Category: Uncategorized

A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.

Ingredients

For the Fried Rice

• ▢2 tablespoons avocado oil
• ▢½ cup white onion diced
• ▢1 cup frozen vegetables
• ▢2 large eggs
• ▢4 cups rice cooked, cool to the touch
• ▢4 tablespoons butter
• ▢4 tablespoons soy sauce

For the Hibachi Chicken

• ▢1 ½ teaspoons sesame oil
• ▢1 tablespoon avocado oil
• ▢1 pound chicken breast cut into bite-sized pieces
• ▢3 tablespoons soy sauce
• ▢1 tablespoon butter
• ▢2 teaspoons lemon juice fresh
• ▢salt
• ▢pepper

For the Hibachi Vegetables

• ▢1 ½ teaspoons sesame oil
• ▢1 tablespoon avocado oil
• ▢1 zucchini large, quartered and cut into 2″ pieces
• ▢1 white onion large, halved and cut into ½” pieces
• ▢2 cups baby bella mushrooms about 8 ounces, quartered
• ▢1 tablespoon butter
• ▢1 tablespoon soy sauce
• ▢salt
• ▢pepper

For the Mustard Sauce

• ▢1 tablespoon sesame seeds preferably lightly toasted
• ▢2 tablespoons dry mustard
• ▢2 teaspoons honey
• ▢4 tablespoons soy sauce
• ▢½ cup half-and-half
• ▢1 tablespoon hot water
• ▢1 clove garlic minced

Equipment

• 2 large skillets or woks
• blender

Instructions 

For the Fried Rice

• Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan. Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled.

• Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot.

For the Chicken and Vegetables (Made Simultaneously)

• For the chicken: Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.

• For the vegetables: In a separate large skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.

For the Mustard Sauce

• Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, half and half, hot water, and minced garlic in blender.

Notes

• For the best fried rice: Do not cook rice immediately before making fried rice. Leftover or precooked rice from the store works best.
• For mustard sauce: Lightly toasting sesame seeds will enhance the flavor, but it is not necessary. Mustard sauce can be made ahead of time and stored in the refrigerator.
• To make grain-free: Substitute rice with cauliflower rice.

  Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

These Cheeseburger Sliders are what dreams are made of! Soft Hawaiian rolls stuffed with extra cheesy beef, and a butter and mustard glaze to go on top. They are so easy and come together in just a few minutes. Perfect appetizer for a party!

Ingredients

• 1 pound 80% lean ground beef
• 1 & 1/2 teaspoons onion soup mix, 1/2 package onion soup mix
• 1 package Hawaiian Dinner Rolls, 12
• 1/3 cup mayonnaise
• 1 cup sharp cheddar cheese, shredded

For the butter glaze

• 3 tablespoons butter, melted
• 1 tablespoon minced dried onion
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dijon mustard
• sliced dill pickles, to serve with

Instructions

• Preheat your oven to 350 degrees F. 
• In a skillet over medium heat, cook the ground beef and DRY onion soup mix.* 
• When the meat is browned, drain the fat. 
• Transfer the ground beef to a bowl and let cool a bit.
• Meanwhile, remove the rolls from the package and discard the cardboard.
• Spray a large sheet of aluminum foil generously with nonstick spray.
• Use a serrated knife to slice the rolls in half so that they have a “top” and a “bottom.” Do not separate them into individual rolls. Place the “bottoms” onto the aluminum foil that has been sprayed.
• Stir the mayonnaise and cheddar cheese into the ground beef.
• Spread the beef mixture all over the bottom half of the rolls. Replace the top half of the rolls to make one giant sandwich.
• In a small bowl, melt 3 tablespoons butter. Add the minced onions, Worcestershire sauce, and dijon. Stir it together, then use a pastry brush to coat the top of each roll with the butter mixture.
• Wrap the sliders in foil; fold up the one that it’s sitting on, then spray more foil and cover the top. 
• Place the foil-wrapped sliders directly on the middle oven rack. (No sheet pan is necessary. It makes the bottoms get too crispy.)
• Bake for about 30 minutes. 
• Remove from the oven and serve with plenty of dill pickles!
• I don’t think these sliders need any sort of dipping sauce honestly, but if you are feeling like you want to dip, mix together 1 part mayo and 1 part ketchup. Serve with the sliders.

Notes

*Don’t make onion soup, just use the dry mix. I know it’s annoying to only use half the package. If you are making this for a crowd, you could easily double the whole slider recipe and use 1 whole package of soup mix for 2 lbs. of ground beef.

 

Tender, spiced chicken breasts in a creamy, fragrant coconut milk sauce.

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
• ▢1 teaspoon cumin
• ▢1 teaspoon smoked or sweet paprika
• ▢1 teaspoon dried oregano
• ▢1/2 teaspoon cayenne pepper, (If you like spicy food, use 1 teaspoon cayenne pepper. If you don’t like spicy food, omit the cayenne pepper.)
• ▢1 teaspoon salt, or to taste
• ▢1/4 teaspoon freshly ground black pepper, or to taste
• ▢3 tablespoons olive oil, divided
• ▢1 yellow onion, finely diced
• ▢3 cloves garlic, minced
• ▢2 cups seeded and diced tomatoes, (or use 1 can (14 ounces) diced tomatoes, well drained)
• ▢1 can (14 ounces) unsweetened, lite coconut milk
• ▢chopped fresh cilantro, for garnish

INSTRUCTIONS 

• Pat dry the chicken breasts with paper towels and set aside.
• In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
• Rub seasoning mixture all over chicken breasts.
• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
• Remove chicken from skillet and set aside on a plate; keep covered.
• Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
• Stir in garlic and cook for 30 seconds.
• Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
• Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
• Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
• Taste sauce for salt and pepper; adjust accordingly.
• Garnish with cilantro or parsley, and serve.

Make this delicious cheesy chicken and rice casserole loaded with broccoli and cheddar cheese! This dinner recipe is so creamy and comforting and everything is made in one pot!

Ingredients

• ▢1 pound chicken breasts cut into 1×1-inch cubes
• ▢1 small onion finely chopped
• ▢2 cloves garlic minced
• ▢1 ½ cups white long grain rice rinsed
• ▢2 cups chicken stock
• ▢2 cups water
• ▢3 cups broccoli florets roughly chopped
• ▢½ cup milk
• ▢2 cups sharp cheddar cheese shredded, divided

Instructions

• Cut the chicken breasts into 1×1-inch cubes. Season with salt and pepper and mix it up.
• Preheat the pan to medium/high heat and add olive oil.
• When the oil is hot, add the chicken and brown it on all sides for about 5-7 minutes.
• NOTE: At this point, we don’t need to cook the meat through, as it will finish cooking later. We just want some brown crust for additional flavor.
• NOTE: If you have a lot of chicken, you can brown it in two batches. Make sure you don’t overcrowd the pan, as it will start to boil instead of browning.
• When the chicken is browned, transfer it to a plate and set aside.
• Add chopped onion and cook it for about 5 minutes, until it gets soft and translucent. Add minced garlic and stir for about 30 seconds to release the aroma.
• Add the browned chicken back to the pot.
• Now we can add rinsed rice, chicken stock, and water. Mix everything and bring it to boil. Then lower the heat to low and cover with the lid.
• After 10 minutes, add chopped broccoli and stir. Cover with the lid again and cook until the rice is fully cooked, stirring occasionally.
• Preheat the oven to 425°F.
• When the rice is cooked, add milk and stir. Then add 1 cup of shredded sharp cheddar and fold it in.
• Sprinkle the rest of the cheese on top and transfer the pan to the oven for about 10-15 minutes or until the cheese is melted and bubbling.

Notes

• For this recipe, I like to use a pan with a heavy bottom, so nothing gets burned and you can put it safely in the oven.
• When browning the meat, I like to do it in two batches, so it doesn’t release its juices and gets a beautiful golden color.
• Also, when you put the meat on the pan, don’t touch it until you are ready to flip it. That help with better browning.
• If you want to use frozen broccoli, let it defrost for 20-30 minutes before adding to the pot.

Can I make it ahead of time? Yes! You can make it a day before, skip the cheesy topping, and refrigerate overnight. When ready to serve, let it sit on the counter for about 20 minutes, sprinkle cheese on top, then put in the oven. Bake at 350°F for about 15-20 minutes.

What kind of rice shall I use? Long grain white rice, like Basmati, should work the best. Arborio (which is used for Risottos) will work as well and will be even creamier. I wouldn’t recommend to use brown rice, as it takes longer to cook.

How to store? After it’s cooled off completely, transfer to an air-tight container. You can keep it in the fridge for about 2 days.

This Cuban mojo chicken recipe is so flavorful and so easy. The zesty marinade creates juicy chicken legs ready to bake, served with pineapple-avocado salsa.

INGREDIENTS:

• 4 bone-in chicken leg quarters
• ▢½ cup orange juice
• ▢⅓ lime juice
• ▢3 garlic cloves
• ▢¼ cup cilantro
• ▢1 lime zest
• ▢½ tbsp cumin
• ▢1 tsp dried oregano
• ▢1 tsp salt
• ▢½ tsp black ground pepper
• ▢½ cup olive oil
• ▢1 onion quartered

PINEAPPLE-AVOCADO SALSA

• ▢½ avocado
• ▢4 ounces pineapple diced
• ▢1/2 cup cherry tomatoes

SIDES (OPTIONAL)

• ▢½ cup black beans rinsed & drained (optional)
• ▢1 cup steamed rice optional

INSTRUCTIONS

MOJO CHICKEN

• Preheat oven at 350°F
• Add to the food processor, orange juice, lime juice, garlic,  cilantro, lime zest, cumin, oregano, salt, and black ground pepper.½ cup orange juice,⅓ lime juice,3 garlic cloves,¼ cup cilantro,1 lime zest,½ tbsp cumin,1 tsp dried oregano,1 tsp salt,½ tsp black ground pepper
• Process for 10 seconds. You don’t want the sauce to become too creamy.
• Add the olive oil and process for 5 seconds, just to combine ever so slightly.½ cup olive oil
• Add the chicken and chopped onion in a large bowl.4 bone-in chicken leg quarters,1 onion
• Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
• Set aside the remaining half of the mojo sauce for later use.
• When the chicken is done marinating, add chicken and onions the the baking tray, together with the sauce it marinated in.
• Bake at 350°F for 35-40 minutes.

PINEAPPLE-AVOCADO SALSA

• Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!½ avocado,4 ounces pineapple,1/2 cup cherry tomatoes
• Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!½ cup black beans,1 cup steamed rice

prep time: 15 MINUTES, cook time: 15 MINUTES, total time: 30 MINUTES.

This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes.

Ingredients

• 3 Tablespoons salted butter, I use Land O’ Lakes
• 3 cloves garlic, minced
• 2 Tablespoons all-purpose flour
• 1 Tablespoon tomato paste
• ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
• ¾ cup chicken broth
• 1 ½ cups half and half, half light cream/half milk
• 10 oz. Rotel tomatoes with green chilies
• 3 tablespoons cream cheese, softened
• 1/3 cup Parmesan cheese, grated
• 20 oz. refrigerated ravioli
• Parsley, to garnish
• Red Pepper Flakes, to garnish

Instructions

• Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.

• Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
• Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.)

• Cook the pasta according to package instructions, drain.
• Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined.
• Add the ravioli and use a silicone spatula to gently stir until combined.
• Garnish with Parsley and red pepper flakes and serve!

Notes

• Freshly diced Roma tomatoes or regular diced tomatoes can be used instead of Rotel if preferred.
• A teaspoon of hot sauce makes a nice addition to the sauce and won’t make it too spicy.
• Optional additions include: Fresh spinach or fresh basil.
• I use Rana refrigerated 4-cheese Ravioli with this recipe.
• To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place 3 Tbsp. cream cheese in the microwave and close the door. Let it soften for 5 minutes.
• Grate the Parmesan cheese from a block, it will melt and taste much better than packaged grated cheese.
• 20 oz. tortellini can be used in this recipe as well.

---

Storage: 

• Store in an airtight container and refrigerate for up to 3 days.
• While you can freeze leftovers, ravioli doesn’t hold up quite as well after being frozen and reheated.

This Chicken Enchilada Soup recipe is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.

Ingredients

• ▢1 Tbsp Butter or Ghee or avocado oil
• ▢1 Medium Onion diced
• ▢2 Celery Stalks sliced
• ▢1 Medium Carrot thinly sliced
• ▢1 Large Red Bell Pepper diced
• ▢2-3 Garlic Cloves chopped
• ▢1½ Tsp Ground Cumin
• ▢1 Tbsp Chili Powder
• ▢1 Tsp Dried Oregano
• ▢15 oz Diced fire-roasted Tomatoes 1 can
• ▢¼ Cup Tomato Paste
• ▢4 Cups Low Sodium Chicken Broth
• ▢14.5 oz Red Kidney Beans drain and rinsed, 1 can
• ▢14.5 oz Black Beans drain and rinsed, 1 can
• ▢1 Cup Fresh or Frozen Sweet Corn
• ▢2 Cups Shredded Cooked Chicken
• ▢1 Cup Mexican Shredded Cheese Blend for garnishing
• ▢Salt and pepper, to your taste

Instructions

• Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
• Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
• Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
• Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.
• Stir to combine and boil for a couple of minutes, just to heat it all up.
• Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!

Notes

Substitutes:

• Fresh, frozen, or canned corn
• Oil- avocado, olive oil, or vegetable  oil
• Try Shredded turkey, ground chicken or ground turkey

Storage:

Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

This easy restaurant-quality Bourbon Chicken recipe is absolutely addicting, thanks to a sticky sweet Bourbon sauce with lots of flavor! Read the notes for a kid-friendly version without bourbon.

Ingredients

For the chicken:

• 3 pounds chicken breasts (boneless and skinless, chopped into 1-inch pieces)
• 4 tablespoons cornstarch (plus ½ – 1 tablespoon extra, see notes)
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons vegetable oil or use sesame oil for more flavor

For the sauce:

• 4 cloves garlic minced
• 1 cup chicken broth (use low-sodium if you prefer less salt)
• ⅔ cup soy sauce (use low-sodium if you prefer less salt)
• ⅓ cup apple juice
• ⅓ cup ketchup
• ¼ cup bourbon see notes for a kid-friendly version
• 2 tablespoons apple cider vinegar or less, to taste
• 1 cup brown sugar dark or light
• ½ teaspoon ground ginger
• ½ teaspoon onion powder
• ½ teaspoon crushed red pepper flakes optional, or use more for a spicy sauce!

Instructions

• In a medium bowl, mix together 4 tablespoons cornstarch with ½ teaspoon each salt and pepper. Add the diced chicken and toss well to completely coat the chicken pieces.

• In a large skillet or pot, heat the vegetable oil over medium-high heat. Once the oil is hot, add the coated chicken pieces and cook on one side without stirring for 3 minutes. Turn each piece of chicken and cook for an additional 3 minutes. The chicken does not have to be fully cooked here, just browned. Remove the browned cooked chicken from the skillet and set aside. You might need to do this in two batches to not crowd the chicken!

• Add the minced garlic to the skillet and sauté for 30 seconds. Add the rest of the sauce ingredients (chicken broth through red pepper flakes). Stir well and bring the mixture to a gentle boil over medium heat.

• Reduce the heat to low and add the chicken back to the sauce. Simmer for about 10 minutes until the sauce is reduced by half. Serve the bourbon chicken hot over steamed rice, or go on to the next step if you prefer to thicken the sauce

• Optional step: Combine ½ – 1 tablespoon of cornstarch with 1-2 tablespoons of cold water in a small bowl or cup, then stir into the sauce to thicken, let it simmer for another 2 minutes, then remove from heat.

Notes

• If you prefer a thicker, stickier sauce that really sticks to the chicken, you will need about ½ – 1 tablespoon extra cornstarch – just follow the instructions in the last step!
• If you want a sweeter, less tangier bourbon chicken, use 1 tablespoon vinegar at first, and add more to taste later.
• For a kid-friendly bourbon chicken, omit the bourbon, or add more chicken broth or apple juice instead.
• This recipe has a lot of ingredients but you can get away with just a ¼ cup and a ½ cup measuring cup and measure all the ingredients into those cups! You can pre-measure all the ingredients for the sauce into a large bowl and add it all at once in step 3!
• The nutrition facts are estimated assuming 8 servings and not including rice.

One-pan balsamic chicken is such a flavorful weeknight dinner. Made with simple ingredients and easy steps!

Ingredients:

Sauce

• 1/3 cup balsamic vinegar
• 2 Tbsp. honey
• 2 Tbsp. oil, such as avocado or olive oil
• 2 garlic cloves, minced
• 1 tsp. Italian seasoning
• 1 Tbsp. Dijon mustard

Tomato Mozzarella

• 8 oz. grape tomatoes, halved
• 8 oz. fresh mozzarella balls (ciliegine or pearls)
• 2 Tbsp. finely chopped fresh basil

Chicken

• 2 lb. boneless, skinless, chicken breasts, pounded to even thickness
• 2 Tbsp. avocado oil or other high-heat oil
• Kosher salt and fresh black pepper

---

Instructions

1. In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
2. In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
3. Preheat oven to 400 degrees F.
4. Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. 
5. Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
6. Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving.

Notes

• Mozzarella: If using ciliegine mozzarella, also known as “cherry size” fresh mozzarella then cut it in half. If using “pearls” which are smaller size mozzarella balls, then no need to cut in half.
• Chicken: To pound the chicken, place the chicken between two pieces of plastic wrap or into a gallon size Ziploc bag, and using a mallet or rolling pin, pound the chicken to even thickness. Make sure not to skip this step. It helps the chicken cook evenly, tenderizes the meat, and results in moist meat.
• Original Recipe: This recipe was originally published on 9/28/17 and did not include balsamic vinegar. Instead, the recipe relied on a combination of ingredients that resembled the taste of balsamic vinegar. However, it ended up being too confusing to so many readers so we decided to rewrite the recipe to include balsamic vinegar. Here is the old version of the recipe: ¼ cup low-sodium soy sauce, 1/4 cup tomato sauce, 1/2 lemon, juiced (about 1 1/2 Tbsp.), 2 lbs. boneless, skinless, chicken breasts (pounded to even thickness), 2 Tbsp. unsalted butter, 8 oz. grape tomatoes, halved,  8 oz. fresh mozzarella balls (ciliegine), 2 Tbsp. finely chopped fresh basil, Kosher salt and fresh black pepper . In a medium bowl, combine the soy sauce, tomato sauce, and lemon juice. Add chicken tossing to coat in the marinade. Cover the bowl with plastic wrap and let marinate in the refrigerator for 15 minutes. While the chicken is marinating, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside. Preheat the oven to 400 F. Melt butter over high heat in a large oven-safe skillet. Remove the chicken from the marinade and add to the hot skillet. Cook for 1-2 minutes per side or until lightly golden brown, seasoning both sides of chicken with salt and pepper, to taste. Immediately, off heat, top the chicken with tomato mozzarella mixture and bake uncovered for 18-23 minutes or until chicken is fully cooked through. Remove from the oven and let rest for 5 minutes before serving.

These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love! Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of ranch dressing and fresh herbs. Healthy, flavorful, and easy to make! Whole30, paleo, gluten free, dairy free, and low carb / keto friendly.

INGREDIENTS:

• 3 large bell peppers – any color, cut in half lengthwise and seeds removed
• 4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
• 1 cup paleo mayonnaise, either homemade or store bought avocado mayo
• 1/2 cup hot sauce or buffalo sauce – I love Frank’s red hot, but a Whole30 compatible buffalo sauce also works
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)
• 1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
• Whole30 ranch dressing for garnish
• Fresh herbs for garnish

---

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.

3. In a large bowl combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste and add more hot sauce or salt if desired.
4. Fill prepared peppers with the buffalo chicken mixture – making sure to pack it in.
5. Cover baking dish and bake stuffed peppers for 30 minutes. Remove foil and bake another 20 minutes – until peppers are tender and the stuffing is bubbling and slightly browned.

7. Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired and serve!

NOTES

These chicken stuffed peppers can be re-heated a few different ways.

In the oven – Warm in a pre-heated oven at 350 degrees until heated through – about 10-15 minutes. If they start getting too dark cover with foil until fully heated.

On the stove top – Place peppers in a skillet with a few tablespoons of water. Cover and warm over medium low heat until heated through. If the water has fully evaporated before they are warm add an additional tablespoon as needed.

In the microwave – Cover with a paper towel and warm peppers for 2-3 minutes until heated through. The center of the stuffed peppers always takes the longest. To speed up the re-heating time you can cut the stuffed peppers in half.