Parmigiana Chicken with wine sauce

We love a good pasta dish especially when the weather cools down. This dish gives you all the flavor with less calories than most Italian restaurants.

Crispy chicken tenders with a parmigiana crust top our capellini with garlic and mushrooms. Best part of this recipe is you can add or swap ingredients. Don’t like mushrooms? Add tomatoes or olives. Love mushrooms and want to toss in sun dried tomatoes? Delicious!


1 pound of chicken tenders or chicken breast

1/2 cup of potato starch or AP flour

1 cup panko

1 cup grated parmigiana

1 tsp Italian seasoning

1 cup of milk or almond milk

1 cup of Marsala wine or dry white wine

2 tbsp of butter (grass fed works best)

2 chopped garlic cloves

1 cup of chopped button mushrooms

2 tbsp chopped parsley

Juice from one lemon

2 tbsp olive oil

Salt and pepper

Pasta of your choice and 1/2 cup of pasta water


Cook your pasta and reserve 1 – 1/2 cup of the pasta water.

In a bowl, mix the panko, parmigiana, and Italian seasoning

Toss your chicken in the starch/flour. Dust off any excess

Dip into your milk

Toss in the panko mix. Make sure the chicken is fully coated.

Heat a skillet over medium high and add olive oil. Cook chicken until both sides are crispy and brown. Internal temp should be 165 degrees.

Set chicken on a cooling rack or paper towel.

Add the butter, garlic, and mushrooms to the skillet.

Cook until garlic is fragrant and the mushrooms are tender. Add the wine.

Let reduce to around a quarter cup then add the pasta water and lemon juice.

Let simmer until sauce thickens. Season with salt and pepper. Sprinkle in the parsley.

Add chicken back in and serve over pasta.

I hope you try this super easy pasta! We will definitely be eating this all fall/winter.

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Sweet and Spicy Sticky Chicken

There is a restaurant near us that serves a platter of super spicy crispy chicken, potato wedges, pickled radish, cold corn and tons of dipping sauces.

We were shopping the local section in Publix and came across locally made pepper jellies. I knew right away I wanted to make a glaze with the peach jalapeño jelly. If you can’t find fruit pepper jelly you can get a regular pepper jelly and add peach jam.

I made this chicken the other day and Patrick liked it so much he requested it again last night! Lightly breaded chicken perfectly crispy and salty. The glaze really takes it over the top.

The mix of pepper jelly, honey, jalapeño and soy sauce is just a magical experience when it mixes with the salty chicken.


Chicken thighs boneless skinless

1 cup flour/1 cup cornmeal or 2 cups of autrys chicken breading

1 tbsp garlic powder

1 tbsp salt / pepper

2 tbsp of peach pepper jelly

1/4 cup of honey

2 tbsp of soy sauce

1 fresh jalapeño sliced

Oil for frying


Preheat oil to 350 degrees ( I like to use a cast iron skillet or large soup pot

In a large ziplock bag or Tupperware add the four/cornmeal (or breading), salt, pepper and garlic.

Add the chicken and shake until fully coated

Fry until cooked through around 160 degrees it will rise as the chicken rests

Season liberally with salt and pepper

In a sauté pan whisk, honey, pepper jelly, soy sauce and jalapeño. Heat over low until combined

Drizzle over the chicken

We like to serve ours with potato wedges and garlic greens!

Enjoy !!! ( with lots of sriracha!)

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Low Carb Marinated Chicken Thigh Fajitas

chicken thigh fajitas

These chicken thighs are marinated in an amazing spice paste then grilled to perfection! I served mine with tomatoes, peppers and onions. We have this fantastic restaurant by our house that serves platters of authentic fajitas with soft warm tortillas. Since we are still low carb we just skipped the tortilla and packed our plates with veggies.

chicken thigh fajitas

It feels so good to be back and writing again! This summer has been so crazy with my promotion and all the wedding planning. I decided to take a break from so I could focus on the wedding for a little bit. We took a couple weeks off to take the kids to some theme parks which was so fun and nice to get away from everything.  That doesn’t mean I haven’t been in the kitchen! I have so many new recipes I am so excited to share with you guys! I have been following a Keto lifestyle trying to get in shape for our wedding in April. I have so many low carb recipes!

chicken thigh fajitas

Ok back to these fajitas. I take my favorite spices and add a little olive oil to make a paste. Then rub the chicken and let it sit in the refrigerator for thirty minutes. While that is marinating I take my mixed peppers, onions, tomatoes, and bella mushrooms and toss them with olive oil, salt and pepper. I dump everything on a roasting pan and cook for 20 minutes at 400 degrees. The chicken is grilled until cooked through then sliced.

chicken thigh fajitas I like to serve mine with lettuce, lime, and shredded cheese. You can also add sour cream, fresh avocado, and lots of Valentina sauce!

Low Carb Marinated Chicken Thigh Fajitas
Recipe Type: Low Carb
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 2
Marinated chicken thighs served with all the fajita trimmings.
  • 1 pound of chicken thighs
  • 2 tbsp of cumin
  • 2 tbsp of garlic powder (or fresh!)
  • 1/2 tbsp of red pepper
  • 1 tbsp of smoked paprika
  • salt and pepper
  • juice from one lime
  • 1/4 cup of olive oil
  • 2 cups of sliced bell peppers
  • 1 onion sliced
  • 1 cup of bella mushrooms
  • 1 cup of grape tomatoes
  • salt and pepper
  • drizzle of olive oil
  • Toppings- shredded cheese, lettuce, hot sauce, lime
  1. Pre heat the oven to 400 degrees and a grill (or grill pan on the stove)
  2. Mix all the spices, lime and olive oil and pour over the chicken
  3. Let marinate in the fridge
  4. Toss the veggies in the olive oil with salt and pepper
  5. Dump onto a roasting pan and cook for 20 minutes
  6. Grill the chicken on a grill or grill pan
  7. Let rest then slice thinnly
  8. Top with lettuce, cheese, hot sauce and lots of lime juice!

chicken thigh fajitas

I hope you enjoy! Don’t forget- if you aren’t low carb then definitely serve with some fluffy tortillas!

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Sweet and Spicy Teriyaki Chicken Tacos

teriyaki tacos

My favorite foods always incorporate some sort of fusion. We love foods from all cultures and sometimes we are torn between multiple dinner ideas. The easiest way to compromise is to fuse the two!

teriyaki tacos

PS. my mom gave us an insta pot for Christmas and we have used it almost every single day since. I seriously cannot recommend the insta pot enough. It makes life so easy during the week. You can make a full meal in 20 minutes. Mind blown.

teriyaki tacos

The filling is delicious enough to stand alone. So if you wanted to make this even lower carb you can use a lettuce wrap instead. We used low carb mission tortilla wraps and went very light handed on the rice.

teriyaki tacos

A layer of sesame ginger rice, teriyaki chicken, cheese, pico, sour cream, and hot sauce. Plus lots and lots of fresh lime juice. I will probably need to make these again this week after writing this. All my favorite flavors wrapped up together. Not sure what else I can ask for in a dinner!

teriyaki tacos

Sweet and Spicy Teriyaki Chicken Tacos
Recipe Type: Tacos
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 4
Sesame ginger rice, teriyaki chicken, cheese, sour cream and hot sauce!
  • 1 pound chicken thighs
  • 1/2 cup of teriyaki sauce
  • 1 tsp brown sugar
  • 1 tsp of garlic powder
  • 1 tsp of cayenne pepper
  • 1 cup chopped fresh pineapple
  • 1 cup chopped onions
  • 2 cups of cooked basmati rice
  • 1 tsp of dried ginger
  • 1 tsp of black sesame seeds or toasted sesame seeds
  • 1 tsp of butter
  • shredded cheddar
  • pico de gallo (chopped tomato, white onion, jalapeno, cilantro, lime juice)
  • Sour cream
  • Hot sauce
  • low carb tortillas
  • limes
  1. In a roasting pan lay out the chicken thighs and season with brown sugar, garlic powder, cayenne pepper, salt and pepper. Cover with onions and pineapple then drizzle teriyaki on top. Bake for 30 minutes, cool and shred.
  2. If making in an instant pot- use saute feature to brown the chicken and onions, switch to the stew/meat button. Season with salt pepper, cayenne, garlic, brown sugar, pineapple, and teriyaki. Cook for 15 minutes.
  3. Mix basmati rice with melted butter, ginger, and sesame seeds. Season with salt and pepper.
  4. To assemble-
  5. Fill tortilla with rice, chicken, cheese, sour cream, and pico.
  6. Squeeze lots of lime over the top
  7. Serve with hot sauce

teriyaki tacos

Are you ready to run out and make these? I promise you will not regret it! One of our favorite new go to meals during the week. So fast, easy, and delish!


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Jerk Chicken and Rice

jerk chicken and rice

This Jerk Chicken is a game changer! I actually had a dessert planned to go up today, but we have made this multiple times in the past two weeks! With the holidays right around the corner I knew you guys needed this recipe… TODAY!

jerk chicken and rice

I love this dinner for multiple reasons. One- there is hardly any prep work. Everything is thrown into the oven and you can forget about it until they are done! Two- it is super cheap! Depending where you buy your chicken you can make this whole meal for $10-$15! Three- the flavors are out of this world!

jerk chicken and rice

This recipe is based off a recipe from my new favorite YouTube channel, Sortedfood. It is a channel about 3 friends that learn new cooking techniques from their 2 chef friends. I cannot stop watching! They are so creative and they mix flavor combos that you just can’t find anywhere else! When I saw their version of jerk chicken I knew I had to make it immediately. As in I finished the episode and scavenged my kitchen in search of ingredients. I didn’t follow their recipe exactly, but I did follow their chicken butchering skills!

jerk chicken and rice

The most important part of the dish is making sure you spatchcock the chicken (aka take out the backbone).  This allows you to really get the marinade into each part of the chicken. I have never had such juicy meat before and we tried this technique with a few different sizes of chicken.

I love this marinade because you get so many levels of flavor. The heat from the cayenne, the freshness from the herbs, and the bitterness from the lime zest all come together for the perfect balance.

Jerk Chicken and Rice
Recipe Type: Chicken
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 3-4
Jerk chicken bursting with flavor over a fluffy bed of rice and beans.
  • For the chicken:
  • 1 whole chicken 4-6 pounds
  • 2 tbsp of cooking oil
  • 2 tbsp of paprika
  • 1 tbsp of cayenne pepper
  • 2 tbsp of salt
  • 2 tbsp of garlic powder
  • 5 cloves of garlic chopped
  • 1/4 cup of chopped yellow or white onions
  • 1/4 cup of fresh chopped herbs ( I used basil)
  • 1/2 tbsp of nutmeg
  • 1/2 tbsp of all spice
  • zest from 1 lime
  • juice from 1 lime
  • For the rice
  • 4 tbsp of butter
  • 2 cups of basmati rice
  • 1 cup of water
  • 1 can of coconut milk
  • 1 can of rinsed pinto beans
  • 2 tbsp of garlic powder
  • juice from 1 lime
  • salt and pepper to taste
  1. Preheat the oven to 400 degrees
  2. With a very sharp knife cut the backbone out of the chicken and cut off all the extra fat/ skin around the top and bottom of the chicken
  3. In a large bowl mix the oil, lime, lime zest, herbs, onions, garlic, all the spices except 1/2 tbsp of paprika and 1/2 tsp of salt
  4. Add the chicken and massage the marinade over the chicken and under the skin
  5. Take a fork and poke through the chicken all over the breast and legs to allow the marinade to soak into the meat
  6. Set to the side while you prep the rice
  7. In a roasting pan add all the ingredients from the rice section and stir lighty
  8. Add a grill rack to the top of the roasting pan ( I used a cookie rack)
  9. Set your chicken on the top of the rack (this is going to let the rice absorb the juices as it cooks!)
  10. Take any remaining marinade and dump on top of the chicken
  11. Season with left over paprika and salt
  12. Roast for 20 minutes
  13. Fluff your rice and cook for another 15-20 minutes or until the internal temp reads 160
  14. Let rest for 10 minutes before slicing
  15. Dress with a little more lime juice!

jerk chicken and rice

I think next time I am going to try this recipe with a small turkey! I just want all these flavors all the time now. Seriously one of the easiest most delicious chicken recipes I have ever made!


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Creamy Chicken Pot Pies

chicken pot pie

**This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.

I am all about fresh ingredients. I often talk about places I love to shop. The biggest factor in keeping me as a customer is consistent, quality ingredients. Thankfully I have a Publix right around the corner so it is easy for me to run and grab what I need.

One of the biggest reasons I blog is because I am always in the kitchen creating! As my recipe starts to come together, I always think of ingredients that would just take the food over the top! There are often times when I will go to the grocery store multiple times in a day. It is important that I have a place I can count on.

chicken pot pie

If you are a frequent Publix shopper, you already know they usually run a great buy one, get one special. Publix is running a BOGO on RAGÚ® Pasta Sauce NOW through Wednesday, October 11th.  

chicken pot pie

This is the PERFECT time to stock up. RAGÚ has so many different sauces to choose from, and they could be a great base for any meal.

chicken pot pie

Now that it is officially fall, I am all about good, warm comforting food! Creamy, cheesy, chicken just keeps popping into my head. I was thinking about creating a soup, but it is still fairly warm here in Georgia. When I was making my list of ingredients, Patrick asked if I was making a pot pie. Umm now I am!

chicken pot pie

I used the RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce as the base for my Cheesy Chicken Pot Pies. This sauce is usually known for Chicken Alfredo, but since it is already packed with real cream and fresh cheese, it is also perfect for an easy pot pie! All that Parmesan and Romano cheese in this sauce is right up my alley! I used the family size, but you can also reduce the recipe and use the 16 oz. if you are serving less people.

You can make a giant pot pie for the family, but I love making individual pies. A really satisfying creamy base packed with vegetables topped with a crispy pie crust. Is it dinner time yet?

chicken pot pie

Chicken Pot Pie
Recipe Type: Dinner
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 Jar of RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce 21.5 oz
  • 4 Cups of chicken stock
  • 1 Pound of chicken breast
  • ½ Pound of thick cut bacon cooked, drained, and chopped
  • 2 Tbsp of chopped garlic
  • 1 Medium yellow onion chopped
  • ½ Cup of carrots chopped
  • 2 Medium Yukon potatoes peeled and chopped
  • ½ Cup of chopped celery
  • 2 Tbsp of fresh ground pepper
  • 1 Tbsp of paprika
  • 1 Tbsp of garlic powder
  • 1 Cup of cheddar cheese shredded
  • 1 Package prepared pie crust dough
  • 1 Egg
  • 2 Tbsp of butter
  • Parsley or thyme
  1. In a large sauce pan add the chicken and stock.
  2. Bring to a boil, lower heat and simmer until chicken is cooked through.
  3. Pull chicken out and set to the side to cool.
  4. Add the onion, celery, carrots and potatoes to the chicken stock.
  5. Simmer until potatoes and carrots are fork tender.
  6. Add the jar of RAGÚ Classic Alfredo.
  7. Lower the heat to medium low.
  8. Shred the chicken and add into the pot.
  9. Pour in the pepper, paprika, garlic, and garlic powder.
  10. Preheat the oven to 400 degrees.
  11. Add ½ cup of the cheddar, butter, and the bacon to the pot and turn off heat.
  12. Pour chicken mixture into individual oven safe bowls.
  13. Top each bowl with a circle of pie crust, I used the top of the bowls to measure the dough.
  14. Mix the egg with a tbsp of water and brush onto each crust.
  15. Sprinkle with remaining cheese.
  16. Bake for 25 minutes or until crust is golden brown.
  17. Top with fresh herbs and enjoy!

chicken pot pie

Is your mouth watering yet? Just image tapping your spoon through this cheesy crust and revealing all that creamy chicken. This meal will definitely bring smiles to the dinner table! You can check out the BOGO deal here through the Publix Weekly Ads. Be sure to get RAGÚ Pasta Sauce. It can easily be found on the pasta sauce aisle at Publix.

Don’t forget to tag me if you recreate this recipe! I love seeing all your recreations!

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Roasted Chicken Jalapeno Tacos

chicken and chili tacos

When you love to cook sometimes you get into a little bit of a routine. We have been eating a lot of the same dinners over and over because 1. we already know we love them and 2. they are quick and easy.

chicken and chili tacos

I was craving something with a lot of lime and spice. I ended up taking some fresh jalapenos, onion, garlic, and limes and roasting them down with my chicken breast. Pouring chicken broth over the chicken and veggies while roasting gave me a really rich flavorful sauce. After one bite I knew this had to be stuffed into a taco!

chicken and chili tacos

The only thing that made this roasted chicken even better was topping my taco with some baked fries covered in chili powder! We have an obsession with fries on our tacos and burritos. Go carb or go home? You can skip the side of rice and even the tortilla, but please don’t miss out on these crispy baked fries.

chicken and chili tacos

You know I love spicy. I was surprised by how mild these tacos were even after I mixed the fresh AND pickled jalapenos. So of course I added a little drizzle of Valentina sauce and a squirt of lime. Seriously, the best combination!

chicken and chili tacos

There is a sprinkle of fresh parsley over our tacos because we do not eat cilantro, but if you are a cilantro lover I would recommend a chop of fresh cilantro.

Roasted Chicken Jalapeno Tacos
Recipe Type: Tacos
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 4-5
Roasted chicken, jalapenos, onions, garlic, and lime come together for a really fresh taco filling.
  • 2 fresh jalapenos chopped
  • 1 large yellow onion chopped
  • 2 cloves of garlic chopped
  • 2 cups of chicken stock
  • 2 chicken breasts
  • 1/4 cup of pickled jalapeno
  • 1 tsp of garlic salt
  • 1 tsp of fresh cracked pepper
  • 1 tbsp of sugar
  • juice from 1 lime
  • 1/4 cup of sour cream ( with more for serving)
  • 2 russet potatoes cleaned and cut into strips
  • 1 tsp of olive oil
  • 1 tbsp of chili powder
  • flour tortillas
  • sharp cheddar cheese
  • sour cream
  • hot sauce
  • fresh tomatoes
  • side of Spanish rice
  1. Preheat the oven to 325.
  2. In a dutch oven add the chicken, chicken broth, jalapenos, onion, garlic, lime, lime rinds, sugar, garlic salt, and pepper.
  3. Roast for 30 minutes.
  4. Pull out the lime rinds and discard.
  5. Put the chicken on a plate and let cool for shredding.
  6. Preheat the oven to 400.
  7. Lay the potatoes on a sheet pan.
  8. Coat with olive oil and chili powder.
  9. Cook until golden brown about 15-20 minutes.
  10. Move the dutch oven to the oven range and bring the liquid to a boil.
  11. Add the shredded chicken and sour cream.
  12. Bring the heat to low.
  13. Cook until the sauce thickens about 10 minutes.
  14. Assemble your tacos!

chicken and chili tacos

Now try not to make this every day this week! 🙂

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Pollo Asado Street Corn Nachos

pollo asado street corn nachos

pollo asado street corn nachos

Patrick and I are trying to eat whole farm fresh foods, but sometimes you really get those cravings for something cheesy and comforting. When you make these dishes at home you can really control what is going into them. These Pollo Asado Street Corn Nachos were perfect for our date night at home! We both love fresh grilled corn so I wanted to make that the star of the dish. It was a fresh sweet crunch that really lightened up a typically heavy dish.

pollo asado street corn nachos

I am not a huge fan of cotija cheese which is usually paired with street corn. I knew I was going to use queso blanco which is a processed cheese so I wanted to make sure every other ingredient was fresh and organic. I started with organic restaurant style tortilla chips. I found some by Mission Tortillas at the grocery store that were thin and only made with a few ingredients. I lightened up the queso by heating it up with a little milk and drizzled over the chips. Then a little chopped fresh poblano peppers. A very generous sprinkle of the grilled corn topped with some grilled pollo asado. Then another generous sprinkle of grilled corn followed by black beans. I topped everything off with a squeeze of lime and some fresh grated Parmesan cheese.

pollo asado street corn nachos

My favorite place to pick up my ingredients is a farmers market or a grocery store marketed as an organic food chain. We love Sprouts market. They always have very fresh ingredients and I have never been disappointed in the quality. One of our go to proteins is their marinated chicken thighs. Rubbed in spices then marinated in olive oil, red onion, and cilantro these thighs always taste amazing off the grill. You can definitely marinate the chicken yourself, but sometimes its nice finding a pre-marinated protein that you can trust.

Pollo Asado Street Corn Nachos
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 4
Lighten up your nachos with grilled chicken and fresh ingredients!
  • 1 cup of sweet yellow corn grilled and cut off the cobb
  • 1/2 poblano pepper chopped
  • fresh baby bella mushrooms, chopped
  • grilled chicken thighs, chopped
  • 1/2 cup of queso blanco
  • 1/2 cup of black beans
  • 3 cups of organic corn tortillas
  • For the toppings:
  • Pickled jalapenos
  • Fresh tomato
  • Smashed avocado
  • Fresh lime
  • Shredded Parmesan
  • Chipotle Tabasco (Because its delicious!)
  1. Preheat your oven to 400 degrees.
  2. Line a pan with the chips.
  3. Drizzle a little of the queso over the top.
  4. Layer the all the other ingredients.
  5. Bake for 10 – 15 minutes until the chips are golden brown.
  6. Finish with fresh lime and all the fresh toppings!

pollo asado street corn nachos

I hope you enjoy as much as we do!

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Red Curry Chicken – Whole 30 Approved!

red curry chicken

red curry chicken

Are you ready for one of my favorite FAST week night dinners? Best part? It is Whole 30 approved and delicious. This red curry chicken turned me into a curry believer.

Before I had zero desire to ever have curry. The first time I ever tried curry it was in a to go box with soggy veggies and a very unappealing greenish yellow sauce. Since then I have stayed far away.

This curry however has made me want to try a true authentic curry. The chicken was simmered in coconut milk with red curry paste, garlic, and tons of cayenne pepper. I folded in some steamed broccoli for texture and served over crisp roasted potatoes since I am skipping the rice.

I love the little bit of lime zest on time to really cut through the heat and bring some bright flavor to the dish. We have already made this recipe again and tried swapping the chicken for shrimp.

red curry chicken

I know when I diet or try to eat clean I get stuck in these ruts throughout the week and we end up with a roasted chicken breast and roasted veggie most of the time. I think this recipe was a nice break that helped open us to different versions of our roasted classic.

If you aren’t a huge fan of coconut milk I would still advise you to try this dish. Since we are using an unsweet coconut milk it does not stand out as the main ingredient to me. I think everything did a great job of coming together and delivering a very tasty medley of flavors.

Red Curry Chicken – Whole 30 Approved!
Recipe Type: Red Curry Chicken, Dinner
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 2-3
A twist on classic roasted veggies and protein. Chicken simmered in a rich red curry sauce then tossed with broccoli and served over crispy potatoes.
  • 1 pound of chicken breast
  • 1/2 cup of unsweet coconut milk
  • 2 tbsp of red curry paste
  • 1 tsp of cayenne pepper (optional)
  • 1 lime and the zest from the lime
  • 1 tsp of chopped garlic
  • 1 tsp of garlic powder
  • salt and pepper to taste
  • 1 cup of steam broccoli
  • 2 small russet potatoes chopped
  • 2 tbsp of coconut oil melted
  1. Preheat the oven to 425 degrees.
  2. Toss chopped potatoes with 1 tbsp of coconut oil and spread out on a baking sheet. Bake for 20 minutes or until golden brown. I like to flip my potatoes after 10 minutes for added crunch.
  3. In a sauce pan heat 1 tbsp of coconut oil over medium heat.
  4. Add in the chicken breast and cook until golden brown and up to 160 degrees.
  5. Season with salt and pepper as you go.
  6. Take chicken out of the pan and let rest.
  7. Add the chopped garlic into the pan and heat over medium low.
  8. Once the garlic is a golden color add the coconut milk and curry paste.
  9. Add in the cayenne and garlic powder.
  10. Season with salt and pepper.
  11. Stir and bring up to medium heat until the sauce starts to simmer.
  12. Slice your chicken breast (which should now be 165 degrees)
  13. Add into the sauce.
  14. Boil 2 cups of water in a pot and add your steaming pot to steam your broccoli. (You can also toss the broccoli in a glass microwave safe dish and cover with plastic wrap cook for 4 minutes to steam)
  15. Bring the chicken mix down to medium low heat and fold in the broccoli.
  16. Spoon your chicken curry over a scoop of potatoes and serve with a little lime zest and a squeeze of the lime.
  17. I also added hot sauce on mine because I like to be extra like that. 😉

red curry chicken

You can make this dish as spicy or as mild as you want. We like to eat ours very spicy, as always.

There are quite a few steps to this dish, but don’t let that fool you. This dish comes together in 30 minutes or less. The longest part of the process is waiting for the potatoes to roast.

I hope you try out this red curry chicken and enjoy!

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Teriyaki Chicken Bowls – Fast and Easy!

teriyaki chicken

Happy Thursday everyone! We made this dish a few weeks ago after going to the mall. You know when you are trying to zoom through the food court so you don’t get suckered into buying a slice of pizza, a philly cheesesteak, and a pile of orange chicken to go? We almost made it to the door and we were stopped by a man handing out teriyaki chicken samples. Noooooooo. It took everything inside me not to turn around and order a plate full of that chicken. So tender and sweet with perfect browned bits on each piece.

I used chicken thighs to make sure the chicken would soak up all the flavors and not dry out. You can easily swap the jasmine rice out for more broccoli or zucchini slices. The recipe does contain soy sauce and brown sugar, but I think both ingredients are crucial to get that really smooth sweet glaze.

After trying this chicken I promise it will be so much easier to walk past the food court! It only takes about 30 minutes and I think it is just as delicious! Did I mention this dish is also kid approved?

Teriyaki Chicken Bowls
Recipe Type: Chicken
Prep time:
Cook time:
Total time:
Serves: 3
Sweet teriyaki chicken with fresh veggies over rice.
  • 1 pound of boneless skinless chicken thighs
  • 1 tbsp of corn starch
  • 1/4 cup of dark brown sugar
  • 1/4 sup of soy sauce
  • 2 heaping tbsp of garlic
  • 1 tsp of crushed red pepper
  • 1 tsp of fresh cracked pepper
  • 1 tsp of garlic powder
  • 1 tbsp of olive oil
  • 1 cup of sliced onions
  • 1/2 cup of button mushrooms
  • 2 cups of steamed broccoli
  • 1 cup of jasmine rice cooked and slightly cooled
  1. In a large skillet heat olive oil over medium heat.
  2. Rough chop the chicken thighs into bite size bites.
  3. Toss in the corn starch.
  4. Add the onions to the skillet and cook until almost translucent.
  5. Add in the chopped garlic and mushrooms.
  6. Add in the chicken and cook until almost browned.
  7. Pour in the seasonings, sugar, and soy sauce.
  8. Let the sauce come to a simmer then lower the heat slightly and cover.
  9. Cook for 10 minutes or until chicken no longer is pink in the middle. (160 degrees)
  10. Fold in the steamed broccoli.
  11. ** If the sauce thickens too quickly add a tsp of water until you have desired thickness.
  12. Top with sriracha if you want a little extra heat!


This would also be delicious with pork or beef. Feel free to customize to your favorite protein! Enjoy!

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