My office is in a pretty quiet neighborhood where there aren’t many spots to grab lunch. We pretty much have the cafeteria – which does have some pretty great options – and then two sandwich places that are great, but get old after so many times. 

But in the summer, food trucks line the park and our lunch options explode overnight. Opening day of food truck season is always a huge deal. 

This year, things are different. There aren’t many people going into the office and from the pictures I’ve seen it looks like there are only two or three trucks out. I’ve been working from home – and I usually bring my lunch from home anyway – but I do miss the excitement of getting lunch at the trucks. 

This chicken spiedie recipe, inspired by my go-to order of pasta salad topped with grilled chicken, is my attempt at recreating a little bit of that excitement at home. (If you’re looking for a healthier side dish, try these with my cauliflower tabbouleh recipe)

Spiedies are cubes of marinated and grilled meat, usually served as a sandwich similar to souvlaki. Chicken is the most common, but spiedies can also be made with pork, lamb, or beef. 

They hail from Binghamton, in New York’s southern tier along the Pennsylvania border, but they’re commonly enjoyed at food trucks and local fairs across upstate New York. (For another classic Upstate NY recipe, be sure to check out my beef on weck!)

Homemade spiedies are all about the marinade

Spiedies are all about the marinade, which is a salty, garlicky mixture of oil, red vinegar, lemon juice, and spices. If you’ve ever marinated chicken in Italian dressing, the flavor is similar but spiedies are saltier and have a stronger garlic flavor. They’re so good!! 

You can buy bottled spiedie sauce, but I love making my own homemade spiedie marinade. It’s really easy and uses basic pantry staples. Plus making your own allows you to control what goes into it. For example, I use olive oil instead of soybean oil. 

To make it, you’ll need:

• Olive oil
• Red wine vinegar
• Lemon juice
• Fresh garlic
• Fresh parsley
• Dried oregano
• Salt and Pepper

How to make chicken spiedies on the grill

Cut your chicken into 2-inch cubes and marinate it in the sauce for at least 2 hours, but preferably overnight.

This is a great recipe to prep on Sunday night for an easy Monday night dinner! You know I love a good Marinade Monday.

For the most authentic spiedie flavor, you’ll want to grill your chicken – preferably over charcoal. After the chicken has marinated, arrange it onto skewers and grill over high heat until the chicken is cooked through. This will only take 10-15 minutes over high heat (about 400ºF), since the chicken pieces are so small. 

How to make chicken spiedies on the stove

If you don’t have a grill – or if it’s a cold, rainy summer like this spring has been – you can still make spiedies inside! They won’t have that same char-grilled flavor, but they’re still fantastic. 

When I make this recipe inside, I usually skip the process of skewering the chicken and just throw it right into a hot cast iron pan. Cook the chicken for 5-7 minutes on each side, until it’s deeply browned and cooked through. 

You can serve the cooked chicken on soft Italian bread, over pasta salad, or on top of a salad. You really can’t go wrong. I usually end up eating a good amount straight from the hot pan because I just can’t wait. 

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Chicken Spiedies

New York-style chicken spiedies with a delicious homemade marinade full of garlic and lemon.

Course Chicken Recipes

Cuisine American

Keyword chicken spiedie recipe, chicken spiedies, homemade spiedie sauce, spiedie marinade

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 3 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 6 servings

Calories 177kcal

Author Lauren Keating

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 large lemon juiced
• 4 cloves garlic minced
• 1 Tablespoon fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• lemon wedges for serving
• rolls optional, for serving

Instructions

• Cut the chicken into 2-inch cubes.
• Make the spiedie marinade: In a large non-reactive bowl, combine the oil, vinegar, lemon juice, garlic, parsley, oregano, salt, and pepper.
• Add the chicken and stir to coat well. Cover and refrigerate at least 3 hours, or up to 2 days.
• Thread the chicken onto skewers; discard any remaining marinade.
• Grill the chicken over high heat for 10-15 minutes, or until cooked through. Alternatively, cook the chicken in a cast iron skillet over medium-high heat for 8-12 minutes, or until cooked.
• Serve the spiedie chicken on a roll with lemon wedges.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 564mg | Potassium: 575mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

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.

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!

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 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

Serving: 1serving | Calories: 408kcal | Carbohydrates: 46g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 513mg | Potassium: 460mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1664IU | Vitamin C: 32mg | Calcium: 104mg | Iron: 7mg

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.

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.

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30 Minute Chicken and Chorizo Paella

Course Chicken Recipes

Cuisine Mediterranean

Keyword 30 minute paella, chicken paella, paella

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

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.

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Nutrition

Serving: 1g | Calories: 271kcal | Carbohydrates: 27g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 426mg | Potassium: 457mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 47mg | Calcium: 32mg | Iron: 2mg

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

I’m pretty good about meal prep and menu planning during the week, but weekends are another story — especially in the summer when we’re out and about enjoying the nice weather.

When leave in the morning for a hike or day exploring, I don’t even know if we’ll be home for dinner or not (or how much energy I’ll have left). A lot of times, we’ll end up stopping at the butcher on the way home where we’ll grab something to throw on the grill and a prepared salad to serve on the side.

A few weeks ago we bypassed the local butcher and ended up at the Fresh Market instead. We grabbed a package of bratwurst, a container of mixed berries, and a tiny package of honey and lemon pasta salad.

Everything was delicious, but I knew right away that I needed to recreate that pasta salad myself. It was so good! It was full of crunchy summer vegetables and I love the addition of sunflower seeds and the tangy lemon vinaigrette dressing. However, their version was a little too sweet and it had some ingredients that I wasn’t crazy about (corn syrup and mandarin oranges, I’m looking at you.)

How to make simple lemon pasta salad with chicken

I pared the salad ingredients way back, keeping things simple with just bell peppers, cucumbers, and sunflower seeds. Then I added grilled chicken for a protein boost that transformed a simple side dish into a full meal I could keep in the fridge for lunches all week.

This lemon chicken pasta salad recipe is so easy to adapt and make your own! If you like, add halved cherry tomatoes or steamed broccoli.

You can also try making it with rotisserie chicken instead of grilled chicken breasts. Or even replace the chicken with grilled shrimp or canned tuna. It won’t be pasta salad with chicken then, but it will still be delicious!

Lemon Vinaigrette

For me, the highlight of this pasta salad is the lemon vinaigrette salad dressing. It’s light and tangy with just a hint of sweetness from the honey. I based this dressing on this cilantro-lime dressing, which is one of my absolute favorites.

To make it, whisk together the juice from two lemons, olive oil, and a teaspoon of honey. The honey will help emulsify the dressing, giving it body in addition to adding a touch of sweetness.

Looking for more simple summer salads? Try one of these:

• Lobster Farro Salad with Citrus Vinaigrette
• Simple Cucumber Salad
• 5-Minute Summer Corn Salad with Curry and Lime
• Carrot, Quinoa, and Pistachio Salad

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Lemon Pasta Salad with Chicken

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword lemon chicken pasta salad, lemon pasta salad, pasta salad with chicken

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings

Calories 314kcal

Author Lauren Keating

Ingredients

• 1 box 16 ounces farfalle pasta
• 1 pound chicken breast tenders
• 1 Tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 seedless cucumber diced
• 4 green onions sliced
• ¼ cup sunflower seed kernels
• 2 lemons juiced
• ¼ cup olive oil
• 1 teaspoon honey
• Sea salt

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it’s al dente, usually about 8-10 minutes.
• Drain the pasta and rinse it with cold water.
• While the pasta cooks, prepare the chicken: Brush the chicken with olive oil and season with Italian seasoning. Grill over medium-high heat for 8-10 minutes or until cooked through.
• Remove the chicken from the grill and let rest for 5 minutes. Cut into bite-sized pieces.
• Add the cooked pasta to a large mixing bowl. Add the chicken, peppers, cucumber, green onion, and sunflower seeds.
• In a small bowl, whisk together the lemon juice, remaining olive oil, and honey. Season to taste with sea salt.
• Pour the dressing over the pasta salad. Mix well until everything is combined. This salad can be served immediately but is even better when refrigerated for at least 1 hour.

Nutrition

Serving: 1/8 recipe | Calories: 314kcal | Carbohydrates: 22g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 26mg | Sodium: 770mg | Fiber: 2g | Sugar: 3g

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What you’ll need for these sheet oan chicken thighs

• Bone-in chicken thighs. You can use chicken breast if you prefer, but thighs have so much more flavor, not to mention that delicious crispy skin!
• Crushed rosemary. Crushed dried rosemary is a staple on my spice rack. It’s finely chopped, so it doesn’t have that pine needle-like feel that fresh rosemary can have, but it delivers so much flavor.
• Carrots. For their natural sweetness.
• Turnip. Turnip has a mellow flavor that soaks up the chicken juices. You could also use potato or radishes here.
• Parsnip. Parsnip has a slightly peppery flavor that’s so delicious in this recipe!
• Parsley. For a pop of fresh flavor that elevated these chiken thighs.

How to make crispy baked chicken thighs

To make the best oven baked chicken thighs with crispy skin, start by trimming off any excess chicken skin and then patting the chicken dry with paper towels. Removing the excess moisture will help ensure the chicken skin crisps up instead of steaming. Then season it generously with salt, pepper, and a little crushed rosemary and roast it in a very hot oven.

Buying air-chilled chicken, which is processed without any water or liquid solutions, also helps ensure your chicken is super crispy. I also love the flavor of this chicken. But you can definitely get great results with conventional chicken, too! Just be sure not to skip that paper towel trick. It really makes all the difference.

Add the chopped vegetables to a sheet pan or shallow dish, then nestle the chicken thighs on top. This way, the vegetables will soak up all of those chicken juices as they cook, helping them soften and giving them so much flavor.

How long does it take to roast chicken thighs?

It will take about 45 minutes to bake bone-in chicken thighs to an internal temperature of 165ºF in a 400ºF oven. I highly recommend using a meat thermometer to ensure your chicken is done without overcooking it.

Be sure to let your chicken rest for at least 5 minutes after you take it out of the oven. That way the juices will have a chance to redistribute themselves throughout the meat and you won’t be left with dry chicken. 

What vegetables to make with baked chicken thighs

I love serving sheet pan chicken thighs with root vegetables. For this recipe, I use my favorite combination of carrots, parsnips, and turnips. The carrots are really sweet, while the turnips and parsnips have a more peppery flavor.

I roast the chicken right on top of the vegetables so the juices drip down over them, almost like a built-in gravy. The vegetables absorb a ton of flavor that way and come out so good! 

You can use any other starchy root vegetables that you’d like. Potatoes or butternut squash are both nice additions, as is celery root. All together, you’ll want 3 to 4 cups of uncooked diced vegetables to go along with 4 chicken thighs.

Can I use chicken breast instead?

Sure! This recipe is good with chicken breasts too, just keep your eye on the cooking time. Boneless breasts will cook faster, while bone-in breasts will take about 10-15 minutes longer than thee chicken thighs so.

What’s the difference between baking and roasting? 

When it comes down to it, roasting and baking are pretty much the same thing. Both are dry heat cooking methods that leave food browned and crisp. So what if your oven has two settings? 

Growing up, our oven did two things: turned on to whatever temperature you set it to, or broiled. But convection ovens today frequently have both bake and roast settings. For the longest time, I had no idea what the difference was so I just cooked everything on bake. 

Then I got curious one day and actually opened the manual. It turns out that the bake setting only uses the bottom heating element, while the roast setting cycles between the bottom element and the broiler at the top. There isn’t a difference in terms of temperature – 350º is still 350º – but the more intense heat at the top of the oven that you get with the roast setting helps foods brown and crisp.

As a rule, if you’re cooking something that doesn’t have structure when you start, like cookie dough or cake batter, use the bake function. If you’re cooking something that starts out solid, like crispy chicken thighs or sausages, use the roast function.

Here are a few more baked chicken thigh recipes:

• Honey-Sriracha Chicken Thighs
• Roast Chicken Thighs with Farro and Burst Tomatoes
• Sheet Pan Gnocchi with Chicken Thighs and Broccoli Rabe
• Clementine-Soy Baked Chicken Thighs

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Sheet Pan Chicken Thighs with Root Vegetables

These crispy baked chicken thighs are an easy and healthy one pan dinner. Bone in chicken thighs are baked in the oven with root vegetables like carrots, parsnips, and turnips for a delicious weeknight dinner that's perfect for fall and winter! 

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword baked chicken thighs, crispy chicken thighs, roasted chicken thighs

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 338kcal

Author Lauren Keating

Ingredients

• 4 bone-in chicken thighs
• Kosher salt
• Cracked black pepper
• ½ teaspoon crushed rosemary
• 4 carrots peeled and diced
• 1 turnip peeled and diced
• 2 parsnips peeled and diced
• Parsley for garnish

Instructions

• Heat your oven to 400ºF. 
• Pat the chicken dry with paper towels. Season generously with salt, pepper, and rosemary. 
• Add the diced vegetables to the bottom of a casserole dish. Place the chicken skin-side up on top of the vegetables.
• Roast on the top rack of your oven for 40-50 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp. 
• Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley. 

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 14g | Protein: 32g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 166mg | Sodium: 409mg | Fiber: 4g | Sugar: 5g

Leftover Turkey Casserole: The Most Delicious Way to Use Up Your Leftovers

I’m not usually a big casserole person, but I recently made a few classic casseroles for one of my freelance clients and I finally understand the appeal.

They’re cozy as can be, super easy to make, reheats well (perfect to prep for lunches!), and can even be made ahead and frozen for later.

I’m officially a casserole convert. 

This leftover turkey casserole is seriously so good.

Have you ever finished a really good dinner and immediately started looking forward to having leftovers for lunch the next day? This recipe gives you that feeling. 

Leftover turkey casserole is a classic after Thanksgiving for obvious reasons. But, unfortunately, most turkey casserole recipes are pretty bland and have a muddy flavor from things like canned cream of mushroom soup. 

This low carb turkey casserole doesn’t have any of that. Instead, I spiced things up with cajun seasoning and jalapeno pepper.

I also added red bell pepper and green beans to keep things tasting fresh and vibrant. Casserole not your thing? Try using up your leftover turkey with this turkey rice soup.

What you’ll love about this recipe:

• Low Carb – Made with cauliflower rice!
• Made with fresh ingredients – Step away from the can of “cream of soup.” We’re using fresh, wholesome ingredients in this turkey casserole!
• Reheats well – Perfect for meal prep! If you’re tired of turkey, you can even freeze it for later.

Ingredients in Cajun Turkey Casserole

• Cooked turkey. Leftover Thanksgiving turkey is ideal, but I grabbed a package of roast turkey breast from Trader Joes that was perfect in this recipe. Just be sure not to use deli meat turkey. You could also use a rotisserie chicken or sautee turkey tenderloin. 
• Green Beans. I prefer to use fresh green beans in this recipe, but frozen beans are also ok. If you use fresh beans, be sure to trim the ends! 
• Red Bell Pepper. I know red peppers cost a little more than green peppers, but they have a sweeter flavor than green peppers. They also add a pop of color that this leftover turkey casserole really needs. 
• Jalapeno Pepper. Jalapeno pepper adds a little extra spice to this casserole. Add more or less, depending on how spicy you want your casserole to be. 1 small jalapeno is a good starting place. 
• Cajun seasoning. Cajun seasoning is what gives this casserole it’s flavor, so you don’t want to skimp here. Store-bought cajun seasoning can be hard to find, so here’s my cajun seasoning recipe. 
• Cauliflower Rice. Cauliflower rice keeps this casserole low carb, and means it’s easier to make since you don’t have to mess with boiling rice! I love cauliflower rice, but in this recipe, you can barely notice the cauliflower flavor with all of the other ingredients. 
• Sharp White Cheddar. I strongly prefer to grate my own cheese. It melts better than pre-shredded cheese and has better flavor.
• Eggs. Eggs help bind everything together. Be sure to take the pan off the stove before you add the eggs – you don’t want them to scramble!

More leftover turkey ideas

A big pot of soup and a leftover turkey casserole or two should easily take care of any leftover Thanksgiving turkey you have. But if you have more, or if you’re looking for some other ideas, I also suggest:

• Baked turkey sliders with cranberry mustard
• Turkey Panini Sandwiches with Apple Butter
• Grilled turkey and kimchi melts
• Turkey apple cheddar rolls
• Turkey cassoulet
• Turkey gumbo
• Turkey pot pie

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Cajun Turkey Casserole

Low carb turkey casserole, made with cauliflower rice, green beans, and cheddar cheese can be on the table in under 45 minutes. It’s the PERFECT way to use up your leftover turkey from Thanksgiving, but you can easily make it any time of year. 

Course Low Carb

Cuisine American

Keyword cajun turkey casserole, leftover turkey casserole, low carb turkey casserole, turkey casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 332kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon olive oil
• 1 onion diced
• 1 red bell pepper diced
• 2 garlic cloves minced
• 1 jalapeno minced
• 12 ounces green beans trimmed
• ½ to 1 Tablespoon Cajun seasoning
• 2 ounces cream cheese
• 16 ounces cauliflower rice
• 2 cups cooked turkey diced (can also use cooked chicken)
• 6 ounces shredded white cheddar divided
• 2 eggs beaten
• Parsley for garnish

Instructions

• Heat your oven to 350F. Spray a 9×11-inch casserole pan with cooking spray.
• Heat the oil in a large pan over medium heat. Add the bell pepper, onion, garlic, and jalapeno; cook 3-4 minutes, until beginning to soften.
• Stir in the green beans and Cajun seasoning; cook 1-2 minutes.  Stir in the cream cheese until melted.
• Remove from heat and stir in the cauliflower rice, turkey, and all but ½ cup cheese. Stir in the eggs.
• Pour into the prepared casserole pan. Top with remaining cheese.
• Bake for 30 minutes, until the cheese is bubbly and light golden brown. Remove from the oven and let rest 10 minutes. Sprinkle with parsley.

Notes

Add more or less jalapeno and Cajun seasoning depending on how spicy you want your casserole. I use one medium jalapeno and a full Tablespoon of seasoning for a casserole with a pretty good kick to it.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 14g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 149mg | Fiber: 4g | Sugar: 6g

Chicken Sweet Potato Soup is the cozy winter recipe you didn’t know you needed. 

It’s part soup, part stew. Curry-ish, except totally not curry so don’t let that scare you away! Warm, cozy, nourishing and basically like a giant hug in a bowl. 

In short, it’s perfect for chilly fall and winter nights when the sun sets way too early and you want a warm, cozy dinner that will cheer you up without weighing you down.

It was also the first thing I made when I got back from a trip from Italy, where pretty much the only vegetables I saw were on top of a pizza and I was craving good food with actual nutritional value.

What goes in chicken sweet potato soup?

So, what goes into chicken sweet potato soup? Well, chicken and sweet potatoes to start. Duh. But also so many other good, wholesome foods. Like fire-roasted tomatoes, coconut milk, lemongrass, and tons of warm, anti-inflammatory spices like ginger, cinnamon, turmeric, and allspice. 

And then there’s the secret ingredient that makes it extra delicious: miso. I’m OBSESSED with miso, which is funny because I actually don’t like traditional miso soup at all. It gives the broth in this soup a really full savory flavor and an incredible richness. If you’ve ever tried to put your finger on what exactly “umami” tastes like, this is it. It’s so, so, good. I always have a tub of miso in my fridge – I use it for this chicken sweet potato soup, and also for miso potato soup and miso-glazed salmon. If you have my cookbook, I also use it in an amazing recipe for red curry ramen that’s hands-down one of my favorite recipes ever. 

But back to the basics. I use boneless, skinless chicken thighs for this recipe because they’re my favorite. I love how they stay juicy and don’t dry out like white meat chicken can. If you want to use chicken breasts for this though, that’s totally fine. 

About lemongrass

Recipes that call for lemongrass can stress me out because I never know if I’ll be able to find it when I need it. It can be pretty hit or miss at the grocery store! I lucked out this time and found a huge bundle of fresh lemongrass at the local farmers market for $3. Score! I used what I needed for this chicken sweet potato soup and then froze the rest. I should have more than enough to last me through the winter.

If you aren’t so lucky, you can sometimes find small blister packs of lemongrass in the produce section, near other spices like rosemary or fresh sage. I’ve also had really good luck using lemongrass paste, which is a little easier to find. Gourmet Garden has a nice one that’s sold in tubes in the produce section – you can freeze it for longterm storage.  You can also find shelf-stable lemongrass paste (affiliate link) on Amazon, but it can be a little pricier. 

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Chicken Sweet Potato Soup

Warm, cozy chicken sweet potato soup gets a ton of flavor from warm spices, coconut milk, and miso. This is the ultimate snow day soup!

Course Healthy Weeknight Dinner Recipes

Cuisine Asian

Keyword chicken sweet potato soup, chicken sweet potato stew, soup, sweet potato soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 334kcal

Author Lauren Keating

Equipment

• Cambodian Lemongrass Paste

Ingredients

• 2 Tablespoons oil
• 4 boneless skinless chicken thighs cut into bite-sized pieces
• 1 yellow onion diced
• 1 generous pinch salt
• 2 teaspoons freshly grated ginger
• 2 minced garlic cloves
• 1 teaspoon ground turmeric
• ¼ teaspoon allspice
• 1 sweet potato sliced
• 2 cups fire-roasted diced tomatoes
• 2 cups water
• 1 cup coconut milk
• 3 stalks fresh lemongrass or 1/2 teaspoon lemongrass paste
• 2 cinnamon sticks
• ¼ cup white miso
• Fresh cilantro for garnish

Instructions

• Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, 2-4 minutes. Transfer to a plate. 
• Add the onion and salt. Cook 2-3 minutes, or until softened but not browned. Stir in the ginger, garlic, turmeric, and allspice and cook 1 minute.
• Stir in the potatoes, tomatoes, coconut milk and 2 cups of water. Return the chicken to the pot and add the cinnamon sticks and lemongrass. Bring to a boil then reduce heat and simmer 10-15 minutes, or until the potatoes are soft.
• Remove the lemongrass stalks (if using) and cinnamon sticks from the pot and discard them.
• Whisk in the miso. Cook 1-2 minutes, until heated through.
• Garnish with fresh cilantro.

Nutrition

Serving: 1g | Calories: 334kcal | Carbohydrates: 33g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 10mg | Fiber: 5g | Sugar: 7g

I’ve been really into lettuce wraps lately. I’ve been wrapping everything from burgers to ground turkey with Thai seasonings. They’re cool and refreshing, making them a great way to beat the August heat. I also love that lettuce wraps really let the flavor of your fillings shine since it doesn’t have to compete with a bready bun. 

I had already been toying with the idea of making Buffalo chicken lettuce wraps, so when Shawn told me he was craving spicy chicken I knew it was a done deal. I loaded lettuce leaves with shredded Buffalo chicken, crumbled blue cheese, and celery-carrot slaw dressed with Greek yogurt. They had all the flavor of classic Buffalo wings minus the mess. 

These wraps were so good! We loved the contrast of the spicy chicken against the crisp, cool vegetables. I made ours super spicy, but I’ll show you how to make a milder version, too.

How do you make Buffalo chicken lettuce wraps? 

For this lettuce wraps recipe, start by poaching chicken breasts in broth. Then shred the chicken and toss it with a ton of Franks buffalo sauce. I use my stand mixer to shred the chicken – it’s one of my favorite kitchen hacks. Depending on how spicy you like things, you can use straight wing sauce or dilute it with some of the poaching liquid. 

While the chicken cooks, make a quick slaw by combining shredded carrots, thinly sliced celery, red onion, and fat-free Greek yogurt. You could also drizzle them with homemade jalapeno ranch!

To serve, stuff the shredded Buffalo chicken into individual lettuce leaves. Top with the celery-carrot slaw, crumbled blue cheese, and fresh cilantro. 

What kind of lettuce is best for lettuce wraps? 

I love using butter lettuce for lettuce wraps. Butter lettuce is really tender and flexible, so it’s not as prone to cracking when you wrap it around your fillings. There’s nothing worse than your lettuce leaf cracking and leaving a pile of chicken behind on our plate! 

Unfortunately, butter lettuce isn’t always available or the only heads that are available are super small. In that case, I usually grab romaine or iceberg. Iceberg is the crispest of your lettuce options which adds tons of texture to your meal, but it’s also the most prone to cracking. 

To cut a head of iceberg lettuce for wraps, start by using a sharp knife to remove the stem and core. Set the lettuce on your cutting board and slice it in half vertically through the section where the core had been. Carefully coax the leaves apart. If you want, you can use your knife or a pair of kitchen shears to trim each leaf into a rounder shape. 

How do you poach chicken?

Once you’ve tried it a few times, poaching chicken is really easy! It comes out super juicy and is perfect for shredding or for making chicken salads. 

Add boneless, skinless chicken breasts to a saucepan, then pour in enough chicken broth to cover them by about 1 inch. Bring to a boil, then immediately reduce the heat to low and cover the pan. Let the chicken breasts simmer for 12-14 minutes until cooked through. 

Remove the cooked chicken from the poaching liquid and use it for anything you’d like. It will keep in the refrigerator for up to 4 days. For the best results, keep the chicken breasts whole then shred or dice them immediately before serving. 

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Buffalo Chicken Lettuce Wraps

Spicy Buffalo chicken lettuce wraps have all the flavor of your favorite wings with none of the mess!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 324kcal

Author Lauren Keating

Ingredients

• 4 boneless skinless chicken breasts (about 3/4 pound)
• 4 cups chicken stock
• ½ cup Franks Red Hot wing sauce
• 3 carrots shredded
• 3 celery ribs thiny sliced
• 1 small red onion thinly sliced (about 1/4 cup)
• ½ cup plain fat-free Greek yogurt
• ½ cup crumbled blue cheese
• 4 Tablespoons chopped cilantro
• 1 head iceberg lettuce

Instructions

• Add the chicken to a saucepan in a single layer. Pour in enough chicken broth to cover them by about 1 inch. Bring to a boil, then immediately reduce the heat to low and cover the pan. Let the chicken breasts simmer for 12-14 minutes, until cooked through. 
• Remove the chicken from the poaching liquid and let rest 5 minutes. Shred and toss with the hot sauce. For less spicy chicken, use 1/4 cup hot sauce and 1/4 cup of the poaching liquid.
• While the chicken cooks, combine the carrots, celery, red onion, and yogurt. Season with salt and pepper.
• To serve, pile the chicken onto individual lettuce leaves. Top with celery-carrot slaw, crumbled cheese, and cilantro.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 11g | Protein: 46g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 1114mg | Fiber: 3g | Sugar: 7g

We’ve been eating a lot of salads lately. Mostly because it’s too hot to cook but also because we’ve been cutting back on carbs. Have you tried cutting back on carbs? IT’S HARD! We’re not anywhere near keto-levels, but there are only so many ways you can combine meat and vegetables and boy does it get old fast. At least with salad you can drown your sorrows with spicy peanut dressing. Right? Right.  

Even before you get to that delicious dressing, this Thai salad definitely isn’t boring! Plus since it’s made with hearty ingredients that don’t wilt or break down quickly, it’s great for meal prep. Just be sure to store the dressing separately until you’re ready to eat – I use little 2-ounce cups like these. 

The key to a delicious salad is to make sure you use a variety of flavors and textures that keep every bite interesting. Samin Nosrat, culinary goddess that she is, has even broken it down into an easy-to-follow formula – every balanced salad needs salt, fat, acid, crunch, and umami. 

Let’s break down this Thai chicken salad and see how it stacks up:

Salt. This comes from the peanuts and also the peanut butter and soy sauce in the dressing.  

Fat. Again, this one comes down to the peanuts and the dressing. They’re both super important in this recipe, so you don’t want to take too many liberties by leaving them out or you’ll really throw things off. If you need to, you can swap in cashews and use sunbutter to make the dressing. 

Acid. A generous squeeze of fresh lime juice brightens this salad up and brings all of the flavors together. Again, this component of the salad really makes a huge difference, so don’t be tempted to skip it! 

Crunch. I love using kale and red cabbage for a crunchy, slaw-like base in this salad. I also add a handful of snow peas – they’re unexpected and make this salad feel extra special. Finding crunchy ingredients to add is pretty easy, so there’s more flexibility here – if you prefer romaine hearts to kale or can’t find snow peas, it’s not a dealbreaker. 

Umami. Umami is always a tricky flavor to nail down. Most salad recipes will get this flavor from tomatoes. This salad gets it from the soy sauce and fish sauce in the dressing. 

It all comes together to make a super delicious salad that will make your mouth water. 

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Thai Chicken Salad with Spicy Peanut Dressing

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 445kcal

Author Lauren Keating

Ingredients

• 2 boneless skinless chicken breasts
• 8 cups shredded kale
• 1 cup shredded red cabbage
• 1 cup snow peas
• 2 carrots shredded
• 4-5 basil leaves torn into small pieces
• 4-5 sprigs cilantro chopped
• 4-5 mint leaves chopped
• ⅓ cup salted peanuts
• 2 limes quartered

For the dressing:

• ¼ cup creamy natural peanut butter or sunbutter
• ½ lime juiced
• 1 Tablespoon rice vinegar
• 1 Tablespoon low sodium soy sauce
• 1 teaspoon fish sauce
• 1-2 teaspoons sambal oelek chili paste, to taste

Instructions

• Season the chicken with salt and pepper. Add 1 tablespoon oil to a pan set over medium-high heat. Add the chicken and cook, turning once, 10-12 minutes, or until cooked through. Remove from heat and let cook, then dice into bite-sized pieces.
• In a large bowl, combine the kale, cabbage, snow peas, carrots, and fresh herbs. Squeeze 4 of the lime wedges over the salad base; gently toss to combine. Top the salad with diced chicken and peanuts.
• Combine the dressing ingredients in a blender; blend until smooth and combined. If necessary, add a tablespoon or two of water to thin it out.
• Drizzle the dressing over the salad and serve with remaining lime wedges.

Nutrition

Serving: 1g | Calories: 445kcal | Carbohydrates: 36g | Protein: 35g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 51mg | Sodium: 589mg | Fiber: 13g | Sugar: 10g