Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and seasoned chicken. This cheesy baked dish is full of flavor and family approved.

If you love lentils, you might also like this chicken lentil soup and green lentil curry.

I have updated this reader favorite chicken lentil casserole recipe to make it better! The flavors are all the same but I have shortened the list of ingredients to make things easy for you. Also lentils come out more firm and casserole is less watery! Hooray!

Chicken and lentils is one of my favorite healthier comfort meals to make at the end of a busy week, it’s been in high rotation for years and makes delicious leftovers. Pair it with a creamy salad and it’s bound to find a spot on your winter rotation.

Why You’ll Love This Recipe

• Balanced meal: My rule of thumb for a healthy casserole is complex carbs in moderation, more lean protein and veggies, and keep cheese to reasonable amounts.
• Healthier casserole: Lentils are a great source of plant-based protein, fiber and complex carbs. Combined with chicken and vegetables, and you have one powerhouse meal.
• Simple ingredients: All ingredients fall into the kitchen staple category, and budget friendly.
• Cleans out pantry and fridge: Cooking casseroles at home is a fun and creative way to use up what you have on hand. Change up flavor, texture, and color by switching vegetables and spices.
• Versatile: This chicken and lentil recipe is the definition of versatility. It’s an easy oven to table recipe, make ahead for meal prep and enjoy throughout the week for lunch or dinner, it’s a crowd pleaser, and freezer friendly. You can even omit the chicken for a meatless dish.

Ingredients for Tex Mex Chicken and Lentil Casserole

The list of ingredients might seem long but really they are mostly spices that repeat themselves. I just broke down the chicken and lentils casserole recipe nicely for you.

• Green lentils: Uncooked lentils will need to be rinsed and drained. Brown lentils are the best substitute if you do not have green lentils.
• Chicken broth: I wanted to add lots of flavor, so I used low sodium chicken broth instead of water. Vegetable broth would work great too.
• Chicken: I like using boneless skinless chicken breasts, but chicken thighs work just as well. You’ll want to chop them into bite size pieces.
• Aromatics: Fresh garlic cloves and onion.
• Bell peppers: You’ll need 2 large peppers chopped. I had yellow pepper and red bell pepper on hand, use what you have.
• Diced tomatoes: Canned diced tomatoes helps create the sauce while adding acidity and texture. I always recommend low sodium to help control sodium levels.
• Corn: Frozen corn or corn drained from a can.
• Green chilies: A small 4 ounces can of diced green chilies for a touch of heat.
• Cheese: Shredded Tex Mex or Colby Jack cheese.
• Spices: A combination of cumin, taco seasoning, salt, and pepper gives this dish its Tex Mex flavor.
• Oil: You’ll need a bit of oil for sautéing the vegetables and chicken, olive oil or avocado oil are my go-to.
• Cilantro: Optional garnish, but fresh cilantro adds the perfect pop of color and flavor.

How to Make Chicken and Lentil Casserole

Here’s a quick overview how to make this chicken lentil casserole. Cook lentils, sauté chicken and veggies, combine and bake. It’s very simple!

There is a recipe card below with full instructions.

• Cook lentils: To a medium pot, add lentils, chicken broth and salt. Bring to a boil then reduce heat and simmer covered for 20 minutes. Set aside.
• Cook chicken: While your lentils simmer, heat a large skillet on high heat and add oil to coat. Next, add cubed chicken, cumin, taco seasoning, salt, pepper, and cook for 6-7 minutes. Halfway through, drain liquid into a large bowl. Then transfer browned chicken into the same large bowl and set aside.
• Prep your oven: Preheat oven to 375 F.

• Sauté vegetables: Heat the same skillet on medium high heat and add oil. Sauté onion, garlic, and bell peppers with taco seasoning, cumin, and salt for 5-7 minutes or until golden brown. Stir occasionally to prevent burning.
• Combine: Transfer sautéed veggies to the bowl with chicken, then add cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with a spatula.
• Bake: Pour the mixture into a 9 x 13 baking dish and gently press until leveled. Place in the oven uncovered for 30 minutes. Remove from oven, sprinkle with cheese, and bake for another 10 minutes until cheese has melted.
• Rest and serve: Cover casserole with foil and let it stand for 30 minutes. Garnish with cilantro and serve.

Tips for Best Results

Here are some tips I’ve learned from my many, many times of making chicken and lentils.

• Pre-cooking lentils: Rinse them first and do not soak. We want to cook them but not completely, so they still soak up the liquid and flavors during baking as a casserole. After pre cooking, lentils should still be firm and if there is any liquid at the bottom of the pot, drain it.
• Save liquid from chicken: During sautéing most store-bought chicken releases water, some more and some less. Drain it into the bowl in which you will be mixing all casserole ingredients and keep cooking chicken until it is a little bit golden brown. Your chicken will be full of flavor!
• If using other lentils: The baking time and texture can vary, so keep an eye on the casserole.
• Bake uncovered: Leaving your casserole uncovered allows the steam to escape and therefore less liquid, you don’t want your casserole soupy. Baking uncovered also promotes browning and crisping.
• Let casserole stand before slicing: Really you could eat it right away but it’s not ideal. You want your casserole to sit, the ingredients to marry each other and soak up the juices. Then it’s the best!

What Are the Best Lentils to Use?

You can use green lentils or brown lentils, they are similar with a few differences. Green lentils have a slightly more peppery flavor and retain their shape when cooking, making them perfect for this recipe. However brown lentils work too, they contain slightly higher levels of fiber, have an earthy taste, and need less time to cook.

You can also use French lentils or Puy lentils. French lentils are a variety of green lentils that are smaller in size with a darker hue, and have a nutty and peppery, slightly earthy flavor. They hold their shape better than any other type of lentil and don’t turn to mush.

Then you have Puy lentils which are French lentils grown in the Puy region of central France. Because they are grown in a distinct place the taste is more peppery.

You can also use red lentils but casserole will come out more mushy as red lentils fall apart more. I also recommend to pre-cook red lentils only for 10 minutes.

Variations

Here are some creative ways to make this casserole your own.

• Other vegetables: Sauté mushrooms and zucchini with the bell peppers. You could also add right into the casserole as a mix-in up to 1 cup of chopped cauliflower, broccoli, eggplant, sweet potato, peas, green beans or celery.
• Add leafy greens: Spinach, kale, collard greens, or Swiss chard.
• Make vegetarian: Omit chicken and use vegetable broth for a deliciously filling vegetarian recipe.
• Use other spices: Instead of taco seasoning use chili powder to taste or cayenne pepper for more heat.
• Omit diced green chilies: Use chopped seeded jalapeno or poblano peppers instead, or omit and use more dried spices with heat.
• If not a fan of cilantro: I love cilantro but I know it’s not for everyone, you can omit or use fresh parsley instead.
• Lime: Squeeze lime juice on top of finished casserole for an extra burst of flavor.

What Goes Well with Chicken and Lentils?

Casseroles are thought to be an all-in-one-meal, but there are tons of perfect side dishes to serve alongside it.

• Some creamy salads like this cucumber salad or a simple avocado salad. Or other simple salads such as healthy coleslaw, and fresh avocado corn salad.
• Tortilla chips or tortillas. Even crusty bread, almond flour cornbread, or naan would be delicious.

• Serve next to or over a bed of Instant Pot long grain white rice or Instant Pot basmati rice.
• Potatoes, whether they be healthy mashed potatoes, Instant pot baked potato, or roasted potatoes.
• French fries or tater tots would make the kids extra happy.

Can I Make It Ahead?

Yes, you can make it ahead of time and store in the fridge or freezer.

1-2 days ahead: You can keep casserole mixture in a bowl or in a baking dish covered with plastic wrap in the fridge for up to 24 hours. Bring to room temperature for 30 minutes on a counter, then bake as per recipe.

As a freezer meal: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

How to Store

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freeze: You can freeze leftovers in an airtight container for 3 months.

FAQs

More Lentil Recipes to Try

• Red lentil soup
• Lentil mushroom casserole
• Instant Pot lentil soup
• Slow cooker lentil soup
• Lentil spinach soup
• Instant Pot dal

Print

Tex Mex Chicken and Lentil Casserole

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and chicken. It's full of flavor and family approved.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 443kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet

Ingredients

For Lentils:

• 1 1/2 cup green lentils uncooked, rinsed & drained
• 2 cups chicken broth low sodium
• 1/8 teaspoon salt

For Chicken:

• 2 pounds boneless skinless chicken breasts chopped
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil for frying

For Vegetables:

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 2 large bell peppers chopped
• 1 teaspoon taco seasoning low sodium
• 1 teaspoon cumin ground
• 1/8 teaspoon salt
• 1 tablespoon oil for frying

Other Add-Ins:

• 14 ounces can diced tomatoes low sodium
• 2 cups corn frozen or canned (drained)
• 2 cups Tex Mex or Colby Jack cheese shredded & divided
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1 cup cilantro chopped & divided

US Customary – Metric

Instructions

• In a medium pot, combine lentils, chicken broth and salt. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Set aside.
• Meanwhile, preheat large skillet on high heat and add oil. Add chicken, cumin, taco seasoning, salt, pepper and cook for 6-7 minutes, draining liquid into a large bowl halfway through and stirring occasionally. Transfer chicken to same large bowl and set aside.
• Preheat oven to 375 degrees F. Return skillet to medium-high heat and add oil. Add onion, garlic, bell peppers, taco seasoning, cumin, salt and cook for 5-7 minutes or until golden brown, stirring occasionally.
• Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with spatula enough to combine.
• Transfer mixture to a 9 x 13 ovenproof baking dish and level/press gently with spatula. Bake uncovered for 30 minutes. Sprinkle with remaining cheese and bake for another 10 minutes.
• Remove casserole from the oven, cover with foil and let stand for 30 minutes before serving.
• Garnish with remaining cilantro, cut into 8 slices and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: In an airtight container up to 3 months.
• Meal prep: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

Nutrition

Serving: 1slice | Calories: 443kcal | Carbohydrates: 37g | Protein: 43g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 506mg | Fiber: 13g | Sugar: 6g

The post Tex Mex Chicken and Lentil Casserole appeared first on iFoodReal.com.

Hearty Chicken Chickpea Stew with tender chicken, chickpeas, and vegetables infused in a tahini flavored broth. Make it stove top, Instant Pot, or slow cooker, it’s the perfect meal to warm you up.

Love stew? Try this chicken stew or for hands off dinner make this chicken stew in slow cooker.

I always-always tell people when asked how I manage to cook healthy while raising 2 kids and running a business, that the key to success is to cook big pots of soup and stew, stir fries and other types of throw together one pot meals.

This chicken chickpea stew recipe is easy and flavor packed with tons of protein and fiber. Delicious, comforting, and filling, it’s everything a stew should be!

Why You’ll Love This Recipe

• Budget-friendly: Healthy meals like this chicken and chickpea stew are affordable because many times anything can go in that pot.
• Easy: They are quick because chop-chop and simmer, it doesn’t have to be perfect.
• Leftovers: And because it makes a big batch, you open the fridge or freezer and leftovers are staring at you!
• Healthy: When it comes to healthy chicken recipes, a colorful stew will keep you super satisfied. It’s filled with wholesome ingredients and includes a medley of protein, fiber, vitamins, and minerals.

Ingredients for Chicken Chickpea Stew

This chicken chickpea stew is great, using the simplest ingredients you could only imagine. See substitutions in FAQ’s.

• Boneless and skinless chicken breast: Just a pound to make meat more of a side rather than main ingredient.
• Tomatoes: You can use fresh cubed tomatoes or canned diced tomatoes. Another option is fire roasted tomatoes to add a smoky flare or kick up the heat with Rotel.
• Quinoa: Uncooked and any color you have on hand.
• Chickpeas: Low fat and a great source of protein, you can use canned chickpeas or Instant Pot chickpeas.
• Tahini paste: That 1/2 cup of tahini changes everything for this stew!
• Onion and garlic: Aromatics include diced onion and minced garlic, use fresh garlic for best flavor.
• Oil: Use a high smoke oil like olive oil or avocado oil for sautéing.
• Bell peppers: Chop 2 pounds of any color you like, I like orange, yellow, and red peppers for their sweeter taste but green peppers work great too. If you’d like to add more veggies I recommend celery, carrots, and potatoes. You could also stir in some fresh spinach towards the end.
• Chicken broth: I recommend low-sodium chicken broth or homemade chicken broth.
• Herbs and spices: Salt, pepper, bay leaves, fresh parsley or basil.

How to Make Chicken Chickpea Stew

Here’s a quick overview how to make easy one-pot chickpea stew on the stove.

There’s a full recipe card below along with instructions for making this hearty stew in the Instant Pot or slow cooker.

• Sauté aromatics: Heat a large Dutch oven on low heat, add oil and swirl to coat. Add onion and garlic and cook for 5 minutes.
• Add vegetables and chicken: Increase to medium heat and add bell peppers to the pot, cook for 5 minutes while stirring occasionally. Next, add cubed chicken and cook for 5 more minutes.
• Combine remaining ingredients: Add tomatoes, quinoa, chickpeas, chicken broth, salt, pepper, bay leaves, and stir.
• Simmer: Cover with lid and cook on low for 20 minutes.

Tips for Best Results

Here are my pro tips to making a flavorful stew.

• Use chicken thighs: If you prefer dark meat feel free to use boneless skinless chicken thighs.
• Where to find tahini: You can find it in any supermarket, most grocery stores where I live have tahini paste. For sure, health food stores will carry it. You could also use ground up sesame paste.
• No need to rinse quinoa: Quinoa comes pre-washed and will get stuck in a mesh strainer. I did not find this stew bitter but some readers have, so rinse if you wish.
• Add other spices: Cater to your taste buds, add fragrance and flavor with spices like chili powder, smoked paprika, red pepper flakes, turmeric, coriander, or ground cumin. You can also add fresh cilantro if you like its strong taste.

What to Serve Chickpea Stew with?

A crisp simple lettuce salad, massaged kale salad, or healthy broccoli salad pairs perfectly with this tender stew along with bread, pita, or naan to soak up the rich sauce.

How to Store

Store: Transfer leftovers to an airtight container, pop in the refrigerator, and enjoy within 5 days.

Freeze: Once cooked and cooled completely, store in an airtight container and keep in the freezer for up to 3 months. Reheat on a stovetop covered on low.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to a gallon size resealable plastic bag with other ingredients (minus tahini and herbs) to freeze.
• Instant Pot: Freeze all ingredients (minus chicken broth, tahini and herbs) in a gallon size resealable plastic bag. Cook from frozen with 2 cups chicken broth on High pressure for 20 minutes. Quick release.
• Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 2 cups chicken broth on Low for 8 hours or on High for 4 hours.
• After cooking: Add tahini and herbs, stir and let stand for a couple minutes.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

FAQs

More Stew Recipes to Try

• Healthy white chicken chili
• Ground turkey stew
• Instant Pot beef stew
• Ratatouille

More Chickpea Recipes to Try

• Chickpea avocado salad
• Chickpea tuna salad
• Garlic hummus
• Mediterranean chickpea salad
• Sweet potato hummus

Print

Chicken Chickpea Stew

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 45 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 391kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 pounds bell peppers seeded and coarsely chopped
• 1 pound boneless & skinless chicken breasts cubed
• Oil for frying
• 1 pound tomatoes cubed or 28 oz can diced tomatoes
• 1 cup quinoa uncooked
• 2 x 14 ounces cans chickpeas rinsed & drained
• 2 cups chicken broth low sodium
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/2 cup tahini paste
• 1/2 cup fresh parsley or basil finely chopped

US Customary – Metric

Instructions

Stovetop

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add bell peppers and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
• Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves. Stir, cover and cook on low for 20 minutes.

Instant Pot

• Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. Do not stir.
• Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.

Slow Cooker

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
• Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves and stir. Cover and cook for 4 hours on High or 8 hours on Low.
• Last Step for All Methods: Turn off heat. Add tahini and herbs, stir and let stew stand for a couple minutes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• You might need to add less salt if beans and broth you are using are not low sodium or salt free (for example, my cooked beans are unsalted).

Nutrition

Serving: 1.5cups | Calories: 391kcal | Carbohydrates: 45g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 641mg | Fiber: 11g | Sugar: 7g

The post Chicken Chickpea Stew appeared first on iFoodReal.com.

Butter Chicken Spaghetti Squash gives you all the rich, creamy flavors of the classic Indian dish with a lighter twist and extra vegetables.

We also love chicken alfredo spaghetti squash boats and tex mex spaghetti squash boats for delicious low carb dinners.

If my Ukrainian grandma could make a yellow chicken curry with sour cream, onions and curry powder back in the 90’s, why can’t I make some butter chicken and spaghetti squash pretending squash is pasta?!

I still think spaghetti squash doesn’t replace spaghetti, but tastes very good indeed!

If you are craving the traditional recipe, check out this Instant Pot butter chicken or slow cooker butter chicken and serve it with delicious Instant Pot basmati rice.

Why You’ll Love This Recipe

• Healthy: The simple pasta alternative makes chicken spaghetti squash lower in carbs and gluten free.
• Full of flavor: Tender chicken and creamy coconut sauce, you’ll be amazed by how much flavor is packed into this delicious dish!
• Everyone loves: Family friendly, crowd pleaser, and kid-approved, these squash boats will disappear fast.
• Versatile and make ahead: You can bake spaghetti squash halves or cook spaghetti squash in air fryer ahead of time, and even make the butter chicken as well. Then assemble, heat in the oven, and dinner will be on the table in no time.
• Leftovers for easy dinner or special occasion meal: Heat up your leftovers on a busy weeknight or enjoy a super cozy meal that’s fun to eat for date night or special gatherings.

Ingredients for Butter Chicken Spaghetti Squash

Chicken spaghetti squash is an easy dinner idea with a short list of simple ingredients.

• Spaghetti squash: This recipe calls for 4 small spaghetti squash roughly 1.5 pounds each. If you can’t find small ones then 3 medium ones around 2 pounds each will work.
• Boneless skinless chicken breasts: Dice chicken into small bite size pieces.
• Aromatics: Onion and freshly minced garlic cloves add deep flavor to the sauce. You can use white onion or yellow onion.
• Oil: I recommend olive oil or avocado oil for sautéing the onion and garlic.
• Spices: Easy to find spices for butter chicken include garam masala, dried ginger, curry powder, salt, and pepper.
• Tomato paste: I like to go with low sodium or no salt added tomato paste to control saltiness. If you have regular tomato paste, I recommend decreasing salt.
• Coconut milk: Use full-fat coconut milk from the can, it yields a more rich and creamy sauce.

How to Cut Spaghetti Squash

Prep time! Before you cut the spaghetti squash preheat your oven to 375 F.

• Cut spaghetti squash: Grip one end of the squash with a kitchen towel to prevent slipping, then use a sharp knife to cut it in half lengthwise. Here’s a full step-by-step guide on how to cut spaghetti squash easily and safely.
• Remove seeds: Scoop out the seeds using a big spoon, tablespoon, ice cream scoop, or a cookie scoop.

How to Make Butter Chicken Spaghetti Squash

Now that you’ve prepped your squash, here’s a quick overview of how to make spaghetti squash with chicken.

You can find a full recipe card below.

• Cook spaghetti squash: Set each spaghetti squash half cut side down on a parchment lined baking sheet. Use a fork and randomly pierce the skin. Bake for 30 minutes.
• Make the sauce: Meanwhile, add oil to a hot skillet and swirl to coat. Sauté garlic and onion for 3 minutes, then add garam masala, ginger, curry powder, salt and pepper. Stir frequently and sauté for 30 seconds. Mix tomato paste with onion and spices, then add coconut milk and stir to combine.
• Cook chicken: Add diced chicken to the pan, gently stir so chicken is coated with sauce, cover and cook for 15 minutes. Turn off heat and set aside.
• Shred spaghetti squash: Remove cooked squash from the oven, flip it and let cool for 10 minutes. To make spaghetti squash noodles you’ll need an oven mitt and a fork, hold one half and separate the flesh into strands.
• Assemble boats: Divide butter chicken mixture between squash halves, bake for another 10 minutes and serve warm.

Tips for Best Results

Here are my tried and true tips on how to get chicken and spaghetti squash on the table with beautiful presentation and loads of flavor.

• Don’t cook spaghetti squash whole: I don’t recommend to cook spaghetti squash whole or make Instant Pot spaghetti squash when making squash boats. They’ll turn out too watery and be harder to cut.
• Don’t over bake the squash: I cook small ones for 30 minutes, medium ones might need 35-40 minutes. Remove when the skin is glossy and flesh is not watery inside.
• Roast spaghetti squash in advance: You can speed up this dinner by roasting the spaghetti squash up to 1 day ahead, shred strands, and reheat when ready.
• Swap for other winter squash: Butternut squash and acorn squash are a bit sweeter but would be great for this recipe. Here’s how to roast butternut squash halves or make acorn squash halves, then add the same filling.
• Make a skillet meal instead: If you’d like to skip the boats and serve it like a plate of pasta simply scoop the spaghetti strands out, add them to the skillet with butter chicken, and gently stir to combine.
• Use rotisserie chicken: Add shredded rotisserie chicken to the skillet and cook it in sauce for less time, about 5-7 minutes.

What to Serve with Chicken and Spaghetti Squash?

A lot of times I’ll serve this chicken spaghetti squash recipe on its own and garnish with fresh parsley, a small or medium sized squash makes the perfect individual serving that’s quite filling.

For a complete meal for those who want more carbs, I like to serve with Instant Pot brown rice, Instant Pot jasmine rice or Instant Pot long grain white rice, with a side of naan bread of course.

Our favorite low carb side dishes are cauliflower rice, air fryer cauliflower, or air fryer broccoli topped with grated parmesan cheese.

How to Store

Store: Leftovers can be stored in the refrigerator for 3-5 days in an airtight container.

Freeze: In my experience spaghetti squash doesn’t freeze well so I don’t recommend freezing.

FAQs

More Spaghetti Squash Recipes to Try

• Spaghetti squash casserole
• Spaghetti squash breakfast with avocado
• Spaghetti squash quiche
• Spaghetti squash quiche with vegetables

Print

Butter Chicken Spaghetti Squash

Butter Chicken Spaghetti Squash gives you all the rich, creamy flavors of the classic Indian dish with a lighter twist and extra vegetables.

Course Dinner

Cuisine Indian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 496kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 4 small spaghetti squash 1.5 pounds each
• 1 1/2 pounds boneless skinless chicken breasts diced
• 1 small onion finely chopped
• 3 large garlic cloves minced
• 1 tablespoon oil for frying
• 2 teaspoons garam masala
• 2 teaspoons dried ginger
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 ounces tomato paste
• 14 ounces can coconut milk full fat

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Poke skin randomly with a fork and bake for 30 minutes.
• Meanwhile, preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion; sauté for 3 minutes, stirring occasionally. Add garam masala, ginger, curry powder, salt and pepper; sauté for 30 seconds, stirring frequently.
• Add tomato paste and mix it well with onion and spices. Add coconut milk and stir until combined. Now add chicken, stir, cover and cook for 15 minutes. Turn off heat and set aside.
• Remove cooked squash from the oven, its skin should be shiny and strands easily separate with a fork. Flip it and let cool for about 10 minutes. To make “spaghetti”, hold one squash half at a time, wearing an oven mitt, and separate the flesh into strands with a fork.
• Divide butter chicken mixture evenly among the squash halves, return to the oven and bake for another 10 minutes.
• Serve warm with a salad or veggies of choice.

Notes

• Store: Refrigerate in an airtight container for up to 3-5 days. Do not freeze.
• You can use 3 medium squash about 2 lbs each as I understand small spaghetti squash is hard to come across. I bought mine at the farmers market.
• I didn’t have fresh ginger on hand but you can definitely replace dried ginger with about 1-2” piece of grated fresh ginger.

Nutrition

Serving: 1squash (2 halves) | Calories: 496kcal | Carbohydrates: 44g | Protein: 41g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 676mg | Fiber: 9g | Sugar: 17g

The post Butter Chicken Spaghetti Squash appeared first on iFoodReal.com.

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles. Topped with cheese and tomato sauce, then baked until gooey perfection.

We also love these zucchini roll ups!

What Are Chicken Lasagna Roll Ups?

I’m not going to pretend it’s your next 30 minute dinner idea, but chicken lasagna roll ups are quite easy. That’s why if 12 roll ups is too much, just freeze the leftovers and save time. Plus, most lasagna pasta comes in a package of 12.

Lasagna roll ups turn a layered dinner into individual servings with just as much flavor. The filling is rolled into each pasta sheet, then topped with sauce and bubbly cheese. They’re fun, bake faster, and easier to serve!

Why You’ll Love This Recipe

• Delicious: The mix of pasta, cheese, and meat add layers of flavor everyone will love.
• Extra veggies: I gave this healthy lasagna a vegetable boost with the addition of spinach and artichokes.
• Versatile: Pasta recipes are known for their versatility. These lasagna roll-ups are not only cozy and delicious, but incredibly easy to make your own. From the noodle, sauce, meat, and veggies, the options are endless!
• Can be made ahead: With back to school in full swing, you can never have too many quick and easy meals. These chicken lasagna rolls are a freezer-friendly, healthy dinner you can count on.

My family already loves my Instant Pot lasagna, so I’m not surprised they love this too.

And if you would like to skip pasta but enjoy the taste of lasagna, try my zucchini lasagna!

Ingredients for Chicken Lasagna Rolls

Here’s a quick overview of what you’ll need to make these fun chicken lasagna roll ups.

• Lasagna noodles: You can choose from regular, whole wheat or brown rice pasta.
• Chicken: I often use Instant Pot shredded chicken breast. You can also use pan fried chicken breast or slow cooked chicken breast, or store bought rotisserie chicken can really save time but I would add less salt to the sauce for that option.
• Artichoke hearts: I used canned artichokes in water. If they are packed in oil be sure to drain well. Frozen artichokes work too, but thaw first.
• Spinach: I recommend fresh baby spinach. You can use frozen spinach, allow it to thaw and squeeze all the excess liquid.
• Aromatics: Onion and freshly minced garlic help make the sauce rich and flavorful.
• Flour: Added to thicken the sauce. Regular, whole wheat or gluten-free flour can be used.
• Milk: Use your milk of choice, regular or plant based.
• Tomato sauce: I used plain tomato sauce from a can. You can also add marinara sauce or another pasta sauce you like.
• Mozzarella cheese: I love mozzarella cheese for this dish, but cheddar cheese works well too.
• Spices: Salt and pepper.
• Oil: Use a neutral oil like avocado oil or olive oil to sauté aromatics.

How to Make Chicken Lasagna Roll Ups

This chicken lasagna roll ups recipe has a few steps to it, but I promise it’s easy! Here’s a quick overview complete with pictures.

There is a full recipe card below.

• Cook lasagna noodles: Follow package instructions and cook lasagna noodles al dente. Drain, carefully lay noodles flat on parchment paper, and cover with a towel. Set aside.
• Make sauce base: Heat a large skillet and coat with oil. Sauté garlic and onion on medium heat for 3-4 minutes, then add flour and stir to combine.
• Finish the sauce: Add milk, salt, and pepper to the skillet. Stir, bring to a light boil then simmer on low until sauce has thickened.

• Add chicken and artichokes: Add artichokes and shredded chicken to the sauce and stir. Bring to a boil, reduce heat and simmer for 2-3 minutes uncovered.
• Stir in spinach: Turn off heat, add spinach, and stir to combine.
• Prep: Preheat your oven to 350 F. Use a spatula to evenly spread 1 cup of tomato sauce over the bottom of a large baking dish. Set aside.

• Add filling mixture to lasagna noodles: Scoop 1/3 cup of chicken artichoke mixture onto one end of each pasta sheet, then sprinkle with 1 tablespoon of cheese. Repeat with remaining pasta and filling.
• Roll: Starting with the filled end, carefully roll each chicken lasagna roll. Place the roll, seam-side down, tightly in the prepared baking dish. I had 2 rows of 6 rolls each.
• Add toppings: Pour remaining tomato sauce and cheese on top, distributing evenly among all rolls.
• Bake: Leave the dish uncovered and bake for 30 minutes. Then let them rest covered for 10 minutes, serve hot and enjoy!

Tips for Best Results

Here are some pro tips for the best chicken lasagna rolls.

• Don’t overcook lasagna noodles: Boil lasagna sheets until al dente, even slightly undercooked is OK. They will continue to cook in the oven and you don’t want them mushy!
• Be cautious with salt: From sauce, to cheese, to chicken, to artichokes, everything has sodium. Taste test the sauce first and then add salt, especially if you use rotisserie chicken.
• About rolling the noodles: Roll them not too lose so roll-ups fall apart but not too tight so you squeeze out the filling.
• Don’t skip resting: It’s always good to let Italian recipes rest for a few minutes, the sauce will thicken and the noodles will soak up more sauce. For this recipe, resting also allows your roll ups to firm up a bit.
• If you have filling leftovers: You can spread leftover filling on the bottom of the dish around the roll-ups, or cook spaghetti, mix with the filling, and enjoy another delicious meal!
• Using raw chicken: My original recipe called for diced raw chicken. I updated the recipe and shortened the cooking time so you can use pre-cooked chicken or leftover chicken. You can use fresh chicken and cook the sauce for 20 minutes if you’d like.
• Using alfredo sauce: Make chicken alfredo lasagna rolls using my healthy alfredo sauce. It may curdle during prolonged baking because it’s made with yogurt, therefore bake roll ups for only 15 minutes. Let them stand covered longer, about 15 minutes as well.

Serving Recommendations

I love serving these lasagna roll-ups with a simple green salad or roasted vegetables and crusty bread.

For salads, we love the classics like healthy Caesar salad, a simple butter lettuce salad, or cucumber and tomato salad. Or add more Italian flair with an Italian chopped salad.

Green veggies make a great side dish for lasagna. Sautéed broccoli with tomatoes, oven roasted asparagus, and garlic green beans are super easy to make. But really, the sky is the limit so serve with your favorite seasonal vegetables.

Can I Make Them Ahead of Time?

Up to 2 days ahead: Prepare as per recipe but don’t bake, cover with plastic, and refrigerate for up to 2 days. Let it sit for 30 minutes at room temperature and bake. You may need to bake it 10-15 minutes longer since it’s cold.

As a freezer meal: Assemble, tightly wrap with one layer of plastic, then a few layers of aluminum foil. You can freeze them for up to 3 months, then thaw in the fridge overnight and bake as per instructions adding 15 minutes.

How to Store

Store: Cooled roll ups can be placed in an airtight container and kept in the refrigerator for up to 5 days.

Freeze: Leftover lasagna rollups will keep in the freezer for up to 3 months.

FAQs

Need even more dinner ideas? Check out these roundups with healthy chicken recipes and healthy pasta recipes!

More Pasta Recipes to Try

• Healthy chicken alfredo
• Healthy Tuscan chicken pasta
• Healthy baked chicken parmesan
• Kale turkey pasta bake
• Instant Pot lasagna soup

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Artichoke Chicken Lasagna Roll Ups

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 roll ups

Calories 228kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Baking dish

Ingredients

• 12 lasagna noodles regular, whole wheat or brown rice pasta
• 2 cups cooked chicken shredded or chopped
• 2 cups artichoke hearts well drained and chopped
• 2 cups spinach chopped
• 2 garlic cloves minced
• 1 medium onion finely chopped
• 3 tablespoons flour regular, whole wheat or gluten-free
• 2 cups any milk regular or plant-based
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups tomato sauce divided
• 1 3/4 cups mozzarella cheese shredded & divided
• 1 tablespoon olive oil for frying

US Customary – Metric

Instructions

• Cook lasagna noodles as per package instructions, drain and lay flat on parchment paper. Cover with a towel to prevent drying out and set aside.
• Preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion, saute for 3-4 minutes. Add flour and stir until combined. Then add milk, salt and pepper; stir well and bring to a boil. Simmer it on low heat for 1 more minute or until thickened, stirring constantly.
• Add artichoke hearts and chicken and stir. Bring to a boil, reduce heat to low and simmer sauce for 2-3 minutes uncovered, while stirring often. You can also add raw cubed chicken and simmer for 15 minutes. Turn off heat, add spinach and stir to combine.
• Preheat oven to 350 degrees. Spread 1 cup of tomato sauce at the bottom of large 9×13 baking dish. Set aside.
• Fill each pasta sheet with 1/3 cup of chicken artichoke mixture and top with 1 tablespoon of cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish. I ended up with 6 rolls in 2 rows.
• Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake uncovered for 30 minutes. Then remove from the oven, cover and let stand for 10 minutes.
• Serve hot with a simple green salad or roasted vegetables and crusty bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze leftovers for up to 3 months.
• Freezer meal: Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 15 minutes.

Nutrition

Serving: 1 roll up | Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 292mg | Fiber: 3g | Sugar: 4g

The post Artichoke Chicken Lasagna Roll Ups appeared first on iFoodReal.com.

Instant Pot Chicken Fried Rice is quick and easy one pot meal that tastes better than takeout. Not to mention it is healthy and makes great leftovers that entire family enjoys!

We also love this Instant Pot chicken and rice and Instant Pot rice and beans for quick easy dinners.

This Instant Pot chicken fried rice is a hit in our family every time I make it! It uses very simple ingredients and everything cooks in one pot. Scrambled eggs, rice, vegetables and chicken garnished with soy sauce and green onions. Mmmmmmm.

This is one of those healthy Instant Pot recipes that makes a lot but I like it. When kids get back from school, they are always hungry and ate their lunches. So having chicken fried rice in Instant Pot on Keep Warm function has been a life saver.

Especially, with sports practices in the evening. It is healthy and cheap vs. expensive granola bars and snacks!

Why You’ll Love This Recipe

• You will need just 9 simple ingredients plus seasonings.
• Everything cooks in one pot – even the scrambled eggs.
• Takes about 20 minutes of prep.
• It’s healthy but tastes better than a takeout.
• Perfect for Sunday meal prep.

Ingredients for Instant Pot Chicken Fried Rice

Here is everything you need to make this Instant Pot chicken fried rice recipe!

• Chicken: Boneless skinless chicken breasts or chicken thighs.
• Rice: You can use brown rice, long grain white rice, jasmine rice or basmati rice. The only kind I wouldn’t recommend to use is short grain white rice and sushi rice because it will come out mushy.
• Water: For even more flavor you can use chicken broth. Just be sure to use low sodium one because there is no added salt that you can reduce easily in this recipe. We do need full amount of soy sauce for flavor, and it is usually high in sodium.
• Veggies: Onion, mushrooms, peas, carrots and green onion.
• Eggs: A staple in any fried rice recipe.
• Soy sauce and oil: For frying and seasoning. You can also use gluten-free tamari and any oil you usually use for sauteing.

How to Make Chicken Fried Rice in Instant Pot

• Make scrambled eggs: Press Saute function and wait until display says Hot. Then cook 6 eggs, stirring after each 2 eggs to make sure they don’t set. Transfer eggs to a bowl. Stuck to the bottom eggs are OK and didn’t cause Burn for me. But please see FAQs if it happens to you.
• Add vegetables, chicken and rice and do not stir. Flatten rice with spatula, so it cooks evenly. If you forget, not a big deal. Some rice grains on top might be a bit crunchy. But they will finish cooking once stirred and fried rice sits for a bit.
• Cook: Close the lid, turn pressure vent to Sealing position and press Pressure Cook on High or Manual. Cook chicken fried rice in Instant Pot with brown rice – for 22 minutes, with white rice – for 3 minutes.

• Release pressure: With brown rice – release pressure using Quick Release method by turning valve to Venting immediately after cooking. With white rice – wait 10 minutes and then release remaining pressure, if any.
• Add soy sauce, peas, eggs and stir: If there is a little bit of liquid at the bottom, it’s OK. It will get absorbed by rice quickly once you stir and it sits for 5 minutes. Especially if you keep it on Keep Warm mode. If you see chicken pieces are stuck together, just break them gently with spatula.
• Garnish: Add green onions, give another gentle stir and serve the dish.

Tips for Best Results

• To cut recipe in half: This Instant Pot chicken fried rice recipe makes 8 generous servings. So, if you don’t want to have leftovers or freeze them, cut all ingredients in half but keep same pressure cooking time.
• Instant Pot size: You can make chicken fried rice in 6 quart Instant Pot or 8 quart Instant Pot. I think 3 quart Instant Pot would be too small.
• Rinse rice very well: You need to remove as much starch as possible, so it turns out fluffy and not mushy.
• Be sure rice is submerged in liquid: It is ideal to have water covering the rice completely, so rice cooks evenly. It’s advisable but not critical.
• If you stirred by accident: Instant Pot cooks food better when it is layered. And certain order is a must. This is all due to a heating element located at the bottom of the pot. If you stirred by accident, nothing you can do at this point. Just cook it as is and hopefully Burn message won’t come up.
• If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also try to add a few more minutes to cooking time next time. Unfortunately, you can’t re-close the lid, cook for extra 2 minutes and say that’s your new cooking time.

Variations

• Shrimp fried rice: Omit chicken and when fried rice is cooked, add 2-3 cups of small cooked shrimp along with seasonings. I don’t think you even need to thaw it, just close the lid and let it sit along with frozen peas.
• Vegetable fried rice: Omit chicken. At the end, add chopped bell pepper, more frozen peas and even roasted peanuts to bulk up the Instant Pot fried rice.
• To use frozen chicken: Add 2 frozen chicken breasts, cook as per instructions, remove and either shred with 2 forks or dice. Return back to the pressure cooker and proceed to next step.
• To use frozen peas and carrots: No need to thaw them. In this case, skip fresh carrots in the recipe. And just beware once you add frozen vegetables at the end, carrots will be more crunchy, which is totally OK.
• To use use fresh peas: Add shelled fresh peas at the end.
• If you do not have toasted sesame oil: It is perfectly fine to omit it. Last time I didn’t have any on hand and Instant Pot chicken fried rice still came out delicious! Add sesame seeds or a splash of extra virgin olive oil, if you wish.

What to Serve Instant Pot Chicken Fried Rice with?

Because this dish is quite filling and high in carbs, my body naturally craves a salad as a side dish to go with it. We had it with Thai cucumber salad, that screamed summer to me, the other night.

Other year-round affordable salads that would go nicely here are Asian chopped salad and butter lettuce salad. Also you can never go wrong with a simple green smoothie.

Can I Make It Ahead of Time?

Sure. To make ahead, you will have to prep some elements of this dish. Most labor intensive part is to chop the chicken and vegetables.

Dice chicken and refrigerate in covered container. You can also slice the mushrooms and chop the onions and carrots and refrigerate in one container together. Chopped green onion can go in another separate container. Scramble the eggs and store them the same way.

All of these ingredients will stay fresh in the refrigerator for up to 48 hours. Then all you have to do is dump and saute, and just cook as per recipe. Huge time saver!

How to Store and Reheat

Store: Cooked rice keeps very well in the fridge and this Instant Pot chicken fried rice makes a lot of food. Refrigerate leftovers in an airtight container for up to 5 days. You can also portion them out in glass meal prep containers for easy grab-and-go meal that you can reheat in a microwave in the same container.

Freeze: Cook, cool and freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheat: Reheat in a microwave in 30 seconds intervals after initial 1 minute warm up. Or you can also reheat chicken fried rice in a small pot with a splash of water by simmering on low heat, covered, for about 5 minutes. Check and stir a few times.

FAQs

More Fried Rice Recipes to Try

• Cauliflower fried rice

More Instant Pot Rice Recipes to Try

• Instant Pot long grain white rice
• Instant Pot jasmine rice
• Instant Pot basmati rice
• Instant Pot brown rice
• Instant Pot jambalaya
• Instant Pot stir fry
• Instant Pot teriyaki chicken

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Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is quick and easy one pot dinner that tastes better than takeout. Not to mention it is healthy, makes great leftovers that entire family enjoys.

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 52 minutes minutes

Servings 8 servings

Calories 488kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 6 large eggs
• 1 medium onion chopped
• 3 cups mushrooms sliced
• 3 carrots diced
• 2 large chicken breasts diced
• 3 cups white rice or brown rice rinsed & drained
• 1 tablespoon oil for frying
• 3 1/2 cups cold water
• 2 cups peas frozen
• 1/4 cup soy sauce
• 3 tablespoons toasted sesame oil optional
• 1 bunch green onions chopped

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and eggs. Stir with spatula until scrambled eggs are formed. Press Cancel and transfer eggs to a bowl.
• For this step no need to rinse Instant Pot. Also do not worry about stuck to the bottom eggs. Just add ingredients in the following order: water, onion, mushrooms, carrots, chicken and rice. Level with spatula to flatten the rice, so it cooks evenly.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual: for white rice – 3 minutes, for brown rice – 22 minutes.
• After Instant Pot has finished cooking, release pressure by turning valve to Venting: white rice – after 10 minutes, brown rice – right away. And open the lid.
• Add peas, soy sauce, previously cooked scrambled eggs and toasted sesame oil (if using). Stir gently, close the lid and let it sit for 5 minutes. Then garnish with green onions and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: For up to 3 months.
• Do not worry if there is a little bit of water left. Once you stir the fried rice and as the rice sits, it will get absorbed.
• Toasted sesame oil is a nice flavor touch but not a big deal if you don’t have one. Last time I didn’t, and fried rice was still fantastic. Some people also do not like it. You can add a touch of extra virgin olive oil instead.
• You can use frozen mix of peas and carrots if you have one. Then just skip fresh carrots.

Nutrition

Serving: 1cup | Calories: 488kcal | Carbohydrates: 65g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 545mg | Fiber: 6g | Sugar: 5g

The post Instant Pot Chicken Fried Rice appeared first on iFoodReal.com.

Chicken Alfredo Spaghetti Squash is a savory low carb, gluten-free dinner filled with rich, creamy flavor. It’s easy comfort food perfect for weeknights and special occasions.

Also try my other spaghetti squash boats recipes like Tex Mex stuffed spaghetti squash and butter chicken spaghetti squash.

Fall marks squash season! Spaghetti squash chicken alfredo is true fall comfort food made in a healthy way! It is an old recipe of mine from 2017 that I have retested and updated with new photos.

This lighter take on chicken alfredo is every bit as indulgent as the classic Italian dish. The boats are filled with spaghetti squash strands, juicy chicken, and homemade sauce, they’re delicious!

Why You’ll Love This Recipe

• Full of flavor: Heavy cream is substituted for healthier Greek yogurt. But I promise, the taste remains creamy! My healthy alfredo sauce is full of garlic and freshly grated Parmesan cheese flavors.
• Lower in carbs: In this recipe, tender spaghetti squash noodles replace traditional pasta.
• Extra vegetables: With spaghetti squash alfredo you get all the creamy sauce, chicken, and cheese with an extra serving of veggies aka spaghetti squash.
• Can be made ahead: This recipe is meal prep friendly and great for busy weeknights or healthy lunches. Make all components ahead for easy assembly, or assemble as per the recipe, refrigerate, and reheat.

Ingredients for Chicken Alfredo Spaghetti Squash

Here’s a short list of everything you’ll need to make chicken alfredo spaghetti squash. You most likely have most of these wholesome ingredients already.

• Spaghetti squash: The recipe calls for 1 medium spaghetti squash. You can also use 2 smaller spaghetti squash.
• Chicken: I use Instant Pot shredded chicken breast. You can also use store bought rotisserie chicken (add less salt to the sauce then), or pan fried chicken breast or slow cooked chicken breast.
• Garlic cloves: Use fresh garlic cloves for more flavor.
• Oil: You’ll need a bit of oil to sauté the garlic, I like avocado oil or olive oil.
• Chicken broth: Low sodium chicken broth or chicken stock is used as the liquid for the sauce.
• Cornstarch: Thickening the sauce with cornstarch yields the right consistency, without losing flavor.
• Spices: A dash of salt and pepper to taste.
• Parmesan cheese: Freshly grated parmesan cheese from a block is always best for flavor and texture.
• Greek yogurt: I swap heavy cream for Greek yogurt or plain regular yogurt to make a thick and creamy sauce. I recommend full fat or low fat yogurt, fat free yogurt will curdle from the heat.
• Mozzarella cheese: Top with cheesy mozzarella. Freshly grated is best, pre-packaged cheese has anti-caking agents which don’t melt as nice.

How to Cook Spaghetti Squash

First step is roasting the spaghetti squash. Start by preheating your oven to 375 F, and lining a baking sheet with parchment paper.

• Cut spaghetti squash: Cut the squash in half lengthwise. If you’re nervous, here’s a quick tutorial on how to safely cut spaghetti squash. The key is to use a very sharp knife, I love my Henckels chef’s knife.
• Scoop out the seeds: Use a big spoon to scoop out the seeds from the inside of the squash.
• Bake: Place spaghetti squash halves cut side down on the prepared baking sheet, poke skin with a fork, and bake for 30-40 minutes. The skin should be dark and glossy.
• Cool: Remove baking sheet from the oven, and cool squash for about 15 minutes while you make the filling.

How to Make Spaghetti Squash Chicken Alfredo

Here’s an easy-to-follow photo overview of how to make the filling for chicken alfredo spaghetti squash.

There is a full recipe card below.

• Make alfredo sauce: First, sauté garlic in a large non-stick skillet until fragrant. Then add chicken stock, cornstarch, salt and pepper. Bring to a boil and simmer until the sauce has thickened. Remove from heat, add Parmesan cheese and whisk until cheese has melted.
• Add yogurt: Next, add Greek yogurt to the pan and stir well until smooth.
• Add chicken to the sauce: Stir in the pre-cooked shredded chicken into the sauce, stirring well.

• Shred spaghetti squash: Once squash is safe to touch, separate strands with a fork leaving them inside the shells.
• Combine: Scoop chicken alfredo sauce on top of each spaghetti squash shell. Use a fork to combine the sauce and squash strands.
• Add topping: Just sprinkle the top of each shell with 2 tablespoons of shredded mozzarella cheese.
• Bake and broil: Roast for 10-12 minutes at 375 degrees F, then broil on low for 5 minutes until tops are bubbly and golden.

Tips and Variations

Here are some helpful tips for making this spaghetti squash recipe with chicken a huge hit!

• Don’t overcook spaghetti squash: Just like regular pasta, al dente strands are best. Overcooked squash can leave the strands watery.
• Add yogurt off the heat: The yogurt should be added to the sauce last, off heat so it doesn’t curdle.
• Make it vegetarian: For a savory vegetarian dish simply omit the chicken and follow the same recipe.
• Use other winter squash: This recipe is flexible! You can roast butternut squash halves or bake acorn squash halves and then stuff with the same filling.
• Turn it into a skillet meal: Scoop out spaghetti squash strands and add them to the skillet with sauce and chicken.

What to Serve Chicken Alfredo Spaghetti Squash with?

Stuffed spaghetti squash makes a healthy meal on its own and perfect for the whole family to enjoy. Of course, you can always serve it up with a favorite veggie or leafy greens.

• Vegetables: Any roasted or sautéed veggie would make an excellent side dish. You can’t go wrong with easy sautéed zucchini, or broiled asparagus. Another delicious option is crispy air fryer broccoli.
• Salads: Depending on your appetite, you can make a heartier salad or something lighter. We love this sweet kale salad, spinach avocado salad, and brussels sprouts salad during fall and winter.
• Soup: A warm bowl of comforting soup pairs well with spaghetti squash, try some healthy pumpkin soup or classic tomato soup with breadsticks.

How to Store and Reheat

Store: Leftovers can be placed in an airtight container for 3-5 days.

Freeze: Spaghetti squash does not freeze well.

Reheat: Reheat in a microwave or in the oven covered at 375 F for 10 minutes. Don’t cook too long, sauce can separate.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash breakfast with avocado
• Ground turkey spaghetti squash
• Spaghetti squash quiche with kale
• Spaghetti squash quiche with vegetables

More Alfredo Recipes to Try

• Healthy chicken alfredo
• Instant Pot chicken alfredo

Print

Chicken Alfredo Spaghetti Squash

Chicken Alfredo Spaghetti Squash is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 331kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 1 medium spaghetti squash
• 2 large garlic cloves minced
• 1 tablespoon oil for frying
• 3/4 cup chicken broth low sodium
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup Parmesan cheese grated
• 3/4 cup plain regular yogurt or Greek yogurt
• 2 cups cooked chicken breast shredded
• 1/4 cup Mozzarella cheese shredded

US Customary – Metric

Instructions

• Preheat oven to 375 F degrees F. Cut spaghetti squash in half lengthwise and scoop out the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30-40 minutes or until skin is dark and glossy and inside flakes with a fork. Don't overcook.
• Remove from the oven and set aside to cool down until safe to the touch, about 15 minutes.
• Meanwhile, preheat large skillet on medium heat and add oil. Add garlic and saute for 1-2 minutes, stirring frequently.
• Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for 1-2 more minutes until sauce has thickened a bit.
• Remove from the heat, add Parmesan cheese and whisk until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine.
• Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop chicken alfredo filling on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash.
• Top each shell with 2 tablespoons of mozzarella cheese and place in a baking dish. Bake for 10 – 12 minutes and then broil until golden.
• Stir the squash with a sauce a bit before serving and serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-5 days. Do not freeze.

Nutrition

Serving: 0.5shell | Calories: 331kcal | Carbohydrates: 21g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 76mg | Sodium: 659mg | Fiber: 4g | Sugar: 8g

The post Chicken Alfredo Spaghetti Squash Boats appeared first on iFoodReal.com.

These Low Carb Chicken Enchiladas are loaded with shredded chicken and poblano peppers, wrapped in earthy Swiss chard, and layered with homemade enchilada sauce and cheese.

I keep these in rotation with my chicken enchiladas and enchilada skillet for days when I want to prepare more substantial meal!

I’m not going to lie, I love tortillas! Along with enchiladas, my family often enjoys chicken burritos, chicken tostadas, chicken quesadillas, and even a taco skillet along with the many tacos we eat!

But sometimes, I want something a little lighter, which is where these low carb chicken enchiladas come in to save the day!

Why You’ll Love This Recipe

• Delicious: From the perfectly seasoned chicken to the fresh cilantro garnish, these baked enchiladas are meaty, cheesy, and saucy.
• Easy: This is one of Mexican recipes with a longer list of ingredients and more labor involved, but surprisingly they come together quite easy!
• Healthy comfort food: Loads of fresh ingredients and no tortillas! It’s a hearty healthy dinner perfect during the cooler months.
• Customizable: You can swap the swiss chard for low carb tortillas and poblanos can be substituted too. Please see info below.

Ingredients for Low Carb Enchiladas

This low carb chicken enchiladas recipe comes together with 5 main ingredients, simple seasonings, and optional garnish.

• Swiss chard: You can use white Swiss chard or red Swiss chard, try to pick ones with big leaves for rolling.
• Poblano peppers: These mild green chili peppers can be found in most grocery stores. When you prepare them, you want to remove the seeds and dice into small pieces. See for substitutions below.
• Chicken: Boneless skinless chicken breasts, diced. I cooked my chicken with the peppers but you can use leftover chicken as well, check out my tips below.
• Cheese: We love shredded Tex Mex cheese, but you can use any type of shredded cheese that melts such as cheddar cheese, Mexican cheese blend, Colby jack cheese, Mozzarella cheese, or Monterey jack cheese.
• Tomato sauce: Use whatever you have on hand, I prefer a tomato sauce with no added salt or low sodium. I know that authentic enchilada sauce doesn’t have it but we are using it.
• Spices: We use chili powder, ground cumin, garlic powder, salt, and pepper to season the chicken and the savory homemade sauce.
• Oil: Any neutral cooking oil that’s good for frying such as avocado oil or olive oil.
• Optional toppings: For garnish, I love adding fresh cilantro and a splash of lime juice. Then I’ll serve this family favorite dish with a side of diced avocado.

How to Make Low Carb Chicken Enchiladas

These healthy chicken enchiladas are divided into 4 easy-to-make sections – prep the greens, make the sauce, cook the chicken, then assemble and bake.

There is a full recipe card located below.

• Prep Swiss chard: Rinse Swiss chard leaves under cold water then use a kitchen towel to pat dry. Lay each leaf flat on a cutting board, then prepping one leaf at a time, use a sharp knife to remove the membrane and cut into 2 lengthwise pieces. Once you’ve done this with all the leaves, you should have 12 “tortillas”. Set aside.
• Make the enchilada sauce: Pour tomato sauce into a medium bowl, then add your cumin, chili powder, garlic powder, salt, pepper, and whisk to combine. Set aside.

• Sauté peppers: Pan fry diced poblanos along with a pinch of salt for 5 minutes, stirring just a few times to keep the peppers from burning.
• Cook the chicken: Add the chicken, chili powder, cumin and salt. Cook for another 5 minutes, while stirring a few more times.
• Add enchilada sauce: Add in 1/2 cup enchilada sauce to the skillet, stir and set aside.

• Prep your baking dish: Set your oven to 400 F. Use a spatula to spread a bit of enchilada sauce on the bottom of a large 9″ x 13″ baking dish. Set aside while you assemble the enchiladas.
• Roll enchiladas: Assemble one enchilada at a time by placing a leaf on a cutting board, scoop the chicken mixture into one end, and roll tightly. You should end up with 12 rolls in your baking dish.
• Add toppings: Evenly distribute the remaining enchilada sauce over the enchiladas, then sprinkle with cheese.
• Bake: Place the casserole dish in the oven and bake for 10 minutes. Remove enchiladas from the oven, cover with tinfoil, and let them rest for 5 minutes. Serve hot and enjoy!

Tips for Best Results

You can enjoy restaurant quality enchiladas at home by following my helpful tips.

• About rolling: The amount of chicken added depends on the size of leaf. I was able to add 1/4 – 1/3 cup to each leaf without any spilling out.
• Roll them tightly: Each one should be rolled tight enough to keep the chicken mixture inside. You also want to fit all 12 enchiladas in your baking dish, so roll them as tight as you can.
• Leftover filling: If you have any chicken mixture left over, spread it in between the rolls in the dish.
• Use leftover chicken: Don’t let your chicken go to waste. If you have leftover rotisserie chicken, oven baked chicken breast, Instant Pot chicken breast, or air fryer chicken breast, feel free to shred and toss in.
• Use any enchilada sauce: Pick up a jar of no sugar enchilada sauce, gluten-free enchilada sauce, or green enchilada sauce. Or use homemade enchilada sauce.
• Let them stand: Letting them rest helps enhance the flavors but also allows them to set so they don’t fall apart.

What Can I Use Instead of Poblanos?

Poblanos are very mild chili peppers. Like 1 on a scale of 5 mild, even the seeds are significantly milder than jalapeños’. They are sweet peppers with soft texture and a bit of a heat kick. Perfect to add flavor without extra calories to any Latin dish.

I was able to find poblanos in 3 out of 4 grocery stores in my area. Please note red poblanos are hotter than green ones.

If you can’t find poblanos, no big deal. You can easily substitute them with 2 green bell peppers plus a few seeded jalapeños. You can leave some seeds in for more heat.

Other Variations

• Swap the protein: For a beef alternative cook up some ground beef or use leftover taco meat. Shredded turkey with taco seasoning is also delicious, and if you’re a shrimp taco fan like me, swap the chicken for chopped air fryer shrimp or grilled shrimp.
• Chicken thighs: Feel free to use baked boneless skinless chicken thighs. They are perfect for dark meat lovers but contain more fat.
• Vegetarian option: Add extra cheese and your favorite roasted veggies. Mushrooms, bell peppers, onion, spinach, and zucchini come to mind.
• Toppings: Serve with a dollop of sour cream, shredded lettuce, green onion, salsa, guacamole, homemade Pico de Gallo, or salsa verde.

What to Serve Low Carb Chicken Enchiladas with?

For a full rounded low carb meal, I’ll often whip up one of our favorite Mexican inspired side dishes:

• Cilantro lime cauliflower rice
• Chicken tortilla soup
• Mexican cauliflower rice

How to Store

Store: If you have any leftovers, cover them with foil, or transfer enchiladas to an airtight container, and refrigerate for 2 – 3 days. Collard greens do not get soggy like lettuce would.

Freeze: I don’t recommend freezing these low carb enchiladas as the greens will become soggy when thawed. I find them to have an unpleasant texture.

FAQs

More Low Carb Chicken Recipes

• Chicken zucchini casserole
• Tex Mex chicken and zucchini recipe
• Healthy chicken lettuce wraps
• Chicken zucchini noodles
• Zucchini lasagna rolls

Print

Low Carb Chicken Enchiladas

Low Carb Chicken Enchiladas with shredded chicken and peppers, wrapped in low calorie greens, and layered with sauce and cheese.

Course Casserole

Cuisine Mexican

Diet Low Calorie

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 207kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

For the Enchiladas:

• 6 large Swiss chard leaves
• 3 medium poblano peppers seeded & diced
• 1 pound boneless skinless chicken breasts diced
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin ground
• 1/4 teaspoon salt
• 3/4 cup Tex Mex cheese shredded
• 1 tablespoon oil for frying
• Avocado, cilantro, lime for garnish, optional

For the Enchilada Sauce:

• 14 ounces can tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Pinch salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Rinse Swiss chard leaves with cold water and dry with kitchen towel. Lay flat on a cutting board, one leaf at a time, and using sharp knife remove the membrane and cut into 2 parts lengthwise. Repeat with remaining leaves. You should end up with 12 "tortillas". Set aside.
• To make enchilada sauce, in a medium bowl, combine tomato sauce, cumin, chili powder, garlic powder, salt and pepper. Whisk and set aside.
• Preheat large non-stick skillet on medium heat and add 1/2 tablespoon of oil to coat. Add poblanos with a pinch of salt and pan fry for 5 minutes, stirring just a few times.
• Add remaining 1/2 tablespoon oil, chicken, chili powder, cumin and salt. Cook for another 5 minutes, stirring a few times. Turn off heat, add 1/2 cup enchilada sauce and stir. Set aside.
• Preheat oven to 400 degrees F. Spread a bit of enchilada sauce on the bottom of large 9" x 13" baking dish. Set aside.
• To roll enchiladas, place one swiss chard leaf on a cutting board, top one end with 1/4-1/3 cup chicken mixture (depending on its size) and roll tightly. Place into previously prepared baking dish and repeat this step with remaining enchiladas. You should end up with 12 rolls. Spread any remaining chicken mixture on top.
• Top enchiladas evenly with remaining enchilada sauce and sprinkle with cheese. Bake for 10 minutes, remove from the oven, cover with foil and let stand for 5 minutes.
• Serve warm with avocado, cilantro and lime, if desired.

Notes

• Store: Refrigerate leftovers covered for up to 2 – 3 days. I don’t recommend to freeze this dish as greens will become soggy.
• Poblanos replacement: Poblanos are mild green chili peppers that are sold in many supermarkets. If you can’t find poblanos, substitute with 2 green bell peppers  and 2 seeded jalapeños. This substitute will give you similar flavor, sweetness and spiciness as poblanos.

Nutrition

Serving: 2 enchiladas | Calories: 207kcal | Carbohydrates: 9g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 532mg | Fiber: 3g | Sugar: 4g

The post Low Carb Chicken Enchiladas appeared first on iFoodReal.com.

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Love high-protein quinoa meals? You might also love this one pot chicken quinoa and chicken quinoa bowl.

I am thrilled my boys aren’t tired of quinoa recipes, because I love cooking with it! This incredibly versatile grain adds plant-based protein, flavor, and texture to any dish you add it to.

Make this chicken quinoa skillet recipe for your weekly meal prep or a healthy dinner any day of the week. It’s perfect for back-to-school season!

Why You’ll Love This Recipe

• Healthy: This chicken quinoa skillet is loaded with sautéed zucchini, broccoli and tomatoes. It’s also low carb and gluten-free.
• Delicious: Inspired by my Ukrainian roots, we start with an onion and garlic base that fills the dish with flavor.
• Easy: A one skillet recipe made with 9 ingredients, very little prep time, fuss-free cooking, and easy clean up.
• Quick: This quinoa skillet takes less than 30 minutes to make.
• Great for meal prep: Got a hectic week ahead? The leftovers will keep for 5 days so you can enjoy a nutritious lunch stress free.
• Crowd pleaser: The whole family will love this quinoa recipe. It’s far from boring, and you will have plenty of leftovers!

Ingredients for Chicken Quinoa Skillet

Here’s what you need to make veggie-filled chicken quinoa skillet. All ingredients are fridge and pantry staples you probably have on hand already.

• Chicken: I cut 2 boneless skinless chicken breasts into 1-inch cubes.
• Vegetables: Chopped zucchini, chopped broccoli, and halved grape tomatoes.
• Aromatics: Finely chopped onion – I recommend yellow onion or white onion. And freshly grated garlic – fresh garlic cloves will add the best flavor.
• Quinoa: Uncooked quinoa of any color. White quinoa is most common with a delicate taste and fluffy texture. Red quinoa and black quinoa can be used too, but they have a more chewy texture and might require different cook time.
• Chicken broth: I always go for low sodium chicken broth or chicken stock. Vegetable broth would work as well if that’s what you have on hand.
• Oil: Any oil for frying, I enjoy the taste of olive oil in this dish.
• Spices: Salt and pepper.
• Fresh herbs: Fresh parsley, dill or basil will enhance the other flavors in this dish, pick your favorite and enjoy!

How to Make Chicken Quinoa Skillet

Here’s how to make this skillet. One pot meals are a proof that a delicious dinner doesn’t have to take a lot of time.

Full recipe card is located below.

• Sauté aromatics: Heat a large deep skillet on medium-high heat. Add oil, onion, garlic, and cook for 3 minutes to soften, while frequently stirring.
• Cook chicken: Add cubed chicken in with the onion and garlic. Sprinkle with salt and pepper and pan fry for 5 minutes. Stir occasionally.
• Cook quinoa: Add quinoa, chicken broth, salt and pepper to the skillet, stir to combine. Cover and bring to a boil. Reduce heat to low, let chicken and quinoa simmer for 12 minutes.

• Add veggies: After simmering for 12 minutes, quinoa should be al dente. Remove lid and stir in the zucchini and broccoli. Replace the lid and cook on low-medium heat for 5 more minutes.
• Finish and serve: Lastly, add grape tomatoes and parsley, stir, and serve hot.

Tips for Best Results

Here are some helpful tips that make this skillet meal easier and flavor packed.

• Use what ingredients have on hand: Play around with veggies and use what your family likes. Fresh herb ideas are dill, parsley, basil or green onion. Anything you got in your garden, if you have one, bell peppers, cauliflower, snap peas.
• No need to rinse quinoa: It comes pre-washed. But you can if you wish, be sure to use very fine mesh sieve.
• Use large skillet with tight fitting lid: Be sure the steam doesn’t escape from under the lid while quinoa is cooking, otherwise it will come out undercooked. I love this universal lid that can fit any size skillet.
• Watch it closely and adjust: Quinoa cooks fast and all skillets cook food a little bit differently. Don’t open too often to check, but be sure to check there is still liquid and quinoa is not burning close to time listed in the recipe.

Variations

• Use chicken thighs: Chicken breasts and chicken thighs are interchangeable in many of my healthy chicken recipes. Use boneless skinless chicken thighs, and make no other changes to the rest of the recipe.
• Using frozen broccoli: Add as per recipe but cook for 3-4 minutes instead of 5 minutes.
• To omit tomatoes: Chop one large red bell pepper and saute it first, then set aside. Add at the end to cooked skillet. It will add a lot of delicious roasted flavor. Or you can use chopped roasted red peppers from a jar.
• To make it without garlic: Garlic adds flavor but is not a deal breaker in this recipe. Just omit it or replace with extra 1/2 cup onion or 1/2 teaspoon ground cumin.

How to Store and Reheat

Store: Keep leftovers in a tightly sealed container and refrigerate for up to 5 days.

I do not recommend freezing this dish because the delicate veggies will turn to mush once thawed.

Reheat: You can microwave chicken and quinoa until warm, about 1.5-2 minutes. It is my preferred method because it’s quick and convenient! Or reheat in a pan or pot on low heat with a splash of broth or water, and stir a few times to prevent burning.

FAQs

More Skillet Recipes

• Mediterranean chicken skillet
• Taco skillet
• Chicken burrito skillet
• Mexican chicken and rice
• Chicken and zucchini

More Quinoa Recipes to Try

• Healthy chicken pot pie casserole
• Turkey quinoa casserole
• Instant Pot ground turkey quinoa bowls
• Black bean quinoa casserole
• Parmesan pumpkin quinoa
• Spinach artichoke quinoa casserole

Print

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a healthy dinner.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 281kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Universal lid

Ingredients

• 1 pound boneless skinless chicken breasts cut into 1″ cubes
• 1 medium zucchini coarsely chopped
• 1 bunch broccoli coarsely chopped
• 10 ounces grape tomatoes halved
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 1 cup quinoa uncooked
• 1 1/2 cups chicken broth low sodium
• 1 tablespoon oil for frying
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 1/2 cup parsley, dill or basil finely chopped

US Customary – Metric

Instructions

• Preheat large deep skillet on medium-high heat. Add oil, onion and garlic; cook for 3 minutes, stirring frequently.
• Add chicken, 1/4 teaspoon salt, 1/4 teaspoon black pepper and saute for 5 more minutes, stirring occasionally.
• Add quinoa, chicken broth, remaining salt and pepper, then stir. Cover with a tight-fitting lid, bring to a boil, reduce heat to low and simmer for 12 minutes.
• Now it's time to add vegetables. At this point quinoa should be cooked al dente. Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium heat for 5 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.

Notes

Store: Refrigerate in an airtight container for up to 5 days. I don’t recommend to freeze leftovers because this dish contains fragile vegetables that will be mushy upon thawing.

Nutrition

Serving: 2cups | Calories: 281kcal | Carbohydrates: 31g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 437mg | Fiber: 6g | Sugar: 5g

The post Chicken Quinoa Skillet appeared first on iFoodReal.com.

Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s healthier comfort food with 10 minutes of prep!

White chicken chili is one of our favorite slow cooker recipes!

Why You’ll Love This Recipe

• You asked: While I have my uber popular stovetop healthy white chicken chili recipe and Instant Pot white chicken chili, you have been asking for the slow cooker version.
• Family-friendly: Crockpot white chicken chili is not too spicy. It’s rich and creamy and kids love it, even picky eaters!
• Filling: This hearty chili is high in protein and fiber, filled with shredded chicken, tender beans, sweet corn, and a creamy broth. As tasty as it is, you may be too full for seconds.
• Easy and healthy: One of the easiest healthy chili recipes, slow cooker white chicken chili falls in the “dump-and-go category”, and it’s gluten free!

Ingredients for Crockpot White Chicken Chili

Filled with simple ingredients, this crockpot white chicken chili recipe is creamy, flavorful, and loaded with textures.

• Aromatics: Onion and fresh garlic add flavor to the entire dish.
• Oil: Used to sauté the onion and garlic. My go-to is avocado oil, but olive oil works well too.
• Spices: Cumin, oregano, chili powder, salt and pepper. White chicken chili in crockpot is highly customizable, so you can make this blend as spicy as you like.
• Chicken: You’ll need 3 large boneless skinless chicken breasts. They cook quickly in the slow cooker and are easy to shred.
• Cannellini beans: These white beans have a tender, fluffy texture with a slightly nutty flavor. You can substitute with navy beans or great Northern beans, just be sure to grab a can that’s low in sodium or no added salt. Also here is detailed tutorial how to cook dried beans on the stove.
• Diced green chilies: One can of green chilies adds a touch of heat and lots of flavor to crockpot chicken chili.
• Corn: This family favorite vegetable adds color and a bit of sweetness. Feel free to use whatever you have on hand – fresh, frozen, leftover Instant Pot corn on the cob, or crockpot corn on the cob.
• Chicken broth: I recommend low sodium chicken broth or chicken stock.
• Cream cheese: Cubed cream cheese helps thicken white chili while adding creaminess.
• Fresh cilantro: We add finely chopped cilantro towards the end to enhance the flavor.
• Lime juice: A squeeze of fresh lime juice is the perfect finishing touch.
• Optional: I love adding a dollop of yogurt on top along with tortilla chips and diced avocado on the side.

How to Make White Chicken Chili in Crockpot

Follow these easy steps and you’ll be filling your bowl with crockpot white chicken chili in just 3 hours. I use 7 quart Crock Pot.

There is a full recipe card below.

• Sauté onion and garlic: Preheat large non-stick skillet on medium-high heat, add oil and swirl to coat. Then add garlic and onion, and sauté for 3 minutes. Stir occasionally to prevent burning.
• Fill slow cooker: Season onion and garlic with cumin, oregano, chili powder, salt and pepper, cook for 30 seconds while stirring. Remove from heat and transfer to the bottom of a large slow cooker. Then top with chicken, beans, green chilies, corn and chicken broth.
• Cook: Cover and cook white chicken chili in crockpot for 3 hours on high heat, or 6 hours on low heat.
• Shred the chicken: Turn off heat and shred chicken using 2 forks. I shred my chicken breasts right in the crockpot, but you can set them on a cutting board, shred, and return to the crockpot. 

• Add finishing touches: Add cream cheese, lime juice and cilantro. Stir until well combined, cover, and let chili sit in the warm crockpot for 5 minutes.
• Serve: Serve warm in a big bowl with your favorite toppings like tortilla chips, shredded cheddar cheese, more cilantro, and lime.

Tips for Best Results

Here’s my advice on how to make the best homemade slow cooker white chicken chili.

• Don’t overcook: All slow cookers vary, so it’s best to know your slow cooker and don’t cook this chili too long. The chicken can become tough and corn can burn.
• Adjust to taste: Soup and stew recipes are very forgiving, make this chili your own and adjust seasonings and ingredients to your liking.
• Shred chicken in crockpot: Letting the chicken rest for 5 minutes before shredding helps keep the juices inside. By shredding the chicken in crockpot lets you keep all that juice and flavor in the chili, plus save washing another bowl.
• Rotisserie chicken: Shred rotisserie chicken, add to crockpot, and cook for 2 hours on high or 4 hours on low. The chicken won’t be as moist, so you might have to add more chicken broth.
• You don’t have to sauté veggies with spices: It does add more flavor but if you are short on time or don’t want to, you can skip this step.

Variations

• Make dairy-free chili: Omit cream cheese, remove 1 cup beans, mash and return to slow cooker. Your chili will be dairy free and naturally creamy.
• Use yogurt instead of cream cheese: For a healthier chili with more protein, sub 1/2 cup Greek yogurt and omit cream cheese.
• Make it more spicy: The spice level “as is” is mild. If you would like more heat, add 1/8-1/4 teaspoon cayenne pepper, diced jalapeno with seeds when cooking, or add hot sauce to the bowl after serving.
• Chicken thighs: Boneless skinless chicken thighs can add a bit more flavor and they’re easy to shred.
• Protein swap: Shredded pork or turkey are delicious substitutions for this recipe.

What to Serve with Crockpot White Chicken Chili?

• Freshly baked almond flour cornbread.
• Fresh cilantro and lime wedges.
• Tortilla chips for dunking or tortilla strips for crunch.
• A spoonful of sour cream or Greek yogurt with green onion.
• Fresh or pickled jalapenos.
• Shredded cheddar cheese, Monterey jack cheese, or crumbled cotija cheese.

Can I Make It Ahead of Time?

Absolutely! White chicken chili can be made ahead of time and stored in the fridge for up to 5 days. Reheat in the microwave and you’ve got a quick and healthy dinner perfect for busy weeknights.

If you’re looking for healthy freezer meals, this one checks the box. Cook, cool, and freeze for up to 3 months.

Or make a freezer pack by adding all ingredients to a large freezer bag, remove air, and lay flat in the freezer. Thaw in the fridge for one day, then slow cook as per recipe.

How to Store and Reheat

Store: Let chili cool, transfer to an airtight container, and keep in the refrigerator for up to 5 days.

Freeze: Once it’s completely cooled, freeze in an airtight container for up to 3 months.

Reheat: Let white chicken chili thaw in the fridge overnight, then reheat on the stove top in a small pot while covered on low heat.

FAQs

More Chili Recipes to Try

• Buffalo chicken chili
• Ground chicken chili
• Healthy turkey chili
• Instant Pot turkey chili
• Instant Pot beef chili
• White bean pumpkin turkey chili

More Crockpot Recipes

• Crockpot shredded chicken
• Crockpot chicken noodle soup
• Crockpot butter chicken
• Crockpot chicken thighs

Print

Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s comfort food with 10 minutes of prep!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 207kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 1 medium onion chopped
• 2 large garlic cloves minced
• 1 tablespoon oil I use avocado oil
• 1 teaspoon cumin ground
• 1 teaspoon oregano dried
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1.5 pounds boneless skinless chicken breasts 3 large
• 2 x 15 oz cans cannellini beans drained and rinsed
• 4 ounces can diced green chiles
• 2 cups corn frozen or cooked
• 1 cup chicken broth low sodium
• 3 ounces cream cheese cubed
• 1/2 cup cilantro finely chopped
• 1 lime juice of
• Tortilla chips, avocado, yogurt for serving

US Customary – Metric

Instructions

• Preheat large non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally.
• Add cumin, oregano, chili powder, salt and pepper and cook for 30 seconds, stirring constantly. Then transfer to a large slow cooker along with chicken, beans, green chilies, corn and chicken broth.
• Cover with a lid and cook on High heat for 3 hours or on Low for 6 hours.
• Turn off heat and shred chicken with 2 forks right in the pot or remove it on a cutting board and shred. Then add cream cheese, cilantro and lime juice. Stir, cover and let chili sit for 5 minutes.
• Serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight, reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 13g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 349mg | Fiber: 2g | Sugar: 3g

The post Crockpot White Chicken Chili appeared first on iFoodReal.com.

Sheet Pan Chicken and Veggies is healthy weeknight dinner that’s perfect for meal prep! Chicken breasts and vegetables are roasted with olive oil and simple seasonings in one pan for easy clean up.

On busy weeknights, I often make this one pan chicken and potatoes as well.

Whether it’s back to school time or you just want an easy healthy dinner recipe, this sheet pan chicken and veggies is for you! Here at iFoodReal, I try to make your life in the kitchen easier and yet meals taste delicious.

I find cooking for a family can be tiring, so that’s when I turn to easy recipes like this one!

Why You’ll Love This Recipe

• Simple: You will need just 9 basic ingredients to make this sheet pan chicken recipe.
• Quick: 10 minutes of prep and only 35 minutes of hands-off time in the oven.
• Less clean up: Both chicken and veggies are seasoned in one bowl.
• Delicious: I use my homemade Italian seasoning combined with olive oil, which makes the flavor of this one pan chicken and veggies “spot on”, as per my neighbor’s feedback.
• Cleans out the fridge: You can roast almost any vegetables with chicken breasts using this method.
• Meal prep worthy: This sheet pan dinner is quite sturdy and will last in the fridge for 5 days. Perfect for meal prep and transporting to school and work!

Ingredients for Sheet Pan Chicken and Veggies

You will need just a mix of whatever veggies you like, chicken breasts, oil, and a few simple spices. We use same seasonings to season both chicken and vegetables. I believe in “quality over quantity” and keep my chicken recipes simple.

• Chicken breasts: I used 4 medium sized boneless skinless chicken breasts. If you have large to extra large chicken breasts, use 3 pieces.
• Potatoes: I used yellow potatoes, you can also use red skin potatoes or baby potatoes. You can use russet potatoes if you like their taste once roasted.
• Bell pepper: Any color sweet bell pepper will work. Use orange, yellow or red bell peppers in any combination you like.
• Broccoli: Crowns and stems, chopped.
• Onion and garlic: I like to roast red onion for its extra sweet taste. Grated garlic is used for seasoning chicken and vegetables.
• Olive oil: I prefer to use extra virgin olive oil as it adds a lot of flavor to this sheet pan meal! You can use avocado oil or grapeseed oil if you like.
• Italian seasoning: My go-to is my homemade Italian seasoning recipe. I now have a dedicated jar for it in my spice drawer. If you use store-bought, make sure it’s low sodium version.
• Salt and pepper

How to Make Sheet Pan Chicken Dinner

To make sheet pan chicken and veggies I love to use my large and sturdy with tall walls OXO baking sheet. Here is a quick overview how to do it and full recipe is located in the recipe card below.

• Prep: Chop bell peppers and onion into same size 2 inch pieces, so they don’t overcook too much. And cut potatoes into smaller 1.5 inch bite-size pieces, so they have a chance to cook through.
• Season the vegetables: In a large bowl, add bell peppers, onion and potatoes. Then drizzle with olive oil and sprinkle with grated garlic, Italian seasoning, salt and pepper. Toss or stir to coat and spread in a single layer on a baking sheet.
• Season the chicken: In same bowl, add chicken breasts and same seasonings as for veggies. Stir to coat and lay on top of veggies.
• Roast: Bake chicken and veggies on a sheet pan for 35 minutes in preheated to 425 F oven. Your meal is ready when potatoes are easily pierced with a knife and chicken breasts register at least 165 F when checked with instant read thermometer.

What Are the Best Vegetables to Roast?

For this oven roasted chicken breast and vegetables recipe, any firm vegetables that can withstand cooking for up to 35 minutes without becoming too overcooked work.

Here are a few ideas:

• Sweet potato
• Butternut squash
• Brussels sprouts
• Cauliflower
• Green beans
• Carrots

Tips for Best Results

You can turn many other vegetables and protein into one pan dinners with a bit of guidance and common sense.

Here are my tips how to make your weeknights less stressful:

• For more crispy roasted veggies: This recipe results in a fair amount of cooked veggies without much crispy edges. If you would like more roasted vegetables final result, divide chicken and vegetables equally between 2 large baking sheets.
• Using other oils: I recommend to use extra virgin olive oil for this sheet pan chicken recipe. When combined with Italian seasoning, it makes this dish extra flavorful without many other spices. Avocado oil is quite bland but will work as well.
• Add more spices: If you feel like, add up to 1 teaspoon of smoked paprika, garlic powder, ground cumin, curry powder or chili powder for extra flavor.
• Using frozen vegetables: You can roast frozen vegetables, especially if your chicken is slightly frozen too. Just increase baking time by 10-15 minutes and play it by ear.
• Using chicken thighs: If you like dark meat, I recommend to use skin-on bone-in chicken thighs in this recipe. Boneless chicken thighs will dry out quickly before potatoes will be ready. You might have to increase baking time by a few minutes or until thermometer registers 165 F when inserted in the center close to the bone.

Serving Recommendations

This is a one pan meal that is complete with protein, carbohydrates, fiber and healthy fats. You can easily serve it on its own! But if you feel like adding “a little something” on the side, this butter lettuce salad or spring mix salad will make a perfect simple side dish.

You can also top it with a dollop of pesto.

How to Meal Prep One Pan Chicken and Potatoes

Meal prepping saves a lot of time! There are 3 ways I would recommend to meal prep this sheet pan chicken and veggies, and they all depend on your personal preference.

• Chop. You can chop vegetables and cut chicken, then refrigerate in separate containers for up to 2 days. Store potatoes covered with cold water separately. Combine when ready to cook and follow recipe instructions.
• Season. Season chicken and vegetables, store in separate airtight containers in refrigerator for up to 2 days. Combine when ready to bake and roast.
• Cook. Roast chicken and veggies, divide between meal prep containers, cool down and refrigerate for up to 4-5 days. Grab and go for healthy lunch ideas throughout the week. This is my choice because I’m the queen of leftovers!

Can I Freeze Leftovers?

Personally I don’t recommend to freeze this dish. Let me explain why. Vegetables are already “wilted” because they are cooked. Once you place them in a freezer and then thaw, it will make them very soggy. But you can try, if you like.

FAQs

More Sheet Pan Dinner Recipes

• Steak fajitas entire family will love.
• One pan salmon with veggies and honey garlic sauce.
• Roasted chicken thighs and potatoes is another easy one pan chicken dinner.

More Chicken Recipes to Try

• Chicken and peppers

• Baked chicken thighs recipe

You may also love these 65 healthy chicken recipes.

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Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies is healthy weeknight dinner that's perfect for meal prep! Made in one pan for easy clean up, in 45 minutes.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 490kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Meat thermometer

Ingredients

For Vegetables:

• 3 large red, yellow or orange bell peppers cut into 2 " pieces
• 2 cups potatoes cubed into 1.5" pieces
• 1 large red onion cut into 2 " pieces
• 2 large garlic cloves grated
• 2 tablespoons olive oil extra virgin
• 2 tablespoons Italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

For Chicken:

• 4 medium boneless skinless chicken breasts
• 1 tablespoon olive oil extra virgin
• 1 large garlic clove grated
• 1 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. In a large bowl add bell peppers, potatoes, onion, garlic, olive oil, Italian seasoning, salt and pepper. Stir well with a large spoon, transfer onto large 9×13 rimmed baking sheet and spread into a single layer.
• In a same bowl, add chicken breasts, olive oil, garlic, Italian seasoning, salt and pepper. Using tongs, stir well to coat and place on top of vegetables.
• Roast chicken and veggies for 35 minutes or until potatoes are tender.
• Remove from the oven and serve warm.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days. I do not recommend to freeze leftovers because bell peppers will turn mushy and potatoes will brown.

Nutrition

Calories: 490kcal | Carbohydrates: 32g | Protein: 52g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 645mg | Fiber: 7g | Sugar: 7g

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