This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!

Enjoy more fresh and fun salad recipes like Dorito Taco Salad, Chicken Caesar Pasta Salad and Easy Broccoli Salad.

As some of you know, I am not a big salad eater. But I’m going to be honest…I could eat this Chicken Taco Salad every single day of my life and never get tired of it.

It’s light, fresh, cheesy, a little spicy, and loaded with all of your favorite taco toppings. I mean, what’s not to love?!

This taco salad recipe works well as a lunch, dinner, or double it up to serve at a potluck. I never get tired of it! So far, everyone I’ve served it to has always asked for seconds (even if they’re full after their first plate).

Why we love this Chicken Taco Salad:

• Versatile: The great thing about salads is that they are super customizable. You can add or subtract anything you want. It’s all up to you and your taste buds!
• Filling: The chicken in this salad combined with all of the fresh veggies keeps you nice and full. You can always toss in some black beans for even more protein.
• Flavorful: The chicken is cooked in chicken broth and taco seasoning to really seal the deal on that bold, savory flavor.

Chicken Taco Salad Ingredients Needed:

• Chicken Broth: I use low sodium chicken broth so it’s not overly salty.
• Chicken Breasts: I use boneless and skinless chicken breasts since that’s usually what I have around, but feel free to use boneless, skinless chicken thighs if that’s what you have.
• Taco Seasoning: I like to use a low sodium taco seasoning as well so that I can control the amount of salt going into my salad. You can always add more to taste but you can’t take any out!
• Lettuce: I always recommend giving your lettuce a little rinse with water before using it, just in case there’s any residue.
• Chips: Tortilla chips (any brand works) gives the whole salad the most satisfying crunch ever. Choose your favorite brand or swap them out for Doritos!
• Cheese: Shredded cheddar cheese is my personal favorite but you can feel free to use really any cheese you like best.
• Veggies: I like to dress my taco salad up with all kinds of veggies! Corn, avocado slices, red onions and red bell peppers are the best.
• Salsa: Use any brand you like best or my favorite Homemade Salsa recipe!

How to make Chicken Taco Salad

Making the chicken for this taco salad takes just a few minutes! For more details about ingredients and instructions, scroll on down to the recipe card.

• Cook the chicken. Add chicken broth, chicken, and taco seasoning to a skillet over medium-high heat. Bring to a simmer then reduce the heat to low. Cover and cook for about 15-20 minutes until fully cooked.
• Let the chicken rest at room temperature for just about 5-10 minutes. You can slice it or shred it with two forks. Add the lettuce to a bowl then top with the cooked chicken and whatever other toppings you desire.

Chicken Taco Salad Variations and Substitutions

• Lettuce: I love the crunch of iceberg lettuce, but romaine or green leaf would work as well. Feel free to also throw in some spinach or chopped kale too!
• Dressing: I’m not a huge fan of salad dressings so I usually douse my chicken taco salad in some Homemade Salsa or Mango Salsa. I’ve also even used store-bought Catalina dressing before!
• Cheddar Cheese: Cheddar is a classic but you can mix it up and use any other cheese, if preferred. Try Cojitta, feta, a Mexican cheese blend, you name it.
• Tortilla Strips: I found some Sante Fe-style tortilla strips that are delicious (and ultra crunchy), but regular tortilla chips work as well. You can also use Doritos, nacho chips, or even mild-flavored Takis.

How to store Chicken Taco Salad

Once it’s totally assembled, this taco salad with chicken is best served immediately or within a few hours. However, you can certainly prepare elements of it ahead of time! Here’s how:

• Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
• Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
• Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
• Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!

Serving suggestions:

Fill out your meal by serving this taco salad next to my Fajita Turkey Burgers, Classic Tacos, or Chicken Fajitas!

More Taco Recipes You’ll Love!

• Crockpot Chicken Taco Soup — so comforting on a cold day!
• Taco Dip — easy to prep ahead.
• Taco Pizza — the best mash up!
• Taco Lasagna — a family favorite dinner

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Chicken Taco Salad

This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!

Course Main Course, Salad

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 1/3 cup chicken broth low sodium
• 2 boneless skinless chicken breasts
• 1 tablespoon taco seasoning low sodium
• 1 head lettuce small, chopped or torn
• 1 tomato chopped
• 1 avocado sliced or chopped
• 1 cup shredded cheddar cheese
• 2 cups jarred tomato salsa mild or spicy, to your preference
• 1 cup tortilla strips or crushed tortilla chips
• corn, chopped red onion, black beans, sour cream optional, as desired

US Customary – Metric

Instructions

• In a medium skillet, pour in chicken broth and add chicken breasts. Sprinkle chicken with taco seasoning.
• Bring to a simmer over medium-high heat, reduce heat to low, cover and simmer for 15-20 minutes until the thickest part of chicken reaches an internal temperature of 165 F (or use my slow cooker or Instant Pot methods listed above).
• Remove from skillet and let rest on a cutting board for 5-10 minutes while you prepare the rest of your ingredients. Slice chicken and place back in skillet with liquid for maximum flavor and moisture.
• Add desired amount of lettuce, tomato, avocado and cheese to a large plate or shallow bowl. Top with ¼ of the chicken, and serve with ½ cup salsa and ¼ cup tortilla strips, plus additional toppings listed as desired. Serve immediately.

Notes

Making Ahead of Time:

• Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
• Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
• Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
• Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!

Nutrition

Calories: 353cal | Carbohydrates: 23g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 1329mg | Potassium: 1114mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1990IU | Vitamin C: 16.4mg | Calcium: 279mg | Iron: 1.8mg

The post Chicken Taco Salad appeared first on The Recipe Rebel.

Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It’s a supremely satisfying dinner that’s easy to make all in one pan!

Be sure to check out more of my favorite stuffed pepper recipes like Stuffed Pepper Soup, Turkey Stuffed Peppers and Grilled Pulled Pork Stuffed Peppers.

One those nights that you need a one pan dinner to feed your family, this easy Stuffed Pepper Casserole is the recipe to turn to!

This easy casserole recipe is a tried and true favorite in my kitchen. It’s highly requested by all – even the pickiest of eaters who usually turn their nose when they see veggies.

It’s filling, cheesy, flavorful and SO easy to make. There’s a whole lot to love about this quick one pan dinner recipe!

Why we love this Stuffed Pepper Casserole:

• One Pan – It’s easy to make and even easier to clean up!
• Family Friendly – Even if you have picky eaters at the table, they’ll love this cheesy casserole recipe. They might not even notice all the bell peppers and protein they’re eating.
• Versatile – There are plenty of ways to change up this casserole to best fit your personal preferences. Scroll down to see some of my suggested variations to try!

Stuffed Pepper Casserole Ingredients Needed:

• Italian Sausage – Can be swapped with ground turkey, chicken or beef. Have some of this Crockpot Shredded Chicken to use up? It works perfectly in here!
• Rice – You can use long grain brown rice instead of long grain white, you will increase the cook time to 30-45 minutes. This will depend on the kind of long grain rice you use — use the package directions as a guide.
• Bell Peppers – You can use any color of bell peppers you like best. Red and green are my favorites to use in this casserole recipe.
• Mozzarella – The way that this melts on top of the casserole is absolute perfection. Feel free to mix up the cheese depending on your tastes and what you have.
• Onion – A white or yellow onion both work well.
• Salsa – In a pinch, tomato sauce will also get the job done, but you may want to add extra seasoning.
• Garlic – You can always add a little more if you’re a big garlic fan!
• Seasonings – I use a simple but bold blend of oregano, cumin, salt and pepper.

How to make Stuffed Pepper Casserole

Take a quick look at just how easy this stuffed pepper casserole recipe is! For more info about ingredients and instructions, scroll to the bottom of this page where you’ll find the recipe card.

• Cook the sausage. Then, mix in the peppers and onions. Cook until just softened.
• Mix in the garlic and seasonings.

• Pour broth into the pan.
• Mix in the salsa and rice.

• Stir everything together. Bring to a simmer, cover, lower the heat and let it cook for 15-20 minutes or until the rice is cooked.
• Sprinkle with cheese, cover, and let the cheese melt.

Variations and Substitutions

• Add extra veggies: Try mushrooms, finely chopped spinach, onions, or shredded carrots or zucchini! This recipe is a great one for tossing in those last few veggies that need to go before your grocery restock.
• Spice it up: I rely on Italian sausage and prepared salsa to give this recipe a ton of flavor without needing any extra seasoning. You can always go ahead and add in extra herbs and spices if you prefer, or make it spicy with a pinch of cayenne or some crushed red peppers.

How to store Stuffed Pepper Casserole

Simply let the casserole cool slightly before covering tightly and refrigerating for up to 3 days. To reheat, add a splash of broth or water, cover and pop it in a 250-300°F oven for 15-20 minutes until heated through.

Can I freeze Stuffed Pepper Casserole?

Absolutely! To freeze, you can cook this casserole completely and let cool slightly before wrapping with plastic wrap and then foil (or a lid, but plastic wrap is always a good idea!). Freeze up to 3 months.

To serve, thaw overnight in the refrigerator, cover and reheat in a 250-300°F oven for 20 minutes or until heated through.

Serving suggestions:

This one pan recipe is a full meal all by itself! If you did want to pair it with anything, I recommend a veggie side dish like Air Fryer Broccoli or Cheesy Baked Asparagus or some of this Garlic Bread!

More Casserole Recipes You’ll Love!

• Chicken Noodle Casserole
• Cheeseburger Casserole
• Taco Casserole
• Cheesy Ham and Potato Casserole

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Stuffed Pepper Casserole

Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It's a supremely satisfying dinner that's easy to make all in one pan!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 426cal

Author Ashley Fehr

Ingredients

• 375 grams ground Italian sausage casings removed, one small package
• 2 cups chopped bell peppers any color
• ½ medium onion (finely diced)
• 2 cups low sodium chicken broth
• 1 cup salsa or tomato sauce
• 2 cloves garlic (minced)
• ¾ teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ¼ teaspoon cumin
• 1 cup long grain white rice rinsed
• 1 cup shredded mozzarella cheese

US Customary – Metric

Instructions

• In a large skillet over medium-high heat, crumble and cook Italian sausage until beginning to brown. Add peppers and onion and cook until crisp-tender, about 5 minutes.
• Stir in garlic, salt, oregano, pepper and cumin and cook 1 minute.
• Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
• Stir in the salsa.
• Rinse rice well under cold water and add to the skillet.
• Stir well and bring to a simmer. Cover, reduce heat slightly, and simmer for 15-20 minutes until rice is cooked through. (*BAKE: You can also cover tightly and bake at 350 degrees F for 20-30 minutes until cooked through).
• Sprinkle with cheese, cover and let rest for 5 minutes before serving.

Video

Notes

*I’ve updated this recipe to include a few more ingredients for more flavor. You can always make it the original way if you prefer! Simply omit the onion, garlic, oregano and cumin.

Nutrition

Serving: 265grams | Calories: 426cal | Carbohydrates: 33g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1086mg | Potassium: 524mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1863IU | Vitamin C: 69mg | Calcium: 134mg | Iron: 2mg

The post Stuffed Pepper Casserole appeared first on The Recipe Rebel.

Chicken Vegetable Soup recipe is comforting, hearty, and so easy to make! Tender bites of chicken and potatoes are served in warm broth with plenty of healthy veggies like tomatoes, spinach, carrots and more.

Stay cozy and healthy with recipes like Vegetable Soup, Cabbage Soup and Stuffed Pepper Soup.

I’ll be honest, I’m never excited for the return of colder weather… but I’m always excited to curl up with a bowl of this Chicken Vegetable Soup on a chilly day!

There’s just nothing that will warm you up like a big bowl of chicken soup with chicken stock and loads of veggies.

This soup really has it all. It’s easy to customize with whatever veggies you have on hand and it really couldn’t be easier to make. The end result is a filling, flavorful soup you’ll love eating by the bowlful!

Why we love this Chicken Vegetable Soup:

• Kid Friendly: This is an amazing soup for kids! It’s loaded with protein and veggies, even the pickiest of eaters will eat their fill without complaints (especially if you serve it with these Cheddar Bay Biscuits!)
• Versatile: Scroll on down towards the bottom of this page to check out some variations to try. There are so many ways to get creative here!
• Comforting and Healthy: Yes, the best of both worlds! You can cozy up with a warm bowl of chicken and vegetable soup without it weighing you down.

Chicken Vegetable Soup Ingredients Needed:

• Chicken – Raw chicken breasts are what you’ll need (no need to precook the chicken!). Thighs also work if preferred, or you can swap with another protein.
• Potatoes – Yukon gold (or creamer) potatoes are the best to use since they’re so tender and buttery. Peel them or leave the skin on, the choice is yours.
• Carrots – You can chop them yourself or buy them already pre-cut (matchsticks are great for soup!)
• Celery – I always recommend rinsing celery with a little water prior to chopping.
• Onion – A white or yellow onion both work well. A couple of shallots will also work in a pinch.
• Tomatoes – A can of diced tomatoes is what I like to use. It gives the broth more depth in flavor as well as juicy bites of tomatoes found throughout the soup!
• Garlic – As always, you can add a little more if you prefer!
• Seasonings – A single bay leaf, Italian seasoning, salt and pepper is all you need to give a little simple flavor to the soup.
• Spinach – A handful of fresh spinach cooks down pretty quickly. Feel free to add even more spinach to brighten up this soup even more.

How to make Chicken Vegetable Soup

This homemade chicken vegetable soup is so easy to toss together! Scroll down to the recipe card to see more info about ingredient measurements and step-by-step instructions.

• Sauté the carrots, onions and celery until softened.
• Mix in the garlic and seasonings.

• Add the broth, chicken, tomatoes, potatoes and bay leaf. Stir and bring to a simmer. Reduce the heat, cover, and simmer until the chicken is cooked.
• Remove the chicken from the pot and shred it with two forks.

• Stir the shredded chicken and spinach back into the soup.
• Serve right away!

Variations and Substitutions

• You can use bone in chicken! I just recommend removing the skin first! When you shred it, you’ll also pick out the bones.
• You can use already cooked chicken: We like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!
• Add more veggies: Consider tossing in some mushrooms, kale, peas, peppers, or really whatever else sounds good to you. This is a great recipe for clearing out your fridge.

How to store Chicken Vegetable Soup

Let the soup cool off before transferring it to an airtight container. In the fridge, chicken vegetable soup will keep for about 3-4 days. Reheat for 30 seconds at a time, stirring each time it stops until warmed all the way through.

Can I freeze Chicken Vegetable Soup?

Sure thing! Once it’s fully cooled to room temp, place the Chicken Vegetable Soup in a large zip-top bag. Lay it flat on a cutting board and let it freeze for an hour so it freezes into one flat layer. This will help with storage space!

Chicken Vegetable Soup will keep in the freezer for up to 3 months. I recommend letting it slowly defrost in the fridge for a few hours prior to reheating in a pot.

Keep in mind that all of the vegetables will soften and change in texture with freezing — if you are picky about texture, this might not be the best soup for you to freeze.

How to Make it in the Instant Pot

This healthy chicken soup recipe is just as easy to make in the Instant Pot.

Add everything to the pot and give it a good stir. It’s important that you use cooked shredded chicken in the Instant Pot because it won’t cook through in the short time it takes to cook the vegetables.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes.

Let the pressure release naturally for 10 minutes, then open and serve!

How to Make Chicken Vegetable Soup in the Crockpot

You can absolutely make this chicken soup in the slow cooker!

Simply dump it all in and let it cook away all day until the vegetables are tender, stirring in the spinach just before serving.

If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps!

Serving suggestions:

This soup is a well-rounded meal all by itself. If you do want to pair it with anything, consider toasting some crusty bakery bread or making my favorite Homemade Buns.

More Chicken Soup Recipes You’ll Love

• Lemon Chicken Orzo Soup
• Crockpot Chicken Noodle Soup
• Chicken Rice Soup
• Chicken Tortilla Soup

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Chicken Vegetable Soup

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 316cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 ribs celery (finely chopped)
• 2 large carrots (peeled and finely chopped)
• ½ medium onion (finely diced)
• 3 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 4 cups low sodium chicken broth
• 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
• 2 boneless, skinless chicken breasts (about 1 lb)
• ¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
• 2 cups chopped fresh spinach

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
• Add celery, carrots and onion. Cook and stir for 5-6 minutes, until onion has softened.
• Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
• Add chicken broth, tomatoes, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
• Remove chicken from the pot and shred. Stir back in with the spinach.
• Taste and adjust seasonings as necessary. Serve.

Video

Nutrition

Serving: 494grams | Calories: 316cal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 1069mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6033IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 3mg

The post Easy Chicken Vegetable Soup appeared first on The Recipe Rebel.

Check out the step-by-step recipe video down below!

There are so many reasons to love these easy Roasted Potatoes and Carrots!

They are a hands-off, oven-baked side dish that you can serve with just about anything, from a busy weeknight dinner on the fly, to your holiday dinner main course.

They are tossed with homemade garlic butter before baking, which gives them incredible flavor and keeps them from drying out (and helps them develop that golden color!).

If you buy a bag of pre-washed Creamer potatoes, you can save on prep time! Simply toss them with your seasoning and your carrots, throw them on a sheet pan, and bake.

Roasted Potatoes and Carrots Ingredients:

Along with using quality vegetables, this recipe’s secret is in the flavorful butter-herb mixture. I usually use dried herbs, but if you can get your hands on fresh herbs, that’s even better!

• Potatoes: You’ll need a bag Creamer or baby potatoes — any kind will do!
• Carrots: You can use pre-cut and washed baby carrots for an easy option, or wash and peel a couple of regular carrots, and cut them into diagonal slices one inch thick.
• Butter: Salted or unsalted is fine, but if you use salted butter, you may want to slightly reduce the amount of salt in the recipe. I recommend tasting the butter mixture before tossing the vegetables in it. It should be flavorful and intense, like a good salad dressing, in order to truly season the potatoes. If it is bland, add more salt. If it is too salty, add some olive oil or other neutral cooking oil.
• Minced Garlic: Freshly minced garlic gives the brightest flavor, but garlic powder is fine in a pinch. If you do substitute powder, use about ⅓ teaspoon for every garlic clove.
• Salt and Pepper
• Dried Herbs: I use dried thyme and parsley, but you can use any herbs you like.

How to Make Roasted Potatoes and Carrots

Here is a quick overview! Scroll down to the recipe card for all of the detailed instructions.

1. Preheat the Oven and Make the Garlic Butter: To make the butter sauce, melt the butter in the microwave or in a small saucepan over medium heat. Don’t let the butter burn. Whisk in the garlic, parsley, thyme, salt, and pepper.
2. Season the Potatoes and Bake: Reserve some of the butter mixture to serve later (if desired). Toss the potatoes and carrots in the rest of the sauce, spread on the pan and bake.
3. Check for Doneness: Check the vegetables to see if they are cooked to your liking. They may need up to 15 minutes longer, depending on how large the pieces are, and your preference for having them crisp-tender or soft.
4. Serve: Serve the roasted vegetables warm, brushing with the reserved butter sauce before serving if desired.

Roasted Potatoes and Carrots Variations

Before you start roasting, I’d love to share some helpful tips and easy variation ideas for making this recipe work for your family. This is truly a flexible, customizable side dish!

• Make It Dairy-Free: opt for vegan margarine when preparing your garlic butter, or use your favorite oil instead. I recommend a flavorful oil like olive oil or avocado oil!
• Swap the Carrots: Roasted potatoes work beautifully with halved brussels sprouts, small scrubbed radishes, pearl onions or onion wedges, and more. If you are using tender vegetables like squash or broccoli, add them to the sheet pan about ten minutes into the cooking time, to avoid overcooking.
• Spice It Up! Feel free to adjust the seasonings as you like, just be careful not to go too crazy! Add a pinch of cayenne if you like things spicy, or reduce the salt if you are watching your sodium intake.
• Cheese It Up! Add a good sprinkling of finely shredded Parmesan cheese before baking for a rich, cheesy flavor.

What to Serve with Roasted Potatoes and Carrots

These roasted veggies are so tempting, you’ll want to eat the whole pan as-is! Still, I do recommend serving another dish or two. Here are some family favorites:

• Instant Pot Whole Chicken Recipe or the Perfect Roast Chicken: The perfect combo for Sunday dinner!
• Instant Pot Pot Roast Recipe or Easy Pot Roast recipe: Skip the veggies in the pressure cooker, and serve these Roasted Potatoes and Carrots instead!
• Crockpot Turkey Breast or Easy Turkey Meatloaf: Great for a small gathering.
• Easy Roasted Pork Tenderloin: You can throw this pork tenderloin right on the same pan for an easy sheet pan meal.
• Honey Garlic Pork Tenderloin: sauce and delicious!

How to Store and Reheat Leftovers

To refrigerate, pack your cooled leftover vegetables in airtight containers. They’ll keep well in the refrigerator for up to 5 days.

To reheat, place the veggies on a parchment-lined baking sheet in a single layer. Bake at 400°F until crispy.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Roasted Potatoes and Carrots

These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection – the perfect side dish for any meal!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 148.97cal

Author Ashley Fehr

Ingredients

• 1.5 lb Creamer potatoes
• 4 large carrots peeled, sliced diagonally, 1cm thick
• 1/3 cup unsalted butter melted
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• fresh parsley for garnishing as desired

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Halve the Creamer potatoes and place in a large bowl with sliced carrots.
• In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.
• Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
• Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
• Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
• Brush with reserved garlic butter before serving if desired.

Video

Nutrition

Calories: 148.97cal | Carbohydrates: 18.49g | Protein: 2.22g | Fat: 7.84g | Saturated Fat: 4.9g | Cholesterol: 20.34mg | Sodium: 318.3mg | Potassium: 463.17mg | Fiber: 2.77g | Sugar: 2.14g | Vitamin A: 5331.69IU | Vitamin C: 19.14mg | Calcium: 25.94mg | Iron: 0.86mg

Note: This post is generously sponsored by The Little Potato Company, and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

More Christmas Side Dishes

• Pierogies with Bacon and Onions (Pierogi)
• Honey Glazed Carrots
• Layered Broccoli Salad

The post Roasted Potatoes and Carrots appeared first on The Recipe Rebel.

Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.

Check out more of my favorite meatless soup recipes like Broccoli Cheddar Soup, Potato Leek Soup and classic Vegetable Soup.

There are two key components to perfectly made Roasted Red Pepper Soup – the thick, rich consistency and the bold flavor!

My recipe is different from most because we are starting with fresh red peppers. Roasted peppers in the oven is not difficult, so there’s no need for this shortcut! We get big, fresh flavor and less oil by throwing them into the oven ourselves.

Truly, this Roasted Red Pepper and Tomato Soup recipe is pretty foolproof.

If you take a quick look at the ingredients below, you may notice there are a good amount of veggies in this recipe! Red peppers, tomatoes, onions, carrots and celery are the key players that all offer amazing flavor as well as nutritional value.

This vegetarian soup recipe is equal parts comforting and healthy. The best of both worlds!

Why we love this Roasted Red Pepper Soup:

• Oh so smooth: The silky smooth consistency is pretty remarkable. You’ll love every creamy spoonful – or dip your grilled cheese or crusty No Knead Artisan Bread into it!
• Flavorful: Garlic, parmesan, herbs and seasonings help to enhance all of the natural flavors at play in this soup. No jarred, store-bought roasted red peppers needed for our recipe!
• Easy: You can have this homemade soup ready in under an hour with no fuss.

Roasted Red Pepper Soup Ingredients:

• Red Peppers – Don’t swap these with any other color of pepper (that goes without saying, right??)
• Tomatoes – If you’re not a tomato fan, you can omit them and substitute them with more red peppers, but they do help to round out the flavor.
• Celery – Always give your celery a light rinse with water to remove any residue.
• Onion – Use a white or yellow onion.
• Carrots – They’ll be blended with all of the other ingredients, so your chopping doesn’t need to be too exact.
• Broth – I always recommend using low sodium broth, then adding more salt as you see fit. Vegetable broth will keep this soup vegetarian, but you can use chicken broth instead if preferred.
• Parmesan – Freshly grated parmesan is preferred for the best flavor and consistency.
• Garlic – In a pinch, you can swap this with garlic powder.
• Herbs – If you’d prefer to use fresh herbs, simply add them at the very end of cooking, not at the beginning.
• Sugar – Just a little bit is used to create a very subtle sweetness in the recipe.
• Seasonings – All you’ll need is a little crushed red pepper and salt.
• Cream – Any kind of cream will work.

How to Make Roasted Red Pepper Soup

Here’s a quick look at how to make the very best red pepper soup! Scroll to the bottom of this page for exact ingredient measurements and step-by-step instructions.

• Chop the peppers and tomatoes. Spread them in even layers on prepared baking sheets.
• Roast the veggies at 400°F for 30-40 minutes until starting to char.

• Add some oil to a pot over medium-high heat. Sauté the carrots, celery and onions. Mix in the garlic, herbs, and seasonings.
• Stir in the broth and bring to a simmer. Cover and cook for 10-15 minutes.

• Blend the roasted peppers and tomatoes until smooth.
• Stir all ingredients together with sugar, cream, and parmesan.

Variations and Substitutions

• Peel your roasted peppers: this is an extra step I’m just not worried about taking, but you can half your peppers and roast until well-charred, then place in a large glass bowl covered with plastic wrap. Let them sit for 10-20 minutes, uncover and the skin should peel right off.
• Change the broth: If you’re not worried about keeping this soup vegetarian, you can swap the vegetable broth with chicken broth.
• Use fresh herbs: Just be sure to add them at the end up cook time rather than at the beginning.
• Use your favorite cream: Heavy cream will create the thickest consistency while something like half and half is a bit lighter, but still gets the job done.

How to Store Roasted Red Pepper Soup

Refrigerate any leftovers you have in an airtight container in the fridge for 4-5 days. Honestly, this is one of those dishes that gets better with time!

Reheat it for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Roasted Red Pepper Soup?

You sure can! Freeze the entire soup in a zip-top bag or portion it into individual servings. Also, be sure to let the soup fully cool to room temperature prior to freezing.

In the freezer, roasted red pepper soup will keep for up to 6 months. Let it defrost in the fridge prior to reheating.

Serving suggestions:

Serve your roasted red pepper and tomato soup with any of these amazing recipes!

• Your favorite Sandwich or Pizza
• Cheesy Garlic Bread or classic Garlic Bread
• Or just a piece of crusty toasted bread!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Roasted Red Pepper Soup

Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 2 lbs red bell peppers (about 5) 900 grams
• 1 ½ lbs roma or cherry tomatoes (about 6 roma) 681 grams
• oil, salt and freshly cracked pepper
• 1 tablespoon oil
• 1 medium onion (finely diced)
• 2 large carrots (peeled and finely diced)
• 1 rib celery (finely diced)
• 4 cloves garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1-2 teaspoons salt
• ¼ teaspoon red pepper flakes
• 2 cups low sodium vegetable broth
• 1 tablespoon granulated sugar
• ½ cup cream (any kind)
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment or tin foil. Spray with non stick spray.
• Cut peppers and tomatoes into 1.5-2" chunks (not necessary if using cherry or grape tomatoes). Place on the prepared baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss to coat.
• Roast for 30-40 minutes, just until beginning to brown. You want a little color on them, but we don't want them burnt! If the tomatoes brown too quickly, you can remove them from the pan and continue cooking the peppers.
• Meanwhile, heat 1 tablespoon oil in a large soup pot over medium-high heat. Add the onion, carrots and celery.
• Cook until onion is translucent, then add the garlic, basil, oregano, parsley, 1 teaspoon salt and red pepper flakes and cook 2 minutes.
• Stir in the broth and bring to a simmer. Cover and cook until tender, about 10-15 minutes.
• When the peppers and tomatoes are done roasting, puree them in a blender or food processor along with any juices. Remove all the contents from the pot and puree as well.
• Combine the two purees in the same soup pot, adding in the sugar, cream and Parmesan. Taste and add salt and freshly cracker pepper as needed.

Video

Notes

Ingredients and Substitutions:

• Red peppers: I know that many roasted red pepper soup recipes use jarred store-bought roasted red peppers, and that is fine — but roasting red peppers is so easy I don’t know why you wouldn’t! That being said, if you’d rather substitute with 2 jars of already roasted red peppers, you can do that.
• Tomatoes: I prefer to use the smaller, more flavorful varieties of tomatoes since they add so much to this soup! If you don’t like tomatoes, you could easily add more peppers, but you may want to add more carrots and celery to balance out the flavor.
• Broth: vegetable broth keeps this recipe vegetarian (if you opt for a vegetarian cheese), but you can sub for chicken broth if that’s what you have.
• Herbs: feel free to substitute with fresh herbs if they are in season! Stir them in at the end of the cook time, not at the beginning.

Storage:

• Fridge: you can refrigerate this soup up to 4-5 days — it just gets better with time!
• Freezer: this soup freezes perfectly! You can freeze it altogether or in individual portions. Freeze for up to 6 months (frozen foods are safe to eat indefinitely, but the longer they are in the freezer the poorer the quality).

 

 

Nutrition

Serving: 465grams | Calories: 222cal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 1085mg | Fiber: 9g | Sugar: 21g | Vitamin A: 13790IU | Vitamin C: 319mg | Calcium: 129mg | Iron: 2mg

The post Roasted Red Pepper Soup appeared first on The Recipe Rebel.

Cabbage Roll Soup is a one pot soup recipe that’s made hearty with ground beef and of course plenty of tender cabbage! A bold tomato broth holds it all together and makes every spoonful more savory than the last.

Enjoy more of the best filling soup recipes like Italian Meatball Soup, Chicken Dumpling Soup and Sausage Orzo Soup.

Cabbage is often an underestimated vegetable, but I promise I can change your mind with this Cabbage Roll Soup!

This easy soup recipe is perfect for when you just need a well-rounded meal all in one bowl to warm you up. It’s filling, flavorful, and loaded with nutritious veggies.

Essentially, this is a deconstructed cabbage roll served in soup form. Ground beef and rice keep you nice and full while cabbage and carrots give your body some wonderful nutrients.

While it’s healthier for you, don’t worry… It’s also delicious! The tomato broth is boldly flavored with garlic, Italian seasoning and more.

See how we make it down below!

Why we love this Cabbage Roll Soup:

• One Pot: Don’t you just love those two magic words? One pot recipes are the best because they’re easy to make and so quick and easy to clean up!
• Filling: No need to pair this cabbage soup with a side dish. It’s well-rounded with everything a meal needs! Protein, rice, and veggies will keep you satisfied.
• Flavorful: The robust tomato broth hosts a medley of flavors from Italian seasoning, garlic, ketchup and more.
• Nutritious: Cabbage is the star of the show here, and it offers a ton of awesome health benefits!

Cabbage Roll Soup Ingredients Needed:

• Ground Beef – Lean ground beef is my favorite to use in this soup recipe because it renders the least amount of fat. Feel free to swap it with ground pork or turkey if preferred.
• Cabbage – Cabbage is loaded with fiber, potassium, lots of vitamins and so much more. I love this veggie!
• Chicken Broth – I always recommend using low sodium broth. That way, you can do a taste test before serving to decide exactly how much salt you want to add.
• Onion – Use a white or yellow onion.
• Celery – Always give your celery a little rinse before chopping to get rid of any residue.
• Tomatoes – You’ll need both diced or crushed tomatoes and tomato paste to create the best rich tomato flavor.
• Brown Sugar – Feel free to start with a little bit and add more until you reach the desired level of sweetness.
• Ketchup – It may sound odd, but this simple condiment helps with both the sweetness and the tomato flavor!
• Carrots – Try to chop them into evenly sized pieces so they all cook through evenly and fit nicely on your spoon.
• Rice – I prefer to use long grain white rice. Feel free to swap that with long grain brown rice if you want – just note that it’ll need to cook longer and may absorb more moisture.
• Herbs – A medley of parsley, Italian seasoning and just one bay leaf creates the best herbaceous flavor.
• Garlic – You can swap with garlic powder in a pinch.
• Salt and Pepper – To taste.

How to Make Cabbage Roll Soup

Take a quick look at how easy it is to make this cabbage roll soup recipe! Scroll to the bottom of this page to find more detailed information on this easy process.

• Cook the ground beef in a Dutch oven (or soup pot) over medium heat until browned.
• Stir in the cabbage, carrots, celery and onion and cook until softened.

• Mix in the tomato paste, garlic, Italian seasoning, salt and pepper.
• Pour in the broth and canned tomatoes.

• Bring to a simmer, then add the rice and bay leaf.
• Cover and cook for about 10 minutes until the rice is tender. Then, add the ketchup, brown sugar and parsley to finish.

Variations and Substitutions

• Change the meat: Feel free to swap the ground beef with ground pork or turkey. The flavor will be different but it’ll still be tasty!
• Canned tomatoes can vary: Feel free to use either diced or crushed tomatoes — diced tomatoes will yield a thinner soup with tomato chunks, and crushed tomatoes will yield a thicker soup with no chunks.
• You can use brown rice: While white rice is my favorite here because it cooks quickly, brown rice also works! Just note that it’ll need to cook for longer.

How to Store Cabbage Roll Soup

Any leftover cabbage soup you may have will keep in the fridge for up to 3-4 days. Just make sure it’s stored in an airtight container.

Add a splash of broth or water and reheat the soup for 30 seconds at a time, stirring each time it stops to distribute heat, until warmed through.

Can I freeze cabbage roll soup?

Yes! This soup is freezer friendly.

Allow it to fully cool to room temperature prior to pouring in a large zip-top bag. Lay it flat on a baking sheet and freeze for an hour – this will cause it to freeze nice and flat so you can optimize your storage space.

Cabbage roll soup will stay good frozen for up to 3 months. Let it defrost in the fridge prior to reheating.

What to serve with Cabbage Roll Soup:

This Cabbage Roll Soup is a hearty dinner on it’s own, but we love serving with bread to soak up all of that delicious broth.

Some of our favorites are these Homemade Breadsticks, my Mom’s Homemade Buns, these Garlic Bread and this crusty No Knead Artisan Bread!

You might also enjoy these soup recipes:

Need more hearty, filling soup recipes that don’t require a side dish? Here are just a few more of my favorites:

• Tuscan White Bean Soup — loaded with protein!
• Slow Cooker Zuppa Toscana — perfect for when you don’t want to slave over the stove.
• Sausage Tortellini Soup — so full of flavor!
• Italian Wedding Soup

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Cabbage Roll Soup recipe

Cabbage Roll Soup is a one pot soup recipe that's made hearty with ground beef and of course plenty of tender cabbage! A bold tomato broth holds it all together and makes every spoonful more savory than the last.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 4 cups chopped cabbage
• 2 large carrots (peeled and chopped)
• 1 rib celery (finely chopped)
• ½ medium onion (finely chopped)
• 3 tablespoons tomato paste
• 1 tablespoon minced garlic (3-4 cloves)
• 2 teaspoon Italian seasoning
• 2 teaspoons salt (you may need up to 3 depending on your broth)
• ½ teaspoon black pepper
• 5 cups low sodium chicken broth (or vegetable or beef)
• 1½ cup tomato sauce
• 1 can diced tomatoes (14 oz or 398 ml) or crushed
• 1 cup long grain rice (rinsed well)
• 1 bay leaf
• 2-3 tablespoons brown sugar
• 2 tablespoons ketchup
• fresh chopped parsley

US Customary – Metric

Instructions

• Heat a large dutch oven or soup pot over medium-high heat. Add the beef and cook just until browned.
• Add cabbage, carrots, celery and onion and cook until beginning to soften, about 5 minutes.
• Add in tomato paste, garlic, Italian seasoning, salt and pepper and cook 2 minutes.
• Add broth, tomato sauce and canned tomatoes.
• Bring to a simmer over medium-high heat and stir in the rinsed rice and bay leaf. Cover, reduce heat to medium, and cook until vegetables and rice are tender (about 10 minutes).
• Stir in 1 tablespoon of brown sugar and 1 tablespoon ketchup. Taste and add additional sugar and ketchup if needed, adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:

Beef: I use lean ground beef and don’t find I need to drain the fat (we also use it to cook our vegetables), but you can do this after browning if you desire. You can also substitute for ground pork or turkey, but the flavor will differ. 

Tomatoes: diced or crushed tomatoes both work as well, so choose your preference! I use low sodium so I can control the salt content.

Broth: I always choose low sodium broth so I can control the salt content. If you’re using salted broth, you may want to reduce the added salt and season at the end to taste.

Rice: Long grain white rice is my preferred variety for this recipe, but you can use long grain brown rice as well, it may just need to be cooked longer.

Brown sugar and ketchup: don’t knock it til you try it! Cabbage roll sauce is typically a little on the sweet side, so this is required, but you can start with a little and add more as needed. The ketchup adds some acidity to brighten the flavors at the end as well.

Nutrition

Serving: 401grams | Calories: 248cal | Carbohydrates: 35g | Protein: 19g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 991mg | Potassium: 805mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2984IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg

The post Cabbage Roll Soup appeared first on The Recipe Rebel.

This Healthy Banana Bread recipe checks all the right boxes! It’s moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now!

Satisfy your sweet tooth with more recipes like Peanut Butter Streusel Banana Bread, Blueberry Banana Bread and Chocolate Chip Banana Bread.

This Healthy Banana Bread took me a few tries to perfect, but once I did there was no going back!

I believe that a good banana bread is like a good brownie. It needs no frosting, no glaze, no chocolate chips, no nuts, nothing. If it’s perfect banana bread, then that should be enough.

This is the only healthy Banana Bread recipe you need — it’s perfectly moist and needs no adornments (though you won’t see us judging if you add in chocolate chips!).

Why we love it:

• Super Easy: It’s made in one bowl with a whisk and no mixer. Plus, all of the ingredients are basic baking staples.
• Freezer Friendly: Scroll below for more info on how to freeze banana bread. This is one of my favorite treats to keep in my freezer for later!
• Scrumptious: There’s really no better word to describe it. This banana bread always turns out so moist, perfectly sweet and loaded with fresh banana flavor.

Ingredients Needed for Classic Banana Bread

• Bananas – You’ll need 3 bananas for this quick bread recipe. If you have any extras hanging around, use them to make some adorable Banana Split Trifles or see How to Freeze Bananas.
• Salt – Just a pinch of salt enhances the other flavors in the banana bread.
• Baking Soda and Baking Powder – Did you know that both of these ingredients have expiration dates? Use both within 6 months of opening so they’re potent and get the job done.
• Flours – You may notice that I use both whole wheat flour AND regular all-purpose flour. I love the texture that both flours create, and whole wheat flour adds a good amount of fibre. I make this recipe often with 100% whole wheat flour so that’s an option, too!
• Cinnamon – You can add an extra sprinkle to really warm up the flavor.
• Greek Yogurt – Be sure to use plain Greek yogurt with no additional flavors or sweeteners.
• Unsweetened Applesauce – This creates the most incredible moisture and adds natural sweetness in banana bread. And no, it won’t make it taste like apples!
• Eggs – These act as a binder for all of the other ingredients.
• Sugar – Be sure to measure with care! You don’t want to add too much or too little – either error will affect the flavor of the bread.
• Vanilla Extract – This is used to enhance the sweet flavor.

How to make Classic Banana Bread

Here’s a sneak peek at the step-by-step instructions! Scroll to the bottom of this page for more information and ingredient measurements.

• Mash the bananas (I love using a potato masher to do this!)
• Mix in the sugar, Greek yogurt and applesauce.

• Whisk in the eggs and vanilla extract.
• Add in the cinnamon, baking powder, baking soda, and salt. Whisk until just combined.

• Add the flour into the batter and mix until combined.
• Bake at 350°F for 50-60 minutes.

Banana Bread Variations and Substitutions

• Make it 100% whole wheat: this healthy banana Bread already has a good amount of fibre, but I often make it with 100% whole wheat flour for extra fibre for my family! It turns out perfectly either way — simple swap the all purpose flour for whole wheat.
• Add chocolate chips: While I like banana bread all by itself, you may be craving some chocolate! Feel free to sprinkle in some dark, milk, or semi-sweet chocolate chips.
• Add a crunch: Stir in some walnuts to give the banana bread a delightful, soft crunch. Check out more info here – Banana Nut Bread.

How to Store Banana Bread:

Let the banana bread cool for 10 minutes before removing from the pan.

Allow to cool to room temperature prior to storing in an airtight container at room temperature. You can store individual slices or the whole loaf. Properly stored, this bread will stay fresh on your kitchen counter for up to 4 days.

Can I freeze healthy banana bread?

YES! This recipe is wonderfully freezer friendly.

Let the banana bread fully adjust to room temperature prior to storing in a freezer-safe container (or zip-top bag). You can freeze individual slices or the whole loaf – keep in mind that slices will defrost much faster.

If you’re freezing slices, use sheets of parchment paper to separate them so they don’t stick together.

You Might Also Like…

Calling all banana lovers! Check out more of my favorite banana recipes:

• Banana Pancakes — we love these for a weekend breakfast!
• Banana Cream Pie — pie is always a good idea.
• Banana Chocolate Chip Baked Oatmeal Cups — another make ahead and freezer friendly breakfast!
• Banana Chocolate Chip Muffins — these never last long here!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Healthy Banana Bread recipe

This Healthy Banana Bread recipe checks all the right boxes! It's moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now! #banana #baking #recipe | easy recipes | baking recipes | healthy baking | breakfast ideas | banana recipes

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 3 ripe bananas
• ⅔ cup sugar (130g)
• ½ cup 0% plain Greek yogurt (114g)
• ⅓ cup unsweetened applesauce (100g)
• 1 teaspoon vanilla
• 2 large eggs
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole wheat flour* (130g)
• 1 cup all purpose flour* (130g)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a smaller loaf pan will need a little more time, and a larger pan will bake a little more quickly).
• In a large bowl, mash bananas with a whisk. Add sugar, yogurt and applesauce and whisk until combined and somewhat smooth.
• Add vanilla and eggs and stir until combined.
• Add baking powder, cinnamon, baking soda and salt and whisk until combined. Add flour and stir just until no white remains (don’t overmix)
• Spread in loaf pan and bake for 50-60 minutes, (covering with foil when top is light golden brown), or until toothpick inserted in the middle comes out clean (up to about 1 hour).

Video

Notes

Ingredients and Substitutions:

Yogurt and applesauce: if you are out of either yogurt or applesauce, I have successfully made this banana bread recipe using all yogurt and all applesauce. Simply swap one for the other. 

*Flour: be sure to measure your flour fluffed and levelled, or use a scale to weight it. You will need 260 grams total flour, and you can use half and half as the recipe calls for, or 2 cups all-purpose, or 2 cups whole wheat. 

 

Nutrition

Calories: 155cal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 191mg | Fiber: 2g | Sugar: 15g

The post Healthy Banana Bread recipe appeared first on The Recipe Rebel.

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

• One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
• Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
• Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

• Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
• Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
• Onion – Use a white or yellow onion.
• Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
• Milk – Feel free to use any kind of milk you like best.
• Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
• Butter – Unsalted butter is preferred.
• Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
• Garlic – Feel free to add a little extra if you’re a garlic lover!
• Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

• Sauté the carrots, celery and onions in a little bit of oil until softened.
• Stir in the garlic, salt, pepper, thyme and parsley.

• Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
• Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.

• Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
• Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

• Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
• Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
• Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
• Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

• Homemade biscuits (like my favorite Cheddar Bay Biscuits).
• These homemade Drop Dumplings for Soup.
• Crackers
• Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
• Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 1 rib celery (finely chopped)
• ½ medium onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
• 1 boneless skinless chicken breast
• ½ cup frozen corn
• ½ cup frozen peas

Roux:

• ¼ cup unsalted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
• Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

The post Chicken Pot Pie Soup appeared first on The Recipe Rebel.

This homemade Hamburger Helper recipe is a savory one-pot meal that’s better than the original boxed version! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it’s ready in 30 minutes or less and impossible to resist!

Cozy up with more comfort food recipes like Three Cheese Gnocchi Bake, One Pot BBQ Chicken and Bacon Pasta and Sausage Tortellini Soup.

Confession time: I can’t honestly remember the last time I purchased or prepared a box of Hamburger Helper.

It’s not that I never have—like most moms, I’m familiar with the beloved boxed pasta (it’s one of my childhood favorites!). But somewhere along the way, I discovered that it’s actually quite easy to make homemade hamburger helper.

My recipe for homemade Hamburger Helper is the only one you need for a number of reasons: it comes together in one pot, with real ingredients, in roughly the same amount of time. Since then, I haven’t looked back!

Why we love it:

• Healthier than store-bought: This homemade version is a one-pot meal made with healthy whole wheat pasta for added fiber, and wholesome veggies like red pepper and spinach.
• Kid-friendly: Everything all cooks down together in the cheesy sauce (hello, comfort food!), so picky eaters won’t even notice (it’s a family favorite here!).
• One pot: Those two magic words means that dinner will be easy to make and easy to clean up!
• Simple ingredients: This is a great clean-out-your-fridge recipe! It uses simple ingredients that you probably already have laying around.

Homemade Hamburger Helper ingredients:

• Lean Ground Beef: Since this is a one pot meal, I usually use lean ground beef. That helps keep the pasta from being greasy.
• Onion: Almost any beef dish is better with onion! You can dice up fresh onion, or if you’re short on time, sprinkle in about a tablespoon of onion powder.
• Red Pepper: Dice up a medium bell pepper. We use red, but any color is fine!
• Red Pepper Flakes: To add a little heat, add a pinch of red pepper flakes. You can put more in, if you want it to be spicier.
• Garlic or Garlic Powder: Again, you can use fresh minced garlic, or go with garlic powder if you prefer. Use about ⅓ teaspoon for each clove of garlic.
• Salt and Pepper: I prefer to use red pepper flakes as opposed to black pepper, but you can use both if you prefer.
• Italian Seasoning: Store-bought Italian seasoning blend adds lots of flavor to the dish!
• Spinach: For frozen spinach, thaw it and squeeze out as much moisture as possible. For fresh spinach, just chop it finely. You can omit if you want but I promise no one will know it’s there!
• Beef Broth: The dish will be cooked in a mixture of broth and milk; I use beef broth, but vegetable broth and chicken broth would both work, as well.
• Milk: any kind of dairy or non-dairy milk will work. Higher fat dairy will yield a richer flavor.
• Pasta: Our favorite pasta for this recipe is elbow pasta, but basically any small shape would be good. Penne, farfalle (bowties), and fusilli are all good hamburger-helper-style shapes — just keep in mind the cook time may vary.
• Tomato Sauce: You can use plain tomato sauce, strained tomatoes, or pasta sauce, whatever you have.
• Cheese: To make this a cheesy, comforting meal, you’ll need plenty of shredded cheese! Try mozzarella, colby, cheddar, or any other melting cheese that you like. Garnish with fresh parsley if desired

How to make Hamburger Helper

Let’s take a quick look at how to make homemade hamburger helper! Find the detailed recipe down in the recipe card.

• Cook the ground beef, red bell peppers and onions.
• Mix in the seasonings, garlic and spinach.

• Pour in the milk, broth, noodles and tomato sauce. Bring to a boil, then lower the heat and cook for 12-15 minutes.
• Stir in the cheese.

Variations and Substitutions

• Change the veggies. Feel free to swap out the veggies for others your family enjoys, like mushrooms, shredded carrots, zucchini, or anything else you have taking up space in the fridge. Also, shredded vegetables cooked down in the ground beef are a great way to get more vegetables into your diet.
• Use your preferred pasta. I use high fiber whole wheat pasta, but really any variety of wheat pasta works fine. If you are using gluten-free or alternative pastas, you may want to reduce the amount of liquid, or add more, depending on the type of pasta.
• Make it dairy-free. Swap dairy-free milk and dairy-free cheese for the whole milk and shredded cheese. Or simply make the recipe with no milk, substituting additional broth, and leave out the cheese altogether!
• Make it vegetarian. Swap out the beef broth for vegetable broth, and vegetarian crumbles, chickpeas, or simply extra veggies instead of the meat.
• Use another meat. Ground turkey, ground chicken, or even ground sausage all work well.
• Make it creamy. Stir in some sour cream or plain yogurt for an extra creamy pasta.
• Spice it up! Splash in some hot sauce or sriracha.

How to Store Homemade Hamburger Helper

Leftover Hamburger Helper will keep in the fridge for 2-3 days. Make sure to store it in an airtight container.

Add a splash of milk, water or broth and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze hamburger helper?

Yes! To freeze homemade hamburger helper, spread the cooked pasta into a foil or freezer-safe baking dish, and cover with a layer of plastic wrap and then a lid or a layer of tin foil. The plastic wrap helps prevent freezer burn (thanks Grandma, for that trick!).

To reheat frozen hamburger helper, uncover the dish, remove the layer of plastic wrap, and then replace the layer of foil. Bake the dish at 350°F for about one hour, removing the foil at about the 40 minute mark, to allow the cheese to brown somewhat.

Freezing Note: If you’re planning to freeze and reheat pasta, you can slightly undercook the pasta before freezing. That way, when you reheat it, it won’t turn out mushy.

Reheating Note: if you’re moving a glass dish from the freezer to the oven, it’s a good idea to let the dish sit out at room temperature for a couple hours beforehand to warm slightly. You may not have to cook it as long.

Serving suggestions:

You can serve this pasta all on its own! It truly is a meal all in one pot! However, if you’d like to add a few side dishes, these are some great, easy options:

• Broccoli Salad: If you don’t think you like broccoli, try this recipe—I promise it will change your mind! Classic Broccoli Salad is sweet, tangy, crunchy, and fresh, with bacon and cheddar for extra yumminess.
• Creamed Corn: Sweet, Homemade Creamed Corn is a side dish that my kids devour! It’s a fresh, crisp-tender veggie option that’s always a welcome addition to the meal.
• Glazed Carrots: My simple Honey Orange Glazed Carrots are another kid-friendly side dish, made from scratch and lightly sweet.

More one pot pasta recipes!

• Sun Dried Tomato and Spinach Orzo recipe — a fabulous side or meatless main dish.
• Three Cheese Gnocchi Bake — the cheesier, the better!
• Creamy Gemelli Pasta recipe — simple and satisfying.
• Orecchiette Pasta with Sausage — sausage adds so much flavor!
• Cajun Chicken Pasta — just the right amount of kick!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Homemade Hamburger Helper Recipe – easy one pot pasta!

This Easy Homemade Hamburger Helper is a savory, one-pot meal that's better than the original! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it's ready in 30 minutes or less!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• ½ medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon ground mustard
• ⅛ teaspoon red pepper flakes (or more, if you like it spicy!)
• ¼ cup frozen spinach, thawed and squeezed dry (or 1 cup fresh, chopped fine) optional
• 1 ¾ cup milk
• 1 ½ cup beef broth (low sodium)
• 2 ¾ cups dry uncooked macaroni (1 375g box)
• 1 ½ cups tomato or pasta sauce
• 1 ½ cups shredded cheese (mozzarella or cheddar)

US Customary – Metric

Instructions

• To a large pot add beef, onion, and peppers and cook until vegetables are softened. Cook over medium high heat until beef is browned.
• Add garlic, salt, Italian seasoning, paprika, mustard red pepper flakes, and spinach. Cook 1-2 minutes to wake up the flavors.
• Add in milk, broth, macaroni and tomato sauce and bring to a boil. Reduce heat to medium and cook 12-15 minutes, stirring often.
• Stir in 1 cup of cheese. Sprinkle remaining cheese on top, cover and let sit for 5 minutes before serving.

Video

Notes

**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Ingredients and Substitutions:

• Ground Beef: feel free to swap the beef for ground chicken, pork or turkey. I use lean ground beef so there is not much fat to drain, but if you are using regular ground beef you may want to drain the fat after browning.
• Vegetables: you can swap the peppers and spinach for other vegetables you have hanging around: finely chopped mushrooms, shredded carrots or zucchini, finely chopped kale — once it all cooks down the flavor melds together and you won’t really notice!
• Broth: I use low sodium beef broth so I can control the salt. If you have regular broth you may want to reduce the added salt and adjust as needed. Vegetable and chicken broth may also be substituted.
• Milk: I use low fat milk, but any will do here! Non-dairy milk works just as well.
• Macaroni: any short pasta will work here, but they may require different cook times or amounts of liquid. If you notice the liquid is mostly absorbed but the pasta is not cooked, just add a splash here and there and continue cooking until the pasta is al dente.

 

Nutrition

Serving: 347grams | Calories: 474cal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1166mg | Potassium: 836mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2073IU | Vitamin C: 31mg | Calcium: 293mg | Iron: 5mg

More one pot pastas you’ll love!

• Healthy One Pot Spaghetti and Meat Sauce
• One Pot Baked Ziti
• One Pot Chicken Chow Mein

The post BEST Hamburger Helper Recipe appeared first on The Recipe Rebel.

New to the air fryer recipes? Check out my Best Air Fryer Recipes for Beginners or my 50 Best Air Fryer Recipes post!

The Air Fryer has quickly become one of our favorite way to cook certain things, and chicken is definitely one of them.

Spoiler: this Air Fryer Chicken Breast is outstanding.

I started with a simple seasoning based on this Slow Cooker Chicken Breast and these Pan Fried Chicken Breasts — when you’ve got a good thing going, why change it?!

They turn out perfectly every time, and are almost completely hands off (other than a couple minutes prep!).

Love a crispy coating? You might want to try these Air Fryer Chicken Tenders or Air Fryer Fried Chicken!

I’m sharing all my tips and tricks below to make sure your air fryer chicken turns out just the way you want it!

Why we love to cook chicken breasts in the air fryer:

• I mean, they’re perfect: they come out with the perfect combination of golden on the outside and tender and juicy on the inside!
• Less babysitting: I don’t have to worry about them burning, or sticking, or overcooking like I do when I’m cooking them in a skillet.
• You don’t have to heat up the oven: while I love my Baked Chicken Breasts, you do need to turn on the oven. In the summer time, why not air fry them instead? It’s more energy efficient and they cook up super quick!
• They’re great for meal prep: whether you just want some cooked chicken for sandwiches, salads, or easy lunches, they’re easy enough that you can make a batch on the weekend and enjoy them over the next few days.

How long do I cook chicken breast in the air fryer?

Well, it depends!

It depends on your air fryer temperature and how thick your chicken breasts are.

I like to cook my chicken breasts for a shorter time at a higher temperature, so I opt for 400 degrees F for a cook time of 10-15 minutes.

The exact cook time is hard to tell, and will depend on the size and shape of your chicken breast.

For better results, you can use a heavy rolling pin or flat meat mallet to flatten any thicker parts of your chicken breasts so that they cook more evenly — although I don’t usually go through this extra step.

And always be sure to check the internal temperature with an instant read thermometer to ensure it reaches 165 degrees F.

Is air fryer chicken healthy?

Air fryer Chicken Breasts aren’t really any healthier than chicken breasts that are cooked with the same ingredients on the stove top, in the oven, or in the slow cooker.

The air fryer is a healthier method than deep frying food, so this air fryer chicken breast is healthier than deep fried chicken, but that’s not really an equal comparison.

That being said, chicken breasts are still a lean protein option, and we love cooking them in the air fryer because they are the juiciest we’ve ever had! (Check out this photo taken right after I sliced them!)

Variations on this Air Fryer Chicken Breast recipe:

• Swap breasts for thighs: you can swap boneless, skinless chicken thighs for the chicken breasts in the recipe and you won’t need to change the recipe much — I would set your air fryer timer for 8 minutes and then check for doneness with a meat thermometer, as they are usually smaller than chicken breasts. (I also recommend checking out this Air Fryer Chicken Thighs recipe!)
• Swap the seasoning: have a go-to seasoning blend of spices you love? It will work perfectly here! Think garlic herb, cajun, barbecue, taco, Greek — any dry blend can be substituted. Just sprinkle on both sides evenly before cooking.

What to serve with this air fryer chicken breast:

This chicken breast is a versatile protein that goes with so many things!

Slice it to top a Caesar salad, stir it into your favorite pasta or Buttered Noodles, or serve with some of our favorite sides:

• Lyonnaise Potatoes — with caramelized onions!
• Slow Cooker Mashed Potatoes
• Homemade Mac and Cheese — made in one pot!
• Roasted Potatoes and Carrots — a reader favorite!

Leftover Air Fryer Chicken Breasts? Use it in these recipes!

• Stir some into this Veggie Lo Mein
• Use it in this Chicken Pot Pie Soup
• Swap your leftover chicken for the ham in this Cheesy Scalloped Potatoes recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Air Fryer Chicken Breast

This Air Fryer Chicken Breast is perfectly seasoned and incredibly juicy! It is golden and crispy on the outside and SO flavorful!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 servings

Calories 194cal

Author Ashley Fehr

Ingredients

• 2 boneless skinless chicken breasts
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

• Preheat air fryer to 400 degrees according to manufacturer's instructions if your air fryer requires preheating (I simply turn mine to 400 degrees for 8-10 minutes while I prepare the chicken)
• Pat chicken dry and rub with canola oil.
• In a small bowl, combine salt, parsley, pepper, onion powder, garlic powder and paprika. Sprinkle over both sides of the chicken.
• Lightly spray the inside of the air fryer basket with non stick spray and place the chicken breasts in the bottom.
• Place the basket inside the air fryer and set the cook time for 12 minutes (a couple minutes more or less depending on the size of your chicken breasts — keeping in mind you can always easily add more time but you can't take it away).
• At the end of the cook time, check the internal temperature of the thickest part of the chicken with a meat thermometer to ensure it has reached 165 degrees F. If it has not, return it to the air fryer for 2-3 minutes until cooked through.
• Allow to rest for 5-10 minutes before slicing and serving.

Video

Nutrition

Calories: 194cal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 713mg | Potassium: 418mg | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post JUICY Air Fryer Chicken Breast appeared first on The Recipe Rebel.