Category dinner

This spicy Greek yogurt chicken marinade is so moist and flavorful. Prep it ahead of time and then throw it on a sheet pan in the oven or toss it on the grill for a quick, healthy dinner.

*Originally published May 2019. Updated Sept 2023*

Hi friends!

Today I’m sharing a recipe for Spicy Yogurt Marinated Chicken! If it’s been a while since you marinated anything, you may be surprised just how much flavor it can add. This is one of those recipes that’s perfect for food prep because you can just toss everything into a Ziploc bag and then move it to the grill for an easy dinner.

I used chicken thighs when I made it but you could also use chicken breasts. When I want a sheet pan meal, I cooked them in the oven with some green beans on one pan and roast some sweet potato slices on another.

In the summer months, this recipe is perfect for grilling. Put the chicken on the grill with some quick veggie kabobs and boom! Dinner is served. 

How To Make Greek Marinade with Yogurt

To make this marinade, just grab a large Ziploc bag. You could also use a bowl or Tupperware container if you prefer.

Combine the yogurt, spices, lime juice and garlic in the bag, then place the chicken in yogurt mixture. Seal tightly and mix until well combined and coated.

Let marinate in the fridge for at least 2 hours, up to 24 hours then cook as desired!

How To Cook Greek Yogurt Chicken Marinade

There are tons of ways to cook this chicken!

• On the grill – remove from the marinade and grill.
• In the oven – place on a baking sheet with some veggies and bake!
• In the air fryer – place in the air fryer at 400 for 10-15 minutes depending on the thickness
• On the stove top – cook in a cast iron skillet on the stove.

If you’re using a sheet pan, you may want to use some foil for a divider. The chicken is juicy and will release some liquid. I covered half my pan with foil to contain the chicken and then tossed my green beans on the other half of the pan.

If you’re not a fan of roasting two pans in the oven at once, toss a few sweet potatoes in the microwave while the chicken and beans are cooking in the oven!

Here’s how you make it:

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Greek Yogurt Chicken Marinde Recipe

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★★★★★

5 from 1 review

This Spicy Greek Yogurt Chicken Marinade is so moist and flavorful. Prep it ahead of time and then throw it on a sheet pan in the oven or toss it on the grill for a quick, healthy dinner.

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 20 min
• Total Time: 25 minutes
• Yield: serves 4-6 1x

Ingredients

Scale1x2x3x

1.5 pounds boneless, skinless chicken thighs (or breasts)
3/4 cup plain greek yogurt (regular works too)
1 tsp paprika
2 tsp cumin
1 Tbsp cayenne pepper
1 tsp dried oregano
4 cloves garlic, minced
juice from one lime
pinch of salt and pepper

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Instructions

1. Combine all ingredients in a large Ziploc bag.
2. Close tightly and use your hands to mix everything around and make sure the chicken is well coated.
3. Marinate in the fridge at least 2 hours. (24 hours is best!)
4. Remove the chicken and cook as desired, discarding the remaining marinade. I cooked mine on a sheet pan with green beans at 400 for 15-25 minutes. Time will vary depending on the thickness of your chicken. Check internal temperature until it reaches 165. You may need to remove the green beans before your chicken is done!

Notes

To cook the sweet potatoes, thinly slice, spray with oil, season as desired and bake at 400 or 425 for 20-25 min flipping once.

This Greek Yogurt Chicken Marinade is so easy and full of spice. You can dial back the cayenne if you don’t want it as spicy. You could also try a different combo of spices. Add some turmeric, swap the lime juice for lemon juice, try chili powder instead of cumin etc!

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Greek Yogurt Marinade FAQs

Can you marinate meat in Greek yogurt? Is it safe to marinate chicken in yogurt?

Yes! Yogurt makes a great marinade. Yogurt is acidic, which you want in a marinade. Some marinades use lemon, citrus, vinegar etc but in this case yogurt adds acid as well.

Is Greek yogurt good for marinating? What are the benefits of a yogurt marinade?

Marinating in yogurt adds acid which helps tenderize the meat and make it nice and juicy when you cook it instead of dry and rubbery.

Is marinating chicken healthy?

Yes! Marinating is a super easy way to infuse flavor into the chicken before cooking it.

Is Greek yogurt or regular yogurt better for marinade?

It doesn’t matter. Either works great!

How long should you marinate chicken? How long can you keep yogurt-marinated chicken in the fridge?

Most Greek Yogurt Chicken Marinades are suggested for 4-24 hours. Marinating any longer than 24 hours can cause the meat to start to break down, resulting in a less desirable texture.

How long do you cook marinated chicken?

This will depend on your cooking method. Be sure to cook chicken to an internal temperature of 165 degrees F in the thickest part of the meat and the juices run clear.

Do you rinse off yogurt marinade? When baking do you leave it in all the marinade?

You do not need to rinse off the marinade before cooking but you can discard any marinade left in the bag after you remove the chicken.

Is there a substitute for Greek yogurt? I wonder if sour cream could be subbed for Greek yogurt in the marinade?

Yes, if you don’t have Greek yogurt, sour cream makes a great substitute. You could also use buttermilk!

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Healthy Chicken Marinades

Looking for other chicken marinades? Try these:

Easy Chicken Marinade (only 4 ingredients!)

For this easy chicken marinade, combine oil, red wine vinegar, honey and garlic for perfectly juicy chicken every time. Cook it any way you want – on the grill, in the air fryer or in the oven!

Read more

Simple Chicken Marinade for Meal Prep

This simple chicken marinade for meal prep will quickly become a favorite. Easy and flavorful, perfect for batch-cooking chicken to enjoy all week long.

Read more

Honey Bourbon Chicken (Marinade and Glaze)

This Honey Bourbon Chicken Marinade is packed with flavor! Let it sit overnight, then turn the marinade into a sauce while you cook the chicken. 

Read more

Enjoy!
–Lindsay–

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Learn how to cook dried green lentils in this step-by-step tutorial. You can cook a whole bag at once and freeze for future use!

Hi friends!

This is a post that has been several years coming! Pretty much ever since I posted my recipe for Lentil Banana Muffins back in 2011, I’ve been getting questions about how to cook lentils. I finally got my act together to write out the process for you so that anyone can learn!

How To Cook Green Lentils

This post is specifically about how to cook green (or brown) lentils. This is the kind I use most often and always have in my pantry. They are high in fiber and potassium and they’re full of antioxidants. They hold their shape when cooked and can easily be combined with ground meat in things like tacos, sloppy joes and pasta sauce.

Beyond our favorite banana muffins, I also use them in Chocolate Lentil Bars, Lentil Sloppy Joes and Pesto Lentil Balls. You can also learn How To Make Roasted Lentils or How To Sprout Lentils.

Need more ideas? Here are 20+ Healthy Green Lentil Recipes.

How To Cook Red Lentils

Red lentils are another great option. I use them in my Apple Cinnamon Red Lentil Muffins and my Vegan Red Lentil Curry. However, they cook differently than green and brown lentils. Red lentils cook in only 5 minutes and tend to lose their shape. They’re best used for baking and in soups and stews where they can help thicken the broth. Or try them in my Red Lentil Pancakes!

Here are 15+ Red Lentil Recipes for you to try!

How Long Do Lentils Take To Cook

The great thing about lentils is that they cook super quickly. Once the water is boiling they just need to simmer for 12-15 minutes! This means if you don’t have any on hand in the freezer, you can easily cook some up while preparing other meal components and add them to a 20-minute meal.

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Learn How To Cook Lentils on the Stove

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How To Cook Lentils Perfectly Every Time

• Add lentils to a pot.
• Add water. Lentils tend to triple in size once cooked so I recommend about 4 cups water per 1 cup dried lentils.
• Cover the pot and bring water to a boil. Once it boils, reduce to a simmer and let cook for 12-15 minutes. Exact cooking time will depend on your desired degree of doneness. I prefer mine on the firm side so 12 minutes works well for me but you can continue to simmer them until they’re as soft as you want.
• Drain the excess water. There will be water left. Lentils do not absorb all the water you put in like when cooking rice. Rinse lentils with cold water to stop the cooking process.
• Let cool completely before freezing (if desired).

How To Freeze Lentils // How Do You Freeze Lentils?

When I cook lentils, I tend to cook a whole bag at once and freeze most of them. Since I most often use them for baking and most of my recipes call for 1 cup, I freeze in once cup portions but if you plan to use for meals you could freeze in 2-3 cup portions.

Simply let the lentils cool completely, then scoop into storage bags, remove excess air and freeze flat.

When you’re ready to use them, transfer a bag to the fridge overnight, or put frozen lentils in a bowl and microwave to defrost.

How To Cook Lentils

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How To Cook Lentils

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★★★★★

5 from 1 review

Learn how to cook dried green lentils on the stove top in this step-by-step tutorial. You can cook a whole bag at once and freeze the extras for later.

• Author: Lindsay

Ingredients

Scale1x2x3x

1 bag dried green or brown lentils

8 cups water (approximately 4 cups per 1 cup dried lentis)

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Instructions

1. Place lentils in a large pot.
2. Add water.
3. Cover and bring to a boil, then reduce heat to simmer.
4. Simmer for 12-15 minutes or until lentils reach desired tenderness.
5. Drain excess water and rinse with cold water to stop cooking.
6. If freezing, let cool completely and portion into storage bags to freeze.

See how easy it is?! I can’t wait for you to make some because they’re such a versatile plant protein option.

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How To Cook Lentils FAQs

Is it important to soak lentils before cooking? How long do you soak lentils for cooking?

In my opinion, lentils do not need to be soaked before cooking, but it certainly won’t hurt and could possibly aid in digestion. Since they are smaller than other beans and legumes they don’t require hours and hours of soaking. If you’re going to soak them first I would aim for 1-2 hours.

Red lentils do not need to be soaked before cooking.

Should all the water be absorbed when cooking lentils?

No. You want to fill a large pot with plenty of water before cooking so that the lentils have room to expand, but there will still be water left in the pot to drain away when the lentils are done cooking.

How do you know when lentils are done?

To me this is a matter of preference. The easiest way to tell is to taste a few. Are they soft enough to chew? Some people prefer them a bit firm and others like them very soft.

How do you cook lentils so they don’t fall apart?

Green/brown lentils hold their shape fairly well unlike red lentils. If you’re worried about them falling apart, start checking on them way before the cooking time indicated on the bag. In my experience, the cooking time on the bag of lentils is way too long and leads to mushy lentils.

Should you stir lentils while cooking?

No, you do not need to stir the lentils while they are cooking.

Do you cook lentils covered or uncovered?

Lentils should be cooked with the cover on.

How long will lentils last in the fridge?

Lentils can be stored in the fridge for 5-7 days. Alternatively, you can sort them into 1 or 2 cup portions and freeze them until they are needed.

Different Kinds of Lentils (and varying cook times)

Different colors and types of lentils require different cooking times.

• Red/orange/yellow split lentils – cook in just 5 minutes or so and tend to lose their shape. They’re best in soups, stews etc.
• Black lentils – cook similarly to green/brown lentils. They may take just a bit longer, closer to 20 minutes. Here’s how to cook black lentils.
• French lentils – also cook similarly to green/brown lentils in about 15 minutes. Here’s an Easy French Lentils tutorial.

Can you cook lentils in the oven?

Yes you can cook lentils in the oven. They should take 45-60 minutes and are basically being braised. Here’s a recipe for Oven Braised Lentils.

How to cook lentils in the pressure cooker?

The Instant pot is a great option for cooking lentils as well, especially if you want to cook a large quantity at once. Here’s a great tutorial for How To Cook Lentils in the Instant Pot.

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How To Cook Lentil Soup

Lentils are also a great option for soup because they can cook right in the broth. Simply add a cup to your favorite soup and let them simmer. Need a recipe? Try these:

• Lentil Soup from Recipe Tin Eats
• Best Lentil Soup from Cookie + Kate
• Lentil Soup Recipe from Alton Brown

Enjoy!
–Lindsay–

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This Easy Fish Chowder recipe tastes better than longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

*Originally published Sept 2016. Updated Aug 2023*

Hi Friends!

Have you ever spent time looking for the best of all fish chowder recipes? This is it. Every summer while I was growing up, my mom, sister and I would head out to Maine to spend a couple of weeks with my aunt. Aside from fresh Maine lobster and hot dogs, both of which don’t involve a whole lot of cooking, the one thing we ate every year on this trip was this simple fish chowder.

Some years my aunt would have it made before we got there but other years I remember helping make it once we arrived. It’s made with simple ingredients, easy to make in large batches and tastes even better after a day or two in the fridge.

Easy Fish Chowder Recipe

One of my biggest contributions as a kid was always standing over the sink peeling the potatoes…but aside from that and chopping up potatoes, onion and bacon, that’s really all there is to it!

Every afternoon after a long day at the beach we would come home all sandy and reheat in a big pot on the stove to eat after our showers. I’ve recently started making this simple fish chowder almost weekly because it’s so good.

And I’ve started adding extra veggies. In the winter, soup is my favorite way to eat vegetables so I always dump a bag of frozen mixed veggies in, or add some chopped carrots and peppers along with the potatoes. I’ve also discovered that it tastes just as good with just broth as it does with milk.

So if you’re looking to make it dairy-free, you can enjoy it as more of a fish and veggie soup vs a chowder. It’s the Old Bay that gives it that signature chowder flavor in my opinion!

What should I serve with fish chowder?

This is a hearty soup that makes a great meal all on it’s own. Don’t forget to top with oyster crackers or serve with some crusty bread for dipping.

You could easily pair with a side salad for a nice balanced meal!

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How To Make Easy Fish Chowder

Here’s how you make this super easy fish chowder:

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Easy Fish Chowder Recipe

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★★★★★

4.8 from 4 reviews

This Easy Fish Chowder tastes better than longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: Serves 4-6 1x

Ingredients

Scale1x2x3x

• 1 Tbsp oil
• 3 slices bacon, diced
• 2/3 cup diced onion
• 2 medium white potatoes, peeled and diced
• 2 c chicken or vegetable broth
• 1.5 – 2 pounds Haddock (or cod) fillets, skin removed
• 1–2 tsp Old Bay
• salt and pepper, to taste
• 3 cups 2% milk, whole milk or half & half

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Instructions

1. Heat oil in a large pot or dutch oven over medium heat. Saute bacon, onion and potatoes for 10 minutes, stirring frequently.
2. Add broth and lay fish on top of potatoes in pot. (Don’t worry about cutting it up. It will flake apart when cooked)
3. Add the Old Bay, salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through, about 10 minutes. Use a spatula to break the fish into chunks.
4. Reduce the heat and add the milk or half and half. Heat through but don’t boil.

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Fish Chowder FAQs

What are the different types of fish chowder / seafood chowder / clam chowder?

• Manhattan clam chowder is easily recognizable because it uses a tomato-based broth.
• New England clam chowder is more popular. It is made with a thick and creamy white broth and usually contains a mix of clams, potatoes, bacon and celery.
• Long Island clam chowder is made with a creamy tomato-based broth.
• Rhode Island clam chowder is similar to New England versions but with a much thinner broth that isn’t creamy.
• Seafood chowder or fish chowder typically contain fish or a mix of shrimp ,fish and other seafood instead of just clams.

Can I add other seafood to the chowder? Can I use seafood instead of fish?

Yes! If you’re making this chowder, consider this a base recipe. Feel free to add in some clams, mussels, shrimp etc if you prefer those!

What fish is good for chowder?

We always used haddock when we made it growing up but it turns out that can be hard to find here in Ohio so I typically use cod and it works great. Really any thick, meaty white fish should work great!

Should I use fish stock?

This recipe does not use fish stock. You could substitute some or all of the chicken broth for fish stock if you want to but it isn’t necessary.

Can I freeze fish chowder?

While this isn’t my absolute favorite dish to freeze, it can be frozen. Make sure it is cooled completely and be aware that the texture might change slightly when it’s reheated. To minimize this, reheat very slowly at a low temperature.

Is it better to use heavy cream or milk? Can you use milk instead of heavy cream to finish fish chowder?

To me this is a personal preference. I most often ate it with heavy cream growing up and I most often make it with 2% milk now as an adult. The heavy cream or whole milk will give it a much richer taste and make the broth more white and creamy.

I use 2% milk and the broth is not quite as thick but ends up being the perfect richness for me.

What is Old Bay Seasoning?

Old Bay is a pre-mixed seasoning blend that’s made with a mix of celery salt, peppers, paprika and other spices. It’s a very distinct flavor and when a recipe calls for it, I tend to use it without substitute to achieve the desired flavor.

Also, note I garnished mine with extra bacon and some parsley for photos but that’s definitely not required. Turns out soup made with white fish, white potatoes and milk/cream really isn’t that visually appealing…but luckily it doesn’t impact the taste! Just for fun, check out the collage below which includes a pic I used when I first mentioned this soup back in 2011 🙂

What’s one of the first things you learned how to make in the kitchen?

Looking for other fish-based soups?

• Salmon Corn Chowder
• Instant Pot Salmon Tortellini Soup

Enjoy!
–Lindsay–

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This Sheet Pan Gnocchi with Sausage and Green Beans recipe is a quick, healthy dinner the whole family will love. Ready in 20 minutes and easy to customize with your favorite veggies.

*Originally published Feb 2019. Updated Aug 2023*

Hi friends!

Let’s talk about a super easy 20-minute dinner you can add to your repertoire this week.

Did you know one of the easiest ways to cook gnocchi is…baked on a sheet pan?

It’s true. Gnocchi isn’t just for boiling in water and this Sheet Pan Gnocchi with Sausage and Green Beans just might become your new favorite dinner. When I first tested it, I made it 4 times in two weeks. And it is so so easy. Literally, all you have to do is spend two minutes slicing up a few chicken sausages and green beans, throw it all on a pan and stick it in the oven.

What vegetables to use for sheet pan gnocchi?

I chose to use green beans but you could easily sub broccoli or even add a few extra veggies. If you’re a tomato fan, I’d suggest tossing some cherry tomatoes on the sheet as well. They burst open and add some juiciness.

Sheet Pan Gnocchi With Sausage

Should I use store-bought gnocchi or frozen gnocchi?

I tested this with both shelf-stable and frozen gnocchi and both worked just fine and there’s no need to change the cooking time. Just be sure to add the green beans halfway through so they don’t get over-roasted and stay crisp-tender.

Should I use potato gnocchi or cauliflower gnocchi?

I would not recommend using cauliflower gnocchi with this recipe. I don’t have much experience with it, but from what I understand, you need to cook it a little differently than regular gnocchi and I’m not sure how well it would work with the sheet pan method.

What sauce for sheet pan gnocchi?

I tried this recipe with a couple of sauces. My favorite was drizzling everything with balsamic vinegar after it was done and sprinkling with parmesan. You could also toss it in some marinara when it comes out of the oven, or serve marinara on the side for dipping. If you want to trend away from the Italian version, try using spicy chicken sausage and top your bowl with some of my spicy green sauce.

How To Make Sheet Pan Gnocchi

Here are your directions:

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Sheet Pan Gnocchi Recipe

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★★★★★

4.9 from 9 reviews

This Sheet Pan Gnocchi with Sausage and Green Beans recipe is a quick, healthy dinner the whole family will love. Ready in 20 minutes and easy to customize with your favorite veggies.

• Author: Lindsay

Ingredients

Scale1x2x3x

1 pound gnocchi (shelf stable or frozen)
4 fully cooked chicken sausages, sliced
1/2 pound (about 2 cups) green beans, cut to bite-sized pieces
3 Tbsp oil (i use avocado oil)
salt and pepper to taste
optional- sprinkle of oregano or italian seasoning
Balsamic vinegar and parmesan cheese, to taste

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Instructions

1. Put gnocchi and chicken sausage on a large sheet pan. Drizzle with oil and stir until well coated. Sprinke with seasonings.
2. Bake at 425 degrees F for 10 minutes.
3. Remove sheet pan and add green beans to the pan. Stir everything and add a little extra oil if desired.
4. Return to oven for another 10 minutes.
5. Plate, drizzle with balsamic vinegar and top with parmesan (or desired sauce) and serve.

Notes

You could sub broccoli for green beans or add cherry tomatoes. If using tomatoes, add them to the pan at the beginning.

For additional sauce options, try tossing or dipping in marinara or going with a spicy sausage and adding a spicy green sauce before serving.

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Sheet Pan Gnocchi FAQs

What kind of gnocchi goes into sheet pan gnocchi?

I use traditional potato-based gnocchi for this recipe. Any shelf-stable or frozen brand you can find at your local grocery store should work. I’ve also made it with gluten-free varities – I like this Gluten-Free Gnocchi from DeLallo.

Can I bake gnocchi without boiling it first? {AKA Do you have to boil dried gnocchi?}

Yes you can add this straight from the box onto the sheet pan! You do not need to boil it first. I know it seems weird to think that this pasta-type food will cook in the oven without boiling it in water but I promise it works!

What’s the difference between gnocchi and pasta?

Gnocchi is usually made with mashed potatos, flour and eggs (and sometimes cheese). Pasta is usually made with just flour and water.

Do I need homemade gnocchi or will using shelf stable or store-bought gnocchi work well also?

You do not need homemade gnocchi for this recipe. I always use store-bought. But if you’re looking for a homemade recipe, here are a few to try:

• Homemade Potato Gnocchi
• How To Make Gnocchi
• How To Make Homemade Gnocchi

Would you use hot or sweet Italian sausage?

For this recipe, you need sausage that’s already fully cooked. So if you’re buying traditional italian sausage, you may need to cook it first and then slice it up and put it on the sheet pan. Either hot or sweet would work depending on your preference!

Sheet Pan gnocchi with chicken?

If you wanted to make this with regular chicken, I would probably cook the chicken separately or use leftover chicken and just mix it with the gnocchi and vegetables after they’re cooked.

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Looking for more easy sheet pan meals?

Here are a few more of my favorites:

• Sheet Pan Chicken and Vegetables
• Sheet Pan Italian Salmon & Green Beans
• Easy Sheet Pan Shrimp & Quinoa
• Sheet Pan Sausage and Smashed Potatoes
• Sheet Pan BBQ Meatballs

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Let me know if you try this Sheet Pan Gnocchi with Sausage and Green Beans recipe!

Enjoy!
–Lindsay–

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This recipe for Slow Cooker Honey Garlic Chicken Thighs is an easy, kid-friendly weeknight dinner. Let the crockpot do all the work and serve with rice and steamed veggies for a balanced meal.

*Originally published April 2016. Updated August 2023*

Hi friends!

I first shared these Slow Cooker Honey Garlic Chicken Thighs almost 8 years ago and they’re still one of my go-to crockpot meals. When I first made this recipe, it got the seal of approval from hubby and son and then I made it for my parents and my mom asked for the recipe because my dad loved it so much. I passed it on to several friends before I even put it on the blog and continue to share it regularly. My daughter loves it because carrots and sweet potatoes are her favorite.

Need a slow cooker?? I love this basic Crockpot 8qt with auto warm setting. I also have this Instant Electric Round Dutch Oven which is great because you can brown/sear things right in the pot before switching to slow cooking. And finally, if you have an Instant Pot, you can grab a glass lid to turn it into a slow cooker. (aff links)

Can you freeze this honey garlic chicken thighs crockpot recipe?

This has become my go-to recipe to deliver to new moms or friends who have had surgery, have a sick kid etc. You can easily throw everything in a ziploc bag and deliver it and then they can either dump it in the crockpot to make it immediately or stick it in the freezer for later.

Should I use boneless skinless chicken thighs or breasts?

This recipe uses chicken thighs. You could make it with chicken breasts. I encourage you to try it at least once with thighs. They do so well in the slow cooker, never drying out like chicken breasts are sometimes prone to do.

Could I use boneless breast tenders?

I wouldn’t recommend tenders for this recipe. Because they’re cooking for a while in the slow cooker, thinner/smaller cuts like tenders would likely end up overcooked and rubbery.

How To Prep Honey Garlic Chicken Thighs for the slow cooker

If you want to prep this ahead of time, just put all of the ingredients in a Ziploc bag.

From there you can either freeze and when ready to use just thaw the night before and throw in the crockpot before work. Or stick the bag in the fridge overnight, then jus dump it into the crockpot in the morning and turn it on.

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How To Make Slow Cooker Honey Garlic Chicken Thighs

Here’s the recipe:

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Slow Cooker Honey Garlic Chicken Thighs Recipe

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★★★★★

5 from 1 review

This recipe for Slow Cooker Honey Garlic Chicken Thighs is an easy, kid-friendly weeknight dinner. Let the crockpot do all the work and serve with rice and steamed veggies for a balanced meal.

• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 5 minutes
• Yield: Serves 6

Ingredients

Scale1x2x3x

• 1 large sweet potato, chopped
• 2–3 large carrots, peeled and chopped
• 2 pounds boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 1 Tbsp fresh ginger (i use the paste)
• 1/4 cup ketchup
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 1 cup chicken broth

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Instructions

1. Chop the sweet potato and carrots to roughly the same size pieces and place in the bottom of the slow cooker.
2. Add chicken thighs.
3. In a small bowl, whisk together remaining ingredients.
4. Pour over chicken and cook in a slow cooker on low for about 6 hours.

Pretty simple right? If you aren’t a fan of carrots or sweet potatoes you could probably swap in another veggie, just be aware that some veggies get a bit mushy in the slow cooker. I like carrots and sweet potatoes because they hold their shape well.

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Honey Garlic Chicken Thighs FAQs

Can you make honey garlic chicken thighs in the instant pot? Can you stack chicken thighs in the instant pot?

Yes! You can easily make this recipe in the Instant pot. Just combine all the ingredients in the Instant pot and cook in manual mode for about 15 minutes. The size, thickness and type of chicken used will determine cooking time but you should be able to shred them easily with a fork.

You can stack chicken thighs 2 high in the instant pot but if you have more than that I would cook in two batches.

Or try this recipe for Instant Pot Honey Ginger Chicken.

What type of chicken thighs should I use for instant pot chicken thighs?

I prefer boneless, skinless chicken thighs. You could try bone-in if you wanted to but I tend to prefer boneless/skinless for slow cooker and instant pot recipes and bone-in chicken with skin when cooking in cast iron on the stove or in the oven.

What setting do you cook chicken on in an Instant pot?

I use manual mode. It allows you to set the timer for the exact number of minutes you’re wanting to cook something for!

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Can I put raw chicken in the slow cooker?

Yes! Slow cookers are designed to cook meat at a low temperature over a period of several hours. In most cases, chicken will cook in the slow cooker on low heat in 4-6 hours but you can leave it in there longer.

You’ll know it’s done if you check the temperature with a thermometer or when you can shred it easily with a fork.

Do you have to brown chicken before putting in slow cooker?

No, you do not have to brown chicken before slow cooking. You can! Browning is an easy way to add extra flavor but it can be an extra step and if your slow cooker doesn’t come with a browning option it often means dirtying another pan.

While it’s important in some recipes, I don’t find it to be a necessary step in this recipe.

Is chicken breast or thigh better for slow cooker?

Both work fine. I most often by chicken breasts so I cook with those most frequently and they work just fine. Chicken thighs have darker meat that’s a bit fattier and in many cases this is an asset in slow cooking.

The fat helps keep the chicken moist as it cooks low and slow and for this reason chicken thighs are great for slow cooking.

Is it better to cook chicken on high or low in the slow cooker?

I choose to cook most things in the slow cooker over low heat. Crockpot recipes are designed for cuts of meat the do well when cooked low and slow whereas other cuts of meat do better cooking quickly over high heat like on a grill.

What makes the honey garlic sauce in this chicken recipe?

The sauce is a mix of ginger, garlic, honey, ketchup, soy sauce and chicken broth.

Is this honey garlic chicken thighs recipe super garlicky?

It uses 4 cloves are garlic but you could easily cut back to 2 cloves if you prefer a milder flavor.

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I hope you guys love this recipe as much as we do! I usually serve it with rice but you could easily change it up and serve this in tacos or even over a salad!

Enjoy!
–Lindsay–

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This simple chicken marinade for meal prep will quickly become a favorite. Easy and flavorful, perfect for batch-cooking chicken to enjoy all week long.

*Originally published 1/2022. Updated 5/2023*

Hi friends!

Today I’m sharing one of my go-to food prep items. This simple chicken marinade for meal prep is one that I use weekly because it’s a quick and easy way to prep a batch of chicken that I can then use all week long.

For me, having prepped components like this chicken on hand is the easiest way for me to quickly get meals on the table for lunch and dinner. I eat this chicken in tacos, on salads, over rice, in wraps, on sandwiches etc.

Best Way to Marinate Boneless Skinless Chicken Breast (or Chicken Thighs)

I’ve been working on perfecting this for a while and I’ve found that this combination of flavors really works so I’m sharing it today but keep in mind there are tons of marinade options! I encourage you to play around. Once you get the hang of it you don’t even need to measure anymore and it’s an easy way to add flavor to your chicken!

Easy and Simple Chicken Marinade Recipe for Meal Prep

Here are the ingredients you need:

• Oil – Any mild-flavored oil will work. I use avocado oil.
• Lemon juice – freshly squeezed!
• Cumin
• Oregano
• Paprika
• Garlic powder – if you love garlic you could skip the powder and throw in a couple of cloves of freshly minced garlic instead.
• Salt

That’s it! Just throw everything in a bag with the chicken, mix it up and let it sit in the fridge. One of the things I love about this marinade is that it uses very little liquid. It’s more like a wet spice rub.

If you’re looking for more marinade ideas, try these:

• Easy Chicken Marinade – just 4 ingredients!
• Bourbon Chicken Marinade & Glaze
• Greek Yogurt Chicken Marinade – with a kick!

What To Serve with Meal Prep Chicken

One of my favorite things to make along with this chicken is rice. If you’re tired of plain rice, here’s how I’ve been making mine lately:

Saute 1/2 cup red onion and 2 cloves garlic in a little oil in the instant pot. Add 1 cup brown rice and 1.25 cups water or broth. Cook 16 minutes. Quick-release. Stir in a squirt of lemon juice, 2 tablespoons chopped fresh parsley and a sprinkle of salt.

I also often make the topping mixture you see on the salad above – just chop some tomatoes, onion, cucumbers and red peppers and mix with feta. It would also be great with this Cucumber Tomato Salad.

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Here’s the recipe for the marinade- you can swap red wine vinegar for lemon juice if you want.

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Simple Chicken Marinade for Meal Prep

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★★★★★

5 from 1 review

This simple chicken marinade for meal prep will quickly become a favorite. Easy and flavorful, perfect for batch-cooking chicken to enjoy all week long.

• Author: Lindsay
• Prep Time: 2 min
• Total Time: 2 minutes
• Yield: serves 4

Ingredients

Scale1x2x3x

1 – 1.5 pounds chicken breasts (I buy thin-sliced or cut thicker breasts in half)
2 Tbsp avocado oil
2 Tbsp lemon juice, freshly squeezed
1 tsp cumin
1 tsp oregano
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt

Cook ModePrevent your screen from going dark

Instructions

1. Place chicken in a ziploc bag.
2. Add oil and lemon juice.
3. In a ramekin, add spices and stir to combine. Pour spice mixture into the bag.
4. Toss and shake well, moving the chicken around with your hands to ensure the spices coat the chicken.
5. Marinate at least 4 hours or overnight.
6. Cook chicken as desired.

This simple chicken marinade for meal prep is sure to become your new favorite!

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Chicken Marinade FAQs

Why marinate chicken?

The three main reasons people marinate chicken are to add flavor, to add moisture or to tenderize the chicken. Using a marinade allows the flavor to seep into the chicken so the entire cut of chicken is flavorful, not just the outer layer. Adding fat like oil to your marinade helps transfer the flavor onto the meat and an acid like vinegar or lemon juice helps tenderize the meat.

Marinades are especially important when cooking over high heat like grilling because meat can easily become dry and chewy.

How long do you need to marinate chicken?

My general rule is 24 hours or less. You’d be surprised by what a difference even 20 minutes can make in a marinade before cooking. I generally aim for at least 6 hours – if I know I’m going to make something in the afternoon, I throw the chicken in the marinade in the morning. Or i’ll let it marinate overnight and cook in the morning.

Just remember that even if you’re in a hurry, a 15-20 minute marinade can make a big difference!

Can you freeze marinated chicken?

Yes! You can prepare chicken in a marinade in a Ziploc or freezer-safe bag, remove excess air and freeze up to 3 months.

How to thaw frozen marinated chicken?

When ready to cook frozen marinated chicken, thaw in the fridge overnight. You can either discard the marinade, transfer it to a small pan and bring it to a boil for at least 10 minutes to turn it into a sauce (you may want to add some cornstarch to thicken) or dump the whole thing in a slow cooker or Instant pot

How long can I marinate chicken?

If your marinade does not have an acid in it like vinegar or lemon juice, you can marinate up to 48 hours, but it generally won’t make much difference flavor-wise so I recommend sticking to around 24 hours or less.

What cuts of chicken can I marinate?

It’s most typical to marinate chicken breasts, thighs and drumsticks as whole, large pieces. If you have a whole chicken, I’d recommend cutting it up into pieces before marinating or leaving it whole to roast with a spice rub.

How do I marinate chicken quickly?

You can also marinate chicken that has been cubed, diced etc. This can be a good option if you have a shorter window to let the chicken sit in the marinade because the flavors will be able to absorb into the smaller cuts of chicken more quickly.

How do I cook marinated chicken?

Once you’ve finished marinating your chicken, the way you cook it is really up to you! It can be sauteed, baked, grilled, cooked in the air fryer etc. I typically cook mine in the air fryer because it’s quick and easy – I just throw it in at 400 for 8 min or so, until it reaches 165 degrees. But do whatever works best for you!

What container should you marinate chicken in?

You can easily marinate chicken in a glass food storage container like Pyrex (aff link). Or you can use a large Ziploc bag or a Stasher Bag which makes it easier to squish the chicken and turn it occasionally to ensure all sides are reaching the marinade.

What’s the best oil to use for chicken marinade?

I typically use a neutral-flavored oil like avocado oil but you could also use olive oil or a mix of both.

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Meal prep is one of the easiest ways to help prepare for a busy week. I share more tips, strategies and recipe ideas in my course Mastering Food Prep.

Easy Chicken Marinades

Want more marinade ideas?

• The Best Chicken Marinade For Grilling
• 6 Simple Chicken Marinades
• The Best Chicken Marinade

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

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Looking for the best frozen chicken nuggets to choose for your family? Here are some healthy chicken nugget brands recommended by a Registered Dietitian.

*Originally published 9/2022. Updated 6/2023*

Hi friends!

It’s time for the next post in our best store-bought options series. So far we’ve covered:

• Best Healthy Store Bought Bread
• Best Boxed Mac and Cheese
• Healthy Store Bought Granola Bars for Kids
• Low Sugar Cereals for Kids
• Best Low Sugar Yogurt
• Healthy Crackers For Kids & Adults

Best Frozen Chicken Nuggets

Today we’re talking about the healthiest chicken nuggets available right now. Because who doesn’t have a bag of frozen chicken nuggets in their freezer for a quick dinner every couple of weeks? I know I do. Even with all of my food prep, there are still nights that get busy during the week with 3 kids and freezer staples like this have saved my sanity more than once!

Are frozen chicken nuggets healthy?

I get this question a lot as a dietitian so let’s talk about it. Are chicken nuggets something I recommend giving to your kids every single night? No. Because variety is important and ideally we don’t want nuggets to be the only kind of chicken your kids will eat. But they can be a good starting point for introducing meat to a lot of kids, especially more selective eaters. They can contain some unnecessary fillers and be high in sodium so it is something I suggest spending some time on to find a brand that’s a good fit for your family.

How to make chicken nuggets healthy for toddlers?

Remember to think about the meal as a whole when you’re serving chicken nuggets. Instead of serving with a side of fries, which can also be high in sodium, can you add some sliced fruit to the plate or a side smoothie made with frozen fruit? What about a side of roasted sweet potatoes or some steamed veggies? By adding things like fruits and vegetables you can definitely make frozen chicken nuggets part of a balanced meal!

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How to choose the best frozen chicken nuggets

Here are a few things to look for:

• Look for chicken BREAST as the first ingredient. These varieties tend to be less processed that brands that say “white chicken meat”.
• Veggie-filled isn’t always better. It might sound good to have veggies added but a lot of times the amount added isn’t even a full serving of vegetables so it doesn’t need to be your deciding factor.
• Watch sodium levels. I tell people to aim for 450mg or less per serving but we also need to consider the frequency. If you’re eating frozen chicken nuggets once a month I’m less concerned with the amount of sodium than if you’re eating them twice a week.
• Look for protein. Try to find brands that have at least 12 grams of protein per serving.
• Look for light breading if possible. Sometimes nuggets are mostly breading with very little meat which makes them higher in carbs and lower in protein.
• Consider the amount of fat but especially saturated fat. If i’m not serving nuggets all the time, I don’t worry a ton about the amount of fat, but I do look for brands low in saturated fat.
• Note the serving size. Know how many nuggets are in a serving and serve that, along with some fruits and veggies for a balanced meal!

I’m going to share some of the brands i liked best IN STORES AROUND ME. I recognize that there are other brands available and also that the brands listed below might not be available to you. My hope is you can use some of the things I pointed out above to look at what’s available to you and make the best choice for you and your family.

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If you’d prefer to see this content in video form, along with a taste test I did with my kids of 5 of the brands I recommend, check out the video below!

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Best Chicken Nugget Brands

So here are some of my favorite chicken nugget brands that are available in stores around me. This is not a comprehensive list. I’m sure there are other options out there

Just Bare Chicken Chunks

• Serving size: 3 ounces
• Nutrition info: 6g fat, 1g saturated fat, 16g protein, 540mg sodium
• Ingredients: Boneless skinless chicken breast, water, seasoning (sugar, salt, spices including paprika and celery, chicken fat, spice extractive, canola oil, soybean oil), rice starch. Breaded with: wheat flour, sugar, salt, nonfat dry milk, dried egg whites, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), spice, paprika. Breading set in vegetable oil.

These are available at Costco and this is what I buy for my kids. It’s a little higher in sodium but still a good option for occasional dinners.

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KidFresh White Meat Chicken Nuggets

• Serving size: 5 nuggets
• Nutrition info: 4g fat, 0.5g saturated fat, 12g protein, 250mg sodium
• Ingredients: Chicken Breast Meat, Whole Wheat Flour, Water, Pureed Cauliflower, Pureed Onions, Unbleached Wheat Flour, Salt, Corn Starch, Yellow Corn Flour, Rice Starch, Yeast, Flavors, Molasses, Leavening (Cream of Tartar, Baking Soda), Whole Grain Millet Flour, Sea Salt. Browned in expeller pressed Canola Oil.

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Perdue Lightly Breaded Chicken Chunks

• Serving size: 3 ounces
• Nutrition info: 6g fat, 1g saturated fat, 15g protein, 400mg sodium
• Ingredients: Boneless skinless chicken breast with rib meat, water, wheat flour. Contains 2% or less of salt, dried garlic, sugar, wheat gluten, brown sugar, yeast, yeast extract, spice, paprika extract, onion powder, garlic powder.

Perdue has a lot of options. I like their lightly breaded options best.

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Earth’s Best Chicken Nuggets for Kids

• Serving size: 4 nuggets
• Nutrition info: 9g fat, 1g saturated fat, 6g protein, 160mg sodium
• Ingredients: Chicken Breast Meat, Breading (Whole Wheat Flour, Corn Starch, Evaporated Cane Sugar, Sea Salt, Garlic Powder, Leavening [Baking Soda, Cream of Tartar], Yeast, Onion Powder, Spices, Sunflower Oil), Canola Oil, Batter (Whole Wheat Flour, Yellow Corn Flour, Sea Salt, Corn Starch, Leavening [Baking Soda, Cream of Tartar], Garlic Powder, Evaporated Cane Sugar, Onion Powder, Spice, Sunflower Oil, Extractives of Turmeric), Wheat Flour, Rice Starch, Water, Garlic and Onion Powders, Sea Salt, Spice.

Because of the small serving size, these might be better for/geared more towards toddlers and younger kids.

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Applegate Chicken Nuggets

• Serving size: 6 nuggets
• Nutrition Info: 9g fat, 1 gram saturated fat, 12g protein, 350mg sodium
• Ingredients: White Meat Chicken, Wheat Flour, Water, Rice Flour. Contains Less Than 2% Of The Following: Sea Salt, Corn Starch, Rice Starch, Cane Sugar, Leavening (Cream of Tartar, Sodium Bicarbonate), Garlic Powder, Onion Powder, Yeast, Expeller-Pressed Sunflower Oil, Expeller Pressed Canola Oil, Breading Set in Expeller Pressed Canola Oil

They also have gluten-free and organic varieties that are good options if that’s what you’re looking for. I’ve personally eaten the gluten-free version and they taste just like the regular ones!

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If you’re looking for gluten-free options, here are a few:

Best Store-Bought Gluten-Free Chicken Nuggets

In addition, there are a lot of gluten-free options out there. In many cases, the gluten-free versions taste just like regular and the main swap is just rice flour for wheat flour in the breading so I still recommend focusing on the nutrition info I pointed out at the beginning of this post. And you don’t need to follow a gluten-free diet to enjoy these brands. My youngest prefers the Golden Platter brand shown below over many other options out there and he does not follow a gluten-free diet.

Caulipower Gluten-Free Chicken Tenders

• Serving size: 3oz (approx 2 tenders)
• Nutrition info: 1.5g fat, 14g protein, 370mg sodium
• Ingredients: Chicken Breast, Water, Rice Flour, Dried Cauliflower, Brown Rice Flour. Contains 2% Or Less of The Following: Tapioca Starch, Salt, Seasoning (Chicken Broth, Natural Flavor), Organic Corn Starch, Rice Starch, Organic Yellow Corn Flour, Sea Salt, Garlic Powder, Leavening (Cream of Tartar, Sodium Bicarbonate), Onion Powder, Spices, Paprika, Lactic Acid Powder, Calcium Lactate, Torula Yeast, Extractives Of Paprika.

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Golden Platter Gluten-Free Chicken Nuggets

• Serving size: 4 nuggets
• Nutrition info: 8g fat, 1.5g saturated fat, 15g protein, 350mg sodium
• Ingredients: Chicken breast meat, water, rice starch, sea salt. Breaded with: Yellow corn flour, rice flour, water, yellow corn meal, rice starch, corn starch, sea salt, dextrose, garlic powder, onion powder, spice, yeast extract, breading set in non-hydrogenated soybean oil.

These are also available at Costco.

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Plant-Based Chicken Nuggets

I’m not going to dive into plant-based options in this post but there are certainly a lot of them out there. Based on reading a few reviews, you could try:

• Impossible Foods Chicken Nuggets Made From Plants – you can find these at Walmart
• Beyond Chicken Plant-Based Chicken Tenders
• Gardein Ultimate Plant-Based Chick’n Nuggets

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Chicken Nugget FAQs

Which Chicken Nuggets Are The Healthiest? (Healthiest Chicken Nuggets)

So which are the healthiest chicken nuggets? There’s not one brand that I would recommend 100% over others because I think there are several good options out there. All in all, I think the biggest things to consider are frequency of eating, amount of sodium and saturated fat and paying attention to the serving size so that you can be aware of whether you’re actually eating more than one serving. More than one serving is fine but it also means you’d be consuming more than what’s listed in one serving on the label for sodium, fat etc. so it’s important to be aware of.

Are chicken breasts healthier than chicken nuggets?

Yes. Plain chicken breasts are less processed and typically have less added ingredients, are lower in fat and sodium, etc. But both can have a place in a healthy diet.

How To Make Healthy Baked Chicken Nuggets/ Healthy Homemade Chicken Nuggets

If you’re looking for some homemade chicken nugget recipes to try, here are a few:

• Best Easy Chicken Finger Recipe
• The Best Crispy Baked Chicken Nuggets
• Healthy Baked Chicken Nuggets
• Crispy Oven Baked Chicken Nuggets

Can homemade chicken nuggets be frozen?

Yes! You can actually freeze them before or after baking. When I make my Freezer Chicken Tenders, I like to prep the tenders and freeze them before baking. Then all I have to do when I want them is pull them out and bake them straight from frozen.

Healthy air fryer chicken nuggets

Want to try making nuggets at home in the air fryer? Here are a some recipe ideas:

• Healthy Chicken Nuggets Air Fryer
• Air Fryer Chicken Nuggets
• Air Fryer Chicken Nuggets (Super Easy)

Do frozen chicken nuggets work in the air fryer?

Yep. I set the temperature to 400 and air fry for about 8 minutes, shaking half way through. Be sure to not crowd the basket. If feeding several people you may need to do two batches.

How much time do chicken nuggets need in the oven?

Cooking time will vary by brand as well as by oven but typically you can place frozen chicken nuggets on a baking sheet and bake at 400 degrees F for 12 minutes or so.

How do I reheat chicken nuggets?

You can reheat nuggets a variety of ways. Stick them in the air fryer or toaster oven for a few minutes, pop them in the microwave, or even put them in a pan with a little bit of oil over medium heat to crisp them back up again!

Which is healthier chicken nuggets or pizza?

Both are fine to eat occasionally. Chicken nuggets are typically higher in protein. Both can be high in sodium and fat, especially if the chicken is fried vs baked. Both can be paired with fruits and vegetables for a more balanced meal.

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Best Chicken Nuggets for Kids

Enjoy!

–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

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This gluten-free quinoa risotto is packed with veggies and full of flavor. It’s a fun change from traditional risotto made with rice and only takes about 30 minutes to make.

Hi friends!

I’m so excited for you to try this quinoa risotto. I’ve made it several times in the past few weeks and it’s currently my favorite way to eat a bunch of veggies. I’ve been making a batch on the weekend and eating it for lunch and dinner all week long.

I don’t love quinoa by itself but it is a nutritional powerhouse and a great gluten-free option so I’m always looking for ways I enjoy eating it. Other recent favs include:

• Easy Sheet Pan Shrimp & Quinoa Bowl
• Greek Quinoa Salad with Feta
• Tuna Quinoa Cakes
• Caramelized Peach Breakfast Quinoa

How Do You Make Quinoa Risotto

While this is not traditional risotto made with rice and it’s not quite as creamy, this one pot dish is still a big hit in my book. The best thing about this quinoa risotto is that it packs a lot of veggies and reheats well. You can also customize to include your favorite veggies. Here’s how you make it:

• Melt some butter in a large dutch oven.
• Add leeks or onions and some pancetta (you could also use bacon) and saute for 2-3 minutes.
• Add 3-4 cups diced veggies. I’ve been using a mix of corn, tomatoes, zucchini and red peppers but I’ve also included mushrooms, peas, small florets of broccoli and diced carrots. Most veggies, except root veggies like potatoes, sweet potatoes etc should work well.
• Add quinoa.
• Add about 2/3 cup chicken or vegetable broth and bring mixture to a boil.
• Reduce heat to medium-low and let it simmer, stirring frequently.
• When most of the liquid has been absorbed, add more.
• Repeat until you’ve used about 2 cups of broth.
• Add your favorite seasonings- I usually add salt, paprika and a little garlic powder.
• Stir in some shredded cheese at the end if desired. I use mozzarella. You could even add some goat cheese for extra creaminess.

Mushroom Quinoa Risotto

Would this recipe be good with mushrooms? Absolutely. Most people seem to favor a risotto-type dish with mushrooms so definitely feel free to add your favorites if you enjoy them.

Here are a few mushroom-specific recipes to try:

• Mushroom Quinoa Risotto
• Easy Quinoa Risotto with Mushrooms
• Creamy Mushroom Quinoa Risotto

Here’s my recipe:

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Quinoa Risotto Recipe

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★★★★★

5 from 2 reviews

This gluten-free quinoa risotto is packed with veggies and full of flavor. It’s a fun change from traditional risotto made with rice and only takes about 30 minutes to make.

• Author: Lindsay

Ingredients

Scale1x2x3x

• 3 Tbsp unsalted butter
• 4 oz package cubed pancetta
• 3 cloves garlic
• 1/2 cup sliced leeks or diced onions
• 3–4 cups diced mixed vegetables (zucchini, mushroom, corn, tomatoes, peppers, peas etc)
• 1 cup uncooked quinoa (rinsed)
• 2 cups chicken broth
• 1 tsp paprika
• 1/2 – 1 tsp salt and pepper (or to taste)
• 3/4 cup shredded mozzarella cheese (optional)

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Instructions

1. Melt butter in a large dutch oven over medium heat.
2. Add leeks/onion, garlic and pancetta and saute 2-3 minutes.
3. Add the rest of the vegetables and saute 5 minutes.
4. Add rinsed quinoa, salt, pepper and paprika and about 2/3 cup broth.
5. Bring to a boil then reduce heat to medium low and let simmer, stirring frequently until most of the liquid is absorbed.
6. Add another 2/3 cup broth and repeat.
7. Add remaining broth and let simmer, stirring frequently. Taste and add more salt if needed.
8. When all liquid is absorbed, stir in cheese and remove from heat.

Notes

Feel free to sub a few slices of diced bacon for the pancetta. Just drain the grease after it cooks for a few minutes.

You can easily add meat like chicken or chicken sausage to this dish if desired or swap mozzarella cheese for some parmesan.

Doesn’t it sound delicious?

Quinoa Risotto FAQs

What is quinoa?

Quinoa is actually a seed, not a grain, but it’s often called a pseudo-grain. It’s classified as a whole grain and is a good source of protein and fiber. It comes in three colors- white, black and red. It’s also a good source of folate and iron.

It has more fiber than brown rice but has a similar nutty undertone as far as taste. You can learn more about quinoa here.

Should you rinse quinoa before cooking?

Quinoa seeds are coated in a natural substance called saponin which has a bitter taste. Some people are more sensitive to the taste than others. Simply rinsing the quinoa in a fine mesh strainer before cooking will remove saponin and eliminate the bitter taste.

What is risotto?

Traditional risotto is a rice dish made using a special kind of short-grain rice like arborio that can absorb a lot of liquid without becoming mushy. The natural starches in the rice are released while cooking as the liquid is absorbed and the rice is stirred making it nice and creamy.

Quinoa vs Risotto – Is Quinoa Healthier than Risotto?

Risotto is typically made from short-grain white rice. When you compare them nutritionally, quinoa has fewer carbs, twice the protein and about 5g more fiber than white rice.

Can you freeze quinoa risotto?

Yes! Simply cool your batch of quinoa risotto and portion as desired. You could freeze flat in Stasher bags or Ziploc bags to save storage space or use something like Souper Cubes. Transfer to the fridge overnight to thaw.

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Creamy Quinoa Risotto

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

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This Honey Bourbon Chicken Marinade is packed with flavor! Let it sit overnight, then turn the marinade into a sauce while you cook the chicken. 

*Originally published 7/2016. Updated 4/2023*

Hi friends!

I can’t wait for you to try this honey bourbon chicken recipe. I first made this recipe way back in 2016. Since then I’ve tweaked it a bit and I’m really happy with how it turned out.

The best thing about this recipe is that it’s super easy and it can be used as both marinade and a sauce.

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Honey Bourbon Chicken FAQs

How To Make An Easy Bourbon Chicken Sauce

From what I’ve seen, bourbon chicken sauce is usually made with brown sugar. My version uses honey so it’s saucier and less sticky.

This sauce combines honey with tamari or soy sauce (use tamari to make it gluten-free), plus ketchup, chicken broth, ginger, garlic and of course bourbon!

How To Make Honey Bourbon Chicken Glaze

So what exactly is the difference between a sauce and a glaze? The biggest difference is really that glaze is applied while cooking. For this recipe, the liquid can be turned into a sauce or glaze depending on your cooking method.

If you’re cooking on the stove top, add it at the end as a sauce. Or let it turn into a sauce while cooking in the crockpot. But if you’re cooking on the grill, brush it on while grilling as a glaze.

Can I Make Bourbon Chicken Grilled?

Summer is coming and that typically means lots of grilling. If you’d prefer more of a glaze, you can certainly use the sauce that way. Just leave the chicken breasts whole to marinade and throw them on the grill.

While they’re cooking, add the cornstarch to the liquid to thicken it, then brush it on the chicken halfway through cooking.

Can I Make Slow Cooker Honey Bourbon Chicken?

To make this recipe in the slow cooker, leave the chicken breasts whole. Add chicken and marinade ingredients except cornstarch to a bag and let marinate in the fridge overnight. Transfer chicken and marinade to crockpot with vegetables. Let cook on low for 6 hours.

Remove chicken to shred and add cornstarch + water to the sauce. Return chicken to crockpot and let it simmer on warm for 30 minutes to let the sauce thicken.

Can I make Instant Pot Honey Bourbon Chicken?

To make this recipe in the instant pot, you can either leave the chicken breasts whole and cook for 12-15 minutes depending on the thickness of the chicken breasts. Or you can cut it into bite-sized pieces and cook it for about 4 minutes, similar to my Instant Pot Peanut Noodles. When the pressure is released, stir in the mix of cornstarch and water and let thicken for a few minutes on the warm setting.

What can you substitute for bourbon in honey bourbon chicken?

If you don’t have bourbon on hand or don’t want to use it, try subbing apple juice!

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How To Make Honey Bourbon Chicken

This recipe honestly couldn’t be easier.

• Add chicken (whole breasts or diced) to a large ziploc bag.
• Add remaining marinade ingredients (except cornstarch)
• Marinate overnight.
• Separate the chicken from the sauce and cook with vegetables in the crockpot, on the stove or on the grill.
• Add cornstarch plus a little water to the marinade liquid. Bring to a boil then simmer for 10 minutes while is thickens.
• Add to chicken as a sauce or glaze.

Best Honey Bourbon Marinade & Sauce Recipe

Here are your directions:

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Honey Bourbon Chicken

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★★★★★

5 from 1 review

This Honey Bourbon Chicken Marinade is packed with flavor! Let it sit overnight, then turn the marinade into a sauce while you cook the chicken. 

Ingredients

Scale1x2x3x

• 1/3 cup tamari or soy sauce
• 1/4 cup ketchup
• 1/4 cup honey
• 1/4 cup chicken broth
• 1/4 cup bourbon (i used Jack Daniels)
• 4 cloves garlic, minced
• 2 Tbsp fresh ginger (grated, or use a paste like Garden Gourmet)
• 1 Tbsp cornstarch
• 1.5 pounds chicken
• 3 cups diced mixed vegetables – i used carrots, broccoli and bell peppers.

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Instructions

1. Cut chicken into bite-sized pieces (for stovetop version).
2. Place chicken in a large ziploc bag.
3. Add remaining ingredients, except cornstarch, and place in the fridge to marinate for at least 4 hours, up to 24 hours.
4. Pour marinade into a small sauce pan.
5. Add chicken to a large skillet along with mixed vegetables over medium heat.
6. While the chicken is cooking, add 1 Tbsp cornstarch mixed with 1 Tbsp water to the marinade. Bring to a boil and then reduce the heat and let it simmer for 10 minutes.
7. Pour thickened sauce over chicken and vegetables and stir to combine.
8. Serve over rice!

Notes

Before adding the sauce to the chicken, taste and adjust as needed. You can add a little extra honey or some hot sauce if desired.

To make this in the crockpot, leave the chicken breasts whole. Marinate, then transfer everything to the crockpot. Cook on low for 6 hours. Remove the chicken to shred and mix in the cornstarch + water. Add chicken back to the pot and let it simmer on warm for 15-30 minutes.

What to serve with honey bourbon chicken?

I think this chicken is best served over rice but you could use another grain like quinoa! If you want to make the chicken alone in the sauce, you could serve with a side of steamed or roasted vegetables to keep them separate from the sauce.

Or try serving with corn on the cobb, fruit salad or your favorite pasta salad!

Enjoy!
–Lindsay–

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This Slow Cooker Creamy Mexican Chicken makes a quick, easy dinner or freezer recipe. Made with simple ingredients but full of flavor, it’s great on its own or served over rice, farro or cauliflower rice.

*Originally published 2/2019. Updated 2/2023*

Hi friends!

This Crockpot Creamy Mexican Chicken recipe is for those of you requesting more crockpot recipes. It is SO easy to throw together the night before or the morning you want to make it. Or you could easily make it a freezer meal by tossing everything but the cream cheese in a ziploc bag and sticking it in the freezer until you need it.

Mexican Shredded Chicken in the Crock Pot

This dinner gets most of its flavor from the spices so feel free to really amp them up! Taste test and add more at the end if you want. You can make it mild or spicy by choosing the spice level of your salsa, peppers and chilis. If you’re a cilantro lover, mix a bunch of fresh cilantro in at the end. If you hate cilantro, leave it out! Want it creamy AND cheesy? Add a few handfuls of cheese after it’s done cooking. Or leave it out. Serve it over rice or farro, or cauliflower rice…or just by itself with some chips for scooping.

Instapot Mexican Chicken

You could try this as Instant Pot Creamy Mexican Chicken if you want to but I would probably make a few adjustments. I would add about half a cup of chicken broth and leave out the cream cheese. Cook for 10-15 minutes, depending on the thickness of your chicken breasts. Shred the chicken, then add the cream cheese. Rest the cover on top and let it sit on the warm setting for 10 minutes or so until the cream cheese warms enough to mix in.

Crockpot Mexican Chicken Soup

If you wanted to turn this into a soup, you could do so by adding chicken broth. The cream cheese will still make it creamy but the broth will add liquid to make it more soup-like so you can easily eat it with a spoon.

Slow Cooker Mexican Chicken is super flexible and you can’t really mess it up! The best kind of recipe in my opinion.

Crockpot Creamy Mexican Chicken

Here’s how you make it:

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Slow Cooker Creamy Mexican Chicken

Print Recipe

★★★★★

5 from 5 reviews

This Crockpot Mexican Chicken makes a quick, easy dinner or freezer recipe. Made with simple ingredients but full of flavor, it’s great on its own or served over rice, farro or cauliflower rice.

• Author: Lindsay

Ingredients

Scale1x2x3x

1 cup salsa
1.5 pounds chicken (breasts or thighs)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained and rinsed
1 red pepper, diced
1/2 cup diced onion
1 jalapeno or serrano pepper, minced (optional)
1 Tbsp cumin
1 Tbsp chili powder
2 tsp paprika
1 (4.5 oz) can diced green chilis, optional (hot or mild)
8 oz cream cheese
Optional mix-ins: shredded cheese, avocado, fresh cilantro
Rice, farro or cauliflower rice for serving, optional

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Instructions

1. Pour salsa onto bottom of slow cooker.
2. Add remaining ingredients (except cream cheese) and stir to combine.
3. Place cream cheese on top.
4. Cook on low 4-6 hours until chicken shreds easily with a fork.
5. Shred chicken and stir to mix in cream cheese. You can also mix cream cheese in about halfway through.
6. Top with avocado, cheese, cilantro, additional salsa etc if desired.
7. Serve over rice, farro or cauliflower rice if you want to!

Notes

To freeze, combine all ingredients except cream cheese in a ziploc bag and freeze. When ready to make, thaw in the fridge overnight, dump in slow cooker, top with cream cheese and cook as directed.

You could probably make this in the instant pot although I haven’t tried it myself. You’d just need to add 1/2 cup or so of chicken broth and probably remove a little bit of liquid before shredding and stirring to mix in the cream cheese.

So there you have it! So easy and so delicious!

Slow Cooker Creamy Mexican Chicken

Like this recipe? Find more slow cooker recipes here! Or try one of these recipes!

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This Cilantro Lime Chicken is the perfect healthy dinner recipe and can be made in the slow cooker or the Instant Pot. Serve it over rice or as a filling for tacos. You can even prep it ahead of time and freeze until you need it.

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Instant Pot Farro Enchilada Casserole

This Instant Pot Farro Enchilada Casserole is the perfect weeknight dinner. It’s also great for meal prep, freezes well and is made with pantry staples!

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Mexican Chicken and Veggie Noodle Bowls

These Mexican Chicken and Veggie Noodle Bowls are so easy and come together in under 20 minutes for a quick, healthy dinner. They’re a fun change from traditional tacos or fajitas.

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Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

EmailEnter your email here …Yes, I Want This!