Tender, crispy chicken thighs get a drizzle of hot honey, fresh basil and crunchy pistachios for a ton of flavour on your plate.

Pair this chicken recipe with your favorite grain like rice or quinoa for the perfect weeknight dinner.

Sheet pan dinners like this Easy Sheet Pan Roasted Chicken with Vegetables are so great for a weeknight meal but I wanted to spice things up by adding a hot honey drizzle!

Why you’ll love this sheet pan chicken dinner

• Easy: ​this recipe is made with minimal effort since it is roasted together on one large sheet pan
• Quick​: prep this recipe in just 10 minutes and the rest of the time is hands-off as the chicken bakes in the oven
• Versatile: you can swap for other vegetables based on your tastes (carrots, broccoli or cauliflower)

Ingredients needed to make this hot honey chicken

Bone-in skin-on chicken thighs: bone-in skin-on chicken thighs are a flavorful type of chicken I love to use for sheet pan chicken dinners

Brussels sprouts: in the Fall and Winter season brussels sprouts are such a delicious vegetable when roasted

Seasonings: flavor the chicken and brussels sprouts with a mix of seasonings; these include olive oil, garlic powder, onion powder, paprika, dried oregano, kosher salt and ground pepper

Hot honey: follow my recipe to make your own spicy honey or use hot honey from your pantry

Garnishes: chopped pistachios and fresh basil offer a burst of flavor as garnishes

How to make this easy sheet pan chicken

Step 1: Preheat the oven to 425F and line a large baking sheet with parchment paper.

Step 2: If making your own hot honey, mix together the ¼ cup liquid honey, 1 tsp hot sauce and ½ tsp chili flakes and set aside. 

Step 3: To a large bowl add the chicken thighs and halved brussels sprouts. Drizzle with 2 tablespoons of extra-virgin olive oil. Then, season with the garlic powder, onion powder, paprika, dried oregano, salt and pepper. 

Step 4: Use your hands to toss everything together in the bowl to coat everything evenly. 

Step 5: Place the seasoned chicken and brussels sprouts on the parchment paper lined baking sheet. Make sure the chicken is skin side up, nestle between the brussels sprouts and spread out in an even layer. 

Step 6: Bake on the middle rack of the preheated oven for 30-40 minutes, until the chicken is cooked through to an internal temperature of 165F. If you want crispier chicken skin, once the chicken is fully cooked broil for 1-3 minutes but watch carefully to avoid burning.

Step 7: Drizzle each cooked chicken thigh with hot honey. Then, garnish with chopped pistachios and fresh chopped basil. Serve with brussels sprouts on the side and your choice of grain if desired.

Tips and tricks

• If you don’t have hot honey or the ingredients to make it, you can substitute with buffalo sauce instead. The flavors will still work well together!
• This is a tasty recipe to enjoy with a grain of choice like rice or quinoa. However, a side of sweet potatoes is a delicious option too.
• To meal prep this recipe, make the recipe and let fully cool. On the side, cook some rice or quinoa as a side. Once everything has cooled, portion into glass meal prep containers and store in the fridge for 3-4 days. 
• Make sure to cook the chicken thighs skin-side up to get the best crispy skin. If the skin is not as crispy as you’d like at the end of the baking time, broil on low for 1-3 minutes. Watch carefully to avoid any burning.

How to make hot honey

To make your own hot honey, mix together ¼ cup liquid honey, 1 tsp hot sauce and ½ tsp chili flakes. Use in this recipe and then store in an airtight jar in the pantry for up to 1 month.

​Common questions

How to store this hot honey chicken

To meal prep this recipe, make the recipe and let fully cool. On the side, cook some rice or quinoa as a side. Once everything has cooled, portion into glass meal prep containers and store in the fridge for 3-4 days. 

Store leftovers in an airtight container in the fridge for up to 3-4 days.

More delicious sheet pan recipes to make on the blog

• Mediterranean Inspired Sheet Pan Shrimp with Feta
• Sheet Pan Pomegranate Chicken with Brussels Sprouts
• Easy Sheet Pan Roasted Vegetables (3 side dishes!)

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Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Course dinner

Cuisine american-inspired

Keyword chicken, sheet pan

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6

Author Jess

Ingredients

For the chicken and brussels sprouts –

• 6 bone-in skin-on chicken thighs, about 1.5 – 1.75 lbs (680-790 grams) total
• 1.5 lbs (690 grams) brussels sprouts, halved
• 2 tbsp extra-virgin olive oil
• 2 1/2 tsp garlic powder
• 2 1/2 tsp onion powder
• 2 1/2 tsp paprika
• 2 ½ tsp dried oregano
• 2 1/2 tsp kosher salt
• 1/2 tsp ground pepper

For serving –

• 3-4 tbsp hot honey of choice or make your own hot honey below
• choice of grains like rice or quinoa
• ⅓ cup chopped pistachios
• Fresh chopped basil for garnish

For the hot honey –

• 1/4 cup liquid honey
• 1 tsp hot sauce – might need a bit more hot sauce
• 1/2 tsp chili flakes or red pepper flakes

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• If making your own hot honey, mix together the ¼ cup liquid honey, 1 tsp hot sauce and ½ tsp chili flakes and set aside.
• To a large bowl add the chicken thighs and halved brussels sprouts. Drizzle with 2 tablespoons of extra-virgin olive oil and season with the garlic powder, onion powder, paprika, dried oregano, salt and pepper.
• Use your hands to toss everything together in the bowl to make sure everything is seasoned.
• Place the seasoned chicken and brussels sprouts on the parchment paper lined baking sheet, making sure the chicken is skin side up, nestled between the brussels sprouts and everything is spread out in an even layer.
• Bake on the middle rack of the preheated oven for 30-40 minutes, until the chicken is cooked through to an internal temperature of 165F. If you want crispier chicken skin, once the chicken is fully cooked broil for 1-3 minutes but watch carefully to avoid burning.
• Drizzle each cooked chicken thigh with hot honey, garnish with chopped pistachios and fresh chopped basil and serve with brussels sprouts on the side and your choice of grain if desired.

Notes

• To meal prep this recipe, make the recipe and let fully cool. On the side, cook some rice or quinoa as a side. Once everything has cooled, portion into glass meal prep containers and store in the fridge for 3-4 days. 
• Make sure to cook the chicken thighs skin-side up to get the best crispy skin. If the skin is not as crispy as you’d like at the end of the baking time, broil on low for 1-3 minutes but watch carefully to avoid any burning.

 

Photography by: Kaeleigh Pugliese

The post Sheet Pan Hot Honey Chicken with Brussels Sprouts appeared first on Cooking in my Genes.

The entire meal is cooked in one large pot so it makes for a quick dinner and clean-up.

Packed with veggies, pasta and parmesan cheese, it’s a tasty dish that everyone will love.

Fall is in the air and that means back to school; back to routine; and, back to quick weeknight dinners. This creamy pasta primavera is just that – easy and quick!

I am always here for a one pot meal. I love that I can make something super tasty without the fuss of too many dishes and there’s less cleanup! This one pot pasta is going to be a hit for the whole family.

Instead of using cream, the creamy sauce that envelops the pasta in this easy meal comes from the starchy pasta water as the pasta cooks in one pot.  Having the noodles simmer together with all of the veggies in the pot allows for serious flavour. And, while the pasta cooks it releases some starch which gives you a lovely creamy sauce that isn’t too rich.

I would totally consider serving this one pot pasta at a dinner party too; especially since you don’t have to spend a ton of time cooking. I bet it would be a crowd-pleaser!

It’s the perfect weeknight meal and ideal for late Summer nights or cozy Fall evenings!

Why you’ll love this one pot pasta primavera

• One pot meals like this means minimal cleanup! I love having something simple to make during the week which doesn’t create a ton of leftover dishes.

• This dish is packed with all the seasonal fresh veggies you could ever want but I’ve got some swaps you can make too!

• This is a weeknight friendly meal since it only takes 30 minutes to make and is made in just 1 pot!

• This one pot pasta is perfect cozy weeknights after work, but is also great to serve at a dinner party.

Ingredients Needed

Fresh vegetables: I’m using a mix of zucchini, yellow squash, red pepper, onions and cherry tomatoes. Feel free to swap out the squash and zucchini for 1-2 cups of defrosted peas, corn or fresh spinach!

Pasta: I recommend using spaghetti for this recipe.

Seasonings: add a burst of flavor with garlic, salt, black pepper and dried oregano! Finish the pasta with a zing of lemon zest and if you’d like a pinch of red pepper flakes.

Broth: you can use vegetable broth or just water; you can even opt for chicken broth if that’s all you have on hand.

Milk: instead of heavy cream this recipe uses milk and parmesan cheese to create a creamy sauce.

Fresh basil: I love garnishing this one pot pasta with some fresh basil!

Step by Step Process to make this delicious one pot dinner

Step 1: In a large pot or saucepan, add the olive oil over medium heat. Once the pan is warm, add the onions and cook until soft, about 3-5 minutes, stirring often.

Step 2: Add the minced garlic, red pepper slices, zucchini and/or yellow squash, dried oregano, salt and a pinch of pepper. Cook for 5 minutes, stirring occasionally.

Step 3: Add the water or vegetable broth, milk and dried pasta (spaghetti noodles). Bring to the boil. At this point, the pasta should have softened slightly.

Step 4: Once boiling, turn to medium-low heat and let it simmer for 10 minutes. Make sure you stir every 2 minutes so the pasta doesn’t stick to the bottom of the pan.

Step 5: If there isn’t a lot of liquid left and the pasta isn’t quite done yet, add ½ cup more of water or broth at a time until the pasta is done. When finished the pasta will be cooked and there should be some liquid / sauce left covering the noodles.

Step 6: Turn the heat off and stir in the lemon zest, tomatoes and parmesan cheese. Top with fresh basil and additional parmesan cheese, serve with a loaf of crusty bread if desired and enjoy!

Expert Tips for making this easy one-pot pasta

• If you want a more tomato-forward pasta dish you can double the tomatoes and omit the zucchini.

• Up the protein in this one pot pasta primavera by adding some roasted chicken or shrimp.

• Save some time by chopping up the veggies the night before and storing in the fridge in an airtight container.

• Serve this pasta primavera with a market vegetable salad or garlic bread bites!

• If your pasta hasn’t finished cooking but there isn’t a ton of liquid left, you can add ½ cup of water or broth at a time until the pasta has finished cooking. Just note that you don’t want to add a ton of extra liquid since there shouldn’t be any left when the pasta has cooked!

FAQ

Can I substitute gluten-free pasta for regular pasta?
I haven’t tested this recipe with gluten-free pasta, however, you should be able to use a gluten-free spaghetti or linguine to replace the regular pasta. Gluten free pasta can sometimes absorb more liquid than regular pasta so just note you may have to add an extra 1/2 cup of water or broth to finish cooking this recipe.

Is this one pot pasta primavera recipe healthy?
This pasta dish is absolutely packed with nutritious vegetables, and most traditional primavera recipes have cream in them but I’ve swapped it out for milk to keep it on the lighter.

Can I use different veggies for this dish?
You can swap out the zucchini for extra tomatoes, or swap out the squash and zucchini for frozen vegetables like green peas or corn or try fresh spinach!

What if I want to add protein to this pasta dinner?
You could add cooked shrimp or chicken to this primavera pasta recipe.

Storage

Store any leftover pasta from this one-pot pasta dish in an airtight container for up to 2 days in the fridge. If reheating on the stove-top, add splash of broth and reheat on medium-low until warmed to desired temperature.

More one pot pasta ideas to love from the blog:

Easy One Pot Creamy Lemon Garlic Pasta Recipe

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

Easy One Pot Orzo with Tomatoes, Corn & Zucchini

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Easy One Pot Pasta Primavera (Quick 30 minute meal!)

This easy one pot pasta combines pasta, veggies and parmesan cheese, all cooked in just one pot! Make it for the perfect weeknight dinner.

Course dinner

Cuisine American

Keyword one pot pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Jess

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 2 small zucchini and/or yellow squash, cut into half-moons
• 1 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 340-350 g dried pasta (spaghetti) about 3/4 lb of pasta
• 3 1/2 cups water or vegetable broth
• 1/2 cup milk
• ground pepper
• zest from one lemon
• 1 cup grape or cherry tomatoes, cut in half
• 3/4 cup shredded parmesan cheese
• fresh basil for garnish

Instructions

• To a large pot or pan with high sides add 2 tbsp olive oil and bring to medium heat. Once the pot is hot, add the onions and cook stirring often until softened, 3-5 minutes.
• Add the minced garlic, red pepper slices, zucchini and/or yellow squash, dried oregano, salt and a pinch of ground pepper. Cook for 5 minutes, stirring occasionally.
• Next add the water or vegetable broth, milk and spaghetti. Bring to a boil and once boiling, the spaghetti noodles should have softenend slightly so you can stir them into the pot entirely.
• Once boiling, turn the heat to medium-low and keep at a simmer and cook the pasta for about 10 minutes. Stir about every 2 minutes to keep the pasta from sitcking to the bottom of the pot. (Note: Cooking times will vary based on the brand of pasta used. Start checking the pasta for doneness based on the cook time on the pasta package).
• If you find your pasta is not quite done yet and there isn't much liquid left, add 1/2 cup more water or broth at a time and keep cooking until done. There should be minimal liquid left once done.
• Once done, turn off the heat and stir in the lemon zest, tomatoes and parmesan cheese. Top with fresh basil and serve!

Notes

SUBSTITUTIONS:

*Instead of zucchini or yellow squash, add in 1-2 cups of defrosted frozen peas or corn or fresh spinach towards the end of the cooking time.

*Want a more tomato-forward pasta? Double the tomatoes and omit the zucchini.

The post Easy One Pot Pasta Primavera (Quick 30 minute meal!) appeared first on Cooking in my Genes.

With just 10 minutes prep time, this sheet pan recipe is perfect for busy weeks and meal prep.

This easy sheet pan dinner is a great way to get dinner on the table for the whole family.

As much as I love a full dinner spread, sometimes time is ticking and you’ve got to get dinner ready asap! Enter this sheet pan roasted chicken.

With juicy seasoned chicken and an assortment of different veggies, you’re getting a nourishing healthy meal that is bursting with flavour just like these these Peanut Chicken Power Bowls.

Why you’ll love this recipe

• Sheet pan meals mean minimal cleanup, that’s always a plus for me!

• This recipe is a real time-saver since everything is cooked together on a large baking sheet.

• You can enjoy this sheet pan roasted chicken with vegetables all year long, just swap out the vegetables to whatever is seasonal! For example, root vegetables like beets and carrots would be delicious in the Fall and Winter season.

• This is a meal prep and leftovers friendly recipe. Prep this ahead of time and use it in lunchboxes or in wraps, salads or with a side of grains.

Ingredients Needed to make this easy sheet pan roasted chicken and vegetables recipe

Chicken Breast: you’ll need 4 chicken breasts for this recipe. You can swap that out for boneless, skinless chicken thighs if you prefer as it has the same cooking time.

Vegetables: I’m using a combination of red bell pepper, red onions and zucchinis. Feel free to use broccoli florets, chopped carrots, brussels sprouts or even chopped baby potatoes!

Spices: Garlic powder and fresh garlic, salt and black pepper are the base spices used for this one-pan meal recipe.

Parmesan cheese: a little extra flavour for the chicken at the end of the cooking time.

Fresh herbs and lemon: add a final punch of flavour to this delicious meal with a squeeze of lemon or grating of lemon zest and a garnish of fresh herbs like parsley or basil.

Chicken and vegetables are a classic dinner pairing. When roasted together you get a flavourful chicken breast and scrumptious vegetables all ready at once!

Step by Step Process

Step 1: Heat oven to 425°Fahrenheit.

Step 2: Line a baking sheet with parchment paper or aluminum foil if you desire (this will make clean-up even easier). Place all of your chopped vegetables on a sheet pan and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, ground pepper and minced garlic cloves.

Step 3: Add the chicken breast to the centre of the sheet pan, so the vegetables are around the sides. Season the chicken with a drizzle of olive oil and salt and pepper. Sprinkle over ¼ teaspoon of garlic powder on top of each chicken breast and then ¼ cup of shredded parmesan cheese.

Step 4: Bake in the oven for 22-28 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit. Squeeze lemon juice from a lemon wedge over the top of each chicken breast and serve with the vegetables for a complete meal.

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Easy Sheet Pan Roasted Chicken with Vegetables

This easy sheet pan roasted chicken and vegetables recipe is a quick and satisfying meal you can have ready to eat in 30 minutes!

Course dinner

Cuisine american-inspired

Keyword one pan baked chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

For the vegetables

• 1 large red pepper, cut into 1 inch pieces 
• 1/2 large red or yellow onion, chopped
• 1 large zucchini, chopped into quarters
• 3 garlic cloves minced or pressed 
• 2 tbsp olive oil
• 1 tsp salt
• ground pepper 

For the chicken

• 4 chicken breasts 
• olive oil 
• 1 tsp garlic powder 
• salt and pepper
• 1 cup shredded parmesan cheese 
• Lemon wedges, fresh parsley or basil for serving

Instructions

• Preheat the oven to 425F and line a baking sheet with parchment paper or foil if you desire.
• Add all of the chopped vegetables to a sheet pan and toss with 2 tbsp olive oil, 1 tsp salt, ground pepper and minced garlic cloves.
• Add the chicken breast to the centre of the sheet pan, so the vegetables are around the sides. Season each chicken breast with a drizzle of olive oil on each side and salt and pepper. Sprinkle over ¼ teaspoon of garlic powder on top of each chicken breast and then ¼ cup of shredded parmesan cheese.
• Bake for 22-28 minutes or until the chicken reaches an internal temperature of 165F.
• Squeeze some lemon over top of each chicken breast, sprinkle with fresh parsley or basil and then serve with the vegetables.

Notes

• Keep the cooled leftovers in an airtight container in the fridge for up to 3 days.
• Want to meal prep this recipe? Once it has completely cooled, store the leftovers in an airtight container with rice (or another grain) in the fridge for up to 3 days. Reheat in the microwave, in a covered frying pan over medium-low heat or in the oven at 350°Fahrenheit for 8-10 minutes in the oven.
• Boneless, skinless chicken thighs would work in this recipe too as they have approximately the same cooking time.

Expert Tips for making this easy sheet pan roasted chicken and vegetables

• Swap out the vegetables depending what’s in season! Other vegetables you can use include broccoli florets, cubed baby potatoes, carrots, cubed sweet potatoes, and small cauliflower florets. You could also try other colours of bell peppers

• If you know you’ve got a busy week ahead make your life easier by prepping the vegetables beforehand.

• I don’t recommend using bone-in chicken thighs for this recipe. They will take too long to cook in the oven and you might burn your vegetables.

FAQ

How can I meal prep this sheet pan chicken recipe?
Once it has completely cooled, store the leftovers in an airtight container with rice (or another grain) in the fridge for up to 3 days. Reheat in the microwave, in a covered frying pan over medium-low heat or in the oven at 350°Fahrenheit for 8-10 minutes in the oven.

How do I make sure the chicken doesn’t dry out?
First, make sure you are drizzling each chicken breast with olive oil before it goes in the oven. Next, we cook the chicken at a high heat to prevent it from drying out!

Can I use boneless chicken thighs instead of chicken breasts for this easy recipe?
Boneless, skinless chicken thighs would work in this recipe as they have approximately the same cooking time.

How to store this easy sheet pan roasted chicken and vegetables

Keep the cooled leftovers in an airtight container in the fridge for up to 3 days.

This easy meal is made for busy weeknights. And, it’s easy to cook another favourite side dish like a quick-cooking grain or pasta while this sheet pan meal is in the oven if you desire.

More easy chicken breast recipes to love from the blog:

Easy Healthy Baked Lemon Chicken

One Pan Baked Chicken with Tomatoes & Oregano

30 Minute Chicken Broccoli Stir Fry

Until the next cooking adventure,
Jess

The post Easy Sheet Pan Roasted Chicken with Vegetables appeared first on Cooking in my Genes.

They’re super quick and don’t take a ton of ingredients to be tasty.

With a mix of protein, bright vegetables and an easy sauce this chicken stir fry is made for your dinner table!

Since having a baby last April, we’ve kept our dinner routine much simpler. And, we’ve fallen in love with stir fries again!

I admit when I was young I did not love stir fries. But now as an adult I appreciate how simple and delicious they can be! Stir fries are a time saver for weeknights because you can get the meal on the table super quick.

So, what simple ingredients are in this scrumptious stir fry?!

Ingredients in chicken broccoli stir fry

Vegetables: Bright and fresh broccoli and red peppers.

Protein: Ground chicken is quick and delicious in this recipe. You could also use ground turkey or your favourite plant-based protein.

Aromatics: Garlic and ginger help kickstart the flavour.

Sauce: A simple sauce of soy sauce, chili paste (or sriracha), brown sugar, water and corn starch brings all the flavours together.

Crunch: Chopped cashews are the best crunchy topping.

Grains or Noodles: Serve with quinoa, rice or noodles.

A stir fry is generally easy to make but here are my best tips to make the best stir fry every, single, time.

How to make the best stir fry

• Prep your ingredients first: once all ingredients are prepped it makes cooking super quick!
• Make sure your pan is hot (then add the oil): ensure the pan is hot so that the vegetables and meat cook quickly.
• Cook quickly in batches: start with the meat or vegetables, remove from the pan and once everything is cooked add all elements back to the pan with the sauce.
• Always use aromatics like garlic and ginger to enhance the flavour

Print

30 Minute Chicken Broccoli Stir Fry

A quick chicken stir fry packed with broccoli and peppers! Serve over rice, quinoa or noodles for a complete and easy weeknight meal.

Course dinner

Cuisine American

Keyword stir fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Jess

Ingredients

For the Stir Fry Sauce

• 1/3 cup soy sauce
• 1-2 tbsp chili paste or sriracha
• 1 tbsp brown sugar
• 1/4 cup water
• 1/2 tsp corn starch or flour

For the Stir Fry

• 2 tbsp extra virgin olive oil
• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 lb ground chicken (or ground turkey) 450-500g
• salt and ground pepper
• 2 garlic cloves, minced or grated
• 1 inch ginger, minced or grated

For Serving

• 1/2 cup chopped cashews or peanuts

Instructions

• Make the stir fry sauce: Stir together soy sauce, 1-2 tbsp chili paste or sriracha (depending on how spicy you'd like it), brown sugar, water and corn starch (or flour). Set aside. *If you like your stir fry super-saucy, double the sauce recipe*
• To make the stir fry, heat a pan over medium-high heat. Once hot, add 1 tbsp olive oil, the broccoli florets, chopped red pepper and a pinch of salt and pepper. Cook, stirring frequently, for 5-7 minutes until vegetables are slightly tender but still have a bit of a bite. Remove vegetables to a bowl and set aside.
• Keep the pan hot and add 1 tbsp olive oil. Add the ground chicken and pinches of salt and pepper. Break up the meat as it cooks and cook until no longer pink.
• Once chicken is cooked, add the vegetables back in and the minced garlic and ginger. Cook for about a minute.
• Finally add in the stir fry sauce, stir and let simmer for 2 minutes. Taste and adjust seasoning with more salt and pepper if desired.
• Serve over quinoa, rice or noodles and wish chopped cashews.

I literally ate forkfuls of this stir fry right from the pan! The sauce has a nice hint of spice and the cashews add the most wonderful crunch.

The great thing about this chicken stir fry is it’s easy to edit based on your tastes.

If you’re out of broccoli, here are other veggies you can try instead

• green beans
• mushrooms
• brussels sprouts
• green peas

More quick dinner recipes to make from the blog:

Easy Healthy Baked Lemon Chicken

Quick White Beans with Tomatoes and Kale

One Pan Baked Chicken with Tomatoes & Oregano

Simple & Easy Turkey Tacos

I hope this simple chicken stir fry makes it way to your dinner table!

Until the next cooking adventure,
Jess

The post 30 Minute Chicken Broccoli Stir Fry appeared first on Cooking in my Genes.

This is a salad is perfect for hot summer nights – packing for camping or a picnic – weekend barbeques OR pretty much anytime you crave a refreshing hit of vegetables.

I actually made this as a main dish for dinner and added barbequed chicken on the side but you can also serve it as a side or for lunch.

I’m fairly certain this is going to be a go-to for me this summer and I bet if you make it for your next get-together you’ll be a hit!

What are you waiting for?!

Prep time: 30 minutes
Equipment:  Large salad bowl or serving plate

Ingredients: (Recipe Serves 4 large servings for dinner or 6-8 as a side)

Salad:
1 cup cooked farro or your choice of grain (quinoa or a brown rice blend would work well too)
2 cups of kale, chopped
1.5 cups of chopped cauliflower
1/2 of a large cucumber, chopped into quarters
1 cup of baby tomatoes, chopped in halves
4 celery stalks, chopped
1/4 cup mint, chopped
1/2 cup almonds, chopped
1 cup arugula
1 avocado

Dressing:
3 tbsp olive oil
3 tbsp Dijon or grainy mustard
3 tbsp honey
6 tbsp white wine vinegar
salt & pepper to taste

Instructions:

Start cooking the farro (or your choice of grains).

While cooking, you can work on prepping the remaining ingredients.

For the kale wash, dab dry with a paper towel or throw in a salad-spinner to dry.

Chop & measure the cauliflower, cucumber, baby tomatoes, celery and mint. Put all ingredients into a large bowl

Roughly chop the almonds and set aside.  Measure out the arugula & set aside.

By this point your grains should be done cooking – I like to remove them to a plate or bowl by themselves to cool about 10 minutes before adding to the salad.

While the grains are cooling, make the dressing by adding all of the ingredients into a container with secure lid (I like using mason jars), shake liberally and adjust to your taste with salt & pepper.

NOW time to assemble the salad!

Add the grains into the bowl and pour the dressing over.  Mix until the salad is evenly dressed.

Next, add the almonds and toss.  Then top the salad with arugula along with avocado pieces for a lovely presentation.

Cook’s Note:  If you’re not going to serve right away, leave the almonds, arugula and avocado out. Add these elements just before serving.

Until the next cooking adventure,
Jess

The post Summer Vegetable & Grains Salad appeared first on Cooking in my Genes.