Sun-Dried Tomato and Artichoke Stuffed Chicken

Looking for a new way to serve chicken on a weeknight? This Sun-dried Tomato and Artichoke Stuffed Chicken Breast is perfect for any night of the week. It’s savory and baked just right! It’s elegant but truly simple to do!

Sun-dried Tomato and Artichoke Stuffed Chicken

We love chicken, but sometimes get bored with cooking it the same old way. This umami-packed stuffed chicken breast recipe is definitely a way to spice up your weeknight dinner without adding in much extra work! This dish has the wow effect while being totally approachable. Despite how it sounds, stuffing a chicken breast is actually quite simple, especially when you do it the way this recipe does. Eseentialy you mix together a stuffing using sun-dried tomatoes and artichokes then butterfly open the chicken breasts, stuff it and bake! We skip the step of rolling the chicken up, and instead just sandwich the stuffing inside. But don’t worry, we’re walking you through step-by-step how to do it below in case that sounds intimidating. Did I mention this dish is also gluten-free, Paleo and Whole30 friendly? So what are you waiting for? Let’s make it!

Ingredients Needed

How to Stuff a Boneless Chicken Breast

It may sound complicated to stuff a chicken breast, but we’ve simplified the steps to make this a super easy and approachable way to add flavor to a weeknight dinner staple.

  1. Pound out the chicken to an even thickness, though this is optional. A small step you can take that goes a long way to making perfect chicken is to pound out the meat to an even thickness with a meat mallet (or a rolling pin). This ensures the chicken is perfectly cooked throughout, instead of having some parts of the chicken overcooked because they are thinner. We realize this is an extra step though, but it’s an optional one. If you have the time, go for it!
  2. “Butterfly” the chicken breast. This means to slice the chicken horizontally through the middle just up to the edge and then open it up like a book.
  3. Salt it. Now that the chicken breast is opened up, go ahead and lightly salt and pepper the chicken. If you have the time, let the chicken sit like this for 10 minutes. Even that short amount of time will make a difference in the flavor fo the chicken.
  4. Next add in the stuffing. This stuffing recipe makes just about enough for the 4 chicken breasts, so divide the mixture into quarters and place it directly in the middle of the chicken.
  5. Secure the chicken. Close the chicken back up. All you have to do is fold it over. Stick toothpicks through the chicken breast to seal it.
  6. Lightly oil and season the tops of the breasts. Drizzle or spray a touch of olive oil over the tops of the chicken breasts and lightly season with salt and pepper.
  7. Bake!

A chicken and sun dried tomato recipe baked up.

What to goes well with a chicken and sun dried tomato recipe?

These flavors are a bit on the tuscan Italian side! You can pair this dish with a light pasta, mashed potatoes or cauliflower, or rice! It also would go well with a nice big side salad or greens! Here are some recipes that will pair nicely with it:

Looking for more recipes with sun-dried tomatoes and artichokes, check these out:

5.0 rating
1 reviews

Sun-dried Tomato and Artichoke Stuffed Chicken


Yield 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Recipe Type: Dinner
Cuisine American
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 2 cloves garlic, minced
  • 1 14 ounce can artichoke hearts, drained and chopped
  • 3/4 cup sundried tomatoes in oil, drained and chopped
  • 2 tablespoon fresh basil (or 1 teaspoon dried)
  • ¼ cup parmesan (optional)
  • Salt and pepper to taste
  • 4 chicken breasts

Directions

  1. Pre-heat oven to 400ºF.
  2. Mix together garlic, artichoke hearts, sun-dried tomatoes, basil and parmesan cheese to a medium bowl. Season to taste with salt and pepper.
  3. Place chicken breasts on steady flat surface. We recommend pounding out the chicken to an even thickness by place the chicken between two sheets of parchment or plastic wrap. Using the flat side of a meat mallet or rolling pin, pound each to an even thickness. This is an optional step, however!
  4. Place your hand on top of the chicken breast and using a sharp knife, slice through the chicken horizontally, stopping about ½ an inch from the end. Open up the chicken breast so they are flat and season lightly with salt and pepper.
  5. Divide the mixture into quarters and place it directly in the middle of the chicken. Fold the chicken back together and secure closed with toothpicks.
  6. Bake in the middle rack until the chicken is nearly finished cooking through, to 160ºF, about 30-35 minutes.
  7. Remove the chicken from the oven and loosely cover the chicken with aluminum foil to let it rest for 5-10 minutes while it finishes cooking.
  8. Slice and serve with your favorite sides.

Nutrition

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Sun-Dried Tomato and Artichoke Stuffed Chicken

Healthy General Tso’s Chicken is simple, flavorful and perfect for a weeknight dinner.  It’s a lighter take on the classic American take-out dish and will be loved by both kids and adults. It also happens to be gluten-free, dairy-free and paleo!

Healthy General Tso’s Chicken

We are big fans of the fake-out take-out recipes here, but this lighter General Tso’s Chicken might be our new favorite! It uses wholesome ingredients and simple instructions and we are pretty sure the entire family will love it! General Tso’s is typically made by deep frying breaded chicken and then coating it with a pretty sweet sauce. While we still wanted to have some crispness to the chicken, we wanted to avoid frying it and we wanted to keep the sauce free of refined sweeteners and gluten while still maintain the same taste as traditional General Tso’s.

We use a few different ingredients (such as coconut aminos and gluten-free hoisin) to help achieve the same taste but made healthier. Serve General Tso’s Chicken with your favorite side, but we suggest cauliflower rice and if you’re feeling like you need some extra veggies in your life some broccoli would fit right in here.

What You Need to Make It

We turned to a few different products to help us keep this dish free from soy, refined sweeteners and gluten, which you will notice below. We used the Coconut Secrets brand of hoisin (which traditionally contains gluten) and coconut aminos, which is a soy-free soy sauce substitute. If you can’t find the gluten-free hoisin, feel free to use a gluten-free teriyaki sauce (we also recommend the brand Coconut Secrets for that). We do recommend using both honey and coconut sugar to get a similar taste to traditional General Tso’s.

What can you serve with this Lighter General Tsos?

We served ours with cauliflower rice, but it would also go well with:

Watch the video:

If you like this quick weeknight chicken dinner, check out these others:


5.0 rating
1 reviews

Healthy General Tso's Chicken

Healthy General Tso's Chicken is simple, flavorful and perfect for a weeknight dinner.  It's a lighter take on the classic American take-out dish and will  loved by both kids and adults. It also happens to be  be gluten-free, dairy-free and paleo!


Yield 4
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 1-1/2 lb. boneless skinless chicken breast, diced into bite sized pieces
  • ¼ cup arrowroot starch
  • Salt and pepper
  • 1 tablespoon avocado oil
  • 3 scallions, sliced thin and whites and greens separated
  • 1” piece ginger, peeled and grated
  • 2 cloves garlic, minced
  • ¼ cup coconut hoisin sauce (see note for substitute)
  • 2 tablespoons cup rice vinegar 
  • 2 tablespoons coconut aminos
  • 2 tablespoon coconut sugar
  • 1 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 teaspoon dried bird’s eye chili (or crushed red pepper flakes)
  • Cauliflower rice, for serving
  • Sesame seeds, for garnish

Directions

  1. Cut chicken into 1" pieces and place inside of a large bowl with arrowroot starch and a big pinch of salt and pepper. Toss to coat the chicken fully.
  2. Heat oil in a large, heavy skillet. Once hot, brown chicken on both sides, in batches if necessary, for 3-4 minutes per side.
  3. Remove chicken and set aside. To the pan add the white parts of the scallion, ginger and garlic and cook for 1 minute. 
  4. Add in the coconut hoisin, rice vinegar, coconut aminos, coconut sugar, honey, sesame oil, and red pepper flakes. Increase heat and bring the mixture to a boil, scraping up any browned bits on the bottom of the skillet. Once the sauce has boiled and thickened up, add back the chicken and cook through until hot, about 1 more minute.
  5. Serve chicken immediately with sauce from the skillet over cauliflower rice and top with green parts of the scallions and sesame seeds.

Recipe Notes

  1. Traditional hoisin sauce contains gluten. There are some brands out there that are free from gluten such as Coconut Secrets brand. If you can’t readily find a gluten-free brand, feel free to substitute teriyaki sauce.
  2. Despite this recipe calling for a lot of “coconut” products, this does not at all taste like coconut!

Nutrition

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Healthy General Tso’s Chicken

Looking for a quick and flavorful way to cook chicken breasts? This Baked Maple Dijon Chicken Breast recipe is perfect for any night of the week. Plus, we’re sharing our best tips for cooking chicken breasts in the oven.

Maple dijon chicken with mashed potatoes.Maple Mustard Chicken Recipe

These perfectly cooked Maple Dijon Chicken Breasts are your answer to a quick and delicious weeknight dinner. The chicken is pounded out to an even thickness and topped with a creamy maple dijon sauce and then baked to perfection. And we’re sharing all the tips we have to make sure you get the juiciest chicken possible! Serve this along side sweet potato fries, mashed potatoes, cauliflower rice or on top of a big salad and dinner is served!

Ingredients Needed

Maple mustard chicken in oven dish.

How to Make Perfect Juicy Baked Chicken

The secret to getting juicy and flavorful chicken is ultimately about not overcooking it. That is the single most important step of cooking chicken breasts, which are lower in fat than their dark meat counterparts. 

A small step you can take that goes a long way to making perfect chicken is to pound out the meat to an even thickness with a meat mallet (or a rolling pin). This ensures the chicken is perfectly cooked throughout, instead of having some parts of the chicken overcooked because they are thinner.

In addition, if you had the extra time on your hands you could prepare the chicken breasts with the maple dijon sauce ahead of time to let the meat marinate. This isn’t essential, but it does bump up the flavor a bit. You could do as little time as 30 minutes or even overnight.

Lastly, and the most important step is to remove the chicken just before it has finished cooking. As all meat does, the chicken will continue to cook after it has been removed from the oven. We always suggest using an instant-read thermometer to check the temperature of meat, and chicken breast should be removed from the oven between 155º-160º. Once the chicken has been pulled out, cover the pan with aluminum foil and allow the chicken to rests. This let’s the chicken finish cooking to 165º and lets the chicken rest so all the juices stay within the chicken breast.

Slicing Maple Mustard Chicken.

Watch the video:

What to Serve with Baked Maple Chicken

Serve this maple dijon chicken up with your favorite sides. Here are some of ours:

If you like this chicken breast recipe, check out these others:


5.0 rating
2 reviews

Baked Maple Dijon Chicken Breast

Looking for a quick and flavorful way to cook chicken breasts? This Baked Maple Dijon Chicken Breast recipe is perfect for any night of the week. Plus, we’re sharing our best tips for cooking chicken breasts in the oven.


Yield 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 40 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Preheat oven to 400ºF.
  2. Whisk together dijon mustard, maple syrup, lemon juice, ½ teaspoon salt and ½ teaspoon pepper. Set aside.
  3. Place chicken breasts on a steady surface between two sheets of parchment or plastic wrap. Using the flat side of a meat mallet or rolling pin, pound each to an even thickness of 1”. Season chicken with a pinch of salt and pepper.
  4. Place chicken inside a 9x13” baking dish. Pour the sauce over the chicken and cook until the chicken is nearly finished cooking through, to 160ºF, about 30-35 minutes.
  5. Remove the chicken from the oven and loosely cover the chicken with aluminum foil to let it rest for 5-10 minutes while it finishes cooking.
  6. Slice and serve with your favorite sides.

Nutrition

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Baked Maple Dijon Chicken

With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with the creamiest peanut sauce to really make this special! Made in partnership with my friends at Stonewall Kitchen.

Thai chicken lettuce wraps with peanut sauce on a platter.Thai Chicken Lettuce Wraps

I used to love the lettuce wraps at that popular Asian chain restaurant, and they are totally the inspiration for this dish. Of course this recipe is a healthier version using real ingredients and my favorite soy-free alternatives to still get that classic taste. These lettuce wraps are topped with a creamy peanut sauce that completely makes the dish. Don’t worry though, there is an easy swap to make this peanut-free making this dish Whole30 and Paleo friendly.

Thai Chicken Lettuce Wraps deconstructed in a meal prep container.

Ingredients for Thai Lettuce Wraps

Thai chicken marinating in a bowl.

How to Make It

The first thing you want to do is marinate the chicken! This is going to add in some savory flavor to the dish. While we are suggesting to do this for about 30 minutes, it can be as quick as 15 minutes or as long as overnight. Obviously the longer you do it the better the flavor.

Once the chicken has been marinated, and all of the ingredients are prepped up heat up a large pan. Once hot, cook the mushrooms until all of the liquid has been evaporated.

Next add in the cabbage and a big pinch of salt and pepper cook until it’s softened. Move the mixture to the side to make room for the chicken!  Add in the remaining 1 teaspoon sesame oil to the pan and cook chicken until no pink remains, about 3-5 minutes. You’ll be leaving behind any of the excess marinade.

Finally, add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season the chicken and veggies to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions. That last addition of the fresh herbs really helps this dish pop in flavor.

This dish will be garnished with a peanut sauce, that can be made with peanut butter or almond butter for those looking to keep it Whole30 or Paleo-friendly. To make it add all of the sauce ingredients to a bowl and whisk together. Depending on your thickness of nut butter, you may need to add in a bit more hot water. Add in more hot water if needed to reach desired sauce consistency.

Serve the chicken and veggies inside of lettuce cups and drizzle with the peanut sauce. Garnish with additional fresh herbs and sesame seed! Or make into meal prep. See below for more details on that!

Thai chicken mixture in a saute pan with fresh herbs on top.Why Stonewall Kitchen Products are Always in My Pantry

One of the most frequently asked questions I get about maintaining a clean-eating lifestyle is: what’s in my pantry? The simple answer is that it’s important to keep a wide range of products in your pantry that allows you to whip up a quick dinner or snack at a moments notice. Ones that don’t compromise on ingredients and that you can feel good about eating and serving. 

Headquartered in York, Maine (the cutest place ever), Stonewall Kitchen is the maker of some of my favorite gourmet specialty foods that always have a place in my pantry. Chances are, you’ve likely seen their famous jam in a grocery store near you (even Costco has it right now!). But in case you didn’t know, they have a wide range of healthy products that make it easy to maintain a good-for-you diet. 

Their Creamy Peanut Butter is one of my favorites (you can also grab it on Amazon) and it’s the perfect addition to these Thai Chicken Lettuce Wraps. Made with only roasted peanuts & salt (no added sugars or oils) you can feel good about enjoying it! While the chicken filling is good on it’s own, adding that creamy peanut sauce on top REALLY makes the dish.

Stonewall Kitchen Peanut Butter

Meal Prep Options

There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual lettuce cups you’ll want to store cleaned and dry lettuce leaves separately from the cooked chicken mixture. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the lettuce so it can be heated.

Or you could make this into meal prep bowls by serving with cauliflower rice or regular white rice, and omit the lettuce cups all together.

Thai chicken with cauliflower rice in a meal prep container.

If you like this meal prep recipe, check out these others:

For more chicken recipes, check these out:


5.0 rating
2 reviews

 Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce


Yield 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Marinade

    Chicken & Veggies

    Paleo ’Peanut’ Sauce

    • 1 tablespoon peanut butter
    • 1 teaspoon fresh lime juice
    • 1 tablespoon and 1 teaspoon filtered water
    • 1/4 teaspoon fish sauce
    • 1 teaspoon honey or coconut sugar

    Directions

    1. In a bowl combine marinade ingredients and chicken and set aside.
    2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
    3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
    4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
    5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
    6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
    7. In a small bowl, mix together peanut sauce ingredients.
    8. To Assemble;
      Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
      Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

    Recipe Notes

    Omit peanut sauce for Whole30 Compliant!


    Nutrition

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    Thai Chicken Lettuce Wraps

    Switch up taco night and make Instant Pot Chicken Fajitas your new go-to easy weeknight dinner. Simple to prepare by adding sliced chicken, peppers and onions to your pressure cooker and then cooking with the push of a button. It can even be optionally prepared ahead of time and stored in the freezer (hello “dump” dinners). Serve with all your favorite fajita fixin’s! Made in partnership with my friends at Farmer Focus!

    Instant pot chicken fajitas recipe.Instant Pot Chicken Fajitas

    We are all about super simple weeknight dinners here, and this Instant Pot Chicken Fajitas checks all of those boxes. It takes minimal amount of time to prepare, is cooked using our favorite hands-off cooking kitchen gadget and is SO DELICIOUS. But the bonus? This can be prepared in batches ahead of time and stored in the freezer for the ultimate fast, healthy dinner. We’re talking another great dump dinner idea with this fajita recipe!

    The truth is, fajitas are already a pretty quick dinner idea. But what makes cooking them in the Instant Pot so unique, especially when prepared ahead of time as a dump dinner, is that it truly is a place-all-the-ingredients-in-the-pressure-cooker dinner, set a button and walk away until you hear it beep. Some weeknights, especially when you have a busy family, are too chaotic to think about cooking. But everyone needs a healthy delicious dinner, so this recipe is good to have on hand. 

    Serve the chicken fajitas with ALL the fixin’s (or the ones that are easy) like avocado, cheddar cheese, cilantro, shredded lettuce and cauliflower rice.

    Dump instant pot chicken fajitas recipe.

    How to Make a Dump Freezer Dinner

    So let’s talk a little bit about the concept of a “dump” dinner!

    A dump dinner is recipe that doesn’t really require too many steps in terms of preparation before it is cooked. Typically you just gather the ingredients, with minimal chopping, and dump them into the cooking equipment. Usually this is either a slow cooker, a stock pot or an Instant Pot. A Freezer Dump Dinner is a meal that is gathered ahead of time and frozen. When you want to cook it, you defrost in the refrigerator overnight and then dump the meal in the cooking vessel when ready to cook!

    For this recipe, it will work either way. Gather all off the ingredients for the Instant Pot Chicken Fajitas and either prepare one (or more) batches ahead of time and freeze, or gather up all the ingredients and cook immediately in the Instant Pot.

    Ingredients Needed

    A Note about the Amount of Liquid

    Typically, Instant Pot recipes require a minimum of 1/2 a cup of liquid to work. This recipe doesn’t require any added liquid, minus lime juice. We originally started testing this with 1/2 cup of added liquid and the Instant Pot Chicken Fajitas quickly turned into soup, so we kept testing less and less liquid until we discovered that there was no added liquid needed because the peppers, onions and chicken release so much. We’ve tested this in 3 different types of Instant Pots, including an Instant Pot that has the “burn notification” ability. We never ran into a problem of there not being enough liquid released before the dish came up to pressure, and nothing ever burned.

    If you are really concerned, you can add in liquid, but it will result in more of a soup than fajitas.

    Why We’re All About Good Quality Chicken

    I am so happy to partner again with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

    Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

    Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

    Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

    You can also use their easy store locator to find where you can get this amazing quality chicken near you.

    Instant pot chicken fajita on a plate.Fajita Toppings

    If you like this Instant Pot Chicken recipe, check out these others:

    Watch the video:


    0.0 rating

    Instant Pot Chicken Fajitas

    Switch up taco night and make Instant Pot Chicken Fajitas your new go-to easy weeknight dinner. Simple to prepare by adding sliced chicken, peppers and onions to your pressure cooker and then cooked with the push of a button. It can even be optionally prepared ahead of time and stored in the freezer (hello "dump" dinners). Serve with all your favorite fajita fixin's!


    Yield 4
    Prep Time 10 minutes
    Cook Time 6 minutes
    Total Time 26 minutes
    Recipe Type: Dinner
    Cuisine Gluten-free
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Add chicken, peppers, onion, chili powder, salt, pepper, paprika, cumin, cayenne and lime juice to the Instant Pot and mix together. Place the tomato paste on top without stirring. Cover and set the steam valve to sealing. Cook on manual high pressure for 6 minutes, then manually release the pressure.
    2. Stir together the chicken and serve immediately with tortillas and desired toppings.

    Recipe Notes

    1. To make it a dump freezer meal prep: Gather your ingredients and place everything in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before and cook according to instructions.

    Nutrition

    Loading nutrition data...

    Instant Pot Chicken Fajitas

    Looking for some Instant Pot Chicken Recipes that are quick, flavorful and easy to make? We’ve rounded up a list of 18 of our favorites that are sure to be an instant hit for your family!

    Instant Pot Chicken Recipes

    Looking for some healthy and delicious ways to cook chicken in the Instant Pot? We’ve rounded up 18 of our favorite chicken recipes for the Instant Pot that are sure to please just about everyone. From creamy Honey Mustard Chicken Wings to Chicken Parm Soup, we’ve got a little bit of something for everyone. Are you an Instant Pot newbie? Be sure to check out our round-up of easy recipes to make in the Instant Pot that will get you familiar with what the pressure cooker can do!

    Instant pot chicken soup recipes.

    Instant Pot Chicken Parm Soup: If you love chicken parmesan, you are going to love this. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors.

    Instant Pot Chicken Adobo: This is a take on the classic Filipino dish that results in tangy and savory chicken. It’s perfect for nights you need a healthy dinner but don’t feel like cooking. It’s also gluten-free, Paleo, low carb and Whole30 friendly.

    Instant Pot Chicken Tikka Masala: Need a great short to a flavorful weeknight dinner! This delicious dinner uses the pot in pot cooking method, which means cooking the dish *and* the rice all together right in the pressure cooker!

    Instant Pot Chicken Cacciatore: This chicken dish has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE. 

    Instant Pot Butter Chicken: It’s creamy, perfectly spiced and oh-s0-delicious! It’s a great weeknight dinner at the end of a busy day. This gluten and optionally dairy-free dinner is a one pot meal, thanks to the rice that cooks alongside the chicken. It’s guaranteed to be a new family favorite.

    Instant Pot Teriyaki Chicken: This easy-to-make dish is made with only 8 ingredients and no refined sweeteners. It is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!

    Instant Pot chicken and rice recipe.

    Instant Pot Cheesy Chicken, Broccoli and Rice: Can you ever go wrong when you add together rice, cheese, chicken and broccoli?It is an easy-to-make dinner that the whole family will love and made with a few simple whole ingredients.

    Instant Pot Southwest Chicken Soup: A take on the classic soup with chicken, beans, corn and tomatoes. It is simple to make and can optionally be prepared ahead of time and stored in the freezer. It’s as easy as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simply defrost in the refrigerator overnight and place everything in an Instant Pot to cook at dinnertime!

    Instant Pot Balsamic Chicken: Ready for the juiciest chicken breasts, perfectly cooked potatoes and braised kale in sweet balsamic glaze for dinner without even turning on the stove? Then this Instant Pot Balsamic Chicken is just what you need to make tonight! This dish is perfect for those hot steamy summer nights (or cool, lazy fall or winter ones) when you want to eat a home cooked meal but don’t want to heat up the house. It’s also gluten-free, paleo, low carb and whole30 friendly.

    Instant Pot Lemon Chicken with Artichokes and Asparagus: Need a delicious light dinner that doesn’t require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don’t want to cook much. It’s also gluten-free, paleo, low carb and whole30 friendly.

    How to Cook a Whole Chicken in the Instant Pot: One of our most popular recipes right now! It tastes just like a rotisserie chicken you buy at the store, only you get to control the ingredients! It’s largely hands-off cooking time and the chicken is so juicy! This chicken is perfect to serve as is for dinner, or you can use for meal prep or for other chicken recipes.

    Instant Pot chicken wing recipe

    Honey Mustard Chicken Wings (Instant Pot or Baked): A perfect game day or dinner wings recipe that everybody will love. They are paleo-friendly and totally gluten-free, and get perfectly crispy with the right amount of sauce-y goodness!

    Instant Pot Creamy Cajun Chicken Pasta: This pasta comes together quickly in the pressure cooker and is packed with veggies, chicken, and creamy cajun flavor! It’s gluten-free and an easy weeknight cajun pasta recipe everybody will love!

    Two-Ingredient Salsa Chicken: This two-ingredient Salsa Chicken recipe is made in the Instant Pot or Slow Cooker and is the perfect, easy meal prep recipe. It’s simple, fast, and makes the perfect shredded chicken to put on top of salads, in tacos, in burrito bowls, and so much more!

    Paleo Chicken and Broccoli: This easy Chinese American style Paleo Chicken and Broccoli in the Instant Pot is so delicious and comes together so quickly! It’s gluten-free, whole30 compliant and is truly a fan favorite for good reason! 

    Instant Pot shredded chicken recipe

    Classic Chicken Soup: There is no better cure for anything than Chicken Soup. The chicken and broth warms the soup, and the vegetables brighten everything up. It’s a classic for a reason!

    Buffalo Chicken Chili: Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

    How To Make Easy Shredded Chicken: This Instant Pot shredded chicken is an all-purpose recipe that goes with just about anything!

    How To Make Chicken BrothThis chicken broth recipe is my favorite, and I love making it in my Instant Pot for time convenience! It’s so flavorful and delicious in various recipes or just to sip on! Instead of buying chicken to use, save your leftovers and veggie scraps to make TONS of chicken broth at an affordable price!

    18 Healthy Instant Pot Chicken Recipes

    It’s creamy, perfectly spiced and oh-s0-delicious! This Instant Pot Butter Chicken is a great weeknight dinner at the end of a busy day. This gluten and optionally dairy-free dinner is a one pot meal, thanks to the rice that cooks alongside the chicken. It’s guaranteed to be a new family favorite. Made in partnership with my friends at Farmer Focus!

    Instant Pot Butter Chicken with rice and cilantroInstant Pot Butter Chicken Recipe

    This Instant Pot Butter Chicken recipe is a great short-cut to a flavorful weeknight dinner! Boneless chicken breasts are cooked in a velvety smooth spiced tomato sauce and served alongside rice. This delicious dinner uses the pot in pot cooking method, which means cooking the butter chicken and the rice all together right in the pressure cooker! This gluten and optionally dairy free dish also reheats well for meal. Go ahead and add this to your favorite Instant Pot Recipes list!

    Ingredients for Butter Chicken

    Rice on a trivet in the instant pot.What is Pot in Pot Cooking?

    This recipe uses the pot in pot method of cooking two different meal components in the Instant Pot at the same time. The ‘Pot in Pot’ method (or PiP) allows food to cook in a separate bowl that’s placed on a trivet on top of the other dish. Steam generated from liquid below the steam rack is used to build pressure and cook the food. In this case, the butter chicken cooks below the trivet and the rice cooks in the bowl on top.

    What type of trivet to use

    The trivet that typically comes with the purchased Instant Pot will not work for PiP. You must have a trivet that creates at least 2.5″ of space between the bottom of the pot and the trivet. We purchased the egg trivet, that works not only for evenly cooking eggs, but it also works as a steam trivet for PiP cooking. The one we purchased came with two trivets, use the one that will allow the bowl to fit over the chicken.

    What type of bowl to use

    There are two important factors to consider when choosing the bowl for PiP cooking. The first is whether or not the bowl is safe to use under pressure. Generally speaking, any stainless steel bowl will work. Also, oven safe glass such as pyrex can work. This is what we’ve primarily used for PiP cooking.

    Chicken breast package for butter chicken made in the instant pot

    Why Farmer Focus Has Been our Chicken Choice for Years

    I am so happy to continue my partnership with my friends at Farmer Focusto bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

    Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

    Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

    Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

    You can also use their easy store locator to find where you can get this amazing quality chicken near you.

    Butter Chicken instant pot in a bowlDon’t have an Instant Pot?

    You can make this soup in the slow cooker too! Though, you’ll have to cook the rice separately.

    To Make in the Slow Cooker:

    1. Place all of the ingredients except the cashew cream and butter in the slow cooker. Cook on high for 4-6 hours, or low for 6-8 hours.
    2. 20 minutes before the end of the cooking time, remove the chicken and whisk in the butter and cream. Place there chicken back inside and continue to cook without the lid until the sauce has slightly thickened.

    If you like this Instant Pot Chicken recipe, check out these others:

    Watch the video:


    5.0 rating
    2 reviews

    Instant Pot Butter Chicken

    It's creamy, spiced and oh-so-delicious and this Instant Pot Butter Chicken is the perfect weeknight dinner solution to a busy day. It's a gluten and optionally dairy-free dinner is a one pot meal, thanks to the rice that cooks alongside the chicken and is sure to be a new family favorite.


    Yield 4
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 32 minutes
    Recipe Type: Dinner
    Cuisine Gluten-free
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 2 teaspoons avocado oil
    • 6 cloves garlic, minced
    • 2” piece fresh ginger, grated
    • ¼ cup tomato paste
    • 1 cup tomato puree
    • 1 tablespoon garam masala
    • 2 teaspoons turmeric
    • 1 teaspoon salt
    • ½ teaspoon cumin
    • 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
    • 1 cup chicken stock
    • 2 lbs. boneless and skinless chicken breasts
    • 1 cup long grain or jasmine rice, rinsed and drained
    • 1 cup water or broth
    • ¼ cup butter or ghee
    • ½ cup cashew cream (can also use heavy cream or coconut cream)
    • Cilantro, for garnish

    Directions

    1. Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add garlic and ginger and cook while stirring, until fragrant, about 1 minute.
    2. Add tomato paste, tomato puree, garam masala, turmeric, salt and cumin and cook for 3 minutes, stirring occasionally. Shut off the saute function and add in cinnamon stick, chicken stock and stir together. Place the chicken breasts inside.
    3. Arrange a 2.5-inch trivet over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and water to the bowl. Secure the lid and move the steam release valve to Sealing. Cook on manual high pressure for 12 minutes. Move the steam release valve to venting to quickly release the steam pressure. When the floating valve drops, remove the lid.
    4. Remove the rice and the trivet. Fluff the rice, cover to keep warm and set aside. Remove the chicken and dice into bite-sized pieces and set aside.
    5. Press the saute function and whisk in the butter and cream and cook until slightly thickened, about 2 minutes. Add the diced chicken back to the pot to heat through.
    6. Serve the chicken with the rice, and garnish with cilantro, if desired.

    Nutrition

    Loading nutrition data...

    Instant Pot Butter Chicken

    This easy-to-make Instant Pot Teriyaki Chicken is made with only 8 ingredients and no refined sweeteners. It is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!

    Chicken teriyaki recipe cooked in the instant potInstant Pot Teriyaki Chicken Recipe

    This Instant Pot Teriyaki Chicken recipe is not only healthy, but also super delicious. It’s made easy in the Instant Pot with just 8 ingredients. Serve it with your favorite side, but we suggest white rice, cauliflower rice and if you’re feeling like you need some extra veggies in your life some green beans or broccoli would fit right in here. We love this chicken teriyaki recipe because it’s one of those magical recipes that is so easily made paleo and with other dietary restrictions in mind by simply using real whole ingredients. A combination of honey and coconut sugar give it that characteristic sweetness and color. Then ginger and garlic give it that bright, bold flavor. And finally, the sauce is thickened with a slurry made from arrowroot.

    Dump freezer teriyaki chicken in a freezer bag

    Ingredients for Instant Pot Teriyaki Chicken

    How to Prep This Ahead of Time

    What we love about this dish is that you can prepare batches of this Chicken Teriyaki ahead of time and place in the freezer for the next time you need an easy dinner! This dinner meal prep is known as a freezer dump recipe. It’s as easy as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simply defrost in the refrigerator overnight and place everything in an Instant Pot to cook at dinnertime!

    Chicken Teriyaki Instant Pot

    How to Make a Dump Freezer Dinner

    So let’s talk a little bit about the concept of a “dump” dinner. A dump dinner is recipe that doesn’t really require too many steps in terms of preparation before it is cooked. Typically you just gather the ingredients, with minimal chopping, and dump them into the cooking equipment. Typically this is either a slow cooker, a stock pot or an Instant Pot. A Dump and Start meal refers to a meal that you just gather the ingredients, dump them in your pot and start cooking. A Freezer Dump Dinner is a meal that is gathered ahead of time and frozen in a bag. When you want to cook it, you defrost in the refrigerator overnight and then dump the meal in the cooking vessel when ready to cook!

    For this recipe, it will work either way. Gather all off the ingredients for the Teriyaki Chicken and either prepare one (or more) batches ahead of time and freeze, or gather up all the ingredients and cook immediately in the Instant Pot or Slow Cooker.

    How to Make it with Rice in the Instant Pot

    Since this dish pairs beautifully with rice. To save yourself the time of preparing rice separately you can just cook it in the Instant Pot. This is known as ‘Pot in Pot’ cooking. The ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food. It’s easy, you just need to put the container being used for PIP cooking on a rack, and not directly in the inner pot.

    For this recipe, it calls for cooking the chicken for 9 minutes, which is the minimum needed to cook this dish. If you wanted to cook rice at the same time, you can increase the cooking time to 11 minutes, which will cook both the rice and the chicken at the same time. 

    To Make Rice with the Chicken:

    Place all of the ingredients in the Instant Pot as the Teriyaki Chicken recipe states.

    Then, arrange a 2.5-inch trivet over the chicken and place a 7-inch oven-safe bowl on top. Add the equal portions of rice and water to the bowl, along with a pinch of salt. For this recipe, 1 cup of dry rice would be sufficient.

    Then cook on Manual High Pressure for 11 minutes.

    Teriyaki Chicken Instant Pot Recipe

    If you like this chicken recipe, check out these others:

    If you like this Instant Pot Recipe, check out these others:

    4.5 rating
    4 reviews

    Instant Pot Chicken Teriyaki

    This easy-to-make Instant Pot Teriyaki Chicken is made with only 8 ingredients and no unrefined sweeteners. It is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!


    Yield 4
    Prep Time 5 minutes
    Cook Time 9 minutes
    Total Time 24 minutes
    Recipe Type: Dinner
    Cuisine Gluten-free, Paleo
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Optional Garnish:

    Directions

    1. If preparing ahead and placing in the freezer: Gather your ingredients and place everything except the arrowroot and water, in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before.
    2. To cook: Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 9 minutes with a quick pressure release once finished. 
    3. Make a slurry: whisk together the arrowroot with 2 tablespoons water. Press the saute function on the Instant Pot. Pour in half of the slurry mixture and mix together. If not thickened enough, add in the remaining slurry, until the sauce has reached your desired consistency. Shut off the saute function.
    4. Serve hot with white rice or cauliflower rice. Garnish with sesame seeds, red pepper flakes and cilantro.

    Recipe Notes

    1. Want to make this even easier and cook some rice alongside the chicken? Check out the body of the post for information on how to do this.
    2. To make this in the slow cooker:
      1. Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8. 
      2. 20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.

    Nutrition

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    Instant Pot Teriyaki Chicken

    If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!

    Chicken parmesan soupInstant Pot Chicken Parmesan Soup

    This Instant Pot Chicken Parm Soup takes all the classic flavors of chicken parmesan but cooked up conveniently in soup form, without much work. It is pure comfort food in a bowl, but this version is lightened up compared to the classic. This dish starts off by cooking up chicken in a flavorful broth, quickly, in the Instant Pot. Then some pasta is cooked right in the broth, though this step is optional if you want to keep it low-carb. We then top the soup with parmesan cheese and my favorite gluten-free breadcrumb alternative: pecan breadcrumbs! I really love how special these nut breadcrumbs make the dish. They are naturally gluten-free and really give you that breadcrumb flavor, in a nutrient dense form.

    Why Cooking Dinner in the Instant Pot is the Best

    We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Instant Pot Chicken Parm soup is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients. All that means an easy delicious meal without much effort.

    Ingredients for chicken Parm soupChicken Parm Soup Ingredients

    A Note about Cooking Pasta in Soup

    We call for cooking the pasta directly inside the tomato broth for this soup. But a word of caution, only do this if you plan to consume immediately. As with any soup recipe, if you cook the pasta directly in the soup, the longer it sits the more broth the pasta will soak up. Eventually the pasta will become water logged if stored, and can disintegrate. So if you want to make this soup as a make-ahead lunch or dinner, cook the pasta and store the pasta separately and only add it when you are ready to eat.

    Instant pot chicken parm soup with a ladleWhy we Choose Farmer Focus to Raise the Chicken We Buy

    I am so happy to continue my partnership with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

    Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

    Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

    Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

    You can also use their easy store locator to find where you can get this amazing quality chicken near you.

    Sprinkling Parm on chicken Parm soupSwaps for this Chicken Parmesan Soup

    Want to make this dairy-free? Simply leave out the cheese on the top! Of course, part of the flavor profile on chicken Parm, is well, the Parm! But this soup is flavorful enough that it won’t be missed too much.

    Want to make this nut-free? Go ahead and leave out the pecan breadcrumbs. If you wanted to substitute them with regular or gluten-free breadcrumbs, that works too!

    Don’t have an Instant Pot?

    You can make this soup in the stove top too!

    1. Heat oil in a dutch oven over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Lower heat and simmer until the chicken is cooked through and tender, about 30 minutes. Remove chicken, dice and set aside
    2. Add in 1 cup of water and bring the broth to a boil. Once boiling, add the pasta and cook according to package instructions.
    3. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
    4. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
    5. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

    Chicken Parmesan soup in a bowl

    If you like this soup recipe, check out these others:

    If you like this Instant Pot Chicken recipe, check out these others:

    Watch the video: 


    0.0 rating

    Instant Pot Chicken Parm Soup

    If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!


    Yields 4
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Recipe Type: Dinner
    Cuisine Gluten-free
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    For Soup:

    • 1 tablespoon olive oil
    • 1 medium onion, finely diced
    • 3 garlic cloves, minced
    • 4 tablespoon tomato paste
    • 2 teaspoons oregano
    • 1-½ teaspoons salt
    • 1 teaspoon pepper
    • 1-28 ounce can diced tomato
    • 1-½ pounds Farmer Focus boneless, skinless chicken breasts
    • 4 cups chicken broth
    • 1 cup water, or more if needed
    • 4 ounces penne pasta
    • Parmesan cheese, for garnish
    • Parsley, for garnish

    For Pecan “Breadcrumbs”:

    Directions

    1. Press the saute function in a 6 or 8 quart Instant Pot and add olive oil. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Shut off the saute function.
    2. Close the lid and set the pressure-release valve to sealing. Cook soup on manual high pressure for 9 minutes with a quick release. Remove chicken, dice to bite-sized pieces and cover to keep warm while the pasta cooks.
    3. Press the saute function on the Instant Pot and add in 1 cup of water. Once boiling, add the pasta and cook according to package instructions.
    4. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
    5. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
    6. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

    Nutrition

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    This post is sponsored by Farmer Focus! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Instant Pot Chicken Parm Soup

    Looking for a quick and flavorful way to cook chicken breasts? This Baked BBQ Chicken Breast recipe is perfect for any night of the week. Plus, we’re sharing our best tips for cooking chicken breasts in the oven.

    Juicy sliced baked bbq chicken breastBaked BBQ Chicken Breast Recipe

    These perfectly cooked BBQ Chicken Breasts are your answer to a quick and delicious weeknight dinner. The chicken is pounded out to an even thickness, quickly marinated with a bit of apple cider vinegar and spices, topped with BBQ sauce (homemade or store-bought) and then baked to perfection. And we’re sharing all the tips we have to make sure you get the juiciest chicken possible! Serve this along side sweet potato fries, mashed potatoes, cauliflower rice or on top of a big salad and dinner is served!

    Piercing chicken breasts with a forkBaked BBQ Chicken Breast Ingredients

    Marinating bbq chicken breasts

    How to get Perfect Juicy Baked Chicken

    The secret to getting juicy and flavorful chicken is ultimately about not overcooking it. That is the single most important part of cooking chicken breasts, which are lower in fat than their dark meat counterparts. However, we took a few extra steps in addition to correctly cooking the chicken to make sure this recipe is amazing.

    First, you’re going to pound out the meat to an even thickness with a meat mallet (or a rolling pin). This ensures the chicken is perfectly cooked throughout, instead of having some parts of the chicken overcooked because they are thinner.

    Next, you are going to quickly marinate the chicken with a dry rub. The apple cider vinegar adds flavor and makes the meat more tender, as does the sugar and spices. Once extra step we took with this chicken was to pierce the breast all over with a fork. This again, lets the marinade and BBQ sauce penetrate the chicken a bit more, as well as gently tenderizes the meat.

    Lastly, and the most important step is to remove the chicken just before it has finished cooking. As all meat does, the chicken will continue to cook after it has been removed from the oven. We always suggest using an instant-read thermometer to check the temperature of meat, and chicken breast should be removed from the oven between 155º-160º. Once the chicken has been pulled out, cover the pan with aluminum foil and allow the chicken to rests. This let’s the chicken finish cooking to 165º and lets the chicken rest so all the juices stay within the chicken breast.

    What type of BBQ Sauce to use

    We really wanted to keep this recipe as simple as possible, so we left the option open to use either homemade bbq sauce or store-bought. Our recipe for homemade is pretty quick to put together, and can actually cook in the time required for this chicken to marinate. If you are want to use a BBQ sauce that you know has simple and clean ingredients, go ahead and make it from scratch! You won’t be disappointed.

    One thing to note is that dry rub for the chicken has coconut sugar in it. If your bbq sauce has a lot of sugar in it, you can feel free to omit the extra added sugar. If you are using our homemade version, go ahead and use the coconut sugar as suggested.

    Oven baked bbq chicken in a dish

    What to Serve with Baked BBQ Chicken

    Serve this bbq chicken up with all your favorite bbq sides. Here are some of ours:

    Slicing into baked bbq chicken

    If you like this chicken breast recipe, check out these others:

    5.0 rating
    1 reviews

    Baked BBQ Chicken Breast

    Looking for a quick and flavorful way to cook chicken breasts? These Baked BBQ Chicken Breasts are perfect for any night of the week. Plus, we're sharing our best tips for cooking chicken breasts in the oven.


    Yield 4
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Recipe Type: Dinner
    Cuisine Gluten-free, Paleo
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 400ºF.
    2. Place chicken breasts on a steady surface between two sheets of parchment or plastic wrap. Using the flat side of a meat mallet or rolling pin, pound each to an even thickness of 1”.
    3. Place chicken inside a 9x13” baking dish. Pour the apple cider vinegar over the chicken and rub on the coconut sugar, garlic powder, onion powder, salt, paprika, chili powder and cayenne on both sides of the chicken. Pierce the chicken lightly with a fork all over. Let the chicken marinate for 15-30 minutes at room temperature.
    4. Pour BBQ sauce over the chicken and cook until the chicken is nearly finished cooking through, to 155º-160ºF, about 30-35 minutes.
    5. Remove the chicken from the oven and loosely cover it with aluminum foil. Let it rest for 5-10 minutes while the temperature of the chicken continues to cook from residual heat.
    6. Slice and serve with your favorite sides.

    Recipe Notes

    1. If you are using a store-bought barbecue sauce that is already very sweet, you can omit the sugar in this recipe.

    Nutrition

    Loading nutrition data...

    The Best Baked BBQ Chicken Breast

    This Instant Pot Cheesy Chicken Broccoli and Rice is an easy-to-make dinner that the whole family will love. Made with a few simple whole ingredients, this healthy dinner will soon be a family favorite. Made in partnership with my friends at Farmer Focus!

    Cheesy chicken broccoli and rice in a bowlInstant Pot Cheesy Chicken Rice and Broccoli

    Everyone needs to have a healthy, hearty and most importantly, delicious dinner recipe that can be made quickly on a weeknight, and this Instant Pot Cheesy Chicken, Broccoli and Rice can be it! This easy chicken and rice dinner requires only about 10 minutes of prep and hands on cooking time, while the rest is done easily in the Instant Pot. The rice is creamy, the chicken is perfectly cooked and juicy and the broccoli is crisp tender. We’re confident in saying even the pickiest of eaters will like this one!

    Ingredients Needed for Chicken Broccoli and Rice

    Instant pot chicken and riceCooking Broccoli in the Instant Pot

    We knew exactly what we wanted when we set out to make this recipe: cheesy rice, with perfectly seasoned chicken and broccoli that was not overcooked. But this last bit proved to be the most difficult. Cooking broccoli in the Instant Pot usually results in overcooked broccoli. While for some dishes, that fall apart broccoli mess works, for this we were looking for crisp tender broccoli that stayed whole. Cooking it fully in the Instant Pot by adding it with the rice resulted in broccoli that fell apart. Cooking it in the Instant Pot after the rice had finished cooking for 0 (zero) minutes made the rice burn.

    What we turned to was frozen broccoli florets that had been mostly thawed by rinsing under lukewarm water. Good quality frozen broccoli has already been blanched before freezing. Once thawed, the florets are much quicker to cook than fresh broccoli. So for this recipe, we added the thawed broccoli florets to the Instant Pot right after the rice finished cooking. Then closed the lid and allowed the broccoli to steam with the residual heat. This resulted in crisp-tender broccoli.

    If you prefer to use fresh broccoli for this recipe you will need to cook it separately first, then add it to the finished rice along with the cheese. To do this in the Instant Pot: cook it first on a steaming rack with 1/2 cup of water on high pressure for 0 (zero) minutes. If you don’t mind broccoli that is fall apart and wish to cook it with the rice, that is fine too! In fact, some kids will prefer it this way. It will result in soft broccoli bits all throughout the rice.

    Stirring cheese into the instant pot with chicken broccoli and riceWhy Quality Chicken is a Must

    With so few ingredients in this dish, it is incredibly important to use quality chicken. I am so happy partnering with my friends at Farmer Focus to bring you this easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. You can 100% taste the difference. I love knowing that, without a doubt, when I pick up Farmer Focus chicken at the grocery store, it’s the best there is and I don’t have to question whether it was raised in a humane way.

    Chicken for chicken and rice recipe

    Farmer Focus is building partnerships with farmers through their innovative Farmer Focus Business Model

    Here is what I love about Farmer Focus: they are a company that supports their farmer partners and they are working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter Farm ID that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard-working family farmers.

    Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

    You can also use their easy store locator to find where you can get this amazing quality chicken near you.

    Chicken Broccoli and Rice cooked in the Instant Pot on a plateIf you like this whole dinner in the Instant Pot, check out these others:

    For more chicken recipes, check out these:

    Watch the video:

    4.9 rating
    9 reviews

    Instant Pot Chicken, Broccoli and Rice

    This Instant Pot Cheesy Chicken Broccoli and Rice is an easy-to-make dinner that the whole family will love. Made with a few simple whole ingredients, this healthy dinner will soon be a family favorite.


    Yield 4
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Recipe Type: Dinner
    Cuisine Gluten-free
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 1 teaspoon avocado or olive oil
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 1 cup long-grain white rice (rinsed and drained well)
    • 1-1/2 cup chicken broth
    • 1-½ lb. Farmer Focus boneless and skinless chicken thighs, cut into bite sized pieces
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • ½ teaspoon paprika
    • 3 cups (9 ounces) frozen broccoli florets (see note)
    • 1 cup shredded cheddar cheese

    Directions

    1. Heat oil, using the saute function in a 6 or 8 quart Instant Pot. Once hot, add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Shut off the saute function.
    2. To the pot, add rinsed rice, chicken broth, chicken, salt, pepper and paprika and mix well. Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 10 minutes and when done use a quick pressure release.
    3. While the chicken cooks, rinse frozen broccoli florets under lukewarm water for 2 minutes. Set aside.
    4. Once all the pressure has released, remove the lid from the Instant Pot and add in the broccoli florets and cheddar cheese and mix well to combine. Place the lid back on top, and switch the valve to sealing and let the mixture steam (leaving on the warming feature is fine) for 10 minutes. Release any built up pressure and remove the lid.
    5. Stir the rice and serve immediately.

    Recipe Notes

    1. Frozen broccoli is used because after it is defrosted it cooks quicker than fresh broccoli would. If you prefer to use fresh broccoli for this recipe, you’ll have to partially (or fully) steam the broccoli before adding it to the cooked rice.
    2. If your frozen broccoli is large, once it is defrosted cut it into 1-½” florets so that it will cook evenly.

    Nutrition

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    Instant Pot Cheesy Chicken, Broccoli and Rice

    This French Onion Chicken recipe is a keeper! Onions are quickly caramelized on the stove top, before nestling in some chicken, veggies and baked with some optional cheese for an amazing weeknight dinner. It’s gluten-free and only needs about 25 minutes of hands-on cooking. 

    French onion chicken in a a skilletFrench Onion Chicken Recipe

    We are big fans of French Onion Soup, but we’ve never been big fans of how labor intensive the dish is or how long it takes (which is why we have a recipe for a slow cooker version). But this French Onion Chicken Bake? It’s like the best of both worlds; all that French Onion Soup flavor in a a heartier convenient weeknight dinner format. We also skipped the bread on this one and rely on perfectly cooked juicy chicken breasts to eat up all that caramelized onion flavor. The cheese is optional here, but highly encouraged. To make it a complete meal you can add in either diced potatoes to the bake, or keep it low-carb and use cauliflower florets instead.

    Let’s Talk Caramelized Onions

    Traditionally, caramelized onions are cooked over a low flame for a long period of time. The water is slowly cooked out of the onions and you are left with a sweet, jam-like consistency. Because we wanted this to be a weeknight dinner that still has all that caramelized onion goodness we’re making “quick” caramelized onions.

    To make quick caramelized onions, begin by slicing the onions thin and giving them a 5-minute undisturbed sear at medium-high. The onions will be brown in spots and will start to sweat. You then lower the heat to medium low and cook down for 10-15 minutes, stirring occasionally. The onions should be light brown and be fully softened. This is the stage where you want to deglaze the pan with beef broth and dijon mustard and scrape up any of those browned bits from the onions to help give the dish that characteristic dark look. At this point you’ll add in the remaining ingredients and then place the whole dish into the oven to bake for another 20 minutes. The onions will continue to cook and become sweet and jammy. 

    French onion chicken skilletFrench Onion Chicken Ingredients

    Added Vegetable Options

    To make this a complete meal we added in the option to include either potatoes or to keep it low-carb cauliflower florets. They are mixed together with the onions before being added to the oven to bake. Other vegetables could work too here, so long as they cook in about the 20 minutes it takes for the chicken to cook through.

    French onion soup chicken casserole on a plateWhat temperature should chicken be cooked in the oven?

    The safe temperature for chicken to be cooked to is 165ºF. However chicken will continue to cook for a few minutes after it has been pulled out of the oven so it’s a safe bet to pull out the chicken a few degrees before it hits that temperature. The surest way to know if a chicken breast is cooked through is to use an instant read thermometer. Insert it into the thickest part of the chicken breast and wait about 3 seconds for it to read the degree. We pull our chicken breasts out at 160º and then let the dish sit, lightly covered with tinfoil for 5-10 minutes so the chicken can rest.

    If you like this chicken recipe, check out these others:

    5.0 rating
    2 reviews

    French Onion Chicken Bake

    This French Onion Chicken recipe is a keeper! Onions are quickly caramelized on the stove top, before nestling in some chicken, veggies and baked with some optional cheese for an amazing weeknight dinner. It's gluten-free and only needs about 25 minutes of hands-on cooking. 


    Yield 4
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Recipe Type: Dinner
    Cuisine Gluten-free
    Make Ahead: Moderate
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 400ºF.
    2. Heat butter and oil over medium high heat in a large oven safe skillet (12 inches or more, see note). Add onions and cook undisturbed for 5 minutes, until onions start to sweat and have browned in places. Reduce heat to medium low, add salt and and cook for an additional 10-15 minutes, stirring occasionally, until the onions have softened. Add garlic and thyme and cook for an additional 2 minutes. Add in beef stock and mustard and scrape up any browned bits and continue to cook until the liquid has reduced by about half, about 2 minutes.
    3. Set aside ½ cup of the onion mixture. Add the cauliflower to the skillet and mix together with the onions.
    4. Season the chicken with salt and pepper then nestle the chicken in the skillet. Divide the set aside onions on top of the chicken.
    5. Place in the preheated oven and bake until chicken is cooked through, about 20 minutes. 
    6. Preheat the broiler. Sprinkle the shredded cheese on top of the chicken and place under the broiler until the cheese is melty, about 1 minute.
    7. Remove thyme sprigs and serve.

    Recipe Notes

    1. We kept this low carb by using cauliflower, but if desired you can use halved baby potatoes (about 1”) in place of the cauliflower. Or, if you wanted to make this dish as just the chicken bake, omit the cauliflower all together. 
    2. If you do not have a big enough oven safe skillet, you can bake this in a 9x13” oven safe dish.

    Nutrition

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    French Onion Chicken Bake

    This Southwest Chicken Soup is made easy in the Instant Pot with chicken, beans, corn and tomatoes. It is simple to make and can optionally be prepared ahead of time and stored in the freezer. It’s as easy as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simply defrost in the refrigerator overnight and place everything in an Instant Pot to cook at dinnertime! Made in partnership with my friends at Farmer Focus!

    A bowl of southwest chicken soup with garnishes on itInstant Pot Southwest Chicken Soup

    This Southwest Chicken Soup is pure comfort food in a bowl. Southwest inspired flavors like chicken, tomatoes, corn and lime are mixed together in an easy to make soup. What makes this even more special is that you can prepare batches of this ahead of time and place in the freezer for the next time you need an easy dinner! Don’t care to meal prep this soup? No problem! Just place everything in your Instant Pot pressure cooker fresh and dinner is ready in just about 20 minutes.

    Serve this soup with ALL the garnishes like crushed up tortilla chips, cheddar cheese, cilantro, lime wedges or pickled jalapeños.

    Instant pot dump chicken dinner

    How to Make a Dump Freezer Dinner

    So let’s talk a little bit about the concept of a “dump” dinner, because we’ve been loving these types of meals lately and we plan to continue to share more of them in the future.

    A dump dinner is recipe that doesn’t really require too many steps in terms of preparation before it is cooked. Typically you just gather the ingredients, with minimal chopping, and dump them into the cooking equipment. Typically this is either a slow cooker, a stock pot or an Instant Pot. A Dump and Start meal refers to a meal that you just gather the ingredients, dump them in your pot and start cooking. A Freezer Dump Dinner is a meal that is gathered ahead of time and frozen in a bag. When you want to cook it, you defrost in the refrigerator overnight and then dump the meal in the cooking vessel when ready to cook!

    For this recipe, it will work either way. Gather all off the ingredients for the Southwest Chicken Soup and either prepare one (or more) batches ahead of time and freeze, or gather up all the ingredients and cook immediately in the Instant Pot or Slow Cooker.

    Dump chicken dinnerWhy We’re All About Good Quality Chicken

    I am so happy to partner again with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

    Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

    Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

    Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

    You can also use their easy store locator to find where you can get this amazing quality chicken near you.

    Instant pot Mexican soupIf you like this chicken recipe, check out these others:

    Instant Pot southwest chicken soup in bowls with cilantroIf you like this Instant Pot Recipe, check out these others:

    Watch the video here:


    5.0 rating
    4 reviews

    "Dump" Instant Pot Southwest Chicken Soup

    This Southwest Chicken Soup is made easy in the Instant Pot with chicken, beans, corn and tomatoes is simple to prepare and can optionally be prepared ahead of time in the freezer. It's as simple as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simple defrost in the refrigerator the night before and place everything in an Instant Pot to cook!


    Yield 4-6
    Prep Time 5 minutes
    Cook Time 18 minutes
    Total Time 32 minutes
    Recipe Type: Dinner
    Cuisine Gluten-free
    Make Ahead: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Optional Garnish

    • Crushed Tortillas
    • Shredded Cheddar Cheese
    • Cilantro
    • Avocado 
    • Pickled Jalapeno

    Directions

    1. If preparing ahead and placing in the freezer: Gather your ingredients and place everything in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before.
    2. To cook: Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 8 minutes with a natural release of at least 10 minutes (see note). Once opened, shred the chicken with two forks.
    3. Garnish as desired with crushed tortillas, shredded cheese, cilantro, avocado or pickled jalapeno and serve!

    Recipe Notes

    1. Boneless and Skinless Chicken Thighs will work here too!
    2. You can let the pressure release naturally entirely.

    3. You do not need to freeze this recipe. If you want to make the recipe without freezing, simply place all ingredients directly inside of the Instant Pot and follow cooking instructions.

    4. To make in the slow cooker cook on high 4-6 hours or low 6-8 hours!
    5. To make on the stove top add all ingredients and simmer on low for 40 minutes, or until the chicken is cooked and can be shredded.

    Nutrition

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    This post is sponsored by Farmer Focus! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Instant Pot Southwest Chicken Soup

    This Grilled Chicken and Vegetables recipe with Tomato Vinaigrette is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!

    Grilled Chicken and Vegetables with Tomato Vinaigrette

    Grilled veggies, perfectly grilled chicken, and my favorite dressing… Dinner is SERVED! The summer is great for so many reasons but one of my favorites is because of the abundance of vegetables available right from the farm. This salad is the best example I know of a summer vegetable bounty. I love how the grilled chicken and veggies are tied together with this savory tomato vinaigrette. This meal is totally customizable based on what vegetables are available to you and is sure to be a new family favorite.

    Tips for Grilling Chicken

    1. Marinate your meat! Any meat that has had a change to be infused with flavor will taste better and be juicier (thanks to the addition of salt).
    2. Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
    3. Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
    4. Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
    5. Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most fool proof is to use an instant read thermometer. You want it to read 165º in the thickest part of the chicken.

    Can I make it without a grill?

    Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious with all these veggies and tomato vinaigrette.

    If you like this grilling recipe, check out these others:

    If you like this chicken and veggie recipe, check out these others:

    5.0 rating
    1 reviews

    Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette


    Yield 2
    Prep Time 10 min
    Cook Time 20 min
    Total Time 30 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      For the chicken

      For the veggies

      For the Tomato Vinaigrette

      Directions

      • Toss chicken in extra virgin olive oil and spices, set aside
      • Cut veggies and toss in oil and salt, set aside
      • Spray the grill and heat to 350 400 degrees
      • Place the chicken breasts on one side
      • On the other side place a layer of greased tin foil and place the veggies on top
      • Cook for about 7-8 minutes then flip over
      • Cook veggies until desired softness, and cook chicken until fully cooked
      • Make the dressing by combining ingredients in your high-speed blender and blending until smooth
      • Taste and adjust spices as needed
      • Serve with veggies warm or hot over a bed of spinach!

      Nutrition

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      Grilled Chicken and Vegetables with Tomato Vinaigrette

      These Chili Garlic Chicken Satay Skewers are packed with flavor and are so simple to prepare! Serve with a delicious almond butter dipping sauce and you’re in heaven! These make a delicious appetizer or light meal and are gluten-free, Whole30 compliant and Paleo friendly.

      chili lime chicken skewers recipeChili Garlic Chicken Satay Skewers Recipe

      I love Summer entertaining and am always looking for a simple, healthy, and flavorful appetizer to make during summer BBQs. These Chili Garlic Chicken Satay Skewers are loaded with flavor and are great for serving a crowd! They take less than 30 minutes to make and will be a party favorite. They’d also make a nice light summer meal when served with a side such as this Herb and Cucumber Salad or some Cauliflower Rice.
       
      To make this dish quickly marinate the chicken with a garlic and lime sauce, then threaded and cook on a hot grill. Serve with the creamy almond butter dipping sauce! Never heard of satay? It’s a popular Indonesian dish of seasoned, skewered meat serve with a dipping sauce. They are jam-packed with flavor and perfect year round because you can cook them on a grill or a grill pan.

      chicken skewers appetizer on a stickIngredients Needed

      Why do you need to soak the skewers?

      Soaking the skewers in water before you grill prevents them from burning up! If you’ve ever grilled skewers that haven’t been soaked, you’ll know what I mean. Soak them in water for at least 30 minutes before grilling. Alternatively, if you have metal skewers you could use those here too.

      chicken satay skewers on a plate

      If you like this appetizer recipe, check out these others:

      Watch the video:


      0.0 rating

      Chili Garlic & Lime Chicken Satay Skewers


      Yield 4
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Marinade Ingredients

        Other Ingredients

        • 1 lb. organic boneless skinless chicken tenders

        Directions

        1. In a small mixing bowl whisk together marinade ingredients and set aside.
        2.  Slice chicken into strips and skewer onto bamboo skewers.
        3. Brush chicken with marinade. Set aside extra marinade to use for later.
        4. Using a greased grill pan or grill, cook chicken skewers over medium-high heat for 8 minutes each side, or until chicken is fully cooked through and no pink remains.
        5. Brush with leftover marinade and serve!

        Nutrition

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        Chili Garlic Chicken Satay Skewers

        These Moroccan Ground Chicken Burgers are packed with flavor and make for the perfect light chicken burger! You’ll love them paired with this delicious simple sauce.

        Moroccan Ground Chicken BurgerMoroccan Ground Chicken Burgers Recipe

        These healthy ground chicken burgers are my all-time favorite. They are light, flavorful, and perfect for a weeknight or weekend dinner. They are made with ground chicken and made special with added carrots and Moroccan flavors. And don’t forget to dress them up with all your favorite fixin’s and add that special sauce!

        I love food that is Moroccan flavored, no surprise given previously published recipes such as Moroccan Chermoula Carrots, One Pan Moroccan Fish and Moroccan Eggplant. And I can’t deny my love for Moroccan food didn’t fuel my desire to travel to Morocco two years ago!

        Ingredient Needed:

        Easy chicken burger with Moroccan spices

        Tips for Making Chicken Hamburgers

        Making burgers from ground chicken can be a sticky situation! Mix up the ingredients with a silicone / rubber spatula to avoid getting your hands covered. Then when you are ready to form the patties make sure you have a bowl of fresh cold water near you. Having wet hands makes it easier to work with the chicken mixture!

        If you like this lightened up burger recipe, check out these others:


        Watch the video:


        4.6 rating
        4 reviews

        Moroccan Chicken Burger


        Yield 5
        Prep Time 10 min
        Cook Time 20 min
        Total Time 30 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        • Moroccan Chicken Burgers
        • 1 pound ground chicken
        • 1/2 onion grated
        • 1 garlic clove, minced
        • 1 teaspoon sriracha
        • 1/2 teaspoon cumin
        • 1/2 teaspoon salt
        • 1/4 teaspoon white pepper
        • Pinch cinnamon
        • 1-inch chunk ginger, grated (about 1 teaspoon)
        • 1/2 cup grated carrot (About 1 carrot, grated)
        • 1 teaspoon lemon juice
        • Optional: pinch cayenne pepper

        Sauce

        • 1/4 cup mayo (homemade or store-bought made with avocado or olive oil)
        • 1 teaspoon lemon juice, more to taste
        • 1/2 teaspoon dill
        • 1 to 2 teaspoons chopped fresh mint

        Garnishes

        Directions

      • In a large bowl combine ground chicken with all remaining ingredients and mix well to combine. Form into 4 patties. If the chicken mixture is sticky, wet your hands before forming each patty.
      • Grease grill and heat to medium heat. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through.
      • While grilling whisk together sauce ingredients.
      • Assemble burgers and serve immediately.

      • Nutrition

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        Moroccan Chicken Burgers with Special Sauce

        With summer in full swing, this simple Grilled Bruschetta Chicken recipe is calling your name! Perfectly marinated chicken is grilled up, sliced and topped with a fresh and bright tomato and basil bruschetta. A delicious dinner that’s gluten-free, low-carb and paleo and whole30 friendly.

        easy bruschetta with grilled chicken

        Easy Bruschetta Chicken Recipe

        This Bruschetta Chicken is perfect anytime of the year now that you can find ripe greenhouse tomatoes year round. However this is especially on point during grilling season when farm, fresh tomatoes are everywhere. It’s the perfect semi no cook meal when the weather begs for you to cook and eat outside. The chicken is marinated to perfection, grilled, and topped with a delicious fresh tomato bruschetta. It’s perfect on it’s own, but if you want you can serve it with a light salad or with pasta! This dish is already gluten-free and low-carb but leave out the cheese for a Whole30 compliant or paleo meal.

        What is Bruschetta?

        Bruschetta (pronounced bru-sketta in case you ever find yourself in Italy and want to do as the Italians do) is an Italian appetizer of grilled bread rubbed with garlic and olive oil, and sometimes topped with other things like tomatoes. In American culture bruschetta usually means bread topped with diced tomatoes and basil, and sometimes cheese. Our recipe takes the idea of the grilled bread, and uses grilled chicken instead for a heartier more nutrient dense version, making it appropriate as a meal (and dang delicious!)

        bowl of bruschetta

        Easy Bruschetta Chicken Ingredients

        How to Serve Bruschetta Chicken

        This recipe is intended to be a stand alone dish! But it wouldn’t be out of place to serve it with some pasta (spaghetti or linguine might be nice), spaghetti squash or cauliflower rice. It also could be great on a bed of tender greens like spinach or arugula!

        Can I make it without a grill?

        Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious topped with this tomato salad.

        easy bruschetta chicken dinner

        If you like this grilling recipe, check out these others:

        Watch the video:


        [yumprint-recipe id=’359′]

        Bruschetta Chicken

        This Strawberry and Mango Salsa Chicken is the perfect light dish on a spring or summer night! It has contrasting sweet and savory flavors that make it so good! This mango chicken is also easy to put together and pairs so well with many other dishes! It’s gluten-free and paleo too!

        Grilled Mango Salsa Chicken Recipe

        With grilling season upon us, this Grilled Strawberry and Mango Salsa Chicken should be on weekly rotation! We can’t get enough of grilling with a touch of sweetness! The best part of this delicious dish is that it’s simple to prepare, and EVERYONE is going to love it! The chicken is marinated in a sweet mango puree and then grilled to perfection and topped with a fresh mango and strawberry salsa. It’s gluten-free, paleo and just dang delicious!

        Why We Love Mangos

        Did you know that mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber? And they’re super delicious, of course! They are rich in antioxidants as well, which help fight free radicals. A diet rich in mangos and other vitamin C rich fruits can help aid in improving gut health as well!

        fresh mango salsaHow do you cut a mango?

        There are a lot of different methods out there for cutting mangos. Some say to peel the mango and slice. We found the easiest way is to slice off two chunks of the mango on the flat side. Then cut up the pieces while it’s still in the skin and then scoop it out.

        Alternatively you could also cut the mango halves, then using a glass similar in size scope out the mango in one large chunk. Then dice it up!

        Can you swap out other fruits?

        We love this with mango and strawberries, but you could probably substitute a few other sweet fruits here, such as pineapple or peaches!

        Using a Grill Pan or a Grill

        Our first choice for cooking this recipe is to cook it on an outdoor grill. Since this chicken has a sweet mango marinade, cooking it on the grill where there is more air circulation is better and there is less likely of a chance to burn. However, we have tested it on a grill pan and it works, but you shouldn’t leave too much of the marinade on the chicken before placing on the pan to grill since it has a tendency to burn before it is cooked through.

        If you like this grilled chicken recipe, check out these others:

        [yumprint-recipe id=’355′]

        Strawberry and Mango Salsa Chicken

        Need a delicious light dinner that doesn’t require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don’t want to cook much. It’s also gluten-free, paleo, low carb and whole30 friendly. Made in partnership with my friends at Shenandoah Valley Organic (SVO Farmer Focus)!

        Instant Pot Lemon Chicken for DinnerEasy Instant Pot Lemon Chicken Recipe

        This Instant Pot Lemon Chicken recipe with asparagus and artichokes is exactly why we love the Instant Pot! It cooks up delicious meals, using mostly hands-off cooking, and quickly! We love how flavorful this dish is with the bright lemon that compliments the earthy artichokes, asparagus and hearty chicken. This meal is pretty low-carb on its own, but if you’d like you can serve it alongside pasta, rice or cauliflower rice.

        Of course, not all of the ingredients cook at the same time so there are a few steps in this recipe. It’s not difficult though, and it makes it so that you are mostly just placing ingredients inside the instant pot, and then letting it work it’s magic!

        Here’s what you need:

        Ingredients for Instant Pot Lemon Chicken

        How to Prep Asparagus

        Asparagus is in season throughout the spring. Look for asparagus in the store with medium sized spears that have dry tips. Try giving the tips of the asparagus a quick smell, it should be earthy and fresh. If it smells funky, pass on them.

        To clean asparagus rinse the spears to remove any grit. The end of the spear is woody. You can snap off the bottom and they will naturally break where the woody part is. Alternatively, if you prefer not to lose too much asparagus you could cut off 1″ of the stem and peel a few layers off of an additional 1-2″ of the spears.

        How To Cook Asparagus in the Instant Pot

        The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente. For average asparagus:

        1. Clean the asparagus
        2. Place in instant pot and cook on low pressure for ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus. 
        3. Use the quick release function

        Lemon chicken in instant pot

        I am so happy to partner with my friends at SVO Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Shenandoah Valley Organic (SVO) is my go-to trusted, farmer focus, chicken company for years now because they pride themselves in producing the highest quality chicken grown on family-owned farms.

        These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.

        Shenandoah Valley Organic is building partnerships with growers through a Farmer Focus Business Model

        I love that with SVO Farmer Focus you know that they are supporting their farmers and is a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every SVO Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. How cool is that? So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.

        SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!

        You can also use their easy store locator to find where you can get this amazing quality chicken near you.

        organic chicken for instant pot

        If you like this chicken recipe, check out these others:

        If you like this Instant Pot Recipe, check out these others:

        Watch the video:


        5.0 rating
        3 reviews

        Instant Pot Lemon Chicken with Artichokes and Asparagus

        Need a delicious light dinner that doesn't require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don't want to cook much.


        Yield 4
        Prep Time 5 minutes
        Cook Time 9 minutes
        Total Time 29 minutes
        Recipe Type: Dinner
        Cuisine Paleo, gluten-free, whole30
        Make Ahead: Moderate
        Author: Lexi's Clean Kitchen
        Scale This Recipe

        Ingredients

        • 1-½ lbs. SVO Farmer Focus chicken breasts or chicken thigh
        • 1 teaspoon dried oregano
        • 1 teaspoon salt
        • 1 teaspoon pepper
        • Pinch red pepper flakes
        • 4 cloves garlic, minced
        • 1/2 cup chicken stock
        • 2 tablespoon lemon juice (about 1 lemon)
        • 1 tablespoon lemon zest
        • 2 bunches asparagus
        • 1- 15 ounce can artichoke quarters
        • 1 teaspoon arrowroot
        • Lemon wedges, to serve

        Directions

        1. Place chicken breasts, oregano, salt, pepper, red pepper flakes, garlic, chicken stock, lemon juice and zest in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other.
        2. Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken, cover to keep warm and set aside.
        3. Take 2 tablespoons of brine from the artichokes and place it in the pot. Drain the remainder of the brine and add artichokes and asparagus to the pot. Cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
        4. Slice the chicken and divide on four plates along with artichokes and asparagus. (see note about warming up chicken)
        5. If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the lemon liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened to your desired consistency. Drizzle over the chicken, asparagus and artichokes and serve with wedges of lemon.

        Recipe Notes

        1. The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente.
        2. Yes this is supposed to say ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus.
        3. You do not need to thicken this sauce up, this step can be skipped and the sauce served as is.
        4. If you are looking for a more carb-heavy dinner serve over pasta or with rice.
        5. If your chicken has cooled too quickly in between steps, place the chicken back in the pot in the liquid when thickening up the sauce to warm up briefly.

        Nutrition

        Loading nutrition data...

        This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

        Instant Pot Lemon Chicken with Artichokes and Asparagus

        Raise your hand if you have an addiction to buffalo anything! If yes, you’re going to love these Buffalo Chicken Burgers. They’re spiced just right and perfect topped with tomato and avocado and wrapped in lettuce. They also happen to be gluten-free, paleo friendly and low carb!

        Spicy Chicken Burger recipe

        Buffalo Chicken Burger Recipe

        Let’s talk about how much we all love buffalo over here at Lexi’s Clean Kitchen. To start we’ve got Buffalo NuggetsBuffalo Sweet PotatoesBuffalo TendersBuffalo HummusBuffalo Chili and we could go on and on but we’ll move on to these delicious Buffalo Chicken Burgers! They’ve got that slight heat packed into a ground chicken burger and are so delicious it kind of makes you think they’re “bad” for you but they’re actually quite nutritious. Serve them up with lettuce and tomato in a low carb lettuce wrap or you can eat them like you would any other burger: in a bun! These also make great meal prep for the week ahead! 

        Here’s what’s in them:

        • Ground chicken
        • Egg
        • Onion
        • Scallions
        • Carrots
        • Hot Sauce
        • Garlic powder
        • Red pepper flakes
        • Sea Salt and Pepper

        Buffalo Chicken Burgers

        What to serve with Buffalo Chicken Burgers

        This is a pretty versatile dish. You can serve this with a side salad, or a cucumber salad which will help cool down the heat. Or you can serve this with a heartier salad like this Tomato Cucumber Salad with Crispy Chickpeas or Israeli Salad. This would also be great served with cauliflower rice!

        If you like this burger recipe, try these other favorites: 

        0.0 rating

        Buffalo Chicken Burgers


        Yields 4
        Prep Time 10 min
        Cook Time 20 min
        Total Time 30 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

        • Preheat oven to 350°F.
        • In a food processor food processor combine carrots and onion; pulse to chop into small bits.
        • In a large bowl combine the vegetable mixture, ground chicken, egg, garlic powder, hot sauce, and salt & pepper.
        • Form into patties and bake for 20 minutes. Flipping halfway through.
        • Broil on high for 2 minutes at the end.

        Recipe Notes

        • Serve over lettuce, or in lettuce wraps with avocado, tomato, or any toppings you'd like!

        Nutrition

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        Buffalo Chicken Burgers

        Looking for a flavor-packed dinner that’s going to be a hit? This healthy chopped antipasto salad recipe with chicken is loaded with fresh ingredients and is simple to make! It’s low-carb, paleo-friendly and kind of like eating an Italian sub without the bread (making it gluten-free, too)!

        close up shot of antipasto salad recipe

        Italian Antipasto Salad Recipe with Grilled Chicken

        Let’s talk about what’s in this easy weeknight dinner! To begin, this antipasto salad has the best marinated and grilled chicken. Secondly, this salad has all of the best Italian meats. And finally it has crisp chopped lettuce, fresh veggies and an amazing basil balsamic dressing. Have I sold you yet on eating this salad, or what?! This salad is basically an Italian sub turned into a salad with dinner-worthy chicken added in to make this hearty and delicious. This is to say, this is the perfect salad to bring to potlucks, picnics or cookouts or make it for dinner tonight!

        Italian dressing being poured onto antipasto salad

        What is antipasto salad?

        The word antipasto in Italian specifically refers to a pre-meal course. But in this instance I’m referring to the American style antipasto salad made up of cured meats and veggies. This antipasto salad recipe adds the extra addition of marinated grilled chicken to make it feel a little bit more like dinner. If you want an even easier meal you could skip the chicken and bulk up on the veggies for an even easier no-cook dinner recipe.

        What kind of meats are in it?

        The grilled chicken is the star of this dish along with classic Italian-American deli meats: pepperoni and salami! However, you can add any other Italian meats that you love. Some other great options are prosciutto, capicola or ham!

        Can you make it ahead of time?

        You can assemble everything for this salad about 2-3 days ahead of time, setting the dressing aside until ready to serve! Therefor, this hearty salad is a great meal prep option as well! You can make a big batch and pack some for the work week ahead.

        what is antipasto salad with pepperoni, salami, onions and chicken

        If you like this hearty salad, check out these others:

        5.0 rating
        2 reviews

        Grilled Chicken Chopped Antipasto Salad



        Prep Time 30 min
        Cook Time 10 min
        Total Time 40 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          Marinated Grilled Chicken

          Everything else

          Basil Balsamic Dressing

          Directions

        • Chop chicken and place into a plastic bag
        • Add all marinade ingredients into the bag, toss, and set in the fridge for 30 minutes or longer
        • While marinating, chop lettuce, roasted red peppers, tomato, salami, pepperoni, and onion
        • Arrange in your dish
        • Remove chicken and heat your grill to medium heat
        • Place chicken on the greased grill for 9-12 minutes, flipping halfway through
        • Remove chicken and add to your salad plate
        • Take the additional 1/2 tbsp of seasoning and sprinkle over salad
        • In a bowl, whisk together dressing ingredients
        • Pour over salad and enjoy

        • Nutrition

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          Chopped Antipasto Salad with Chicken

          This easy-to-make Paleo Orange Chicken is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!

          Healthy orange chicken in a bowl with garnishHealthy Orange Chicken Recipe

          It’s almost hard to believe that this healthy and flavorful orange chicken recipe only takes about 20 minutes to get on the table, but it’s true! The paleo orange chicken has simple ingredients and simple instructions and your whole family will love it! Serve it with your favorite side, but we suggest cauliflower rice and if you’re feeling like you need some extra veggies in your life some green beans or broccoli would fit right in here.

          We love this orange chicken because it’s one of those magical recipes that is so easily made paleo and with other dietary restrictions in mind by simply using real whole ingredients. Fresh orange juice as the main player in this dish, giving it a bright, bold flavor. The chicken is coated in arrowroot starch which helps make it crispy after it’s quickly pan seared and it also helps thicken the sauce to keep it gluten-free.

          Here is what’s in it:

          Paleo orange chicken with cauliflower rice on a plate

          What can you serve with this Paleo Orange Chicken?

          We served ours with cauliflower rice, but it would also go well with:

          Bowl of quick orange chicken

          If you like this quick weeknight chicken dinner, check out these others:

          5.0 rating
          4 reviews

          Paleo Orange Chicken

           This easy-to-make Paleo Orange Chicken is simple, flavorful and perfect for a weeknight dinner. It'll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!


          Yield 4
          Prep Time 5 minutes
          Cook Time 15 minutes
          Total Time 20 minutes
          Recipe Type: dinner
          Cuisine gluten-free, dairy-free, paleo

          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          Directions

          1. Cut chicken into 1" pieces and place inside of a large bowl with arrowroot and a big pinch of salt and pepper. Toss to coat the chicken fully.
          2. Heat oil in a large, heavy skillet. Once hot, brown chicken on both sides, in batches if necessary, for 3-4 minutes per side.
          3. Remove chicken and set aside. To the pan add the remainder of the ingredients (except sesame seeds and cauliflower rice). Increase heat and bring the mixture to a boil, scraping up any browned bits on the bottom of the skillet. Once the sauce has boiled and thickened up, add back the chicken and cook through until hot, about 1 more minute.
          4. Serve chicken immediately with sauce from the skillet over cauliflower rice.

          Recipe Notes

          1. You can also use boneless, skinless chicken thighs here!
          2. If you don't have rice wine vinegar on hand, you can substitute apple cider vinegar.
          3. So many of you are already making this, but have been asking: What can you substitute for fish sauce? It is optional. Fish sauce is just an extra flavor booster that enhances the overall depth of the dish. But if you don't have it and don't want to buy it, skip it! The dish will still be lovely!
          4. For Whole30 you can omit the honey!

          Nutrition

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          Paleo Orange Chicken

          Want to make the best chicken tacos ever? This easy 15-Minute Chicken Tacos recipe is your answer for a busy weeknight meal that the entire family will love. Using our tried and true taco seasoning blend, these taco chicken meat is so flavorful with minimal effort involved. Serve it with all your favorite taco toppings and call it dinner!

          Pan full of meat for chicken tacosEasy Chicken Taco Recipe

          This is one of those recipes where it’s kind of a recipe, but also kind of bordering on so easy it’s barely a recipe. These 15-minute chicken tacos have been on the dinner rotation for a while because they are quick, delicious and with minimal clean up. Serve it up with all of your favorite taco fixin’s and dinner is ready. This recipe uses this new taco seasoning blend, which you’ll be glad to have on hand when you make this chicken taco recipe again next week (and the week after).

          bowl of meat for chicken taco recipe

          Here’s what you need for these chicken tacos

          What goes well with chicken tacos?

          Cooked chicken in skillet for homemade chicken tacos

          If you like this taco recipe, check out these others:


          0.0 rating

          Easiest Taco Chicken Ever

          This easy 15-Minute Chicken Tacos recipe is your answer for a busy weeknight meal that the entire family will love. Using our tried and true taco seasoning blend, these taco chicken meat is so flavorful with minimal effort involved. Use it with all your favorite taco toppings and call it dinner!


          Yield 4
          Prep Time 5 minutes
          Cook Time 10 minutes
          Total Time 15 minutes
          Recipe Type: lunch, dinner
          Cuisine gluten free, dairy free, paleo

          Author: Lexi
          Scale This Recipe

          Ingredients

          • 1 1/2 pounds boneless skinless chicken thighs, trimmed
          • 3 tablespoons taco seasoning blend
          • 1 tablespoon lime juice, (about 1/2 lime)
          • 1 tablespoon avocado oil

          Directions

          1. Pat chicken dry to remove excess moisture and place into a bowl.
          2. Add 2-3 tablespoons of taco seasoning. If you are all about the flavor, add 3 tablespoons. If you have some picky kids (or adults), use 2 tablespoons.
          3. Add lime juice and mix well until chicken is coated.
          4. Heat oil in a large skillet over medium high heat. Once hot, add chicken in one layer. Cook for about 10 minutes, flipping halfway through, until chicken is cooked through at 165ºF.
          5. Once done, remove and chop chicken as desired and place back into the skillet to coat with the spices.
          6. Serve immediately with your favorite taco toppings, or in a taco style salad.

          Recipe Notes

          1. Want to grill these? Go for it, this recipe is perfect for it!
          2. Substitute any other high heat cooking oil for the avocado oil.

          Nutrition

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          15-Minute Chicken Tacos

          This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner!  This dish is Paleo, Keto and Whole30 friendly and so delicious!

          Creamy Spinach and Artichoke Chicken

          Another easy weeknight dinner coming your way! And if you are a fan of spinach artichoke dip (but…who isn’t?) then you’re going to love this one. We took all the flavors of that classic dip and updated to create a healthy nutrient-dense dinner that is so creamy and delicious without any actual cream! Ok…we did include a note about how to use cream if you prefer to keep this nut-free. So you decide which version works better for you!

          Ingredients Needed:

          If you want to keep this nut-free and tolerate dairy substitute heavy cream for cashew cream and parmesan cheese for nutritional yeast. Either way, it’s going to be good!

          Why do we use cashew cream in this recipe?

          We love using cashew cream as a dairy-free alternative to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious. You can use it in savory or sweet dishes. But even without the health benefits, cashew cream is just totally delicious.

          What to serve with Spinach and Artichoke Chicken:

          There are so many options to serve this delicious dish with. Try:

          If you like this simple weeknight chicken dinner, check out these other favorites:

          Creamy Spinach and Artichoke Chicken

          This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It’s easily customizable to add your favorite “pizza” toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to us today from the new book by Cassy Joy Garcia, “Cook Once, Eat All Week”!

          Finished pizza chicken sheet pan dinner

          Pizza Flavored Sheet Pan Chicken and Veggies

          This sheet pan chicken dinner is just SO FUN! It’s coming to us today from “Cook Once, Eat All Week”, Cassy Joy Garcia’s newest book. When we were flipping through the pages trying to decide which recipe to share (this was hard, because they all looked so good!) we were instantly in love with how unique this sheet pan dinner recipe sounded! It basically has all the flavor and fun of pizza, but made hearty and healthy using protein and veggies!

          And of course, like so many sheet pan dinners, it’s so easy to throw together! Her book is all about meal prep made easy (see below for more about this) so we made a few minor modifications from her recipe so it could be made as a stand alone dish. We’re sure you’re going to love this dinner so much you’ll definitely want to grab a copy of her book now to see how she guides you on how to make meal prep easy.

          Other Options for this “Pizza” Sheet Pan Dinner:

          This sheet pan recipe is chock full of chicken, veggies and fun pizza toppings. Cassy has suggested her favorites, and we’re adding to that and suggesting a few other options you might find fun to substitute in for this dinner depending on what you have in the house:

          Copy of "Cook Once, Eat All Week"

          I’ve known Cassy for around 4+ years now, and she instantly became one of my closest friends right when I met her. Nothing makes me happier than meeting an Internet/blog friend who becomes an in-real-life best friend! We go to conferences together, we go on girl trips, and she even introduced me to Beautycounter! She is just the best.

          Let me tell you about Cassy: She is genuine, beyond kind, and SO hard working. So, when she told me about her new book concept I had no doubt it would be an amazing resource, but when I opened it, I was BLOWN AWAY. Ya’ll, this book is amazing. It reinvents meal prepping and combines it with batch cooking in a way that makes your weekly meals fun and exciting, without spending the entire day in the kitchen over the weekend!  This is one of those books that anyone looking for a REAL solution to help them eat healthy and delicious meals, while also wanting to save time and money, needs in their kitchen!

          Here’s the premise of Cook Once, Eat All WeekYou have a prep day to get all your main ingredients ready to go – a protein, veggie and a starch – then you can make 3 (or more, depending on your needs) different meals throughout the week with those prepped main ingredients.

          Plate of chicken breast sheet pan dinner

          If you like this sheet pan dinner, check out these others:

          Grab a copy of Cook Once, Eat All Week here!


          5.0 rating
          1 reviews

          Chicken "Pizza" Sheet Pan Dinner

          This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It's easily customizable to add your favorite "pizza" toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to use today from the new book by Cassy Joy Garcia, "Cook Once, Eat All Week"!


          Yield 4
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 2 cups cubed cooked chicken breasts (see note)
          • ¼ cup ranch dressing
          • 1 cup cherry tomatoes
          • 2 cups 1" cauliflower florets, or leftover cubed yellow potatoes (see note)
          • 1 cup shredded mozzarella cheese
          • 2 ounces sliced pepperoni
          • 1 cup sliced mushrooms
          • 2 tablespoons sliced black olives
          • ½ green bell pepper, sliced 
          • ½ teaspoon red pepper flakes, for garnish
          • Optional: We love serving this with a side of warm marinara sauce!

          Directions

          1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
          2. Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
          3. Cut the tomatoes in half and sprinkle them on top of the chicken. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.
          4. Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!

          Recipe Notes

          1. This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy
            Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.
          2. In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.
          3. We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.

          Nutrition

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          Chicken “Pizza” Sheet Pan Dinner

          Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

          This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!

          Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

          Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!

          We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.

          Chicken breast cooked in tomato sauceWant to make this easy chicken and tomato recipe without the spice?

          We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.

          Ingredients Needed to Make this Italian Chicken in Tomatoes:

          You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.

          Chicken in tomato sauce Italian on a plate

          If you like this chicken recipe, check out these others:

          0.0 rating

          Spicy Chicken in Tomatoes


          Yield 2
          Prep Time 5 minutes
          Cook Time 10 minutes
          Total Time 15 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Roasted Green Beans

          Directions

          1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
          2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
          3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
          4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
          5. Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
          6. While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
          7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
          8. Remove from heat. Serve hot with roasted green beans!
          9. Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.

          Recipe Notes

          • This post was updated in March, 2017

          Nutrition

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          Quick Spicy Italian Chicken in Tomatoes

          These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.

          Buffalo Chicken Sweet Potato on a sheet tray

          Buffalo Chicken Baked Sweet Potato

          Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

          Close up of sweet potato buffalo chicken

          What type of sweet potatoes are best for this recipe?

          We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

          Can you cook the sweet potatoes in the Instant Pot instead?

          You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

          Skinny buffalo chicken stuffed sweet potatoes on a plate

          How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

          If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

          If you like this recipe with buffalo sauce, check out these others:

          5.0 rating
          4 reviews

          Healthy Buffalo Chicken Sweet Potato Skins


          Yield 4
          Prep Time 5 minutes
          Cook Time 35 minutes
          Total Time 40 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          • 4 sweet potatoes
          • 1 onion, diced
          • 2 garlic cloves, minced
          • 1 scallion, thinly sliced
          • 2 carrots, diced
          • 1 cup spinach
          • 1/4 cup mayonnaise
          • 1/4 teaspoon black pepper
          • 1/4 cup Frank’s hot sauce
          • 1 rotisserie chicken, shredded

          Directions

          1. Pre-heat oven to 400 degrees °F.
          2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
          3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
          4. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
          5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
            Set oven to a high broil.
          6. Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

          Recipe Notes

          Recipe updated March 2017


          Nutrition

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          Buffalo Chicken Stuffed Sweet Potatoes

          This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It’s full of veggies and uses both fresh and dried turmeric. It is dairy-free and gluten-free and is bound to be a new, and easy, family favorite!

          One Pot Turmeric Chicken and Rice

          We love an easy-to-make and easy-to-love weeknight dinner and this One Pot Turmeric Chicken and Rice is one of them! A warm and comforting spiced chicken and rice dish that consists largely of unattended cooking and is made all in one pot for a simpler clean up! This dish uses both fresh and dried turmeric for an extra punch of flavor and has so many veggies packed in!

          Let’s talk turmeric:

          We’ve talked quite a bit about turmeric on this site before because turmeric is a trendy food topic these days, but for good reason: it provides significant anti-inflammatory effects that can benefit a wide variety of health concerns! Curcumin, which is a nutrient found within turmeric, is a powerful anti-inflammatory. Chronic inflammation has been linked to a number of larger medical conditions such as diabetes, arthritis and heart disease. A natural and easy way to help keep inflammation down is through the foods you put in your body. This One Pot Turmeric Chicken and Rice uses both fresh turmeric and dried turmeric. Now are we saying if you eat this rice all of your inflammation will go away? Nope! But we are big believers in using a whole and real food approach to healthy living and including as many nutrient dense ingredients in our every day meals is a good start.

          Where can you buy fresh turmeric?

          Almost any major grocery store will sell turmeric. Look for it in the section where they sell fresh ginger, and it looks similar!

          What do you do with fresh turmeric

          You don’t need to peel the thin skin off of fresh turmeric, but we prefer to especially if it isn’t organic. The easiest way to do this is to take a spoon and gently scrape off the skin. You can grate the turmeric with a microplane or finely mince it. Just be careful about where you prepare the turmeric because it will leave yellow everywhere it touches, including your hands!

          If you like this easy weeknight dinner recipes, check out these others:


          4.0 rating
          3 reviews

          One Pot Turmeric Chicken and Rice

          This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It's full of veggies and uses both fresh and dried turmeric! It is dairy-free and gluten-free and is bound to be a new family favorite!


          Yield 4-6
          Prep Time 10 minutes
          Cook Time 28 minutes
          Total Time 43 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 2 tablespoons avocado oil, divided
          • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite-sized pieces
          • 1 onion, diced
          • 3 garlic cloves, minced
          • 2-2 inch pieces fresh turmeric (about 2 tablespoon)
          • 2 carrots, diced
          • 1 teaspoon cumin
          • 1 teaspoon parsley
          • 1 teaspoon fine sea salt
          • 1 teaspoon turmeric dried
          • 2-½ cups chicken broth
          • 1 cup long grain white rice
          • 1/2 medium cauliflower, cut into florets (about 2 cups)
          • ½ cup frozen green peas
          • Cilantro and lemon wedges, for garnish

          Directions

          1. Heat a 12” heavy bottomed high-sided pan over medium-high heat. Once hot, add oil and chicken and cook until beginning to brown 5-7 minutes. Remove from pan and set aside.
          2. Add onions and carrots and cook until soft and translucent, 3-5 minutes.
          3. Add fresh turmeric, garlic and all spices and toast for 30 seconds.
          4. Add chicken stock and scrap up any browned bits. Add rice, cauliflower and the chicken and stir to combine. Make sure the mixture is spread evenly in the pan and the veggies and chicken are pushed into the liquid as much as possible.
          5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
          6. Cook for 20 minutes.
          7. Shut off heat, quickly remove the cover and sprinkle ½ cup peas over the top. Close the lid and let steam for 5 minutes.
          8. Fluff with a fork garnish with cilantro and a sprinkle of lemon juice

          Recipe Notes

          Notes: The cooking times can vary with this recipe depending on the brand of rice you use, how high your heat is on your stove and how heavy your pot is. Check to make sure the rice is fully cooked after the directed cooking time. If it is slightly undercooked, cook for an additional 5 minutes.


          Nutrition

          Loading nutrition data...
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