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.
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
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.
- 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
- 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.
- 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.
- Transfer chicken from the pan to a plate lined with a paper towel. It will absorb excess oil.
- 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.
- Add chicken and green onions to the pan and toss till chicken is coated.
- Taste, season with salt and pepper. Enjoy!
Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
Growing up my absolute favorite breakfast was Trader Joe’s maple brown sugar instant oatmeal with a piece of butter toast! Oh My Gosh, I ate so much of it. Little did I know that oatmeal may be the easiest thing to whip up!
Made with 4 wholesome ingredients Banana Cinnamon Oatmeal is a quick and easy meal! There is no added sugar in the glorious bowl of oatmeal. Lately, this has been my breakfast and afternoon snack, I cant seem to get enough! I like to change the toppings, usually, I will use what I have but the combination always includes chia seeds berries and nut butter.
How To Make Banana Cinnamon Oatmeal
- In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
- Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
- Top with chia seeds, berries, and your favorite nut butter.
- 1 ripe banana, mashed
- 1 cup almond milk
- 1/2 cup oats
- 1/4 tsp cinnamon
In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
Top with chia seeds, berries, and your favorite nut butter.
Berries, seeds, nuts, and nut butter.
Amount Per Serving: Calories: 317 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 13mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 8g Sugar: 22g Sugar Alcohols: 0g Protein: 8g
Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling!
Before I jump into this recipe I must share where my heart is at. With the passing of Kobe Bryant and his daughter along with all the other passengers yesterday, I’d say it has been a very heavy, emotional past 24 hours. I’ve cried on and off and yesterday just felt dark. My heart goes out to his wife mourning the loss of her baby girl and her husband. No mother should ever feel the unfathomable pain she must be going through… I pray God wraps his arms around the families that have been broken. These situations really test our faith, I have so many questions. My heart goes out to each victim and the families affected.
Let this be a reminder to all of us to never take life for granted. Life is short, continue to cherish each moment and love with all your heart.
“The most important thing is to try and inspire people so that they can be great at whatever they want to do.” – Kobe Bryant
Instant Pot Vegan 10 Bean Taco Soup
If I am being completely honest I have had this Jar of 10 bean mix in my pantry for MONTHS! I knew one day I would use it, I love beans. They are a wonderful source of protein and fiber and a great alternative to meat. Instant Pot Vegan 10 Bean Taco Soup has a similar texture to chili but the taste was better in my opinion!
This week I am really focusing on lower our meat consumption by eating more vegan and vegetarian meals. I can not say I will ever be a vegan again but maybe more like a flex-A-tarian, kind of just made that up but I love the way it sounds!
This soup tastes amazing, my kids eat it with some crushed tortilla chips on top, and I like mine with some vegan sour cream, so yummy!!!
How To Make Instant Pot Vegan 10 Bean Taco Soup
- Rinse beans in a colander and set aside.
- Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
- Add in taco seasoning and mix till combined.
- Pour in the beans, diced tomatoes, tomato sauce, broth, and vegan bouillon cube. Stir and place the lid on the instant pot.
- Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release.
- Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft.
- Season with salt and pepper to taste, Enjoy!
- 2 tablespoons of avocado oil
- 1 1/2 cups diced carrots
- 1 1/2 half cups diced celery
- 1 1/2 cups diced white onion
- 4 garlic cloves, minced
- 2 tbsp taco seasoning (I used Trader Joe’s brand)
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz ) tomato sauce
- 2 cups 10 bean mix
- 2 quarts veggie broth ( can sub stalk)
- 1 vegan bouillon cube
- 1 cup orzo
- Salt & Peper to taste
Rinse beans in a colander and set aside.
Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
Add in taco seasoning and mix till combined.
Pour in the beans, diced tomatoes, tomato sauce, broth, and vegan bouillon cube. Stir and place the lid on the instant pot.
Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release.
Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft.
Season with salt and pepper to taste, Enjoy!
Garnish with your favorite toppings! We enjoy tortilla chips, cheese, sour cream, and cilantro!
Have a picky eater, serve it with a quesadilla for dipping.
Amount Per Serving: Calories: 371 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 1mg Sodium: 422mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 17g Sugar: 9g Sugar Alcohols: 0g Protein: 20g
Sweet Potato Pie Parfaits are naturally sweet and packed with essential vitamins and minerals to fuel your day! This healthy recipe is gluten-free, vegan-friendly, and refined sugar-free.
Happy New Year everyone!! There is so much newness in the air! I don’t know about you but after the holidays it just feels good to eat lighter! My goal is to eat a more balanced diet which will not be hard considering December felt like cookies and cocktails on repeat, ha! When I eat a lot of sugary foods I crave them, so I breaking that cycle this month.
I created this sweet potato parfait with the intention of it being an easy grab and go breakfast however it was sweet enough to be dessert and help curb my sweet tooth… damn those Chocolate Crinkle Cookies.. haha! So in order to not gravitate towards the junk, I decided to meal prep these Sweet Potato Parfaits and have when I am craving something sweet.
The best part about these Sweet Potato Parfaits is that it uses minimal ingredients. The sweet potato layers are like pudding. To top it off I used yogurt and a quick homemade topping for some extra crunch. This parfait is so filling, be sure to keep some extra topping close by!
Sweet Potato Benefits
After baking sweet potatoes I put them into the food processor, no peeling of the skin. The skins are full of vitamins and minerals including potassium, vitamin C, zinc and B vitamins. Eating sweet potatoes has many positive effects on your health including but not limited to gut health, healthy hair & skin and anti-inflammatory properties.
How do you make sweet potato parfaits
- Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.
- In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.
Sweet Potato Puree
- To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth.
- Remove half of the puree and set aside.
- To the food processor add coconut milk and 2 tbsp of agave, process till combined.
- In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.
- Serve with the topping and fruit, enjoy!
- 2 cups rolled oats (can use Gluten-Free)
- 1/2 cup pecans
- 1/2 cup sunflower seeds (I recommend using sprouted seeds)
- 1/4 cup hemp seeds
- 2 tbsp agave
- 1 tsp cinnamon
- 1 tbsp coconut oil melted
Sweet Potato Puree
- 5-6 small baked sweet potatoes
- 5 tbsp of agave, separated
- 1 tsp vanilla extract
- 1 13.5 ounce can of coconut milk
Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.
In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.
Sweet Potato Puree:
To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth.
Remove half of the puree and set aside.
To the food processor add coconut milk and 2 tbsp of agave, process till combined.
In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.
Serve with the topping and fruit, enjoy!
Amount Per Serving: Calories: 456 Total Fat: 29g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 578mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 6g Sugar: 16g Sugar Alcohols: 0g Protein: 10g
Beet and Goat Cheese Salad is incredibly delicious and simple to make! Tossed in a golden balsamic dressing this is the perfect salad for every occasion.
No salad pleases my taste pallet more than beet and goat cheese salad. The combination mixed with my golden balsamic dressing makes for an irresistible salad! Do not worry if you don’t like goat cheese because feta is an excellent substitute or no cheese. I bought this salad to my in-laws on Thanksgiving and it was a hit even with all the amazing thanksgiving side dishes!
The very first time I had beet and goat cheese salad was 5 years ago at my brother-in-law’s wedding, this salad pretty much swept my pregnant self off my feet. Since then I have been putting this salad into our weeknight meal rotation. My kids and hubby both love it which is a big bonus and I will never complain when they are eating their greens.
Beet and Goat Cheese Salad is healthy and delicious! I use arugula however I have subbed it with baby spinach and it was equally delicious. This salad will taste great with any baby lettuce or spring mix. I bring this salad most places I am asked to bring a salad. This salad is dedicated to all my people who are always asked to bring a salad if you know you know! So if you are one of those you better make the most delicious and aesthetically pleasing salad around!
Why do I love this salad so much?
- Simple ingredients: arugula, beets, candy pecans, and a bosc pear. I purchased all my ingredients at Trader Joes.
- Flexibility: you can swap out arugula for baby spinach. Any nut will work however I highly recommend candy pecans or walnuts. I love goat cheese especially with this salad but feta is an easy swap.
Love great tasting salads, also try Tuscan Kale Salad with Apples!
Beet and Goat Cheese Salad
- 8 oz arugula
- 1 Bosc pear cored and sliced
- 5 oz package or steamed and peeled beets
- 1/2 cup candied pecans
- 4 oz goat cheese
Golden Balsamic Dressing
- 1 tsp yellow mustard
- 3 tbsp golden balsamic vinegar
- 1 tbsp white balsamic reduction
- 1/4 cup extra virgin olive oil or avocado oil
- 1 tbsp agave
- 1 tsp dried oregano
- salt & pepper
- Add all dressing ingredients into a jar ( like a mason or wreck jar) place cap on and give it a few shakes. Taste and adjust salt if needed.
- Dice beets into small pieces.
- Core and slice pear thinly.
- Add arugula to a salad bowl and top with beets, pear slices, and candy pecans.
- Crumble goat cheese and place on top of the salad.
- Add salad dressing, toss and combine.
Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!
Do you love Fall salads!? I sure do!! This big bowl of kale salad will make you a kale lover! This year and every other year I get asked to bring a salad to my in-law’s Thanksgiving lunch. Every year I make a different one and this year, in particular, I haven’t decided yet! I know it is in 2 days…ha! It’s a toss-up for me between kale salad or arugula beet and goat cheese! I really love salad and am terrible and making choices!
My husband and Kale salad have come along way! Their relationship started when we met, haha! We did have a good 3-year vegan run together in what feels like forever ago! Sometimes I feel like people have to acclimate to the taste of kale, I get it its not for everyone but I do believe it becomes an acquired taste! In fact, hubs actually ask me for kale salads! Especially this one it’s just so good!!
The flavor in this salad is amazing, you get a little bit of everything! I used a mix of granny smith apples and honey crisp. I kept this salad super-low maintenance👌 and used candy pecans from traders also snagged my dried cranberries there too!
The dressing I made was absolutely delicious and really brings all the flavors together. The blend lemon poppy seed is one of my favorites! This kale salad is easy to make and full of incredible flavor, I just love it so much!
How do you make Tuscan Kale Salad
- Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems. The Stems can be rather rough so do not skip this step
- Chop kale and place in your salad bowl
- Slice your apples and avocados and place them on top of your kale.
- Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
- In a mason jar or a small bowl combine your salad dressing ingredients.
- Pour your dressing over your salad, toss, serve, and enjoy!
This is not like other salads that become a wilted mess overnight! Latticino Kale is a tougher leaf and will keep 1-day before it starts looking very sad. The longer you let the kale sit in the dressing the more flavorful your salad will be.
If you make this Tuscan Kale Salad, please leave this recipe a rating!! I absolutely love hearing and engaging with you!
- 2 heads kale, shredded
- 1 granny smith apple, thinly sliced
- 1 honey crisp apple, thinly sliced
- 2 medium avocados, thinly sliced
- 1 5 oz bag candied pecans, I used Trader Joes brand
- 1/2 cup dried cranberries
- 1/2 cup of unexpected cheddar Trader Joes brand, shredded (or sub parmesan)
- 1 cup croutons
- Lemon Poppy Seed Dressing:
- 1/4 cup extra virgin olive oil or avocado oil
- 1 lemon, juiced ( 2 tbsp)
- 2 tbsp shallot, finely diced
- 1 tsp poppy seeds
- 2 tsp yellow mustard
- 1 tsp apple cider vinegar
- 2 tsp agave ( if you like a sweeter dressing you can always taste and adjust by adding more)
- salt & pepper to taste
Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems.
Chop kale and place in your salad bowl.
Slice your apples and avocados and place them on top of your kale.
Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
In a mason jar or a small bowl combine your salad dressing ingredients.
Pour your dressing over your salad, toss, serve, and enjoy!
If you prefer a sweeter salad dressing, add in a little more agave, taste and adjust to your desired level of sweetness.
Serving Size:1 | 8 freestyle points |
Amount Per Serving: Calories: 249 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 7mg Sodium: 172mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 6g Sugar: 15g Sugar Alcohols: 0g Protein: 4g
15- Minute Chickpea Curry and quinoa is vegan + gluten-free and full of rich flavor and filling. It’s the perfect quick and easy meal.
This curry came about when I had already decided there is nothing to eat, ha! I am usually a salad and protein kinda girl at lunchtime. However, this is going to be a weekly staple! Believe it or not, I never liked curry as a kid. What the heck was I thinking missing out on all the great depth of flavors curry has to offer.
This curry is rich and mildly spicey, it is not an overpowering flavor of curry as I like mine mild. It is a perfect meal prep or just a quick lunch as it will be ready in no time!
Tip: Cook quinoa while you’re prepping the curry it will be ready at the same time.
- 1/2 cup quinoa
- 1 cup water
- 1 tbsp olive oil
- 1 small shallot diced
- 2 cloves garlic minced
- 1/3 cup red bell pepper diced
- 1 cup diced broccoli
- 1 can chickpeas drained and rinsed
- 3 cups spinach
- 1/3 cup fresh cilantro leaves
- 1 can coconut milk
- 1 lime juiced
- 2 tsp ginger freshly grated
- 3 tsp curry powder
- salt and pepper to taste
- In a small saucepan cook quinoa according to package.
- Heat a nonstick pan to medium heat and add your olive oil.
- Add your shallot, minced garlic, bell pepper, and broccoli. Sauté them for a few minutes until softened.
- Next, add in chickpeas and cook for another minute.
- Add in the coconut milk, lime juice, salt and pepper, and curry powder. Stir and bring to a quick boil then reduce heat.
- Add in the spinach and cilantro. Stir till spinach is wilted.
- Serve with quinoa or rice, fresh lime, and spicy chili flakes. Enjoy!
These vegan Banana Cinnamon Muffins are moist, perfectly sweet and crumbly on top! This egg-free muffin recipe is exceptionally delicious and easy to prepare.
Eat it for breakfast, a midday snack or even as a dessert. Utterly delicious with a cup of coffee or tea. I love having them warm with a little butter. My kids are crazy about these vegan banana cinnamon muffins and make for a really easy lunchbox snack or an easy breakfast before school.
Together Fiori, my youngest and I had our first successful Fall baking day. However, I must note that the Fall season in Southern California starts off chilly in the morning, Spring by 10 am, full-blown Summer by 1 pm and back to fall around 6 pm! Not many seasonal changes around here. So to not swelter in my little kicthen we cranked up the AC to give us those fall baking vibes! We ate tons batter and made a royal mess, haha! I mean have you ever cooked with a toddler.. things just seem to splatter everywhere. And well the pile of dishes we were left with almost made me call Home Depot and inquire about a dishwasher, first world problems! One day I will get my dishwasher until then I’ll gratefully keep doing them by hand.
The texture of these Vegan Banana Cinnamon muffins is soft and flakey. The crumble does not get any simpler to make just mix coconut sugar and pecan pieces, that is it! These muffins came out exactly the way I was hoping for. I am rarely disappointed by muffin recipies however I do find vegan baking a little of a challenge at times. I am beyond ecstatic, jumping for joy happy with the way these vegan muffins turned out!
Put your spotty muffins to good use and whip up some epic Vegan Banana Cinnamon muffins!
If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats.
- 1 1/2 cups almond milk
- 1 tsp apple cider vinegar
- 1 1/2 cups flour
- 1/4 cup rolled oats
- 1 tsp baking powder
- 2 tsp cinnamon
- pinch of salt
- 2 large bananas
- 1 tsp vanilla extract
- 1/3 cup coconut oil softened
- 1/2 cup coconut sugar,, use 3/4 if you like a sweeter muffin
- 1/4 cup pecans crushed
- 3 tsp coconut sugar
- Preheat the oven to 350 degrees F.
- In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
- In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
- In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
- In a small bowl combine the crushed pecans and coconut sugar.
- Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
- Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!
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:
- First make sure your cutlet is not to thick, pound it out, baby! Pounding the chicken will keep it thin and also tenderize it.
- Second, don’t buy preseasoned panko, season it yourself! Fresh herbs are a game-changer do not sell yourself short!
- Seasonings and fresh herbs bring so much life and flavor to a dish.
- 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!
Gluten-Free Parmesan Chicken Cutlets
- 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
- 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 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 school, time 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!
Citrus Pollo Asado Bowls with Avocado Salad
- 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
- 1.5 - 2 cups rice cooked according to package
- 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
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!