Healthy One Pan Recipes – Healthy Delicious

Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce

Lauren — Wed, 03 Sep 2025 19:23:45 +0000

Sheet pan gnocchi is my weeknight secret weapon. Add crispy salmon, roasted broccoli, and a drizzle of spicy-sweet hot honey yogurt and it’s absolute magic. This one-pan recipe hits all the right notes: smoky, tangy, creamy, a little kicky, and done in under 40 minutes.

What you’ll love about this recipe:

One pan recipe. Everything roasts together (yes, even the gnocchi) for minimal cleanup and maximum flavor.
Bold, smoky salmon. A paprika-cumin rub takes the fish from basic to “wait, who cooked this?!”
Texture heaven: Tender-crisp gnocchi, charred broccoli, flaky salmon, and creamy yogurt sauce? Yes, please.

Sheet Pan Gnocchi Is My Love Language

I love one pan recipes and sheet pan gnocchi is kind of my signature move. It gets the best texture — crispy and browned outside but still tender and chewy inside, and there’s something fascinating about the fact that you don’t need to boil it.

It’s been a while since I’ve done a new recipe with it, so I thought I’d play around with vegetables and salmon. The result was this sheet pan salmon recipe and it’s a total winner with layer upon layer of flavor.

The salmon gets a delicious smoky spice rub that gives it the most beautiful crust, and the bed of potato gnocchi, red onion, and broccoli that it roasts over is so full of flavor. To really kick things up a notch, I finished it all off with a drizzle of hot honey and served it with a hot honey dipping sauce.

We couldn’t get enough! You’ll definitely want to add this one to your weekly rotation.

Ingredients You’ll Need

Gnocchi. Nothing fancy, just a pack of shelf stable gnocchi. Look for it in the pasta aisle!

Fresh Broccoli. A weeknight hero. Cut it into small-ish florets so it roasts evenly and gets those crispy edges.

Red Onion. Roasted wedges get caramelized and jammy, adding sweetness and depth to your plate.

Salmon fillets. Go for skin-on if you can. It helps protect the fish from overcooking and adds flavor, even if you don’t eat it. Aim for 6 oz portions. Frozen salmon is ok, but you’ll want to let it defrost in the fridge overnight before cooking.

Smoked Paprika + Cumin. For earth, smoky flavor that makes this recipe taste gourmet.

Hot Honey. For a little sweet heat and a whole lot of flavor. Mikes is classic, but in a pinch, you can make your own by warming honey with dried red pepper flakes.

Plain yogurt. I prefer nonfat Greek for the extra protein, but any plain yogurt will work.

You’ll also need a large sheet pan, big enough to roast everything in a single layer. If you’re doubling the recipe, use two sheet pans to make sure everythign has plenty of room. And overcrowded pan means the veggies will steam instead of crisp.

Pro tips

Dry brining the salmon will improve the texture and help prevent it from releasing albumin (that watery white stuff that sometimes seeps out when you cook it). To do this, generously coat the salmon with kosher salt. A tablespoon or two is plenty. Let it sit for about 40 minutes at room temperature, then rinse the salt off and pat the salmon dry. I start this process when I first turn the oven on. By the time I’m ready to season the salmon and add it to the sheet pan, it’s good to go.
Coat the vegetables and gnocchi with oil in a bowl. I’m always tempted to do this right in my sheet pan, but it’s a lot easier to get a good even coat if you mix everything in a bowl first.
Don’t overcrowd the pan. Give everything room to breathe—especially the salmon. If it’s all packed too tightly, the gnocchi and veggies will steam instead of roast. Use two sheet pans if needed; your crisp factor will thank you.
Watch the salmon closely at the end. Salmon can go from perfect to overcooked fast. I like to pull mine around 120–125°F for a medium, buttery center. If you’re using thinner fillets or farmed salmon, check a couple minutes early. Remember, you can always pop if back in the oven for a minute if you want to cook it more, but you can’t uncook it once the damage is done.

Commonly asked questions

How to store leftovers

Leftovers will keep in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture. I do not recommend freezing leftovers.

Will the gnocchi really get crispy without boiling?

Yes! That’s the beauty of sheet pan gnocchi. Toss it in oil and roast it right from dry. Once you try it this way, you’ll never want to go back to boiling.

Can I use frozen salmon?

Absolutely. In fact, most “fresh” fish you’l find at the grocery store has been previously frozen anyway. Just thaw it overnight in the fridge and pat it dry before roasting.

Do I have to use yogurt?

Nope! You could swap in sour cream, labneh, or even a tahini-lemon drizzle if you want something dairy-free.

More delicious sheet pan recipes

Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce

This bold, flavor-packed sheet pan dinner brings together crispy gnocchi, flaky salmon, charred broccoli, and a dreamy hot honey yogurt sauce—all in under 40 minutes.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword hot honey salmon, sheet pan gnocchi, sheet pan salmon

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 606kcal

Author Lauren Keating

Ingredients

1 pound shelf-stable or refrigerated gnocchi
4 cups broccoli florets about 1 medium head
1 small red onion cut into wedges
1½ pounds salmon or 3-4 fillets, preferably skin-on
3 Tablespoons olive oil divided
2 teaspoons smoked paprika
1 teaspoon ground cumin
2 cloves garlic grated or minced
Kosher salt & freshly cracked black pepper

Hot Honey Yogurt Sauce

½ cup nonfat, plain Greek yogurt
1½ Tablespoons hot honey adjust to taste
Pinch of salt

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine gnocchi, broccoli florets, and red onion wedges. Add 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper. Toss until evenly coated. Spread in a single layer on the sheet pan.
Roast for 15 minutes, tossing once halfway through, until gnocchi is golden and broccoli is starting to char.
White the vegetables cook, pat the salmon dry. Rub with the remaining 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper.
Nestle the salmon skin-side down into the center of the sheet pan. Return to the oven and roast for 10–12 minutes, or until the salmon is just opaque and flakes easily (internal temp should be 120–125°F for medium).

Make the hot honey yogurt sauce

In a small bowl, whisk together Greek yogurt, 1 Tablespoon hot honey, and a pinch of salt until smooth.
Drizzle the remaining ½ tablespoon of hot honey over the roasted salmon. Serve the salmon and vegetable with a generous spoonful of the hot honey yogurt sauce on the side.

Nutrition

Crispy Skillet Gnocchi with Salmon and Peas

Lauren — Sun, 19 May 2024 20:37:40 +0000

This skillet gnocchi with salmon takes advantage of one of my favorite kitchen hacks: cooking packaged gnocchi without boiling it first. It saves so much time, and the resulting pillowy soft dumplings with crispy edges are a revelation. For this recipe, I combined the gnocchi with salmon, peas, and loads of fresh herbs for a delightful one-pan Spring dinner.

What you’ll love about this salmon gnocchi recipe:

One Pan Recipe: From pan to plate in under 30 minutes, this dish is your new go-to for impressing guests or treating yourself.
No Boiling Required: Save time by cooking the gnocchi right in your skillet. There’s no need to wait for a big pot of water to boil!
Fresh and Flavorful: Every bite is a burst of fresh herbs and zesty lemon. Use whatever herbs you happen to have on hand.

Effortless Elegance: One-Pan Gnocchi with Salmon in Under 30 Minutes

Have you ever found yourself staring into the fridge after a long day, wishing for something exciting and new yet easy to whip up? That’s the genesis of this Salmon and Gnocchi recipe! Drawing inspiration from my windowsill garden’s bounty and those stunning salmon cuts at the local market, this meal feels indulgent but is incredibly simple to prepare.

Picturing the elegance of a high-end restaurant dish but craving the comfort of a home-cooked meal, I realized the potential of combining the robust flavors of salmon with the fun texture of skillet gnocchi. I can’t get my fill of peas in the first few weeks of Spring, so I grabbed some of those too. A touch of white wine, a dash of Dijon, and a sprinkle of fresh herbs later, some serious magic happened.

Key Ingredients and Substitutions

Salmon. Look for a fresh, medium filet that weights about ¾ pound. Wild-caught Alaskan salmon is ideal for its rich flavor and sustainability. If you’re opting for a farmed variety, try one from the Faroe Islands.
Packaged Gnocchi. These tender dumplings made from potato flour are a fun alternative to pasta. Look it in flat, shrink-wrapped packages the in the pasta or Italian-import aisle.
Peas. Frozen peas are a time-saving way to add a pop of sweetness and color.
Fresh Herbs. I LOVE combining salmon and peas with mint and dill, but you can use any combination of herbs that you love. Basil, tarragon, or parsley are all great options. Fresh is best for that garden-to-table taste.
White Wine. This gives that sauce a pop of fruity acidity. Choose a dry variety you’d enjoy drinking. If you don’t drink or cook with wine, you can swap it out for chicken broth.

Pro Tips

Crisp Skin Trick: For skin-on salmon, start skin-side up in a hot pan and don’t move it until the fish releases from the pan easily! Then give it a flip and cook until the skin crisps and the salmon is cooked through. You’ll get restaurant-quality crispiness.
Herb Hack: Roll your herbs in a damp paper towel before storing in the fridge. They’ll stay fresh and vibrant longer, ready for spontaneous meal creation. You can also place them in a small jar of water, like a little bouquet. I love repurposing glass yogurt jars for this!
Extra Indulgence: For an extra luxurious twist, stir in 3-4 tablespoons of cream in the final step. This will give you a rich, alfredo-like sauce.

Commonly asked questions

How to store Leftovers

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat them gently in a pan over low heat. You may need to add a splash of water or cream to keep it moist.

I really don’t need to boil the gnocchi?

Nope! All you need is a hot pan and a little patience. They’ll plump right up and get soft and delicious inside with crisp, golden edges.

Is gnocchi Gluten-Free?

Gnocchi is primarily made with potato flour, but the standard recipe is NOT gluten free. That said, several brands offer delicious gluten-free varieties that are relatively easy to find. If you don’t see them in the pasta aisle, see if your store has a dedicated gluten-free section.

Can I use fresh peas instead of frozen?

Yes, but you’ll need to cook them a little longer so they get tender. Add them to the pan 2-3 minutes for you add the salmon back in.

Can I use a Different Vegetable?

This recipe is also great with chopped spring asparagus or sautéed spinach.

More salmon recipes to try:

Skillet Gnocchi with Salmon and Peas

Weeknight dinner couldn't be easier than this one-pan salmon gnocchi recipe. It's a low-effort meal that’s packed with fresh flavor.

Course Main Course

Cuisine American

Keyword gnocchi with salmon, skillet gnocchi

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 399kcal

Author Lauren Keating

Ingredients

2 tablespoons olive oil
1 medium salmon filet about 3/4 pound
1 pound gnocchi
2 cups frozen peas
1 tablespoon Dijon mustard
¼ cup grated Parmesan cheese
salt and pepper
½ cup chopped fresh herbs mint, dill, scallion
½ cup white wine
lemon juice to finish

Instructions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add gnocchi; cook 5-8 minutes until golden and plump, stirring halfway through. Remove and set aside.
In the same skillet, add the remaining oil. Season salmon generously with salt and pepper. Cook over medium-high heat, about 6 minutes per side or until done as preferred. Use your spatula to gently break the salmon into large flakes..
Reduce heat to medium. Stir in the peas, mustard, and white wine. Add back the cooked gnocchi and some Parmesan cheese. Season to taste with salt and pepper.
Mix in the fresh herbs and finish with a squeeze of lemon juice.
Plate immediately and serve with additional Parmesan and black pepper.

Nutrition

One Pan Greek Chicken and Potatoes

Lauren — Tue, 25 Jul 2023 14:22:18 +0000

This one pan chicken dinner is the ultimate in weeknight cooking: No fancy techniques, no pile of dishes, just honest-to-goodness, tasty food packed with mouthwatering Mediterranean flavor.

What you’ll love about this recipe:

Speedy and Simple. Go from prep to plate in less than an hour!
Easy Clean Up. One pan means less cleaning, and we definitely love that!
8 Ingredients, Full Flavor. A handful of everyday ingredients magically combine into a mouthwatering dish.

Shake up your dinner routine with One Pan Greek Chicken & Potatoes!

This one pan chicken and potatoes recipe is a quick-to-prepare, easy-to-clean-up, protein-packed meal that takes the stress out of dinner prep.

The beauty of this sheet pan chicken dish lies in its simplicity – a few pantry staples and fresh produce are all you need. It’s the perfect recipe for those hectic days when you need a quick and hearty meal without compromising on health or taste. Plus, one pan means it’s a breeze to clean up!

It’s as effortless as a stroll in the park, yet so flavorful, it’ll have you dreaming about that summer trip to Greece. So, put on that apron, preheat your oven and let’s dive right into this culinary adventure.

Ingredients You’ll Need

Chicken Thighs and Drumsticks (bone-in). The stars of our dish, bringing in the protein and juiciness. Bone-in pieces are more flavorful and less likely to dry out, keeping the chicken moist, but you can use boneless, skinless chicken breasts if you prefer.

Potatoes. I used these adorable jewel colored potatoes and I love that their small size meant I only needed to give each one a quick slice in half. You can also use fingerling potatoes, red potatoes, or yellow potatoes. Stay away from Russets in this recipe, since they tend to be too dry and starchy.

Olive Oil. No Mediterranean-inspired recipe would be complete without it! It not only helps the heat transfer during cooking but also enhances the flavors.

Lemon Juice. This adds a fresh kick to the dish. Always squeeze fresh lemon juice for the best flavor.

Garlic. The ultimate flavor booster! Fresh cloves are the way to go here, but frozen garlic puree also works well. Stay away from garlic power; the flavor just isn’t the same.

Dried Oregano and Onion Powder. Oregano adds an earthy, minty note synonymous with Greek cuisine while onion powder gives the dish a delicious savory note. Dried herbs have a stronger, more concentrated flavor than fresh.

Feta cheese. For a salty, briny finish that’s absolutely delicious.

You’ll also need a roasting pan or sheet pan that’s large enough to hold all of the ingredients in a single layer.

How to make it:

Add the chicken and potatoes to a baking pan or sheet pan and drizzle with olive oil, lemon juice, and spices.

Let the chicken rest for at least 10 minutes to soak up that delicious flavor.

Bake until the chicken is cooked through and the potatoes are tender.

Broil to crisp up the chicken skin and add some beautiful browning. (You can skip this step if you’re using skinless chicken breasts.)

Sprinkle with feta cheese and garnish with lemon wedges.

Pro Tips

Marinate your chicken beforehand for maximum flavor. I love this greek chicken marinade.
For even cooking, be sure to cut your potatoes into similar-sized pieces.
Adding the feta cheese as soon as it comes out the oven lets it slightly melt, adding a beautiful creamy texture.

Commonly asked questions

How Do I store Leftovers?

You can keep leftovers in the fridge for up to 3 days.

Can I use chicken breasts instead of Dark Meat?

Absolutely! If you’re a white meat fan, feel free to swap thighs and drumsticks for chicken breasts. Just remember that the cooking time may vary slightly, as breast meat often cooks faster (especially if it’s boneless.)

Can I prepare this dish ahead of time?

Sure thing! You can prepare the marinade and add the chicken in it, let it soak up all the good stuff for about 24 hours in the fridge. Then it’s just a matter of popping it in the oven when you’re ready.

Can I add other veggies to this dish?

Why not? The sky’s the limit when it comes to adding veggies. Bell peppers, cherry tomatoes, or zucchini slices all make flavorful additions.

What should I serve With It?

This dish is pretty awesome on its own, but if you want more vegetables, a fresh salad with Greek yogurt Caesar dressing or a Simple Cucumber Salad go perfectly. Or, keep it simple and pair it with a hunk of crusty bread and glass of white wine!

More sheet pan recipes and one pot recipes you’ll love:

One Pan Greek Chicken and Potatoes

This recipe is so delicious and packed with flavor! It’s zesty, cheesy, herby and oh so good! Best of all? It comes together in only a couple of minutes.

Course Chicken Recipes

Cuisine Greek

Keyword greek chicken and potatoes recipe, one pan chicken dinner, one pan greek chicken

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings people

Calories 517kcal

Author Lauren Keating

Ingredients

1 pound chicken thighs and drumsticks bone-in, skin-on
2 pounds small potatoes cut into 1-inch pieces
¼ cup olive oil
2 lemons juiced
7 garlic cloves minced
1 tablespoon dried oregano
1 tablespoon onion powder
½ teaspoon flaky salt
¼ teaspoon cracked black pepper
¼ cup feta cheese crumbled
lemon wedges for serving

Instructions

Preheat the oven to 400°.
Place the chicken in a baking pan. Add the potatoes and drizzle with olive oil and lemon juice.
Add the garlic, oregano, onion powder and salt and pepper and toss to coat. Let everything rest for 10 minutes.
Bake for 40-45 minutes or until the chicken is cooked through and the potatoes are tender. The chicken juices should run clear when pierces with a knife.
Broil on high for an additional 3-5 minutes to brown and crisp the chicken skin.
Remove from the oven and sprinkle with feta cheese. Serve with lemon wedges.

Nutrition

Spicy Cucumber Salad

Lauren — Sun, 04 Jun 2023 00:45:37 +0000

This spicy cucumber salad, inspired by the cucumber kimchi at our local Korean market, is a delicious summertime staple that packs a punch!

What you’ll love about this cucumber salad recipe:

Bold Flavor. An irresistible combination of garlic, chili oil, and sesame seeds that will keep you coming back for more.
Nutrition-Packed. Cucumbers are low in calories and high in vitamins and minerals, making this salad a healthy choice.
Naturally vegan and low-carb!

Spice Up Your Life with This Easy Cucumber Salad

One of my favorite hobbies is exploring local ethnic markets and farm stands, looking for fun and unique new foods to try. One of my favorite recent finds was the homemade cucumber kimchi at our local Korean market.

Cucumbers have always been one of my favorite vegetables to snack on, and the spicy crunch of these had me hooked at first bite.

This spicy cucumber salad is inspired by that kimchi, but with the heat level taken back a few notches. I also focused on using ingredients that you can find in any American supermarket, so you can enjoy it even if you aren’t lucky enough to have a specialty market in your neighborhood.

My take on this cucumber salad isn’t 100% traditional, but it’s delicious and I’m excited to share it with you!

It’s great as a side dish to add some excitement to your burger and hot dog at barbecues this summer, but I also love adding it to stir fry noodles for a super easy, satisfying meal.

Ingredients and Substitutions

Seedless Cucumbers. The star of this salad! Choose firm, dark green cucumbers with thin skin and no soft spots or blemishes.

Salt. Salt helps draw excess moisture from the cucumbers and enhance their flavor. You can use flaky kosher salt or sea salt.

Soy Sauce. Adds a savory, umami flavor to the salad. For a gluten-free option, use tamari or coconut aminos instead.

Garlic. Crushed fresh garlic brings a bold and aromatic element to the dish. If you’re not a fan of raw garlic, try using garlic powder or roasted garlic for a milder taste.

Rice Vinegar. This mild, slightly sweet vinegar helps bring the flavors of this salad into balance. You can substitute apple cider vinegar or white wine vinegar.

Chili Oil. For a spicy kick! Adjust the amount to your desired spice level.

Sugar. Adds a touch of sweetness to the salad. You can use any granulated sugar or substitute honey or agave syrup for a natural option.

Sesame Oil. This fragrant oil adds extra depth and a hint of nuttiness to the dish – it’s one of my absolute favorite ingredients! If you don’t have sesame oil, try using a mild-flavored oil like avocado or grapeseed oil, but be aware that your salad will be far less flavorful.

Toasted Sesame Seeds. These tiny seeds give the cucumbers extra crunch and nutty flavor. You can use black or white sesame seeds, or a combination of both!

Green Onion. You can also use chives or thinly sliced red onion for a different twist.

Did You Know?

Cucumbers are made up of about 95% water, making them a hydrating and low-calorie food. The term “cool as a cucumber” stems from the idea that cucumbers always seem cold and refreshing, thanks to this high water content.

How to make it

Cut the cucumber into thin rounds or spirals (see note below).

Add the cucumber to a large bowl and mix with salt. Let the cucumbers sit for 10 minutes, then drain any liquid that has accumulated.

Mix the ingredients for the spicy dressing in a small bowl.

Spoon the dressing over the cucumbers. For the best results, let the cucumbers sit 10 minutes before serving.

Pro Tip: How to Make cucumber Spirals

Cutting the cucumbers into spirals is super fun, plus it helps that delicious dressing cling to each and every bite.

To cut cucumbers the way, balance them between two chopsticks and slice the cucumbers thinly at an angle, using the sticks as a guide to prevent you from cutting all the way through.

Flip the cucumber over, and repeat the same process, cutting straight slices from the other side. (Cutting an an angle on one side and straight on the other will help ensure you don’t accidentally cut all the way through!)

If you don’t want to make spirals, you can also use julienne peeler or spiralizer for fun noodle-like shapes.

Commonly asked questions

How to store Leftovers

Store leftovers in an airtight container in the fridge. Note that the cucumbers ill soften over time, so this salad is best enjoyed within 3 days of making it.

Can I freeze This?

Sorry, this recipe doesn’t freeze well.

Can I use a different type of cucumber?

I love making this with Persian cucumbers, which are super small and extra crunchy, but English cucumbers also work well and are easy to find. Kirby cucumbers, often used to make pickles, also work well.

Can I make it less spicy?

You can adjust the heat level to your preference by increasing or decreasing the amount of chili oil. If you accidentally add too much, you can balance things out with a little more oil and a pinch of sugar to tame the heat.

What can I serve this salad with?

This salad pairs well with grilled meats, fish, or tofu. I also love eating it with noodles and a fried egg! It also makes a great addition to a picnic or potluck.

Is this the same as Spicy Korean cucumber salad (oi)?

It’s similar to oi, which is served as banchan in many Korean restaurants, but oi is traditionally made with Korean chili flakes called gochugaru. I adapted this recipe to be made with more typical American ingredients.

More summer salad recipes and side dishes

Spicy cucumber salad

Get ready to turn up the heat on your summer cookouts with the spicy crunch of this irresistible salad. One bite and you’ll be hooked!

Course Healthy Salad Recipes

Cuisine Asian

Keyword cucumber salad, spicy cucumber salad

Prep Time 25

Total Time 25

Servings servings

Calories 77kcal

Author Lauren Keating

Ingredients

6 Persian cucumbers
1 tablespoon kosher salt
1 Tablespoon rice vinegar
1 Tablespoon chili oil
1 Tablespoon sugar
2 teaspoons soy sauce
3 garlic cloves minced
2 green onions sliced
2 teaspoons sesame seeds
1 teaspoon sesame oil

Instructions

Add rice vinegar and all of the oil. Mix.
Cut the cucumber as desired and place them in a large bowl.
Add the salt and mix well. Let sit for 10 minutes, then drain away any liquid that has accumulated.
In a small bowl, mix the remaining ingredients. Pour the dressing over the salted cucumber slices.
For the best flavor, let the cucumbers sit in the dressing for 10 minutes before serving.

Nutrition

Peas with Mint and Bacon

Lauren — Sun, 21 May 2023 00:30:16 +0000

Sautéed peas with mint is a classic recipe that’s a beautiful reminder of the power of simple, fresh ingredients. Here, I added more fresh herbs and smokey, salty bacon for a side dish that’s perfect for Spring.

What you’ll love about this recipe:

Fresh, Seasonal Flavor: This recipe celebrates the arrival of spring by showcasing one of its earliest and most delicious bounties – fresh peas.
Nutrient-Rich. Peas are packed with essential vitamins and minerals, including vitamin C, vitamin K, and fiber, providing a nutritious boost to your meal.
Under 100 calories and 5 net carbs per serving, naturally gluten-free, and whole 30 compliant (if you use uncured, sugar-free bacon.)

Take Peas from Basic to Boujie

As the days grow warmer and the first signs of spring begin to emerge, my thoughts usually turn to vegetables. There’s no better way to celebrate the arrival of this beautiful season than with one of its first bounties: peas!

Peas are usually shoved to the sidelines, but peas a versatile and delicious veggie that deserves their moment in the spotlight!

Sautéing peas in bacon fat and tossing them with crispy bacon and loads of fresh herbs is a fantastic way to add a touch of elegance to your springtime table.

If fresh peas aren’t in season where you are yet, don’t worry. I’ll show you how to make this recipe with fresh peas or frozen ones, so you can enjoy it year-round!

Ingredients and Substitutions

Green Peas (fresh or frozen): Sweet peas are the star of this recipe, bringing a burst of freshness and vibrant color to the table. When they’re available, fresh peas are wonderful. I save myself time by purchasing small bags of them that have already been shelled (look for them in the refrigerator section, usually near the bagged salads.) If fresh peas aren’t available, frozen peas are a great alternative! I like to grab the bag marked “sweet peas” rather than the standard peas (sometimes labelled garden peas), since they tends to be smaller, more tender, and have a milder flavor.

Bacon: Smoky bacon complements the sweetness of the peas so well. What’s better than peas cooked in bacon fat? For the best flavor and texture, look for thick cut bacon without too much fat. If you prefer a vegetarian option, leave the bacon out and cook the peas in a tablespoon or two of olive oil or your favorite neutral cooking oil.

Shallot: I love shallots because they have a sweeter, milder flavor than onion. Choose shallots that are firm, heavy for their size, and free of soft spots or sprouting. If you don’t have shallots on hand, you can substitute them with a tablespoon of finely minced yellow onion.

Fresh Mint, Parsley, and Scallions: Fresh herbs are key to achieving the fresh, vibrant flavor of this recipe, so don’t be temped to swap them out for dried versions. To select the best herbs, look for bunches with bright green leaves without signs of yellowing or wilting. You can use flat-leaf (Italian) or curly parsley in this recipe, but I prefer the texture of flat-leaf. Chives can be used in place of the scallions (green onions.)

How to make it

If you’re using fresh peas, you’ll need to start by cooking them. Bring a shallow pan of salted water to a boil and add the peas. Cook for 1-2 minutes, until they’re bright green. Immediately remove them from the heat and drain them. To stop the cooking process, run cold water over the peas or add them to a bowl of ice water.

Cook the bacon. Starting in a cool pan, cook the bacon until it crisps up and the fat renders. Pour off all but 2 tablespoons of bacon grease from the pan.

Sautee the shallot in the bacon grease for a minute or two, until it softens.

Add the peas and cook until warmed through.

Toss the peas with the fresh mint, parsley, and scallions. Season to taste with salt.

Pro Tip: Cooking Fresh Peas

Peas cook very quickly, so it’s easy to overdo it. I don’t know about you, but I don’t like mushy peas! For perfect peas with a slightly firm texture and a vibrant green color, blanch the peas in boiling water for 1-2 minutes, until they turn bright green, then immediately transfer them to an ice bath to stop the cooking process.

Leave the bacon out for a vegetarian version of this recipe!

Commonly asked questions

How to store Leftovers

Leftover will keep in an airtight container in the fridge for up to 3 days.

Can I Freeze It?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. To reheat, thaw the dish in the refrigerator overnight and then gently warm it on the stovetop or in the microwave.

Can I make this ahead of time?

Yes, you can prepare the dish ahead of time and reheat it gently before serving. However, for the best flavor and texture, it’s recommended to serve the dish immediately after cooking.

Can I use frozen peas instead of fresh?

Yes, you can use frozen peas if fresh peas are not available. Frozen peas are flash-frozen at peak ripeness, so they retain their sweetness and tenderness.

How do I choose the best fresh peas?

Select bright green, firm, and full pods. Avoid pods with blemishes, bruising, or yellowing.

Can I use dried herbs instead of fresh?

This recipe is all about the fresh herbs. I do not recommend substituting dried herbs for this.

What should I serve this dish with?

Peas with mint and bacon goes well with roasted meat, like my rump roast recipe or air fryer rotisserie chicken. It’s also great as a side dish for grilled proteins.

More vegetable side dish ideas

Peas with mint and bacon

Indulge in the flavors of spring with this recipe for peas with mint and bacon, an elegant addition to any meal.

Course Side Dish

Cuisine American

Keyword peas with mint, sauteed peas

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 91kcal

Author Lauren Keating

Ingredients

10 ounces green peas fresh or frozen
3 slices bacon cut into 1-inch pieces
1 shallot minced
¼ cup fresh mint finely chopped
¼ cup fresh parsley finely chopped
2 scallions thinly sliced
sea salt to taste

Instructions

If using fresh peas, start by bringing a shallow pan with 1-2 inches of salted with to a boil. Add the peas and cook for 2 minutes, or until they turn bright green. Immediately remove them from the heat and transfer them to an ice bath or run cold water over them to stop the cooking process.
Add the bacon to a large skillet. Cook over medium heat, stirring occasionally, for 8-9 minutes, or until it begins to crisp.
Stir in the minced shallot and cook 1-2 minutes, until softened.
Add the cooked fresh peas or frozen peas and stir until heated through.
Remove from the heat and add in the mint, parsley, and scallions. Season to taste with sea salt.

Nutrition

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

Lauren — Fri, 17 Jun 2022 16:28:41 +0000

One pan, no fuss! This sheet pan chicken and gnocchi recipe is the perfect weeknight dinner. Ready in just 30 minutes!

Sheet Pan Chicken and Gnocchi with Broccoli Rabe: A Weeknight Game-Changer

I can barely contain my excitement – I’m absolutely giddy over this recipe!

The other day, a few friends and I were talking about what we thought this year’s recipe trends would be. (It’s the kind of weird conversation that food bloggers have.)

I said I thought people would be looking for easy, hands-off recipes.

I don’t know about you, but I haven’t felt like spending a ton of time in the kitchen lately. Judging by the number of people I know who are suddenly all about their pressure cookers and air fryers, I have a feeling I’m not the only one.

When it comes to easy dinner, it doesn’t get much simpler than this sheet pan chicken and gnocchi. Everything cooks together on one pan – no sautéing, no browning, no boiling, no special equipment. No stress. Very little mess.

In just 30 minutes, you’re rewarded with a meal of plump gnocchi, juicy chicken, and slightly charred broccoli rabe.

What you’ll love about this recipe:

Easy Clean up – Everything cooks together on one sheet pan, so cleanup is a breeze!
Hands Off – Let the oven do the work while you take a few minutes to relax
Full of flavor – There’s tons of flavor in each bite, thanks to a bright and tangy lemon sauce

Did you know you can bake gnocchi?

This recipe was inspired by one that I saw in last month’s issue of Eating Well (one of my absolute favorite magazines!)

I had never heard of cooking gnocchi in the oven before, and I had a hard time believing that they didn’t need to be boiled first. I was still skeptical even as I pulled the pan out of the oven.

Then I tasted one, and my mind was completely blown.

The gnocchi were plump and tender, with crispy edges where they touched the pan and a mild lemon flavor. It’s a weeknight game-changer.

Ingredients for sheet pan chicken and gnocchi

Chicken thighs. Thighs have so much flavor and, since they’re smaller, they’re perfectly portioned. You’ll need boneless, skinless thighs for this recipe. Sometimes I have a hard time finding thighs without the skin. If you run into that issue, you can either roast them with the skin on (yum) or pull it off for a lower calorie option. If you can afford them, splurge on organic thighs for this recipe – they’re not as greasy as conventional chicken thighs and have a cleaner chicken flavor.

Shelf stable gnocchi. You’re looking for the dried gnocchi in a vacuum pack for this recipe. Look for it in the pasta aisle! I like using traditional potato gnocchi, but I’ve also had success with gluten-free versions. I do not recommend whole wheat gnocchi for baking.
Lemons. You’ll juice one to make the sauce and slice the second up to toss with the other ingredients on the sheet pan. Yay for lots of lemon-y flavor!
Garlic powder and red pepper flakes. I kept the seasoning for this recipe simple. Feel free to play around with your favorites!
Broccoli rabe. Did you know that broccoli rabe (also kown as rapini) is just the leafy green part of a broccoli plant? It tastes like a slightly more bitter, nutty broccoli and it’s so good! f you don’t like it, or if you cant fine it, feel free to substitute broccoli florets instead. You can also leave it out and toss the chicken and gnocchi with baby spinach before serving; it will only take a few minutes for spinach to wilt so don’t put it in the oven.
Parmesan shreds. For that little extra something-something when you serve it.

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What kind of gnocchi should I use?

For this recipe, you’ll want to use dried gnocchi. It’s shelf stable and sold in a vacuum sealed packet, usually in the same aisle as pasta.

Do I need to boil the gnocchi first?

No! That’s the beauty of this recipe. Use it straight from the packet. It will plump up and soften in the oven.

WOW! Do you have any other recipes like this one?

I sure do! Check out my Lemon Parmesan Gnocchi with Asparagus. It’s one of my most popular recipes – everyone who makes it loves it!

Can I make this recipe with chicken breasts instead of thighs?

Yes. If you prefer to use chicken breasts, go for boneless, skinless cutlets. If yours are very thick, they might need an extra 5 minutes in the oven, so keep an eye on them.

My gnocchi stuck to the pan.

Ugh, that stinks. Lining your pan with parchment paper (not foil) definitely helps. Also, make sure the gnocchi is evenly coated with the lemon and oil mixture before spreading it on the pan. This will help it crisp up and keep it from sticking. Giving the gnocchi and good stir halfway through the cooking process will also help keep it from sticking.

Can I use fresh gnocchi?

I haven’t personally made this recipe with fresh gnocchi, but several commenters have and say they love it!

More healthy sheet pan recipes you’ll love

20 Easy Sheet Pan Dinners
Sheet Pan Mediterranean Chicken Thighs
Sheet Pan Chicken Fajitas
Baked Chicken Thighs with Root Vegetables
Sheet Pan BBQ Chicken
Sheet Pan Spanish Style Potatoes with Chorizo

You’ll also love my Healthy Eating One Pot Cookbook!

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

This weeknight dinner is made up of three main components: chicken thighs, gnocchi (which you can find in the pasta aisle at most grocery stores), and broccoli rabe. All three parts cook together in one pan with an extra boost of flavor from lemon and Parmesan cheese!

Course Chicken Recipes

Cuisine American

Keyword chicken and gnocchi, healthy sheet pan meal, sheet pan chicken and gnocchi, sheet pan recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 408kcal

Author Lauren Keating

Ingredients

¼ cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken thighs preferably organic
16 ounces gnocchi shelf stable
1 small lemon thinly sliced
salt and pepper
1 bunch broccoli rabe or broccolini
Parmesan shreds for serving (optional)

Instructions

Heat your oven to 450ºF. Line a rimmed sheet pan with parchment paper.
In a large mixing bowl, combine the lemon juice, olive oil, garlic, and red pepper flakes. Add the chicken, gnocchi, and lemon sliced and mix well to coat.
Spread the chicken and gnocchi mixture onto your prepared sheet pan in an even layer.
Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through.
Top with parmesan, if desired.

Nutrition

How to make fried rice

Lauren — Fri, 25 Feb 2022 17:27:34 +0000

Have you ever wondered how to make fried rice just like they do at your favorite hibachi restaurants? There are a few secrets to making amazing fried rice, but once you know them, you’ll be able to wow the entire family with your cooking skills!

Are you ready to master the art of cooking fried rice at home?

It’s not hard, and you don’t need any fancy ingredients. The best part about this recipe is that anyone can make it!

This recipe is for basic fried rice, but you can jazz it up any number of ways. See my suggestions below for how you can vary the recipe.

What you’ll love about homemade fried rice:

NO WASTE. This recipe is a great way to use up leftover rice.
ONE PAN MEAL. Gotta love that easy clean up!
VERSATILE. Delicious as is, or add your favorite protein or vegetables. to put your own spin on things.
FULL OF FLAVOR. Sesame oil, ginger, and garlic give this easy fried rice so much flavor!

Why use Leftover Rice for Fried Rice?

The first thing you need to do to make Chinese fried rice is to cook some rice.

You can use your favorite rice, but keep it simple. Basmati and jasmine rice will work, but you want to add loads of flavor to the dish and not compete with the flavor of the rice itself. I prefer using long-grain white rice.

Got your rice cooked? Good, now pop it in the fridge and leave it for a day or so. You CAN make fried rice with rice you’ve just cooked, but the big secret to making the BEST fried rice is to use day (or two) old rice.

The big reason is that leftover (chilled) rice has a slightly different texture and will take on moisture (aka flavor) without getting mushy. The rice dries out in the fridge, so it gets those delicious crispy edges when you fry it.

Leftover rice is firmer in texture and will stay light and fluffy through a second cooking process. If you used hot, fresh rice, you risk over-cooking it and turning it into a mashed-up mess.

Ingredients to Make This Fried Rice Recipe

Leftover rice. Use day old rice for the best results. You can use white rice or brown rice for this recipe.
Oil. Your favorite neutral oil will work in this recipe; I used olive oil but any vegetable oil will also work well.
Garlic. Minced garlic (fresh garlic) adds so much flavor.
Ginger. Go for fresh ginger and grate it on a microplane grater, or chop it up very finely.
Peas. Frozen peas add a pop of color and freshness.
Red bell pepper. Cut into small dice.|
Carrots. Also cut into small dice for even (and quick) cooking. I like the texture of fresh carrots, but frozen carrots are a decent shortcut.
Green onions. Slice the white and white green parts thinly.
Soy sauce. Light or dark, regular or low sodium soy sauce – it’s up to you. You can also use tamari or coconut aminos to make this recipe gluten-free.
Toasted sesame oil. A little goes a long way and adds tons of toasty, nutty flavor!
Beaten Eggs. Lightly beat the eggs ahead of time. If you want, you can season them with a little bit of white pepper.

How To Make This Easy Stir Fried Rice Recipe

Heat the oil in a large skillet and cook the garlic and ginger for 30 seconds or until it is fragrant.

Add the peas, bell pepper, and carrots.

Cook for about 5 minutes or until the carrots are tender.

Turn the heat up and add the rice, green onions, soy sauce, and sesame oil. Cook for 3-4 minutes or until the rice is toasted and warmed through.

Make a well in the center of the rice mixture and add the beaten egg. Cook for 1-2 minutes or until it has started to set, then stir it into the rice.

Serve with extra soy sauce on the side and add as needed.

Handy tip: Prepare Ahead!

The next time you make rice as a side dish, make a big batch and pop the leftovers in the fridge (in an airtight container) to make this easy fried rice recipe later in the week. Or, freeze it! Yes, you can freeze rice! Put it into a zipper-top freezer bag and squish out as much of the air as you can. Freeze the rice for up to 3 months. This way, you have rice on hand to make Chinese fried rice whenever you’re in the mood for it!

I also love saving the extra rice that we get when we order take out for an easy meal later in the week.

Variations

There are so many ways to make the best fried rice. How about shrimp fried rice? Pork fried rice? Pineapple ried rice? Here are some of my favorite variations:

Shrimp fried rice. Before adding the egg, add 8 ounces of small shrimp, let them cook through, and finish the dish with the egg as indicated in the recipe.
Pork fried rice. Leftover roast pork, pulled pork, smoked pork, leftover pork chops – add it to your fried rice during the last few minutes of cooking!
Egg fried rice. Add another egg (or two) to make egg fried rice.
Pineapple fried rice. Finely diced pineapple added at the end of the cooking time adds a lovely sweetness to the dish. Stir in some cashews and a little curry powder for a spin on this Thai favorite!
Chicken fried rice. Leftover chicken is perfect in your fried rice.
Hibachi fried rice. Have a Blackstone griddle or large indoor stove-top griddle? Make your rice hibachi style and add garlic butter to the skillet when adding the rice.
Vegetable fried rice. Add more fresh veggies! Diced zucchini, baby spinach, cabbage, cauliflower, bean sprouts, bok choy, snow peas, and more can all be added to your rice. Or just grab a bag of frozen stir fry vegetables.
Beef fried rice. Add some marinaded steak bites to make a perfect fried rice recipe.

Frequently Asked Questions About Making Fried Rice

Can you make fried rice from leftovers?

Yes! Absolutely! Leftover rice works best for fried rice. Then, add any leftover pork, seafood, chicken, or beef. Toss it all in there and enjoy!

How to make fried rice not sticky?

Skip the freshly cooked rice! If your rice is sticky, chances are it didn’t set up in the fridge long enough before you used it. Rice has starch in it that will release and create a sticky mess unless you let it get super cold. Also, start with the right kind of rice; long-grain white rice works the best for this easy fried rice recipe.

Can you make fried rice without eggs?

Sure! Stir-frying rice with egg is traditional, but if you don’t want egg, don’t add the egg! The egg adds a bit of flavor, protein, and color, but it will still be delicious without it.

hibachi rice vs. Chinese fried rice

Hibachi rice and takeout-style Chinese fried rice are very similar. Hibachi rice typically uses medum grain (calrose) rice, white Chinese fried rice uses a longer grain rice. Fried rice is traditionally cooked in a wok white hibachi rice is made on a flat griddle, but you can make either in a large flat-bottomed saute pan.

More Rice Recipes

Looking for more rice and rice-inspired recipes? Try:

Kimchi and Kale Fried Rice
Cauliflower Fried Rice
Quinoa Fried Rice
Vegetarian Rice Pilaf with Apples
Black Rice Salad with Green Mango and Avocado
Springtime Risotto With Porcini, Ramps, And Asparagus
Baked Risotto With Sausage And Kale

How to make fried rice

This easy fried rice recipe, just like the ones from my favorite Chinese restaurant, is one of my favorite ways to use up leftover vegetables and rice.

Course Main Course

Cuisine Chinese

Keyword cooking basics, fried rice, hibachi rice

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 302kcal

Author Lauren Keating

Ingredients

2 Tablespoons olive oil
3 cloves garlic minced
½ teaspoon grated fresh ginger
½ cup frozen peas
1 red bell pepper diced
2 carrots diced
3 cups cooked rice preferably day-old leftovers
2 green onions sliced thinly
3 Tablespoons soy sauce
½ teaspoon toasted sesame oil
2 large eggs lightly beaten

Instructions

In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and ginger; cook for 30 seconds until fragrant.
Stir in the peas, bell pepper, and carrots. Cook for 5 minutes, until the carrot is tender.
Increase the heat to high. Add the rice, green onions, soy sauce, and sesame oil. Cook for 3-4 minutes, until the rice is toasted and warmed through.
Push the rice to the sides of the pan, creating a well in the center of the rice mixture. Add the beaten eggs. Cook for 1-2 minutes, until the eggs begin to set, then stir into the rice.
Season with additional soy sauce, to taste.

Nutrition

30-Minute Chicken and Chorizo Paella

Lauren — Thu, 25 Nov 2021 00:10:58 +0000

This healthy chicken and chorizo paella recipe is ready in just 30 minutes! Chorizo and fire roasted tomatoes give it tons of flavor, and everything cooks together in one pan for easy cleanup.

I always thought that I didn’t like paella, but that was only because I never had a good paella before.

The versions I’d tasted were always dried out and flavorless. Then, a few years ago, I attended an event called the Big Summer Potluck where Pam from Three Many Cooks made the most delicious paella I’ve ever tasted. And I fell in love.

Despite being simpler than most paellas (no seafood!) it was full of flavor. The bottom layer of rice was crisp, but it wasn’t dried out at all.

Weeks later, I found myself craving it and I knew that I would have to learn to make it in my own kitchen.

Since I loved Pam’s version so much, I used the recipe from her book Perfect One Dish Dinners as a starting off point for my own healthy paella recipe. The result was exactly what I was looking for, and it couldn’t have been easier to make. Since this summer, paella has become a weeknight staple in my house and, for the first time, we’re both happy with it.

This easy recipe is just as perfect on weeknights as is is for special occasions!

Key Ingredients for Chicken and Chorizo Paella

chicken breast (you can also use skinless chicken thighs, if you prefer)
spices (smoked paprika, oregano, red pepper flakes)
saffron
dry Spanish chorizo
red pepper
arborio rice
chicken broth or stock
fire roasted diced tomatoes
frozen peas
fresh lemon

Recipe Notes

Traditionally, authentic paella is made with calasparra or bomba rice because of their ability to absorb lots of liquid but arborio rice, which is easier to find, does the job just as well. Short grain brown rice can also be used to add more fiber and a nuttier flavor, but you’ll need to adjust the cooking time.

I add chorizo to the pot while the rice cooks to infuse tons of flavor into every last bite. Chorizo is full of flavor, so a little bit goes a long way! A pinch of smoked paprika and some saffron round out the traditional flavor profile.

I kept this paella recipe simple with red bell peppers and peas, but you can bulk it up with all sorts of vegetables. I love adding a can of quartered artichoke hearts and chopped fresh green beans, but you can use whatever vegetables you have on hand. This is a great recipe to help clean out the fridge!

I used fire roasted tomatoes to add another dimension of smoky flavor to this healthy paella recipe. Finishing it off with lemon juice brightens the dish up and prevents the flavors from feeling heavy or muddy.

How do I make paella?

Step 1 – Season the Chicken

Season the chicken with paprika, oregano, salt, and pepper.

Step 2 – Cook the chicken

Set a large, deep skillet over medium-high heat. No need to get fancy with a special paella pan!

When the pan is hot, add the oil. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Remove the chicken from the pan and set aside.

Step 3 – Cooking the Chorizo and Remaining Ingredients

Add the chorizo, onion, pepper, and garlic to the pan. Cook until sausage has browned and vegetables have softened, about 5 minutes.

Add the rice, stock, tomatoes, crushed red pepper and saffron.

Step 4 – Cook the Rice

Bring to a simmer, then cover and cook for 15-20 minutes, or until most of the liquid has absorbed and the rice is soft.

Stir in the cooked chicken and peas. Cook for another 1-2 minutes, until warmed through. Remove from heat and stir in the lemon juice. Season to taste with salt and pepper. Let stand for another minute or two before serving.

Common Questions About Paella

What is paella and what is typically in it?

Paella is a classic Spanish rice dish that is made with short grain rice, saffron, veggies, chicken and sometimes even seafood all made and served in the same pan! The rice that comes in contact with the bottom of the pan gets toasty and crisp (fun fact: it’s called “socarrat”) and it topped with fluffy and flavorful rice.

Smoky chorizo adds a ton of flavor to paella! However, if you don’t care for chorizo or can’t find dried chorizo in your local grocery store, you can omit it entirely from the recipe.

Saffron can be pricey and is sometimes hard to find. You can substitute turmeric in place on the saffron if necessary. But, the saffron does give the paella it’s flavor. I’ve has great luck finding affordable options at Trader Joes as well as from Badia (found near the Mexican foods in most major grocery stores).

Is there a difference between Mexican Chorizo and Spanish Chorizo?

Two different sausages. Two different countries. Two very distinct flavors. While both sausages share many common ingredients, but they are prepared differently and that is what sets these two sausages apart.

The Mexican Chorizo sausage contains ground pork, and spices like cilantro and garlic along with a little bit of wine vinegar and red pepper flakes. Spanish chorizo uses slightly leaner meat, and is flavored primarily by paprika. And unlike the Mexican Chorizo, it does not include wine vinegar or red pepper flakes.

Spanish Chorizo is typically used in cooking to enhance its flavors with other ingredients like rice, sandwiches , and on top of pizza or as an appetizer or snack. Mexican Chorizo, on the other hand, serves more as a primary source of protein and can often be found tucked inside tacos or burritos.

If you love rice dishes like paella, you should also try this Catalan rice with cuttlefish, mushrooms, and artichokes (perfect for seafood lovers!) or this saffron risotto with roast salmon. For a more traditional seafood paella, try this recipe.

30 Minute Chicken and Chorizo Paella

Course Chicken Recipes

Cuisine Mediterranean

Keyword 30 minute paella, chicken paella, paella

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 271kcal

Author Lauren Keating

Ingredients

½ pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 Tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried oregano
4 ounces dried chorizo cut into 1/4-inch slices
1 yellow onion chopped
1 red bell pepper chopped
3 garlic cloves smashed
1-1/2 cups arborio rice or other short grain rice
3 cups chicken stock or seafood stock
1 can 15.5 ounces fire roasted tomatoes, drained
1 teaspoon crushed red pepper flakes optional
1 generous pinch saffron threads
1 cup frozen peas
1 lemon juiced
Salt and Pepper to taste

Instructions

Set a large, deep skillet over medium-high heat. Toss the chicken with the olive oil, paprika, and oregano. When the pan is hot, add the chicken. Cook, stirring occasionally, until chicken is cooked through – about 5 minutes. Remove chicken from the pan and set aside.
Add the sausage, onion, red peppers, and garlic to the pan. Cook until sausage has browned and vegetables have softened – about 5 minutes. Add the rice, stock, tomatoes, crushed red pepper and saffron.
Bring to a simmer over medium heat, then reduce to low heat, cover and cook for 15 minutes, or until most of the liquid has absorbed and the rice is soft.
Stir in the cooked chicken and peas. Cook for another 1-2 minutes, to bring to warm the peas. Remove from heat and stir in the lemon juice. Season with salt and pepper.
Let stand for another minute or two before serving. Serve with lemon wedges and fresh parsley, if desired.

Video

Nutrition

This recipe was first published in December 2011 and was updated in November 2021. The original photos are below!

Chicken Caprese One Pot Pasta

Lauren — Fri, 14 May 2021 17:17:10 +0000

Fuss-free one pot pasta is a meal the whole family will love! This 20-minute recipe is inspired by caprese salad, with fire-roasted tomatoes, mozzarella, and plenty of fresh basil. You’ll look forward to eating it all summer long!

If you’re looking for an effortless dinner that’s packed with flavor, one pot pastas are a great option!

Instead of boiling pasta in one pot and preparing the rest of the meal in another, you cook everything together. That way, the pasta itself gets infused with flavor and you only have one pot to wash! Fewer dishes to clean up is always a win if you ask me!

This one pot chicken caprese pasta recipe is so easy to make on weeknights and you’ll love it’s bright, fresh flavor. I always end up standing over the pot and eating way too much even before I dish it up. It’s so good that I just can’t stop after one bite!

Ingredients for Chicken Caprese One Pot Pasta

To make this easy pasta recipe, you’ll need a few simple ingredients:

Ground chicken. You could use diced chicken breast instead if you want, but I love how the finer texture of ground chicken works with delicate pasta like spaghetti. It combines with the other ingredients into something similar to a meat sauce or Bolognese, so you get some chicken in every bite.
Pasta. Obviously, you can’t make one pot pasta without some sort of pasta! For this recipe, I like to use spaghetti, linguini, or angel hair. Barilla protein+ is great for an added protein boost, but you can use your favorite pasta. Whole wheat and gluten-free options work well, too!
Fire-roasted diced tomatoes. I love the subtle charred flavor of fire-roasted tomatoes. They have so much more depth than regular tomatoes and really take this caprese pasta to the next level. I use one can, so this pasta isn’t super tomato-y. If you love tomatoes, add a second can. If you want something closer to a red sauce instead of a tomato-cream sauce, you can also add a can of fire-roasted crushed tomatoes.
Roasted Red Peppers. Along with the fire-roasted tomatoes, roasted red peppers help give this pasta a subtle smoky flavor. They also add a touch of sweetness that I really love and make this pasta extra special. If you don’t have any, you can leave them out or add 1 finely diced red bell pepper along with the onion.
Low sodium broth. You can use chicken broth or vegetable broth for this recipe, but make sure you buy a low sodium or no salt added version. The broth will reduce considerably as the pasta cooks, so regular versions can make your pasta too salty.
Bocconcini (small fresh mozzarella balls). I love the milky flavor of fresh mozzarella. Bocconcini are super fun, and small enough to be bite-sized. You can also cut a larger piece of mozzarella into 1-inch cubes if you prefer.
Heavy cream. A generous splash of heavy cream gives this pasta a luxurious richness.
Fresh basil. Fresh basil gives this pasta so much flavor, so don’t skip it. Dried simply doesn’t work in this recipe.
Onions and Garlic. Duh what recipe is complete without them?

How to make one pot pasta

If you’ve never made one pot pasta before, you’re in for a real treat! It’s so fun to make — it almost seems like magic! Below I’ve outlined the steps to making a delicious chicken caprese pasta but you can also use this easy one pot pasta formula to come up with your own creations! I’ve made everything from one pot cacio e pepe to spicy tortellini.

Instead of boiling a big pot of water to cook your pasta in, you add it to the same pot as the rest of your ingredients. The pasta will absorb the broth and soften as it cooks, giving it tons of flavor. At the same time, the rest of the ingredients cook down into a rich sauce. Give everything a stir and you’re good to go!

First, you’ll want to start by broiling your meat in a little olive oil. It’s always good to start with this step because it gives the chicken some color and extra flavor. Otherwise you’d just be poaching it, which is fine but not as tasty.

Next, I like to add the garlic and seasoning and give everything a stir. This opens up the flavors more than just throwing them in along with everything else would.

Once the garlic has toasted for a minute or two, add in all of the remaining ingredients except for the mozzarella and bring it to a simmer. You might want to break your pasta in half so it fits into the pot, or you can just keep an eye on it and gently push it into the pot as it begins to soften.

Simmer everything for about 10 minutes give or take a minute or two since different brands or types of pasta cook at different rates. When the pasta is soft and the liquid has reduced it’s done! So easy.

Just stir in your mozzarella and dish it up! I also like to add a little more fresh basil at the end to really make those flavors pop.

More recipes you’ll love

One Pot Chicken Caprese Pasta

A delicious one-pot pasta recipe with fire-roasted tomatoes, fresh basil, and mozzarella cheese.

Course Pasta Recipes

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 336kcal

Author Lauren Keating

Ingredients

2 tablespoons olive oil
1 pound ground chicken
2 garlic cloves minced
1 teaspoon Italian seasoning
3 cups reduced-sodium chicken stock
1 pound spaghetti I used Barilla Protein+
1 onion diced
1 can (14.5 ounces) diced fire-roasted diced tomatoes
¼ cup roasted red bell pepper strips
¼ cup fresh basil chopped, plus additional for serving
¼ cup heavy cream
1 cup fresh mozzarella balls Bocconcini size

Instructions

Heat the oil in a large stockpot over medium-high heat. When the oil is hot, add the chicken and cook, stirring occasionally, until it’s browned and cooked through. Stir in the garlic and Italian seasoning and cook for a minute or two.
Pour in the chicken stock, pasta, tomatoes, onion, red peppers, basil, and cream. Season with 1 teaspoon kosher salt.
Bring to a simmer, then reduce the heat to low and cook for 10-12 minutes, or until the pasta has soaked up most of the liquid and the sauce has thickened.
When the pasta is cooked, stir in the mozzarella and garnish with additional basil.

Nutrition

Thai Barbecue Crock Pot Meatloaf

Lauren — Mon, 04 Jan 2021 01:07:16 +0000

This slow cooker meatloaf and potatoes recipe is glazed with a delicious Thai-inspired barbecue sauce that’s perfectly tangy and just a little bit spicy. Just one bite will leave you craving more. The leftovers are even better the next day, so this recipe is perfect for meal prep!

This meatloaf, slathered with sweet and spicy Thai-inspired barbecue sauce, is comfort food at it’s best. It’s the kind of thing I crave all fall and winter.

And ever better? You can cook it right in your slow cooker!

I know that seems totally crazy, but when you think about it, a slow cooker is similar to a tiny oven. You can use it to cook all sorts of things, from the soups and stews you might be familiar with, to things like crock pot granola and this meatloaf.

I came up with this recipe when I was writing my Healthy Meal Prep Slow Cooker Cookbook, and now I make it all the time.

Crock pot meatloaf comes out so juicy and the barbecue sauce leaves me drooling every time I think about it.

I cook potatoes right in the same pot for a built-in side dish. You can eat them as is with a little salt and pepper, or use them to make mashed potatoes. Either way is great, and I do both depending on my mood and how much effort I feel like putting into my meal.

Ingredients for crock pot meatloaf

To make this delicious meatloaf, you’ll only need 10 ingredients! It doesn’t get much better than than.

For the meatloaf itself, you’ll need:

Ground Beef. I usually use 93% lean ground beef for this recipe. I usually wouldn’t recommend going with such a lean cut for an oven-baked meatloaf, but meatloaf cooked in the slow cooker retains more moisture, so it won’t dry out. You can also use ground turkey or even meatloaf mix if you prefer.
Eggs. Eggs help the meatloaf bind together and add moisture, so the it’s nice and tender.
Breadcrumbs. You want to use traditional ground breadcrumbs for this recipe, not crunchy panko breadcrumbs. You can use plain or seasoned breadcrumbs with success — I go with whatever I happen to have in the kitchen. At first, I was nervous that the seasoned breadcrumbs might be too strong and compete with the Asian flavors, but they were totally fine.

For the tangy Thai barbecue sauce, you’ll need:

Sugar Free Ketchup.
Low Sodium Soy Sauce
Sesame Oil
Chili Paste (Here’s a recipe to make your own)

You’ll also need fingerling potatoes or other small/baby potatoes. I like the ones from the Little Potato Company since they tend to be consistently sized.

I also like to add some slices of fresh chile or jalapeno pepper to the top of the meatloaf for an added pop of color and flavor.

If you have leftovers, they reheat really well. It also makes an AWESOME meatloaf sandwich the next day.

How to make meatloaf in your slow cooker

To make crock pot meatloaf, start by mixing together the ground beef, eggs, and breadcrumbs. Use your (clean) hands to mix just until everything is incorporated and the breadcrumbs are fully moistened.

Shape the mixture into a loaf and place it into the center of your slow cooker. For easy cleanup, you can use a slow cooker liner, but it isn’t necessary.

Next, mix together the ingredients for the sauce. It should be smooth, glossy and fairly thick (and smell REALLY good!)

Pour the sauce over the meatloaf, then use a spoon to spread it around a little so the whole top is covered. If you’re adding chile peppers, arrange them on top of the sauce now.

Finally, arrange the potatoes around the meatloaf.

Cover and cook on low for 8 hours.

Slow Cooker Thai BBQ Meatloaf

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 490kcal

Author Lauren Keating

Equipment

Ingredients

1½ pounds lean ground beef
2 eggs
½ cup breadcrumbs
½ cup sugar-free ketchup
2 Tablespoons low sodium soy sauce
1 Tablespoon sesame oil
1 teaspoon chili paste
1 chile pepper thinly sliced (optional)
2 pounds fingerling potatoes

Instructions

Combine the beef, eggs, and breadcrumbs in a large mixing bowl. Shape into a loaf and transfer to your slow cooker insert.
In a second bowl, combine the ketchup, soy sauce, sesame oil, and chili paste. Pour over the top of the meatloaf. Sprinkle with chile pepper slices, if desired.
Arrange the potatoes around the outside of the meatloaf.
Cover and cook on low for 8 hours.
For meal prep: Portion into individual airtight containers. Refrigerate for up to 4 days or freeze for up to 4 months.

Nutrition

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