Instant Pot Butter Chicken
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 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
- Chicken Breast
- Oil
- Fresh Garlic
- Fresh Ginger
- Tomato Paste
- Tomato Puree
- Garam Masala
- Turmeric
- Cumin
- Cinnamon
- Chicken Stock
- Butter or Ghee (for dairy-free)
- Cashew Cream or Heavy cream
- Cilantro
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.
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.
Don’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:
- 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.
- 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:
- Instant Pot Chicken Adobo
- Instant Pot Chicken Tikka Masala
- Instant Pot Chicken Cacciatore
- Instant Pot Cheesy Chicken, Broccoli and Rice
Watch the video:
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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the chicken with the rice, and garnish with cilantro, if desired.
Nutrition
Instant Pot Butter Chicken
Everybody should have an easy BBQ sauce recipe that they can use whenever the mood strikes! This super simple Sweet & Smoky BBQ Sauce contains no refined sugars, is paleo friendly and takes under 20 minutes to put together!
BBQ Sauce Recipe
Homemade BBQ Sauce is surprisingly easy to make once you have the right formula! We love our Sweet & Smoky BBQ sauce because it’s so simple to make and is a great sauce for so many dishes! For this recipe all you need to do is add all of your ingredients to a pot and simmer away!
Usually barbecue sauces you buy at the store are laden with hard-to-pronounce ingredients and so much sugar. While our recipe has sugar because we like it sweet, we opt for a cleaner alternative and use refined-sugar-free coconut sugar. We also skip the addition of ketchup and use a mix of tomato paste and tomato sauce to get the Sweet & Smoky BBQ Sauce just right.
Paleo Barbecue Sauce Ingredients
What I love most about this recipe is how much control you have over the ingredients for this homemade BBQ sauce. While I’ve got nothing against ketchup, unless you are buying a really high-quality brand there can be some suspect ingredients in it. So we ditched the traditional ketchup and instead use tomato sauce and tomato paste! We’re using coconut sugar here as well, to keep this refined-sugar-free, but if you didn’t have that on hand you could swap it with maple syrup or even organic brown sugar.
- Tomato Sauce (buy organic, if you can!)
- Tomato Paste
- Apple Cider Vinegar
- Coconut Sugar
- Worcestershire sauce
- Molasses
- Garlic Powder
- Ground Mustard
- Smoked Paprika
- Paprika
- Cayenne (optional)
- Onion powder
- Salt and Pepper
This Sweet & Smoky BBQ Sauce would be perfect on:
- Pork Carnitas
- Ultimate Fried Chicken
- Oven Baked Coffee Barbecue Pork Ribs
- Oven Baked BBQ Chicken Breasts
If you like this DIY recipe, check out these others:
- Homemade Mayo
- Crock Pot Cranberry Sauce
- Homemade Meat Sauce Recipe
- Pumpkin BBQ Sauce
- How to Make Cashew Cream
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Sweet & Smoky BBQ Sauce
This Beef Barbacoa Recipe, made in either the Slow Cooker or Instant Pot, is so flavorful and versatile. This barbacoa meat is perfect for tacos, meal prep bowls, served with rice or cauliflower rice.
Beef Barbacoa Recipe
My go-to dinner when I’m serving a crowd is almost always tacos. And this Beef Barbacoa recipe is easiest way to get delicious, hearty, taco meat on the table. It’s easy to throw together, affordable, and everybody loves it. You can make it in either the slow cooker or Instant Pot. This barbacao meat also works great for meal prep for a variety of meals. Serve over a bed of lettuce for a taco salad, or over rice with some veggies for a taco bowl.
How to Make Instant Pot Barbacoa:
- In a small bowl whisk together the spices and then rub them all over beef.
- Sear the meat on all sides.
- Add in the remaining ingredients to make the sauce and cook on high pressure for 50 minutes with a natural release.
- Once done, shred with two forks and serve as desired.
How to Make Slow Cooker Beef Barbacoa:
- Pre-heat broiler.
- In a small bowl whisk together the spices and then rub them all over beef.
- Sear the meat on all sides under the broiler.
- Meanwhile, add diced tomato, chiles, onion, garlic, vinegar, maple syrup, salt and pepper to a large slow cooker. Add in the seared beef and cook on low for 7-8 hours.
- Once done, shred and use as desired.
How to Make Barbacoa Meat on the Stove Top or Oven:
Don’t have an Instant Pot or Slow Cooker? You can still make this barbacao recipe, using the same idea of cooking this low and slow. On the stove top, use a dutch oven and follow the same directions to sear the meat on all sides. Then, add all your ingredients, cover and cook on low on the stove until the meat is tender and falling apart, about 3-4 hours.
For the oven, sear the meat in a dutch oven. Once you’ve added all the ingredients, place in a preheated 300ºF for 3-4 hours, or until the meat is tender and falling apart.
What Kind of Meat is Barbacoa?
This recipe calls for buying beef to make the barbacoa meat. You want to use a piece of beef that has a nice amount of fat marbling and that can withstand a long cook time in the slow cooker and pressure cooker. For this this recipe use:
- Chuck roast
- Beef shoulder
- Brisket
Barbacoa Taco Toppings:
- Tortillas (not a topping, but a must!)
- Shredded Cheddar
- Diced Tomatoes
- Sliced Pickled Jalapeños
- Shredded Lettuce
- Chopped Scallions
- Avocado Slices
- Fresh Lime Wedges
- Fresh Cilantro
- Hot Sauce
Sides to Serve with Barbacoa Meat:
- Mexican Street Corn Salad
- Restaurant-Style Blender Salsa
- Easiest Taco Slaw Ever
- White Rice or Cauliflower Rice
- Refried Beans
If you like this beef barbacoa recipe, try these other recipes:
Beef Barbacoa
Ingredients
- 2 1/2 lb. grass-fed beef shoulder
Rub
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tsp pink sea salt
- 1 tsp garlic granules
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/2 tsp ground pepper
Sauce
- 14 oz. jar diced tomatoes
- 4 oz container hot green chiles
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup or raw honey
- 1 tsp sea salt
- 1 tsp cumin
- 2 tsp paprika
Directions
- Put broiler on high.
- In a bowl combine rub ingredients.
- Press rub ingredients into the beef shoulder on all sides.
- Broil on high for 4 minutes on each side.
- While in the oven, combine all sauce ingredients in your slow-cooker.
- Once beef is done in the oven, carefully place it into the slow-cooker and set on low for 7-8 hours.
- Once done, assemble as a salad or breakfast bowl with desired toppings: fried plantains, tomato, lettuce, onion, scallion, avocado, etc. or serve as tacos
Recipe Notes
How to make Beef Barbacoa in the Instant Pot:
- In a bowl combine rub ingredients. Press the dry rub ingredients into the beef shoulder on all sides.
- Sear meat using sauté function for 2 minutes on each side, then remove and set aside.
- Combine all sauce ingredients in the insert of your instant pot.
- Place beef into the insert of your Instant Pot and set on high pressure for 50 minutes.
- Once done, let naturally release. Shred with two forks.
- Assemble as a salad or breakfast bowl with desired toppings: fried plantains, tomato, lettuce, onion, scallion, avocado, etc. or serve as tacos!
Nutrition
Beef Barbacoa Recipe (Slow Cooker or Instant Pot)
Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It’s easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.
Stuffed Pepper Soup
Are you guys ready for soup season yet? I am just about ready. And today we’re bringing an oldie but a goodie out from the archives. This Stuffed Pepper Soup has been a favorite at LCK for a while. It’s hearty, flavorful and dead-simple to make. We’ve updated the photos and have now added instructions so that you can make it either in the slow cooker or the Instant Pot. This soup has all that stuffed pepper flavor we love, but doesn’t require a lot of the steps needed to actually make stuffed peppers. It’s gluten-free and optionally Paleo and Whole30 friendly, if you omit the rice and cheese.
Stuffed Pepper Soup Ingredients
- Ground Beef
- Tomato Sauce
- Diced Tomatoes
- Beef or Chicken Stock
- Bell Peppers
- Uncooked Rice (omit for Paleo or Whole30)
- Onion
- Coconut Palm Sugar (omit for Whole30)
- Garlic
- Paprika
- Salt and Pepper
To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through.
How to Make Stuffed Pepper Soup
There are a few different ways you can cook this soup! I love the choice of being able to use either the crock pot or Instant Pot when making soup depending on what my day looks like, so we’re including instructions for both. Additionally, this soup is easily made on the stove as well.
To Make Crock Pot Stuffed Pepper Soup:
To make this in the slow cooker, all you need to do is brown the meat and then add the remaining ingredients and cook on high for 4-6 hours. When I originally published this recipe I listed in the instructions to add in cooked rice at the end. Adding fully cooked rice right at the end prevents too much liquid from being absorbed by the rice during cooking. However, we’ve updated the recipe to use a small amount of raw rice instead. The reason for this is because using raw rice enables this to be a truly set-it-and-forget-it meal that doesn’t need any preparation such as making rice beforehand. The rice does lose its shape a bit, but we actually found we liked how it thickened the soup, just like a stuffed pepper would. However, if you do happen to have leftover rice and wish to add that in at the end of cooking just to heat through, feel free to do that instead. Additionally, the longer this soup sits, the more liquid the rice absorbs, the same as it would any soup with added rice.
To Make Instant Pot Stuffed Pepper Soup:
To make this in the Instant Pot, you brown the meat, add the remaining ingredients and then cook on manual high pressure for 10 minutes with a natural pressure release for 5 minutes. It’s truly a super simple quick way to get dinner on the table!
To Make Stove Top Stuffed Pepper Soup:
Don’t have a slow cooker or Instant Pot and still want to make this soup? No problem! To cook on the stove:
- Heat a large pot and add a teaspoon of oil.
- Once hot, add the ground beef and cook through until no longer pink. Drain off all excess fat except 1 teaspoon.
- Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
- Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 20 minutes. Add any additional broth as needed to thin out the soup.
- Serve immediately with garnish of choice.
If you like this soup recipe, check out these others:
- Egg Roll Soup
- Classic Chicken Soup (Slow Cooker & Instant Pot)
- Slow Cooker French Onion Soup (Gluten-Free)
- Easy Vegetarian Hot and Sour Soup
If you like this stuffed pepper recipe, check out these others:
Stuffed Pepper Soup
Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It's easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.
Ingredients
- 1 teaspoon avocado oil
- 1 lb. ground beef
- 2 green or red bell peppers, chopped
- 1 onion, chopped
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 3 cups beef or chicken stock
- 1 tablespoon coconut sugar (omit for Whole30)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/4 cup white rice, uncooked
To Garnish
Directions
To Make in the Crock Pot:
- Heat oil in a pan over medium heat. When hot cook the beef until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
- To a slow cooker add browned beef and all remaining ingredients except the rice. Mix to combine. Sprinkle the rice over the top of the mixture and close the lid.
- Let cook on high for 4-6 hours.
- Once the rice is cooked through, season to taste and serve, garnish with optional scallions and cheddar cheese and serve.
To Cook in the Instant Pot:
- Set Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but 1 teaspoon of excess oil.
- Add onions and peppers and cook until beginning to soften, about 5 minutes. Shut off the saute function.
- Add in remaining ingredients and stir well.
- Place the lid on the Instant Pot and set the valve to sealing.
- Cook on manual high pressure for 10 minutes, with a 5 minute natural release. Release any remaining pressure.
- Garnish as desired, and serve immediately.
To Cook on the Stove top:
- Heat a large pot and add a teaspoon of oil.
- Once hot, add the ground beef and cook through until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
- Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
- Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 25 minutes. Add any additional broth as needed to thin out the soup.
- Serve immediately with garnish of choice.
Recipe Notes
- We are instructing to use uncooked rice here for the ease of making this without needing leftover rice. If you DO have leftover rice you wish to use up, feel free to make this soup as stated and add in the leftover rice at the end of the cooking time until it is warmed through.
- To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through. Also for Whole30 omit the coconut sugar.
Nutrition
Stuffed Pepper Soup
This easy sheet pan dinner is packed with flavors straight from the farm! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family!
Sheet Pan Herb Butter Salmon Recipe
This Sheet Pan Herb Butter Salmon recipe is is the ultimate summer meal! It utilizes fresh veggies like cherry tomatoes and green beans and cooks quickly under the broiler. The herb butter makes the salmon really special and gives this dish a bright finish. This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in roughly 30 minutes with minimal clean up! It’s gluten-free, low-carb and paleo friendly.
Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands-off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied. It is packed with flavor and loaded with fresh, in-season vegetables.
How to Make Herb Butter
An herb butter is a compound butter! A Compound butter is simply a mixture of softened butter and flavorful components like herbs and spices. For this salmon recipe we combine butter with a bunch of fresh herbs. We love using grass-fed butter like Kerrygold or Vital Farms, but really any butter you use will have an improved taste with the addition of herbs!
To make herb butter simply combine softened butter with the prepared herbs. You can make it up to 2 days ahead, if kept in the refrigerator.
Tips for Sheet Pan Cooking:
- Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
- Do the prep ahead of time to make for a quick meal: Clean the vegetables and make the herb butter the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this salmon recipe, check out these others:
- Maple Glazed Salmon
- Tomato Jalapeno Salmon Burgers
- Horseradish Encrusted Salmon
- Salmon and Veggies en Papillote
If you like this sheet pan recipe, check out these others:
- Chicken “Pizza” Sheet Pan Dinner
- Sheet Pan Greek Meatballs with Veggies and Chickpeas
- Sheet Pan Steak Fajitas
- Sheet Pan Ranch Chicken and Vegetables
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Herb Butter Salmon with Blistered Tomatoes and Green Beans
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
- 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).
- 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!
- 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.
- Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
- 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:
- Loaded Grilled Eggplant with Creamy Herb Sauce
- Garlic and Lime Marinated Flank Steak
- Grilled Salmon and Shrimp Scampi
- Bruschetta Chicken
If you like this chicken and veggie recipe, check out these others:
- Chopped Antipasto Salad with Chicken
- Sheet Pan Chicken Fajitas
- Instant Pot Lemon Chicken with Artichokes and Asparagus
- Creamy Tuscan Chicken (Paleo & Keto)
Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette
Ingredients
For the chicken
- 1 lb. organic chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried rosmary
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Himalayan sea salt
For the veggies
- 1 large zucchini
- 1 yellow squash
- 1 red pepper
- 2 cups fresh cherry tomatoes
- 1 red onion
- Any other veggies of choice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Himalayan sea salt
For the Tomato Vinaigrette
- 1 cup Muir Glen organic diced tomatoes, blended
- 1 tablespoon white vinegar
- 2 tablespoons extra virgin olive oil
- Dash fine Himalayan sea salt
- Dash ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: 1/4 teaspoon cayenne pepper
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
Grilled Chicken and Vegetables with Tomato Vinaigrette
This Roasted Eggplant Dip is such a delicious and healthy appetizer or snack for weekend entertaining! You will not believe how simple the dip is to prepare. It’s also gluten-free, dairy-free, Whole30 and Paleo friendly. Serve with some delicious homemade crackers and veggies and you’ve got an appetizer win!
Roasted Eggplant Dip Recipe
It’s mid-summer and I can guess you are looking for ways to use up all those veggies you are either harvesting or finding at your local farmer’s market or CSA, right? This Roasted Eggplant Dip recipe is the perfect way to do so! This veggie dip couldn’t be simpler to make: roast off a few veggies, puree and serve with homemade gluten-free crackers and raw veggies. This flavorful eggplant spread is the perfect healthy appetizer to serve guests for your next BBQ or party! Plus it’s dairy-free, Paleo and Whole30 friendly!
Eggplant Dip Ingredients:
- Eggplant
- Fresh Tomatoes
- Onion
- Garlic
- Olive Oil
- Salt and Pepper
- Lemon Juice
Is Eggplant Healthy?
Eggplant is a low-calorie nutrient-dense food that is high in fiber and many other nutrients. You should feel good about eating this healthy dip!
Can you Make This Ahead of Time?
You can make the dip 1 day ahead of time. Let dip come to room temperature, or warm briefly in the toasted oven before serving.
If you like this eggplant recipe, check out these others:
- Tomato, Eggplant, and Chickpea Stew
- Moroccan Eggplant (with Chermoula)
- Eggplant Lasagna Rollatini
- Eggplant Meatballs
If you like this healthy appetizer, check out these others:
- 7 Layer Taco Dip
- Cauliflower Hummus
- Gluten Free Pigs in a Blanket (Nut-Free, too!)
- Cauliflower Pizza Bites (Gluten-Free and Grain-Free)
Homemade Garlic, Herb, and Sea Salt Crackers
Ingredients
Roasted Eggplant Dip
- 1 tablespoon extra-virgin olive oil
- 1 eggplant, diced
- 1/2 cup fresh tomatoes, chopped
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1/2 teaspoon Himalayan sea salt, more to taste
- 1/2 teaspoon freshly ground pepper, more to taste
- 1 teaspoon lemon juice, more to taste
Homemade Crackers
- 1 cup almond flour
- 1/4 cup ground flax
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Himalayan sea salt, to taste
- 1 egg
- 2 tablespoons grass-fed butter or oil of choice
- Optional: 1/2 teaspoon rosemary
- Optional: 2 tablespoons sesame seeds
- Optional: 1/4 teaspoon red pepper flakes, more to taste
- Optional: 1/2 teaspoon maldon sea salt for garnish
Directions
- Preheat oven to 400 °F.
- Line a baking sheet with parchment paper
- Place cut veggies and whole garlic cloves on baking sheet and drizzle with sea salt, pepper, and oil; roast for 40 minutes. Let cool.
- Transfer vegetables into food processor and add lemon juice.
- Pulse until smooth. Taste and adjust seasoning as desired.
- While dip is cooling, make crackers.
- Bring the oven down to 300 °F.
- In a mixing bowl combine all ingredients and mix well
- Line a baking sheet with parchment paper or your slipmat
- Place ball of dough in the center and cover with another piece of parchment paper
- Using a rolling pin, roll out dough until 1/8 inch thick. The thinner the crispier they will be!
- Using a pizza cutter, cut squares to desired size.
- Bake for 15-20 minutes until golden brown. Let cool.
- Place dip in desired serving bowl and serve with crackers, carrots, and any other veggies of choice!
Recipe Notes
*Photos updated April, 2017.
Nutrition
Roasted Eggplant Dip
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 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!)
Easy Bruschetta Chicken Ingredients
- Boneless + skinless chicken breasts
- Olive oil
- Balsamic Vinegar
- Fresh Tomatoes
- Red Onion
- Garlic
- Basil
- Fresh mozzarella
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.
If you like this grilling recipe, check out these others:
- Grilled Caesar Salad With Blackened Shrimp
- Salmon and Shrimp Scampi
- Grilled Peach, Avocado, and Crab Salad with Peach Dressing
- Chili Garlic & Lime Chicken Satay Skewers
- Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette
Watch the video:
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Bruschetta Chicken
This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.
One Pan Moroccan Fish
I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.
This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!
How can you tell when fish is cooked through?
Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.
Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.
If you like this Moroccan inspired recipe, check out these others:
- Moroccan Chermoula Carrots
- Eggplant with Chermoula
- Cauliflower Poppers
- Moroccan Chicken Burgers with Special Sauce
If you like this fish recipe, check out these others:
- Maple Glazed Salmon
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
- Air Fryer Fish Sticks
- Fish Tacos
One Pan Moroccan Fish
Ingredients
- 1 tbsp extra virgin olive oil
- 1 Zucchini, finely chopped
- 1 onion, finely chopped
- 2 large organic carrots, finely chopped
- 1 clove garlic, crushed and minced
- 1 15oz. can Muir Glen Whole Peeled Tomatoes
- 2 tsp paprika
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp Himalayan sea salt
- Dash freshly ground pepper
- 1/2 tsp red pepper flakes
- 2 tbsp capers
- 1 lb. halibut (or white fish of choice)
Directions
Nutrition
One Pan Moroccan Fish
This Mediterranean Quinoa Salad is a must make for a healthy, light dinner or an easy side dish! With protein-packed quinoa, tomatoes, feta, arugula and mint this easy-to-make salad will be on repeat this summer!
Mediterranean Quinoa Salad Recipe
This is the first official quinoa recipe here on Lexi’s Clean Kitchen and it’s a good one! Many of you have requested healthy and nutrient-dense grain recipes and a promise is a promise! In the past we’ve had lots of oat recipes which you all have been loving and thought it time to incorporate some recipes with this healthy gluten-free grain! This Mediterranean Quinoa Salad is so flavorful and loaded with veggies and herbs! It tastes as fresh as it looks and is the perfect dish to serve as a light dinner or as a side. It also can work as meal prep for a few days.
Is Quinoa Healthy?
Our in-house nutritionist Gabby says: Quinoa is tremendously healthy, especially for those following a vegan or vegetarian diet. Quinoa is one of the very few plant proteins that contains all nine essential amino acids that our body cannot make on their own, making it a complete protein. Not only is it a rich source of protein, it is also naturally gluten-free, safe for those with celiac disease.
Many believe quinoa is a seed, but it is actually a whole grain. This makes it a nutrient-dense, high fiber substitute for things like white pasta. Last but not least, it is high in many vitamins and nutrients that Americans are deficient in such as magnesium, thiamin, folate, iron, potassium, calcium and phosphorus.
Do you need to rinse quinoa?
Yes! Don’t skip this step, even if your quinoa says “pre-rinsed”. Rinsing the quinoa get’s rid of the natural powdery coating called saponin that has a strong, somewhat unpleasant flavor. Put the quinoa in a strainer and rinse really well under cold water for 1-2 minutes. Then it’s ready to use.
How long will this salad keep?
This salad as made is best served immediately because of the arugula. But if you’d like to keep it longer, or use for meal prep you can make the salad up to 2 days ahead and either skip the arugula all together or add it to the prepared salad right before ready to serve.
If you like this healthy salad recipe, check out these others:
- Chopped Antipasto Salad with Chicken
- Israeli Salad
- Mediterranean Tuna Salad with No Mayo!
- Gluten-Free BLT Pasta Salad
Watch the video here:
Mediterranean Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups water
- ¼ cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium shallot, finely chopped
- 2 pints cherry tomatoes, halved
- 1 cup crumbled feta
- 1/2 cup freshly chopped mint leaves
- 1 cup arugula
Directions
- Cook quinoa: Rinse quinoa under cold running water really well. In a pot add quinoa, pinch of salt and 2 cups of water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread out on a baking sheet to slightly cool, about 10 minutes.
- Meanwhile, in a large bowl make dressing: whisk together olive oil, balsamic vinegar, salt, pepper and shallots.
- Once the quinoa has slightly cooled, to the large bowl add quinoa, cherry tomatoes, feta, mint and arugula. Toss to combine. Taste and adjust seasoning.
Recipe Notes
- You can prepare the quinoa, dressing and chop all the veggies 1 day ahead of time.
- We enjoyed eating this both warm straight after making the quinoa, or after the quinoa has been completely cooled. Either way works, and just depends on your preference.
Nutrition
Mediterranean Quinoa Salad
This Tomato, Eggplant and Chickpea Stew is a quick, hearty weeknight meal that uses up all the fresh summer veggies that are starting to roll in! Serve it as a vegetarian meal, or pair it with your favorite protein for a gluten-free and dairy-free dinner!
Tomato, Eggplant Chickpea Stew
Hello summer produce! This Tomato, Eggplant and Chickpea Ragout is a hearty vegetarian main dish that is both light and satisfying. It’s also super quick to make, making this weeknight dinner a 30 minute meal! You can serve it as is, or you could pair it with another protein like fish or chicken, or you could pair this with pasta or spiraled veggies.
Here’s what you need to make it:
- Eggplant
- Canned Chickpeas
- Tomatoes
- Spinach
- Garlic cloves
- Salt and Pepper
- Italian Seasoning
- Olive Oil
- Onion
Do you have to peel the eggplant?
You can eat the skin of the eggplant and it does contain nutrients. But larger eggplants have tougher skins, and they do not do well in quick braised dishes like this one. Therefor, we are recommending to peel the skin off.
Can you mix up the veggies in this?
Yes! While we love the combination of eggplant, tomato and chickpea, you can substitute in other vegetables like:
- zucchini
- summer squash
- mushrooms
- cauliflower
- kale
Watch the video here:
If you like this vegetarian weeknight dinner, check out these others:
- Meatless Chipotle Mushroom Tacos
- Curry Butternut Squash Noodles
- How to Make Trader Joe’s Cauliflower Gnocchi
- Kimchi Fried Rice (Cauliflower Rice or White Rice)
Tomato, Eggplant, & Chickpea Ragout
This Tomato, Eggplant and Chickpea Ragout is a quick, hearty weeknight meal that uses up all the fresh summer veggies that are starting to roll in! Serve it as a vegetarian meal, or pair it with your favorite protein for a gluten-free and dairy-free dinner!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 large eggplant, peeled and cubed
- 2 garlic cloves, minced
- 1-1/2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1-28 oz. can organic diced tomatoes, or 3 large tomatoes, diced
- 1 15 oz. can chickpeas, drained and rinsed
- 1 cup fresh baby spinach
Directions
- Heat oil in a large skillet over medium heat. Once hot, add onion and eggplant and cook until soft, stirring frequently, about 7 minutes.
- Add garlic, salt, pepper and Italian seasoning and cook for 30 seconds.
- Add tomatoes and chickpeas, increase heat to medium-high and cook for about 10 minutes, until the sauce has reduced slightly.
- Return the heat to medium-low and stir in the spinach.
- Taste and adjust seasoning and serve immediately. You can serve it as is for a vegetarian meal or serve with protein of choice, or pasta.
Recipe Notes
- I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork
Nutrition
Tomato, Eggplant, and Chickpea Stew
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)!
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!
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.
If you like this hearty salad, check out these others:
- Mediterranean Tuna Salad with No Mayo!
- Gluten-Free Chicken Caesar Pasta Salad
- Grilled Caesar Salad With Blackened Shrimp
- Steak Cobb Salad with Cilantro Vinaigrette
- Spicy Shrimp and Citrus Salad
Grilled Chicken Chopped Antipasto Salad
Ingredients
Marinated Grilled Chicken
- 1 lb. organic chicken, cut into cubes
- 2 tbsp extra-virgin olive oil
- 1 tbsp Italian seasoning
- 2 cloves garlic, crushed
- 1 tsp fine sea salt
- 1/2 tsp ground pepper
- Dash red pepper flakes
Everything else
- 3-4 cups chopped lettuce
- 1/2 cup roasted red peppers, chopped
- 1 cup chopped tomatoes
- 1 cup red onion, sliced
- 1/2 cup chopped pepperoni of choice (I use Applegate)
- 1/2 cup chopped salami of choice (I use Applegate)
- 1 tsp Italian seasoning
- Optional: 1 cup fresh mozzarella, chopped
Basil Balsamic Dressing
- 2 tbsp extra-virgin olive oil
- 2 tsp balsamic vinegar
- 2 tbsp fresh basil, finely chopped
- 1/2 tbsp Italian seasoning
Directions
Nutrition
Chopped Antipasto Salad with Chicken
These Mahi Mahi Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. These flavorful fish tacos will be loved by all and are also dairy-free, gluten-free, paleo and whole30 friendly.
Mahi Mahi Tacos with Tropical Salsa
These Mahi Mahi Tacos are everything! And when served alongside this outrageously flavorful tropical salsa and drizzled with a sriracha mayo it makes just the perfect combination of spiced, tangy, creamy and bright tacos! And the best part about this dish is that it truly is easy to put together! The most “work” this recipe requires is some chopping and cooking of fish. Other than that it’s basically just assembly!
How to Make Mahi Mahi Tacos
Like most fish, cooking Mahi Mahi is quite simple and quick! There is a blackened style spice mix rubbed over the fish first, and then it is cooked on a grill pan! Here are the spices used:
- chili powder
- cumin
- garlic powder
- onion powder
- salt and pepper
How to make the tropical salsa:
This tropical salsa has an explosion of different flavors and textures! It has sweet mango and oranges, with creamy avocado and bright tomatoes and of course lime juice and cilantro! All you have to do is dice up the ingredients and toss it all in a bowl for serving.
What to serve with these tacos:
You can serve these Mahi Mahi tacos either in a romaine lettuce leaf for crunch low carb option, or in hard taco shells! We recommend serving it with some lime wedges, shredded cabbage and a spicy sriracha mayo! It also might be really nice with this easy cabbage slaw.
If you like this taco recipe, check out these others:
- 15-Minute Chicken Tacos
- Meatless Chipotle Mushroom Tacos
- How To Host The Ultimate Taco Night
- Crispy Chicken Tacos with Special Sauce
- Pork Carnitas (Instant Pot and Slow Cooker)
If you like this seafood recipe, check out these others:
- Tequila Lime Shrimp
- Easy Curry Shrimp (VIDEO)
- Paleo Fish and Chips
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
Mahi Mahi Tacos with Tropical Salsa
Ingredients
For the fish
- 1 lb. wild mahi-mahi, or fish of choice
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Tropical Salsa
- 1 mango, diced
- 1 orange, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 cup grape tomatoes, chopped
- 2 tablespoons lime juice
- 1 teaspoon cilantro
- 1 teaspoon ground garlic from garlic mill
Homemade Spicy Sauce
- 1/4 cup organic mayonnaise, homemade or store-bought
- 2 tablespoons Sriracha
Ingredients for Assembly
Directions
- In a bowl combine seasoning for the fish; season fish and place in the fridge until ready to cook.
- In a medium mixing bowl, mix the tropical salsa ingredients together. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
- Spray grill pan with oil of choice and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is opaque and flakey.
- Move fish to cutting board, chop into pieces, and place into a bowl.
- On a serving dish lay out desired amount of lettuce leaves or taco shells, depending on what you are using.
- In a small bowl, mix together spicy sauce and place on the serving dish.
- Assemble: Place fish pieces into each taco shell followed by the tropical salsa. Top with shredded cabbage, a drizzle of spicy sauce. Serve warm with lime wedges.
Recipe Notes
- I serve mine with tortilla chips and a bowl with extra tropical salsa!
- Updated March, 2017
Nutrition
Mahi Mahi Tacos with Tropical Salsa
This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!
7 Layer Taco Dip Recipe
Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.
Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!
How to make a 7 Layer Taco Dip
Make or gather all of the layers!
- Layer 1: Refried Beans (or extra guacamole for paleo/whole30)
- Layer 2: Cooked beef mixture
- Layer 3: Salsa
- Layer 4: Guacamole
- Layer 5: Cooked beef mixture
- Layer 6: Cheddar cheese (substitute another layer of salsa for paleo/whole30/dairy-free)
- Layer 7: Chopped Lettuce, Tomato, Red Onion
Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.
Can this be made ahead of time?
You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.
What to serve with this dip?
Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.
If you like this dip recipe, check out these others:
- Jalapeño Popper Dip (Options for Dairy and Dairy-Free)
- Chicken Bacon Ranch Baked Hummus Dip
- Southwestern Hummus Dip
- Buffalo Chicken Dip [VIDEO]
- Healthy Spinach & Artichoke Dip
7 Layer Taco Dip
Ingredients
Layers
- Layer 1: Refried black beans
- Layer 2: Salsa
- Layer 3: Beef mixture
- Layer 4: Guacamole
- Layer 5: Remaining beef
- Layer 6: Salsa
- Layer 7: Chopped lettuce, tomato, red onion, garnish with scallions
Refried black beans
- 1 can black beans
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp Himalayan sea salt
- 2 tbsp water
- 1 tbsp extra virgin olive oil
Beef mixture
- 1 tbsp extra virgin olive oil
- 1 lb grass-fed beef
- 1 garlic clove, crushed
- 1 can Muir Glen diced tomatoes
- 1/2 tsp Himalayan sea salt, more to taste
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- Optional: 1 tbsp hot sauce
Salsa
- Store-bought or homemade
Guacamole
- 2 avocados
- 1 lime, juiced
- 1 tsp garlic powder
- 1 tbsp fresh cilantro, chopped
- 1/3 cup red onion, finely chopped
- 1/3 cup tomatoes, finely chopped
Directions
Nutrition
7 Layer Taco Dip
This Tomato Cucumber Salad with Crispy Cumin Chickpeas & Green Yogurt Dressing is my new favorite cucumber tomato salad to date. This vegetarian cucumber salad is made with fresh tomatoes and cucumbers, easy pickled onions, crunchy cumin roasted chickpeas, and paired with an amazing dairy-free yogurt dressing that is packed with herbs. Made in partnership with Silk Almondmilk Yogurt Alternative.
Cucumber Tomato Salad
I am excited to partner with Silk today for this recipe. We absolutely love using Silk Almondmilk Yogurt Alternative in our recipes! It’s creamy and mimics traditional yogurt perfectly, especially for yogurt dressing! There are five delicious flavors in single-serve cups which have 5-6g protein from California almonds. They also now have NEW Almondmilk 24oz tubs (Plain & Vanilla) which are great for a variety of occasions. All these products have 7-8g protein from California almonds and offer a smooth, creamy texture!
How do you make a tomato cucumber salad
This salad is:
- Flavorful
- Fresh
- Packed with a crunch
- Nutritious
- Great for a party
Use Silk’s store locator to find Silk Almond Dairy Free Yogurt Alternative in your area, and visit https://silk.com/spoonfulofsilk for a coupon!
How do you make crispy chickpeas:
- Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
- Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
- Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes. Let cool.
If you like this salad recipe, you’ll also love these fresh salads:
- Grilled Sweet Potato Salad
- Melon Salad with Prosciutto
- Spicy Shrimp and Citrus Salad
- Arugula Salad with Mint Chia Dressing
Tomato and Cucumber Salad with Crispy Chickpeas and Green Yogurt Dressing
Ingredients
For Crispy Chickpeas
- 2-15oz cans chickpeas
- 2 tablespoon oil, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Zest from 1 lemon
For Quick Pickled Red Onion
- 1 large red onion, sliced
- 3/4 cup red wine vinegar
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon honey
- pinch whole peppercorns or red pepper flakes
For Green Yogurt Dressing
- 1 1/2 cup Silk Almond Milk Plain Yogurt
- 3 garlic cloves
- 1/4 cup cilantro
- 1/4 cup dill
- 1/4 cup parsley
- 2 scallions, roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
For Base Salad
Directions
Make chickpeas:
- Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
- Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
- Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes.
- Let cool.
Make Quick-Pickled Red Onion:
- Put 2 cups water in medium sauce pan and bring to boil.
- Place 3/4 cup vinegar, 1/4 cup water, salt, honey and peppercorns in mason jar.
- Once water has boiled, turn off heat and place in onion slices. Leave in hot water for 1 minute.
- Drain and using tongs place blanched onions inside mason jar.
- Place in refrigerator to cool at least 30 minutes.
Make Dressing:
- Place all ingredients in a blender and blend until dressing just starts to tint green.
Assemble Salad:
- Toss tomato, cucumber, roasted peppers, scallions, optional feta and 1 cup pickled onions and season to taste with sea salt and ground pepper.
- Add 1/3 cup of dressing and toss.
- When ready to serve top with crispy chickpeas.
Recipe Notes
- This salad taste phenomenal with the pickled red onion, but if you preferred to skip this step you can swap it out with pepperoncini.
- This salad is best served the day it is made, but if you prefer to make ahead for meal prep keep the chickpeas separate and add when ready to serve only to ensure crispness.
- Crispy chickpeas will keep for 5 days at room temperature in a sealed jar.
Nutrition
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
![Southwestern Baked Hummus Dip [vegetarian] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/08/Southwestern-Baked-Hummus-Dip-PIN.jpg)
This Baked Southwestern Hummus dip is going to be your new favorite part appetizer! Hummus is baked with a topping of southwest style veggies and cheese and serve warm! It’s a crowd-pleasing dip that is sure to be on repeat for all of your parties.
Southwestern Hummus Dip
If you love southwestern flavors, this Southwestern Hummus Dip is for you! It is such a fabulous vegetarian dip for entertaining or to enjoy as a snack! If you haven’t made my first hummus dip and you are skeptical about baked hummus, I promise, it is so so good.
Veggies, beans, and spices; cooked to perfection! Baked hummus is my new go-to game day dip because it is so easy to make and is perfect for prepping ahead of time. I throw it all together and top it with cheese, then cover and refrigerate until ready for baking. Simply bake, add your garnishes, and serve!
Check out these other hummus recipes:
If you like this appetizer, check out these others:
- Honey Mustard Chicken Wings (Instant Pot or Baked)
- Salad Roll-Ups (No Cooking Appetizer!)
- Healthy Spinach & Artichoke Dip
- 5-Ingredient Buffalo Chicken Baked Hummus Dip
Southwestern Hummus Dip
Ingredients
- 1 teaspoon avocado oil
- 1 yellow onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 can black beans, strained and washed well
- 2 cups spinach
- 1/2 teaspoon cumin, more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder, more to taste
- 2 ears fresh corn, cooked (we boiled ours for 5 minutes)
- 2-10 ounce tub of Sabra hummus
Garnishes
- 1 cup sharp cheddar cheese, more as desired
- 1/2 cup scallions, thinly sliced
- 1 red onion, diced
For Dipping
Directions
- Preheat oven to 350ºF.
- Heat the oil in a large skillet over medium-high heat.
- Add the onions, peppers, and spices to the skillet. Sauté until the onions are translucent and the peppers start to soften about 3-5 minutes.
- Add the black beans, corn, and spinach and sauté until the spinach just starts to wilt. Take off heat and set aside.
- Pour hummus into an 8x8 baking dish. Spread evenly.
- Pour in black bean mixture and spread evenly.
- Bake for 15-20 minutes until cheese is melted and golden.
- Top with garnishes and serve warm with cut-up vegetables and tortilla chips!
Nutrition
Southwestern Hummus Dip
![How To Make Tomato Sauce [low-carb, whole30 compliant, grain-free, paleo-friendly, no added sugar] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/09/How-To-Make-Tomato-Sauce-PIN-1.jpg)
Have an abundance of tomatoes right now? The perfect way to use them up is to make Tomato Sauce from Fresh Tomatoes! This Freezer Friendly Tomato Sauce is a labor of love, but so so worth it! The perfect way to make use of all of these fresh tomatoes during tomato season!
Tomato Sauce From Fresh Tomatoes Recipe
This time of year is one of my favorites. Tomatoes on EVERYTHING. A few years ago I visited tomato farms and really gained an appreciation for them. So many variations, so many flavor profiles. I can eat the little grape tomatoes like candy, no joke. Plus, they are gorgeous, too!
How to Make Homemade Tomato Sauce
- First you’ll want to process the fresh tomatoes, if using! You’ll need to take the skin off, core them and puree or mash them down.
- Then you’ll sauté your aromatics, or the onion and garlic.
- Add in your spices and toast them until they are fragrant and have released there oils.
- Then add in those fresh tomatoes and cook low and slow for at least two hours!
- You can use the sauce immediately or storage for later!
How to Take the Skins off of Fresh Tomatoes
Probably the trickiest part of making fresh tomato sauce from fresh tomatoes is taking off the skin! It isn’t a hard process, but it does add an extra step.
To take the skin off of fresh tomatoes you’ll need to blanch the tomatoes in boiling water. Once that is down the skin will peel right off! To blanch them: Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.
SO, while it’s a little bit of a process, it’s for sure worth it. It’ll be some of the best tomato sauce you’ve ever had. Plus, you’ll feel good knowing you didn’t waste those farm fresh tomatoes! Can it if you’d like, or if you’re lazy like me… go for the freezer option!
If you like this tomato recipe, check out these others:
- Grilled Chicken and Vegetables with Tomato Vinaigrette
- Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
- Bruschetta Chicken
- Avocado and Corn Salsa
How To Make Tomato Sauce
Ingredients
- 10-11 pounds fresh heirloom tomatoes, or any tomatoes of choice
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 teaspoons sea salt, more to taste
- 2 teaspoons black pepper, more to taste
- 1 teaspoon dried basil, more to taste
- 1 teaspoon dried oregano, more to taste
- Optional: 1 4.5-ounce can tomato paste
- Optional: 1 tablespoon lemon juice, 1/4 cup lemon juice if canning!
Directions
- Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.
- Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.
- In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
- Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant. Pour in tomato puree and stir well.
- Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.
- Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!
Recipe Notes
*Tomato sauce will last in the freezer for 4-6 months.
*Feel free to can this tomato sauce instead of freezing it! If you do so, make sure to take out the extra-virgin olive oil from this recipe. Oil is known to higher the probability of potential strains of botulism when canning. Also, make sure to up the amount of lemon juice to 1/4 cup! The lemon juice will increase the acidity in this sauce to safe levels for canning.
Here is a great go-to recipe when wanting to can your tomato sauce:
- 10-11 pounds tomato, skinned and pureed
- 2 teaspoons sea salt, more to taste
- 2 teaspoons black pepper, more to taste
- 1 teaspoon dried basil, more to taste
- 1 teaspoon dried oregano, more to taste
- 1/4 cup lemon juice
Place all ingredients into a large saucepan. Bring to a boil over medium-high heat. Lower heat to medium-low and simmer until thick. Taste and adjust seasoning as needed! Let cool.
Pour into sterilized canning jars and twist on sterilized lids until very secure. Place jars in a pot of boiling water for 30 minutes. Let cool completely on the counter. Make sure that the lids have sealed completely. If the lid pops up when pressed, the canning process did not work properly. Store in your pantry for up to one year!
Nutrition
How To Make Fresh Tomato Sauce With Summer Tomatoes
Since we moved into our home in June, and now have a porch with a nice grill on it, you can bet I’ll be out there grilling as long as I can. I’ll likely get a heat lamp to extend the season, that’s for sure. I love all burgers, but especially Salmon burgers. They are packed with nutrients, and you can customize the flavors in totally different ways. Since my trip to the Muir Glen Farms I am even more into tomatoes then before, and these burgers give just a touch of that delicious flavor.
These burgers have just the right amount of flavor. They are bursting with scallions, jalapeños, and fresh garlic- and go fantastic with some homemade guacamole and fixins’, if you ask me!
Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!
Tomato Jalapeño Salmon Burgers
Ingredients
- 2 14.5-ounce cans wild caught pink or red salmon, or fresh salmon
- 1/4 cup scallions, chopped
- 2 eggs
- 1 tbsp coconut flour
- 1/2 jalapeño, seeds removed and finely chopped
- 1 clove garlic, crushed
- 2 tbsp tomato paste
- 1/2 tsp Himalayan sea salt, more to taste
- Optional: 1/2 tsp or more red pepper flakes for an extra kick
Toppings of choice
- Homemade guacamole
- Roasted red peppers
- Lettuce
- Tomato
- Onion
- Scallions
Directions
- In a bowl combine salmon, tomato paste, egg, coconut flour, finely chopped jalapeño, scallions, garlic, and salt
- Mix well and form into 4 patties
- Heat your grill (to 350) or your cast iron skillet until hot, grease and place burgers on
- Let cook 3-5 minutes on each side*
- Serve with toppings and enjoy
Recipe Notes
- *Cooking time will vary based on thickness of burgers
- The addition of sun dried tomatoes in these burgers would be fantastic
Nutrition
Tomato Jalapeño Salmon Burgers
This quick braised One Pan Chicken and Eggplant recipe is going to be on repeat for dinner on nights when you want a delicious healthy meal but don’t feel like investing too much time with hands on cooking. It’s hearty and comforting and customizable based on what you have on hand. It’s gluten-free, low-carb and Paleo and Whole30 friendly.
One Pan Chicken and Eggplant Recipe
Easy dinner alert! This One Pan Chicken and Eggplant dinner is a delicious seasonal dish! It’s as simple as chopping up a few veggies, sautéing in one pan, letting it quickly braise and then dinner is serve! It’s also pretty customizable based on what you have on hand. You can serve it as is for a low carb dish, or you can pair it with rice, cauliflower rice or pasta!
What other veggies can be used in this dish?
The best part about this dish is that you can swap out other seasonal veggies for what you have on hand!
Summer:
- Zucchini
- Summer squash
- Kale
- Chard
- Fresh Tomatoes
Winter:
- Carrots
- Cabbage
- Root Vegetables
If you like this one pot recipe, check out these others:
- Instant Pot Lemon Chicken with Artichokes and Asparagus
- One Pot Turmeric Chicken and Rice
- One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon
- Creamy Tuscan Chicken (Paleo & Keto)
If you like this eggplant recipe, check out these others:
- Tomato, Eggplant, and Chickpea Stew
- Eggplant Lasagna Rollatini
- Moroccan Eggplant (with Chermoula)
- Eggplant Meatballs
Watch the video:
One-Pan Eggplant Dinner
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 onion, thinly sliced
- 1 medium-sized eggplant, cubed
- 1 lb. organic boneless chicken breasts
- 3 cups fresh organic spinach
- 1 15 oz. can organic diced tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh basil, more as desired
- 1/2 teaspoons ground garlic
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon ground black pepper, more to taste
- Optional: 1/2 tsp red pepper flakes
Directions
- In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
- Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
- Add in fresh spinach, mix and let cook until spinach wilts.
- Add in diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
- Taste and adjust spices as desired! Serve hot.
Recipe Notes
- *Vegan? Simply sub out chicken for zucchini and other veggies of choice!
- **Photos updated April, 2017.
