Chicken and Artichokes

Alright, you all know I’m in love with my instant pot, but this recipe is an easy peasy STOVETOP one that I will never give up!  I make it SO often, I barely need to measure the ingredients anymore.  My husband requests it frequently – so it’s definitely a winner in our book. I hope you enjoy it as much as we have (and continue to!)

Chicken and Artichokes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3-4 boneless, skinless chicken breasts, cut into cubes (about 1 inch in size or so)
  • 1 red onion, chopped
  • 5 garlic cloves, minced (I used 5 tsp of minced garlic from the store)
  • Olive oil spray (may want to add about 1 Tbsp olive oil as well, that’s optional)
  • 1 jar/can artichokes, drained and chopped
  • 2 cups low sodium chicken broth
  • 1 Tbsp maple syrup or honey
  • Garlic powder, to taste
  • Ground black pepper, to taste
  • Handful spinach (optional)

 

**Ideally for this recipe, you will want a skillet/pan that has a cover**

 

Directions

  • Spray skillet with olive oil spray and place on stove, heat to medium. Add chicken and cook, approximately 4 minutes on each side.
  • Remove chicken and set aside
  • Spray pan with olive oil spray (or add in 1Tbsp olive oil), and add onion and garlic. Cook until translucent, stirring as needed. Add artichokes, chicken broth, maple syrup or honey (maple syrup tends to give it a little thicker texture, which I enjoy), sprinkle with garlic powder and black pepper.  Simmer for a few minutes.
  • Add chicken back in and mix to stir. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  • Once cooked, add in spinach (if using).  Let stand 5-10 minutes and serve! We serve over brown rice (or sometimes riced cauliflower)

 

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Yum yum!! This is a recipe that I make at least once every 2 weeks – it’s so easy, and it ends up being so tasty!! My husband loves it as well.  We have topped it with various things over the several times we’ve enjoyed it – including gluten free soy sauce or liquid aminos, red pepper flakes, and even sriracha sauce!  Just depends what you’re in the mood for!blogsig

Chicken Fajitas in the Oven

This is such an easy, weeknight meal that doesn’t require many ingredients and ends up SUPER tasty!  I love it!  Husband approved, too – he always goes back for seconds!  Reheating this for leftovers is quite yummy, as well.

Chicken Fajitas in the Oven

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2-4 boneless, skinless chicken breasts, trimmed
  • 1-2 Tbsp Taco seasoning mix (the link is to the one I use from Trader Joe’s; you can purchase in a Trader Joe’s store or on Amazon)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ½ red onion, sliced
  • ¼ – ½ cup shredded sharp cheddar cheese (I actually ran out and tried mozzarella cheese on one of the chicken breasts pictured – still tasted great!)
  • 1 jalapeno, chopped (optional)
  • ½ avocado, sliced (optional)
  • Salsa or hot sauce for topping (optional)

Directions

  • Preheat oven to 375°F
  • Spray oven safe cooking pan (I usually use a glass container) with olive oil spray
  • Season both sides of each piece of chicken with taco seasoning mix (spread out the 1-2 Tbsp evenly)
  • Place sliced onions, bell peppers, and jalapeno (if using) over chickenIMG_20171203_181913
  • Place in oven and cook for 25-30 minutes, until chicken is cooked through (until at least 165F internal temp)
  • Remove from oven, sprinkle cheddar cheese evenly on each chicken breast. Return to oven for 3-5 minutes, until cheese is melted
  • Top with avocado, salsa, or sriracha sauce to taste! Enjoy!  May also serve this over brown rice, but I’ve found that we’re often stuffed without the added rice!

As I noted in the ingredients, I ran out of sharp cheddar cheese so I placed mozzarella on another piece of chicken – still tasted great.  Or you have the option of no cheese, if dairy doesn’t sit well with you!  Very versatile!IMG_20171203_190015

This recipe is so convenient – it takes hardly any time to chop up the veggies and season the chicken while the oven is pre-heating. Then pop it in and just wait!  With a mix of vegetables, protein, and healthy fats, it serves as a healthy AND tasty dish

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Oven Roasted Chicken & Vegetables

I have been wanting to try a “one pan” or “sheet pan” roasted chicken and vegetables recipe forever, so I finally took a few recipe ideas and created my own!  I used the veggies that I had on hand, but you could certainly swap some of them out/use whatever you have.  It’s a pretty flexible recipe, and so easy – I’ll definitely be using it again.  It would also be great for meal prepping!

Oven Roasted Chicken and Vegetables

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2-3 boneless, skinless chicken breasts (thawed if frozen), cut into 1” cubes
  • 1 zucchini, chopped/sliced
  • 1 red bell pepper, chopped
  • 1 red onion, chopped (I chopped them into larger chunks, like we do for grilling)
  • 3-5 baby Portobello mushrooms, chopped
  • 1 cup broccoli florets
  • 1 jalapeno pepper, chopped (optional)
  • 3 Tbsp olive oil
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp ground pepper
  • 1 tsp sea salt
  • ½ tsp paprika

Directions

  • Preheat oven to 400°F
  • Line oven safe cooking pan or cookie sheet with aluminum foil, spray foil with olive oil spray
  • Place chicken (already cut) in a bowl and mix with 1 Tbsp olive oil, 1 tsp Italian seasoning, 1 tsp garlic powder, ½ tsp ground pepper, ½ tsp sea salt, and ¼ tsp paprika
  • In another bowl, combine chopped zucchini, red bell pepper, onion, mushrooms, broccoli, and jalapeno. Mix with 2 Tbsp olive oil, 1 tsp garlic powder, ½ tsp ground pepper, ½ tsp sea salt, and ¼ tsp paprika
  • Place chicken on aluminum foil covered pan/cookie sheet, followed by the vegetables20171110083158
  • Cook for 25-30 minutes, until chicken is cooked through (165F internal temp or no longer pink in the center)
  • Serve hot and enjoy!

20171110083509A lot of the recipes I looked at say that the vegetables should char – mine did not, but they were cooked through and had great texture and flavor, so I didn’t worry about it.

I enjoyed mine over riced cauliflower, my hubby opted for a side of brown rice.  I also added some sriracha sauce to mine.  It was quite tasty!!  Hope you enjoy!!heart

Sundried tomato, goat cheese, & spinach stuffed chicken

This sundried tomato, goat cheese, and spinach stuffed chicken was another winner in our house recently!! Adding in the sundried tomatoes makes for a nice change, and who doesn’t love goat cheese?!  So yummy!! Hope you enjoy it – I know I’ll be making it again, soon!

Sundried tomato, goat cheese, & spinach stuffed chicken

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2-3 boneless, skinless chicken breasts (thawed if frozen)
  • 3oz package sun dried tomato halves
  • 1/3 cup crumbled goat cheese
  • ½ -1 cup spinach
  • 1 Tbsp olive oil
  • Toothpicks

 

Directions

  • Preheat oven to 375°F
  • Spray oven safe cooking pan with olive oil spray
  • In a bowl, combine sundried tomatoes, goat cheese, spinach, and olive oil. Mix all together well and set aside.
  • Using a knife, cut a pocket into each chicken breast, being sure not to cut all the way through
  • Stuff chicken with sundried tomato, cheese, and spinach mixture. Stuff each as much as you can, then seal with toothpicks (I used 2 toothpicks per chicken breast, but you can use 3 if you’d like!)IMG_20170830_185955
  • Sprinkle garlic powder and ground black pepper on chicken breasts, place in pan, cook for 30-35 minutes or until internal temp is 165°
  • When fully cooked, remove chicken from oven and enjoy! Be sure to remove the toothpicks before you dig in!

Hope you enjoy this recipe!!  Serving it over brown rice is optional, but I would suggest at least having a vegetable side – we had steamed broccoli with ours.

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Easy Bruschetta Chicken

I’m no gourmet chef, but I did really like this easy bruschetta chicken that I threw together the other night! Few ingredients & simple recipe, but ended up quite tasty!

Easy Bruschetta Chicken

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2-3 boneless, skinless chicken breasts (thawed if frozen)
  • 14 oz can diced tomatoes (I used petite diced)
  • ⅓-½ cup shredded mozzarella cheese
  • 1-2 garlic cloves, minced
  • Olive oil cooking spray
  • 3 Tbsp balsamic vinegar
  • 3 tsp extra virgin olive oil
  • Fresh basil, chopped, or 1-2 tsp dried basil

 

Miscellaneous

  • Aluminum foil
  • Olive oil cooking spray

 

Directions

 

  • Preheat oven to 375°F

 

  • Spray oven safe cooking pan with olive oil spray
  • Sprinkle garlic powder and grind black pepper on chicken breasts, place in pan, cover, cook for 35 minutes or until internal temp is 165°
  • Drain canned tomatoes and place in bowl. In the same bowl, combine extra virgin olive oil, balsamic vinegar, minced garlic, and basil. Mix all together, place in refrigerator until chicken is ready
  • Remove chicken from oven when cooled through and divide shredded mozzarella cheese over them evenly. Place back in over for 3-4 minutes, till cheese is melted
  • Remove chicken from oven, remove tomato mixture from refrigerator. Spoon tomato mixture evenly over chicken & serve!

Hope you enjoy this yummy recipe!!  We enjoyed it over brown rice with a side of steamed broccoli. May drizzle a little more balsamic vinegar over, if needed!IMG_20170826_220601_358-01heart

Baked Tilapia

Tilapia is such a nice, light fish and I love cooking it!  This husband-approved healthy recipe was tasty, easy, and a nice change from the proteins we typically stick to.  It’s customizable, so use this recipe as an outline/start, but feel free to change up the sides or adjust it to suit you!  Obviously you can double or triple the recipe if you’re entertaining guests, and it’s still quite easy and quick!

Baked Tilapia

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 tilapia fillets, approximate 4-6 oz each, fresh (thawed if bought frozen)
  • 2 Tbsp lemon juice
  • Garlic powder
  • Ground black pepper
  • Vegetable for side – we typically used asparagus, steamed broccoli, or a veggie medley I made on the stove (if using asparagus, there is an option to cook it with the fish – keep reading!)

Miscellaneous

  • Aluminum foil
  • Cookie sheet
  • Cooking spray (we use Olive oil spray)

Directions

  • Preheat oven to 375F
  • Pour 1 Tbsp of lemon juice evenly over each tilapia fillet
  • Sprinkle each fillet with garlic powder and ground black pepper to your liking
  • Rip 2 pieces of aluminum foil, large enough to fold over and seal each fillet
  • Spray each piece of foil with cooking spray to avoid sticking
  • Place one tilapia fillet on each piece of foil. **If using asparagus, you can place asparagus spears on foil first and put tilapia fillet on the asparagus spears**
  • Wrap fish tightly in foil, making sure it is well sealedIMG_20170804_190007
  • Place on cookie sheets and put in oven for approximately 10-15 minutes, until fish is cooked through – should be white and flake easily with fork (may take a little longer if cooking with asparagus)IMG_20170804_190041
  • Remove from oven, unwrap foil, and enjoy with a side vegetable you’d like!

This recipe is super easy; the fish comes out nicely cooked and flaky, but not dry!  We haven’t tried this on the grill, but I bet that would be a tasty alternative to the oven.  While we just enjoyed this with vegetables on the side, you could also use a side of brown rice.  Ours was tasty enough that we didn’t need any sauce/dip, but you could use cocktail sauce if needed.  Enjoy!!

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Espresso Shakeology Balls

Shakeology isn’t just for drinking – check out these espresso balls!  They’re packed with flavor and serve as a healthy snack when you’re craving something yummy.

Espresso Shakeology Balls

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 1 scoop/packet vegan café latte or café latte shakeology
  • ¾ cup gluten free rolled oat
  • ¾ cup all natural creamy/smooth almond butter (I like to get some from Trader Joe’s that has no salt added)
  • ¼ cup honey (raw, natural)
  • ½ cup sliced almonds (raw)

Directions

  • Combine all ingredients in a medium bowl and mix well
  • Roll mixture into 24 walnut sized balls and place in a well-sealed container
  • Refrigerate for at least 1 hour before enjoying

espressoshakeoHope you enjoy this yummy recipe!!  They’re addicting, so keep in mind 1 serving = 2 espresso balls!

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Chicken Enchilada Soup

Here’s a yummy soup to warm you up in the cold winter months!  Chicken Enchilada Soup – easy, tasty, and the best part is…it’s made with a crockpot/slow cooker!!

Enjoy the recipe!

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And there you go! For those of us who need to be gluten free, make sure you check the ingredients on the enchilada sauce that you purchase!

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Easy Salsa Chicken

Need a quick but tasty supper option?  This Easy Salsa Chicken is healthy, only requires a few ingredients, and tastes great!!  Perfect for those nights when you need to whip something up quickly.

Easy Salsa Chicken

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2-4 boneless, skinless chicken breasts (number depending on how many people you are serving)
  • 1 cup salsa (I used hot; use whatever you prefer!)
  • 1 cup shredded Colby-jack cheese
  • Garlic powder
  • Ground black pepper

Directions

  • Preheat oven to 375 degrees (F)
  • Spray a 9×13 glass (or anything oven-safe) dish with olive oil cooking spray
  • Trim any extra fat off the chicken breasts
  • Season both sides of chicken breasts with garlic powder and pepper
  • Pour salsa evenly over chicken
  • Bake for approximately 30 minutes (until juices run clear or the internal temp of the chicken reaches at least 165 degrees F)
  • Remove from the oven, sprinkle with cheese, and place back in oven to cook for an additional 3 minutes (or until cheese is melted)
  • Remove from oven and serve!

I served this over brown rice with a little guacamole, but you could also add a salad, steamed broccoli, or any healthy vegetable as a side!

I will definitely be making this again – SOON!  Enjoy!!img_20161202_190842heartEnjoy this easy meal!!!  Great for chaotic weeknights – let me know how you like it!!

Oven Roasted Beets

Oven roasted beets are soooo tasty AND healthy!  They take a little while to cook through, but the recipe is super easy and so worth the time!  These are great during the summer, and are much better for you than the canned version.

Don’t like beets?  Try these before you swear off them – you may be surprised!

Oven Roasted Beets

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • Beets, however many you’d like

Miscellaneous

  • Aluminum foil
  • Baking Sheet

Directions20160608_092038

  • Preheat oven to 400 degrees20160608_092342
  • Scrub each beet and cut off leaves/stem close to the tip20160608_092438
  • Wrap each beet loosely in aluminum foil
  • Place foil wrapped beets on baking sheet20160608_092700
  • Place baking sheet in oven, and cook for 45-60 minutes. Check beets every 20-25 minutes to ensure that they are not burning; if they look dry add some water to each (about a tablespoon per beet) and re-wrap
  • When a fork can be inserted into the beet easily, they are done
  • Remove beets from oven, allow to cool
  • Peel each beet. Hold with paper towels and use those to peel the skin away; this will prevent your hands from staining20160608_110936

These beets are great for use in salads, as a side, or alone as a healthy snack!

Can’t wait to hear what you think!  Comment if you try this recipe! 🙂

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