Category: Chicken

Baked Chicken Gyros with Tzatziki

A simple alternative to an authentic dish! Baked Chicken Gyros with Tzatziki is the easiest way to achieve the flavor without the traditional roast!

Sure, gyros aren’t typically chicken, nor are they usually baked but this recipe allows for simplicity and comes with a tzatziki recipe!

Baked Chicken Gyros with Tzatziki

Traditionally, gryos are lamb or beef and are roasted on a spit! The marinade on the meat caramelizes and the meat is shaved off of the spit onto a fresh pita pocket!

However, not everyone has the ability to roast meat over a spit so chicken gyros are a simple solution for homecooks!

The longer you marinate the chicken the better, but a minimum of 2 hours is preferable! I wouldn’t suggest marinated the chicken for more than 24 hours. While you can use chicken breasts or tenders, chicken thighs (boneless and skinless) are really juicy and easy to make!

Because the chicken is juicy and is marinated in yogurt it can occasionally seep water and liquid as it bakes. If it does this you can remove the sheet pan from the oven and drain the liquid before placing back into the oven.

You can make homemade pitas or use storebought flat breads.

You can heat up the bread in the residual heat from the oven. But it’s best to heat it up on a pan and toast it. If you don’t warm the bread it won’t be pliable!

You can top the flatbread with tzatziki sauce (recipe included) or hummus, or both!

Lettuce is recommended for a refreshing crunch and so are raw red onions. Tomatoes and bell peppers are optional and you can always add any other type of veggies as toppings!

Baked Chicken Gyros with Tzatziki

If you enjoyed this recipe for Baked Chicken Gyros with Tzatziki, check out some of my other chicken recipes!

Baked Chicken Gyros with Tzatziki
Print Recipe

Baked Chicken Gyros with Tzatziki

A simple alternative to an authentic dish! Baked Chicken Gyros with Tzatziki is the easiest way to achieve the flavor without the traditional roast!
Prep Time5 minutes
Cook Time30 minutes
Marinating Time2 hours
Course: Main Course
Cuisine: Mediterranean
Servings: 4 -5 Gyros
Calories: 400kcal

Ingredients

Chicken Marinade

  • 1 Lbs Chicken Thighs, boneless skinless
  • ¾ Cup Plain Greek Yogurt
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Kosher Salt
  • ½ Tbsp Lemon Juice
  • ½ Tbsp Fresh Oregano
  • ½ tsp Cumin
  • ½ tsp Coriander Powder
  • ½ tsp Chili Powder
  • ½ tsp Smoked Paprika
  • 1 Tbsp Olive Oil
  • 3 Cloves Garlic, grated

Pita and Toppings

  • 4 Pita, flat breads or pockets
  • ½ Red Onion, sliced thinly
  • 2 Roma Tomatoes, seeded and sliced thinly
  • ¼ Head Iceberg Lettuce, shredded
  • ½ Orange Bell Pepper, sliced

Tzatziki Sauce

  • 1 Cup Plain Greek Yogurt
  • ¼ tsp Kosher Salt
  • ½ tsp Dill Weed
  • ½ Lemon, juiced
  • Dash of smoked paprika (optional)

Instructions

Chicken

  • Marinate the chicken in the ingredients for the marinade for 2 hours. Cover and store in the refrigerator.
  • Once marinaded, place the chicken onto a foil lined baking sheet and place into a 375° oven for 30 to 35 minutes.
  • If at any point there is too much liquid being released from either the chicken or the yogurt, you can remove the sheet and drain before placing back into the oven.
    Prep the toppings and tzatziki sauce while the chicken is baking.

Toppings

  • Warm up your pitas in the leftover heat of the oven or on a pan. Warming them up will keep them flexible and pliable!
  • Prep and chop your vegetables.

Tzatziki Sauce

  • Mix together the ingredients for the sauce. Adjust for taste!

Assembly

  • Slice the chicken into thick slices.
  • Top the warm pita with tzatziki sauce, some lettuce, the chicken, and veggies of your choosing.
  • Enjoy warm!

Grilled Chicken Fajitas

Perfectly soft chicken topped with grilled vegetables, cheese, pico, and more! This Grilled Chicken Fajitas recipe is perfect for a family dinner and includes recipes for some toppings!

Grilled Chicken Fajitas

Grilled chicken fajitas are one of my favorite, go to, family dinner recipes!

It’s easy to put together and make a large batch of. This recipe is perfect for a dinner of 4 or a dinner of 2 with perfect leftovers!

The chicken marinade is pretty simple. If you’ve seen some of my other Mexican recipes, you’ll see that my chicken marinade is pretty similar. It’s what I think is the best all purpose chicken seasoning.

You can grill your choice of bell peppers, all one color or a mix of them. Red onions are the best for grilling onions. They are a little sweet, a little crunchy, and develop an awesome flavor.

Veggies

This is a super basic and simple pico recipe that only requires four recipes. If you want, you can hit it with a squeeze of lime!

If you want, you can use regular sour cream. But I never have it at home and I always have yogurt on hand. I wanted to make a healthier alternative. So it’s just yogurt, salt, and lemon or lime juice.

Chicken

Try to get the best quality, restaurant style flour tortillas. Heat them up on a pan to get the warm and pliable.

Top your grilled chicken fajitas with grilled veggies, pico de gallo, salsa, mexican cheese, sour cream, avocado, and salsa. All of the above or some of the above!

Check out my recipe for Guacamole!

Grilled Chicken Fajitas
Grilled Chicken Fajitas
Print Recipe

Grilled Chicken Fajitas

Perfectly soft chicken topped with grilled vegetables, cheese, pico, and more! This Grilled Chicken Fajitas recipe is perfect for a family dinner and includes recipes for some toppings!
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Calories: 450kcal

Ingredients

Grilled Chicken

  • 2 Large Chicken Breasts, boneless skinless
  • ½ tsp Mexican Chili Powder
  • ½ tsp Kosher Salt
  • 1 Clove Garlic, grated
  • ½ tsp Cumin
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Olive Oil

Grilled Veggies

  • 2 Bell Peppers (any color), sliced I used red and green
  • 1 Large Red Onion, sliced
  • 1½ tsp Olive Oil
  • ½ tsp Mexican Chili Powder
  • ½ tsp Kosher Salt

Pico de Gallo

  • ½ Red Onion, diced
  • 1 Roma Tomato, seeded and diced
  • 2 Sprigs Cilantro, diced
  • ¼ Jalapeno, seeded and finely diced

Home Made Sour Cream Alternative

  • ½ Cup Yogurt, full fat
  • 1 Tbsp Lemon Juice
  • Pinch Kosher Salt

Other Toppings

  • Flour Tortillas
  • Mexican Cheese
  • Avocado, sliced
  • Salsa of your choice

Instructions

Grilled Chicken

  • Cut the chicken breasts laterally so that you have four flat chicken fillets (Butterfly the chicken all the way through)
  • Marinate the chicken with the seasonings above for about an hour.
  • Add a dash of olive oil to the pan and cook the chicken.
  • Grill the chicken (preferably on a cast iron pan). Only flip once to ensure that the chicken is soft.
  • Let the chicken cool and slice it into thin strips.

Grilled Veggies

  • Add a dash of oil to the pan and saute/grill the veggies until a little soft but still crunchy.

Pico de Gallo

  • Mix the tomato, onions, cilantro, and jalapenos.

Home Made Sour Cream Alternative

  • Mix together the yogurt, lemon juice, and salt.

Assembly

  • Warm up some flour tortillas in a pan.
  • Top with your desired assortment of chicken, veggies, and toppings.

Creamy Indian Chicken Curry

Creamy Indian Chicken Curry that requires no cream! A perfect introduction into authentic south Indian cooking that uses nuts to make it creamy! Enjoy with rice, roti, or naan!

Creamy Indian Chicken Curry

Okay, so creamy Indian chicken curry is a super simple and easy introduction to Indian cooking. It’s the first Indian recipe that my fiance learned to cook from my mom! It’s not SUPER authentic but not super un authentic either. It utilizes authentic techniques and flavors.

The recipe is straightforward once you understand certain basic steps and concepts.

Overall, you need to have the right spices and seasonings. That means you should get Indian Chili powder, specifically. Any turmeric, any garam masala, and any coriander powder works fine.

Below, you’ll see three other very crucial ingredients to this recipe.

Spice mix for recipe

The first is a ginger – garlic paste. This paste is just 1 part ginger 1 part garlic blended into a paste. We make it in large batches and store it in the fridge (it tends to turn a little green as it technically ferments). It smells heavenly when being made and when being cooked. If you don’t want to make and store this, you can just grate 1 part each of the ingredients to make the paste on the spot.

You’ll also need to get whole clove. You can find it in the Mexican aisle at most grocery stores. Don’t get ground clove, you’ll need to roast the clove for good flavor.

Finally, you’ll need cinnamon sticks. You can find these at the regular seasoning aisle but they are sometimes cheaper and better quality in the Mexican aisle as well.

Nuts soaked in water

Microwave the nuts in a bowl of water and let sit for at least 30 mins. Then peel the almonds (if you didn’t already get prepeeled almonds.)

When you blend the nuts and tomatoes, add a little bit of water. The best way to describe the consistency is like a smoothie bowl.

Nut - tomato paste

Having the right ingredients is most of the work, but there are a few more tips and tricks in the method of cooking that can help.

Once the oil is heated, cook the cinnamon and clove until fragrant and they begin to turn dark.

You want to cook the onions before you cook the ginger garlic paste or it will burn. Cook the onions until they are translucent and then add the ginger garlic paste.

Onions and ginger garlic paste

Cook until the paste is fragrant and no longer feels raw.

Add the chili powder, turmeric, salt, and coriander powder. Add the chicken and cook.

Creamy Indian Chicken Curry

Once the chicken is cooked, add the tomato-nut paste and stir. Add the water and stir. Add the garam masala

Cook and then taste. Add salt if you feel that it needs some. If you want it spicier add a little more chili powder.

Curry

Add a handful of chopped cilantro and stir.

Serve hot!

Creamy Indian Chicken Curry

This creamy Indian chicken curry can be store in the fridge for a few days and reheated in the microwave or on the stove.

Creamy Indian Chicken Curry
Print Recipe

Creamy Indian Chicken Curry

Creamy Indian Chicken Curry that requires no cream! A perfect introduction into authentic south Indian cooking that uses nuts to make it creamy! Enjoy with rice, roti, or naan!
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Servings: 8 Servings
Calories: 200kcal

Ingredients

  • 1.5 Pounds Boneless Skinless Chicken Tenders, diced
  • ⅓ Cup Almonds (skin on off if you can, but on is fine too)
  • ⅓ Cup Cashews
  • 4 Roma Tomatoes, diced
  • 1 Yellow Onion, diced
  • 4-5 Tbsp Olive Oil
  • 2 ½ inch Sticks of Cinnamon
  • 4-5 Cloves
  • 1½ Tbsp Ginger Garlic Paste 1 part peeled ginger, 1 part peeled garlic blended into paste.
  • 2 tsp Chili Powder Indian chili powder
  • ½ tsp Turmeric
  • 2 tsp Coriander powder
  • 3-4 tsp Kosher Salt
  • ½ tsp Garam Masala
  • 6 Sprigs Cilantro

Instructions

  • Microwave cashews and almonds in a small bowl while submerged in water for 30-45 seconds, then leave them to soak for 30 minutes.
  • Peel the skin from the almonds then set aside. (still soak the nuts even if you’re using pre peeled almonds)
  • Finely dice 1 whole yellow onion and cut the tomatoes into around eight chunks per tomato.
  • Blend the tomatoes, nuts, and a small amount of water into a fine paste for around 1 to 1 and a half minutes on high. (Should be a smoothie bowl consistency)
  • Put the oil into a pot on medium heat, wait until warmed and add the cinnamon and cloves; Cook until dark brown and fragrant.
  • Add the onions and cook until translucent, next add the ginger-garlic paste. Cook until the paste is fragrant.
  • Add the chili powder, turmeric, coriander powder, salt and cook for an additional minute.
  • Add the chicken and stir to coat; cook the chicken for about 5 to 6 minutes, stirring occasionally.
  • Pour in the tomato/nut mixture and stir. Add 1 cup water and garam masala. Cook.
  • At this point you can season to taste, add salt if you feel like it needs it and if you feel like it isn't spicy enough then add some more chili powder.
  • Cook until some oil floats to the top. Add chopped cilantro and serve!

Creamy Chicken Enchiladas

Easy to make and tasty Creamy Chicken Enchiladas! With corn, black beans, cheese, chicken, and spinach. Includes an enchilada sauce recipe!

Top level photo

These easy, creamy chicken enchiladas are cheesy, soft, and full of flavor! This recipe even includes a recipe for yummy enchilada sauce!

If you have been looking at some of my other chicken recipes on the blog, you may have noticed that I really prefer using chicken tenders. I just really like how, well, tender they are but less fatty than chicken thighs. You can swap the tenders out for breasts in this recipe but the cook time in the sauce will be increased!

You can make this a vegetarian recipe but removing the chicken altogether!

Chicken cooking in enchilada sauce

If you are using chicken, you’ll get the best flavor by cooking it in the sauce!

Enchilada sauce

The enchilada stuffing is pretty customizable but my base is always chicken, black beans, spinach, corn, cheese, onions, cilantro, jalapenos and my secret ingredient: cream cheese!

You can use ricotta or extra regular cheese if you want but the cream cheese is so thick and rich that the flavor is the best!

Creamy Chicken Enchilada stuffing

To make sure the tortillas don’t break when you roll them, you want to warm them up on a pan a few at a time so they are pliable. For about 14 – 16 enchiladas, you want to scoop about 1/3 of the stuffing into every tortilla.

Tortilla with stuffing.

The amount of enchilada sauce made for this recipe is the perfect amount to keep your enchiladas moist. The best ratio is a third of the quantity of the sauce goes on the bottom of the tray and the final two thirds go on top of the tortillas. Then sprinkle some more cheese on it.

Then cover and bake.

Pre baked creamy chicken enchiladas

Enjoy the creamy chicken enchiladas with slices of avocado and fresh cilantro!

Creamy chicken enchiladas
Creamy Chicken Enchiladas
Print Recipe

Creamy Chicken Enchiladas

Easy to make and tasty Creamy Chicken Enchiladas! With corn, black beans, cheese, chicken, and spinach. Includes an enchilada sauce recipe!
Prep Time40 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 14 – 16 Enchiladas
Calories: 184kcal

Ingredients

  • .75-.8 lbs Boneless skinless chicken tenders
  • 1½ Tbsp OIive Oil
  • 1 Large clove Garlic, grated
  • 1 tsp Cumin divided
  • 1½ tsp Mexican Chili Powder divided
  • 1 tsp Kosher Salt divided
  • 29 ounces Tomato Sauce Hunt's no salt added
  • ¾ Cup Water divided
  • ⅓ Cup Onion, diced
  • ⅓ Cup Corn
  • ⅓ Cup Frozen Thawed Spinach water squeezed out
  • ⅓ Cup Black Beans can, drained
  • ½ Jalapeno, seeded and finely diced
  • 2 ounce Cream Cheese, full fat
  • ½ Cup Mexican Cheese more to top with
  • 14-16 Small corn tortillas
  • 6-8 sprigs Cilantro, chopped

Instructions

  • Heat up the olive oil in the in a pot and add the chicken, grated garlic, ½ tsp of cumin, ½ tsp chili powder, and ½ tsp of salt.
  • Cook until chicken is seared and add the tomato sauce, ½ cup of water, ½ tsp of salt, 1 tsp chili powder, ½ tsp cumin.
  • Cook until chicken is tender and about to fall apart, remove chikcen and set aside.
  • Add another ¼ cup of water and simmer with lid on while you prepare the rest of the ingredients.
  • In a large bowl, add ⅓ cup each of corn, frozen thawed (drained) spinach, and black beans (drained), chopped cilantro, jalapeno, and onion.
  • Shred the chicken and add it to the bowl.
  • Mix 2 ounces of cream cheese and ½ cup of shredded mexican cheese to the large bowl and mix thoroughly.
  • Pre heat the oven to 350°
  • Warm up the tortillas two at a time on a pan to make them flexible.
  • Scoop about ⅓ cup of the stuffing onto the tortilla and shape it into the center, lengthwise and roll it up (refer to photos)
  • In a baking dish, line the bottom of it with some of the enchilada sauce. (this applies if you're using multiple dishes or just one , but you want about 1/3 of the sauce on the bottom and 2/3 to go on top of the tortillas)
  • Place the stuffed tortillas in the baking dish (assemble them however you like), top with enchilada sauce and add cheese on top.
  • Cover with foil and bake for 20 – 25 minutes. Remove the foil and bake for a few more minutes if the cheese on top isn't fully melted.
  • Enjoy with some mexican rice and some sliced avocados!

Foil Baked Santa Fe Chicken

Perfectly seasoned chicken smothered in mixed veggies and salsa. Baked in foil and served hot and steamy. Foil Baked Santa Fe Chicken is an easy go to meal for lunch or dinner!

Foil Baked Santa Fe Chicken

Foil Baked Santa Fe Chicken is a great hands off dinner option for those who want a simple yet incredibly tasty meal. The chicken breast comes out incredibly tender and the veggies are perfectly cooked, all topped with gooey cheese.

Chicken Seasoning

Chicken breasts tend to be a little too thick for my preference when I bake them. You have a few options for this recipe. The first is to tenderize the chicken, the second is to trim the fattest part of the chicken so it lays a little thinner, or you can just bake the full breast as is, but the baking time may be increased around 10 minutes.

Marinate the chicken for an hour with the salt, chili powder, garlic, cilantro, and cumin, olive oil, and lemon juice.

If you can find a New Mexican or Santa Fe chili powder, that would be perfect. But Mexican chili powder works just as well.

mixed veggies

Chop the onion and bell pepper in long thin strips. I used a red onion and a yellow bell pepper because I find that they are sweet and even still a little crunchy.

Cut the cherry tomatoes lengthwise and add the corn and beans.

Mix the veggies together and season lightly with salt and pepper.

Mixed veggies over chicken

Place the chicken on a square of aluminum foil and layer half the veggies on each breast. Then top with picante or chunky salsa.

I recommend using a picante because it’s less liquidy. Use your favorite chunky salsa as an alternative.

Foil

To wrap the chicken properly, bring together two sides of the foil and fold over twice like above. Then roll the sides up and place on a baking tray to catch any potential leakage.

Foil Baked Santa Fe Chicken

Bake for 25 minutes (or around 35 if you’re using a full thickness chicken breast). Once it’s baked, open the packets and sprinkle cheese on. Bake with the foil open for another couple of minutes, or until the cheese is melted.

Chicken with cheese

Top with slices of jalapeno and fresh cilantro and enjoy!

Share if you liked this Foil Baked Santa Fe Chicken Recipe!

Foil Baked Santa Fe Chicken
Foil Baked Santa Fe Chicken
Print Recipe

Foil Baked Santa Fe Chicken

Perfectly seasoned chicken smothered in mixed veggies and salsa. Baked in foil and served hot and steamy. Foil Baked Santa Fe Chicken is an easy go to meal for lunch or dinner!
Prep Time15 minutes
Cook Time25 minutes
Marinating TIme1 hour
Course: Main Course
Cuisine: Mexican
Servings: 2 Servings
Calories: 335kcal

Equipment

  • Aluminum Foil

Ingredients

Chicken Marinade

  • 2 Chicken Breasts lightly tenderized or thinned, refer to notes above
  • 1 Clove Garlic, minced or grated
  • 4-5 Sprigs Cilantro, finely chopped
  • ½ tsp Kosher Salt
  • 1 tsp Chili Powder Mexican or New Mexican
  • ¼ tsp Cumin
  • 1 tsp Olive Oil
  • 1 tsp Lemon Juice

Mixed Veggies

  • ½ Large Yellow Bell Pepper, sliced
  • ½ Red Onion
  • ½ Cup Cherry Tomatoes, halved lengthwise
  • ½ Cup Fresh or Frozen Thawed Yellow Corn
  • ½ Cup Black Beans
  • ¼ Cup Chunky Salsa or Picante Sauce
  • ½ Cup Shredded Mexican Cheese

Instructions

Chicken Marinade

  • Depending on the thickness of your chicken breast, you may want to flatten the fattest bit or even slice some of the thickness off. You want the thickest part of the chicken to be level with the center mass of the chicken. If you don't want to make these adjustments, your baking time may increase up to 10 minutes.
  • Season the chicken with the salt, chili powder, cumin, oil, cilantro, and garlic, and lemon juice.
  • Cover and let sit in the fridge for an hour.

Assembly

  • Preheat oven to 350°.
  • In a bowl, mix together the bell pepper, onion, corn, tomatoes, and beans. Salt and pepper lightly.
  • Cut two 10 by 10 squares of aluminum foil. Spray lightly with cooking spray.
  • Place a chicken breast on each square. On top of a baking sheet (you will need this to catch any liquid that may leak)
  • Spoon half of the vegetable mixture over the each chicken breast.
  • Scoop ⅛ cup of chunky salsa or picante on each of the chicken pieces.
  • Bring two sides of the foil together and fold over twice, refer to photos.
  • Seal the foil fully and bake for 25 minutes (may need 35 depending on how thick your chicken is)
  • After the chicken is cooked, open the packets and sprinkle on the cheese and bake for another five minutes, or until the cheese is melted.
  • Serve and enjoy hot!

Panko Crusted Tenders with Spicy Sticky Asian Sauce

These Panko Crusted Tenders with Spicy Sticky Asian Sauce are crispy, juicy, and have the perfect kick of spice! Enjoy on their own or with rice!

These Panko Crusted Tenders with Spicy Sticky Asian Sauce are crispy, juicy, savory, and oh so delicious. The way the chicken is cooked still allows for the same juiciness that fried chicken tenders would but it’s much much healthier.
And honestly, sometimes heating up oil, making sure your workspace is safe, and then the clean up and proper disposal of oil is sometimes just too much.

The panko bread crumbs are the best at retaining their crunch when it comes to baking as opposed to using regular italian style bread crumbs.

Double layering the breadcrumbs makes the chicken SO crispy and helps lot in the flavors to make it SO juicy!

When you’re dipping the chicken, be sure to stir the breadcrumbs up every now and then. The grains of the seasonings are a lot more fine than the grain size of the panko and they tend to fall to the bottom of the bowl. So make sure to stir it up!

While the chicken is baking, I suggest taking the time to do some light clean up and prep for the sauce.

The sauce is will cook the most evenly when the raw cane sugar, honey, low sodium soy sauce, gochujang, peanut butter, and water are mixed together properly before being poured into the hot pan.

Also, be sure that once you sautee the garlic and ginger in the oil that the pan isn’t too hot or the soy sauce will burn and become bitter. The sugar, honey, and peanut butter will help counteract that but definitely keep an eye out anyways.

The water in the sauce mixture will ensure that the sauce doesn’t thicken too much before the chicken tenders are tossed in.

I mentioned this in the recipe notes but I’ll mention it again here, this sauce isn’t supposed to douse the chicken generously but rather coat it mildly.
You’ll be able to see in the photos what I mean by that.

Top your Panko Crusted Tenders with Spicy Sticky Asian Sauce with sesame seeds and chopped scallions. Enjoy on their own with a vegetable side of your choosing or over a bed of rice!

Print Recipe

Panko Crusted Tenders with Spicy Sticky Asian Sauce

These Panko Crusted Tenders with Spicy Sticky Asian Sauce are crispy, juicy, and have the perfect kick of spice! Enjoy on their own or with rice!
Prep Time15 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 390kcal

Ingredients

Chicken Crust

  • 1 Small Tray Boneless Skinless Chicken Tenders
  • 1½ Cup Panko Bread Crumbs
  • ½ tsp Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper
  • 2 Eggs

Spicy Sticky Asian Sauce

  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic Grated
  • ½ inch Ginger Grated
  • 1 Tbsp Raw Cane Sugar
  • 1 Tbsp Honey
  • ⅓ Cup Low Sodium Soy Sauce
  • 1 Tbsp Gochujang (Korean Red Pepper Paste)
  • 2 tsp Peanut Butter (Smooth/Creamy)
  • 1 Tbsp Water
  • 2 tsp Sesame Seeds
  • 2 Stalks Green Onion / Scallions chopped

Instructions

Panko Crusted Chicken Tenders

  • Preheat oven to 450°. Line a baking sheet with foil.
  • In one bowl, which the eggs until the yolks and whites are fully incorporated.
  • In another bowl, mix together the panko, paprika, garlic powder, kosher salt, and black pepper.
  • Dip the tenders into the egg (fully coat) and then dip into the panko mixture (fully coat).
  • Repeat the previous step, so that you have two coatings of egg and panko on your tenders.
  • Bake for 25 minutes. Tenders should be light golden brown.

Spicy Sticky Asian Sauce

  • In a cup or bowl, mix together the raw cane sugar, honey, low sodium soy sauce, gochujang, peanut butter, and water. Set aside.
  • Keep the cooked chicken tenders ready.
  • Heat the oil in a pan and sautee the garlic and ginger for about 30 seconds.
  • Make sure the heat is set to medium low and pour in the sauce mixture.
  • Cook until the sauce begins to bubble and thicken. Immediately place the chicken tenders into the pan and coat them with the sauce.
  • Sprinkle with sesame seeds, top with scallions, and Enjoy! (note: this sauce isn't supposed to douse the chicken generously but rather coat it mildly).

If you’re looking for more Asian inspired dishes click here.

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Chicken Tortilla Soup

Perfect as an entree or a side dish, on a chilly day or when it’s warm! Simple and easy but customizable with your preferred toppings.

Chicken Tortilla Soup

Chicken Tortilla Soup is a staple in my house any time of the year. It’s simple, healthy, and tasty! When I’m sick, I like to make it a little extra spicy to soothe my throat, or when it’s cold I love to hunker down with a big steaming bowl.

It’s a pretty customizable soup, you can add less corn, or more black beans, so on and so forth. For the chicken, I have always preferred using chicken tenders over breasts because they’re, well, more tender, but also easier to shred and tastier.

You can even make this soup vegetarian as well just by not adding the chicken. Since the chicken is added in at the end, you can split the batch into 2 parts if you’re feeding any vegetarians.

The soup goes great as an accompaniment to other dishes or as a main meal.

I don’t particularly like black beans in my soup so I choose not to add them more often than not. It’s included in the recipe ingredients but the soup is still super tasty without them.

Once you get to the stage where you dump all the canned goods in and it is time to add water to the pot, you can choose to add more or less water than the suggester 2.5 cups. Some people like a thicker soup and some like it more liquidy. If it’s being eaten as a side, I would suggest leaning towards using more water.

My favorite way to eat chicken tortilla soup is with some cheese, crushed tortilla chips, and avocado. Feel free to add some of those or none of those or even sour cream!

I hope you enjoy!

Click here to enjoy some of my other Mexican or Mexican inspired recipes! This soup is great paired with some quesadillas!

Chicken Tortilla Soup
Print Recipe

Chicken Tortilla Soup

Perfect as an entree or a side dish, on a chilly day or when it's warm. Simple and easy but customizable with your preferred toppings.
Prep Time10 minutes
Cook Time30 minutes
Marinate and Rest1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Servings: 6 bowls
Calories: 250kcal

Ingredients

Chicken

  • 1 tray Boneless Skinless Chicken Tenders 6 – 7 tenders
  • 2 Sprigs Cilantro chopped
  • 1 Clove Garlic grated
  • ¼ tsp Cumin
  • ½ tsp Kosher Salt
  • ¼ tsp Cayenne
  • 1 tsp Olive Oil

Soup

  • 2 Tbsp Olive Oil
  • 2 Cans Creamed Style Corn
  • 1 Can Petite Diced Tomatoes fire roasted if you can find them
  • ½ Can Black Beans (optional)
  • ½ Yellow Onion diced
  • 2 Cloves Grated Garlic
  • 3 Sprigs Chopped Cilantro
  • 1 tsp Kosher Salt
  • ¾ tsp Cayenne
  • ¾ tsp Cumin
  • 2½ Cups Water
  • ½ Juice of Lime

Toppings

  • Shredded Mexican Cheese
  • Crushed Tortilla Chips
  • Sour Cream
  • Avocado

Instructions

Chicken

  • Preheat oven to 400°
  • Marinate Chicken with the cilantro, garlic, cumin, salt, oil, and cayene pepper for a minimum of 1 hour and maximum 24 hours.
  • After marinading, bake for 15 minutes, flipping after 10.
  • Once the chicken is cooked, place in a covered container. (Covering it will make it easier for it to shred)
  • Shred chicken after it has cooled.

Soup

  • Heat 2 Tbsp of oil in a medium to large pot and cook onions until slightly translucent.
  • Add garlic, salt, cumin and cayenne to the pot and cook.
  • Add all canned ingredients and 2.5 Cups of Water
  • Cook on high flame until the soup simmers (don't cover)
  • Add the chicken and salt to taste.
  • Top with cilantro and juice of half a lime. Add optional toppings to your desire.

Easy Lasagna Rolls

These Easy Lasagna Rolls are a unique yet simple twist to a classic lasagna. They are flavor packed into perfect serving size pieces!

This is by no means a classic lasagna recipe. There’s no bechamel, there aren’t the classic layers. But give these lasagna rolls a try!

But these lasagna rolls still bring in the same flavors of meat, cheese, pasta, and marinara sauce. It also includes spinach.

Which, I know, is very odd. BUT spinach is one of the simplest veggies to add into a recipe and have it not drastically alter the flavor of said recipe.

My fiance does not like eating vegetables and he was skeptical as first when I told him about this recipe. But now he loves them, so I count these as a success!

Don’t let the idea of the assembly of these rolls scare you out of making them. It’s definitely not as daunting as it looks!

These rolls are easier to serve and won’t fall apart the way that regular lasagna will. The shape makes it easy to reheat as leftovers and pack away for meals for work or school.

Above is how the filling should look. You don’t have to add shredded mozzarella in the filling if you don’t want to. The filling is plenty tasty and moist without it. Sometimes I add it and sometimes I don’t.

Above shows an example of how flexible the lasagna sheets need to be, how much you should fill them, and how they should look when they are rolled. It’s super simple, I promise!

Spreading some marinara sauce on the bottom of the tray will prevent the rolls from sticking to the bottom. I find that adding cheese in the last five minutes will ensure that the cheese doesn’t get dehydrated and that it maintains that stretchy stringy pull.

I hope you can give these lasagna rolls a try and that you enjoy them!

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Easy Lasagna Rolls

A unique twist to a simple lasagna. Flavor packed into perfect serving size pieces.
Prep Time30 minutes
Cook Time1 hour
Marinate1 hour
Course: Main Course
Cuisine: Italian
Servings: 12 Rolls
Calories: 290kcal

Ingredients

Meat

  • 1.25 lbs Ground meat of your choice we use chicken because we have someone that doesn't eat red meat in the house
  • 3 Cloves Grated garlic
  • ½ Yellow Onion, diced
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Crushed Red Pepper
  • 1 tsp Italian Seasoning

Filling

  • 10 ounce Frozen Spinach, thawed
  • 2 Eggs
  • 1 Cup Full Fat Ricotta
  • 1½ Cup Marinara Sauce divided between 1 and ½
  • 1½ Cup Shredded Mozzarella divided between ¾ and ¾
  • 12 Strips Lasagna Sheets

Instructions

  • Preheat oven to 350°

Chicken

  • In a medium pan, heat 2 Tbs of Olive Oil and sautee onions until translucent.
  • Add grated garlic and ground meat. Add salt, black pepper, crushed red pepper, and italian seasoning.
  • Cook meat until cooked and all liquid has evaporated.
  • Once cooked, put aside to cool.
  • Make sure meat is crumbled into small bits.

Lasagna

  • Cook lasagna sheets in heavily salted water.
    Usually you should cook till al dente, but the sheets need to be cooked more so they are flexible enough to roll without breaking.

Filling and Assembly

  • Fully thaw the spinach and squeeze all liquid out.
  • Mix the spinach, eggs, ricotta, ground meat, ½ cup marinara, and ¾ mozzarella in a bowl.
  • Lay a lasagna sheet out and spoon ⅓ of a cup of the filling onto the sheet.
  • Spread the filling out leaving about ¾ – 1 inch of space on each sode.
  • Roll the lasagna sheets making sure none of the filling squeezes out.
  • Spread some marinara sauce onto a baking tray and place the rolls in the tray. You should get 12 rolls.
  • Spoon some marinara sauce onto all the rolls and cover and bake for 35 minutes.
  • After 35 minutes, sprinkle some mozzarella onto the rolls. Leave uncovered and bake for 5 more minutes.

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Loaded Chicken Quesadilla

A simple, easy chicken quesadilla recipe that’s packed with hidden veggies and lots of flavor!

This loaded chicken quesadilla recipe is a staple from my childhood. My mom made all the time for my brother and I when we were younger. Apparently, is an easy way for kids to eat delicious food that’s packed with some nutritious veggies.

It’s perfect for dinner or for lunch. You can even make and assemble the quesadillas the night before and pack it for lunch for school or work. (This was a go to for me when I was in school!)

Store the made filling in the fridge until you are ready to make the quesadillas. The stuffing can sit in the fridge for about a week before it starts to go bad. (it starts seeping water and gets weird).

Once you cook the chicken, please make sure it has cooled down thoroughly before you cut it. It will shred instead of cut into chunks if it is still warm.

  • Seasonings for Chicken Marinade
  • Chicken
  • Size of Diced Chicken

When you are dicing the vegetables (the onion, tomatoes, and bell pepper), make sure to chop them to be the same size. This ensures that every bite of quesadilla has an even bite of vegetables. Finely chop the Serrano pepper so nobody is blasted with a wave of spice as they eat. Also, make sure to squeeze every last bit of water out of the thawed spinach before you mix it into the filling otherwise you’ll get soggy quesadillas. You can even add some black beans to the filling if you desire!

  • Veggies
  • Final Stuffing Mix

To make the quesadilla more manageable to cook and eat, I have always preferred to use “Fajita Size” tortillas, or 6 inch tortillas.

As you cook to quesadillas, make sure to get a nice toast on your tortillas so the quesadilla can hold its structure.

Enjoy the quesadillas with your favorite salsa or guacamole! (For those of you that know of the Maggi sauces that Indians eat, I love eating these quesadillas with the “Hot & Sweet” sauce!)

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4 from 1 vote

Loaded Chicken Quesadillas

A simple, easy chicken quesadilla recipe that's packed with hidden veggies and lots of flavor!
Prep Time15 minutes
Cook Time15 minutes
Assembly10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Savory
Servings: 14 Quesadillas
Calories: 314kcal

Ingredients

  • 14 Fajita Size Tortillas (6 inches)

Chicken & Marinade

  • 10-12 Chicken Tenders 2 small trays or 1 large tray
  • 4 Cloves Grated Garlic
  • 1 tsp Kosher Salt
  • 1 tsp Cayenne
  • ½ tsp Cumin
  • 4 Sprigs Finely Chopped Cilantro
  • 1½ Tbsp Olive Oil extra virgin
  • Juice of Half a Lemon

Filling

  • 1 Bell Pepper, finely chopped any color
  • 1 Yellow Onion, finely chopped
  • 2 Roma Tomatoes, seeded and finely chopped
  • 1 Medium Serrano Pepper, seeded and very finely chopped use only half if the peppers are too spicy
  • 10 ounces Frozen Thawed Spinach squeeze extra liquid out
  • 6 Sprigs of Cilantro, finely chopped
  • 2-3 Cups Shredded Mexican Cheese

Instructions

Chicken

  • Marinate the chicken for at least 1 hour but up to 24 hours. Cover and place in the fridge.
  • Baked the chicken tenders in a 400° oven for 15 minutes. Flip the chicken after 10 minutes.
  • Once the chicken is cooked and cooled, dice the chicken into half inch pieces.

Filling

  • Chop the bell pepper, onion, tomatoes, serrano pepper, and cilantro. Make sure to deseed the tomatoes and serrano pepper.
  • Mix the above veggies, diced chicken, and spinach into a large bowl. (Make sure the liquid in the spinach has been thoroughly sqeeuzed out).
  • Mix in the shredded Mexican cheese (2 cups is enough but it you like it cheesier then you can add up to 3)

Assembly

  • Warm a tortilla on a flat pan on medium high until the tortilla is flexible.
  • Spoon the stuffing onto one half of the tortilla and fold the tortilla over. (Refer to photos above).
  • Flip the tortilla on both sides until the tortilla is toasted and the cheese is melted.
  • Serve with your favorite salsa or guacamole!

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