Why you’ll love crockpot sesame chicken

1. Easy. You can’t beat a set it and forget it recipe. 
2. Delicious. Juicy chicken smothered in a sweet, yet tangy sauce. What’s not to love?!
3. Nutritious. This recipe is healthier than takeout, but it’s just a tasty.
4. Comforting. While this crockpot dish may not be loaded with heavy cream or canned goods, it still warms you from the inside out! 
5. Versatility. Spoon the saucy chicken over rice, noodles, or veggies. 
6. Meal Prep Friendly. Make a batch, then portion them out into individual containers for each meals all week.  

Ingredients

• Chicken – boneless, skinless chicken breasts or thighs may be used. Chicken breasts are leaner, but chicken thighs are often juicer and more affordable. Either way, you’ll end up with very tender chicken. 
• Sauce: Chicken Broth, Seasoned Rice Vinegar, Soy Sauce, Honey, Ketchup – broth provides a flavorful base for the sauce. Seasoned rice vinegar provides a nice tang, soy sauce adds a depth, and the honey and ketchup provide a subtle sweetness. If you can’t find seasoned rice vinegar, try apple cider vinegar, but only used half the amount listed. Need it sweeter? Add more honey!
• Spices: Garlic, Red Pepper Flakes, Ground Ginger, and Pepper – freshly minced garlic adds a subtle nuttiness, red pepper flakes add heat, and the ginger and pepper provide an earthy warmth. Want more spice? Add more red pepper flakes! 
• Cornstarch – whisked into the sauce to thicken. 

How to make

1. Whisk together broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour into a greased crockpot.
2. Add in chicken, then cover and cook on LOW or HIGH until the chicken has cooked through. 
3. Cube the chicken, whisk in the cornstarch, then cook until the sauce has thickened. 
4. Serve over rice or noodles and enjoy!

How bad is sesame chicken for you?

Traditional sesame chicken isn’t the most nutritious dish on the menu, but this recipe is a healthier version of the classic. We ditched the breading and the deep frying and greatly reduced the amount of sugar. 

What is the difference between general tso’s chicken, orange chicken, and sesame chicken?

All three dishes are fried chicken dishes with sweet sauces. General Tso’s is tangy and spicy, orange chicken has a strong sweet and sour orange flavor, and  sesame chicken has a nice balance of sweet and savory. 

What to serve with crockpot sesame chicken

Sesame chicken is typically spooned over rice. If you’re looking for a more complete meal, try serving this with an appetizer and some veggies!

• Crab Rangoon Dip
• Air Fryer Egg Rolls with Sweet and Sour Sauce
• Potstickers
• Asian Roasted Broccoli

How to store

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. 

To enjoy again, thaw in the fridge, if frozen, then heat in the microwave until warm.

– Jennifer

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Crockpot Sesame Chicken Recipe

This Crockpot Sesame Chicken is a slow-cooked, flavorful dish made with tender chicken and a sweet, tangy sauce. It's better than takeout and good for you too!

Course Dinner

Cuisine Chinese

Keyword chicken breast, crockpot, healthy

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 4 people

Calories 327kcal

Equipment

• Crockpot

Ingredients

• 1 cup chicken broth divided
• 1/4 cup seasoned rice vinegar
• 1/4 cup soy sauce or gluten free alternative
• 1 tablespoon honey
• 1 tablespoon ketchup I used an all natural, free of sugar variety - NOTE: there's a mistake in the video, it says sriracha, but it's ketchup 🙂
• 2 cloves garlic minced or pressed
• 1/2 teaspoon red pepper flakes or more to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 2 pounds boneless, skinless chicken breasts
• 1/4 cup cornstarch
• Sesame seeds, cilantro, and red pepper flakes optional for topping
• Rice, brown rice, or cauliflower rice for serving

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray. Set aside.
• Whisk together sauce ingredients: 3/4 cups broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour half into the prepared crockpot.
• Place chicken into crockpot, then top with the remainder of the sauce.
• Cover and cook on LOW for 4 hours or HIGH for 2 hours.
• Remove chicken from crockpot and set aside.
• In a small bowl whisk the cornstarch and remaining 1/4 cup broth together until smooth, then slowly whisk that mixture into the sauce until well combined.
• Place chicken back into crockpot, cover and cook for an additional 30 mins on HIGH (if you cooked on HIGH before) or 1 hour on HIGH (if you cooked on low before).
• Remove chicken, cut into chunks, then stir back into sauce.
• Serve with your choice of rice and additional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1scoop | Calories: 327kcal | Carbohydrates: 14g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1327mg | Potassium: 928mg | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 7.3mg | Calcium: 21mg | Iron: 1.3mg

The post Crockpot Sesame Chicken Recipe appeared first on Show Me the Yummy.

Holy. Moly. This slow cooker honey sriracha chicken is gonna blow your sweet and spicy loving mind.

Sweet and spicy is such a classic combo. It just…works! This recipe is particularly amazing because you literally just throw everything into your crockpot and let it do its thing. Then before you know it, it’s ready to go and you barely had to do anything! Yep, I’m in!

Ingredients

This recipe is made up of three parts: the sauce, the chicken, and the serving/pairing suggestions. The sauce is definitely the MVP here, because the sauce is what gives this dish that amazing sweet and spicy flavor.

Sweet & Spicy Sauce

• Chicken Broth – thins out and flavors the sauce.
• Sriracha – adds heat to the dish. Use as much or as little as you like depending on your heat tolerance. Remember: you can always add more, but it’s harder to take it out. 😉
• Honey – offsets the spice from the sriracha. Feel free to add more if the end result is still a little too spicy.
• Rice Vinegar – gives a mildly tangy flavor to the sauce. DO NOT SUBSTITUTE WITH ANOTHER VINEGAR. Seasoned rice vinegar is not as potent as other vinegars (white, apple cider, etc.) If you absolutely must use another vinegar, start with a quarter of the amount listed and add more to taste after cooking, if necessary.
• Soy Sauce – provides a salty, umami, Asian inspired flavor.
• Garlic – rounds out the sauce with a subtle nuttiness.
• Ground Ginger and Black Pepper – adds a little extra heat and spice.

Other Ingredients

• Chicken Breast – some lean protein to fill out your meal. The chicken really soaks up the flavor of the sauce and becomes incredibly fork tender.
• Cornstarch – thickens the sauce. Flour may be used, but you’ll need to use twice the amount listed (*not tested).
• Green Onion (optional) – a fresh, yet subtle onion flavor.
• Cilantro (optional) – gives the meal a fresh, herbaceous taste.
• Sesame Seeds (optional) – adds some extra texture and a subtle sesame flavor.
• Carb of choice (optional) – rice, quinoa, cauliflower “rice”, mashed potatoes . . . the choice is yours!

I love how customizable sauce is! You can really make it as sweet or as spicy as you like. Making this for the kiddos? Reduce the amount of sriracha. Like it sweeter? Add more honey!

How to make slow cooker honey sriracha chicken

Can i use chicken thighs?

You can use boneless, skinless chicken thighs to replace the boneless, skinless chicken breasts in this recipe. I do not recommend using bone in and/or skin on chicken thighs. The cook time should not be affected (*not tested). Many people like using chicken thighs, because they’re often cheaper, more tender, and more flavorful than chicken breasts.

Can i use frozen chicken?

According to the USDA, you’re not supposed to cook frozen chicken in the crockpot for food safety reasons. The slow cooker can take hours to reach a hot enough temperature to kill bacteria. That being said, some sources are now saying that that’s an antiquated statement. I suggest doing some own research and using your best judgment. To quickly thaw frozen chicken, place frozen chicken breasts in a sealed ziplock baggie, then submerge the bag in a bowl of cool water. Change the water every 30 minutes to prevent it from getting too cold or too warm. This should only take about an hour.

What to serve with slow cooker honey sriracha chicken

To keep this meal ultra-healthy and delicious, I decided to serve it over a bed of quinoa. Quinoa adds additional protein and I personally love the grittier texture. If quinoa isn’t your jam, feel free to serve this with:

• Rice – white or brown
• Chicken Cauliflower Fried Rice (just omit the chicken)
• Quinoa Fried Rice
• Asian Roasted Broccoli
• Roasted Green Beans

What’s YOUR favorite thing to serve with this honey sriracha chicken? Let me know in the comments below!

How to store

After it’s completely cooked and cooled, this recipe can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months! Store the grains and side dishes separately. To reheat, pop it in the microwave or in a pan on the stove until warm!

Tender chicken, a thick, sweet, spicy, tangy sauce, all served over fluffy quinoa. Yeah, I think I totally nailed it with this one. 😉

– Jennifer

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Slow Cooker Honey Sriracha Chicken Recipe

This Slow Cooker Honey Sriracha Chicken is easy, healthy, and the perfect combination of sweet and spicy! With very little active time required, this recipe is perfect for when you want a healthy AND delicious meal without spending tons of time in the kitchen! 

Course Main

Cuisine Asian

Keyword crockpot, easy, sweet and spicy

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 4 people

Calories 452kcal

Equipment

• Crockpot
• Nesting Bowls
• Whisk

Ingredients

• 2 pounds boneless skinless chicken breasts uncooked
• 1 cup chicken broth
• 1/2 cup honey
• 1/2 cup Sriracha see notes below
• 1/2 cup rice vinegar see notes below
• 1/2 cup soy sauce gluten free variety, coconut aminos, or tamari, if necessary
• 4 cloves garlic minced or pressed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch

Optional toppings

• Green onion thinly sliced
• Cilantro chopped
• Sesame seeds

US Customary - Metric

Instructions

• Grease your crockpot with cooking spray.
• Whisk together sauce ingredients: broth, honey, Sriracha, vinegar, soy sauce, garlic, ground ginger, and black pepper. Taste and re-season, to taste.*
• Pour half the sauce into crockpot.
• Place chicken into crockpot.
• Pour the rest of the sauce over the chicken.
• Place the lid on and cook on LOW for 3 hours.
• After 3 hours, remove chicken from crockpot and set aside.
• Slowly whisk the cornstarch into the sauce until well combined.
• Cut the chicken into large chunks and place back into crockpot.
• Cook on HIGH, covered, for an additional hour***
• Serve with your choice of rice (or quinoa) and additional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

This is spicy, but that’s the point! Not a fan? Try adding half as much sriracha OR add an extra 1/4 cup of honey. Taste the mixture BEFORE cooking it, so you can get the perfect sweet/spicy combo for you!

See substitution suggestions for rice vinegar. Do NOT replace with equal parts of another vinegar.

Want the sauce thicker? Keep your slow cooker on the “warm” setting” after cook time has completed with the lid off. It’ll thicken as it sits.

Nutrition

Calories: 452kcal | Carbohydrates: 45g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 2894mg | Potassium: 1024mg | Sugar: 35g | Vitamin A: 115IU | Vitamin C: 30.4mg | Calcium: 29mg | Iron: 2.1mg

This post was originally published May 10, 2016 and has been updated to provide more detailed content. 

The post Slow Cooker Honey Sriracha Chicken Recipe appeared first on Show Me the Yummy.

If you’re looking to wow your family at dinner without slaving in the kitchen, then you need to make this chicken tetrazzini ASAP. It’s rich, creamy, cheesy and packed with chicken and noodles, so you know it’s going to be a crowd favorite. BUT it’s made with store-bought pre-cooked rotisserie chicken, so this comes together in a SNAP. Win-win? I think so!

What is chicken tetrazzini?

Chicken tetrazzini is an American dish made up of diced chicken in a creamy, buttery, cheesy white wine sauce and tossed with pasta. What’s not to love?!

Ingredients

I don’t know about you, but I always have these ingredients on hand, so I love making this as a last minute “oops I forgot about dinner” dish!

• Linguini – cooked 2 minutes less than al dente according to package directions.
• Unsalted Butter, Cream Cheese, Cream of Mushroom Soup, and Sour Cream – these make up our sauce. It’s buttery, tangy, and oh-so creamy.
• Salt, Paprika, Pepper, Garlic Powder, and Onion Powder – this simple seasoning blend adds tons of flavor to the cream sauce.
• White Wine – adds sweet and fruity flavors to contrast the seasonings and balance out the creaminess of the sauce.
• Chicken – use a cooked rotisserie chicken for easy prep. You could also use my shredded chicken recipe for even more flavor, but cube the chicken instead of shred it!
• Mozzarella and Parmesan Cheese – tops of the pasta in the baking dish for a delicious, cheesy, melty finish.

How to make

This creamy and delicious chicken tetrazzini recipe is ready in 30 minutes!

1. In a large bowl, mix butter, cream cheese, soup, sour cream, and seasonings.
2. Use tongs to stir in chicken and cooked noodles.
3. Pour the mixture into a greased baking dish and sprinkle with cheeses.
4. Bake then serve and enjoy!

What noodles to use

The classic chicken tetrazzini noodle is linguini, so that’s what we’re using today! If you prefer a different long noodle, such as spaghetti or fettuccine, feel free to use that instead. Whatever you use, be sure to cook the pasta 2 minutes less than al dente according to package directions.

What chicken to use

Use pre-cooked rotisserie chicken for easy prep:

1. While the chicken is still hot, peel the skin.
2. Remove the chicken from the bone.
3. Cube into bite sized pieces and proceed with the recipe!

If you want to prep and cook your own chicken feel free to do that instead. I’d suggest using my recipe for shredded chicken (but cube it instead of shredding it). You will need about a pound!

What to serve with chicken tetrazzini

Here are some of my favorite sides to serve with chicken tetrazzini:

• Pear, Blue Cheese, Candied Pecan Salad
• Roasted Vegetables
• Broccoli Salad
• Cornbread

How to store

Leftover chicken tetrazzini can be stored in an airtight container in the fridge for 3-4 days. I don’t recommend freezing it because the texture of the sauce and pasta will be affected. To reheat, microwave or heat on the stove! – Jennifer

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Chicken Tetrazzini

This Chicken Tetrazzini is quick and easy comfort food at its finest. Rotisserie chicken is tossed with noodles in the most luxurious creamy, cheesy sauce!

Course Dinner, Pasta

Cuisine American

Keyword cheesy, creamy, linguini

Prep Time 10 minutes

Cook Time 30 minutes

Servings 8 people

Calories 664kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Mixing Bowls

Ingredients

• 1 (16 oz) box linguini cooked 2 minutes less than al denté according to package directions
• 1/2 cup unsalted butter melted
• 1 (8 oz) block cream cheese softened to room temperature
• 2 (10.5 oz) cans cream of mushroom soup
• 1 (8 oz) container sour cream room temperature
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup white wine can replace with milk
• 4 cups cooked and cubed chicken I used 1 rotisserie (about 1 pound)
• 1 (8 oz) block mozzarella cheese shredded
• 1/4 cup finely grated parmesan cheese

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• In a large bowl, mix together butter, cream cheese, soup, sour cream, salt, paprika, pepper, garlic powder, onion powder, and wine until well combined.
• Use tongs to stir in chicken and noodles.
• Pour mixture evenly into prepared baking dish.
• Sprinkle the top with shredded mozzarella, then parmesan.
• Bake in preheated oven for 30 minutes or until hot and bubbly.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1person | Calories: 664kcal | Carbohydrates: 51g | Protein: 26g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 1182mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 1mg | Calcium: 271mg | Iron: 2mg

The post Chicken Tetrazzini appeared first on Show Me the Yummy.

I could eat these bacon wrapped chicken tenders morning, noon, and night. 😉 In the morning, because hello there’s bacon. At noon, because these are an amped up version of every kids favorite lunch. And at night, because who doesn’t want to end the day with tender chicken that’s coated in a sweet, slightly spicy, smoky, sticky sauce?!

Ingredients

This ingredient list is so simple you probably have just about everything on hand already!

• Ranch Seasoning Mix, Chili Powder, Cayenne Pepper, Paprika, and Salt – our seasoning blend! Together these spices add tons of creamy, sweet, spicy, salty flavor to the dish.
• Dark Brown Sugar – adds a rich, sweet, molasses flavor and creates a sticky finger-licking-good sauce!
• Raw Chicken Breast Tenderloins – use boneless and skinless tenderloins. You can cut your own out of whole boneless, skinless chicken breasts, but I prefer finding them pre-cut at the grocery store for ease.
• Bacon – wrapped around the chicken for a delicious smoky flavor and chewy/slighty crispy texture.
• Honey Mustard – highly recommended for dipping, if desired!

How to make

These bacon wrapped chicken tenders take just 15 minutes to prep!

1. In a small bowl, whisk together ranch seasoning, paprika, and salt.
2. In a medium sized bowl, whisk together brown sugar, chili powder, and cayenne then sprinkle half of the mixture into a greased baking dish.
3. Dump the ranch mixture into a gallon-sized ziplock baggie then add in chicken tenders. Seal and shake until the tenders are fully coated.
4. Wrap each chicken tender in bacon then place them into the baking dish. Top with the remaining brown sugar mix.
5. Bake at 350ºF for 25-30 minutes, sprinkle with salt, then serve with honey mustard and enjoy!

How long to bake

Bacon wrapped chicken tenders should bake in a preheated 350ºF oven for 25-30 minutes or until the bacon and chicken have cooked through. If you’d like crispier bacon, feel free to broil at the end until the desired consistency as been reached. Watch out for overcooking the chicken.

What chicken to use

Use raw boneless, skinless chicken breast tenderloins. You’ll find them next to the rest of the chicken at any grocery store. If you can’t find tenderloins, create your own from boneless, skinless chicken breasts by slicing 1 pound of chicken lengthwise to create 7 even strips.

What bacon to use

Use “regular” cut bacon for these bacon wrapped chicken tenders. Thick cut will take much longer to cook fully which may result in overcooked chicken.

What to serve with bacon wrapped chicken tenders

I absolutely love these bacon wrapped chicken tenders as an appetizer dipped in homemade honey mustard. The tang from the mustard goes so well with the sweet and smoky flavors from the brown sugar, bacon, and seasonings. They’re also so yummy paired with some flavorful side dishes to turn them into a full meal:

• Balsamic Roasted Vegetables
• Baked Mac and Cheese 
• Roasted Potatoes
• Pear, Blue Cheese, Candied Pecan Salad
• Instant Pot Broccoli

How to store

Leftover tenders will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then bake to warm and re-crisp. – Jennifer

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Bacon Wrapped Chicken Tenders

These Bacon Wrapped Chicken Tenders are a quick and easy, crowd pleasing appetizer. Chicken is coated with brown sugar and chili, wrapped in bacon, then baked until ultra juicy!

Course Dinner, Lunch

Cuisine American

Keyword bacon, baked, chicken tenderloins, sweet and salty

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 7 tenders

Calories 161kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Mixing Bowls

Ingredients

• 1 (1 oz) packet ranch seasoning mix
• 1 teaspoon paprika
• 1/4 teaspoons salt plus more to taste
• 1/2 cup dark brown sugar packed
• 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper omit if you don’t like spice
• 1 pound raw boneless, skinless chicken breast tenderloins 7 tenders total
• 7 slices uncooked bacon use regular cut, not thick cut
• Honey mustard for dipping

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
• In a small bowl, whisk together ranch seasoning, paprika, and salt. Set aside.
• In a medium sized bowl, whisk together brown sugar, chili powder, and cayenne, then sprinkle half the mixture into the prepared dish to lightly coat the bottom. Set aside.
• Dump the ranch mixture into a gallon sized baggie, then add in the chicken tenders.
• Seal and shake until the tenders are fully coated.
• Wrap each chicken tender in bacon, then place into the baking dish.
• Top with the remaining brown sugar mixture.
• Bake in preheated oven for 25-30 minutes, or until the bacon and chicken are cooked.
• Sprinkle with a touch more salt, if desired, then serve with honey mustard!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1tender | Calories: 161kcal | Carbohydrates: 19g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 506mg | Potassium: 313mg | Fiber: 1g | Sugar: 15g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The post Bacon Wrapped Chicken Tenders appeared first on Show Me the Yummy.

Why you’ll love these kebabs

1. They’re versatile. Chicken kebabs. Beef kebabs. Vegetarian kebabs… the possibilities are endless!
2. They’re nutritious. Lean protein and veggies? Heck yes!
3. They’re easy. Lean protein + veggies + some kind of sauce? I can handle that!
4. They’re delicious. The marinade is made with sun dried tomatoes, lemon juice, garlic, and spices… what’s not to love?!

Ingredients

• Marinade: Oil, Sun Dried Tomatoes, Red Wine Vinegar, Lemon Juice, Garlic, Oregano, Basil, and Salt – adds so much zesty, earthy flavor to the chicken, while also ensuring it’s super tender, and keeps the chicken from sticking to the grill! 
• Kebabs: Chicken, Red Bell Pepper, Zucchini, and Red Onion – boneless, skinless chicken breasts or thighs may be used. Feel free to play around with different bell peppers and onions. Mushrooms are also a phenomenal addition!

How to make

1. Whisk together the marinade ingredients in a large bowl, then stir in the chicken and vegetables. Set aside. 
2. Skewer the chicken and veggies, then grill over medium high until the chicken is no longer pink. 
3. Serve with your favorite dipping sauce and enjoy!

What to serve with greek kebabs

These kebabs are great served with tzatziki and a few fresh, summer sides!

• Tzatziki
• Greek Orzo Salad
• Greek Tortellini Pasta Salad
• Mediterranean Farro Salad
• Air Fryer Falafel

How to store

Leftovers will last in an airtight container the fridge for 3-4 days or in the freezer for 2-3 months. 

To enjoy again, thaw, if frozen, then microwave to warm. 

– Jennifer

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Greek Kebabs Recipe

Paired with tzatziki and full of tender chicken, veggies, and an herb-y garlic marinade, these Greek Kebabs are the perfect, quick & easy, healthy summer dinner!

Course Main Dish

Cuisine American, Greek

Keyword chicken breast, easy tzatziki, healthy

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Calories 291kcal

Author Jennifer Debth

Equipment

• Char-Broil Grill
• Skewers

Ingredients

Marinade

• 1/4 cup oil from sun dried tomato jar
• 3 sun-dried tomatoes minced
• 3 tablespoons red wine vinegar
• 3 tablespoons freshly squeezed lemon juice
• 3 cloves garlic minced or pressed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt

Kebabs

• 1 pound boneless skinless chicken breasts* cubed into 1 1/2 inch chunks
• 1 red bell pepper cut into chunks
• 1 zucchini sliced into rounds
• 1 red onion halved and quartered
• Tzatziki for serving

US Customary - Metric

Instructions

• In a large bowl, whisk together marinade ingredients and pour over chicken and vegetables.
• Toss to fully coat chicken and vegetables and store in fridge, covered, for 1-4 hours.*
• Preheat grill for 10 minutes at medium high heat (400 degrees).
• While the grill is preheating, thread the chicken/veggies onto 4 skewers.**
• Lightly oil the grates of the grill and place the kebabs on the grill.
• Grill (covered) for 4-6 minutes, flip, and grill for an additional 4-6 minutes, or until chicken is no longer pink.
• Serve with tzatziki!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*Some people don't like marinating their chicken/veggies together, so feel free to do so separately - just split the marinade in half.

*Don't marinate longer than 4 hours, because the acid really starts to break the chicken down.

**If using bamboo skewers, make sure to soak them for at least 30 minutes to prevent burning.

Nutrition

Calories: 291kcal | Carbohydrates: 9g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 725mg | Potassium: 722mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1075IU | Vitamin C: 55.8mg | Calcium: 38mg | Iron: 1.5mg

The post Greek Chicken Kebabs appeared first on Show Me the Yummy.

Why you’ll love these enchiladas

• Easy. Store-bought rotisserie chicken and salsa verde salsa help keep this recipe quick and easy. 
• Crowd pleasing. What’s not to love about tortillas, chicken, and cheese?!
• Flavorful. The combination of tangy salsa verde, rich sour cream, nutty corn tortillas, and juicy chicken can’t be beat. 

Ingredients

• Salsa Verde – use your favorite store-bought brand or make your own if you’re looking for a more traditional flavor.  
• Sour Cream – mixed with the salsa verde to create our cream sauce. Use plain Greek yogurt if you’re looking to lighten things up a bit. 
• Chicken – store-bought rotisserie chicken keeps this recipe incredibly quick and easy, but any simply seasoned leftover cooked chicken will work as well. 
• Spices: Salt, Garlic Powder, Onion Powder, Cumin, Chili Powder, and Cayenne – adds so much incredible flavor to the filling. Use taco seasoning if you’re looking for a shortcut! 
• Cheese – monterey jack is mild in flavor, creamy, and melts really well. Try pepper-jack for a little extra spice. Either way, shred your own cheese; freshly shredded melts better than pre-shredded.
• Corn Tortillas – use your favorite store-bought variety or make your own if you’re really ambitious! Be sure to warm them in damp paper towels before stuffing and rolling to avoid breakage. 

How to make

1. Use a blender to blend the salsa and sour cream to create a cream sauce. 
2. Mix chicken, spices, cream sauce, and cheese in a large bowl, then stuff the filling into warmed corn tortillas. 
3. Place the filled tortillas in a greased 9×13 inch baking dish, top with remaining cream sauce, sprinkle with cheese, then bake at 350 degrees F until hot. 
4. Serve with your favorite toppings and enjoy!

What do i put on top of enchiladas?

• Easy Pico de Gallo Recipe
• Pickled Red Onions
• Easy Guacamole Recipe
• Easy Queso Dip Recipe
• Sour Cream
• Cilantro
• Chopped Onions

Variations

• Add veggies. Stir in roasted veggies like bell peppers, zucchini, and mushrooms. Adjust seasonings, to taste.
• Spicy. Add some canned jalapeños or green chiles to the filling for extra heat.

Can i use flour tortillas?

Corn tortillas are more traditional, but flour tortillas may also be used. 

Can i make these dairy-free?

Use dairy-free sour cream and plant-based cheese to make these free from dairy. 

What to serve with enchiladas suizas

• Instant Pot Spanish Rice
• Easy Black Beans Recipe
• Guacamole and Queso with Chips
• Green salad with a Chili Lime Vinaigrette

How to store

Leftovers will last  in an airtight container for up to 4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then microwave or bake until warm.

– Jennifer

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Easy Enchiladas Suizas

These Easy Enchiladas Suizas are the perfect blend of tangy salsa verde, juicy chicken, and melty cheese!

Course Main

Cuisine American, Mexican

Keyword Creamy salsa verde enchiladas, Enchiladas Suizas with rotisserie chicken, How to make Enchiladas Suizas from scratch

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 15 enchiladas

Calories 291kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Vitamix
• Mixing Bowls

Ingredients

Enchiladas Suizas

• 2 (16 oz) jars salsa verde
• 1 (8 oz) container sour cream
• 4 cups cooked and cubed or shredded chicken I used 1 (1 pound) rotisserie chicken
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 (16 oz) block Monterey Jack cheese shredded and divided in half
• 15 corn tortillas

Topping Ideas

• Pico de gallo
• Guacamole
• Queso
• Pickled red onions
• Sour cream
• Diced onions
• Diced cilantro

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• Place salsa and sour cream into a blender and blend until smooth. This is our cream sauce. Set aside.
• Place chicken, salt, garlic powder, onion powder, cumin, chili powder, cayenne, 1 1/2 cups cream sauce, and 8 oz shredded cheese into a large bowl and stir until combined.
• Taste and re-season, if necessary, then set aside.
• Stack the corn tortillas, wrap them in dampened paper towels, then microwave for 30 seconds (this helps warm the tortillas so they won’t rip).
• Working with 1 tortilla at a time, fill each tortilla with 1/4 cup filling, roll, then place them seam side down in the prepared baking dish.
• Pour 2 1/2 cups cream sauce* on top of the enchiladas, sprinkle with the remaining cheese, and bake in the preheated oven for 20-30 minutes or until the cheese is melted and the filling is hot.
• Serve with toppings of choice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*You’ll have about 3/4 cups of the sauce leftover - I served it as a dip for my chips!

Nutrition

Serving: 1enchilada | Calories: 291kcal | Carbohydrates: 16g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 740mg | Potassium: 305mg | Fiber: 2g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 2mg | Calcium: 268mg | Iron: 1mg

The post Easy Enchiladas Suizas appeared first on Show Me the Yummy.

Why you’ll love chicken pot pie casserole

• Easy. All the same great flavors of chicken pot pie without the hassle of dealing with a crust. Bonus: we’re using store-bought rotisserie chicken and refrigerated biscuits for extra easy prep. 
• Kid Friendly. Kids and adults alike go crazy for the tender chicken, creamy sauce, and flaky biscuits. 

What is the difference between a pot pie and a casserole?

Classic chicken pot pie is made with pie crust (typically on top and under the filling) whereas this casserole is topped with biscuits. 

Ingredients

• Unsalted Butter – melted, then used to cook the veggies. Butter helps provide a rich flavor and creamy texture to the sauce.
• Potatoes – peeled and diced Yukon Gold potatoes add a creamy texture and butter flavor. 
• Onion, Celery, and Carrots – aka a mirepoix. This is used as a base for many recipes for flavor, nutrients, and color.
• Spices: Garlic Powder, Salt, and Pepper – this simple seasoning blend adds tons of flavor without being overwhelming. Fresh garlic may be used, if desired. 
• Flour – helps thicken the sauce until it’s a gravy consistency. Use all-purpose flour for the best results. 
• Chicken Broth and Half-and-Half – work together to create the sauce. Broth adds flavor whereas half-and-half adds a rich, creaminess. Use heavy cream for an even richer sauce. Either way, be sure it’s at room temperature to prevent curdling. 
• Chicken – use rotisserie chicken for extra quick prep, but feel free to use any leftover chicken or cook your own. You’ll need 4 cups cooked and cubed chicken (about 1 pound). 
• Green Beans – use 1 (15 oz) can cut green beans, drained to save time. Fresh or frozen green beans may be used as well. 
• Cheese – cheddar cheese adds a sharp flavor to balance out the richness of the sauce. Feel free to use your favorite cheese instead. Shred your own cheese for the best results as it melts better than pre-shredded. 
• Biscuits – 1 (16.3 oz) can refrigerated biscuits act as the “crust”, but homemade biscuits, crescent rolls, pie crust, or even puff pastry may be used instead. 

How to make

1. Melt butter in a large non-stick pan, cook the veggies, sprinkle in flour, whisk in broth and half-and-half, stir in chicken and green beans, then simmer until thickened. 
2. Stir in cheese, pour into a greased 9×13 inch baking dish, top with biscuits, then bake at 350 degrees F until the biscuits are cooked through. 
3. Cool slightly, then dig in! 

How to make in advance

1. Make the Filling: according to recipe directions, then allow to cool completely.
2. Assemble: pour the filling into the greased 9×13 inch baking dish, then you have two options: add the biscuits or wait until ready to bake.
3. Store: cover the baking dish with saran wrap, then tin foil.
   • Without Biscuits: store in the fridge for up to 2 days. When ready to bake, top with biscuits and follow the directions as listed.
   • With Biscuits: store in the freezer for up to 1 month. 
4. Bake: remove the saran wrap and tin foil. 
   • From Fridge: bake as directed, adding an additional 5-10 minutes, if necessary.
   • From Frozen: Thaw in the fridge overnight, then bake as directed, adding an additional 5-10 minutes, if necessary.

Variations

• Switch up the veg. Swap out green beans for frozen peas and/or try adding corn or sautéed mushrooms.
• Use another meat. Try leftover Thanksgiving turkey.
• Try a different crust. Ditch the biscuits and try puff pastry, crescent rolls, or pie crust. Keep in mind, cook time may change. 
• Play around with spices. Add in dried rosemary and thyme for a cozy, Fall flavor. Add in cayenne pepper for a kick of heat. 

What to serve with chicken pot pie casserole

This casserole is already a complete meal, but if you’d like to bulk it up more, try any of these sides: 

• Pear, Blue Cheese, Candied Pecan Salad
• Cranberry Jello Salad
• Easy Roasted Vegetables

What is the sauce made of in chicken pot pie?

The sauce in pot pie is simply a combination of butter, flour, spices, chicken broth, and half-and-half.

Do you cover a pot pie when baking?

It depends, but not for this recipe. For this casserole, the biscuits need to brown and cook all the way through. However, if the tops of the biscuits are getting too brown before they’re cooked all the way through, feel free to top the baking dish the foil. 

Why is my chicken pie runny?

If followed correctly, the sauce should be plenty thick. If it’s not, here’s what may have happened:

• Didn’t simmer enough. Be sure to simmer the sauce until it’s thickened to a gravy consistency before baking.
• Too much liquid. Or not enough flour. 
• Served too quickly. Let the casserole sit for at least 10 minutes after baking to set. 

How to store

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2 months. 

To enjoy again, thaw, if frozen, then heat in the microwave or oven until hot. 

– Jennifer 

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Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole has tender chicken, creamy sauce, and flaky biscuits in every bite! This is comfort food the whole family will love.

Course Main Dish

Cuisine American

Keyword Biscuit-topped casserole, Casserole recipes, chicken casserole, Chicken Pot Pie Casserole, comfort food, Creamy chicken dishes, easy weeknight dinners, Make-Ahead Meals, Pot pie variations, Rotisserie Chicken Recipes

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 8 people

Calories 633kcal

Author Jennifer Debth

Equipment

• Frying Pan - 12 inch
• Baking Dish - 9x13

Ingredients

• 1/2 cup unsalted butter
• 1/2 pound yukon gold potatoes peeled and diced
• 1/2 yellow onion diced
• 2 ribs celery diced
• 2 carrots diced
• 2 teaspoons garlic powder
• 1 teaspoon salt more or less to taste
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 pint half-and-half room temperature
• 4 cups cooked and cubed chicken I used 1 (1 pound) rotisserie chicken
• 1 (15 oz) can cut green beans drained
• 1 (8 oz) block cheddar cheese shredded
• 1 (16.3 oz) can refrigerated biscuits should contain 8 biscuits

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• Melt butter over medium heat in a large non-stick pan.
• Once melted, add in potatoes, onion, celery, carrots, garlic powder, salt, and pepper.
• Cook, stirring regularly, for 10-15 minutes, or until the potatoes and carrots are tender.
• Sprinkle in flour and cook for 1 minute, stirring constantly.
• Slowly whisk in chicken broth, then half and half.
• Stir in cubed chicken and green beans, bring to a simmer, then simmer for 3-5 minutes or until thickened into a gravy consistency.
• Stir in the shredded cheese, pour into prepared baking dish, then top with the biscuits in a single layer.
• Bake in preheated oven for 25 minutes or until the biscuits have cooked through.
• Remove from oven and allow to sit for 10 minutes to thicken before scooping, serving, and enjoying!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1biscuit + filing | Calories: 633kcal | Carbohydrates: 46g | Protein: 20g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 1319mg | Potassium: 626mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3849IU | Vitamin C: 15mg | Calcium: 336mg | Iron: 3mg

The post Chicken Pot Pie Casserole appeared first on Show Me the Yummy.

Why you’ll love these buffalo chicken sliders

• Perfect for crowds. They’re quick, easy, and always a crowd favorite. Make a double batch or pair with any of our other slider recipes for large gatherings. 
• Easy. Use up any leftover cooked chicken or store-bought rotisserie chicken. 
• Versatile. Serve them as an appetizer, main dish, or game day snack!

Ingredients

Buffalo Filling

• Chicken – any mildly seasoned, cooked chicken should work. I love using store-bought rotisserie chicken for ease.
• Ranch – use your favorite homemade or store-bought variety! 
• Buffalo Sauce – use your favorite brand! Some are spicier than others, use whatever you’d like. 

Butter Sauce

• Butter – unsalted butter allows you to control the amount of salt. 
• Parmesan – the kind in the green can (you know what I’m talking about!) works great here, but use whatever you have on hand. 
• Spices: Parsley, Basil, Garlic Powder, Salt, and Pepper – dried herbs are great for flavor and convenience, but feel free to use fresh parsley, basil, and garlic, if desired. 

Buffalo Chicken Sliders

• Hawaiian Rolls – provide a sweet flavor which balances the spicy buffalo sauce beautifully. 
• Cheese – we love pepper jack for extra spice, but feel free to use cheddar, provolone, monterey-jack, etc. 

How to make

1. Filling: stir together chicken, ranch dressing, and buffalo sauce in a large bowl.
2. Butter sauce: stir melted butter, parmesan, parsley, basil, garlic powder, salt, and pepper together in a small bowl. 
3. Assemble: place bottom slab of rolls in a greased 9×13 inch baking dish, spread evenly with buffalo chicken filling, top with cheese, place the top rolls on, then spoon the butter sauce over the rolls.
4. Bake: until the filling is hot and the cheese has melted.
5. Serve: cut into sandwiches, serve with optional green onions and jalapeños, and enjoy!

How to make in advance

1. Make as directed, cool completely, slice into individual sliders, then wrap each slider in tin foil.
2. Place sliders into a freezer safe ziplock baggie, then store in the freezer for 2-3 months.

When ready to serve: thaw in the fridge overnight, preheat oven to 350 degrees F, place the desired amount of foil wrapped sliders onto a baking sheet, then bake until heated through.

Variations

• Try a different type of bread. Dinner rolls, brioche buns, or ciabatta rolls.
• Layer on other cheeses. Mozzarella, provolone, blue, cheddar, fontina, gouda, havarti, monterey jack.
• Swap the sauce. Try blue cheese instead of ranch! 

What to serve with buffalo chicken sliders

• Potato Salad
• Sweet Potato Fries
• Mac and Cheese
• Tater Tots
• Jalapeno Poppers

How to store

Leftover sliders will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To enjoy again, thaw in the fridge, if frozen, then warm in the microwave or bake wrapped in foil at 350ºF until heated through.

– Jennifer

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Buffalo Chicken Sliders

These Buffalo Chicken Sliders are creamy, spicy, and irresistibly cheesy! Tender chicken is smothered in ranch and buffalo sauce then sandwiched between buttery Hawaiian rolls.

Course Main Dish

Cuisine American

Keyword Buffalo Sauce Recipes, Chicken Recipes, Comfort Food Recipes, easy dinner ideas, Freezer-friendly Recipes, Game Day Food, Make-Ahead Meals, Party Food Ideas, Rotisserie Chicken Recipes, Sliders Recipe

Prep Time 15 minutes

Cook Time 27 minutes

Total Time 42 minutes

Servings 12 sliders

Calories 248kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Baking Dish - 9x13
• Tupperware

Ingredients

Buffalo Filling

• 1 pound cooked and cubed chicken about 4 cups cubed (I used 1 store-bought rotisserie chicken)
• 1/2 cup ranch dressing
• 1/2 cup buffalo sauce

Butter Sauce

• 1/4 cup unsalted butter melted
• 1 tablespoon finely grated parmesan
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Buffalo Chicken Sliders

• 1 (12 oz) package hawaiian rolls
• 6 slices pepper jack cheese
• Sliced green onion optional for serving
• Sliced jarred jalapeños optional for serving

US Customary - Metric

Instructions

Buffalo Filling

• Place chicken, ranch dressing, and buffalo sauce into a large bowl, mix until combined, then taste and re-season, if necessary. Set aside.

Butter Sauce

• In a small bowl, stir together melted butter, parmesan, parsley, basil, garlic powder, salt, and pepper until combined. Set aside.

Buffalo Chicken Sliders

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
• Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms. (Do not pull the rolls apart.)
• Place the bottom “slab” into the prepared baking dish, then spread evenly with the buffalo chicken filling.
• Top with the cheese slices, place top rolls on, then spoon the butter sauce evenly over the rolls.
• Bake, covered, for 30-45 minutes or until the filling is hot and the cheese has melted.
• Cut into individual sandwiches, serve with optional green onions and jalapeños, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slider | Calories: 248kcal | Carbohydrates: 16g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 662mg | Potassium: 54mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 232IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 0.3mg

The post Buffalo Chicken Sliders appeared first on Show Me the Yummy.

This chicken satay recipe is sure to be a hit! Juicy chicken thighs dipped in a rich, creamy, and flavorful peanut sauce . . . what’s not to love?!

What is chicken satay?

Chicken satay is a dish that originated in Indonesia and, over time, became popular across Southeast Asia. It’s made up of small marinated pieces of meat, in this case chicken, that are then skewered and grilled. Chicken Satay is often served with a flavorful peanut sauce—which is what we’re doing today!

Ingredients

• Soy Sauce, Seasoned Rice Vinegar, Honey, Sesame Oil, and Fish Sauce – our marinade for the chicken. The soy sauce adds a savory saltiness, the vinegar adds tang, the honey is sweet, the oil adds depth and richness, and the fish sauce adds that unique, umami Thai flavor!
• Garlic Powder, Ground Ginger, Red Pepper Flakes, and Salt – a simple, spicy, and flavorful seasoning blend.
• Chicken Thighs – use boneless and skinless chicken thighs cut into 1/2-1 inch pieces for ultra juicy and perfectly cooked chicken!
• Thai Peanut Sauce – I love to whip up a batch of my homemade Thai peanut sauce.
• Cilantro, Peanuts, Green Onion, and Lime Juice – highly recommended for serving! The cilantro, green onion, and lime juice really brighten up the dish and the peanuts add a great crunch!

How to make

Don’t rush the marinade! It breaks down and flavors the chicken to create a tasty and tender dish.

1. Place soy sauce, vinegar, honey, sesame oil, fish sauce, garlic powder, ground ginger, and red pepper flakes into a bowl and mix until well-combined. Stir in cubed chicken then marinate for up to 8 hours.
2. Skewer the chicken onto 4 skewers and sprinkle with salt.
3. Place onto preheated grill or grill pan and cook for 4-6 minutes on each side then serve and enjoy!

What chicken to use

Use boneless, skinless chicken thighs for the juiciest result, but if you prefer chicken breasts, feel free! Either way, cut the chicken into 1/2-1-inch pieces for skewering! You’ll need about 1.5 pounds total.

How to make peanut sauce for chicken satay

Peanut sauce couldn’t be easier. Place peanut butter, seasoned rice vinegar, lime juice, soy sauce, fish sauce, sesame oil, Sriracha, garlic powder, and ground ginger in a bowl, then stir to combine. For the full recipe check out my homemade Thai peanut sauce. It takes just 5 minutes and it’s SO GOOD!

What to serve with chicken satay

Chicken satay isn’t chicken satay without an amazing Thai peanut sauce for dipping and cilantro, roasted peanuts, lime juice, and green onions make the perfect garnishes. It’s also delicious with a couple of side dishes. Here are some ideas!

• Asian Roasted Broccoli
• Green Salad with Asian Dressing
• Rice

How to store

Store leftover chicken satay in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or warm in the oven. Leftover peanut sauce will keep in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. – Jennifer

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Chicken Satay

This Chicken Satay is quick, easy, and packed with flavor. Tender bite-size pieces of chicken are skewered, grilled, then served with a creamy peanut sauce!

Course Appetizer

Cuisine Asian

Keyword grilled, healthy, thai peanut sauce

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 people

Calories 534kcal

Author Jennifer Debth

Equipment

• Grill Pan
• Skewers
• Nesting Bowls

Ingredients

• 4 tablespoons soy sauce use tamari or coconut aminos to make gluten free
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon honey use agave, brown sugar, or maple syrup if you can't have honey
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1 1/2 pounds boneless, skinless chicken thighs cut into 1/2 - 1-inch pieces
• salt to taste
• 1 batch Thai peanut sauce for serving
• Cilantro, peanuts, green onion, and lime juice for serving

US Customary - Metric

Instructions

• Place soy sauce, vinegar, honey, sesame oil, fish sauce, garlic powder, ground ginger, and red pepper flakes into a medium sized bowl.
• Whisk to combine.
• Stir in cubed chicken, then cover and marinate in the fridge for 8 hours.
• Grease a grill or grill pan with cooking spray.
• Preheat grill to medium-high (about 350 degrees F) or heat a grill pan over medium-high heat.
• Skewer the chicken onto 4 skewers* and season with a touch of salt.
• Place onto the grill or grill pan and cook for 4-6 minutes.
• Spray the tops with cooking spray, then flip and cook an additional 4-6 minutes, or until the chicken is fully cooked.
• Serve with peanut sauce, cilantro, peanuts, green onions, and a squeeze of lime!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

*If using bamboo skewers, make sure to soak them for at least 30 minutes to prevent burning.

Nutrition information does include 1 batch of Thai peanut sauce divided into 4 for serving.

Nutrition

Serving: 1person | Calories: 534kcal | Carbohydrates: 14g | Protein: 43g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 2590mg | Potassium: 768mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 3mg

The post Chicken Satay appeared first on Show Me the Yummy.

How to make

This sheet pan Greek chicken dirties just one dish! 10 minute prep, 15 minutes to cook, and super easy cleanup!

1. Place prepped veggies into a large ziplock bag or container and the chicken into another large ziplock bag or container.
2. Whisk together oil, vinegar, garlic powder, oregano, basil, and salt.
3. Pour half the marinade over the veggies and the other half over the chicken then place both in the fridge until ready to use. Marinate at least a few hours.
4. Place veggies and chicken onto a baking sheet lined with a silicone mat.
5. Bake at 425ºF for 12-15 minutes or until the chicken has cooked through then serve and enjoy!

How long should you marinate chicken?

This Greek chicken is best marinated for a few hours (5-6) for the best flavor. If you’re short on time, you can marinate it for just 30 minutes to an hour but the flavor won’t be as good and it won’t be quite as tender.

Can you use other veggies?

You bet! Any of your favorite veggies will work. Try broccoli, carrots, sweet potato, mushrooms, cauliflower, asparagus, tomatoes, you name it.

What to serve with sheet pan greek chicken

• Chopped Chickpea Salad
• Brown Rice
• Lemon Garlic Cauliflower Rice
• Pita Bread and Roasted Red Pepper Hummus
• Mediterranean Farro Salad

How to store

Leftover greek chicken and veggies will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or bake to warm.

– Jennifer

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Sheet Pan Greek Chicken

This Sheet Pan Greek Chicken Recipe is quick, easy, healthy, and dirties just one dish. Tender chicken and veggies are baked in a tangy herb marinade. 

Course Main Dish

Cuisine American, Greek

Keyword baked chicken, fresh, healthy

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3 people

Calories 272kcal

Equipment

• Baking Sheet
• Silicone Mats
• Ziploc Bags - Gallon

Ingredients

• 1 red bell pepper cut into chunks
• 1 yellow bell pepper cut into chunks
• 1 zucchini sliced into rounds
• 1/2 large red onion cut into chunks
• 1 pound boneless skinless chicken breasts cubed into 1 inch chunks
• 1 tablespoon olive oil
• 6 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 1/2 teaspoons salt more or less to taste

US Customary - Metric

Instructions

• Place veggies into a large ziplock bag or container. Set aside.
• Place chicken into another large ziplock bag or container. Set aside.
• Whisk together oil, vinegar, garlic powder, oregano, basil, and salt in a large bowl.
• Pour half the marinade over the veggies and the other half over the chicken.
• Cover veggies and chicken and place both in fridge until ready to use. For best results: marinate at least a few hours.
• Pre-heat oven to 425 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
• Dump veggies and chicken onto prepared pan and spread out in an even layer.
• Bake in preheated oven for 12-15 minutes, stirring halfway through, or until chicken has cooked through.
• Serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Calories: 272kcal | Carbohydrates: 11g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 506mg | Potassium: 1000mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1525IU | Vitamin C: 138.3mg | Calcium: 90mg | Iron: 3.4mg

The post Sheet Pan Greek Chicken Recipe appeared first on Show Me the Yummy.