Main Dish Archives » Kay's Clean Eats

Bruschetta Pasta with Burrata

Bruschetta Pasta with Burrata is a fresh, light, and flavorful pasta! This dish is similar to the famous appetizer and is so delicious. 

Bruschetta Pasta with Burrata

Okay, guys, this recipe came about in a point of desperation, haha! I was looking through the fridge, freezer, and pantry multiple times. Then I ventured out to the garden and plucked all the tomatoes, I had so much!! Our garden is overflowing with juicy cherry tomatoes and basil, so naturally, my head went straight to bruschetta pasta with burrata, my absolute favorite cheese!

Bruschetta Pasta with Burrata

I love bruschetta for so many reasons, this bruschetta pasta encompasses all the amazing flavors in bruschetta that I love! Honestly, this pasta blew my tastebuds away, and I need everyone to enjoy this too, I am so excited to be sharing this recipe with you!

How Do You Make Bruchetta Pasta  

  • You will start by making your bruschetta. It takes a few minutes to cut all your tomatoes but it is well worth it! Prepare your bruschetta and let it sit and absorb all the amazing flavor.
  • Next start preparing your pasta. For this dish stick with a thinner pasta like angel hair pasta noodles.  You will not need to reserve any pasta water!
  • Transfer your warm pasta noodles to a bowl and pour over your bruschetta topping. The noodles will warm the bruschetta, this dish is best served warm.
  • Top the pasta with 3 halved burrata balls, salt, chili flakes, and fresh ground pepper to taste.  

Serving Suggestions

I have eaten this dish in all three ways hot, warm, and cold as a pasta salad. All three ways are incredibly delicious! This dish goes great with a crusty side of bread, and some grilled asparagus or zucchini. 

Bruschetta Pasta

Love easy and delicious meals, also try:

Yield: 6 servings

Bruschetta Pasta with Burrata

Bruschetta Pasta with Burrata

Bruschetta Pasta is a fresh, light, and flavorful pasta! This dish is similar to the famous appetizer and is so delicious. 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 pints of cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tbsp fresh basil, diced
  • 5 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 16 ounces angel hair pasta
  • salt & pepper to taste
  • Chili flakes for serving
  • 3 Burrata balls

Instructions

    1. Start by making your bruschetta. Halve your cherry tomatoes and add them to a medium mixing bowl. To the tomatoes add in the extra virgin olive oil, balsamic vinegar, basil, minced garlic, and lemon juice. Stir and combine, set aside.
    2. Next start preparing your pasta, cook according to package directions.
    3. Once pasta is done, drain and transfer your warm pasta noodles to a bowl and pour over your bruschetta and toss. The noodles will warm the bruschetta, this dish is best served warm. Season with salt and pepper to taste.
    4. Top the pasta with 3 halved burrata balls, salt, chili flakes, and fresh ground pepper to taste. Enjoy!

Roasted Red Pepper & Spinach Egg Cups

Roasted Red Pepper & Spinach Egg Cups are the perfect grab and go breakfast and snack. Full of protein these low carb cups make meal prep a breeze!

Roasted red pepper & spinach egg cups 

Nothing I love more than an easy grab and go meal. Especially in the mornings, I never feel like cooking in the mornings. These are so easy to reheat and taste amazing. With the kids home for virtual learning, mornings have been crazy around here. There just is not enough time for cooking but I still want everyone to have a healthy breakfast! These Roasted Red Pepper & Spinach Egg Cups are perfect, the reheat so easily, and are made with simple healthy ingredients.

Roasted Red Pepper & Spinach Egg Cups

How To Make Roasted Red Pepper & Spinach Egg Cups

Like I said before these egg cups are a cinch to make! Start by gathering your ingredients. You want to make sure and spray your muffin slots with a nonstick oil to avoid the eggs sticking to the pan. Whisk your eggs together and season with salt and pepper to taste. Divide your eggs and toppings evenly into your muffins slots. Bake, let cool, and enjoy! 

Roasted Red Pepper & Spinach Egg Cups

Freezer Friendly 

One of the reasons I love these egg cups so much is because they are freezer friendly. Follow recipe directions. Let egg cups cool completely then transfer them to a baking dish. Freeze for 2 hours, then remove from baking sheet and place in a freezer-safe bag. They will store in the freezer for 1-2 months. They can be easily warmed in the microwave, air fryer, or oven.  

Love easy and quick breakfast ideas, also try:

Yield: 12 egg cups

Roasted Red Pepper & Spinach Egg Cups

Roasted Red Pepper & Spinach Egg Cups

Roasted Red Pepper & Spinach Egg Cups are the perfect grab and go breakfast and snack. Full of protein these low carb cups make meal prep a breeze!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 12 eggs, large
  • 1/4 cup diced roasted red peppers
  • 1/2 cup diced baby spinach
  • 1/2 cup cheddar cheese
  • salt
  • ground pepper
  • nonstick spray

Instructions

  1. Preheat oven to 350 degrees, and spray your muffin cup slots with nonstick spray.
  2. Whisk together 12 eggs in a mixing bowl and season with salt and pepper.
  3. Evenly distribute the eggs into your muffin slots.
  4. Evenly distribute the cheese, spinach, and roasted red peppers among your cups.
  5. Bake for 25 - 30 minutes or until the middle of the egg cup is set.
  6. Remove from oven at let cool before removing, enjoy!

Notes

To avoid these Egg Cups from sticking, make sure to spray the pan well with a non-stick spray. Use a butter knife to scrape sides for easy removal.

Asian Glazed Chicken Thighs

These Asain Glazed Chicken Thighs is a quick throw together dinner with the best honey soy sauce. They can be made in the oven, stovetop, or the air fryer.

Asain Glazed Chicken Thighs

Chicken thighs are so juicy and flavorful, even baked in the oven. These Asian Glazed Chicken thighs produce the best juices when you cook them, it creates the best tasting sauce. I absolutely love the way these taste out of the air fryer it leaves such a nice crisp exterior and keeps juicy inside. If you don’t have an airy fryer you could also make these in the oven or stovetop too!

Asain Glazed Chicken Thighs

For this recipe I used boneless chicken thighs, it works best for this recipe. Truly this Asain Glazed Chicken Thighs recipe is one of my favorites! Yes, you can bake or airy fry these chicken thighs. Personally I prefer the air fryer for the crispy char it gives the outside of this chicken however baked is just as delicious!! To get a nice char when baking these Asian Glazed Chicken Thighs broil for 5 minutes.

Love easy chicken dinners, also try:

Yield: 5 servings

Asian Glazed Chicken Thighs

Asain Glazed Chicken Thighs

These Asain Glazed Chicken Thighs is a quick throw together dinner with the best honey soy sauce. They can be made in the oven or the air fryer.

Prep Time 5 minutes
baking time 30 minutes
Air Fryer time 18 minutes
Total Time 53 minutes

Ingredients

  • 1/4 cup soy sauce
  • 2 tbsp avocado oil
  • 1 tbsp sesame oil
  • 1 tsp crushed ginger 
  • 5 garlic cloves, minced
  • 4 tbsp honey
  • 1 tsp sriracha
  • 1 tbsp apple cider vinegar 
  • 2 and 1/2 pound chicken thighs, boneless and skinless
  • green onions, diced, for serving

Instructions

Air Fryer

  1. In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.
  2. Reserve half the sauce for later use. Add your chicken to the remaining sauce in the bowl. Coat the chicken and let marinate for 30 minutes to overnight.
  3. Preheat the air fryer to 370 degrees.
  4. Remove chicken from the marinade and place it in the air fryer basket, may need to do this in batches.
  5. Cook for 18 minutes flipping halfway through.
  6. While the chicken is cooking heat your reserved marinade in a small saucepan on low for about 2 minutes. Use the sauce to glaze the chicken thighs.
  7. Serve with green onions, enjoy!

Baked

  1. In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.
  2. Pat chicken dry and trim excess fat. Transfer chicken to marinade bowl and let marinate 3 hours to overnight.
  3. Preheat oven to 425 degrees F.
  4. Transfer chicken to a baking dish or cast-iron skillet with the marinade. Bake for 30 minutes flipping twice so the top does not dry out.
  5. Broil for 5 minutes to char the edges of the chicken.
  6. Serve chicken with the sauce it's baked in over some rice and veggies. Garnish with green onions, enjoy!

Stove Top

    1. In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.
    2. Heat a large skillet over medium-high heat and add 1 tbsp of cooking oil. Add the chicken to the skillet and season with salt and pepper. Cook chicken 3-4 minutes per side, or until cooked through at 165 degrees and brown on each side.
    3. Pour in the sauce and coat the chicken, let it come to a simmer and thicken.
    4. Serve chicken with sesame seeds and green onion, enjoy!

Instant Pot Shredded Mexican Chicken

This Instant Pot Shredded Mexican Chicken is an easy and delicious recipe. Tender chicken, mixed in a delicious Mexican sauce, such a flavorful meal with minimal effort. 

  

Mexican inspired recipes are my favorite, and everyone loves them. This Instant Pot Shredded Mexican Chicken is pretty much an all-purpose chicken.  You can use it in a variety of different dishes like tacos, quesadillas, burritos, taquitos, chimichangas, and burrito bowls to name a few.

When I was making this recipe I kept in mind that it needs to be easy with minimal ingredients, but maximum flavor. This is a dump it and go style recipe! I’m serious add your ingredients to the instant pot or your slow cooker and go about your day!

How to make Instant Pot Shredded Mexican Chicken

  • Add your salsa, adobo chili pepper, and spices into your instant pot. Give it a quick stir to combine.
  • Add in chicken breast, and coat both sides of chicken breast in salsa mixture.
  • Add lid and pressure cook for 18 minutes. 
  • Let the pot depressurize for 5 minutes then go ahead and do a quick release. Shred chicken in the pot or remove it and shred it, then return chicken to the sauce.
  • Serve as desired, enjoy!

Love easy and delicious recipes, also try

Yield: 6 servings

Instant Pot Shredded Mexican Chicken

Instant Pot Shredded Mexican Chicken

This Instant Pot Shredded Mexican Chicken is an easy and delicious recipe. Tender chicken, mixed ina delicious Mexican sauce, such a flavorful meal with minimal effort. 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 cup red salsa
  • 2 chipotle peppers in adobo sauce, from can 
  • 1 tsp adobo sauce, from can
  • 1 lime, juice of
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 large chicken breasts, 2 pounds

Instructions

    1. Add your salsa, adobo chili pepper, and spices into your instant pot. Give it a quick stir to combine.
    2. Add in chicken breast, and coat both sides of chicken breast in salsa mixture.
    3. Add lid and pressure cook for 18 minutes. 
    4. Let the pot depressurize for 5 minutes then go ahead and do a quick release.
      Shred chicken in the pot or remove it and shred it, then return chicken to the sauce.
    5. Serve as desired, enjoy!

Jalapeño Popper Chicken

Jalapeño Popper Chicken

I have partnered with Mezzetta for, Mezzetta Makes it Betta to show you how to make this easy and delicious Jalapeño Popper Chicken. Think tender juicy chicken loaded with cheese, jalapeños, and bacon, so yummy!

Jalapeño Popper Chicken

Jalapeño Popper Chicken is not only a family favorite it’s a total crowd-pleaser. I cooked these delicious chicken rolls in the airy fryer, but they are also oven friendly! Everything you love about jalapeño poppers is stuffed inside the chicken and it is truly so flavorful and delicious. 

Jalapeño Popper Chicken

Both my kids love cheese, the fact that this chicken has two is probably why they love jalapeño popper chicken so much. The pickled Mezzetta japapeños take this dish above and beyond the spiciness is quickly cooled by the creamy cream cheese, there really is not better flavor combo. You are going to have everyone coming back for seconds. 

How to make Jalapeño Popper Chicken

Jalapeño Popper Chicken

  • Start by patting dry your chicken cutlets, sprinkle each side with salt and pepper. 
  •  In a small bowl combine cream cheese, garlic, cheddar cheese, green onions, jalapeños, and bacon crumbles. 

Jalapeño Popper Chicken

  • On a clean working surface layout your chicken cutlets. Spread 2-3 tbsp of cream cheese mixture onto each cutlet. 

  • Gently roll up each cutlet, if your cutlets don’t stay together you can seal them with a toothpick.
  • Lightly brush each cutlet with olive oil. 
  • Roll the cutlet in bread crumbs and place in air fryer tray. You may need to do this in batches. 

    • Air fry the cutlets at 400 degrees for 13 minutes, flipping at 6 minutes thru. If baking pre-heat the oven to 450 degrees and bake for 25 minutes. Time may vary depending on the size of chicken cutlets. 
Yield: 5

Jalapeño Popper Chicken

Jalapeño Popper Chicken

This easy and delicious Jalapeño Popper Chicken is a total crowd-pleaser. Think tender juicy chicken loaded with cheese, jalapeños, and bacon, so yummy!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 5-6 thinly sliced chicken cutlets  
  • salt & pepper to taste
  • 2 garlic cloves, minced
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup diced Mezzetta jalapeños
  • 6 oz cream cheese
  • 3 slices of bacon
  • 2 tbsp diced green onion
  • 3 tbsp olive oil 
  • 1/2 cup bread crumbs
  • fresh lime for serving
  • jalapeños for serving

Instructions

    1. Start by patting dry your chicken cutlets, sprinkle each side with salt and pepper. 
    2. In a small bowl combine cream cheese, garlic, cheddar cheese, green onions, jalapeños, and bacon crumbles. 
    3. On a clean working surface layout your chicken cutlets. Spread 2-3 tbsp of cream cheese mixture onto each cutlet. 
    4. Gently roll up each cutlet, if your cutlets don't stay together you can seal them with a toothpick.
    5. Lightly brush each cutlet with olive oil. 
      Roll the cutlet in bread crumbs and place in air fryer tray. You may need to do this in batches. 
    6. Air fry the cutlets at 400 degrees for 13 minutes, flipping at 6 minutes thru. If baking pre-heat the oven to 450 degrees and bake for 25 minutes. Time may vary depending on the size of chicken cutlets. 


Easy Chicken Piccata

This Easy Chicken Piccata is a classic. Made with a delicious lemon caper sauce and ready in 30 minutes. This recipe is a favorite!

You can never have enough easy chicken recipes. They just come in handy, ALL THE TIME! I love this easy chicken piccata for many reasons but mostly because all parties in my household will eat even my picky one!  

Chicken Piccata is a simple dish, there is no need for extras in this dish unless that’s how you prefer it. This dish is bright and delicious as is!

Ingredients in Chicken Piccata 

  • Lemon
  • Chicken tenders or breasts
  • Salt and Pepper
  • All-Purpose flour
  • Butter 
  • Extra Virgin Olive Oil
  • Chicken Broth
  • Dry White Wine
  • Capers

How to make Easy Chicken Piccata 

Start with your chicken tenders or boneless chicken breasts. I like tenders for this recipe because they cook a little quicker. 

Generously sprinkle both sides of your chicken with salt and pepper. Don’t be shy, the salt and pepper give this dish lots of flavors.

Next Dredge your chicken in all-purpose four. This gives the chicken a nice crust when chicken is cooked. 

Using a cast-iron skillet or a stainless steel pan, pan-fry your chicken in your butter and olive oil mixture. 

Tip: avoid using a Non-Stick pan for this recipe you want the flavor to build on the bottom of your pan for the sauce. 

Now time to make this bright and delicious lemony caper sauce. To make the sauce you will combine in your skillet, fresh lemon juice, lemon wedges, white wine chicken broth, and capers. The liquid will deglaze the bottom of the pan getting all those delicious flavor bits. Let the sauce reduce for about a minute before you add the chicken back in. To give the sauce more body I like to add another tablespoon of butter to it. 

Love easy chicken dinners, also try:

Yield: 5 servings

Easy Chicken Piccata

Easy Chicken Piccata

This Easy Chicken Piccata is a classic. Made with a delicious lemon caper sauce and ready in 30 minutes. This recipe is a favorite!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 and 1/2 pounds chicken tenders, or use thinly sliced chicken breast
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 cup all-purpose flour
  • 4 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 2 and  1/2 tbsp capers
  • 1 lemon, sliced in thin wedges
  • 1/2 lemon, juice of

Instructions

    1. Slice a small lemon, and juice half of a lemon, then set juice and lemon slices aside.
    2. Trim any excess fat from your chicken. Generously sprinkle each side with salt and pepper.
    3. Dredge each breast in the flour, shake off any excess flour.
    4. Heat 3 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken to skillet and cook about 3 minutes per side. You may need to do this in batches. Remove chicken from pan and place on a plate, cover with foil.
    5. Reduce the heat to medium and add in the chicken broth, wine, lemons slices, lemon juice, capers, and 1 tbsp butter. Stir and scrape the brown bits off the bottom of the pan. Cook for 2 minutes.
    6. Spoon the sauce over the chicken, or you can put the chicken back in the pan. Serve with your mashed potatoes, noodles, or rice. Enjoy!

Tomato Spinach & Sausage Pasta

This Easy Tomato Spinach & Sausage Pasta is perfect for a busy weeknight meal. It is so delicious and comes together so easily!

With only 30 mins of work, you will have this delicious pasta out on the dinner table. I think we all need a few good pasta recipes for those busy days when we just don’t feel like cooking. I have always loved a bowl of pasta. It’s super convenient and easy to make, and let’s face it we all have some sort of pasta noodles in our pantry.  

 Easy Tomato Spinach & Sausage Pasta

If you don’t have fresh basil for this recipe you can leave it out, however, it really adds a fresh contrasting flavor to the pasta! I always prefer fresh herbs in all my recipes it really brings so much depth and flavor to a dish! If I can give you one piece of advice I highly recommend adding fresh herbs to any dish requiring herbs, a total game-changer. Tomato Spinach & Sausage Pasta is a dish that you can really bring to life with some fresh basil!

How to Make Tomato Spinach & Sausage Pasta

  • To make Tomato Spinach & Sausage Pasta, start by cooking your pasta till al dente. Cook according to package directions.
  • While pasta is cooking, start by cooking down your tomatoes, onion, and garlic. Add in diced sausage and cook till everything is combined. 
  • Add in your spices and fresh basil and stir till combined.
  • Once your pasta is cooked, drain and add to your sauce. Stir in the spinach till just wilted. Stir till everything is combined.
  • Serve your Tomato Spinach & Sausage Pasta with chili flakes, and parmesan, enjoy!

Love easy dinners also try:

Yield: 6 servings

Tomato Spinach & Sausage Pasta

Tomato Spinach & Sausage Pasta

This Easy Tomato Spinach & Sausage Pasta is perfect for a busy weeknight meal. It is so delicious and comes together so easily!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 16 ounces penne pasta
  • 1 cup diced white onion
  • 2 tbsp extra virgin olive oil
  • 1 and 1/2 pounds cherry tomatoes
  • 2 garlic cloves, minced
  • 4 garlic s chicken sausage links diced, I used Trader Joes brand
  • 1 tsp oregano
  • 1 1/2 tsp garlic powder
  • 1/4 cup diced fresh basil, plus more for serving
  • 1 tsp salt
  • 3 cups baby spinach
  • salt and pepper to taste 

Instructions

      1. To make Tomato Spinach & Sausage Pasta, start by cooking your pasta till al dente. Cook according to package directions.
      2. While pasta is cooking, start by cooking down your tomatoes, onion, and garlic. Add in diced sausage and cook till everything is combined. 
      3. Add in your spices and stir till combined
        Once your pasta is cooked, drain and add to your sauce. Stir in the spinach till just wilted. Stir till everything is combined. Season with salt and pepper to taste.
      4. Serve your Tomato Spinach & Sausage Pasta with chili flakes, and parmesan, enjoy!

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are moist and delicious. Topped with sweet cream cheese that just melts in your mouth. 

Do you notice that every year pumpkin season comes earlier and earlier, haha! I know some people aren’t fans but I am a huge fan of pumpkin spice season. And well, we are kicking off pumpkin season here with these delicious pumpkin Cream Cheese Swirl Muffins!

These muffins are the ideal combination of sweet and creamy, you can enjoy them at breakfast, snack, with tea or coffee. This is your perfect lazy Sunday baking recipe. 

How To Store Pumpkin Cream Cheese Swirl Muffins 

These muffins are best out of the refrigerator, because of the cream cheese swirl. You can also freeze muffins for up to 3 months in a freezer bag, Let muffins fully thaw before serving. 

Love delicious pumpkin recipes, also try 

Yield: 12 muffins

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are moist and delicious. Topped with sweet cream cheese that just melts in your mouth. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 and 1/4 cup flour
  • 3/4 cup cane sugar
  • 2 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3 tbsp coconut oil, melted, use refind for no coconut flavor
  • 1 egg
  • 1 tsp vanilla extract
  • 1 and  1/4 cup pureed pumpkin
  • baking spray

Cream Cheese Topping

  • 5 oz cream cheese at room temperature
  • 3 tbsp agave
  • 1 egg yolk
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line a muffin pan with muffin papers, and lightly spray with nonstick spray.
  2. In a medium bowl combine flour, cane sugar, pumpkin spice, cinnamon, and baking soda.
  3. In a large bowl stir or beat coconut oil, egg, vanilla extract, and pureed pumpkin.
  4. Add flour mixture to wet mixture. Stir to combine or beat and low speed, don't over mix.
  5. In a medium bowl beat cream cheese till smooth. Slowly beat in the agave, egg yolk, and vanilla extract.
  6. Pour pumpkin batter evenly into your muffin slots. Top each muffin with 1 spoonful of the cream cheese mixture. Using a toothpick swirl the cream cheese from edge to center of the muffin.
  7. Bake for 30 minutes, or until a toothpick comes out clean. Let muffins cool before serving, enjoy!

Chicken and Broccoli Stir Fry

Homemade chicken and broccoli stir fry is an easy 30-minute meal with a delicious stir fry sauce. This saucy and delicious stir fry goes great over some rice. 

I love quick and delicious stir fry, especially on nights we’ve been at sports practices most of the afternoon. Getting home late and making dinner can be a struggle unless you have a good 30-minute recipe like this chicken and broccoli stir fry. 

I’ve taken a keen liking to takeout style dishes made at home. A few of my favorites are Beef and BroccoliBlack Pepper Chicken, and Air Fryer Veggie & Tofu Egg Rolls.

How to make Chicken and Broccoli Stir Fry 

  • Start by making your sauce, combine chicken broth, soy sauce, agave, ginger, garlic, sesame oil, and corn starch together. 
  • Next brown your chicken, in a large skillet, add oil and heat to medium-high heat brown chicken and season with salt and pepper, about 4 minutes, and set aside.

  • In the same pan add broccoli, onion, and garlic. Cook till onion is tender.

  • Pour in your stir fry sauce, and add your chicken back in. Combine everything letting it simmer for 2 mins. 
  • Serve over some steamed white rice, enjoy!

Love easy and delicious chicken dishes, also try:

Yield: 4-5 servings

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry

Homemade chicken and broccoli stir fry is an easy 30-minute meal with a delicious stir fry sauce. This saucy and delicious stir fry goes great over some rice. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Stir Fry Sauce

  • 1/2 cup chicken broth
  • 4 tbsp soy sauce, or tamari
  • 2 tbsp agave
  • 1tsp crushed ginger
  • 1 clove garlic
  • 1 tbsp corn starch
  • 1 tbsp sesame oil

Chicken and Broccoli

  • 1 and 1/2 pounds chicken thighs cut into small pieces
  • 1/2 white onion, thinly sliced
  • 4 cups broccoli florets
  • 6 garlic cloves, diced

Instructions

    1. Start by making your sauce, combine chicken broth, soy sauce, agave, ginger, garlic, sesame oil, and corn starch together. 
    2. Next brown your chicken, in a large skillet, add oil and heat to medium-high heat brown chicken and season with salt and pepper, about 4 minutes, and set aside.  
    3. In the same pan add broccoli, onion, and garlic. Cook till onion is tender.
      Pour in your stir fry sauce, and add your chicken back in.
    4. Combine everything letting it simmer for 2 minutes. 
    5. Serve over some steamed white rice, enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 59mgSodium: 1128mgCarbohydrates: 19gFiber: 5gSugar: 7gProtein: 16g

Shredded BBQ Chicken & Coleslaw + Quick Pickles Cucumbers

Delicious shredded BBQ Chicken and Coleslaw is a match made for each other, loaded with some much flavor and goodness. Sweet tangy bbq chicken and creamy coleslaw will have your taste buds singing. I topped it with pickled cucumbers and onion. Enjoy it in a bowl or bun!

bbq chicken & coleslaw

There is nothing better than chicken smothered in bbq sauce. I made my chicken in the instant pot which made things quick, effortless, and easy! Paired with coleslaw this is truly a combination made for each other. 

bbq chicken and coleslaw

You can serve Shredded BBQ Chicken & Coleslaw in a bowl or brioche bun, both are terrific! Personally I prefer the bowl, but the rest of my family eats theirs in a bun. A bowl is a great way to keep this recipe low carb, and in my opinion, everything tastes better in a bowl!

How to make Shredded BBQ Chicken in the Instant Pot

  • Make the BBQ chicken by combining all ingredients in your instant pot. Seal and cook at high pressure for 10 minutes. When time is up quick release, and remove the lid. Using two forks shred the chicken.    
  • Don’t have an Instant Pot, no problem! You can place all ingredients in your slow cooker. Cook chicken covered on high for 3 hours or on low for 5 hours. 

How to make Coleslaw

  • In a medium bowl add your coleslaw mix. In a small jar combine dressing ingredients and pour over your coleslaw mix. Toss to combine, let it sit 5 minutes before serving.

How to make quick pickled cucumbers and onion

  • To a bowl combine vinegar, coconut sugar, and salt. Toss in the red onion, cucumbers, and dill. Let chill in the fridge 5 minutes before serving. 

Love delicious main dishes, also try 

Yield: 6 servings

Shredded BBQ Chicken & Coleslaw + Quick Pickles Cucumbers

Shredded BBQ Chicken & Coleslaw + Quick Pickles Cucumbers

Delicious shredded BBQ Chicken and Coleslaw is a match made for each other loaded with some much flavor and goodness. Sweet tangy bbq chicken and creamy coleslaw will have your taste buds singing. I topped it with pickled cucumbers and onion. Enjoy it in a bowl or bun!

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

Shredded BBQ Chicken

  • 2 lbs chicken breast
  • 3 tbsp Italian chicken
  • pinch of salt

Quick Pickled Cucumber and Red Onion

  • 1/2 cup white vinager
  • 2 tbsp coconut sugar, can sub white sugar
  • 1 cucumber, peeled if waxed, sliced thin
  • 1/2 red onion, peeled, and thinly sliced
  • 1 tbsp fresh dill, chopped

Coleslaw

  • 2 9 ounces bags coleslaw mix
  • 1/2 cup mayo
  • 1/4 cup greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp agave
  • 1 tbsp apple cider vinager

Instructions

Shredded BBQ Chicken

    1. Make the BBQ chicken by combining all ingredients in your instant pot.
    2. Seal and cook at high pressure for 10 minutes. When time is up quick release, and remove the lid. Using two forks shred the chicken.    
    3. Don't have an Instant Pot, no problem! You can place all ingredients in your slow cooker. Cook chicken covered on high for 3 hours or on low for 5 hours. 

Quick Pickled Cucumbers and Red Onion

    1. To a bowl combine vinegar, coconut sugar, and salt. Whisk till sugar starts to dissolve. Toss in the red onion, cucumbers, and dill. Let chill in the fridge 5-10 minutes before serving. 

Coleslaw

  1. In a medium bowl add your coleslaw mix.
  2. In a small jar combine mayo, greek yogurt, lemon juice, agave, and apple cider vinegar. Pour dressing over your coleslaw mix. Toss to combine, let it sit 5 minutes before serving.

Assemble

  1. To make bowls, add shredded chicken, coleslaw. and top it with pickled veggies.
  2. To make a sandwich layer the bottom of a brioche bun with shredded chicken, coleslaw, and pickles. Place the top of the bun on your sandwich and enjoy it!