Moroccan Eggplant (with Chermoula)

When we were in Morocco and took a cooking class at Riad Fes, we made this Moroccan Eggplant (with Chermoula) appetizer that blew our minds! This Moroccan eggplant recipe is easy to make, has so much flavor, and is SO SO delicious. The perfect Moroccan starter! Plus, the chermoula with roasted peppers would be fabulous on fish, meat, or chicken, too!

Moroccan Eggplant Sliders Topped With Chermoula SauceMoroccan Eggplant (with Chermoula)

If you read my Morocco recap, you know we had the most magical trip. We loved the culture, the people, and of course, the food. When the amazing chef from Riad Fes said I could share a few recipes from our cooking class with you, I was SO excited. We had a blast in the kitchen cooking up all sorts of traditional Moroccan dishes and I am so excited to share some of them with you!

Moroccan Eggplant (with Chermoula)Moroccan Eggplant (with Chermoula) from Riad Fes in Morocco

This is Mike holding the plate of our Moroccan Eggplant sliders that we made during the class!

Roasted Red Bell Peppers for Moroccan Eggplant (with Chermoula)Moroccan Eggplant with Chermoula

This roasted red bell pepper is the perfect addition to this delicious chermoula.

Chermoula Sauce

This chermoula is made with fresh herbs, good quality olive oil, roasted red bell pepper, and all the fresh Moroccan flavors we have come to love and cherish since our trip. I love this sauce on top of chicken, meat, and fish. It’s simply perfect, and easy to prepare! Enjoy!!

Moroccan Eggplant

Ingredients

  • 3 eggplants
  • 1 red bell pepper
  • 2 cloves garlic
  • 1/4 cup parsley
  • 1/4 cup coriander
  • 1/2 cup olive oil
  • 1/2 glass of lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

  1. Cut the eggplant into slices.
  2.  Add a little salt to disgorge. Fry the eggplant slices in hot oil until both sides are golden.
  3. Put the red pepper in the oven for ten minutes. Place in a bowl and cover with plastic wrap and let steam for a few minutes. Peel the pepper to keep only the flesh. Chop finely the pepper.
  4. In a bowl, grate the garlic, chop the parsley and coriander very finely, add the olive oil, lemon juice and spices, chopped peppers and marinate.
  5. Spread the marinade on a face of each slice of eggplant. Serve!

Recipe Notes

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

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!

Instant Pot Shredded Salsa Chicken - Lexi's Clean KitchenTwo-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

If you love my shredded all-purpose chicken, you will love this easy salsa chicken. I use it in my freezer burritos, on top of salads, and on burrito bowls- to name a few! Use green salsa verde or your favorite red salsa for the easiest shredded chicken recipe ever! Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen Shred with two forks and get ready to devour! Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

How do you cook chicken to be shredded?

Use the slow cooker or the pressure cooker to make the best, and easiest shredded chicken! 

Watch the video here: 

Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

How do you make shredded chicken for burritos?

I love using the slow cooker or the Instant Pot, but you can also poach your chicken on the stove-top! All three directions are below!  Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

The perfect meal prep addition that is so simple to prepare!

If you like this shredded salsa chicken recipe, try these other recipes:

Shredded Salsa Chicken (Instant Pot)

Cook Time 20 minutes

Ingredients

Directions

  1. Place chicken in the insert of your pressure cooker.
    Season with salt and pepper.
    Set to manual 20 minutes on high pressure.
    Quick release, then once the valve has gone down, remove chicken and shred with two forks.

Recipe Notes

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

Paleo Chicken and Broccoli (Instant Pot & Under 30 Minutes!)

This easy Chinese Chicken and Broccoli recipe is made in the Instant Pot pressure cooker and is paleo-friendly and SO delicious. It tastes like your favorite Chinese food take-out, without any guilt! Get ready for the ultimate Chinese comfort food made in under 20 minutes and is whole30-compliant!

Chicken and Broccoli (Instant Pot) - Lexi's Clean KitchenChicken and Broccoli (Instant Pot & Under 30 Minutes!)

Growing up, I LOVED Chinese food. No place fancy, just the local junky Chinese place (probably loaded with MSG) was my go-to. Chicken and Broccoli lunch specials happened regularly, so when I say this is the real deal, I mean it! Forget take out with this homemade, easy version!

Chicken and Broccoli (Instant Pot) - Lexi's Clean Kitchen

What I love about this recipe is how easy it is to make! It comes together in under 20 minutes, and is seriously the ultimate comfort food! Serve it with cauliflower rice for a low carb, whole30 compliant meal, or with white rice!

Want other Instant Pot recipes? Try these:


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Sheet Pan Root Vegetable and Sage Pesto Salmon

This Sheet Pan Root Vegetable and Sage Pesto Salmon recipe is the perfect dinner any night of the week!  What I love about this sheet pan supper (other than the fact that cleanup is as easy as possible) is how versatile it is. In the summer, you can use fresh zucchini, bell peppers, and corn; in the fall and winter, root vegetables; and in the spring, asparagus, peas, and artichokes. The sage pesto is an awesome switch-up from the classic basil version, and I love how it pairs with the heartier root vegetables, but feel free to use basil in the warmer seasons. If you don’t love fish, use chicken breasts and bake for 25 to 30 minutes.

Sheet Pan Root Vegetable and Sage Pesto Salmon - Lexi's Clean KitchenSheet Pan Root Vegetable and Sage Pesto Salmon

This recipes come to you from the Half Baked Harvest Cookbook, and to no surprise from Tieghan, it is a stunning cookbook filled with so many recipes, from her swoon-worthy barn in the mountains!

While this cookbook isn’t totally gluten-free or paleo-friendly, it is 100% adaptable and FABULOUS. On my list of recipes to make: Salted Fig + Maple Butter + Tahini Toast, Buddha Smoothie Bowl, Quick Kickin’ Cajun Shrimp & Rice, Perfect Potato Soup with Crunchy Kale, Garlic Lemon Butter Shrimp, and so many more!

Sheet Pan Root Vegetable and Sage Pesto Salmon - Lexi's Clean Kitchen

The perfect pesto! We just LOVE this sheet pan salmon dinner!

Want more pesto recipes? Try these:

Sheet Pan Root Vegetable and Sage Pesto Salmon - Lexi's Clean Kitchen

If you like this sheet pan recipe, try these:

Want more salmon recipes? Try these:

Sheet Pan Root Vegetable and Sage Pesto Salmon - Lexi's Clean Kitchen

Grab Tieghan’s cookbook here!

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Salmon and Veggies En Papillote (In Parchment Paper Packs!)

Salmon and Veggies En Papillote (In Parchment Paper Packs!) - Lexi's Clean Kitchen #salmon #dinner #easy

This Salmon En Papillate (Baked in Parchment Paper) is my new favorite way to prepare salmon. It’s a super simple, Whole30-compliant, and paleo-friendly dinner option for any night of the week! The lemon, fresh herbs and shallots make this salmon such a bright, light and flavorful salmon recipe, and the vegetables cook right with the fish for an easy clean up!

Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean KitchenSalmon and Veggies En Papillote (In Parchment Paper Packs!)

I like the idea of foil pack meals, but I’m not super into wrapping my food in aluminum foil! Parchment to the rescue! Place all the goodness in your sheets of parchment: salmon, veggies, aromatics, and fresh herbs.Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean Kitchen

MMMM… look at that goodness ready to bake! You are then left with a fabulous, flavorful, and cooked-just-right salmon dish! Plus, the veggies are done, too! Easy weeknight dinner alert.

What is fish en papillote?

En papillote (French for “in parchment”) is a method of cooking in which the food is put into a folded pouch or parcel and then baked.

Salmon and Veggies In Parchment (en papillotte) - Lexi's Clean Kitchen

Want to see exactly how to wrap them up? Watch here:

Salmon and Veggies In Parchment (en papillotte)

Like this recipe? Try these other seafood dishes!

Salmon Baked In Parchment Paper

Prep Time 10 minutes Cook Time 18 minutes Serves 4

Ingredients

Directions

  1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
  2. In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
  3. Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
  4. Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
  5. Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

Easy Roasted Poblano & Chicken Soup (VIDEO)

Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

Roasted Poblano Peppers

The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

How do you cook poblano peppers?

  • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
  • How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.

What can I use in place of poblano peppers?

  • Anaheim
  • Bell pepper (milder)
  • Canned chile peppers
  • Serrano pepper (hotter)

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

If you like this recipe, you’ll love these soup recipes:

Watch the video: 


 

Roasted Poblano & Chicken Soup

Prep Time 10 Cook Time 30 Serves 6

Ingredients

  • 1 tablespoon avocado oil or oil of choice
  • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can green chilies
  • 1 14.5 ounce can cannellini beans
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper 

Garnishes

  • Tortilla chips, crumbled
  • Feta cheese, crumbled
  • 1 avocado, diced
  • Fresh cilantro, roughly chopped
  • 1 jalapeno pepper, sliced
  • 1/2 red onion, finely diced
  • 1 lime, sliced into wedges

Directions

  1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
  2. In a large dutch oven, heat oil on medium-high heat.
  3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
  4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
  5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
  6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
  7. Gently take the chicken out of the soup. Let cool, shred and set aside.
  8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
  9. Taste and adjust seasoning as needed.
  10. Serve warm with desired toppings!

Recipe Notes

  1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
  2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
  3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!