Whenever I'm in charge of meal planning for a special occasion like a cottage weekend, my friends always ask me to make these fries. I was inspired after taking a trip to Los Angeles where I had them at this tex mex restaurant and boy let me tell you, everyone loves these!!!

Why you'll love this recipe

• Full of flavour: These loaded fries are packed with flavour thanks to the delicious marinade and toppings.
• Easy to prep: Chop up the toppings and marinate the steak beforehand to save on prep time.
• Restaurant-worthy: These fries are better than anything you'd get at a restaurant and healthier!

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Ingredients and substitutions

• Frozen fries – you could also make homemade fries.
• Top sirloin – flank steak or skirt steak would both be good.
• Cheddar cheese – use mozzarella, Monterey Jack or a Tex Mex blend instead.
• Jalapeño pepper – bell peppers are a milder option.
• Sour cream – use light sour cream to cut down on calories.
• Cilantro – skip this if you're not a fan.
• Pico de gallo – jarred or homemade salsa would also be good.
• Guacamole – make your own or use a store-bought guac.

Carne asada marinade

• Olive oil – or another neutral cooking oil like avocado oil.
• Lime juice – use a combo of lime and orange juice for extra flavour.
• Soy sauce – coconut aminos or tamari are the best substitutes.
• Chili powder – make your own using a blend of paprika, oregano and cumin.
• Cumin – add more chili powder instead.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.

How to make carne asada fries

Step 1: Bake the fries.

Bake the fries, then add the cheese and bake until melted.

Step 2: Marinate the steak.

Marinate in the carne asada marinade.

Step 3: Cook the steak.

Let it rest then dice up into pieces.

Step 4: Assemble your fries.

Top the fries with all your toppings and serve.

Frequently asked questions

What are carne asada fries?

Carne asada fries originated in San Diego in California. They're basically carne asada tacos but without the tortillas!

What type of steak should you use?

I like to use a good fast fry steak like top sirloin, but you can use any steak of your choice. Just make sure to adjust the cooking time based on the thickness.

Can I make a healthier version?

Yes! Bake the fries instead of frying them. Use lean cuts of meat and trim any visible fat. Load up on fresh toppings like pico de gallo and guacamole, and go easy on the sour cream and cheese.

What to serve with this dish

Adding the right sides will give you a truly well-rounded dining experience. Here's what I recommend:

• Make a Mexican street corn salad to stick to the theme!
• Whip up some refried beans like pinto or black or corn on the cob

How to store and reheat

Store: Refrigerate leftover carne asada fries in an airtight container for up to 3 days. Store your toppings separately.

Reheat: Reheat the fries in an air fryer or oven to regain crispness. Reheat the carne asada separately. Assemble just before serving.

Freeze & reheat: I definitely do not recommend freezing this dish once it's assembled. Instead, you can try to freeze each component separately, but I think the quality will be compromised, especially the fries.

Meal prep tools

• Get your glass meal prep bowls here so you can pack these carne asada fries up for tomorrow's lunch!
• I get all my grass-fed beef from Butcher Box.

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Carne Asada Fries Recipe

Carne Asada Fries are topped with cheese, steak, pico de gallo, guacamole, jalapenos and sour cream – they're the definition of fully loaded!

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 672kcal

Author Taylor Stinson

Ingredients

• 1 bag frozen fries
• 8 oz top sirloin
• 1 cup cheddar or mozzarella cheese, grated
• 1 jalapeno pepper, sliced
• 1/4 cup sour cream
• 1/3 cup cilantro, chopped
• 1 cup store bought pico de gallo
• 1 cup store bought guacamole
• Sour cream to serve, optional

Carne asada marinade

• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 tbsp soy sauce or tamari to make gluten-free
• 2 tsp chili powder
• 2 tsp cumin
• 4 cloves garlic, minced
• 1/2 tsp each Salt and pepper

Get Recipe Ingredients

Instructions

• Preheat oven to 450 F. Bake fries according to package directions (usually 10-12 minutes per side). Meanwhile, marinate steak for at least 15 minutes and up to 2 hours.
• Heat a skillet over med-high heat. Cook steak in marinade for 2-3 minutes per side depending on thickness of steak. Let rest at least 5 minutes before dicing up.
• Remove fries from oven and top with cheese, then bake for 3-5 minutes or until cheese is melted. Divide among 6 plates and top with steak, pico de gallo, guacamole, jalapenos and cilantro. Serve with sour cream if desired and enjoy!

Video

Notes

Note: nutritional info does not include sour cream.

Add on more toppings like Mexican street corn, salsa, hot sauce and lime crema.

Serve with refried beans, cowboy caviar, or chips and guac.

Store all the components separately in the fridge, then assemble your loaded fries fresh.

Nutrition

Calories: 672kcal | Carbohydrates: 60g | Protein: 19g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 43mg | Sodium: 1690mg | Potassium: 1103mg | Fiber: 10g | Sugar: 5g | Vitamin A: 718IU | Vitamin C: 22mg | Calcium: 146mg | Iron: 4mg

The post Carne Asada Fries Recipe appeared first on The Girl on Bloor.

I don't know about you, but whenever I go to a mall food court, I'm headed right for the Chinese food. This black pepper chicken totally hits those cravings for when you want the flavor of Chinese fast food without the mall crowds.

Why you'll love this recipe

• Takeout copycat: It tastes just like the black pepper chicken you'd get at Panda Express.
• Easy ingredients: This recipe is made with pantry staples you probably already have at home.

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Ingredients and substitutions

• Olive oil – use any neutral cooking oil like avocado oil.
• Chicken breasts – chicken thighs would also work.
• Cornstarch – use potato starch or arrowroot instead.
• Yellow onion – substitute for white onion or red onion.
• Celery – or another veggie like bok choy, carrots or zucchini.
• Red pepper – use any colour bell pepper of your choice.
• Scallions, sesame seeds & chili flakes – optional garnishes.

Stir fry sauce

• Hoisin sauce – oyster sauce would also work.
• Soy sauce – coconut aminos or tamari are the best substitutes.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Black pepper – green or white peppercorns will work, but have a different flavour.

Rice

• White rice – serve with brown rice instead.
• Butter – margarine would also be good.

How to make black pepper chicken

Step 1: Season the chicken.

Toss the chicken in the cornstarch. Meanwhile, cook the rice.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Sauté the vegetables.

Add the veggies and sauté.

Step 4: Add the sauce.

Stir in with the chicken and veggies.

Step 5: Stir to combine.

Cook until the sauce thickens.

Step 6: Serve over rice.

Garnish with scallions, sesame seeds and chili flakes.

Frequently asked questions

How do I get that “wok hei” flavour?

“Wok hei” is that smoky and slightly charred flavour characteristic of stir-fries cooked over high heat in a wok. Using a wok, high heat, and a small amount of oil can help bring out this flavour. Also, don't overcrowd the pan, and let the food sear before stirring.

How many calories are in this recipe?

The Panda Express black pepper chicken has 660 calories with white rice. My version has 417 calories per serving, so you're definitely saving on the calorie count.

How can I make this gluten free?

Swap soy sauce for tamari or coconut aminos, use gluten-free hoisin sauce, and double-check that your cornstarch is gluten-free. Then, serve with white rice or gluten-free noodles for a fully gluten-free meal!

What to serve with black pepper chicken

I like keeping it simple with a side of white rice, but if you're looking for more side dish options, here are some ideas:

• Cauliflower rice for a low-carb option
• Lo mein or chow mein to add variety and texture to your meal. Toss them with a simple soy sauce and sesame oil mixture or add them directly to the stir-fry during the last few minutes of cooking
• Steam or stir fry bok choy, broccoli, snow peas, or asparagus
• Vegetable spring rolls or egg rolls

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 5 days.

Reheat: Microwave for 1-2 minutes or warm in a pan over medium heat until heated through.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until warm.

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing the leftovers for lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!

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Panda Express Black Pepper Chicken

This Panda Express Black Pepper Chicken is a perfect copycat recipe! The sauce is super easy to make using pantry staples.

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 417kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breasts
• 1 tbsp cornstarch
• Salt & pepper, to taste
• 1 yellow onion, chopped
• 4 celery stalks, chopped
• 1 red or green pepper, chopped
• Scallions, sesame seeds & chili flakes, for garnish (optional)

Stir fry sauce

• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 2 tsp black pepper

Rice

• 1 3/4 cups water
• 1 cup white rice
• 1 tsp butter
• 1 pinch salt

Get Recipe Ingredients

Instructions

• Mix ingredients together for stir fry sauce, then cook rice in a rice cooker.
• Season chicken with salt & pepper, then toss in cornstarch. Add olive oil to a large skillet over high heat, then add chicken and saute for 3-4 minutes until lightly browned.
• Add onion, celery and red pepper, sauteeing another 4-5 minutes until veggies soften. Mix in stir fry sauce, then cook another 2 minutes until it thickens.
• Serve chicken over rice and garnish with scallions, sesame seeds and chili flakes. Enjoy!

Video

Notes

Use freshly cracked pepper for the best flavour.

Add more veggies like broccoli, cauliflower, bok choy, mushrooms, carrots and more.

Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freeze for 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 417kcal | Carbohydrates: 53g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 973mg | Potassium: 719mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1176IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 1mg

The post Panda Express Black Pepper Chicken appeared first on The Girl on Bloor.

I hate to brag, but my chimichurri recipe is one of the most requested recipes that my friends want me to bring to dinner parties and potlucks. I love it so much too that I had to find an excuse to pair it with a protein to turn it into a weeknight dinner.

You're going to LOVE this meal!

Why you'll love this recipe

• Super easy: Make the sauce, cook the chicken then top it with the chimichurri. Easy as that!
• Delicious flavours: The homemade chimichurri sauce is so yummy (and way better than the pre-bought stuff).

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Ingredients and substitutions

• Boneless skinless chicken thighs – chicken cutlets would also be good.

Chimichurri sauce

• Fresh parsley – you can try using just cilantro, but the flavour will be different.
• Fresh cilantro – fresh oregano would also be good.
• Olive oil – or any other neutral cooking oil like avocado oil.
• Red wine vinegar – apple cider vinegar would also be good.
• Garlic – freshly minced garlic is best but you can use the jarred variety in a pinch.
• Red chili – diced jalapeno or green chilis are a milder option.

How to make chimichurri chicken

Step 1: Make the sauce.

Blend the chimichurri ingredients together.

Step 2: Cook the chicken.

Bake, pan fry or grill the chicken.

Step 3: Make any sides.

Cook the potatoes or make any other sides of your choice.

Step 4: Top the chicken with the sauce.

Spoon the chimichurri sauce over the chicken and serve.

Frequently asked questions

What does chimichurri taste like?

Chimichurri is a bright and refreshing sauce that gets its main flavour from the fresh cilantro and parsley.

Can I grill the chicken instead of baking it?

Yes, grilling is a delicious alternative. Marinate the chicken as you normally would, then grill over medium heat until cooked through.

What if I don't have all the herbs listed for the chimichurri sauce?

While fresh herbs are ideal, you can use a combination of what you have available. Parsley and oregano are the most traditional and important if you have to choose.

What to serve with chimichurri chicken

Since this dish has so much flavour,I recommend keeping the sides light. Here are some side dish ideas to try:

• Baby potatoes or mashed potatoes
• Cilantro lime rice or cauliflower rice for a low-carb option
• Garden salad with a light vinaigrette or a drizzle of any leftover chimichurri sauce

Storing and reheating

Store: Refrigerate the chicken and chimichurri sauce separately in airtight containers for up to 5 days.

Reheat: Sprinkle the chicken with a bit of water to retain moisture, then microwave for 1-2 minutes until it's warm.

Freeze & reheat from frozen: Place the chicken in a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in the microwave or oven until heated thoroughly.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get an instant-read thermometer to make sure your chicken is cooked through.

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Baked Chimichurri Chicken Recipe

This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The delicious sauce is a taste of summer all year long!

Course Main Course

Cuisine American, brazilian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 452kcal

Author Taylor Stinson

Ingredients

• 8 boneless, skinless chicken thighs

Chimichurri sauce

• 1 bunch washed fresh parsley
• 1 bunch washed fresh cilantro
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1/2 red chili, deseeded optional
• 1 pinch each salt & pepper

Baby potatoes – optional side dish

• 2 cups golden baby potatoes, sliced in half
• 1 red pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp each salt & pepper

Get Recipe Ingredients

Instructions

Chimichurri sauce

• Add ingredients for chimichurri to a blender or food processor, and pulse until roughly chopped and blended. Alternatively, you can chop all ingredients very finely and mix together.

Oven

• Preheat oven to 450 F. Add chicken to a parchment-lined baking sheet and season with salt & pepper. Bake chicken thighs for 12-15 minutes until fully cooked. Remove from oven and serve with chimichurri sauce and choice of side. Enjoy!

Skillet

• Heat a skillet over med-high heat. Add chicken to skillet once skillet is hot, seasoning with salt & pepper and sauteeing for 12-15 minutes, flipping halfway through cooking time. Remove chicken from skillet and serve with chimichurri sauce and choice of side. Enjoy!

BBQ

• Preheat BBQ to 450 F. Season chicken with salt & pepper. Once BBQ is hot, grill chicken thighs for 10-12 minutes, flipping once halfway through. Remove from grill and serve with chimichurri sauce and choice of side. Enjoy!

Roasted baby potatoes – optional side dish

• Preheat oven to 450 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice, paprika, garlic powder and salt & pepper.
• Add mixture to a parchment-lined baking sheet and bake for 30 minutes, or add to a foil pouch and grill for 30 minutes, stirring once halfway through cooking time. Serve with chicken and enjoy!

Video

Notes

Marinate the chicken in the chimichurri sauce for 20-30 mins for even more flavour.

Store the chicken and sauce separately in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 mins.

Freeze raw chicken in the sauce for 3 months. Thaw in the fridge then cook as normal.

Nutrition

Calories: 452kcal | Carbohydrates: 20g | Protein: 46g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 220mg | Potassium: 1099mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2802IU | Vitamin C: 77mg | Calcium: 59mg | Iron: 4mg

The post Baked Chimichurri Chicken Recipe appeared first on The Girl on Bloor.

We all have such fond memories of eating pizza pockets as kids, but did you know you can make them healthier at home? Give these a shot, I think you'll love them.

Why you'll love this recipe

• Easy to customize: You can mix and match with different toppings, sauces and cheeses until you find a flavour combo you love. Plus, it'll give you lots of variety!
• Freezer-friendly: Make a big batch and store them in the freezer for a quick and easy meal at the ready.

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Ingredients and substitutions

• Canned pizza crust – like the Pillsbury brand. You can try using store-bought dough, but you'll need to roll it out before cutting which adds a lot of extra time.
• Pizza sauce – tomato or pasta sauce would also work.
• Mozzarella cheese – freshly grated is best but pre-shredded blend will work. Add other cheeses like parmesan.
• Pepperoni slices – swap out for sausage, bacon or chicken, or leave the meat off.
• Mushrooms, green peppers and red onion – use any toppings like pineapple, olives, roasted red peppers and more.

How to make pizza pockets

Step 1: Roll out the crust.

Roll out the canned pizza crust, then cut it into equal rectangles.

Step 2: Add your toppings.

Add sauce, cheese and toppings in the middle of each rectangle.

Step 3: Fold into pockets.

Fold to create a triangle shaped pouch. Seal the edges and press down with a fork.

Step 4: Bake and serve!

Bake until the dough is crispy and golden. Let cool then serve!

Frequently asked questions

How do they get crispy?

These homemade hot pockets get crispy by baking at a higher temperature. There’s no deep frying required, so they’re much healthier than the frozen variety from the grocery store!

How do I prevent the filling from leaking out?

Make sure to seal the edges of the dough tightly. You can use a fork to crimp the edges, or brush them with egg wash before sealing. Don't overfill the pockets, as this can also cause leaks.

Can I make these vegetarian?

Absolutely! Use vegetarian-friendly fillings like mushrooms, spinach, roasted vegetables, and plant-based cheese alternatives if you're trying to make them vegan.

What to serve with this dish

Homemade pizza pockets are a fun meal, but a few sides can make them even better! Here are some ideas for what to serve with your pizza pockets:

• Warm marinara sauce is perfect for dipping your pizza pockets.
• A warm bowl of soup, like tomato soup, minestrone, or a creamy vegetable soup, can make this even more filling.

How to store and reheat

Store: Keep baked pizza pockets in an airtight container in the fridge for up to 5 days.

Reheat: Microwave for 1-2 minutes or bake at 350°F for 10 minutes until heated through.

Freeze & reheat from frozen: Freeze unbaked pizza pockets on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen at 375°F for 25-30 minutes or until golden brown.

Meal prep tools

• Get glass meal prep bowls here – they are great for storing leftovers!
• And of course I get all my free-range and grass-fed proteins from Butcher Box.
• Freeze leftover pizza pockets in a reusable freezer bag.

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Easy Homemade Pizza Pockets

These Homemade Pizza Pockets are SO easy to make using store-bought pizza dough and your fave pizza toppings. They're freezer-friendly, too!

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 pizza pockets

Calories 267kcal

Author Taylor Stinson

Ingredients

• Cooking spray
• 1 (391g) can pizza crust such as the Pillsbury brand
• 1/2 cup pizza sauce
• 1 cup mozzarella cheese grated
• 1/4 cup pepperoni
• 1/4 cup mushrooms sliced
• 1/4 cup green pepper diced
• 1/4 cup red onion diced

Get Recipe Ingredients

Instructions

• Preheat oven to 400 F. Line a baking sheet with parchment paper and spray with cooking spray.
• Roll out canned pizza crust onto the baking sheet. Cut into 6 equal rectangles. In one small corner, spread a bit of sauce, cheese and toppings, leaving space around the edges for the dough to touch together in a triangle shape. You only want a tiny bit of each topping.
• Fold over diagonally to create a triangle shaped pouch, seal all edges, then press down around edges with a fork.
• Bake on a parchment lined baking sheet for 12-15 minutes until dough is crisp and golden. Wait 5 minutes before eating – they will be hot!

Video

Notes

Try out different ingredients like chicken, sundried tomatoes, broccoli, ham, olives, spinach, bacon, alfredo sauce and pesto.

Shred some fresh pizza mozzarella for the best level of meltiness.

Store these pizza pockets in the fridge for up to 3-4 days. Reheat in the microwave for 2-3 minutes or in the oven for 10 minutes at 350 F.

Freeze this recipe for up to 3 months. Reheat in the microwave from frozen for 3-4 minutes or in the oven for 20 minutes at 350 F.

Nutrition

Calories: 267kcal | Carbohydrates: 34g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 634mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 160mg | Iron: 2mg

The post Easy Homemade Pizza Pockets appeared first on The Girl on Bloor.

I’ll be honest, I’m not a big breakfast person unless it’s a classic eggs, sausage, and potatoes brunch. But who has time for that on a weekday?

That’s why I love this meal prep version! It’s one of my fave breakfast recipes, and it even went viral on Instagram with over 150,000 views!

Why you'll love these bowls

• Meal prep friendly: Breakfast for the week, sorted. Make them ahead of time for an easy grab-and-go meal.
• Make it your own: Swap out the veggies, protein and cheese.

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Ingredients and substitutions

Potatoes

• Olive oil – use any neutral oil like avocado oil.
• Potatoes – sweet potatoes would also work.
• Bell pepper – swap out for another veggie like mushrooms.
• Red onion – try white or yellow onion for a milder flavour.
• Paprika – cayenne will provide more of a kick.
• Onion powder – use a bit of garlic powder instead.

Sausages

• Maple breakfast sausages – use turkey sausage, pork sausage or even Italian sausage.

Eggs

• Butter – margarine would also work.
• Eggs – use egg whites for a lower-calorie option.
• Cilantro – parsley would also be good.

How to make these bowls

Step 1: Prep your ingredients.

Slice, dice, and season.

Step 2: Roast the potatoes.

Roast the veggies and potatoes.

Step 3: Cook the sausage.

Fry the sausage.

Step 4: Slice the sausage.

Let the sausage rest, then slice it up.

Step 5: Cook the eggs.

Scramble the eggs.

Step 6: Assemble your bowls.

Divide everything among your bowls, then serve or store for later.

Frequently asked questions

What's in a breakfast bowl?

You can add pretty much whatever you want to your bowl. Just make sure you're incorporating some protein and veggies for a healthy and nutritious breakfast.

How can I add healthy fats to my breakfast bowls?

To boost healthy fat content, you can top your breakfast bowls with sliced avocado, a sprinkle of nuts or seeds, or a drizzle of olive oil. Tasty and filling!

Can you make them vegan?

Yes! To make a vegan breakfast bowl, leave out the sausage, and swap out the eggs for tofu scramble.

How to store and reheat

Store: Keep your assembled bowls in airtight containers in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes, stirring halfway through, until heated evenly.

Freeze & reheat from frozen: Freeze the components separately for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning these breakfast bowls into a meal on the go.
• Get a meat thermometer to make sure your breakfast sausage is cooked through.

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Easy Make-Ahead Breakfast Bowls

These delicious Breakfast Bowls are a hearty breakfast idea that can be reheated in the microwave – they're perfect for meal prep!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 503kcal

Author Taylor Stinson

Ingredients

Potatoes

• 1 tbsp olive oil
• 2 potatoes diced
• 1 bell pepper any colour, diced
• 1 small red or yellow onion diced
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper

Sausages

• Cooking spray
• 12 maple breakfast sausages I used turkey

Eggs

• 2 tsp butter
• 6 eggs
• Salt & pepper, to taste
• Cilantro or parsley optional garnish

Get Recipe Ingredients

Instructions

• Preheat oven to 425 F. Add potatoes, bell pepper and onions to a parchment-lined baking sheet. Drizzle with olive oil, then season with paprika, onion powder, salt & pepper. Toss to combine, then roast for 30 minutes.
• Meanwhile, heat a large skillet over medium heat. Add cooking spray, then sausages. Cook for 8-10 minutes until fully cooked through, then let rest for 5 minutes before slicing up.
• While sausages are cooking, whisk eggs in a large bowl and season with salt and pepper. Heat a medium-sized skillet over medium heat and add butter. Once melted, add eggs and scramble until just set. Immediately remove from heat and distribute among 4 bowls.
• Divide sausages and potatoes among bowls with eggs, then garnish with parsley or cilantro if desired. Serve and enjoy!

Notes

Use turkey sausage and egg whites to make these breakfast bowls even healthier.

For a vegan option, use tofu scramble instead of eggs.

Top your bowls with shredded cheese, sliced avocado, salsa and more.

Store these bowls in the fridge for 3-4 days then reheat in the microwave for 1-2 minutes.

Nutrition

Calories: 503kcal | Carbohydrates: 24g | Protein: 24g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 311mg | Sodium: 944mg | Potassium: 870mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1663IU | Vitamin C: 62mg | Calcium: 71mg | Iron: 3mg

The post Easy Make-Ahead Breakfast Bowls appeared first on The Girl on Bloor.

Ever since I went to Greece, I've felt the love of the Mediterranean! This is one of the favourite bowl recipes I have on my blog, and for good reason. The chicken is so juicy and it's the BEST marinade – you really just can't go wrong!

Why you'll love this recipe

• Healthy bowl: It's packed with veggies, protein and fibre.
• Customizable: Try out different toppings, grains and dressings to make this bowl your own!
• Packed with protein: Between the chicken and quinoa, this is one high protein meal you can feel good eating.

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Ingredients and substitutions

• Quinoa – brown rice or farro would also be good.
• Chicken cutlets – tofu, chickpeas or salmon would all be good.
• Arugula – try spinach or kale instead.
• Cucumber – swap out for another vegetable like zucchini.
• Roasted red peppers – sundried tomatoes or bell pepper would also be good.
• Red onion – you could use white onion instead.
• Parsley – chervil or tarragon would provide a similar flavour.
• Kalamata olives – use green olives or leave them out entirely.
• Hummus – tahini would also be good in these bowls!

Marinade dressing

• Olive oil – use another neutral cooking oil like avocado oil.
• Lemon juice – fresh lemon juice is best but bottled lemon or lime juice will work.
• Garlic – use fresh or jarred minced garlic, or garlic powder if it's all you have.
• Dried oregano – dried basil or parsley would provide a similar flavour.

How to make your Mediterranean bowl

Step 1: Cook the quinoa.

Cook the quinoa in a rice cooker, the Instant Pot or on the stovetop.

Step 2: Make the marinade.

Mix the marinade ingredients together.

Step 3: Marinate the chicken.

Pour half the marinade over the chicken and let it marinate.

Step 4: Cook the chicken.

Cook in a pan, then slice it into pieces.

Step 5: Prep your toppings.

Chop up the veggies and herbs.

Step 6: Assemble your bowls.

Serve the chicken, hummus and veggies over the quinoa and drizzle with dressing.

Frequently asked questions

How many calories are in a Panera Mediterranean bowl?

The Panera Bread Mediterranean bowl has 570 calories per serving. My recipe has 451 calories per serving, so you're saving calories and money making your own at home.

Can I make this recipe vegan?

Yes definitely! Just swap out the chicken for a plant-based protein like tofu or chickpeas.

Do you eat your bowl hot or cold?

Mediterranean bowls can be enjoyed either hot or cold, depending on your personal preference and the specific ingredients used. For instance, roasted vegetables and proteins can be served warm, while fresh vegetables and toppings are typically served cold.

How to store and reheat

Store: Keep all components in separate airtight containers in the fridge for up to 4 days.

Reheat: Warm the protein and grains in the microwave for 1-2 minutes, then assemble with fresh veggies and dressing.

Freeze & reheat from frozen: Freeze cooked protein and grains separately for up to 3 months. Thaw overnight in the fridge, then reheat and assemble with fresh ingredients.

Meal prep tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.

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Easy Mediterranean Bowl {Meal Prep}

This Easy Mediterranean Bowl is going to become your next favourite lunch! It's got quinoa, chicken, roasted red peppers, hummus and more.

Course Main Course

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 451kcal

Author Taylor Stinson

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 lb chicken cutlets
• 1 cup arugula
• 1/2 cucumber sliced
• 1/2 cup roasted red peppers
• 1/2 red onion thinly sliced
• 1/2 cup parsley finely chopped
• 1/2 cup kalamata olives
• 1/4 cup hummus

Marinade/dressing

• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 cloves garlic minced
• 1 tbsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

Get Recipe Ingredients

Instructions

• Add quinoa and water to a rice cooker or pot on the stove, cooking until liquid is absorbed.
• Preheat the oven, or BBQ to 425 F, or the air fryer to 400 F for 5 minutes.
• Mix olive oil, lemon juice, garlic, oregano, salt and pepper together in a small bowl to make the dressing/marinade. Divide this mixture in half, pouring one half over the chicken in a baking dish and reserving the other half for the dressing.
• Bake chicken (discarding marinade) for 15-20 minutes, or BBQ or air fry for 12-15 minutes. Chicken should register an internal temperature of 165 F and no longer be pink inside.
• While the chicken and quinoa cooks, prep your veggie toppings. Divide quinoa, chicken, veggies and hummus among 4 large bowls, then drizzle with remaining dressing. Serve and enjoy!

Notes

For a vegetarian option, swap out the chicken for tofu or lentils.

Add on more toppings like feta, avocado, bell peppers, crispy chickpeas, or cherry tomatoes.

Store all the components separately in the fridge for up to 5 days. 

Eat your bowls cold, or reheat the chicken and quinoa separately.

Nutrition

Calories: 451kcal | Carbohydrates: 35g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 999mg | Potassium: 877mg | Fiber: 6g | Sugar: 2g | Vitamin A: 981IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 4mg

The post Easy Mediterranean Bowl appeared first on The Girl on Bloor.

With minimal prep and cleanup, this dish is a lifesaver when you need something healthy and delicious in a hurry. Serve it as-is, or pair it with rice, quinoa, or roasted potatoes for a more filling meal!

Why you'll love this recipe

• Easy & fast: This is a one-pan meal that's ready in under 30 minutes!
• Healthy & versatile: You've got your lean protein, starch and vegetable, plus options to customize.

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Ingredients and substitutions

• Olive oil – use any neutral oil in place of extra-virgin olive oil. Canola oil, grape seed oil or avocado oil can be used.
• Lemon juice – use fresh or bottled lemon juice in this recipe or lime juice if you’re in a pinch.
• Garlic – use fresh or jarred minced garlic. Garlic powder would also work.
• Parsley – dried or fresh parsley is best, but cilantro is the next best substitute.
• Rosemary – thyme, oregano or another herb of choice would all work here.
• Baby potatoes – any variation of baby potatoes will work. You can also dice a bigger potato of choice into smaller pieces.
• Chicken cutlets – use boneless skinless chicken breasts that have been finely cut into half or chicken thighs if you prefer a juicier cut of meat.
• Asparagus – use any root vegetable or green of your choice like broccoli, cauliflower, carrots, green beans, etc.

How to make this recipe

Step 1: Make the lemon mixture.

Mix olive oil, lemon juice, garlic, parsley and rosemary together.

Step 2: Bake the potatoes and chicken.

Toss potatoes and chicken with lemon mixture, and bake.

Step 3: Bake asparagus.

Add asparagus and bake the chicken, potatoes and asparagus together.

Step 4: Serve and enjoy!

Slice up the chicken and dig in.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken breasts with boneless, skinless chicken thighs. Keep in mind that thighs may require a longer cooking time, so be sure to use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

How do I prevent the asparagus from getting soggy?

Don't overcrowd the pan. This allows the vegetables to roast instead of steam. Also, you can add the asparagus to the pan a little later than the chicken if you prefer it more crisp-tender.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

What to serve with this dish

These sides make the meal even more satisfying, while still keeping it healthy and balanced!

• Add some rice or quinoa to soak up any juices or sauce.
• Try any of these side salads for a fresh crunch.
• Try this low-carb cauliflower rice for a change.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes or warm in a skillet over medium heat until heated through.

Freeze & reheat from frozen: Freeze chicken and asparagus separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning the chicken and asparagus recipe into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

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Sheet Pan Chicken and Asparagus

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 238kcal

Author Taylor Stinson

Ingredients

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic minced
• 1 tsp dried (or fresh) parsley
• 1/2 tsp dried rosemary
• 1/2 tsp each salt & pepper
• 1 cup baby potatoes, sliced in half
• 4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
• 1 bunch asparagus

Get Recipe Ingredients

Instructions

• Preheat oven to 425 F. In a small bowl, mix olive oil, lemon juice, garlic, parsley and rosemary together.
• Add baby potatoes and chicken to a parchment-lined baking sheet and toss with lemon mixture. Bake for 20 minutes.
• Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, seasoning with more salt & pepper, and bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!

Video

Notes

Choose medium-width asparagus stalks so they cook through without getting mushy.

Trim the bottoms off each asparagus spear.

Use boneless skinless chicken thighs for a juicier cut of meat.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top of the chicken then reheat in the microwave for 1-2 minutes.

Freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight then follow the reheating instructions.

Nutrition

Calories: 238kcal | Carbohydrates: 14g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 213mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 7.4mg | Calcium: 20mg | Iron: 2.9mg

The post Sheet Pan Chicken and Asparagus appeared first on The Girl on Bloor.

Chicken wild rice soup is a classic for a reason. It's SO delicious! You're going to love this recipe because it's super straight-forward to make.

Why you'll love this recipe

• Comfort food: Nothing beats a hot bowl of comforting soup on a chilly day!
• One pot recipe: Everything comes together in one pot, which means less dishes for later.

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Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Chicken breasts – chicken thighs would also be good.
• Mushrooms – use any mushroom blend of your choice.
• Yellow onion – white onion or shallots would also work.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Carrots – double up on the celery or swap out for leeks.
• Celery stalks – use more celery or leeks.
• Italian seasoning – make your own or try using herbs de provence.
• Chicken broth – vegetable broth would be the best substitute here.
• Wild rice blend – try making it with another variety of rice, farro, quinoa or orzo.
• Fresh sage – swap out for 1 tsp. dried sage instead.
• Lemon juice – lime juice would also work here.

How to make wild rice soup

Step 1: Sauté the mushrooms.

Cook until they release their juices.

Step 2: Add the veggies.

Cook the veggies until softened.

Step 3: Add the chicken.

Cook until lightly browned.

Step 4: Add the remaining ingredients.

Add the seasonings, broth and rice.

Step 5: Simmer the soup.

Simmer for 40 minutes.

Step 6: Add the lemon juice.

Add sage and lemon juice, then serve.

Frequently asked questions

Will the rice get mushy in soup?

Wild rice won't get mushy in soup, because it takes longer to cook. If you use another rice variety, it might get mushy.

How can I thicken this soup?

To make this soup even thicker, add 1 tbsp. flour in with the sautéed veggies before adding the broth. You could also stir in a cornstarch slurry at the end of the cooking time.

Can I use rotisserie chicken to save time?

Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and add it to the soup during the last 20-30 minutes of cooking.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave for 1-2 minutes. Add a splash of extra broth if the soup is too thick.

Freeze & reheat from frozen: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop or in the microwave, adding broth as needed.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• This is the wild rice blend I use.
• Freeze individual portions of this soup in Souper Cubes for up to 3 months.

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Easy Chicken Wild Rice Soup Recipe

This is the easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 240kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 2 medium-sized chicken breasts, diced
• 2 cups sliced mushrooms
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 tsp Italian seasoning or herbes de province
• 1 tsp salt
• 1/2 tsp pepper
• 6 cups chicken broth
• 1 cup wild rice blend
• 1 tbsp fresh finely chopped sage (or 1 tsp dried – optional)
• 2 tsp lemon juice

Get Recipe Ingredients

Instructions

• Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery and carrots, cooking another 5 minutes until vegetables soften.
• Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth and rice, stirring and bringing to a boil.
• Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked through.
• Stir in fresh (or dried) sage if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge up to 5 days, or you can freeze in glass bowls with lids up to 3 months.

Video

Notes

Slow Cooker: Dump everything in the crockpot and cook on low for 8 hours or high for 4 hours, then stir in the sage and lemon juice at the end.

Instant Pot: Add the olive oil, vegetables, chicken, seasonings, rice and broth in order to the Instant Pot and cook on high pressure for 15 minutes. Do a natural pressure release for 5 minutes, then finish with a quick pressure release. Stir in the sage and lemon juice and serve.

Make this soup creamier by adding 2 tbsp. heavy cream or ½ cup milk at the end.

Enhance the flavour by adding a splash of white wine with the broth.

Store the leftovers in the fridge for up to 5 days. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes.

Freeze this chicken wild rice soup for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 240kcal | Carbohydrates: 27g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1369mg | Potassium: 826mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3509IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg

The post Easy Chicken Wild Rice Soup Recipe appeared first on The Girl on Bloor.

You can whip up this flavour-packed dish in under 30 minutes! Serve it over rice or noodles for a satisfying meal that’s healthier and just as delicious as your favourite takeout!

Why you'll love this recipe

• Fast & fresh: Ready in under 30 minutes with fresh ingredients and no added preservatives.
• Meal prep friendly: Stays fresh for days and reheats beautifully.
• Customizable & convenient: Uses simple pantry staples and is easy to adapt to your preferences.

Save up to $10,000 a year on food!

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Ingredients and substitutions

• Chicken breasts – boneless skinless chicken thighs would also work. For a seafood option, use shrimp instead of chicken as your protein.
• Cornstarch – arrowroot or tapioca starch can also be used.
• Salt & pepper – to taste.
• Sesame oil – you can use a neutral cooking oil like olive oil but it will have a milder flavour.
• Mushrooms – add in another veggie like zucchini, yellow squash, broccoli, snap peas, bok choy or celery.
• Carrot – see substitution notes above.
• Yellow onion – white onion, red onion or shallots would all work instead.
• Green and red pepper – swap out for any colour bell pepper of your choice.
• Cashews – cashews are the star of this recipe, but you can try making the stir fry with another nut of your choice like peanuts.

Stir fry sauce

• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Honey – agave, maple syrup or brown sugar would all help sweeten the stir fry sauce.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch. You could also swap out half the garlic for minced ginger.

How to make cashew chicken stir fry

Step 1: Make the sauce.

Mix the sauce ingredients in a small bowl.

Step 2: Season and toss the chicken.

Season the chicken with salt and pepper, then toss with the cornstarch.

Step 3: Sauté the carrots and mushrooms.

Cook the carrots and mushrooms in a skillet.

Step 4: Brown the chicken.

Add the chicken and sauté until browned.

Step 5: Mix in the rest of the veggies.

Sauté onion, green pepper and red pepper. Add the sauce and cook until it thickens.

Step 6: Add sauce, serve and enjoy!

Stir in the cashews, then remove from heat. Serve garnished with sesame seeds and enjoy!

Frequently Asked Questions

Can I use a different protein instead of chicken?

Definitely. You can substitute tofu, beef, shrimp, or pork, just adjust cooking times as needed. For tofu, press out excess water before cubing and stir-frying.

I don't have all the vegetables listed. Can I substitute or leave some out?

Absolutely! Feel free to use your favorite stir-fry vegetables. Broccoli, snow peas, bok choy, and snap peas are all great additions. You can also leave out any vegetables you don't like.

Can I make this gluten-free?

Yes, just use tamari instead of soy sauce. And, double check all other ingredients to be sure.

What to serve with this dish

These side dishes will take your chicken to the next level.

• Rice & noodles: Your classic steamed rice, fried rice or low-carb cauliflower rice or noodles would all make great accompaniments.
• Vegetables: Steamed or stir-fried vegetables, Asian-inspired slaw, or edamame all offer healthy and complementary side dish options.
• Other sides: Appetizers like spring rolls or egg rolls, a light soup, or a fresh salad are all delicious pairings for the stir fry.

How to store and reheat

Store: Place cooled stir fry in an airtight container and refrigerate for up to 4 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, stirring halfway.

Freeze & Reheat from Frozen: Transfer cooled stir fry to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as above.

Meal prep tools

• Grab a wok to make this recipe.
• Get your glass meal prep bowls here.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• I get all my free-range chicken breasts from Butcher Box.

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Easy Cashew Chicken Recipe

This easy Cashew Chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 333kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts, diced into 1-inch cubes
• 1 tbsp cornstarch
• Salt & pepper, to taste
• 1 tbsp sesame oil
• 1 cup mushrooms, sliced in half
• 1 carrot, chopped
• 1 yellow onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/2 cup cashews

Stir fry sauce

• 3 tbsp low-sodium soy sauce or tamari if gluten-free
• 2 tbsp honey
• 4 cloves garlic, minced

Get Recipe Ingredients

Instructions

• In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the stir fry sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
• Add onion, green pepper and red pepper to the skillet, sauteeing another 2-3 minutes, then add sauce, cooking for 2-3 more minutes until sauce thickens.
• Stir in cashews, then remove from heat. Serve garnished with sesame seeds (optional), and enjoy!

Video

Notes

Make this stir fry in a wok for an authentic stir fry flavour.

Serve your stir fry with a side of brown rice, cauliflower rice or steamed broccoli.

Roast the cashews in the oven for 10-15 mins at 350°F before adding them to the stir fry.

Add in more veggies like zucchini, broccoli, snap peas, bok choy or water chestnuts.

Store the leftovers in the fridge for 4-5 days. Reheat in the microwave, a wok or a pan on the stovetop.

Freeze the stir fry for 2-3 weeks. Defrost in the fridge then reheat as normal.

Nutrition

Calories: 333kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 549mg | Potassium: 828mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3623IU | Vitamin C: 67mg | Calcium: 26mg | Iron: 2mg

The post Easy Cashew Chicken Recipe appeared first on The Girl on Bloor.

It's no secret I'm a major taco fan and these cilantro lime chicken tacos are a regular part of my rotation, mostly because of how easy they are to make!

Why You'll Love This Recipe

• Super flavourful: The delicious cilantro lime flavours put a fun spin on taco night!
• Different methods: Make it in the Instant Pot, the slow cooker or the stovetop.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado oil.
• Chicken broth – vegetable broth would also work.
• Lime juice – fresh lime juice is best but bottled lime or lemon juice will work.
• Honey – use agave or maple syrup instead.
• Taco seasoning – make your own or use a store-bought version.
• Chicken breasts – chicken thighs would also work.
• Cilantro – parsley would be good, but the tacos will have a different flavour.
• Corn tortillas – flour tortillas or lettuce wraps would also be delicious.

Toppings

• Coleslaw mix – swap out for chopped cabbage instead.
• Cheddar cheese – feta, Oaxaca or Tex Mex cheese would all be yummy.
• Jalapenos – use pickled jalapenos for a milder option.
• Sour cream – swap out for Greek yogurt for a low-fat option.
• Avocado salsa – serve with fresh salsa or pico de gallo instead.

How to make shredded chicken tacos

Step 1: Cook the chicken.

Cook in the Instant Pot.

Step 2: Prep your toppings.

Make the avocado salsa and chop up any toppings.

Step 3: Shred the chicken.

Do a natural release of the pressure, then shred the chicken.

Step 4: Assemble your tacos.

Add the chicken and toppings to corn tortillas and serve.

Frequently asked questions

Can I use frozen chicken?

You can use frozen chicken if you're making it in the Instant Pot or on the stovetop, but not in the crockpot. It's not safe to cook frozen chicken in the crockpot.

What type of chicken is best for tacos?

A lean option like chicken breast works great but can dry out, so adding salsa or a bit of broth helps keep it juicy and flavourful!

How can I make this recipe in a slow cooker instead of an Instant Pot?

To adapt the recipe for a slow cooker, combine all ingredients and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

What to serve with these chicken tacos

Here are some of my favourite ways to serve these tacos:

• With chips and guac or salsa for dipping
• With Mexican street corn (either on the side or on top)
• With a side of refried beans

Storing and reheating

Storing: Store the chicken and toppings separately in the fridge for 5 days.

Freezing: Freeze the chicken for up to 3 months, then thaw in the fridge overnight.

Reheating: Sprinkle some water over top then microwave for 1-2 mins. Use it to make fresh tacos, burrito bowls, enchiladas and more!

Meal prep tools

• The Instant Pot DUO is the version I use in this recipe.
• Get your glass meal prep bowls here for packing up your leftovers.
• And of course I get all my free-range chicken breasts from Butcher Box!

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Shredded Cilantro Lime Chicken Tacos

These 30-minute Shredded Chicken Tacos are so flavourful – they can be made in the Instant Pot, slow cooker or on the stovetop, too!

Course Main Course

Cuisine American, tex mex

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 473kcal

Author Taylor Stinson

Ingredients

• 2 tbsp olive oil
• 1/2 cup chicken broth
• 3 tbsp lime juice
• 1 tbsp honey
• 1 tbsp taco seasoning
• 1/2 tsp each salt & pepper
• 1 lb chicken breasts
• 1 bunch chopped cilantro (divided)
• 12 corn tortillas

Other topping ideas (optional)

• Coleslaw mix/chopped cabbage
• Cheddar or feta cheese
• Jalapenos
• Sour cream
• More cilantro for garnish

Avocado salsa

• 1 avocado chopped
• 1/2 small red onion diced
• 1/4 bunch cilantro finely chopped
• 1 tbsp lime juice
• salt & pepper to taste

Get Recipe Ingredients

Instructions

Instant pot instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to Instant Pot in that order, tossing chicken to coat. Set to manual and pressure cook on high for 5 minutes.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• When cooking cycle is complete, press cancel and let the pressure naturally release, waiting until the pressure gauge drops back down and the lid is safe to open. Shred chicken with two forks inside the Instant Pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Slow cooker instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to the crockpot, tossing chicken to coat. Cook on high 3 hours or on low 6 hours.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• Shred chicken with two forks inside the slow cooker. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Stovetop instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to a small pot on the stove, tossing chicken to coat. Cook over med-low heat for 25 minutes, stirring often.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• Shred chicken with two forks inside the pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Video

Notes

Nutritional info includes 3 corn tortillas, 1/4 of the chicken mixture and 1/4 of the avocado salsa as one serving, not including any other toppings.

Swap out the corn tortillas for lettuce wraps for a low-carb option.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Freeze the shredded chicken for 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 473kcal | Carbohydrates: 47g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 887mg | Fiber: 9g | Sugar: 6g | Vitamin A: 344IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg

The post Shredded Cilantro Lime Chicken Tacos appeared first on The Girl on Bloor.

Enjoy a guilt-free indulgence with this shrimp pasta primavera. Packed with vibrant flavors, fresh vegetables, and succulent shrimp, all tossed in a light yet creamy sauce, it's sooo satisfying and nutritious!

Why you'll love this recipe

• Quick weeknight dinner: Stress-free and delicious for those busy weeks.
• Lighter comfort food: All the flavour, none of the guilt.

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Ingredients and substitutions

• Spaghetti – you can make this recipe with any pasta of your choice like bowtie or penne noodles.
• Pasta water – this will help thicken the sauce. You could also use a cornstarch slurry or a potato starch slurry.
• Butter – or your favourite butter substitute like margarine.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Red onion – white onion or yellow onion can be used instead.
• Frozen shrimp – you could also try making this recipe with chicken breast or chicken thighs! Leave the protein out entirely if you want a vegetarian dish.
• Broccoli – substitute for another veggie of your choice like brussels sprouts, cauliflower or asparagus.
• Lemon zest – leave this out if you don't have any on hand.
• Red chili flakes – this adds a bit of kick, so if you're not a fan of spice, you can skip the red chili flakes.
• Flour – cornstarch or potato starch can be used instead.
• Lemon juice – freshly squeezed or bottled lemon juice can be used.
• Milk – I use 2% milk, but you could also use heavy cream or a dairy-free milk of your choice.
• Parmesan – nutritional yeast is a great dairy-free substitute.
• Sundried tomatoes – roasted red peppers would also be good here.
• Frozen peas – substitute for another frozen veggie of your choice like frozen corn.

How to make shrimp primavera

Step 1: Cook the noodles.

Cook the pasta, saving about 1 cup of the pasta water.

Step 2: Sauté the garlic and onions.

Sauté the minced garlic and chopped onions..

Step 3: Add the shrimp and veggies.

Cook shrimp and vegetables the shrimp are pink and the vegetables are tender-crisp.

Step 4: Make the sauce.

Whisk together the sauce ingredients.

Step 5: Add sundried tomatoes and peas.

Stir in the sundried tomatoes and peas to the skillet.

Step 6: Mix in the pasta and pasta water.

Add the cooked pasta and pasta water to the skillet.

Step 7: Toss.

Toss gently until everything is evenly combined.

Step 8: Serve and enjoy!

Serve and enjoy the deliciousness!

Frequently asked questions

Do I need to peel and devein the shrimp?

Yes, I'd recommend peeling and deveining shrimp before cooking. You can also buy them pre-peeled and deveined to save time.

How do I know when the shrimp are cooked through?

The shrimp should be pink and opaque throughout. They will also curl slightly.

Can I use pre-cooked shrimp?

While fresh or thawed shrimp are ideal, you could use pre-cooked shrimp in a pinch. Add them at the very end of cooking just to heat them through, since they're already cooked. Be careful not to overheat them as they can become rubbery.

Can I add wine to the sauce?

Yes, a splash of white wine (like Pinot Grigio or Sauvignon Blanc) can add nice depth of flavour to the sauce. Add it after sautéing the garlic and onions and let it reduce slightly before adding the other sauce ingredients.

What to serve with shrimp primavera

This pasta primavera with shrimp is pretty much an entire meal on its own! If you're looking for side dish ideas, here are some of my favourites:

• Garlic bread or crusty bread
• Brussels sprouts salad
• Kale salad
• Glazed carrots
• Asparagus

How to store and reheat

Store: Place cooled pasta in an airtight container and refrigerate for up to 3 days.

Reheat: Warm on the stovetop over medium heat, adding a splash of cream or broth to maintain creaminess, until heated through.

Freeze & Reheat from Frozen: I don't recommend freezing this dish, as the creamy sauce may separate, and the texture of the shrimp and vegetables can get mushy.

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing any leftovers.

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Shrimp Pasta Primavera Recipe

This lighter Shrimp Pasta Primavera recipe is ready in just 30 minutes, made with fresh veggies, yummy shrimp and the creamiest sauce!

Course Main Course, Pasta

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 528kcal

Author Taylor Stinson

Ingredients

• 1 lb spaghetti
• 1/4 cup reserved pasta water
• 2 tbsp butter
• 4 cloves garlic minced
• 1/2 red onion, finely chopped
• 1 lb frozen shrimp deshelled and defrosted (about 35 shrimp)
• 1 head broccoli
• Zest of 1 lemon
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red chili flakes
• 1 tbsp flour
• 1 tbsp lemon juice
• 1/2 cup 2% milk
• 2/3 cup grated parmesan cheese
• 1/2 cup sundried tomatoes sliced (packed in oil)
• 1/2 cup frozen peas defrosted

Get Recipe Ingredients

Instructions

• Heat a large pot of boiling water on high heat. When boiling, cook spaghetti for about 8 minutes until al dente, then drain, reserving 1/4 cup of the pasta water.
• Meanwhile, defrost and peel shrimp and prepare veggies. In a large pan, heat butter over medium-high heat. Add garlic and onions and sauté for 30 seconds. Add shrimp, broccoli, lemon zest, salt, pepper and red chili flakes, cooking for 2-3 minutes until shrimp starts to grow pink.
• Add flour, lemon juice, milk and cheese, whisking to get rid of lumps.
• Add sundried tomatoes and peas, cooking for another 3-4 minutes until sauce starts to thicken.
• Add pasta and a little bit of reserved pasta water, then cook on high for 2-3 minutes, tossing until well mixed. Serve and enjoy!

Notes

Use a different noodle of your choice like bowtie or penne pasta.

Swap out the shrimp for chicken breasts or chicken thighs.

If you forget to reserve some of the pasta water, use a cornstarch slurry or potato starch slurry to thicken the sauce.

Store the leftovers in the fridge for 2 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Nutrition

Calories: 528kcal | Carbohydrates: 74g | Protein: 35g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 212mg | Sodium: 1253mg | Potassium: 956mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1088IU | Vitamin C: 104mg | Calcium: 339mg | Iron: 5mg

The post Shrimp Pasta Primavera Recipe appeared first on The Girl on Bloor.

This is one of the best takeout-fakeout recipes you'll ever try and I love how tender and juicy the chicken is! You've got to try this one! Serve it over rice or noodles for a quick and satisfying meal that’s easy to make at home.

Why you'll love this recipe

• Restaurant copycat: It tastes just like the kind you'd get from Panda Express, but without the extra calories.
• Super customizable: You can adjust the spice level, add more veggies and even swap out the protein.

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Ingredients and substitutions

• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Honey – try brown sugar, maple syrup or agave instead.
• Chili paste – adjust the amount based on your spice tolerance.
• Garlic – freshly minced garlic is best, but jarred minced garlic will work in a pinch.
• Chicken thighs – chicken breasts would also work.
• Cornstarch – use potato starch or tapioca starch instead.
• Peanut oil – use any neutral cooking oil like olive oil.
• Red bell pepper – or another veggie like broccoli or cauliflower.
• Zucchini – try another veggie like mushrooms.
• Green onions – scallions or diced white onion would be good too.
• Peanuts – leave this off if need be.

Rice

• Jasmine rice – try brown rice instead.
• Butter – margarine or oil would also work.

How to make kung pao chicken

Step 1: Coat the chicken.

Toss the chicken in cornstarch. Meanwhile, prepare the sauce by mixing the soy sauce, honey, chili paste and garlic together.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Add the veggies and sauce.

Sauté sauce and veggies until softened.

Step 4: Top with green onions.

Stir in the green onions, then serve over rice.

Frequently asked questions

What's the difference between kung pao chicken and General Tso's chicken?

Kung pao chicken is made with seared chicken that’s tossed in a sweet and spicy sauce, while General Tso’s chicken is battered and deep fried in a sweeter sauce.

Can I make a gluten-free version of Kung Pao Chicken?

To make a gluten-free version, substitute regular soy sauce with tamari, and double check that all other ingredients, such as chili paste and rice vinegar, are certified gluten-free.

How many calories are in this recipe?

Panda Express' kung pao chicken has 670 calories per serving, whereas my version has 515 calories per serving, so you're saving calories and money by making it at home.

What to serve with this dish

Kung Pao Chicken is delicious on its own, but it can really shine with the right accompaniments. Try some off these:

• A flavourful fried rice alternative with eggs, veggies, and soy sauce or a low-carb cauliflower fried rice.
• Toss Lo mein or chow mein noodles in soy sauce and sesame oil.
• Cucumber salad: Try this one I like to make with chicken wings!

How to store and reheat

Store: Place leftovers in an airtight container and refrigerate for up to 5 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, adding a splash of water to maintain moisture.

Freeze & Reheat from Frozen: Transfer cooled chicken to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into meal prep.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.

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Copycat Panda Express Kung Pao Chicken

This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.

Course Main Course

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 515kcal

Author Taylor Stinson

Ingredients

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp chili paste
• 4 cloves garlic, minced
• 4 boneless skinless chicken thighs, diced
• 1/2 tsp each salt & pepper
• 1 tbsp cornstarch
• 1 tbsp peanut oil (or olive oil)
• 1 red pepper, chopped
• 1 zucchini, chopped
• 1 bunch green onions, chopped into 1-inch pieces
• 1/2 cup peanuts, chopped

Rice

• 1 cup jasmine rice
• 1 1/2 cups water
• 1 tsp butter
• 1 pinch salt

Get Recipe Ingredients

Instructions

• In a small bowl, mix together soy sauce, honey, chili paste and garlic. Set aside. Meanwhile, start to cook rice in a rice cooker.
• Toss chicken with salt & pepper and cornstarch in a large bowl. Heat oil over med-high heat in a large skillet then saute chicken for 4-5 min until lightly browned. Add in red pepper, zucchini, stir fry sauce and peanuts, sauteeing another 4-5 minutes until veggies soften.
• Stir in green onions, sauteeing another 1-2 minutes. Remove from heat then serve chicken mixture overtop of cooked rice. Enjoy!

Video

Notes

Chop up the chicken and veggies up ahead of time so that all you need to do is throw it all in the pan with the sauce to cook.

Use frozen veggies to cut down on prep time.

Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 mins.

Nutrition

Calories: 515kcal | Carbohydrates: 56g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 640mg | Potassium: 708mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1148IU | Vitamin C: 49mg | Calcium: 57mg | Iron: 3mg

The post Copycat Panda Express Kung Pao Chicken appeared first on The Girl on Bloor.

I've been making this juicy chicken for 10 years now and it's my go-to marinade. It’s great for meal prep, quick weeknight dinners, or adding protein to salads and grain bowls. Say goodbye to dry chicken—this foolproof recipe guarantees juicy results every time!

Why you'll love this recipe

• Super juicy: Your baked chicken breast will turn out super juicy and delicious.
• Easy to make: Just marinate the chicken, stick it on a sheet pan and bake in the oven.
• Customizable: Try out different spices in this yummy marinade.

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Ingredients and substitutions

• Chicken breasts – boneless skinless breasts are best for marinating.
• Olive oil – or another neutral cooking oil like avocado oil.
• Lemon juice – freshly squeezed is best but bottled lemon juice will work.
• Dijon mustard – try using regular mustard or honey mustard for a sweeter flavour.
• Paprika – cayenne will work but has more of a kick.
• Chili powder – use a blend of cumin, paprika and oregano instead.
• Onion powder – extra garlic powder would also work.
• Garlic powder – try using fresh minced garlic instead.
• Everything bagel seasoning – make your own or use a store-bought blend.

How to make marinated chicken

Step 1: Make the marinade.

Mix the olive oil, lemon juice, dijon and spices together.

Step 2: Marinate the chicken.

Marinade for at least 15 mins and up to 48 hours.

Step 3: Add the chicken to a pan.

Add to a parchment-lined baking sheet.

Step 4: Bake in the oven.

Bake, then slice or chop into pieces.

Frequently asked questions

What type of chicken should I use?

This recipe works best with boneless skinless chicken breasts. If you want to use chicken thighs, use this boneless skinless chicken thigh recipe.

Should I marinate or brine chicken breasts before baking?

Marinating or brining chicken breasts can bring out more of their flavor and juiciness. Take a look at the suggestion Gimme Some Oven gives to learn more about brining!

Should I cover chicken breasts with foil while baking?

It's generally recommended to bake chicken breasts uncovered. But if the chicken starts to brown too much before reaching the proper internal temperature, you can loosely cover it with foil to prevent over-browning.

What to serve on the side

Here are some ideas for what to serve with your marinated chicken:

• Go for a simple green salad or this yummy arugula salad.
• Roasted potatoes, sweet potato fries or baked potatoes would all be yummy.
• Keep it healthy with brussels sprouts or steamed veggies.

How to store and reheat

• Store: Place cooked chicken in an airtight container and refrigerate for up to 5 days.
• Reheat: Sprinkle a bit of water over the chicken to retain its moisture, then microwave for 1-2 minutes until warmed through.
• Freeze & Reheat: Freeze cooked chicken in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.

Meal prep tools

• Grab some glass meal prep bowls to store your baked chicken breast.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.
• A food scale is also handy for measuring your chicken breasts to get a more accurate idea of cook time.
• Finally, a meat mallet comes in handy if you want to flatten out your chicken to reduce cook time.

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The Best Marinated Chicken Breast Recipe

This is the perfect juicy baked chicken breast marinade recipe – it's the only one you'll ever need and it's super customizable!

Course Chicken

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 221kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts about 6 oz each
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp each salt & pepper
• 1/2 tsp everything bagel seasoning optional but takes it over the top

Get Recipe Ingredients

Instructions

• Preheat oven to 425 F. Mix olive oil, lemon juice, dijon and spices together in a small bowl, and pour over chicken in a resealable bag. Marinate for at least 15 minutes and up to 48 hours.
• Line a baking sheet with parchment paper, then add marinated chicken breasts. Bake for 20 minutes. Check that chicken is cooked through by using a meat thermometer. Make sure it registers at least 165 F degrees in the thickest part of the chicken. Oven temperatures will vary so cooking times may vary slightly.
• Let chicken rest for 5 minutes before slicing or chopping.

For larger breasts

• For 8 oz breasts: bake 22-25 minutes. For 10oz breasts: bake 28-30 minutes. Check that chicken is cooked through by using a meat thermometer every time. Make sure it registers at least 16% F degrees in the thickest part of the chicken.

Notes

Nutritional info is for one 8oz baked chicken breast.

Let the chicken rest after baking for maximum juiciness.

Store leftovers in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 mins.

Freeze the chicken cooked or raw in the marinade for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

Calories: 221kcal | Carbohydrates: 1g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 262mg | Potassium: 851mg | Vitamin A: 70IU | Vitamin C: 8.6mg | Calcium: 11mg | Iron: 0.8mg

The post The Best Marinated Chicken Breast Recipe appeared first on The Girl on Bloor.

It's quick and easy to make, perfect for a weeknight dinner, and goes so well with rice or steamed veggies. Skip the takeout and enjoy this homemade classic!

Why you'll love this recipe

• It's better than takeout: This recipe honestly tastes better than the takeout version. Plus, you're saving money and calories by making it at home.
• The chicken is super crispy: You'll love the texture of the mandarin crispy chicken – no deep frying required!

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Ingredients and Substitutions

• Boneless skinless chicken breast – boneless skinless chicken thighs will also work, but will increase the calorie count.
• Eggs – you’ll need the egg to coat the chicken. Alternatively, you can try using mayo or buttermilk, but it may alter the flavour.
• Cornstarch – arrowroot or potato starch will also work. Alternatively, you can just replace it with more flour.
• Flour – use your favourite gluten-free flour instead.
• Sunflower oil – swap out for another neutral cooking oil such as avocado or vegetable oil.
• Green onions – leave this garnish off altogether if you don’t have any on hand.
• Sesame seeds – white or black sesame seeds would both be good. If you don’t have any on hand, feel free to leave them off altogether.

Mandarin sauce

• Juiced orange – you can use store-bought orange juice, but it will increase the calorie count.
• Cornstarch – arrowroot or potato starch are good swaps for cornstarch.
• Hoisin sauce – oyster sauce is the best substitute here.
• Sweet chili sauce – make your own using 1 tbsp. hot sauce, 4 tbsp. honey and 1 tbsp. soy sauce.
• Soy sauce – tamari or coconut aminos are the best substitutes for soy sauce.
• Lemon juice – freshly squeezed or bottled lemon juice will both work.
• Garlic – freshly minced garlic is best but the jarred minced variety will work in a pinch.
• Sriracha – or another hot sauce of your choice.

Rice

• Jasmine rice – you could also serve this dish with brown rice or any rice variety you like.
• Butter – olive oil or margarine will help keep the rice nice and moist.

How to make mandarin chicken

Step 1: Make the rice.

Make the rice, prep your ingredients, and cut up the chicken.

Step 2: Coat the chicken.

Dip the chicken in the egg mixture, then toss it in the cornstarch and flour mixture.

Step 3: Fry the chicken.

Add chicken to skillet and cook until golden brown. 

Step 4: Drain the oil.

Drain the chicken on a paper-towel lined plate.

Step 5: Make the mandarin sauce.

Mix all sauce ingredients together and microwave until the sauce thickens.

Step 6: Toss the chicken in the sauce.

Toss the cooked chicken in the sauce, serve over rice, and garnish with green onions and sesame seeds.

Frequently asked questions

What's the difference between mandarin and orange chicken?

Orange chicken is basically the Americanized version of the Chinese dish. Orange chicken is made with deep-fried chicken, and typically has a thicker sauce that is made with orange juice.

Can I make a healthier version of Mandarin Chicken?

Yes! By pan-searing or baking the chicken instead of deep-frying and using less sugar in the sauce, you can make this dish a little lighter.

How can I make mandarin chicken gluten-free?

Substitute regular soy sauce with gluten-free soy sauce or tamari and coat your chicken in a gluten-free flour. Always make sure that all other ingredients, such as hoisin sauce or any pre-made sauces used, are certified gluten-free by double checking the ingredients list!

How do I make the sauce thicker?

If you want to thicken the sauce, stir in a cornstarch slurry and let the sauce simmer for a couple minutes. If it's too thick, just add a bit of water and stir.

What to serve with this dish

Mandarin chicken goes perfectly with a whole bunch of side dishes. Here are some of my favourites:

• Steamed jasmine rice, fried rice or low-carb cauliflower rice.
• Spring rolls, egg rolls or steamed dumplings.
• Stir-fried or air-fried vegetables

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in a pan over medium heat until heated through or microwave for 1-2 minutes, stirring halfway.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until hot.

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this mandarin chicken into leftovers.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• Get a meat thermometer to make sure your chicken is cooked through.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

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Easy Mandarin Chicken Recipe

This Mandarin Chicken is a healthier take on your favourite takeout dish – it has the most delicious sauce ever!

Course Main Course

Cuisine Asian-Inspired

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 586kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts diced
• 2 eggs
• 1/2 cup cornstarch
• 1 cup flour
• 1/4 cup sunflower oil
• 4 green onions sliced
• Sesame seeds optional, for garnish

Mandarin sauce

• 1 orange juiced
• 1 tbsp cornstarch
• 2 tbsp hoisin sauce
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce or tamari
• 1 tbsp lemon juice
• 2 cloves garlic minced
• 1 tsp sriracha

Rice

• 1 cup jasmine rice
• 1 1/4 cup water
• 1 tsp butter
• 1 pinch salt

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Instructions

• Add rice, butter, salt and water to a rice cooker or pot on the stove and cook until liquid has absorbed.
• Add eggs to a bowl, then mix cornstarch and flour together in another large bowl. Dredge chicken in egg mixture, then toss in flour mixture.
• Heat a large skillet over medium-high heat and add sunflower oil. When lightly smoking, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
• Meanwhile, whisk orange juice and cornstarch together in a large bowl until there are no lumps. Mix in hoisin sauce, sweet chili sauce, soy sauce, lemon juice, minced garlic and sriracha, stirring until well combined. Microwave, covered, for 1 minute until sauce thickens.
• Toss cooked chicken in the bowl with the sauce, then divide cooked rice among plates. Top with chicken, garnishing with green onions and sesame seeds. Serve and enjoy!

Notes

Serve your mandarin chicken with brown rice for a healthier option.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 2-3 minutes.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 586kcal | Carbohydrates: 79g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 683mg | Potassium: 643mg | Fiber: 3g | Sugar: 10g | Vitamin A: 380IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 2mg

The post Easy Mandarin Chicken Recipe appeared first on The Girl on Bloor.

You can enjoy these plain or topped with fresh fruit, nut butter, or a drizzle of maple syrup. Plus, they come together in minutes, so they're perfect for busy mornings or meal prep.

Why you'll love this recipe

• Simple & nutritious: Only 4 wholesome ingredients, and high in protein to keep you energized!
• Quick & customizable: Easy to make, perfect for meal prep, and you can top with your favourite flavours.

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Ingredients and substitutions

• Bananas – applesauce is a great alternative, just use half a cup of applesauce for every banana. You'll need to keep at least some of the bananas for this recipe, or the batter will be too wet and won't be fluffy.
• Protein powder – I like using vanilla whey protein for added flavour but any kind of whey protein will work. You could also try rice, soy or pea protein, but the texture might be different.
• Egg whites – use freshly-cracked eggs or buy a carton of egg whites from the grocery store to save time.
• Baking powder – there's no real substitute for this.
• Butter – to grease the skillet.

How to make the fluffiest protein pancakes

Step 1: Mash the banana.

Mash the banana with a fork until it's completely smooth and no large chunks remain.

Step 2: Mix in other ingredients.

Add the ingredients to the bowl and mix until just combined.

Step 3: Cook in a pan.

Cook the pancakes until small bubbles appear on the surface and the edges look set. Flip when the bottom is golden brown.

Step 4: Serve with toppings of your choice!

Add your desired toppings and serve.

Frequently asked questions

Are protein pancakes healthy?

These protein pancakes offer a healthier alternative to traditional sugary pancakes, packing 30 grams of protein and only 250 calories per 2 pancakes. While they're not low-carb (because of the bananas), they're a much more nutritious breakfast choice.

Are there vegan options for protein pancakes?

Absolutely! For vegan protein pancakes, use plant-based protein powders and replace eggs with alternatives like flaxseed or chia seed gels.

How can I prevent protein pancakes from being dry or rubbery?

Make sure your batter isn't dominated by protein powder. A good rule of thumb is to keep the protein powder to flour ratio at or below 50:50. Incorporating ingredients like mashed bananas, applesauce, or Greek yogurt can also add moisture and improve the texture.

How to store and reheat

Store: Once cooled, place pancakes in an airtight container and refrigerate for up to 7 days.

Reheat: Warm in the microwave for 1-2 minutes until heated through.

Freeze & Reheat from Frozen: Arrange pancakes in a single layer in a freezer-safe bag or container and freeze for up to 3 months. To reheat, microwave for 2-4 minutes until warmed through, or pop them into the toaster.

Meal prep tools for this recipe

• Here is the protein powder I use.
• These reusable food bags are great for storing leftover pancakes.

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Fluffy 4-Ingredient Protein Pancakes

These easy fluffy Protein Pancakes have 30g of protein and are a healthier spin on the breakfast fave – you only need four ingredients!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (2 pancakes per serving)

Calories 249kcal

Author Taylor Stinson

Ingredients

• 2 tbsp butter, for frying
• 3 cups vanilla whey protein powder
• 8 egg whites
• 4 bananas, mashed
• 1 tsp baking powder

Get Recipe Ingredients

Instructions

• In a large bowl, mash bananas. Mix remaining ingredients for pancakes together until just combined. Heat butter in a large frying pan over medium heat.
• Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter. Once bottom of tester pancake starts to form, flip and then remove from heat.
• Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.
• Freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster. Top with optional toppings and serve!

Video

Notes

IMPORTANT NOTE: You must use whey protein with this recipe. It will NOT work with any other kind, especially plant-based, because the mixture will be too thick.

If you want your pancakes to be extra fluffy, try covering the pan while they're cooking! Also, make sure not to overmix the batter, and let it rest for 5 minutes before adding to the pan.

 

Nutrition

Calories: 249kcal | Carbohydrates: 22g | Protein: 30g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 180mg | Potassium: 477mg | Fiber: 2g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 234mg | Iron: 1mg

The post Fluffy 4-Ingredient Protein Pancakes appeared first on The Girl on Bloor.

With just a few simple ingredients and minimal prep time, you can whip up a batch in no time. If you're craving something tangy, spicy, or savoury, there's a flavour for everyone!

Why you'll love this recipe

• Healthy & nutritious: A low-calorie and vitamin-rich alternative to regular chips.
• Easy to make: Simple ingredients and ready in under 30 minutes.
• Perfect snack: Great for meal prep, snacking on the go, or a crunchy side!

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Ingredients and substitutions

• Olive oil – you can try using another neutral cooking oil like grapeseed oil or avocado oil. Coconut oil would also work.
• Kale – choose kale with leaves that look fresh and brighter. I find that curly kale is best for this recipe.

Ranch

• Nutritional yeast – parmesan cheese is a great substitute but will have a higher calorie count.
• Lemon juice – freshly squeezed lemon juice is best but the bottled variety will work in a pinch.

Salt & vinegar

• Vinegar – white vinegar is best but you can try using apple cider or malt vinegar (although the flavour will be different).

Chili lime

• Chili powder – make your own chili powder using a combo of paprika, cumin and cayenne pepper.
• Lime juice – I prefer using freshly squeezed lime juice. You can also use bottled lime juice or even lemon juice.

How to make kale chips

Step 1: Wash and dry the kale.

Soak kale in a baking soda solution, then rinse and dry.

Step 2: Tear the kale into bite size pieces.

Remove the stems and tear kale leaves by hand.

Step 3: Toss with olive oil and seasoning.

Mix kale with olive oil and seasoning.

Step 4: Bake in the oven.

Bake the homemade kale chips until crisp, rotating halfway through.

Step 5: Let them cool.

Use a wire rack to cool the kale. It helps circulate air and keep the kale crispy.

Step 6: Serve or store for later!

Munch and crunch and enjoy.

Frequently asked questions

Can I make these chips in the air fryer?

I personally haven't tried making these crispy kale chips in the air fryer, but you can definitely test it out. Try preheating the air fryer to a low temperature (300-350°F), then air fry the kale chips for about 5 minutes. Keep a close eye on them to ensure they don't burn!

How do I prevent them from burning?

The trick to making sure your kale chips don't burn is to cook them at a low temperature, as you're essentially dehydrating them. Bake them for 15 minutes at 300°F, rotate the baking sheet, then bake for another 8 to 10 minutes. Keep a close eye on the chips to make sure they don't burn.

Aside from kale, what other leafy vegetable I can use?

Many leafy greens like collard greens, mustard greens, spinach, and Swiss chard could work! Experiment away.

How do I prep the kale?

Before adding on your seasonings, wash and dry the kale leaves thoroughly. Make sure they're completely dry or they won't get crispy! Tear the kale into chip-sized pieces, then massage them with the seasonings of your choice.

How to store and reheat

• Store: Place cooled kale chips in an airtight container or Ziploc bag. Store at room temperature or in the refrigerator for up to 3 days.
• Reheat: To restore crispiness, broil the chips in the oven for a few seconds until they're crunchy.

Meal prep tools

• You can order some nutritional yeast for the ranch flavour online.

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How to Make Baked Kale Chips {3 Flavors!}

Learn how to make crispy baked kale chips in the oven. Choose from three flavors – salt & vinegar, chili lime and ranch.

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Calories 109kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 bunch kale

Ranch

• 1 tbsp nutritional yeast
• 2 tsp lemon juice
• 1/2 tsp salt

Salt & vinegar

• 2 tbsp vinegar
• 1/2 tsp salt

Chili lime

• 1 tbsp chili powder
• 1 tbsp lime juice
• 1/2 tsp salt

Get Recipe Ingredients

Instructions

• Preheat oven to 300 F. Wash and dry kale leaves, then tear into 2-inch pieces and add to a large bowl. Toss with olive oil and seasoning of choice.
• Bake on a parchment-lined baking sheet for 15 minutes, then rotate baking sheet and bake another 8-10 minutes.
• Remove from oven, then let cool. Store in a large airtight container on the counter for up to 3 days.
• NOTE: Nutritional info is for half the batch of chips.

Video

Notes

Smaller kale leaves will be milder and more tender whereas the larger leaves will be tougher.

Mix up the seasonings to create your perfect flavour like Italian seasoning or ranch seasoning.

Keep an eye on the chips during the last 5 minutes of baking time to ensure they don't burn.

Let the chips cool completely before eating or storing.

Spread the chips in a thin layer with lots of room to bake.

Nutrition

Calories: 109kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 606mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6494IU | Vitamin C: 80mg | Calcium: 98mg | Iron: 1mg