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

Why you'll love this recipe

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

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Ingredients and substitutions

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

Stir fry sauce

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

Rice

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

How to make black pepper chicken

Step 1: Season the chicken.

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

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Sauté the vegetables.

Add the veggies and sauté.

Step 4: Add the sauce.

Stir in with the chicken and veggies.

Step 5: Stir to combine.

Cook until the sauce thickens.

Step 6: Serve over rice.

Garnish with scallions, sesame seeds and chili flakes.

Frequently asked questions

How do I get that “wok hei” flavour?

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

How many calories are in this recipe?

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

How can I make this gluten free?

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

What to serve with black pepper chicken

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

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

How to store and reheat

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

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

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

Meal prep tools

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

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Panda Express Black Pepper Chicken

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

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 417kcal

Author Taylor Stinson

Ingredients

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

Stir fry sauce

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

Rice

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

Get Recipe Ingredients

Instructions

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

Video

Notes

Use freshly cracked pepper for the best flavour.

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

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

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

Nutrition

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

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

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

You're going to LOVE this meal!

Why you'll love this recipe

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

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Ingredients and substitutions

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

Chimichurri sauce

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

How to make chimichurri chicken

Step 1: Make the sauce.

Blend the chimichurri ingredients together.

Step 2: Cook the chicken.

Bake, pan fry or grill the chicken.

Step 3: Make any sides.

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

Step 4: Top the chicken with the sauce.

Spoon the chimichurri sauce over the chicken and serve.

Frequently asked questions

What does chimichurri taste like?

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

Can I grill the chicken instead of baking it?

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

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

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

What to serve with chimichurri chicken

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

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

Storing and reheating

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

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

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

Meal prep tools

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

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Baked Chimichurri Chicken Recipe

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

Course Main Course

Cuisine American, brazilian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 452kcal

Author Taylor Stinson

Ingredients

• 8 boneless, skinless chicken thighs

Chimichurri sauce

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

Baby potatoes – optional side dish

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

Get Recipe Ingredients

Instructions

Chimichurri sauce

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

Oven

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

Skillet

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

BBQ

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

Roasted baby potatoes – optional side dish

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

Video

Notes

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

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

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

Nutrition

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

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

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

Why you'll love this recipe

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

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Ingredients and substitutions

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

Marinade dressing

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

How to make your Mediterranean bowl

Step 1: Cook the quinoa.

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

Step 2: Make the marinade.

Mix the marinade ingredients together.

Step 3: Marinate the chicken.

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

Step 4: Cook the chicken.

Cook in a pan, then slice it into pieces.

Step 5: Prep your toppings.

Chop up the veggies and herbs.

Step 6: Assemble your bowls.

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

Frequently asked questions

How many calories are in a Panera Mediterranean bowl?

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

Can I make this recipe vegan?

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

Do you eat your bowl hot or cold?

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

How to store and reheat

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

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

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

Meal prep tools

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

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Easy Mediterranean Bowl {Meal Prep}

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

Course Main Course

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 451kcal

Author Taylor Stinson

Ingredients

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

Marinade/dressing

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

Get Recipe Ingredients

Instructions

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

Notes

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

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

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

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

Nutrition

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

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

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

Why you'll love this recipe

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

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Ingredients and substitutions

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

How to make this recipe

Step 1: Make the lemon mixture.

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

Step 2: Bake the potatoes and chicken.

Toss potatoes and chicken with lemon mixture, and bake.

Step 3: Bake asparagus.

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

Step 4: Serve and enjoy!

Slice up the chicken and dig in.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

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

How do I prevent the asparagus from getting soggy?

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

How do I know when the chicken is cooked through?

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

What to serve with this dish

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

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

How to store and reheat

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

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

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

Meal prep tools

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

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Sheet Pan Chicken and Asparagus

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

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 238kcal

Author Taylor Stinson

Ingredients

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

Trim the bottoms off each asparagus spear.

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

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

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

Nutrition

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

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

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

Why you'll love this recipe

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

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Ingredients and substitutions

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

How to make wild rice soup

Step 1: Sauté the mushrooms.

Cook until they release their juices.

Step 2: Add the veggies.

Cook the veggies until softened.

Step 3: Add the chicken.

Cook until lightly browned.

Step 4: Add the remaining ingredients.

Add the seasonings, broth and rice.

Step 5: Simmer the soup.

Simmer for 40 minutes.

Step 6: Add the lemon juice.

Add sage and lemon juice, then serve.

Frequently asked questions

Will the rice get mushy in soup?

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

How can I thicken this soup?

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

Can I use rotisserie chicken to save time?

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

How to store and reheat

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

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

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

Meal prep tools

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

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Easy Chicken Wild Rice Soup Recipe

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

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 240kcal

Author Taylor Stinson

Ingredients

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

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

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

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

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

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

Nutrition

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

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

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

Why You'll Love This Recipe

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

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Ingredients and substitutions

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

Toppings

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

How to make shredded chicken tacos

Step 1: Cook the chicken.

Cook in the Instant Pot.

Step 2: Prep your toppings.

Make the avocado salsa and chop up any toppings.

Step 3: Shred the chicken.

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

Step 4: Assemble your tacos.

Add the chicken and toppings to corn tortillas and serve.

Frequently asked questions

Can I use frozen chicken?

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

What type of chicken is best for tacos?

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

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

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

What to serve with these chicken tacos

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

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

Storing and reheating

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

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

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

Meal prep tools

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

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Shredded Cilantro Lime Chicken Tacos

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

Course Main Course

Cuisine American, tex mex

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 473kcal

Author Taylor Stinson

Ingredients

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

Other topping ideas (optional)

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

Avocado salsa

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

Get Recipe Ingredients

Instructions

Instant pot instructions

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

Slow cooker instructions

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

Stovetop instructions

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

Video

Notes

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

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

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

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

Nutrition

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

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

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

Why you'll love this recipe

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

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Ingredients and substitutions

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

Stir fry sauce

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

How to make cashew chicken stir fry

Step 1: Make the sauce.

Mix the sauce ingredients in a small bowl.

Step 2: Season and toss the chicken.

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

Step 3: Sauté the carrots and mushrooms.

Cook the carrots and mushrooms in a skillet.

Step 4: Brown the chicken.

Add the chicken and sauté until browned.

Step 5: Mix in the rest of the veggies.

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

Step 6: Add sauce, serve and enjoy!

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

Frequently Asked Questions

Can I use a different protein instead of chicken?

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

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

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

Can I make this gluten-free?

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

What to serve with this dish

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

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

How to store and reheat

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

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

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

Meal prep tools

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

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Easy Cashew Chicken Recipe

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

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 333kcal

Author Taylor Stinson

Ingredients

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

Stir fry sauce

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

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

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

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

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

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

Nutrition

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

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

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

Why you'll love this recipe

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

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Ingredients and substitutions

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

Rice

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

How to make kung pao chicken

Step 1: Coat the chicken.

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

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Add the veggies and sauce.

Sauté sauce and veggies until softened.

Step 4: Top with green onions.

Stir in the green onions, then serve over rice.

Frequently asked questions

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

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

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

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

How many calories are in this recipe?

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

What to serve with this dish

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

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

How to store and reheat

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

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

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

Meal prep tools

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

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Copycat Panda Express Kung Pao Chicken

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

Course Main Course

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 515kcal

Author Taylor Stinson

Ingredients

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

Rice

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

Use frozen veggies to cut down on prep time.

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

Nutrition

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

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

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

Why you'll love this recipe

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

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Ingredients and Substitutions

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

Mandarin sauce

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

Rice

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

How to make mandarin chicken

Step 1: Make the rice.

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

Step 2: Coat the chicken.

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

Step 3: Fry the chicken.

Add chicken to skillet and cook until golden brown. 

Step 4: Drain the oil.

Drain the chicken on a paper-towel lined plate.

Step 5: Make the mandarin sauce.

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

Step 6: Toss the chicken in the sauce.

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

Frequently asked questions

What's the difference between mandarin and orange chicken?

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

Can I make a healthier version of Mandarin Chicken?

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

How can I make mandarin chicken gluten-free?

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

How do I make the sauce thicker?

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

What to serve with this dish

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

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

How to store and reheat

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

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

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

Meal prep tools for this recipe

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

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Easy Mandarin Chicken Recipe

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

Course Main Course

Cuisine Asian-Inspired

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 586kcal

Author Taylor Stinson

Ingredients

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

Mandarin sauce

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

Rice

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

Get Recipe Ingredients

Instructions

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

Notes

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

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

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

Nutrition

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

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

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

Why you'll love this recipe

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

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Ingredients and substitutions

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

How to make marinated chicken

Step 1: Make the marinade.

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

Step 2: Marinate the chicken.

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

Step 3: Add the chicken to a pan.

Add to a parchment-lined baking sheet.

Step 4: Bake in the oven.

Bake, then slice or chop into pieces.

Frequently asked questions

What type of chicken should I use?

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

Should I marinate or brine chicken breasts before baking?

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

Should I cover chicken breasts with foil while baking?

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

What to serve on the side

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

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

How to store and reheat

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

Meal prep tools

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

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The Best Marinated Chicken Breast Recipe

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

Course Chicken

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 221kcal

Author Taylor Stinson

Ingredients

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

Get Recipe Ingredients

Instructions

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

For larger breasts

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

Notes

Nutritional info is for one 8oz baked chicken breast.

Let the chicken rest after baking for maximum juiciness.

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

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

Nutrition

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

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

Whether you're making them ahead for the week or serving them fresh for dinner, these bowls are satisfying, customizable, and packed with protein. Say goodbye to takeout—homemade shawarma has never been easier!

Why you'll love this recipe

• Big on flavour: Marinated chicken, warm spices, and creamy garlic sauce make every bite delicious.
• Perfect for meal prep: Make ahead and enjoy flavorful, ready-to-go lunches or dinners.
• Balanced and nutritious: Packed with protein, fiber, and fresh veggies for a wholesome meal.
• Better than takeout: Enjoy the taste of authentic shawarma at home with fresh, quality ingredients!

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Ingredients and substitutions

Chicken marinade

• Chicken cutlets – you could also use chicken thighs, or boneless skinless chicken breasts cut in half lengthwise.
• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Lemon juice – fresh lemon juice is best. Bottled lemon or lime juice can be used in a pinch.
• Cumin – ground coriander is the best substitute here.
• Turmeric – curry powder would also work, but will have a slightly different flavor.
• Smoked paprika – cayenne pepper would also help add some spice to your marinade.
• Nutmeg – use allspice for a similar flavor.
• Cinnamon – add some more nutmeg or use allspice or cassia instead.

Couscous

• Pearl couscous – you could also make your bowls with quinoa, farro or rice.

Garlic sauce

• Sunflower oil – canola oil, avocado oil or olive oil would also work here.
• Soy milk – you can use any unsweetened plain dairy-free milk here.
• Garlic – freshly minced garlic is best, but jarred minced garlic or garlic powder will work if they're all you have on hand.
• Lemon juice – fresh lemon juice is best. Bottled lemon or lime juice can be used in a pinch.
• Honey – add a bit of agave syrup for sweetness instead or leave this out altogether.

Toppings

• Red onion – white onion or pickled onions would also be good.
• Sumac – top with some lemon zest instead or leave this off altogether.
• Romaine lettuce – use any leafy green of your choice like iceberg lettuce or even kale.
• Cucumber – zucchini would be good here too.
• Plum tomato – use regular tomato or cherry tomatoes instead.
• Pickled turnips – regular pickles would also be yummy on these bowls.
• Parsley – you can leave this off, but the fresh parsley add tons of flavor.

How to make chicken shawarma bowls

Step 1: Marinate the chicken.

Add marinade ingredients to a Ziploc bag, then add the chicken.

Step 2: Make the couscous.

Cook until the liquid has absorbed.

Step 3: Cook the chicken.

Cook until the chicken is ready. Let it rest, then slice.

Step 4: Make the garlic sauce.

Blend ingredients until thickened.

Step 5: Prep your toppings.

Prep any toppings of your choice.

Step 6: Assemble your bowls and serve!

Divide the couscous, then add the chicken and onions. Add any toppings of your choice, drizzle with garlic sauce and serve.

Frequently asked questions

How can I make a vegetarian version of a shawarma bowl?

Substitute the chicken with marinated and roasted vegetables like eggplant, zucchini, and bell peppers, or use plant-based proteins such as chickpeas or tofu. Season them with the same shawarma spices to maintain the dish's characteristic flavor.

What is the ideal marinating time for chicken shawarma?

For optimal flavour, marinate the chicken for at least 1 hour, but preferably up to 12 hours. This allows the spices and aromatics to deeply penetrate the meat.

Can I prep these bowls ahead of time?

Yes! You can prep these shawarma bowls by marinating the chicken, chopping veggies, making garlic sauce, and cooking couscous ahead of time, then cooking and assembling fresh.

What to serve with this dish

These chicken shawarma bowls are an entire meal on their own, and you can add pretty much any toppings of your choice. If you're looking for side dish ideas, you can't go wrong with fries (or sweet potato fries for a healthier option), zaatar bread or homemade pita bread. Here are some other sides you can try:

• Warm pita or naan: Perfect for scooping up chicken and sauce.
• Lentil soup: A hearty, comforting side that adds protein and warmth.
• Grilled halloumi: A salty, seared cheese that enhances the meal.
• Stuffed grape leaves (Dolma): A delicious, tangy Mediterranean side.
  

How to store and reheat

Store: Refrigerate all components separately in airtight containers for 3-5 days.

Reheat: Warm the chicken and couscous in the microwave for 1-2 minutes until heated through; assemble the bowl with fresh toppings and sauce.

Freeze & Reheat: Freeze the raw marinated chicken in a freezer-safe container for up to 9 months. Thaw in the refrigerator overnight, cook as directed, and assemble with fresh

Meal prep tools for this recipe

• Grab some glass meal prep bowls to pack up your weekly lunches.
• Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
• Get a meat thermometer to make sure your chicken is cooked through.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• My Vitamix is a must have for sauces, soups and purees.
• An Immersion blender is a cheaper way to blend things up.

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Chicken Shawarma Bowl

These easy Chicken Shawarma Bowls are delicious for dinner or meal prep. They have marinated chicken, veggies, couscous, and garlic sauce!

Course Main Course

Cuisine middle eastern

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 611kcal

Author Taylor Stinson

Ingredients

Chicken marinade

• 1 lb chicken cutlets or chicken thighs
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp each salt & pepper
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Couscous

• 1 1/2 cups water
• 1 cup pearl couscous or white rice
• 1 pinch salt

Garlic sauce – to save time, use store bought hummus and/or tzatziki

• 1/2 cup sunflower oil
• 1/4 cup unsweetened plain soy milk
• 2 cloves garlic minced
• 1 tsp lemon juice
• 1/2 tsp honey
• 1 pinch salt

Toppings

• 1 red onion sliced
• 1 tsp sumac
• 2 cups romaine lettuce
• 1 cup cucumber diced
• 1 plum tomato diced
• 1 cup pickled turnips or regular pickles
• 1 cup parsley finely chopped

Get Recipe Ingredients

Instructions

• Add all ingredients to a bowl or ziptop bag under the chicken marinade heading and let marinate for at least 15 minutes. Meanwhile, add couscous or rice and water to a rice cooker and cook until liquid has absorbed.
• Heat a large skillet over medium heat, then add chicken with marinade. Cook for about 10-12 minutes, flipping chicken halfway through. Let rest for 10 minutes, then slice chicken against the grain.
• Add a bit of olive oil to a small skillet over medium heat, then add onions, sumac and a pinch of salt, sauteeing for 5-10 minutes until softened.
• While chicken and onions are cooking, add ingredients for garlic sauce to a blender and blend for 30 seconds until thickened. At the same time, prepare toppings.
• Divide couscous among bowls, then divide chicken and onions. Add toppings, then drizzle with garlic sauce. Serve and enjoy!

Notes

If you can't find pickled turnips, you can make your own! I love this easy recipe: https://dinnerthendessert.com/pickled-turnips/ 

Make your own shawarma spice blend for easy prep.

Swap out the couscous for white or brown rice, quinoa, farro or even cauliflower rice for a low-carb option.

Use any extra chicken to make a shawarma wrap or loaded fries.

Store all the components in the fridge for 3-5 days. Reheat the chicken and couscous (optional), then assemble your bowls.

Freeze the raw marinated chicken for up to 3 months. Defrost in the fridge then cook as normal.

 

Nutrition

Calories: 611kcal | Carbohydrates: 42g | Protein: 32g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 761mg | Potassium: 855mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3752IU | Vitamin C: 32mg | Calcium: 110mg | Iron: 3mg

The post Chicken Shawarma Bowl appeared first on The Girl on Bloor.

It’s packed with fresh greens, black beans, corn, and a zesty kick of flavour that’s perfect for lunch or dinner. Say goodbye to drive-thru lines and hello to a wholesome homemade salad!

Why you'll love this recipe

• Healthier version: Enjoy all the flavors of the original with baked crispy chicken and homemade dressing.
• Packed with flavour: Zesty, creamy, and full of fresh ingredients like black beans, corn, and greens.
• Budget-friendly: Skip the drive-thru and make it at home for a fraction of the cost.
• Customizable: Swap out ingredients or adjust the spice level to suit your preferences.
• Meal prep-friendly: Make it ahead for quick and easy lunches or dinners during the week.

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Ingredients and substitutions

• Chicken tenders – you can also slice up some chicken cutlets or boneless skinless chicken thighs instead.
• Eggs – you can leave out the egg but the breadcrumbs might not stay on as well.
• Panko breadcrumbs – double up on the regular breadcrumbs or try using tempura, unsweetened corn flakes or crushed potato chips.
• Regular breadcrumbs – double up on the Panko or try using tempura, unsweetened corn flakes or crushed potato chips.
• Cooking spray – the cooking spray prevents the chicken from sticking to the pan. Using a non-stick pan would also work.

Salad toppings

• Romaine lettuce – or another leafy green of your choice like bibb lettuce or iceberg lettuce.
• Black beans – chickpeas or kidney peas would also be good in this salad.
• Corn – swap this out for another vegetable of your choice.
• Tomatoes – try using bell peppers or another veggie.
• Shredded cheddar cheese – feel free to use your favourite shredded cheese blend like Tex Mex, Monterey Jack or mozzarella.
• Tortilla strips – make your own or use a store-bought variety.
• Cilantro – leave the cilantro off altogether if you don’t like cilantro or don’t have any on hand.

Southwest salad dressing

• Sour cream – plain Greek yogurt or a dairy-free substitute would also work here.
• Lime juice – fresh lime juice is best but bottled lime juice or even lemon juice will work in a pinch.
• Paprika – chili powder will provide the same amount of kick.
• Onion powder – onion flakes would also work in this salad dressing.
• Cumin – coriander is the best substitute for cumin.
• Chili flakes – leave these out altogether if you don’t like a lot of spice.

How to make this recipe

Step 1: Bread the chicken.

Bread the chicken, ensuring each piece is evenly coated with egg wash, and breadcrumbs.

Step 2: Bake the chicken.

Arrange the breaded chicken pieces in a single layer on a baking sheet with parchment paper and bake.

Step 3: Mix the salad dressing.

Combine all the salad dressing ingredients. Whisk vigorously until the dressing is well combined and slightly thickened.

Step 4: Chop the chicken and assemble the rest of your ingredients.

Cut the cooked chicken into bite-sized pieces and arrange it over the salad ingredients then serve.

Frequently asked questions

Can I make this gluten-free or low-carb?

While the original McDonald’s salad is not gluten-free, this recipe can be adapted for that diet. Breadcrumbs and panko both include wheat flour, but there are gluten-free breadcrumbs on the market or you can use grilled chicken instead of breaded. Tortilla strips are usually made of corn, so you can still enjoy them in the gluten-free version of this salad, but leave them out if you're looking to go low carb. You'll also want to leave out the black beans and corn as they are higher in carbs.

What is southwest salad dressing made of?

The southwest salad dressing that McDonald’s uses is Newman’s Own Southwest. My version uses a homemade smoky southwest dressing made with mostly pantry staples, but if you’re in a hurry, you can grab a bottle of the Newman’s dressing at most grocery stores.

How many calories are in this McDonald's salad?

This McDonald’s menu salad should be a healthier menu option, but the McDonald’s version contains 520 calories and 39% of your daily recommended fat intake. It does contain plenty of protein, but also more carbs than you may want to consume due to the breading on the chicken. My version has less calories at just 431 calories per serving and is a lot healthier since it uses whole ingredients, less salt and homemade southwest salad dressing with fewer preservatives.

What to serve with this dish

These sides help round out your meal, making the Southwest Salad even more satisfying!

• Soup: A tomato soup or black bean soup would make a satisfying pairing.
• Sweet Potato Fries: Check out my healthy air-fryer version!
• Cornbread: A buttery slice of cornbread adds a Southern twist.
• Quesadilla: A cheesy quesadilla with salsa or guacamole on the side will make a delicious combo.

How to store and reheat

Store: Layer salad components in mason jars, placing chicken at the bottom and keeping tortilla strips and dressing separate. Refrigerate for up to 3-4 days.

Freeze & reheat: It's not a good idea to freeze the salad. But, you can freeze the cooked chicken separately in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave. Add the warm chicken to a fresh salad and you're good to go.

Meal prep tools for this recipe

• Grab some bento box meal prep bowls to separate the ingredients and enjoy this salad for work week lunches.
• You can also grab some mason jars to layer the lettuce at the top so it doesn't get soggy.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.

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Copycat 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! 

Course Salad

Cuisine tex mex

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 431kcal

Author Taylor Stinson

Ingredients

Crispy chicken

• 1/2 lb chicken tenders
• 2 eggs
• 1 cup panko breadcrumbs
• 1 cup regular breadcrumbs
• Cooking spray & salt to taste (optional)

Salad toppings

• 1 head romaine lettuce, chopped
• Black beans
• Corn
• Tomatoes, diced
• 1/2 cup Shredded cheddar cheese
• Tortilla strips
• Cilantro, chopped

Southwest salad dressing

• 3/4 cup sour cream
• 2 tbsp lime juice
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp chili flakes

Get Recipe Ingredients

Instructions

• Preheat oven to 425 F. Crack egg into a large bowl, then coat chicken in it. Mix panko and regular breadcrumbs in a large bowl, then coat chicken in the mixture.
• Place chicken tenders on a parchment-lined baking sheet and spray with cooking spray then season with salt if desired. Bake for 6-7 minutes per side until chicken is fully cooked.
• Meanwhile, mix ingredients together for salad dressing and assemble ingredients for salads while chicken is cooking. 
• When chicken is done, remove from oven and let cool. Slice into strips then top each salad with chicken and toss in 2 tbsp of dressing (or less) per salad. Serve and enjoy!

Video

Notes

You can grill the chicken instead of breading it and leave off the black beans and corn for a low-carb option.

Use gluten-free breadcrumbs and tortilla strips for a gluten-free option.

If you’re in a hurry, use the Newman’s Own Southwest bottled dressing that McDonald’s uses.

Meal prep your salads in mason jars. Layer using the instructions above so they stay fresh for up to 4 days.

Freeze any leftover chicken for up to 3 months. Cook from frozen or thaw then microwave.

Nutrition

Calories: 431kcal | Carbohydrates: 39g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 155mg | Sodium: 645mg | Potassium: 989mg | Fiber: 9g | Sugar: 6g | Vitamin A: 14635IU | Vitamin C: 11.7mg | Calcium: 260mg | Iron: 4.5mg

The post Copycat McDonald’s Southwest Salad Recipe appeared first on The Girl on Bloor.

They’re easy to make ahead of time and stay fresh for days, making them an ideal grab-and-go option for busy weekdays. Lunch or dinner, these bowls are a healthy, delicious way to mix up your routine!

Why you'll love this recipe

• Balanced and nutritious: Packed with protein, fresh veggies, and rice.
• Sweet and savory: The sticky teriyaki glaze brings a bold flavour to your day.
• Family-friendly: Everyone will enjoy this dish, from kids to adults.
• Quick and easy: Simple ingredients and minimal prep make this a no-fuss recipe.

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Ingredients and substitutions

Meatballs

• Ground chicken – you can also make these meatballs with ground turkey or pork.
• Breadcrumbs – use panko or crushed unsweetened cornflakes in place of the breadcrumbs.
• Egg – the egg will help bind the meatballs but if you’re allergic, plain yogurt or buttermilk will also do the trick.
• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Chili garlic sauce – sriracha would be good as well.
• Minced garlic – I prefer freshly minced garlic but jarred minced garlic will work in a pinch.
• Fresh ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder instead.
• Green onions – chives, shallots or onion can be used if you don’t have any green onions on hand.

Teriyaki sauce

• Hoisin sauce – garlic teriyaki sauce will provide a similar flavour. You could also use a store-bought teriyaki sauce instead of making your own.
• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Honey – agave or brown sugar would also work.
• Cornstarch – potato starch or arrowroot can be used in place or cornstarch.

Rice

• White rice – use another kind of rice like brown rice or even quinoa.
• Butter – swap out for your favourite butter substitute to make the rice nice and moist.

Veggies

• Sesame oil – you can use a neutral oil like olive or canola oil, but it will have a milder flavour.
• Snap peas – green beans or bok choy would also be good.
• Carrot matchsticks – or another veggie like bell peppers.
• Red cabbage – green cabbage, coleslaw mix or another kind of veggie can be used instead.

Optional garnishes

• Green onion – garnish with chives instead.
• Sesame seeds – use either black or white sesame seeds.

How to make teriyaki chicken meatballs

Step 1: Cook the rice.

Cook the rice in a rice cooker or stove.

Step 2: Mix the meatball ingredients together.

Toss all ingredients in a bowl and mix.

Step 3: Form the mixture into meatballs and bake.

Shape the mixture into balls and bake until ready.

Step 4: Cook the veggies.

In your pan, sauté the veggies.

Step 5: Coat the meatballs.

Toss the meatballs in the teriyaki sauce.

Step 6: Serve and enjoy!

Arrange the rice, meatball and the veggies in a bowl and dig in!

Frequently asked questions

How can I make sure my meatballs are juicy and tender?

Avoid over-mixing the meat mixture! That's a big reason why meatballs dry out.

Can I make the meatballs gluten-free?

To make the meatballs gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce in both the meatballs and the teriyaki sauce. Make sure to check all other ingredients to be safe.

How can I adjust the sweetness of the teriyaki sauce?

Just adjust the amount of brown sugar or honey you use. The amounts I suggested shouldn't make the sauce overly sweet.

What to serve with chicken teriyaki meatballs

I love serving my chicken teriyaki meatballs with a side of rice and some sautéed veggies, but feel free to switch it up when it comes to the side dishes!

• Fried rice: Vegetable or egg fried rice for a flavorful side dish.
• Cauliflower rice: A low-carb alternative to traditional rice.
• Steamed veggies: Steamed broccoli, glazed carrots or even some mashed potatoes (cauliflower mashed potatoes are a great healthy option).
• Wrap it: Make lettuce wraps with the meatballs. Serve them in Boston leaf or romaine lettuce cups with your favourite veggies.

How to store and reheat

Store: Place cooled meatballs and rice in separate airtight containers and refrigerate for up to 4 days.

Reheat: Sprinkle water over the rice to prevent dryness, then microwave meatballs and rice together for 1-2 minutes until warm.

Freeze & Reheat: Flash-freeze the meatballs on a baking sheet, then transfer to a freezer-safe container and freeze for up to 3 months. To reheat, microwave from frozen for 3-4 minutes, or thaw overnight in the refrigerator and warm in the microwave for 1-2 minutes.

Meal prep tools for this recipe

• Grab some glass meal prep bowls for your leftovers.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• Get a meat thermometer to make sure your meatballs are cooked through.

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Teriyaki Chicken Meatballs and Rice Bowls

These Teriyaki Chicken Meatballs and Rice Bowls are perfect for meal prep! Serve with a mix of fresh stir fried veggies.

Course Main Course

Cuisine Asian-Inspired

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 550kcal

Author Taylor Stinson

Ingredients

Meatballs

• 1 lb ground chicken or turkey
• 1/3 cup breadcrumbs
• 1 egg
• 1 tbsp soy sauce or tamari
• 1 tsp chili garlic sauce or sriracha
• 2 cloves minced garlic
• 1 tsp minced ginger
• 2 green onions sliced
• 1/2 tsp salt

Teriyaki sauce

• 1/4 cup hoisin sauce
• 2 tbsp soy sauce or tamari
• 2 tbsp honey
• 2 tsp cornstarch

Rice

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

Veggies

• 1 tbsp sesame oil
• 1 cup snap peas
• 1 cup carrot matchsticks
• 1 cup red cabbage thinly sliced
• salt & pepper to taste

Optional garnishes

• 3 green onions sliced
• Sesame seeds for garnish

Get Recipe Ingredients

Instructions

• Preheat oven to 400 F. Add all ingredients under the rice heading to a rice cooker or pot on the stove, cooking until the liquid has absorbed.
• Mix ingredients under the meatballs heading together in a large bowl, then form into meatballs with wet hands, placing on a parchment-lined baking sheet. Bake for 18 minutes until fully cooked.
• Meanwhile, heat sesame oil in a large skillet over medium-high heat. Add snap peas, carrots and cabbage, seasoning with salt and sauteeing for 4-5 minutes until tender, then remove from heat.
• While cooking the veggies, add the teriyaki sauce ingredients to a large bowl, mixing well to combine. Microwave, covered, for 1 minute until the sauce thickens. Remove meatballs from oven and toss in sauce, then serve alongside rice and veggies. Enjoy!

Notes

Make sure not to overhandle the meatballs and wet your hands before rolling them into balls.

Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 1-2 minutes.

Freeze these meatballs cooked or uncooked for up to 3 months. Defrost in the fridge overnight then cook or reheat as normal.

If you’re freezing the meatballs raw, make sure to flash-freeze them for an hour beforehand so they don’t stick together.

Nutrition

Calories: 550kcal | Carbohydrates: 72g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1529mg | Potassium: 980mg | Fiber: 4g | Sugar: 18g | Vitamin A: 6102IU | Vitamin C: 32mg | Calcium: 96mg | Iron: 3mg

The post Teriyaki Chicken Meatballs and Rice Bowls appeared first on The Girl on Bloor.

This one's for those busy weekdays when you want a homemade meal. These bowls are super customizable, so you can switch up the veggies or even use cauliflower rice for a lighter option!

Why you'll love this recipe

• Quick and easy: The 3-ingredient sauce comes together in minutes for a no-fuss meal.
• Balanced flavours: Sweet, spicy, and tangy…this dish hits all the right notes.
• Healthy and satisfying: Packed with protein, veggies, and a flavorful sauce for a well-rounded meal.

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil such as avocado or canola oil.
• Chicken breasts – boneless skinless chicken thighs would also work. I wouldn't recommend bone in chicken, as you'll have to cut away the bone regardless.
• Eggs – use buttermilk or mayo to coat the chicken instead.
• Flour – substitute for cornstarch, panko breadcrumbs or crushed-up cornflakes.
• Broccoli – swap out for any other vegetables of your choice like cauliflower.
• Jasmine rice – feel free to use any grain like brown rice or even quinoa.
• Green onions – leave these off if you don’t have any on hand.
• Sesame seeds – black and white sesame seeds would both be good, or you can leave these off altogether.

Honey sriracha sauce

• Ketchup – make your own using a combination of tomato puree, maple syrup, apple cider vinegar, onion and garlic powder, salt and black pepper.
• Honey – agave or maple syrup can be used, but will alter the flavour.
• Sriracha – if you can't find sriracha, use your favorite hot sauce, Sambal Oelek or sweet chili sauce instead.

How to make honey sriracha chicken

Step 1: Bread the chicken.

Add the egg to one bowl, and the flour to another bowl. Drench the chicken in egg then coat in flour.

Step 2: Bake the chicken.

Add the chicken to the pan and bake in the oven.

Step 3: Cook the rice.

Cook the rice and chop up the broccoli.

Step 4: Flip the chicken and add the broccoli.

Flip the chicken over, season the broccoli and add it to the pan.

Step 5: Make the sauce.

Mix together the ketchup, honey, sriracha and salt, then microwave.

Step 6: Coat the chicken.

Pour the sauce over the chicken and toss to coat. Garnish with green onions and sesame seeds, and serve!

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be substituted. Just adjust the cooking time accordingly.

Can I make this recipe gluten-free?

Yes, you can use gluten-free flour and breadcrumbs to accommodate dietary restrictions.

Is there a vegetarian alternative for this recipe?

Tofu can be used in place of chicken. Press and cube the tofu, then proceed with the recipe as usual.

What to serve with honey sriracha chicken

• Rice: White rice, brown rice, jasmine rice, or even quinoa pairs perfectly with the sweet and spicy chicken.
• Cauliflower rice: A low-carb alternative to traditional rice for a lighter option.
• Steamed vegetables: Broccoli, green beans, or bok choy add a nutritious and refreshing element.
• Naan or flatbread: Use it to scoop up the sauce for an indulgent addition.
• Roasted sweet potatoes: The natural sweetness of sweet potatoes complements the sriracha’s spice.

How to store and reheat

Store: Keep assembled meal prep bowls in the refrigerator for up to 5 days in glass containers for easy grab-and-go meals.

Reheat: Microwave for 1-2 minutes, sprinkling a bit of water over the rice and chicken to prevent them from drying out.

Freeze: Freeze the cooked chicken and rice separately in freezer-safe containers or Ziploc bags for up to 3 months. Thaw the chicken and rice in the refrigerator overnight, then reheat in the microwave or on the stovetop until warmed through.

Meal prep tools

• Get your glass meal prep bowls here.
• I get all my free-range chicken breasts from Butcher Box, delivered to me frozen.
• This rice cooker saves so much time & makes clean up easy.

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Honey Sriracha Chicken Meal Prep Bowls

These Honey Sriracha Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. The sauce is so easy to make with just 3 ingredients!

Course Grain Bowl

Cuisine Clean Eats

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 455kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil, divided
• 3 chicken breasts, diced into 1-inch pieces
• 2 eggs
• 2 cups flour
• 1 head Broccoli
• 2 cups jasmine rice, cooked
• 2 green onions, sliced (optional)
• 1 tbsp sesame seeds (optional)

Honey Sriracha Sauce

• 1/2 cup ketchup
• 1/2 cup honey
• 1/3 cup Sriracha
• 1/2 tsp salt

Get Recipe Ingredients

Instructions

• Preheat oven to 425 F. Add egg and flour to two large separate bowls. Drench chicken in egg, then coat in flour, shaking to get off any extra flour. Grease a non-stick baking sheet with cooking spray or olive oil (about 1/2 tbsp) then add chicken pieces, leaving a bit of extra room for broccoli at one end. Bake in the oven for 10 minutes.
• Meanwhile, cook rice in a rice cooker or according to package directions (you want enough rice for two servings). Chop broccoli florets.
• Remove chicken from oven and flip, then add broccoli and drizzle with olive oil (about 1/2 tbsp) and season with salt and pepper. Place back in the oven for another 10 minutes.
• While everything is finishing cooking, mix together sauce ingredients then microwave for 2 minutes until sauce is slightly thickened. Remove chicken from oven and toss in sauce to coat.
• Add all ingredients to meal prep bowls then top with green onions and sesame seeds (optional). Serve and enjoy!

Video

Notes

Make these meal prep bowls low-carb by swapping out the jasmine rice for cauliflower rice.

If you’re sensitive to spice, use 2 tbsp. sriracha instead of the full 1/3 cup.

If you can't find sriracha, use Sambal Oelek or sweet chili sauce.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.

Sprinkle some water over top over the chicken and rice before reheating.

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

Nutrition

Calories: 455kcal | Carbohydrates: 67g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 460mg | Potassium: 361mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 32.2mg | Calcium: 30mg | Iron: 3.6mg

The post Honey Sriracha Chicken Meal Prep Bowls appeared first on The Girl on Bloor.

Serve it with tortilla chips, veggie sticks, or crackers for a snack everyone will devour. Trust me, this buffalo chicken dip will be the star of the table!

Why you'll love this recipe

• Effortless prep: Just toss the ingredients in the crockpot and let it do the work.
• Crowd-pleaser: Perfect for parties, game day, or any gathering—everyone loves it!
• Versatile: Serve with chips, veggies, crackers, or even as a sandwich filling.

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Ingredients and substitutions

• Chicken broth ­– vegetable broth is the best substitute here.
• Chicken breasts – chicken thighs or leftover rotisserie chicken would also work.
• Brick cream cheese – coconut milk or mayonnaise can be used for a dairy-free option.
• Sour cream – ranch or blue cheese dressing can be used in place of sour cream. For a healthier option, use plain Greek yogurt.
• Buffalo wing sauce – use a store-bought version or make your own.
• Melted butter – this will help cut the sauce. Feel free to swap it out for a dairy-free substitute of your choice.
• Blue cheese crumbles – cheddar or Monterey Jack would also be good.
• Green onions – top with diced chile peppers or cilantro instead.

How to make buffalo chicken dip in the crockpot

Step 1: Cook the chicken.

Cook chicken and broth on high. Remove chicken to shred, and discard leftover broth.

Step 2: Heat up the cream cheese.

Microwave cream cheese for 2 minutes. 

Step 3: Make the sauce.

Stir in sour cream, buffalo sauce and melted butter.

Step 4: Add the shredded chicken.

Stir in the shredded chicken.

Step 5: Cook on high.

Add to slow cooker, then cook on high for 2 hours.

Step 6: Serve and enjoy!

Top with green onions and blue cheese, then serve and enjoy!

Frequently asked questions

How can I prevent the dip from becoming too greasy?

Using low-fat cream cheese and thoroughly draining the chicken can help reduce greasiness. Stirring occasionally during cooking also ensures even consistency.

Can I adjust the spiciness of the dip?

Yes, to make the dip spicier, add more buffalo sauce or a few pinches of cayenne pepper. For a milder version, reduce the amount of buffalo sauce used.

What are some suitable low-carb dippers for this dip?

For a low-carb option, serve the dip with celery sticks, cucumber slices, bell pepper strips, or other fresh vegetables.

How to serve buffalo chicken dip

Serve alongside these options so your snack table has lots of variety:

• Crackers or chips: Water crackers, tortilla chips, pita chips or baguettes
• Vegetables: Celery, carrots and bell peppers

For even tastier ideas, try some of these unique uses for buffalo chicken dip:

• In quesadillas
• Poured over French fries (similar to poutine)
• Stuffed in crescent rolls
• In mason jars for an on-the-go snack
• Mixed with pasta
• As chicken wraps

How to store and reheat

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

Reheat: Microwave in 30-second increments, stirring frequently, or warm in the oven at 350°F or in the crockpot.

Freeze: Freeze the dip in an airtight container for up to 3 months for later use. Thaw in the fridge overnight, then reheat in the oven or crockpot until warmed through.

Meal Prep Tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
• Use these Ziploc bag holders if you're preparing freezer meals.
• Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
• Mason jars are great for salads where you're layering a bunch of different ingredients.

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Easy Crockpot Buffalo Chicken Dip

This Easy Crockpot Buffalo Chicken Dip is perfect for holiday parties and game day! Just set it and forget it while it cooks all day.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10 servings

Calories 240kcal

Author Taylor Stinson

Ingredients

• 2 cups chicken broth
• 2 chicken breasts
• 1 (8 oz) brick cream cheese, cut into cubes
• 1 cup sour cream
• 1 cup buffalo wing sauce
• 1/4 cup melted butter
• 1/2 cup blue cheese crumbles
• 2 green onions, sliced

To serve

• Tortilla chips
• Carrots
• Celery

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Instructions

• Add chicken and broth to slow cooker and cook on high for 4 hours. Remove chicken to shred, and discard leftover broth. You can also boil chicken in broth for 18-20 minutes until chicken is cooked through, or use 2 cups leftover/rotisserie chicken.
• Microwave cream cheese for 2 minutes. Stir in sour cream, buffalo sauce and melted butter, then stir in shredded chicken. Add to slow cooker, then cook on high for 2 hours.
• Top buffalo chicken dip with green onions and blue cheese, then serve with tortilla chips, celery and carrots and enjoy!

Video

Notes

Calories reflect a 1/2 cup serving minus any chips or veggies.

Don’t have a crockpot? Cook this dip in a baking dish in the oven at 350 F for 20-25 minutes.

Serve your buffalo chicken dip with veggies, tortilla chips, toasted pitas and more.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave, the slow cooker or the oven at 350 F.

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

Nutrition

Calories: 240kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 1101mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg