This easy chicken burrito bowl recipe is the perfect (mostly) pantry meal! Most of the ingredients are easy to keep in your pantry or freezer, so just grab chicken and avocado to round it out! Made with grilled, marinated chicken, sautéed peppers and onions, charred corn and an easy homemade guacamole over brown rice. Great for meal prep too!Read More
Barbecue Chicken Pizza with Mustard Green Pesto! This easy pizza recipe gets an upgrade with an easy homemade mustard green pesto! It’s super simple, and packed with tons of flavor from the pesto! This recipe is sure to become a family favorite!Read More
Simplify stir fry by making it on a sheet pan! This sheet pan chicken and mango stir fry is packed with flavor and super easy to make on a weeknight! Serve over a bed of rice for a balanced meal You can even swap tofu for a vegan stir fry, or shrimp.Read More
This summery coconut curry chicken salad with mango and honey mustard dressing is made with Growing Roots new organic coconut and seed bites, which packs tons of flavor and crunch into oven “fried” chicken tenders! You’ll love the easy homemade honey mustard dressing paired with the sweet-tart juicy mango, fresh greens and spicy chicken!Read More
This noodle bowl with lemongrass chicken and peanut sauce can be prepped in less than 30 minutes! Perfect make ahead lunch for the weekend! Serve lemongrass marinated chicken over a bed of brown rice noodles, chopped fresh veggies, tons of herbs and a store bought peanut sauce!Read More
Make this spring vegetable coconut couscous with spicy harissa chicken! Mix in any vegetables you like in this easily adaptable dish! Takes less than 30 minutes from start to finish to whip up this coconut infused couscous with tons of spring vegetables, that gets a kick of spicy flavor from harissa roasted chicken.Read More
Try this easy idea for meal prep! Make this crunchy salad mix, packed with tons of different vegetables, and use it as a base to make these easy lunch salads that utilize leftovers and pantry ingredients. In this post, I provide three ideas for chicken tortilla salad, curried lentil and sweet potato, and harvest salmon salad.Read More
A salad you'll actually want to eat! Make this harvest salad with crispy cornmeal chicken, packed with tons of yummy seasonal produce, like watermelon radish and apples with pecans and an easy lemon-mustard dressing.Read More
Looking for an easy and healthy chicken recipe you can prep in less than 15 minutes? Make this sheet pan ratatouille chicken! Throw ratatouille vegetables, olive oil and bone-in, skin-on chicken thighs on a sheet pan and roast until the chicken is crispy and the vegetables are caramelized. It's so simple and perfect for those late summer nights!Read More
This miso grilled chicken sandwich with sriracha mayo is a flavor bomb of spicy, smoky, and fresh flavors!
The past few months, the hubs and I have been hard at work FINALLY landscaping our backyard after living in our house 5 years. So far, we've got a new brick patio, a simple (aspirational) vegetable garden, and coming soon...more grass than weeds! Once he makes me the farmhouse table I've been dreaming of and we figure out how to get rid of all the mosquitoes, we're good to go for backyard grilling parties. I was outside covered in bugspray for only 30 minutes and got bitten 36 times!! If zika is in South Carolina, I'll let you know soon.
I just looked back at my most recent recipe posts and realized everything I've shared has either been grilled or Asian food. Whoops! Didn't realize I was in such a rut! Well with this post, I'm getting all the Asian and grilled food out of my system then I promise I'm moving on to something new with a yummy Mexican appetizer on Thursday!
This sandwich is a major flavor bomb. It's spicy, smoky, crunchy, creamy, fresh and umami - basically all my favorite things! When the backyard is finally done, I think this may be our inaugural meal :)
Miso paste is one of my favorite pantry staples. It's a condiment made by fermenting soybeans to create a salty, savory paste. It's also a great source of those beneficial probiotics that make your tummy happy. There's so many other uses than miso soup (although miso soup is quite delicious!). Whisk into marinade like I did for this chicken, use it to make a glaze for roasted vegetables, blend into vegetarian dishes for umami flavor, or whisk into dressing for a probiotic boost.
Miso Grilled Chicken Sandwich with Sriracha Mayo
- 2 large chicken breasts or 4 thighs (about 1 lb total)
- 2 tablespoons miso paste
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons freshly grated ginger
- 8 slices whole grain bread, toasted
- 1 avocado, peeled, pitted and sliced
- 1/4 of a cucumber, thinly sliced
- 1 cup sprouts or microgreens
- 1/4 cup mayo
- 2 tablespoons sriracha
- Place chicken in a zip top bag and pound flat with a meat mallet to 1/4-inch thickness
- Whisk together miso, sesame, soy sauce and ginger. Pour marinade into the ziptop bag with the chicken. Place in the refrigerator and marinate 8 hours or overnight.
- Oil grates of the grill and heat grill on medium-high heat. When hot, grill about 4 minutes per side until lightly charred and cooked through. Remove to clean plate and set aside while preparing the rest of the ingredients.
- Toast the bread. Whisk together the mayo and sriracha. If using chicken breasts, cut each in half. Top the bread with avocado, cucumber slices, grilled chicken and sprouts. Drizzle with sriracha mayo and top with other slice of bread. Serve immediately.
More summer recipes for grilling:
Grilled chicken and peach kebabs with honey mustard glaze would be perfect for your Fourth of July cookout!
Disclosure: This post was sponsored by Heavenly Organics. Thanks for supporting the brands that make Avocado A Day possible!
Happy (almost) Fourth of July!
I hope you have some exciting plans for the weekend. We'll be spending the day poolside. Yay for friends with pools in their backyard! Perks of adulthood ;)
July Fourth is one of my favorite holidays, I think because I associate it with with reunions and friends. Growing up, my dad threw a big backyard pool party for his college fraternity buddies every year on the fourth. It was really cool to see a group who had been friends for so long go out of their way to consistently see each other every year. The idea of using the fourth as an excuse for a reunion has always been appealing to me. I'm happy to say that's what we've done for most Fourth of July celebrations since college and I hope to keep the tradition going well into the future!
And of course, the food is just the best. There's the perfect ratio of rich and decadent dishes and fresh, bright summer flavors. There's always smoky ribs or hamburgers and gooey macaroni and cheese. But there's also perfectly ripe summer fruit salad (never with bland honeydew for filler!), and juicy spears of grilled corn on the cob. It's balance, holiday style!
For today's Fourth of July friendly recipe, I am SO excited to be partnering with Heavenly Organics to highlight their incredible honey. I'm always excited to share delicious things with my readers, but I'm even more excited when those delicious things come from a company that is doing so much good in the world.
Heavenly Organics was started over a decade ago by Amit Hooda, who grew up near a conflict zone in northern India. The experience stayed with him, and as an adult, he wondered what he could do to help eliminate conflict in these areas. With the help of his father, a renowned agronomist, he created Heavenly Organics, makers of high quality raw honey, cane sugar and the yummiest chocolate honey patties. They help small farmers in conflict areas in India support their family, while preserving sustainable, traditional farming methods. Their business model is all about promoting peace by bringing profit. How cool is that? Today, Heavenly Organics supports over 600 family farmers with a goal to increase to 5,000 farmers in coming years.
Plus, their honey is seriously incredible. If you've only tasted what comes out of that little brown bear, you are in for a treat. Their honey comes from naturally occurring, wild beehives found in remote areas making it exceptionally pure. The neem honey (which I used) is rich and robust, while the acacia honey is fruity and herbal, perfect for lighter dishes. Because the honey is kept raw and only lightly filtered rather than the heated, ultra-filtered honey you usually see on the market, their product still contains live enzymes, pollen, vitamins and minerals. This means it's more flavorful and it maintains it's antimicrobial and anti-inflammatory benefits.
Oh, and how pretty is their package?
For July Fourth, I wanted to create a delicious grilling recipe that highlights summer produce and let's the flavor of Heavenly Organics honey shine through. Here in South Carolina, we have the absolute best peaches in the world. While they're perfect fresh and raw as a snack, their sweet and tart flavor is a tasty addition to grilled chicken kebabs. Also, I think you'll love this honey mustard glaze! If you make a lot of fresh salads or snack on crunchy raw vegetables, you'll want to make extra to use as a dressing.
To connect with Heavenly Organics Honey:
Istagram: Heavenly Organics
Facebook: Heavenly Organics
Grilled Chicken and Peach Kebabs with Honey Mustard Glaze
1/4 cup Heavenly Organics neem honey
1/4 cup dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 1/4 lb chicken breasts
1 red onion
Whisk together the marinade ingredients in a large bowl. Season with salt and black pepper. Cut the chicken breasts into 1 1/2 inch chunks. Scoop out about half of the honey mustard into a small bowl and reserve for serving. Toss the chicken breast cubes in the remaining marinade. Cover and refrigerate at least 30 minutes or up to overnight.
When ready to cook, spray grill with oil and preheat on medium high. Cut peaches in half around the pit then cut each half into 6 chunks. Peel onion and cut into 3/4 inch chunks. Alternate skewering onion chunks, peaches and chicken on a metal skewer or wood skewer soaked in water for 30 minutes.
Place kebabs evenly on the hot grill. Baste top with remaining marinade from chicken. Cover and cook five minutes. Carefully flip and cook 3-4 minutes more until chicken is cooked through. Serve with remaining honey mustard.
More Honey Recipes:
This romesco chicken with kale mashed potatoes looks complicated, but only takes 45 minutes to make! This thick and tangy sauce is sure to become a new favorite!
Popping in with a quick recipe post while Scott and I are exploring the northeast before my little brother’s wedding weekend in Boston. The hubs and I just spent the past few days road tripping through New Hampshire and Maine to Acadia National Park. I plan to share a recap next week or the week after, but until then, follow along with my adventures on Instagram!
This recipe for romesco chicken was adapted from a recipe by Rachael Ray. Is it just me or do her 30 minute meals take more like an hour and a half? I feel like there is some major false advertising in the Rachael Ray empire.
This dish took about 45 minutes, which is close enough for me, and it tastes and looks much more complicated. The quick romesco sauce adds such a unique flavor. Romesco is a Spanish tomato and pepper sauce thickened with breadcrumbs. It’s also really tasty with roasted asparagus, potatoes or tossed with whole grain pasta. This dish is pretty saucy, so you could always use half the romesco for the chicken and freeze/refrigerate the rest for later. Having yummy sauces on hand is such an easy way to dress up meals. Speaking of which, did you check out this post I wrote for Luvo on my favorite freezer sauces? Might have to add this romesco to the mix!
Romesco Chicken with Kale Mashed Potatoes
Kale Mashed Potatoes:
1 ½ lb Yukon gold or other waxy potato, halved or quartered if large
1 bunch kale, thick stems removed, roughly chopped
½ cup chicken broth
¼ cup plain yogurt
Salt and black pepper to taste
Chicken & Romesco:
2 tablespoon extra virgin olive oil
1 1/2 lb skinless chicken breast or thighs, cut into bite sized pieces
1 teaspoon smoked paprika
Salt and black pepper
4 garlic cloves, chopped
1 cup panko breadcrumbs
½ cup blanched slivered almonds
1 14-ounce jar roasted red peppers, drained
1 can fire-roasted tomatoes
2 tablespoons sherry vinegar
Chopped fresh parsley, to serve
Cover potatoes with a few inches of salted water in a large pot. Bring to a boil and cook until potatoes feel tender with a bite when pierced with a fork, about 10-15 minutes depending on their size. Add kale to the water and continue to boil until potatoes are tender and kale is wilted, about 5 minutes. Drain, then pour potatoes and kale back into the hot pot and place back on the stove. Add broth and yogurt. Mash with a potato masher to desired consistency. Season with salt and black pepper to taste. Keep warm on low heat until ready to eat.
While potatoes are cooking, prepare chicken in romesco. Sprinkle chicken with smoked paprika, salt and black pepper and toss to combine. Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add chicken to the hot pan and cook, flipping every so often, until browned and cooked through. Remove from pan and set aside.
Wipe pan clean with a paper towel. Add 1 tablespoons oil to the pan and set on medium heat. Add garlic and cook until fragrant, about 30-60 seconds. Stir in panko and almonds and cook until lightly toasted, about 2-3 minutes. Scrape panko-almond mixture into a food processor or high powered blender. Add roasted red peppers, tomatoes and sherry vinegar. Blend until smooth and pureed, which will be seconds in a high powered blender and a bit longer in a food processor. Season with salt and pepper to taste.
Scrape romesco back into the skillet and set to medium heat to warm through. Stir in chicken.
Scoop mashed potatoes in a large serving bowl. Using a spoon, make a large well in the center. Pour romesco chicken into the center. Garnish with fresh parsley.
These scallion cornbread waffles with spicy chicken and homemade ranch are a fresh, healthier take on classic chicken and waffles!
God bless the wonderful soul who decided fried chicken and waffles have a place together on the dinner table. Random, yes, but somehow the combination of crispy fried chicken and sweet waffles makes comfort food heaven. Food combinations can easily go wrong, as my little brother once discovered when he decided to float croutons in his chocolate milk. Chicken and waffles however, is unexpected magic.
Normally, I would leave a dish like this to the pros (aka Kiki's Chicken and Waffles or The Oak Table), but I was stuck with this idea for chicken and waffles with fresh flavors from bright, juicy tomatoes and a tangy buttermilk ranch dressing. Plus avocado for obvious reasons.
To make the crispy chicken, I did a classic triple dip method that yields a super crispy crust. First dip in flour spiked with lots of spices, then spicy buttermilk, and finally whole grain panko. You could make these crispier first by pan frying and finishing them off in the oven, but I skipped that step to save myself another dish to wash.
I first made this ranch dressing for my crispy barbecue cauliflower salad. I really don't love ranch dressing, but this mayoless version with a bright tangy flavor is pretty fabulous. Although pictured here, I used kefir instead of yogurt because that's what I had on hand and it turned out a little too thin for me. Lesson learned.
These cornmeal waffles are worth making on their own! I might make a batch and top with a fried egg, avocado and some hot sauce for breakfast. They freeze great too!
Scallion Cornbread Waffles with Spicy Chicken and Homemade Ranch
- 1 cup plain yogurt
- 1/3 cup unsweetened almond milk, buttermilk or kefir
- 1/4 teaspoon dried dill
- 1 tablespoon chopped parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon honey
- 1/2 cup whole wheat flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup buttermilk or kefir
- 1 egg
- 2 tablespoons sriracha
- 1 cup whole wheat panko
- 1 1/2 lb chicken tenders
- Olive oil spray
- 1 cup whole wheat flour
- 1 1/2 cup cornmeal
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cup buttermilk or kefir
- 2 eggs
- 1/4 cup plus 2 tablespoons extra-virgin olive oil or canola oil
- 1 tablespoon honey
- 2 scallions, chopped
- 1 pint cherry tomatoes, halved
- 1 avocado, peeled and sliced
- First, whisk together ingredients for ranch dressing. Season with salt and pepper and refrigerate until ready to use.
- Preheat oven to 425 degrees.
- In a medium bowl, whisk together flour, garlic, cayenne, smoked paprika, salt and pepper. In another medium bowl, whisk together buttermilk/kefir, egg, sriracha. Place panko in another medium bowl.
- Spray baking sheet with olive oil spray. Dip chicken tenders in flour, then buttermilk mixture, then panko. Place on a baking sheet and repeat with remaining chicken. Spray chicken with olive oil spray. Bake 15 minutes until golden and cooked through, flipping halfway.
- Next, make waffles. Whisk together flour, cornmeal, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, eggs, oil, honey. Whisk wet into dry. Whisk in scallions.
- Heat a waffle iron. Pour about 1/3 cup batter into the iron and cook until crispy and golden. Carefully remove from skillet and set aside.
- Top waffle with chicken, tomatoes, avocado and drizzle with ranch.
Comfort Food Makeovers:
Bored of the usual bland chicken breast for dinner? Try my elegant and easy pesto and sun-dried tomato chicken roulades, made with only four ingredients!
What's a more ubiquitous healthy weeknight dinner than chicken? It's simple to prepare, lean, and family friendly. Too bad it's usually bland and totally boring.
When I ask new patients about prior attempts at changing their eating habits, they often reply that they tried to eat healthy, but found it boring. When I dig deeper, it's because they went on what I unaffectionately call the "Baked Chicken Diet." Basically they can't think of anything healthy to make, so they default to baked chicken and vegetables, night after night.
Hopefully through reading this blog you've already seen that eating healthy is more than baked chicken and steamed vegetables. But that doesn't mean you have to ditch the chicken. It's super versatile as a protein, taking on many different flavors and cooking methods. There's a reason you get 190,000,000 results when you google "chicken recipes."
Break out of the baked chicken rut and try my tips for making a chicken recipe you'll actually get excited about:
- Keep the skin on. We all know it's the best part, but did you know it only contributes a measly gram of saturated fat to each serving? If you've been passing over the much more juicy and flavorful dark meat in favor of lean and virtuous white meat, you'll be pleased to know this chicken thigh only contains an additional 1.5 grams saturated fat compared to an equal sized serving of chicken breast.
- Try big, spicy flavors with your chicken, like harissa marinated chicken or jerk chicken.
- I prefer chicken thighs, but if I'm going to use chicken breast, I often stew it, which keeps it from drying out. For a weeknight braise, make sure the sauce has plenty of flavorful ingredients, since it won't be cooking quite as long.
- On Sunday, roast a whole chicken and use the leftovers for dishes like tacos, chicken salad or to stuff baked potatoes. And don't forget to save the bones to make chicken soup!
- Ground chicken breast can be terribly dry, but there is a simple (and healthy!) remedy. Mix in diced or shredded vegetables, such as onion, zucchini and carrot, which release moisture as they cook.
- If preparing a simple chicken dish, spend a few minutes whipping up a standout sauce. Chimichurri, Asian dipping sauce, and tzatziki all come together in minutes.
- Invest in a few interesting, high quality spice mixes or try making your own blends.
The chicken recipe I'm sharing today looks incredibly fancy, but it takes no time at all, and only four ingredients. It's actually one of the first chicken recipes I remember preparing in college, so you know it's simple! I've switched up this recipe in so many ways, swapping out the filling for whatever combination of ingredients I have on hand. I've done a version stuffed with dried figs and blue cheese and another with proscuitto and goat cheese - yum! This recipe hasn't failed me yet!
Pesto and Sun-Dried Tomato Chicken Roulades
In keeping with the theme of simplicity, I served this with spinach sauteed with garlic and onions and 100% whole grain orzo tossed with fresh herbs and parmesan.
- 1 lb chicken thighs, boneless and skinless.
- Sun-dried tomatoes
- Extra virgin olive oil
- Salt & freshly cracked black pepper
- Your choice of seasoning (I used lemon pepper)
- Preheat oven to 400 degrees.
- If the chicken thighs are thick, place them in a large ziptop back and pound lightly with a meat mallet to about 1/4 inch thickness. Lay flat on a cutting board, Add a thin layer of pesto over the meat, about 1/2 tablespoon each and top with a few sun-dried tomatoes. Wrap each piece of chicken up, as if you were wrapping sushi. Place, seam-side down in a baking dish, holding together with a toothpick if needed. Brush each chicken thigh lightly with olive oil. Season the outside with salt, pepper and seasoning.
- Bake in the upper third of the oven for 20-25 minutes until browned and cooked through. Remove from oven and let cool for a few minutes. Slice each chicken thigh into 1-inch rounds and serve.
Cure a cold with this easy lemon chicken orzo soup, packed with arugula, basil, carrots and whole grain orzo. The bold yet gentle flavors in this recipe are the perfect combination to soothe a scratchy throat. The recipe takes less than 30 minutes to whip up a richly flavored soup on a weeknight!Read More