: 0.3g | Sugar: 0.1g

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This 30 minute Yellow Chicken Curry will be the best curry you have ever tried! Once you taste the juicy pieces of chicken simmered in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you’ll see why!

We love any curry around here, whether it’s green lentil curry, Instant Pot chicken curry or Thai chicken curry.

In my world, everyone can and should make chicken curry at home because it’s too easy not to and so darn delicious!

A dish that can feel so exotic to some is simple everyday comfort food to others, and this yellow chicken curry recipe will convince you that ordering chicken curry takeout is no longer necessary!

My family “inhales” it when served with brown rice, it’s one of healthy dinners that has very little leftovers!

Why You’ll Love This Recipe

• Restaurant quality but better: Home cooking will always win, especially when the authentic flavors of a traditional Indian dish are even better than anything you’d get at a restaurant.
• Easy to make: This chicken recipe comes together in 30 minutes with a few pantry staples.
• So much flavor: Curry powder itself is incredibly aromatic, but so is turmeric, fresh ginger, onion, and garlic. 
• Can be served in different ways: On its own, with rice, naan bread, roti, or even on a bed of spring mix or spaghetti squash noodles.

Ingredients for Yellow Chicken Curry

To make this chicken curry, you will need only a few simple ingredients.

• Chicken: Boneless skinless chicken breasts or chicken thighs, cut into bite-size pieces are the best. The breast is drier but the rich sauce helps with that. Dark meat is fattier and in itself more flavorful. You can’t go wrong either way.
• Coconut milk: Use coconut milk from a can and not a carton. I used full fat coconut milk but low fat is fine too. Cream accumulation on top during colder months is normal. My favorite brand is Thai Kitchen because it is not gritty.
• Onion, garlic, and ginger: Onions make the curry sweet and flavorful, and the fresh garlic and ginger give it a punch. If you don’t have fresh ginger, use 1 teaspoon dried ginger instead.
• Yellow curry powder: Fresh and quality yellow curry powder is the key. You can use any other color curry powder and add more if you like things spicy because yellow is the mildest! It is such a personal preference and an easy fix.
• Turmeric: Turmeric adds color and flavor (and is so good for you) but you can skip it, if don’t have any.
• Maple syrup: A little bit of sweetness to mellow out the spices. It’s not so much the heat, but more the intensity of it. It’s also a great way to round out the flavors. You can use honey, sugar or agave instead.
• Cornstarch and water: For the cornstarch slurry to thicken the sauce.
• Salt and pepper.

How to Make Yellow Chicken Curry

I make this yellow curry chicken recipe in a 12 inch ceramic non-stick skillet in 30 minutes while the brown rice cooks in the Instant Pot.

• Saute onion, garlic and ginger in a generous amount of oil for about 5 minutes or until veggies are translucent and fragrant.
• Add spices: Then add curry powder and turmeric, cook for 30 seconds. Mixture will appear dry and you want to stir constantly but this step will enhance curry flavor drastically.
• Add coconut milk and maple syrup, stir and bring to a boil. Watch the coconut cream melt making it so rich and creamy!

• Cook chicken for 15 minutes by adding it raw to a boiling curry sauce. Distribute evenly and make sure it is submerged in the sauce. Boneless chicken releases juices, so no broth is necessary. Keep the skillet uncovered.
• Thicken the sauce by adding a slurry of cold water and cornstarch, then let it boil until thickened in a few minutes.

Variations

Here are my top tips to make this curry how you like it!

• Other protein: This recipe works for other kinds of protein as well. Curried goat, lamb, shrimp, and beef are all delicious meats that pair well with a curry sauce.
• Vegan yellow curry: Learn how to cook tofu on the stove for a meatless option. My preference is to add cooked chickpeas or cauliflower instead of chicken. Cauliflower will release water, so you might want to consider thickening up the sauce. Totally up to you!
• Added veggies: Toss in some diced potatoes, red bell peppers, peas, or carrots for added vegetables. Use one or a combination of all. The tenderness of the veggies that absorb the flavors of the sauce is just ridiculous.

What to Serve with Yellow Chicken Curry?

• Serve chicken curry over quinoa or white rice if that’s your jam. Instant Pot jasmine rice, Instant Pot coconut rice or Instant Pot basmati rice are popular types of rice that pair well with curried chicken.
• With brown rice: I won’t stop praising Instant Pot because it’s simply the best! It’s one of my favorite ways to cook brown rice, which is how we like to eat our curry.
• You could also enjoy it with a salad or with some naan bread. If you have roti, some people enjoy ripping off pieces of roti and scooping up the curry with it.
• Cauliflower rice: This works as a side dish for sure, but you could also add some cauliflower rice or cauliflower florets into the chicken curry itself. Add it in towards the end of the simmer and you’ve got additional low-carb veggies in there!

How to Store

Refrigerate leftovers for up to 5 days in an airtight container with a lid.

Freeze: In an airtight container for up to 3 months.

Reheat chicken curry by simmering on low heat in a skillet and stirring occasionally. So easy!!!

FAQs

More Curry Recipes to Try

• Slow cooker butter chicken
• Butter chicken spaghetti squash
• Instant Pot butter chicken
• Chicken curry salad

Print

Yellow Chicken Curry

Flavorful 30 minute Yellow Chicken Curry with tender chicken simmered in a robust sauce with coconut milk, yellow curry powder, and aromatics.

Course Dinner

Cuisine Indian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (no rice)

Calories 406kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Measuring tools
• Measuring cups

Ingredients

• 2 pounds boneless skinless chicken breast or thighs cut into 1.5″ cubes
• 2 large onions chopped
• 4 large garlic cloves minced
• 1 inch fresh ginger peeled and minced
• 2 tablespoons oil
• 2 tablespoons yellow curry powder
• 1 teaspoon turmeric
• 14 ounces can coconut milk full fat
• 1 tablespoon maple syrup or sugar
• 3/4 teaspoon salt
• Ground black pepper to taste
• 4 tablespoons cold water
• 1 tablespoon cornstarch

US Customary – Metric

Instructions

• Cook brown rice or quinoa as per package instructions.
• Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
• Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
• Add coconut milk, maple syrup, salt, stir until incorporated and bring to boil.
• Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
• In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
• Season with pepper to taste and serve over brown rice or quinoa. So good!

Video

Notes

• Store: Refrigerate in an airtight container for 5 days. Reheat by simmering chicken curry on low in a skillet stirring occasionally.
• Freeze: In an airtight container up to 3 months.
• If you would like to add veggies: Sometimes I add 1 lb of finely chopped cauliflower or a bag of cauliflower rice towards the end and simmer for a few more minutes. 
• Coconut milk: Use coconut milk from a can and not carton. 
• Onion, garlic and ginger: A lot of onion makes curry sweet and flavorful along with fresh garlic and ginger. You could use 1 tsp dried ginger instead.
• Yellow curry powder and turmeric: Fresh and quality yellow curry powder is key! Turmeric adds colour and flavor but you can skip if don’t have any.

Nutrition

Serving: 1cup | Calories: 406kcal | Carbohydrates: 13g | Protein: 34g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 480mg | Fiber: 3g | Sugar: 6g

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