Grilling & BBQ Recipes - The Girl on Bloor

Baked Chimichurri Chicken Recipe

Taylor Stinson — Wed, 26 Feb 2025 13:00:00 +0000

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!

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).

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.

Recipe tips and tricks

Mix it up: If you don't have a blender, chop up the sauce ingredients super fine and mix together.
Use less spice: For a mild sauce, leave out the red chili.
Go for white meat: Swap out the thighs for chicken cutlets or breasts.
Marinate it: Marinate the chicken for 20-30 minutes in the sauce to let the flavours really seep in.

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.

More easy chicken recipes

See more related recipes

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.

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

Cook Time 20

Total Time 40

Servings 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

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

Easy Mediterranean Bowl

Taylor Stinson — Tue, 25 Feb 2025 13:00:00 +0000

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

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.

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.

Variations

Protein options: Instead of chicken, you can use tofu, chickpeas, or salmon for a different protein source.
Alternate the grains: Swap quinoa with brown rice or farro to vary the texture and flavour.
Fresh herbs: Add some fresh herbs like parsley or tarragon to enhance the bowl's taste.
Veg to the max: Add zucchini, sun-dried tomatoes, or bell peppers to increase the nutrient content.
Dressing alternatives: Drizzle tahini or a lemon-oregano vinaigrette over the bowl for a nice twist.

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.

More Mediterranean-inspired recipes

See more related recipes

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.

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

Cook Time 20

Total Time 40

Servings 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

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

Best Ever Shrimp Marinade

Taylor Stinson — Tue, 14 May 2024 13:00:00 +0000

This is the Best Ever Shrimp Marinade, perfect for the grill or delicious sautéed. You'll always want to make this lemony garlic shrimp!

Ingredients and substitutions

Shrimp – fresh shrimp or defrosted frozen shrimp are best.
Olive oil – use any neutral flavor of oil in the marinade that you prefer. Good choices include vegetable oil or avocado oil. Because the shrimp will be cooking under high heat, be sure to use oil with a high smoke point.
Lemon juice – freshly squeezed or bottled lemon juice would both work. You could also try using another citrus juice like grapefruit or lime juice.
Garlic – fresh garlic is best but jarred minced garlic can be used in a pinch.
Fresh parsley – if you don't have any fresh parsley, use 1 tsp. dried parsley or basil.
Dijon mustard – stone ground mustard can be used instead or you can leave this out altogether.
Lemon zest – use lime zest in a pinch.
Salt & pepper – to taste.
Chili flakes – red pepper flakes would also add some spice to this marinade.
Dried basil – oregano or thyme will provide a similar flavour.

How to marinate shrimp

Step 1: Prep your ingredients.

Peel and devein the shrimp and prep the marinade ingredients.

Step 2: Make the marinade.

Mix all ingredients for marinade together in a large bowl with a lid or Ziploc.

Step 3: Marinate the shrimp.

Step 4: Add the shrimp to skewers.

Add the shrimp to wooden or metal skewers, then place them on a parchment-lined baking sheet and drizzle some extra marinade over top.

Step 5: Cook the shrimp.

Broil the shrimp in the oven until they're pink, opaque and fully cooked.

Step 6: Serve and enjoy!

How to cook marinated shrimp

If you don’t want to broil the shrimp in the oven, you can also grill it on the BBQ or cook it on the stovetop! This shrimp marinade recipe is so versatile and there are so many different ways you can cook the shrimp. Just follow the directions below for your chosen method.

Grilling method:

Preheat BBQ grill to 425° F.
Add shrimp to skewers, then place on a baking sheet. Drizzle some extra marinade over the top, then discard remaining marinade.
Grill shrimp for 2-3 minutes per side, until pink and fully cooked.

Stove top method:

Add 1 tablespoon of butter or olive oil to a large skillet over medium-high heat.
Add the marinated shrimp and all of the marinade to the hot skillet.
Sauté for 3 to 4 minutes, or until shrimp are pink and no longer translucent.

Frequently Asked Questions

How long do you marinate shrimp?

For this shrimp marinade recipe, you only need to marinate the shrimp for about 15 minutes. Since the marinade contains an acid (the lemon juice), you don’t want to soak it for any longer than 30 minutes or it will start to break down the shrimp and make it mushy.

Do you need to peel and devein it?

I find it's best to peel and devein shrimp before marinating it, as it allows the marinade to fully penetrate the shrimp, giving you the best flavor. Leaving the shell on is good if you're making jumbo shrimp, since it keeps them tender and juicy and prevents the moisture from escaping during the longer cooking time.

Can you use this marinade on other proteins?

This is the best shrimp marinade, but you can try using it on other meats and seafoods instead. It'd be great with salmon, or as a chicken marinade or steak marinade.

Can you marinate pre-cooked shrimp?

I'd recommend using raw shrimp if you plan on marinating it. Pre-cooked shrimp won't soak in the marinade as well, and you also risk over-cooking it since it's already been cooked once.

What do you serve on the side?

This marinated shrimp recipe is super versatile and will go with just about any side. Try serving it with coleslaw, steamed veggies, cauliflower fried rice, sweet potato salad or corn on the cob.

Storing and reheating

You can store any leftover marinated shrimp in an airtight container or Ziploc bags in the fridge for up to 3 days. There are a few different options for reheating:

Oven/Toaster Oven: Loosely wrap the cooked shrimp in aluminum foil and bake for 15 minutes at 300°F. Check the shrimp halfway through; if they aren't getting crispy, make a vent in the foil.
Stovetop: Heat some oil in a pan on the stove and add the shrimp in a single layer. Cook for about 1-2 minutes on each side, until slightly browned and warmed through.
Microwave: The shrimp won’t taste the best if you reheat it in the microwave, but it is an option. Arrange shrimp in a single layer on a microwave-safe plate. Sprinkle some water over the top, then cover with a lid or paper towel. Microwave for on high for 1 minute, then in 30-second intervals until warmed through.

Freezing this recipe

Pour the shrimp marinade into a freezer-safe Ziploc bag, then add the shrimp and freeze immediately. Keeping the shrimp in the shell can help preserve the texture – just remove the shells before cooking.

Lay the bag flat when freezing so the shrimp stays in a single layer, and store it in the coldest part of your freezer. It should last in the freezer for up to 1 month. When you’re ready to use the shrimp, let it thaw in the fridge or under cold running water before cooking. Make sure to discard any of the shrimp marinade that you won’t be using!

More shrimp recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on storing any leftovers.
Use these Ziploc bag holders for an easier way to marinate.
Get these reusable metal skewers for grilling.

Best Ever Shrimp Marinade

This is the Best Ever Shrimp Marinade, perfect for the grill or delicious sautéed. You'll always want to make this lemony garlic shrimp!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 150kcal

Author Taylor Stinson

Ingredients

1 lb shrimp
1 tbsp olive oil
2 tbsp lemon juice
6 cloves garlic, minced
1 tbsp fresh chopped parsley (or 1 tsp dried)
2 tsp dijon mustard
1 tsp lemon zest
1 tsp salt
1/2 tsp pepper
1/2 tsp chili flakes
1/2 tsp dried basil

Side dish ideas

Roasted or grilled potatoes
Oven fries or potato wedges
Steamed, sauteed or roasted vegetables (I love asparagus or broccoli)
Salad
Garlic bread
Soup
Rice
Pasta

Get Recipe Ingredients

Instructions

Mix all ingredients for marinade together then marinate shrimp in a medium-sized bowl for 15 minutes.
GRILLING METHOD: Preheat BBQ to 425 F. Add shrimp to skewers, then place on a baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Grill shrimp for 2 minutes per side until pink and fully cooked. Serve and enjoy!
STOVETOP METHOD: Add 1 tbsp butter or olive oil to a large skillet over med-high heat (I recommend butter for better flavour). Add shrimp along with marinade to skillet, sauteeing for 3-4 minutes or until shrimp are pink and no longer translucent. Serve and enjoy!
BROILER METHOD: Set oven to broil on high. Add shrimp to skewers, then place on a parchment-lined baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Broil shrimp for 1-2 minutes per side (watching closely) until pink and fully cooked. Serve and enjoy!

Video

Notes

Cook the shrimp in the oven, on the stovetop or on the grill.

Serve your marinate shrimp with a tossed green salad, rice, grilled veggies or pasta salad.

Store any leftovers in the fridge for 3 days. Reheat in the oven or on the stovetop.

Freeze the raw shrimp in the marinade for up to 1 month. Defrost then cook as normal.

Nutrition

The post Best Ever Shrimp Marinade appeared first on The Girl on Bloor.

Ultimate Smash Burger Recipe

Taylor Stinson — Wed, 08 May 2024 12:00:00 +0000

Here's the Ultimate Smash Burger Recipe! This restaurant-quality burger is delicious and easy to make. Serve with your fave sides & toppings.

Ingredients and substitutions

Lean ground beef – use lean or regular ground beef. I wouldn't recommend extra-lean ground beef, as it'll dry out.
Cheese slices – use any cheese of your choice like American, cheddar, mozzarella or Swiss.
Hamburger buns – you could also serve your patties in lettuce wraps for a low-carb option.
Iceberg lettuce – romaine would also be good here.
Beefsteak tomato – use any tomato of your choice. If you're not a fan of tomato, leave this off entirely.
Red onion – sliced white onion would be good too. You could even get fancy and make caramelized onions!
Dill pickle slices – or another pickle variety or burger topping of your choice.

Special sauce

Light mayo – you can use regular mayo, but it'll increase the calorie count.
Ketchup – use a combo of tomato paste mixed with vinegar and sugar or a hot sauce for a tangier finish.
Dijon mustard – stone-ground mustard would also work here.
Garlic powder – try onion powder for a similar flavor.
Pickle juice – add a little relish instead or leave this out entirely.

How to make a smash burger

Step 1: Make the special sauce.

Prepare your toppings and make the special sauce. You can also make any side dishes of your choice.

Step 2: Form the beef balls.

Roll the ground beef into balls and place on a parchment-lined baking sheet.

Step 3: Smash the patties.

Heat a skillet or griddle over medium-high heat. Add a ball of beef, then smash immediately with a sprayed spatula or burger presser.

Step 4: Cook then add the cheese.

Cook the burger until a crust forms on the bottom, then flip over and add the cheese.

Step 5: Toast the buns.

Add a bit of butter to the pan then add the buns and cook until lightly toasted.

Step 6: Assemble your burgers and serve!

Add your patty with cheese to the burger bun with any toppings of your choice. Serve and enjoy!

Smash burger tips and variations

Here are some of my top tips for making these smash burgers, including some different variations to try:

Use the right beef: Make sure you're using lean or regular ground beef for this recipe. Extra-lean ground beef doesn't have enough fat and will result in a dry burger.
Don't form patties: Roll the ground beef into balls – not burger patties! The entire point of smash burgers is that you smash them into thin patties in the hot pan.
Smash right away: As soon as you add the patty ball to the pan, smash it down right away. If you let it cook for a bit before smashing it, you won't get the same crispy finish.
Add on different toppings: Get creative with the toppings you can add. Caramelized onions, grilled mushrooms, bacon jam or In N Out secret sauce.
Make them low-carb: Serve the smash burgers as lettuce wraps in iceberg lettuce leaves or Boston lettuce leaves for a low-carb option.

Frequently Asked Questions

What makes a burger a smash burger?

A smash burger is made by rolling ground beef into balls, then adding it to a hot skillet or griddle and smashing it into the pan, versus regular burgers, which are formed into patties then cooked regularly on a grill. The process of ‘smashing' the burger results in a crispy finish and a thinner patty that's still super juicy and delicious.

How do you know when they're done?

You'll know your burger is done when it starts to develop a nice crispy finish on the bottom. Since the burgers are a lot thinner, they don't take as long to cook.

What do you serve on the side?

You can serve them with your favourite regular burger sides! You can't go wrong with frozen fries, coleslaw or a side salad. They'd also be delicious with animal fries, sweet potato fries, potato salad or even tater tots.

What kind of meat is best?

Lean ground beef is best for this recipe, but you could also use regular ground beef. You don't want to use extra-lean, because if the meat doesn't have enough fat, it'll dry out and won't get as crispy.

What is the secret to smash burgers?

The trick to making the best smash burger is to making sure the skillet or griddle is pre-heated, and smashing the beef right away. I'd also highly recommend using a burger press – it's a foolproof way to smash your burger!

Storing and reheating

These smash burgers definitely taste best fresh, but if you have any leftovers, you can store the burgers and the toppings separately in the fridge for 3-4 days. When you're ready to enjoy, reheat your burger in a skillet on the stovetop or in the microwave for 1-2 mins, flipping over halfway through. Toast the bun, add all your fave toppings, and dig in.

You can also make the special sauce ahead of time and store it in the fridge for up to a week. It tastes delicious with other burger recipes or even as a dipping sauce for fries.

Freezing this recipe

You can freeze any cooked burger patties in an airtight container or Ziploc bag for up to 3 months. Let them cool completely after cooking, then wrap each one in aluminum foil or plastic wrap before transferring to the container. Let them defrost in the fridge overnight, then reheat as normal.

More easy burger recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on packing away leftover burgers.
I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Freeze and refrigerate leftover burger patties in round glass microwave-safe bowls with lids.
A burger press is a great tool for making smash burgers!
**Get my full list of tools here**

Ultimate Smash Burger Recipe

Here's the Ultimate Smash Burger Recipe! This restaurant-quality burger is delicious and easy to make. Serve with your fave sides & toppings.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 445kcal

Author Taylor Stinson

Equipment

1 extra-wide stainless steel spatula or burger press
1 cast iron skillet or griddle

Ingredients

1 lb lean ground beef
4 cheese slices
4 hamburger buns
1 cup iceberg lettuce shredded
1 beefsteak tomato sliced
1 small red onion thinly sliced
dill pickle slices

Special sauce

1/2 cup light mayo
1 tbsp ketchup
1 tsp dijon mustard
1 tsp garlic powder
1 tsp pickle juice

Optional side dish ideas

Salad
Coleslaw
Frozen fries cooked in the oven while you're prepping and making burgers

Get Recipe Ingredients

Instructions

First prepare your toppings, including mixing the sauce ingredients together and have the buns and cheese slices at the ready. NOTE: you may also start preparing your optional sides. If making frozen fries, this is the perfect time to get them baking in the oven.
Roll up your ground beef into 8 different balls, placing on a parchment-lined baking sheet and seasoning generously with salt.
Heat a large cast iron skillet or griddle over med-high heat, adding a little drizzle of olive oil. Spray your spatula or burger press with some cooking spray or grease with olive oil. Now you're ready to cook!
Add a ball of beef, then smash immediately with an extra-wide stainless steel spatula (pressing down with a mallet) or burger press. Remove the press, then cook for 1 minute until a crust forms on the bottom. Flip, then season with a bit more salt and add cheese if desired. Cook another 30-60 seconds, then remove from heat and add to a plate. Repeat with remaining balls, except you will only add 2 more cheese slices to 2 more of the burgers.
When burgers are done, add a bit of butter to the pan then add buns. Cook for 30-60 seconds until lightly toasted.
Now assemble your burgers! Add patty with cheese to the bottom, followed by a plain patty. Top with pickle slices, tomato, red onion and lettuce, adding sauce to the top burger bun then placing on burger. Serve with desired side dishes and enjoy!

Notes

Nutritional info does not include optional side dishes.

Smash the beef ball as soon as you put it in the pan.

Serve the burgers in lettuce wraps for a low-carb option.

Make sure you use lean ground beef or regular ground beef for this recipe, not extra-lean ground beef.

Serve them with frozen fries, animal fries, sweet potato fries, potato salad or tater tots.

Nutrition

The post Ultimate Smash Burger Recipe appeared first on The Girl on Bloor.

25+ Healthy Grilling Recipes for Summer

Taylor Stinson — Mon, 06 May 2024 12:00:00 +0000

These 25+ healthy grill recipes are perfect for summer and include everything from homemade burgers to bowls, salads and more!

Healthy Grill Recipes

Warmer weather is here, which means its grilling season! Nothing says summer quite like cooking in the fresh air. I rounded up some of my favourite grilling recipes that everyone in the family will love, from stuffed chicken to yummy grilled flatbreads, homemade burgers and more. You’re guaranteed to find some of your new favourites to try out this summer!

I just love turning up the heat on the BBQ on a warm summer night, and grilling any vegetables or protein of my choice. Plus, each of these grilling recipes are paired with tons of vegetables and on the lighter side for a vibrant and healthy meal that's still full of flavor.

Looking for more seasonal recipes? Find all my favourite summer recipes here!

3 rules for using the grill

According to the CDC, there are a couple important rules to keep in mind when making these grill recipes – especially if you’re handling raw meat.

Separate any raw meat from other food and make sure its juices don’t touch anything else to avoid cross-contamination.
Wash your hands before and after handling any raw meat, and wash your work surfaces before and after grilling.
Use a food thermometer to ensure your meat or fish is cooked to safe temperature.

Frequently Asked Questions

What is the healthiest way to cook on the grill?

Grilling is definitely one of the healthier cooking options compared to frying, but it all comes down to what you’re grilling. If you’re loading up your food with salt and fat, it’s not going to be the healthiest, but if you keep the ingredients low in fat and calories, you’re good to go. Grilled chicken recipes are super healthy if you use boneless skinless chicken breasts as they’re a leaner cut of meat – and it’s so easy to make juicy chicken on the grill.

What are the best foods to grill?

You can cook pretty much anything on the grill! This round-up includes a wide variety of grill recipes to try, from classics like chicken and burgers to unique options like tacos and flatbreads. There’s something for everyone to try, no matter what you’re in the mood for.

What can you make as sides?

You can serve pretty much anything on the side, including options that cook alongside your mains on the grill. One of the easiest things to serve on the side is grilled veggies like corn on the cob, zucchini, peppers and more. The grill makes them perfectly tender crisp. You can even make some foil potatoes if you’re looking for some extra carbs.

How do you know when the food is done?

The best way to check if your grilled meat is done is by using a meat thermometer. This will help ensure your meat is cooked through while grilling, without over-cooking it (or worse, burning it).

Mains

These main dishes are going to be a hit at your next cookout! Try flavourful chicken or seafood options served alongside your favourite summer side dishes or salads.

Hasselback Fajita Stuffed Chicken

This Hasselback Fajita Stuffed Chicken recipe is filled with bell peppers, taco seasoning and Tex Mex cheese – it’s a healthy dinner idea!

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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!

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Best Ever Shrimp Marinade

This is the Best Ever Shrimp Marinade that's perfect for the grill. It's super flavorful and is made with lemon juice, garlic and fresh herbs like parsley.

View recipe

Margherita Asparagus Stuffed Chicken {Low-Carb}

This Margherita Asparagus Stuffed Chicken is a delicious low-carb dinner you can make on the BBQ or in the oven with goat cheese and spinach!

View recipe

Easy BBQ Salmon with Avocado Salsa

This Easy Salmon with Avocado Salsa is the perfect summer dinner idea and takes only 10 minutes to cook on the grill!

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Flatbreads & Burgers

We all know burgers are a barbeque favourite, but grilled flatbreads are also great too! Try these delicious options that are all twists on a classic.

Grilled Steak Gorgonzola Flatbread

This Grilled Steak Gorgonzola Flatbread is a lighter dish made with gorgonzola cheese and fresh veggies that's ready in just 30 minutes!

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Grilled Southwest Chipotle Pizza

This Grilled Southwest Chipotle Pizza is a delicious summer meal made on the grill, topped with fresh veggies and a smoky chipotle sauce!

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The Best & Juiciest Turkey Burger Recipe

These are the Juiciest Turkey Burgers. They're super healthy and packed with flavour – add your fave toppings and some secret sauce to buns and dig in!

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Indian-Inspired Chicken Naan Burgers

These Indian-Inspired Chicken Naan Burgers are a fun 30-minute dinner idea that you can throw on the grill, complete with a homemade spice mix.

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Mediterranean Portobello Beef Burgers

These Mediterranean Portobello Beef Burgers are a healthy barbeque recipe. The juicy patties are topped with garlic herb cheese, roasted red peppers and basil mayo.

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Easy Grillable Veggie Burgers via Minimalist Baker

This easy grilled veggie burger recipe is made with black beans, brown rice, breadcrumbs and a blend of spices like cumin, chili powder and paprika.

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Tacos, Wraps & Salads

Grilled meats are a great add-on to tacos, wraps and salads! These recipes make for perfect summer lunches or light dinners.

Street Corn Cajun Chicken Tacos

These Street Corn Cajun Chicken Tacos are a fun twist on taco night and the perfect end-of-summer meal using fresh corn on the cob!

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Kalbi Beef Tacos with Citrus Slaw

These Kalbi Beef Tacos are inspired by Korean cuisine with a delicious kalbi marinade and pickled red onions topped with citrus slaw!

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Chicken Satay Lettuce Wraps

These Chicken Satay Lettuce Wraps are made with tons of healthy veggies, vermicelli noodles and an easy coconut-peanut dipping sauce.

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Grilled Balsamic Chicken Arugula Salad {Low-Carb}

This Grilled Balsamic Chicken Arugula Salad is low-carb with a balsamic dressing that doubles as a marinade – it’s ready in just 30 minutes!

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Low Carb Burger in a Bowl {Five Guys Copycat}

This Low Carb Burger in a Bowl is inspired by Five Guys and is a healthier low-calorie option for burger night – cheese and bacon included!

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Bowls

You can meal prep on the grill with these tasty bowl recipes! Make everything from cilantro lime chicken and rice to a Caribbean-inspired tofu bowl.

Chipotle Chicken Burrito Bowls

These Chipotle Chicken Burrito Bowls are filled with corn salsa, pico de gallo, marinated chicken and sautéed veggies – extra guac included!

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Meal Prep Chicken Souvlaki Bowls {+ Video!}

These Meal Prep Chicken Souvlaki Bowls with quinoa and grilled veggies are a delicious and easy lunch idea you'll want to eat all week!

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Cilantro Lime Chicken and Rice {Best Marinade}

Calling all cilantro lovers! This Cilantro Lime Chicken and Rice is so easy with avocado salsa and the juiciest marinade made with fresh lime juice.

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Coconut Mango Chicken Meal Prep Bowls

These Coconut Mango Chicken Meal Prep Bowls with corn salsa, avocado and mango marinade are perfect for your weekly lunches!

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Lemongrass Chicken Noodle Bowls {Gluten-Free!}

These Lemongrass Chicken Noodle Bowls are a delicious gluten-free lunch or dinner idea made with rice noodles, grilled chicken and veggies!

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Carribean Inspired BBQ Tofu Bowl {Vegetarian}

This Tofu Bowl is full of Caribbean flavours and fresh veggies – it’s inspired by one of my favourite restaurants, One Love Vegetarian.

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Foil Packets

These recipes are perfect for meal prep! You can prepare them ahead of time so all you have to do is place them on the grill. Easy-peasy!

Cheesy Grilled Foil Potatoes {Potato Nachos}

These Cheesy Grilled Foil Potatoes are potato nachos made easy on the BBQ. Just slice the potatoes, add on your toppings and grill!

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Southwest Chicken Foil Packets + Veggies {No Dishes!}

These Southwest Chicken Foil Packets with Veggies are a tasty BBQ idea. Throw everything in the foil and say goodbye to dirty dishes!

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BBQ Chicken Foil Packets via Salt & Lavender

This BBQ Chicken Recipe is the perfect simple and delicious summer meal for when it’s too hot to use your oven!

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Foil Packet Spice Rubbed Fish with Watermelon Salsa

Spice Rubbed Fish is zesty and so flavorful, the refreshing watermelon salsa is the perfect compliment. Cooked in foil on the grill or the oven!

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The BEST Grilled Shrimp Foil Packets via Fit Foodie Finds

This grilled shrimp is the perfect summer time meal. We toss veggies, old bay seasoning, and shrimp into a foil pack.

View recipe

More summer recipes

See more related recipes

The post 25+ Healthy Grilling Recipes for Summer appeared first on The Girl on Bloor.

8 Best Chicken Marinades

Taylor Stinson — Mon, 08 Apr 2024 12:50:00 +0000

These chicken marinade recipes include everything from teriyaki to honey mustard and fajita flavoured. Most have 5 ingredients or less!

What's in this Post

Components of a Chicken Marinade
How to Marinate Chicken
Why You Should Marinate Chicken
Frequently Asked Questions
What to Marinate Your Chicken In
The Best Chicken Marinade Recipes

Components of a chicken marinade

Here are the main components of any basic chicken marinade:

Oil: Extra-virgin olive oil, sesame oil, avocado oil, etc.
Acid: Balsamic vinegar, red wine vinegar, citrus juices like lime or lemon juice, white wine, etc.
Seasoning: Garlic, salt, black pepper, fresh herbs, red pepper flakes, ginger, Worcestershire sauce, chili powder, cumin, paprika, etc.

You can use that simple marinade template alone, or add additional herbs and spices to create more depth of flavor. Let your creativity shine and your taste buds lead the way for the best chicken marinade!

How to marinate chicken

Mix together the marinade ingredients.
Pour the marinade over the chicken in a Ziploc or bowl.
Marinate the chicken for 15-20 minutes.
Cook the chicken and serve!

Why you should marinate chicken

Chicken marinades are a great way to infuse a lot of flavor into the meat and they also help keep the chicken juicy and delicious. This is especially true when you make certain slow cooker chicken recipes or other cooking methods that have a long cook time. The longer a chicken breast cooks, the more likely it is to become dry and over-cooked. Chicken marinades will help to prevent that from happening!

Frequently Asked Questions

How long do you marinate chicken for?

There's no exact rule of thumb here but anywhere from 20 minutes to 24 hours is a safe bet for marinating chicken. If you're using a marinade that has a particularly acidic profile (think marinades heavy on lemon juice, vinegars, etc.) then you will want to marinate only 20-60 minutes and not overnight. With milder chicken marinades such as honey mustard, pesto, BBQ and wine-based marinades, you can let them sit overnight in the fridge.

Can you freeze chicken in marinade?

You can freeze the raw chicken in the marinade right in the bag then freeze up to 90 days. When ready to serve, defrost the chicken in the fridge for 24 hours, then bake or BBQ as you normally would.

What's the best way to cook it?

You can bake chicken in the oven using the recipe card instructions below. Alternatively, you could pan fry chicken in a skillet over medium high heat, grill chicken on the BBQ or make in the air fryer.

Can you make multiple marinades at once?

You can make multiple chicken marinades at once to get all kinds of flavours for your weekly meal prep! Create foil dividers as shown above, then bake your chicken for the times suggested below in the recipe card. Easy peasy!

What kind of chicken should you use?

You can use this recipe for any kind of chicken, including chicken breasts, chicken thighs and chicken drumsticks. If you're looking for more chicken thigh marinade recipes, check out this post.

What should you marinate chicken in?

Before you marinate your chicken, you need to decide what to marinate it in. Here are some of my top suggestions:

Ziploc bags: This is my top choice, because they're super easy and you can even stick them in the freezer to make the chicken at a later date. Grab some of these Ziploc bag holders for mess-free marinating.
Glass bowls: These glass meal prep bowls can pull double duty as the container you marinate your chicken in, and a container to store any leftovers (after the container has been cleaned, of course).
Casserole dish: If you're planning on baking your chicken breast, you can marinate the chicken right in a casserole dish then stick it in the oven.

The Best Chicken Marinade Recipes

Now that you know the basics of how to marinade chicken, it’s time to get into the recipes! Below you'll find pictures of my go-to super easy chicken marinades. Most of these recipes contain five ingredients or less and they are pantry staples so there's no running to the store for any crazy spices. These are my fave marinades and ones I always rotate through when it comes to my weekly meal prep. You can enjoy them on their own or use them to make salads, burrito bowls, wraps and more.

Lemon rosemary marinade

This lemon rosemary marinade is super flavorful while still being nice and light. It's made with garlic, salt and pepper, lemon juice, olive oil and rosemary. It tastes delicious with baby potatoes and a side salad.

Balsamic marinade

This is the perfect grilled chicken marinade (but you can bake it in the oven too). It's full of flavors thanks to the balsamic vinegar and Dijon mustard, and goes well with a side of grilled veggies.

Pesto marinade

With just one ingredient, this pesto marinade is perfect for quick weeknight dinners. Serve it with Italian pasta salad for an easy and delicious meal.

Teriyaki marinade

You'll love this teriyaki chicken marinade that tastes just like your favourite takeout chicken with way less calories. All you need is garlic, gingerroot, soy sauce and sesame oil! Serve with steamed broccoli and sushi rice.

Garlic herb marinade

This garlic herb marinade is bursting with flavor. Pro tip – make your own homemade Italian seasoning! You can use this marinade for beef dishes, too.

Fajita marinade

If you're making fajitas, burrito bowls or another Tex Mex inspired meal, this fajita marinade is where it's at. If you don't have any fajita seasoning on hand, you can easily make your own.

BBQ marinade

This one-ingredient marinade is perfect for summer grill nights. All you need is your favourite BBQ sauce (or if you're feeling fancy, you can try homemade BBQ sauce).

Honey mustard marinade

This two-ingredient marinade has the perfect combination of tangy and sweet. Serve it with sweet potato fries or crispy green bean fries.

More marinade recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls to store leftover chicken.
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.
Use these Ziploc bag holders for mess-free marinating.

8 Best Chicken Marinades

These chicken marinade recipes include everything from teriyaki to honey mustard and fajita flavoured. Most have 5 ingredients or less!

Course Main Dish

Cuisine American

Prep Time 5

Cook Time 20

Marinating time 20

Total Time 45

Servings servings

Calories 169kcal

Author Taylor Stinson

Ingredients

Teriyaki marinade

1 tbsp sesame oil
1/4 cup soy sauce
4 cloves garlic, minced
1 tbsp minced gingerroot

Honey mustard marinade

1/4 cup honey
1/4 cup mustard

Balsamic marinade

1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1/2 tsp each salt & pepper

Fajita marinade

1/4 cup olive oil
1/4 cup lime juice
1 tbsp homemade fajita seasoning
1/2 tsp each salt & pepper

BBQ marinade

1/2 cup BBQ sauce

Pesto

1/2 cup jarred pesto

Garlic herb marinade

1/4 cup olive oil
1/4 cup dry white wine or lemon juice
4 cloves garlic, minced
1 tbsp Italian seasoning
1/2 tsp each salt & pepper

Lemon rosemary marinade

1/4 cup olive oil
1/4 cup lemon juice
1 tbsp fresh or dried rosemary
2 cloves garlic, minced
1/2 tsp each salt & pepper

Chicken

1 lb boneless, skinless chicken breasts

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Mix together chicken marinade of choice in a small bowl and pour over chicken in a Ziploc bag or small bowl. Marinate for 15-20 minutes.
Line a baking sheet with parchment paper or tin foil. If you'd like to do multiple marinades at a time, make dividers using your tin foil as shown in the video below.
For 6 oz breasts: bake 18-20 minutes. For 8 oz breasts: bake 20-22 minutes. For 10oz breasts: bake 25-28 minutes. Check that chicken is cooked through by slicing one of the breasts down the middle and meat thermometre reads 165 F.
Let chicken rest for 5-10 minutes before slicing or chopping. Store in glass containers for later or serve immediately with a side dish. Enjoy!

Video

Notes

Make multiple chicken marinades at once using foil dividers.

Freeze your chicken in the marinade for up to 3 months.

Be extra careful while dealing with raw chicken to avoid contamination.

Use an oil, vinegar, emulsifier and sweetener for a basic four-ingredient marinade.

Nutrition

The post 8 Best Chicken Marinades appeared first on The Girl on Bloor.

Kalbi Beef Tacos with Citrus Slaw

Taylor Stinson — Mon, 29 Jan 2024 11:00:00 +0000

These Kalbi Beef Tacos are inspired by Korean cuisine with a delicious kalbi marinade and pickled red onions topped with citrus slaw!

Ingredients and substitutions

Citrus Slaw

Coleslaw mix – use any bagged coleslaw mix (ex: cabbage slaw, broccoli slaw, etc.) or thinly slice up some cabbage.
Vinegar – rice vinegar, white vinegar or apple cider vinegar will work. In a pinch, use lemon or lime juice.
Sugar – honey or maple syrup are great alternatives.
Sunflower oil – any other neutral oil can be used in place of sunflower oil.
Orange zest – use the zest of another citrus if you don’t have any orange.
Salt & black pepper – to taste.

Kalbi beef

Sirloin steaks – ribeye or New York steak strips can also be used.
Sesame oil – grapeseed oil and canola oil are great bets but won't be as aromatic as sesame oil.
Soy sauce – coconut aminos or tamari can also be used.
Adobo sauce – feel free to use the sauce that comes with canned chipotle peppers.
Sriracha – sambal oelek is a great sriracha alternative.
Garlic – I always recommend fresh garlic but jarred minced garlic also works well.
Orange juice – for best results, use freshly squeezed juice from half an orange. If you're in a pinch, use store-bought orange juice. Traditional recipes call for an Asian pear, but it can be hard to find.
Lime juice – use freshly squeezed juice from half a lime or store-bought bottled lime juice.
Dried ginger – fresh grated ginger can also be used in this recipe (for 1 teaspoon dried ginger, you'll need to use about 4 tablespoons fresh ginger).

Taco toppings

Corn tortillas – flour tortillas will also work.
Pickled jalapenos – fresh jalapenos would be good here too.
Cilantro – you could also top with green onions or scallions if you're not a fan of cilantro.
Sesame seeds – to garnish.

Pickled red onion

Small red onions – shallots can be used for a similar taste. Other onions can be used but will alter the taste.
Vinegar – white vinegar is recommended for pickling onion but red cider vinegar and apple cider vinegar also works.
Sugar – use maple syrup or honey in place of sugar.
Salt – to taste.
Peppercorn – feel free to leave this out altogether.
Garlic – fresh minced garlic is best but garlic powder will also work, or you can leave this out altogether.

How to make kalbi beef tacos

Step 1: Make the marinade.

Mix together the sesame oil, soy sauce, adobo sauce, sriracha, minced garlic, orange juice, lime juice and dried ginger.

Step 2: Marinate the steak.

Marinate the steak for at least 15 minutes.

Step 3: Prep the coleslaw and veggies.

Toss together the coleslaw mix, vinegar, oil, orange zest, kosher salt and pepper to make the slaw, and prep any taco toppings.

Step 4: Cook the steak and warm the tortillas.

Grill the steak until cooked through and heat up the corn tortillas.

Step 5: Slice steak.

Thinly slice the steak against the grain into bite-size pieces.

Step 6: Assemble your tacos and enjoy!

Add the steak, coleslaw and taco toppings to the corn tortillas. Serve and enjoy!

More ways to serve kalbi beef

While I like using kalbi short ribs to make tacos, there are plenty of other ways you can use this marinated beef! Here are some more options:

Over rice or fried cauliflower rice
As filling for lettuce wraps (romaine or Boston lettuce leaves are best)
In a healthy stir fry
Turn it into beef jerky

Frequently Asked Questions

What is kalbi beef?

Kalbi beef, also known as galbi, is a Korean BBQ dish consisting of beef short ribs in a sweet and savory flavor marinade, typically made of brown sugar, soy sauce and garlic prepared on a charcoal grill. My marinade consists of sesame oil, soy sauce, adobo sauce, sriracha, garlic, orange juice, lime juice and ginger.

What cut of beef is best?

While kalbi beef is traditionally made using short ribs, I used sirloin steak for this recipe. You could also use ribeye steak or New York steak strips. I find it easier to use beef without the bone, as you'll still get that amazing tenderness, although traditional Korean short ribs are typically made with the bone in.

What should you serve with kalbi beef tacos?

I love making these kalbi beef tacos with citrus slaw that you can put on top of your tacos or eat on the side. If you’re looking for more side dish options, you can keep up with the Korean-inspired cuisine by serving them with some kimchi or a nice fresh mango salad.

How long do you marinade the meat for?

You should marinade the kalbi beef for at least 15 minutes or up to 12 hrs. I wouldn't recommend going past 12 hrs for the marinating time, as the acid in the marinade will start to break down the beef. Once the beef is done marinating, make sure you discard any excess marinade for food safety purposes.

Can you make the kalbi marinade ahead of time?

Yes! If you want to cut down on prep time, you can make the kalbi marinade and store it in the fridge in a mason jar for up to a week. You could also freeze the steak in the marinade for up to 3 months.

Storing and reheating

Store any leftover kalbi beef and toppings in the fridge for up to 5 days in airtight containers. Store leftover corn or flour tortillas in the fridge for longer keeping. When you're ready to serve your tacos, build them as you’re eating them rather than preparing many in advance. If you build more tacos than needed, it will be very difficult to store the fully loaded tacos for later.

Any leftover beef can be reheated quickly on a grill or in the oven. If you're in a pinch, you can microwave the steak, but keep in mind that it can easily dry out, so you'll want to sprinkle some water over top of the steak first.

Freezing kalbi beef

If you have any extra kalbi beef, cooked or uncooked, the good news is that you can freeze it for future meals for up to 3 months!

To store any raw meat in the freezer, you have the option to freeze the beef raw in the marinade. This way, it will be full of flavour and ready to cook when you're ready to enjoy it. To store any leftover cooked beef in the freezer, let the beef cool to room temperature first. Once cooled, transfer the meat into a freezer bag, meal prep container or another freezer-safe, airtight container. Let the beef defrost in the fridge overnight then cook or reheat as normal.

More tasty taco recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls for storing the leftovers.
I get all my grass-fed beef steaks from Butcher Box, conveniently delivered to me frozen.
Use these Ziploc bag holders to marinate the steak.
**Get my full list of tools here**

Kalbi Beef Tacos with Citrus Slaw

These Kalbi Beef Tacos are inspired by Korean cuisine with a delicious kalbi marinade and pickled red onions topped with citrus slaw!

Course Main Dish, Tacos

Cuisine American, Asian-Inspired

Prep Time 30

Cook Time 10

Total Time 40

Servings tacos

Calories 163kcal

Author Taylor Stinson

Ingredients

Citrus Slaw

1 bag coleslaw mix
2 tbsp vinegar
2 tbsp sugar
1 tsp sunflower oil
1 tsp orange zest
1 tsp salt
1/2 tsp pepper

Kalbi beef marinade

1 lb sirloin steaks
2 tbsp sesame oil
2 tbsp soy sauce or tamari if gluten-free
1 tbsp adobo sauce (you can get this from a can of chipotle peppers)
1 tbsp Sriracha
4 cloves garlic minced
2 tbsp orange juice
1 tsp lime juice
1 tsp dried ginger

Taco toppings

12 corn tortillas
Pickled jalapenos
1/4 cup finely chopped cilantro
2 tbsp sesame seeds

Pickled red onion

1 small red onion, thinly sliced
3/4 cup vinegar
1/2 tsp sugar
1/2 tsp salt
1/2 tsp peppercorns (optional)
1 clove garlic, cut in quarters (optional)

Get Recipe Ingredients

Instructions

Mix together marinade for steak in a small bowl. Add marinade and steaks to a large plastic bag and set aside, marinating for at least 15 minutes.
Meanwhile, prepare pickled red onions. Stir sugar, salt, garlic and peppercorns in with vinegar in a medium-sized mason jar. Place thinly sliced red onions in a strainer in the sink. Slowly pour a kettle full of boiling water over onions. Immerse semi-cooked onions in vinegar mixture and let sit for 10-15 min before serving. Onions will last in the fridge for a couple weeks – use them as a condiment for other meals!
Make citrus slaw by tossing all ingredients together. Meanwhile, preheat BBQ to med-high heat.
Add steak and corn tortillas to grill. BBQ steak for 2-3 min each side for medium-rare, and 4-5 min for well-done. You can also saute this amount of time in a skillet over medium-high heat. Grill corn tortillas for about 1 min per side, longer if you want the taco shells to be crispy. Alternatively, you can heat them for a few seconds in the microwave
Add steak, coleslaw, pickled red onion, jalapenos, cilantro and sesame seeds to each taco. Serve and enjoy!

Notes

Nutritional info is for 1 taco.

Instead of tacos, you can serve kalbi beef over rice or cauliflower rice, turn it into a stir fry or use it to make beef jerky.

Use lettuce wraps instead of corn tortillas for a low-carb option.

You can freeze the raw steak in the marinade ahead of time for 3-4 months. Thaw in the fridge overnight then cook as normal.

Store the beef and toppings separately in the fridge for up to 5 days. Reheat the beef on the grill, oven or in the microwave then assemble your tacos fresh.

Nutrition

The post Kalbi Beef Tacos with Citrus Slaw appeared first on The Girl on Bloor.

8 Best Steak Marinades {Recipes + Meal Prep Tips}

Taylor Stinson — Wed, 03 Jan 2024 14:00:00 +0000

Learn how to make the best marinades for steak – each only contain 5 simple ingredients. Plus, get tips on making perfectly cooked steak.

What's in this Post

Ingredients
Why You Should Marinate Steak
How to Cook Steak
Steak Marinade Tips
FAQs
My 8 Best Marinades for Steak
What to Serve on the Side
Storing and Freezing Instructions
Marinade Recipes

Ingredients for steak marinades

There are four important components for making steak marinades:

Acid – like vinegar, lemon juice, lime juice or wine to tenderize the meat and prepare it for cooking.
Flavourings – try out different herbs and spices until you find a flavour profile you love.
Oil – olive oil or any other kind of cooking oil will help to hold all the ingredients together and add moisture to the meat.
Salt – in addition to adding flavour, salt acts like a barrier to keep the juices inside the steak which prevents it from trying out.

Why should I marinate steak?

The purpose of a steak marinade is to infuse the meat with flavour. It's much more effective than seasoning during the cooking process, since marinades impart all of their flavour throughout the cut of meat. It's particularly important if the steak will be grilled, since a steak marinade nearly eliminates the carcinogens created by grilling.

In my steak marinade recipes, the citrus and vinegar ingredients serve to tenderize the meat. This makes it not only easier to chew but also easier to digest. It locks in the moisture for a better meal all around.

How to cook steak

Marinade the steak: Choose your selected marinade, then marinate the steak for at least 20 minutes.
Cook the steak: Sear the steak on each side in a cast iron skillet over medium-high heat or on the grill at 450° F. Cook to your desired level of doneness.
Let it rest: Remove the steak from the heat and set it aside, then let it rest before serving.

Level of doneness for steak

Check out this article that goes over the hand test for doneness or use the general guidelines below:

Rare: 1-2 minutes per side, internal temperature of 125° F to 135° F
Medium-rare: 3-4 minutes per side, internal temperature of 145° F
Medium: 5-6 minutes per side, internal temperature of 160° F
Well-done: 7-8 minutes per side, internal temperature of 170° F

Steak marinade tips

Here are some of my top tips for these marinade recipes:

As a general guideline, use 1/2 cup marinade per 1 pound of steak.
Marinate your steak for at least 20 minutes and up to 48 hours.
Olive oil is best in terms of quality and smoking point!
Use these Ziploc bag holders to marinate your steak.
Marinate and freeze your steak up to 3 months in advance – if you're freezing the steak, make sure it fully thaws in the fridge before cooking.
Use a meat thermometer to ensure your steak is cooked to your preferred level of doneness.

Frequently Asked Questions

Should you marinate steak in the fridge?

Any type of meat must always be marinated in the refrigerator. Bacteria grows quickly at room temperature, making the meat unsafe to eat.

How long should you marinate it for?

You can marinate a steak anywhere from 20 minutes to 48 hours. If you're in a hurry, choose more tender cuts of beef like filet mignon and marinate for a shorter time. Sometimes you really want to lock in that flavour though, or are meal prepping ahead, and in that case you can leave your steak marinating up to 2 days. Typically, I'd say that 4-8 hours is a happy medium. Get your steak marinating earlier in the day and then cook it later at night.

How do you make steak tender and juicy?

Some people pound their meat to tenderize it. Personally, I find a good steak marinade recipe will serve to tenderize the meat enough and then you don't have to go through any extra work so you can feel free to skip the pounding step.

Can you freeze steak with marinade?

Absolutely! Any of these steak marinades can be made in advance and frozen. Tightly seal a large Ziploc freezer bag to prevent leaking and the marinade will last in the freezer for about 3 months. Defrost the steak in the fridge overnight then cook it as normal.

Can you make the marinades ahead of time?

You can make the steak marinades themselves and keep them in mason jars in the fridge for up to one week. I wouldn't recommend any longer than that, especially for marinades with fresh herbs, as they can lose their flavour. Making the marinades ahead of time is a great way to cut down on prep time if you like to do a little bit of meal prep earlier in the week before cooking.

My 8 Favourite Steak Marinades

Pictured below are the eight of my favourite steak marinades. Don't be afraid to get creative but also keep in mind that you want the flavours of the steak to shine through! These marinades are delicious ideas for pan frying and summer grilling. You'll find the all the recipes below in the recipe card. Each marinade listed will marinate between two to four steaks.

Cilantro Lime Marinade

Calling all cilantro lovers! This is one of my favourite steak marinades that gives you a taste of summer all year long. It’s made with fresh cilantro, lime juice and minced garlic.

Orange Chili Marinade

This steak marinade is the perfect combo of sweet and savoury. You’ll get the sweetness from the orange juice, with a bit of kick from the chili flakes!

Tex Mex Marinade

Take taco night to the next level with this Tex Mex steak marinade! Made with lime juice, chili powder and cumin, it makes for great fajitas or Mexican-inspired dishes.

Mediterranean Marinade

Bring a taste of the Mediterranean to your dinner table with this flavourful marinade. The oregano really shines alongside the flavours of lemon and garlic.

Balsamic Marinade

Balsamic is so good in steak marinades! The balsamic vinegar helps tenderize the steak while also adding delicious flavour.

Teriyaki Marinade

This delicious teriyaki steak marinade uses sesame oil for Asian-inspired flavours, in addition to soy sauce, brown sugar, garlic and gingerroot.

Rosemary Red Wine Marinade

This rosemary red wine marinade is perfect for date night. The red wine acts as the acid, while the rosemary adds plenty of flavour.

Garlic Herb Marinade

This garlic herb marinade is a classic and uses pantry staples you likely already have on hand. It’s made with lemon juice, Italian seasoning and garlic.

What to serve on the side

Here are some great side dish ideas to go with these steak marinade recipes:

Storing steak marinades

If you are planning to recycle your steak marinades, I'd recommend boiling the marinade for about 10 minutes after you use it (assuming the marinade touched raw steak) then cool it completely in refrigerator before the next use. You'll likely lose some flavour, but it should still be delicious.

If you mixed the marinade in a bowl and reserved half of it (not ever touching the steak), then you can use it for other purposes such as a salad dressing or sauce for other dishes. I've even used leftover marinade in stir fries before!

Can you freeze marinated steak?

You can definitely freeze marinated steak! Freeze the steak in the marinade for up to 3 months in freezer-safe Ziploc bags. When you’re ready to enjoy, let the steak defrost in the fridge overnight then cook as normal.

More marinade recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on turning these steaks into your weekly lunches.
I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your steak is cooked through.
Use these Ziploc bag holders if you're marinating the steak then freezing it.

8 Best Steak Marinades {Recipes + Meal Prep Tips}

Learn how to make the best marinades for steak – each only contain 5 simple ingredients. Plus, get tips on making perfectly cooked steak.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings (2 steaks total)

Calories 225kcal

Author Taylor Stinson

Ingredients

Rosemary Red Wine Marinade

2 tbsp olive oil
2 tbsp red wine
1 tbsp dried rosemary
2 cloves garlic, minced
1/2 tsp each salt & pepper

Teriyaki Marinade

2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp brown sugar
2 cloves garlic, minced
1 tbsp fresh gingerroot

Tex Mex Marinade

2 tbsp olive oil
2 tbsp lime juice
1 tbsp chili powder
1 tsp cumin
1/2 tsp each salt & pepper

Mediterranean Marinade

2 tbsp olive oil
2 tbsp lemon juice
1 tbsp oregano
2 cloves garlic, minced
1/2 tsp each salt & pepper

Balsamic Marinade

2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1/2 tsp each salt & pepper

Cilantro Lime

2 tbsp olive oil
2 tbsp lime juice
1 tbsp finely chopped cilantro
2 cloves garlic, minced
1/2 tsp each salt & pepper

Orange Chili

2 tbsp olive oil
2 tbsp orange juice
2 cloves garlic, minced
2 tsp chili flakes
1/2 tsp each salt & pepper

Garlic Herb

2 tbsp olive oil
2 tbsp white wine or lemon juice
1 tbsp Italian seasoning
4 cloves garlic, minced
1/2 tsp each salt & pepper

For steak

1 tbsp olive oil
2 8oz steaks (top sirloin, rib-eye, flank, tri-tip, or New York strip steak all work)

Get Recipe Ingredients

Instructions

Mix together steak marinade of choice in a small bowl and pour over steak in a Ziploc bag. Marinate for 30 minutes or up to 24 hours.
ON STOVETOP: Heat olive oil in a cast iron skillet over med-high heat until oil starts to smoke. Add steak and sear for 3-4 minutes per side for medium-rare (this is if your steak is 1-inch thick). The steak should have an internal temperature of 135 degrees F.
ON BBQ: Preheat BBQ grill to 450 F. Add steak and sear for another 3-4 minutes per side for medium-rare (this is if your steak is 1-inch thick). The steak should have an internal temperature of 135 degrees F.
Remove from heat and let rest for 5 minutes before slicing or chopping. Serve immediately with a side dish. Enjoy!
To freeze steak: Mix marinade ingredients as instructed above and add to freezer-safe Ziploc bag along with steak. Freeze up to 3 months. Let defrost in the fridge for 24 hours before pan frying or grilling.

Video

Notes

All you need to make a steak marinade is an acid, flavouring, cooking oil and salt.

Marinate tougher cooks of meat like sirloin, chuck and round cuts for longer (6-24 hours) and tender cuts for a minimum of 15 minutes.

Make sure to marinade the steak in the fridge to protect bacteria growth.

Freeze marinated raw steaks for up to 3 months then defrost and cook.

Nutrition

The post 8 Best Steak Marinades {Recipes + Meal Prep Tips} appeared first on The Girl on Bloor.

Chipotle Chicken Burrito Bowls {Oven + BBQ}

Taylor Stinson — Mon, 30 Oct 2023 13:00:00 +0000

These Chipotle Chicken Burrito Bowls are filled with corn salsa, pico de gallo, marinated chicken and sautéed veggies – extra guac included!

Ingredients and substitutions

Cooked rice – use any variety of white or brown rice that you like.
Bell peppers – choose any or all bell pepper colours of your choice.
Red onion – white onion or yellow onion can be used instead of red onion.
Jalapeño peppers – try using serrano peppers or leave these out if you don’t like spice.
Chicken breasts – use chicken thighs in place of chicken breast. It may even be a juicier cut of meat.
Adobo sauce – you can usually find this in the grocery store with canned chipotle peppers. You can also try using minced pickled jalapeno with smoky BBQ sauce but the flavours will be different.
Chipotle peppers – use fresh or canned chipotle peppers.
Paprika – cayenne pepper or chili powder can be used instead of paprika.
Garlic – use fresh or jarred minced garlic. Garlic powder or garlic salt will work in a pinch.
Lime juice – use fresh or bottled lime juice. Lemon juice will also work if you don’t have lime juice on hand.
Salt & pepper – to taste.
Plum tomatoes – any other tomato can be used here.
Cilantro – if you’re not a fan of cilantro, use parsley or basil instead.
Lime juice – use fresh or bottled lime juice. In a pinch, lemon juice will also work.
Yellow onion – red onion, white onion or sweet onions can be used if you don’t have yellow onions.
Corn kernels – use fresh or canned corn kernels.

How to make Chipotle chicken burrito bowls

Step 1: Marinate the chicken then cook it.

Toss the chicken with seasonings and let it marinate. Cook it on the BBQ or in the oven.

Step 2: Cook the rice.

Make the rice in a rice cooker or a pot on the stovetop.

Step 3: Make the salsa.

Make the corn salsa by mixing together the corn kernels, lime juice, cilantro and salt. If you're not using store-bought pico de gallo, you can make your own by combining the diced tomatoes, diced yellow onion, cilantro, lime juice and salt.

Step 4: Make the guacamole.

Mash the avocados then mix in the lime juice, herbamare, diced red onion and black pepper.

Step 5: Stir fry the veggies.

Stir fry the bell peppers and red onions until crisp and tender.

Step 6: Assemble your bowls and dig in!

Variations of this burrito bowl

You can customize this Chipotle bowl recipe to be your own! Here are some different options:

Protein: Swap out the chicken breasts for chicken thighs or steak.
Rice: Use brown rice, quinoa, cauliflower rice or cilantro lime rice. You could also leave off the rice entirely and serve the chicken over lettuce.
Veggies: Add in more veggies like lettuce, corn, tomatoes, black beans or brown beans.

Frequently Asked Questions

What do you serve with burrito bowls?

This burrito bowl is pretty much an entire meal on its own, but if you want to serve something on the side, you can't go wrong with tortilla chips! Street corn or refried beans would also be good.

Can you use chicken thighs or steak instead?

You can definitely try making this recipe with boneless skinless chicken thighs or steak instead of chicken breasts. Just make sure you adjust the cooking time based on the kind of protein you use.

What kind of toppings can you add?

I like topping my burrito bowl with sautéed peppers and onions, sliced jalapenos, pico de gallo, corn salsa and guacamole – but the sky's the limit when it comes to the toppings! Add on whatever you're craving or happen to have on hand like lettuce, tomatoes, corn and beans.

How long should you marinate the chicken for?

You should marinate the chicken for a minimum of 15 minutes or up to 2 hours. I wouldn't recommend much longer than that because the marinade contains acid (the lemon juice).

Do you eat your burrito bowl hot or cold?

You can eat your Chipotle chicken burrito bowl hot or cold! If you're meal prepping this recipe and want to reheat the bowls before eating, make sure you store the salsa, pico de gallo and guac separate from the chicken and rice, as they won't reheat well.

Storing and reheating

These burrito bowls will last in the fridge for up to 4 days, making them a great meal prep idea for lunch and dinner!

They taste great eaten cold, but if you want a hot meal, make sure you store the salsa, pico de gallo and guacamole separately from the chicken and rice. To reheat, sprinkle some water over top of the chicken and rice so they don’t dry out and microwave for 1-2 minutes. Add on your fresh toppings and voila – a fresh Chipotle chicken burrito bowl!

I recommend making your guacamole fresh, but you can put a thin layer of lemon or lime juice over top to prevent any air from getting in and turning the guac brown.

Freezing this recipe

If you have leftover chicken from this Chipotle bowl recipe, freeze it! You can either freeze any extra chicken raw and marinated or cooked.

For cooked chicken: Keep frozen for up to 4 months. Thaw overnight and then microwave it or bake it in the oven until warmed.

For raw chicken: Freeze the marinated chicken in a freezer bag or an airtight container for up 4 months. When ready to enjoy, move from the freezer to the fridge overnight and then follow cooking instructions in the recipe card.

More healthy bowl recipes

See more related recipes

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 my full list of tools here**

Chipotle Chicken Burrito Bowls {Oven + BBQ}

These Chipotle Chicken Burrito Bowls are filled with corn salsa, pico de gallo, marinated chicken and sautéed veggies – extra guac included!

Course Main Dish

Cuisine American, tex mex

Prep Time 25

Cook Time 25

Total Time 50

Servings bowls

Calories 527kcal

Author Taylor Stinson

Ingredients

2 cups cooked rice
3 bell peppers sliced, any colour
1 medium-sized red onion sliced
2 jalapeño peppers sliced

Chipotle Chicken

1 lb chicken breasts
2 tbsp adobo sauce
1 tbsp finely diced chipotle peppers
2 tsp paprika
2 cloves garlic minced
2 tsp lime juice
1 tsp salt
1/2 tsp pepper

Pico de gallo

2 plum tomatoes diced
1/3 cup chopped fresh cilantro
1 tbsp lime juice
1 small yellow onion diced
1/2 tsp salt

Corn salsa

1 cup corn kernels
1 tbsp lime juice
1/4 cup chopped fresh cilantro
1 tsp salt

Guacamole

2 avocados
2 tsp lime juice more if you want
3/4 tsp herbamare or salt
1 small red onion diced
1/4 tsp black pepper

Get Recipe Ingredients

Instructions

Preheat oven or BBQ to 425 F (I highly recommend BBQ). Toss chicken with seasonings and let marinate for 15 min.
Meanwhile, cook rice according to package directions (should be 1 cup rice and 1 1/2 cups water) and prepare vegetables, make salsas and guacamole.
Throw the chicken on the BBQ or in the oven for 20-25 min until cooked to 165 F internally, flipping once halfway through.
Meanwhile, stir fry bell peppers and red onion over high heat in a large skillet.
Add all desired ingredients to each bowl once everything has finished cooking and enjoy!

Notes

Make the chicken on the BBQ or in the oven.

Swap out the chicken breast for chicken thighs or steak.

Swap out the toppings for whatever you’re craving like brown beans, tomatoes, lettuce and more.

I suggest making the guacamole fresh so it doesn’t brown in the fridge.

Store any leftovers in the fridge for up to 4 days. Eat cold or microwave the chicken and rice separately for 1-2 minutes (make sure to sprinkle some water over top).

Freeze the cooked or raw chicken for up to 4 months in an airtight container or freezer bag.

Nutrition

The post Chipotle Chicken Burrito Bowls {Oven + BBQ} appeared first on The Girl on Bloor.

Strawberry Spinach Salad with Chicken

Taylor Stinson — Fri, 21 Jul 2023 13:00:00 +0000

This Strawberry Spinach Salad With Chicken is a super easy protein-packed meal complete with fresh strawberries and a 4-ingredient dressing.

Ingredients and substitutions

Olive oil – any neutral oil like sunflower or avocado oil will work.
Chicken cutlets – you can also use chicken breast cut thinly in half.
Salt & pepper – to taste.
Baby spinach – romaine lettuce, baby kale or mixed greens will also work in this recipe.
Strawberries – blackberries, figs and mandarin oranges would also be delicious in this salad.
Red onion – if you’re not a fan of red onions, feel free to use shallots or leave them out entirely.
Feta – goat cheese is a great alternative.
Almonds – walnuts, pecans, sunflower seeds, pine nuts, roasted chickpeas or popped lentils can also be used in place of almonds.

Dressing

Olive oil – see substitution notes above.
Red wine vinegar – balsamic or apple cider vinegar can be used in place of red wine vinegar.
Honey – agave syrup or maple syrup will also work in this dressing.
Dijon mustard – stone-ground mustard will provide a similar (but milder) flavour.
Salt & pepper – to taste.

How to make a strawberry spinach salad

Step 1: Cook the chicken.

Sauté the chicken in a skillet or grill it on the BBQ, then slice it into pieces.

Step 2: Make the dressing.

Mix together the olive oil, red wine vinegar, honey, Dijon mustard and salt and pepper.

Step 3: Add everything to a large bowl.

Thinly slice strawberries and red onion. Add to a large bowl along with spinach, nuts, goat cheese and chicken.

Step 4: Store for later or top with dressing and serve!

If you're meal prepping the salad, don't dress it and instead store it in a mason jar.

What dressing goes with strawberry spinach salad?

Summer salads like this chicken strawberry salad pair so well with vinaigrettes. Vinaigrette dressings are a combination of oils, vinegars, herbs and other flavours and are known to be a lighter dressing option. The acidic palette pairs really well with the greens used in salads and are a lighter dressing option compared to creamy dressings.

If you're looking for more dressing options for this salad besides the red wine vinaigrette dressing suggested, try one of these options:

Frequently Asked Questions

What do you put in a strawberry spinach salad?

Aside from strawberries and spinach, the toppings options are completely up to you for this strawberry chicken spinach salad. I love adding on some grilled chicken and almonds for protein in addition to feta or goat cheese and red onions for flavour.

How many calories are in this salad?

This healthy spinach chicken strawberry salad has 455 calories per serving. If you want to cut back on the calories even more, you can leave out the cheese.

Should the chicken be hot or cold?

Whether or not you serve your chicken strawberry salad hot or cold is completely up to you! I personally preferring having the chicken warm, but it still tastes good cold.

Can you make this salad ahead of time?

My favourite way to make this salad ahead of time is in mason jars – it's a great option for work or school lunches throughout the week. If you're making this salad to bring to a party or a potluck, I'd recommend prepping all the ingredients ahead of time and storing them in separate containers. Then, right before serving, toss everything together, add on the dressing and serve.

Meal prepping this salad

If you've tried out any of my other salad recipes, you already know that my favourite way to store salads is in a mason jar. Storing your salads in a mason jar allows you to fully assemble the ingredients, dressing included, in advance while the ingredients remain fresh and crispy for up to 5 days in the fridge! Trust me, once you start storing your salads in mason jars, you won't go back.

When you're ready to enjoy your chicken strawberry salad, shake up the mason jar so all of the ingredients are combined and then serve it into a bowl to enjoy. You will want to add it to a bowl before eating because it may be a little difficult to enjoy out of the mason jar but if you're on the move, you can probably make eating directly out of the mason jar work.

Freezing the chicken

If you're looking to keep the chicken on hand for future salads, you can freeze the chicken after it's been cooked for up to 3 months. Make sure the chicken has cooled down completely, then store it in a freezer bag or glass meal prep container. Place the container of frozen chicken in your refrigerator to thaw the night before you want to use it.

It’s perfectly safe to eat the chicken cold on top of your strawberry chicken spinach salad but it does taste better warmed up. To warm up your chicken, heat it in the oven at 350° Fahrenheit for 20-25 minutes. You can also sauté it in a pan on the stove for a few minutes or microwave it on medium power, just make sure to sprinkle some water over top so it doesn’t dry out.

More delicious salad recipes

See more related recipes

Meal Prep Tools

These are the mason jars I use to store salads and homemade dressing in the fridge.
You can get larger 32oz mason jars too!
Grab some glass meal prep bowls if you would rather layer these salads in a different container.
I like this salad dressing shaker to make homemade dressings easier.
These colourful mason jar lids are so fun and perfect if you lose your lids.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
**Get my full list of tools here**

Strawberry Spinach Salad with Chicken

This Strawberry Spinach Salad With Chicken is a super easy protein-packed meal complete with fresh strawberries and a 4-ingredient dressing.

Course Main Course, Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 455kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
Salt & pepper, to taste
5 oz container baby spinach about 6 cups
1/2 lb strawberries, thinly sliced
1/2 red onion, thinly sliced
1/2 cup feta or goat cheese, crumbled
1/4 cup sliced almonds or walnuts

Dressing

2 tbsp olive oil
2 tbsp red wine vinegar balsamic also works
1 tbsp honey
1 tsp dijon mustard
1 pinch each salt & pepper

Get Recipe Ingredients

Instructions

Heat olive oil in a large skillet over med-high heat. Alternatively, preheat the BBQ to 425 F. Season chicken with salt & pepper, then add to the pan, sauteeing for 6-7 minutes per side. If grilling, grill for 5 minutes per side. Remove from heat and set aside.
Mix together ingredients under the dressing heading. Once chicken has rested for 5 minutes, slice chicken up against the grain.
Add spinach to a large bowl, along with strawberries, red onion and nuts.
When salad is ready to serve, toss with dressing, then divide among 4 salad bowls. Top with sliced chicken and goat cheese. Serve and enjoy!

Video

Notes

If you can’t find chicken cutlets, slice two chicken breasts thinly in half lengthwise.

Swap out the dressing for another acidic vinaigrette.

Meal prep this salad using mason jars with the dressing on the bottom.

Freeze any leftover chicken for up to 3 months. Thaw in the fridge overnight then add to your salads cold or warmed up.

Nutrition

The post Strawberry Spinach Salad with Chicken appeared first on The Girl on Bloor.

25+ Summer Side Dishes For Your Next BBQ

Taylor Stinson — Mon, 10 Jul 2023 13:00:00 +0000

These healthy and easy summer sides are perfect for your next BBQ or picnic. Try everything from no-cook salads to grilled veggies!

The Best Summer Side Dishes

Looking for the best picnic and BBQ sides to make this summer? I’ve got you covered! I rounded up some of the best summer side dishes that are as easy to make as they are delicious. There are even no-cook options for days where it’s too hot to turn on the oven! From fresh salads to corn on the cob and baked potatoes, this round up of summer sides has something for everyone.

Want more summer inspiration? Check out these my favourite summer recipes, delicious corn recipes and healthy grilling recipes!

Salads

What is summer without some fresh and delicious salads? These salads are the perfect no-cook side to bring to your next BBQ or picnic.

5 Best Healthy Salad Dressing Recipes

These 5 healthy salad dressings will last in the fridge for up to 2 months! Try Italian, ranch, balsamic, honey mustard and ginger sesame.

View recipe

The Best Creamy Pea Salad

This healthy Creamy Pea Salad is perfect for lunch or your next potluck! It's got fresh peas, bacon, cheese and the creamiest dressing.

View recipe

The Best Kale Salad on the Internet

This Kale Salad is the best meal prep lunch! It's got protein with lentils and halloumi cheese, lots of veggies and a tasty dressing.

View recipe

Healthy Sweet Potato Salad

This Healthy Sweet Potato Salad is the perfect summer dish to make ahead and bring to a potluck or picnic – it even has bacon in it!

View recipe

Ultimate Cowboy Caviar {Best Dressing!}

This Cowboy Caviar recipe is a great vegetarian, high-protein lunch idea. It's got veggies, beans, and the best tangy dressing!

View recipe

Broccoli Salad {High Protein + Meal Prep}

This High Protein Broccoli Salad is perfect for meal prep – it’s so filling with lentils, bacon and quinoa in a creamy dressing!

View recipe

The BEST Arugula Salad

Inspired by Aroma Espresso Bar, this is the BEST Arugula Salad – it features lentils, sweet potatoes, and lemon-olive oil dressing. You can meal prep it, too!

View recipe

The Ultimate Instant Pot Potato Salad via Eating Instantly

The Ultimate Instant Pot Potato Salad comes together in less than 30 minutes with an easy dressing containing light mayo and fresh dill. The eggs and potatoes cook in the pressure cooker at the same time for easy clean up!

View recipe

Cooked or Grilled Vegetables

Veggies go with anything, especially during the summer! These are my favourite vegetable sides. Bonus: you can cook most of them in the air fryer, on the grill or Instant Pot so they won't heat up your house!

Baked Buffalo Cauliflower Recipe

This is the easiest ever Buffalo Cauliflower recipe – these delicious baked bites are a healthier vegetarian alternative to buffalo wings.

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Garlic Parm Air Fryer Asparagus

This Garlic Parm Air Fryer Asparagus recipe is going to become your next favourite side dish – it only takes 15 minutes and 5 ingredients!

View recipe

Crispy Green Bean Fries

These Crispy Green Bean Fries are a delicious and healthy way to satisfy your french fry cravings – make them in the Air Fryer or the oven!

View recipe

Crispy Air Fryer Jicama Fries {Low Carb}

These Crispy Air Fryer Jicama Fries will satisfy all your fast food cravings without the carbs – you can make them in the oven too!

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Easy Crockpot Baked Potatoes

These are the best Crockpot Baked Potatoes. They’re super easy to make – load them up with your favourite toppings for a yummy dinner!

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Healthy Air Fryer Sweet Potato Fries

These Healthy Air Fryer Sweet Potato Fries with chipotle dipping sauce are the ultimate side dish, and they're SO crispy!

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Cheesy Grilled Foil Potatoes {Potato Nachos}

These Cheesy Grilled Foil Potatoes are potato nachos made easy on the BBQ. Just slice the potatoes, add on your toppings and grill!

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Instant Pot Corn on the Cob via Eating Instantly

This Instant Pot Corn on the Cob is SO easy and turns out perfect every time – plus I’ve included a bonus Mexican street corn seasoning for you to try!

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Easy Instant Pot Cabbage and Bacon via Eating Instantly

This Easy Instant Pot Cabbage and Bacon is the ultimate side dish that’s ready in less than 20 minutes and made healthier with turkey bacon!

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Lemon Herb Instant Pot Green Beans via Eating Instantly

These Lemon Herb Instant Pot Green Beans are so easy to make. They’re tender crisp and seasoned with lemon, garlic and herbs.

View recipe

Rice, Pasta & Other Grains

Want a heartier side to go with your grilled mains? Try anything on this list, ranging from cauliflower rice to pasta salad! Most of these sides cook hands-off so you'll have time to prep and cook your mains easily.

5 Easy Rice Recipes to Spice Up Dinner

Looking for new ways to enjoy rice for dinner? These 5 delicious and easy rice recipes will add some flavor to your weeknight meals.

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How to Make Cauliflower Rice {5 Ways}

Learn how to make cauliflower rice quickly and easily with or without a food processor! Plus, try one of these 5 seasoning ideas.

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Instant Pot Pasta {Perfect Every Time} via Eating Instantly

This Instant Pot Pasta turns out perfectly every time! I also included a bonus Caprese pasta salad recipe you’ll love.

View recipe

Instant Pot Coconut Rice via Eating Instantly

This Instant Pot Coconut Rice is super flavourful thanks to the coconut milk. Top it with peanut chicken and mango salsa for a full meal!

View recipe

Instant Pot Quinoa {+Burrito Bowl Idea!} via Eating Instantly

Making quinoa in the Instant Pot is so easy—it’s perfect every time! Plus, get the recipe for my yummy vegetarian quinoa burrito bowl.

View recipe

Instant Pot Farro {+Farro Bowl} via Eating Instantly

This Instant Pot Farro is super easy and comes together in just 15 minutes. Use the superfood grain to make a healthy and nutritious bowl!

View recipe

The post 25+ Summer Side Dishes For Your Next BBQ appeared first on The Girl on Bloor.

40+ Delicious Healthy Summer Recipes

Taylor Stinson — Tue, 27 Jun 2023 14:36:00 +0000

These healthy summer recipes are perfect for hot weather! Try BBQ foil packs, salads, burgers, no-cook meals and more summer dinner ideas.

Healthy Summer Recipes

Summer has to be one of everyone's favourite seasons and for good reason: the produce is plentiful, the days are longer and you can easily eat food cooked on the BBQ just about any time you want! It’s one of my fave seasons for the food alone. I just love a delicious BBQ pizza or good ole fashioned burger, and veggies in a salad just taste way fresher. Don't knock a summer slow cooker recipe, either, to help keep the kitchen cool!

Hopefully you'll find a couple of yummy summer meal ideas to work into your rotation. Keep reading for my favourites below and don't forget to check out my best summer sides post for some delicious recipes to accompany these great mains!

Summer Show Stoppers

These healthy summer dinners are going to be a hit at your next outdoor gathering! They're crowd pleasers full of flavour. Make everything from restaurant-worthy shrimp stacks to a fancy grilled steak flatbread.

Spicy Shrimp Stacks with Mango Salsa

These Spicy Shrimp Stacks are a fun twist on the spicy California roll topped with fresh guacamole, bang bang sauce and homemade mango salsa.

View recipe

Copycat Chili's Margarita Grilled Chicken

This Chili’s Margarita Grilled Chicken is the perfect copycat recipe topped with shredded cheese, fresh salsa and all the fixings.

View recipe

Baked Pesto Chicken Dinner {Sheet Pan}

This cheesy Baked Pesto Chicken dinner with potatoes and salad is made on a sheet pan for easy cleanup. Plus, it’s ready in 40 minutes!

View recipe

Chicken Satay Lettuce Wraps

These Chicken Satay Lettuce Wraps are made with tons of healthy veggies, vermicelli noodles and an easy coconut-peanut dipping sauce.

View recipe

Greek Hasselback Chicken {Low-Carb}

This Greek Hasselback Chicken is a low-carb recipe marinated in lemon and oregano, stuffed with colourful veggies then topped with feta.

View recipe

Grilled Steak Gorgonzola Flatbread

This Grilled Steak Gorgonzola Flatbread is a lighter dish made with gorgonzola cheese and fresh veggies that's ready in just 30 minutes!

View recipe

Whole Wheat Summer Pesto Pasta {One-Pot Meal}

This Whole Wheat Summer Pesto Pasta is the perfect one-pot meal that’s great for meal prep and batch cooking during a busy workweek!

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Shrimp Salad {No Cook Dinner Idea}

This Shrimp Salad is the BEST no cook dinner idea for summer – turn it into a pasta salad or serve in brioche rolls for a filling meal.

View recipe

Sticky Sriracha Meatball Lettuce Wraps

These Sriracha Meatball Lettuce Wraps are a super easy dinner that come together in 30-minutes – plus the meatballs are freezer-friendly!

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Southwest Chicken Foil Packets + Veggies {No Dishes!}

These Southwest Chicken Foil Packets with Veggies are a tasty BBQ idea. Throw everything in a foil packet and say goodbye to dirty dishes!

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Pesto Stuffed Roasted Tomatoes via The Endless Meal

Pesto Stuffed Roasted Tomatoes are a must make side dish/appetizer. The tomatoes are stuffed with a garlicky pesto then roasted. They’re DELICIOUS!

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Hanger Steak with Salsa Verde via The Endless Meal

Steak chimichurri just met it’s Italian cousin. Luscious, tender Hanger Steak is kicked up a notch with my garlicky, herbaceous Salsa Verde.

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Chimichurri Grilled Chicken via Peanut Butter and Fitness

Raise your hand if you love chimichurri! If you haven’t tasted it yet, you need to try it out.

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Burgers & Tacos

Burgers and tacos are fantastic options for summer meals! This list has something for everyone, including low carb and vegetarian options.

Mediterranean Portobello Beef Burgers

These Mediterranean Portobello Beef Burgers are a healthy BBQ recipe topped with garlic herb cheese, roasted red peppers and basil mayo.

View recipe

Chili's Santa Fe Burger

This Chili's Santa Fe Burger is a perfect copycat, stacked with avocado, Monterey Jack, red onion, jalapenos, tomato, cilantro & spicy sauce.

View recipe

Indian-Inspired Chicken Naan Burgers

These Indian-Inspired Chicken Naan Burgers are a fun 30-minute dinner idea that you can throw on the BBQ, complete with a homemade spice mix.

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Copycat Applebee's Quesadilla Burger Recipe

This Applebee's Quesadilla Burger is the perfect restaurant copycat made lighter at home, right down to the Mexi-ranch sauce!

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Low Carb Burger Lettuce Wraps

These Low Carb Burger Lettuce Wraps are made with double-stacked patties sandwiched between layers of shredded cheddar cheese and special sauce!

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Instant Pot Chicken Tinga Tacos

These Instant Pot Chicken Tinga Tacos are made with fire-roasted tomatoes and chipotle – they're gluten-free and ready in 30 minutes!

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Kalbi Beef Tacos with Citrus Slaw

These Kalbi Beef Tacos are inspired by Korean cuisine with a delicious kalbi marinade and pickled red onions topped with citrus slaw!

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Bang Bang Shrimp Tacos {Bonefish Grill Copycat}

These Bang Bang Shrimp Tacos are a healthier version of the Bonefish Grill favourite – you're gonna have these tacos on repeat, trust me!

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Buffalo Cauliflower Tacos

These vegetarian Buffalo Cauliflower Tacos are so delicious with a crunchy slaw, cilantro, avocado and ranch dressing!

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Easy Ground Turkey Burgers Recipe via Salt & Lavender

These easy ground turkey burgers are tender and juicy. They’re quick and a cinch to make – they’ll be a family favorite all summer!

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Tacos Al Pastor via Isabel Eats

Mexican Tacos Al Pastor made with sweet, tangy and smokey marinated pork grilled to perfection and served with fresh pineapple.

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Salads

These summer salads are the best! They're great for lunch or serving alongside some of your favourite mains. Want more recipes? Check out this list of 30+ meal prep salad recipes.

Ahi Tuna Salad with Sesame Ginger Dressing

This Ahi Tuna Salad is a colourful dish served with seared tuna steaks, sliced avocado, crunchy wontons and a delicious sesame ginger dressing.

View recipe

Strawberry Spinach Salad with Chicken

This Strawberry Spinach Salad With Chicken is a super easy protein-packed meal complete with fresh strawberries and a 4-ingredient dressing.

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Healthy Buffalo Chicken Salad

This Healthy Buffalo Chicken Salad is an easy veggie-packed lunch – it's topped with a homemade ranch dressing that's low in calories!

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Copycat McDonald's Southwest Salad Recipe

This McDonald's Southwest Salad is a delicious copycat, right down to the homemade southwest salad dressing and healthier crispy chicken!

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Chickpea Quinoa Power Salad {Gluten Free}

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious rainbow slaw with diced mango and chili lime chickpeas!

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Cobb Pasta Salad via Life Made Sweeter

This Cobb Pasta Salad brings together the best of both worlds – the heartiness of pasta and the refreshing goodness of a classic Cobb salad.

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Strawberry Avocado Salad via Sweet Lizzy

The perfect summer salad recipe with a light honey lime dressing this salad is easy, delicious and a crowd pleaser!

View recipe

Refreshing Quinoa Black Bean Salad via Sweet Peas and Saffron

Refreshing quinoa black bean salad is a big batch salad you can prep ahead. Perfect for a picnic, pot luck, or meal prep lunch!

View recipe

Simple Watermelon Feta Salad with Cucumber, Basil, and Mint via Salt & Lavender

This watermelon feta salad recipe is a fast, fresh, and pretty summer salad that’s really simple to throw together for easy entertaining.

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Lebanese Tabbouleh Salad {Vegan} via Supergolden Bakes

Easy to make and packed with flavour. I have stuck pretty close to the authentic Lebanese recipe with a couple of minor twists.

View recipe

Bowls & Foil Packs

You can stick to meal prepping in the summer thanks to these healthy recipes! Try everything from buddha bowls to grilled foil packs that you can prep earlier in the day.

Summer Buddha Bowls with Turmeric Chickpeas

These vegan Summer Buddha Bowls with Turmeric Chickpeas, marinated tofu and quinoa are just as delicious as they are nutritious!

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Build Your Own Buddha Bowl {Vegan}

Build Your Own Buddha Bowl with delicious fresh veggies that are roasted on a sheet pan. You’ll love the homemade tahini dressing!

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30-Minute Ahi Poke Bowl Recipe

This Ahi Poke Bowl is a Hawaiian-inspired recipe with marinated tuna, sushi rice, avocado and seaweed that tastes just like the takeout dish!

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Chipotle Chicken Burrito Bowls {Oven + BBQ}

These Chipotle Chicken Burrito Bowls are filled with corn salsa, pico de gallo, marinated chicken and sautéed veggies – extra guac included!

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Baked Greek Meatballs with Tzatziki

These Baked Greek Meatballs are so good! They're made healthier with ground chicken and served with potatoes, veggies and tzatziki.

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Cheesy Grilled Foil Potatoes {Potato Nachos}

These Cheesy Grilled Foil Potatoes are potato nachos made easy on the BBQ. Just slice the potatoes, add on your toppings and grill!

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Pineapple BBQ Tofu Bowls (Vegan) via Sweet Peas and Saffron

Pineapple BBQ Tofu Bowls are a vegan meal prep option that you can cook on the grill! Sweet, tangy, and a healthy lunch to stock up your fridge.

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Chili Chicken Burger Bowls with Avocado Pesto via The Endless Meal

Chili Chicken Burger Bowls are the best ground chicken burger patties served as a bunless burger bowl. You will LOVE them!

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Chicken Fajita Foil Packets via Life Made Sweeter

Perfect easy meal for summer grilling and camping. Best of all, low carb, paleo and keto friendly with Mexican Tex Mex flavor.

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Spicy Salmon Recipe via Primavera Kitchen

This Spicy Salmon Recipe is made with melted butter and lots of spices. It’s cooked in 20 minutes, then broiled for the crispy finish!

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More easy summer recipes

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The post 40+ Delicious Healthy Summer Recipes appeared first on The Girl on Bloor.

Free Summer Meal Prep Plan {Light Summer Dinners}

Taylor Stinson — Fri, 16 Jun 2023 12:00:00 +0000

Try this free Summer Meal Prep Plan – these light dinners come together super quickly since you can prep the ingredients ahead of time!

Summer Meals

As soon as the weather gets warmer and the sun starts to shine, I want to spend as much time as possible outside! No one wants to be cooped up in the kitchen when they could be enjoying their favourite activities. Meal prep is key when it comes to making the most of your summer – you’ll save tons of time and money.

To help you get inspired, I rounded up an easy meal plan of my favourite summer recipes. With the right ingredient prep at the beginning of the week, you’ll be able to spend less time cooking and more time doing your favourite summer activities. I even put together a handy grocery list at the bottom that you can use so you have everything you need!

Want even more summer meals? Get my 4-Week Summer Meal Plan Bundle here! Don't forget to check out my free spring meal prep plan, fall meal prep plan or winter meal prep plan, too!

Watch how to make these recipes

The meal plan

Monday night

Hasselback Fajita Stuffed Chicken {BBQ + Oven}

This Hasselback Fajita Stuffed Chicken recipe is filled with bell peppers, taco seasoning and Tex Mex cheese – it’s a healthy dinner idea!

View recipe

Tuesday night

Street Corn Cajun Chicken Tacos

These Street Corn Cajun Chicken Tacos use the best summer produce for a spectacular twist on taco night!

View recipe

Wednesday night

Baked Chimichurri Chicken Recipe

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

View recipe

Thursday night

Meal Prep Chicken Souvlaki Bowls {+ Video!}

These Meal Prep Chicken Souvlaki Bowls with quinoa and grilled veggies are a delicious and easy lunch or dinner idea you'll want to eat all week!

View recipe

Friday night – add arugula and store bought garlic bread to cook on the grill as sides

Best Ever Shrimp Marinade

This is the Best Ever Shrimp Marinade, perfect for the grill and equally delicious sautéed. You'll want to make this lemony garlic shrimp over and over!

View recipe

If you're enjoying this meal prep plan and want more, get a 4-week summer meal plan bundle here.

What containers you need

I recommend getting an assortment of containers of different sizes with lids like this Anchor Hocking set. You may want to purchase two sets, including one with smaller containers. You can also use plastic or silicone freezer bags, or mason jars of different sizes.

The meal prep plan

Follow this prep ahead plan on Sunday in the order in which everything is listed (eg the rice gets prepped first, then veggies, sauces, cheeses and proteins last). You will then pull your prepped ingredients out for each night's recipe and cook the recipe fresh. This will cut your nightly cooking time in half!

Grains

Make the quinoa for the chicken souvlaki bowls by mixing together 1 cup quinoa, 2 cups water and a pinch of salt in a rice cooker or pot on the stove. Cook until the liquid has absorbed.

Proteins

Create horizontal slits across 4 chicken breasts, then rub all with a bit of olive oil and chili powder before stuffing with sliced bell peppers and red onion. Store in a glass baking dish covered with foil until ready to cook on Monday night.

Produce

Make the street corn for the tacos. Soak 4 cobs of corn for 15 minutes, then brush corn with olive oil and grill or bake in a 425 F oven for 10-12 min. Remove and let cool, then cut all the corn off the cob and place into a large bowl. Toss with 1/2 cup sour cream, 1/4 cup feta cheese, 1 tbsp lime juice, 1 tbsp chili powder, 2 cloves minced garlic, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp pepper.
Chop up 1 zucchini, 1/2 a red pepper, 1/2 a yellow pepper and 1 red onion. Store in a large container with a lid for the souvlaki bowls.
Peel and chop 3 sweet potatoes into 1 inch pieces.
Thinly slice 1/2 yellow, red and green peppers along with 1 small red onion to stuff the Fajita chicken with.
Slice 2 cups of baby potatoes in half then store in a medium-sized bowl in water with a lid. Slice 1 red pepper and 1 red onion for the chimichurri chicken side dish then store in a medium-sized container with a lid.

Sauces

Mix 2 tbsp olive oil, 2 tbsp lemon juice, 2 cloves of minced garlic, 1 tbsp oregano, 1 tsp salt and 1/2 tsp pepper for the souvlaki marinade and store in a small bowl with a lid.
Mix together 1 tbsp olive oil, 2 tbsp lemon juice, 4 cloves minced garlic, 1 tsp dried parsley, 2 tsp dijon mustard, 1 tsp lemon zest, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp chili flakes and 1/2 tsp dried basil for the shrimp marinade and store in a small bowl with a lid.
Add 1 bunch washed parsley, 1 bunch washed cilantro, 1/4 cup olive oil, 1 tbsp red wine vinegar, 2 cloves minced garlic and a pinch each of salt and pepper to a blender to make the chimichurri. Blend until smooth, then store in a medium container with a lid.

Grocery list

Here is your grocery list. What I recommend you do is copy and paste this list into a Word doc and then erase the items you already have on hand. I know it looks like a long list but I've included everything except for salt and pepper.

If you have a well-stocked kitchen, then you will be able to strike most pantry staples off the list, such as the spices, oils, broth and condiments; possibly even butter, eggs, onions and milk as well!

garlic bread
arugula
1 lb shrimp
8 boneless, skinless chicken thighs
8 chicken breasts
1 bunch parsley
2 bunches cilantro
10 cloves garlic
2 cups golden baby potatoes
3 sweet potatoes
4 cobs of corn
2 red pepper
2 yellow pepper
1 green pepper
2 red onion
1 zucchini, sliced
1/2 cup cherry tomatoes
1/2 cup cucumber
1 lemon
5 tbsp lemon juice
1 tbsp lime juice
3 tsp paprika
3 tsp garlic powder
4 tbsp chili powder
1 tbsp Cajun seasoning
1 tbsp oregano
1/2 tsp chili flakes
1/2 tsp dried basil
1 tsp dried parsley
2 tsp dijon mustard
3/4 cup olive oil
1 tbsp red wine vinegar
1 cup dry quinoa
1/2 cup kalamata olives
1/2 cup shredded cheese (I use the pre-shredded tex mex kind)
Salsa and sour cream (optional, for serving)
1/2 cup sour cream
1/4 cup crumbled feta or cotija cheese
1/2 cup tzatziki

Get 4 Weeks of Summer Meal Plans!

Liked this meal plan? You'll love my 4-Week Summer Meal Plan Bundle!

What you'll get:

Instructions on how to use the meal plan
4 weeks of healthy summer meal plans with breakfast, lunch and dinner recipes
A prep ahead checklist for each week
Nutritional information
Separate instructions for individuals, couples or larger households

It'll help you eliminate decision fatigue and simplify meal prep so you can enjoy delicious healthy meals all summer long!

**Learn more**

The post Free Summer Meal Prep Plan {Light Summer Dinners} appeared first on The Girl on Bloor.

Cilantro Lime Chicken and Rice {Best Marinade}

Taylor Stinson — Wed, 05 Apr 2023 13:00:00 +0000

Calling all cilantro lovers! This one's for you! This Cilantro Lime Chicken and Rice is so easy with avocado salsa and the juiciest marinade.

Ingredients and substitutions

Chicken

Chicken cutlets – use two boneless skinless chicken breasts and slice them in half lengthwise or use boneless skinless chicken thighs instead.
Olive oil – any neutral cooking oil, such as avocado oil or canola oil, will work here.
Freshly squeezed lime juice – in a pinch, you can use bottled lime juice.
Garlic – freshly minced garlic is best but jarred minced garlic can also be used.
Honey – maple syrup, agave or brown sugar would help add a bit of sweetness to the marinade.
Chili powder – make your own chili powder using a blend of paprika, cumin and cayenne.
Cumin – coriander is the best substitute here.
Salt & pepper – to taste.
Cilantro – the cilantro is the star of this recipe but you could also try making this dish using parsley.

Avocado salsa

Avocado – make this fresh salsa with mango or peach instead.
Red onion – white or yellow onion would work but will have a milder flavour.
Cilantro – feel free to use parsley instead or leave the cilantro out altogether.
Lime juice – fresh lime juice is best but bottled lime or even lemon juice can be used.
Salt – to taste.

Rice

Jasmine rice – use any rice variety of your choice like basmati rice or brown rice.
Butter – add in a bit of margarine or olive oil to help make the rice nice and moist.
Salt – to taste.
Lime juice – fresh lime juice is best but bottled lime or even lemon juice can be used.
Cilantro – feel free to use parsley instead or leave the cilantro out altogether.

How to make cilantro lime chicken and rice

Step 1: Marinate the chicken.

Add everything under the chicken heading to a zip top bag or baking dish, mixing well to combine. Let chicken marinate for at least 15 minutes and up to 24 hours.

Step 2: Make the rice.

Meanwhile, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until the liquid has absorbed.

Step 3: Mix together the avocado salsa.

Mix ingredients under the avocado salsa heading together in a bowl and set aside.

Step 4: Cook the chicken.

Heat a large skillet over med-high heat. Add chicken and half the marinade to the skillet, sauteeing for 5 minutes per side. Remove from heat.

Step 5: Sprinkle cilantro over top.

Sprinkle cilantro overtop, then serve chicken overtop of cooked rice.

Step 6: Serve and enjoy!

Top with avocado salsa, and enjoy!

What to serve with cilantro lime chicken

I like serving this cilantro lime chicken with a side of rice and fresh avocado salsa, but there are so many ways you can enjoy this dish. For a low-carb option, you can even just eat it on its own without the rice!

Here are some dishes that go well with cilantro chicken:

Cauliflower rice (this chili lime flavour is amazing)
Steamed or roasted veggies
Sweet potato salad or sweet potato fries
Cowboy caviar

Frequently Asked Questions

What is cilantro lime sauce made of?

The cilantro lime sauce for this recipe is super simple but so good. Plus, it's made with pantry staples you probably already have on hand! You’ll need lime juice (preferably freshly squeezed), minced garlic, honey, chili powder, cumin, salt, pepper and fresh chopped cilantro. Mix that all together, let the chicken marinade in it and you're good to go!

Can you marinate chicken in lime juice?

When you’re making a marinade, you want to include an acid such as lime juice to help tenderize the meat. For this cilantro lime chicken recipe, you’ll want to marinade the chicken in the cilantro lime mixture for at least 15 minutes and up to 24 hours. The chicken will be super tender and flavourful!

Are coriander and cilantro the same thing?

Coriander and cilantro come from the same plant species and have a similar flavour, but they’re two different herbs. Cilantro is made with the leaves and stalks of the plant, whereas coriander is made of the plant’s seeds.

How many calories are in this recipe?

This cilantro lime chicken and rice recipe has 479 calories per serving. If you want to cut down on the calorie count, make this dish without the rice for a low-carb option.

Storing and reheating

You can store this cilantro chicken in the fridge for 3 to 5 days. Once the dish has completely cooled, transfer it to glass bowls or meal prep containers. Make sure to store the chicken and rice separately so it stays as fresh as possible. I’d recommend making the avocado salsa fresh, since avocado doesn’t tend to last very long after it’s been cut up.

When you’re ready to enjoy this dish, sprinkle some water over top so the chicken and rice don’t dry out and reheat it in the microwave for 1-2 minutes. You can also try reheating it in a skillet on the stovetop. Serve it with some fresh avocado salsa and enjoy!

Freezing this recipe

This cilantro lime chicken recipe is definitely freezer-friendly! You can freeze the chicken either raw in the marinade or fully cooked for up to 3 months in airtight glass containers or freezer-safe Ziploc bags. If you’re freezing the cooked chicken, make sure it’s completely cooled before freezing.

The night before you want to enjoy your cilantro lime chicken, stick it in the fridge to defrost overnight. Cook or reheat as normal then serve with rice and avocado salsa for an easy weeknight meal.

More flavourful chicken recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on turning this Cilantro Lime Chicken and Rice into your weekly 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!
Get a meat thermometer to make sure your chicken is cooked through.
**Get my full list of tools here**

Cilantro Lime Chicken and Rice {Best Marinade}

Calling all cilantro lovers! This one's for you! This Cilantro Lime Chicken and Rice is so easy with avocado salsa and the juiciest marinade.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 479kcal

Author Taylor Stinson

Ingredients

Chicken

4 chicken cutlets
2 tbsp olive oil
2 tbsp fresh squeezed lime juice Juice from 1 lime
2 cloves garlic minced
1 tbsp honey
1/2 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/4 tsp pepper
1/2 bunch cilantro, chopped reserve some for topping at the end

Avocado salsa

1 avocado chopped
1/2 small red onion diced
1/4 bunch cilantro finely chopped
1 tbsp lime juice Juice from half a lime
1/2 tsp salt

Rice

1 cup jasmine rice
1 1/4 cups water
1 tsp butter
1 pinch salt
1 tbsp lime juice Juice from half a lime
1/4 bunch cilantro finely chopped

Get Recipe Ingredients

Instructions

Grilling instructions

Preheat BBQ to 400 F. Add everything, but reserving some fresh cilantro on the side for topping after, under the chicken heading to a zip top bag or baking dish, mixing well to combine. Let chicken marinate for at least 15 minutes and up to 24 hours.
Meanwhile, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until the liquid has absorbed. When rice is done, stir in lime juice and cilantro.
Meanwhile, mix ingredients under the avocado salsa heading together in a bowl and set aside.
Remove chicken from the marinade and grill for 5 minutes per side, then remove from heat. Sprinkle cilantro overtop, then serve chicken overtop of cooked rice. Top with avocado salsa, and enjoy!

Skillet instructions

Add everything, but reserving some fresh cilantro on the side for topping after, under the chicken heading to a zip top bag or baking dish, mixing well to combine. Let chicken marinate for at least 15 minutes and up to 24 hours.
Meanwhile, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until the liquid has absorbed. When rice is done, stir in lime juice and cilantro.
Meanwhile, mix ingredients under the avocado salsa heading together in a bowl and set aside.
Heat a large skillet over med-high heat. Add chicken and half the marinade to the skillet, sauteeing for 5 minutes per side. Remove from heat. Sprinkle cilantro overtop, then serve chicken overtop of cooked rice. Top with avocado salsa, and enjoy!

Notes

Try making this chicken with mango salsa if you don’t have any avocado on hand.

Serve with a side of steamed or roasted veggies instead of rice for a low-carb option.

Store the leftovers in the fridge for 3-5 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.

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

Nutrition

The post Cilantro Lime Chicken and Rice {Best Marinade} appeared first on The Girl on Bloor.

Coconut Mango Chicken Meal Prep Bowls

Taylor Stinson — Wed, 02 Nov 2022 13:00:00 +0000

These Coconut Mango Chicken Meal Prep Bowls with corn salsa, avocado and mango marinade are perfect for your weekly lunches!

Ingredients and substitutions

Chicken breast – chicken cutlets are harder to find than chicken breasts but will allow you to opt out of cutting the chicken breasts very thinly. Chicken thighs are also a great, juicy alternative to chicken breasts.
Avocado – use fresh sliced avocado or add in some fresh guacamole instead.
Shredded unsweetened coconut – shredded sweetened coconut or plain coconut chips will also work. Leave it out entirely if you’re not a fan of coconut.
Cilantro – if you’re really not a fan of cilantro then leave it out altogether.

Mango marinade

Mango – use fresh or defrosted frozen mango.
Olive oil – any neutral oil can replace olive oil. Some alternatives would be sunflower oil or avocado oil.
Lime juice – fresh or bottled lime juice will both work.
Honey – agave nectar, stevia syrup or maple syrup are all great alternatives to honey.
Sriracha – any other hot sauce can be used. For a similar flavour profile, use sambal oelek, an Indonesian hot sauce or a Louisiana hot sauce.
Garlic – use fresh or jarred minced garlic.
Salt – to taste.

Corn salsa

Corn – if you’re not a fan of corn, replace the corn with tomatoes and replace the black beans with yellow or red onions to create a fresh pico de gallo for this recipe.
Black beans – see substitution notes above.
Red pepper – use any other bell pepper colour that you prefer.
Red onion – yellow onion or sweet onions will work well in this salsa.
Lime juice – use fresh or bottled lime juice.
Cilantro – leave this out if you’re not a fan.
Salt – to taste.

Jasmine rice

Jasmine rice – basmati rice will also work well in this recipe. If you want an alternative to rice, feel free to use quinoa as well.
Butter – this is optional to create a smoother texture for the rice.
Salt – to taste.

How to make mango chicken bowls

Cook the rice.
Make the mango marinade.
Marinate the chicken.
Mix together the corn salsa.
Grill the chicken.
Assemble your bowls and dig in!

Chicken mango marinade

A great tip for meal prep bowl recipes that require a chicken marinade is that you can double the marinade and use the other half as a dressing or sauce for your bowls. Double the marinade, double the flavour!

If you decide to double the marinade, make sure to mix the marinade ingredients in a bowl separately from the chicken to avoid contamination of the whole batch. Divide the mixture into two servings and save the uncontaminated version (the one not used to marinade the chicken) for after you're done cooking everything as a dressing or sauce. You can even keep this marinade in the fridge for up to a week in case you want to make this recipe again later on.

Frequently Asked Questions

How many calories are there in mango chicken?

These mango chicken meal prep bowls have 529 calories per serving. If you want to cut down on the calorie count, you can swap out the rice for brown rice or quinoa, or forego the grains altogether for a low-carb option.

Is this recipe gluten-free?

Yes! This recipe is completely gluten-free.

Can you make it in the oven?

If you don't have a BBQ, no need to worry! You can cook the chicken the same exact way in the oven – just let it cook in the sauce in an oven-safe dish at 425° Fahrenheit for 12 to 15 minutes until the chicken is fully cooked. To help you out, I've included the oven cooking instructions in the recipe card below!

Storing and reheating

You can store these mango chicken bowls in the fridge for up to 5 days. To reheat, sprinkle some water over top and microwave for 1 to 3 minutes. The purpose of sprinkling water over the dish before microwaving is to prevent the chicken and rice from drying out.

If reheating, you’ll want to remove the avocado, but the corn salsa is fine to leave on while reheating. These bowls are also quite enjoyable cold, so if you don't have a microwave around, don't feel the need to reheat if you don't want to!

Freezing the chicken

You can freeze the leftover cooked chicken from this dish, but not the salsa or avocado. Store individual portions of the chicken in airtight glass containers and freeze for up to 3 months.

When you’re ready to use your chicken, let it defrost in the fridge overnight then reheat as normal. If you add fresh avocado and salsa after reheating, you won't even be able to tell that it's a freezer meal!

More meal prep chicken recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this recipe into 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.

Coconut Mango Chicken Meal Prep Bowls

These Coconut Mango Chicken Meal Prep Bowls with corn salsa, avocado and mango marinade are perfect for your weekly lunches!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings bowls

Calories 529kcal

Author Taylor Stinson

Ingredients

2 chicken breasts, sliced in half lengthwise (or 4 chicken cutlets)
1 avocado, sliced
1/4 cup shredded unsweetened coconut
Extra cilantro, for garnish

Mango marinade

1 mango
1 tbsp olive oil
1 tbsp lime juice
1 tbsp honey
1 tbsp Sriracha
2 cloves garlic minced
1 tsp salt

Corn salsa

1 cup corn
1 can black beans, rinsed and drained
1 red pepper, diced
1 small red onion, diced
1 tbsp lime juice
2 tbsp chopped cilantro
3/4 tsp salt

Jasmine rice

3/4 cups water
1/2 cup jasmine rice
1 tsp butter
1 pinch salt

Get Recipe Ingredients

Instructions

Preheat BBQ to med-high heat (alternatively, preheat oven to 425 F). Cook rice in a rice cooker according to package directions.
Blend ingredients for mango marinade together in a blender, then divide marinade into two separate bowls. Marinate chicken cutlets in the one bowl of marinade for 10 min while leaving the other bowl untouched (do not get this near the raw chicken!)
Meanwhile, mix together ingredients for corn salsa.
Add chicken to grill and cook for 5 min per side (alternatively, bake for 12-15 minutes). Remove from heat. Divide rice among four glass meal prep bowls. Add 1 piece of chicken to each bowl and top with extra reserved mango sauce, corn salsa, shredded coconut and cilantro. Add slices of avocado and refrigerate up to 5 days.

Video

Notes

Double the marinade and use half of it as a dressing or sauce for your bowls.

If you don’t have a grill, cook the chicken in the oven for 12-15 minutes at 425° F.

Store these bowls in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or eat them cold.

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

Nutrition

The post Coconut Mango Chicken Meal Prep Bowls appeared first on The Girl on Bloor.

Indian-Inspired Chicken Naan Burgers

Taylor Stinson — Fri, 07 Oct 2022 10:55:00 +0000

These Indian-Inspired Chicken Naan Burgers are a fun 30-minute dinner idea that you can throw on the BBQ, complete with a homemade spice mix.

Ingredients and substitutions

Chicken cutlets – boneless skinless chicken thighs can also be used.
Slaw mix – use kale, broccoli or cabbage slaw mix. Plain lettuce or sliced green cabbage would also work.
Tomatoes – leave this out if you’re not a fan of tomatoes.
Cucumber – swap out for another veggie if you don’t like cucumbers.
Tzatziki – cucumber raita would also work.
Cilantro – swap this out for parsley or leave it out altogether.
Mini naan breads – if you can’t find any naan, use pita bread cut in half.

Indian-inspired spice mix

Turmeric – saffron would be a good substitute here.
Garam masala – mix together some cumin and allspice for a similar flavour.
Cumin – coriander is the best substitute for cumin.
Coriander – add in some extra cumin instead.
Cayenne – paprika would work too.
Cinnamon – nutmeg or allspice are the next best options.

Chicken marinade

Olive oil – use any neutral cooking oil such as avocado or grapeseed oil.
Lemon juice – freshly squeezed lemon juice is best but bottled lemon or even lime juice can be used.
Greek yogurt – you can use a dairy-free yogurt, but the flavour will be different.
Tandoori spice mix – see substitution notes above.
Garlic – freshly minced or jarred minced garlic can both be used.
Ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder instead.
Salt – to taste.

How to make this recipe

Marinate the chicken.
Grill the chicken.
Prep your toppings.
Assemble your burgers and enjoy!

Make these burgers in the oven or a skillet

Don’t have a grill? No worries! You can easily make this recipe in the oven or in a skillet.

Marinate the chicken as usual, and bake on a parchment-lined baking sheet for 10-12 minutes at 450° Fahrenheit or until chicken is cooked through to 165° Fahrenheit in the middle.

Alternatively, you can sauté the chicken in a large skillet over med-high heat for about 4-5 minutes on each side.

Frequently Asked Questions

What toppings do you put on a chicken burger?

You can add whatever toppings to your chicken burger you want! I like topping these Indian-inspired chicken burgers with coleslaw mix, tomatoes, cucumber, tzatziki and cilantro, but feel free to mix things up and play around with the toppings.

How many calories are in this recipe?

This recipe has 472 calories per serving.

What is the spice mix made of?

You can use a store-bought spice mix, but it's super easy to make your own! Just mix together some turmeric, garam masala, cumin, coriander, cayenne pepper and cinnamon. Easy-peasy!

Storing and reheating

If you have leftovers, I recommend separating all the components to store separately then assembling them fresh. All the components should last in the fridge for up to 5 days.

To reheat, sprinkle some water over top of the chicken to keep it from drying out, then microwave for 1 to 2 minutes. Serve with warm toasted naan and fresh veggies and dig in!

Freezing this recipe

You can freeze the chicken raw in the marinade or cooked for up to 3 months in airtight glass containers or Ziploc bags. You can freeze the naan too! Freeze both components separately then allow to defrost in the fridge overnight before reheating as directed above.

More yummy burger recipes

Meal prep tools for this recipe

Buy some store bought tandoori spice mix to save time.
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.
Freeze any leftover chicken in glass microwave-safe bowls up to 3 months.

Indian-Inspired Chicken Naan Burgers

These Indian-Inspired Chicken Naan Burgers are a fun 30-minute dinner idea that you can throw on the BBQ, complete with a homemade spice mix.

Course Burgers, Main Course

Cuisine Indian

Prep Time 20

Cook Time 10

Total Time 30

Servings burgers

Calories 472kcal

Author Taylor Stinson

Ingredients

4 chicken cutlets
1 package kale, broccoli or cabbage slaw mix
2 plum tomatoes, diced
1/2 cup cucumber, diced
1 tub tzatziki or cucumber raita
Cilantro, for garnish
4 Mini naan breads (or 2 pieces naan bread cut in half)

Indian-inspired spice mix

2 tbsp turmeric
2 tbsp garam masala
1 tbsp cumin
1 tbsp coriander
1 tsp cayenne pepper
1 tsp cinnamon

Chicken marinade

1 tbsp olive oil
1 tbsp lemon juice
1/3 cup Greek yogurt
2 tbsp Tandoori spice mix
2 cloves garlic minced
1 tbsp minced ginger
1 tsp salt

Get Recipe Ingredients

Instructions

Preheat BBQ to high heat (450 F). Marinate chicken by mixing all ingredients together – you can marinate the chicken up to 24 hours in advance and you can make the Indian-inspired spice mix ahead of time as well.
Add chicken to the grill and cook for about 5 minutes per side or until chicken is fully cooked. Remove from heat. Add slaw to each mini naan (or naan half) and top with chicken, tomatoes, cucumber, tzatziki and cilantro. Serve and enjoy!

Video

Notes

If you don’t have a grill, make these burgers in the oven for 10-12 minutes at 450 F or sauté in a skillet on the stovetop.

Store all the components separately in the fridge for up to 5 days. Reheat the chicken in the microwave then assemble your burgers fresh.

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

Nutrition

The post Indian-Inspired Chicken Naan Burgers appeared first on The Girl on Bloor.

Low Carb Burger in a Bowl {Five Guys Copycat}

Taylor Stinson — Mon, 29 Aug 2022 13:00:00 +0000

This Low Carb Burger in a Bowl is inspired by Five Guys and is a healthier low-calorie option for burger night – cheese and bacon included!

Ingredients and substitutions

Turkey bacon – you can use pork bacon, but use half the amount to keep this recipe on the healthier side.
Extra-lean ground beef – any other variation of ground meat can be used like ground chicken or turkey.
Salt & pepper – to taste.
Cheddar cheese – shredded or sliced cheddar is recommended to keep this copycat recipe authentic, but you can swap it out for another kind of cheese of your choice.
Iceberg lettuce – use another leafy green like romaine, butter lettuce or even spinach.
Cherry tomatoes – cherry or grape tomatoes will store the best but if you’re planning on eating this dish right away, use another tomato variety like Roma or heirloom tomato.
Pickles – buy pre-cut pickles or regular dill pickles that you can slice. Leave the pickles out altogether if you’re not a fan.
Red onion – yellow onions or white onions can also be used or you can substitute for another veggie of your choice.
Jalapeno – to lessen the heat, remove the seeds or replace it with pickled jalapeno peppers or banana peppers. You can also leave the peppers off altogether if you don’t like spice.

Dressing

Light mayo – use plain Greek yogurt or sour cream as a healthier option (just keep in mind it will alter the flavour).
Ketchup – BBQ sauce can be used instead but it will change the taste of the dressing.
Dijon mustard – another variety of mustard like yellow mustard can also be used.

How to make a burger in a bowl

Cook the turkey bacon.
Assemble your ingredients.
Make the dressing.
Roll the beef into balls.
Smash and cook the beef balls.
Assemble your bowls and dig in!

How does this recipe compare to Five Guys?

This recipe is a restaurant copycat of the secret menu burger bowls from Five Guys! My recipe includes all the same great ingredients that you would find in their burger bowl including lettuce, bacon, tomatoes and cheese. The main difference between the Five Guys bowl and mine is that this recipe is more of a salad rather than a disassembled burger.

If you're not a fan of any of the ingredients that Five Guys includes (like the jalapeno peppers or the pickles) then you can switch them out for another veggie of your choice.

Frequently Asked Questions

What is a Five Guys burger bowl?

A burger in a bowl is quite simply a burger that's been disassembled into the form of a salad. It includes all the parts you may expect from a traditional burger, but without the bun! Burger bowls are a great way to satisfy your burger cravings if you're on a low-carb diet or if you have a gluten intolerance. Plus, they’re high protein and taste amazing!

How many calories are in this recipe?

Since the Five Guys burger bowl is a secret menu item, there aren't many sources on the nutritional info. I did find that Five Guys buns are roughly 290 calories. This would still leave their cheeseburgers to be around 550 calories without the bun. In comparison, this recipe creates an identical product with a calorie count of only 392 calories.

Is it keto?

A keto diet is a low-carb, high-fat diet that helps you achieve a state of ketosis so you can burn fat fast. Those who are on a keto diet are limited to a maximum of 35 net carbs within their meals for the day. Since this recipe is 10g of carbohydrates per serving, this burger-in-a-bowl is definitely a great option for a low-carb keto diet! Not only is this recipe low-carb, but it is also high-protein and full of great nutrients.

Storing and reheating

The best way to store this salad, like any salad, is in a mason jar! Mason jars are great for meal prepping salads because you don't need any extra containers for the dressing and the salad doesn't get soggy or wilted after the first day. Layer all your burger bowl ingredients in a mason jar and store them in the fridge for up to 5 days.

If you're making extra dressing, it will last for longer in the fridge so you can prepare it in advance to cut down on prep time.

Since this is a salad, you won't need to reheat anything, but if you prefer to have warm beef and bacon, you can store them separately and warm them up when you're ready to enjoy the full salad. To eat, shake up the jar so the ingredients combine and serve your salad in a bowl. If you're on the move, you can probably manage to eat it from the mason jar as well.

Freezing the beef patties

To lessen meal prep time for a future meal, you can freeze the beef patties raw. Flatten the burger balls and stack them with a small piece of wax paper or parchment paper in between each patty to ensure they don’t stick together in the freezer. Place the stack inside of an airtight container or Ziploc bag and freeze for up to 3 months. When you’re ready to enjoy, you can cook them directly from frozen.

You can also freeze any leftover cooked patties in the freezer for up to 3 months. Wait for the patties to cool down, then place them in an airtight container or a freezer bag until you're ready to enjoy them. To reheat, cook them on a pan from frozen until fully warmed or allow them to thaw overnight in the fridge before cooking.

More burger-inspired recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this meal into leftovers.
I get all my ground beef from Butcher Box, conveniently delivered to me frozen.
Freeze this recipe in glass microwave-safe bowls up to 3 months.
Here's the brand of light mayo I use to make the dressing.

Low Carb Burger in a Bowl {Five Guys Copycat}

This Low Carb Burger in a Bowl is inspired by Five Guys and is a healthier low-calorie option for burger night – cheese and bacon included!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 392kcal

Author Taylor Stinson

Ingredients

4 slices turkey bacon
1 lb extra-lean ground beef
1/2 tsp each salt & pepper
1 cup grated cheddar cheese
1 head iceberg lettuce
1 cup cherry tomatoes
1/2 cup sliced pickles
1/2 cup red onion, thinly sliced
1 jalapeno, thinly sliced optional

Dressing

1/4 cup light mayo
2 tbsp ketchup
1 tbsp dijon mustard
1 tbsp water

Get Recipe Ingredients

Instructions

Cook turkey bacon in a large skillet over medium-high heat for about 6-7 minutes until cooked through. Let cool, then cut slices in half.
Meanwhile, prepare veggies, dividing everything up among 4 large salad bowls. Mix ingredients under the dressing heading together and set aside.
Mix salt & pepper in with ground beef in a large bowl, then form beef mixture into 8 equal-sized balls. Heat a skillet over med-high heat, then smash each ball until super thin, frying for about 1-2 minutes per side.
Add cheese to 4 of the burger patties, then top with another patty so cheese can melt. Add double burgers to each bowl, topping with bacon then drizzling the whole bowl with sauce. Serve and enjoy!

Video

Notes

Swap out the veggies for any other toppings of your choice.

Store these burger bowls in mason jars in the fridge for up to 5 days. If you want to reheat the beef patties and bacon, store them separately.

Freeze the burger patties raw or cooked for up to 3 months. Make sure to stack a piece of paper between each patty if you’re freezing them raw.

Nutrition

The post Low Carb Burger in a Bowl {Five Guys Copycat} appeared first on The Girl on Bloor.

The Best & Juiciest Turkey Burger Recipe

Taylor Stinson — Thu, 11 Aug 2022 13:00:00 +0000

This is the Best & Juiciest Turkey Burger Recipe. It’s super healthy and packed with flavour – add your fave toppings and some secret sauce!

Ingredients and substitutions

Burger patties

Ground turkey – you could also try making these burgers with ground chicken or ground beef.
Breadcrumbs – panko or crushed up potato chips would also be good. If you’re using potato chips, skip the rest of the salt.
Egg – you can leave out the egg, but it helps make the patties a lot firmer.
Yellow onion – white onion or shallots would also work.
Garlic – freshly minced garlic is best. In a pinch, used jarred garlic or garlic powder.
Worcestershire sauce – use a combination of soy sauce and ketchup for a similar flavour.
Dijon mustard – stone-ground mustard is the best substitute here.
Paprika – cayenne would also be good or you can leave this out altogether.
Salt & pepper – to taste.

Toppings

Burger buns – use your favourite burger buns or lettuce wraps for a low-carb alternative.
Cheese slices – any kind of cheese slices like cheddar, mozzarella or Swiss would be good.
Lettuce – iceberg, romaine and bibb lettuce are all popular choices for burgers.
Tomato – leave this out altogether or swap out for another veggie of your choice.
Red onion – white onion is another good option or you can leave off the onions if you’re not a fan.
Pickles – if you don’t have any pickles, relish will provide a similar flavour.

Special sauce

Light mayo – regular mayo will work but has a higher calorie count.
Ketchup – you can try using a bit of BBQ sauce but it will have a different flavour.
Relish – chop up some dill pickles instead.
Dijon mustard – stone-ground mustard would be the next best thing.
Garlic powder – onion powder can be used interchangeably.

How to make a turkey burger

Assemble your ingredients.
Mix together the burger patties.
Form equal-sized patties.
Cook in a skillet.
Prep the sauce and any toppings.
Assemble your burgers and enjoy!

How to keep your burgers from falling apart

The key to creating burgers that don't fall apart is to use a binder. For this recipe, one raw egg and some breadcrumbs will hold the ground turkey together.

Here are some more tips to keep your burgers from falling apart:

Chill or freeze the patties before you cook them: The colder the burgers are, the better they will stay together after they hit the heat.
Don't overwork the meat mixture: Not only does overworking the mixture cause burgers to lose structure, but it also makes for dry burgers.
Use wet hands to form the patties: This will help the patties to take form more easily before you place them on the grill or in a skillet.
Flip them less: When you cook the burgers, resist flipping them more than once during the cooking time.

Frequently Asked Questions

How many calories are in a turkey burger?

This burger recipe uses a pound of ground turkey and will make 4 patties. If you make them according to the recipe below, one burger will be approximately 423 calories, which includes the bun, 2 tbsp. special sauce and toppings. Compare that to a regular burger and you're saving over 150 calories. Not too shabby!

What is it made of?

Like the name suggests, a turkey burger is made of ground turkey! You’ll also need breadcrumbs and egg so the burgers stick together and then a variety of ingredients for added flavour. For these turkey burgers, I added in yellow onion, minced garlic, Worcestershire sauce, Dijon mustard, paprika, salt and pepper.

Is it healthier than a hamburger?

As long as the ground turkey you use is at least 95 percent lean and the bird was fed well before butchering, turkey is usually a healthier option than ground beef. Also, turkey is lower in cholesterol and saturated fat than beef.

What goes well with a turkey burger?

Tasty additions to serve with this meal include cold sides like cucumber salad or potato salad. Or you can keep things healthy with a batch of Healthy Air Fryer Sweet Potato Fries. Looking for an easy fun cocktail to serve with the meal? Make a pitcher of cucumber and watermelon mojitos!

Storing and reheating

If you have any turkey burgers left, wrap the patties in plastic wrap or store them in a Ziploc bag for up to 5 days. You’ll want to store the buns, toppings and special sauce separately.

There are a few different ways you can reheat your burgers without drying them out:

On the grill: Freeze the cooked patties before reheating them on a grill. Then, spritz them with some water as they cook. This will keep them moist and juicy!
In the oven: Place them in a baking pan with a teaspoon of water then reheat them in the oven at 350° Fahrenheit until cooked through.
On the stovetop: Place the burgers in a preheated skillet. Add a teaspoon of water to the skillet, cover the pan and cook until the patties reach an internal temperature of 165° Fahrenheit.

Freezing this recipe

You can freeze these burgers raw or cooked in a freezer-safe Ziploc bag or glass container for up to 3 months. If you're freezing them raw, make sure to keep a piece of parchment paper between each patty so they don’t stick together. When you’re ready to make your burgers, you can reheat or cook them from frozen using your preferred method.

More yummy burger recipes

Meal prep tools for this recipe

Save time and use this pre-made special sauce for your burgers.
I get all my free-range ground turkey from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your burgers are cooked through.

The Best & Juiciest Turkey Burger Recipe

This is the Best & Juiciest Turkey Burger Recipe. It’s super healthy and packed with flavour – add your fave toppings and some secret sauce!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 423kcal

Author Taylor Stinson

Ingredients

Burger patties

1 lb ground turkey
1/3 cup breadcrumbs
1 egg
1 yellow onion, grated
1 clove garlic, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp paprika
1 tsp salt
1/2 tsp pepper

Topping ideas & assembly

4 burger buns
Cheese slices
Lettuce
Tomatoes
Red onion, sliced
Pickles
Condiments such as mayo, ketchup, relish, mustard, etc.

Optional special sauce recipe

1/2 cup light mayo
1 tbsp ketchup
1 tbsp relish
1 tsp dijon mustard
1 tsp garlic or onion powder

Get Recipe Ingredients

Instructions

Mix ingredients together for burger patties in a large bowl, then form into equal-sized patties.
Heat 1 tbsp olive oil in a large skillet over med-high heat. Add burger patties and cook for 4-5 minutes per side until cooked through (meat thermometer should read 165 F in the middle of burger).
Meanwhile, mix together ingredients for special sauce if desired, along with other toppings.
Add burger patties to buns (can toast for 1 min if desired), along with desired toppings then serve and enjoy!

BBQ instructions

Preheat BBQ to med-high heat (400 F). Mix ingredients together for burger patties in a large bowl, then form into equal-sized patties and spray each side with cooking spray.
Grill burgers for 7-8 minutes until fully cooked all the way through (should register 165 F in the center). Serve with buns and toppings. Can toast buns on the grill for 1 min each if desired.

Video

Notes

NOTE: Nutritional info is for 1 burger with bun and 2 tbsp special sauce; this does not include toppings or cheese. Without special sauce, burger is 317 calories. Cheese will add 110 calories, while vegetable/pickle toppings will add minimal calories.

Try out different topping ideas like tzatziki sauce, grilled veggies, jalapenos or salsa.

Make sure not to overwork the patties so they don’t fall apart.

Store the leftovers in the fridge for up to 5 days. Reheat on the grill, in the oven or on the stovetop.

Freeze these burgers raw or cooked for up to 3 months, then cook or reheat from frozen.

Nutrition

The post The Best & Juiciest Turkey Burger Recipe appeared first on The Girl on Bloor.

Grilling & BBQ Recipes - The Girl on Bloor

Baked Chimichurri Chicken Recipe

Why you'll love this recipe

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

Ingredients and substitutions

Chimichurri sauce

How to make chimichurri chicken

Step 1: Make the sauce.

Step 2: Cook the chicken.

Step 3: Make any sides.

Step 4: Top the chicken with the sauce.

Recipe tips and tricks

Frequently asked questions

What does chimichurri taste like?

Can I grill the chicken instead of baking it?

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

What to serve with chimichurri chicken

Storing and reheating

More easy chicken recipes

Meal prep tools

Baked Chimichurri Chicken Recipe

Ingredients

Chimichurri sauce

Baby potatoes – optional side dish

Instructions

Chimichurri sauce

Oven

Skillet

BBQ

Roasted baby potatoes – optional side dish

Video

Notes

Nutrition

Easy Mediterranean Bowl

Why you'll love this recipe

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

Ingredients and substitutions

Marinade dressing

How to make your Mediterranean bowl

Step 1: Cook the quinoa.

Step 2: Make the marinade.

Step 3: Marinate the chicken.

Step 4: Cook the chicken.

Step 5: Prep your toppings.

Step 6: Assemble your bowls.

Variations

Frequently asked questions

How many calories are in a Panera Mediterranean bowl?

Can I make this recipe vegan?

Do you eat your bowl hot or cold?

How to store and reheat

More Mediterranean-inspired recipes

Meal prep tools

Easy Mediterranean Bowl {Meal Prep}

Ingredients

Marinade/dressing

Instructions

Notes

Nutrition

Best Ever Shrimp Marinade

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

Ingredients and substitutions

How to marinate shrimp

Step 1: Prep your ingredients.

Step 2: Make the marinade.

Step 3: Marinate the shrimp.

Step 4: Add the shrimp to skewers.

Step 5: Cook the shrimp.

Step 6: Serve and enjoy!

How to cook marinated shrimp

Frequently Asked Questions

Storing and reheating

Freezing this recipe

More shrimp recipes

Meal Prep Tools

Best Ever Shrimp Marinade

Ingredients

Side dish ideas

Instructions

Video