Skillet Recipes - iFoodReal.com

150 Healthy Dinner Ideas

Olena Osipov — Fri, 13 Dec 2024 18:28:18 +0000

The best collection of 150 Quick Healthy Dinner Ideas with simple ingredients and ready in 30 to 45 minutes.

If you need easy, quick healthy meals for dinner tonight that taste good and your family will actually eat, you have come to the right place!

Chicken Recipes
Healthy One Pot Meals
Healthy Pizza and Pasta
Quick Soups and Stews
Tacos and Quesadillas
Healthy, Easy Skillet Recipes
Stir Fry and Curry Recipes
Sheet Pan Meals
Quick Dinner Salads
Ground Turkey Recipes
Salmon and Seafood Recipes
More Healthy Easy Recipes to Try

Dinnertime doesn’t have to be stressful with these 150 quick healthy dinner ideas! They are perfect for busy weeknights!

I know your struggle! I don’t like “What’s for dinner?” question too. During the last 14 years of running this website, I have put a lot of effort in testing and creating weeknight dinners your family will actually want you to repeat!

Bookmark this link for “Shoot, what’s for dinner?” moments and let’s dive in!

Chicken Recipes

Baked Feta Chicken

5 from 8 votes

Baked Feta Chicken is easy chicken recipe that combines juicy chicken breasts coated in tangy feta, tomato and garlic sauce. Perfect for busy weeknights!

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Juicy Chicken Meatballs

Easy Chicken Meatballs Recipe made with 8 ingredients and baked to juicy, golden brown perfection in 30 minutes.

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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!

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Chicken Alfredo Spaghetti Squash

5 from 24 votes

Chicken Alfredo Spaghetti Squash is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.

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Baked Boneless Chicken Thighs

5 from 4 votes

Baked Boneless Chicken Thighs flavorful and tender with a juicy middle. Easy to make with a 4 ingredient marinade, and ready in 30 minutes!

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Zucchini Lasagna Rolls Recipe

5 from 3 votes

Healthy Zucchini Lasagna Rolls made with 7 simple ingredients including creamy ricotta cheese and garden zucchini.

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Baked Chicken Breast

5 from 364 votes

This Baked Chicken Breast recipe is juicy, tender and ready with 5 minutes of prep. Perfect for meal prep or quick and easy dinner!

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Oven Baked Chicken Thighs

5 from 38 votes

Oven Baked Chicken Thighs recipe packs in garlic flavor, crispy skin and tender, juicy middle! They are ready in just 30 minutes.

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Ground Chicken Burgers

5 from 56 votes

Juicy, moist and flavorful Ground Chicken Burgers with chicken breast just like my Ukrainian grandma used to make.

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Healthy Chicken Nuggets

5 from 3 votes

Healthy Chicken Nuggets are made with 8 simple ingredients, coated in delicious breading and are baked instead of fried.

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Baked Honey Garlic Chicken

5 from 47 votes

Baked Honey Garlic Chicken Breast is made with a sweet and tangy honey garlic sauce. It's a restaurant quality easy Asian inspired dinner!

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Chicken and Tomato Recipe

5 from 83 votes

This Chicken Tomato Recipe combines combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs. Ready in 30 minutes!

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Lemon Garlic Chicken Recipe

5 from 4 votes

Lemon Garlic Chicken with tender, juicy chicken topped with a creamy lemon garlic sauce and completely ready in 35 minutes!

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Healthy Chicken Lettuce Wraps

5 from 26 votes

Healthy Chicken Lettuce Wraps are 30 minute low carb appetizer or lighter main dish. Serve healthy lettuce wraps alone or over a bed of rice or cauliflower rice.

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Healthy Orange Chicken

5 from 4 votes

Healthy Orange Chicken is loaded with classic flavors of sweet and sticky orange sauce, easy to make and comes together in 30 minutes!

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Lemon Pepper Chicken Recipe

5 from 1 vote

Lemon Pepper Chicken Recipe made with juicy chicken coated in a rich, buttery sauce with a refreshing burst of lemon. Ready in 35 minutes!

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Lemon Chicken and Asparagus Recipe

5 from 4 votes

Creamy Lemon Chicken and Asparagus is 30 minute one pan meal! Juicy chicken, tender asparagus in creamy lemon sauce for easy weeknight meal.

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Healthy One Pot Meals

These one pot meals prove that healthy dinner can be flavorful without washing 3 pots!

With one pan cooking it’s important to figure out the right combination of foods, so pasta doesn’t get mushy or meat not fully cooked.

I own two 6 quart Lodge dutch ovens and they are worth every penny! They last forever, are affordable and cook food evenly and very-very nicely. A must for a healthy cook!

Healthy Hamburger Helper

5 from 4 votes

Healthy Hamburger Helper made in one pot, with 6 simple ingredients and ready in 25 minutes. Creamy, nostalgia-packed dinner made healthier!

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Deconstructed Stuffed Peppers Skillet

5 from 2 votes

Deconstructed Stuffed Peppers Skillet is a one pot meal, ready in 30 minutes and made with only 5 ingredients. It has all the traditional stuffed pepper flavors in fraction of the time!

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One Pot Pad Thai

5 from 5 votes

One Pot Pad Thai is a quick 30 minute meal with chicken, veggies, rice noodles, and the best sauce. It has 36 grams of protein!

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Chicken Pasta Primavera

5 from 2 votes

Chicken Pasta Primavera is a 30 minute, one pot meal in rich creamy sauce, with 43 grams of protein that your family will love!

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One Pot Lemon Chicken Orzo

5 from 2 votes

Easy One Pot Lemon Chicken Orzo with juicy chicken, creamy orzo, and sneaked in vegetables ready in 35 minutes!

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Easy Spaghetti Recipe

5 from 93 votes

10 minute Easy Spaghetti Recipe with tomato sauce, garlic, oregano and Parmesan. It's quick and simple recipe for spaghetti everyone loves!

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Healthy Mac and Cheese Recipe

5 from 202 votes

Easy Healthy Mac and Cheese Recipe swaps out copious amounts of heavy dairy for lightened up options. It's easy to make in 15 minutes in one pot.

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One Pot Spaghetti Recipe

4 from 3 votes

One Pot Spaghetti is quick, easy, and on your table in 30ish minutes. Amazing flavor and minimal cleanup, perfect for a busy weeknight meal!

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Chicken Quinoa Chili

5 from 7 votes

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

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One Pot Zucchini Ricotta Pasta with Bacon

5 from 6 votes

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Easy one pot meal!

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Ground Turkey and Broccoli Pasta Recipe

5 from 198 votes

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

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Healthy Pizza and Pasta

Healthy Chicken Alfredo

5 from 23 votes

Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant's version. Ready in 30 minutes!

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Chicken Spinach Pasta

5 from 4 votes

Creamy Chicken Spinach Pasta made with tender chicken, pasta, pesto and baby spinach! A flavorful and comforting dinner ready in 30 minutes.

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Cottage Cheese Pizza Crust

5 from 10 votes

This 3 ingredient Cottage Cheese Pizza Crust is so easy, tastes like real thin crust pizza and contains 11 grams of protein per 2 slices!

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Healthy Tuscan Chicken Pasta

5 from 35 votes

This healthy Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky one pot meal that's packed with Italian flavors.

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Cottage Cheese Pasta

5 from 7 votes

Creamy Cottage Cheese Pasta is quick, easy, and secretly healthy. Made with 5 simple ingredients and ready in 15 minutes.

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Caprese Pasta

5 from 1 vote

15 minute Caprese Pasta with fresh tomatoes, mozzarella, and basil, coated in a simple olive oil dressing. Easy vegetarian weeknight meal!

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Lemon Chicken Pasta Recipe

5 from 4 votes

Creamy Lemon Chicken Pasta Recipe with tender, juicy chicken breast, pasta and light, flavorful lemon garlic sauce.

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Mongolian Ground Beef Noodles

5 from 2 votes

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!

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Healthy Pesto Pasta Recipe

5 from 69 votes

Healthy Pesto Pasta recipe is simple to prepare in just over 30 minutes and is bursting with flavor from pesto, sun-dried tomatoes, broccoli and Parmesan cheese.

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Garlic Shrimp Spaghetti Recipe

5 from 6 votes

Creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

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Cottage Cheese Mac and Cheese

5 from 1 vote

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

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Greek Yogurt Pizza Dough

5 from 4 votes

Greek Yogurt Pizza Dough is made with 4 ingredients and packs 5 grams of protein per slice. No yeast, no waiting and no resting the dough!

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Cottage Cheese Alfredo

This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream.

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Quick Soups and Stews

Healthy White Chicken Chili

5 from 214 votes

Healthy White Chicken Chili recipe with chicken, white beans, corn, cumin, and yogurt. Ready in 30 minutes on the stovetop, slow cooker or Instant Pot!

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Marry Me Chicken Soup

5 from 4 votes

Marry Me Chicken Soup is a creamy, one pot meal with 41 grams of protein and all the sun-dried tomato, Parmesan, and herb flavors you love from the viral classic!

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Creamy Chicken Enchilada Soup

5 from 1 vote

This creamy Chicken Enchilada Soup is a quick weeknight dinner loaded with flavor. Each bowl has 24 grams of protein, which is more than the carbs!

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Healthy Broccoli Cheddar Soup

5 from 14 votes

Healthy Broccoli Cheddar Soup is thick and creamy without heavy cream or flour. Loaded with vegetables and ready in 30 minutes.

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Broccoli Feta Soup

5 from 5 votes

Comforting 30 minute Broccoli Feta Soup combines fresh broccoli and hearty rice with onion, garlic, dill, and salty feta. Perfect for chilly days!

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Chicken Stew

5 from 27 votes

This quick and easy one pot Chicken Stew is made with chicken, potatoes, and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs.

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Bean and Mushroom Soup

5 from 21 votes

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

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Buffalo Chicken Chili

5 from 47 votes

Creamy and lighter Buffalo Chicken Chili made in Instant Pot, slow cooker or on the stove. Packed with flavor, adjustable heat and crumbled blue cheese.

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Turkey Taco Soup

5 from 52 votes

Stovetop or slow cooker Turkey Taco Soup with ground turkey, beans, corn, and a perfectly seasoned broth. Hearty and filling 30 minute soup.

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Ground Turkey Stew

5 from 36 votes

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

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Chicken Noodle Vegetable Soup

5 from 12 votes

This Chicken Noodle Vegetable Soup is pure comfort food made from scratch in 40 minutes. It is perfect on a cold winter night or year round because it's so delicious!

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Chicken Vegetable Soup Recipe

5 from 1 vote

Chicken Vegetable Soup Recipe with chunky vegetables, tender chicken and thick, rich broth. It's the chicken soup that eats like a meal!

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Thai Chicken Butternut Squash Soup

5 from 24 votes

Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors. It's creamy and velvety yet dairy free!

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Vegetarian Pasta Fagioli

5 from 22 votes

This Vegetarian Pasta Fagioli is thick and hearty Italian pasta and bean soup with tender veggies. This classic stew is super easy to make with pantry staples in about 40 minutes!

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Tacos and Quesadillas

Who doesn’t love anything tacos and quesadillas?! This type of quick healthy dinner is always a hit with kids and adults alike.

Healthy meals that are loaded with veggies, protein and then wrapped in whole wheat or corn tortillas is a win in this mom’s book. Using brown rice adds complex carbs and using low sodium canned goods makes these dinners super fast.

Crispy Baked Tacos

5 from 1 vote

Crispy Baked Tacos with seasoned ground beef, refried beans, and melty cheese are an easy, mess-free dinner or party snack!

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Instant Pot Chicken Tacos

5 from 31 votes

Make chicken tacos in Instant Pot in 30 minutes! Juicy, tender and flavorful Instant Pot Shredded Chicken Tacos with only 3 ingredients!

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Chicken Tostadas

5 from 60 votes

Healthy 20 minute Chicken Tostadas with crispy baked tortilla shells topped with shredded chicken, black beans, avocado and crumbled cheese.

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15 Minute Easy Shrimp Tacos Recipe

5 from 161 votes

This 15 Minute Shrimp Tacos Recipe with slaw and spicy juicy shrimp, wrapped in warm corn tortilla has the best taste and texture.

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Bang Bang Shrimp Tacos

5 from 5 votes

Bang Bang Shrimp Tacos are creamy, sweet, spicy, and healthier than the Bonefish grill classic. You will have this 30 minute meal on repeat!

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Best Fish Tacos Recipe

5 from 44 votes

The Best Fish Tacos Recipe with crispy battered fish, diced avocado, crunchy cabbage, and delicious, easy fish taco sauce. I promise, these fish tacos are better than any food truck!

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Vegetarian Quesadillas

5 from 46 votes

Easy and 100% customizable Vegetarian Quesadillas with black beans, veggies, a healthy amount of cheese and whole wheat tortilla.

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Ground Chicken Tacos

5 from 37 votes

The best Ground Chicken Tacos with juicy, flavorful taco meat and toppings cooked in one skillet, in 30 minutes. Perfect for busy weeknights!

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Ground Turkey Tacos

5 from 11 votes

These Ground Turkey Tacos are saucy, flavorful and oh so easy in 30 minutes. Even if you are more of a ground beef tacos family, everyone will ask you to make this ground turkey taco recipe again and again!

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Buffalo Chicken Tacos

5 from 15 votes

Easy Buffalo Chicken Tacos filled with spicy chicken, veggies, and homemade blue cheese dressing. Healthy and ready in 30 minutes!

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Chicken Quesadilla Recipe

5 from 13 votes

Chicken Quesadillas with 7 simple ingredients, stuffed with super easy filling into a tortilla of your choice, then baked until cheesy and crispy!

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Ground Beef Tacos

5 from 2 votes

These Ground Beef Tacos are made with perfectly seasoned meat in a crunchy corn shell and topped with all the fixings. Ready in only 20 minutes this taco beef recipe is great for a simple and delicious dinner any day of the week.

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Chicken Street Tacos

5 from 11 votes

Chicken Street Tacos with juicy chicken breasts coated in flavorful chicken marinade, grilled and served with your favorite toppings.

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Healthy, Easy Skillet Recipes

Skillets make the best healthy dinners! You throw everything together and adjust the taste as you go.

They are so hard to screw up and are great for beginner cooks. And I also love that many can be made low carb and high in protein but can be served with a grain as well.

Tex Mex Chicken and Zucchini Recipe

5 from 525 votes

One pan 30 minute Tex Mex Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top.

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Basil Cashew Chicken

5 from 4 votes

Basil Cashew Chicken is an easy, healthy 30 minute dinner with veggies, chicken and nuts in a savory-sweet sauce. It has 32 grams of protein!

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Chicken Enchilada Skillet

5 from 2 votes

Chicken Enchilada Skillet is a 30 minute meal with veggies, beans, chicken, bold enchilada flavor, and 39 grams of protein. Everything cooks in one skillet!

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Pesto Chicken and Vegetables Skillet

5 from 3 votes

This Pesto Chicken and Vegetables Skillet is a delicious 30 minute dinner, perfect for meal prep and packed with 34 grams of protein!

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Cilantro Lime Chicken Rice Skillet

5 from 1 vote

Cilantro Lime Chicken Rice Skillet is a 30ish minute, one pan meal with tender chicken, fresh cilantro, and lime. Perfect for busy weeknights!

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One Pan Mexican Chicken and Rice

5 from 32 votes

One Pan Mexican Chicken and Rice is easy skillet dinner made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

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Taco Skillet

5 from 24 votes

Taco Skillet is everything you love about tacos in one pan. Easy, quick and healthy Mexican food you can make exactly the way your family likes it.

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Low Carb Ground Turkey and Zucchini Skillet

5 from 113 votes

One pan low carb Ground Turkey and Zucchini Skillet with tomatoes and pesto ready in 30 minutes!

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Healthy Zucchini Pizza Skillet

5 from 2 votes

This 30 minute Zucchini Pizza Skillet with ground turkey and melty cheese is a crustless, to-die-for skillet meal that packs 30 grams of protein!

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Chicken and Mushrooms Recipe

5 from 6 votes

This Chicken and Mushrooms Recipe is a 30 minute dinner recipe that is easy, low carb and flavorful. Serve on its own or with your favorite side dish!

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Teriyaki Chicken and Cauliflower Recipe

5 from 34 votes

This Teriyaki Chicken and Cauliflower Recipe combines tender chicken, crispy cauliflower, and sweet and sticky teriyaki sauce.

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Caprese Chicken with Zucchini and Tomatoes Skillet

5 from 49 votes

Caprese Chicken Zucchini Skillet Recipe cooked in fresh tomato sauce, with melted fresh mozzarella cheese on top and garnished with basil.

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Tex Mex Sweet Potato Skillet

5 from 82 votes

Quick and easy Sweet Potato Skillet recipe loaded with seasoned potatoes, beans, peppers, and corn, finished with melted cheese and fresh lime juice.

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Mediterranean Chicken Skillet

5 from 6 votes

Easy Mediterranean Chicken skillet ready in under 40 minutes for the perfect weeknight dinner!

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Chicken Quinoa Skillet

5 from 31 votes

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a healthy dinner.

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Ground Turkey and Potato Skillet with Broccoli

5 from 26 votes

This healthy Ground Turkey and Potato Skillet with broccoli makes for a nutritious, delicious, and nourishing one pan meal in around 40 minutes. It's gluten free, high fiber, high protein, and easy to make!

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Stir Fry and Curry Recipes

I don’t know about you but our family loves curry and stir fry. They make for perfect healthy dinner because they are usually loaded with crisp veggies which makes them super wholesome. Especially, when you make a homemade stir fry sauce to cook it in!

You can eat stir fry on its own for a low carb meal or with a side dish that is full of complex carbohydrates. Quick easy healthy meals are possible!

Beef Stir Fry Recipe

5 from 53 votes

This Beef Stir Fry Recipe is loaded with juicy beef and crispy vegetables coated in easy stir fry sauce. 30 minute restaurant-quality dinner!

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Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry is easy, healthy 30 minute meal with 28 grams of protein. It's made with simple ingredients but big on flavor!

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Sausage Stir Fry

5 from 2 votes

30 Minute Sausage Stir Fry tossed with egg noodles, crispy vegetables, sausage rounds and easy sauce. Perfect for weeknight dinners!

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Peanut Chicken Soba Noodles Stir Fry Recipe

5 from 23 votes

Chicken Soba Noodles Stir Fry drenched in a savory peanut sauce and loaded with colorful veggies. 30 minute meal perfect for weeknights!

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Broccoli Mushroom Stir Fry

5 from 17 votes

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It's easy, filling, and drenched in flavor.

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Chicken Asparagus Stir Fry

5 from 5 votes

Chicken Asparagus Stir Fry with juicy chicken, tender asparagus, and coated in a savory sauce. It's ready in 25 minutes!

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Yellow Chicken Curry

5 from 73 votes

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

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Chicken and Broccoli Stir Fry Recipe

5 from 6 votes

Chicken and Broccoli Stir Fry Recipe ready in 30 minutes with lean chicken breast, crispy tender broccoli, and sweet tangy stir fry sauce!

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Healthy Chicken Stir Fry

5 from 51 votes

Healthy Chicken Stir Fry Recipe loaded with veggies and chicken coated in easy homemade stir fry sauce. 30 minute meal everyone will love!

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Buckwheat Stir Fry

5 from 21 votes

Buckwheat Stir Fry recipe is loaded with vegetables, and ready in 30ish minutes for a gluten free, nutrient and protein dense easy dinner!

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Thai Chicken Curry with Coconut Milk

5 from 48 votes

Enjoy this creamy, rich, and aromatic Thai Chicken Curry recipe at home with just one pan, simple ingredients, and in under 30 minutes.

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Healthy Shrimp and Vegetable Stir Fry

5 from 28 votes

This Shrimp and Vegetable Stir Fry is easy, healthy, low carb, and combines your choice of mixed vegetables with a simple, aromatic honey garlic stir fry sauce!

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Salmon Stir Fry

5 from 42 votes

This 20 minute Salmon Stir Fry is a healthy, low carb dinner made with chunks of juicy salmon, crisp green beans, and earthy mushrooms coated in flavours such as lemon, garlic, ginger, and soy sauce!

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Healthy Beef and Broccoli

5 from 25 votes

Easy to make Healthy Beef and Broccoli stir-fry is veggie packed with tender slices of beef then coated in a low sodium, low sugar flavorful sticky sauce. Your favorite Asian takeout now made healthier at home!

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Korean Ground Beef and Rice Bowls

5 from 88 votes

Korean Ground Beef and Rice Bowls is a healthy ground beef recipe full of vegetables and Asian flavored sauce, ready in 30 minutes.

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Sheet Pan Meals

Sheet Pan Chicken and Veggies

5 from 5 votes

Sheet Pan Chicken and Veggies is healthy weeknight dinner that's perfect for meal prep! Made in one pan for easy clean up, in 45 minutes.

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Sheet Pan Steak Fajitas

5 from 16 votes

Sheet Pan Steak Fajitas with tender slices of beef, onions, bell peppers, and a simple seasoning for a quick, easy, family approved dinner!

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One Pan Salmon and Veggies

5 from 4 votes

One pan salmon and veggies coated in honey garlic sauce, then baked in a sheet pan for 30 minutes for a healthy easy dinner.

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One Pan Chicken and Potatoes

5 from 38 votes

Easy to make One Pan Chicken and Potatoes with tomatoes, garlic, and oregano and ready in 35 minutes.

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Spatchcock Chicken

Juicy Spatchcock Chicken, golden potatoes and tender carrots are seasoned with flavorful spices and roast together in a one pan meal! Easy, delicious dinner!

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Roasted Chicken Thighs and Potatoes

5 from 58 votes

Roasted Chicken Thighs and Potatoes tossed with simple spices, garlic and oil. Then baked until chicken is juicy with crispy skin and onions are roasted.

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Sweet Potato and Eggs

5 from 12 votes

Sweet Potato and Eggs is easy and delicious breakfast baked in one pan.

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Quick Dinner Salads

These salad recipes contain protein, complex carbohydrates and healthy fats to qualify as a complete meal. Or you can add some easy protein like rotisserie chicken or canned tuna and a side of brown rice or quinoa to some.

Jennifer Aniston Salad

5 from 5 votes

Jennifer Aniston Salad is fresh, vibrant, and delicious! It's easy to make in one bowl, packed with protein, and perfect for meal prep.

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Healthy Cobb Salad with Chicken

4 from 6 votes

Healthy Cobb Salad loaded with lean chicken breast, fresh greens, salty blue cheese, crispy bacon and a healthy ranch dressing.

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Canned Salmon Salad

5 from 29 votes

Healthy, easy, nutrient dense Canned Salmon Salad is creamy, crunchy, and packed with flavor. Perfect for lunch and ready in 10 minutes!

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Easy Mediterranean Chickpea Salad Recipe

5 from 17 votes

Easy Mediterranean Chickpea Salad Recipe with juicy vegetables, crumbled feta, herbs and lemon vinaigrette. It's hearty, healthy and filling!

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Avocado Tuna Salad

5 from 5 votes

Creamy Avocado Tuna Salad with no mayo! This healthy 15 minute salad is great for a quick lunch and doesn't turn brown for days!

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BBQ Chicken Salad

5 from 1 vote

BBQ Chicken Salad recipe is loaded with flavor & crunch! Juicy BBQ chicken and creamy ranch tie together vegetables for perfect summer meal.

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Thai Chicken Salad Recipe

5 from 18 votes

This 15 minute Thai Chicken Salad recipe is bright and full of flavor with a creamy dressing and lots of fresh, crunchy veggies.

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Chickpea Tuna Salad Recipe

5 from 3 votes

This Chickpea Tuna Salad Recipe is loaded with hearty chickpeas and tender tuna mixed in a creamy dressing. A nourishing lunch in 15 minutes!

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Cottage Cheese Egg Salad

5 from 6 votes

Creamy Cottage Cheese Egg Salad without mayo or yogurt, ready in 30 minutes, and packed with 11 grams of protein. Perfect for sandwiches or dipping!

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Curry Chicken Salad Recipe

5 from 3 votes

Healthy Curry Chicken Salad with yogurt, a bit of mayo, & savory curry powder. This 20-minute salad is perfect for quick dinner or meal prep.

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Avocado Chicken Salad

5 from 5 votes

Avocado Chicken Salad with crisp red onion, sweet corn, and drizzled with a tangy lime dressing. Ready in 15 minutes!

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Chicken Egg Salad

5 from 2 votes

Easy Chicken Egg Salad with creamy avocado and crispy bacon. This high protein salad is perfect for a healthy lunch, snack, or picnic.

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Mediterranean Pasta Salad Recipe

5 from 2 votes

Mediterranean Pasta Salad Recipe is full of tender pasta, juicy veggies, briny olives and crumbled feta. Easy, 30 minute side dish for your next picnic, potluck, or BBQ.

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Mexican Tuna Salad Recipe

5 from 9 votes

Mexican Tuna Salad Recipe with black beans, corn, crunchy vegetables and creamy spicy dressing. Perfect for meal prep and is to-die-for!

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Easy White Bean Salad

5 from 8 votes

Easy White Bean Salad with olive oil, vinegar, garlic, herbs and red onion. Add fresh crunchy veggies and this recipe is ready in only 15 minutes for any occasion!

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Easy Healthy Taco Salad with Ground Turkey

5 from 9 votes

Healthy Taco Salad with ground turkey, veggies, greens, cheese, and one simple ingredient that replaces unhealthy bottled dressing.

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Ground Turkey Recipes

It is true that turkey can be dry. But rest assured, I have included only the juiciest dinner recipes for your pack of ground turkey.

It can be an acquired taste but mixing this lean poultry with vegetables and simple spices, is a great way to introduce your taste buds to it!

For more turkey inspiration, feel free to browse our collection of 45 ground turkey recipes.

Healthy Turkey Meatballs

5 from 49 votes

These Healthy Turkey Meatballs are lighter without the breadcrumbs, yet moist and made with 8 simple ingredients.

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Turkey Burger Recipe

5 from 123 votes

Juicy, flavorful and healthy Turkey Burger Recipe made with 5 simple ingredients and ready in 15 minutes. Pan fry, grill or bake.

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Asian Turkey Lettuce Wraps

5 from 2 votes

Healthy Asian Turkey Lettuce Wraps with crunchy veggies and homemade sauce in 30 minutes. Perfect for meal prep, appetizer or main dish!

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Greek Turkey Burgers

5 from 3 votes

These healthy Greek Turkey Burgers are juicy, packed with flavor and protein, and ready in just 30 minutes! Enjoy them in a bowl or in a bun.

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Spinach Feta Turkey Burgers

5 from 3 votes

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers!

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Sweet and Sour Meatballs

Sweet and Sour Meatballs with ground turkey, peppers, and juicy pineapple chunks in a tangy sauce ready in just 45 minutes with one skillet!

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Thai Meatballs

5 from 63 votes

These Thai Meatballs are made with ground turkey and full of garlic, ginger and curry flavors. They are made in one skillet, in 45 minutes.

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Egg Roll in a Bowl

5 from 8 votes

Turkey Egg Roll in a Bowl with a burst of protein, crispy vegetables and so much flavor. Ready in just 15 minutes using only one pan!

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Mexican Meatballs

5 from 19 votes

Juicy baked Mexican Meatballs are made with ground turkey and Tex Mex spices. Albondigas are easy to make in three simple steps and can be served as a healthy appetizer, in soup or as part of a main!

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Turkey Sliders

5 from 3 votes

Turkey Sliders with bacon, cheese and traditional fixings, everyone will love wrapped in lettuce mini burgers! Easy, juicy, low carb and flavourful.

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Salmon and Seafood Recipes

Salmon is a treat because of its price but is a part of our healthy eating lifestyle because it contains healthy fats. These seafood recipes are ready in under 30 minutes and are an excellent choice for easy healthy dinner!

Serve them with whole grains and a side of veggies instead of salad for a change!

Hot Honey Salmon Bites

Hot Honey Salmon Bites are baked pieces of salmon coated in sweet and spicy honey. Ready in 25 minutes, it's a great high protein weeknight dinner or an appetizer.

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Shrimp Egg Roll in a Bowl

5 from 3 votes

Shrimp Egg Roll in a Bowl is a 15 minute healthy dinner with juicy shrimp and crunchy vegetables sauteed together in a single skillet.

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Healthy Tuna Melt

5 from 9 votes

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

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Baked Salmon in Foil

5 from 14 votes

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!

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Air Fryer Salmon and Brussels Sprouts

5 from 6 votes

Delicious Air Fryer Salmon and Brussel Sprouts in 20 minutes! Perfectly cooked salmon is tender and flaky in the middle with crisp edges and when paired with nutritious veggies it's a quick, simple high-protein, low carb meal.

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Baked Teriyaki Salmon

5 from 13 votes

Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection.

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Broiled Thai Sweet Chili Salmon

5 from 39 votes

Thai Salmon with easy homemade Thai sweet chili sauce cooked until caramelized on top and juicy inside. The best salmon recipe ever!

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Lemon Butter Baked Cod

5 from 3 votes

This Lemon Butter Baked Cod is made with simple and flavorful ingredients. You'll love the fresh taste of parsley and lemon on top of buttery flaky cod fillets.

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Honey Garlic Salmon Recipe

5 from 61 votes

Honey Garlic Salmon is the best salmon recipe for busy weeknights! This 20 minute dinner comes together in one pan with simple ingredients and is crazy good!

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Shrimp Tostadas

5 from 3 votes

Easy Shrimp Tostadas made with juicy shrimp on a crispy tostada shell. Top with black beans, guacamole salsa, and crumbled cheese for this Mexican dinner idea!

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The post 150 Healthy Dinner Ideas appeared first on iFoodReal.com.

Chicken and Mushrooms Recipe

Olena Osipov — Wed, 13 Nov 2024 03:58:40 +0000

This Chicken and Mushrooms Recipe is a 30 minute meal that is easy, low carb and so flavorful! Serve on its own or with your favorite side dish.

Other reader favorite chicken and vegetables recipes are this chicken and zucchini recipe and chicken and peppers.

Recipes that are cooked in one skillet with simple ingredients like this chicken and mushroom recipe are the most popular here on iFoodReal. And I get it! It is a healthy, flavorful dinner with minimum effort.

The flavors of this chicken dish will have everyone going for seconds, even kids! Seared baby bellas with onion in butter combined with browned pieces of chicken breast, you will be getting rave reviews from everyone!

And it’s ready in less than 30 minutes!

Ingredients for Chicken Mushroom Recipe

The list might seem long but trust me, most of them are pantry staples, and then just chicken and few veggies and herbs. So easy!

Fresh chicken breasts: Boneless skinless chicken breasts or chicken thighs. I cut them up into 2 inch pieces, so chicken cooks quickly and evenly.
Fresh mushrooms: Brown mushrooms or also known as cremini mushrooms or baby bellas are the most flavorful mushrooms. White mushrooms will work if that’s all you have on hand.
Onion and garlic: Yellow onion or white onion. I use grated garlic clove added at the end for the maximum flavor.
Olive oil and butter: Oil is used for sauteing chicken. Any mild oil like avocado oil or grapeseed oil works. Onion and mushrooms sauteed in butter come out extra flavorful, don’t skip.
Seasonings: Dried oregano, smoked paprika, salt and pepper. Honestly use what you have on hand. Italian seasoning would be great too!
Fresh herbs: I like the taste of Italian parsley added to chicken with mushrooms. Fresh dill, fresh basil or green onion will pair nicely as well.

How to Make Chicken and Mushrooms

This high protein recipe comes together in 4 simple steps, with 10 minutes of prep and in one skillet. This is just a quick overview but there is full recipe card below.

I like to use a cast iron skillet because it gets really hot and sears chicken and vegetables very well but you can use any large skillet.

Sear the chicken: Cook chicken breasts with smoked paprika, oregano, salt and pepper in a bit of olive oil for about 10 minutes. The secret is let chicken get a nice char on each side and not to stir often. Transfer it onto a large plate.
Saute mushrooms and onions: Saute onions and mushroom with a bit of butter, for about 5-7 minutes. You want the onions to be nice and soft and mushrooms fragrant and beautifully colored. Thanks, butter!
Add garlic: With heat off add a few cloves of freshly grated garlic. It will elevate the flavor of entire chicken mushroom dish immensely!

Final seasoning: Add back previously cooked chicken and fresh parsley. Give skillet a stir and now it’s time to adjust any seasonings like salt and pepper. I like to underseason before and do final check at the end when all flavors are mixed together. Garnish with more parsley and that’s it!

Tips for Best Results

Use cast iron skillet: Cast iron skillet gets very hot, sears chicken and veggies nicely, and makes cooking quick as it actually retains the heat. Of course, other type of frying pan will work but the cook time might be longer.
Cook chicken and mushrooms undisturbed: Refrain from stirring everything too often, it is not a stir fry. Once chicken hits the hot surface of the skillet, let it get nice char and sear. That’s the base for lots of flavor in this recipe.
Use both oil and butter: While it is healthy and lovely to sear juicy chicken breasts in olive oil, it is equally extra flavorful to cook mushrooms and onion in butter. Don’t skip butter!
Chicken thighs: You can use boneless skinless chicken thighs cut into 2 inch pieces and cooking time will remain the same.

Serving Ideas

Truly what you have here is a very flavorful low carb main dish, so I recommend to pair it with a more simple side dish.

For lighter meal I recommend to serve this chicken and mushroom recipe with any simple green salad like lettuce salad, romaine lettuce salad or butter lettuce salad. For a heartier salad, pick this Mediterranean chickpea salad. I know it is far from “plain” but it will go well with this dish.

For those who are more hungry, serve over a bed of mashed potatoes or with roasted butternut squash.

How to Store and Reheat

Store: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Reheat in a microwave or on the stove with a bit of water or olive oil until heated through.

Freeze: Chicken does freeze well but not the mushrooms because they contain over 90% of water. I do not recommend to freeze this mushroom chicken recipe.

FAQs

What is the best way to clean mushrooms?

I find the best way to clean mushrooms is to place them in a large bowl with cold water and let sit for 2-3 minutes to allow the dirt to loosen. After scrub and rinse under cold water. Such short soak time doesn’t make mushrooms absorb the water.

Can I use different vegetable instead of mushrooms?

Yes. If you don’t like mushrooms or have allergies, chopped zucchini, bell pepper, asparagus or green beans will pair nicely with garlic butter sauce and onion.

How can I make this dish more flavorful?

Add a splash of white wine, soy sauce or Worcestershire sauce to onion and mushroom mixture at the end.

Can I make it ahead of time?

Yes. Store cubed raw chicken in one airtight container and chopped onion and mushrooms in another one in your refrigerator for up to 2-3 days. When ready to cook, all you have to do is combine everything and saute. Will take only 15 minutes.

More Chicken and Veggies Recipes

More Mushroom Recipes to Try

Chicken and Mushrooms Recipe

This Chicken and Mushrooms Recipe is a 30 minute dinner recipe that is easy, low carb and flavorful. Serve on its own or with your favorite side dish!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 10

Cook Time 17

Total Time 27

Servings

Calories 245kcal

Author Olena Osipov

Equipment

Cast iron skillet

Ingredients

4 boneless skinless chicken breasts cut into 2 inch pieces
1 large onion coarsely chopped
2 garlic cloves grated
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces brown mushrooms sliced
1 tablespoon olive oil extra virgin
2 tablespoons butter unsalted
3 tablespoons fresh parsley finely chopped

US Customary – Metric

Instructions

Preheat large cast iron skillet on medium-high heat, add olive oil and chicken. Sprinkle it with smoked paprika, oregano, salt, pepper and cook for 10 minutes or until seared and cooked through, stirring a few times but not too often. Remove onto a large plate and set aside.
Return skillet to the stove and add butter, onion and mushrooms. Cook for 5-7 minutes or until mushrooms are fragrant and seared and onions are softened, stirring a few times. Turn off heat.
Add back cooked chicken, garlic and parsley. Stir chicken and mushrooms dish, and adjust any seasonings to taste, if you wish.
Serve hot over a bed of mashed potatoes, with a salad or on its own.

Notes

Store: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Reheat in a microwave or on the stove with a bit of water or olive oil until heated through.

Freeze: Chicken does freeze well but not the mushrooms because they contain over 90% of water. I do not recommend to freeze this mushroom chicken recipe.

Nutrition

The post Chicken and Mushrooms Recipe appeared first on iFoodReal.com.

Mongolian Ground Beef Noodles

Olena Osipov — Tue, 08 Oct 2024 08:22:00 +0000

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that’s full of flavor, super versatile, and on the table in just 30 minutes!

If you’re on the hunt for quick dinners, you’ll also love Korean inspired ground beef and rice bowls and one pot spaghetti.

These Mongolian ground beef noodles have already made it onto my repeat list of weeknight dinner recipes with 5-star reviews from the family. It’s not an authentic recipe, but it’s a very good, 30 minute meal that saves us on crazy busy nights.

I’ve made this recipe twice now, once with rice noodles and once with linguine, and the kids loved both! The leftovers were good too, but it’s best served fresh.

Why You’ll Love This Recipe

Minimal ingredients: Everything is fridge and pantry friendly.
Weeknight win: Just 30 minutes from start to finish which is perfect when time is tight.
Budget friendly: Ground beef and noodles keep it affordable, with 25 grams of protein packed in for flavor and fuel.
Not authentic, but delicious: It may not be traditional Mongolian, but it’s a quick, flavorful spin that satisfies those takeout cravings!

Ingredients for Mongolian Ground Beef Noodles

You’ll need 9 simple ingredients to bring this recipe to life.

Ground beef: I prefer extra lean grass fed or organic ground beef for the best flavor. Feel free to use any ground meat you like, you’ll need about 1 pound.
Garlic and ginger: I minced fresh garlic and fresh ginger, but ground ginger works just as well if that’s what you have on hand.
Noodles: You can go with linguine or thick flat rice noodles. We loved both! Honestly, any wide noodle works, and I’ve got more options listed below.
Broccoli: Chopped broccoli adds a nice crunch and fresh flavor.
Green onion: For garnish.
Beef broth: Forms the base of the sauce. I always use low sodium beef broth.
Japanese BBQ sauce: I like Bachan’s, but see variations below for substitution.
Cornstarch: Helps thicken the sauce and gives it a smooth texture.

How to Make Mongolian Ground Beef Noodles

This delicious dinner takes just 5 simple steps. From stove to bowl in no time!

Prep: Cook the noodles in a large pot of boiling salted water for 8-10 minutes until al dente. If you’re using rice noodles, they take less time to cook. Make the sauce by whisking beef broth, BBQ sauce and cornstarch together in a medium bowl. Set aside.
Cook ground beef and sauce: Heat a large skillet on medium heat, then add ground beef, garlic, and ginger. Cook for about 5 minutes, breaking it up as you go. Give the sauce mixture another whisk, pour it into the pan, and cook for 1-2 minutes stirring often until it thickens.
Add sauce and thicken: Add broccoli and cook for another 3 minutes, stirring a few times.
Combine and serve: Drain the noodles, toss them in, and give it a gentle stir. Turn off the heat, garnish with green onion, and serve hot!

Tips for Best Results

Here are a few tips for the best results when making Mongolian ground beef with noodles.

You don’t have to drain the beef: If you use extra lean ground beef there is not much fat, it’s mostly the juices. I find they add a bit of fat and flavor to the dish that’s so good!
Don’t overcook the noodles: Keep an eye on the noodles to make sure they stay al dente. Overcooked noodles can get mushy.
Healthier noodle options: Substitute soba noodles, whole wheat linguine, or even spaghetti squash noodles for a lighter twist.
To make higher in protein: Add less pasta. I am feeding a small army here, so I need carbs to fill up bellies. You can use 7-8 ounces noodles and add a bit more broccoli for a higher in protein dish.
To thin out the sauce: Just add a little more beef broth or some reserved pasta water.

Variations

This recipe is very versatile and forgiving in terms of which meat, pasta and veggies you use.

Different ground meat: Ground turkey, chicken or pork all work great in this dish.
Various noodles: Skip the grocery run and use what you’ve got! Udon, linguine, spaghetti, thick rice noodles aka pad Thai noodles, or thick ramen noodles. Pretty much any wide noodles that can grab onto the yummy sauce.
To replace Japanese BBQ sauce: I tested both versions. While I love using Bachan’s, you can also use 3 tablespoons of low sodium soy sauce plus 3 tablespoons of BBQ sauce instead. It works great!
Add heat: Add some red pepper flakes or a dash of sriracha to bring the heat.
Instead of broccoli: Try blanched green beans, sauteed brown mushrooms or shiitake mushrooms, shredded cabbage or store-bought slaw, asparagus, snap peas, or fresh spinach. Honestly, anything you have in the fridge can work, so give it a try!

How to Store and Reheat

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Reheat: Reheat on the stove or in the microwave, adding a splash of broth to “rehydrate” the noodles.

Freeze: I don’t recommend freezing pasta as it doesn’t hold up well in the freezer.

FAQs

Can I make it ahead of time?

Yes. Chop the broccoli, saute beef, combine sauce, and refrigerate. When you’re ready to serve, cook the noodles, heat the beef mixture with broccoli, add the sauce, and toss in the noodles. However, cooking and serving immediately is best.

Can I double the sauce?

Sure, if you want it to be very saucy. I would say use more like 1 1/2 times the sauce ingredients.

More Dinner Recipes to Try

Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 359kcal

Author Olena Osipov

Equipment

Ingredients

For the Noodles:

1 pound ground beef extra lean
4 large garlic cloves minced
2 teaspoons ginger minced or use 1 teaspoon dried ginger
11 ounces linguine or flat thick rice noodles
3 cups broccoli florets coarsely chopped
4 green onions finely chopped

For the Sauce:

1 1/2 cups beef broth low sodium
1/4 cup Japanese BBQ sauce I use Bachan's (please see notes for substitution)
2 tablespoons cornstarch

US Customary – Metric

Instructions

Bring large pot with water to a boil. Add a pinch of salt and linguine, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick. Rice noodles take less time to cook.
Meanwhile, in a medium bowl, add beef broth, BBQ sauce and cornstarch. Whisk and set aside.
Preheat large skillet on medium heat and add ground beef, garlic and ginger. Cook until no longer pink or for about 5 minutes, breaking into small pieces and stirring constantly. Add broccoli and cook for another 3 minutes.
Whisk the sauce one more time, add to the skillet and cook for 1-2 minutes or until thickened, stirring often.
Drain and add the noodles, gently stir to mix and turn off heat. Garnish with green onion and serve hot.

Notes

Store: Refrigerate leftovers in an airtight container for up to 2-3 days. To “rehydrate” the noodles, add a splash of broth while simmering on the stove or reheating in the microwave.
Freeze: I don’t recommend to freeze pasta as it doesn’t freeze well.
Japanese BBQ sauce: Use 3 tablespoons of soy sauce + 3 tablespoons of BBQ sauce instead.

Nutrition

The post Mongolian Ground Beef Noodles appeared first on iFoodReal.com.

Chicken Cabbage Stir Fry

Olena Osipov — Tue, 01 Oct 2024 15:42:57 +0000

Chicken Cabbage Stir Fry is a quick and healthy 30 minute meal with 28 grams of protein per serving. It’s made with simple ingredients but big on flavor!

This cabbage stir fry and chicken asparagus stir fry are other stir fry night favorites.

For this chicken cabbage stir fry recipe I wanted to keep it high in protein, loaded with veggies, and simple. Sure, you can add many more veggies and ingredients, but I like things simple.

I grew up in Ukraine eating lots of cabbage and it’s such an underrated vegetable and becomes so delish with simple sauteing.

Why You’ll Love This Recipe

Simple ingredients: Made with pantry staples and fresh produce, nothing fancy required.
Quick and flavorful: Like all stir fry recipes, chicken and cabbage stir fry cooks up fast and locks in flavor.
Packed with nutrients: An impressive healthy dinner that’s loaded with fiber, 28 grams of protein, and 24 grams of complex carbohydrates.
Perfect flavor combo: The juicy chicken, tender cabbage and veggies, and savory sauce hit all the right notes!

Ingredients for Chicken Cabbage Stir Fry

Chicken: Cubed boneless skinless chicken breasts sear quickly. You can also use chicken thighs, if you prefer.
Aromatics: Chopped onion and minced garlic cloves to add flavor and fragrance.
Bell pepper: I love red bell pepper for its sweet flavor and vibrant color. You can also use yellow or orange bell peppers.
Cabbage: I went with good old green cabbage, but feel free to use any variety or color like savoy cabbage or napa cabbage.
Avocado oil: Perfect for frying thanks to its high smoke point, plus its rich in healthy fats and nutrients!
Chicken broth: Serves as a savory base for the stir fry sauce. I always use low sodium chicken broth to keep the sodium content in check.
Soy sauce: Use whatever you have on hand, I used regular soy sauce. If using low sodium soy sauce, you will need more of it. Tamari or coconut aminos will work for gluten free version.
Brown sugar: I like the dark color it adds to the sauce. You can also use honey or maple syrup.
Toasted sesame seed oil: This oil adds a bold, authentic Asian flavor.
Cornstarch: Thickening agent needed for the sauce. You can also use arrowroot powder or tapioca flour.
Aromatics for the sauce: Minced garlic and ginger add warmth and depth. I recommend using fresh garlic for the best flavor. If you don’t have minced ginger, dried ginger works well too.
Spices: Salt and pepper to taste.
Green onion: The sprigs add zesty flavor and a pop of color.
Sesame seeds: A tiny finishing touch that brings a delightful crunch and nutty taste.

How to Make Chicken Cabbage Stir Fry

Here’s a snapshot and step-by-step photos to show just how quick and easy this weeknight favorite really is.

There is a full recipe card below.

Combine sauce ingredients: In a medium bowl, mix together the chicken broth, soy sauce, brown sugar, toasted sesame oil, cornstarch, garlic, and ginger. Give it a good whisk and set aside.
Cook the chicken: Heat a large non-stick skillet over medium-high heat and a tablespoon of oil. Toss in the chicken, sprinkle with salt and pepper, and cook for about 5-7 minutes until nicely browned. Transfer to a large plate and set aside.
Saute aromatics and peppers: Add the remaining tablespoon of oil to the skillet along with the onion, bell peppers, and garlic. Cook for 3 minutes on medium-high heat, stirring occasionally until they start to brown.
Add cabbage: Lower the heat to low-medium and add the cabbage. Stir it in, cover, and let it cook for 7 minutes, stirring occasionally. Add a splash of water halfway through to help it soften.
Combine and thicken: Add the cooked chicken to the pan, give the sauce a quick stir, and pour it in. Gently mix everything together and cook for another minute or two until the sauce thickens.

Tips for Best Results

Have all ingredients ready: Use the 15 minutes of prep time to chop and mince everything before heating your skillet, so you’re ready to cook quickly over high heat.
Make sure skillet is hot: A hot skillet is key for that perfect sear. When water droplets sizzle and evaporate, you know you’re ready to cook.
Be sure to use large enough skillet: Cabbage takes up a lot of room before it cooks down so be sure to use a skillet with tall walls, or a Dutch oven will work great too.
Cook cabbage covered: Otherwise it will burn and remain tough within the short time frame.

Variations

You can easily tailor this dish to your tastes by changing up the protein, vegetables, and sauce ingredients.

Ground chicken: Brown the ground chicken first, then follow the remaining steps. You can also use ground turkey.
Store-bought cabbage slaw: Will work great just like I use it in my turkey egg roll in a bowl. You will need 2 bags of it.
Add other vegetables: You can add carrots, shelled edamame, broccoli, snap peas, zucchini or mushrooms. Add them in with the cabbage.
Using leftover rotisserie chicken: Shred or chop your leftover rotisserie chicken and add it into the stir fry at the end.
For a spicy kick: Add a pinch of red pepper flakes while cooking for a consistent heat, or use it as a garnish for a milder kick. You can also add a drizzle of sriracha before serving.
Brown sugar replacement: I like the color brown sugar gives. In fact, I used coconut sugar. But you can totally use maple syrup, honey or your favorite sugar-free alternative.
If you don’t have toasted sesame oil: Just omit it. It’s used for its flavor and regular sesame oil will not work.

Serving Suggestion

I like carb-heavy side dishes with my chicken cabbage stir fry since it’s already loaded with veggies.

Classic Instant Pot white rice or Instant Pot brown rice soaks up the sauce perfectly. Or you could go for stir-fried egg noodles, rice noodles, or even buttered noodles for a nice filling option.

If you want to switch it up, quinoa adds a boost of protein, or cauliflower rice keeps it low carb. For something a bit more comforting, serve it with potato wedges, dumplings, soft rolls, or naan!

How to Store and Reheat

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

Freeze: I do not recommend freezing this one because the cabbage changes texture when frozen.

Reheat: Simmer the stir fry on the stove with a splash of water or broth, stirring occasionally.

More Stir Fry Recipes to Try

Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry is easy, healthy 30 minute meal with 28 grams of protein. It's made with simple ingredients but big on flavor!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 303kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

For the Chicken:

3 large boneless skinless chicken breasts cut into 1 inch pieces
1 large onion coarsely chopped
1 large red bell pepper coarsely chopped
2 large garlic cloves minced
2 pounds green cabbage coarsely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons avocado oil divided and for frying
2 green onion sprigs for garnish
1 tablespoon sesame seeds for garnish

For the Stir Fry Sauce:

1 cup chicken broth low sodium
3 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon sesame seed oil toasted
2 tablespoons cornstarch
2 large garlic cloves minced
1 tablespoon ginger minced or use 2 teaspoons dried ginger

US Customary – Metric

Instructions

In a medium bowl, add chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, garlic and ginger. Whisk and set aside.
Preheat large non-stick skillet on medium-high heat and add 1 tablespoon of oil. Add chicken, sprinkle with salt and pepper, and cook for 5-7 minutes, stirring just a few times and allowing brown edges to form. Transfer to a large plate and set aside.
Return skillet to medium-high heat, add remaining 1 tablespoon of oil, onion, bell peppers and garlic. Cook for 3 minutes, stirring just a few times and allowing to brown.
Reduce heat to low-medium and add cabbage. Stir, cover and cook for 7 minutes, stirring occasionally. Add a splash of water half way to help cabbage cook.
Add previously cooked chicken, give sauce a quick stir and add to the skillet. Gently stir to combine and cook for another 1-2 minutes or until sauce has thickened.
Turn off heat and garnish with green onion and sesame seeds. Serve immediately.

Notes

Store: Refrigerate covered for up to 5 days.
Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.

Nutrition

The post Chicken Cabbage Stir Fry appeared first on iFoodReal.com.

Chicken Enchilada Skillet

Olena Osipov — Fri, 13 Sep 2024 08:32:00 +0000

This Chicken Enchilada Skillet is a 30 minute meal packed with veggies, beans, chicken, bold enchilada flavor, and 39 grams of protein. As a bonus, everything cooks in one skillet!

Take the same skillet idea and switch up the flavors with a chicken burrito skillet or taco skillet.

Enchiladas are hands down our favorite Mexican dish, and I’ve made everything from healthy chicken enchiladas, low carb chicken enchiladas, even one pot beef enchiladas to creamy chicken enchilada soup.

Now, this chicken enchilada skillet recipe is making the list!

Honestly, I can’t pick a favorite because we love them all, but I will say skillet meals are about as fast and easy as it gets! A bit of a shortcut, but they taste just as great.

Also, my kids loved this recipe so much, I now make this chicken enchilada casserole in slow cooker for when I don’t have time to cook in the evening.

Why You’ll Love This Recipe

Minimal prep: No stuffing, layering, or rolling, just a little chopping and you’re done in 10 minutes.
Simple ingredients: I kept the list short with fridge and pantry staples that you can easily swap out depending on what you have on hand.
Weeknight favorite: A low effort, healthy dinner made in one skillet with easy clean up!
Flavorful protein powerhouse: This comfort food is a crowd-pleaser, loaded with 39 grams of protein and big flavor!

Ingredients for Chicken Enchilada Skillet

You’ll need just 7 simple ingredients, plus some oil for frying and any fresh toppings you like!

Chicken breasts: Boneless skinless chicken breasts cut into bite-sized pieces. I used 3 large ones.
Vegetables: We start by sauteing onion and red bell peppers to create a rich, aromatic base. I used yellow onion, but white onion is good too.
Black beans: I used two 14 ounces cans of low sodium black beans. If you’re up for making your own, check out my Instant Pot black beans recipe.
Red enchilada sauce: I used store-bought enchilada sauce this time to keep the ingredient list short and simplify dinner on a busy night. Feel free to choose mild or spicy.
Corn tortillas: Instead of rolling, we chop the tortillas and stir them in. I used corn for authentic flavor, but flour tortillas work too.
Shredded cheese: The gooey, melty magic that brings it all together. We love using Tex Mex or cheddar cheese, but feel free to use Monterey Jack, a Mexican cheese blend, or Colby Jack if you prefer.
Oil: Not pictured, but you’ll need some olive oil or avocado oil for frying.
Optional toppings: We love the classics like avocado, fresh cilantro, jalapeno, and sour cream or yogurt. You can also add green onion, diced tomatoes, shredded lettuce, or lime juice.

How to Make Chicken Enchilada Skillet

Here’s a quick look at making this easy chicken enchilada skillet. You’ll need a large 12 inch skillet or bigger with a tight fitting lid.

Saute veggies: Heat a large deep non-stick skillet on high and swirl in 1/2 tablespoon of oil. Add the onion and bell peppers, cook for 3 minutes, stirring occasionally until they start to brown. Then, transfer them to a bowl and set aside.
Brown the chicken: Put the skillet back on the stove and add the rest of the oil. Add the chicken and cook for about 5 minutes, stirring a few times.
Combine and simmer: Add your cooked onion and bell peppers, black beans, and enchilada sauce. Give it a stir, bring it to a boil, then cover and simmer on low heat for 10 minutes.
Add tortillas and cheese: Add the corn tortillas and stir to combine. Sprinkle the cheese on top, cover the skillet with a lid or cutting board, turn off the heat, and let the cheese melt.

Variations

These deconstructed enchiladas are super customizable to suit your taste and whatever you have on hand. Here are some variations to try!

Green enchilada sauce: Swap in green enchilada sauce for a tangy, slightly spicy flavor made from green chilies.
Vegetarian: Skip the chicken and add extra beans, cheese, or veggies. See list of optional veggies below. You can even toss in some firm tofu pieces if you like.
For lower carb: Use only 1 can of beans and 10 or less corn tortillas.
More protein: Use protein tortillas, or if you prefer, chop up fewer than 15 shells or skip them altogether. Then add an extra can of beans and more chicken to boost the protein.
Rotisserie chicken: Precooked rotisserie chicken will have dinner on the table in under 30 minutes! Add the shredded chicken in with the beans and sauce, no need to remove the onion and peppers from the skillet.
Ground beef or any ground meat: Feel free to use any ground meat like ground beef, turkey, chicken, or pork. If you’re using a fattier meat, I recommend draining off the excess fat to keep the dish from getting too greasy.
Add more vegetables: Stir in a bag of cauliflower rice, a cup of corn, chopped tomatoes, black olives, red onion, spinach, or sauteed mushrooms or zucchini.
Make it spicy: For extra heat, try using spicy enchilada sauce, adding finely diced jalapeño with seeds removed, green chilies, mixing in chipotle peppers in adobo sauce, sprinkling red pepper flakes or chili powder, or adding a splash of hot sauce.

What to Serve It with?

This enchilada skillet is filling on its own, especially when you pile on toppings like diced avocado, cilantro, jalapeno, fresh tomatoes, lime wedges, sour cream, Greek yogurt guacamole, and salsa or homemade Pico de Gallo.

But if you’re feeding a crowd or just want to add a little extra to the meal, here are some tasty side ideas:

Try low carb cilantro lime cauliflower rice or Mexican cauliflower rice.
Simple Instant Pot white rice or brown rice lets the enchiladas take center stage.
Instant Pot refried beans make a perfect, easy side.
Fresh black bean and corn salsa.
Boost the protein by pairing it with chips and cottage cheese queso.

How to Store and Reheat

Store: Place leftovers in a covered storage container and in the refrigerator for 3-4 days.

Freeze: Once cooled, transfer to an airtight container and freeze for 3 months. Thaw in the fridge overnight.

Reheat: You can simmer it on low heat in a skillet with a splash of chicken broth for about 5 minutes, covered. Or for a quicker option, just pop it in the microwave!

FAQs

Can I use flour tortillas?

Yes. Make sure your flour tortillas are small, and if they’re not, use less of them.

Can I make it ahead of time?

Yes. Sauté the vegetables and chicken according to the recipe, let them cool, and store them in the refrigerator overnight. You can aslo prep the veggies and chicken, and refrigerate them for up to 48 hours. When you’re ready, just finish the recipe as directed.

What is the best skillet to use?

The best skillet to use would be a large 12 inches ceramic pan or bigger with lid. If you don’t have a lid for it you can use a large cutting board or baking sheet to cover. If you don’t have any, you can also make it in a Dutch oven.

More Skillet Recipes to Try

Chicken Enchilada Skillet

Chicken Enchilada Skillet is a 30 minute meal with veggies, beans, chicken, bold enchilada flavor, and 39 grams of protein. Everything cooks in one skillet!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 498kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

1 large onion coarsely chopped
2 large red bell peppers coarsely chopped
3 large boneless skinless chicken breasts cut into 1 inch pieces
2 x 14 ounces cans low sodium black beans rinsed & drained
14 ounces red enchilada sauce
15 small corn tortillas coarsely chopped
2-3 cups cheddar or Tex mex cheese shredded
1 tablespoon oil for frying
Avocado, cilantro, jalapeno, sour cream or yogurt for toppings (optional)

US Customary – Metric

Instructions

Preheat large deep non-stick skillet on high heat and swirl 1/2 tablespoon oil to coat. Add onion and bell peppers, cook for 3 minutes, stirring occasionally and allowing to brown. Transfer to a medium bowl and set aside.
Return skillet to the stove and add remaining 1/2 tablespoon oil. Add chicken and cook for 5 minutes, stirring occasionally.
Add previously cooked onion and bell peppers, black beans and enchilada sauce. Stir, bring to a boil, cover and let it simmer for 10 minutes on low heat.
Add corn tortillas and stir. Then sprinkle with cheese, cover, turn off heat and let cheese melt.
Serve hot as is or with desired toppings.

Video

Notes

Store: Refrigerate covered for up to 3 – 4 days.
Freeze: Cool, transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
To reheat: Simmer on low heat in a skillet with a bit of broth for 5 minutes while covered. Or just reheat in a microwave.

Nutrition

The post Chicken Enchilada Skillet appeared first on iFoodReal.com.

Pesto Chicken and Vegetables Skillet

Olena Osipov — Tue, 27 Aug 2024 08:13:00 +0000

This Pesto Chicken and Vegetables Skillet is a delicious 30 minute dinner, perfect for meal prep and packed with 34 grams of protein!

We also love to make sheet pan chicken and veggies and Mediterranean chicken skillet for quick dinners.

I have been making homemade pesto on repeat this summer and am always looking for ways to incorporate it into our dinners. It has so much flavor, it’s almost a no brainer to take lean protein and veggies and “seal the deal” with pesto.

Pesto chicken with veggies is the ultimate healthy dinner for those crazy back-to-school nights or when you just can’t be bothered to cook. Just toss it together when you’re short on time and pair it with whatever you’ve got!

Why You’ll Love This Recipe

Healthy and fast: A speedy skillet meal packed with protein, veggies, and a healthy sauce.
One pan wonder: Less cleanup with everything cooked in a single pan.
Versatile: Switch up the vegetables and pair it with any side dish you like.
Flavorful: Out of all the chicken recipes I’ve made, this one’s a top pick for flavor with just a short, easy ingredient list.

Ingredients for Pesto Chicken and Vegetables Skillet

To make this recipe you will need a few fresh ingredients, pantry staples, and your favorite pesto sauce.

Chicken: I cut skinless boneless chicken breasts into 1 inch pieces, but you can also use chicken thighs if you prefer.
Bell peppers: Grab 2 large peppers in any color. I went with orange and red bell peppers because they’re sweeter.
Onion: Coarsely chop some white or red onion based on what you like best.
Zucchini: I chopped up 1 large zucchini to get 4 cups, but if yours are smaller, you might need a couple to get the same amount.
Tomatoes: Grape tomatoes or cherry tomatoes work best for skillet meals because they hold their shape.
Pesto: I whip up my homemade pesto in just 5 minutes, and it tastes so much better than store-bought. But if you have a jar from the store, that works too.
Oil: Extra-virgin olive oil for sauteing.
Salt and pepper: To season vegetables and chicken to taste. Just a bit to bring out their own flavors.

How to Make Chicken and Vegetables Skillet

This pesto chicken and vegetables skillet is a breeze to make! Just prep everything before you start cooking and you’ll be all set.

Saute onion and peppers: Heat a large skillet over medium-high and swirl in 1/2 tablespoon of oil. Toss in the bell peppers and onion, season with salt and pepper, and cook for 3 minutes, stirring twice. Then, transfer everything to a large bowl.
Cook the zucchini: Add another 1/2 tablespoon of oil to the skillet, then toss in the zucchini with a sprinkle of salt and pepper. Cook for 4 minutes, stirring twice, and transfer to the bowl with the peppers.
Blister the tomatoes: Heat the skillet again, add grape tomatoes, and cook for 2 minutes until they start to blister. Transfer to the bowl.
Cook the chicken: Add the remaining oil to the skillet, then the chicken, and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally to let it brown, then stir in 3 tablespoons of pesto.

Combine and finish: Add the cooked bell peppers, zucchini, and grape tomatoes, plus the remaining pesto. Stir and cook for another minute.

Tips for Best Results

Here are my top tips for making this incredibly flavorful chicken and veggie skillet!

Use large enough skillet: Use a 12-inch pan with tall sides and go for a non-stick skillet, it works best. Avoid using a wok as it steams the food.
Make sure everything is dry: Both the chicken and veggies after washing so they sear nicely instead of steaming. It also helps reduce splattering and cooks them more evenly.
Allow meat and veggies to sear: Don’t stir too often. Give it time to create a delicious caramelized crust on the meat and a perfect bite on the veggies.
Don’t overcook the vegetables: Keep the peppers and onions with a bit of crunch, and make sure the zucchini and tomatoes don’t turn mushy.
Adjust salt to taste: Store-bought pesto will be more salty than homemade pesto. After searing all veggies with salt and adding pesto and mixing, taste test and if necessary add more salt. I didn’t have to.

Serving Ideas

This dish is pretty filling on its own. I enjoyed mine garnished with fresh Parmesan and a side of arugula, while my growing teenager had a big pile of Instant Pot jasmine rice.

You can also serve it with quinoa, crispy parmesan potatoes, steamed green beans, or pasta and garlic bread for some extra comfort. Whatever keeps the family happy!

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator, it’ll stay good for up to 5 days. Great for meal prep!

Freeze: You can store the chicken in the freezer for up to 3 months, but the veggies don’t freeze well. Instead, reheat them for a quick side dish, toss them into an omelet or grain bowl, or use them in a wrap or sandwich.

Reheat: Warm it up in the microwave or on the stove with a splash of water or chicken broth.

FAQs

What other vegetables can I add?

You can mix in a variety of mushrooms, broccoli, cauliflower, carrots, parsnips, snap peas, and asparagus.

Can I use chicken thighs?

Absolutely, you can use skinless boneless chicken thighs instead. Pat them dry then cut into equal bite-size pieces.

What other protein can I use instead of chicken?

Feel free to use cubes of pork tenderloin, shrimp, chunks of steak, or go with crispy tofu or tempeh for a vegetarian option.

Can I make it ahead of time?

Yes, chop the veggies and chicken and store them separately. When you’re ready, just follow the recipe as usual.

More Skillet Dinner Recipes to Try

Pesto Chicken and Vegetables Skillet

This Pesto Chicken and Vegetables Skillet is a delicious 30 minute dinner, perfect for meal prep and packed with 34 grams of protein!

Course Dinner

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 303kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

2 pounds boneless skinless chicken breasts cut into 1 inch pieces
2 large bell peppers coarsely chopped
1 white or red onion coarsely chopped
1 large zucchini coarsely chopped (4 cups)
1 cup grape tomatoes
1/3 cup pesto divided
2 tablespoons extra virgin olive oil for sauteing
Salt to taste
Ground black pepper to taste

US Customary – Metric

Instructions

Preheat large skillet on medium-high heat and swirl 1/2 tablespoon of olive oil. Add bell peppers and onion, sprinkle with salt and pepper and cook for 3 minutes, stirring twice. Transfer to a large bowl.
Return skillet to heat and add another 1/2 tablespoon of oil, zucchini and sprinkle with salt and pepper. Cook for 4 minutes, stirring twice. Transfer to a bowl with peppers.
Return skillet to heat, add grape tomatoes and cook for 2 minutes, until blistered a bit. Transfer to a bowl with peppers and zucchini.
Return skillet to heat and add remaining 1 tablespoon of oil to coat. Add chicken, sprinkle with salt and pepper and cook for 10-12 minutes, stirring only a few times and allowing to brown. Add 3 tablespoons of pesto and stir.
Add previously cooked bell peppers, zucchini, grape tomatoes and remaining 3 tablespoons of pesto. Stir and cook for another minute.
Serve garnished with Parmesan cheese on its own or with arugula, rice or pasta.

Video

Notes

Store: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
Freeze: Chicken does freeze well but not the veggies.

Nutrition

The post Pesto Chicken and Vegetables Skillet appeared first on iFoodReal.com.

Tex Mex Sweet Potato Skillet

Olena Osipov — Fri, 23 Aug 2024 16:30:20 +0000

Quick and easy Tex Mex Sweet Potato Skillet recipe loaded with seasoned potatoes, beans, peppers, and corn, simmering in juicy diced tomatoes, and finished with a squirt of lime juice, and melted cheese.

We also love this sweet potato hash and sweet potato and eggs.

This delicious and easy Tex Mex sweet potato skillet is one of the easiest and healthiest ways to get Mexican-inspired flavors in a one pan meal. It makes for a quick weeknight vegetarian meal and one of the easiest dinners that will have everyone running to the table!

Why You’ll Love This Recipe

Delicious. Sizzling sweet potatoes, beans and corn, are loaded with spices and cooked down until the veggies are nice and tender. Then topped with melted cheese, a squirt of lime, and herbaceous cilantro, and add green onion to bring it over the top!
Easy. A skillet meal made in one pan with ingredients you probably already have at home.
Quick. Your entire dinner is ready in under 40 minutes.
Healthy. A complete meal including, veggies, protein, good fats, and good carbs, is gluten-free, dairy-free, and loaded with nutrients.
Leftovers. Makes great leftovers for healthy lunch or reheating for dinner!

Ingredients for Tex Mex Sweet Potato Skillet

Sweet potatoes: Look for firm potatoes without brown spots. I prefer buying organic and keeping the peel on because it contains many vitamins and nutrients.
Black beans: Canned low sodium black beans will work. Don’t forget to rinse and drain. Make Instant Pot black beans from dried beans and portion them out and freeze for later.
Corn: I like to use frozen corn and not canned, but you can use canned if you have it on hand.
Canned diced tomatoes: Are the tomato base for the sauce. I like to use low sodium whenever possible.
Bell pepper: Along with yellow onion adds a lot of flavor once they are sautéed.
Garlic and onions: I use yellow, white, or red onion and garlic sautéed in the recipe. Then, I use green onion to sprinkle on top as a garnish. So delicious!
Seasoning: Homemade taco seasoning, without all the extra additives and preservatives, adds so many signature elements to the flavor of Tex Mex. Along with cumin and salt, it’s all you need.
Toppings and garnishes: Avocado (or guacamole), cilantro, freshly grated cheese, green onion, yogurt, pico de gallo or salsa, and a squirt of lime are all customizable toppings and garnishes that complete this dish.
Oil: A really good quality avocado oil or coconut oil will ramp up the good fat benefits in this recipe. You could also use olive oil.

How to Make Sweet Potato Skillet

I am using a large 12 inch non-stick skillet. This sweet potato recipe relies on a few moving parts and seasoning ingredients in batches. But the final result is worth it!

Cook sweet potatoes in a well-preheated skillet with half of the seasonings for 5 minutes. This step will ensure well seasoned creamy morsels at the end.
Add onion, garlic, and bell pepper and cook for another 3 minutes, stirring occasionally. As these veggies release a lot of water, if you add them together with potatoes they will not properly brown.
Add black beans, corn, diced tomatoes, and remaining spices. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft. Everything will be super tender.
Garnish with avocado, green onion, cilantro, lime juice, and stir. Sprinkle with cheese, cover, and let stand until cheese has melted.

Tips for Best Results

Be prepared: Woks or large deep skillets are meant for fast cooking and they tend to capture steam. Think stir fry! Although this isn’t a stir fry at all, it is still a good idea to make sure to prepare everything ahead of time so that you’re not cooking everything longer than necessary.
Cut everything into same size pieces: Sweet potatoes and bell peppers particularly. So they cook evenly.
For best texture: Add the cheese once the skillet has been removed from the heat. It’s meant to be melted on top and not incorporated too much into the dish. The avocado and sweet potato are already creamy, and adding too much melted cheese into the dish as opposed to just on top will change the texture of each bite. It’ll be too mushy!

Variations

Substitute the sweet potatoes for butternut squash or regular Yukon Gold or red potatoes instead. It will be approximately same cooking time.
Extra protein: You can add some cubed chicken, cut-up sausage, or ground turkey to make this more high protein meal. If it is ground meat or raw chicken, cook first breaking it into small pieces or allowing sides to brown, and then follow the recipe. Already cooked diced meat can be added with the beans and tomatoes. I like to use leftover baked chicken breast.
To maximize nutrition, sprinkle with some nutritional yeast and hemp hearts before serving.
You can play around with the toppings and garnishes as you like. Use fresh parsley if chopped cilantro isn’t your thing. Omit what you don’t want, or double up on what you do want. Swap the yogurt for sour cream. Don’t forget the extra lime wedges!
Like a lot of heat? For added spice, use a bit of extra chili powder, or use actual chilies, red pepper flakes, or jalapenos. Even spicy salsa would be great!

Serving Suggestions

Serve this Tex Mex sweet potato skillet hot with a dollop of creamy Greek yogurt and salsa, if desired. I feel like it doesn’t need too many toppings because it’s got so many flavors and textures going on already.

I would make a simple spring mix salad or lettuce salad to go with it. Or frankly, we often make a green smoothie to pair it with because it’s easy.

Feeding an extra hungry crew? Serve some shrimp tostadas, air fryer nachos or black bean nachos, too!

You’ve heard of breakfast for dinner, but have you heard of dinner for breakfast? This would make a great breakfast or brunch idea, especially with a couple of fried eggs on top.

How to Store

Store: Leftovers can be refrigerated for up to 3 days.

I do not recommend freezing this dish. There are too many veggies that hold water so when thawed, it would become too watery.

Make ahead: You can refrigerate diced sweet potatoes in a bowl with cold water for up to 2 days. Refrigerate chopped green onion, garlic, and bell pepper in another covered container for the same period.

FAQs

Should I peel sweet potatoes?

That’s up to you. You don’t have to because the skin comes with additional nutrients and gives the skillet dish a rustic look. If you prefer the texture of this dish without the skin, by all means, peel them.

Can I use regular potatoes?

Sure, you can. It will have a slightly different flavor profile without the sweet potato, but crispy golden potatoes are just as great in a Tex Mex skillet. You may also want to try my Ukrainian breakfast skillet potatoes.

Why are my sweet potatoes not soft?

If you don’t cube them small enough to fully cook in time, or don’t cook them for long enough, according to the instructions, you may find that your sweet potatoes aren’t cooked through and soft. They don’t need to be mushy, but they should be able to be pierced without resistance.

Can I bake this in the oven?

If you use a cast iron skillet or oven safe skillet, then yes. Once you’ve added all of your ingredients, instead of simmering it on the stove you could transfer it to the oven. You can also broil the top only.

More Skillet Recipes to Try

More Sweet Potato Recipes

Tex Mex Sweet Potato Skillet

Quick and easy Sweet Potato Skillet recipe loaded with seasoned potatoes, beans, peppers, and corn, finished with melted cheese and fresh lime juice.

Course Dinner

Cuisine Mexican

Diet Vegetarian

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 429kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

1 1/2 lbs sweet potato cubed
1 small onion chopped
2 large garlic cloves minced
1 tbsp coconut or avocado oil
2 large red bell peppers diced
14 oz can low sodium black beans drained & rinsed
1 cup corn frozen or canned
14 oz can low sodium diced tomatoes undrained
1 tbsp cumin divided
1/2 tbsp taco seasoning
3/4 tsp salt divided
1/2 lime juice of
1 cup 4 oz Tex Mex cheese, shredded
2 medium avocados diced
2 green onions chopped
1/3 cup cilantro chopped
Greek yogurt and salsa for garnish (optional)

US Customary – Metric

Instructions

Preheat large deep skillet on medium heat and swirl oil to coat. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally.
Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/4 tsp salt, taco seasoning and pepper; then stir. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft.
Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
Serve hot with Greek yogurt and salsa if desired.

Notes

Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.

Nutrition

The post Tex Mex Sweet Potato Skillet appeared first on iFoodReal.com.

Healthy Zucchini Pizza Skillet

Olena Osipov — Fri, 26 Jul 2024 09:00:00 +0000

This 30 minute Zucchini Pizza Skillet with ground turkey and melty cheese is a crustless, to-die-for skillet meal that packs 30 grams of protein!

You will also love my wildly popular Tex Mex chicken and zucchini!

Every summer during zucchini season I look for easy ways to use up this wonderful vegetable. We have a lot of zucchini recipes in our rotation, but this healthy zucchini pizza skillet is one of my latest favorites!

I wanted a 30 minute dinner or even quicker one so my kitchen doesn’t heat up and I don’t spend a lot of time in it because I truly love to do other things in summer.

I’m not a fan of pepperoni slices, so I made it healthier with ground turkey. And it turned out amazing!!!

Why You’ll Love This Recipe

So easy: Just 7 ingredients and no spices needed.
Uses up a lot of zucchini: Tons of chopped zucchini make it a hearty, bulky main dish.
High in protein and low carb: Get an easy 30 grams of protein with no crust and no extra carbs.
A crowd pleaser: Serve low carb or over carbs for extra hungry people. Everyone will be happy!

Ingredients for Zucchini Pizza Skillet

You’ll need just 7 simple ingredients with salt and pepper as the only spices.

Zucchini: Cubed green or yellow zucchini. You’ll need 6-8 cups depending on how chunky you want it.
Ground turkey: I used ground turkey to make it healthier and boost the protein. You can use other ground meats and even add pepperoni if you like, see variations below.
Marinara sauce: I love Rao’s marinara sauce or my homemade marinara, but any red sauce you like the taste of will work.
Shredded cheese: Use a flavorful cheese such as Havarti, provolone or white cheddar. I don’t like mozzarella here because it’s not as flavorful and it’s stringy, but you can use it if you want.
Spices: Salt and pepper to season the zucchini.
Fresh basil: Fresh herbs are the best for adding the most flavor. If you don’t like basil, you can add oregano, parsley, or green onion instead.
Oil for frying: Avocado oil, olive oil, or butter will work.

How to Make Healthy Zucchini Pizza Skillet

Here’s a quick overview of how to cook this recipe quickly and easily in one pan.

Saute zucchini: Heat a large non-stick skillet on high heat, add oil and zucchini. Season with salt and pepper, and cook just until browned, not disturbing too often. Transfer to a medium bowl and set aside.
Cook ground turkey: Return skillet to the stove and cook ground turkey for 5 minutes, breaking it into small pieces and stirring constantly.
Add sauce and simmer: Pour in the marinara sauce, stir, and bring it to a boil. Let it simmer on low heat for 3 minutes.
Add zucchini and cheese: Add the cooked zucchini back in and give it a good stir. Sprinkle cheese on top, then put it under the broiler for 3 minutes if your skillet can handle it. If not, just cover it with a lid and let the cheese melt.
Serve: Garnish with basil and serve it on its own or pile it on top of spaghetti.

Tips for Best Results

Here are my top tips to master this zucchini pizza skillet recipe from the get-go.

Cut zucchini in even pieces: To get even cooking. I like to use diced or half-moon pieces.
Do not overcook zucchini: Sauté for just a few minutes to brown. Don’t wait until the zucchini is soft, or you’ll get watery results.
Use any sauce you love: You know I’m a big Rao’s fan, but if you’ve got a favorite marinara, pizza, tomato, vodka or roasted red pepper sauce, go ahead and use it.
Cook garden zucchini for less time: Extra large homegrown or farmer’s market zucchini are spongy and need shorter cooking times.
About melting cheese part: Don’t use a skillet with a plastic handle as it might melt in the oven under the broiler. Use a large cast iron skillet if you have one. Or skip broiling and just cover with a lid to let cheese melt. Whatever works best for you.

Add-In’s and Variations

Use any ground meat: Swap ground turkey for beef, chicken, pork, or sausage. Each adds its own flavor while keeping a similar texture.
Other vegetables to add: Mix-in some bell peppers, cauliflower, mushrooms, onion or spinach. Just be sure to saute them separately after the zucchini.
For a heat kick: Sprinkle with red pepper flakes or add a splash of hot sauce.
Make it vegetarian: Just omit the turkey and replace it with meatless crumbles or diced tofu. Feel free to add extra veggies if you like, but no other changes are needed.
Add beans: Canned white beans, like cannellini, add plant-based protein, a creamy texture, and make it more filling.
Add pine nuts: Toast first, set them aside, then add them in at the end.
Leftover cooked chicken: Omit ground turkey and mix it in with the sauce and sauteed zucchini. You can use shredded or diced chicken.
Add cooked pasta: Stir it in before adding the cheese and broiling. You’ll end up with a delicious zucchini pizza pasta bake.

What to Serve It With?

I enjoyed it low-carb as is, but since my boys are eating so much these days, they had theirs over spaghetti.

You can always add a few fresh pizza toppings like tomatoes, arugula, shaved Parmesan, sliced avocado, black olives or red onion. Then serve alongside Caesar salad and garlic bread to soak up any extra sauce.

How to Store

Store: Keep any leftovers covered and in the refrigerator for 3-4 days.

Freeze: I don’t freeze this one because zucchini is mostly water and tends to get mushy when thawed.

Reheat: Simmer on low heat for 5 minutes with the skillet covered. If you’re using a non-stick skillet, you won’t need extra water or oil to reheat since the zucchini will release its own moisture.

FAQs

Why is my zucchini pizza skillet watery?

The zucchini was overcooked. Next time make sure to saute the zucchini just a few minutes to brown it, not until it’s soft since it will continue cooking a bit more under the broiler.

How can I add pepperoni slices?

Add pepperoni slices on top of the cheese and place under the broiler.

Can I add cottage cheese?

Yes, it’s the latest addition to everything! Add 1 cup of cottage cheese to the meat sauce mixture. It’s going be like zucchini lasagna but in a skillet.

More Easy Zucchini Dinner Recipes

Healthy Zucchini Pizza Skillet

This 30 minute Zucchini Pizza Skillet with ground turkey and melty cheese is a crustless, to-die-for skillet meal that packs 30 grams of protein!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 310kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

6-8 cups zucchini cubed
1 pound ground turkey
2 cups Rao’s marinara sauce
2 cups mozzarella, havarti, provolone or white cheddar cheese shredded
1/4 cup fresh basil thinly sliced
Salt and pepper to taste
1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

Preheat large non-stick skillet on high heat and swirl oil to coat. Add zucchini, sprinkle with salt and pepper and cook for 5 minutes, stirring occasionally and allowing to brown. Transfer to a medium bowl and set aside.
Return skillet to the stove and add ground turkey. Cook for 5 minutes, constantly breaking into small pieces and stirring.
Add marinara sauce. Stir, bring to a boil and let it simmer for 3 minutes on low heat.
Add previously cooked zucchini and stir again. Sprinkle with cheese and place under the broiler for 3 minutes (if your skillet allows) or just cover with a lid and let cheese melt.
Serve on its own for a low carb meal or over spaghetti for a full meal.

Notes

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.
To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.

Nutrition

The post Healthy Zucchini Pizza Skillet appeared first on iFoodReal.com.

Basil Cashew Chicken

Olena Osipov — Fri, 12 Jul 2024 08:15:00 +0000

Basil Cashew Chicken is an easy, healthy 30 minute dinner with veggies, chicken and roasted nuts in a savory-sweet sauce. It offers 32 grams of protein!

We love chicken skillets like chicken and mushrooms and chicken asparagus stir fry.

This cashew chicken recipe is a very simple weeknight dinner with no rare ingredients. It’s an easy skillet meal you can make for your family and serve over rice.

Everyone absolutely loved it at my house, and it’s healthy too!

Not sure how authentic it is, but that’s not the goal. It’s about getting a healthy dinner on the table in a way that fits my cooking style now. Busy people will appreciate it, no need to even chop garlic or onion.

Why You’ll Love This Recipe

Simple ingredients: You’ve got your meat, veggies, nuts, and an easy sauce made up of pantry staples.
Quicker than delivery: A 30 minute, healthy chicken recipe with the flavor of Chinese takeout.
Versatile: Serve over rice or noodles, or enjoy solo. You can also switch up the veggies if you’d like.
Family favorite: Not entirely traditional, but everyone will love the flavors and crunch.

Ingredients for Basil Cashew Chicken

I kept the ingredient list short so cashew nut chicken can be an easy weeknight meal with a special weekend feel.

Chicken: Cut boneless skinless chicken breast into 1 inch pieces for quick and even cooking. You can also use chicken thighs.
Cashews: I roasted raw unsalted cashews for extra flavor and crunch.
Flour: Coat the chicken in any flour to create a golden brown crust.
Spices: Salt and black pepper to season the chicken.
Vegetables: I added red bell peppers, green beans, and mushrooms.
Stir fry sauce: A simple mix of low sodium chicken broth, soy sauce, maple syrup, and rice vinegar.
Cornstarch: Needed to thicken the sauce. You can use cornstarch, arrowroot powder or tapioca flour.
Fresh herbs: Basil of course!
Oil: Any mild oil like olive oil, avocado oil, or grapeseed oil will work for sautéing.

How to Make Cashew Chicken

This recipe comes together in a few simple steps with 15 minutes of prep.

Prep stir fry sauce and chicken: Whisk chicken broth, soy sauce, maple syrup, rice vinegar and cornstarch together in a small bowl. Add cubed chicken to a medium bowl and sprinkle with flour, salt, and pepper. Stir to coat and set aside.
Roast cashews: Roast cashews in a large skillet until they’re nicely browned, stirring frequently. It should take about 2-3 minutes. Transfer to a bowl.
Sear the chicken: Return skillet to heat and swirl in a tablespoon of oil to coat. Drop in the chicken and let it cook for 7-10 minutes, stirring only a few times to let it brown. Then, transfer chicken to a plate and set it aside.
Saute veggies: Drizzle the remaining oil into the skillet and add the bell peppers, mushrooms, and green beans. Let them cook for 2-3 minutes, giving them 1 or 2 stirs.

Final assembly: Add in the cooked chicken and cashews. Give the sauce another whisk then pour it in. Let it all cook together for another 2-3 minutes or until the sauce thickens slightly, stirring occasionally. Turn off the heat and sprinkle with basil.

Tips for Best Results

Here are a few tips for the best basil cashew chicken recipe!

Use large skillet: It should be a 12 inch pan with tall walls, but don’t use a wok as it will steam the food. Non-stick skillet is the best.
Have everything prepped: This isn’t a chop-as-you-go recipe. Prep everything beforehand because stir fry cooks quickly.
Cut veggies in same size pieces: So they cook evenly and you get a perfect bite every time.
Let chicken sear: Don’t stir too often. Let a golden crust form and keep the juices locked in.
Don’t overcook the vegetables: Veggies should still have a little crunch to them for that perfect snap and burst of flavor.
Stir sauce one more time: Cornstarch settles, so whisk the sauce before adding it to the pan.

What to Serve It with?

I kept it classic and served chicken with cashew nuts over Instant Pot white rice, but there’s room to customize with options like Instant Pot jasmine rice, Instant Pot brown rice, cauliflower rice, or even rice noodles if you’re feeling adventurous.

You can add a little extra with side dishes like sauteed bok choy or spinach, steamed broccoli, spring rolls, cauliflower fried rice, or zesty cilantro lime roasted cauliflower.

How to Store

Store: The leftovers are delicious! Store in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or on the stove with a splash of water or broth.

Freeze: Feel free to freeze the chicken, but the veggies don’t hold up well in the freezer.

FAQs

What else can I add?

You can add other veggies like snap peas, water chestnuts, broccoli, or baby corn. Add a touch of hoisin sauce, or chili sauce to make it spicier. Or add fresh ginger, ginger powder, or red pepper flakes for extra depth of flavor.

Can I use chicken thighs?

Yes, you can use skinless boneless chicken thighs. Recipe stays the same.

What can I use instead of basil?

I recommend green onions or parsley if you don’t have basil.

Can I make it ahead of time?

Yes. Chop the veggies and chicken and store them separately. Whisk sauce and refrigerate for up to 24 hours. When you’re ready, just follow the recipe as usual.

More Quick Chicken Recipes to Try

Basil Cashew Chicken

Basil Cashew Chicken is an easy, healthy 30 minute dinner with veggies, chicken and nuts in a savory-sweet sauce. It has 32 grams of protein!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 386kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

For the Stir Fry:

1 cup cashews raw and unsalted
3 chicken breasts cut into 1 inch pieces
2 tablespoons any flour
Salt and pepper to taste
2 large red bell peppers cut into large pieces
2 cups brown mushrooms cut into quarters or halves
2 cups green beans cut into 1-2 inch pieces
1/4 cup basil chopped
2 tablespoons oil for frying

For the Sauce:

1 cup chicken broth low sodium
1/4 cup soy sauce
1/4 cup maple syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch

Instructions

In a small bowl, add chicken stock, soy sauce, maple syrup, rice vinegar and cornstarch. Whisk and set aside.
In a medium bowl, add chicken and sprinkle with flour, salt and pepper. Stir to coat and set aside.
Preheat large skillet on medium-high heat, add cashews and cook until browned, for about 2-3 minutes, stirring often. Transfer to a bowl.
Return skillet to heat and swirl 1 tablespoon of oil to coat. Add chicken and cook for 7-10 minutes, stirring only a few times and allowing to brown. Transfer to a plate and set aside.
Swirl remaining oil and add bell peppers, mushrooms and green beans. Cook for 2-3 minutes, stirring once or twice.
Add previously cooked chicken and cashews, whisk the sauce and pour it over. Cook for another 2-3 minutes or until sauce has thickened, stirring a few times. Turn off heat and sprinkle with basil.
Serve cashew chicken over rice, rice noodles or cauliflower rice.

Notes

Store: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
Freeze: Chicken does freeze well but not the veggies.

Nutrition

The post Basil Cashew Chicken appeared first on iFoodReal.com.

Cilantro Lime Chicken Rice Skillet

Olena Osipov — Fri, 28 Jun 2024 08:22:00 +0000

Cilantro Lime Chicken Rice Skillet is a 30ish minute, one pan meal with tender chicken, fresh cilantro, and tangy lime. Perfect for a flavorful weeknight dinner!

For a different twist, try one pan Mexican chicken and rice and chicken burrito skillet.

This chicken and rice skillet recipe takes my cilantro lime chicken to the next level, everything you need for dinner in one skillet! Who doesn’t love time-saving one pot meals? Plus, the lime cilantro flavor is out of this world!

I shared a test photo of it on Instagram and you all went crazy asking for the recipe. So, here we go!

Why You’ll Love This Recipe

Easy recipe: Basic ingredients, quick prep time, and easy to follow steps.
One pan: A great skillet meal where chicken and rice cook together. Less dishes to clean!
So flavorful: There is a lot of flavor in both cilantro and lime, and without the extra calories!
A crowd pleaser: Chicken and rice is always a hit, everyone just loves that combo!

Ingredients for Cilantro Lime Chicken Rice Skillet

To make this recipe you’ll need a few simple, staple ingredients.

Chicken: Cube boneless skinless chicken breasts. You can also use chicken thighs, they cook up just as quickly.
Jalapeno peppers: Seeds removed and chopped. If you’re into a bit more heat, feel free to leave a few seeds in.
Garlic: Fresh garlic cloves bring a stronger and more vibrant taste.
Chicken broth: Low sodium chicken broth cooks the rice perfectly and boosts flavor.
Rice: Use long grain or basmati white rice and be sure to rinse it, I use a mesh strainer for this step.
Limes: Use fresh lime juice and zest from 2 limes for the best flavor. Please stay away from bottle juice.
Cilantro: Fresh cilantro leaves, chopped. If you don’t love it, please see FAQs.
Spices: Salt, black pepper, and cumin.
Oil: We just need a little for frying. I like to use avocado oil or olive oil because they both add a nice flavor.

How to Make Cilantro Lime Chicken Rice Skillet

Here’s a quick step-by-step overview how to make this easy healthy dinner. Full recipe card is located below.

Sear chicken: Heat a large skillet with oil. Add the chicken, season with salt and pepper, and cook for about 10 minutes, stirring occasionally until nicely brown. Then, transfer to a plate.
Saute aromatics: Put the skillet back on the heat and swirl in the rest of the oil. Toss in the jalapenos and garlic, cook for 1 minute, stirring often to prevent burning. Pour in the chicken broth and scrape up the tasty bits from the pan.
Simmer chicken and rice: Add cooked chicken back into the skillet along with the rice, lime juice and zest, cumin, salt, and pepper. Stir, cover it up, and bring it to a boil. Then, lower the heat and let it simmer for about 12 minutes.
Add cilantro: Give it a taste to check if the rice is cooked. If it’s ready, turn off the heat. If not, give it a few more minutes. Gently stir in the cilantro, and serve hot.

What Rice Can I Use?

White rice: Use long grain rice, I tested it with basmati and jasmine rice. Short grain rice will make it mushy.
Brown rice: Again, use long grain. It will take longer, about 30-40 minutes. To make sure your rice is cooked, be sure to bring all mixture to a boil first before reducing the heat, use a tight fitting lid, and do not open it too often.
Minute rice: Cook for less time, it should be tender in 5-10 minutes.
Cauliflower rice: Add only 1/2 cup broth, and cook for 3-4 minutes uncovered and stirring. Or you can cook chicken as per this recipe and combine it with cilantro lime cauliflower rice.

Tips for Best Results

Here are my best tips for mastering this cilantro lime chicken rice skillet.

Don’t open the lid too often: It’s OK to open and stir once with white rice, but with brown rice – don’t open.
Use a tight lid: The one that fits your skillet well and doesn’t let the steam to escape through the sides.
To make it more saucy: Add 1/2 – 1 cup broth after or simply adjust the amount of liquid.
Don’t overcook: You want rice that’s al dente with each grain separate rather than sticking together, hence cooking it for 12 minutes. It might be less time for your stove and rice, I recommend checking after 10 minutes.
Play it by ear: Ovens, skillets, and rice varies so check at the 10 minute mark and adjust cooking time, liquid, and seasoning at the end as needed.

How to Store and Reheat

Store: If you plan to enjoy leftovers within 5 days, store them in an airtight container in the refrigerator.

Freeze: Cook, cool, and place in an airtight container. Then store in the freezer for up to 3 months and thaw in the fridge overnight.

Reheat: You can reheat chicken and rice in the microwave or on the stovetop with a splash of water or broth to prevent drying out, stirring occasionally until heated through.

FAQs

What can I use instead of cilantro?

You can substitute parsley for cilantro. Green onion is another great choice but use half the amount.

What else can I add?

Feel free to add onion in with the garlic and jalapenos, corn or diced green chilies with chicken and rice. You can also saute any other veggies like bell peppers, peas, diced tomatoes, zucchini, or chopped spinach and cook with other ingredients.

More Chicken and Rice Recipes

More One Pan Meals to Try

Cilantro Lime Chicken Rice Skillet

Cilantro Lime Chicken Rice Skillet is a 30ish minute, one pan meal with tender chicken, fresh cilantro, and lime. Perfect for busy weeknights!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 23

Total Time 38

Servings servings

Calories 427kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

3 large boneless skinless chicken breasts cut into 1-2 inch cubes
2-4 jalapeños seeded and chopped
5 garlic cloves minced
4 cups chicken broth low sodium
2 cups long grain or basmati white rice rinsed & drained
2 limes juice and zest of, plus more for serving (optional)
1 teaspoon cumin
1/2 teaspoon salt plus a bit more
1/2 teaspoon pepper plus a bit more
1 bunch cilantro finely chopped
1 1/2 tablespoons oil for frying

Instructions

Preheat large skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add chicken, a bit of salt and pepper and cook for 10 minutes, stirring a few times and allowing it to brown a bit. Transfer to a plate and set aside.
Return skillet to the heat and swirl remaining oil. Add jalapenos and garlic and cook for 1 minute, stirring often. Then add chicken broth and deglaze the pan.
Add previously cooked chicken, rice, lime juice and zest, cumin, salt and pepper. Stir, cover and bring to boil. Reduce heat to low and simmer for 12 minutes.
Taste, and if rice is ready turn off heat or cook for a few more minutes. You can also add more chicken broth if you want more saucy dish.
Add cilantro, gently stir and serve hot.

Notes

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

Nutrition

The post Cilantro Lime Chicken Rice Skillet appeared first on iFoodReal.com.

Skillet Recipes - iFoodReal.com

150 Healthy Dinner Ideas

Table of Contents

Chicken Recipes

Healthy One Pot Meals

Healthy Pizza and Pasta

Quick Soups and Stews

Tacos and Quesadillas

Healthy, Easy Skillet Recipes

Stir Fry and Curry Recipes

Sheet Pan Meals

Quick Dinner Salads

Ground Turkey Recipes

Salmon and Seafood Recipes

More Healthy Easy Recipes to Try

Chicken and Mushrooms Recipe

Ingredients for Chicken Mushroom Recipe

How to Make Chicken and Mushrooms

Tips for Best Results

Serving Ideas

How to Store and Reheat

FAQs

More Chicken and Veggies Recipes

More Mushroom Recipes to Try

Chicken and Mushrooms Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

Mongolian Ground Beef Noodles

Why You’ll Love This Recipe

Ingredients for Mongolian Ground Beef Noodles

How to Make Mongolian Ground Beef Noodles

Tips for Best Results

Variations

How to Store and Reheat

FAQs

More Dinner Recipes to Try

Mongolian Ground Beef Noodles

Equipment

Ingredients

For the Noodles:

For the Sauce:

Instructions

Notes

Nutrition

Chicken Cabbage Stir Fry

Why You’ll Love This Recipe

Ingredients for Chicken Cabbage Stir Fry

How to Make Chicken Cabbage Stir Fry

Tips for Best Results

Variations

Serving Suggestion

How to Store and Reheat

More Stir Fry Recipes to Try

Chicken Cabbage Stir Fry

Equipment

Ingredients

For the Chicken:

For the Stir Fry Sauce:

Instructions

Notes

Nutrition

Chicken Enchilada Skillet

Why You’ll Love This Recipe

Ingredients for Chicken Enchilada Skillet

How to Make Chicken Enchilada Skillet

Variations

What to Serve It with?

How to Store and Reheat

FAQs

More Skillet Recipes to Try

Chicken Enchilada Skillet

Equipment

Ingredients

Instructions

Video

Notes

Nutrition