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Marinated Feta Greek Salad

Marinated Feta Greek Salad

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A traditional Greek salad gets a facelift! This marinated feta greek salad packs a flavor punch! Start by grabbing a hunk of feta and marinating it with olive oil, garlic, and herbs until it’s extra flavorful. Then, we’ll use the feta in the salad and the oil in the dressing! So delicious and so easy!

Marinated Feta Greek Salad - this is the best greek salad ever! It starts with feta that you marinated in olive oil with a few herbs and spices, then we'll toss it all together in a bowl with a homemade vinaigrette. Trust me, you'll never want a regular greeksalad again! #marinatedfeta #greeksalad #authenticgreeksalad #fetasalad #salad #saladrecipes | Littlespicejar.com

So fresh and so colorful!

Greek salads are nothing new. They’ve been done again and again, but not like this.

This one here is a marinated feta greek salad. As if we take a hunk of feta, dice it up, and throw it into a jar with olive oil, red pepper flakes, sun-dried tomatoes, garlic, herbs (basically anything you like) and let it hang around for a few days or up to two weeks and allow the flavors to really seep into the feta cheese. And once the feta soaks up all that goodness, we’ll drain it. And don’t you worry, we aren’t wasting a drop of that precious EVOO! We’ll save the oil for an amazing red wine vinaigrette that you can make with just four simple ingredients.

I’m telling you, once you make a marinated feta Greek salad, you’re never making it the regular old way again.

Marinated Feta Greek Salad - this is the best greek salad ever! It starts with feta that you marinated in olive oil with a few herbs and spices, then we'll toss it all together in a bowl with a homemade vinaigrette. Trust me, you'll never want a regular greeksalad again! #marinatedfeta #greeksalad #authenticgreeksalad #fetasalad #salad #saladrecipes | Littlespicejar.com

Fruity olive oil and summery herbs are where this salad all begins. Now, of course, you can make an even bigger batch of marinated feta and serve it as an appetizer or as part of a summer cheeseboard too. Marinating feta is a beautiful little way of making it taste even better, and there isn’t just one way of serving this.

The best part is, the marinated feta demands that you make it in advance, making it ideal for prepping ahead of time for dinner parties and such. And trust me, a marinated feta Greek salad will definitely wow those dinner guests for sure.

Marinated-anything just makes it sound super fancy!

Marinated Feta Greek Salad - this is the best greek salad ever! It starts with feta that you marinated in olive oil with a few herbs and spices, then we'll toss it all together in a bowl with a homemade vinaigrette. Trust me, you'll never want a regular greeksalad again! #marinatedfeta #greeksalad #authenticgreeksalad #fetasalad #salad #saladrecipes | Littlespicejar.com

WHAT DO YOU NEED TO MAKE MARINATED FETA GREEK SALAD?

  • cherry tomatoes
  • cucumbers (Persian or hothouse)
  • green bell pepper
  • red onions
  • kalamata olives
  • garbanzo beans
  • marinated feta
  • dressing

WHAT DO YOU NEED TO MAKE MARINATED FETA?

  • fresh herbs (rosemary, thyme, oregano, etc.)
  • extra virgin olive oil
  • greek-style feta cheese
  • crushed red pepper flakes 

Marinated Feta Greek Salad - this is the best greek salad ever! It starts with feta that you marinated in olive oil with a few herbs and spices, then we'll toss it all together in a bowl with a homemade vinaigrette. Trust me, you'll never want a regular greeksalad again! #marinatedfeta #greeksalad #authenticgreeksalad #fetasalad #salad #saladrecipes | Littlespicejar.com

WHAT OTHER INGREDIENTS WOULD ADD FLAVOR TO MARINATED FETA?

  • whole cloves of garlic 
  • sun-dried tomatoes
  • peppercorns
  • bay leaves
  • kalamata olives

WHAT’S IN THE MARINATED FETA GREEK SALAD DRESSING?

  • olive oil from the marinated feta
  • dried oregano
  • Dijon mustard
  • salt and pepper
  • red wine vinegar

Marinated Feta Greek Salad - this is the best greek salad ever! It starts with feta that you marinated in olive oil with a few herbs and spices, then we'll toss it all together in a bowl with a homemade vinaigrette. Trust me, you'll never want a regular greeksalad again! #marinatedfeta #greeksalad #authenticgreeksalad #fetasalad #salad #saladrecipes | Littlespicejar.com

HOW TO MAKE THE MARINATED FETA FOR THE GREEK SALAD:

Making the marinated feta for this Greek salad is really easy!

  1. dice the feta into small cubes
  2. add the feta to an airtight container (preferably glass) with a tight-fitting lid
  3. the add-ins (herbs, garlic, sun-dried tomatoes, red pepper flakes, etc.)
  4. Pour the olive oil on top
  5. Cover and store

HOW DO YOU STORE THE FETA CHEESE WHILE IT’S MARINATING?

  • I’ve read up on this quite a bit, and though lots of sources say that it will be fine to store at room temperature for 24 hours if all of the feta is completely submerged in the olive oil, I still recommend refrigerating as the feta marinates. For this reason, the flavors to take a little longer to develop because of the cooler temperatures. Marinated feta on day four will most definitely taste much better than marinated feta from day two. 
  • TIP: You’ll want to remove the marinated feta from the refrigerated about 30 minutes-2 hours before using it in a salad. You want the olive oil to come back to a liquid state. It solidifies when it sits in the refrigerator at such a cold temperature.

Marinated Feta Greek Salad - this is the best greek salad ever! It starts with feta that you marinated in olive oil with a few herbs and spices, then we'll toss it all together in a bowl with a homemade vinaigrette. Trust me, you'll never want a regular greeksalad again! #marinatedfeta #greeksalad #authenticgreeksalad #fetasalad #salad #saladrecipes | Littlespicejar.com

WHAT DO I DO WITH THE LEFTOVER OLIVE OIL?

Make tons of salad dressing! You can pretty much use it anywhere where you’d use extra virgin olive oil – make vinaigrettes, toss with pasta, or in a bean salad.

WHAT CAN I SERVE THIS MARINATED FETA GREEK SALAD WITH?

  • Greek marinated chicken
  • lemon rosemary chicken
  • garlic butter skillet steak and shrimp
  • roasted herb butter spatchcock chicken
  • restaurant style beef shawarma
  • garlic lemon butter chicken
  • beef shawarma bowls with vermicelli rice
  • garlic butter chicken with mozzarella
  • Persian chicken kebabs

OTHER WAYS TO USE CHICKPEAS THIS SUMMER?

  • instant pot hummus
  • seven layer chickpea shawarma dip
  • Moroccan chickpea power salad
  • smashed chickpea green goddess sandwiches
  • chipotle chicken stew with chickpeas and kale
  • homemade falafel

Marinated Feta Greek Salad - this is the best greek salad ever! It starts with feta that you marinated in olive oil with a few herbs and spices, then we'll toss it all together in a bowl with a homemade vinaigrette. Trust me, you'll never want a regular greeksalad again! #marinatedfeta #greeksalad #authenticgreeksalad #fetasalad #salad #saladrecipes | Littlespicejar.com

Marinated Feta Greek Salad

A traditional Greek salad gets a facelift! This marinated feta greek salad packs a flavor punch! Start by grabbing a hunk of feta and marinating it with olive oil, garlic, and herbs until it’s extra flavorful. Then, we’ll use the feta in the salad and the oil in the dressing! So delicious and so easy!

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Ingredients:

Marinated Feta:

  • ½-1 teaspoon crushed red pepper
  • 1 sprig of EACH: rosemary, thyme, AND oregano
  • ½ cup extra virgin olive oil (or enough to cover all of the feta)
  • 5-6 ounces Greek feta, cut into small pieces

Greek Salad:

  • 1-pint cherry tomatoes, cut in halves
  • 1 hothouse cucumber, sliced
  • 1 green bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup kalamata olives, pitted
  • 1 (15-ounce) can garbanzo beans, drained

Vinaigrette:

  • ¼ cup EVOO (drained from marinated feta)
  • 1 teaspoon EACH: dried oregano AND Dijon mustard
  • ½ teaspoon EACH: salt AND black pepper
  • 2 tablespoons red wine vinegar

Directions:

  1. MARINATED FETA: add the cubed feta, rosemary spring, thyme, oregano, and red pepper flakes to a glass storage container (one that has a tight-fitting lid) then pour the olive oil over the top. You might need additional olive oil to cover the feta completely, it just depends on the size of your container. Cover the container with the lid and allow the feta to sit in the refrigerator for 1-14 days. Be sure to allow the marinated feta to come to room temperature for 30 minutes – 2 hours so the oil liquifies before you remove the feta.
  2. VINAIGRETTE: Add the ingredients for the vinaigrette in a glass jar (one that had a lid.) Screw on the cap and give it a good shake. Taste and adjust with additional seasonings as desired.
  3. SALAD: When ready to serve, add all the ingredients for the salad, along with the drained marinated feta to a large bowl. Drizzle half the dressing and toss the salad. Taste and adjust with additional dressing as desired. Allow the salad to sit for 10 minutes before serving.

Notes:

  1. leftover EVOO from the marinated feta can be used to make additional salad dressing, or toss it with pasta!
  2. There are tons of other ingredients you can use to marinate the feta, check the post for other ideas!

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

Marinated Feta Greek Salad - this is the best greek salad ever! It starts with feta that you marinated in olive oil with a few herbs and spices, then we'll toss it all together in a bowl with a homemade vinaigrette. Trust me, you'll never want a regular greeksalad again! #marinatedfeta #greeksalad #authenticgreeksalad #fetasalad #salad #saladrecipes | Littlespicejar.com

Categories: Appetizers, Dinner, Healthy, Lunch, Salad, Sides, Under 500 calories, Vegetarian
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Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce

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Creamy spinach artichoke stuffed salmon doused in a homemade lemon butter sauce! This summer food that’s fancy enough to serve dinner guests but takes no time at all to whip up!

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce - An easy yet fancy dinner that's quick enough to prepare for weeknights and fancy enough to serve company! The lemon butter sauce is truly to-die-for! #stuffedsalmon #searedsalmon #salmonrecipes #ketorecipes #keto #ketodinner #salmonrecipes | Littlespicejar.com

Hello there!

I’m still here! I haven’t disappeared. A small Memorial Day break snowballed into a week-long hiatus for me. There are a ton of things going on behind the scenes at the moment. Things I want to share with you, but I feel it would be premature to do so now. So let’s give it a month, and I hope that by then I’ll be able to tell you more about why I’ve been so MIA! 

But I’m here now; I’m back! And I’ve got a spinach artichoke stuffed salmon recipe that is sure to be a go-to summer meal! We’re talking about fresh salmon filets that you can get your fishmonger at the grocery store to make for you if you ask nicely, stuffed with a creamy spinach artichoke dip and then pan seared and doused in homemade garlicky lemon butter sauce and oh my lanta!

This is one of the best ways I’ve ever made salmon!

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce - An easy yet fancy dinner that's quick enough to prepare for weeknights and fancy enough to serve company! The lemon butter sauce is truly to-die-for! #stuffedsalmon #searedsalmon #salmonrecipes #ketorecipes #keto #ketodinner #salmonrecipes | Littlespicejar.com

Salmon is a staple at our house! It’s a fatty omega-3 + Vitamin B 12 loaded powerhouse of a protein that takes no time to whip up at all Ideal for weeknight dinners, you see? And there are just so many ways to make salmon that you could serve it every night of the week and not repeat the same recipe twice.

Our personal favorite: my garlic butter baked salmon in foil. The sauce that I use in that recipe is the same one we’re using today. But it’s a whole lot fancier because our salmon is stuffed with creamy spinach and artichoke first.

Other ways we love serving salmon: Seattle-style salmon chowdah, baked firecracker salmon, spicy miso glazed salmon, pan seared salmon with lemon cream sauce, chili lime salmon, but also with crunchy lemon pepper. 

And, well, I think you get the idea!

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce - An easy yet fancy dinner that's quick enough to prepare for weeknights and fancy enough to serve company! The lemon butter sauce is truly to-die-for! #stuffedsalmon #searedsalmon #salmonrecipes #ketorecipes #keto #ketodinner #salmonrecipes | Littlespicejar.com

WHAT DO YOU NEED TO MAKE STUFFED SALMON?

  • large salmon filets
  • olive oil
  • spinach artichoke dip (homemade or store-bought)
  • shredded mozzarella cheese
  • lemon juice
  • cold butter
  • minced garlic
  • red pepper flakes

WHAT KIND OF SALMON WORKS BEST WHEN YOU’RE MAKING STUFFED SALMON?

I suggest purchasing fresh salmon for this recipe so that we can get the salmon to sear beautifully on both sides. Frozen salmon would also work, but you would need to defrost it first, then you’d want to pat it dry entirely. Even after all of that, keep in mind that frozen salmon, unfortunately, just won’t get that same beautiful sear as fresh salmon will. So I really suggest going with fresh if you can for this recipe.

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce - An easy yet fancy dinner that's quick enough to prepare for weeknights and fancy enough to serve company! The lemon butter sauce is truly to-die-for! #stuffedsalmon #searedsalmon #salmonrecipes #ketorecipes #keto #ketodinner #salmonrecipes | Littlespicejar.com

HOW TO MAKE THE BEST SPINACH ARTICHOKE STUFFED SALMON

  1. Make sure the salmon sits at room temperature for 15-30 minutes before starting. This is really important and keeps the salmon from shrinking and curling when you sear it! Then, brush the salmon with olive oil and generously season with salt and pepper.
  2. Start by making a slit in the thickest part of the salmon. I suggest doing this with a paring knife and very carefully cutting the salmon until you get a pocket between the two searing surfaces of the salmon.
  3. Stuffed the prepared spinach artichoke mixture into the pouch and gently use the paring knife to push the filling in further but we careful not to go through to the other side. 
  4. Heat the olive oil in a pan and gently sear the salmon for roughly 5-7 minutes per side.

CAN I BUY READY MADE SPINACH ARTICHOKE DIP OR DO I HAVE TO MAKE IT MYSELF?

Absolutely! I love making this with leftover spinach and artichoke dip but if you don’t happen to have any on hand, feel free to grab ready-made dip! You could even use the jalapeño artichoke variety if you like that sort of thing!

CAN I  MAKE STUFFED SALMON IN THE AIR FRYER?

I’ve mentioned before that I don’t own an air fryer (gasp! I know, I’m probably the last person ever) but I do think that this could easily be made in the air fryer. Keep in mind that this is purely based on researched and that I haven’t tried it myself so actual cooking times may vary by a couple of minutes here or there. But I suggest air frying the salmon at 385-390ºF for roughly 6-8 minutes. You won’t need to flip the fish at all in the air fryer so be sure to place it skin side down. Also, be generous with cooking spray or brush with olive oil using a pastry brush.

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce - An easy yet fancy dinner that's quick enough to prepare for weeknights and fancy enough to serve company! The lemon butter sauce is truly to-die-for! #stuffedsalmon #searedsalmon #salmonrecipes #ketorecipes #keto #ketodinner #salmonrecipes | Littlespicejar.com

HOW TO MAKE THE LEMON BUTTER SAUCE TO GO WITH STUFFED SALMON

The lemon butter sauce is really easy to make, but it tastes like something you’d get in a fancy restaurant. Heres how to make it: 

  1. In a small saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 2 tablespoons. 
  2. Add in 1 tablespoon of butter, remove the pan from heat and swirl, so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until the butter completely melts. 
  3. Repeat with the remaining butter, one tablespoon of butter at a time. When butter is completely melted, remove sauce from stove; set aside for later or you can also just place it on a simmer burner on the lowest setting if you’d like to keep it warm for serving.

DO I HAVE TO SERVE THIS WITH LEMON BUTTER SAUCE?

Nope! If you want to go a lighter route, you can simply season the salmon with 1/2 teaspoon of garlic powder and a pinch of cayenne along with the salt and pepper and skip the lemon butter sauce altogether! 

WHAT DO YOU SUGGEST SERVING WITH STUFFED SALMON?

My roasted Brussel sprouts! But also, steamed asparagus, southern buttermilk biscuits, rosemary focaccia, cheddar mashed potatoes, instant pot mashed potatoes, sautéed green beans, steamed rice, butter egg noodles or a simple salad and pull-apart garlic bread! 

I hope you’ll give this easy stuffed salmon recipe a go! It’s truly delicious enough to serve company!

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce - An easy yet fancy dinner that's quick enough to prepare for weeknights and fancy enough to serve company! The lemon butter sauce is truly to-die-for! #stuffedsalmon #searedsalmon #salmonrecipes #ketorecipes #keto #ketodinner #salmonrecipes | Littlespicejar.com

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce

Creamy spinach artichoke stuffed salmon doused in a homemade lemon butter sauce! This summer food that’s fancy enough to serve dinner guests but takes no time at all to whip up!

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Leave a review »

Ingredients:

  • 4 (6-ounce) salmon fillets
  • 2 tablespoons olive oil (plus more)
  • ½ cup prepared spinach artichoke dip (homemade or store-bought)
  • ½ cup shredded mozzarella cheese
  • 4 tablespoons EACH: lemon juice AND cold butter (cubed)
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes

Directions:

  1. PREP THE SALMON: Make sure the salmon filets have sat at room temperature for 15-20 minutes before starting. Brush the salmon filets with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and a big pinch of black pepper on each of the fillets (making sure to season both sides.) 
  2. MAKE THE FILLING: place the prepared spinach artichoke dip in a bowl and combine with the shredded mozzarella cheese, set aside.
  3. STUFF IT: Using a small paring knife, cut a thin pocket in the thickest portion of the filet, taking care not to go all the way through to the other side. The slit should be large enough to easily fit a tablespoon. Take the filling and fill each of the filets with roughly 2 tablespoons of the prepared dip. If it doesn’t go in all the way, use the paring knife to help push it in without ripping through the other side.
  4. LEMON GARLIC SAUCE: In a small saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 2 tablespoons. Add in 1 tablespoon of butter, remove the pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until the butter completely melts. Repeat with the remaining butter, one tablespoon of butter at a time. When butter is completely melted, remove sauce from stove; set aside for later. You can also just place it on a simmer burner on the lowest setting if you’d like to keep it warm.
  5. SEAR THE SALMON: Heat a large nonstick skillet over medium-high heat. Add a swish of olive oil to the skillet. Gently lower the salmon filets into the skillet and let cook for 5-7 minutes on each side. It’s difficult for me to tell you exact cooking time as this depends on the thickness of the fillet. The salmon should gently spring back when pressed with the index finger and be flakey. For best results, use a fish turner (affiliate link) to flip the fish. Brush or pour the prepared lemon garlic sauce over the salmon and serve warm with roasted brussels sprouts, steamed asparagus, or broccoli!

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce - An easy yet fancy dinner that's quick enough to prepare for weeknights and fancy enough to serve company! The lemon butter sauce is truly to-die-for! #stuffedsalmon #searedsalmon #salmonrecipes #ketorecipes #keto #ketodinner #salmonrecipes | Littlespicejar.com

Categories: 30 Minute Meals, Dinner, Fish & Seafood, Popular
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Easy Guacamole Salad

Easy Guacamole Salad

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 Everyone’s favorite guacamole dip becomes a salad. My deconstructed guacamole salad is sure to be a hit with everyone this summer. Perfect for potlucks, parties, and summer barbecues! So yummy and so easy!

Easy Guacamole Salad - turn everyone's favorite dip into a salad! This avocado salad is sure to be a hit with everyone at potlucks, barbecues, or parties this summer! #summersalad #guacamole #guacamolesalad #deconstructedguacamolesalad #avocadosalad #tomatoavocadosalad | Littlespicejar.com

Guacin’ and rollin’ today!

It’s the best day ever; my favorite dip has become a salad! This chunky, bite-sized deconstructed guacamole salad is sure to be on repeat in our house this summer. Think about it: buttery diced avocados, minced onions, generous sprinklings of cilantro, and bright, juicy tomatoes. All my favorite summer produce tossed in a bowl and served drizzled with a cumin-lime dressing.

But also, how good would a guacamole salad be with crushed tortilla chips added in there? Or wait, even better – you can use tortilla chips as a utensil. Okay, I digress. Consider this permission for us all to eat guacamole salad as a chunky guacamole dip.

I’m not mad about that.

Easy Guacamole Salad - turn everyone's favorite dip into a salad! This avocado salad is sure to be a hit with everyone at potlucks, barbecues, or parties this summer! #summersalad #guacamole #guacamolesalad #deconstructedguacamolesalad #avocadosalad #tomatoavocadosalad | Littlespicejar.com

Guacamole is an essential food group for me.

Basically, anything with avocado is a go in my book. So one evening when I was putting dinner together and had a craving from guac (but really, when do I not) I chopped up a few avocados, plum tomatoes, through in some cilantro leaves and minced onions. That’s when I knew that what I deemed the best salad in the world was, in fact, a deconstructed guacamole salad.

Easy Guacamole Salad - turn everyone's favorite dip into a salad! This avocado salad is sure to be a hit with everyone at potlucks, barbecues, or parties this summer! #summersalad #guacamole #guacamolesalad #deconstructedguacamolesalad #avocadosalad #tomatoavocadosalad | Littlespicejar.com

WHAT DO YOU NEED TO MAKE GUACAMOLE SALAD?

  • large Haas avocados
  • plum tomatoes (cherry tomatoes will work too)
  • minced red onions
  • cilantro leaves

WHAT DO YOU NEED TO MAKE GUACAMOLE SALAD DRESSING?

  • olive oil
  • freshly squeezed lime juice
  • ground cumin
  • garlic
  • minced or grated jalapeño or serrano pepper
  • big pinch of salt + a shake of cayenne pepper

Easy Guacamole Salad - turn everyone's favorite dip into a salad! This avocado salad is sure to be a hit with everyone at potlucks, barbecues, or parties this summer! #summersalad #guacamole #guacamolesalad #deconstructedguacamolesalad #avocadosalad #tomatoavocadosalad | Littlespicejar.com

HOW WE MAKE GUACAMOLE SALAD:

  1. Combine the ingredients for the salad dressing in a mason jar or a bowl with a whisk, set aside.
  2. Chop avocados and tomatoes. Mince the onions, and clean the cilantro leaves. 
  3. Add all the chopped components in a bowl and toss with the dressing. DONE.

I’M WORRIED MY GUACAMOLE SALAD IS GOING TO BE TOO SPICY, HOW CAN I MAKE IT MILD?

You can make my guacamole salad as mild as you like! Here are a few ways how:

  • omit the grated jalapeños or serranos
  • leave out the cayenne pepper all together
  • don’t use cayenne pepper or the grated jalapeno peppers, swap it all out for black pepper instead

Easy Guacamole Salad - turn everyone's favorite dip into a salad! This avocado salad is sure to be a hit with everyone at potlucks, barbecues, or parties this summer! #summersalad #guacamole #guacamolesalad #deconstructedguacamolesalad #avocadosalad #tomatoavocadosalad | Littlespicejar.com

WHAT CAN I SERVE GUACAMOLE SALAD WITH?

  • chicken carnitas
  • chicken fajitas
  • steak fajitas
  • steak fajita bowls
  • ancho chicken tacos
  • and basically with anything you’d serve guacamole with!

OTHER WAYS TO USE AVOCADOS THIS SUMMER:

  • Mexican shrimp cocktail stuffed avocados
  • 5-minute creamy avocado dip
  • Avocado shrimp salad with citrus dressing
  • Mexican street corn salad
  • Creamy guacamole dip
  • Healthy Texas cowboy caviar
  • Black bean tomato avocado salad
  • Southwestern Egg Rolls with Avocado Cilantro Sauce
  • Street Corn Rice Salad with Avocados

Serious question: Is it obvious I realllllly love avocados? 

This deconstructed guacamole salad has summer 2019 written all over it. ✅

Easy Guacamole Salad - turn everyone's favorite dip into a salad! This avocado salad is sure to be a hit with everyone at potlucks, barbecues, or parties this summer! #summersalad #guacamole #guacamolesalad #deconstructedguacamolesalad #avocadosalad #tomatoavocadosalad | Littlespicejar.com

Easy Guacamole Salad with Cumin-Lime Dressing

Everyone’s favorite guacamole dip becomes a salad. My deconstructed guacamole salad is sure to be a hit with everyone this summer. Perfect for potlucks, parties, and summer barbecues! So yummy and so easy!

Print Recipe
Did you make this recipe?
Leave a review »

Ingredients:

Salad:

  • 3 large Haas avocados, peeled, pits removed, diced
  • 6-7 plum tomatoes, quartered
  • ⅓ cup EACH: minced red onions AND cilantro leaves

Dressing:

  • 2 tablespoon EACH: olive oil AND lime juice
  • ½ teaspoon ground cumin
  • 1 large clove garlic, grated or minced
  • ¼ jalapeno (or serrano) pepper, grated
  • pinch of salt + cayenne pepper (or black pepper to keep it mild)

Directions:

  1. DRESSING: Add the ingredients for the dressing in a mason jar (one that has a lid) or in a bowl. Whisk the ingredients for the dressing together or screw on the lid and give it a good shake until combined. Taste and adjust salt and spice to taste!
  2. GUACAMOLE SALAD: Add the ingredients for the salad in a large bowl. Drizzle half of the prepared dressing on top and stir to combine. Taste and adjust with more dressing if desired. Let sit 5 minutes before serving.

Leftovers can be refrigerated in an airtight container for up to 2 days.

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

Easy Guacamole Salad - turn everyone's favorite dip into a salad! This avocado salad is sure to be a hit with everyone at potlucks, barbecues, or parties this summer! #summersalad #guacamole #guacamolesalad #deconstructedguacamolesalad #avocadosalad #tomatoavocadosalad | Littlespicejar.com

Categories: Dinner, Healthy, Lunch, Popular, Salad, Sides, Snacks, Under 500 calories, Vegan, Vegetarian
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Crispy Chicken Salad with Sriracha Honey BBQ Dressing

Crispy Chicken Salad with Sriracha Honey BBQ Dressing

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Learn how to make a crispy chicken salad that’s drizzled with sriracha honey bbq dressing! The chicken tenders are perfectly juicy and tender on the inside with that crispy panko crust on the outside. You’ll love this easy crispy chicken salad!

Crispy Chicken Salad with Sriracha Honey BBQ Dressing - homemade crispy chicken tenders tossed with all your favorite salad toppings and drizzled with homemade sriracha honey bbq dressing! So good it's sure to become a family favorite! #crispychickensalad #chickfilasauce #honeybbqchickensalad #salad | Littlespicejar.com

And we’re kickin’ Monday off with a crispy chicken salad!

Here’s the salad I shared with you guys on Instagram last week and promised that it was coming very soon.

  1. It’s fresh.
  2. Homemade crispy chicken tenders.
  3. It’s loaded with dressing.
  4. I’m pretty sure it’ll please even the significant others that don’t care for salads.

What I love about this salad is that it defies the general norms of what we think of when we think salad. You know, greens, low-calorie toppings, grilled chicken, shrimp or fish. Ours is a whole different beast. It starts with homemade breaded chicken tenders. Load a bed of romaine up with sliced avocados, a few sun-ripened cherry tomatoes, and a few shavings of red onions for a kick. Then comes the fun part. A generous (maybe a little too generous sometimes) drizzle of my homemade sriracha honey bbq dressing. Just like that, you have a homemade crispy chicken salad that tastes better than anything you’d get at a fast food restaurant.

It’s a real salad, for real people who are feeling really burnt out on salads. You feelin’ my drift here?

Crispy Chicken Salad with Sriracha Honey BBQ Dressing - homemade crispy chicken tenders tossed with all your favorite salad toppings and drizzled with homemade sriracha honey bbq dressing! So good it's sure to become a family favorite! #crispychickensalad #chickfilasauce #honeybbqchickensalad #salad | Littlespicejar.com

Lunches and dinners seem to get boring around here sometimes. We keep things light around lunchtime with a salad of some sort, but when you make the conscious decision to have salads for lunch 365 days out of the year, they seem to feel pretty monotonous, day in and day out. So to liven things up a little bit, I decided we needed a crispy chicken salad topped with sriracha honey bbq dressing. And guess what?

It did the trick.

This salad is not only so satisfying from all those crispy chicken chunks, but it’s also loaded with the most addicting dressing! A little iceberg lettuce for crunch. A handful of sliced almonds. Anees asks for the sriracha honey bbq dressing to be made on the regular. I wholeheartedly concur. We both could put it on just about everything!

It’s seriously the perfect balance of spice, sweet, and smoky bbq goodness.

Crispy Chicken Salad with Sriracha Honey BBQ Dressing - homemade crispy chicken tenders tossed with all your favorite salad toppings and drizzled with homemade sriracha honey bbq dressing! So good it's sure to become a family favorite! #crispychickensalad #chickfilasauce #honeybbqchickensalad #salad | Littlespicejar.com

Crispy Chicken Salad with Sriracha Honey BBQ Dressing - homemade crispy chicken tenders tossed with all your favorite salad toppings and drizzled with homemade sriracha honey bbq dressing! So good it's sure to become a family favorite! #crispychickensalad #chickfilasauce #honeybbqchickensalad #salad | Littlespicejar.com

Let’s make the Sriracha Honey Mustard Dressing for our Crispy Chicken Salad:

  • The sriracha honey mustard dressing plays a two-part roll. First, it flavors the chicken tenders as they hang out in the buttermilk. And second, we’ll use the remaining sauce as the dressing on our salad. 
  • To make the dressing, grab your favorite bbq sauce, honey, sriracha, mustard, mayonnaise, and apple cider vinegar. Then just combine it all in a bowl with a whisk, no need to get the blender out or anything! 
  • Have you ever used mayonnaise to marinate meat or poultry? If not, you’re in for a big surprise! It’s something that I picked up from my mom, and it’s the most essential ingredient in her homemade Persian chicken kebabs. The mayo tenderizes the chicken to the point where it just melts in your mouth. Holy deliciousness! Since then, I’ve been using it in my grilled chicken marinade and the tenders for today’s crispy chicken salad.
  • My sriracha honey mustard dressing is just like the sauce you get at Chick Fil A; only you can make it anytime you want, including Sundays! 🙂 

Putting the ‘crispy’ in crispy chicken salad

There are a few different ways to make sure that your chicken is super crispy on the outside and tender on the inside. Here are some tips for success:

  • Don’t fry chicken cold from the fridge: If you’re marinating the chicken for a quick 30 minutes, this won’t be a problem, but if you’re letting it hang out in the refrigerator overnight, make sure you’re not frying the chicken straight from the refrigerator. You’ll want it to hang out at room temperature for at least 30 minutes before dredging it and frying
  • Use a cast iron skillet: my cast iron skillet (affiliate link) is one of my favorite kitchen workhorses. A thick skillet will retain the heat and fry the chicken more evenly, so you don’t need a deep fryer for this recipe. In fact, I almost encourage you not to ever get one!
  • Use a meat thermometer: When you’re frying the chicken tenders, make sure they reach an internal temperature of 165 degrees. Investing in a digital meat thermometer (affiliate link) will take the guesswork out of it! Just insert the thermometer into the thickest part of the chicken (making sure only to go ½ way through) and let the thermometer read it for you. The chicken tenders will take anywhere from 5-9 minutes to cook all the way through depending on the thickness.
  • Don’t use an oil that has a low smoke point: olive oil is not your friend when you’re frying chicken tenders. Instead, use peanut oil, canola, corn or vegetable oil for best results.

Crispy Chicken Salad with Sriracha Honey BBQ Dressing - homemade crispy chicken tenders tossed with all your favorite salad toppings and drizzled with homemade sriracha honey bbq dressing! So good it's sure to become a family favorite! #crispychickensalad #chickfilasauce #honeybbqchickensalad #salad | Littlespicejar.com

WHY I LOVE HOMEMADE CRISPY CHICKEN SALAD:

  1. You can toss the ingredients for the chicken marinade together in a zip-top bag, add the chicken and freeze it immediately. Pull it out closer to the middle of the week and let it defrost in the refrigerator overnight. It’ll marinate the chicken as it defrosts!
  2. It pleases parents and children alike. I’m sure there are more than a few parents out there who have the hardest time getting their kids to eat anything green. Here you can pop a couple of chicken tenders on their plates and some of that homemade sauce and continue building a salad for yourself. One meal that’ll please the whole family.
  3. Not only are homemade chicken tenders a 1000 x healthier than the store-bought alternatives, but they’re also a lot more delicious!

You need a crispy chicken salad in your life this week 🙂

Crispy Chicken Salad with Sriracha Honey BBQ Dressing - homemade crispy chicken tenders tossed with all your favorite salad toppings and drizzled with homemade sriracha honey bbq dressing! So good it's sure to become a family favorite! #crispychickensalad #chickfilasauce #honeybbqchickensalad #salad | Littlespicejar.com

ORIGINAL CRISPY CHICKEN SALAD RECIPE PUBLISHED JULY 2018. RESHARED WITH  MINOR EDITS MAY 2019.

Crispy Chicken Salad with Sriracha Honey BBQ Dressing

Learn how to make a crispy chicken salad that’s drizzled with sriracha honey bbq dressing! The chicken tenders are perfectly juicy and tender on the inside with that crispy panko crust on the outside. You’ll love this easy crispy chicken salad!

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Ingredients:

Dressing:

  • ¼ cup EACH: honey AND bbq sauce 
  • 2 tablespoons EACH: dijon mustard AND apple cider vinegar 
  • ½ cup mayonnaise
  • 1 – 3 teaspoons sriracha (or more to taste)

Chicken:

  • 1 cup buttermilk
  • 1 ½ pounds boneless chicken tenders (or breasts)
  • ¾ cup all-purpose flour (or whole wheat)
  • 1 teaspoons EACH: garlic powder AND smoked paprika
  • ½ cup grated parmesan cheese
  • 2 eggs, whisked
  • 1 ½ cups panko breadcrumbs
  • Peanut or canola oil, for frying

salad:

  • 1 cup cherry tomatoes
  • ½ cup EACH: toasted sliced almonds AND sliced red onions
  • 10-ounce romaine, chopped into small pieces
  • 2 avocados, sliced

Directions:

  1. DRESSING: Whisk the ingredients for the dressing along with a big pinch of salt and black pepper. Continue to whisk until you’ve got a smooth dressing.
  2. MARINATE: Add the buttermilk, ¾ teaspoon of salt, a big pinch of black pepper and ⅓ cup of the prepared dressing to a bowl and stir to combine. Add the chicken tenders into the bowl and allow the chicken to marinate for 30 minutes (you can also marinate the chicken for up to 24 hours covered in the refrigerator.)
  3. PREP: When you’re ready to cook the chicken, Combine the flour, garlic powder and the smoked paprika in a shallow baking dish, in another one, combine the panko and the parmesan cheese and set them side by side. We’re going to set up a dredging station. Start by removing a chicken tender from the marinade and allow the excess to drip off, then dredge the strip into the flour mixture, then the beaten egg, then the panko mixture and place the tenders on a clean baking sheet. Repeat with remaining tenders.
  4. COOK: Add about an inch to an inch and half of the oil to a cast iron skillet (or anything you usually fry stuff in) and allow the oil to heat up on medium-high heat. Once then oil is hot, add a few tenders and allow them to fry for 5-9 minutes, flipping as required to cook the tenders all the way through. Remove to a plate lined with a paper towel and continue to fry until done. Slice the tenders into pieces or chop them up.
  5. ASSEMBLE: Add the greens to a large bowl, top with cherry tomatoes, sliced onions, avocados, sliced almonds, and add the chicken on top. You can also just make individual bowls if you didn’t want to serve this family style. Drizzle with the dressing and serve immediately! 

Notes:

  1. I suspect that you could possibly cook these tenders in an air fryer but I haven’t tried it so I can’t say with certainty! If you give it a try, would love to know how it went for you! Haven’t tried baking the chicken tenders so, unfortunately, not sure at all how that would go!

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

Crispy Chicken Salad with Sriracha Honey BBQ Dressing - homemade crispy chicken tenders tossed with all your favorite salad toppings and drizzled with homemade sriracha honey bbq dressing! So good it's sure to become a family favorite! #crispychickensalad #chickfilasauce #honeybbqchickensalad #salad | Littlespicejar.com

Categories: Chicken, Dinner, Lunch, Salad
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Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

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Learn how to make delicious Philly Cheesesteak Stuffed Peppers. These peppers are all the things you love about a traditional Philly Cheesesteak but made low carb by using peppers as our serving vessel!

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

It’s low carb Monday!

Okay, I know that’s not really a thing, but I’m so gosh darn excited to tell you about my homemade Philly Cheesesteak stuffed peppers! All the things you love about a traditional Philly cheesesteak, minus the bun. And if you’re one of those people that like Philly Cheesesteak with Cheez Whiz, I apologize now, because there’s none to be found in this recipe.

What you will find though is lots of melty, gooey cheese, perfectly seasoned strips of steak and of course, onions, peppers, and all the garlic your heart desires. All of that neatly put together in a [over] stuffed pepper and serve bubbly hot from the oven.

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

Stuffing veggies full of protein is sort of my jam. When I’m on a low carb kick (which let’s be honest is all the time,) I’ll stuff shrimp into portobellos mushrooms, or even Mexican stuffed avocados, and now, these Philly Cheesesteak stuffed peppers. 

Philly cheesesteak flavored stuff is some of my favorite things to make. I’ve made Philly cheesesteak pizza before and even turned it into a dip when the Eagles made the Super Bowl in honor of my husband’s favorite team!

WHAT DO YOU NEED TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS?

  • green bell peppers
  • sirloin or flank steak
  • olive oil
  • mushrooms
  • red onions
  • seasonings
  • garlic
  • mozzarella or provolone cheese

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

CAN I USE A DIFFERENT COLOR OF PEPPER FOR THESE CHEESESTEAK STUFFED PEPPERS?

Of course! If you prefer the taste of red, orange, or yellow peppers instead, feel free to swap the green ones out for your color of choice!

HOW DO YOU PREPARE THE PEPPERS FOR CHEESESTEAK STUFFED PEPPERS?

Start by making a vertical cut down the stem of the pepper through to the base. Then take one half of the pepper and carefully use a paring knife to cut a semi-circle around the stem and remove. Use the same paring knife to remove the ribs and seeds, and your pepper is ready to stuff!

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

HOW TO MAKE THE BEST PHILLY CHEESESTEAK STUFFED PEPPERS

  • Roast the peppers for a few minutes ahead of time. I don’t love super soft peppers, so I only give them a few minutes head start. However, if you usually prefer your peppers on the softer side, I suggest upping the prebake on the peppers to up to 10 minutes. I found six minutes was perfect for us!
  • Sauté your veggies. Cook the mushrooms until they’re sautéed perfectly, season them with garlic, and onion powder. Then remove them to a plate, and cook the onions separately. This ensures that none of the veggies get soggy.
  • Sear the steak. While the peppers are baking, heat the oil in a pan and sauté the steak, remember, since they’re really small pieces, you’ll only need to cook it for about a minute. Season with onion powder, garlic powder, soy sauce, paprika, red pepper flakes, and cayenne if you’d like along with salt and pepper. Place the meat in the same bowl as the veggies and toss to combine,
  • Stuff the peppers and bake. All the peppers to cool slightly as well as the steak mixture. Once cooled, stir in the shredded cheese and stuff the peppers. I save some of the cheese for the top and sprinkle it on and then pop it in the oven to bake. That’s it!

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

WHY DO YOU BAKE THE PEPPERS BEFORE STUFFING THEM?

Baking the peppers ahead of time takes away some of that raw flavor. You have a choice of baking them for longer if you prefer softer peppers or cooking them just a tad bit to take away that raw pepper flavor. I usually prefer bright green and somewhat crispy peppers, so I don’t bake them for too long. However, this is entirely up to personal preference!

CAN I MAKE THE FILLING FOR CHEESESTEAK STUFFED PEPPERS IN ADVANCE AND THEN STUFF THEM RIGHT BEFORE SERVING? 

Absolutely! You can make the filling earlier in the day or even up to a day in advance. That way, all you need to do is bring the filling back to room temperature and just clean and stuff the peppers.

WHAT CAN I SERVE WITH PHILLY CHEESESTEAK STUFFED PEPPERS?

I usually keep things pretty simple, just a side salad. Cauliflower rice is also another option. If you aren’t doing a low carb thing, garlic bread on the side would be yummy or even cilantro lime rice as it works surprisingly well here!

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

Philly Cheesesteak Stuffed Peppers

Learn how to make delicious Philly Cheesesteak Stuffed Peppers. These peppers are all the things you love about a traditional Philly Cheesesteak but made low carb by using peppers as our serving vessel!

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Leave a review »

Ingredients:

  • 4 green bell peppers, cut in half + seeds/ribs removed
  • 1 pound beef sirloin or flank steak cut into thin strips
  • 2 tablespoons olive oil (or butter)
  • 8 ounces mushrooms, sliced
  • 1 small red onion, thinly sliced
  • 2 teaspoons EACH: onion powder, garlic powder, AND low sodium soy sauce
  • 1 tablespoon minced garlic
  • ½ teaspoon EACH: smoked paprika AND red pepper flakes 
  • ⅛ – ¼ teaspoon cayenne pepper (optional)
  • 1 ½ cups shredded mozzarella or provolone cheese

Directions:

  1. VEGGIES: Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle 1 tablespoon of oil in a large skillet and heat over medium-high heat. Add the mushrooms and push them around the pan and let them cook for 4-5 minutes or until they brown. Season them with the minced garlic and 1 teaspoon of onion powder, a big pinch of salt and pepper and let them cook for 30 seconds before removing to a large bowl; set aside. Add a little more oil if needed and sauté the onions for 1-3 minutes; season with salt and pepper, remove to the same bowl as the mushrooms.
  2. PEPPERS: Spray a 9×13 baking dish with nonstick cooking spray (or place a piece of foil in for even easier cleanup, and then spray with cooking spray.) Line the peppers cut side up and spray the peppers with cooking spray, and bake for 6-10 minutes in the preheated oven (6 mins if you prefer them crunchy, longer for softer peppers.)
  3. STEAK: While the peppers are roasting, add the remaining 1 tablespoon of oil to the same skillet and cook the meat for roughly 1 minute. Season the meat with the remaining 1 teaspoon of onion powder, 2 teaspoon garlic powder, soy sauce, paprika, red pepper flakes, cayenne (if using), and a pinch of salt and pepper. Place the meat in the same bowl as the veggies.
  4. BAKE: Toss the veggies and meat together so it’s evenly mixed. Allow the mixture to cool for a few minutes. Remove the peppers from the oven when done. Stir 1 cup of shredded cheese to the prepared mixture. Divide the prepared meat and veggies evenly among the peppers. Top with the remaining ½ cup of cheese. Bake for 10 minutes or until the cheese melts. Remove and serve warm.

Notes:

  1. See post for how I clean and prep the peppers.
  2. if you don’t have smoked paprika, you can also use sweet paprika here!

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

Philly Cheesesteak Stuffed Peppers - Learn how to make a low carb version of Philly Cheesesteak! These peppers are so colorful and filling even those who don't care about low carb eating will love them! #lowcarb #lowcarbrecipes #phillycheesesteak #phillycheesesteakstuffedpeppers #stuffedpeppers #lowcarbcheesesteak | Littlespicejar.com

Categories: 30 Minute Meals, Beef, Dinner, Healthy, Lunch, Salad, Sides, Under 500 calories
2 Comments »

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Easy Blender Crepes

Easy Blender Crepes

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 Learn how to make an all-purpose crepe batter! My Blender crepes are easy to make because it’s as simple as tossing everything into the blender and blending until smooth. Just heat a pan, and you’re ready to make French-style crepes!

Easy Blender Crepes - Learn how to make crepe batter in the blender! You can make them savory or sweet! Stuff with ice cream, berries, whipped cream, or savory fillings! #crepes #easycrepes #blendercrepes #brunch #mothersday #brunchrecipes | Littlespicejar.com

It’s brunch season!

And normally, around this time I’d be sharing casseroles of all sorts because we all need a little something special on the table for mother’s day and all the spring and summer brunches you’re planning on hosting this year.

But this time, I’m bringing easy blender crepes! Okay, if you’re wondering what in the world, allow me to explain. Blender crepes are crepes where the batter is made entirely in a blender as in press one button and you’ve instantly got crepe batter that you just need to pour into a hot skillet! 

Take it from someone that hardly ever made crepes in the past (because for whatever reason, I found them terrifying) crepes are so easy when you make the batter in the blender!

Easy Blender Crepes - Learn how to make crepe batter in the blender! You can make them savory or sweet! Stuff with ice cream, berries, whipped cream, or savory fillings! #crepes #easycrepes #blendercrepes #brunch #mothersday #brunchrecipes | Littlespicejar.com

I’m always looking to share easy brunchy recipes with you guys. Quite possibly because the lines are so easily blurred between breakfast, lunch, and even dessert sometimes. In the past, I’ve shared my veggie breakfast casserole with you, sun-dried tomato and basil strata, as well as my blueberry cheesecake casserole, breakfast croissant boats, blender hollandaise, breakfast migas, oh, and breakfast pizza, my smoked salmon casserole, then there are also breakfast sandwiches, and basically, you can see how much I love my brunchy foods just my scrolling the recipe index.

The one thing that was missing? BLENDER CREPES.

WHAT ARE CREPES?

A crepe is a lighter, thinner version of a traditional American pancake. Crepes can be made savory or sweet. Sweet crepes often involve adding sugar to the crepe batter. Savory crepes can be made with a variety of fillings such as vegetables, seafood, chicken, or meat.

Since there are no leavening agents in crepes, prepared crepes are much thinner than pancakes. The lack of leavening agents also allows us to make crepes much further in advance. Making the crepe batter in advance is actually preferred as it allows for the flour to soak up all of the liquid in the batter.

WHAT INGREDIENTS DO YOU NEED TO MAKE BLENDER CREPES?

  • milk
  • water
  • eggs
  • ghee (or melted butter works too)
  • all-purpose flour
  • salt
  • sugar (for sweet crepes)

Easy Blender Crepes - Learn how to make crepe batter in the blender! You can make them savory or sweet! Stuff with ice cream, berries, whipped cream, or savory fillings! #crepes #easycrepes #blendercrepes #brunch #mothersday #brunchrecipes | Littlespicejar.com

WHAT EQUIPMENT DO I NEED TO MAKE CREPES:

Okay, first and foremost, you don’t need a crepe pan. You might want want to invest in one if you make crepes very often, however, for this recipe all you need is a trusty nonstick skillet, and it will work beautifully.

But here’s what you will need:

  • Blender: they are blender crepes after all! I usually prefer to use my high-efficiency blender (affiliate link) however; you can easily make this batter is a regular blender (affiliate link) as well. I’ve tried it with both; both worked well.
  • Nonstick skillet: I’ve got a few different skillets that I put to the test, and though this (affiliate link) is the skillet I prefer to use, it is a bit on the pricier side. This (affiliate link) one is way more affordable and works well too.
  • Offset spatula: The offset spatula (affiliate link) comes in handy when you need to flip crepes. I didn’t have such great success with a rubber spatula, a regular spatula, or any other tool, so I highly suggest investing in one of these if you don’t already own one.
  • Pastry brush: you’ll need this (affiliate link) to brush melted butter onto your skillet before you pour in the crepe batter and allow it to cook.

WHAT CAN I STUFF INSIDE WHEN I MAKE BLENDER CREPES?

For sweet blender crepes:

  • vanilla yogurt + sliced bananas, strawberries, granola with almonds and a drizzle of honey
  • Nutella with strawberries
  • sweet whipped cream and jam
  • cinnamon caramelized apples, with vanilla ice cream on top
  • whipped cream and lemon curd
  • stuffed with banana, topped with cinnamon sugar, and toasted coconut, drizzled with dulce de leche
  • Nutella with sliced bananas
  • whipped cream, strawberries, and topped with sugared lemon zest

The best thing about my blender crepes recipe is that you can make them sweet or savory by making a couple of minor adjustments. Just drop the sugar down to ½ teaspoon and increase the salt to ½ a teaspoon! That’s it!

For savory blender crepes:

  • scrambled eggs + gruyere cheese and sautéed spinach 
  • smoked salmon + pickled red onions, scrambled eggs, and capers
  • scrambled eggs + sautéed spinach, sautéed mushrooms, feta cheese
  • scrambled eggs + refried beans, leftover carnitas, chipotle sauce, sliced avocados, and cilantro
  • grilled chicken + mozzarella, sautéed mushrooms, cream sauce
  • turkey + walnuts, spring mix, dijon vinaigrette

Easy Blender Crepes - Learn how to make crepe batter in the blender! You can make them savory or sweet! Stuff with ice cream, berries, whipped cream, or savory fillings! #crepes #easycrepes #blendercrepes #brunch #mothersday #brunchrecipes | Littlespicejar.com

TIPS FOR MAKING THE BEST BLENDER CREPES:

  • Let your crepe batter rest overnight if time allows. However, 1 hour of rest is enough for the crepe batter but the longer the batter rests the better the overall taste and texture will be. Resting allows the gluten int the batter to relax and thus creates a more tender crepe. The crepe batter can be made up to 48 hours in advance, making it ideal for when you’re cooking for large parties.
  • Crepes are best made in a 6-8 inch frying pan. You want to make sure to heat the pan on medium heat and brush it thoroughly with melted ghee (or butter) before pouring the liquid in the pan.
  • Make sure to start tilting and rotating the pan as you pour the batter in so that it distributes in the pan evenly without making thick pockets.
  • Cook until the tops look dry and the edges start to lift up from the pan.
  • Use a thin flat spatula to help turn the crepes. A thick spatula might end up ripping the crepes.
  • Stack the crepes once you take them out of the pan. This helps keep them from drying out while you’re preparing the rest.
  • Crepes can be frozen once cooked. Just be sure to defrost completely in the refrigerator overnight before trying to separate them (you can also add sheets of freezer paper in between the crepes to make this easier.

TROUBLESHOOTING FOR HOMEMADE CREPES:

  • If the batter doesn’t spread easily, it might be that the heat is turned up too high (causing the batter to cook before it spreads) or that it might be too thick. In which case, a little bit of milk can be added to thin it out.
  • If large bubbles are forming on the surface of the crepes as they cook, this is an indication that the batter is too thin and needs a little more flour.

The batter should be about the consistency of heavy cream, thick but still pourable.

I have so many childhood memories attached to this blender crepes recipe. My mom would make savory crepes for dinner all the time, but there were always a few extras for my brother and me to have with golden syrup while she popped them out hot and fresh. My hope is that you’ll share these with your mom for Mother’s day! 🙂

Easy Blender Crepes - Learn how to make crepe batter in the blender! You can make them savory or sweet! Stuff with ice cream, berries, whipped cream, or savory fillings! #crepes #easycrepes #blendercrepes #brunch #mothersday #brunchrecipes | Littlespicejar.com

Easy Blender Crepes

Learn how to make an all-purpose crepe batter! My Blender crepes are easy to make because it’s as simple as tossing everything into the blender and blending until smooth. Just heat up a pan and you’re ready to make French-style crepes!

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Ingredients:

  • 1 cup milk (whole, 2%)
  • ¼ cup water
  • 2 large eggs
  • 2 tablespoons ghee (clarified butter)
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • additional melted butter, for brushing

Directions:

  1. BLEND: Add all the ingredients for the crepe batter into a blender, with the liquid ingredients on the bottom so things blend smoothly. Allow the blender to run until the batter is mixed and smooth. Stop, pour the batter into a measuring cup, cover with plastic wrap and refrigerate for at least 1 hour and up to 48 hours.
  2. CREPES: Heat an 8-inch skillet over medium heat. Brush the skillet with melted butter. Lift the skillet with your dominant hand and pour a ¼ cup of the prepared crepe batter into the skillet with the other hand, as you tilt and rotate the pan to spread the batter evenly so you don’t end up with thick pockets of batter. Crepes are like pancakes, so the first one may not be perfect! Allow the crepes to cook, about 1 – 2 minutes or until the tops look dry and the edges start to lift up and away from the pan. Flip them at that point, they should be slightly golden with bubbly brown spots. The second side will only take about 30 seconds or so. Remove to a plate and continue to cook additional crepes, stacking one on top of the other. Crepes can be made 1 day in advance, stacked, covered with plastic wrap (on a plate) and refrigerated until ready to serve.

Notes:

  • crepes can be frozen once cooked. Just be sure to defrost completely in the refrigerator overnight before trying to separate them (you can also add sheets of freezer paper in between the crepes to make this easier.
  • savory crepes: My blender crepes recipe can be made sweet or savory. Just drop the sugar down to ½ teaspoon and increase the salt to ½ a teaspoon for savory stuffed crepes.

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

Categories: Breakfast, Comfort Foods, Dessert/Baking, Eggs, Healthy, Pancakes, Sweet Treats, Under 500 calories, Vegetarian
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Easy Cheesy Chipotle Chicken Taquitos

Easy Cheesy Chipotle Chicken Taquitos

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Homemade cheesy chipotle chicken taquitos or flautas! Basically, your favorite tortillas stuffed with shredded chicken and cheese. You can fry the taquitos or bake them! Serve with your favorite salsa, guacamole or sour cream!

Easy Cheesy Chipotle Chicken Taquitos - Learn how to make flautas or taquitos at home! This recipe can easily be made with rotisserie chicken if you'd like to get this on the table super fast! #flautas #taquitos #superbowl #superbowlfood #appetizers #chickenflautas #chickentaquitos #cincodemayo | Littlespicejar.com

The easiest chipotle chicken taquitos!

Over the years, I’ve learned that some of our most favorite dinners are the one that I’ve thrown together quickly and that happens to be the story behind today’s chipotle chicken taquitos. The story starts with a batch of cooked chicken in the refrigerator, a bag of shredded cheddar, a bottle of salsa, and of course, tortillas that I bought intending to make something completely different.

Easy Cheesy Chipotle Chicken Taquitos - Learn how to make flautas or taquitos at home! This recipe can easily be made with rotisserie chicken if you'd like to get this on the table super fast! #flautas #taquitos #superbowl #superbowlfood #appetizers #chickenflautas #chickentaquitos #cincodemayo | Littlespicejar.com

What I love most about recipes like my chipotle chicken taquitos is that they’re perfect when you want to make it for a child approved family dinner, but also as an appetizer for a Cinco de Mayo party, super bowl, or a new years eve get together. Also, I’d like to point out that homemade taquitos basically give you the right to eat all your favorite dips for dinner. I mean, at this point I’m just using the taquitos as a vessel to fill up on guacamole, salsa, and pico. Side note, my cheese lovers, this would be so good with melted queso!

Honestly, the other night we sat down with these taquitos for dinner, and I ate an entire ½ cup of guacamole salsa with a single taquito. I double dipped, a whole lot and I’m not even ashamed.

Easy Cheesy Chipotle Chicken Taquitos - Learn how to make flautas or taquitos at home! This recipe can easily be made with rotisserie chicken if you'd like to get this on the table super fast! #flautas #taquitos #superbowl #superbowlfood #appetizers #chickenflautas #chickentaquitos #cincodemayo | Littlespicejar.com

WHAT ARE TAQUITOS?

Taquitos or flautas as they’re more commonly referred to south of the border, are tortillas rolled up with filling. Though corn tortillas are more commonly used to make flautas, you can also make them with flour tortillas, which is what I’ve done today. The filling can be anything from chicken, cheese, or shredded or ground beef. Once you roll the taquitos up, you can either pan-fry or deep fry them until they’re perfectly crispy. Taquitos are topped with sour cream, guacamole, and salsa.

For those that don’t like to fry things, I’ve also shared my method on how to bake them!

WHAT DO YOU NEED TO MAKE CHIPOTLE CHICKEN TAQUITOS?

  • cooked, shredded chicken
  • chipotle peppers in adobo sauce
  • seasonings
  • shredded cheese
  • flour or corn tortillas
  • oil (for spraying or frying)

WHERE CAN I FIND ADOBO SEASONING?

Adobo seasoning is available in most grocery stores in the spice or ethnic foods aisle. It’s a general all-purpose dry seasoning that consists of ingredients like black pepper, garlic powder, oregano, salt, and turmeric. Other ingredients may also be included in the seasoning. It’s important to note that the seasoning is different from the adobo sauce that the chipotle peppers come packed in. I know, it can get a little confusing if you don’t use these ingredients very often so I just wanted to take a second to point that out.

Easy Cheesy Chipotle Chicken Taquitos - Learn how to make flautas or taquitos at home! This recipe can easily be made with rotisserie chicken if you'd like to get this on the table super fast! #flautas #taquitos #superbowl #superbowlfood #appetizers #chickenflautas #chickentaquitos #cincodemayo | Littlespicejar.com

HOW TO COOK THE CHICKEN FOR CHICKEN TAQUITOS?

I poach the chicken the same way for all the recipes that require cooked chicken breasts or thighs.  I start by heating a 2-quart saucepan with water, along with ½ an onion, a few cloves of garlic, 6-8 black peppercorns, and a tablespoon of salt. When the water comes to a boil, I gently lower the chicken breasts into the water and reduce the heat setting so that it just simmers. Let the chicken breasts or thighs cook until they reach 165ºF on an instant read meat thermometer (affiliate link.) But typically it’s in the 12-18 minutes ballpark depending on the side of the chicken breast/thighs. 

Once the chicken cooks, I remove it to a bowl or cutting board. Allow the chicken to cool completely before shredding so you don’t burn your fingers! You can shred the chicken using your hands, two forks, or some people like throw them in their stand mixer and let the paddle break the chicken down.

CAN I USE ROTISSERIE CHICKEN IF I WANT TO  MAKE TAQUITOS EVEN QUICKER?

Yes, absolutely! Using rotisserie chicken anywhere where cooked chicken is called for is a great hack to get dinner on the table much faster. I’ve got a recipe for a 1-hour oven roasted chicken recipe that you can make for dinner one night and use the leftover chicken in these chicken taquitos for another dinner during the week. You’ll need roughly 2 ½ cups of shredded chicken.

Easy Cheesy Chipotle Chicken Taquitos - Learn how to make flautas or taquitos at home! This recipe can easily be made with rotisserie chicken if you'd like to get this on the table super fast! #flautas #taquitos #superbowl #superbowlfood #appetizers #chickenflautas #chickentaquitos #cincodemayo | Littlespicejar.com

CAN YOU AIR FRY CHIPOTLE CHICKEN TAQUITOS?

I don’t own an air fryer (I know, gasp!) so I can’t say I’ve tried this before but, after a lot of research and by research I mean Youtube videos, I feel confident enough to say you can air fry these chipotle chicken taquitos. But just keep in mind that every air fryer is different and that you might need a little more/less time depending on the model/size of your air fryer.

HOW TO AIR FRY CHIPOTLE CHICKEN TAQUITOS:

  1. Preheat your air fryer at 400ºF. Once preheated, open the air fryer, spray the inside basket with cooking spray. 
  2. Place the taquitos in the basket, but do not overcrowd or allow them to touch; depending on the size of your air fryer, you can probably fit 3-5 taquitos at a time. 
  3. Spray the tops of the taquitos with additional cooking spray.
  4. Air fry them for 6-10 minutes or until they are crispy and golden brown. Repeat with the remaining taquitos.

Easy Cheesy Chipotle Chicken Taquitos - Learn how to make flautas or taquitos at home! This recipe can easily be made with rotisserie chicken if you'd like to get this on the table super fast! #flautas #taquitos #superbowl #superbowlfood #appetizers #chickenflautas #chickentaquitos #cincodemayo | Littlespicejar.com

WHAT DO YOU SERVE CHIPOTLE CHICKEN TAQUITOS WITH:

  • pico de gallo
  • guacamole salsa
  • crumbled cotija cheese
  • salsa verde
  • shredded lettuce
  • blender salsa
  • sour cream
  • avocado dip (coming soon)

Easy Cheesy Chipotle Chicken Taquitos - Learn how to make flautas or taquitos at home! This recipe can easily be made with rotisserie chicken if you'd like to get this on the table super fast! #flautas #taquitos #superbowl #superbowlfood #appetizers #chickenflautas #chickentaquitos #cincodemayo | Littlespicejar.com

Easy Cheesy Chipotle Chicken Taquitos (Fried or Baked!)

Homemade cheesy chipotle chicken taquitos! Basically, your favorite tortillas stuffed with shredded chicken and cheese. You can fry the taquitos or bake them! Serve with your favorite salsa, guacamole or sour cream!

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Ingredients:

Chicken Taquitos:

  • 2 ½ cups cooked shredded chicken (see notes)
  • 1-2 minced chipotle peppers + 2 tablespoons adobo sauce
  • ½ teaspoon EACH: adobo seasoning, ground cumin, AND garlic powder
  • 2 ½ cups shredded cheese (use shredded cheddar, Monterey Jack, pepper jack, etc.)
  • 16-18 flour tortillas (taco sized)
  • Oil, for frying/baking

To serve:

  • Guacamole Salsa
  • Pico de Gallo
  • Sour cream
  • Shredded lettuce
  • salsa
  • Crumbled cotija cheese

Directions:

  1. FILLING: in a medium bowl, toss the shredded chicken, chipotle peppers + adobo sauce, adobo seasoning, garlic powder, ground cumin, shredded cheese, and a big pinch of salt together. Taste and adjust with additional seasonings as desired.
  2. ROLL: Place a tortilla on a clean work surface and fill with about ¼ cup of filling or more depending on the size of your tortilla. Roll the tortillas up and either secure with a toothpick or place seam side down. It’s easier to fry/bake if you insert a toothpick to hold the taquito together.
  3. COOK: 

    1. FRY: preheat 1 cup of oil in a medium frying pan over medium-low heat until it reaches 350ºF. You don’t want to deep fry, so just enough oil to come ½ way up the frying pan. Once heated, slowly lower 4-6 taquitos in the oil at a time and allow them to fry for 2-3 minutes per side. Remove to a baking tray lined with a cooling rack and allow them to rest while you fry the rest.
    2. OR BAKE: Position a rack in the center of the oven and preheat the oven to 425ºF.  Pour 3-4 tablespoons of oil in a small bowl. Place an oven-safe cooling rack on a large baking sheet (line with foil for easier cleanup). Place all the taquitos seam-side up on the cooling rack brush them with the oil. Then, flip them all over (seam-side down) and brush them with oil again so the entire taquitos are coated. Bake the taquitos for 14-17 minutes or until the taquitos are golden brown and crispy! 
  4. SERVING: Remove toothpicks before serving or warn the guests! Serve alongside all your favorite taquito toppings – guacamole salsa, blender salsa, pico, sour cream, shredded lettuce, and cotija cheese.

Notes:

  • please note that if you do not have cooked and shredded chicken already, it will take you an additional 20 minutes to make this recipe.

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

Easy Cheesy Chipotle Chicken Taquitos - Learn how to make flautas or taquitos at home! This recipe can easily be made with rotisserie chicken if you'd like to get this on the table super fast! #flautas #taquitos #superbowl #superbowlfood #appetizers #chickenflautas #chickentaquitos #cincodemayo | Littlespicejar.com

Categories: Chicken, Comfort Foods, Dinner, Fall Favorites, Holiday, Nibbles
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5-Ingredient Pico de Gallo

5-Ingredient Pico de Gallo

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Learn how to make a quick 5-ingredient Pico de Gallo! This recipe calls for easy ingredients, and Pico de Gallo can be used on tacos, fajitas, or served straight with your favorite tortilla chips!

5-Ingredient Pico de Gallo - learn how to make the best homemade pico de gallo. One simple technique makes this pico so much better! #picodegallo #cincodemayo #salsa #chipanddip #appetizers | Littlespicejar.com

It’s chip and dip season!!

A batch of homemade Pico de Gallo is a staple in our house once spring hits. Nevermind the fact that my husband won’t even look in the general direction of raw tomatoes. Okay, it’s me. I eat all the pico in the house, alright! I admit it! It’s a simple, low-calorie, and rest assured, a healthy recipe that adds tons of flavor to salads, serves as a quick snack with tortilla chips and goes with any and all kinds of meat that you throw on the grill this season!

I ate pico by the buckets on our honeymoon, is that even a surprise now? And years and years later, I still remember the way it tasted. We stayed at an all-inclusive resort, and they made pico fresh with the most delicious ripe tomatoes. So needless to say, I was piling it high on my eggs, loading it up in my shrimp tacos, and for dinner, you got it, more pico de gallo on the side, please!

5-Ingredient Pico de Gallo - learn how to make the best homemade pico de gallo. One simple technique makes this pico so much better! #picodegallo #cincodemayo #salsa #chipanddip #appetizers | Littlespicejar.com

My favorite thing to make come April is all the things for Cinco de Mayo. And since I shared blender salsa the other day, I figured it was time for Pico. Living in Texas certainly has it’s perks, like having full access to the best Tex-Mex food. That means I get to try all the things and then come back here and share them with you! This is without a doubt the best job perk.

In previous years, I’ve shared how to make elotes (grilled corn with all the things), Mexican street corn salad, Mexican shrimp cocktail stuffed avocados (a personal faveee), street tacos, easy refried beans, shrimp enchiladas in cheesy sauce, avocado corn and rice salad and the list goes on and on,

What I’m trying to say is that if you haven’t planned your Cinco de Mayo menu, rest assured I’m going to be bombarding you with a few more Cinco de Mayo recipes before the big day!

5-Ingredient Pico de Gallo - learn how to make the best homemade pico de gallo. One simple technique makes this pico so much better! #picodegallo #cincodemayo #salsa #chipanddip #appetizers | Littlespicejar.com

WHAT IS PICO DE GALLO?

Depending on where you are in the world, pico de gallo is also referred to as salsa fresca. It’s a blend of fresh tomatoes and a few select ingredients. Pico de Gallo tastes great on homemade tacos and burritos, but you can also serve it with tortilla chips.

WHAT IS THE DIFFERENCE BETWEEN PICO DE GALLO AND SALSA?

Pico de gallo or salsa fresca uses fresh ingredients as the name suggests. Salsa can also be made with fresh tomatoes, but some salsas are made with canned tomatoes and some with canned fire-roasted tomatoes (and sometimes the onions and peppers are roasted too.) The ingredients in pico de gallo are the starting point of salsa, but salsa often contains fresh garlic and spices, which Pico does not. Pico de Gallo is made by chopping onions, tomatoes, and peppers finely whereas most salsas are made in a blender or food processor.

5-Ingredient Pico de Gallo - learn how to make the best homemade pico de gallo. One simple technique makes this pico so much better! #picodegallo #cincodemayo #salsa #chipanddip #appetizers | Littlespicejar.com

5-Ingredient Pico de Gallo - learn how to make the best homemade pico de gallo. One simple technique makes this pico so much better! #picodegallo #cincodemayo #salsa #chipanddip #appetizers | Littlespicejar.com

WHAT DO YOU NEED TO MAKE PICO DE GALLO?

  • Tomatoes
  • Onions
  • Jalapeños
  • Cilantro
  • Lime juice
  • Salt

5-Ingredient Pico de Gallo - learn how to make the best homemade pico de gallo. One simple technique makes this pico so much better! #picodegallo #cincodemayo #salsa #chipanddip #appetizers | Littlespicejar.com

HOW TO MAKE THE BEST PICO DE GALLO

I have a special trick to share with you if you want to make the best restaurant-style Pico de Gallo. Start by mincing the onions finely and allowing them to sit in the lime juice while you chop the remainder of your ingredients. I find this small little step helps take away the harsh bite from the onion and makes it much more pleasant to eat in a gathering!

HOW TO USE HOMEMADE PICO DE GALLO

You can pretty much use Pico de Gallo on anything you like! I love it with homemade taquitos (coming soon), but also with my chicken or beef fajitas, served simply with chips for a dip trio, along with my homemade avocado dip (coming soon) + blender salsa. You can also serve it with my chicken carnitas, or street corn chicken tacos. Plus, my homemade Pico de Gallo can be used anywhere you see fit!

5-Ingredient Pico de Gallo - learn how to make the best homemade pico de gallo. One simple technique makes this pico so much better! #picodegallo #cincodemayo #salsa #chipanddip #appetizers | Littlespicejar.com

5-Ingredient Pico de Gallo

Learn how to make a quick 5-ingredient Pico de Gallo! This recipe calls for easy ingredients, and Pico de Gallo can be used on tacos, fajitas, or served straight with your favorite tortilla chips!

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Leave a review »

Ingredients:

  • 5-6 Roma tomatoes, chopped (about 1 ¼ pounds)
  • ½ cup onions, finely minced (or more to taste)
  • 1 -2 minced jalapeños, seeds and ribs removed
  • ½ cup cilantro, chopped (use stems too!)
  • 2 – 3 tablespoons lime juice
  • ½ teaspoon kosher salt (plus more as desired)

Directions:

  1. Add onions and jalapeños to a bowl. Add 2 tablespoons of lime juice and salt, and stir to combine, let sit for 5 minutes while you chop your tomatoes. Add the tomatoes and cilantro. Taste and adjust with additional salt or lime juice as desired. Allow the Pico de Gallo to sit at room temperature for 20-30 minutes (or refrigerate for 2 hours, covered) and then serve with tortilla chips or on top of your favorite foods!
  2. Leftover pico de gallo can be kept covered and refrigerated for up to 3 days.

Notes:

  1. I like to remove the seeds from my tomatoes, however, this is entirely optional.

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

5-Ingredient Pico de Gallo - learn how to make the best homemade pico de gallo. One simple technique makes this pico so much better! #picodegallo #cincodemayo #salsa #chipanddip #appetizers | Littlespicejar.com

Categories: Appetizers, Breakfast, Comfort Foods, Dinner, Eggs, Healthy, Holiday, Lunch, Nibbles, Popular, Salad, Sides, Snacks, Under 500 calories, Vegan, Vegetarian
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5 Minute Resturant-Style Blender Salsa

5 Minute Resturant-Style Blender Salsa

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The quickest, most delicious blender salsa recipe ever. This restaurant-style blender salsa takes just 5 minutes to whip up, and it’s so so good. Serve it with chips or use it anywhere salsa is called for. Everyone is going to LOVE this!

5-Minute Blender Salsa (Restaurant Style) - The perfect recipe to make for Cinco de Mayo and its really easy! Just toss it all in the blender or food processor! #blendersalsa #salsaroja #5minutesalsa #salsarecipe #restaurantstylesalsa #homemadesalsa | Littlespicejar.com

I have a confession to make.

I have a borderline inappropriate love for salsa. There; I said it.

Promise, if there is a will, there is a way. I will sneak salsa into almost ANYTHING. Okay, not like dessert or anything, because that’s just weird. But pretty much everything else. I’ve used it as dressing on a salad. Healthier, and so much tastier than salad dressing. And just plain old, gosh-darn good. I almost always have to have blender salsa with scrambled eggs in the morning — yuh huh.

I scramble the eggs up in a skillet. Then toss in some crushed up tortilla chips (just like a tablespoon or two or three) and some cheese and let it all melt. Put all of that on a warm tortilla and top with a couple of tablespoons of homemade blender salsa. That’s it. <– It’s basically migas shoved into tortillas. You’ve got to try it. It is seriously the best breakfast taco of your life. If I could, I would eat this for every meal of the day.

No joke!

5-Minute Blender Salsa (Restaurant Style) - The perfect recipe to make for Cinco de Mayo and its really easy! Just toss it all in the blender or food processor! #blendersalsa #salsaroja #5minutesalsa #salsarecipe #restaurantstylesalsa #homemadesalsa | Littlespicejar.com

Making homemade salsa isn’t tricky; however, if you’re like me and like a nicely balanced red salsa, it’s important to get the proportions right. Like any other recipe, making salsa is all about balance. Too much lime juice and it’s too tart, too many spices and you can’t taste the tomatoes. Too much garlic, and you would be scaring away an army of vampires for life.

But salsa isn’t the only thing I love whipping up quickly. Homemade Pico de Gallo (recipe coming soon), salsa verde, slow cooker queso, chili cheese dip, and guacamole salsa are just some of the other homemade dips I like to add to my Cinco de Mayo menu or Saturday nights for game night.

5-Minute Blender Salsa (Restaurant Style) - The perfect recipe to make for Cinco de Mayo and its really easy! Just toss it all in the blender or food processor! #blendersalsa #salsaroja #5minutesalsa #salsarecipe #restaurantstylesalsa #homemadesalsa | Littlespicejar.com

WHAT DO YOU NEED TO MAKE 5-MINUTE BLENDER SALSA

  • tomatoes
  • Jalapeños
  • Lime juice
  • White onions
  • Cilantro
  • Diced green chilies
  • Garlic
  • Sugar/ salt
  • Spices

HOW TO MAKE 5-MINUTE BLENDER SALSA

Making blender salsa is the easiest thing ever! 

  • You don’t have to mince any veggies; just a rough chop does the trick.
  • Toss it all into the blender along with the spices and pulse until the veggies breakdown.

5-Minute Blender Salsa (Restaurant Style) - The perfect recipe to make for Cinco de Mayo and its really easy! Just toss it all in the blender or food processor! #blendersalsa #salsaroja #5minutesalsa #salsarecipe #restaurantstylesalsa #homemadesalsa | Littlespicejar.com

WHAT TYPE OF TOMATOES WORK BEST FOR THIS BLENDER SALSA RECIPE?

I prefer to use diced fire-roasted canned tomatoes. I know that not everyone loves the taste of canned tomatoes, but I find that the canned tomatoes have that perfect texture for a good homemade salsa. You’re welcome to use fresh tomatoes and then grill them on your own or roast them in the oven. However,  I find that using fresh tomatoes doesn’t yield that same taste and texture for me as the canned tomatoes, but it’s an option if you’d like to use it.

DO YOU DRAIN THE TOMATOES BEFORE MAKING BLENDER SALSA?

It’s entirely up to you. If you prefer a more liquidy salsa, I suggest using one can undrained and then draining the other can. I prefer a thicker salsa, one that won’t make my chip soggy, so I like draining both cans of tomatoes (and even the diced green chilies) before adding them to the blender.

5-Minute Blender Salsa (Restaurant Style) - The perfect recipe to make for Cinco de Mayo and its really easy! Just toss it all in the blender or food processor! #blendersalsa #salsaroja #5minutesalsa #salsarecipe #restaurantstylesalsa #homemadesalsa | Littlespicejar.com

CAN YOU MAKE BLENDER SALSA IN THE FOOD PROCESSOR?

Yes, you can! If you don’t have a blender, don’t worry, this is just as easy to make in your food processor. Just add all the ingredients into the food processor and be sure to use the pulse setting. That way, you get to control the texture.

TIPS FOR THE BEST BLENDER SALSA:

  • Make sure all your ingredients are fresh! Check the expiration date on your cumin, oregano, and chili powder if you don’t cook with these spices often! Trust me; it makes a big difference in terms of flavor.
  • Pulse the salsa, don’t puree. So important I had to say it twice! Pulsing creates that perfectly minced texture without causing the salsa to turn into picante sauce!
  • Let it chill. I learned this when I was testing my Pico de Gallo recipe. The tomatoes need a chance to hang out with the salt, onions, and garlic to make the most flavorful salsa! Ten minutes does the trick, 20-30 minutes is even better!

5-Minute Blender Salsa (Restaurant Style) - The perfect recipe to make for Cinco de Mayo and its really easy! Just toss it all in the blender or food processor! #blendersalsa #salsaroja #5minutesalsa #salsarecipe #restaurantstylesalsa #homemadesalsa | Littlespicejar.com

Other recipes that I love to make for Cinco de Mayo or when I’m making blender salsa:

  • elotes (Mexican street corn)
  • chicken tortilla soup
  • Mexican street corn salad
  • Mexican shrimp stuffed avocados
  • Street corn chicken tacos
  • Chicken Carnitas
  • Mexican fruit salad
  • Black bean soup
  • Homemade taco seasoning
  • The best fajitas
  • Chicken street tacos
  • Sopapilla cheesecake bars
  • Mexican chili

5-Minute Blender Salsa (Restaurant Style) - The perfect recipe to make for Cinco de Mayo and its really easy! Just toss it all in the blender or food processor! #blendersalsa #salsaroja #5minutesalsa #salsarecipe #restaurantstylesalsa #homemadesalsa | Littlespicejar.com

Original blender salsa recipe shared April 2015, updated April 2019 with new pictures.

5-Minute Restaurant-Style Blender Salsa

The quickest, most delicious blender salsa recipe ever. This restaurant style salsa takes just 5 minutes to whip up and it’s so so good. Serve it with chips or use it anywhere salsa is called for. Everyone is going to LOVE this!

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Ingredients:

  • 1 (28-ounce) can fire roasted tomatoes, drained for a chunkier salsa
  • 1 jalapeño, ribs and seeds removed
  • 1 lime, juiced (2 ½ – 3 tablespoons)
  • 1 small white onion, cut into chunks
  • ½ bunch fresh cilantro
  • 1 (4-ounce) can diced green chilies, drained
  • 3 cloves fresh garlic
  • 2 teaspoons sugar (use less or omit if you wish)
  • 1½ teaspoon cumin powder
  • ½ teaspoon EACH: salt, oregano, AND chili powder (omit for milder salsa)

Directions:

  1. Pulse ingredients together in a food processor or blender until you reach desired consistency. Adjust seasonings to taste. Allow the salsa to sit for 10-30 minutes before serving.

Notes:

  1. Serve fire roasted salsa fresh from the blender or place in a sealed container and refrigerate for up to 3 days. I love storing it in my weck jars (affiliate link.)

  2. Make sure to purchase fire roasted tomatoes that do not contain any seasonings. Some stores sell ‘salsa style’ fire roasted tomatoes. Those already contain salt and that’s why I’ve listed only ½ teaspoon. If you’res doesn’t contain salt, feel free to up the salt to your taste!

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Love this recipe?

Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

5-Minute Blender Salsa (Restaurant Style) - The perfect recipe to make for Cinco de Mayo and its really easy! Just toss it all in the blender or food processor! #blendersalsa #salsaroja #5minutesalsa #salsarecipe #restaurantstylesalsa #homemadesalsa | Littlespicejar.com

Categories: Appetizers, Comfort Foods, Eggs, Healthy, Nibbles, Popular, Snacks, Under 500 calories, Vegetarian
22 Comments »

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    Easy Lemon Rosemary Chicken

    Easy Lemon Rosemary Chicken

    jump to recipe

    An easy lemon rosemary chicken recipe that requires just ten simple ingredients! The chicken is seasoned with lemon pepper seasoning, seared and then cooked in a simple lemon rosemary butter sauce.

    Easy Lemon Rosemary Chicken - Learn how to make a simple, weeknight friendly chicken dinner! Just 10 simple ingredients and it comes with pan sauce for your sides! #lemonchicken #lemonrosemarychicken #chickendinner #easyrecipes #chickenrecipes #dinnerideas | Littlespicejar.com

    Mondays are for easy chicken dinners!

    I declare this Monday to be Easy Lemon Rosemary Chicken day! It starts with the humble chicken breast, just a few shakes on lemon pepper seasoning and a quick sear in a hot skillet. While that’s happening, we’re going to just combine a few ingredients in a measuring cup and make the sauce in the microwave. And once it’s all hot and bubbly, we’ll pour the sauce into the skillet and throw it all in the oven and sit back while the chicken practically cooks itself.

    Quick Monday night dinners make life worth living.

    Easy Lemon Rosemary Chicken - Learn how to make a simple, weeknight friendly chicken dinner! Just 10 simple ingredients and it comes with pan sauce for your sides! #lemonchicken #lemonrosemarychicken #chickendinner #easyrecipes #chickenrecipes #dinnerideas | Littlespicejar.com

    Secretly, I’ve started a new Monday tradition in our house – EDM. As in, we’re not having any electronic dance party! My type of EDM is all about Easy Dinner Mondays.

    But in all seriousness, what I love most about my lemon rosemary chicken recipe is that you can make it as simple or fancy as you’d like. Serve it with steamed veggies and fluffed rice or quinoa to keep it weeknight friendly. Make it with homemade focaccia and roasted brussels sprouts if you want to impress your guests.

    And there are other options too! Easy chicken dinners are totally my jam. Starting with the first of its name, one skillet lemon garlic chicken, which you guys have loved and made as much as we have! Seriously, it’s the most popular recipe on Little Spice Jar. In recent years, I’ve shared my mozzarella chicken, bruschetta chicken, honey lemon chicken, balsamic tomato baked chicken, cheesy bbq chicken, which is basically a bbq chicken pizza gone crustless, and the list goes on and on.

    What all of these recipes have in common is that they’re all big on flavor, easy on clean up, and quick to make.

    Easy Lemon Rosemary Chicken - Learn how to make a simple, weeknight friendly chicken dinner! Just 10 simple ingredients and it comes with pan sauce for your sides! #lemonchicken #lemonrosemarychicken #chickendinner #easyrecipes #chickenrecipes #dinnerideas | Littlespicejar.com

    WHAT DO YOU NEED FOR LEMON ROSEMARY CHICKEN

    • boneless, skinless chicken breasts 
    • lemon pepper seasoning
    • salt
    • lemon rosemary sauce (ingredients listed below)

    WHAT IF I ONLY HAVE CHICKEN THIGHS, CAN I USE THEM FOR LEMON ROSEMARY CHICKEN?

    Yes, you can swap the boneless, skinless chicken breasts for chicken thighs here. Just be sure to use the same amount of chicken required. Please also remember that the cooking time may vary. Be sure to use a meat thermometer to be check and make sure the internal temperature of the chicken reaches a 165ºF.

    WHAT DO YOU NEED FOR THE LEMON ROSEMARY CHICKEN SAUCE?

    • butter
    • lemon juice
    • minced garlic
    • chicken broth
    • chopped herbs
    • red pepper flakes
    • honey

    Easy Lemon Rosemary Chicken - Learn how to make a simple, weeknight friendly chicken dinner! Just 10 simple ingredients and it comes with pan sauce for your sides! #lemonchicken #lemonrosemarychicken #chickendinner #easyrecipes #chickenrecipes #dinnerideas | Littlespicejar.com

    WHAT CAN I USE IN PLACE OF THE BUTTER IN LEMON ROSEMARY CHICKEN?

    If you’re lactose-free, follow a paleo/keto diet you can also swap the butter for ghee. If you’re dairy-free, you can use margarine or olive oil/avocado oil in place of the butter.

    HOW TO MAKE THE LEMON ROSEMARY SAUCE

    I’ve never made anything easier:

    1. Place the ingredients for the sauce in a microwave-safe measuring cup and zap it till the butter melts! That’s it!

    DOES THIS MAKE ENOUGH SAUCE TO DRIZZLE ON VEGGIES AND RICE/PASTA?

    Yes! I removed most of the sauce from the skillet before shooting this recipe, so what you see in the pan is only a portion of the sauce (I’d say there’s at least just as much I didn’t picture.) A lot of you have mentioned you like having extra sauce with your recipes, so I’ve specifically made this recipe with extra sauce! Drizzle it on rice/ pasta or your veggies!

    Easy Lemon Rosemary Chicken - Learn how to make a simple, weeknight friendly chicken dinner! Just 10 simple ingredients and it comes with pan sauce for your sides! #lemonchicken #lemonrosemarychicken #chickendinner #easyrecipes #chickenrecipes #dinnerideas | Littlespicejar.com

    WHAT VEGGIES CAN I SERVE WITH LEMON ROSEMARY CHICKEN?

    You can serve this simply with steamed broccoli, green beans, sautéed zucchini, steamed or grilled asparagus, over cauliflower rice/gnocchi. Really, the possibilities are endless.

    WHAT ELSE CAN I SERVE WITH LEMON ROSEMARY CHICKEN?

    • mashed potatoes
    • the best brussels sprouts
    • zucchini and corn saute
    • twice baked potato casserole
    • superfood broccoli salad
    • roasted garlic Italian couscous salad
    • rosemary focaccia

    P.S. The lemon slices that you see in the pictures aren’t really a part of the recipe. I just sliced fresh lemon and heated it in a warm pan and used it for pictures. If you’d like to do the same, feel free to do this in the skillet before searing the chicken breasts to make it easier for cleanup!

    Easy Lemon Rosemary Chicken - Learn how to make a simple, weeknight friendly chicken dinner! Just 10 simple ingredients and it comes with pan sauce for your sides! #lemonchicken #lemonrosemarychicken #chickendinner #easyrecipes #chickenrecipes #dinnerideas | Littlespicejar.com

    Easy Lemon Rosemary Chicken

    An easy lemon rosemary chicken recipe that requires just 10 simple ingredients! The chicken is seasoned with lemon pepper seasoning, seared and then cooked in a simple lemon rosemary butter sauce.

    Print Recipe
    Did you make this recipe?
    Leave a review »

    Ingredients:

    • 4 boneless, skinless chicken breasts ( 1 1/4 pounds total)
    • 1 ¼ teaspoon lemon pepper seasoning
    • 3 tablespoons EACH: butter AND lemon juice
    • 5 cloves garlic minced
    • ⅓ cup chicken broth
    • 1 ¼ teaspoon EACH: freshly chopped rosemary AND parsley
    • ¼ teaspoon red pepper flakes (more/less to taste)
    • 2 teaspoons honey (or maple syrup)
    • additional lemon slices, for garnish

    Directions:

    1. PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. 
    2. SAUCE: In a 1-cup measuring cup, combine 2 tablespoons of butter, lemon juice, minced garlic, chicken broth, freshly chopped rosemary, parsley, red pepper, and honey and microwave in 30-second increments until the butter melts. Keep a close eye on it so it doesn’t boil over!
    3. CHICKEN: Season the chicken breasts with lemon pepper seasoning on both sides and a big pinch of salt. Add the remaining tablespoon of butter to an ovenproof skillet placed over medium-high heat and when it’s hot, sear the chicken breasts. Do not overcrowd the pan or your chicken won’t brown. You may want to do this in two batches. Cook the chicken for 2-3 minutes per side. If you don’t have an ovenproof skillet, transfer the chicken to a 9×13 baking dish sprayed with cooking spray. 
    4. BAKE: Pour the prepared sauce over the chicken. Bake for 13-17 minutes or until the internal temperature of the chicken reaches 165ºF. Feel for firmness on the thickest part of the breast if you don’t have a thermometer. Spoon the sauce over the chicken breasts a couple of times during the baking process to keep the chicken moist! The amount of time required for the chicken to bake just depends on the thickness.

    Notes:

    1. The lemon slices that you see in the pictures aren’t really a part of the recipe. I just sliced fresh lemon and heated it in a warm pan and used it for pictures. If you’d like to do the same, feel free to do this in the skillet before searing the chicken breasts to make it easier for cleanup!

    © . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

    Love this recipe?

    Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

    Easy Lemon Rosemary Chicken - Learn how to make a simple, weeknight friendly chicken dinner! Just 10 simple ingredients and it comes with pan sauce for your sides! #lemonchicken #lemonrosemarychicken #chickendinner #easyrecipes #chickenrecipes #dinnerideas | Littlespicejar.com

    Categories: 30 Minute Meals, Chicken, Dinner, Healthy, Popular, Under 500 calories
    0 Comments »

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