Tag: Chicken

Slow Cooker Southwest Chicken

Sometimes life just calls for simple, slow cooker recipes. Whether it be a busy weeknight full of work meetings and volunteering; kiddos with sports activities at wild hours; or, if you’re like me, you’re laid up with a knee injury and can’t put weight on your leg for at least a month. When cooking is one of your happy places, you visit that happy place a few days out of surgery to create a delicious and very simple Slow Cooker Southwest Chicken. 

I had craved chicken going into surgery and had the Mr. pick some chicken breasts up. Then, much to my surprise, a number of friends had asked if they could drop off meals for us, asking “would that be helpful?” 

My response was always, “It sure would be helpful for my husband!” One such meal was a tortilla soup that was DELICIOUS. It made me crave more Tex Mex flavors and chicken, but I was only a few days out from the surgery and moving about the kitchen was not a thing I was ready to do. 

So I did what any good food blogger would do…

I texted the Mr. a set of ingredients I thought I would need and directions to grab the slow cooker. A rearrange of chairs so I could elevate my knee and we were set! I had a great helper to drain and rinse black beans and grab the remaining spices I forgot to grab and this beauty of a recipe was set to go! 

I was even able to lean on my mini me to help make some brown rice to serve it over. When we got done eating, she gave it a quick two thumbs up and I cleaned her bowl. My big kiddo was away, but also devoured a couple bowls when he got home. I think we have a win! 

Let’s get cooking!

Your Ingredients to Slow Cooker Southwest Chicken 

  • 2 chicken breasts, seasoned with salt and pepper 
  • 1 15 ounce can of diced tomatoes, undrained and unsalted
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can black beans, rinsed and drained
  • 1  cup frozen corn
  • 2 cups frozen peppers and onions 
  • 1 tablespoon chili powder 
  • 1 teaspoon each of garlic powder, onion powder, cumin, oregano
  • ½ teaspoon pepper 
  • ½ teaspoon salt 
  • Pinch of cayenne pepper for some heat, optional
  • Cooked white or brown rice, to serve over
  • Toppings: green onions, shredded cheese, cilantro, jalapeno slices 

Your Steps to Slow Cooker Southwest Chicken

Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir. Add all spices and herbs and stir again. Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours. 

If you have not done so, cook rice. We keep instant brown rice on hand for nights we need to be quick and long grain brown rice for days we don’t need to be so quick. 

When cooking is done, remove the chicken from the slow cooker. Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love! Me? I am hear for allll the cilantro and some cheese! 

Gather the vegetables!
Season them up!
Add in the chicken..
6 hours later!
We shred that up!
And serve!

Slow Cooker Southwest Chicken

Looking for an easy dinner on those busy nights that you can still feel good about eating? Give this slow cooker southwest chicken a try!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Course dinner, Main Course
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 2 chicken breasts seasoned with salt and pepper
  • 1 15 ounce can of diced tomatoes undrained and unsalted
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can black beans rinsed and drained
  • 1 cup frozen corn
  • 2 cups frozen peppers and onions
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin oregano
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • Pinch of cayenne pepper for some heat optional
  • Cooked white or brown rice to serve over
  • Toppings: green onions shredded cheese, cilantro, jalapeno slices

Instructions
 

  • Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir.
  • Add all spices and herbs and stir again.
  • Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours.
  • If you have not done so, cook brown rice according to directions.
  • When cooking is done, remove the chicken from the slow cooker.
  • Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love.
Keyword chicken, chicken recipes, crock pot, crockpot, slow cooker, Southwest, Tex Mex
Tried this recipe?Let us know how it was!

Looking for things to pair with dinner tonight?

Check out some of these recipes for inspiration or head to my Cooking or Baking pages!

JessLeave a comment

Air Fryer Southwest Chicken Skillet

I don’t know about you, but our air fryer is perpetually on the countertop during the summer. I’ll be honest, eight times out of ten, I am making homemade fries (SO GOOD!), but sometimes I am cooking protein in it. I love cooking up chicken in all sorts of ways. I dig chicken thighs, chicken breasts, you name it. But one of my favorite ways to cook up chicken is when it’s marinated and cut into bitesize pieces. This Air Fryer Southwest Chicken Skillet is a great way to do just that! 

Reasons I love this recipe? It’s FULL of color and flavor. Don’t skip the cilantro or onions (as long as you aren’t an ‘it tastes like soap’ kind of guy or gal. Man, my heart hurts for you. I could eat cilantro by the bucket!) It adds so much. 

It preps up SO fast with minimal dishes. The chicken gets marinated in a baggy and goes in the air fryer. Everything else goes straight in the skillet! You don’t even need much of a cutting board if you have scissors for the onions and cilantro. It sure made my dishwasher (my 12 year old kiddo) happy to see that I didn’t create a pile of dishes for him. 

Now, I went lighter on the spicy factor here. If you want some extra kick, feel free to top with some sliced jalapeño too! Also, no air fryer? No problem! You can easily cook up the chicken with the rice or on the side. I just like the texture the air fryer brings to the party.

Your Ingredients for Air Fryer Southwest Chicken Skillet 

  • 1 ½ pounds chicken breast, cubed into bitesize pieces
  • 1 cup long grain white rice
  • 1 can unsalted diced tomatoes
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 1 cup shredded cheese
  • Fresh cilantro and green onions, optional 
  • Salt and pepper to taste 

Seasoning: 

One teaspoon each of:

  • chili powder
  • ground coriander
  • ground cumin 
  • paprika

One half teaspoon each of:

  • salt
  • garlic powder 
  • oregano 

Dash of cayenne pepper, to taste 

Your Steps to Air Fryer Southwest Chicken Skillet

Combine the spices to create a seasoning mix for the chicken. Reserve ½ tablespoon and set aside for seasoning the rice. 

Mix the rest of the seasoning with 2 tablespoons olive oil and 1 tablespoon water. Place the cubed chicken in a plastic bag. Pour the seasoning mixture over the chicken, massaging it into pieces. Seal and allow to marinate in the refridgerator for at least 3 hours. 

When you are ready to cook the chicken, start the rice according to the package directions. Once the water is boiling, add rice and the diced tomatoes, black beans, frozen corn, and reserved seasoning blend. Add additional salt and pepper to taste. 

Meanwhile, preheat an air fryer to 380 degrees. Spray with cooking spray. Cook chicken for 10-15 minutes, tossing once or twice. 

Immediately after the rice mixture is done cooking, top with shredded cheese and cover, removing from heat. Serve once the cheese has melted, topping with chicken, cilantro, and sliced green onions. 

Spices make me happy!
Marinate it up!
Cook it up!
Almost there!
That chicken though!
Add the cheese…
And some cilantro.
Chicken on top!
And served.

Looking for other recipes?

Give my cooking page a try! Or maybe you need to add a sweet treat to your dinner? Baking is the way to go!

Southwest Chicken Skillet

Air Fryer Southwest Chicken Skillet

The use of an air fryer and a skillet make this dish a cinch to make! Minimal dishes and full of flavor, you're sure to love this air fryer Southwest Chicken Skillet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Marinate 3 hours
Course dinner, Main Course
Cuisine American, Southwest
Servings 6 servings

Equipment

Ingredients
  

  • 1 ½ pounds chicken breast cubed into bitesize pieces
  • 1 cup long grain white rice
  • 1 can unsalted diced tomatoes
  • 1 can black beans rinsed
  • 1 cup frozen corn
  • 1 cup shredded cheese
  • Fresh cilantro and green onions optional
  • Salt and pepper to taste

Seasoning

  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • Dash of cayenne pepper

Instructions
 

  • Combine seasoning mix. Reserve ½ tablespoon and set aside for seasoning the rice.
  • Mix the remaining seasoning mix with 2 tablespoons olive oil and 1 tablespoon water. Place the cubed chicken in a plastic bag. Pour the seasoning mixture over the chicken, massaging it into pieces. Seal and allow to marinate for at least 3 hours.
  • When you are ready to cook the chicken, start the rice according to the package directions. Once the water is boiling, add rice and the diced tomatoes, black beans, frozen corn, and reserved seasoning blend. Add additional salt and pepper to taste.
  • Meanwhile, preheat an air fryer to 380 degrees. Spray with cooking spray. Cook chicken for 10-15 minutes, tossing once or twice.
  • Immediately after the rice mixture is done cooking, top with shredded cheese and cover, removing from heat. Serve once the cheese has melted, topping with chicken, cilantro, and sliced green onions.
Keyword 30 minute meals, air fryer, chicken, rice, skillet, Southwest, Tex Mex
Tried this recipe?Let us know how it was!

JessLeave a comment

One Cookbook Three Recipes

Normally, I spend a fair amount of time experimenting in my kitchen and garden. Creating recipes of my own or reading others and then expanding and making them my own. However, I have recently been fortunate enough to become involved with a group of collaborators who each choose a cookbook from their bookshelf. Maybe one they love. Maybe one they have never used before and it’s been collecting dust. Regardless, with that one cookbook, three recipes are chosen and we cook throughout the month, sharing the results every Tuesday. 

As for me, I had just recently inherited a number of cookbooks. You see, my grandpa was a fabulous chef. His father, his brothers and he ran a restaurant for some time called “Sam and Sons.” His father has immigrated from Sicily so the Italian blood runs deep. This was evident in the cooking that my grandpa did as the head chef at the restaurant for the 5-10 years that they owned it. 

But back to the cookbooks. My grandpa passed away in August 2020, and one of the things we were able to do was go through his cookbooks to take a piece of him with us. As a sourdough baker, I totally took all the books on bread. I found one on Charcuterie boards. But the one I felt especially drawn to was The Talisman Italian Cookbook by Ada Boni. A book I later learned is no longer in print and is considered THE Italian cookbook.

The Talisman: My one Cookbook, Three Recipes Book

This is the book I chose for my first in the one cookbook, three recipes collaboration. It was so fun that I wanted to share my adventure with all of you. Note that the book has very simple instructions with zero pictures. You have to decide by ingredients rather than images, which is new for me. 

When cooking, I tried to follow the recipe to a T. No going rogue and adding extra spices. I did have a substitution or two, but that was only because I didn’t have the exact ingredient on hand. You can jump to each recipe by clicking the images below!

Biscotta Al Pignoli

Chicken Cacciatora

Potato Soup Italian Style

The Talisman
Biscotta Al Pignoli
Chicken Cacciatora
Potato Soup Italian Style

Recipe One: Biscotta Al Pignoli (Biscuits with Pine Nuts)

I am a baker at heart so of course I scanned the cookie recipes first. I wanted something simple with ingredients I generally have on hand, so I went with the Biscotta Al Pignoli. It was a little unique as I had to incorporate the sugar and eggs using a double boiler, something that I have never done baking cookies. They turned out very reminiscent of meringue cookies, light and crisp. The recipe read:

Your Ingredients: 

  • 1 ½ cups sugar 
  • 4 eggs 
  • ¼ teaspoon grated lemon rind
  • 2 ¼ cups pastry flour 
  • 2 tablespoons confectioner’s sugar
  • 3 tablespoons pine nuts

Place sugar and eggs in top of a double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over the water and continue beating until foaming and cool. Add lemon rind and flour slowly and blend in gently. 

Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them. Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes and bake in moderate oven (375 degrees) for 15 minutes (I recommend cooking for 10 and then checking them. My first batch was a little overdone). This recipe makes about 40 cookies. 

Hit up the double boiler
Mix it up with some zest!
Onto the cookie try with pine nuts!
Baked delights!

Recipe Two: Chicken Cacciatora

I am not going to lie, I needed to cook my second recipe and didn’t have any picked out yet. I grabbed my cookbook on the way to our grocery store and started scanning. What was special about this one? I was drawn to the simplicity of the chicken cacciatora recipe and the fact that I had all the ingredients besides the marsala wine. 

I was tempted to add other spices and things, but again, stuck with the recipe as written. And OH MY GOODNESS. I was in awe of how amazing this dish was. It was the kind of food that makes you eat with your eyes closed, savoring every bite. It was cooked in my Lodge Cast Iron Skillet, which is one of my favorite kitchen tools. I served the chicken and sauce alongside some lightly seasoned polenta, which I had never cooked before either. 

Simply put, this is out of this world good. A MUST try.

Your Ingredients

  • 4 pound spring chicken, cut into pieces (I used 6 boneless skinless chicken thighs) 
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup fat
  • ¼ cup chopped onion
  • 1 clove of garlic, chopped fine
  • ¼ cup chopped carrot 
  • 3 sprigs parsley
  • 1 basil or bay leaf 
  • 4 cups tomatoes 
  • 1 teaspoon salt
  • Dash pepper
  • ¼ cup Marsala, sherry, or white wine (I did Marsala)

Dredge chicken in flour, sprinkle with salt, and brown in fat until golden on all sides. Place in a covered dish in a warm place. Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan. 

Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil. Add chicken and wine and simmer for 30 minutes, or until chicken is tender. Serves four.

As a side to the chicken cacciatora, I made four servings of polenta. It got cooked according to the directions on the back of the package, using chicken stock as my liquid.

Again, out of this world good. A must try! 

While prepping the chicken.
So close to finished!
Perfection

Recipe Three: Potato Soup Italian Style

I love soups as much (if not more) as I love baking sweet treats. So when I saw that The Talisman had a whole chapter dedicated to soups, I knew that had to be where I drew from for my third recipe. Again, I searched for a recipe that had ingredients that I mostly had on hand. (It’s my favorite way to cook!) My family loves potato soup, so when I found Potato Soup Italian Style, I thought, “this is it!”

It was unique to me because I generally wouldn’t through potatoes and tomato sauce in the same recipe. I also thought it was interesting that the potatoes got boiled skins on, and then peeled and pushed through a sieve. But after some research, I learned that this is the way all the best chefs make mashed potatoes. I pushed mine through a metal strainer like this.

My family enjoyed this soup more than I thought they would. Again, I stuck to the original recipe, not adding any extra spices or seasoning, although I wanted to. Definitely something they would like me to make again!

Your Ingredients:

  • 4 large potatoes (about 2 pounds) 
  • 3 tablespoons butter 
  • 1 small onion
  • 2 stalks celery, diced
  • 1 tablespoon chopped parsley
  • ½ clove garlic 
  • 2 carrots, diced 
  • 1 cup tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups warm water
  • 3 tablespoons grated Parmesan cheese

Boil potatoes until thoroughly cooked, peel and put through a sieve. While potatoes are cooking, melt butter in soup pan, add onion, celery, parsley, garlic, and carrot and brown gently. Remove garlic, add tomato sauce, salt, pepper, warm water and strained potatoes and simmer 15 minutes. Serve with Parmesan cheese. Serves 4. 

Sauting the veg.
Breaking down the potato.
Almost ready!
Potato Soup, Italian Style

That’s it. That was my adventure as I explored using one cookbook, three recipes. I loved thinking that my grandpa was with me as I cooked from his book, sitting at his old dining room table. It was a special experience, for sure.

Looking for each of the recipes from One Cookbook, Three recipes?

You can find them below with a link or two to my favorite kitchen gear I used to create these delicious Italian Recipes.

Biscotta Al Pignoli

A light Italian cookie reminscent of merague cookies with pine nuts
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Italian
Servings 40 cookies

Equipment

Ingredients
  

  • 1 ½ cups sugar
  • 4 eggs
  • ¼ teaspoon grated lemon rind
  • 2 ¼ cups pastry flour
  • 2 tablespoons confectioner’s sugar
  • 3 tablespoons pine nuts

Instructions
 

  • Preheat oven to 375 degrees.
  • Place sugar and eggs in top of a double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over the water and continue beating until foaming and cool.
  • Add lemon rind and flour slowly and blend in gently.
  • Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them.
  • Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes.
  • Bake for 10-15 minutes.
Keyword Cookies, drop cookies, Italian cookies, pine nuts
Tried this recipe?Let us know how it was!

Chicken Cacciatora

A meal known as "hunter's style:" Chicken Cacciatora has a rich sauce and tender chicken that is simple to throw together.
Print Recipe Pin Recipe
Course dinner, Main Course
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 4 pound spring chicken cut into pieces (I used 6 bonelss skinless chicken thighs)
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup fat
  • ¼ cup chopped onion
  • 1 clove of garlic chopped fine
  • ¼ cup chopped carrot
  • 3 sprigs parsley
  • 1 basil or bay leaf
  • 4 cups tomatoes
  • 1 teaspoon salt
  • Dash pepper
  • ¼ cup Marsala sherry, or white wine (I did Marsala)

Instructions
 

  • Dredge chicken in flour, sprinkle with salt and brown in fat until golden on all sides.
  • Place in covered dish in a warm place.
  • Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan.
  • Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil.
  • Add chicken and wine and simmer for 30 minutes, or until chicken is tender.

Notes

A great side for this dish is polenta, to soak up all the juices. Cooking according to directions on package.
Keyword cast iron, chicken, tomatoes
Tried this recipe?Let us know how it was!

Potato Soup Italian Style

"Riced" potatoes make the base of this potato soup creamy and the addition of tomatoes make it unique! A fun Italian take on potato soup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Soup
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 4 large potatoes about 2 pounds
  • 3 tablespoons butter
  • 1 small onion
  • 2 stalks celery diced
  • 1 tablespoon chopped parsley
  • ½ clove garlic
  • 2 carrots diced
  • 1 cup tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups warm water
  • 3 tablespoons grated Parmesan cheese

Instructions
 

  • Boil potatoes (skin on) until thoroughly cooked. Allow to cool slightly and then peel and put through sieve (a metal strainer works great).
  • While potatoes are cooking, melt butter in soup pan, add onion, celery, parsley, garlic and carrot and brown gently. Remove garlic, add tomato sauce, salt, pepper, warm water and strained potatoes and simmer 15 minutes.
  • Serve with Parmesan cheese.
Keyword potato, soup, tomatoes
Tried this recipe?Let us know how it was!

JessLeave a comment

Sweet Potato and Pea Pilaf with Chicken

I live for creating meals from pantry ingredients. It’s so fun to look into my cupboards and cabinets to see what I have and what I can create from it. Case in point: this Sweet Potato and Pea Pilaf with Chicken. I have this awesome little natural food store that I get to frequent often. When I am there, I can’t help but purchase one or two fun and new bulk ingredients to try out later. Recently, it was basmati rice. 

Our lives have become consumed by basketball. Both of my babies are playing and weekends are for tournaments. That means I don’t get to meal prep the way I love to. While it’s hard for me to give up that much time each weekend, I also see my kiddos flourishing on the court and I am here for that. So the scene: Sunday afternoon. Me, thinking, I have to get some food on the table when the Mr. gets home. A few google searches and recipe magazine flipping inspired this creation from the pantry! 

And I will tell you, my son wasn’t thrilled that I did peas and sweet potatoes. He didn’t get it and complained as pre-teens do. Then he ate dinner and promptly declared he got all the leftovers and requested it again a week later. I don’t know about you, but I call that a major win in the recipe world! I am so excited for you to give it try! 

Your Ingredients 

  • 2½ tablespoons extra virgin olive oil, divided 
  • ½ medium yellow onion
  • 1 teaspoon minced garlic 
  • 2 cups white basmati rice
  • 1 teaspoon tarragon 
  • 3 cups low-sodium chicken broth, heated 
  • 1 pound chicken breast
  • 1 sweet potato, peeled and diced (about 2 ¾ cups)
  • 12 ounces frozen peas (about 2 ½ cups) 
  • Salt and pepper 

Your Steps to Sweet Potato and Pea Pilaf with Chicken

Heat 1 ½ tablespoons of olive oil in a large saucepan (with a cover) over medium heat until hot. Add onion and garlic. Saute until just softened, about 8 minutes. Add rice and saute, stirring often, until just browned, maybe 3-5 minutes. Watch this carefully. You will be so sad if you burn your rice. 

Season with salt, pepper, and tarragon. Add 3 cups of hot stock. Cover lower heat to a simmer. Cook for 10 minutes. Remove the rice from the heat and allow it to sit for an additional 15 minutes. 

While the rice is doing its thing, preheat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Season the chicken with salt and pepper on each side and place on one half of the baking sheet. In a small bowl, toss the diced sweet potato with the remaining olive oil with salt and pepper, to taste. Layer on the other half of the baking sheet. Bake for approximately 20-24 minutes, until chicken is cooked through. Remove from the oven. (Do not turn off the oven). 

Dice chicken into bite-size pieces. Combine rice mixture, diced chicken and sweet potato and frozen peas. Taste test and see if more salt or pepper is needed. Spread into a greased 9×13 glass baking dish and place in the oven for 10-15 minutes. Serve up hot on its own or with another vegetable side (I don’t think you can ever have enough!) 

Dice it up! Onions and sweet potato!
Get it roasting!
Look at those onions!
Sautè the rice
Perfectly cooked!
Chicken, peas, and sweet potato!
Mix in the rice mixture!
Baked and delish!
Serve it up!

Tools of the Trade

You’ve got to love a good Pyrex baking dish and flexible cutting boards are a must!

Looking for some other meal inspiration? The recipes below are some of my favorites! If they don’t scream “make me” I recommend checking out my cooking page!

Sweet Potato and Pea Pilaf with Chicken

Pantry and freezer ingredients combine in this Sweet Potato and Pea Pilaf with Chicken for a simple and delicious complete meal the whole family will enjoy!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 2½ tablespoons extra virgin olive oil divided
  • ½ medium yellow onion
  • 1 teaspoon minced garlic
  • 2 cups white basmati rice
  • 1 teaspoon tarragon
  • 3 cups low-sodium chicken broth heated
  • 1 pound chicken breast
  • 1 sweet potato peeled and diced (about 2 ¾ cups)
  • 12 ounces frozen peas about 2 ½ cups
  • Salt and pepper

Instructions
 

  • Heat 1 ½ tablespoons of olive oil in a large saucepan (with a cover) over medium heat until hot. Add onion and garlic.
  • Saute until just softened, about 8 minutes. Add rice and saute, stirring often, until just browned, maybe 3-5 minutes. Watch this carefully for burning.
  • Season with salt, pepper, and tarragon. Add 3 cups of hot stock. Cover lower heat to a simmer. Cook for 10 minutes.
  • Remove the rice from the heat and allow it to sit for an additional 15 minutes, still covered.
  • While the rice is doing its thing, preheat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
  • Season the chicken with salt and pepper on each side and place on one half of the baking sheet.
  • In a small bowl, toss the diced sweet potato with the remaining olive oil with salt and pepper, to taste. Layer on the other half of the baking sheet. Bake for approximately 20-24 minutes, until chicken is cooked through. Remove from the oven. (Do not turn off the oven).
  • Dice chicken into bite-size pieces.
  • Combine rice mixture, diced chicken and sweet potato and frozen peas.
  • Taste test and see if more salt or pepper is needed. Spread into a greased 9×13 glass baking dish and place in the oven for 10-15 minutes.
Keyword Brown Rice, chicken, peas, sweet potato
Tried this recipe?Let us know how it was!

JessLeave a comment

Chicken and Sausage Jambalaya

Something about Jambalaya is cozy, warming. It isn’t quite a soup or stew, but it sure has that comforting feeling. It’s a dish that we every so often just happen to have all the ingredients for, although I never shopped for them specifically with the intent of making jambalaya. This chicken and sausage jambalaya skips the shrimp and comes together in about 40 minutes and even less if you are on top of things enough to have cooked rice ahead of time. 

About the rice

I may be a genius; Or maybe not, but let me share this awesome hack I had the last time I prepared jambalaya. I love a good long grain brown rice, but it takes time (35-40 minutes cook time plus the coming to temperature). It also takes up a burner while I am prepping everything else. But friends, it doesn’t need a lot of attention.

Enter the morning: As soon as I got done with my morning walk, I started heating 2 cups of chicken stock with some pepper and 1 cup long grain rice on the stove; Lowered it to a simmer once it was boiling, and let it do it’s thing. By the time I was done getting ready for the day and had my breakfast in me, my rice was done. Sweet! One less thing to worry about in the evening. It worked out perfect and a hack I will definitely be doing again!

I was able to throw the rest of this quick chicken and sausage jambalaya together after I got home from work on a weeknight. That’s a win, right? And we even had enough for us to eat it a second night, which is my jam. 

Ready to get cooking a delicious, comforting dish your family will love? Let’s go! 

Your Ingredients

  • 4 cups long grain rice, cooked
  • 1 large green pepper, diced
  • 4 stalks of celery, diced
  • 1 teaspoon minced garlic 
  • 1 medium onion, diced
  • 4 tablespoons olive oil, divided 
  • 16 ounces chicken breast, cubed and seasoned with salt and pepper
  • 3 Andouille sausage links, sliced into discs
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 teaspoon cumin 
  • 1 teaspoon chili powder 
  • ½ teaspoon thyme
  • Salt and pepper
  • Dash of cayenne pepper if desired 

Your Steps to Chicken and Sausage Jambalaya

If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions. (We always have regular rice on hand as well as brown Minute rice. We cook the one that matches our time frame, but check my hack in the intro!)

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside. 

Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper. 

Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes. 

  • Dice up all the vegetables!
  • Cook up the proteins.
  • Add in some tomatoes and the veggies.
  • Serve it up!

Can I recommend some corn bread or sourdough to pair with this comforting meal? Click the links below to get the recipes!

Tools of the Trade

Oh my gosh, I love a good wooden spoon and while my pictures aren’t of a cast iron kettle this time, I almost always create all my dishes in a cast iron Dutch Oven. The best!

Chicken and Sausage Jambalaya

This one pot meal is full of good for you ingredients and flavor. It's sure to fill your belly and warm your soul with just a little kick of heat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 4 cups long grain rice cooked
  • 1 large green pepper diced
  • 4 stalks of celery diced
  • 1 medium onion diced
  • 4 tablespoons olive oil divided
  • 16 ounces chicken breast cubed and seasoned with salt and pepper
  • 3 Andouille sausage links sliced into discs
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon thyme
  • Salt and pepper
  • Dash of cayenne pepper if desired

Instructions
 

  • If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions on package.
  • In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside.
  • Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper.
  • Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes.
Keyword Brown Rice, cast iron, chicken, jambalaya, one pot meals, sausage
Tried this recipe?Let us know how it was!

JessLeave a comment

Honey and Soy Marinated Chicken Bites

Are you ever the person who feels like they are always late to the party, intentional or not? I certainly am. I’m the girl who decides not to read Harry Potter or buy an Instapot simply because it’s what everyone else is doing and I want to be unique…or something. It doesn’t always work in my favor, but we all have our quirks, right? For me, I was late to the party with the air fryer. But friends, I bought one and now I can’t stop using it. And here, I am so excited to share honey and soy marinated chicken bites. 

Initially, I had boneless, skinless chicken thighs to cook up. I marinated them and cooked them whole. My family RAVED about them. Unfortunately, I don’t generally have thighs on hand; however, I almost always have chicken breasts on hand. My son gets frustrated with chicken because it can be dry, but he was head over heels for these honey and soy marinated chicken bites. He even requested I bring the air fryer on vacation with us so we could share this recipe with our whole extended family. That didn’t happen, but these will be on our “go to meals” list as the school year gets underway! 

YOUR INGREDIENTS⁠

  • 2-3 boneless, skinless chicken breasts, cut into 1 inch chunks⁠
  • 1/4 cup honey ⁠
  • 3 tablespoons soy sauce⁠
  • 1 tablespoon water⁠
  • 1 1/2 tablespoons minced garlic⁠
  • 2 tablespoons vegetable oil ⁠
  • 1 tablespoon vinegar⁠
  • 1 teaspoon sesame oil ⁠
  • 1/2 teaspoon ground ginger⁠
  • 1/2 teaspoon dried minced onion ⁠
  • a shake or two of red pepper flakes⁠

Your Steps to Honey and Soy Marinated Chicken Bites

Combine all marinade ingredients in a liquid measuring cup. Whisk together until well blended. Place cubed chicken in a 1 gallon plastic bag. Massage the chicken slightly and allow to marinate in the refrigerator for at least 3 hours. ⁠

When you are ready to cook chicken, preheat the air fryer to 380 degrees. Cook for 10-15 minutes, flipping halfway through. ⁠

I served this chicken with jasmine rice (so good!) that was seasoned with some salt and pepper. I also did a quick stir fry in sesame oil of some red onions and snap peas from the garden. Those got a small shake of soy sauce with a little cornstarch to thicken it mixed with minced garlic and ground ginger and red pepper flakes. So good! ⁠

  • Pro tip: Mix in a liquid measuring cup!
  • Easy to measure! Easy to pour!
  • Filet knife for the win!
  • Season it up!
  • Marinade it up!
  • Peas and Onions
    Cook it up!
  • Finished dinner
    And serve! A complete and beautiful meal!

Tools of the Trade

I am telling you, I was slow the the air fryer game, but I absolutely adore mine. I also love a good filet knife for ease in cutting up anything from fish to chicken. These are my favorites!

Looking for other dinner inspiration? Check out my cooking page here!

Finished dinner

Honey and Soy Marinated Chicken Bites

A quick eat for weeknight meals: Use your air fryer to cook up some delicious and healthy honey and soy marinated chicken bites!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 3 hours
Total Time 3 hours 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 people

Equipment

Ingredients
  

  • 2-3 boneless skinless chicken breasts, cut into 1 inch chunks⁠
  • 1/4 cup honey ⁠
  • 3 tablespoons soy sauce⁠
  • 1 tablespoon water⁠
  • 2 tablespoons vegetable oil ⁠
  • 1 1/2 tablespoons minced garlic⁠
  • 1 tablespoon vinegar⁠
  • 1 teaspoon sesame oil ⁠
  • 1/2 teaspoon ground ginger⁠
  • 1/2 teaspoon dried minced onion ⁠
  • a shake or two of red pepper flakes⁠

Instructions
 

  • Combine all marinade ingredients in a liquid measuring cup. Whisk together until well blended. Place cubed chicken in a 1 gallon plastic bag.
  • Massage the chicken slightly and allow to marinate in the refrigerator for at least 3 hours. ⁠
  • When you are ready to cook chicken, preheat the air fryer to 380 degrees.
  • Cook for 10-15 minutes, flipping halfway through.
  • ⁠Serve with jasmine rice and some quick stir fried vegetables of your choice such as broccoli, red onions, or sugar snap peas.
Keyword air fryer, chicken, chicken breast, marinated chicken
Tried this recipe?Let us know how it was!

JessLeave a comment

Fiesta-Role Black Bean and Sweet Potato Hash

I don’t know about you, but after Thanksgiving, I found myself looking at about 17 pounds of leftover turkey. Our little family of four did Thanksgiving on our own, but my husband couldn’t find a turkey breast when he did the shopping, so he of course came home with a 20 pound bird. Life, right? A few days later, I was inspired to play with the white meat and try some different recipes. From that inspiration, I created a delightful Mexican casserole. But the name? I wasn’t sure. For now, we shall enjoy a play on words and call it “Fiesta-role Sweet Potato and Black Bean Hash”. 

I loved the simplicity of this recipe with my cooked, leftover turkey. And truly, if you wanted to go vegetarian, the cooked turkey or chicken could be left out and it would still be delicious. I didn’t have to plan ahead as I had some homemade enchilada sauce in the freezer and everything else were “on hand” ingredients at our home. Don’t get me wrong, sweet potatoes haven’t always been on hand, but man, I have fallen hard for them since COVID hit. If you have only ever eaten them at Thanksgiving, covered in all the sweet goodness, I recommend giving them a try roasted or as fries. They are dang good. 

Ready to get cooking and having an “I’ll have seconds or thirds” kind of meal? The kind you think you’ll have all sorts of leftovers, but then the family devours it? Let’s do it! 

Your Ingredients

  • ½ tablespoon olive oil 
  • 1 cup diced sweet potato
  • ½ cup diced onion 
  • 1 15 ounce can diced tomatoes, undrained 
  • 1 15 ounce can low sodium black beans, rinsed and drained
  • 2 cups diced cooked chicken or turkey 
  • 1 4 ounce can of diced green chiles
  • ½ cup enchilada sauce
  • 2 cups cooked long grain brown rice
  • 2 cups shredded cheese (I used a taco blend. Cheddar would be great too!)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper 

Your Steps to Sweet Potato and Black Bean Hash

If you don’t have cooked rice on hand, begin with cooking rice according to directions on package. Rice is a great side dish you can customize throughout the week, so may I recommend cooking extra and storing it in the fridge for later meals? 🙂 

While rice is cooking, add olive oil to a large skillet, heating over medium-high heat. Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften. Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well. Spoon into a 9×13 casserole dish. Cover with cheese. Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect. Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions. 

  • sweet potatoes
    Dice up the sweet potatoes!
  • onions and sweet potatoes
    Cook just until soft.
  • casserole ingredients
    Mix it up and season it up!
  • colors in the pan
    Check out all those colors. My favorite!
  • add the cheese
    And ALL the cheese.
  • baked to perfection
    Your family will be asking for seconds. And thirds.

Looking for other Dinner Inspiration? Check out my cooking page below!

Cooking

Tools of the Trade

A kitchen isn’t complete with a few pieces of Pyrex!

I adore flexible cutting boards of all kinds. In fact, they are essentially all I use!

While I am generally a wooden spoon kinda gal, I am starting to love my silicone spatulas when I cooking. Give them a try!

baked to perfection

Fiesta-role Black Bean and Sweet Potato Hash

Leftover roast chicken or turkey? Feeling some Mexican? Throw together this delicious black bean and sweet potato hash for a different take on casserole!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 10

Ingredients
  

  • ½ tablespoon olive oil
  • 1 cup diced sweet potato
  • ½ cup diced onion
  • 1 15 ounce can diced tomatoes undrained
  • 1 15 ounce can low sodium black beans rinsed and drained
  • 2 cups diced cooked chicken or turkey
  • 1 4 ounce can of diced green chiles
  • ½ cup enchilada sauce
  • 2 cups cooked long grain brown rice
  • 2 cups shredded cheese I used a taco blend. Cheddar would be great too!
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • If you don’t have cooked rice on hand, begin with cooking rice according to directions on the package. Set aside until ready to mix in with the remaining ingredients.
  • While rice is cooking, add olive oil to a large skillet, heating over medium-high heat.
  • Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften.
  • Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well.
  • Spoon into a 9×13 casserole dish. Cover with cheese.
  • Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect.
  • Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions.
Keyword black beans, casserole, Mexican, sweet potato
Tried this recipe?Let us know how it was!

JessLeave a comment

Creamy Chicken and Wild Rice Soup

My darling son is ten years old. For about as long as I can remember, chicken noodle soup has been his favorite. So much so that he has requested it for his birthday meal for the last four years, regardless of where we are celebrating. Then I put together this creamy chicken and wild rice soup. I think his favorite meal changed. He makes this glorious face when he eats food he loves: closing his eyes, taking in the flavor, all while a small grin spreads across his face. His first bite brought on this expression, telling me we had a winner of a recipe. 

What I love about this creamy chicken and wild rice soup is that it has all the creamy goodness all while leaving out the heavy or processed ingredients found in many creamy soups. It eats like a soup the first day and more like a stew the second, as the rice absorbs more liquid. 

Usually from scratch soups are reserved for cozy weekends, but I recently made this soup on a weeknight. The weather had changed from warm fall days to chilly winter, complete with some snow. I don’t know about you, but those first snow falls just call for a kettle of soup. It took me exactly one hour start to finish, including cooking the chicken. Is it a great weekend recipe? Absolutely. But is it doable on a weeknight? Sure!

Enough talking! Let’s get cooking! 

Your Ingredients

  • ½ cup long grain brown rice, uncooked
  • ½ cup wild rice, uncooked
  • 2 ½  cups water
  • 2 cups diced cooked chicken 
  • 1-2 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 2 cups sliced carrots
  • 1 ½ cups sliced celery
  • 1 ½ cup diced onion 
  • ½ tablespoon minced garlic
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk (I used skim)
  • 2 cups chicken stock
  • ¾ teaspoons dried thyme
  • ½ – 1 teaspoon pepper, to taste
  • ½  teaspoon salt 

Before we begin cooking…

If you don’t have cooked chicken on hand, you can 100% start cooking it when you start the rice and your timing will be just fine. I seasoned two chicken breasts with salt and pepper and cooked them over medium heat in a cast iron skillet (I just love cast iron. I have the Lodge Skillet). If you would like to do like me, cook them for about 8 minutes on each side. Then put in a preheated 400 degree oven. Finish them in the oven, cooking to 165 degrees.

YOUR STEPS FOR CREAMY CHICKEN AND WILD RICE SOUP 

Start by bringing water to a boil in a saucepan with a cover. Add rice (and maybe a little salt and pepper if you are so inclined), cover, and lower temperature to a simmer. Cook for 40 minutes, stirring periodically. Once complete, leave the rice, even if there is remaining liquid. We will add it all to the soup. 

While the rice is cooking, prepare the vegetables. Add olive oil to a soup kettle (again, I adore my cast iron Dutch oven for soups), and heat over medium heat. Once oil is hot, add onions, celery, carrots and garlic. Cook for 8-10 minutes, until they are beginning to soften. Add mushrooms and cook an additional 4-5 minutes. 

Remove vegetables from the kettle. Lower the temperature slightly. Add butter and allow to melt. Once melted, add flour, creating a roux. Cook for 2-3 minutes, stirring constantly. SLOWLY add milk, about ⅓ cup at a time, stirring the whole time, allowing the mixture to just begin to boil before you add more. (Be patient here. I have gone too fast too many times to count, and then you miss the creaminess!). Add the chicken stock in a similar nature. Add thyme, salt, and pepper.  

From here, stir in the rice from the saucepan, including any remaining liquid. It will help keep the soup thick. Reincorporate the vegetables and stir in the chicken. Allow to cook an additional 10-20 minutes if you have the time. The flavors will mingle and simply get better if you can wait 🙂 

  • Cutting board pictures make me smile!
  • Get them cooking!
  • All that goodness
  • Pan roasted chicken. Simple.
  • Patience is key on a good roux!
  • Perfection.

Looking for other dinner ideas? Check out my cooking page!

Cooking

Tools of the Trade

I truly believe every home kitchen needs a selection of good cast iron pans. We cook everything in them, from corn bread to chicken, from sourdough bread to soups and stews. They can go from stove top to oven and create beautiful food. These are some of my favorites!

Creamy Chicken and Wild Rice Soup

A hearty belly warming recipe full of fresh roasted chicken, vegetables and perfectly cooked rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • ½ cup long grain brown rice uncooked
  • ½ cup wild rice uncooked
  • 2 ½ cups water
  • 2 cups diced cooked chicken
  • 1-2 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 2 cups sliced carrots
  • 1 ½ cups sliced celery
  • 1 ½ cup diced onion
  • ½ tablespoon minced garlic
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 cups chicken stock
  • ¾ teaspoons dried thyme
  • ½ – 1 teaspoon pepper to taste
  • ½ teaspoon salt

Instructions
 

  • Bring water to a boil in a saucepan with a cover. Add rice (and additional salt and pepper, to taste), cover, and lower temperature to a simmer. Cook for 40 minutes, stirring periodically.
  • While the rice is cooking, prepare the vegetables. Add olive oil to a soup kettle and heat over medium heat.
  • Once oil is hot, add onions, celery, carrots and garlic. Cook for 8-10 minutes, until they are beginning to soften. Add mushrooms and cook an additional 4-5 minutes.
  • Remove vegetables from the kettle. Lower the temperature slightly. Add butter and allow to melt.
  • Once melted, add flour, creating a roux. Cook for 2-3 minutes, stirring constantly.
  • Slowly add milk, about ⅓ cup at a time, stirring the whole time, allowing the mixture to just begin to boil before you add more. Add the chicken stock in a similar nature. Add thyme, salt, and pepper.
  • Stir in the rice from the saucepan, including any remaining liquid. Reincorporate the vegetables and stir in the chicken. Allow to cook an additional 10-20 minutes.
Keyword chicken, chicken and wild rice soup, chicken soup, from scratch
Tried this recipe?Let us know how it was!

Jess2 Comments

Chicken and Quinoa Skillet

I don’t know about you, but I adore quinoa. I feel like it’s the grown up version of rice, maybe? It cooks quicker, is chock full of nutrients, and is such a blank canvas for your food artistry. Mix in some freshly cooked vegetables, seasoned, cooked chicken and you have this quick and easy dinner: Chicken and Quinoa Skillet. 

This isn’t a meal that my family necessarily meal plans. It’s a “Hey look! I have chicken and quinoa and all the veggies that go in that skillet! Let’s make that tonight for a quick meal!” kind of meal. Okay, I declared this a quick meal so let’s stop with the talking and get to the cooking!

Your INgredients:

  • 1 cup quinoa, rinsed and uncooked
  • 2 cups water (or chicken stock)
  • 1 pound boneless, skinless chicken breast, cut into bit size pieces
  • ½ teaspoon each of pepper, salt onion powder, garlic powder, and paprika, mixed together
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 4 cups chopped broccoli (about 1 head, if you include the stem)
  • 2 cups chopped tomatoes (I used my frozen roasted cherry tomatoes from the summer–recipe to come soon!)
  • 1 cup frozen corn
  • pinch of red pepper flakes and additional salt and pepper, to taste

Your Steps:

Add quinoa and water to a small saucepan. Bring to a boil, lower to a simmer and allow to cook for 15-20 minutes, uncovered, until all the water has absorbed. Fluff with a fork when finished and allow to rest. 

Meanwhile, season chicken with half of the seasoning mixture. Heat oil over medium-high heat in a larger skillet. Once hot, add chicken. Cook for 8-12 minutes, until just cooked through. Avoid over stirring to allow the chicken to crisp up just a little. Add minced garlic and cook 30 seconds before stirring in remaining ingredients (broccoli, tomatoes, corn, pepper flakes, and remaining seasoning mixture). Cook until broccoli is hot throughout, approximately 5-8 minutes. Remove from heat and stir in quinoa. Add additional salt, pepper, and red pepper flakes to taste. Enjoy!

Seasons in a bowl make me happy.
Cut and season the chicken!
1 cup chopped tomatoes, frozen or fresh diced.
Cook the fresh vegetables and chicken on medium-high heat….
…mix in the quinoa and dinner is served!

I love it because its simple and full of flavor and color. Bonus: We don’t typically meal plan this one. It just comes together as “often in our house” pantry items. Don’t dig chicken? You can totally substitute in a different protein. Yum! 

Looking for a different dinner idea? Check out my cooking page here!

Chicken and Quinoa Skillet

Chicken and Quinoa Skillet

Chicken and Quinoa Skillet. A "full of veggie meal" for a quick, clean, and full of flavor meal for any day of the week! Done in under 30 minutes! Win!
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 1 cup quinoa rinsed and uncooked
  • 2 cups water or chicken stock
  • 1 pound boneless skinless chicken breast, cut into bit size pieces
  • ½ teaspoon each of pepper salt onion powder, garlic powder, and paprika, mixed together
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 4 cups chopped broccoli about 1 head, if you include the stem
  • 2 cups chopped tomatoes
  • pinch of red pepper flakes and additional salt and pepper to taste

Instructions
 

  • Add quinoa and water to a small saucepan. Bring to a boil, lower to a simmer and allow to cook for 15-20 minutes, uncovered, until all the water has absorbed. Fluff with a fork when finished and allow to rest.
  • Meanwhile, season chicken with half of the seasoning mixture.
  • Heat oil over medium-high heat in a larger skillet. Once hot, add chicken.
  • Cook for 8-12 minutes, until just cooked through. Avoid over stirring to allow the chicken to crisp up just a little.
  • Add minced garlic and cook 30 seconds before stirring in remaining ingredients (broccoli, tomatoes, corn, pepper flakes, and remaining seasoning mixture). Cook until broccoli is hot throughout, approximately 5-8 minutes.
  • Remove from heat and stir in quinoa. Add additional salt, pepper, and red pepper flakes to taste. Enjoy!
Tried this recipe?Let us know how it was!

JessLeave a comment

Honey and Soy Garlic Chicken

I love chicken. But we are a hunting family, so our primary protein source is venison. And chicken can be expensive. But when we have it, I am all about seasoning it with a little olive oil, salt, pepper, garlic, and minced onion, and sticking it under the broiler with some veggies. It’s the perfect, no-nonsense meal that I could eat multiple times a week. My kids, on the other hand, get sick of the quick and easy meal. So when I said I wanted chicken for dinner the other night, they moaned and groaned. I am not a mom who is a short order cook. We all eat the same thing at our house unless it’s leftover night. Thus, this delicious and simple honey and soy garlic chicken was born.

So, because I am a good mom, I switched up my normal routine and put together some Asian-inspired chicken in the crockpot and then got to making other creations in the kitchen. (Once I am in the kitchen cooking, I’m hard pressed to leave!). Now to get cooking!

Your ingredients (for 5-6 servings):

  • 2 pounds boneless, skinless chicken breast
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons minced garlic
  • 1/4 cup water
  • 2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (or more, if you are the spicy sorta person!)
  • 2 tablespoons minced onion
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • steamed broccoli (I am all about the heads and the stems. Use it all!)
  • cooked brown rice

Your Steps to Honey and Soy Garlic Chicken

Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken . Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides. After 2 1/2 hours, remove chicken and cut into bite size pieces. It isn’t shred worthy yet, so slicing is the way to go (but it is so moist!) If you wanted to cook the chicken longer, you could get it to shred worthy temperature!

Any who…pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl. Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes. Pour over the chicken. (I combined them back in the crockpot). Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!

I do hear you…”You only cooked it for 2 1/2 hours? Who has the right timing for a dinner that cooks 2 1/2 hours?” I did get home from work earlier than normal, so this dinner was a cinch to throw together and get to other things. You could totally cook this on low for 4-6 six hours and have a shreddable chicken. You do you and make it work for you and your family. Here’s to a dinner together that everyone enjoys!

  • Lie flat and ready!
  • The science teacher in me LOVES the layers of density.
  • Minced onion (isn’t this a cute 1/8 cup?)
  • All set to bathe the chicken in goodness!
  • Turn up the heat!
  • Thicken up the sauce
  • Allow the flavors to mingle a little more…
  • Dinner is served!

Honey and Soy Garlic Chicken

A simple Asian-inspired crockpot chicken that pairs well with rice and steamed broccoli
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Course dinner, Main Course
Cuisine American
Servings 5

Ingredients
  

  • 2 pounds boneless skinless chicken breast
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons minced garlic
  • 1/4 cup water
  • 2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons minced onion
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 5 cups cooked brown rice
  • Steamed broccoli

Instructions
 

  • Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken.
  • Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides.
  • After 2 1/2 hours, remove chicken and cut into bite size pieces. If shredded chicken is what you enjoy, cook on low for 4-6 hours.
  • Pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl.
  • Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes.
  • Pour over the chicken. Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!
Keyword broccoli, Brown Rice, chicken, crock pot, honey and soy, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment