Main Dish Archives » Kay's Clean Eats

Rosemary Honey Chicken with Roasted Veggies + Video

 Rosemary Honey Chicken with Roasted Veggies makes for a perfectly easy and healthy weeknight dinner.  This sheet pan dinner is full of Autumnal flavor. Made with tender chicken thighs in the most delicious sticky honey mustard and rosemary marinade and loaded with hearty veggies like sweet potato and Brussels sprouts. Dinner will be out in 35 minutes!

No need for complicated dinners during the week around here. My afternoons are consumed with the kid’s sports and coaching. Cooking sheet pan dinners make life just a little easier, especially cause there is only 1 dish to wash afterward! Who loves doing the dishes anyway, not me! 

Being completely honest, throwing in the rosemary was a last-minute decision.  As a matter of fact, Fall meals call for fall flavors therfore rosemary was the perfect addition to the marinade! It was absolutely delicious!! Sheet Pan Rosemary Honey Chicken with Roasted Veggies is a FAMILY FAVORITE! Don’t let dinner stress you out, make this delicious Sheet Pan Rosemary Honey Chicken with Roasted Veggies. Truly the perfect weeknight dinner with all the perfect autumnal flavors, eating seasonal has never tasted this good!

Recipe Tips:

  •  Create an even layer of veggies across your sheet pan, do not overcrowd the pan. 
  •  Choose veggies you like. Cauliflower, onions, broccoli, squash, asparagus, and potatoes are also great choices. 
  • I used boneless & skinless chicken thighs. You can use skin-on just brown the skin in a skillet before adding it to the sheet pan. 
  • If you don’t have honey you can sub maple syrup. 
  • Eat as is and keep it low carb or serve it with some noodles or rice.

Love easy and healthy dinners? Also, try Instant Pot Lemon Chicken Orzo SoupChicken Street Tacos, or 15 – Minute Chickpea Curry and Quinoa

  • Yield: 3-4

    Rosemary Mustard Chicken and Veggies

    Rosemary Mustard Chicken and Veggies

    This sheet pan dinner is full of flavor with tender chicken thighs in the most delicious sticky honey mustard and rosemary marinade. Packed with hearty veggies like sweet potato and Brussels sprouts and ready to eat in 35-40 minutes! |9 Freestyle Points, 381 Calories|

    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes

    Ingredients

    • 2 lbs chicken thighs, skinless
    • 1 small red onion, diced
    • 2 cups Brussels sprouts, halved
    • 2 cups sweet potatoes, diced
    • 2 cups cauliflower forlets
    • 1 apple, sliced thin
    • 2 small carrots, diced
    • 1 tbsp olive oil
    • 1 tsp onion powder
    • 1 tbsp oregano
    • salt and pepper ( i used 1 tsp salt & 1/2 tsp of pepper)
    • Rosemary Mustard Marinade:
    • 1/3 cup yellow mustard
    • 1/4 cup honey
    • 1 lemon, juiced
    • 2 garlic cloves minced
    • 1 tbsp rosemary leaves
    • 1 tbsp olive oil

    Instructions

    Preheat the oven to 350 degrees F, and prepare your sheet pan with parchment paper.

    Chop veggies if need be. Place veggies on your sheet pan and drizzle with olive oil. Sprinkle the veggies with onion powder, oregano, salt, and pepper.

    Toss veggies till well combined.

    Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.

    In a small bowl prepare the rosemary mustard marinade by whisking together yellow mustard, honey, lemon juice, minced garlic, rosemary leaves, and olive oil.

    Coat each chicken thigh with rosemary mustard marinade on both sides.

    Bake for 30 minutes and then broil for 3-5 to get nice brown edges on your chicken and veggies.

    Dish, Serve & Enjoy!

    Notes

    Optional: Serve it with a side of brown rice or noodles.

    Nutrition Information:

    Yield:

    4 approximation

    Serving Size:

    1 | 9 Freestyle Points|

    Amount Per Serving: Calories: 381 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 70mg Sodium: 416mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 9g Sugar: 28g Sugar Alcohols: 0g Protein: 21g

Instant Pot Lemon Chicken Orzo Soup

Instant Pot Lemon Chicken Orzo Soup is cozy and comforting with bright fresh flavor from the lemons. This soup is healthy and tasty, made with simple ingredients, and the perfect meal for any night of the week.

Fall is in full swing around here and that means kids are back in school and schedules are crazy busy. Instant pot and slow cooker meals have saved the day for me. Monday’s, in particular, are our busiest day, we often don’t get home till 7 pm. So creating a delicious meal from scratch needs to be quick and easy!

My kids absolutely love this cozy and delicious soup with crunchy buttered sourdough. Fall is my favorite time cause that means loads and loads cozy delicious soup. I’m on a mission to turn hubs into a soup lover too, he still doesn’t consider soup to be a ‘meal’ ha! Don’t worry I will eventually turn him.

I made the Lemon Chicken Orzo soup with chicken breast but you can use chicken thighs too. I drop my chicken breasts in whole and shred them after the soup is cooked however you can cube them before cooking if you prefer a chunkier bite. Orzo pasta comes in whole wheat if you are looking for a healthier option and it is super cheap!

Can I make Lemon Chicken Orzo Soup Stovetop?

Absolutely YES!

  1. Add 2 tbsp cooking oil or butter to your soup pot. Over medium-high heat sautee your diced onion, carrot, celery, and lemon zest till tender and fragrant.

  2. Add-In your chicken breast and seasonings, cook 4 mins each side. You can also use pre-cooked shredded chicken if you choose to do this go ahead and skip this step.

  3. Add in the broth and bring to a simmer for 20 mins. Add the orzo and stir till softened. If you are using pre-cooked chicken stir it in.

  4. Shred your chicken if needed and add it back to the soup back to the soup. Stir in your spinach, lemon juice,  parsley, and dill. Adjust seasonings to taste!

  5. Dish, garnish, serve and enjoy!

Yield: 4

Instant Pot Lemon Chicken and Orzo Soup

Instant Pot Lemon Chicken and Orzo Soup

Fresh, vibrant and filling lemon chicken soup is good on any day of the week! Have a gourmet soup made in the pressure cooker in half the time. Easy to prepare with simple healthy ingredients, serve it up with some sourdough toast!

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

Ingredients

  • 2 tbsp butter or oil
  • 3 carrots, chopped (about 1 cup)
  • 1/2 white onion, chopped (about 1 cup)
  • 3 celery stalks, chopped (about 3/4 cup)
  • 3 garlic cloves, minced
  • 2 chicken breasts
  • 1 tsp lemon zest
  • 1/2 tsp pink salt
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 32 ounces chicken stock
  • 1 cup water
  • 1/2 cup orzo

After Pressure Cooking:

  • 2 cups spinach
  • 3 tsp fresh lemon juice, can adjust and add more if you like
  • 1/4 cup parsley, diced
  • 2 tbsp dill, diced, plus more for topping

Garnish:

  • - fresh parsley and dill
  • - grated parmesan cheese
  • - lemon wedges
  • - crisp sourdough bread

Instructions

  1. Chop veggies and have all ingredients prepped before starting to cook the soup. Pressure cooking is quick so make sure you have everything prepped and ready.
  2. Turn pot on the sauté setting. Once the pot is hot add your butter or oil. Add in the onions and garlic stirring till tender and fragrant.
  3. Add in the lemon zest, carrots, and celery stirring frequently for about 35 seconds.
  4. Add in the chicken, salt, pepper, and oregano. Give it a quick stir and add the broth and orzo.
  5. Place lid on your pressure cooker and make sure the pressure regulator is set to the sealing position.
  6. Select the "manual" program, then set the time to 4 minutes at high pressure. You can also select the "soup" program and follow the same cooking time. It will take 7-10 minutes for your pressure cooker to come up to pressure for the actual cooking to begin.
  7. When the soup is done wait about 5 minutes and do a 'Controlled' Quick Release of the steam. PLEASE BE CAREFUL WHEN RELEASING THE STEAM. When ready remove lid.
  8. Pull out chicken breasts and shred with 2 forks, place chicken back in the pot.
  9. Add in the lemon juice, spinach, parsley, and dill. Adjust seasonings! I like a lot of lemon juice so I typically will add more lemon juice and salt.
  10. Dish, Garnish, Serve, and Enjoy!!

 

15 – Minute Chickpea Curry and Quinoa

15- Minute Chickpea Curry and quinoa is vegan + gluten-free and full of rich flavor and filling. It’s the perfect quick and easy meal.

This curry came about when I had already decided there is nothing to eat, ha! I am usually a salad and protein kinda girl at lunchtime. However, this is going to be a weekly staple! Believe it or not, I never liked curry as a kid. What the heck was I thinking missing out on all the great depth of flavors curry has to offer.

This curry is rich and mildly spicey, it is not an overpowering flavor of curry as I like mine mild. It is a perfect meal prep or just a quick lunch as it will be ready in no time!

Tip: Cook quinoa while you’re prepping the curry it will be ready at the same time.

Yield: 2

15 - Minute Chickpea Curry

15 - Minute Chickpea Curry

Very quick and easy chickpea curry with great flavor.

Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 cup water

Chickpea Curry

  • 1 tbsp olive oil
  • 1 small shallot diced
  • 2 cloves garlic minced
  • 1/3 cup red bell pepper diced
  • 1 cup diced broccoli
  • 1 can chickpeas drained and rinsed
  • 3 cups spinach
  • 1/3 cup fresh cilantro leaves
  • 1 can coconut milk
  • 1 lime juiced
  • 2 tsp ginger freshly grated
  • 3 tsp curry powder
  • salt and pepper to taste

Instructions

  1. In a small saucepan cook quinoa according to package.
  2. Heat a nonstick pan to medium heat and add your olive oil.
  3. Add your shallot, minced garlic, bell pepper, and broccoli. Sauté them for a few minutes until softened.
  4. Next, add in chickpeas and cook for another minute.
  5. Add in the coconut milk, lime juice, salt and pepper, and curry powder. Stir and bring to a quick boil then reduce heat.
  6. Add in the spinach and cilantro. Stir till spinach is wilted.
  7. Serve with quinoa or rice, fresh lime, and spicy chili flakes. Enjoy!

Spinach, Mushroom, and Feta Quiche

Spinach, mushroom, and feta quiche is loaded with fresh veggies and feta cheese. In fact, the flavor reminds me of Greek spanakopita. This quiche is super simple to make and wildly delicious. Start with a pre-made pie crust, sautee your veggies, whisk your eggs, and bake!

Quiche is easy to personalize you can almost always use your favorite veggies, cheese and even add in your favorite protein. It freezes well and is an easy reheat on the days you seem to not have enough time to make a meal. I love having it in the freezer for days when groceries are low and I want a home-cooked meal.

Can I bake it without a crust?

Absolutely! The same method as baking with a crust however generously spray your dish to avoid sticking. Cooking without a crust is a great low carb alternative.

How do I make Spinach, Mushroom and Feta Quiche?

    • Bake pie crust: Preheat the oven and bake crust for 10 minutes while you’re preparing the quiche.

    • Cook the spinach and mushrooms: Melt butter in a non-stick pan and saute veggies. Let cool.

    • Mix: Mix together eggs and milk and add onion salt, salt, and pepper.

    •  Combine: Stir in cheese and veggies into the eggs.

    • Bake: Pour the filling into your partially baked pie crust and let the magic happen!

Spinach, Mushroom, and Feta Quiche

Spinach, Mushroom, and Feta Quiche

Simple and delicious!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 tbsp butter
  • 1 cup mushrooms sliced
  • 3-4 cups baby spinach
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 tsp onion salt
  • 3/4 cup feta crumbles
  • salt and pepper to taste

Instructions

  1. Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
  2. Place butter in a nonstick pan over medium-high heat. Add in mushrooms and sauté till tender. Add in baby spinach and cook till wilted. Turn off heat and let cool slightly.
  3. In a medium sized bowl add the eggs and milk then whisk till combined. Season with onion salt, salt, and pepper. Gently stir in the feta cheese.
  4. Pour filling over your partially baked pie crust and bake for 35-40 minutes. Serve warm and enjoy!

Chicken Enchilada Soup (Slow Cooker)

Chicken Enchilada Soup has all the things you love about enchiladas in one cozy bowl. It is the perfect meal to warm the house and the soul. Filled with chunks of chicken, beans, corn, tomatoes, enchilada sauce, and tons of melty gooey cheese on top!

Slow cooker meals are perfect for busy days where you just don’t have the time to cook at night. For me, this is my Monday! So welcome to my slow cooker Monday recipes its been saving my life and keeping the little tummies around here nice and full.

Chicken enchilada soup is a mixture of chicken broth, chunks of chicken and veggies, however, feel free to add on! That includes veggies and spices. Keep in mind enchilada sauce adds some heat so I always recommend taste and adjust as need be. Lastly, load up on the toppings they really bring this soup to the next level DELISHHH!!

Can I make Chicken Enchilada Soup Stovetop?

Yes, you sure can! If you are in a hurry or do not have a slow cooker follow these steps.

  1. Add 2 tbsp cooking oil to your soup pot. Over medium-high heat sautee your onion and bell pepper till tender and fragrant.
  2. Add-In your chicken breast and cook 4 mins each side. You can also use pre-cooked shredded chicken.
  3. Add in the rest of your ingredients and let simmer for 40-45 mins.
  4. Shred your chicken if needed.
  5. Dish, add toppings, serve and enjoy!
Yield: 8

Chicken Enchilada Soup

Chicken Enchilada Soup

Easy to put together! Fill the slow cooker and go about your day. Loaded with bold flavor and topped with the works!

Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

Ingredients

Soup

  • 3 cups chicken broth
  • 2 large chicken breast, about 2 1/2 pounds,, you can use frozen chicken
  • 1 medium onion diced
  • 1 large red bell pepper diced
  • 1 1/2 cups corn kernels,, you can use frozen or fresh
  • 1 14.5 oz can fire-roasted tomatoes
  • 2 15 oz cans black beans, drained and rinsed
  • 1/4 cup cilantro
  • 1 1/2 cups enchilada sauce,, I used Trader Joes brand
  • 1 tbsp onion salt
  • 1 tsp oregano
  • 1 1/2 tbsp garlic powder
  • 1 tsp better than bullion chicken flavor
  • 1/2 tsp cumin
  • 1 tsp salt,, or to your preference

Toppings

  • Cilantro
  • Sour Cream
  • Fresh Lime
  • Shredded Cheddar Cheese
  • Tortilla chips

Instructions

  1. Add all the soup ingredients to your slow cooker.
  2. Cook over low heat for 7 hours or high heat for 4-5 hours.
  3. Remove chicken from your crockpot and shred. Return it to the soup. Taste and adjust seasonings if needed, I like to add fresh lime juice and more salt.
  4. Dish it up! Then add the toppings, let me repeat do not skip the toppings they bring this dish together! Add liberally your cheddar cheese, fresh lime wedges, sour cream, and tortilla strips.
  5. Enjoy!

Chicken Street Tacos

Mexican Street tacos are one of my favorite foods! I love how easy they are to make and my family goes crazy for street tacos. There is no marinating necessary just a simple dry rub for the chicken thighs and your ready to grill. Serve on a warm tortilla and top it with cilantro, onions and the very best Chipolte Crema!

I love cooking chicken on my cast iron grill style pan because it always comes out perfect. There is nothing quite like street tacos. The combination of the perfectly grilled meat, zesty toppings, and finger-licking good sauce result in the ultimate meal. The flavor of these street chicken tacos will keep you coming back for seconds, thirds, maybe even fourths! My entire family loves these tacos and they can be served as a taco bar and have everyone customize their own or they can be prepared.

Use boneless chicken thighs they are always more tender and juicy than the breast. Traditional street tacos are simple no need to over complicate things. Top them with fresh cilantro onion and the very BEST chipotle crema. The creaminess of this sauce is the NEXT LEVEL. You can put it on any kind of taco and it will taste amazing. There is no wrong way to eat a taco however I highly recommend you never skip the spicy chipotle crema!

Chicken Street Tacos

Delicious tacos everyone will love!
Prep Time10 mins
Cook Time16 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, street taco, taco, tacos
Servings: 6
Author: Kay

Ingredients

  • 2 lbs boneless chicken thighs

Chicken Dry Rub

  • 1 1/2 tsp onion salt
  • 1 1/2 tsp garlic powder
  • 1 tsp Chile powder
  • 1 tsp cumin
  • salt and pepper to taste

Chipolte Crema

  • 1/2 cup sour cream, can sub greek yogurt
  • 2 tsp mayo
  • 1/2 tsp Worcestershire sauce
  • 2 tsp adobo sauce from canned chipotles
  • Juice from 1 lime
  • 1/4 tsp smoked paprika
  • 1/4 tsp onion salt
  • 1/4 tsp garlic powder
  • 1 tsp cilantro dried, can sub fresh just dice very small

Taco Toppings

  • 1 head cilantro diced
  • 1/2 red onion diced

Instructions

  • In a small bowl combine all dry rub spices.
  • Sprinkle over your chicken thighs coating both sides.
  • Spray your cast iron with cooking spray and heat to medium-high heat. You can also use your outdoor grill keep the temperature between 425-450 degrees.
  • Cook chicken till it has cooked thru, or till center reads 165. Flip once halfway about 6-7 minutes per side, you want a nice char on the outside.
  • Transfer to plate and cover with foil. Let rest 5 minutes.
  • Dice chicken up in small cubes.

Chipotle Crema:

  • Add all ingredients to a bowl and whisk together till smooth and creamy.

Assemble Chicken Street Tacos:

  • Sprinkle chicken over a warm tortilla. Drizzle chipotle crema and sprinkle the cilantro and onions. Serve immediately! Enjoy!

Gluten-Free Parmesan Chicken Cutlets

Honestly, what is better than a tender, crisp, golden-brown chicken cutlet! Gluten-Free Parmesan Chicken Cutlets can turn into the perfect chicken parmesan or star as the main dish at any meal.

Chicken Cutlets is a Gluten-Free dish everyone in my household loves. Serve it up with your favorite side dishes and you got yourself an insanely delicious meal. I believe anyone can make these and everyone will love them. The technique is simple, dip the chicken cutlet in almond flour, next dip in the egg, and lastly the panko mixture.

There are a few things you can do to ensure your success with chicken cutlets:

  1. First make sure your cutlet is not to thick, pound it out, baby! Pounding the chicken will keep it thin and also tenderize it.
  2. Second, don’t buy preseasoned panko, season it yourself! Fresh herbs are a game-changer do not sell yourself short!
  3. Seasonings and fresh herbs bring so much life and flavor to a dish.
  4. Lastly, do not forget the cheese!! More cheese.. even better, in my opinion, ha!

You can slather these chicken cutlets up with marinara and mozzarella for the most amazing chicken parmesan ever!! You’re going to love these guys!! They are a great weeknight meal option for the entire family!

Looking for easy weeknight dinners? Also, try Easy Turkey TacosCitrus Pollo Asado Bowls with Avocado Salad, or  Teriyaki Chicken and Rice Bowls.

Gluten-Free Parmesan Chicken Cutlets

Perfectly crisp and delicious! Goes perfect with a salad or your favorite side dish.
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Keyword: chicken, cutlets
Servings: 5
Author: Kay

Ingredients

  • 1/2 cup almond flour
  • 1/3 cup shredded parmesan cheese
  • 1 cup panko
  • 2 eggs
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 3 tbsp olive oil
  • salt and pepper
  • 6 4-5 ounce chicken cutlets 1/4-1/2 inch thick
  • optional fresh basil for serving

Instructions

Dredge Chicken

  • Use 3 shallow dishes. Spread flour in first dish. Beat eggs in second dish, and in the third dish combine panko, parmesan, garlic powder, oregano. 
  • Pat dry cutlets and season with salt and pepper. Using 1 cutlet at a time dredge in flour, dip in egg, and coat with panko mixture pressing gently to adhere. Transfer to a large plate. 

Pan Fry Chicken

  • Layer a clean large dish with paper towels. Heat 3 tbsp of oil in a 12-inch skillet over medium heat until hot. Add 3 cutlets at a time cooking till golden brown and crispy, about 4-5 minutes each side. 
  • Transfer cutlets to paper towel lined dish and cover with foil. Wipe skillet and repeat pouring in oil and cooking 3 cuttles at a time.

Easy Ground Turkey Tacos

Serve up these super delicious, easy and healthy tacos any day of the week! Made with ground turkey, white onion and a homemade taco seasoning blend. Also the perfect addition to your meal prep.

If you love tacos like I do you are going to love these! I for one love easy and healthy meal prep dinners. These ground turkey tacos come together in minutes and can be used for so many different meals. You most likely have the ingredients on hand. This taco seasoning will make you want to never buy a prepacked seasoning again!

This recipe can not be any easier to make! I highly recommend adding some avocado, salsa, cheese, and lettuce to your tacos. Serve it in a lettuce or over a bed of greens for a low carb option.  So who is ready for some quick, easy and healthy tacos?!!!

Yield: 6

Easy Turkey Tacos

Easy Turkey Tacos

Healthy and delicous! Easy to make and full of flavor!

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

Ingredients

  • 1 lb ground turkey
  • 1/2 cup diced onion
  • 2 1/4 tsp chile powder
  • 2 tsp cumin
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp chipolte powder
  • 1/4 cup water

Instructions

  1. Pour cooking oil into a nonstick skillet and heat over medium-high heat. 
  2. Once hot add in turkey and onion. Cook, breaking up meat until meat is no longer pink.
  3. Add in your spices and water, let simmer and thicken. Taste and adjust if necessary.

To assemble tacos:

  1. Warm your tortilla and add in taco meat. Top with cheese, avocado and salsa! Enjoy immediately!

Citrus Pollo Asado Bowls with Avocado Salad

Citrus Pollo Asado Bowls with Avocado Salad is one of our family favorites! A quick weeknight meal everyone loves. Use the leftovers for tacos, bowls, burritos, quesadillas and on top of salads! Pollo Asado truly is the perfect blend of sweet and smokey.

Happy first day of Fall my amazing blog family, we are steadily growing and I could not be more thankful! September days are nearly over and we are full steam ahead into the Holliday season. Now with the kids back in schooltime is of the essence especially because I have become that mom taxi! Honestly if I am not totally organized I feel like everything will fall apart. Thus, I like to create quick ad delicious weeknight meals packed with nutrition. I avoid getting takeout during the week by planning my meals every Sunday however some weeknight call for takeout occasionally.

Mexican food is one thing we can all get on board within my household. Pollo Asado is sweet and slightly smokey it tastes fantastic with some extra lime juice drizzled on top. I recommend you marinate chicken  2-4 hours or overnight. It tastes best grilled or cooked in a cast-iron skillet. Leftovers will keep for up to 5 days and you can use it in different meals so it won’t feel like your eating the same old leftovers!

We like ours over a bed of rice with a side of avocado salad. The flavors in the bowl come together beautifully. What’s Mexican food without a little rice and beans! I typically serve this with beans however I just happened to be out! These bowls will not disappoint!

ENJOY

Citrus Pollo Asado Bowls with Avocado Salad

Sweet & Smokey Chicken Perfect addition to any meal!
Prep Time2 hrs
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, pollo, pollo asado
Servings: 5
Author: Kay

Ingredients

Pollo Asado

  • 2 lbs chicken, can use breast, thighs or whole
  • 2 tbsp adobo sauce from can
  • 1/2 cup orange juice
  • 1 tsp lemon juice
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp salt
  • 4 garlic cloves minced

Rice

  • 1.5 - 2 cups rice cooked according to package

Avocado salad

  • 1 cup tomato diced
  • 2 cups avocado diced
  • 1 garlic clove minced
  • 1/4 cup red onion diced
  • 1/3 cup cilantro leaves diced
  • 1/2 tsp oregano
  • 2 tbsp avocado oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • salt and pepper to taste

Instructions

For the Pollo Asado:

  • In a large ziplock freezer bag and in the adobo, citrus juice, minced garlic, and spices. Add in chicken pieces, seal bag massage chicken and marinate 2-4 hours. Don't let it marinate for longer the 24 hours as it will toughen the chicken, you want TENDER.
  • Heat your cast iron and add cooking oil. Cook chicken on medium-high heat for about 10 minutes each side, or until center reads 165 F. If you choose to grill your chicken cook each side 7-10 minutes or until center reads 165 F and the outside is nicely chared. Let rest 3 minutes before cutting.

For the Avocado salad:

  • In a medium bowl add all ingredients and toss. Be carful not to smash the avocado.

To assemble bowls:

  • Layer rice in 4 or 5 bowls and top with chiken and avocado salad. I like to add purple cabbage but green leaf lettuce wokrs great too! Enjoy!

 

Teriyaki Chicken and Rice Bowls

Teriyaki Chicken and Rice Bowls take 30 minutes to make and are the perfect weeknight dinner for the whole family. On busy nights this is my go-to meal. A beautiful blend of chicken, carrots, broccoli simmered in a homemade teriyaki sauce and served over a bed of rice. Your next dinner is only 30 minutes away.

Isn’t it the best when all parties in your home love dinner. I do have one child that usually has something to say before every dinner even before she even takes a bite. That is unless its something like cupcakes or ice-cream. Happy to announce that this meal has my most opinionated child stamp of approval, in fact, she asked me to make Chicken Teriyaki again, winning!

I grew up competitively swimming and I must say at every swim meet there were teriyaki chicken bowls and they were my favorite thing about swim meets, ha! Swimmers, I think we can all relate teriyaki bowls and cup o’ noodles, are a swim meet snack bar staples! As I got older and more into eating clean I learned of all the added sugars and nonsense added into a bottle of pre-packed teriyaki sauce. I promise to give you the best quality ingredients in this sauce. I used agave for sweetener but feel free to sub for honey or coconut sugar.

You can make this low carb very easily by throwing it over some cauliflower rice or having it as a lettuce wrap. If you’re looking to beef up these bowls cook up some frozen egg rolls to go along with the bowls.

Can I Make This With Frozen Vegetables?

YES! But cook the veggies first to avoid a watery bowl. Feel free to add in your favorite veggies I love adding steamed cabbage!

Do I have to cook the chicken stovetop?

Nope! Feel free to use the grill just keep the chicken whole. In a pinch, use could even get away with using ground chicken or rotisserie chicken!

Tips for Success:

  • Don’t use excess salt coconut aminos is salty enough, you can easily over salt this by using salt.

  • Add in your favorite veggies red bell pepper, cabbage, and sugar snaps are great additions.

  • Leftovers: Due to the nature of agar-agar powder it will become jello-like in the fridge but don’t fear will liquefy once it’s heated again!

 

Teriyaki Chicken and Rice Bowls

Have dinner out in 30 minutes! A flavor-packed bowl with amazing teriyaki sauce!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: chicken, dinner, rice bowl, teriyaki
Servings: 4
Author: Kay

Ingredients

Teriyaki Sauce:

  • 3/4 cup coconut aminos
  • 4 tbsp agave (can sub coconut sugar)
  • 3 tbsp rice vinegar
  • 2 cloves minced garlic
  • 1 tsp ground ginger
  • 1 tbsp agar-agar powder ( can sub corn starch)

Chicken, Veggies, and Rice:

  • 2 lbs chicken thighs (can sub breast) chopped in cubes
  • 2 cloves garlic minced
  • 1 tbsp onion powder
  • 1 1/3 cups diced carrots
  • 3 cups broccoli diced
  • 1/4 cup green onions diced
  • sesame seeds (optional)

Instructions

For the teriyaki sauce:

  • In a small saucepan over medium heat combine the coconut aminos, agave, rice vinegar, garlic, and ginger. Stir with a whisk for 2 minutes. 
  • Mix in the agar agar powder and the water. Stir until sauce comes to a low boil and then reduce it to a simmer, turn off the heat.  

For the chicken:

  • In a large skillet over medium-high heat add in sesame oil, chicken, minced garlic, and onion powder. Cook chicken till lightly brown on the outside about 4 minutes.
  • Add in the broccoli and carrots, sauté for 2 more minutes. Pour the teriyaki sauce into your chicken and veggies. Stir and let simmer for 10-15 minutes.

To assemble bowls:

  • Layer rice into 4 bowls and top with chicken and veggies. Drizzle desired about of teriyaki sauce and top with green onions and sesame seeds. Enjoy!