This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

My family has given our hearts to lots of salads through the years, but this one truly is the go-to, gold standard that we make over and over and over again.

Especially when my daughter Amy is home from college.

She’s crowned this as absolutely her all-time most favorite salad ever.

So you’d better believe I have it on the meal plan to make my girl happy, whenever she manages to make time to come home for a visit! (Miss you, baby girl!!!)

This Chicken Pecan Apple Salad recipe evolved out of our {also beloved} “Thanksgiving Salad” – that’s the salad with goat cheese, pears and candied pecans we first shared with you back in 2014, almost 10 years ago. We were so hooked on that one, that I started looking for ways to turn it into more of a main course salad … and this recipe is the deliciously addictive result!

(Can a salad actually be addictive, you may ask. I’m here to say YES … yes it can! And Amy will back me up. )

Why This Chicken Pecan Salad Is THAT Good!

Let’s look at what we’ve got going on here:

• Tender slices of juicy chicken
• Crunchy pecans (you can toast ’em or candy them, if you want!)
• Juicy, crisp apples
• Sweet-tart dried cranberries
• Crumbles of creamy, tangy goat cheese
• And the most wonderful Maple-Balsamic Dressing to bring it all together!

It’s got such a fabulous range of flavors and textures, all perfectly working together to equal so, so very much more than each individual ingredient.

And it’s ultra-fast, ultra-quick and easy, ultra-adaptable! Here’s what I mean about adaptable …

Tips for Adapting Your Pecan Apple Chicken Salad

You do need to measure ingredients to get the right flavor balance in the dressing. But as far as the rest of the main salad ingredients go, you honestly don’t have to measure at all. I never do. Just eyeball it and toss in what you’d like.

EASY!

There are so many ways you can riff on this and customize it, depending on what you happen to have on hand.

• Chicken Options (Lots of Ways … or Even NOT Chicken)

You can use warm or chilled chicken for this – either is totally great.

In the summer we’ll typically grill up some boneless, skinless chicken breasts. But, I also often use the breast meat from a rotisserie chicken I grab at the grocery store for an extra-fast dinner option.

Truly, however you’d like to cook your chicken will work beautifully. Grilled, roasted, baked, poached, pan-seared … or store-bought!

And, this is a perfect way to use up leftover chicken from other meals. Be sure, though, that it’s only very simply seasoned – maybe with a bit of salt and pepper, at most. Avoid any strong flavors or marinades that would conflict with the other flavors in the salad.

You don’t even have to use chicken at all!

Try leftover Thanksgiving turkey, salmon, grilled flank steak … or even go vegetarian and leave the meat off altogether. No wrong choices here!

• Apple Options

We like to use juicy, firm, sweet-tart apples like Honeycrisp. Grab whichever apple you like best … just make sure it’s a really terrific apple, since “meh” apples will equal a “meh” salad.

Alternately, you can sub pears for the apples when they’re in season. (Remember, we use pears in our original “inspiration” salad, and they’re great here, too – but only when they’re at their peak).

• Pecan Options

You can use plain ol’ pecans, toasted pecans, candied pecans (again, like in our “inspiration” salad). I never take the extra time to toast mine, tbh. But when we’re feeling extra-fun (like when Amy rolls home from college!) I do sometimes upgrade to candied pecans.

Your choice!

And, while I know I’m calling this a Pecan Chicken Salad, you don’t absolutely have to go with pecans.

This would be great with walnuts, too. Or try slivered almonds if that’s all you happen to have on hand.

• Cranberry Options

Amy LOVES dried cranberries, and I often have a giant, Costco-sized bag in the pantry when she’s home. So, that’s an easy pantry staple for me to toss in here.

But instead of dried cranberries, you can get a little fancy and use dried cherries instead (yet again … like we do in our “inspiration” holiday salad).

• The {Ahhhh-Mazing Maple-Balsamic Dressing}

This is the one thing I’m gonna tell you NOT to mess with. Don’t be tempted to sub in a bottled dressing from the store. Disappointment awaits you along that path.

Trust me – the vinaigrette dressing is too good to miss.

It’s what really sets this salad apart from the pack.

The proportions in my recipe card will probably make more vinaigrette than you’ll actually need for the amount of salad. Maybe almost twice as much.

But it’s good to have a little extra, if someone in your family is a dressing hog and pours with a heavy hand. And you’ll be happy to have some vinaigrette left over, for some other lucky salad later in the week.

• And What About Other “Extras”?

Sure, I can envision that you might wanna toss in some thinly sliced red onion or flecks of green onion, or maybe some crunchy celery.

And I can imagine you adding in a few red grapes – maybe even green grapes – if you’ve got some in the fridge. (Works beautifully in our creamy Healthy Chicken Salad with Yogurt Dressing, so why not?)

This recipe is written for the way we always make it. Use it as a springboard for how you make it. And don’t stress over the details.

Here’s all you have to do to throw the recipe together (in seriously only a few moments!) …

How to Make This Chicken Pecan Salad

Ingredient Prep

There isn’t much prep to be done – just slicing your juicy chicken (remember a purchased rotisserie chicken or leftover pre-cooked chicken works fine), then chopping up some apple and whisking together the dressing.

I personally like to chop the apples into cubes, but thinly slice the chicken. You can definitely go with sliced apples instead of cubed, though … or cubed chicken instead of sliced. Whatever you prefer.

Step #1

Heap your salad greens in a large serving bowl, or separate them onto individual plates.

Layer some of your chopped apples, pecans, dried cranberries and goat cheese throughout your bed of lettuce, as you build the salad. (That way, you’ll have bits of those yummy “toppings” all throughout your creation … instead of only on the top layer.)

Then, sprinkle the remaining apples, pecans, cranberries and cheese over the top of the salad and arrange your chicken.

Since I typically do sliced chicken, I like to fan it attractively on top. But, if you opt to chop your chicken in chunks, you can layer it throughout the salad with all the rest of the “toppings.”

Easy so far, right?!? You’re practically already done!

Step #2

For the dressing, whisk together some balsamic vinegar, maple syrup, olive oil, smooth Dijon mustard and salt.

Make sure that all the salt is dissolved, and not collected at the bottom of your bowl.

Make the Dressing Ahead

If you’re short on time, fear not!

You can make your vinaigrette ahead of time, since it keeps beautifully in the fridge for several days.

Besides our holiday Salad with Goat Cheese and Pears, we also use this same Maple-Balsamic Vinaigrette in our Adorable Thanksgiving Salad with Butternut Squash Turkey and (with a couple tiny tweaks) in our Superfoods Brussels Sprout Salad.

You’ll find plenty of opportunities to use it!

Just give the dressing a quick re-whisk, as needed, before serving.

Step #3

Serve it up … yum yum yum! (Does this even count as a step?!?)

I recommend that you wait to add the dressing to your salad until right before serving, or that you pass it ’round the dinner table so everyone can dress their own.

The Very Best Dinner Salad in the Entire World???

(Amy thinks so!)

Sure, we have lots of salads here on our website. And we truly love every single one of them (otherwise, we wouldn’t bother to share them!).

But this one. THIS ONE.

When I need to throw a big, main course dinner salad together, without really even thinking about it. And when I need a quick, flexible, nourishing meal that I know (from years of experience), everyone will be absolutely thrilled with …

This is that one.

You’ll love that it’s so quick and easy. And so flexible.

You’ll love that it’s a meal in itself, all together in one bowl, with no other side dishes needed.

And you’ll love that it’s just so, so good.

Amy’s all-time favorite salad in the entire world. There’s no higher praise I can give it than that!

~ by Shelley

Pecan Chicken Salad

This is the #1 main dish salad my family makes on constant repeat. It's a total breeze to throw together, and it's so perfectly delicious, every single time!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps •

5 from 8 votes

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Prep Time: 11 minutes minutes

Total Time: 11 minutes minutes

Yield: 14 cups (which should serve about 3-5 people as a main course)

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

Salad

• 5 ounces mixed gourmet/spring greens
• 1 cup chopped apple (we like Honeycrisp)
• ¾ cup pecans (can optionally toast or use candied pecans – see note)
• ½ cup dried cranberries
• 3 ounces crumbled goat cheese
• 2 cooked chicken breasts (warm or chilled – see note)

Dressing

• ¼ cup balsamic vinegar
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon smooth Dijon mustard
• ⅛ teaspoon kosher salt

Instructions

 

• Place greens in a large serving bowl (or divide among individual salad plates), layering in some of the apples, pecans, dried cranberries, and goat cheese as you build the salad. Sprinkle the remaining apples, pecans, cranberries, and cheese over top of greens, and arrange the chicken on top.
  
• For the dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
  
• Dress the salad just before serving, or pass the dressing at the table. (See note.)
  

Notes

Pecans: You can use plain pecan halves, toasted pecans or candied pecans. If you’re going the candied route, I definitely recommend using our super-easy recipe for 5-Minute, 4-Ingredient Candied Pecans. They add just the right amount of sweetness without going overboard on the sugar or adding corn syrup, butter, or other less-healthy ingredients.

Chicken: As mentioned in more detail in the article above, my family usually uses either rotisserie chicken (for maximum speediness) or (on pleasant summer evenings) simple grilled chicken that’s just lightly seasoned with only salt and pepper. This recipe works beautifully with both warm and chilled chicken. Basically any preparation you prefer, or any leftover chicken you happen to have, will be fine, as long as it hasn’t been strongly marinaded or seasoned with flavors that would compete with the rest of this dish.

Serving tips: This salad is literally loaded with toppings, which is exactly how my family likes it best. Feel free to tweak the exact proportions to suit your family’s tastes. As I said in the article above, you don’t have to stress about exact measurements (except for the dressing).

Dressing: This recipe makes enough dressing that you probably won’t need it all if you follow the exact amounts I suggest for the other ingredients. But, since I wanted the recipe to be flexible for you to vary the amounts … and since some people may be “heavy pourers” when it comes to dressing, I wrote the dressing part of the recipe to be able to give you some wiggle room.

Make-ahead tips: The dressing can be made a day or two in advance and kept, covered, in the refrigerator. If you’re planning on making candied pecans (using our recipe), those can also be made in advance. For a little extra time-savings, look for already-crumbled goat cheese, rather than the logs that you’ll need to crumble yourself.

Nutrition

Serving: 1 cup | Calories: 146 | Fat: 8g | Saturated Fat: 2g | Unsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 70mg | Carbohydrates: 10g | Fiber: 1g | Sugar: 8g | Protein: 9g

(Note that his calculation assumes you’ll use all the salad dressing, which you probably won’t.)

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Salad

Cuisine: American

Diet: Low Calorie

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

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The post Pecan Chicken Salad appeared first on Two Healthy Kitchens.

(Originally published as Chicken Fajita Quinoa Bake {No Pre-Cooking!} on March 6, 2014. Updated photos, text and tips.)

This Recipe Is:   •  Make Ahead  •  Gluten Free  •

This is how a family-favorite, restaurant-quality fajita dinner can actually happen, on even the busiest of nights.

And you’re the hero who delivers piping-hot chicken fajitas to the table, deliciously nestled in a cozy casserole dish. (No tortillas or messy jamming-the-fillings-into-a-wrap needed.)

And yep … you make it look easy! Because it IS!

The 3 Reasons You’ll LOVE This Chicken Fajita Casserole Recipe!

✔ Reason 1: It’s Crazy-Delicious!

I mean … chicken fajitas. Yum. Of course, that involves:

• succulent, juicy chicken strips
• crisp-tender onions and bell peppers
• … all tossed in a super-simple but super-yummy blend of Mexican fajita spices

But then it gets even better. All that fajita-y goodness is perched on top of a glorious layer of:

• salsa-flavored black beans and whole grains (Surprise – we’re substituting quinoa for boring ol’ rice – and you’ll be so glad we did!)

It’s fabulous straight outta the pan, or you can melt cheese on top, or you can toss on some traditional fajita toppings … whatever you feel like.

Yum yum and YUM!

✔ Reason 2: It’s So Darn EASY (Cheater Alert!)

Like I mentioned before, this meal can happen on even busy, busy weeknights. And you won’t even break a sweat as you flex your dinner-hero muscles and whip this up in a twinkling.

It calls on a couple of my favorite, speedy cheats: mix stuff up right in the pan, and don’t pre-cook anything you don’t have to.

That’s right. You don’t even have to pre-cook the quinoa, because it cooks merrily along with the rest of the casserole in the oven.

And you mix your casserole’s base layer right in your baking dish, instead of dirtying an additional bowl.

Oh! And you can either (1) prep it partially ahead or even (2) {woot woot!!} make it entirely ahead of time and quickly re-warm it whenever dinnertime happens to actually happen.

✔ Reason 3: It’s So Nutritious, Too!

Yep. As if you weren’t feeling fantastic enough already, serving up fajitas everybody loves, in the blink of an easy-peasy eye!

Well, you’re gonna feel even better because all that deliciousness your entire family is raving about (and stuffing in their mouths) is actually GOOD for them, too!

Lean chicken, loads of fajita veggies, black beans, PLUS protein- and fiber-packed quinoa!

With all of its nutritious upgrades, quinoa is a great choice to replace the rice you often find in typical, old-school Mexican chicken casseroles. (We use it as a starting base in other casseroles, too – like our Comforting Stuffed Pepper Casserole and our Italian Stuffed Zucchini Boats Casserole.) It works beautifully and adds such a wonderful nutrition boost!

You might also notice that some of the other Mexican chicken bake recipes out there involve calorie-laden ingredients like cream cheese, cream of chicken soup, or layers of tortilla chips. But that’s certainly not a healthy way to go, and mostly doesn’t fit with the fajita concept here, anyway. Simple ingredients are all you need in this family favorite, trust me!

So, yeah. You’re gonna feel great about this for ALLLLLL the reasons.

Ya ready??? Ok then! Let’s tackle this incredible fajita casserole recipe …

How to Make Your Easy Mexican Chicken Casserole

Another great thing about this recipe (as if it wasn’t great enough already) is that many of the ingredients you need are shelf-stable.

So you can keep most of it on hand, ready to toss together a cozy, comforting dinner with just a quick trip to grab some chicken and fresh produce. (Making it even easier to be a family Dinner Hero, with only the tiniest smidge of effort!)

Ingredient Prep

Start by slicing your peppers and onion into fajita-sized strips.

You should end up with about 1½ cups of each pepper (3 cups of peppers total), and 1¾ – 2 cups of onion strips. But it’s pretty hard to shove veggie strips into a 1-cup measure, and you truly don’t have to be THAT precise. As long as you’re more or less in the ballpark, the amount should be just fine.

Similarly, slice your chicken breasts (or tenders) into fajita-sized, thin strips.

If you’re using tenders, it’s not strictly necessary to cut them down thinner, if you’re in a hurry. But if you have the time, I recommend cutting tenders (especially the larger ones) in half lengthwise. That creates thinner strips, with more surface area to be coated in the delicious fajita spices.

When you’re ready to cook, here’s all you do …

Step #1

Preheat your oven to 400°F.

This hardly even counts as a step! Easy so far, right?!?

Step #2

Now here’s where the big cheater moves come in. Remember I told you about these?

You get to skip an ENTIRE cooking step! I know, right!?!? How cool is that!?!

You don’t have to pre-cook the quinoa!

And you don’t need an extra bowl here, either. Simply mix up your salsa, black beans, chicken broth, and quinoa right in a 9×13 baking dish. (I like to coat it with cooking spray first.)

The Magic of NOT Pre-Cooking Your Quinoa

When it first occurred to me to try cooking quinoa this way (back 10 or 11 years ago), I wondered if it would actually work. And why (if it did work) I hadn’t come across more recipes that used this {magical} method.

It seems so logical, right? If you can bake pasta without pre-cooking it (hint hint … try our 5-Ingredient Pizza Pasta Bake!) well, then why couldn’t quinoa work the same way? (These are the kinds of questions that keep food bloggers awake at night.)

If you follow THK, you know we did a big ol’ post about all the ins and outs of cooking quinoa. So, I’ve done a fair amount of research and testing when it comes to my pal, quinoa.

Still, I was so excited about the no-pre-cooking idea. Why hadn’t I seen this before? (Why, oh why, hadn’t I tried it before???) After all – you, my THK friends, know that I loooooove to skip steps if it gets a delicious dinner on the table even faster!

So I gave it a try. (I mean … what better way to see what would happen?)

I was actually shocked (and ridiculously excited) to find that … IT WORKED! Like a charm, actually! Truly like MAGIC!

Step #3

Ok, so once you’re done being crazy-excited about how easy the base layer is … it’s on to the also-easy step of adding BIG fajita flavor to your chicken and vegetables.

All you have to do here is toss your strips of peppers, onion and chicken with a bit of oil, and a super-simple seasoning combo of chili powder, cumin, garlic powder and salt.

Nothing fancy, but I promise it is so flavorful and soooooo good!

Then, you just spoon that fajita-seasoned chicken mixture over the quinoa mixture that’s waiting in your baking dish.

And it’s ready to pop in the oven!

Step #4

Bake your Fajita Chicken Casserole (covered with foil) for about 40-50 minutes.

The exact cooking time will depend on the thickness of your chicken and peppers, and on your brand of quinoa.

Basically, you’re looking for your chicken to be cooked through, for your veggies to be crisp-tender, for the liquid to be mostly absorbed, and for your quinoa to be done.

Checking Your Quinoa for Doneness

Quinoa’s perfectly cooked when most of it no longer looks like tightly closed white dots, but instead is tender with lots of visible quinoa “tails.”

In addition, although the base layer of your casserole may still be a little loose (it thickens some upon standing), you don’t want it to be really wet.

If you look closely at the picture above, you’ll see that only a few quinoa tails have appeared, and it’s still pretty brothy.

It’ll be ok at this stage, but I’d really recommend giving it a few more minutes in the oven for total “Casserole PERFECTION”!

Then, all that’s left to do is carry it to the table!

And looky there … see all those eager, smiling faces, as your family cheers and happily grabs their forks? Uh-huh. You did that. You made this dinner moment happen!

(And you don’t have to admit how easy it actually was. Bask in the praise, my friend. The glory is yours!)

How to Serve This Mexican Casserole Recipe

This recipe is, at its core, basically just chicken fajitas, reinvented in casserole form.

So, it makes sense to serve it up with your family’s favorite fajita toppings.

The usual suspects are shredded lettuce, chopped fresh cilantro, maybe even some chopped tomatoes or a squeeze of lime juice. Black olives, sliced green onions and canned green chiles could work, too. And I’d definitely vote for guacamole or chopped avocados. Salsa or hot sauce, if you’d like. Oooooh … how about some sour cream and cheddar cheese? (YES!)

Cheesy Options

You can certainly opt to simply offer shredded cheese at the table, and everyone can sprinkle on their own.

But for maximum, ooey-gooey-cheesy WOW factor, I like to sprinkle a little cheese on top of the finished casserole as it comes out of the oven, and then pop the baking dish back in, just long enough for the cheese to get melty.

You can run it under the broiler, too, if you want that browned-and-bubbled vibe. Mmmmmm … gooey cheese!

And what about side dishes?

Well, honestly, this Mexican Chicken Fajita Casserole is truly a complete meal-in-one.

At Mexican restaurants, classic fajitas are normally served with a side of refried beans and Mexican rice. But we’ve already worked black beans into the casserole, and we’ve got quinoa standing in for the rice … so there’s honestly no need to fuss with side dishes. And you can totally skip the flour tortillas, of course. Simple, simple!

But if you’d like to create an all-out Mexican fiesta (hey hey … like for a Cinco de Mayo feast!), I absolutely recommend this Mexican Street Corn Salad or this Corn Salsa (which doubles as a side salad).

You can be an absolute Dinner Hero, without even making a side dish, though. Really!

Bottom line: this fajita bake is always such an easy dinner and always, always so crazy-good!

Like I said, this recipe has been a fan favorite at my house for nearly a decade. (And always a great option on a busy weeknight!)

It’s the kind of meal where you keep scooping a tiny bit more onto your plate … and then just a tiny smidgen more … and then maybe just a little …

Because it’s too good to stop eating.

And I always feel fantastic knowing that I made a dinner my family enjoys this much, without fussing or stressing at all. Knowing that they truly love it … and that it’s also extra nutritious and good for them, too.

Whenever I make it, I feel like I’m winning on all fronts.

As dinner recipes go, this one’s a serious hero-maker. For oh-so-many reasons.

I hope you’re a Dinner Hero tonight, too, my friend! Enjoy!

~ by Shelley

Mexican Chicken Fajita Casserole

The family-pleasing flavors of chicken fajitas, in a simple baked casserole! So easy, so delicious … a favorite for nearly a decade!

• Make Ahead • Gluten Free •

4.91 from 10 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Yield: 13 cups (8 servings)

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Ingredients

 

US CustomaryMetric

• 1 (16-ounce) jar of your favorite thick and chunky salsa (see note)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 1 cup uncooked quinoa (rinsed if needed – see note)
• 1 red pepper, cut into strips (to equal about 1½ cups)
• 1 green pepper, cut into strips (to equal about 1½ cups)
• ½ of a large sweet onion, cut into strips (to equal about 1¾ – 2 cups)
• 1 pound chicken breasts, cut into strips, or 1 pound chicken tenders (see note)
• 1 tablespoon olive oil
• 3 teaspoons chili powder
• 2½ teaspoons ground cumin
• 2 teaspoons garlic powder
• 1½ teaspoons kosher salt
• optional toppings for serving: shredded reduced-fat cheese, shredded lettuce, reduced-fat sour cream, avocados or guacamole, chopped cilantro or green onions, hot sauce such as Tapatío

Instructions

 

• Preheat oven to 400 °F.
  
• Mix salsa, black beans, chicken broth, and quinoa in a 9×13 baking dish coated with cooking spray.
  
• In a large bowl, combine peppers, onion, chicken, oil, and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.
  
• Cover tightly with foil and bake for 40-50 minutes (depending on thickness of your chicken and peppers and your brand of quinoa), or until chicken is cooked through, veggies are crisp-tender, and quinoa is done (as shown in the photo in the article above, the quinoa will no longer look like tightly closed white dots but will instead be tender and you'll see lots of quinoa "tails").
  
• Serve with desired toppings.
  

Notes

Salsa: We generally use a thick and chunky salsa for this recipe, but have also tested it with looser, less thick varieties. Either will work fine, so feel free to use whatever you have on hand. However, less chunky salsa will result in a runnier, looser casserole (which is still perfectly delicious). Either way, the casserole will thicken slightly upon standing.

Quinoa: If your quinoa is not pre-rinsed, then before you add it to the casserole, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear. We always look for pre-rinsed brands to save that step.

Chicken breasts or tenders: Even when using chicken tenders, we often still cut larger tenders in half lengthwise to create thinner, fajita-like strips with more surface area to be coated with the delicious fajita spices. If you’re in a hurry, though, you can use the tenders whole, although the meat won’t be as well coated in the spice mixture. Also, if using tenders, be sure that your butcher has done a good job removing the little white nub of tendon from the end of each tender. If not, you can cut that off. We generally find, however, that there’s no need to worry about removing the white wisp of tendon that extends all the way down through the tender, as it generally becomes unnoticeable after cooking.

Make-ahead tips: This casserole can be made completely ahead of time, and then portions can be reheated later as needed for quick meals or meal prep. The baked (and cooled) casserole will keep, covered, in the fridge for at least three days. Just be sure to reheat portions gently, so that you don’t overcook the chicken. We generally use the microwave, re-heating each portion just until warmed through, and then adding our toppings.

Nutrition

Serving: 1½ heaping cups (excluding toppings) | Calories: 314 | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 4g | Cholesterol: 48mg | Carbohydrates: 38g | Fiber: 9g | Sugar: 6g | Protein: 28g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Main Dishes

Cuisine: American

Diet: Gluten Free

Author: Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

The post Mexican Chicken Fajita Casserole appeared first on Two Healthy Kitchens.

This Recipe:   •  Can Be Made Ahead  •  Takes Just Over 30 Minutes •

There’s a reason that Rasta Pasta is sweeping the globe, and has even inspired an award-winning Colorado restaurant featured on Food Network.

This stuff is GOOD. And addictive. It’s edgy yet comforting … calm and creamy, yet punchy and zingy.

Ingenious and awesome.

But Exactly What IS Rasta Pasta?

Basically, it’s the delicious crossroads where spicy Jamaican jerk chicken and veggies meet up with a cozy bowl of creamy, alfredo-y pasta.

Variations and unique interpretations abound. Some sauces are less alfredo-creamy, and some versions use coconut milk or swap out the chicken for another protein like shrimp, or even a vegetarian option.

But overall, our interpretation here is fairly typical in terms of flavors. (With some easy, nutritious upgrades, of course)! We’re talkin’ …

• Perfectly al dente pasta
• Red, yellow and green peppers (which mirror the vivid colors in the Rastafari flag)
• Tender, juicy Jamaican jerk chicken strips
• All scrumptiously bathed in a lightly jerk-spiced cream sauce

Ahhhh yes … now you see what I mean by ingenious. This stuff is just alllll kinds of fantastic!

So, Does Rasta Pasta Actually Come From Jamaica?

Rasta Pasta really can trace its origin back to Jamaica.

Local Jamaican lore steadfastly attributes its creation to Chef Lorraine Washington in the town of Negril, on the island’s scenic western coast.

One Jamaican newspaper, The Gleaner, explains that Chef Wahington put together the pasta dish to feed hungry construction workers at Negril’s Paradise Yard Restaurant, back in 1985.

As the legend goes … the recipe’s vibrant green, yellow and red colors prompted one of the workers to christen Washington’s creation “Rasta Pasta” in a nod to the Rastafari flag. And, since Washington first made her soon-to-be-famous dish with fettuccine (instead of the now-common penne), those enthusiastic diners ran with the rasta theme even further … pointing out that the strings of pasta looked like Rastafari dreadlocks!

The bottom line: Chef Washington’s inventive Jamaican pasta recipe was one great big HIT. Washington put it on her restaurant menu, and a new foodie obsession was born!

Why Our Version Is the One That’ll Steal Your Heart

With so many different variations of Jamaican Rasta Pasta for you to try, why is this THE ONE? Glad you asked!

✔ Just One Pot, Friends!

Other recipes out there involve multiple cooking processes … like separately cooking the pasta, roasting or sauteeing the veggies, and cooking the jerk chicken. (I’ve seen one Rasta Pasta recipe with 15 steps. WHOA!)

That just feels like a lot of separate pots, pans, and cooking methods happening, in order to pull a supposedly “quick” dinner together. Lots of dishes to wash. Lots of things to coordinate at the hectic dinner hour (when you’re probably helping with homework or simultaneously doing laundry or paying bills … or … or … or … all.the.things …).

I’m a devoted, raving fan when it comes to one-pot pasta recipes. So darn easy!

(Pssssst … if you’re in the fan club, too, definitely also check out my recipes for One-Pot Creamy Cajun Shrimp Pasta and for One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan, or even our “almost-pasta” recipe for Cheesy BLT Pierogi Skillet!)

✔ And It’s Healthier, Too!

Lots of other Rasta Pasta recipes automatically reach for heavy cream – maybe 3/4 cup or more – in order to create that velvety, spiced alfredo sauce.

But as the Kitchn explains, the one-pot cooking method brilliantly creates a base for creamy sauces, since it retains the starch that the pasta releases during cooking. The starch in your pasta water acts as a thickener and a binding agent. It’s the perfect building block for a cream sauce … without the typical, naughty calories and fats!

Some nonfat milk and just a dab of reduced-fat cream cheese are all you need to elevate the cooking liquid to a velvety, alfredo-esque sauce mixture. (Plus, we stir in the common Rasta Pasta ingredient of parmesan cheese.)

So, yeah. There’s A LOT to love here!!

Now let’s get to the action … and actually make this glorious concoction …

How to Make This Easy Rasta Pasta Recipe

Ingredient Prep

There isn’t much prep work to be done (yay … easy!) – mostly just slicing up some veggies and chicken.

But, here’s the important thing: Some of the cooking steps of this recipe happen pretty quickly, so you’ll want to have all your ingredients prepped, measured and ready, before you fire up your stove to start cooking. (This is known as mise en place.)

As you’re cutting your peppers, think of fajita-size, thin slices.

Similarly, for the chicken breasts, you want bite-sized strips about 1/2-inch thick and 3 inches long.

Once you’ve got all your ingredients ready, it’s time to bring this delicious dinner together!

Step #1

The first layer of Rasta flavors happens with the chicken.

You evenly sprinkle your chicken with 2 teaspoons of the Jamaican jerk seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.

NOTE that this is NOT all of the seasonings. You’re reserving some of the seasonings to add a second layer of jerk flavors to the pasta in Step #3!

Give the chicken a toss so that the strips are coated thoroughly and evenly with the spice mixture.

Step #2

Heat a tablespoon of oil in a nonstick, large skillet over medium-high heat.

Add the chicken strips to your pan, giving them a frequent stir so they cook evenly.

You want to cook your chicken until it’s just barely done (which should take about 4 minutes).

The key here is “just barely done.”

The chicken strips will continue to cook a little through residual heat while they’re covered and set aside, as you’re cooking the pasta. And they’ll also cook a bit further when you add them back into the pasta pan to finish the dish.

So right now, you want them to be just done or even very slightly under-done. That way, they’ll be perfectly tender and not overcooked when you serve the final dish.

Scoop your perfectly cooked chicken out of the skillet and keep it warm, off to the side. A plate that’s lightly covered with foil works great.

Step #3

Next, add your pasta to the skillet and top it with your pepper strips, green onions and garlic.

It’s important that the pasta goes in first, so it’s submerged under the veggies.

Now, remember the extra jerk seasoning, salt, and pepper you had left over, after you seasoned your chicken? This is where the extra seasonings come in, so you’re layering Jamaican jerk flavors all through the dish. (Yum!) Sprinkle them evenly over top of your pasta and veggies.

Then pour the chicken broth and milk into the skillet.

Stir everything just slightly, to combine it all a little bit and separate the pieces of pasta. BUT try really hard to keep the pasta at the bottom, submerged in the liquids. That’s key to getting properly cooked pasta in a one-pot pasta recipe like this one.

Cover the skillet and turn up the heat to bring your Rasta-inspired pot of deliciousness to a boil (this usually takes about 5-7 minutes on my stove).

Step #4

Once you’ve got it boiling, reduce the heat back down to about a medium-low or medium heat. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

Take a peek at your creation every so often, to be sure it’s not boiling too fiercely, and adjust the heat if you need to.

And, every so often, give it all a stir, remembering to keep the pasta as submerged as possible, with the veggies mostly on top.

The precise cook time depends on your brand of pasta. But for perfectly al dente penne, you’re looking at about 13-14 minutes (for whole-wheat pastas).

Step #5

Mmmmmmm … now we get into the creamy, alfredo-y, cheese-y stage. YES! This is where it really gets good!

Just a little cheesiness goes a long way, without piling on too many extra calories or too much unwanted saturated fat. No heavy cream (or even half-and-half) needed at all!

Stir in your parmesan cheese and just 2 tablespoons of the cream cheese until the cream cheese is melted and it’s all melded into a smooth sauce.

Step #6

Stir your chicken (plus any juices that have accumulated on the plate) back into the skillet full of pasta and veggies.

Cook it just briefly, only until the chicken is re-warmed and fully cooked.

Your Rasta Pasta will continue to thicken a bit upon standing, so it’s ok at this point if it still seems a tad runnier than you’re shooting for.

Also, before you take your skillet off the heat, it’s the perfect time to give your dinner a taste, so you can adjust it exactly the way you like.

Adjusting the Flavors and Spiciness of This Jamaican Jerk Chicken Pasta

It’s easy to tweak this Rasta Pasta recipe so the flavors are precisely what you and your own family prefer, whether that’s more boldly spicy … or more mild, rich and creamy.

Here are some tips:

• Tip 1: Spice It Up

You can definitely add more jerk seasoning if you’d like your Rasta Pasta to be kickier, with more of a bold Jamaican spin on your creamy pasta dish.

I’ve written the basic recipe so it has the signature kick you’d expect from a jerk chicken dish, but isn’t TOO spicy – and should be acceptable to most families and tastes.

But you can definitely dial up the heat!

In fact, we’ve actually used as much as 2 tablespoons of jerk seasoning for a nice kick – so there’s a lot of room for you to vary the heat here.

Alternately, if your family can’t all agree on how much kick they like, you can simply pass the bottle of jerk seasoning ’round the table, and let each person customize their own.

• Tip 2: Adjust the Salt

You may also need to add a pinch of salt, since various brands of jerk seasoning have different amounts of salt in them.

This recipe was extensively tested with McCormick’s Perfect Pinch Caribbean Jerk Seasoning, since I figure McCormick spices are fairly accessible to most American grocery shoppers.

• Tip 3: Make It Creamier

Lastly, if you stirred in just 2 tablespoons of cream cheese earlier in the recipe, now’s when you can opt to add one more tablespoon (for 3 tablespoons total).

Adding the third tablespoon will make your Rasta Pasta a bit more creamy and alfredo-y. And, it slightly softens and mutes the heat level, if you find that the jerk seasoning is actually too punchy for you.

How to Serve Your Rasta Pasta

Garnishes

I like to sprinkle an extra cascade of parmesan on top of my skillet meal, and toss on some sliced green onions for a nice pop of color.

But that’s totally optional, and your Rasta Pasta will be 100% delicious and awesome if you skip the garnishes and just dive straight on in there!

Side Dish Ideas

This one-pot skillet dinner is really a complete meal, all in one easy pan. You’ve got protein, whole grains and lots of veggies … you really don’t need anything else if it’s a busy night and you wanna keep things simple.

But, if you’d like to set out a couple extra sides, I’d recommend:

• a crisp green salad
• a vibrant mix of other veggies that won’t compete with the jerk flavors in your pasta
• or a refreshing fruit salad to serve as a sweet counterpoint.

Try one of these delicious ideas …

Oven Roasted Vegetables Medley

Grape Salad with Cream Cheese-Vanilla Dressing

Spinach Salad with Apple, Cheddar and Smoked Almonds

Now, there’s no need to book a trip to Jamaica, just to find yourself some amazing Rasta Pasta. (Although, hey, I’m sure not gonna stop you if you can make a Jamaican getaway happen!)

For sure … this recipe is about the easiest way to get some creamy jerk chicken pasta in your life ASAP.

With just one pot and such an improved nutritional profile, this recipe has everything that makes Rasta Pasta an enduring fan favorite. Plus, everything that’ll make you feel terrific about making it at home, for your own family, too!

~ by Shelley

Rasta Pasta Recipe (One Pot!)

Rasta Pasta combines tender Jamaican jerk chicken with Rasta-colored peppers in a creamy pasta sauce. Our version is healthier and super easy … all in just one pot!

• Can Be Made Ahead • Takes Just Over 30 Minutes •

5 from 13 votes

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Prep Time: 8 minutes minutes

Cook Time: 27 minutes minutes

Total Time: 35 minutes minutes

Yield: 9 cups

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Ingredients

 

US CustomaryMetric

• 1 pound boneless, skinless chicken breasts, cut into thin strips about 3" long x ½" thick
• 3½ teaspoons jerk seasoning, divided (see note)
• 1¼ teaspoons kosher salt, divided
• ¼ teaspoon black pepper, divided
• 1 tablespoon olive oil
• 8 ounces penne pasta (preferably whole wheat)
• 1 medium green pepper, thinly sliced (to equal about 1½ cups)
• 1 medium red pepper, thinly sliced (to equal about 1½ cups)
• 1 medium yellow pepper, thinly sliced (to equal about 1½ cups)
• ⅓ cup thinly sliced green onions (plus more for garnish, if desired)
• 1 teaspoon minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 1¾ cups nonfat milk
• ¼ cup grated parmesan cheese (plus more for garnish, if desired)
• 2-3 tablespoons reduced-fat cream cheese (Neufchâtel cheese) (see note)

Instructions

 

Some steps of this recipe proceed rapidly, so it's best to have all your ingredients prepped and ready by the stove before you begin cooking.

—–

• Sprinkle chicken strips with 2 teaspoons jerk seasoning, ¼ teaspoon salt, and ⅛ teaspoon black pepper, tossing to coat evenly and thoroughly.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken pieces to the pan and cook, stirring frequently, until the chicken is just barely done (about 4 minutes). Remove chicken from pan and keep warm.
• Add pasta to the pan and top with pepper strips, green onions, and garlic. Sprinkle remaining jerk seasoning, salt, and black pepper over top. Then pour in broth and milk. Stir slightly to combine a little, while trying to keep pasta submerged. Cover the pan and increase heat to bring it to a boil.
• Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered, but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 13-14 minutes for whole-wheat pastas, depending on your brand of pasta).
• Add parmesan cheese and 2 tablespoons cream cheese, stirring to melt the cream cheese and distribute both cheeses evenly.
• Return chicken (and any accumulated juices) to the pan and stir through, cooking just until chicken is re-warmed. (Note that this recipe will continue to thicken a bit upon standing.) Taste and adjust the salt, jerk seasoning, and cream cheese as desired (see notes below).
• Serve pasta garnished with extra sliced green onions and parmesan, if desired.

Notes

Adjusting jerk seasoning and salt: Various brands of jerk seasoning have different spice blends, amounts of salt, and heat levels, so you may need to tweak the exact amount of jerk seasoning to taste, as directed in step #6. We sometimes like to add up to an extra 2½ teaspoons (for 2 tablespoons total). You can also pass extra jerk seasoning at the table, so everyone can adjust their own spice levels. (This recipe was tested multiple times using McCormick’s Perfect Pinch Caribbean Jerk Seasoning.) You may also need to add an extra pinch of salt, to taste, depending on the formulation of your spice blend.

Adjusting cream cheese amount: Our taste testers were divided on whether they slightly preferred using 2 tablespoons of cream cheese or 3. I recommend starting with 2 tablespoons and adding the third tablespoon at the end of cooking (as directed in step #6), if you’d prefer a richer, thicker, creamier sauce. Adding the third tablespoon will also slightly soften and mute the jerk seasoning flavors.

Make-ahead tips: This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it’s good for leftovers a day or two later. The key is to rewarm it gently over a low heat, just until heated through, so the chicken doesn’t overcook when being reheated.

Nutrition

Serving: 1 cup | Calories: 188 | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 426mg | Carbohydrates: 14g | Fiber: 2g | Sugar: 4g | Protein: 21g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Pasta

Cuisine: Jamaican

Diet: Low Fat

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

In researching Rasta Pasta recipes and the dish’s history, I surveyed numerous other websites, before settling on which ingredients should be included, and bending more typical recipes into my easier one-pot method and my healthier, more nutritious eating goals. I’d be remiss if I didn’t give a nod to Little Sunny Kitchen, Delish, and A Hedgehog in the Kitchen, for serving as inspiration in creating my own version of this beloved recipe.

The post Rasta Pasta Recipe (One Pot!) appeared first on Two Healthy Kitchens.

Like lots of other people, you might be wondering if you can use your handy-dandy Instant Pot to cook frozen chicken (or other meats). Specifically, that breaks down to two questions:

1. Is it SAFE to cook frozen chicken in an Instant Pot?

2. And does it actually work well?

Spoiler alert:

Yes! You absolutely can put frozen chicken in your Instant Pot. Not only is it safe, but it also works beautifully! Read on for all the details, tips and recipe ideas …

Because – seriously – how great is this?!?

No problem. That amazing pressure cooker there on your counter is ready and waiting with a solution!

Hey hey … grab up that bargain and turn it into a quick dinner! (In fact, you might wanna nab some extra frozen chicken whenever you see a good deal, and just keep it on hand in the freezer. Smart!)

So let’s break this down into what you need to know …

Is It Safe to Put Frozen Chicken in Your Instant Pot (Without Thawing)?

If you’ve read our super-popular article about whether it’s ok to use frozen meat in a Crock-Pot, then you know frozen meats don’t work well in every cooking application, without being safely thawed first.

The main issue revolves around how long the meat hangs out in the “Danger Zone.” That’s the temperature range between 40°F and about 140°F (according to the USDA) where bacteria can rapidly grow, multiply, and produce toxins that could potentially make someone sick.

If your frozen meat will take too long to move through the Danger Zone as it cooks, it can open the door for food-borne illness, since bacteria can double every 15-20 minutes in the Danger Zone.

Luckily (unlike other cooking methods such as your Crock-Pot) an Instant Pot cooks very quickly – which means it will rapidly get frozen meat to a safe temperature, past that dreaded Danger Zone.

Ok, but that brings us to the second question …

Does It Actually Work Well to Use Frozen Chicken in a Pressure Cooker?

Yes! It actually can work very, very well to use your Instant Pot for quickly cooking frozen meat – without any need to thaw it first!

BUT …

There are a few tips that will help ensure the very best outcome – whether that’s a deliciously juicy chicken breast, easily shreddable chicken for your weekly meal prep, or just an easy way to adapt your favorite Instant Pot recipes so you don’t have to waste time with thawing the meat first.

Here are a few key tips to help you out …

Tip #1 – Your Chicken Will Take Longer to Cook.

It might seem obvious, but it’s important to remember that any recipe you’re cooking with frozen meat (rather than fresh/thawed meat) will need extra cooking time.

For just a pound or two of frozen chicken breasts, for example, I’ve found that adding just 5 extra minutes may be all you need (as with my recipes for Instant Pot Chicken Tacos and Instant Pot BBQ Chicken).

Note, though, that depending on the size and type of meat you’re cooking, you may need anywhere from 50%-100% more time for some meats.

You can find recipes that are tested and written specifically for using frozen chicken, so they likely will already have factored in that additional time for you.

Adapting Existing Recipes (Written for Fresh Chicken)

But, if you’re trying to adapt a recipe that’s written for fresh/thawed meats, you’ll need to figure out how much time you need to add. This varies by recipe and the quantity or type of meat. (But here’s a free, handy time chart that’ll give you a rough idea of timings, to get you started.)

In general, the main adjustment you’ll need to make to a recipe is simply the amount of time needed. You typically won’t need to make other changes – and will usually still follow a recipe’s directions about things such as selecting a high pressure setting, and about choosing a natural pressure release vs. a manual/quick release. You’ll also still need to add the amount of water specified in the original recipe to the bottom of the pot (which is usually at least a cup of water, chicken broth, or other liquid).

Tip # 2 – Your Instant Pot Will Take Longer to Come to Pressure.

Various factors can affect how long it takes for a pressure cooker to come up to pressure, seal, and then actually begin the cooking time. One of those factors is the temperature of the ingredients.

Not only will frozen meats require additional cooking time (as mentioned in Tip #1 above), but the colder ingredients mean that your Instant Pot will also take a little bit longer to come up to pressure and begin that cooking time.

In my testing with frozen Instant Pot chicken breast recipes, I’ve found that this is generally just an extra 4-6 minutes. But again, larger amounts or cuts of meat will likely need even more time.

Tip #3 – Smaller, Separate Pieces Will Cook Better.

I recommend starting with individually frozen chicken pieces. (Or smaller cuts or pieces of other meats.)

When chicken is frozen all together in one large chunk, it generally won’t cook very evenly or turn out as well.

If you do happen to have an enormous block of frozen-solid chicken pieces, I’d suggest gently and safely thawing them until you can break them apart.

Tip #4 – You Can Cook Any Part of the Chicken (and Even a Whole Frozen Chicken)!

Ok ok … I know I just said that smaller pieces of frozen chicken will work better than a big, frozen-solid hunk of meat.

But, if you think about it, a frozen chicken isn’t exactly a solid brick, since it has an open interior. Maybe that’s why recipe after recipe excitedly proclaims that you can, in fact, cook an entire frozen chicken in your Instant Pot (if your IP model is big enough, of course)!

From frozen chicken breasts to thighs, whole legs, tenders … even the whole chicken. You really can cook any part of a frozen chicken in an Instant Pot, without any thawing at all!

Grab pressure cooking recipes for virtually every part of the bird in our yummy collection of Instant Pot Frozen Chicken Recipes!

Tip #5 – You Can Always Check the Temperature with a Thermometer.

Nobody wants to eat raw chicken … and of course, it’s just not safe.

The best way to ensure that your frozen chicken has thoroughly cooked through is to use a meat thermometer to check that the internal temperature of the chicken has reached the USDA-approved temp of 165°F. (Remember to check in the middle of the thickest portion of the chicken.)

What if your chicken hasn’t quite gotten up to temp? You can simply nestle it back into your pressure cooker’s inner pot and restart the cooking for just a little bit of extra time.

Okay! So you’ve got that frozen chicken … and now you know all about how to cook it up beautifully in your Instant Pot. All you need now are some fabulous recipes.

You know I’ve got ya covered …

Instant Pot Chicken Recipes … From Frozen!

Instant Pot Chicken Tacos

Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches

17 Easy Instant Pot Frozen Chicken Recipes

~ by Shelley

The post Can You Cook Frozen Chicken in an Instant Pot? appeared first on Two Healthy Kitchens.

Ugh … did you forget to pull the chicken out of the freezer to thaw??

Or maybe you hadn’t planned on cooking tonight … but all the plans changed, and suddenly everyone’s dashing in the door asking what you’re making for dinner?

Yep. Been there! I just wish I would’ve know about this magic solution sooner!

Frozen Chicken in the Instant Pot!! Brilliant! (Cue a choir of angels singing “Hallelujah”!)

Why Instant Pot Recipes with Frozen Chicken Are Such Lifesavers!

• Quick and Mostly Hands-Off

The Instant Pot uses pressure to cook foods quickly.

And, most Instant Pot recipes are pretty low-maintenance. No peeking or stirring or babysitting the food. Which leaves you plenty of time to help with homework or throw in some laundry or (woohoo) put your feet up for a sec!

• Safer Than the Slow Cooker

Crock-Pots are another busy-week lifesaver.

But, if you’ve read our extremely popular post about whether it’s safe to use frozen meat in your Crock-Pot, then you know it’s not a great idea to throw rock-hard, frozen chicken in the slow cooker.

(Yes, I know lots of people still do it. But technically, it’s not smart from a food safety perspective. Why risk it??)

BUT …

The Instant Pot cooks frozen chicken much faster and gets it out of the temperature “danger zone” in plenty of time. (I discuss this in greater detail – with lots of tips! – in my article Can You Cook Frozen Chicken in an Instant Pot.)

• Really Versatile

(Note that some of the recipes below are written specifically, ONLY for cooking frozen chicken, while others offer the option to cook either fresh (thawed) chicken or frozen.)

Instant Pot Frozen Chicken Recipes

Instant Pot Chicken Tacos

With just 3 ingredients and endless ways to serve 'em and top 'em, these delicious tacos are easy to make and ALWAYS a huge crowd-pleaser! Based on our insanely popular crock-pot taco recipe, this Instant Pot version creates the same flavors, the same fabulous results ... while safely using frozen chicken and your pressure cooker!

Get the Recipe!

Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches

Inspired by our family's legendary beach vacations along the Eastern Carolina shore! This recipe delivers terrific Carolina barbecue flavor, with hardly any effort at all. Mmmmmm ... perfect!

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Photo Credit: www.theroastedroot.net

Asian-Inspired Instant Pot Chicken Thighs

The flavorful, sweet yet sour sauce packs lots of umami punch, thanks to a delicious combination of soy sauce, rice vinegar, garlic, sriracha, maple syrup, fish sauce and sesame oil. Although the recipe card focuses on fresh chicken, the article helpfully includes directions to cook your chicken thighs directly from frozen – just keep them in the pressure cooker for a few extra minutes!

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Photo Credit: ifoodreal.com

Instant Pot Frozen Whole Chicken

Skip the rotisserie chicken at the grocery store and try this simple recipe instead. An effortless spice rub featuring staples like garlic powder, oregano and black pepper, plus a slow, natural release after cooking add up to succulent, flavorful chicken. With loads of good reviews, it's a must-try idea for a quick dinner your whole family will love!

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Photo Credit: www.nourishnutritionblog.com

Chicken Fried Rice in the Instant Pot

Traditional Chinese fried rice is made in a wok with pre-cooked rice. But if you don't happen to have leftover rice in your fridge (or you're just short on time), this speedy recipe is the answer! Grab some frozen chicken tenderloins and choose from the suggested veggies to ingeniously pull a meal together FAST!

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Photo Credit: gfreefoodie.com

Easy Moroccan Chicken

The spices, tomato, aromatics and figs create a knockout sauce for your succulent chicken. Who would've thought you could get such bold flavor in just minutes with frozen chicken and an Instant Pot?!?

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Photo Credit: www.nourishnutritionblog.com

Instant Pot Chicken and Mushroom Soup

This creamy soup leverages frozen chicken, wild rice, rosemary, and veggies like mushrooms and carrots to create a quick, hearty meal. Cozy comfort food in a jiffy!

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Photo Credit: www.ambitiousfoodie.com

Instant Pot BBQ Chicken Drumsticks

The Instant Pot beautifully creates moist and juicy, fall-off-the-bone chicken drummies. Easy! And you can change up the dry rub seasonings or barbecue sauce to make it different every time!

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Photo Credit: www.wholesomeyum.com

Basic Instant Pot Shredded Chicken Breast

If you love having shredded chicken on hand for meal prepping, the fastest way to success is with your Instant Pot. After cooking, you can stash the shredded, juicy chicken breast in your fridge in an airtight container, or in a freezer bag you can keep frozen and at-the-ready for several months. This super-helpful post includes a handy cook-time chart for different amounts of chicken, options for shredding, and lots of ideas for how to use your delicious chicken.

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Photo Credit: gfreefoodie.com

Healthy Orange Chicken

Oranges, honey, soy sauce, sweet chili sauce and ginger create a rich, sweet and savory sauce that cooks right along with your chicken. And it's easy to adjust to use fresh or frozen chicken thighs or even chicken breasts, simply by slightly changing the cook time. Fabulous on top of rice or noodles with a little bit of parsley, cilantro, or a squeeze of lime juice!

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Photo Credit: www.frugalfamilytimes.com

Easy, Healthy Instant Pot Tortellini Soup with Frozen Chicken

Mmmmm ... such hearty comfort food! Yet there’s no cream to add calories, and the chicken, spinach and other veggies pack a healthful punch that makes this soup a nutritional winner, too! After cooking on high pressure and doing a quick release of steam, you ingeniously use the Instant Pot's sauté function to cook the spinach and tortellini (without overcooking them).

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Photo Credit: thetopmeal.com

Instant Pot Frozen Chicken Leg Quarters with Garlic and Green Onions

Whole chicken legs are sprinkled with a simple spice combination, garlic and sliced green onions, then cooked in the Instant Pot until the meat is juicy and tender. Then, a quick trip under the broiler (topped with more garlic and green onions) yields delectably golden brown, crispy skin. An impressive weeknight dinner that you could even pass off as company-worthy!

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Photo Credit: www.simplylowcal.com

Instant Pot Chicken Taco Soup

Shredded chicken, two kinds of beans, corn, and diced tomatoes are kicked up with zesty taco seasoning. A perfect, wholesome meal for chilly evenings or busy weeknights! Super versatile, too – be sure to note all the tips for adjusting the seasonings and the spiciness, and using different types of beans and veggies.

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Photo Credit: recipesfromapantry.com

Instant Pot Frozen Chicken Breast

This is a terrific base recipe for using your Instant Pot to cook frozen, boneless skinless chicken breasts that turn out perfectly moist and tender every time. It offers lots of helpful hints, including suggestions in the post for different seasonings to try if you don't want to go totally plain-Jane.

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Photo Credit: temeculablogs.com

Frozen Chicken Thighs in the Instant Pot

From frozen rock-hard to tender and fall-off-the-bone in just minutes! Accented with lemon and Italian seasoning, this versatile chicken recipe has lots of options for you. Add onions if you'd like, go skinless or choose skin-on for a crispy finish under the broiler, and create a spoonable sauce by thickening the cooking stock before serving. Mmmmmmm ... what will you decide?!?

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Photo Credit: gritsandgouda.com

Instant Pot White Bean Chicken Chili

This recipe starts with dried beans and frozen chicken breasts ... so you might wonder if it could possibly get any easier. Why, yes. Yes it can! Because you don't even have to soak the dried beans. Just dump everything in, and start your pressure cooker. Dinner will be ready in no time!

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Photo Credit: www.cleaneatingkitchen.com

Instant Pot Frozen Chicken Tenders

A super-fast way to serve up kid-favorite chicken tenders. This base recipe is also great for quickly making simple chicken tenderloins to top a chicken salad, pasta, and more!

Get the Recipe!

Try Making Instant Pot Frozen Chicken Tonight!

With so many easy recipe ideas to choose from, the hardest part will be … ahem … just choosing which of these favorite Instant Pot recipes to try first!

From there, it’s all pretty easy-peasy, thanks to that handy, helpful Instant Pot waiting on your counter.

Fire that baby up, grab some chicken outta the freezer, and tonight’s dinner will be ready in a twinkling!

~ by Shelley

The post 17 Easy Instant Pot Frozen Chicken Recipes appeared first on Two Healthy Kitchens.

~ This deliciously comforting Creamy Chicken Gnocchi Soup recipe draws on all the yummy vibes of the popular Olive Garden classic. It’s so quick and easy to whip up at home (in under 30 minutes)! And, it leverages one of our favorite strategies to slash unwanted fat and calories, without compromising flavor! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

Love that rich, creamy Chicken Gnocchi Soup you order at Olive Garden? Mmmmmm … of course you do!

Wishing you could make it at home (easily!) … and maybe even find a way to make it less of a full-fat, guilty indulgence??

I’ve got ya!

You’re really gonna adore this quick, easy homemade version. It’s a runaway hit with my family and friends, every time I make it. And, to be honest, I 100% like it better than what Olive Garden makes (scandalous, but TRUE)!

Why You’ll LOVE This Version of Chicken Gnocchi Soup

It’s got everything you’re looking for in a cozy, comforting bowl of soup:

Even better yet? It’s such an EASY soup. It’s ready in under 30 minutes, which is a very good thing when a craving strikes on a busy night!

A Favorite Shortcut

To make this soup even quicker and easier, I usually grab a rotisserie chicken to cut down on cooking time and fuss.

If you hang around my website much, you know that rotisserie chicken is one of my go-to, time-saving strategies when I’m in a hurry (which, let’s be honest, is most of the time)!

Psssst … Take a peek at our entire collection of shortcut Rotisserie Chicken Recipes! And be sure not to miss our Rotisserie Chicken Noodle Soup, our Healthy Buffalo Chicken Dip, or our Quick Rotisserie Chicken Tacos. Mmmmm … too good to miss, and so very easy (thanks, rotisserie chicken!).

For even more shortcuts on this recipe, check your grocery store’s produce section or possibly even the salad bar area. They often stock containers of pre-chopped veggies, minced garlic, and shredded carrots. That’s a great way to cut the prep time for this soup to practically ZERO.

Lickety-split … the whole fabulous pot of creamy, chicken-y, gnocchi joy cooks up really quickly!

It’s perfectly simple … perfectly yummy … perfectly perfect.

But just when you thought it couldn’t get any better – it does …

How This Creamy Soup is {Secretly} Less Full of CREAM!

I’ve leveraged one of my favorite health-ification tricks to lighten up the Olive Garden version of Creamy Chicken Gnocchi Soup. (But don’t worry … you’ll still love, love, love it!)

The Dilemma …

Sadly, whether you order it up at Olive Garden, or check out most of the other online “copycat” recipes in a quest to recreate Chicken and Gnocchi Soup at home, you’re gonna run into the same dilemma: creamy, fat-loaded, unwanted calories.

Some versions I’ve seen use as much as 1/4 cup of butter, plus a cup or two of heavy cream.

Wow.

That’s a lot of saturated fat, cholesterol and calories, which don’t really HAVE to be in there, if you know a great trick or two.

Some recipes will kick the cream down a notch by leaning into half-and-half. The two versions that I used as my starting point for my own recipe (the Olive Garden Chicken Gnocchi Soup recipe from Tiffany at Creme de la Crumb and the Creamy Chicken Gnocchi Soup (Olive Garden Copycat) from Alyssa at The Recipe Critic) were among the lighter versions I could find. But both of those “inspiration recipes” still used 2 cups of half-and-half, and one of them still had a hefty dollop of butter in there, too.

I knew I could do better!

I wanted a soup I could feel terrific eating OFTEN (because … ahem … those cravings I mentioned!), as well as serving to people whose health and well-being I care about. And of course, I knew you guys all wanted the exact same things.

The Simple Solution …

I did what I usually do in a creamy-dilemma situation: I grabbed a can of nonfat evaporated milk!

It’s one of my favorite pro tips for making cream-filled comfort food a whole heck of a lot lighter and healthier.

Just as the name suggests, evaporated milk is simply regular ol’ milk that’s gone through an evaporation process. According to Wikipedia, that process removes about 60% of the milk’s water (and also makes it shelf-stable).

For health-minded cooks like you and me, that’s fantastic because – with so much less water – evaporated milk is also creamier, fuller and silkier than regular milk. It just doesn’t have the undesirable extra fat and calories of cream (or even half-and-half)!

Brilliant!

This sneaky strategy works like a charm in both sweet recipes like our rich and luxurious 3-Ingredient Chocolate Dip, our decadent 3-Ingredient Fudge, and our Easy Homemade Fudgesicles.

And, it works just as fabulously in savory applications like this Creamy Chicken Gnocchi Soup, our Family-Favorite Instant Pot Sweet Potato Soup, and our hearty Turkey Rice Soup.

Quick and easy … absolutely delicious … and {secretly} lighter, too! I know you wanna make some, so let’s get to it!

How to Make This Scrumptious Chicken and Gnocchi Soup

Ingredient Prep:

One of the many great things about this recipe is that it relies on simple ingredients. Plus, there are lots of ways to cut your prep time, or to prep ahead.

As I mentioned above, I always start with a rotisserie chicken to make this recipe quicker.

And if you’re in a BIG hurry, you can save even more time by purchasing the veggies at your supermarket already chopped, shredded and minced.

Besides the quick chopping, there’s really no other prep needed here. Easy-peasy!

Now you’re ready to cook (and dinner will be ready in a jiffy)!

Step #1

Grab a large-ish soup pot or dutch oven and heat a little bit of olive oil over medium heat.

Once the oil is hot, add your onion, celery and garlic, and cook them until they start to soften (which will take about 6 or 7 minutes).

Give your veggies a stir now and then, so they don’t start to get too browned. You want them to begin getting tender, without being seared to a golden-brown (as you can see in the photo on the right above).

Step #2

Next, add your chicken broth and evaporated milk to the pan with your softened veggies.

Cover your soup pot and increase the heat to high, to bring the soup up to a boil.

Step #3

Once your soup is boiling, add the frozen gnocchi, chicken, carrots and thyme.

I like frozen gnocchi best in this soup recipe (better than the shelf-stable kind I’ve bought in the pasta aisle). You can use it straight out of the freezer here – no need to thaw it or pre-cook. (Oooooooh … yet another handy, time-saving shortcut!)

Continue cooking your soup on high, covered, until the gnocchi are cooked through. The exact timing will depend on your brand of gnocchi, but it should generally take about 6-8 minutes.

Most likely, your soup will come back up to a boil during this time, but it’s completely ok if it doesn’t do that. Just check your gnocchi for doneness and use that as your guide for how long to cook your soup, whether it returns to a boil or not.

Step #4

Remove that gloriously creamy, I-can’t-wait-to-dig-in soup from the heat. Oh YUM … just look at those pillowy, tender gnocchi!

Then, stir in the spinach, salt and pepper after your soup is off the heat.

For an optional, special flourish, sprinkle a bit of fresh thyme across the top … and serve up your soup, all steamy and cozy and wonderful!

How to Serve Your Fabulous Soup

At Olive Garden, of course, the Chicken Gnocchi Soup most often makes an appearance as a starter first course. In the past, I’ve followed suit and served my homemade version as an opener for a special dinner party.

But, with all that tender chicken and the soft, pillowy gnocchi floating happily in your bowl, this hearty soup recipe is really filling enough to be a main course. So, I actually most often serve it as the centerpiece to either lunch or a cozy dinner.

It’s wonderful with some whole-grain, crusty bread to mop up every last drop of the creamy broth!

And, you can easily round out the whole meal with a green garden salad, or you could try our delightful Grape Salad for a sweet, juicy counterpoint.

Even Better Than Olive Garden’s? {Surprise!}

So, what we’ve got here is an Olive Garden copycat Chicken Gnocchi Soup that’s kind of not a strict “copycat” at all!

It’s super fast (hurray for rotisserie chicken) and easy to make at home, and so much lighter and healthier, too!

And honestly, I think this version tastes a whole heck of a lot better! (Surprised?? I was!)

I hadn’t had Olive Garden’s Chicken Gnocchi soup for years and years. But after I’d perfected my own version of it, I thought, “Gosh … I really should stop into an Olive Garden restaurant and try their famous soup (the actual, “real thing”) again, just to see what it’s like.”

I was so ridiculously disappointed by what my kindly waiter served up. In my tasting notes, I described Olive Garden’s soup as being super salty, yet also really one-note and flat in flavor. Definitely not complex, and really not all that yummy. It was also “unhappily thick” – to the point of being unappetizingly gluggy and almost more like gravy than a soup.

Surprising … and sad! (Especially considering all the extra fat and calories I was slurping on during my unhappy taste test.)

Maybe it was just a bad day in the Olive Garden kitchen. Who knows?

What I do know is that I absolutely C-R-A-V-E my version. And I feel a thousand times better about digging into that steaming, homemade bowlful, knowing that it’s so much lighter and leaner and better for me, too!

Whip up a quick batch for your own family today.

I just bet you’ll love it … and you’ll never bother ordering it at the restaurant again!

Creamy Chicken Gnocchi Soup

Yield: 7 cups

Prep Time: 12 minutes

Cook Time: 16 minutes

Total Time: 28 minutes

{Easy, Lightened-Up Olive Garden "Copycat"}

This delicious, cozy soup is so easy to whip up at home ... in under 30 minutes! Bonus: it's cleverly lighter and leaner (but still every bit as yummy as the original)!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

Print

Ingredients

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 1/3 cup diced celery
• 1 tablespoon minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth (see note)
• 1 (12-ounce) can evaporated fat free milk (NOT sweetened condensed milk; see note)
• 16 ounces gnocchi (we prefer frozen; no need to thaw)
• 2 cups diced, cooked chicken breasts (we use rotisserie chicken)
• 1 cup shredded carrots (from about 1 large carrot; we use the large holes on a box grater)
• 2 1/2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme; see note)
• 1 1/2 cups roughly chopped fresh baby spinach
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• optional for garnish: additional chopped fresh thyme or thyme sprigs

Instructions

1. Heat oil over medium heat in a large pot or dutch oven. Cook onion, celery, and garlic until starting to soften but not too browned, stirring occasionally, about 6-7 minutes.
2. Add broth and milk (making sure to include any creamy solids at the bottom of the milk can). Cover and bring to a boil over high heat.
3. Once the soup is boiling, add gnocchi, chicken, carrots, and thyme. Cook on high, covered, until gnocchi are cooked through, about 6-8 minutes depending on your brand of gnocchi. (The soup will likely return to a boil during this time, although it's fine if it doesn't.)
4. Remove soup from heat and stir in spinach, salt, and pepper. Serve immediately, garnished with a few extra thyme leaves or sprigs, if desired.

Notes

Chicken broth: We like this soup fairly thick, but if you prefer yours thinner, you can add a little additional broth from a second can. You will also most likely want to thin the soup with a bit more broth when reheating any leftovers, as it thickens the longer it sits. After adding extra broth, be sure to taste and re-season your soup with a bit more salt or thyme, if needed.

Evaporated milk: Before opening, be sure to follow the can's directions to SHAKE WELL. Evaporated milk often separates, with a thick layer forming at the bottom of the can. Since we’re using it to create thickness and creamy body in place of full-fat cream, we want that silky layer – don’t leave it behind! If shaking the can before opening doesn’t get all those solids incorporated back in, use a spoon or rubber scraper to get out every last bit.

Fresh vs. dried thyme: My taste-testers were divided on which they preferred, fresh or dried. I personally prefer to use fresh, which gives the soup a more delicate, fresh flavor. I especially like the enticing scent and immediate flavor pop you get if you garnish each bowl with a tiny bit more chopped fresh thyme. However, my husband, for example, preferred the more solid, assertive flavor of dried thyme. Use whichever you prefer or have on hand.

Make-ahead tips: This soup is at its very best served fresh. But, you can easily prep ahead by chopping the onions, celery, and garlic (which can be stored together in one container, since they're added to the soup at the same time), chopping the chicken, and shredding the carrots up to a day in advance. If you do happen to have leftover soup to reheat later, you will probably want to thin it with a little additional broth (as mentioned above).

Nutrition Information:

Yield: 7 servings Serving Size: 1 cup
Amount Per Serving: Calories: 245Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 333mgCarbohydrates: 32gFiber: 2gSugar: 4gProtein: 19g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

* As mentioned in the post above, when I initially began testing and perfecting my own version of this recipe, I initially drew inspiration from the Olive Garden Chicken Gnocchi Soup recipe from Tiffany at Creme de la Crumb and the Creamy Chicken Gnocchi Soup (Olive Garden Copycat) from Alyssa at The Recipe Critic.

The post Creamy Chicken Gnocchi Soup Recipe appeared first on Two Healthy Kitchens.

Looking for alternative Thanksgiving dinner ideas?

Yeah … me, too!

Our sprawling family (on both sides) seems to engulf more and more newlyweds and babies and unsuspecting bystanders every year. The family tree keeps sprouting more new branches than we can keep track of.

So, we always end up celebrating Thanksgiving on more than just one day to jam everybody in. Two celebrations minimum, sometimes three or four. (Good problem to have, I know!)

But nope nope … I really don’t wanna eat turkey every single time!

So, as I stared down another year of, “What can I make for Thanksgiving dinner instead of turkey AGAIN?” I thought I’d share my brainstorming with all of you! I found so many fantastic ideas I’m ridiculously excited about. (More than any one person could possibly make in one Thanksgiving season, no matter how big their family tree is!)

Why Are Chicken Breasts a Great Thanksgiving Alternative?

Chicken breasts are:

• Quick and easy to make … and with no need to carve up a whole bird at the end
• Super adaptable (and perfectly suited to Thanksgiving-y holiday flavors, just like turkey is)
• Lean and healthy
• A great bet if you prefer white meat and don’t want the dark meat, anyway
• Ideal for smaller gatherings (although many of the recipes below can be scaled up, too)
• Often a less expensive option than a whole turkey (especially at grocery stores this year), and definitely if you don’t really even need as much meat as an entire bird will yield

And, maybe most importantly for those of us who don’t need more turkey dinners back-to-back-to-back … they just simply aren’t turkey!

Special Flavors for a Special Day

But don’t worry. They also don’t have to be the same-old, same-old chicken breast recipes you make all year ’round!

I found lots of great recipes that are brimming with autumn harvest, holiday flavors. Cranberries, pumpkin, Brussels sprouts, rosemary and sage … all those cozy, feel-good vibes you crave at Thanksgiving dinner. Plus some unique, creative ones to give your palate a little break, too!

And whether you wanna fire up the oven, head out to the grill, or just flip on your handy slow cooker, Instant Pot or air fryer … there’s something here you’re sure to love!

Take a look …

40 Festive Chicken Breast Recipes for Thanksgiving Dinner

1

Apple Cider Chicken Recipe

Photo Credit: www.fromvalerieskitchen.com

So pretty! Tender chicken is seasoned with autumn herbs and cooked to juicy perfection in a flavorful apple cider sauce. It's served with roasted Brussels sprouts and apples for an easy, no-fuss Thanksgiving dinner!

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2

Easy Cranberry Baked Chicken

Photo Credit: www.acedarspoon.com

How Thanksgiving-y is this?!? Bone-in chicken is oven baked with a delicious cranberry-orange glaze that just begs to be spooned over autumn veggies. The recipe easily doubles for larger groups, too. (Note that, although the recipe card calls for chicken thighs, the author says you can opt for breasts instead, and go boneless, skinless if you prefer.)

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3

Sheet Pan Maple Mustard Chicken with Fall Vegetables

Photo Credit: www.runningtothekitchen.com

This simple Thanksgiving dinner includes maple-mustard chicken breasts along with Brussels sprouts, delicata squash, and cranberries ... all baked together on one pan. Fantastic fall flavors in every bite, and the cleanup is an absolute breeze, so you have more time to relax with your family!

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4

Fresh Ricotta and Spinach Stuffed Chicken with Gravy

Photo Credit: www.servedfromscratch.com

Fresh spinach is combined with ricotta and parmesan in this easy chicken dinner that'll taste like you slaved all day in the kitchen. The homemade gravy makes it Thanksgiving-perfect!

Get the Recipe!

5

Fig, Goat Cheese and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce

Photo Credit: iowagirleats.com

Creamy goat cheese is mixed with salty pistachios and chewy dried figs, then stuffed inside chicken breasts and drizzled in a sweet and tangy pan sauce made from fig jam, balsamic vinegar, and chicken broth. Luscious and richly flavorful ... yet on the table in less than 30 minutes!

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6

Stuffed Round Courgettes (Zucchini)

Photo Credit: thefoodolic.com

How clever – and adorable! It's basically the filling of a chicken pot pie ... trapped in a mini, round squash. If you can't find round ones, never fear – regular, long zucchini will be just as delicious with the chicken, béchamel, and veggie stuffing!

Get the Recipe!

7

One-Pan Chicken with Prosciutto, Pears and Parmesan

Photo Credit: www.flavourandsavour.com

Crispy bits of prosciutto, warm autumn pears, melty cheese, and tender chicken are bathed in a celebratory white wine sauce. An easy but unique holiday dinner party dish!

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8

Sheet Pan Chicken and Potatoes with Rosemary, Sun-Dried Tomatoes and Honey-Balsamic

A delicious symphony of flavors, with all the easy cleanup people love about sheet pan meals! The boneless skinless chicken breasts bake right along with redskin potatoes for an easy meal-in-one. They're accented with festive rosemary, crowned with a cheesy, sun-dried tomato topping, then finished with a honey-balsamic drizzle. A true family favorite!

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9

Glazed Hazelnut Chicken

Photo Credit: whereismyspoon.co

In this unique holiday meal, tender chicken is topped with roasted hazelnuts, then laced with cognac and apricot jam to form a delightful, sticky glaze as the chicken bakes to tender perfection!

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10

Sheet Pan Apple Chicken with Brussels Sprouts

Photo Credit: therecipewell.com

Perfectly seasoned chicken, tart apples and roasted Brussels sprouts come together in this easy one-pan dinner full of autumn-y, Thanksgiving vibes.

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11

Lemon Garlic Instant Pot Chicken and Potatoes

Photo Credit: therecipewell.com

Where are all my Instant Pot fans?!? Boy, have I got a good one here for you! With 5 stars on nearly 50 reviews, this is not to be missed. An incredible, buttery, lemon-garlic sauce cooks right along at the same time as your mini potatoes and chicken breasts, for a Thanksgiving meal with no (ahem) pressure!

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12

Chicken Saltimbocca

Photo Credit: www.dinneratthezoo.com

This perennial favorite showcases chicken cutlets wrapped in prosciutto slices and seasoned with sage, then pan seared in olive oil and topped with a white wine sauce. It's an easy yet elegant harvest-season dinner option that always gets rave reviews!

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13

Sheet Pan Cranberry Chicken with Potatoes

Photo Credit: www.howewelive.com

All the action here happens on just one baking sheet for easy cleanup and a stress-free Thanksgiving – gotta love that! Chicken, baby potatoes, and holiday cranberries are perfectly seasoned with fresh herbs like rosemary and sage, with a kiss of orange and maple for sweetness. (Note that, although the recipe calls for a whole chicken, the author explains in the post that you can use only chicken breasts, if you prefer.)

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14

Harissa and Persimmon Chicken

Photo Credit: www.barleyandsage.com

This stunning skillet dinner is a little sweet, a little spicy ... and completely packed with flavor! The yogurt and harissa marinade gently tenderizes the chicken while holiday persimmons add a delicate fruitiness. Gorgeous and sure to be a conversation-starter at your Thanksgiving dinner table!

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15

Healthy Chicken Broccoli Casserole

Photo Credit: coconutsandkettlebells.com

An all-in-one casserole that's a simple yet oh-so-comforting take on typical Thanksgiving fare. Creamy and nourishing, the chicken, rice, and veggies in this dish are untied by a special homemade cream of mushroom soup.

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16

Air Fryer Chicken Breasts with Mustard Sauce

Photo Credit: www.killingthyme.net

I know you guys love air frying ... and this is only gonna make you fall MORE in love! Each juicy chicken breast gets a quick bath in a punchy sauce of whole grain mustard, fresh dill, lemon, and garlic, and then it all takes less than 10 minutes to cook. No wonder this recipe has so many glowing reviews!

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17

The Best Asparagus Stuffed Chicken Breast

Photo Credit: www.lowcarbspark.com

Why serve asparagus on the side when it can be beautifully tucked inside? Chicken breasts are stuffed with fresh asparagus and mozzarella cheese, covered in delicious spices, then baked until amazingly juicy and tender. And all of this goodness is ready in under 30 minutes!

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18

Harvest Chicken Casserole

Photo Credit: apaigeofpositivity.com

Mmmmm ... this recipe has a bit of sweetness, a bit of cheesiness, and a LOT of deliciousness! Chicken, apples, Brussels sprouts, butternut squash, onion, and pomegranate seeds are sautéed to bring out their amazing flavors. Then it's finished off with Brie wedges that get wonderfully melty and gooey in the oven ... all together in one baking dish!

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19

Dutch Oven Chicken Breasts with Vegetables and Gravy

Photo Credit: debsdailydish.com

Dried spices along with fresh rosemary and thyme add lots of layers of flavor to this easy one-pot meal. Don't miss the last step to make Thanksgiving gravy from the delicious juices while you let your chicken rest!

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20

Creamy Butternut Squash Chicken and Pasta

Photo Credit: goodfoodbaddie.com

Tired of potatoes every Thanksgiving? This pretty dish still hits lots of fall notes with caramelized onions, fresh rosemary and sage, and autumn squash joining forces with sautéed chicken, crispy prosciutto, sun-dried tomatoes, and parmesan. And in a brilliant, healthy trick: the rich sauce uses no cream at all, thanks to the silky squash!

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21

Chicken Marsala

Photo Credit: www.lovefromtheoven.com

Made with mushrooms and a rich, velvety wine sauce, this dinner party classic is a breeze to make. And extra sauce is wonderful spooned over your Thanksgiving potatoes! To keep it on the healthy side, make sure to note that you can sub evaporated milk in place of the heavy cream. (Or, if you'd rather use your slow cooker, try this version instead!)

Get the Recipe!

22

Grilled Maple Cranberry Chicken (with Alternate Indoor Option)

Photo Credit: foodmeanderings.com

A refreshing take on the Thanksgiving cranberry theme! These cranberry-maple glazed chicken breasts are a breath of fresh air, topped with a light cranberry salsa. Make it on your outdoor grill if the weather's lovely where you are (lucky you!), or simply fire up a grill pan on your stove indoors.

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23

French Onion Chicken

Photo Credit: theblondcook.com

Instead of serving French Onion Soup as a starter for your Thanksgiving dinner, turn those flavors into this stunner of a main dish! Succulent chicken breasts are smothered in a savory French onion gravy, then topped with melted provolone and Gruyere cheeses for a fabulous twist on a classic!

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24

Crockpot Apple Chicken Breast Recipe

Photo Credit: www.acedarspoon.com

An easy Thanksgiving option, this dish absolutely screams "fall harvest" with its sweet apples and savory butternut squash, cooked low and slow with chicken breasts and a sweet maple syrup sauce. Let your slow cooker do the heavy lifting, while you relax and enjoy your holiday!

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25

Baked Honey Garlic Chicken Breast

Photo Credit: ifoodreal.com

This mouthwatering 30-minute recipe is made with a simple, sweet and tangy honey-garlic sauce with a touch of soy sauce that gives a little nod to your favorite Asian restaurant meals ... but still feels appropriate at the Thanksgiving table, too.

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26

Macadamia Nut Chicken with Fresh Holiday Herbs

Photo Credit: joyfilledeats.com

A lively quartet of fresh rosemary, thyme, parsley, and sage team up with crushed macadamias in the festive coating of this quick chicken dish. It'll go so nicely next to practically any side dishes you choose!

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27

30-Minute Creamy Mushroom Chicken

Photo Credit: www.theroastedroot.net

This dish is especially wonderful if some of your guests are on special diets, since it's dairy free, gluten free, paleo and keto. Yet it's still so flavorful from the onion, garlic, and mushrooms, with a gorgeous, silky sauce that's great for spooning over potatoes, wild rice, or vegetables – straight from the rustic cast iron skillet! (Note that you can grab either chicken tenders or whole breasts, whichever you prefer.)

Get the Recipe!

28

Dutch Oven Mediterranean Chicken Breasts

Photo Credit: debsdailydish.com

Wishing your Thanksgiving holiday was somehow being celebrated in the sunny Mediterranean? I don't have a plane ticket for ya, but I can offer up this lovely combination of cozy, autumn flavors (like carrots, mushrooms, and poultry seasoning) ... with Mediterranean-inspired tomatoes, Kalamatas, basil, and feta. Find your happy place, wherever you'll be celebrating!

Get the Recipe!

29

Lemon Butter Chicken

Photo Credit: nibbleanddine.com

The luxurious lemon-butter sauce makes chicken breasts worthy of a holiday feast. Yet, this recipe needs only 8 ingredients, and is on the table in just 30 easy minutes! To keep this dish on the lighter side, note that the author says it's still delicious if you leave out the tiny final dash of heavy cream.

Get the Recipe!

30

Chicken en Croûte

Photo Credit: chezlerevefrancais.com

A true celebration! Similar to Beef Wellington, but healthier, less expensive, and easier, too. For this elegant recipe, boneless chicken breasts are stuffed with a delicious mixture of chestnuts, porcini mushrooms, cranberries, and brandy, all wrapped up in prosciutto and then puff pastry. It's a great main course for preparing ahead of time, so all you need to do is pop it in the oven!

Get the Recipe!

31

Orange Glazed Chicken

Photo Credit: afarmgirlskitchen.com

Full of flavor and wonderfully moist! Chicken breasts are seasoned before baking, then delectably basted with a Thanksgiving-worthy glaze featuring apple cider, Dijon, honey, and orange juice, plus a seasoning blend of garlic powder, onion powder, smoked paprika, black pepper, and chili powder.

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32

Maple Ginger Chicken Tray Bake with Fennel, Squash and Berries

Photo Credit: www.throughthefibrofog.com

The savory fall flavors get such unusual pops of flavor from kicky fresh ginger, earthy fennel and thyme, plus sweet maple, squash, and even fresh blueberries!

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33

Pretzel Crusted Chicken

Photo Credit: belleofthekitchen.com

Packed with addictive textures, this fun recipe takes snacktime-favorite pretzels and leverages them for extra-special crunch!

Get the Recipe!

34

Creamy Sage Chicken

Photo Credit: www.throughthefibrofog.com

A fragrant, sage-kissed cream sauce drapes alluringly over pan-seared chicken breasts. An ideal, saucy main to serve alongside Thanksgiving sides like roasted root vegetables, sweet potatoes, broccoli, or red potatoes!

Get the Recipe!

35

Bruschetta Chicken Bake

Photo Credit: princesspinkygirl.com

Everybody loves bruschetta appetizers, so why not leverage that love and turn it into a crowd-pleasing chicken dinner? This cheesy, Italian-inspired recipe is especially great if you're having Thanksgiving dinner multiple days (like me!) and want a break from the traditional flavors of Thanksgiving!

Get the Recipe!

36

Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce

Photo Credit: iowagirleats.com

Apple and cheddar are an all-American autumn flavor combo. Add some seasonal herbs, and they're an ideal stuffing for juicy chicken breasts! A luscious, 5-minute apple-Dijon pan sauce is an unbeatable finishing flourish.

Get the Recipe!

37

Easy, Crispy Pan-Cooked Chicken Milanese

Photo Credit: www.willcookforsmiles.com

Juicy on the inside, crispy on the outside, and beautifully flavored! This simple preparation is a perfect partner for other bold flavors and sides you have on your Thanksgiving menu.

Get the Recipe!

38

Slow Cooker Seasoned Chicken, Green Beans and Potatoes

Photo Credit: www.themagicalslowcooker.com

What could be easier than the simple steps of making an entire Thanksgiving dinner in your slow cooker?!? Give this one a try and see why it's got nearly a perfect 5-star rating on hundreds of reviews!

Get the Recipe!

39

Sheet Pan Chicken with Potatoes, Carrots and Leeks

Photo Credit: www.vanillabeancuisine.com

This easy sheet pan dinner features roasted chicken breasts, potatoes, carrots, and leeks, seasoned with garlic, bay leaves, and thyme ... plus an unusual twist from a French chili pepper called piment d'Espelette (although you can substitute a mild chili powder or paprika). Spread in a single layer, it all bakes in under 30 minutes, and cleanup couldn’t be easier!

Get the Recipe!

40

The Best Pumpkin Chicken Curry

Photo Credit: garlicsaltandlime.com

Wanna straddle the line between tradition and adventure? Thanksgiving-y pumpkin is the perfect backdrop to bold, curry-style flavors in this hearty dish full of tender chicken, warm spices, and creamy coconut milk.

Get the Recipe!

Happy Thanksgiving, everyone!

I’m still not sure what I’ll be serving on Thanksgiving Dinner Part II at our house this year (or Part III or IV if those end up happening), but I’ve had so much fun coming up with this scrumptious list of ideas.

I feel armed and ready for a celebration-worthy, alternative feast situation! Hope you’re feeling that way now, too.

Whatever you’re cooking, and wherever you’re celebrating, I hope your heart is happy and your belly is full of something wonderful.

All the best …

The post 40 Easy Chicken Breast Recipes for Thanksgiving Dinner appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

You know how some people are – guaranteed – the life of every party? Those party animals that make any gathering instantly better?

This dip is that kind of party animal.

A guaranteed hit that no party is quite complete without.

Especially tailgates and sports parties. I mean, it’s practically against the rules to watch football without Buffalo Chicken Dip! (No really … it might actually be buried somewhere in the rulebook, like maybe Official Football Rule #359f. Although, don’t quote me on that.)

But what if that “must-invite” party animal was actually super-easy to hang out with, and didn’t make you feel huge amounts of regret later?

Even better, right?!?

Psssst … Want to Make a Slow Cooker Version of This Dip? Check out our Crockpot Buffalo Chicken Dip recipe, which you can make in an appetizer-sized slow cooker to keep warm at parties.

Why You’ll Love This Easy, HEALTHY Buffalo Chicken Dip!

So you want all that delicious, classic Buffalo Chicken Dip flavor.

But … you also want it to be quick and simple to make (hello, last-minute party invites!). And you want to avoid regret, regret, regret after you over-indulge in too many fats and calories.

Then this is the recipe for you!

Tastes Like the Classic

This Healthy Buffalo Chicken Dip still tastes like that appetizer recipe everybody loves! Trust me: nobody is gonna notice you tweaked it to make it a little more healthy. It’s:

• Creamy and spicy, with really bold buffalo flavor.
• Plus some ranch-y vibes, and gooey cheddar.
• With tender chunks of white-meat chicken.
• And little pops of savory onion and cooling, refreshing celery (always need celery with buffalo sauce, right?!?).

Yes, friends. There’s a reason why every self-respecting party needs this party animal. It’s so darn great, and nobody ever gets tired of having it around!

Plus, it’s …

Super Easy to Make!

Yep. Even better. This appetizer dip is super, super easy to make.

√ We’re talking pre-cooked chicken (maybe grab a rotisserie chicken as you dash through the grocery store).

√ And you’re gonna mix everything together in the very same dish you’ll be serving the dip in. Woohoo … only one dish to clean later!

√ Pop it in the microwave for a couple minutes, and *presto* instant party!

Whether you’ve got a big crowd for Super Bowl Sunday, or you’re just trying to make family movie night extra special … this dip is ready for anything. (True party animals always are!)

And Hey Hey … with Healthy Upgrades for Guilt-Free Noshing!

We’ve got a lot of “buffalo” recipes here on our site (like sandwiches, nachos, pasta salad, and even buffalo cauliflower), so we have plenty of practice with lightening up those beloved flavors in a way that nobody can detect.

With all that in mind, it was pretty easy to update the recipe, and secretly slash the calories and fat of “typical” Buffalo Chicken Dip.

Traditional, old-school versions are usually bogged down with full-fat cream cheese, full-fat cheddar, and full-fat ranch dressing. Some recipes also involve sautéing the veggies in butter. It adds up to a wallop of calories and unwelcome fats (including those saturated fats nobody wants on their guest list).

But, with our Healthy Buffalo Chicken Dip, you still get all the great flavors, but you can actually feel good serving this appetizer to people you care about.

And, like I keep telling ya, nobody is gonna suspect a thing. Trust me!

Here’s how we updated and upgraded those bogged-down, old-fashioned versions:

• Update #1 –  We used reduced-fat cheddar and cream cheese. Not fat-free, which can introduce some oddball ingredients. Just reduced-fat, which notably decreases the fat (including saturated fat) and calories without sacrificing flavor or introducing a bunch of strange additives.

• Update #2 –  And, we simply used a bit less of the high-fat, high-calorie ingredients (especially the cream cheese) than what many other recipes call for. Our version isn’t so runny and gloppy as many other, older recipes. All those creamy ingredients are still a scrumptious backdrop for our updated dip, but they don’t completely overwhelm the chicken. I mean, we’re making a Buffalo Chicken Dip, right? Not a buffalo cheese-goo dip!

• Update #3 –  We also ditched the butter … and the entire prep step of sautéing the veggies. We actually didn’t like sautéing the veggies first, anyway. As I’ll talk about more in a sec, we prefer to add raw onion and celery close to the end of the cooking time, so they’re a little crunchier and more texturally interesting. Buh-bye, butter!

• Update #4 –  We use a Greek-yogurt-based ranch dressing, instead of that regular, bottled brand of full-fat ranch (ahem … you know the one). After doing our own taste tests, we prefer Bolthouse Farms brand Classic Ranch from among the Greek yogurt ranch dressings at our local store – but choose whichever healthier, lower-fat ranch dressing you prefer.

Ready to Whip Up Some {Secretly Healthy} Buffalo Chicken Dip?

Sure you are! And like I keep saying, it’s so, so EASY!

Start by shredding your chicken and chopping your onion and celery.

Step #1

Mix your pre-cooked chicken, the cheddar cheese and cream cheese, the ranch dressing, and the hot sauce together in a medium-sized bowl.

As I’ll explain in a moment, you can optionally add the celery and onion at this point, too, but we like to wait to add them at the end – after cooking.

Step #2

Microwave the dip (on full power) for 1 minute. Give it a good, thorough stir.

At this point, it’ll be a little warm and melty, but not quite at that hot, dippable consistency you’re looking for … yet!

Step #3

Then, pop it back in the microwave for about another 1 1/2 minutes, until the cheddar cheese is fully melted and the dip is hot. (The exact timing can vary slightly based on the wattage of your microwave).

Mmmmmmmmm yesssssss … this is the piping hot, gooey, dippy, party-worthy texture you’re shooting for!

Step #4

Before you serve it up, though, stir your fully cooked dip again, just to make sure everything is smoothly incorporated.

Then stir in the chopped celery and onion.

As I mentioned earlier, we prefer to add the veggies in at the end, so they’re still crunchy.

We definitely think it adds great texture to the dip, so you’ve got a much more interesting contrast between the creamy ingredients, the chewy chicken … and those crisp veggies.

But if you prefer, for a smoother consistency that’s more similar to those “old-school” Buffalo Chicken Dip recipes, you can add the celery and onion with all the other ingredients at the beginning, before heating your dip up.

When was the last time you spent some quality time with a TRUE party animal, and didn’t feel huge regret the next day?!?

This Healthy Buffalo Chicken Dip is so easy to party with … and no regrets here, friends!

Party on!

Healthy Buffalo Chicken Dip

Yield: 2 1/2 cups

Prep Time: 7 minutes

Total Time: 7 minutes

Our Healthy Buffalo Chicken Dip leverages easy swaps to slash fat and calories (but nobody will even notice the updates)! Plus, it's so fast and easy ... in just one dish!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

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Ingredients

• 1 1/3 cups shredded boneless, skinless chicken breast (we use rotisserie chicken; see note)
• 1 cup reduced-fat, shredded cheddar cheese
• 4 ounces reduced-fat cream cheese (Neufchâtel cheese)
• 6 tablespoons Greek yogurt-based ranch dressing (see note)
• 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce (see note)
• 1/2 cup diced celery
• 1/4 cup diced sweet onion
• optional for garnish: thinly sliced green onions

Instructions

1. Mix the chicken, cheddar cheese, cream cheese, ranch, and hot sauce together in a medium-sized bowl. (You can do this directly in the serving dish.)
2. Microwave (on full power) for 1 minute. Stir.
3. Microwave again for about 1 1/2 minutes more, until the cheddar cheese is fully melted and the dip is hot (the exact timing can vary slightly based on the wattage of your microwave).
4. Before serving, stir the hot dip again to make sure everything is smoothly incorporated, and then stir in the celery and onion. (We prefer to stir the celery and onion in at the end, so they're still crunchy, but if you prefer, you can add them with all the other ingredients at the beginning, for a smoother consistency.)
5. Serve immediately, garnished with a few thinly sliced green onions, if desired.

Notes

Chicken: We always use rotisserie chicken breast for this recipe. It's a quick, easy option. But, nearly any boneless, skinless chicken breasts will also work well here, as long as they’re not seasoned with spices or marinades that compete with the other flavors in this recipe. If you prefer, you can simply plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you'll have extra cooked chicken for this recipe without any extra work.

Ranch dressing: To slash fat and calories, we use a reduced-fat, yogurt-based dressing (typically found in your grocery store's refrigerated section, sometimes near the salad greens, not in the regular salad dressing aisle). After testing several brands, we like the flavor of Bolthouse Farms Classic Ranch the best. If you can't find that specific brand, choose the healthiest you can find (that also tastes great).

Hot sauce: We like to use 1/4 cup of Frank's "Original" for this recipe. That amount creates a bold, pleasantly spicy "buffalo wing" flavor. However, you can adjust that amount to taste, depending on exactly how kicky you want your dip to be.

Make-ahead steps: You can mix up the chicken, cheddar cheese, cream cheese, ranch, and hot sauce earlier in the day or a day before. You can also dice the onions and celery and store them in separate baggies. Refrigerate everything until proceeding with the recipe.

Slow cooker option: If you'd like to make this recipe in an appetizer-sized slow cooker to keep warm throughout a party, refer to our Crockpot Buffalo Chicken Dip for specific directions and tips.

Nutrition Information:

Yield: 20 servings Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 156mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 5g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegan / Vegetarian Options  •  Gluten Free (see note)  •

A steaming bowl of this hearty Pressure Cooker Black Bean Soup is pure, cozy-day comfort food.

A satisfying, deeply nourishing meal you can easily pull together with just a few minutes of effort …

… but that’ll keep your whole family coming back for more. (Trust me – I’ve seen the “more” in action, firsthand! This one’s a real keeper!)

Why We Love This Black Bean Soup So Much (And You Will, Too!)

This soup recipe is inspired by a Cuban Black Bean Soup we’ve been ordering from our local Rockne’s restaurant for a decade or more. (Yes … we’re addicted! It’s really the only reason I ever go to Rockne’s, but Scott and I absolutely crave that soup BIG TIME.)

I just had to figure out a way to recreate it at home.

And of course, it had to check all three of my must-have boxes:

With a little tinkering, I figured out how to capture the delicious restaurant flavors we loved, all within my easy-healthy parameters, too!

Seriously Delicious … and Brimming with Nutrition!

It all starts with a flavorful, savory base of onions, garlic and green peppers.

Add to that the right combination of spices and a background of seasoned sausage, and this soup develops deep, rich, hearty layers in just minutes.

And with all those veggies and healthier sausage, this soup delivers its scrumptious flavors like a gift … with plenty of nutrition hidden inside! Protein, fiber, micronutrients … it’s all in there. But you’ll be too busy reaching for seconds to worry too much about all that. (Don’t you just love recipes that simply happen to be healthy for you, without even trying? Win!)

Quick!

Many Instant Pot Black Bean Soup Recipes begin with dry black beans. No doubt, Instant Pots do a fantastic job cooking dried beans.

BUT … even with a pressure cooker, dry black beans take much longer to become soup (often 45 minutes – 1 hour), versus simply starting with canned black beans like I do here (cooking under pressure in just 4 minutes).

Canned beans are one of my go-to, secret pantry-staple weapons for FAST recipes. (No kidding – all sorts of canned beans are probably the #1 most common pantry staple you’ll find in my cupboard at all times. With canned beans on deck, in a jiffy I can whip up Old-Fashioned Kidney Bean Salad, White Bean Hummus, “Pumpkin” Vegetarian Chili, 5-Minute Rice and Beans … the list absolutely goes on and on!)

Easy!

Your Instant Pot is perfectly suited to creating these quick but deep flavors, since you can use the sauté function to begin building the flavor profile, and then flip straight to pressure cooking – all in one pot. (Gotta love how easy Instant Pots are … and how few pans you have to clean up later!)

But again … not to worry, if you don’t have an Instant Pot, we have a stovetop version for you, too.

Adaptable!

I typically use either chicken or turkey sausage (the pre-cooked kind you usually find near the hot dogs), but I’ve also tested this recipe with plant-based sausages. Use whichever you prefer to meet your dietary goals.

And, you can choose a spicier sausage if you like extra heat.

Mmmmmmm … ready to make some? Let me walk you through just how simple it is!

How to Make Instant Pot Black Bean Soup

Step #1

Begin by setting your Instant Pot to the SAUTE setting. Heat a little olive oil and then add your chopped onions, sausage, green pepper and garlic.

Cook it all just until the onions are beginning to soften and become translucent, which should take about 4-5 minutes. It’s important to stir frequently during this sauté step, to be sure your garlic doesn’t burn.

Step #2

Once your onions have started to soften, turn off your Instant Pot, and then add 1 can of veggie broth.

Stir everything around, scraping the bottom of the Pot’s cooking insert, to deglaze and loosen up any browned bits (which are yummy and add a terrific flavor boost – you don’t want to miss out on that).

Step #3

After deglazing, you add your tomato paste, a bay leaf, and your seasonings (some salt, oregano, cumin and black pepper).

Give it all a stir to combine. Then add your black beans (don’t forget to drain off the can’s liquid and rinse them off), and stir it all through once again.

Now you’re all ready for the Pressure Cooking stage.

Step #4

Close your Instant Pot’s lid.

Set your Instant Pot to the SOUP (high) setting for 4 minutes … and let your pressure cooker work its magic. (It takes my 6-quart Instant Pot Duo60 about 15 minutes to build enough pressure to seal and then begin the 4-minute cook time.)

Step #5

Once the 4-minute cooking time is finished, CAREFULLY manually vent the steam via the steam release knob.

Remove the bay leaf and serve up your steaming soup with your desired garnishes and toppings (I’ve got some suggestions for you on that in a sec).

Lather, rinse, repeat … ’cause mmmmmmmm YESSSSSS this is so, so good and you’ll be making it often!

How to Adjust the Thickness of Your Black Bean Soup

This recipe is intended to be fairly thick and hearty. And, like most bean soups, this Instant Pot version will continue to thicken up even more as it sits, or after being refrigerated (if you happen to have leftovers).

But what if you’d like a thinner soup, or if you want to thin it out a bit when you reheat it? In that case, I recommend buying a second can of broth to thin the soup to your liking.

Honestly, I usually don’t bother with extra broth, since I like this soup just as much when it thickens up a bit. And, full disclosure: I’m just kinda lazy about that sort of thing.

But you should feel free to customize it exactly the way you like it best!

Vegetarian Version (or Vegan or Gluten Free)

As I mentioned above, it’s really easy to adapt this soup if you’d like a vegetarian or vegan version.

Simply swap in your favorite brand of plant-based sausage. One that I like is Field Roast. Their Italian Garlic & Fennel variety is good in this Instant Pot Black Bean Soup recipe, and I bet their Spicy Mexican Chipotle variety would be great for all you heat-lovers.

If you’re following a gluten-free diet, just be sure that the brand of sausage you select is, indeed, gluten free. Most should be, but there are some exceptions, so check the labels to be certain.

NOTE: It can be tricky to find a sausage that is BOTH plant-based and gluten free, as many plant-based sausages contain ingredients like vital wheat gluten.

And just a side note, but if you’re always on the lookout for great plant-based recipes, definitely check out my collection of the very BEST Vegetarian Meals, submitted by food writers all across the Internet.

How to Serve Up Your Yummy Soup

• I like to serve my Black Bean Soup next to some soft-and-crusty whole grain rolls for dipping.

• To make it extra-special, try serving it in individual bread bowls. You can easily make your own bowls out of tortillas or flatbreads. Check out the surprisingly easy technique I use to make my Cumin-Dusted Bread Bowls. They’re perfect with this soup (and yes – your friends and family will be super impressed!).

• And what about toppings?
  • Our go-to toppings are reduced-fat sour cream, reduced-fat shredded cheddar cheese, green onions, and fresh, diced tomatoes.
  • My spice-loving husband usually drizzles on some hot sauce, too.
  • But, you could go a different (kicky!) route with some thinly sliced jalapeños and pretty little lime wedges, along with a drizzle of sour cream and maybe a sprinkling of cilantro.
  • Some finely diced sweet onion and red bell pepper could be nice, too. Get creative!

Mmmmmm … don’t you feel all cozy and happy just looking at this soup?

Your family will love that it’s so hearty and delicious. And you’ll love how darn quick and easy it is to throw together. (And how there’s just ONE pan to wash after dinner.)

Thanks, Instant Pot! Now my favorite, restaurant Black Bean Soup is even more favorite-y!

Instant Pot Black Bean Soup

Yield: 6 1/2 cups

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

This Instant Pot Black Bean Soup has such rich, cozy flavors ... in just minutes! Plus, it freezes beautifully for make-ahead meals, too.

Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegan / Vegetarian Option • Gluten Free (see note)

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Ingredients

• 1 teaspoon olive oil
• 1 cup chopped sweet onion (about 1/2 a large onion)
• 1 (3-ounce) Italian, Cajun or Cuban-style chicken or turkey sausage link (cut into about 18 slices and then cut into quarters, to yield about 1/2 cup)
• 1/3 cup finely chopped green pepper
• 2 teaspoons minced garlic
• 1 (14.5-ounce) can vegetable broth (+ an optional second can, see note)
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon kosher salt
• 3/4 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 4 (15-ounce) cans black beans (preferably organic or reduced-sodium), rinsed and drained
• optional for serving: reduced-fat sour cream, reduced-fat shredded cheddar cheese, thinly sliced green onions, and finely diced tomatoes

Instructions

1. Set Instant Pot to SAUTE and heat oil in insert. Once oil is hot, add onions, sausage, green pepper, and garlic. Cook until onions are softening and becoming translucent, about 4-5 minutes, stirring frequently so garlic doesn't burn.
2. Turn off Instant Pot, and add 1 can broth, stirring to deglaze and loosen any browned bits.
3. Add tomato paste, bay leaf, salt, oregano, cumin, and black pepper. Stir everything to combine, and then add black beans and stir again.
4. Close Instant Pot lid (making sure the "venting" steam release knob is set to sealing, not venting). Set Instant Pot to SOUP (high) setting for 4 minutes. (It takes my 6-quart Instant Pot Duo60 about 15 minutes to build enough pressure to seal and then begin the 4-minute cook time.)
5. When cook time is completed, CAREFULLY manually vent the steam via the steam release knob (being cautious to avoid steam burns).
6. Remove bay leaf and serve with desired garnishes and toppings.

Notes

Vegan / Vegetarian option: Rather than omitting the sausage for a veggie version, I recommend selecting a plant-based sausage. Don't worry if you can't find a Cuban or Cajun version – Italian or a spicy Mexican variety will work great, too. Regardless, the flavor boost from including the sausage is well worth it, which is why I urge you not to omit the sausage altogether.

Gluten free tip: In general, the ingredients for this soup should be gluten free. Be sure, however, to double-check the brand of sausage you select, as some rare brands may not be acceptable. (Also, note that plant-based sausages most likely will NOT be gluten free, as many contain ingredients like vital wheat gluten.)

Optional second can of vegetable broth + make-ahead tips: We love this soup really thick and hearty. However, if you prefer yours thinner, you can add just a bit of additional broth to thin the soup to your desired consistency. Also, this soup will continue to thicken as it sits. It refrigerates and freezes well, so it's a great make-ahead, but when you reheat it, you may also find that you'd like to add a little extra broth at that time.

Adjusting the spiciness: If you want more of a Spicy Black Bean Soup, be sure to look for a spicy sausage. Also, another great option is to pass some hot sauce at the table when serving, which allows everyone to adjust the heat to their liking.

Nutrition Information:

Yield: About 6 servings Serving Size: 1 cup
Amount Per Serving: Calories: 441Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 521mgCarbohydrates: 74gFiber: 26gSugar: 4gProtein: 30g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post Instant Pot Black Bean Soup appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Freezable  •  Make Ahead  •  Gluten Free  •

What’s even more comforting than a steaming, soul-mending bowl of soup?

Knowing that it’s actually good for you, too! A healthy boost for your weary body.

Oh sure, this soup tastes like an I’ll-regret-this-later comfort food. But it’s not.

Thanks to a simple little hack, this rich, flavorful soup still has a luxuriously creamy, comforting texture … without any cream at all. Not even half-and-half.

Nope! It’s lighter and leaner … which is just what we all need after a belt-loosening Thanksgiving dinner, or for those mid-winter days when we’re resolving to be a little healthier.

So, grab that ho-hum leftover turkey (or some leftover, cooked chicken!), and turn it into something really wonderful.

My husband and I are a bit obsessed with this soup, honestly. It’s positively addictive. I know you’ll love it, too!

Why You’ll Love This Turkey Rice Soup

• It’s overflowing with flavorful, colorful vegetables, plus tender chunks of turkey and delightfully chewy pops of wild rice.

• All floating in a rich and creamy, but (need I say it again???) low-fat, low-cal base (no heavy cream in sight!!). Thanks to that little hack I’ll tell ya about in a sec …

• It’s flexible, too. Although we love the specific combination of veggies I specify, it’s not a big deal if you don’t like mushrooms, for example. Leave ‘em out and maybe sub extra carrots instead. Can’t find turkey broth? No worries – use chicken broth. (It doesn’t have exactly the same flavor, but I’ve tested this soup with chicken broth, too, and it’s great either way.)

• Other than chopping everything up, there’s hardly any work at all. It burbles away on the stove (filling your house with terrific, homey smells), just needing a quick stir now and then.

• And it reheats beautifully – great for meal prep and cozy meals all week (if it lasts that long). It even freezes great if you wanna stock up!

So how do I manage to win on so many levels, with such a rich and creamy, velvety soup that needs NO cream at all?

Oh, guys … it’s such a simple swap …

Why This Soup Is Creamy-Dreamy (Without Any Actual Cream)

Please don’t be disappointed as I reveal this little healthy eating swap. It’s so easy and completely non-glamorous. Yet it works like an absolute charm!

Cue the drumroll …

Nonfat Evaporated Milk!

(Told ya – completely not glamorous or sexy.)

But it’s a great little health-ificaiton trick I use all the time.

And, in this soup, I increase the creamy power of evaporated milk by whisking it with a little cornstarch. Just like flour, cornstarch is a great thickener for soups and sauces (but, unlike flour, it’s gluten free).

Why This Works So Beautifully

As its name clearly suggests, evaporated milk is simply milk that’s gone through an evaporation process. According to Wikipedia, that process removes roughly 60% of the milk’s water (and also makes it shelf-stable).

For health-minded cooks, that’s great because – with so much less water – evaporated milk is denser and creamier than regular milk. It gives a silkier, fuller body to soups and sauces, but without the undesirable extra fat and calories of cream (or even half-and-half).

Combining it with a bit of cornstarch adds a little extra thickening power … and presto! … you’ve got a velvety, creamy backdrop to this Turkey Wild Rice Soup, without any heavy cream at all!

A couple of important notes here:

1) Evaporated Milk vs. Sweetened Condensed Milk

First, be sure you don’t grab a can of sweetened condensed milk by mistake. They often sit side-by-side on grocery store shelves, but they’re definitely not interchangeable.

Sweetened condensed milk is very, very sweet – yummy in desserts, but definitely not yummy in Turkey Soup!

2) SHAKE!

And second, make sure to notice the all-important words printed (in very tiny letters for such an important note!) on the can’s label: SHAKE WELL.

Evaporated milk often separates, with a thick layer forming at the bottom of the can. Since we’re using it to create thickness and creamy body in place of full-fat cream, we WANT that silky layer – don’t leave it behind!

If shaking the can around before you open it doesn’t get all those solids incorporated back in, be sure to use a spoon or rubber scraper to get out every last bit before whisking the milk with your cornstarch.

But now I’m getting ahead of myself, spouting directions on how to make the soup. Let’s start back at the beginning …

How to Make Turkey Rice Soup

Most of the hands-on prep time in this recipe is simply in chopping your ingredients.

Step #1

To bring this soup together, start by cooking your chopped onion, carrots, mushrooms, celery, and garlic until they’re just starting to soften a little.

About 5 minutes or so should do it.

You don’t want them to brown – you’re just getting them a little soft before adding the rest of the ingredients.

Step #2

Next, add your broth, the rice, and all your spices and seasonings to the soup pot.

Cover that glorious pot of heart-warming goodness and bring it up to a sustained simmer until your rice is done, stirring now and then.

Step #3

Meanwhile, whisk your evaporated milk together with 1 tablespoon of cornstarch. (Be sure to follow my suggestion above about shaking the can of milk and making sure you’ve gotten out any remaining milk solids in the bottom of the can.)

When your rice is done, add the milk mixture to your soup. Toss in your diced turkey (or chicken) at this point, too.

Bring it all up to a boil and let it cook for about 5 minutes longer. That’ll allow the cornstarch slurry to thicken and also heat your turkey through.

I like to sprinkle a little fresh parsley on top if I happen to have some, just to make it prettier. But it’s perfectly fine without any garnish, too. No need to stress about making it fancy!

Mmmmmmm … and it’s ready to serve!

How to Serve Your Turkey Wild Rice Soup

We usually eat a big bowl of this as a main coarse, since it’s so very hearty and satisfying.

Bonus points if you’ve got some whole grain rolls alongside, to mop up every last drop of that creamy, flavorful broth.

For a light lunch, you could serve a small cup of soup alongside a crisp green salad or maybe half a sandwich.

And remember, this Turkey Wild Rice Soup recipe reheats great.

Freezes wonderfully, too.

I like to portion out little single-serving baggies of soup and freeze them flat, then combine all the individual baggies together in one big gallon bag once they’re solid. That makes it really easy to pull out just one portion at a time!

More Ideas for Using Up Leftover Turkey

Still got even moooore leftover Thanksgiving turkey stashed in the fridge?

No problem – I’ve got more delicious ideas for you!

Try our super-simple “Cheater” Turkey Pot Pie (below, left) or our loaded, truly ultimate Turkey Salad Sandwiches (below, middle).

And don’t forget your pup! We’ve even got a recipe for Homemade Turkey Dog Treats (below, right).

Love meal prepping? You can also freeze that leftover turkey, so you’re recipe-ready all throughout the busy holidays. We’ve got a few tips about that in our full recipe collection of Leftover Turkey Recipes.

Trust me … with all these ideas, leftover Thanksgiving turkey definitely doesn’t have to be ho-hum ever again!

Hurray – this Thanksgiving, you’ll have the perfect recipe for using up your extra turkey.

And I’m just gonna bet that next year, you might find yourself planning to buy a slightly bigger turkey, just to be sure you have leftovers.

Mmmmm … that’s how much I love this recipe, anyway. I think you’ll feel the same.

So comforting, so creamy, so nourishing. Comfort food perfection!

Turkey Rice Soup

Yield: 7 cups

Prep Time: 9 minutes

Cook Time: 56 minutes

Total Time: 1 hour 5 minutes

This Turkey Rice Soup is so wonderfully comforting! Creamy, richly flavorful, and nutritious, too. Try it with leftover Thanksgiving turkey, or even with chicken!

•  Freezable  •  Make Ahead  •  Gluten Free  •

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Ingredients

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 3/4 cup sliced (peeled) carrot
• 3/4 cup sliced cremini (baby bella) mushrooms
• 1/2 cup diced celery
• 2 teaspoons minced garlic
• 32 ounces turkey broth
• 3/4 cup wild rice blend, rinsed per package instructions (see note)
• 2 teaspoons dried parsley
• 1 3/4 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1 bay leaf
• 1/8 teaspoon kosher salt
• 1 tablespoon cornstarch
• 1 (12-ounce) can evaporated fat free milk (NOT sweetened condensed milk)
• 2 cups cubed turkey breast (see note)
• salt to taste, if needed
• optional for garnish: minced fresh Italian (flat leaf) parsley

Instructions

1. Heat oil over medium heat in a large soup pot or dutch oven.
2. Cook onion, carrots, mushrooms, celery, and garlic until starting to soften, about 5 minutes, stirring occasionally to prevent browning.
3. Add broth, rice, parsley, thyme, black pepper, sage, bay leaf, and salt. Cover, bring soup to a simmer, and continue cooking (covered) at a simmer until the rice is done, stirring occasionally and adjusting heat as needed to maintain a simmer. (My rice blend specifies a cook time of about 45 minutes, but yours may differ slightly. Check your package for cook time.)
4. In a medium bowl, whisk cornstarch into milk. Add to soup, along with the turkey, and bring soup up to a boil for about 5 minutes to thicken and heat through. (Soup will thicken a bit further as it cools.)
5. Taste and adjust seasoning if needed, and serve garnished with fresh parsley, if desired.

Notes

Swapping chicken meat or broth: You can substitute with chicken broth or chopped chicken meat in place of the turkey broth and meat.

Make-ahead tips: You can chop your turkey and vegetables several hours or a day ahead, and keep them in the fridge (covered) until you’re ready to cook the soup.

In addition, this soup reheats well. It can be refrigerated for several days or even frozen.

Gluten-free note: Rice blends tend to be gluten free. But, if that's a concern for you, be sure to check the label on the brand of rice you purchase, to be sure.

Nutrition Information:

Yield: 7 servings Serving Size: 1 cup
Amount Per Serving: Calories: 173Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 669mgCarbohydrates: 18gFiber: 2gSugar: 9gProtein: 18g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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