Main Dish Archives » Kay's Clean Eats

Caprese Chicken and Orzo Skillet

Skillet Caprese Chicken and Orzo Skillet is a one-and-done meal. This dish features Caprese salad flavors including, tomatoes, mozzarella, and fresh basil. All served on a hearty bead of orzo and delicious chicken. 

This dish is an easy weeknight dinner the whole family loves. Best of all it’s ready in under an hour. Our afternoons are always so busy bussing the kids around to their different sports. Weeknight dinners have become my specialty! Now there is nothing wrong with take-out, but it gets expensive and nothing tastes better than a homemade meal. I like to serve Caprese Chicken and Orzo Skillet with a side salad and some toasted french bread for the kids. 

How to make Caprese Chicken and Orzo Skillet

  • Rub chicken with salt pepper and oregano. In a 12 inch skillet, heat avocado oil over medium-high heat. Add chicken and cook for 4 minutes per side, until browned. Remove from the skillet.
  • Add butter,  tomatoes, minced garlic, and asparagus. Sautee for 2-3 minutes. Add the broth, balsamic vinegar, and heavy cream, stir till combined. Stir in the orzo and return to boiling. Place chicken over orzo and reduce heat to medium-low. Cover and let simmer for 15 minutes, or until most of the liquid has been absorbed by the orzo. You want the pasta to be tender and the chicken to be fully cooked (165 F). 
  • Top the skillet dish with fresh mozzarella pearls, cover, and continue to cook on medium-low for 5 more minutes, until mozzerla is slightly melted. Sprinkle with fresh basil and chili flakes if desired.

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Yield: 5 servings

Caprese Chicken and Orzo Skillet

Caprese Chicken and Orzo Skillet

Caprese Chicken and Orzo Skillet is a one-and-done meal. This dish features Caprese salad flavors including, tomatoes, mozzarella, and fresh basil. All served on a heart bead of orzo and delicious chicken.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 5 boneless skinless chicken thighs
  • 2 tbsp avocado oil
  • 2 tbsp butter
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tbsp oregano
  • 1 cup cherry tomatoes, halved
  • 6 stalks asparagus, ends cut off and cut into 1/2 inch pieces
  • 2 garlic cloves, minced
  • 1 and 1/4 cup chicken broth
  • 3 tbsp heavy cream
  • 1 tbsp balsamic vinegar
  • 1 cup uncooked orzo
  • 1 package 8 oz fresh mozzarella pearls
  • 1/4 cup fresh basil, shredded
  • chili flakes, optional 

Instructions

    1. Rub chicken with salt pepper and oregano. In a 12 inch skillet, heat avocado oil over medium-high heat. Add chicken and cook for 4 minutes per side, until browned. Remove from the skillet.
    2. Add butter,  tomatoes, minced garlic, and asparagus. Sautee for 2-3 minutes.
    3. Add the broth, balsamic vinegar, and heavy cream, stir till combined. Stir in the orzo and return to boiling. Place chicken over orzo and reduce heat to medium-low. Cover and let simmer for 15 minutes, or until most of the liquid has been absorbed by the orzo. You want the pasta to be tender and the chicken to be fully cooked (165 F). 
    4. Top the skillet dish with fresh mozzarella pearls, cover, and continue to cook on medium-low for 5 more minutes, until mozzerla is slightly melted. Sprinkle with fresh basil and chili flakes if desired.

Roasted Tomato and Zucchini Noodles with Burrata

Roasted Tomato and Zucchini Noodles with Burrata is the best cozy low-carb dish. Made with nutritious zucchini as the main ingredient and delicious creamy baked burrata, everyone will love this dish.

You will not miss the carbs in this dish! Roasted Tomato and Zucchini Noodles with Burrata is my favorite veggie noodle dish!

Zucchinis are so versatile and I find them to be an amazing noodle substitute along with spaghetti squash. You can use them interchangeably in this dish as either works great, just cook the spaghetti squash first. 

I have posted this recipe on a few of my social channels and some of my readers have been raving about it!! Some like to add balsamic glaze to the top, I have not tried it personally but I hear it is next-level delicious!

Can I use a different cheese?

Yes, fresh mozzarella and feta work great in this dish. Burrata happens to be my favorite cheese, but if you don’t want to use burrata don’t worry about replacing the burrata water with regular water just omit it altogether. 

Roasted Tomato and Zucchini Noodles with Burrata

How to make Roasted Tomato and Zucchini Noodles with Burrata

  •  Squeeze out excess water from zucchini noodle
  • To a small baking dish add cherry tomatoes, smashed garlic, salt, pepper, oregano, basil, and avocado oil. Toss till everything is combined. 
  • Roast tomatoes at 400 for 20 minutes.
  • Safely add zucchini noodles to the baking dish and toss with the tomatoes. Add in 2 tbsp of burrata water.
  • Slice 2 burrata balls in quarter pieces and place them on top of the zucchini noodles. Bake at 400 for 7 more minutes. Serve hot and add chili flakes if desired, enjoy!

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Yield: 4

Roasted Tomato and Zucchini Noodles with Burrata

Roasted Tomato and Zucchini Noodles with Burrata

Roasted Tomato and Zucchini Noodles with Burrata is the best cozy low-carb dish. Made with nutritious zucchini as the main ingredient and delicious creamy baked burrata, everyone will love this dish.

Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes

Ingredients

  • 2 medium zucchinis, spiralzed
  • 1 lb heirloom cherry tomatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried basil
  • 1/2 tsp oregano
  • 2 tbsp avocado oil
  • 2 tbsp burrata water
  • 2 burrata balls

Instructions

    1. Preheat the oven to 400 degrees F.
    2. Squeeze out excess water from zucchini noodles. To do this place zoodles in a thin dish towel and sprinkle with salt, gently squeeze out water after 10 minutes. 
    3. To small baking, dish add in the cherry tomatoes, smashed garlic, salt, pepper, oregano, basil, and avocado oil. Toss till everything is combined. 
    4. Roast tomatoes at 400 for 20 minutes.
    5. Safely add zucchini noodles to the baking dish and toss with the tomatoes. Add in 2 tbsp of burrata water.
    6. Slice 2 burrata balls in quarter pieces and place them on top of the zucchini noodles.
    7. Bake at 400 for 7 more minutes. Serve hot, enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 153Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 413mgCarbohydrates: 8gFiber: 3gSugar: 5gProtein: 6g

Chunky Jalapeño Artichoke Dip

Chunky Jalapeño Artichoke Dip checks all the boxes, creamy, salty, spicy, zingy, and so addictive! This recipe is low carb, keto-friendly, and gluten-free. Use it as a dip, spread it on toast, or enjoy it on some protein!

There is a dip at trader joes that I frequently buy, I’m obsessed with their jalapeno artichoke dip. My favorite way to eat it is with crunchy celery sticks, chips, or crackers. I served this for our Superbowl spread and it was devoured rather quickly! 

This recipe is a one-bowl wonder! I added some sneaky leafy greens to this Chunky Jalapeño Artichoke Dip, I am always trying to get more veggies in all our bellies. The kale and spinach pack so much nutrition in this dish and you could hardly taste them. Yay for veggies!

How To Make Chunky Jalapeño Artichoke Dip 

  • To a bowl add cream cheese, avocado mayo, greek yogurt, sour cream, minced garlic, jalapeño, green chilies, cheese blend, and salt and pepper. Mix till all blended well.
  • Add in your kale, spinach, and chopped artichokes, mix till everything is well incorporated, taste, and add more salt if needed. 
  • Add to a small baking dish and top with more cheese, bake at 350 for 30 minutes. Enjoy!

Yield: 6-8 servings

Chunky Jalapeño Artichoke Dip

Chunky Jalapeño Artichoke Dip

Chunky Jalapeño Artichoke Dip checks all the boxes, creamy, salty, spicy, zingy, and so addictive! This recipe is low carb, keto-friendly, and gluten-free. Use it as a dip, spread it on toast, or enjoy it on some protein!

Prep Time 5 minutes
Additional Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup cream cheese
  • 1/4 cup avocado mayo
  • 1/4 cup greek yogurt
  • 2 tbsp sour cream
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded & diced
  • 1 - 4 ounce can mild green chiles
  • 2/3 cup mozzarella, shredded
  • 2/3 cup jack, shredded
  • 1/4 cup cheddar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 kale leaves, stems removed and kale chopped
  • 6 ounces frozen spinach thawed, water squeezed out
  • 1 - 14 ounce can artichoke hearts, drained & diced

Instructions

  1. Preheat the oven to 350 degrees F.
  2. To a medium-sized bowl add the cream cheese, mayo, greek yogurt, sour cream, garlic, jalapeño, green chilies, cheese, salt, and pepper. Mix it till well combined.
  3. Add in the kale, spinach, and artichokes. Mix till well combined.
  4. Add your mixture to a small baking dish, top with more cheese if desired. Bake for 30 minutes, until hot and bubbly. Enjoy with your favorite dippers.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 461mgCarbohydrates: 14gFiber: 5gSugar: 3gProtein: 8g

California Collard Sub

Nothing I love more than a low carb California Collard Sub. Everything I love about a sandwich all wrapped up in a nutritious collard wrap! These are low car, keto, gluten-free, and dairy-free. 

 

How much was I missing sandwiches this week, well enough to come up with my own version, haha! When there’s a will there’s a way! California Collard Sub has everything I love in sub sandwiches but it’s healthier and a whole lot fewer carbs. 

Can I sub Lettuce for the Collard? 

Yes, collards have a taste some people just don’t love. My favorite lettuce to use is butter leaf, it’s soft and doesn’t break easily, a pretty much the perfect bread substitute. If you can not find butter leaf romaine hearts are my next go to, love the crispiness they have. Lettuce wraps of all kinds are a great option if you are looking to lower your carb intake. 

How to make California Collard Sub

Collard leaves can be tuff in texture, you want to start by blanching them in hot water for a few seconds it will loosen them up. Next, take a knife down the spine and remove the stem. 

Start by spreading your mayo, layer your chicken and ham slices, tomato, avocado, pink salt, and chili flakes, and lastly your bacon. Roll halfway up from the side you laid your meat down on, then fold the sides in like you would a burrito and finish rolling. 

You can eat it as a handheld, or cut it in half and use toothpicks to stabilize it. 

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Yield: 1 collard wrap

California Collard Sub

California Collard Sub

Nothing I love more than a low carb California Collard Sub. Everything I love about a sandwich all wrapped up in a nutritious collard wrap! These are low carb, keto, gluten-free, and dairy-free. 

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 collard leaf, try to find a big one
  • 2 slices deli chicken
  • 1 slice deli ham 
  • 2 thin tomato slices
  • 2 slices bacon 
  • 3 avocado slices
  • sprinkle of pink salt
  • sprinkle red chili flakes

Instructions

    1. Start by blanching the collard in hot water for a few seconds it will loosen them up. Next, working on a flat surface take a knife down the spine and remove the stem. 
    2. Spread your mayo, layer your chicken and ham slices, tomato, avocado, pink salt, chili flakes, and lastly your bacon. Roll halfway up from the side you laid your meat down on, then fold the sides in like you would a burrito and finish rolling. 
    3. You can eat it as a handheld, or cut it in half and use toothpicks to stabilize it. 

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 333Total Fat: 24gCarbohydrates: 10gFiber: 6gSugar: 5gProtein: 26g

 

Keto Baked Chicken Parmesan

Keto Baked Chicken Parmesan is a family favorite. This recipe is simply delicious. It is easy to make, grain-free, keto, low carb, and kid-approved.

You guys this is the easiest, cleanest way to make chicken parmesan. Not only is it healthier baked, the flavor in my opinion is so much better!! And pan-frying just makes a bloody mess in my kitchen too 😬. Keto Baked Chicken Parmesan is where it’s at folks and not to mention the kids loved it! I am always skeptical with hubby cause he is brutally honest with my food, and he loved it!! 

Now that I’ve dived headfirst into clean keto eating I’ve been scrambling to make meals we can all eat, and this was one! For the family, I served them with pasta noodles and steamed green beans and for myself just the greens beans. I will eventually get a better hang of this, it’s like learning a new trade. I am the only one doing it so I will still bring you guys lots of delicious family meals, don’t ya worry!

Alright, let’s jump right to making it!

How To Make Keto Baked Chicken Parmesan

Step 1: Preheat your oven to 400 F, and line a sheet pan with parchment paper, trust me it just makes clean up easier. 

Step 2: In a cereal sized bowl, big enough to dip the chicken, whisk your eggs and heavy cream together. In a separate bowl the same size, combine your almond flour, parmesan cheese, and spices. 

Step 3: First dip your chicken in the egg mixture, then into the almond flour mixture to coat the chicken. Next place the chicken on your prepared baking sheet. Repeat till all chicken breasts are coated.

Step 4: Bake chicken for 15 minutes. Pull chicken out and spoon over some keto marinara sauce and follow it with some mozzarella, shredded, or fresh both work great. Bake for another 15 minutes or until chicken reaches 165 F. 

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Yield: 5 servings

Keto Baked Chicken Parmesan

Keto Baked Chicken Parmesan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 lbs chicken cutlets
  • 2 eggs
  • 2 tbsp heavy cream
  • 1 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 and 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper

For Topping

  • 6 ounces mozzarella, grated or fresh 
  • Keto marinara 
  • fresh basil

Instructions

  1. Preheat your oven to 400 F, and prepare your baking sheet with parchment paper.
  2. Pat your chicken cutlets dry with a paper towel and sprinkle with salt and pepper.
  3. In a cereal sized bowl, big enough to dip the chicken, whisk your eggs and heavy cream together. In a separate bowl the same size, combine your almond flour, parmesan cheese, and spices. 
  4. First, dip your chicken in the egg mixture, then into the almond flour mixture to coat the chicken. Next place the chicken on your prepared baking sheet. Repeat till all chicken breasts are coated.
  5. Bake chicken for 15 minutes. Pull chicken out and spoon over some keto marinara sauce and follow it with some mozzarella, shredded, or fresh both work great. Bake for another 15 minutes or until chicken reaches 165 F. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 500Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 251mgSodium: 596mgCarbohydrates: 15gFiber: 5gSugar: 2gProtein: 45g

Crockpot Shepherd’s Pie

Crockpot Shepherd’s Pie is an easy recipe the whole family will love! Made with ground turkey, mixed veggies, and topped with delicious mashed potatoes. This classic meal in the crockpot makes it ideal for busy families.

The weather is starting to get California cold, there I said it 65 degrees F and I am freezing, haha! I am not a year-round crockpot user I usually only bust it out when it’s cold out! It sure does make meals less complicated though, especially during the week. My kid’s schedules have me running around as a full-time afternoon taxi driver. Crockpot Shepherds Pie is one of those meals that are perfect for a busy weeknight.

This recipe is such an easy way to enjoy comfort food. I use this 8-quart Crockpot, it’s honestly perfect for family meals! 

What is Crockpot Shepherd’s Pie

Believe it or not, my husband’s first time eating shepherd’s pie was when I made it! He grew up in what he would call an Ecuadorian home, and never had it! I on the other had loved when my mom would make shepherd’s pie. Shepherds pie is essentially a meat pie topped with mashed potatoes. I like to add veggies to mine, and sometimes a little cheese on top. It’s a very forgiving recipe and quite hard to mess up.

Can I Substitute Other Meats in Crockpot Shepherd’s Pie

Yes, I am a big fan of ground turkey, however, you could use ground beef or lamb. If you are trying to lower your meat consumption or vegetarian you could totally use meat substitute crumbles.

Can I  Add Cheese

Yes, sometimes I do sometimes I don’t. Whatever your taste prefers. If you will be adding cheese do so at the end it will only take a minute to melt. 

 

Yield: 5-6 servings

Crockpot Shepherd's Pie

Crockpot Shepherd's Pie

Crockpot Shepherds Pie is an easy recipe the whole family will love! Made with ground turkey, mixed veggies, and topped with delicious mashed potatoes. This classic meal in the crockpot makes it ideal for busy families.

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 2 pounds ground turkey
  • 1/2 cup white onion
  • 1/2 tbsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves, minced
  • 3 tbsp tomato paste
  • 2 cups frozen mixed veggies
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2 tsp oregano
  • 1 and a 1/2 cups chicken broth
  • 3 large russet potatoes, peeled
  • 1/2 cup shredded cheddar, optional

Instructions

  1. Brown the ground turkey with onion, garlic powder, and salt. Add to the crockpot.
  2. Add Worcestershire sauce, minced garlic, tomato paste, mixed veggies, herbs, and broth. Season with salt and pepper to taste. Stir till combined.
  3. Nestle the potatoes on top of the meat mixture. Cover the crockpot with the lid and cook on low for 6-7 hours.
  4. Remove mashed potatoes and mash them. discard the bay leaf. Prepare your potatoes how your family likes them, I use milk, butter, and salt.
  5. Spread the mashed potatoes on top of the meat mixture inside the crockpot. Sprinkle with cheddar if desired and cover with a lid till cheese is melted.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 478Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 128mgSodium: 403mgCarbohydrates: 34gFiber: 5gSugar: 4gProtein: 35g

 

CrockPot Breakfast Casserole

CrockPot Breakfast Casserole will have breakfast from the slow cooker straight to the table.  Breakfast is a breeze with this delicious casserole. 

With a combination of eggs, hashbrowns, bacon, onion, peppers, and cheese this is the easiest way to bake a casserole.

Crockpot breakfast casserole

What kind of meat to use in CrockPot Breakfast Casserole

Bacon is always my choice for breakfast meat, however, you can use what you like sausage and ham are also great choices. Looking for some Mexican flare to the casserole add in some chorizo. Whatever meat you pick just make sure you cook it before adding it to the crockpot breakfast casserole. Alternatively, you can make this casserole vegetarian by not using any meat. 

Hashbrowns or breakfast potatoes

Either way, it will be good. My only recommendation is to stick with my favorite frozen bag potatoes, the cook better in this casserole. 

Diet Specific

If you are dairy-free, paleo or whole 30 go ahead and omit the cheese. Low carb and keto peeps bring on all the cheese! I find cheddar or jack work best in this casserole however use what you like!

CrockPot Breakfast Casserole Tips for Success

Please use non stick cooking spray generously. You will be stuck with a mess if you don’t. I may have omitted it the first time I made this recipe, haha. 

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Yield: 6-8 servings

CrockPot Breakfast Casserole

CrockPot Breakfast Casserole

CrockPot Breakfast Casserole will have breakfast from the slow cooker straight to the table.  Breakfast is a breeze with this delicious casserole. 

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes

Ingredients

  • 12 eggs
  • 1 cup milk, I used 2%
  • 1 tsp salt 
  • 1/4 tsp garlic powder
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onion
  • 1 and 1/2 cups shredded cheese, I used Mexican blend
  • 16 oz bag frozen hash browns

Instructions

  1. Spray the crockpot generously with nonstick spray.
  2. Start by adding half of your hash browns to the bottom of the slow cooker, then half your onions, half the bell peppers, half your cheese, and half the bacon. Repeat the layers.
  3. In a large bowl whisk your eggs, milk, garlic powder, and salt. Pour mixture over your ingredients in the crockpot.
  4. Cook on high for 3- 3 and 1/2 hours, or on low for 6-7 hours. The casserole will be ready when the center is set on not jiggly.

Roasted Red Pepper Tomato and Tortellini Soup

Roasted Red Pepper Tomato and Tortellini soup is one you will want year-round! This is an easy recipe that feels so cozy and brimming with flavor. Thanks to canned tomatoes you can enjoy this soup year round!

This Roasted Red Pepper & Tomato Soup with Tortellini reminds me so much of childhood!! My mom would make this with warm gooey grilled cheese for us to dunk. I’m getting hungry just talking about it!

Cheesey, tomato-y, creamy meals may just be my kryptonite. This soup is all that, with a subtle roasted pepper flavor that just makes it so good. The kids and adults love it, so yes I’d say it is family-friendly! You will love the bright flavor and tortellini that make it so filling. Enjoy this soup year-round as it tastes so fresh.

Roasted Red Pepper Tomato and Tortellini Soup

This soup is delicious paired with a grilled cheese or a side salad. Use any flavor tortellini you fancy. If you’re looking to beef it up you can also add cooked ground Italian sausage for a delicious and hearty twist.

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Roasted Red Pepper Tomato and Tortellini Soup

Yield: 5 servings

Roasted Red Pepper Tomato and Tortellini Soup

Roasted Red Pepper Tomato and Tortellini Soup

Roasted Red Pepper Tomato and Tortellini soup is one you will want year-round! This is an easy recipe that feels so cozy and brimming with flavor. Thanks to canned tomatoes you can enjoy this soup year round!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3 cloves of garlic, minced
  • 12 ounces fire-roasted red peppers drained (1 1/2 cups)
  • 1 28 ounces can San Marzano peeled tomatoes ( any canned tomatoes with basil will work)
  • 1 14.5 ounces can of diced tomatoes
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp salt, plus more to taste
  • 1/4 cup diced fresh basil
  • 16 ounces of cheese tortellini, or tortellini or choice
  • 2 cups of spinach
  • 1 cup milk (optional) can sub heavy cream for a creamy soup
  • Basil for garnish
  • Parmesan for garnish

Instructions

    1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, seasonings, basil, and cook, stirring occasionally, until tender, about 5 minutes.
    2. Add peeled tomatoes, diced tomatoes, roasted red peppers, broth, stir it and bring to a boil. Reduce heat to a simmer for 8-10 minutes. Using an immersion blender break down soup. Alternatively, you can do this in small batches in a blender, be careful working with hot soup.
    3. Add the tortellini and milk (optional) to soup until cooked through, 5 to 6 minutes more.
    4. Ladle soup into bowls and serve with fresh basil, parmesan, and gooey grilled cheese for dunking! Enjoy!

Notes

Leftovers can be stored in a airtight contianer for up to 3 days. Reheat stovetop or in the microwave.

Cilantro Chimichurri Chicken

Cilantro Chimichurri Chicken is a simple and flavor-packed recipe.  This marinated chicken is bursting with flavor in every bite. Serve it with your favorite sides or dice it up for tacos!

Cilantro Chimichurri Chicken

Happy New Year friends!! I saved this recipe for new years because I wanted to start with a delicious flavorful family recipe. Today kids are back in school, and I’m back to work, a new year feels so fresh! Cilantro Chimichurri Chicken is a perfect weeknight dinner. Serve it up with some Easy Pasta Salad or Perfect Mashed Potatoes, and a big green salad.

Cilantro Chimichurri Chicken

We have been eating a lot of chicken dinners, and this one is easy and tastes so GOOD! You can top this cilantro chimichurri sauce on just about anything! Its grillings BFF! It tastes amazing on any protein or veggie, it’s just so versatile! 

Coming off Christmas break and a crazy 2020, I’d say we can all use more easy recipes this year. I used chicken leg quarters, got them on sale! However any cut of chicken will work for this recipe, but time may vary depending on the size of the chicken.

HOW TO MAKE THIS CILANTRO CHIMICHURRI CHICKEN YOU WILL NEED:

  • 4-5 Chicken Leg quarters, or cut of choice
  • Cilantro
  • jalapeño
  • garlic cloves
  • lemon juice
  • apple cider vinegar
  • avocado oil
  • spices (cumin, oregano, salt)

Once you make your chimichurri sauce lather up your chicken and let it marinate for 4 hours- overnight. The longer you marinate it the more flavorful it will be. Do not dump all the chimichurri on the chicken reserve some for serving. 

Grilling

  • When ready to cook, oil the grill grates then preheat the grill to medium-high.
  • Place the chicken quarters skin side down and cook on medium-high heat for 8 – 10 minutes until the outside is seared. 
  • Turn pieces over and cook for 8 to 10 minutes. The outside of the chicken should be crisp and brown. 
  • Turn the grill to medium-low and continue to cook flipping chicken pieces every 8- 10 minutes. The chicken will be done when an instant-read thermometer inserted into the thickest part of the meat reads about 180 degrees. 
  • Remove from grill and let rest for 3 to 5 minutes, brush with chimichurri before serving.

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Yield: 4 servings

Cilantro Chimichurri Chicken

Cilantro Chimichurri Chicken

Cilantro Chimichurri Chicken is a simple and flavor-packed recipe. A simple marinated chicken (any chicken cut)  that is grilled to perfection. Serve it with your favorite sides or dice it up for tacos!

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

Ingredients

  • 4-5 chicken leg quarters, or cut of choice
  • 1 cup cilantro
  • 1 small thumb up jalapeño, about a 1 inch
  • 3 cloves of garlic
  • 2 1/2 tbsp of lemon juice
  • 1 tsp of apple cider vinegar
  • 1/2 teaspoon salt
  • 3 tbsp of avocado oil
  • 1 tsp cumin
  • 1 tsp oregano 

Instructions

  1. To a blender add cilantro, jalapeno, garlic cloves, lemon juice, apple cider vinegar, salt, avocado oil, cumin, and oregano. Blend until smooth. Reserve 1-2 tbsp for serving.
  2. Put the chicken in a baking dish and season with salt and pepper generously. Pour the remaining chimichurri over the chicken and turn to coat the chicken with it, even under the skin. Cover and let marinate for 4 hours or up to 24 hours.
  3. When ready to cook, oil the grill grates. Then preheat the grill to medium-high. Place the chicken quarters skin side down and cook on medium-high heat for 8 - 10 minutes until the outside is seared. 
  4. Turn pieces over and cook for 8 - 10minutes. The outside of the chicken should be crisp and brown. 
    Turn the grill to medium-low and continue to cook flipping chicken pieces every 8- 10 minutes. The chicken will be done when an instant-read thermometer inserted into the thickest part of the meat reads about 180 degrees. 
  5. Remove from grill and let rest for 3 to 5 minutes, brush with chimichurri before serving.

Happy New Year 2021

Happy New Year Friends!! Well, it’s been a hell of a year, but look at us we made it! I can not believe I am writing the final blog post of the year, feels bittersweet. Most years I would reflect on all the adventures we took, but this year was different, to say the least. What a time to be alive! Regardless of the trials, 2020 brought us I am so grateful to be surrounded by family. We are all healthy, happy, and looking forward to the new year ahead.

Happy New Year: Looking Ahead

Hey Friends, if there is one thing we can all seem united on it is the hope for a better 2021 full of possibility and prosperity. I always look forward to setting yearly goals and checking things off my list, but this year I will approach 2021 with a new outlook. I will look ahead, but also be more focused on living in the moment, 2020 taught me a lot, mostly that we are never promised ‘tomorrow.’ So I enter 2021 living in the moment and ready to seize the day. Now with a newborn, my days are rather inconsistent, so I won’t put the pressure of work consistency on myself while I’m living in an inconsistent world for the time being. I will try to find joy in the everyday simplicity of life. 

2020 Review

How fun is it to look back on accomplishments. I welcomed beautiful baby Isla in October and am living through the covid pandemic, these 2 stand out to me most. Isla has brought so much love and joy into our home during these uncertain times. Three kids are keeping me busy!

I have had the blog for a few years but never used it. In March I started blogging and look at us now, WOW!!! I not only love creating content for you, but I am so lucky to have it be my job, it’s a very integral part of my life. The joy and gratitude I feel being able to bring you content is why I keep going, and I will always keep sharing the journey with you. Thank you for loving this space as much as I do. 

2021: What’s Next

I have a lot of new recipes coming your way this year. I also will be sharing a lot more of my life with you! I have been so busy with the new baby, the family life, and by popular demand, I will absolutely be sharing more of that on the blog and not just on Instagram. I want to open my horizon to youtube this year and continue to grow this community. The universe is limitless and I can’t wait for all the good that comes this year.

Thank You!!!!

I want you to know how truly grateful I am for your continued support. The top recipe this year was Authentic Carne Asada ( Easy & Delicious). I am so thankful for your support, nothing goes unnoticed. I appreciate all the love, all the criticism, and questions that come my way. I appreciate you. The best is yet to come. Thank you for an amazing 2020, cheers to 2021. HAPPY NEW YEAR!