Cheesy Buffalo Chicken Casserole with bold flavor and the perfect kick is made healthier with extra veggies and contains 23 grams of protein. So easy to make too!

We also love bite-sized buffalo chicken bites and buffalo chicken meatballs (coming soon!).

When I made a Big Mac casserole lighter with cauliflower rice it was a huge win! So for this buffalo chicken casserole, I mixed rice with cauliflower rice, packed in the veggies, and skipped the cream cheese.

Comfort food looks different for everyone, but for me, casseroles are where it’s at. I love taking those cozy classics and giving them a healthier spin!

Why You’ll Love This Recipe

• Healthy ingredients: Packed with lean chicken, fresh vegetables, and 23 grams of protein. Gluten free too!
• Easy to make: Saute the veggies, toss it all in a dish, and bake. Great for weeknights or meal prep.
• Home cooked comfort: This buffalo chicken casserole recipe is hearty and full of cheesy, tangy, spicy flavor.
• Crowd pleaser: Everyone will love it, whether it’s dinner with the family or a potluck.

Ingredients for Buffalo Chicken Casserole

Here’s all the healthy staples you’ll need for this dish.

• Cooked chicken: You’ll need 3 cups pre-cooked shredded chicken breasts. My go-to methods are crock pot shredded chicken and Instant Pot shredded chicken.
• Vegetables: I added onion, red peppers, carrots, and celery for texture, color, and nutrients.
• Rice: A combination of cauliflower rice, fresh or frozen, and white rice bulk up this casserole making it a hearty, healthy dinner.
• Mayo: For the homemade buffalo sauce, I used avocado oil mayo.
• Frank’s red hot sauce: Use whatever brand you like and tweak the amount to suit your spice tolerance.
• Chicken broth: I always use low sodium or my homemade chicken broth, if I have it. It adds flavor, moisture, and cooks the rice.
• Cheddar cheese: You want to use flavorful melty cheese like sharp cheddar cheese or Monterey Jack cheese.
• Oil and cooking spray: For frying and greasing the casserole dish.
• Toppings: We love ours garnished with green onion, avocado, and crumbled blue cheese.

How to Make Buffalo Chicken Casserole

Here’s a quick overview of how to assemble this simple casserole recipe.

Preheat the oven to 375 F and grease a 9×13 baking dish. Set it aside.

1. Saute the veggies: Heat oil in a skillet over medium heat. Cook onion and bell pepper for 5 minutes, then add carrots and celery and cook for 5 more minutes, stirring occasionally.
2. Combine ingredients: Add the cauliflower rice and cook until it’s warm. Pour it into the baking dish and add the chicken, rice, mayo, hot sauce, and chicken broth. Stir and level with spatula.
3. Bake: Sprinkle the cheese on top, cover tightly, and bake in the preheated oven until the rice is cooked, roughly 40 minutes.
4. Finish and serve: Let it sit for 5 minutes after taking it out of the oven. Top with green onion, avocado, and blue cheese crumbles. I sliced mine into 8 pieces, but you can cut them bigger or smaller based on your appetite. Add extra toppings like ranch, jalapeños, or more hot sauce, if you like!

Variations

• Rotisserie chicken: You can substitute rotisserie chicken but keep in mind it’s more salty. Make sure not to use the skin.
• Brown rice: For an even healthier option, use brown rice but it will take longer to cook. Check after 45 minutes, and you might need to add a bit more broth.
• Without cauliflower rice: Omit cauliflower and use 1.5 cups rice with 3 cups broth total.
• Mayo substitute: Mayo adds flavor and we don’t use that much. But you could use Greek yogurt instead, although it might separate. Or blend equal amount of cottage cheese and add but casserole will be less rich.

Serving Ideas

This cheesy buffalo chicken casserole works as a complete meal with plenty of protein and veggies. If you’d like to add something on the side, I’d recommend a helping of greens like air fryer broccoli or garlic green beans.

You could also whip up a cool and refreshing salad like a classic Caesar salad, mixed greens with avocado cilantro dressing, or a crunchy cucumber and tomato salad.

And don’t forget the toppings! Try adding extra avocado, jalapeños, crumbled bacon, chopped cilantro, a squeeze of fresh lime juice, or a drizzle of ranch dressing or Greek yogurt blue cheese dressing.

How to Store and Reheat

Store: Casseroles are perfect for leftovers! This one can be stored in an airtight container in the fridge for up to 5 days.

Freeze: You can also freeze leftovers in an airtight container for up to 3 months and thaw in the fridge overnight.

Reheat: I like to reheat this dish in a microwave in 45 seconds increments until warmed through.

FAQs

More Buffalo Chicken Recipes

• Buffalo chicken tacos
• Healthy buffalo chicken dip
• Instant Pot buffalo chicken dip
• Buffalo chicken chili
• Cucumber appetizers

More Lighter Casseroles to Try

• Chicken zucchini casserole
• Salsa fresca chicken bake

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Buffalo Chicken Casserole

Cheesy Buffalo Chicken Casserole with bold flavor and the perfect kick is made healthier with extra veggies and contains 23 grams of protein.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 380kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet

Ingredients

• 2 large cooked chicken breasts shredded (3 cups)
• 1 large onion finely chopped
• 1 large red bell pepper diced
• 2 large carrots diced
• 4 large celery stalks diced
• 1 tablespoon oil for frying
• 16 ounces cauliflower rice fresh or frozen
• 1 cup white rice rinsed & drained
• 1/3 cup mayo I use avocado oil mayo
• 1/2 cup Frank’s red hot sauce
• 2 cups chicken broth low sodium
• 1 1/2 cups cheddar cheese shredded
• 1/4 cup green onion finely chopped
• Cooking spray I use Misto
• Blue cheese, green onion, avocado for garnish

US Customary – Metric

Instructions

• Preheat oven to 375 F and spray large 9×13 baking dish with cooking spray. Set aside.
• Preheat large skillet on medium heat and add oil. Add onion and bell pepper, cook for 5 minutes, stirring occasionally. Add carrots and celery, cook for another 5 minutes, stirring occasionally.
• Add cauliflower rice and cook until heated through. Transfer to prepared baking dish along with chicken, rice, mayo, hot sauce and chicken broth. Stir to combine and level with spatula.
• Sprinkle evenly with cheese, tightly cover and bake for 40 minutes or until rice is cooked.
• Remove from the oven and let stand for 5 minutes. Garnish with green onion, avocado and blue cheese crumbles. Cut into 8 slices and serve hot. You can add other toppings like healthy ranch, jalapenos and more hot sauce.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Serving: 1 slice | Calories: 380kcal | Carbohydrates: 28g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 713mg | Fiber: 3g | Sugar: 4g

The post Buffalo Chicken Casserole appeared first on iFoodReal.com.

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

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

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

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

Why You’ll Love This Recipe

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

Ingredients for Chicken Crust Pizza

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

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

How to Make Chicken Crust Pizza

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

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

Variations

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

Serving Ideas

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

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

How to Store and Reheat

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

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

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

FAQs

More Healthier Pizza Recipes to Try

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

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Chicken Crust Pizza

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

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 slices

Calories 116kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

For the Crust:

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

For the Toppings:

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

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

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

Why You’ll Love This Recipe

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

Ingredients for Baked Salmon Recipe

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

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

How to Bake Salmon

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

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

How Long to Bake Salmon?

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

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

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

Serving Ideas

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

For easy, tasty sides, try these:

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

How to Store and Reheat

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

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

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

FAQs

More Salmon Recipes to Try

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

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Baked Salmon Recipe

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

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 201kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

Chicken and Rice is an easy one pot meal with juicy chicken thighs, fluffy rice, veggies, and simple spices. Ready in 45 minutes with tasty leftovers!

After sharing my Instant Pot chicken and rice and crockpot chicken and rice, it’s time to share this easy chicken and rice recipe, a one pot stovetop version that’s ready in under an hour.

I’ve been making it for years just the way my family always cooked it. I love its simplicity, the flavorful spices, and the fact that with a few tips, it’s a failproof recipe!

Why You’ll Love This Recipe

• One pot meal: Easy cleanup makes it a weeknight winner.
• Fluffy rice: Cooking the rice in Dutch oven with the right amount of broth makes it super fluffy with each grain separate. No mush here!
• Healthy dinner: It’s got protein, veggies, and grains all in one.
• Simple recipe: Everything about this meal is simple but the taste! Simple ingredients, simple steps but delicious results. Guaranteed family approval every time!

Ingredients for Chicken and Rice

All you need is chicken, rice, and carrots, plus a few everyday spices.

• Chicken thighs: I use 2 pounds of boneless skinless chicken thighs for this chicken recipe because they’re juicier than chicken breasts and stay tender.
• Aromatics: Fresh garlic and yellow or white onion.
• Carrots: I recommend matchsticks carrots because they hold their shape better and cut down on prep time, but you can also shred 2 large carrots.
• Olive oil: Extra virgin olive oil to saute the aromatics, add healthy fats and a lot of flavor. Don’t use other oil please!
• Rice: You’ll need uncooked rice for this recipe. My favorite is jasmine rice however basmati, long grain white rice or even long grain brown rice will work.
• Broth: Low sodium chicken broth cooks the rice while boosting the flavor.
• Seasoning: Dried thyme, dried oregano, cumin, smoked paprika, salt and pepper.
• Garnish: Fresh parsley adds a pop of color and freshness.

How to Make Chicken and Rice

Here’s a quick overview of how to make this weeknight special.

• Sear the chicken: Heat a Dutch oven or large pot on high, add olive oil, and cook half the chicken for 6 minutes, stirring once. Remove and set aside, then repeat with remaining chicken.
• Saute aromatics: With olive oil still in the pot, add onion, garlic, and carrots. Saute for 5 minutes. Stir in thyme, oregano, cumin and smoked paprika, stirring often for 30 seconds.
• Combine and cook: Add chicken, rice, chicken broth, salt and pepper. Stir to combine, cover, bring to a boil, then reduce heat to low. Let it simmer for 12 minutes without opening the lid.
• Rest and serve: Turn off the heat and let it sit for 5 minutes. Stir in parsley and serve hot.

Variations

• Chicken breasts: You can use boneless skinless chicken breast if you’re OK with more dry meat. Cook time will stay the same.
• Brown rice: If using brown rice, it will need more cook time. Check on it after 30 minutes, then cook longer and add more broth, if necessary. I recommend to use chicken thighs then so the meat doesn’t dry out.
• Add extra veggies: Saute 1 1/2 cups of zucchini, mushrooms or bell peppers, and add them in with the remaining ingredients.
• Different seasoning: Feel free to add any of your favorite spices like lemon pepper, pot roast seasoning, Italian seasoning, onion powder, Cajun, or taco seasoning.
• Quinoa: A fantastic rice substitute. This recipe would be very similar to one pot chicken quinoa and beef quinoa stew then.

Serving Ideas

We usually serve this one as a hot, comforting meal on its own. Sometimes, I switch the garnish from parsley to green onion or dill.

If you’re craving a small side, here are some ideas:

• Sauteed vegetables: If you don’t want to add more veggies to the pot, just serve some sauteed bell peppers, zucchini, mushrooms, green beans, corn, or peas on the side.

• Roasted veggies: Balance the softness of the rice with something crunchy like crispy Parmesan potatoes or roasted cauliflower.

• Salad: I’d keep it really simple with a lettuce salad or a butter lettuce salad.

How to Store and Reheat

Store: You can pop leftovers in the refrigerator for up to 3 days.

Reheat: Add your desired amount to a medium pot with a splash of water or broth. Break it up and stir gently over low heat until warmed through.

Freeze: Transfer cooled leftovers to an airtight container, then you can freeze for up to 3 months. Thaw in the fridge overnight, then reheat.

FAQs

More Chicken and Rice Recipes

• Healthy chicken and rice casserole
• Mexican chicken and rice
• Instant Pot chicken fried rice
• Cilantro lime chicken rice skillet

Print

Chicken and Rice

Chicken and Rice is an easy one pot meal with juicy chicken thighs, fluffy rice, veggies, and simple spices. Ready in 45 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 32 minutes minutes

Resting Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 409kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 2 pounds boneless skinless chicken thighs cut into 2 inch pieces
• 1 large onion finely chopped
• 4 large garlic cloves thinly sliced
• 1 1/2 cups carrot matchsticks or 2 large carrots, shredded
• 1/4 cup olive oil extra virgin
• 1 teaspoon thyme dried
• 2 teaspoons oregano dried
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 cups jasmine rice rinsed & drained
• 4 cups chicken broth low sodium
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh parsley finely chopped

US Customary – Metric

Instructions

• Preheat large Dutch oven on high heat and add olive oil and half the chicken. Cook for 6 minutes, stirring once. Remove chicken onto a large plate and repeat with remaining chicken. Remove onto a plate and set aside.
• You should have olive oil left at the bottom of the pot. Add onion, garlic and carrots. Sauté for 5 minutes, stirring occasionally. Add thyme, oregano, cumin and smoked paprika; cook for another 30 seconds, stirring often.
• Add previously cooked chicken with its juices, rice, chicken broth, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 12 minutes or until rice is cooked, but do not open the lid to peek until the 12 minute mark.
• Turn off heat and let chicken and rice stand for 5 minutes. Add parsley and gently stir. Serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 409kcal | Carbohydrates: 44g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 450mg | Fiber: 2g | Sugar: 2g

The post Chicken and Rice appeared first on iFoodReal.com.

Marry Me Chicken Pasta with tender, juicy chicken and pasta coated in a creamy sun-dried tomato sauce and ready to wow in just 30 minutes!

If you love sun-dried tomatoes, you’ll also love this healthy Tuscan chicken pasta!

A simple, restaurant-quality marry me chicken pasta that’ll have you keeping sun-dried tomatoes stocked in your kitchen from now on!

I usually serve marry me chicken with cozy staples like mashed potatoes, rice, or pasta. To make things easier, I turned it into a full 30 minute meal by mixing the chicken, sauce, and pasta in one dish.

Why You’ll Love This Recipe

• Simplicity and ease: A quick, no stress dinner that’s perfect for busy nights.
• Gluten free option: Easily adaptable to be gluten free without sacrificing any of the flavor.
• A show-stealing sauce: An easy-to-make, tomato cream sauce that won’t break a sweat.
• Enjoy all year long: Winter or summer, this pasta dish shines all year!

Ingredients for Marry Me Chicken Pasta

It uses a perfect mix of protein, veggies, and spice staples.

• Short pasta: Choose a farfalle, fusilli or penne pasta with plenty of crevices to catch the sauce. You can go gluten free or whole wheat, if you prefer.
• Chicken: Cut into bite-sized pieces. I like boneless skinless chicken breasts for this recipe, but you can use chicken thighs.
• Aromatics: Fresh garlic and onion add a delicious savory base.
• Flour: Helps give the chicken a nice, crispy crust. You can use all-purpose, whole wheat, or gluten-free flour.
• Chicken broth: Use low sodium chicken broth, chicken stock, or vegetable broth for the sauce.
• Sun-dried tomatoes: I used oil packed sun-dried tomatoes this time. If you use dried, you’ll need to soak them in hot water for 5 minutes, then squeeze and slice.
• Heavy cream: Makes the sauce rich and creamy. You can swap in half and half for a lighter option and still get a creamy texture.
• Parmesan cheese: Grab a block of Parmesan and grate it yourself. Store-bought grated cheese just doesn’t have that rich, mature flavor.
• Baby spinach: A subtle touch that brings color, earthy flavor, and a sneaky way to add some greens.
• Spices: Italian seasoning, salt, pepper, and red pepper flakes give the sauce a perfectly seasoned kick.
• Butter: For frying.
• Fresh herbs: Finely chopped parsley or basil for garnish.

How to Make Marry Me Chicken Pasta

This recipe comes together fast, and clean-up’s a breeze too!

• Cook the pasta: Cook pasta in a large pot of salted water until al dente, then drain and set aside.
• Saute aromatics and chicken: While the pasta cooks, heat another large pot or Dutch oven over medium-high and melt some butter. Sauté the onion and garlic for about 3 minutes, then add the chicken and cook for another 5 minutes, stirring occasionally until browned.
• Make the sauce: Add flour and stir well. Pour in the broth and cook for about 3 minutes, stirring often. Add sun-dried tomatoes, Italian seasoning, salt, pepper, red pepper flakes, heavy cream, and Parmesan. Bring to a boil, then cook on low for 10 minutes, stirring now and then.
• Combine it all: Add the spinach and pasta, gently mix, then garnish with parsley or basil. Enjoy!

Serving Ideas

Marry me chicken pasta is not only delicious but also packs 37 grams of protein, so it’s super satisfying on its own.

If you’re looking for a few sides to go with it, here are some simple options:

• Bread: Garlic bread, Greek yogurt bread, or dinner rolls are all great for soaking up that delicious sauce.
• Green salad: A lemon kale salad is perfect for colder months, and a simple spring mix salad hits the spot when it’s warmer.
• Vegetables: Try air fryer broccoli, sauteed zucchini, or roasted asparagus.
• Sauteed spinach: A simple, healthy side dish.

How to Store and Reheat

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

I avoid freezing pasta because I’m not a fan of the texture after it thaws, but if you don’t mind it, it can be frozen for up to 3 months.

Reheat: Add a little extra cream or broth and heat on the stovetop until it’s fully warmed through.

FAQs

More Marry Me Recipes to Try

• Marry me chicken meatballs
• Marry me chicken soup
• Marry me cauliflower

More Chicken Pasta Recipes

• Lemon chicken pasta
• Spinach chicken pasta
• Chicken pasta primavera
• Healthy chicken alfredo

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Marry Me Chicken Pasta

Marry Me Chicken Pasta with tender, juicy chicken and pasta coated in a creamy sun-dried tomato sauce and ready to wow in just 30 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 472kcal

Author Olena Osipov

Equipment

• Large pot

Ingredients

• 10 ounces short pasta with crevices like farfalle, penne or fusilli
• 3 large boneless skinless chicken breasts cut into 2 inch pieces
• 1 small onion finely chopped
• 2 large garlic cloves minced
• 3 tablespoons flour
• 2 cups chicken broth low sodium
• 1/3 cup sun dried tomatoes in oil drained and thinly sliced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup heavy cream or half and half
• 1/2 cup Parmesan cheese freshly grated
• 2 handfuls baby spinach
• 1 tablespoon butter for frying
• 2 tablespoons parsley or basil finely chopped, for garnish

US Customary – Metric

Instructions

• Bring large pot with water to a boil. Add a pinch of salt and pasta, then cook for 8-10 minutes or until pasta is al dente. Drain and set aside.
• Preheat another large pot on medium-high heat and add butter. Add onion and garlic, saute for 3 minutes, stirring occasionally. Add chicken and saute for another 5 minutes, stirring occasionally.
• Add flour and stir to coat. Add chicken broth and cook until incorporated and smooth, about 3 minutes, stirring often.
• Add sun dried tomatoes, Italian seasoning, salt, pepper, red pepper flakes, heavy cream and Parmesan cheese. Stir, bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.
• Add spinach and pasta, then mix gently.
• Garnish with parsley or basil and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: I do not like to freeze pasta because it doesn’t thaw well but you can freeze it in an airtight container for up to 3 months.

Nutrition

Calories: 472kcal | Carbohydrates: 44g | Protein: 37g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 519mg | Fiber: 3g | Sugar: 3g

The post Marry Me Chicken Pasta appeared first on iFoodReal.com.

These Greek Chicken Bowls are fresh and colorful, loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

These delicious Greek chicken bowls are a healthy dinner we could enjoy over and over. Start with brown rice, then top with Greek chicken, homemade tzatziki sauce, and classic Greek salad fixings. I also added sliced pita bread to bulk it up.

I had it ready in just 30 minutes to keep it a quick weeknight meal, but if you have the time, letting the chicken marinate longer adds even more flavor!

Why You’ll Love This Recipe

• Healthy and balanced: Packed with fresh veggies, whole grains, and 41 grams of protein.
• Make it your own: Switch up the base, load up on more veggies, or change the protein.
• Perfect for meal prep: Have stress-free lunches or dinners ready for a few days.
• Never get bored: Building your own bowl is half the fun, and I’ve yet to meet anyone who tires of Mediterranean flavors!

Ingredients for Greek Chicken Bowls

This recipe is divided into two sets of ingredients. All simple ingredients, and you’ll probably have most on hand!

For the Greek Chicken:

• Chicken breasts: I love using boneless skinless chicken breasts because they soak up the marinade so well and cook quickly when cut in half lengthwise. You can also swap in chicken thighs.
• Olive oil: A good quality extra virgin olive oil is the best choice for both flavor and authenticity.
• Lemon: The juice from half a small lemon works wonders to tenderize the meat quickly so you don’t need a long marinade.
• Garlic: Fresh garlic cloves are best.
• Seasonings: Dried oregano, salt, and pepper.

For the Bowls:

• Tzatziki: I used homemade tzatziki sauce which is easy to make, tastes better than store-bought, and uses ingredients you already have. You’ll need Greek yogurt, cucumber, olive oil, lemon, garlic, salt, pepper, and fresh dill.
• Brown rice: You’ll need 2 cups of cooked brown rice for this recipe, which makes enough for 4 bowls.
• Tomatoes: Halved cherry tomatoes are commonly used in Greek bowls and salads. Grape tomatoes also work.
• Cucumber: I use sliced English cucumber because it doesn’t need to be peeled. If using garden cucumbers or ones from the farmer’s market, I recommend to peel them first.
• Kalamata olives: Grab pitted Kalamata olives to save yourself some time.
• Red onion: Adds a mild, slightly sweet flavor and vibrant color.
• Feta cheese: Choose feta cheese in a block and crumble it yourself. Pre-crumbled feta often has anti-caking agents that can affect the texture and flavor.
• Pita bread: Sliced pita bread is great for bulking up the bowls, but you can easily skip it if you’re keeping your bowl gluten free or want to keep it lower in carbs.
• Lemon: I add a lemon wedge to each bowl so everyone can enjoy an extra burst of fresh lemon juice if they want.

How to Make Greek Chicken Bowls

This recipe is a bit unique since it takes 20 minutes to prep and just 10 minutes to cook. But still, it’s a 30 minute meal!

• Marinate the chicken: In a bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken, toss to coat, cover, and refrigerate.
• Make tzatziki sauce: Wrap the grated cucumber in a cheesecloth or linen kitchen towel, squeeze out the excess water, then mix it with the rest of the sauce ingredients in a bowl. Stir, cover, and refrigerate.
• Cook the Greek chicken: Heat a large skillet with oil and cook chicken for 5 minutes on each side, or until it reaches 165 F. Let it rest for 10 minutes, then cut into bite-sized pieces.
• Assemble the bowls: In each bowl, add rice, chicken, cucumbers, tomatoes, olives, and red onion. Top with feta, tzatziki, pita, and a lemon wedge. Feel free to add anything else you like and enjoy!

Variations

• Vegetables: Add a variety of raw veggies like bell peppers, radishes, shredded carrots, or a handful of spinach or arugula.
• Swap the protein: Switch it up with grilled salmon, shrimp, lamb or beef. Or go for tofu, chickpeas, or falafel if you’re in the mood for a veggie option.
• Base options: Use quinoa, cauliflower rice, or couscous for a different texture. Try using mixed greens or spinach for a lighter option. You could also go with roasted sweet potatoes for a sweeter base.
• Hummus: Top with a dollop of your favorite hummus for a creamy, protein-packed boost. You can go with classic, roasted red pepper, or switch things up with my sweet potato hummus or garlic hummus.
• Fresh herbs: Parsley, dill, or mint are popular for brightening up the flavors.

How to Make Ahead

Getting everything ready ahead of time makes sure you’re good to go when it’s time to eat.

• Greek chicken: Marinate the chicken up to 24 hours ahead or cook it and refrigerate for up to 3 days.
• Tzatziki: Make the tzatziki sauce 7-10 days ahead and store it in an airtight container in the fridge.
• Veggies: Chop veggies and refrigerate them separately.
• Rice: Cook it as you normally would and let it cool before storing in an airtight container in the fridge for up to 5 days. You can enjoy the rice either warm or cold.
• Lunch prep: Follow the recipe, then throw everything into meal prep containers and refrigerate for up to 2 days. Keep the tzatziki and pita in separate containers and add them just before serving.

More Greek Recipes You’ll Love

• Greek chicken kabobs
• Greek salad

More Bowl Recipes to Try

• Greek turkey burgers
• Chicken quinoa bowl
• Korean ground beef and rice bowls
• Instant Pot ground turkey quinoa bowls

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Greek Chicken Bowls

These Greek Chicken Bowls are loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

Course Dinner

Cuisine Greek

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 611kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For the Chicken:

• 2 large boneless skinless chicken breasts sliced in half lengthwise (1 pound)
• 1 tablespoon olive oil extra virgin
• 1/2 small lemon juiced (1 tablespoon)
• 1 small garlic clove grated
• 1 teaspoon oregano dried
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Tzatziki:

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

For the Bowls:

• 2 cups brown rice cooked
• 2 cups grape or cherry tomatoes halved
• 1/2 long English cucumber chopped
• 1/2 cup Kalamata olives
• 1/4 cup red onion thinly sliced
• 1/2 cup feta cheese crumbled
• 4 pitas cut into wedges
• 1/2 small lemon cut into wedges

US Customary – Metric

Instructions

• Prep: Cook rice and chop vegetables and pita for serving. Set aside.
• Marinate the chicken: In a medium bowl, add olive oil, lemon juice, oregano, garlic, salt and pepper. Whisk with a fork. Add chicken, toss to coat evenly, cover and refrigerate until ready to cook. The longer you marinate, the deeper the flavor.
• Make tzatziki sauce: Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper. Stir well, cover and refrigerate.
• Cook the Greek chicken: Preheat large non-stick skillet on medium heat and add 1 tablespoon of oil. Add chicken, cook for 5 minutes per side or until thermometer inserted in the center registers 165F. Transfer to a cutting board, let rest covered for 10 minutes and cut into bite-sized pieces.
• Assemble the Bowls: To serve, in each bowl place cooked rice, chicken, cucumbers, tomatoes, olives and red onion. Sprinkle with feta cheese and add generous dollop of tzatziki, pita bread and a lemon wedge. You can add whatever else you like. Enjoy!

Notes

You will have at least half of tzatziki sauce leftover. Only 1 cup of sauce is included in nutrition calculations. Refrigerate the rest in airtight container for up to 7-10 days.

Nutrition

Serving: 1 bowl | Calories: 611kcal | Carbohydrates: 65g | Protein: 41g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 733mg | Fiber: 5g | Sugar: 5g

The post Greek Chicken Bowls appeared first on iFoodReal.com.

This one pan Marry Me Chicken recipe with juicy chicken cutlets simmered in creamy sun-dried tomato sauce is ready in just 35 minutes. No need for proposals, just a craving for something delicious!

I’m fully in my “marry me” recipe era right now making everything from marry me chicken meatballs, to marry me chicken soup and marry me chicken pasta. Not to mention this classic marry me chicken that started it all.

Chicken in a creamy sauce like this lemon garlic chicken or Instant Pot Italian chicken breasts is always a hit. But tender chicken in a dreamy sun-dried tomato, garlic, and cream sauce is next-level comfort food that wins everyone over!

Why You’ll Love This Recipe

• Quick and easy: Almost a 30 minute meal that’s perfect for making busy weeknights feel special.
• Versatile: Pair it with pasta, rice, mashed potatoes, or crusty bread to soak up all that sauce.
• One skillet: Less cleanup and more time to enjoy your delicious, healthy dinner.
• Romantic reputation: Between the name and the amazing flavor, it’s definitely one to remember!

Ingredients for Marry Me Chicken

I make sure my healthy chicken recipes are packed with simple, wholesome ingredients, and this one is no different. You’ll likely have most of them already!

• Chicken breasts: Use 3 large boneless skinless chicken breasts cut lengthwise into thin cutlets.
• Flour: You’ll coat the chicken in flour to get that beautiful golden, crispy crust. I used all-purpose flour, but feel free to swap in whole wheat or gluten-free flour.
• Salt and pepper: Mixed into the flour to season the chicken.
• Oil and butter: Fry the chicken in this perfect blend for a crispy, golden crust and rich flavor. You’ll also add a bit more olive oil to the pan for the sauce.
• Garlic: Fresh garlic is best for this dish.
• Seasonings: Season the sauce with Italian seasoning, red pepper flakes, salt, and pepper.
• Chicken broth: Low sodium chicken broth or chicken stock for the sauce. You can also use vegetable broth if that’s what you have on hand.
• Heavy cream: It gives your homemade sauce a rich, creamy quality. For a lighter option, substitute half-and-half.
• Parmesan cheese: Freshly grated Parmesan is better than the pre-shredded kind for a more authentic Italian flavor.
• Sun-dried tomatoes: The little ingredient that makes the dish shine! If packed in oil, drain well; if dried, soak in hot water for 5 minutes, squeeze, and slice thinly.
• Fresh basil: For garnish.

How to Make Marry Me Chicken

This marry me chicken recipe comes together in just a few simple steps, all in one pan.

• Dredge the chicken: Mix flour, salt, and pepper in a shallow plate. Coat the chicken cutlets on both sides, shaking off any excess flour. Keep the leftover flour for later.
• Cook the chicken: Once the skillet is hot, add oil and butter. Add half the chicken and fry for 3-4 minutes, browning both sides. Transfer to a plate and repeat with the remaining chicken.
• Saute garlic and seasonings: Add oil and garlic to the skillet and saute for 30 seconds, stirring constantly. Then, add Italian seasoning and red pepper flakes, and stir for another 30 seconds.
• Make the sauce: Add the leftover flour, broth, heavy cream, Parmesan cheese, and sun-dried tomatoes to the skillet. Stir everything together and bring to a boil.
• Simmer the chicken: Add the cooked chicken back to the skillet, spoon sauce over the top, and simmer on low for 7 minutes, spooning more sauce over the chicken 1-2 times. The chicken is done when the sauce has thickened and the internal temperature reaches 165 F. Garnish with basil.

Serving Ideas

I love serving marry me chicken with pasta, rice, or mashed potatoes. It’s the ultimate comfort food that still feels special! Add some crusty bread to make it even better, or keep it simple with just chicken and bread.

If you’re doing pasta, go for buttered noodles or plain, and pick your favorite shape. If you’re going with rice, basmati or jasmine rice are perfect, but any kind works!

For a low carb twist, try zucchini or spaghetti squash noodles, cauliflower rice, or even cauliflower mashed potatoes!

How to Store and Reheat

Store: Transfer any leftovers to an airtight container and store in the refrigerator for 3-4 days.

Freeze: Store in the freezer in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight.

Reheat: When you’re ready to dig in, reheat in the microwave for a few minutes, or warm it up in a skillet with a splash of broth and cover it.

FAQs

More Chicken Recipes to Try

• Cranberry and brie stuffed chicken
• Baked feta chicken
• Spinach stuffed chicken breast

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Marry Me Chicken

This one pan Marry Me Chicken recipe with juicy chicken cutlets simmered in creamy sun-dried tomato sauce is ready in just 35 minutes.

Course Main Course

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 319kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For the Chicken:

• 3 large boneless skinless chicken breasts cut lengthwise into thin cutlets
• 5 tablespoons all purpose flour , whole wheat flour, or gluten free flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil for frying
• 1 tablespoon butter

For Marry Me Sauce:

• 1/2 tablespoon oil for frying
• 3 large garlic cloves minced
• 1 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes
• 1 1/4 cups chicken broth low sodium
• 1/2 cup heavy cream or half and half
• 1/2 cup Parmesan cheese freshly grated
• 1/3 cup sun dried tomatoes thinly sliced
• 2 tablespoons basil thinly sliced

US Customary – Metric

Instructions

• To cook chicken: In a large shallow plate, add flour, salt and pepper. Dredge chicken cutlets in it on both sides, shaking off the excess. Do not discard the remaining flour. I usually do this as skillet is preheating.
• Preheat large skillet on medium-high heat, add oil and butter and spread to coat. Add half the chicken and pan fry for 3-4 minutes or until browned on each side. Transfer to a plate and repeat with remaining cutlets.
• To make sauce with chicken: Add oil and garlic, saute for 30 seconds, stirring constantly. Add Italian seasoning and red pepper flakes, stirring for 30 seconds.
• Add any remaining flour from the plate, broth, heavy cream, Parmesan cheese and sun dried tomatoes. Stir and bring to a boil.
• Add previously cooked chicken, spoon sauce on top and simmer on low heat for 7 minutes, spooning more sauce on top 1-2 more times. Chicken is ready when sauce has thickened a bit and inserted in the center thermometer registers 165 F.
• Turn off heat and garnish with basil. Serve over pasta, rice or mashed potatoes.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• Reheat: Reheat in a microwave for a few minutes or simmer in a skillet with a splash of broth while covered.
• Sun dried tomatoes: If using packed in oil, drain well. If using dried ones, soak in a bowl with hot water for 5 minutes, squeeze well and slice thinly.

Nutrition

Serving: 1 cutlet with sauce | Calories: 319kcal | Carbohydrates: 10g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 392mg | Fiber: 1g | Sugar: 3g

The post Marry Me Chicken appeared first on iFoodReal.com.

Marry Me Chicken Meatballs are juicy, tender and golden brown baked meatballs coated in flavorful but lighter Tuscan inspired sauce. Perfect for a healthy dinner!

After making the viral marry me chicken and marry me cauliflower, I realized the sauce is the real star. As I started planning what to serve my chicken meatballs with, the idea clicked – marry me chicken meatballs!

They’re similar to my Thai meatballs with their creamy sauce but perfect for anyone who wants something milder. They’re a lifesaver for busy weeknights, yet impressive enough for date night or feeding a crowd.

Why You’ll Love This Recipe

• Lighter but flavorful: This recipe uses just the right amount of sauce, not heavy, but enough to coat each meatball.
• Quick and easy: Ready in under 1 hour, it suits busy weeknights and last-minute plans.
• Customizable: Pair with pasta, rice, or salad, each option gives you a healthy dinner.
• High in protein: Packed with 31 grams of protein per serving.

Ingredients for Marry Me Chicken Meatballs

Here’s a breakdown of the simple ingredients for the chicken meatballs and the marry me sauce.

For Chicken Meatballs

• Ground chicken: Use lean or extra lean ground chicken.
• Egg: To bind the ingredients together.
• Panko breadcrumbs: I like Panko’s light and crispy texture, but you can also use regular, whole wheat, or gluten-free breadcrumbs.
• Parmesan cheese: Freshly grated Parmesan helps keep the meatballs moist and adds flavor.
• Seasoning: You only need salt, pepper, and fresh garlic cloves to season the meatballs.
• Olive oil: Extra virgin olive oil works best for a golden, crispy finish, but avocado oil will work too.

For Marry Me Sauce

• Butter: Just a tad for frying and to make sauce more rich.
• Minced garlic: Adds a punch of savory depth and enhances the rich, creamy flavor of the sauce.
• Sun-dried tomatoes: These tomatoes pack a tangy, intense flavor that becomes the heart of the sauce.
• Chicken broth: Low sodium chicken broth adds depth and richness to the sauce, but you can easily swap in vegetable broth.
• Heavy cream: Just a little heavy crem makes the sauce wonderfully creamy. For a lighter version, substitue with half and half.
• Parmesan cheese: Helps thicken the sauce and adds flavor.
• Spices: Italian seasoning, red pepper flakes, salt, and pepper.
• Fresh herbs: Parsley or basil for garnish.

How to Make Marry Me Chicken Meatballs

This marry me chicken meatballs recipe has 2 parts, the meatballs and the sauce, and the sauce cooks while the meatballs bake for a quick meal.

Make Chicken Meatballs

• Preheat and prep: Preheat oven to 400 F and line a large baking sheet with parchment paper. Set aside.
• Make the meatball mixture: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, olive oil, salt, and pepper. Mix gently with a spatula until combined.
• Shape the meatballs: Use a small scoop to form about 26 meatballs, dipping your hands in cold water as needed, and place them on the prepared baking sheet.
• Bake the meatballs: Bake for 15-20 minutes, flip with a spatula to remove any ground chicken residue, and bake for another 5 minutes.

Make Marry Me Sauce

• Make the sauce: While the meatballs bake, heat a large skillet over medium-high and melt the butter. Add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté for 3 minutes, stirring a few times.
• Simmer the sauce: Add chicken broth, heavy cream, and Parmesan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the sauce reduces a bit.
• Combine and simmer: Add the baked meatballs to the skillet and coat them in sauce, then cook 5 more minutes, allowing the sauce to reduce and meatballs to soak up the flavor.

Serving Ideas

Serve these meatballs with short or long pasta, Instant Pot jasmine rice, mashed potatoes, or your favorite green salad. For an extra cozy touch, add some crusty bread to soak up all that creamy sauce.

You can also make it lower carb by swapping in cauliflower rice, zucchini noodles or spaghetti squash noodles. This healthy chicken recipe is perfect for any night of the week!

How to Store and Reheat

Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They’re great for a quick meal later in the week!

Freeze: Transfer meatballs with the sauce to an airtight container and store in the freezer for up to 3 months. Then thaw in the fridge, reheat, and enjoy.

Reheat: You can reheat in the microwave for a few minutes or simmer in a skillet with a splash of broth while covered.

FAQs

More “Marry Me” Recipes

• Marry me chicken pasta
• Marry me chicken soup

More Meatballs Recipes to Try

• Sweet and sour meatballs
• Mexican meatballs
• Turkey meatballs
• Instant Pot meatballs
• Cranberry turkey meatballs

Print

Marry Me Chicken Meatballs

Marry Me Chicken Meatballs are juicy, tender and golden brown baked meatballs coated in flavorful but lighter Tuscan inspired sauce.

Course Main Course

Cuisine North American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 495kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Baking sheet
• Parchment paper sheets

Ingredients

For the Meatballs:

• 1 pound ground chicken
• 1 large egg
• 1/2 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 1 small garlic clove grated
• 2 tablespoons olive oil extra virgin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Sauce:

• 1 tablespoon butter for frying
• 2 large garlic cloves minced
• 1/3 cup sun dried tomatoes in oil drained and thinly sliced
• 1 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes
• 2 cups chicken broth low sodium
• 1/2 cup heavy cream or half and half
• 1/4 cup Parmesan cheese freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons parsley or basil finely chopped (for garnish)

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line baking sheet with parchment paper. Set aside.
• In a large bowl, add ground chicken, egg, breadcrumbs, Parmesan cheese, garlic, olive oil, salt and pepper. Mix with a spatula until combined and do not overmix.
• Using small trigger scoop, form about 26 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheet.
• Bake for 15-20 minutes, turn and toss with spatula (mostly to get rid off of that ground chicken residue) and bake for 5 more minutes.
• While meatballs are baking, preheat large ceramic skillet on medium-high heat and melt the butter. Add garlic, sun dried tomatoes, Italian seasoning and red pepper flakes. Saute for 3 minutes, stirring occasionally.
• Add chicken broth, heavy cream and Parmesan cheese. Stir, bring to a boil, reduce heat to low and simmer for 5 minutes or until golden edges form and sauce starts to reduce a bit, stirring occasionally.
• Remove meatballs from the oven and add them to the skillet. Stir to coat in sauce and continue cooking for about 5 minutes or until sauce has reduced a bit and meatballs had a chance to simmer in it for flavor.
• Garnish with parsley or basil and serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
• Freeze: Freeze in an airtight container for up to 3 months, thaw in the fridge before enjoying.
• Reheat: Reheat in a microwave for a few minutes or simmer in a skillet with a splash of broth while covered.

Nutrition

Serving: 6meatballs | Calories: 495kcal | Carbohydrates: 12g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 707mg | Fiber: 1g | Sugar: 2g

The post Marry Me Chicken Meatballs appeared first on iFoodReal.com.

Healthy White Chicken Chili recipe is a 30 minute meal with the option of making it 3 different ways. Whether made on the stovetop, in the Instant Pot or a slow cooker, this healthy chicken chili is easy and extremely popular for a reason! Serve with tortilla chips or almond flour cornbread, avocado slices, and your favorite cheese!

A true crowd pleaser just like this buffalo chicken chili, chili with ground chicken and this ground turkey chili recipe.

Soup and stew, no matter where you’re from, will always be comfort food, especially when there’s a chill in the air. I did not grow up in Ukraine eating any kind of chili, especially white chicken chili.

We warmed up every single day with bowls of borscht and healthy chicken noodle soup.

So, chili, in general, is something I’ve learned to love over the years and healthy white chicken chili is a welcome change to the traditional beef chili that I was first introduced to.

Both are hearty, wholesome, and delicious healthy chili recipes, but the creamy, slightly salty, flavorful white chicken chili is a nice way to switch it up!

Why You’ll Love This Recipe

• Lighter meal: This version of a very popular dish is healthier as it doesn’t require any cream cheese or heavy cream. Instead, I use plain Greek yogurt which is high in protein and still gives it that creamy velvety texture.
• Delicious: Made with tender beans, juicy kernels of corn, shredded chicken, green chilies, and a tasty broth infused with tons of delicious flavor and texture. The slightly mashed cooked beans also give it the body and heartiness. It doesn’t skimp on flavor and rivals any gourmet restaurant soup recipe!
• Family friendly recipe: It’s not too spicy, so the kids will have no problem polishing off their bowls.
• Quick to make: The entire recipe comes together in as little as 30 minutes, depending on your cooking method (white chicken chili in crockpot will slow cook longer).
• Easy to make 3 different ways: In the crockpot, on the stovetop or in the Instant Pot. You decide!
• Perfect for meal prep: Leftovers can be kept in the fridge or frozen, so make a big batch and meal prep lunches for the week!

Ingredients for Healthy White Chicken Chili

To make this healthy white chicken chili, you will need just a few simple ingredients.

• Chicken: Boneless skinless chicken breasts come with a lot of meat and are easy to shred once cooked and start falling apart.
• Beans and corn: When cooked, great Northern beans or cannellini beans, are buttery and just melt in your mouth. They add to the creaminess and the juicy corn gives it added texture with a bit of sweetness from the juice. Use frozen corn, quickly cook corn on the cob in Instant Pot or use leftover crock pot corn on the cob.
• Aromatics: Onion and garlic are needed to impart flavor into the entire dish.
• Diced green chilies: A can of this will add not only a bit of heat but flavor too!
• Chicken broth: Look for low sodium broth, if you can. If you’ve got some homemade chicken broth or Instant Pot chicken broth, by all means, use that!
• Herbs and spices: Ground cumin, dried oregano, chili powder, cayenne pepper, salt, and pepper to taste. You can adjust any of these to your preferences. Fresh cilantro is perfect to add some vibrant herbaceous notes or skip all together.
• Yogurt: Plain Greek yogurt adds the thick and rich body that the base of the white bean chicken chili needs without the heaviness of processed cream cheese and heavy cream. Be sure to use yogurt with at least 2% fat.
• Fresh lime juice: The acid from the lime juice is exactly what this chili needs to cut through the creaminess.
• Oil: I use avocado oil because of its heat tolerance and health benefits. Olive oil will work just as well.
• For serving: Tortilla chips, avocado, yogurt, fresh limes.

How to Make White Chicken Chili on the Stove

Here is a quick overview how to make healthy white chicken chili on the stove. Crockpot and Instant Pot versions are down below. Also there is detailed recipe card with all 3 cooking options at the end of this post.

1. Saute veggies with spices: Saute onion and garlic for a few minutes. Then add spices for 30 seconds to allow them to release their flavors. You want to stir at this point constantly to prevent burning.
2. Mash the beans: Mash about 1 cup of white beans with a fork and a bit of water, if necessary. Beans starch will thicken the chili as it cooks. I find mashing beans before rather than after cooking much easier. Especially, because there is no blender to wash.
3. Cook the chili: Then add chicken, broth, green chilies, corn and simmer for 20 minutes. The tight lid on a heavy bottom pot or even better option Dutch oven cooks chili fast.
4. Shred the chicken: You can do it inside the pot with two forks. I like to use meat claws (also great for chicken salad), so I remove chicken and place it on the cutting board and then shred.

• Combine with seasonings: Return chicken to the pot along with lime juice, cilantro, and yogurt. Make sure the stove is off, so the yogurt doesn’t curdle. Your white chicken chili recipe is ready!

Make It in the Crock Pot

The difference between stovetop and crockpot white bean chicken chili is that you have to saute onion, garlic, and spices in the skillet and then transfer them to the slow cooker. And add only 1 cup broth.

1. Cook veggies in a skillet: Saute onion, garlic, and spices in the skillet. Transfer to a large slow cooker.
2. Combine in the slow cooker: Mash 1 cup of beans and add to the slow cooker along with other whole beans, only 1 cup of broth, chicken, and corn.
3. Cook: Cover and cook on Low heat for 6 hours or on High heat for 3 hours.
4. Shred meat and season: Shred chicken and return it to the crockpot along with cilantro, lime juice, and yogurt.

Make It in the Instant Pot

If you know me, you know I am obsessed with Instant Pot recipes. It just makes healthy dinner a reality and so much easier.

I do have an official Instant Pot white chicken chili recipe. However, here is a quick run down:

1. No need to saute: You don’t have to saute the veggies or spices. Food cooked under pressure comes out more flavorful.
2. Add and cook: Just throw everything in the Instant Pot in the order listed in the recipe (please note only 1 cup of broth). Pressure Cook on High pressure for 20 minutes.
3. Quick release, shred, and season: Quick Release the pressure. Shredding the chicken can be done right in the pot because it’s stainless steel. Add cilantro, lime juice, and yogurt.

Variations

• Cream cheese: If cream cheese is what you have on hand and you don’t mind using it, make classic white chicken chili with cream cheese instead of Greek yogurt or in addition to it.
• Using chicken thighs: Instead of chicken breasts, use the same weight of boneless skinless chicken thighs. No changes to the recipe are necessary.
• Leftover cooked chicken: Use leftover store-bought rotisserie chicken or from another recipe. I use Instant Pot shredded chicken breast, Instant Pot chicken breast or even Instant Pot frozen chicken frequently. Add it in the beginning just like when you would add raw chicken. Super flavorful and even easier!
• Using fresh corn on the cob: Scrape off the kernels if you’ve got an abundance of corn from the market or garden.
• No heat: If you want to keep peppers in your soup but none of the kick, swap for sauteed diced bell peppers. Green for savory and red for a sweeter flavor.
• Other spices: Ground coriander is a nice addition to increasing the flavor profile.

Toppings Ideas

When it comes to chili toppings, it is all about personal taste, heat preference and availability. This healthy white chicken chili is mouthwatering and delicious all on its own but that doesn’t mean you can’t load it up with your favorite toppings:

• Cilantro: Never too much but I know some people find it soapy. You can also omit it!
• Yogurt: Or sour cream which is creamier.
• Tortilla chips. Crunchy, crispy, and slightly salty are great for dipping!
• Avocado: If you have a ripe one, dice it or slice it and serve on top.
• Heat: If you can handle the heat, fresh sliced jalapeno with seeds is amazing addition.
• Cheese: Top with shredded cheese for additional cheesiness. Cheddar, Monterrey Jack, and even Parmesan would work. Or crumbled Cotija cheese is a classic!

What to Serve Healthy White Chicken Chili with?

• Serve chili traditionally with some healthy cornbread or healthy cornbread muffins for extra carbs and fiber.
• Make a classic soup and salad combo with simple butter lettuce salad or lettuce salad recipe.
• If you are feeding hungry boys like I am, try a classic soup and sandwich pairing with grilled cheese.
• Have fiesta night with guacamole and pico de gallo!

How to Store and Reheat

Store: This white chicken chili recipe serves 6 people. It was enough for our family of 4 for dinner and then Alex and I finished it for lunch, so you may not have any leftovers for long. But if you do, refrigerate them in an airtight container for up to 5 days.

Freeze: If you’re serving only 1 or 2 people, make the entire batch of chili and freeze any leftovers. Because there is not much dairy, chili will thaw just fine. Freeze in an airtight container for up to 3 months. You can also make this recipe as a freezer meal, following my freezer meals instructions.

Reheat: Thaw in the fridge overnight and then reheat on low heat on the stove, in the slow cooker, or steam in the Instant Pot for 5 minutes. The nice thing about a pressure cooker is that you can thaw chili from frozen.

FAQs

More Healthy Recipes to Try

• Creamy chicken enchilada soup
• Instant Pot turkey chili
• Instant Pot white chicken lasagna soup
• Healthy mac and cheese

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Healthy White Chicken Chili

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!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 345kcal

Author Olena Osipov

Equipment

• Dutch oven
• Glass bowls
• Measuring tools

Ingredients

• 1.5 pounds boneless skinless chicken breasts 3 medium-large
• 1 small onion diced
• 2 large garlic cloves minced
• 1 tablespoon oil I use avocado oil
• 3 cups chicken broth low sodium
• 2 x 15 ounces cans great Northern beans or cannellini beans drained and rinsed
• 2 cups corn
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small bunch cilantro finely chopped
• 1/2 cup plain or Greek yogurt fat 2%+
• 1 lime juice of
• Tortilla chips, avocado, more yogurt, limes for serving

US Customary – Metric

Instructions

Stovetop Healthy White Chicken Chili

• Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
• In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
• Transfer to the pot along with chicken broth, remaining whole beans, corn, green chilies and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
• Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lime juice, cilantro and yogurt.
• Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Slow Cooker Healthy White Chicken Chili

• Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly. Transfer to a large slow cooker.
• In a small bowl, add about 1 cup of beans and mash with a fork. Transfer to the slow cooker along with only 1 cup broth, remaining whole beans, corn, green chilies and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.
• After follow the steps like in the stovetop version above.

Instant Pot Healthy White Chicken Chili

• In a small bowl, add about 1 cup of beans and mash with a fork.
• To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and only 1 cup broth. Do not stir.
• Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
• Open the lid, remove chicken and shred with 2 forks or meat claws. After follow the steps like in the stovetop version above.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Diced green chilies substitute: Canned diced green chilies are usually not spicy. You can skip diced green chilies all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.
• Rotisserie chicken: Yes, you can use shredded rotisserie chicken. Add it in the beginning just like when you would add raw chicken – more flavor.
• Cream cheese: Add 2-3 ounces with yogurt or in place of it, if you wish. I do add it to my Instant Pot white chicken chili.

Nutrition

Serving: 1.5cups | Calories: 345kcal | Carbohydrates: 40g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 664mg | Fiber: 10g | Sugar: 5g

The post Healthy White Chicken Chili appeared first on iFoodReal.com.

Easy Chicken Meatballs Recipe made with 8 ingredients and baked to juicy, golden brown perfection in 30 minutes. A great match for grains, salads, or your meal prep routine!

We also love these juicy buffalo chicken bites and turkey meatballs!

This chicken meatballs recipe is a 30ish minute meal that’s lighter than the classic beef meatballs. You can pair them with rice, toss with spaghetti, enjoy as an appetizer, or turn into marry me chicken meatballs.

They go with just about anything, and I always make extra to stash in the freezer for busy nights!

Why You’ll Love This Recipe

• Juicy and not dry: Don’t skip the cheese! It melts into the lean chicken meatballs making every bite tender and flavorful.
• Baked and not fried: A healthy dinner with less oil, minimal mess, and easy cleanup.
• Quick and easy: Unlike with other meatball recipes like my Thai meatballs or sweet and sour meatballs, this recipe has no searing and no chopping. Just mix, scoop, and bake.
• Versatile for serving: Whatever you’re in the mood for, these meatballs have got you covered!

Ingredients for Chicken Meatballs

These meatballs are packed with flavor, and all you need are 8 simple ingredients.

• Ground chicken: You’ll need 1 pound lean or extra lean ground chicken. Ground turkey will work too.
• Egg: Add 1 large egg to bind the ingredients.
• Panko breadcrumbs: The other binding agent. I like using panko because it keeps the meatballs light and crispy, but you can use regular, whole wheat, or gluten free breadcrumbs depending on what you have on hand.
• Parmesan cheese: The cheese is the secret! As the meatballs bake, it melts in, keeping them moist and adding a creamy richness.
• Seasoning: I kept it simple with salt, pepper, and freshly grated garlic cloves. Feel free to add in some onion powder, dried oregano, basil or Italian seasoning for extra flavor.
• Oil: Olive oil keeps the meatballs moist and gives them a golden, crispy exterior when baking. Avocado oil works just as well.

How to Make Chicken Meatballs

Here’s a quick overview on how to whip up these meatballs in no time and easily add protein to almost any meal.

Since we’re baking, not frying, start by preheating the oven to 400 F and lining a large baking sheet with parchment paper.

• Mix the ingredients: In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, olive oil, salt, and pepper. Stir gently with a spatula until mixed, don’t overdo it!
• Shape the meatballs: Use a small trigger scoop to form about 26 meatballs, occasionally dipping your hands in cold water, and place them on the prepared baking pan.

• Bake and flip: Bake for 15-20 minutes, then toss with a spatula to remove any ground chicken residue (if any), flip the meatballs, and bake for another 5 minutes.

Serving Ideas

This has to be one of the easiest, tastiest, most versatile healthy chicken recipes in my collection! Here are just a few ways to enjoy the meatballs:

• Over a bed of fluffy Instant Pot brown rice, basmati rice, or jasmine rice.
• On top your favorite pasta, zucchini noodles, or spaghetti squash paired with marinara sauce or healthy alfredo sauce.
• Serve with a side of crispy air fryer sweet potato fries or air fryer broccoli.
• Next to a simple green salad, Caesar salad or Greek salad.
• As an appetizer with dipping sauces like Thai sweet chili sauce, Greek yogurt blue cheese dressing or honey mustard.

How to Store and Reheat

Store leftovers: Transfer cooled leftovers to an airtight container and store in the fridge for up to 5 days.

Freeze unbaked: Place raw meatballs on a baking sheet and pop them in the freezer until frozen. Transfer to a freezer bag for up to 3 months. When you’re ready to cook, bake straight from the freezer at 400 F for 25 minutes. Easy!

Freeze baked: Bake the meatballs, let them cool, and store in an airtight container in the freezer for up to 3 months. Bake from frozen at 400 F for 15-18 minutes.

Reheat: I recommend reheating meatballs in the microwave to keep them moist. Avoid using the oven, as it could dry them out.

FAQs

More Meatball Recipes to Try

• Mexican meatballs
• Instant Pot meatballs
• Turkey meatball soup
• Slow cooker porcupine meatballs
• Cranberry turkey meatballs

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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.

Course Dinner

Cuisine North American

Diet Low Fat

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 26 meatballs

Calories 46kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 pound ground chicken
• 1 large egg
• 1/2 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 1 small garlic clove grated
• 2 tablespoons olive oil extra virgin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line baking sheet with parchment paper. Set aside.
• In a large bowl, add ground chicken, egg, breadcrumbs, Parmesan cheese, garlic, olive oil, salt and pepper. Mix with a spatula until combined and do not overmix.
• Using small trigger scoop, form about 26 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheet.
• Bake for 15-20 minutes, turn and toss with spatula (mostly to get rid off of that ground chicken residue) and bake for 5 more minutes.
• Serve hot with your favorite side and salad, as an appetizer or make Marry Me Chicken Meatballs.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat in a microwave. I would not bake them in the oven to avoid drying out.
• Freeze cooked meatballs: Bake, cool and freeze meatballs in an airtight container for up to 3 months. Then bake from frozen at 400 F for 15-18 minutes.
• Freeze raw meatballs: Freeze on a baking sheet until frozen, transfer to a freezer safe storage bag for up to 3 months. Then bake from frozen at 400 F for 25 minutes.
• Only bake until done: To prevent over baking (and dry meatballs!) bake only until an instant-read thermometer inserted in center reads 165 degrees. Your meatballs should be white in the center when cut in half.

Nutrition

Serving: 1meatball | Calories: 46kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 82mg | Fiber: 0.1g | Sugar: 0.1g

The post Chicken Meatballs Recipe appeared first on iFoodReal.com.