#healthyfood Archives » Kay's Clean Eats

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 ūüĆ∂ 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!

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Easy Tofu and Vegetable CurryThere is nothing like a warm bowl of curry on a chilly day. I don’t know what is going on with me but I can not get enough of this Easy Tofu and Vegetable Curry. Literally I’ve eaten this 4 times in the past week!! My curry cravings are crazy, funny thing is that I never actually liked curry till 6 months ago! Maybe I am just making up for the lost time. 

This dish has mild spice and is bursting with the most delicious cozy flavor. Serve it with some warm rice or naan and you got yourself the best meal ever! My love for curry lately is crazy, haha! The best part for me is it is that Easy Tofu and Vegetable Curry is a quick, nutritious and delicious meal!  I can have dinner on the table in 20 minutes!

A FEW RECIPES NOTES

  • Use Veggies You Like in this Easy Tofu and Vegetable Curry: Broccoli, bok choi, peas, peppers, and eggplant would all be great additions!
  • Rice: curry goes excellent with rice, rice noodles, and naan. 

Love curry, also try  15 ‚Äď Minute Chickpea Curry and Quinoa.

If you tried this Easy Tofu and Vegetable Curry please let me know how you liked it by leaving a rating and comment below! Be sure to follow along on InstagramPinterest, and Facebook for all the delicious things happening around here!

Yield: 4

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

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

Ingredients

  • 2 tbsp avocado oil
  • 14 oz tofu, extra firm cut into cubes
  • 1 shallot, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 4 cups cauliflower florets
  • 3 garlic cloves, minced
  • 3 tsp ginger, crushed
  • 1 1/2 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 15 oz coconut milk, canned
  • 1 cup vegetable broth
  • Salt & Peper to taste

Instructions

  1. Heat avocado oil in a skillet on medium-high heat. Add in tofu and cook each side 1-2 minutes, until golden and crispy.
  2. Transfer tofu to a separate bowl and add in the shallot and cauliflower. Cook for 1 minute. Then add in carrots, zucchini, garlic, and ginger let cook for another 3-4 minutes.
  3. Add in the rest of the ingredients. Mix everything together till well combined. Add back in tofu and bring the curry to a simmer.
  4. Taste and adjust if needed, remove from heat and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 283 Total Fat: 24g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 244mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 5g Sugar: 4g Sugar Alcohols: 0g Protein: 11g

Gluten-Free Yogurt Banana Bread

Super moist and perfectly sweet this Gluten-Free Yogurt Banana Bread has the perfect soft bite!

BANANA BREAD SLICE

This is one of my favorite gluten-free yogurt banana bread recipes. Whenever there are spotty bananas around this recipe always comes to mind. Working with almond flour can be tricky and I absolutely hate mushy bread! I promise you this one holds together, no mushiness or crumbling when you pick it up!

After the holidays it feels nice to lay off the heavier foods but it was nice to indulge a little more than usual. Family and friend gatherings bring so much joy to my life at the moment they can be overwhelming but looking back I am so grateful for the time I spend with all my family and friends! 

Almond flour is my favorite gluten-free flour substitute and I love adding protein-packed greek yogurt to my recipes. I made this with the intention of making Christmas break mornings a little easier. A grab and go for the kids and me, we love it with a spread of peanut butter on top ūüėč and for a side of espresso for me!

Tools/Equipment

  • loaf pan
  • 2 medium bowls

How to make Gluten-Free Yogurt Banana Bread 

  • Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  • Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  • Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  • Combine the ingredients. 
  • Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Love banana bread, also try Vegan Banana Cinnamon Muffins and Blackberry Banana Bread Bars!

Yield: 12

Gluten-Free Yogurt Banana Bread

Gluten-Free Yogurt Banana Bread

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes

Ingredients

  • 2 cups mashed ripe bananas
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup plain greek yogurt
  • 1/2 cup brown sugar or sub coconut sugar
  • 1/2 tsp cinnamon
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder

Optional add-ins

  • 1/2 cup of mini chocolate chips
  • 1/2 cup nuts

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  2. Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  3. Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  4. Combine the ingredients. In the center of your dry ingredients make a well then pour in wet ingredients. Stir until combined.
  5. Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

One of my favorite things about this time of year is all the gatherings. I love getting together with family and friends and sharing in the spirit of gratitude for all we are so grateful for. It is a beautiful time of year and for me feels like newness is upon us. Before my parents went their separate ways we would always have the most beautiful and over the top thanksgivings spreads! I am one of 5 kids, so there were always tons of delicious food! My mom is one of the best cooks I know!! Now that, that chapter has come to a close the torch has been passed my way! 

Okay, I’m not trying to make this a sob story, I swear its happy! Now that I get to host I do very much still make the original family mashed potato and stuffing recipes, however, I add my own twist things! That’s the beauty of starting something new its a chance to change and make things better!! I can not wait to get a bigger place and start hosting for my friends too! Nutted Wild Rice Pilaf is a dish nobody will forget and my favorite part about it is the various levels of texture and delicious flavor. You get it all with this dish!

Incorporating fall flavors is easy and makes everything taste like you’ve been working at it all day. This Nutted Rice Pilaf goes great as a side dish but I also love it on its on! Its hearty and taste great with a side arugula salad. 

How do I cook Nutted Wild Rice Pilaf:

In a medium sauce pan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. 

While the rice is simmering in another skillet add olive oil, sweet potato and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly add in the rice, spices and combine.

Love an easy side dish also try, Easy Greek Pasta Salad.

Yield: 6

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 cup wild rice blend
  • 2 cups chicken broth (veggie broth vegan option)
  • 1 cup sweet potatoes, diced
  • 1/2 cup white onion, diced
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries
  • 2 garlic cloves, minced
  • 1/2 tsp ground thyme
  • 1 tbsp dried parsley
  • 1/4 tsp black pepper
  • salt to taste

Instructions

    In a medium saucepan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. While the rice is simmering in another skillet add olive oil, sweet potato, and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly, add in rice and spices and combine.

Nutrition Information:

Yield:

6 | 7 freestyle points |

Serving Size:

1

Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 2mg Sodium: 420mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 4g Sugar: 14g Sugar Alcohols: 0g Protein: 5g

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Brussels sprouts always seems to make an appearance on our holiday table. Tossed together with sweet Italian sausage makes for such a delicious combo. Never did I think I would love Brussels sprouts so much until I made this low carb dish. I must say I’ve come along way in my love for this veggie, in fact as a kid I would never even come close to trying it, the smell alone would make me cringe! However, today I will strongly stand by my love for Brussels sprouts, they are so versatile, and those charred crispy pieces are my favorite! 

Made on a sheet pan and packed with  flavor, this recipe is an easy clean up and only has about 10 minuets of active cooking! The flavors from  sage, rosemary, thyme, and chives make this recipe so festive tasting! Roasted Brussels Sprouts with Sausage can be eaten as a side dish but also a meal. If you like a spicy dish try using spicy Italian sausage. I have little ones at home so sometimes spicy will cause dinner drama, ha!

How do I make Roasted Brussels Sprouts with Sausage:

  • First, half your Brussels sprouts lengthwise. 
  • On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage. 
  • Next, roast and give it a nice stir halfway through roasting. 
  • Transfer the Brussels sprouts & sausage to a bowl and add in pomegranate seeds and feta.
  • Before serving sprinkle with pistachios and a drizzle of thick balsamic vinegar/glaze. 

Cooks Tips

  • Brown is good. If you never had a charred Brussels sprouts pieces, you are missing out! The burnt little pieces are the best!
  • Dry the Brussels sprouts. If you’re not buying pre-washed Brussels sprouts make sure you pat them dry before baking to ensure those crispy pieces. 
  • Are you into spicer foods, add hot Italian sausage or do a combo of both sweet and spicy for a flavorful kick!
  • Always taste and adjust seasonings to your preference. 

Roasted Brussels Sprouts with Sausage would be tasty with any combination of herbs so my recommendation would be to use what you like! 

If you love this dish also try, Roasted Vegetable Quinoa Bowls and Roasted Tomato Soup.

 

Yield: 6-8

Roasted Brussels Sprouts with Sausage

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

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

Ingredients

  • 2 lbs Brussels Sprouts, halved
  • 1 lb Italian sausage, ground
  • 1 tsp thyme leaves
  • 1 tbsp sage leaves, finely chopped
  • 1 tbsp chives, finely chopped
  • 1 tbsp rosemary leaves, finely chopped
  • 1/2 cup pom poms (pomegranate seeds)
  • 1/2 cup feta crumbles
  • 1/4 cup pistachio's
  • Thick balsamic vinegar or glaze

Instructions

    Preheat your oven to 400 degrees F.
    Wash and trim your Brussels sprouts. Pat them dry and cut in half lengthwise.

    On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage.

    Roast for 40 minutes giving it a nice stir halfway thru.

    Transfer the Brussels sprouts & sausage to a bowl and toss in pomegranate seeds and feta.

    Before serving sprinkle with pistachios and a thick balsamic vinegar/glaze.

Nutrition Information:

Yield:

8 | 9 Freestyle Points |

Serving Size:

1

Amount Per Serving: Calories: 284 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 41mg Sodium: 548mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 16g

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!

Pumpkin Chocolate Chip Muffins

Nothing says October like Pumpkin Spice. Pumpkin Chocolate Chip Muffins are packed with pumpkin and topped with sugar. They are super moist and absolutely delicious. How else would I celebrate on the first day of October?

I could eat pumpkin muffins year-round. They give off all the cozy Fall feels. This time of year it seems like Trader Joe’s explodes with pumpkin everything and I am all for it! First on my list of pumpkin things to make is pumpkin chocolate chip bars. Next, these amazing Pumpkin Chocolate Chip Muffins! 

Pumpkin muffins are a great pair to your cup of coffee or tea. Freezer friendly only takes second to reheat in the microwave.  

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Delicious pumpkin flavor with bursts of chocolate.

Prep Time 7 minutes
Cook Time 35 minutes
Total Time 42 minutes

Ingredients

  • 1 1/2 cups all-purpose flour, or gluten-free
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup pure pumpkin puree
  • 1 tbsp almond butter any nut butter will work
  • 1 cup brown sugar or coconut sugar, if you like a sweeter muffin add in another 1/2 cup
  • 2 tsp pumpkin spice
  • 1/2 cup chocolate chips
  • dash of salt

Spice and Sugar topping

  • 1 tbsp sugar
  • 1 tsp pumpkin spice

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Spray each of them with nonstick spray.
  2. In a medium bowl mix together your flour and baking powder then set aside.
  3. In a large bowl whisk together the pumpkin puree, eggs, coconut oil, vanilla extract, almond butter, sugar, pumpkin spice and salt.
  4. Whisk in the flour mixture to your large bowl of wet ingredients BUT be careful to not over mix.
  5. Fold in chocolate chips.
  6. In a small bowl combine sugar and pumpkin spice for topping.
  7. Divide the batter evenly among the 12 muffin liners and sprinkle each muffin with the sugar and pumpkin spice mixture.
  8. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool 5-7.

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 Tacos, Citrus 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 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!

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!