Tipps in the Kitch

Mediterranean Chicken Bowls

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Hi, friends..  Long time no talk, for real!
We were on vacation all last week in Rosemary Beach Florida, and let me just tell ya- that was a much needed break from the craziness that is life.  Our house is still being remodeled, so saying i’ve been flying by the seat of my pants in an understatement.
Mediterranean Chicken Bowls
We are still living with my brother and sister in law, and man oh man are we thankful for them!  I Also get to see my little nephews every day which is amazing.  I’ve cooked a little bit here and there, but pretty much all of my kitchen things are packed away so it’s been difficult to remain consistent with my posts if you know what i mean.  I realized it had been a couple of weeks since i posted a new recipe for you all which is way way way too long, so I went ahead and rummaged through all of the boxes to find my photography lighting last night.  So, finally, I am back in action and it feels so good!




These Mediterranean Chicken Bowls are SO yum, fresh, easy, and healthy.  All of the things you could ever want for a weeknight din. The prep time can take anywhere from 25-35 minutes, but after that, assembling the bowls is easy peasy.  You can also prep the quinoa tabouli ahead of time and store in the fridge overnight if you’d like.  The only thing left to do would be to roast the veggies and pan sear the chicken.  I like topping the bowls with tzatziki and hummus because it adds a creamy and flavorful touch,
This recipe serves 4, but would make fabulous leftovers for lunch the next day.  Enjoy!!!
Mediterranean Chicken Bowls
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Mediterranean Chicken Bowls

Mediterranean Chicken Bowls

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour
  • Yield: 4 1x
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Ingredients

FOR THE CHICKEN:

  • 4, thinly sliced boneless skinless chicken breasts
  • 2 T olive oil
  • 2 cloves garlic, minced
  • Juice of 1/2 lemon
  • Salt and pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme

FOR THE BOWLS:

  • 3 T olive oil
  • 1 head of cauliflower, cut into florets
  • 2 bunches of broccolini, stems removed and sliced into florets
  • Salt and Freshly cracked pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 1/2 c cooked quinoa of choice (I used red quinoa)
  • 1 pint cherry tomatoes, cut into quarters
  • 1 cucumber, peeled, seeded and diced
  • 3 cloves garlic, minced
  • 15 oz can garbanzo beans, drained and rinsed
  • Juice of 2 lemons
  • 1 c chopped parsley, plus more for garnish
  • 1/2 c chopped kalamata olives, for serving
  • 1/3 c crumbled feta cheese, for serving
  • Tzatziki, homemade or store-bought, for serving
  • Hummus, optional, for serving

Instructions

  1. Preheat oven to 450 degrees and line baking sheet with foil.
  2. Add chicken breasts to a large ziplock bag with olive oil, garlic, lemon juice, salt, pepper, oregano, and thyme; let marinate while you prep the rest of the ingredients.
  3. Place cauliflower and broccolini florets onto baking sheet and generously drizzle with olive oil. Season with salt, freshly cracked pepper, red pepper flakes and garlic powder; toss it around to evenly coat all pieces; roast for 20-25 minutes, tossing halfway, until golden brown and slightly crisp.
  4. While the veggies are roasting, combine cooked quinoa, tomatoes, cucumber, garlic, garbanzo beans, lemon juice, 1 T olive oil, chopped parsley, and salt and pepper in a medium sized mixing bowl. Add more salt and pepper if needed, and transfer to the fridge to chill.
  5. Heat oil in a large cast iron skillet over medium high heat. When oil is hot, add chicken breasts to skillet and cook for 5-6 minutes per side, longer depending on the thickness of your chicken. When the chicken is cooked and no longer pink, wrap in foil for 5 minutes before cutting into cubes -This lets the chicken rest and helps to lock in the juices.
  6. To assemble, add roasted veggies and quinoa tabouli to the bowls, followed by diced chicken, kalamata olives, feta cheese, a scoop of tzatziki and hummus, and garnished with parsley and a lemon wedge.
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Honor Bar Macho Salad

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Listen up guys because today is a good day. Today, I’m sharing my own rendition of the Honor Bar Macho Salad!! Woop to the woop woop! A love like no other. If you’ve never been to Honor Bar, don’t you even worry. It’s one of their most popular salads and is loaded with SO much goodness.

Its loaded with red leaf lettuce, rotisserie chicken, tomatoes, dates, toasted almonds, corn, avocado, goat cheese, and croutons all tossed in a lemon champagne vinaigrette. Winner winner salad dinner. The recipe serves about 4 people, however, it would be super easy to cut in half if there are only two of you.

I like to prep my rotisserie chicken at the beginning of the week and store it in the fridge. That way, It’s ready and makes meal prep so much easier on those busy days.

I hope you love this salad as much as I do! Cheers!

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Honor Bar Macho Salad

Honor Bar’s Macho Salad

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

  • FOR THE SALAD:
  • 1 bunch of red leaf lettuce, chopped
  • 1 rotisserie chicken, skin removed cut into bite sized pieces
  • 1/2 c cherry tomatoes, sliced lengthwise
  • 6 dates, pits removed and chopped
  • 1/2 c almonds, toasted and chopped
  • 1/2 c corn, drained and rinsed
  • 1 avocado, chopped
  • 4 oz fresh goat cheese, torn into pieces
  • 1/2 c croutons
  • FOR THE DRESSING:
  • 1/2 c olive oil
  • 1/4 c champagne vinegar
  • 1 clove garlic, minced
  • 1 T minced shallots
  • Juice of 1 lemon
  • 1 T dijon mustard
  • 2 T sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Combine all salad ingredients together in a large bowl.
  2. Toast the almonds in a sauce pan over medium heat until golden. Keep a close eye on these as they can burn easily!
  3. Add dressing ingredients to your blender and blend until smooth. Toss with salad and Serve with fresh goat cheese and croutons.
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Tomatillo Chicken & Rice Bowls

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Tomatillo Chicken & Rice Bowls errrrrrrbody.

Tomatillo Chicken and Rice Bowls

Let’s get real, I just don’t have the time for extravagant weekend night meals anymore. SO- I’m getting more creative with prep ahead items and let me tell ya: total GAME.CHANGER. 

A few weekends ago, I had the time to actually meal prep for the first time in forever. It felt so good to have breakfast and lunch completely done and ready for the week. I also made a batch of my Roasted Tomatillo Salsa and doubled the amount of chicken when making my Skinny Chicken Salad.  I basicially just divided up the plain shredded chicken before adding all of the other ingredients for the chicken salad.  It’s so convenient to be able to reach in the fridge and already have shredded chicken waiting for you.  You could add it to soups, salads, enchiladas, tacos, etc.




When it came time for dinner, I added about a cup and a half of my Roasted Tomatillo salsa to the shredded chicken and that was that!  Then simply assemble the bowls with rice, chicken, tomatoes, avocado, and any and all toppings!  Enjoy!! 

Tomatillo Chicken and Rice Bowls

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Tomatillo Chicken and Rice Bowls

Tomatillo Chicken & Rice Bowls

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 3-4 1x
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Ingredients

FOR THE BOWLS:

  • 1 c white rice (can also sub cauliflower rice for low-carb option) 
  • 1 1/2 lbs boneless skinless chicken breasts, cooked and shredded (can also use rotisserie chicken)
  • 2 c Roasted Tomatillo Salsa (recipe below, can also use store bought roasted salsa verde)
  • OPTIONAL TOPPINGS: Cherry tomatoes, cilantro, avocado, green onion, lime wedges, jalapeños, sour cream, salsa

FOR THE SALSA:

  • 10–12 tomatillos, husk removed and washed
  • 1 white onion, quartered
  • 2 serrano peppers, stems removed
  • 2 jalepenos, stems removed
  • Juice of 1–2 limes
  • 1 tsp salt, more to taste
  • 2 large handfuls cilantro

Instructions

  1. To prepare the salsa, line baking sheet with foil and pre-heat broiler.
  2. Place tomatillos, onions, Serrano’s, and jalepenos on baking sheet and roast until all sides are nicely charred. Turn once tops are charred until all sides are nicely roasted… (about 20-25 minutes)
  3. Toss everything in the blender/food processor including juices, and add lime juice, salt, and cilantro. Pulse until desired consistency is acheived.
  4. In a medium sized mixing bowl, combine the shredded chicken and 1 1/2 c tomatillo salsa.
  5. To assemble the bowls, add rice to each bowl followed by chicken and toppings of choice!
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Sesame Sriracha Roasted Cauliflower

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Don’t mind me: i’m just going to happily sit here and eat 500 servings of this Sesame Sriracha Roasted Cauliflower because DANNNGGGGGG.  The most delicious bowl of goodness in the whole wide world.  Fresh Cauliflower florets are tossed in olive oil, sesame oil, soy sauce, sriracha, vinegar, and honey and roasted to perfection.

Sesame Sriracha Roasted Cauliflower

I actually couldn’t contain myself.  “One more bite” I said maybe 20 times until the bowl was gone… whoops.

There I was, mid-photoshoot… tummy growling/hangry.  You know how they say never go to the grocery store hungry?  Well, yeah… i’d like to apply the same motto to taking your food photographs when hungry.  It’s just not wise.  Trust me on this one.





Anywho, this sesame roasted cauliflower is my new bff. It literally takes 10 minutes to prep, another 25 to cook and about a second to eat, so we’re talking’ 35 minutes and SO SO worth it!  I served this with Roasted Chicken and Brussels sprouts, but it would be delicious with so many things!

Sesame Sriracha Roasted Cauliflower

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Sesame Sriracha Roasted Cauliflower

Sesame Sriracha Roasted Cauliflower

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
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Ingredients

  • 1 head of cauliflower, cut into florets
  • 1/4 c olive oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 2 T sriracha
  • 1 T rice wine vinegar
  • 1 tsp honey
  • 1/4 tsp garlic powder
  • pinch of salt
  • Cilantro, as garnish

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
  2. In a large bowl combine olive oil, sesame oil, soy sauce, sriracha, vinegar, honey, garlic powder and salt. Add cauliflower florets and toss to coat.
  3. Spread cauliflower evenly onto parchment paper and bake for 25-30 minutes, until nicely roasted.
  4. Garnish with chopped cilantro and serve!
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Peanut Chicken Zucchini Noodle Bowls

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Oh, HI Peanut Chicken Zucchini Noodle Bowls.

Peanut Chicken Zucchini Noodle Bowl

These bowls are super easy to make and perfect for those busy weeknights!  Might I add, they are insanely delicious and so so fresh.  The dressing can absolutely be prepped ahead of time and stored in the fridge until you’re ready to use. It’s okay if you sneak in a few spoonfuls, there is plenty and your secret is most def safe with me.

Alessandro approves of zucchini noodles, however, there is absolutely zero hesitation or gleam in his eye when I mix another kind of noodle in there.  This recipe didn’t originally call for flat rice noodles, however I added them to our bowls and it was beyond delish! I added it into the recipe as optional, so I’ll leave that up to you! You can get flat rice noodles at most grocery stores in the Asian/Vietnamese food section. It adds a nice crunch, I must say.





The rest of the ingredients in this bowl are as fresh as they come: sliced cucumber, avocado, jalapeño, peanuts, lime, and an incredible peanut vinaigrette that you may or may not want to eat by the spoonful.

Peanut Chicken Zucchini Noodle Bowl

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Peanut Chicken Zucchini Noodle Bowl

Peanut Chicken Zoodle Bowl

★★★★★

5 from 1 reviews
  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Total Time: 36 mins
  • Yield: 2 bowls 1x
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Ingredients

FOR THE BOWLS:

  • 2 boneless, skinless chicken breasts
  • 2 large zucchini squash, spiraled into noodles
  • 2 oz flat rice noodles (optional)
  • 1/2 cucumber, peeled and sliced
  • 1 large avocado, sliced
  • 1/4 c peanuts, roughly chopped
  • Chopped cilantro, as garnish
  • lime wedges, for serving
  • Jalepeno slices, for serving
  • Salt & Pepper
  • 1/8 tsp paprika

FOR THE DRESSING:

  • 3–4 T peanut butter
  • 3 T rice wine vinegar
  • 3 T water, more as needed
  • 1 T soy sauce
  • 1 tsp hoisin sauce
  • 1 clove garlic, minced

Instructions

  1. Season chicken breasts with salt, pepper, and paprika.
  2. Heat olive oil in a grill pan or cast iron skillet over medium high heat. Add chicken and cook for 8 minutes per side, or until fully cooked, and juices run clear.
  3. Wrap chicken in foil and let rest for 5-10 minutes before slicing.
  4. Add all dressing ingredients to a small mixing bowl, and whisk together until smooth and creamy. Add more water as needed to thin it out; set aside. 
  5. Meanwhile, prepare zucchini noodles, cucumber slices, jalepenos, peanuts, and remaining toppings.
  6. Toss zucchini noodles and rice noodles with a tsp olive oil, salt, pepper, and a few tsp of the peanut dressing and divide evenly among two bowls.
  7. Top with grilled chicken, cucumber, jalapeño, avocado, cilantro, and chopped peanuts. Drizzle more Peanut Dressing on top and garnish with a lime wedge.
  8. Serve immediately and enjoy!!
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Brussels Sprouts Salad with Sesame Soy Ahi Tuna

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Who knew a Brussels Sprouts Salad with Sesame Soy Ahi Tuna could turn your entire day upside down? I mean…. hangry to happy in the matter of an instant.   The Brussels sprouts and Marcona almonds add the perfect amount of crunch and it pairs perfectly with the seared ahi tuna and yummy avocado. This is most definitely going to be a new go-to in our household.  It was also super simple!  The tahini dressing for the Brussels can be prepped ahead of time if you’d like.  Just store the dressing in the fridge until you are ready to use.





This meal is for two people, but feel free to double it if you have guests coming over! It’s an easy, healthy, and delicious option.

Shredded Brussels Sprouts Salad with Sesame Soy Ahi Tuna

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Shredded Brussels Sprouts Salad with Sesame Soy Ahi Tuna

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 mins
  • Yield: 2 1x
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Ingredients

  • FOR THE SALAD:
  • 4 c shredded brussels sprouts
  • 1 T tahini
  • 2 T Olive oil
  • 1 1/2 tsp sesame oil
  • 1 1/2 T rice wine vinegar
  • 1/2 T maple syrup
  • 1 T soy sauce
  • salt and pepper
  • 1/4 c marcona almonds
  • 1 green onion, sliced
  • 1/2 avocado, sliced
  • Fresh Cilantro, jalepenos, lime wedges as garnish
  • FOR THE AHI TUNA:
  • 2 T Olive oil
  • 2– 4 oz ahi tuna steaks
  • 1/4 c soy sauce or tamari
  • 1 tsp corn starch
  • 1 1/2 tsp honey
  • 2 tsp chili garlic sauce
  • Black and white sesame seeds

Instructions

  1. To make the tahini dressing, whisk together olive oil, tahini, sesame oil, rice wine vinegar, maple syrup, and soy sauce. Set aside.
  2. Add soy sauce, corn starch, honey, and garlic sauce to small sauce pan. Whisk to get rid of any clumps and cook for a few minutes over medium high heat, stirring constantly, until it has thickened; remove from heat and set aside.
  3. Heat olive oil in a large cast iron skillet. When oil is hot, add tuna steaks and cook for 2 minutes. Flip and cook another minute or two depending on the size of your filet. Coat the seared side with soy sauce mixture and sprinkle with sesame seeds. When Tuna is done, transfer to a plate and coat the other side with soy sauce mixture and sesame seeds. Slice into strips.
  4. Now toss the brussels sprouts and marcona almonds with tahini dressing, salt and pepper.
  5. Divide brussels sprouts among two large bowls and top with ahi tuna. Garnish with cilantro, jalepeno’s, green onions, and sliced avocado. Drizzle with remaining sauce and dig in!
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Roasted Sweet Potato & Cauliflower Parmesan Shells

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May I politely and urgently introduce you to the pasta of your *crazy, hectic, how am I going to get dinner on the table tonight* dreams? 30 minute Roasted Sweet Potato & Cauliflower Parmesan Shells.

Roasted Sweet Potato and Cauliflower Parmesan Shells

It’s as simple as it sounds, no frills. Simply roast the sweet potato and cauliflower for 20 minutes and then toss that roasty goodness with the cooked pasta shells, olive oil, grated Parmesan, salt/pepper, and fresh arugula.

It seems to good to be true.  But it ain’tttt. (Insert Victory dance here).





Is there anything Tipps, AKA myself, loves more than a super quick and easy, yet fantastically amazing din? No, not really. Let me just tell you that I made this dish on my lunch break yesterday in record timing so I know for a fact it’s possible! I timed myself from the minute I left the office, made this dish, and scooted back to work and drumroll please……….

Roasted Sweet Potato and Cauliflower Parmesan Shells

One hour & fifteen minutes. That’s straight up efficiency at it’s finest.  Yes, we will ignore the flying arugula all around the kitchen as I was running around trying to get one last pic before heading back.

I also failed to mention I snuck in a brief snuggle sesh with sweet Knoxy while those veggies were roasting.  I just love him and his short fluffy paws so much.

But really, does it get any better than a fast, fresh, and healthy pasta dish?

We’re talkin’:
THREE EASY STEPS.
BOLD FLAVES.
QUICK.
SIMPLE.
HEALTHY.
FRESH.
EASY.
DELISH LEFTOVERS.

Roasted Sweet Potato and Cauliflower Parmesan Shells

Give it a whirl and let me know what you think! I love your feedback more than you know!

Roasted Sweet Potato and Cauliflower Parmesan Shells

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Roasted Sweet Potato & Cauliflower Parmesan Shells

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
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Ingredients

  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 3–4 c small cauliflower florets
  • Olive oil
  • Salt
  • Freshly cracked pepper
  • 1 c grated parmesan
  • 8 oz jumbo pasta shells, cooked per instructions on package
  • A few handfuls fresh arugula

Instructions

  1. Preheat the oven to 475 and line large baking sheet with parchment paper.
  2. Toss sweet potato and cauliflower with 3-4 T of olive oil and generously season with salt and pepper; Spread onto parchment paper in an even layer.
  3. Roast for 20-25 minutes, tossing halfway, until sweet potatoes are fork tender and nicely roasted.
  4. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cook until al dente. Drain the pasta and drizzle with olive oil to keep from sticking together.
  5. Toss roasted vegetables with shells, another 3-4 T of olive oil, parmesan, and freshly cracked pepper. Toss to combine.
  6. Add arugula and give it another toss.
  7. Serve in bowls and enjoy!!!
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Crispy Beef Tostadas

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Attention to all CRISPY BEEF TOSTADA LOVERS:
Crispy Beef Tostadas

Tonight is the night: the night to whip up the easiest and most delicious Crispy Beef Tostadas of your life.  Better than than any Mexican restaurant and can be totally customized to your liking.  It just doesn’t get much better. And plus, today is #tacotuesday so why wouldn’t you want to casually celebrate the invention of crispy beef tostadas?

I don’t eat refried beans too often, but when I do, man oh man do I love them. They add the perfect amount of creaminess to these otherwise crispy tostadas.

Crispy Beef Tostadas

My dad was in town this past weekend, and naturally we ate Mexican food 2 out of 3 meals. It’s just what we do.  And here I am again two days later doin’ it alllll over again. I’m not mad about it. Not mad at all.





These Tostadas would be perfect for entertaining because you can prep the meat and tostada shells ahead of time and set up an easy peasy assembly line for your guests!

Enjoy!!!

Crispy Beef Tostadas

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Crispy Beef Tostadas

Crispy Beef Tostadas

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4 1x
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These Crispy Beef Tostadas are quick and easy and perfect for those busy weeknights!

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Ingredients

FOR THE TACO MEAT:

  • 1 lb ground beef
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 3 tsp chili powder
  • 1 tsp adobo seasoning
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Squeeze of lime

FOR THE TOSTADAS

  • 8 tostada shells (or corn tortillas if making your own)
  • 1– 15 oz can refried beans
  • Shredded lettuce
  • Shredded purple cabbage
  • Golden tomatoes
  • Avocado
  • Jalepeno
  • Cilantro
  • Salsa
  • Lime wedges
  • Queso Fresco

Instructions

  1. Heat oil in a large skillet. Once oil is hot, and add onion and garlic; saute for 2 minutes.
  2. Add beef to skillet and cook, breaking up until fully cooked and no longer pink. Drain excess grease and add spices and lime. Stir to combine and set aside.
  3. To make the tostada shells- pre-heat the oven to 400 degrees. Spray tortillas on both sides with cooking spray and place onto a baking sheet. Place into the oven and bake for 10 minutes or until crispy and light brown.
  4. To assemble, spread a thin layer of beans onto each tostada followed by ground beef and desired toppings.
  5. Enjoy!!
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Thai Basil Chicken

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These Thai Basil Chicken Bowls have now made an appearance in our home 3 times this month. It’s become one of my favorite meal preps for lunches or dinners because it’s really easy, loaded with delicious flavors, and wayyy better than take-out.  And did I mention, it re-heats like a charm?

Thai Basil Chicken Bowls

THIS POST CONTAINS AN AFFILIATE LINK FOR MY FAVORITE MEAL PREP CONTAINERS. 

I’m still constantly amazed at the power of my Wok. It’s definitely in my top 3 favorite kitchen appliances.  I mean, imagine your favorite restaurant’s Stir Fry’s & Noodle Bowls being whipped up in your own kitchen in just A FEW SHORT MINUTES.  Not only is it a healthier alternative since you can control everything going in, but it’s so much more cost-effective also.

Make sure to have everything prepped and ready to go before you start cooking.  This is crucial because once you start, it just takes a couple of minutes and voila!  If you wait to chop, peel, mince, prep your sauce, etc.. you’ll be running around like a madman.  If you don’t have a Wok, that’s totally fine, just make sure to use a wide, flat-bottomed skillet and get it really really hot before adding all the goods.





*Tipp:  It’s best if you use an oil with a high smoke point.  I used Grapeseed oil, but other options include peanut, canola, corn, or coconut oil.  You also want to get the oil extra hot before adding your protein and veggies.

Once your chicken and rice are both done cooking, evenly distribute among any 4 storage containers.  I use these glass Meal Prep Containers, and I can honestly say they are my absolute favorite! They are glass, so you can re-heat directly in the container AND they have handy dandy snap on lids to keep your meals extra fresh. You can also double the recipe if you are cooking lunches for two for the week.

This recipe calls for Thai Basil, however, don’t fret if you can’t find it.. Italian Basil works great also.  I like to serve these bowls with Jasmine Rice, but of course feel free to substitute quinoa or cauliflower rice instead. Top the bowls off with a few green onions, and dig in!

Thai Basil Chicken Bowls

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Thai Basil Chicken Bowls

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 3-4 1x
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Ingredients

  • 1 lb ground chicken
  • 2 large red bell peppers, sliced into strips
  • 2 shallots, roughly chopped
  • 4 cloves garlic, finely chopped
  • 3 T soy sauce
  • 1 1/2 T fish sauce
  • 1 tsp honey
  • 1 tsp sugar
  • 1 T sriracha
  • 1 tsp Pepper
  • 1/2 tsp salt
  • 1 c thai basil leaves, roughly chopped
  • 2 green onions, chopped, as garnish
  • 3 c cooked jasmine rice (or Cauliflower Rice)

Instructions

  1. Heat up wok or skillet.
  2. In a medium sized mixing bowl, combine bell pepper, shallots, and garlic; set aside.
  3. In another small mixing bowl, whisk together soy sauce, fish sauce, honey, sugar, sriracha, salt, and pepper; set aside.
  4. When the wok or skillet is hot, add grapeseed oil (or another high temp oil, i.e. avocado oil, canola oil, peanut oil) and add chicken. Season with salt and pepper, and stir, breaking up until cooked through. Remove the chicken and set aside.
  5. Allow wok or skillet to re-heat for a few minutes then add bell pepper, shallots, and garlic. Toss together, cover and cook for 2-3 minutes. (If you are using a skillet that doesn’t get quite as hot as a wok, you may need to cook for a few minutes longer). You want the peppers to get a little charred.
  6. Add chicken back to the Wok along with the sauce & basil leaves. Stir to combine, cover and cook an additional few minutes, until basil is wilted.
  7. Serve with rice and garnish with green onions.
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Healthy Baked Chicken Nuggets

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You had me at Chicken Nuggets.  Healthy baked chicken nuggets that is.  Done, done, and done.

I freaking LOVE chicken nuggs.  As King Curtis would say, “Chicken Nuggets is like my family”.  Are you with me?  No?  Okay.  I would highly encourage you to google ‘King Curtis Wife Swap’ ASAP and get to watching.  It’s 100% worth the 5 minutes of your day.

Healthy Baked Chicken Nuggets

Anywho, let’s chat about these Healthy Baked Chicken Nuggets already. Bite sized pieces of chicken are marinated in yogurt then dunked into a garlic parmesan panko breadcrumb mixture and then baked!  I repeat, baked (not fried) to golden perfection. I served these delicious nuggets with a few different sauces because I am that girl.  A sauce girl that is.  Gimme all the sauces!!!  Ranch, honey mustard, ketchup, bbq, you name it.

Healthy Baked Chicken Nuggets

These nuggets would be SO perfect for any gathering that involves finger foods.  I will most definitely be serving them again soon.  Happy Friday to all you nugget lovers out there!

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Healthy Baked Chicken Nuggets

Healthy Baked Chicken Nuggets

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 3–4 1x
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Ingredients

  • 1 1/2 lb boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 c greek yogurt
  • 1 c panko bread crumbs
  • 1/3 c parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 T chopped parsley
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • Cooking Spray

Instructions

  1. Preheat oven to 400 and line baking sheet with parchment paper.
  2. Put yogurt into a medium sized mixing bowl and add chicken; toss around so that all pieces are coated. Let marinate for 10-15 minutes.
  3. While the chicken is marinating, get out another medium sized mixing bowl, and combine breadcrumbs, parmesan, garlic, garlic powder, salt, pepper, parsley, thyme, and basil. Toss to combine.
  4. Now take the yogurt coated chicken and roll each piece into the breadcrumb mixture so that they are evenly coated. Transfer to baking sheet, leaving an inch between each nugget. Spray the nuggets with cooking spray.
  5. Bake for 16-18 minutes or until golden brown.
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