#dinner Archives » Kay's Clean Eats

Easy Italian Turkey Meatballs

Easy Italian Turkey Meatballs are an easy and delicious family meal. Serve it over your favorite pasta, spaghetti squash, or in your favorite sub rolls. 

So it looks like we are slowly crawling out of quarantine lifestyle. The kid’s activities are starting back up, which I am so happy for however that also means less time to get dinner out, and maybe chick-fil-a in a pinch! I love 30-minute meals that taste amazing and the kid’s love! These easy Italian turkey meatballs are the perfect easy dinner that pleases everyone!

If you are new around here I pretty much am a Trader Joes addict, my mom was when I was young and now I am, going on a 32 yr loyal customer, there should be a special discount for this haha! Should I be proud or embarrassed, haha! I made these Easy Italian Turkey Meatballs with all ingredients you can find at traders, but also all markets will carry the same ingredients. I love their sweet Italian chicken sausage in this recipe. 

This recipe can be made in the oven or the air fryer. 

How To Make Easy Italian Turkey Meatballs

  • Preheat the oven 350 degrees F and spray a baking sheet with nonstick spray. 
  • For the meatballs: In a large bowl combine the ground turkey, sausage meat, panko crumbs, eggs, parsley, garlic powder, and salt. Using your hands or spoon gently mix all the ingredients until well combined.
  •   Baked Meatballs: Using a small ice cream scoop or a cookie scoop, form meat mixture into 1 1/2 – 2-inch balls, makes about 23-26 meatballs. Place meatballs on your prepared baking sheet, spacing apart. Lightly drizzle with olive oil or avocado oil. Bake for 20-25 minutes or until cooked through. 
  • Air Fryer Meatballs: Spray the frying basket with nonstick spray. Depending on the size of your basket you may need to do this in batches. Place meatballs in the basket, be sure not to overcrowd the basket. Air fry at 390 degrees for 9 minutes, or until done (depending on the size of meatball).
  • In a large skillet with 2-inch sides add in marinara sauce and heat on medium-high heat.
  • Add the meatballs to the sauce and simmer for about 10 minutes. Add fresh basil, Mozerella, or parmesan if desired. I used 4 slices of fresh mozzarella and tore it into pieces and dropped it over the meatballs, you could also use shredded mozzarella.  

Serve these meatballs with spaghetti noodles or in a sub sandwich! They are also fantastic on there own! Enjoy!!

Love easy weeknight dinners also try:

Yield: 4-6 servings

Easy Italian Turkey Meatballs

Easy Italian Turkey Meatballs

Easy Italian Turkey Meatballs are an easy and delicious family meal. Serve it over your favorite pasta, spaghetti squash, or in your favorite sub rolls. 

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

Ingredients

  • 1 lb ground turkey
  • 1 lb sweet Italian chicken sausage, casings removed, I used Trader Joes brand
  • 1/2 cup panko crumbs
  • 2 eggs
  • 1/2 cup parsley
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • Mozzarella for serving
  • basil leaves for serving
  • 32 ounces marinara sauce 

Instructions

    1. Preheat the oven 350 degrees F and spray a baking sheet with nonstick spray. 
    2. For the meatballs: In a large bowl combine the ground turkey, sausage meat, panko crumbs, eggs, parsley, garlic powder, and salt. Using your hands or spoon gently mix all the ingredients until well combined.
    3. Baked: Using a small ice cream scoop or a cookie scoop, form meat mixture into 1 1/2 - 2-inch balls, makes about 23-26 meatballs. Place meatballs on your prepared baking sheet, spacing apart. Lightly drizzle with olive oil or avocado oil. Bake for 20-25 minutes or until cooked through. 
    4. Air Fryer: Spray the frying basket with nonstick spray. Depending on the size of your basket you may need to do this in batches. Place meatballs in the basket, be sure not to overcrowd the basket. Air fry at 390 degrees for 9 minutes, or until done (depending on the size of meatball).
    5. In a large skillet with 2-inch sides add in marinara sauce and heat on medium-high heat. Add the meatballs to the sauce and simmer for about 10 minutes.
    6. Add fresh basil, Mozerella, or parmesan if desired. I used 4 slices of fresh mozzarella and tore it into pieces and dropped it over the meatballs, you could also use shredded mozzarella.  
    7. Serve hot, enjoy!

The Best Steak Marinade { Easy & Delicious}

This Steak Marinade is full of flavor and so easy to make! You likely have all the ingredients on hand. 

The Best Steak Marinade

I’ve tried a lot of different steak marinades! Some good some bad, nothing compares to this steak marinade I’m about to give you! We use it over and over! The only time we change it up is when we make Carne asada. This marinade gives the steak so much flavor you are going to love it.

The Best Steak Marinade

What Is The Best Cut of Steak For this Marinade

I find rib eye, new york strip, top sirloin, skirt, and flank steak work best. 

Cooking Steak

This comes down to personal preference, I like mine medium-well but more on the well-done side. You want to take the steak temperature in the thickest part of the meat, make sure to insert your thermometer horizontally. Never cut into the steak you will lose all the juices that keep the meat moist and tender. Here is a temperature guide.

  • Rare: 125 – 130 degrees
  • Medium rare: 130 – 135 degrees
  • Medium: 135 – 145 degrees
  • Medium well: 145 – 150 degrees
  • Well: 150 – 160 degrees (my preference)

Need the perfect side to go with your steak also try, Perfect Mashed Potatoes, Healthier Hawaiian Macaroni SaladBeet, and Goat Cheese Salad + Golden Balsamic DressingEasy Greek Pasta Salad.

Yield: 2 lbs Steak

The Best Steak Marinade

The Best Steak Marinade

This Steak Marinade is full of flavor and so easy to make! You likely have all the ingredients on hand. 

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce or can sub tamari
  • 1 tsp Worcestershire sauce
  • 6 cloves garlic, minced
  • 1 tsp garlic powder
  • 4 tsp dried parsley
  • 1/2 tsp ground black pepper
  • 4 (8 oz) steaks

Instructions

1. In a mixing bowl whisk together balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, garlic powder, dried parsley, and black pepper.

2. Grab a zip lock bag and place steaks in the bag. Pour marinade over the steak and try to press out extra air before sealing the bag. Transfer to the refrigerator and let steaks marinate for 1 to 8 hours.

3. Preheat your grill or cast iron to medium-high heat, cook till the desired doneness. Let steaks rest a minimum of five minutes before cutting into them. Enjoy

Lemon Sausage & Kale Pasta + Video

This Lemon Sausage & Kale Pasta is a simple, hearty, and healthy dish that will please the whole family. Ready in 30 minutes or less this pasta will be a new weeknight staple.

This week our lemon tree has been giving us so much fruit. I have given some away but I am trying to use these beautiful lemons in my recipes. I made Lemon Sausage & Kale Pasta last week and my husband and kids absolutely loved it!! Little did they know I was just scrambling to get dinner out with what we had. Sometimes the best meals are made without rhyme or reason. 

Lemon kale & sausage pasta

I’ve successfully added this pasta into our menu 2-3 times per month. I love changing the meals up but certain dishes are worth keeping like this Lemon Sausage & Kale Pasta! 

Ingredient Swaps

  • Andouille Chicken Sausage: This sausage tends to pack a spicy 🌶 kick if you aren’t into some Italian Chicken Sausage is the perfect substitute. 
  • Kale: Okay kale is not for everyone, I get it. The most perfect swap for this pasta recipe is baby spinach. 

How to make Lemon Sausage & Kale Pasta 

  1. Add pasta to salted boiling water and cook till al dente. 
  2. Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil. 
  3. Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds. 
  4. Add in diced andouille sausage and brown for 3 minutes. 
  5. Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter melted.
  6. Serve with a fresh lemon wedge and parmesan, enjoy!

Love easy and delicious meals, also try Easy Take-Out Style ChickenBalsamic Honey Sheet Pan Chicken & Veggies + Video, and Rosemary Honey Chicken with Roasted Veggies + Video.

Yield: 6

Lemon Sausage & Kale Pasta

Lemon Sausage & Kale Pasta

This Lemon Sausage & Kale Pasta is a simple, hearty, and healthy dish that will please the whole family. Ready in 30 minutes or less this pasta will be a new weeknight staple.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 16 ounces dry pasta, calletani
  • 3 tbsp avocado oil or olive oil
  • 1 cup yellow onion, diced
  • 5 cups curly kale, chopped & stems removed
  • 12 ounces chicken andouille sausage, diced
  • 4 tbsp butter
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp garlic powder
  • 1/4 cup lemon, juiced
  • 1/4 cup parmesan for serving
  • salt & pepper to taste

Instructions

    Add pasta to salted boiling water and cook till al dente. 
    Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil. 
    Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds. 
    Add in diced andouille sausage and brown for 3 minutes. 
    Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter is melted.

    Add salt and pepper to taste.
    Serve with a fresh lemon wedge and parmesan, enjoy!

Easy Stuffing Recipe

This Easy Stuffing Recipe is the best! Made with dried bread cubes, celery, onion, herbs, chicken broth and butter then baked till golden perfection. 

What do you like better mashed potatoes or stuffing? I love mashed potatoes but I will always be true to stuffing! Not just any stuffing, I can’t stand the boxed stuff taste too mushy. This Easy Stuffing Recipe is my families favorite! Every year I Look forward to it, it is my favorite side dish!

Every year my mom would make this stuffing at thanksgiving and I can speak for my siblings when I say this stuffing is so dang delicious! I used 4 different breads whole wheat, white, French, and cinnamon raisin. I purchased all my bread from Trader Joes. You of corse can use whatever bread you like however I highly recommend you use cinnamon raisin and French or shepherds bread it taste so amazing in this stuffing!

Some stuffing recipes call for a lot of add ins like sausage, cranberries, carrots and eggs. Those are all great additions but nothing compares to the taste of classing stuffing. 

How To Make Stuffing

Making this stuffing recipe from scratch is not hard to do! The key is using very dry bread. You can let it go stale on its own but I like to dry mine out in the oven. 

  •  Preheat your oven to 300 degrees F.
  • Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
  • Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat. 
  • Once the bread is dry place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
  • Adjust oven temperature to 350 degrees F.
  • Place mixture into a casserole baking dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes. 

Can I make this vegan

  • Yes absolutely, to do so you will need to sub the butter with your favorite vegan buttter and use veggie broth in place of the chicken broth. 

Cooks Tips

  • If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
  • Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
  • So technically this is dressing since I don’t stuff it into my turkey but I just can’t shake the word stuffing!
  • This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don’t want lots of leftovers feel free to cut this in half!

Love a savory side dish also try, Nutted Wild Rice Pilaf.

  • Yield: 12-14

    Easy Stuffing Recipe

    Easy Stuffing Recipe

    The Best Easy Stuffing Around! This stuffing is a crowd pleaser and makes for amazing leftovers!

    Prep Time 10 minutes
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 55 minutes

    Ingredients

    • 10 slices of whole wheat bread
    • 12 slices of white bread
    • 4 slices thick cinnamon raisin bread
    • 13 slices of French bread
    • { roughly 26 cups of bread cubes}
    • 5 celery stalks, diced
    • 2 small onions, diced
    • 1 cup of butter (2 sticks)
    • 2 tbsp fresh sage finely chopped
    • 1 tsp ground thyme
    • 5-6 cups chicken broth
    • 2 vegetarian/vegan bullion cubes
    • Fresh thyme leaves for garnish

    Instructions

    1. Preheat your oven to 300 degrees F.
      Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
    2. Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat.
    3. Once the bread is dried out place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
    4. Adjust oven temperature to 350 degrees F.
    5. Place mixture into a casserole dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes.

    Notes

    If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
    Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
    So technically this is dressing since I don't stuff it into my turkey but I just can't shake the word stuffing!
    This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don't want lots of leftovers feel free to cut this in half!

    Nutrition Information:

    Yield:

    25

    Serving Size:

    1

    Amount Per Serving: Calories: 406Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgCarbohydrates: 62gFiber: 4gSugar: 7gProtein: 14g

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: 381Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 70mgSodium: 416mgCarbohydrates: 54gFiber: 9gSugar: 28gProtein: 21g

Chicken Street Tacos

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 chicken 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 chicken street tacos. The combination of the perfectly grilled meat, zesty toppings, and finger-licking good sauce results 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!

Love tacos, also try these!

Yield: 6

Chicken Street Tacos

Chicken Street Tacos

Delicious tacos everyone will love!

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

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

  1. In a small bowl combine all dry rub spices.
  2. Sprinkle over your chicken thighs coating both sides.
  3. Spray your cast iron with cooking spray and heat to medium-high heat. You can also use your outdoor grill to keep the temperature between 425-450 degrees.
  4. 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.
  5. Transfer to plate and cover with foil. Let rest 5 minutes.
  6. Dice chicken up in small cubes.

Chipotle Crema:

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

Assemble Chicken Street Tacos:

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

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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

Kay
Perfectly crisp and delicious! Goes perfect with a salad or your favorite side dish.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 5

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.
Keyword chicken, cutlets

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

Kay
Have dinner out in 30 minutes! A flavor-packed bowl with amazing teriyaki sauce!
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American, Japanese
Servings 4

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!
Keyword chicken, dinner, rice bowl, teriyaki