Main Dish Archives » Kay's Clean Eats

Fall Harvest Bowls

Cozy up with these healthy and nutritious Fall Harvest Bowls. Made with a delicious fall-inspired kale salad, warm brown rice, roasted butternut squash, and seasoned chicken breast. This seasonal bowl will be your new favorite!

harvest bowl

Hello Fall, the weather has finally dropped and the markets are full of seasonal favorites like butternut squash. I don’t haggle with whole butternut squash for these fall harvest bowls, I buy it precut, pick your battles, haha! Luckily in the fall, there is plenty of precut squash in the produce sections! But hey you could always cut up your own, for me, life with a newborn makes my time short and sweet so I need the short cut these days. I was able to get all my ingredients from trader joes. 

These bowls are a four-step process but can all be done at once. They are full of all the goods.

GREENS + PROTIENS + GRAINS + HEALTHY FATS

+ FRUITS + VEGGIES

Fall Harvest Bowls

Who doesn’t love a bowl full of delicious food! This is truly the best way to combine your favorite hot and cold foods. These bowls have deliciously seasoned and grilled chicken breast, tender brown rice, and a kale salad tossed in the best mustard vinaigrette. Top it with some goat cheese, and you’ve got yourself the best tasting fall bowl around!

Roasted Butternut Squash

Roasting butternut squash is simple and easy. Start with a bag of precut squash or chop your own. If your chopping up your own squash is sure to pick one all beige in color and one that feels heavy for its size. They are best here in the US from September through the end of November. 

Start with the squash because it takes the longest. Toss the butternut squash in olive oil, salt, pepper, and thyme. Arrange on a baking sheet and let the oven do its work.

Brown Rice

Next Start your brown rice, cook according to package. For these harvest bowls, you can use any grain you like. Some ideas are:

  • quinoa
  • wild rice
  • farro 
  • barley 
  • white rice

Kale Salad

Now onto this amazing kale salad. If your working with a head of curly kale, be sure to remove the stems, wash, and spin all the water out. You could also buy the pre-cut if you like. Chop your kale finely, and throw it into a salad bowl. Top with dried cranberries, candy pecans, apple, and goat cheese (optional). 

In a small bowl mix all vinaigrette ingredients together. Pour over salad and toss. Let the salad sit while you prepare your chicken. 

Chicken

Start by slicing your chicken breast in half. Next, generously season your chicken with a spice blend. I used a mix of my favorite spices, but you can always use what you like. Heat and oil a cast iron grill pan, grill the chicken flipping once till done. Let chicken rest before slicing and assembling your harvest bowls.

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Yield: 4 servings

Fall Harvest Bowls

Fall Harvest Bowls

Cozy up with these healthy and nutritious Fall Harvest Bowls. Made with a delicious fall-inspired kale salad, warm brown rice, roasted butternut squash, and brown rice. This seasonal bowl will be your new favorite!

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

Butternut Squash

  • 16 oz bag precut butternut squash or 1 small (1 - 1 and 1/2 lb) butternut squash, peeled, seeded, and chopped
  • 3 tbsp avocado oil
  • 1 tsp dried thyme
  • salt & pepper to taste

Chicken

  • 1 1/2  lbs boneless skinless chicken breast 
  • 2 tbsp avocado oil
  • 1/4 tsp smoked paprika
  • 1/2 tsp onion salt
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt

Rice

  • 1.5 cups brown rice
  • 3 cups of water
  • 1 tsp butter (optional)

Kale Salad

  • 3 and 1/2 cups shredded curly kale
  • 1 medium apple, cored and sliced thinly
  • 1/2 cup dried cranberries
  • 1/2 cup candy pecans

Sweet Mustard Vinaigrette

  • 3 tbsp avocado oil
  • 2 tbsp lemon juice
  • 1 and 1/2  tbsp apple cider vinegar 
  • 1 tbsp yellow mustard
  • 1 and 1/2 tbs agave
  • 1 small garlic clove minced
  • salt to taste

Instructions

Butternut Squash

  1. Preheat oven to 400 degrees F (200 degrees C).
  1. Toss butternut squash with avocado oil and dried thyme. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  2. Roast until squash is tender and lightly browned, 35-40 minutes.

Rice

  1. Prepare brown rice according to package directions (I bring 3 cups water to a boil then add in the brown rice and 1 tsp salted butter. Cover, reduce the heat to low, and simmer until water is absorbed and rice is tender. Remove from heat and let stand for 10 minutes, fluff, and set aside.

Chicken

  1. In a small bowl combine avocado oil and seasonings.
  2. Slice your chicken breasts in half horizontally. Slice large chicken breasts in half horizontally. Pat chicken dry with a paper towel. using a pastry brush or your hands, rub both sides of the chicken breast pieces with the seasoning and oil blend.
  3. Preheat a cast-iron grill pan or cast ion skillet to medium-high heat and lightly oil it. Cook each side 4-5 minute flipping once, chicken is done at 160 degrees. You can further season the chicken with salt and pepper if desired. Remove the chicken from heat and cover with foil, let it rests for 4 minutes. Slice chicken for serving.

Kale Salad

  1. In a medium-sized bowl combine kale, cranberries, apple slices, candy pecans, and goat cheese. Toss with vinaigrette (see next step) until well coated.

Vinaigrette

  1. In a small bowl whisk together all vinaigrette ingredients, season with salt to taste.

Assemble Bowls

  1. Divide out even amounts of brown rice into 4 separate bowls, top chicken and butternut squash. Add kale salad and extra goat cheese if desired. Enjoy!

Instant Pot Ground Turkey Tacos

Instant Pot Ground Turkey Tacos are the perfect weeknight meal that the entire family will love! Make the best taco Tuesday with these delicious crunchy tacos!

Making ground turkey tacos is especially easy when using the instant pot. Taco night happens at least once a week in my house, in fact, tacos are my favorite food! This recipe will leave you with some leftovers for you to use later during the week. We like to use the leftovers in burritos, tostadas, and taco salads! The ground turkey taco meat is so versatile, it really tastes great in everything!

Recipes like this Instant Pot Ground Turkey Tacos makes me love my Instant Pot just a little more than I already do! These tacos will soon be some of your favorites too! My kids go crazy for these tacos, they would have them multiple times a week! Personally, I love Authentic Carne Asada tacos, but for some reason, these tacos seem to be the house favorite.  

Recipe Ingredients 

  • Gound turkey 
  • Spices (cumin, smoked paprika, chili powder, salt, pepper)
  • Garlic cloves
  • White onion
  • Chicken broth
  • tomato sauce 
  • Bay leaf

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Yield: 8 servings

Instant Pot Ground Turkey Tacos

Instant Pot Ground Turkey Tacos

Instant Pot Ground Turkey Tacos are the perfect weeknight meal that the entire family will love! Make the best taco Tuesday with these delicious crunchy tacos!

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

Ingredients

  • 2 tsp avocado oil
  • 2 pounds ground turkey 97% lean 
  • 1 and 1/2 tbsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tbsp garlic powder or sub 3 large cloves garlic, minced
  • 3/4 cup diced white onion
  • 1/3 cup chicken broth
  • 3/4 cup tomato sauce
  • 1 bay leaf
  • crunchy taco shells
  • shredded lettuce
  • shredded cheese
  • diced tomatoes

Instructions

Instant Pot Recipe

  1. Press saute, add avocado oil and ground turkey breaking it up as it cooks, about 3-4 minutes. Add in onion, garlic, cumin, smoked paprika, chili powder, and salt, cook for 2-3 minutes until onions are soft.
  2. Pour in the chicken broth, tomato sauce, and bay leaf. Cover and cook on high pressure for 20 minutes, natural release. Discard the bay leaf, taste and adjust seasonings if needed, I like to add more salt.
  3. Heat your crunchy taco shells according to package. Assemble tacos, use about 1/4 cup of taco meat per shell, and top with shredded lettuce cheese tomatoes and your favorite salsa!

Notes

This recipe makes enough to feed my family for 2 nights! You can store meat in the fridge for up to a week or freeze for up to 3 months.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 260Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 96mgSodium: 437mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 24g

Cashew Chicken Wraps

These Cashew Chicken Wraps are an easy delicious recipe that could be enjoyed anytime fo the day! Made with the best peanut sauce these will become your new favorite wraps!

Cashew Chicken Wraps

These cashew chicken wraps are amazing!! The flavor will blow you away! I used rotisserie chicken to make this a quick and easy meal. Every week I buy 1 rotisserie chicken from my local market, it always comes in handy with quick meals! These cashew chicken wraps are the perfect lunch! 

There is no denying my love for peanut sauce 😍 it takes these cashew chicken wraps to the next level of delicious! Recently I have been ordering chicken wraps from my favorite lunch spot, but I was getting sick of it, and wanted to make my own! Not only is it cheaper to make your wraps, but it also tastes a heck of a lot better!! 

Cashew Chicken Wraps

How to Make Cashew Chicken Wraps 

This recipe is a cinch, seriously not heating, and if you want to make it a complete breeze use rotisserie chicken and a bag of coleslaw mix! 

  • Cook your chicken breast to your preference. I used rotisserie chicken, however, you can bake it, boil it, or grill it, whatever you like best will work for this recipe.
  • Make your peanut sauce and set aside. Reserve 2 tbsp or more of peanut sauce for dipping.
  • Mix the coleslaw, finely chop your cabbage, shred your carrots and add your cashews to a mixing bowl. Pour in peanut sauce and toss the coleslaw mix. 
  • Assemble your wraps. Fill each wrap with equal amounts of chicken and coleslaw mix. Fold in sides just like you would a burrito and roll the wrap-up. Cut in half before serving. 

Cashew Chicken Wraps

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Yield: 6 wraps

Cashew Chicken Wraps

Cashew Chicken Wraps

These Cashew Chicken Wraps are an easy delicious recipe that could be enjoyed anytime fo the day! Made with the best peanut sauce these will become your new favorite wraps!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup purple cabbage
  • 1 and 1/2 cup green cabbage
  • 1 large carrot shredded
  • 3 tbsp cilantro leaves
  • 1/3 cup cashews roasted and salted or can sub peanuts
  • 2 chicken breast diced
  • 6 tortilla wraps, I used mission tortilla spinach wraps 

Peanut Sauce

  • 1/4 cup peanut butter
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 and 1/2 tbsp tamari
  • 2 tbsp agave
  • 1 clove minced garlic
  • 1 tsp crushed ginger

Instructions

    1. In a medium bowl, combine peanut sauce ingredients. Wisk till smooth and combined. Reserve 2-3 tbsp for dipping.
    2. In another bowl, add the cabbage, carrots, cilantro, and cashews. Pour the peanut sauce over the cabbage mixture and toss.
    3. Assemble your wraps. Divide the chicken and coleslaw between each tortilla. Roll tightly and serve cut in half. Enjoy!

Notes

If your tortilla wraps are tougher in texture heat your tortilla first.

Stuffed Pepper Soup

Stuffed Pepper Soup is everything you love about stuffed peppers in a cozy soup form. It is healthy, hearty, and downright delicious!

This stuffed pepper soup is truly a homemade classic. It’s cozy, delicious, and made with classic stuffed pepper ingredients like ground turkey, rice, tomatoes, and spices. This soup is easy to make and family-friendly! This is a fairly thick soup which makes it more like a hearty and filling stew. 

So its officially Fall, don’t get me wrong I love summer but Fall will always be my favorite season! Here in sunny California Fall weather has not hit, its hotter than ever, ha! But that does not stop the fall menu planning, just requires the AC to be on full blast. 

You will love how all the flavors of this soup come together, they blend so well, and the rice gives this soup great body and keeps it filling. If you looking to keep this soup low carb you can always add in cauliflower rice in place of the rice. Serve this soup with some grated cheese, fresh parsley, and avocado, YUM!

Ingredients for Stuffed Pepper Soup

  • ground turkey
  • bell peppers
  • onions
  • canned diced tomatoes
  • tomato sauce
  • green chiles
  • chicken broth
  • spices
  • parsley for garnish
  • white or brown rice
  • shredded cheese
  • avocado

How to Make Stuffed Pepper Soup on the Stovetop

  1. Heat oil in a pot and lightly brown ground turkey. Add in onions and garlic and combine, then add in spices and cook till turkey is brown. 
  2. Add in bell pepper and cook for an additional 2-3 minutes. 
  3. Pour in diced tomatoes, tomato sauce, green chilies, rice, and broth. 
  4. Bring to a boil then reduce heat, cover and simmer 30 minutes. Stir occasionally so the rice doesn’t stick to the bottom. 
  5. Serve with cheese, parsley, and avocado if desired. 

How to Make Stuffed Pepper Soup in the Crockpot

  1. In a skillet heat oil in a pot and lightly brown ground turkey. Add in onions and garlic and combine, then add in spices and cook till turkey is brown. Transfer it to the slow cooker.
  2. Add bell pepper, tomatoes, tomato sauce, green chilies, rice, chicken broth, and seasonings, give it a stir to combine and cover with the lid.
  3. Cook on low heat 6 hours.
  4. Once done, you could add more broth to make it a thinner soup. 

Tips For This Recipe

The rice in this soup expands the longer it sits. If your meal prepping it I would cook the rice separately and add it to each bowl when you reheat it. 

  • For a thinner soup, less stew-like, don’t add all of the rice and for a thicker heartier soup add it all!
  •  

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Chicken and Rice Casserole

This easy Chicken and Rice Casserole is a simple dish that makes the tastiest dinner. This dish is family-friendly and packs a ton of flavor.

This is a great no-fuss meal, serve it with a salad or your favorite veggie side dish and you got yourself a complete meal. The kids absolutely love this Chicken and Rice Casserole! Likely, you have everything on hand to make this delicious meal too! Not to mention this is a extreemly budget-friendly recipe as well!

With a new baby due here any day I am brushing on up on all our quick easy and delicious dinners. Life with a newborn is different day to day, so unless we want take-out all the time, easy, healthy, and quick dinners are a must-have for your recipe box! 

How to make Chicken and Rice Casserole

  • Preheat the oven to 450 degrees F.
  • In a large skillet sautè onions, garlic, and carrots for about 2-3 minutes. 
  • Add the chicken in and your seasonings, cook for 5-7 minutes. 
  • Pour in rice and chicken broth, and stir well. 
  • Add 2 tbsp of butter, optional. Then cover the casserole with foil. 
  • Bake for 40 minutes, fluff rice with a fork and enjoy!

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Yield: 6 servings

Chicken and Rice Casserole

Chicken and Rice Casserole

This easy Chicken and Rice Casserole is a simple dish that makes the tastiest dinner. This dish is family-friendly and packs a ton of flavor.

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

Ingredients

  • 1 cup shredded carrots
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/4. Tsp turmeric
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 3 tbsp avocado oil 
  • 2 lbs boneless skinless chicken thighs, cubed
  • 2 cups jasmine rice, can sub basmati
  • 4 cups chicken broth
  • 2 tbsp butter, optional
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees F.
  2. Heat a large skillet to medium-high heat, add avocado oil, carrots, onion, and garlic. Sautè for 3 minutes.
  3. Add in cubed chicken thighs and seasonings. Satuè for 6-7 minutes.
  4. Transfer chicken and veggies to a medium casserole dish. Pour in rice and broth and give it a good stir.
  5. Cover the casserole dish with foil and bake for 40 minutes, fluff rice once finished baking and season with salt and pepper, enjoy!

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

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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.  

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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.

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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!

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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.