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Seriously delicious Sriracha Chicken that is made on the grill is a dish that will impress your guests and is a must for anyone who loves spicy food.

As a family, we hardly ate any spicy food growing up. It wasn’t exactly standard fare in New England at the time and just wasn’t something my mom prepared. But now we are all addicted to spice and it often shows up at dinner, especially in the form of Sriracha. Like many, we are obsessed and try to work it into as many recipes as we can.

Recently, we needed an easy dish for a big family dinner and ended up making this amazing Sriracha Chicken. It can be used for chicken thighs, chicken breasts, or even pork and I can’t even tell you how good the sauce is. It is like the best spicy barbecue sauce and adds so much yummy to any protein.  I want to swim in the Sriracha dipping sauce it is so good.

Want a little extra heat? Add 1-2 tbsp of Sriracha to the marinade as well. This is something I know I will be making all summer.

Chicken with sriracha barbecue sauce on the grill.

What is Sriracha Chicken?

Sriracha is a delicious, spicy sauce that is commonly used in Thai and Vietnamese cooking. The main ingredients that make up this sauce are red chili peppers, which gives the sauce its famous kick, garlic, and vinegar. If you are like me and love spicy foods, then this sauce is a pantry staple.

I put it on everything from steak fajitas to baked potatoes. I practically have an arsenal of sriracha recipes at the ready for when I am in the mood for spicy food. Sriracha also adds great flavor to chicken dishes, especially when used in a dipping sauce.

This sriracha chicken recipe is a flavorful, spicy dish that will impress any barbeque or dinner guest. Now that I have my hands on this delicious recipe, I will be cooking tasty sriracha barbecue chicken often during this upcoming summer.

What Goes With Sriracha Chicken?

One of my favorite barbecue recipes is grilled corn on the cob. Grilled garlic corn goes well with this sriracha barbecue chicken. To make this side dish, shuck the corn cobs. Place each cob onto a piece of aluminum foil. Sprinkle with garlic powder, salt, and pepper. Wrap in the foil and cook on the grill grate for 15 minutes. The garlic powder in the corn recipe would highlight the garlic used in the sriracha chicken recipe marinade.

Another great side dish is roasted potato wedges. To make this side dish first preheat the oven to 475°F. Cut potatoes into wedges and place on a baking tray. Drizzle over a few teaspoons of olive oil and season with salt, pepper, garlic powder, and dried dill. Bake in the oven for 20 to 30 minutes until the potatoes are tender. Make sure to flip the wedges halfway through. Serve alongside the sriracha chicken, and even dunk them into the same sriracha barbecue dipping sauce.

Sriracha recipe for chicken on a plate with salad and a blue napkin.

Sriracha Barbecue Chicken FAQ

Is this sriracha chicken recipe healthy? How can I make it more diet friendly?

In general, chicken is a healthy meat to consume. It is rich in vitamins and minerals, lower in fat than red meats, and is high in protein. However, the cut of chicken you use is an important health consideration. The white meat of the chicken is lower in fat, calories, and cholesterol. So if you are on a diet or watching points or calories, I would recommend swapping out chicken thighs for chicken breasts.

As far as the ingredients go, this recipe does contain sugar and sodium, both of which can be unhealthy in large quantities. You can always reduce the amount of sugar and soy sauce in the recipe to make it healthier. If you don’t mind the taste of Stevia, you can use that in place of the sugar or opt for an unrefined sugar like maple syrup or honey.

I do not have a grill. How else can I cook the Sriracha chicken?

This sriracha barbecue chicken recipe can easily be cooked in the oven. Preheat the oven to 400°F. Spray an oven-safe, glass cooking dish with non-stick cooking spray. Place the marinated chicken in the dish and cook in the oven for about 25 to 30 minutes until fully cooked. You will know the chicken is fully cooked when there is no pink meat and the center is white.

Would my kids like this recipe?

Chicken is a safe bet when it comes to cooking for children. Kids are sensitive to strong flavors, so if you were to make this sriracha recipe for your children, you should reduce the amount of spice you add. This could mean making two separate dipping sauces: one without sriracha for the kids and one with sriracha for the adults.

This recipe originally was published in May 2012 but has been updated with new photos and recipe tips.

Article source: https://www.slenderkitchen.com/recipe/grilled-sriracha-barbecue-chicken

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This is the base Chia Seed Pudding recipe that you can use to create all kinds of chia puddings using your favorite fruits, nuts, yogurts, seeds, and spices. Build on the basic liquid to chia seed ratio you will learn in this recipe to create endless versions of this healthy breakfast and snack.

Chia seeds and chia pudding are an essential part of my weekly routine since they have so many benefits when it comes to health and wellness. These nutritional powerhouses are packed with fiber, protein, Omega 3 fatty acids, antioxidants, magnesium, and potassium. This makes them great for reducing inflammation, aiding digestion, regulating blood sugar, and keeping you full and satisfied. All that in one tiny little seed.

How to make chia pudding with a spoon and granola on a dark slate background.

These amazing little seeds turn into a creamy and healthy pudding that takes on the flavor of whatever they are mixed with. When you mix the chia seeds with liquid, they absorb that liquid at a pretty astonishing rate and turn gel-like. At the same time, they also take on the flavor of the liquid. This creates a consistency similar to tapioca pudding but with way more nutritional benefits. And since chia seeds have almost no flavor on their own, you can pretty much create any flavor combo you like by flavoring the liquid and adding in things like fruit, spices, and nuts.

What is the right ratio of liquid to chia seeds for chia pudding?

To create a creamy and thick pudding, you want to use a ratio of 6 to 1. For a one person serving, that means using 3 tablespoons of chia seeds and about 1 cup of liquid. For two servings, you would double that to have 6 tablespoons of chia seeds and 2 cups of liquid. For the liquid component, using milk will result in the creamiest pudding. You can use almond milk, cashew milk, coconut milk, or dairy milk. If you are using canned coconut milk, opt for the light milk or cut it with almond milk since it is already very thick. You can use black or white chia seeds and both work with the same ratio.

How long can I store chia seed pudding in the fridge?

Chia seed pudding lasts in the fridge for about 5 days. Make sure to store it in an airtight container. If you are adding fruit and other mix-ins, you may want to wait to add them until it is time to serve so they stay fresh and don’t get mushy.  This is especially true for citrus since the acidity of the citrus can change the way the chia seeds absorb the liquid. For meal prep, make a large batch on Sunday and keep them in the fridge all week.

How long do chia seeds need to soak in milk?

Ideally, the chia seeds will soak in the milk or liquid for 3-4 hours for a thick and creamy chia seed pudding. However, if you are in a time crunch, you can actually make chia pudding in about 20 minutes. Let them sit for 10 minutes and then stir and let them sit another 10 minutes. Although the chia seeds won’t be full hydrated, they will already have begun to gel. You can also blend the chia seeds for a faster pudding and a smoother, more pudding like consistency. To blrnd chia seed pudding, just place everything in a blender and blend until nice and smooth.

Is Chia Seeding Pudding low carb? Keto? Vegan? Paleo?

You can make chia seed pudding low carb, keto, vegan, and paleo as long as you choose the right liquid and sweetener. For low carb and keto, make sure to use a low carb milk like unsweetened almond milk paired with no-calorie sweeteners like Stevia or Splenda. For a paleo chia pudding, use honey instead of maple syrup. For a vegan chia pudding, use plant-based milk and either maple syrup or liquid sugar for your sweetener.

Using yogurt in chia seed pudding

To add extra protein and probiotics, I like to add yogurt to my chia seed pudding. Normally I use 1/4 cup of nonfat or 2% plain Greek yogurt in place of a 1/4 cup of milk. You can also use flavored yogurt to infuse flavor into the pudding. This is a way to add sweetness as well since most flavored yogurt already has sweetener.

Fifteen Flavor Ideas for Chia Seed Pudding

  1. Mango Coconut: Blend together 1 cup of unsweetened coconut milk with 1/2 of mango. Use that for the liquid portion of the pudding and then add some chopped mango and shredded coconut.
  2. Mexican Chocolate: Add two tablespoons of unsweetened cocoa powder, 1/2 tsp cinnamon, and a pinch of chili powder to the liquid. Make sure to stir it very well so the cocoa powder fully dissolves in the liquid and taste to adjust the sweetness as needed.
  3. Chocolate Banana: To add natural sweetness to the chia seed pudding, add one mashed banana to the liquid. Then add two tablespoons of unsweetened cocoa powder and stir well until fully mixed.
  4. Apple and Almond Butter: Top the chia seed pudding with chopped apples and melted almond butter. Add some cinnamon to the chia seed pudding while you are preparing it.
  5. Creamsicle: Add 1 tsp of orange zest to the liquid and use extra vanilla extract.
  6. Strawberry: Blend together 1 cup of unsweetened almond milk, 1/2 cup of frozen strawberries, maple syrup, and vanilla extract. Use this as the liquid to make the chia seed pudding and top with fresh strawberries.
  7. Blueberry Lemon: Add 1 tsp of lemon zest to the liquid when making the chia pudding. Top with fresh blueberries.
  8. Peanut Butter and Jelly: Top the chia seed pudding with sliced grapes, sliced strawberries, and melted peanut butter.
  9. Pumpkin Pie: Add 1/4 cup of pumpkin puree and 1/2 teaspoon of pumpkin pie spice to the chia seed pudding base. Top with crumbled graham crackers.
  10. Chocolate Strawberry:  Top the chia seed pudding with sliced strawberries and melted chocolate chips or chocolate syrup.
  11. Banana Split: Add a mashed banana to the chia seed pudding base. Then top the prepared chia seed pudding with sliced strawberries, chocolate syrup, and crushed peanuts.
  12. Vanilla Cinnamon: Use double the amount of vanilla extract in the chia seed pudding base as well as 1/2 teaspoon of cinnamon.
  13. Pecan Pie: Instead of vanilla extract, use almond extract. Then add 1/2 teaspoon of cinnamon to the chia seed base. Top the finished pecan pie chia pudding with chopped pecans and a drizzle of maple syrup.
  14. Yogurt: Replace 1/4 cup of milk with a 1/4 cup of your favorite yogurt.
  15. Protein Packed: Add your favorite protein powder to the mix as well. I like adding collagen protein to my chia seed pudding to add protein and collagen at the same time.

 

Article source: https://www.slenderkitchen.com/recipe/chia-seed-pudding

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This easy Asian Noodle Salad with Broiled Hoisin Chicken Thighs will fulfill all your salad dreams. Inspired by a fresh spring roll, this is the furthest thing from a boring green salad.

This Asian noodle salad is packed with flavor from the fresh herbs, crunchy veggies, honey soy dressing, and broiled crispy chicken thighs. We have been eating it for lunches for the past couple of weeks and couldn’t be happier. Not only can you make it in advance (yay!), I think it gets better after a day in the fridge when the noodles really have time to soak up the dressing. The recipe itself originally was inspired by fresh Vietnamese spring rolls and then took on a mind of its own from there.

The base started with rice noodles (soba noodles would work as well), lots of fresh crunchy veggies, and fresh herbs, which are key to a good spring roll. The dressing is a simple Asian inspired dressing with fresh lime juice, rice vinegar, soy sauce, honey, garlic, and a Thai chili pepper for a bit of spice. Then to add some protein, I broiled up some boneless skinless chicken thighs with Hoisin sauce. It’s a delicious and fairly simple meal.

Asian Noodle Salad with Chicken in a beige bowl with noodles, veggies, and peanuts.

For a vegetarian version of the salad, there are a few different options. The first is to broil tofu in place of the chicken. Start by slicing the tofu into horizontal planks and pressing it to remove some of the excess moisture. From there, brush it with the hoisin and follow the same steps as the chicken. Consider placing it on a wire rack to prevent sticking. If you don’t want to use tofu, you could also add some edamame, chickpeas, seitan, or tempeh. Or if you aren’t worried about protein, just leave it out completely.

If you are on Weight Watchers, you may be wondering if you can use chicken breast to reduce the number of points. You absolutely can but I wouldn’t broil the chicken since it can quickly get dry. Instead, chop the chicken into bite-size pieces and quickly cook it in a skillet with coconut oil or cooking spray until cooked through. Then toss it with the hoisin sauce.  Shredded rotisserie chicken breasts tossed in hoisin would work as well. If you go this route, the salad only has 5 Freestyle Smartpoints per serving.

Vietnamese noodle salad with chicken in a bowl with peanuts.

What noodles are used in an Asian Noodle Salad?

Honestly, you can use almost any noodle to make an Asian noodle salad. For Vietnamese salads, vermicelli or rice noodles are usually used. I love this option since they are no cook and just need to be soaked in hot water. Soba noodles are another popular choice and add a hearty texture since they are normally made with buckwheat, which adds some texture and bite. If you can’t find Asian noodles, you can use any regular pasta noodle. Look for a whole wheat or high fiber option to make things healthier.

How to Make Vietnamese Salad Dressing

  • 4 tbsp. lime juice
  • 2 tbsp. low sodium soy sauce (or a combination of fish sauce and soy sauce)
  • 2 tbsp. honey (or agave, brown sugar)
  • 2 tbsp. rice vinegar
  • 1 garlic clove, minced
  • 1 Thai red chili pepper (or 1 serrano pepper, seeded and minced)
  • Instructions: Stir everything together and taste. You can add some olive oil or sesame oil to thin the dressing out as well or make the flavor milder. Keeps in the fridge 3-5 days.

How to Meal Prep Asian Noodle Salad

This is one of my favorite salads for meal prep. The best way to pack up the salads is to use a mason jar. Place the noodles in the bottom of the jar and pour in the dressing. Then pile the veggies on top of that and finish with the chicken. This ensures that the veggies stay nice and crunchy. Plus it gives the noodles time to absorb all that yummy flavor. When ready to eat, mix everything together in the jar or on a larger plate.

This recipe was originally published in 2014 but has been updated with new photos and information.

Article source: https://www.slenderkitchen.com/recipe/asian-noodle-salad-with-broiled-hoisin-chicken-thighs

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This Balsamic Chicken with Garlic Zucchini Noodles is another example of how balsamic vinegar makes everything better. The savory chicken, tender mushrooms, and garlicky zucchini noodles make for a healthy dinner that has so much flavor. Some of my other favorites with balsamic are these Crispy Balsamic Brussel Sprouts and Roasted Balsamic Chicken Thighs and Vegetables.

This easy balsamic chicken recipe is a dinnertime staple in our house. Not only is it quick and easy, it’s something we all love and I have been making for years without the zucchini noodles. However, with summer around the corner, I am trying to cut back on carbs so this time I decided to throw some zucchini noodles into the mix. And we loved it! The zucchini noodles soak up the garlic balsamic sauce and are the perfect addition. Plus it saves you from having to make a side dish.

Balsamic Chicken with Garlic Zucchini Noodles in a cast iron skillet with parsley

The major flavor component of this dish is the sauce for the balsamic chicken. It’s made with a simple combination of balsamic vinegar, garlic, chicken broth, and thyme. When they cook down together, the outcome is a rich savory sauce that you will want to eat by the spoonful. It flavors the chicken, mushrooms, and zucchini noodles so that every bite is packed with flavor. It’s important to cook it right in the pan so you can incorporate all the browned bits on the pan. These add flavor and depth to the sauce. And if thyme isn’t your thing, feel free to swap in another herb like rosemary or oregano.

Cooking Ideas for Balsamic Chicken with Zucchini Noodles

  • Honey Balsamic Chicken: If you like a sweeter sauce, you can a couple of tablespoons of honey to the pan along with the vinegar, chicken broth, and thyme. It will add a nice touch of sweetness to balance out the vinegar.
  • Balsamic Chicken with Tomatoes: For some more veggie goodness, add cherry tomatoes to the mix as well. You can add them to the pan along with the mushrooms. They can be added whole or halved. If they are halved they will create more of a sauce since the juices will be released.
  • Balsamic Chicken Thighs: This recipe works great with chicken thighs as well. Boneless skinless chicken thighs cook in about the same amount of time as the chicken tenderloins.
  • Make it spicy: If you like some spice in your food, add some red pepper flakes to the olive oil or when you add the garlic.

How to make zucchini noodles?

  • Spiralizer: The easiest way to make zucchini noodles with a spiralizer. There are so many different types available from small handheld options to larger countertop options to attachments for a stand mixer. Honestly, I have tried all three and use my stand mixer attachment most often.
  • Mandolin: If you already have a mandolin and don’t want to invest in another piece of kitchen equipment, you can slice the zucchini into thin planks with the mandolin and then use a sharp knife to cut the planks into noodles. It takes longer but also produces a good noodle.
  • Vegetable peeler: If you don’t mind wider noodles, you can make thicker noodles using a vegetable peeler. I find they are a little harder to cook and eat, but they work.
  • Store bought: Most store now offer premade fresh and frozen zucchini noodles for purchase. They are more expensive but are fast and easy. Look for them in the produce section or in the freezer.

Balsamic chicken with zucchini noodles on a white plate and wood background.

Side Dishes for Balsamic Chicken

If the zucchini noodles aren’t enough of a side dish and you need some extra heft in your meal, consider adding these side dishes

  • Pasta: Often times I will make some regular or whole wheat pasta to mix into the zucchini noodles for the bigger eaters in the family. Just double the sauce so there is enough for the pasta as well.
  • Baked or roasted potatoes: During colder months, I almost always make some roasted potatoes to serve on the side. They add a good textural component to the dish and who doesn’t love a crispy, roasted potato. To stick with a low carb option, you could use Parmesan roasted cauliflower.
  • Polenta: We have a slight obsession with polenta and it works so well with this dish. The earthy, slightly sweet polenta is dreamy with the mushrooms and balsamic sauce.

Article source: https://www.slenderkitchen.com/recipe/balsamic-chicken-with-garlic-zucchini-noodles

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These healthy Steak Tacos taste better than your local taco shop but are made with good for you ingredients that most people already have in their pantry. By using a chili and cumin spice rub along with plenty of lime juice, the steak comes out tender and packed with flavor. Consider serving it with these healthy crockpot pinto beans or Mexican corn.

Steak tacos are always the answer. Whenever I am staring at the fridge at 5 PM and don’t know what to make for dinner or planning for a last minute get together, tacos are my number one option. They cook quickly, are almost universally loved, and are affordable to cook for big crowds. Plus if you take the time to put together a wide array of toppings, it feels like something you spent lots of time planning. I always put out two to three different kinds of salsa along with chopped cilantro, onions, tomatoes, jalapenos, shredded cheese, sour cream, and plenty of avocado. It makes for an impressive presentation without hardly any work.

Close up of a steak taco on a corn tortilla with onion and cilantro.

For this steak taco recipe, there are three options when it comes to cooking method. You can grill, broil, or cook them stove-top.

  • Grilled Steak Tacos: In warmer months, I am always cooking these on the grill. The grill adds a nice smoky flavor to the beef and to me it feels the most like an authentic since it is comparable to a taco al carbon you would find in Mexico. To maintain an authentic street taco al carbon, you’ll want to be minimalist when it comes to toppings. Lime juice, cilantro, onion, and some spicy red or green salsa is it. But no one would blame you for adding avocado.
  • Broiled Steak Tacos: During colder months or lazy nights I don’t feel like firing up the grill, the broiler is your best friend. Broiling steak is a great way to quickly cook the steak and get it browned on the outside from the high heat. When broiling steak, make sure to keep a close eye on it since it can overcook quickly. And always let it rest before slicing it.
  • Carne Asada Style Skillet Steak Tacos: If you are looking for a carne asada steak taco, you have two options. One is to cut the meat before cooking into small pieces. Then quickly cook it in a skillet or griddle until it is just cooked through. If you want to grill or broil the tacos, you can still do that and then chop it into small pieces after. Just make sure to let the meat rest so you don’t end up losing all the juices.

Steak Taco Seasoning Recipe

This recipe uses a quick an easy homemade spice blend to season up the meat. You can use it for these healthy beef tacos and on all kinds of beef, chicken, and pork dishes. It is awesome for anything on the grill, even veggies.  The recipe below will make a large batch you can store with your other spices. It can be used on its own or combined with lime juice like is done in the recipe.

  • 1 tbsp salt
  • 1 tbsp chili powder
  • 1.5 tsp cumin
  • 1.5 tsp paprika
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp black pepper
  • 1 tsp oregano
  • Optional: Add some cayenne powder for extra heat.

What kind of steak to use for tacos?

You can use virtually any kind of steak for tacos but certain cuts are better for certain types of tacos. For carne asada or grilled steak tacos, it is best to use flank steak, skirt steak, or sirloin steak. Flap meat also works and can be very affordable. In Mexican markets, you will usually see steak labeled carne asada or palomilla. The carne adasa may come pre-marinated. For slow cooker style beef tacos, you can use a round roast, brisket, eye round, or a chuck steak.

Two grilled steak tacos topped with cilantro and onion in a basket with a brown napkin inside

Creating the Perfect Taco Toppings Bar

Like I mentioned earlier, when you make tacos for a crowd, the taco bar is what will take it to the next level. It also gives you the allusion of having spent hours planning when you can actually pick up virtually everything from the grocery store and just put it into pretty bowls and dishes. If you want to add some homemade touches, I recommend making the guacamole and a homemade salsa. This creamy avocado salsa is amazing and always gets rave reviews.

  • Tortillas: Grab a few packs of corn and flour tortillas. If you can take the extra step of heating them up on the grill or over a gas burner on the stove, it adds tons of flavor. Store them wrapped in a towel in a basket or tortilla warmer.  You can also provide lettuce wraps for a lighter option.
  • Chips: It’s not really a taco party without some chips. Provide a fried and baked version so people have a lighter option as well.
  • Salsa: Salsa is one of the most important parts of any good taco party. I like to provide a mild, medium, and spicy option. Usually, I grab pico de gallo for the mild option, green salsa for the medium, and a spicy red salsa for the hot. If you live near a Mexican supermarket or restaurant, consider buying their homemade salsas since they are almost always better then store bought. You will also defintiely want some guacamole.
  • Cheese: Usually I provide two cheese options. One traditional shredded cheese, usually a sharp cheddar or jack cheese, alongside a crumbly Mexican cheese like cotija or queso fresco.
  • Veggies: You will have all the basics – onions, cilantro, jalapenos, tomatoes, and lots of lime. You can also add lettuce or cabbage, radishes, and pickled onions or carrots.
  • Sour cream: Use traditional sour cream, light sour cream, or Greek yogurt. You can also buy the thinner Mexican crema.
  • Sides: Beans and rice are the traditional options but you can switch it up with corn, a big green salad, fresh fruit, or a quinoa salad with mango.

Article source: https://www.slenderkitchen.com/recipe/steak-tacos

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This healthy Roasted Chicken and Potatoes with Broccoli made with a light garlic butter sauce may just be my new favorite sheet pan meal. It’s got everything I love – perfectly roasted chicken, crispy potato wedges, and roasted broccoli all cooked on the same pan for easy cleanup.

Chicken and potatoes are a staple in almost every household but it can quickly get boring. Plain chicken breast, a simple baked potato, and maybe a steamed veggie or salad. It’s easy and healthy, but let’s be honest, it isn’t the most exciting dinner. That’s where this recipe comes in. It takes all the elements of a classic chicken, potato, and vegetable dinner but makes it something you will crave. Let’s be real, everything tastes better when it is covered in a rich garlic butter sauce and roasted to bring out all the flavors.

Chicken and potatoes with broccoli on a silver baking sheet with minced garlic.

It’s also the type of meal that is easy to pull off on a busy weeknight without the need to get out a million pans or worry about timing out a bunch of separate dishes. From start to finish, you can make the whole dish in 30-40 minutes depending on how quickly you can chop. You can always use chopped bagged broccoli and smaller chicken breasts or cutlets to speed things up.

Since chicken, potatoes, and broccoli don’t cook in the same amount of time, it’s important to start by roasting the potatoes. You will want to cut them into fairly small wedges so they don’t take hours in the oven. Usually, I get 8-10 wedges per potato by simply cutting the potato in half lengthwise and then cutting the halves into 4-5 wedges. Those will cook for about fifteen minutes on their own before you add the chicken and broccoli. Doing this ensures you get crispy, fully cooked potatoes without ending up with dry, overcooked chicken.

Now let’s talk about the sauce for this chicken and potatoes for a moment. The secret to getting tons of flavor without having to use tons of oil or butter is to use chicken broth. It will add a nice, rich flavor to the whole dish. And when it is paired with lots of freshly chopped garlic and herbs from the Italian seasoning, it becomes something rich and magical.

Tips for this Roasted Chicken and Potatoes with Broccoli

  • Chicken: If possible, I normally try to use organic chicken breast or a chicken breast that doesn’t have added liquid. Not only are these chicken breasts smaller, they also release much less water when they cook. If you are using larger chicken breasts, I would recommend cutting them in half, like a chicken cutlet, so they will cook in the 12-15 minutes the recipe calls for. If you think they will take longer due to the size, you can add them earlier in the cooking process. Just wait to add the broccoli so that it doesn’t burn.
  • Veggies: Although I am a huge fan of roasted broccoli, lots of people like to make this recipe with green beans. Chicken, potatoes, and green beans is definitely a popular choice and will work fine with this recipe. Carrots, asparagus, cauliflower, and snap peas are all good options as well.
  • Low carb and paleo: For Paleo folks, you can use sweet potatoes instead of white potatoes. You could also use turnips, rutabaga, or celeriac for a low carb twist.
  • Spice blends: The options are endless with how you can flavor up this meal. I love it with the rosemary and thyme that’s in a classic Italian seasoning blend. It’s also delicious with Cajun seasoning for a spicy kick, homemade or store-bought ranch seasoning, or lemon pepper.

Can you cook chicken and potatoes together?

That all depends on the size of the chicken, part of the chicken, and the size of the potatoes. Let’s start with the basics. At 400 degrees, it will take 45-60 minutes to roast baby potatoes, halved smaller potatoes, or quartered regular potatoes.  If you have pieces larger than that, it will take longer and if you have pieces smaller than that, it will be faster. Since I wanted these potatoes to cook in 30 minutes, I went with smaller wedge style pieces. Now let’s talk chicken. As you may have expected, it depends on size. A 6-8 ounces ounce thick breast will probably take between 25-35 minutes. A bone-in chicken breast will take 45-60 minutes. Bone in thighs take about 30-40 minutes and boneless thighs take 20-25 minutes.  Again since I wanted the chicken to be fully cooked in about 15 minutes, I went with smaller breast pieces.

So to cook chicken and potatoes together, you just need to choose a combination that works or add one element later in the cooking process, like we did in this recipe. If something doesn’t go right, you can always remove the chicken or potatoes early to prevent overcooking. Also, if you are ever worried about raw chicken or it not being fully cooked, I recommend purchasing a meat thermometer and using these USDA guidelines. I included my favorite at the bottom of the post.

Can I add rosemary to this dish? I love rosemary chicken and potatoes.

Yes! When I first starting making this recipe and sharing it with friends, I would always get asked about rosemary. You can absolutely add it. Just add 1-2 teaspoons of freshly chopped rosemary to the sauce. Also, there is some rosemary in the Italian seasoning I recommended, so you will still get some of that flavor if you follow the recipe.

Products and tools used to make this recipe:

  • There are all kinds of Italian seasoning out there.  Usually, I make my own or use this one that you can find at the grocery store or on Amazon.
  • I have this meat thermometer and love it. It works in the oven and on the grill and makes it super easy to check the temperature of your meat as it cooks. For anyone who is nervous about cooking meat and/or overcooks meat frequently due to those nerves, this is a worthwhile investment.

Article source: https://www.slenderkitchen.com/recipe/roasted-chicken-and-potatoes-with-broccoli

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This healthy Blackened Chicken Salad will quickly become your go-to salad to stuff in sandwiches and lettuce wraps. It’s creamy, spicy, and has a hint of sweetness and is a lunchtime staple along with this buffalo chicken salad and cranberry almond chicken salad.

Classic chicken salad will always have a place in my heart but sometimes it’s fun to mix things up. This Blackened Chicken Salad does just that. Using a homemade cajun seasoning made with ingredients you have at home in your spice cabinet, you can take the creamy salad in a completely different direction. Paired with crunchy carrots and green onions, it’s such a yummy twist on chicken salad and tastes amazing tucked into sandwich bread or wrapped up in lettuce.

Blackened Chicken Salad in lettuce wraps on a marble background.

For anyone wondering, this is also a copycat of the Whole Foods Blackened Chicken Salad. It’s one of my favorite things from their deli case but at $13.99 pound, it’s much more economical to make it at home. To make things quick and easy, I usually start with leftover cooked chicken or rotisserie chicken. Then for the dressing, I like to use a combination of Grek yogurt sour cream. Using sour cream adds a richness I love and I almost always use sour cream in my chicken and tuna salad recipes. To that, I add lemon juice for brightness and a touch of honey for sweetness. It balances out the spices.

Now let’s talk about the spices. I like to make mine from scratch so I have control over the proportions in the blackening season, but a store-bought Cajun or blackening season would work just as well. For my blackening seasoning, I like to use paprika, garlic powder, onion powder, oregano, black pepper, and cayenne. If cayenne is too spicy for you, you could use chili powder instead. It has a milder flavor and is less spicy.

Low carb Blackened Chicken Salad? If you want a low carb or keto version of this salad, you can make a few easy changes. Leave out the honey to start. Then replace the yogurt with either full-fat yogurt or mayo. Do the same for the sour cream, opting for full-fat sour cream. Then use half the amount of carrots and add some celery for crunch.

Vegetarian Blackened Chicken Salad? Instead of the chicken, you can use a vegetarian chicken product like this one or just use chickpeas. To keep a salad like consistency, mash about half of the chickpeas gently with a fork before mixing them into the salad.

Healthy Spicy Chicken Salad in butter lettuce on white background.

Ways to Serve this Blackened Chicken Salad

  • Sandwich: There is a reason chicken salad sandwiches have stayed popular for years. With this spicy chicken salad, I like to use sourdough bread that’s slightly toasted and add lettuce or sprouts.
  • Salad: Served on a big bed of greens with plenty of fresh veggies. Add tomatoes, cucumbers, celery, and apples for a really delicious combination.
  • Low Carb Wrap: For a low carb sandwich option, use a low carb wrap or tortilla. My favorite options are Flatout Light Wraps, Ole Tortillas, and La Tortilla Factory Tortillas.
  • Crackers and raw veggies: Sometimes I like to have this salad as a snack or a snack style lunch. Paired with some crunchy crackers and sliced raw veggies, it’s a perfect appetizer, snack, or lunch.
  • Tomato cups: For a fun presentation, you can carefully hollow out tomatoes and serve this chicken salad inside the hollowed out tomatoes. It’s also a lower carb way to enjoy it.
  • Cucumber boats: Similar to the tomatoes, you can also scoop out the inside of a cucumber using a spoon and fill it with the tuna salad. It adds a nice crunch to the dish and is a really fun way to serve it.

Article source: https://www.slenderkitchen.com/recipe/blackened-chicken-salad

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This Slow Cooker Cheesy Southwestern Chicken couldn’t be easier to make and with just six ingredients most people have in their pantry and fridge, it’s a no-brainer for filling and healthy dinner. It’s packed with black beans, corn, your favorite salsa, and chicken and then topped with melted cheese. Plus it only has 1 Freestyle Smartpoints for those following Weight Watchers.

I am a big fan of what the internet lovingly calls, dump crockpot recipes. Essentially they are recipes where you basically dump a bunch of ingredients in the slow cooker and walk away. No dicing, chopping, browning, or prepping. Just dump it in, walk away,  and four hours later dinner is ready. It’s that easy, and this Slow Cook Southwestern Chicken covered with cheese is quickly becoming one of my favorites.

Now this recipe has a common cast of ingredients in Southwestern style recipes. You will want to reach for black beans, corn, your favorite thick and chunky salsa, and chicken breasts or chicken thighs. Then it is important to season up the chicken to make sure it is really flavorful. I used a Pampered Chef Southwestern seasoning, but since that can be hard to find, you can use a store bought Southwestern spice blend of just grab some taco seasoning. Here is a homemade option. Then during the last few minutes of cooking, add the cheese until it’s gooey and melted.

Tips for Tricks for the Slow Cooker Southwestern Chicken

  • Make it creamy: Add in some reduced fat cream cheese before serving. When I make this option, I drain off some of the liquid before so that the cream cheese is able to make a nice creamy sauce.
  • Turn it into soup: Add chicken or vegetable broth to turn this into a soup.
  • Add freshness: Think about this like a burrito bowl. Top it with fresh lettuce, tomatoes, cilantro, and avocado.
  • Kick up the spice: Add some diced chipotle peppers, chili powder, fresh jalapenos, or canned diced green chilies.
  • Dairy-free: Leave off the cheese and top with diced avocado and fresh cilantro.

What to Serve with Slow Cooker Southwestern Chicken with Cheese

  • Cauliflower rice: Since this recipe already has beans and corn, I like to pair it with a vegetable like cauliflower rice. It’s nice and light and you won’t even miss the regular rice.
  • Cilantro lime rice: When I make regular rice to serve with this recipe, I almost always make this cilantro lime version. It’s a copycat of Chipotle’s famous rice.
  • Green salad: A nice green salad is another great and light option.
  • Tortillas or wraps: This can easily turn into a taco or burrito by pairing it with regular or low carb tortillas.
  • Lettuce wraps: Another light option is to make lettuce wraps. I like to chops some fresh tomatoes, cilantro, and onion for these.
  • Zucchini boats: If you have leftovers, think about making some zucchini boats. So good! If I think I may go in this direction, I usually add the cheese to individual portions for our first meal so I can melt fresh cheese on the zucchini boats.

Article source: https://www.slenderkitchen.com/recipe/slow-cooker-cheesy-southwestern-chicken

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Cajun Salmon that’s spicy, smoky, and ready in no time makes for an easy and healthy dinner that can be cooked inside or outside on the grill. Serve it warm or cold for a protein packed dinner that’s delicious. We also make this  Blackened Salmon and Brown Sugar Salmon regularly, so add these to your go to salmon recipes.

This healthy Cajun Salmon is getting me in the mood to get outside and grill now that the weather is finally warm. It’s the perfect warm weather meal in my opinion, especially served with corn on the cob and a nice watermelon salad. Plus since it tastes great warm or cold, it’s an easy recipe for barbecues since it doesn’t need to be eaten immediately.  Personally I love having a fish option at barbecues since it’s a break from the typical beef and chicken dishes. I buy mine in bulk at Costco and find that the fish is really good quality and the price can’t be beat when you are buying large quantities.

Cajun Salmon with brown rice and grilled asparagus on a black plate.

The star of this recipe is the salmon and the simple homemade Cajun seasoning. Cajun seasoning can be made all different ways but I like to make it with a combination of paprika, garlic powder, onion powder, salt, pepper, thyme, and a pinch of cayenne pepper for heat. Some people also include oregano, red pepper flakes, or brown sugar if they like a touch of sweetness in their seasoning. The recipe below makes a larger batch of Cajun seasoning you can store with your spices. For most recipes, you need about one tablespoon of seasoning for every pound of protein.

How to Make Cajun Seasoning

  • 4 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1.5 tsp dried thyme
  • 1/2 tsp cayenne (adjust to preference)

What to serve with Cajun Salmon?

This is such a versatile dish so there are tons of options for side dishes. During hot summer months, I love to serve this with a big green salad and corn on the cob. It’s also delicious with colelsaw, a creamy potato salad to balance the heat, or grilled veggies. When I am making this for a quick dinner, I usually serve it with brown rice and a grilled vegetable, like the asparagus in the photo. You can also serve this with a creamy pasta dish, polenta, or roasted potatoes in colder months.

Can I turn this recipe into a Cajun Salmon Pasta?

It’s actually really easy to turn this salmon recipe into a creamy cajun salmon pasta dish.  Make the salmon as the recipe states, but make twice the amount of seasoning as you would normally need. Then just make this simple One Pot Mushroom Pasta, adding in the Cajun seasoning in place of the grill seasoning. Add sliced red and green bell peppers with the mushrooms. Finish the pasta and top it with the Cajun salmon. This is so good. If you are a pasta fan, you have to try it.

How can I make this a New Oreleans Cajun Shrimp and Salmon dish?

If you are looking to make a Cajun dish with shrimp and salmon, it is farily easy to add the shrimp. Just make some extra cajun seasoning and toss them with the shrimp and some olive oil. Cook the shrimp the same way as you do the salmon, remembering that they cook very quickly so you will need to cook them separately so they don’t overcook. Then to make it into a classic New Orleans Shrimp and Salmon recipe, melt together some butter and honey and drizzle it over the top.

Broiled Cajun Salmon on a black plate with rice and asparagus on a white linen napkin.
How to Choose Salmon?

Whenever I post a salmon recipe, I get lots of questions about how to choose salmon in the grocery store. Here are some general tips to pick out a good piece of salmon:

  • Color: You want to look for salmon that is vibrant in color. This could be deep red, pink, or a coral color depending on the salmon variety. Just make sure to look for something bright versus a fish that is pale in color.
  • Smell: The salmon shouldn’t have much of a smell at all. Avoid salmon that smells fishy.
  • Appearance: Make sure to choose salmon that doesn’t have any brown spots, discoloration, or peeling by the skin. It should also loook slightly moist.
  • Frozen: Don’t be scared of buying high quality frozen salmon. Many times it is frozen on the spot and has great flavor. This is especially true when salmon isn’t in season. Salmon season in May-October.

Article source: https://www.slenderkitchen.com/recipe/cajun-salmon

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Black Bean and Corn Quesadillas are packed with protein and fiber for a filling and healthy meal that your whole family will love. Make them ahead of time and pop them in the freezer for an easy make ahead meal. Just 350 calories and 7 Weight Watchers SmartPoints for a full size quesadilla packed with fillings!

Lately I have been making a ton of quesadillas. Not only are they one of the only things my toddler wants to eat these days, they are one of those great recipes that taste like junk food but can be surprisingly healthy if you choose the right fillings and keep the amount of cheese in check. Not to mention they are super easy to freeze and pull out when you are need a meal stat. We all know what hungry mammas and toddlers are like. I am not sure who is worse, her or me. So a black bean and corn quesadilla that’s ready in 3 minutes from freezer to plate will always be a life saver.

Black Bean and Corn Quesadilla on a wooden cutting board with salsa.

When making a quesadilla and trying to keep it healthy, there are a few things to keep in mind. It all starts with the tortilla. Usually I try to avoid a plain flour tortilla since it doesn’t bring much to the table nutritionally and is higher in calories. For myself, I almost always reach for a low carb, high fiber tortilla like these from La Tortilla Factory or a Flatout Light wrap. For my toddler, I usually try to reach for something as nutritionally dense as possible but tasty enough that she will still eat it. Her favorite are these sprouted wheat tortillas from Ezekial or these paleo tortillas from a company called Siete.

Next up is the fillings. Beans are always the first thing I reach for. They are filling, packed with fiber, and one of the healthiest things you can eat. Plus for those of you on WW, they are zero points, which is a nice added bonus. Since we are trying to eat more plant based meals, this is also a great alternative to reaching for meat. Then I like to add veggies. Corn is a favorite in our house as our tomatoes. You can swap salsa or pico de gallo for the tomatoes. This is an especially good switch when tomatoes aren’t in season. Then depending on what we have at home, I may throw in some spinach, shredded zucchini, or cauliflower rice. Let’s be real, I am always trying to sneak veggies into my two year old’s diet.

Lastly comes the seasoning and cheese. To make sure the quesadilla is packed with flavor, I like to add some taco seasoning. I always have a batch of homemade taco seasoning in the pantry, so I use that. It has less sodium and fillers than a store bought version. If you have time, it’s a better option or look for a natural store bought option. For the cheese, I use reduced fat cheese for me and whole milk cheese for my daughter.

Weight Watchers Black Bean and Corn Quesadilla with cilantro and cheese.

How to Freeze these Black Bean and Corn Quesadillas

One of my favorite things to do with these quesadillas is freezing a big batch of them to have for quick freezer meals. The best way to freeze them is to:

  1. Follow the recipe as directed, cooking the quesadillas before freezing. I like to cook them first so that if I ended up warming them in the microwave, they still have that browned crispy exterior.
  2. Let the quesadillas cool and come to room temperature after cooking.
  3. Stack the quesadillas, placing a layer of parchment paper between each one so they don’t stick together.
  4. Place in a freezer safe bag or container. Place in the freezer.
  5. To reheat in the microwave, wrap the quesadilla in a moist paper towel and microwave for 1-3 minutes until heated through.
  6. To reheat in a pan, gently warm on each side with a touch of cooking spray until cheese is melted and filling is heated through.

Looking for more healthy quesadilla recipes?

Article source: https://www.slenderkitchen.com/recipe/black-bean-and-corn-quesadillas-freezer-friendly

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