Tipps in the Kitch

Easy Chicken Enchiladas

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Who doesn’t LOVE a quick and easy enchilada recipe?  That would be straight up silly if you said you didn’t. It had been way too long since i’d made enchiladas, so it had to happen and it had to happen NOW.  These Easy Chicken Enchiladas are definitely a new fave and are SO easy because we use rotisserie chicken and store-bought organic enchilada sauce.

Easy Chicken Enchiladas

These enchi’s are extra saucy and so dang good. Alessandro no joke ate 5 of them the other night and wanted to go back for more, however…. he made the right decision and left it for his preggo wife. 🙂

You could easily prep the filling ahead of time if you’re in a time crunch, and then assemble these bad boys right before you’re ready to bake them- that would take no time at all!!

Easy Chicken Enchiladas

I used Siete Foods Almond Flour grain-free tortillas because I absolutely love love love them, however, you could easily use flour tortillas in place of these as well.

Hopefully, this makes getting dinner on the table less stressful and a little more fun since they are quick, simple, & delicious!! ENJOY!!

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Easy Chicken Enchiladas

★★★★★

5 from 1 reviews
  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 4 1x
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Description

Easy, simple, and delicious weeknight chicken enchiladas! Loaded with shredded rotisserie chicken and green chiles and baked to bubbly, golden perfection!

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Ingredients

  • 2 T olive oil
  • 2 c cooked, shredded chicken (I used rotisserie chicken)
  • 2– 4 oz cans diced green chiles
  • 2 T chopped cilantro
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2– 15 oz cans store-bought or homemade red enchilada sauce
  • 3 c shredded mexican cheese
  • Salt and pepper, to taste
  • 8 Siete Foods Almond Flour Tortillas (flour tortillas will work also)

For Garnish (optional):

  • Avocado, sliced or cubed
  • Freshly chopped cilantro
  • Fresh jalepenos, sliced
  • Lime wedges

Instructions

  1. Preheat oven to 400 degrees and grease 9 x 13 in casserole dish.
  2. In a medium sized mixing bowl, combine chicken, 3/4 c enchilada sauce, green chiles, cilantro, salt, and pepper. Set aside.
  3. Heat oil in a medium sized skillet. When oil is hot, add onion and garlic and saute for 2-3 minutes. 
  4. Add sauteed onion and garlic to the bowl with chicken and chiles, along with 1 1/2 c cheese.  Toss to combine.
  5. Wrap tortillas in a dish towel and microwave for 20-25 seconds until warm. This helps them not break when you roll them up, however, a few cracks are totally fine.
  6. Place about 1/2 c of the filling towards the bottom half of each tortilla, tightly roll up, and place seam side down into your greased casserole dish.  Repeat with remaining tortillas.
  7. Once all tortillas are rolled up and in the casserole dish, pour remaining enchilada sauce all over the tops, followed by remaining cheese.
  8. Cover and bake for 25 minutes, then uncover and bake an additional 10-12 minutes, until cheese is brown and bubbly. 
  9. Remove from oven and garnish with Cilantro and serve with avocado, lime, and fresh jalapenos.
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 enchiladas
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Avocado Chicken Salad

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I love simple and delicious meals.  Not only does it make my life 10 times easier, but that also usually means I eat healthier throughout the week.  This Avocado Chicken Salad is nothing short of easy and delicious.  You can prep the chicken salad at the beginning of the week for lunches, however, wait to add the avocado until just before serving to keep it from browning.

I like serving this on top of mixed greens with fresh veggies, but it’s also incredibly delicious in a wrap, on crackers, or just by itself!

ENJOY!!

Avocado Chicken Salad

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Avocado Chicken Salad

Avocado Chicken Salad

  • Author: Lindsay // Tipps in the Kitch
  • Yield: 4 1x
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Description

Healthy and delicious Avocado Chicken Salad.  Perfect for a light lunch or afternoon snack.  

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Ingredients

  • 2 c shredded chicken (about 1 lb boneless, skinless chicken breasts, cooked and shredded)
  • 2 large ripe haas avocados (*see notes)
  • 1/2 c mayo or greek yogurt
  • 1/4 c red onion, finely diced
  • juice of 1 1/2–2 limes
  • Handful of fresh cilantro, chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 1/4 tsp cumin
  • Salt and Pepper to taste

Instructions

  1. Scoop out the avocado into a medium sized mixing bowl.  Mash with a fork until creamy but still has some chunks in it.
  2. Add salt, pepper, lime juice, chicken, red onion, jalepeno, mayo/greek yogurt, and cilantro to bowl of avocado and toss to combine.
  3. Serve on a bed of lettuce, in a tortilla, on crackers, etc.  Enjoy!!

Notes

*If you plan on making a big batch of this and eating throughout the week, wait to add the avocado until just before serving.  The rest of the ingredients will last for up to 4 days in the fridge.

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Chipotle Chicken Lettuce Cups

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Chipotle Chicken Lettuce Cups

These Chipotle Chicken Lettuce Cups are the perfect low carb yet extremely delicious lunch or dinner. The taco meat and chipotle crema can be prepared ahead of time and stored in the fridge until you’re ready to assemble. I would suggest re-heating the meat before serving. Hope you all had a wonderful Labor Day!!

Enoy!

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Chipotle Chicken Lettuce Cups

Chipotle Chicken Lettuce Cups

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2-3 1x
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Description

Quick and Easy Chipotle Chicken Lettuce Cups.  Low-carb, super quick to throw together, and perfect for lunch or dinner.  

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Ingredients

For the chicken:

  • 1 lb ground chicken
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp Chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1–2 tsp chipotle paste or 1–2 chipotle Chiles in adobo sauce, seeds removed and finely diced
  • 1/4 c chicken broth
  • Juice of 1 lime

For the chipotle crema:

  • 1/2 c Mexican crema (can also use greek yogurt or sour cream)
  • Juice of 1/2 lime, more as needed
  • 1 tsp chipotle paste or Chiles in adobo, seeds removed

Optional toppings: Serrano’s, avocado, red onion, cilantro, watermelon radish, chipotle crema, salsa, lime wedge

Instructions

  1. Heat 1 T avocado oil in non stick skillet. Add onion and garlic and cook 2 minutes. Now add chicken and cook, breaking up until no longer pink. Add spices and mix together. Now add chicken broth, reduce heat and simmer for another few minutes.
  2. To make chipotle crema, add all ingredients to blender and pulse until smooth.
  3. Spoon chicken mixture into butter lettuce cups and top with desired toppings!
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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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Grilled Chicken Kebabs with Lemon Herb Sauce

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Grilling season has arrived!!! Seriously the best time of year.  Although, I contradict myself a little bit there because I always tell you all how I strongly dislike the Texas Heat.  Texas heat = summertime = grilling season… you follow? Okay well, whatever- I love grilling out regardless of the weather! These Grilled Chicken Kebabs with Lemon Herb Sauce (aka crack sauce) is just what you need to kick start the summer! They are beyond easy, can be prepped the night or day before and are so so yummy.  The lemon herb sauce, tho. If you’re wanting to add some zest to your life, you’re lookin’ at it girlfriends and boyfriends. D-E-L-I-S-H.

Chicken Kebabs with Lemon Herb Sauce

I don’t have much to report on the house renovation except for the fact that Alessandro officially completed all of the Demo by himself… Who knew he was such a handy man (news to me).  I’m tellin’ ya, he deserves 1 million gold stars! Our contractor +his crew should be starting any day now, so that’s when the real fun begins.  I’ll be sure to document the progress along the way so I can share lots of before & afters with you all.




Chicken Kebabs with Lemon Herb Sauce

I’m 100% convinced Kebabs are my new go-to summer entertaining meal of choice. They are just perfect and SO easy. Simply prep the sauce, kebabs, and sides ahead of time, and throw those suckers on the grill shortly before you’re ready to eat.  Entertaining does not need to be difficult.  I know it can be stressful, but meals like this are ideal because all of the grunt work can be done ahead of time.  That way, when your guests arrive, you can sip on cocktails with them and enjoy your evening but still serve a delicious and impressive meal! I served these kebabs with a big mixed greens salad and a lemon herb orzo and it was perfection! Any pasta salad or cold side dish would work well too.

Happy Almost Friday and Cheers!

Grilled Chicken and Vegetable Skewers with Lemon Herb Sauce

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Grilled Chicken and Vegetable Skewers with Lemon Herb Sauce

Grilled Chicken Kebabs with Lemon Herb Sauce

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour
  • Yield: 6-8 1x
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Ingredients

FOR THE SKEWERS:

  • Skewers, If you are using bamboo skewers, soak in water for at least 30 minutes before grilling
  • 2 lbs boneless, skinless chicken breasts, cut into 1–2 inch pieces
  • 1 small red onion, cut into bite sized chunks
  • 1 zucchini squash, cut in half and sliced
  • 1 yellow squash, cut in half and sliced
  • 8 oz baby bella mushrooms, cut in half
  • 1 red bell pepper, cut into bite sized pieces
  • 1 yellow or orange bell pepper, cut into bite sized pieces
  • Zest of 1 lemon
  • Juice of 2 large lemons
  • 3 T olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt
  • Pepper
  • 1/4 tsp red pepper flakes

FOR THE LEMON HERB SAUCE:

  • 1/3 c olive oil
  • Zest and juice of 2 large lemons
  • 3 garlic cloves, peeled
  • 1/2 c chopped fresh parsley
  • 1/4 c fresh chopped fresh dill
  • 1/4 c chopped fresh basil
  • 1/3 c chopped fresh cilantro
  • Salt and Pepper, to taste

Instructions

  1. Add diced chicken to a large bowl and generously season with salt and pepper. Add 3 T olive oil, garlic, lemon zest, lemon juice, oregano, and red pepper flakes; toss to combine.
  2. Skewer the chicken and vegetables onto the skewers, alternating chicken, then a few veggies, chicken, repeat. (if you are using bamboo skewers, make sure to soak them in water for 30 minutes before).
  3. When ready to cook, heat grill to high. Place skewers on the grill, and cook, using tongs to turn skewers occasionally, until chicken is cooked through, about 15 to 20 minutes.
  4. While the kebabs are cooking, prepare the sauce by adding all ingredients to your blender or food processor and pulse until smooth and creamy. Add more olive oil if needed.
  5. Drizzle sauce over Kebabs or serve as a dipping sauce.
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Chili Lime Grilled Chicken with Charred Corn Salsa

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Chili Lime Grilled Chicken with Charred Corn Salsa.  Delish x 1,000,000! You know I love easy, simple weeknight meals, so here is another one for you busy friends out there. This recipe is for 2 people, but easily doubled for bigger groups.  Two boneless, skinless chicken breasts are marinated in a chili lime spice rub and then grilled to perfection.  The charred corn salsa is just as it sounds. Deliciously charred corn made into a bowl of yummy salsa.  Tossed with red onions, lime juice, garlic, cilantro, red bell pepper, and jalapeños.

As fresh as it comes! Enjoy and Happy Monday!

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Grilled Chicken with Charred Corn Salsa

Chili Lime Grilled Chicken with Charred Corn Salsa

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 2 1x
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Ingredients

FOR THE CHICKEN:

  • 2 boneless, skinless, chicken breasts
  • 1–2 T Olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste
  • Zest and juice of 1/2 lime

FOR THE SALSA:

  • 2 ears of corn, husks removed
  • 1–2 T Olive oil
  • 1 garlic clove, minced
  • 1/4 c red onion, sliced thinly into half rounds
  • 1/2 jalepeno, seeds removed, thinly sliced
  • 1/4 red bell pepper, diced
  • Juice of 1 1/2 limes
  • Cilantro, as garnish
  • Salt and Pepper
  • A few handfuls of fresh arugula, for serving
  • 1 Avocado, for serving, optional 

Instructions

  1. Add red onion to bowl with lime juice and set aside. 
  2. Season chicken breasts generously with salt and pepper followed by remaining spices and lime juice. Set aside and let marinate for 10-15 minutes.
  3. Preheat grill, indoor grill pan or cast iron skillet over medium high heat.
  4. Meanwhile, rub each ear of corn generously with olive oil and season with salt and pepper. When the grill pan is hot, add corn and cook until charred on all sides, about 4 minutes per side. Set aside.
  5. Re-heat another few T of oil in the same grill pan or cast iron skillet. When oil is hot, add chicken and cook for 7-8 minutes per side, until cooked through and juices run clear. Wrap the cooked chicken breasts tightly in foil while you finish preparing the corn salsa.
  6. Cut the charred corn off the cob and add to the bowl of onions and lime juice. Stir in cilantro, garlic, jalapeños, a tsp of olive oil, and season with salt and pepper to taste.
  7. Add 2 c arugula to each plate, followed by sliced chicken breast, topped with charred corn salsa.
  8. Option to serve with sliced avocado.
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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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Skinny Chicken Salad

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Raise em up if you’d like a super delicious and easy Skinny Chicken Salad Recipe to keep in your repertoire??!!

I know i’ve always LOVED chicken salad but you just never know what you’re gonna get when you order it! It could be loaded with unhealthy mayo galore! I created this Skinny Chicken Salad recipe as a lighter alternative to one of my favorite lunches/ mid-afternoon snacks.

Skinny Chicken Salad

To achieve the creaminess, we went halvsies with paleo mayo and greek yogurt–it’s such a great combo and you would honestly never know the difference! I used Primal Kitchen Avocado Oil Mayo, which can be found at Whole Foods, Kroger, Sprouts, or on Amazon! If you don’t have Paleo mayo and would like to use regular, go for it! If you prefer to leave the mayo out all together, just go straight greek yogurt- you can’t go wrong since greek yogurt doesn’t have a super overwhelming flavor.

Skinny Chicken Salad

This is a perfect chicken salad recipe for salads, wraps, to serve with crackers, etc. etc. etc. I also kept it basic, but feel free to add other goodies such as nuts, grapes, apples, etc.!

Enjoy!!

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Skinny Chicken Salad

Skinny Chicken Salad

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 5 1x
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Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, cooked and finely shredded
  • 2 green onions, chopped
  • 2 celery stalks, halved and chopped
  • 1/3 c parsley, chopped
  • 1/2 c paleo mayo (I used Primal Kitchen Avocado Oil Mayo)
  • 1/2 c greek yogurt
  • Juice of 1 lemon
  • Salt + pepper, to taste

Instructions

  1. Generously season chicken with salt and pepper and cook in a crockpot, instant pot, or poach in a pot of boiling water until cooked and no longer pink.
  2. Transfer the cooked chicken to your stand mixer or cutting board to finely shred. If using stand mixer, use paddle attachment and turn it on medium speed and let it go until the chicken is shredded to your liking.
  3. Place shredded chicken into a medium sized mixing bowl along with all other ingredients; stir to combine.
  4. Serve over greens, in a wrap, as a dip, on crostini’s, etc.
  5. Store in an airtight container in the fridge for up to 5 days.
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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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Chicken Cauliflower Fried Rice

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Hi there, Chicken Cauliflower Fried Rice. 

Chicken Cauliflower Fried Rice

Another simple, healthy, and super delicious meal coming’ at ya!  This Chicken Cauliflower Fried Rice is a low-carb take on your traditional fried rice.  It contains ginger, garlic, scallions, carrots, bell pepper, peas, riced cauliflower, and scrambled eggs.  Then tossed with soy sauce & sesame oil and topped off with scallions and sriracha.

I’ve recently become a big time fan of cauliflower rice.  I’m talking in the last 2-3 months.  And yes, I realize I am behind the times, however, one bad experience and I was out. For awhile..

Chicken Cauliflower Fried Rice

A few TIPPS takeaways would be:

  1. If you are making your own cauliflower rice, make it right before cooking.
  2. If you are buying pre-riced cauliflower at the store, buy it the same day you plan on using it.

These might seem like silly or obvious #tipps, however, pre-riced cauliflower starts to have a funny smell if you buy it a few days prior and that might be enough to turn you off of cauliflower rice FOREVER.  Trust me, been there done that.  But I’m back now, and I’m back for goooooood.





I made this in my large all-clad skillet tonight, but without a doubt bring out that WOK if you have one!  Also, if you’d rather have shrimp fried rice, then just go ahead and do it why don’t ya- easy substitution right there!

Chicken Cauliflower Fried Rice

I served this deliciousness in my favorite coconut bowls and added sriracha because I love love love the extra heat.  Happy Sunday and enjoy!!!

Chicken Cauliflower Fried Rice

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Chicken Cauliflower Fried Rice

Chicken Cauliflower Fried Rice

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

  • Olive Oil
  • 2 boneless, skinless, chicken breasts sliced into strips
  • 16 oz cauliflower rice (or 1 head cauliflower, riced)
  • 5 scallions, chopped
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 red bell pepper, diced
  • 1 carrot, diced
  • 2 c frozen peas
  • 2 eggs, beaten
  • 3 T soy sauce
  • 1 1/2 tsp sesame oil
  • salt and pepper to taste
  • sriracha, for serving

Instructions

  1. Heat oil in a large skillet or wok. When oil is hot, add chicken and season with salt and pepper. Cook until no longer pink and cooked through. Remove chicken from skillet and set aside.
  2. Add a little sesame oil to the skillet along with the ginger, garlic, and white parts of scallions. Sauté a minute or two then add carrots and bell pepper; cook another 4-5 minutes.
  3. Meanwhile, bring a small pot of water to a boil. Add peas and cook for a few minutes until cooked, drain and set aside. .
  4. Add chicken, peas, cauliflower rice, chicken, soy sauce, and sesame oil to skillet. Toss to combine and cook another few minutes.
  5. In a small bowl, whisk together 2 eggs. Move the cauliflower rice mixture to one side of the skillet then pour in the beaten eggs. Scramble the eggs on the side of the skillet then toss entire mixture together. Season with salt and pepper.
  6. Serve in bowls with green parts of scallions and option to top with sriracha.
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