#chicken Archives » Kay's Clean Eats

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Have you ever just been in the mood for some delicious Chinese take-out? I can’t really say I eat it often but when the craving hits it is always delicious splurge! Last night Kyson, my son was asking for Panda Express… if you are not familiar with it, its just fast food place for American-Chinese food. Heres the thing, it’s delicious but it makes me feel so gross afterward.  I wasn’t in the mood to feel icky so I made my own style take-out for the fam!

After rummaging through the fridge I was able to pull out all the ingredients for this Easy Take-Out Style Chicken! The kids loved it, and so that’s a huge mom win!

How Do You Make Easy Take-Out Style Chicken

You will start this recipe by thinly slicing your chicken breast. The chicken slices will then be coated in corn starch. I recommend using non-GMO corn starch. The chicken is then stir-fried till golden and crispy. 

What Is The Sauce Made Out Of?

The crispy chicken is then tossed in a savory and sweet Asian sauce. The sauce is made out of tamari, coconut aminos, coconut sugar, ginger, garlic, and sesame oil. Once the chicken is tossed in the sauce the fresh green onions are added and give this dish so much flavor.

Recipe Tips 

Because I was low on groceries, I kept this dish super simple. You could add in any veggies you like to this Easy Take-Out Style Chicken. Some great additions are:

  • bell pepper
  • zucchini
  • mushrooms
  • carrots 
  • broccoli

I serve this dish over white rice for the family. For myself, I have a small amount of rice mixed with cauliflower rice or zucchini noodles. 

If your not a big fan of chicken breast you can use chicken thighs, shrimp, or beef. Regardless of what you use this recipe is delicious!

Love easy and healthy Asian inspired dishes, also try Teriyaki Chicken and Rice Bowls.

Yield: 5

Easy Take-Out Style Chicken

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2.5 lbs chicken breast, boneless and skinless, thinly sliced
  • 1/3 cup corn starch
  • 2 tbsp avocado oil
  • 1 tbsp ginger, finely chopped, skin removed
  • 5 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1/4 cup tamari
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • salt and pepper to taste
  • 3 green onion sprigs, diced

Instructions

  1. Place the thinly sliced chicken breast in a plastic bag with the corn starch. Seal the bag and give it a few shakes till chicken is coated.
  2. Add the avocado oil to a large skillet over medium-high heat. Add in chicken and cook for 3-4 minutes per side, till golden.
  3. Transfer chicken from the pan to a plate lined with a paper towel. It will absorb excess oil.
  4. Add ginger and garlic to the pan and cook for 1 minute. Add in tamari, coconut aminos, sesame oil, and coconut sugar. Whisk together and bring sauce to a simmer.
  5. Add chicken and green onions to the pan and toss till chicken is coated.
  6. Taste, season with salt and pepper. Enjoy!

Balsamic Honey Sheet Pan Chicken & Veggies + Video

Cooked on a single pan, easy cleanup, healthy and delicious! Balsamic Honey Sheet Pan Chicken & Veggies is a perfect easy weeknight meal.

Balsamic Honey Sheet Pan Chicken & Veggies

I love sheet pan meals mainly because there are almost no dishes to do after we eat. For my hubby and the kids I serve it up with a side of rice but for myself, I eat it as is because it is a terrific low carb meal! When I am feeling really on top of my day I will usually make it ahead of time. It stores great in the fridge for 6 days and is easy to reheat.

Speaking of reheating… I still do not own a microwave, I’ve gone without for 6 years. So I always reheat in a pan or the oven, but you could definitely reheat this in the microwave!

Balsamic Honey Sheet Pan Chicken & Veggies is perfect for all us busy people! Balsamic is a flavor most people really like especially when it has a touch of sweet. I used honey but brown or coconut sugar could be a great substitute. 

 

Choosing Your Chicken and Vegetables 

  • The beauty of this recipe is that its so easy to adapt and make your own! 
  • If you are not a fan of the veggies I used, change them up to ones you like! Asparagus will burn if cooked the full 40 minutes so make sure if you’re using this vegetable to add if halfway thru cooking.
  • I used chicken thighs as I find them to be so flavorful. However, breast or boneless chicken thighs work great too!

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, and potatoes are also great choices. 
  • I used bone-in chicken thighs. You can use boneless and skinless if preferred. 
  • If you don’t have honey you can sub coconut or brown sugar. 
  • Eat as is and keep it low carb or serve it with some noodles or rice.

How To Make Balsamic Honey Sheet Pan Chicken & Veggies

  1. Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper.
  2.  Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings. Toss veggies till well combined.
  3. Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
  4. In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
  5.  Coat each chicken thigh with balsamic marinade on both sides.
  6. Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
  7. Dish, Serve & Enjoy!

 

Love sheet pan meals, also try Rosemary Honey Chicken with Roasted Veggies + Video!

Yield: 5

Balsamic Honey Sheet Pan Chicken & Veggies

Balsamic Honey Sheet Pan Chicken & Veggies
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes

Ingredients

Veggies

  • 3 cups cauliflower florets 
  • 4 cups broccoli florets
  • 1 cup diced red onion
  • 2 cups baby carrots 
  • 4 tbsp avocado oil
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano 
  • salt & pepper to taste

Chicken

  • 2.5 pounds of chicken thighs

Balsamic Marinade

  • 1/2 cup balsamic vinegar 
  • 1/8 cup yellow mustard
  • 1 tsp smoked paprika 
  • 1 tsp dried oregano
  • 5 cloves garlic, minced
  • 1/4 cup honey
  • 2 tbsp avocado oil
  • salt & pepper to taste 

Instructions

    Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper
     Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings.
    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 balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper. 
    Coat each chicken thigh with balsamic marinade on both sides.
    Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
    Dish, Serve & Enjoy!

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

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.

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!