easy recipes Archives » Kay's Clean Eats

Delicious & Easy Chicken Noodle Soup

Delicious & Easy Chicken Noodle Soup is our family favorite recipe! This soup is pure comfort food and lick your bowl clean kind of delicious! Packed with veggies, chicken, and noodles you will have dinner ready in no time!

The flavoring in this soup is amazing and it is so simple to make! Chicken noodle soup, in my opinion, is one of the most underrated soups around, not only is it delicious, it is so nourishing and comforting! Let’s get rid of the stigma it’s just good when your sick or not feeling well! Yes, it is all of that but so much more, my Delicious & Easy Chicken Noodle Soup will be your new favorite!

Over the years I have slowly turned my husband into a soup lover, in fact, he used to never consider soup to be a meal which made this soup lover eye-roll all the time, haha! However, through patience and persistence, he’s been turned into a non-complaining soup eater, ha!! This soup along with Instant Pot Lemon Chicken Orzo Soup, are some of his favorites. 

Everything about this soup is so simple to throw together, I made it even easier by using rotisserie chicken. Also if you don’t want to chop your veggies you can purchase mirepoix from your Trader Joe’s, save you some time! 

How do you make chicken noodle soup

Chicken noodle soup is easy peasy to throw together!

Start by sauteeing your veggies in butter till tender and fragrant, add in your broth and noodles and cook till noodles are al dente. Throw in your chicken and bullion, simmer and season! I told you it was easy!

Add some crunchy butter bread,  a side of crackers or eat it plain. Enjoy!

 

 

Yield: 6

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

Delicious & Easy Chicken Noodle Soup is our family favorite recipe! This soup is pure comfort food and lick your bowl clean kind of delicious! Packed with veggies, chicken, and noodles you will have dinner ready in no time!

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

Ingredients

  • 2 tbsp butter
  • 3 celery stalks, sliced
  • 3 medium carrots, sliced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tbsp fresh thyme, stems removed
  • 12 cups chicken broth
  • 8 oz macaroni noodles, dry
  • 2 cups shredded chicken
  • 3 tsp Better than Bouillon, roasted chicken base
  • salt and pepper
  • Parsley for garnish (optional)

Instructions

  1. In a large soup pot over medium heat add the butter, celery, carrot, onion, garlic, and thyme leaves. Sautee for 4-6 minutes or until veggies are tender.
  2. Pour in the chicken broth, add in the bay and noodles, bring to a boil on high heat then reduce to a simmer. Cook until noodles are al dente, about 10-12 minutes.
  3. Add in the chicken and bullion. Stir and continue to simmer until chicken is heated through.
  4. Season with salt and pepper to taste. Enjoy

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Countdown till easter, since we are on a ‘shelter at home’ order this year we won’t be doing any gatherings. So sad about this, this will be the first year we don’t do Easter at my mother-in-law’s house. I always get asked to bring dessert and this year I would have brought my Healthy Carrot & Zucchini Cake Recipe for everyone to enjoy! On the bright side… more for me, ha!

Anyone else doing a lot more eating these days? Quarantine life!

I have always had great luck when it comes to baking cakes. For every birthday in my family, I always make the birthday cake! Now I do not consider myself a baker but never say never. I love a dessert that’s just better for you, something that doesn’t leave you with too much guilt! This Healthy Carrot & Zucchini Cake Recipe is sweet, moist, and topped with the most delicious cream cheese frosting! 

For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe!! The blend between almond flour and tapioca flour is a dream come true. When I first started working with almond flour I had a lot of difficulties with the texture in baked goods, but when it is blended with tapioca flour baked goods come out so perfect!

You can make this cake the day before, store it in the fridge so the frosting sets. So whose ready to bake a carrot cake?!

This Healthy Carrot & Zucchini Cake Recipe

Love desserts also try, Black Forest CakeChocolate Crinkle CookiesPecan Pie Bars, The Best Vegan Dark Chocolate Tart,  and Paleo Chocolate Chip Cookie Bars!!

Yield: 10

Healthy Carrot & Zucchini Cake Recipe

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 1 hour
Total Time 1 hour 58 minutes

Ingredients

Carrot Cake

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp cinnamon 
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 cup carrots, shredded
  • 1 cup zucchini, shredded
  • 1 cup coconut, shredded 
  • 4 eggs
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup coconut oil
  • 1/4 cup almond milk

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 5 tbsp agave

Instructions

  1. Preheat your oven to 350 degrees F and grease two 8" round cake pans.
  2. In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
  4. Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
  5. Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
  6. Fold in your carrots, zucchini, and coconut into your cake batter.
  7. Divide your cake batter evenly into your prepped cake pans.
  8. Bake both layers for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes completely cool before removing from cake pan (about 30-40 minutes).
  9. In a medium bowl place all your fristing ingredients, cream cheese, vanilla extract, and agave. With your hand mixer beat on medium/high till frosting forms (about 3 minutes).
  10. Use a blunt knife to spatula to spread the frosting
  11. Garnish your cake with walnuts. Enjoy!!
  12. Store in the fridge for up to 1 week.

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is a bright and fresh salad full of crunchy vegetables in every bite. Take it with you to a BBQ or serve it at home, this pasta salad goes with everything. 

greek orzo pasta salad

This Greek Orzo Pasta Salad is one of those recipes you can serve with a lot of different dishes. We love it with our favorite grilled steak or chicken, and also on its own. 

I have had orzo in my pantry for months, it’s one of those kinds of pasta I don’t use often but I should. Orzo tastes just like pasta, and it’s so easy to work with. Earlier this week I made it to Costco to get groceries it was a nightmare thanks to all the panic shopping going on because of COVID-19. I got lots of fresh produce and a big thing of feta crumbles, yum! I had everything on had to create this delicious Greek Orzo Pasta Salad!

Can I take this moment to do a little bragging? Okay! Both my kids thought Greek Orzo Pasta Salad was delicious!! They usually do not love dishes with diced raw onion, but no complaining this time, yay!

This Pasta Salad is perfect for lunch, dinner, a bbq, and even a gathering! Enjoy friends!

Love easy side dishes also try, Healthier Hawaiian Macaroni SaladBeet, and Goat Cheese Salad + Golden Balsamic DressingInstant Pot Lemon Chicken Orzo Soup, and Mediterranean Quinoa Salad.

Yield: 3-4

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is a bright and fresh salad full of crunchy vegetables in every bite. Take it with you to a BBQ or serve it at home, this pasta salad goes with everything. 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1 cup orzo, dry
  • 2/3 cup cherry tomatoes, halved
  • 2/3 cup cucumbers, chopped
  • 1/4 cup feta crumbles
  • 3 tbsp red onion, chopped
  • 1/4 black olives, diced

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tbsp red wine vinegar
  • salt & pepper to taste

Instructions

  1. Cook orzo till al dente. Drain and run under cold water till completely cooled.
  2. Combine orzo, tomatoes, onion, cucumbers, olives, and onion in a mixing bowl.
  3. In a small bowl combine lemon juice, olive oil, garlic powder, dried oregano, and red wine vinegar. Whisk till combined.
  4. Pour over the salad and stir.
  5. Fold in the feta.
  6. Taste, season with salt and pepper.
  7. Serve garnishes like fresh dill or parsley and lemon wedges.

Notes

If you like more feta or onion you can always taste and adjust to your preference.

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

This meal was inspired by my craving for L&L Hawaiian bbq, a local hole in the wall Hawaiin food joint! Oh man… it is truly delicious, and probably full of ingredients you don’t want to find yourself eating every day! My favorite plate is the Hawaiin chicken plate served with Healthier Hawaiian Macaroni Salad salad and rice.

Because of all the restaurant closures due to the Covid-19 we are forced to recreate some of our favorite takeout meals. Introducing a healthy version of my favorite Hawaiian take out, Easy Hawaiian Chicken!! 

Love easy weeknight dinners, also try Easy Tofu and Vegetable CurryEasy Take-Out Style Chicken, and Rosemary Honey Chicken with Roasted Veggies. 

Yield: 5

Easy Hawaiian Chicken

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

Prep Time 10 minutes
Cook Time 1 minute
Additional Time 3 hours
Total Time 3 hours 11 minutes

Ingredients

Chicken

  • 1 lb - 1.3 lbs chicken thighs, boneless and skinless

Hawaiian Chicken Marinde

  • 2 tbsp ketchup
  • 3 tbsp agave
  • 4 tbsp rice vinegar
  • 4 tbsp canned pineapple juice
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil 
  • 2 tbsp avocado oil, can sub any cooking oil
  • 1 tsp ginger minced
  • 4 garlic cloves minced
  • 3 tbsp soy sauce 

Instructions

  1. Place the ketchup, agave, pineapple juice, rice vinegar, sesame oil, avocado oil, giber minced garlic, and soy sauce into a medium-size bowl or a zip lock bag. Mix till well combined.
  2. Add chicken and marinate for 3-24 hours.
  3. Heat a cast-iron skillet to medium-high heat or a grill to medium heat. Remove the chicken from the marinade and cook for 6-8 minutes each side, or until chicken is cooked through.
  4. Serve chicken with rice, your favorite vegetable side, and Healthier Hawaiian Macaroni Salad. Enjoy

Delicious Vegan Chocolate Pudding

Vegan Chocolate Pudding is so creamy and rich! Made with 4 ingredients and so decadent one would have no clue this is gluten-free, dairy-free, and refined sugar-free.

This week has been a whirlwind, to say the least. My opinion has always been clear, better to be safe than sorry. There is a lot of uncertainty with the Covid-19 virus which has created absolute hysteria in our area. I was able to hit the markets earlier this week and I did not hoard a thing, I got shelf staples that were available and waited in a 40 min checkout line. The number of people and the panic all around me gave me the absolute worst anxiety. Trying to shift my focus to do things I love, like creating Vegan Chocolate Pudding!

vegan chocolate pudding

This vegan chocolate pudding is made from shelf staples! Let me tell you it is so amazing!! It could be used as a pudding, mousse, and tart filling! Personally I love it with a little drizzle of peanut butter and granola, unreal! 

Love healthy desserts, try The Best Vegan Dark Chocolate Tart and Sweet Potato Pie Parfait!

Yield: 4

Vegan Chocolate Pudding

Vegan Chocolate Pudding

Vegan Chocolate Pudding is so creamy and rich! Made with 4 ingredients and so decadent one would have no clue this is gluten-free, dairy-free, and refined sugar-free.

Prep Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 1/2 cup cashews, soaked overnight
  • 1 15.5 oz can coconut cream
  • 1 tsp vanilla extract
  • 3 tbsp cacao powder
  • 1/4 cup agave
  • pinch of pink salt

Instructions

  1. Place all ingredients into a highspeed blender. Blend till combined and smooth.
  2. Transfer to a Tupperware container and refrigerate for 4+ hours, or until it sets into a smooth velvety texture. Enjoy!

Asain Garlic Noodles

Asain Garlic noodles come together quickly and easily with pantry staples you most likely have on hand! This dish is a no-fuss meal that is full of flavor and will please everyone. 

When it comes to Asain cuisine there is nothing I love more than noodle dishes! There is no doubt I will eat every last noodle on my plate. What’s even better is when you can make a quick noodle dish at home.

Garlic noodles don’t call for any special kind of noodle, we used rice stir fry noodles but any noodle will do, spaghetti, fettuccini, angel hair, etc. So just use what you have on hand! 

Kyson, my son says this is my best dish, haha! I’m pretty sure he was trying to get on my good side, lol! Those 7-year-old boys are smart! Needless to say, I loaded this up with tons of garlic, hubby just has to deal with it, haha. After all with all the germs going around and this virus (Covid-19) that is sweeping the globe it’s best we load up on lots of immune-boosting foods like garlic! Please be safe and kind out there!

I kept this simple but you can always add in a protein of choice and vegetables. Personally I love adding stir-fried veggies in this dish but my kids wanted it plain, so they won. However, I loaded it with garlicky goodness! Serve with Chili flakes or Sriracha, so good!

Love quick and easy meals, also try  Easy Take-Out Style Chicken, Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe} and Egg Roll in a Bowl.

Yield: 3-4

Asain Garlic Noodles

Asain Garlic Noodles

Garlic Noodles are simply irresistible! Made with ingredients you most likely have on hand this recipe will be ready in less than 30 minutes!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 14 oz stir fry rice noodles
  • 12 garlic cloves, finely diced
  • 2 tbsp sesame oil
  • 2 1/2 tbsp oyster sauce
  • 2 1/2 tbsp tamari
  • 1 tbsp agave
  • 2 green onion sprigs, diced
  • sriracha for serving

Instructions

  1. In a large pot of boiling water cook pasta according to package, drain well.
  2. Heat avocado oil over medium-low heat and add the garlic. Cook for 2-3 minutes till fragrant.
  3. Add the rice noodles, sesame oil, tamari, oyster sauce, and agave mix together till combined.
  4. Mix in the green onion till combined, cook for 1 more minute.
  5. Optional, garnish with sesame seeds, sriracha or chili flakes. Enjoy!

No Bake Vegan Chocolate RaspberryCakes

These No-Bake Vegan Chocolate Raspberry Cakes are the perfect healthy dessert you can indulge in and not feel guilty! Made of all plant-based ingredients these are naturally sweet, gluten-free, dairy-free, and also refined sugar-free. 

No-Bake Vegan Chocolate Raspberry Cakes

More raw cakes because they are the perfect and healthy sweet treat. My kids love No-Bake Vegan Chocolate Raspberry Cakes, they are a healthy family-friendly dessert! We made these cakes for our Valentine’s day dessert and I must say that they were a hit! The combo of chocolate and raspberry is so yummy!

The whole day was filled with hearts and love, the kids celebrated at school and probably ate more candy than I know.. haha! Then we went to Kyson’s basketball practice, so romantic I know, haha. But, when we got home I gave the kids each a little valentines day gift and we made heart-shaped pizzas, wings, and a Cesar salad, so dang delicious and fun! Heart pizzas will forever be our Valentine’s day tradition and those who follow my Instagram stories got to see it all happen! To end the day we had these amazing No-Bake Vegan Chocolate Raspberry Cakes. Love is a beautiful thing to celebrate!

Let’s Talk No-Bake Vegan Chocolate Raspberry Cakes

The steps are extremely similar to my insanely delicious  No-Bake Vegan Peanut Butter & Jelly Cheesecakes. 

I used a nut-based crust which is a blend of dates, pecans, coconut oil, vanilla extract, salt, and cacao powder. 

The chocolate filling is a smooth and velvety mix of raw soaked cashews, coconut cream, vanilla extract, cacao powder, and agave. This chocolate velvety filling is then layered with a raspberry layer that is sweet and slightly tart. It truly is the most perfect flavor combination. 

Equipment

You will need a food processor and a high-speed blender. For the cakes, I use a silicone mold, but a springform cake pan or tart pan will also work great. I recommend you line them with parchment paper for easy removal. 

Love healthy desserts, also try No-Bake Vegan Peanut Butter & Jelly CheesecakesSweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

Raw Vegan Chocolate Raspberry Kiss Cakes

Raw Vegan Chocolate Raspberry Kiss Cakes

These Chocolate Raspberry Kiss Cakes are the perfect healthy dessert you can indulge in and not feel guilty! Made of all plant-based ingredients these are naturally sweet, gluten-free, dairy-free, and also refined sugar-free. 

Prep Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

  • 1 cup raw pecans
  • 1/8 cup coconut oil
  • 10 pitted Medjool dates
  • 1/2 tsp vanilla extract
  • 4 tbsp cacao powder
  • pinch of salt

Chocolate Filling

  • 1 cup cashews, soaked (4+ hrs), drained and rinsed
  • 1 cup coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup cacao powder
  • 1/4 cup agave

Raspberry Filling

  • 1 cup raspberries
  • 1/4 cup coconut cream

Chocolate Coating

  • 1/3 cup dark chocolate chips

Instructions

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn't hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots and flatten out with your fingers.
  4. To make the filling, combine everything but the raspberries. Blend in a high-speed blender till smooth. Transfer to a bowl.
  5. To make the raspberry filling, place raspberries and coconut cream in the blender and blend till smooth, set aside.
  6. Drop a spoon full of the chocolate filling over your prepared crust, then a spoonful of raspberry filling, another spoonful of chocolate filling. Repeat till cake slots are full.
  7. Place the cheesecakes in the freezer for 4 hours, or until they set.
  8. Remove from the freezer and un-mold.
  9. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
    Store leftovers in the freezer.

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 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!