Hearty Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Add your favorite toppings and dig in!

If you like this quinoa recipe, try my one pot chicken quinoa and chicken quinoa skillet.

If you are looking for a comforting meal that is both quick and flavorful, this chicken quinoa chili is for you. Especially, if you are scrambling what to make for dinner on a busy weeknight!

Serve quinoa chili on any cool night when you need something cozy, when you’re hosting game day, or when you want healthy lunches all week long.

Why You’ll Love This Recipe

• Made in one pot: Dump and go chili recipes cut down on dishes and are perfect for busy schedules.
• Uses pantry staples: You’ll only need 10 minutes of prep time, there’s not much chopping, and instead of fresh onion and garlic we add flavoring with dried spices.
• So delicious: Enjoy juicy pieces of chicken, hearty quinoa, firm and tender beans in every bite.
• So healthy: As per Healthline, quinoa is a nutrient-dense grain that has become very popular in the past couple of decades. It’s gluten-free, high in fiber, a good source of plant protein, high in vitamins and minerals, and contains antioxidant and anti-inflammatory compounds. It’s easy to make and can be added to your favorite dishes.

Ingredients for Chicken Quinoa Chili

Chicken quinoa chili recipe is made with10 ingredients, a simple spice blend, and full of cozy, warm flavor!

• Chicken: Cut 3 large boneless skinless chicken breasts into 1.5 inch pieces. You can also use chicken thighs, see tips below.
• Veggies: Choose 2 sweet bell peppers like orange, yellow, or red bell pepper.
• Beans: One can of low sodium red kidney beans and one can of low sodium black beans, both drained and rinsed. If you don’t have black beans you can use more kidney beans, I like Instant Pot kidney beans.
• Tomato sauce: Adds a tangy flavor and acts as a thickening agent.
• Diced tomatoes: Adding canned diced tomatoes with their juices adds flavor and texture to soup and stew recipes. Choose low sodium, and if you don’t like chunks of tomato feel free to use crushed tomatoes instead.
• Quinoa: Uncooked white quinoa or tri-color quinoa.
• Chicken broth: Use low sodium chicken broth, homemade chicken broth or Instant Pot chicken broth. Vegetable broth can also be used.
• Spices: This quinoa chili is seasoned with a blend of chili powder, onion powder, garlic powder, taco seasoning, and cumin.
• Salt: Enhances all other ingredients and increases the taste of the entire dish.
• Oil: Extra-virgin olive oil or avocado oil for frying.
• Optional toppings: Our favorites include shredded cheddar cheese, jalapeños, cilantro, lime and avocado.

How to Make Chicken Quinoa Chili

Here’s a quick photo overview how to make chicken quinoa chili. Simply add the ingredients to a Dutch oven and let them cook and mingle.

There is a full recipe card below.

• Combine spices: Add chili powder, onion powder, garlic powder, taco seasoning, and cumin to a small bowl and stir.
• Brown the chicken: Heat a Dutch oven or large deep skillet on medium-high heat and coat with oil. Add cubed chicken along with 2 tablespoons of spice mixture and a sprinkle of salt. Cook for 10 minutes then transfer to a small bowl and set aside.
• Sauté bell peppers: Add remaining oil to the large pot on medium heat. Then add chopped bell peppers, 1 tablespoon of spice blend, and salt. Sauté for 5 minutes.
• Simmer: Add broth and stir, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, all the remaining ingredients including the rest of the spice mixture, stir, and cover with lid. Bring to a boil, reduce heat to low, and cook for about 15 minutes. Stir and cook for another 15 minutes.
• Serve: Let chili rest for 5 minutes off heat. Add extra broth for thinner consistency, if desired and serve hot with optional toppings.

Tips for Best Results

These cooking tips are easy ways to make this chili recipe the best!

• To make it more saucy: Add any broth to desired consistency after cooking. Or add 1 cup extra broth before cooking and adjust more after if needed.
• Use leftover cooked quinoa: If that’s what you have on hand, reduce broth to 1/2 cup, simmer beans with sauces for 15 minutes, then add cooked quinoa.
• Be mindful of burning: Because of tomato sauce and quinoa, it’s important to simmer on low and stir half way through.
• Use any beans: I love the combination of kidney beans and black beans but any beans would work. Use canned white beans, cannellini beans or pinto beans. You can also used cooked dried beans, if you have some.
• Use chicken thighs: If you prefer chicken thighs, you’ll need about 8-9 boneless skinless chicken thighs.
• Add corn: I kept this recipe simple for busy weeknights but you can also add 1 cup of frozen corn before cooking. Still simple but with more sweet flavor.

What to Serve with Quinoa Chili?

Quinoa dinner recipes make healthy, filling meals on their own. Add some delicious toppings to your quinoa chili like shredded cheese, lime juice, jalapeños, cilantro, avocado, sour cream, or Greek yogurt and you’re all set!

However, with a house full of hungry teenagers I often make healthy cornbread or healthy cornbread muffins to go with it.

Or if I have some leafy greens to use up, a simple lettuce salad or butter lettuce salad and a handful of tortilla chips is perfect.

How to Store

Store: After the chili cools, place in an airtight container and refrigerate for up to 5 days.

Freeze: Cool completely to room temperature and store leftovers in the freezer for up to 3 months.

Thaw in the refrigerator overnight. Then reheat on the stove, covered on low heat with a splash of broth.

FAQs

More Quinoa Recipes to Try

• Chicken quinoa bowl
• Chicken chickpea stew
• Healthy chicken pot pie
• Beef quinoa stew

More Chili Recipes to Make for Dinner

• Instant Pot vegetarian chili
• Buffalo chicken chili
• Healthy white chicken chili
• Ground chicken chili

Print

Chicken Quinoa Chili

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 417kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 3 large boneless skinless chicken breasts cut into 1.5 inch pieces
• 2 large sweet bell peppers chopped
• 15 ounces can red kidney beans low sodium, rinsed & drained
• 15 ounces can black beans low sodium, rinsed & drained (or more kidney beans)
• 15 ounces can tomato sauce low sodium
• 15 ounces can diced tomatoes low sodium
• 1 1/4 cups quinoa uncooked
• 1 1/2 cups chicken broth low sodium
• 2 tablespoons chili powder low sodium
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons taco seasoning low sodium
• 1 teaspoon cumin
• 1/2 teaspoon salt divided
• 2 tablespoons oil for frying, divided
• Shredded cheddar cheese, jalapeños, cilantro, lime and avocado for toppings, optional

US Customary – Metric

Instructions

• In a small bowl, add chili powder, onion powder, garlic powder, taco seasoning, cumin and stir to combine.
• Preheat Dutch oven or large deep skillet on medium – high heat and swirl 1 tablespoon of oil to coat. Add chicken, sprinkle it with 2 tablespoons of spice mixture and 1/4 teaspoon salt. Cook for 10 minutes, stirring occasionally. Transfer to a small bowl and set aside.
• Return pot to medium heat and add remaining 1 tablespoon of oil. Add bell peppers and sprinkle with 1 tablespoon of spice mixture and remaining 1/4 teaspoon salt. Saute for 5 minutes, stirring occasionally.
• Add broth and stir for 1 minute, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, kidney beans, black beans, tomato sauce, diced tomatoes, quinoa, remaining spice mixture and stir. Cover, bring to a boil, reduce heat to low and cook for 15 minutes. Stir and cook for another 15 minutes.
• Remove from heat and let chili rest for 5 minutes developing the flavors. Add extra broth for thinner consistency, if desired. Quinoa will absorb liquid as it sits. Serve hot with desired garnishes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth covered on low heat.

Nutrition

Serving: 1.5cups | Calories: 417kcal | Carbohydrates: 53g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 555mg | Fiber: 14g | Sugar: 5g

The post Chicken Quinoa Chili appeared first on iFoodReal.com.

Instant Pot White Chicken Lasagna Soup with chicken breasts, spinach, and sundried tomatoes in savory creamy broth. Perfect for a cozy night in with your family!

If you love lasagna, you’ll also like Instant Pot lasagna soup and Instant Pot lasagna.

Collection of Instant Pot soup recipes here on iFoodReal just got better with this Instant Pot white chicken lasagna soup.

It tastes just like white chicken lasagna without all the extra work! Tender cheesy noodles, rich taste, and lots of garlic, all in a warming bowl of soup.

This delicious soup recipe comes together in less than an hour and is also veggie packed!

Why You’ll Love This Recipe

• One pot meal: You saute veggies and cook the soup all in same pot, Instant Pot!
• Crowd pleaser: Just like with my healthy white chicken chili, kids and even their friends go crazy for the creamy goodness. It’s one of my 3 top favorite soups I’ve made this year!
• Delicious: Loaded with tender noodles, juicy chicken, cheese, and the perfect blend of seasonings. And let’s be honest, who doesn’t love creamy soup?!
• Lighter: There’s no mozzarella cheese and you can reduce amount of heavy cream too.

Ingredients You’ll Need

This hearty Instant Pot white chicken lasagna soup is filled with simple, easy to find ingredients. The list looks lengthy but you’ll probably find most of them in your kitchen right now.

• Onion: Finely chopped yellow onion or white onion.
• Garlic: We’re adding lots of freshly minced garlic for flavor.
• Vegetables: Fresh baby spinach and grated carrots.
• Chicken: Boneless skinless chicken breasts are easy to shred once cooked.
• Sun-dried tomatoes: A small amount of sun dried tomatoes with a bit of their oil adds a punch of sweet-tart tomato flavor.
• Chicken broth: Look for low sodium chicken broth. You can also use homemade chicken broth or Instant Pot chicken broth, if you have some.
• Heavy cream: Makes the broth rich and creamy.
• Lasagna noodles: Break 9 sheets into small pieces. You can choose from regular lasagna noodles or mafalda pasta.
• Spices: Italian seasoning, salt, and pepper.
• Olive oil: A small amount for frying.
• Parmesan cheese: Use freshly grated Parmesan cheese if you can, it has the best flavor.
• Fresh herbs: I used fresh parsley but basil is great too.

How to Make Instant Pot White Chicken Lasagna Soup

Making white chicken lasagna soup in Instant pot is so easy, here’s a quick overview with photos.

There’s also a full recipe card below.

• Sauté aromatics: Press Sauté on your Instant Pot and once it says Hot swirl oil to coat. Add onion and garlic and sauté for 5 minutes, stirring occasionally to prevent burning. Next, add Italian seasoning and sauté for another 30 seconds, then press Cancel.
• Combine ingredients: Add carrots, chicken breasts, sun dried tomatoes, chicken broth, heavy cream, lasagna noodles, salt and pepper to the pot. Stir well so noodles separate.
• Pressure cook: Tightly close lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes. Wait 5 minutes, then turn valve to Venting to release remaining pressure.
• Shred chicken: Carefully remove chicken and place on a cutting board, the shred thinly or chop into small cubes. 

• Finish the soup: Return shredded chicken to the Instant Pot. Add spinach, Parmesan cheese, and parsley or basil, and stir.
• Garnish and serve: Divide into individual bowls and garnish with more Parmesan cheese, if you’d like. Enjoy hot with a slice of bread.

Tips for Best Results

These helpful tips are what make this chicken lasagna soup the best, you’ll be making it year-round!

• Break noodles into small pieces: Smaller than you think since pasta is absorbent and become much larger. It will be much easier to eat. Of course you can always “cut” noodles with a spoon in your bowl.
• Stir the soup: Unlike with other Instant Pot recipes, here you want to stir before pressure cooking, so noodles don’t stick.
• Don’t release pressure right away: Once it’s done pressure cooking, it’s important to wait 5 minutes, otherwise the soup will splatter through the venting valve. Don’t do Quick Release.
• Shred or cut chicken small: Because of the short cook time, the chicken won’t be as tender, which is fine if we cut it after. So shred it into small pieces or cubes.
• If soup thickens too much: This is normal as every hour passes by because pasta will soak up more moisture. Thin it out only with broth to avoid diluting the flavor with water. I usually add 2 cups more after a few hours, then adjust seasoning to taste.

Variations

Customize Instant Pot white chicken lasagna soup to fit your diet with these simple variations.

• Dairy-free: Use a can of coconut milk instead of cream or 2 cups dairy-free milk and add 1/2 cup nutritional yeast instead of Parmesan cheese.
• Gluten-free: Choose gluten-free brown rice pasta and you can keep the same cook time because of the chicken.
• Vegetarian: Skip chicken and add 3 cups of chopped zucchini, 2 cups sweet potatoes, and more carrots. Also be sure to use vegetable broth.
• Lighter: Make it less heavy by using only 1/2 cup heavy cream, or add 2 cups of milk instead.
• Chicken thighs: Feel free to use 6-7 boneless skinless chicken thighs, cook time will be the same.

Can I Make It on the Stove or in Slow Cooker?

Yes, if you don’t have a pressure cooker you can still enjoy this creamy white lasagna soup.

Stovetop method: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook on both sides until almost cooked through, set aside. Follow the same steps to sauté aromatics and add ingredients, including chicken, to the pot.

Give it a stir, cover with a lid and simmer soup on medium heat for 15-20 minutes until noodles are tender. I would check once and give it a stir. Then shred chicken and finish the soup.

Slow cooker method: Saute veggies in a skillet and transfer to a large crock pot. Add carrots, chicken breasts, sun dried tomatoes, chicken broth, salt and pepper. Cover, and cook on High for 4 hours or Low for 8 hours.

Remove chicken to shred or chop and return back to the pot. Stir in heavy cream, Parmesan cheese, spinach, and lasagna noodles, cover, and cook for another 30-45 minutes until noodles are cooked to your liking.

What to Serve White Chicken Lasagna Soup with?

You can keep things simple or add as many toppings as you like to add flavor.

Garnish soup with more cheese like shaved Parmesan cheese, ricotta cheese, or shredded mozzarella cheese. I skipped ricotta cheese because I felt that heavy cream has added enough creaminess.

Dust with your favorite dried or fresh herbs like parsley, basil, oregano, or thyme. Then serve with whole grain bread, crusty bread, or garlic bread!

How to Store and Reheat

Store: I’ll refrigerate leftovers for up to 2 days in an airtight container. Technically, soup could last for 3 – 4 days, but I find the pasta becomes soggy after 2 days.

You can also thin out the soup with more broth and spices as it will thicken with time.

Freeze: I do not freeze lasagna soup because the noodles do not thaw well, they become mushy.

Reheat: It’s best to reheat only what you will eat, reheat in the microwave or small pot on the stove. If you are planning to consume all the leftovers you could also reheat right in the Instant Pot on Sauté mode.

FAQs

More Lasagna Recipes to Try

• Chicken lasagna roll ups
• Zucchini lasagna rolls
• Zucchini lasagna

More Instant Pot Soup Recipes to Try

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot chicken and rice soup
• Instant Pot chicken and noodle soup
• Instant Pot Thai chicken soup
• Instant Pot chicken wild rice soup

Print

Instant Pot White Chicken Lasagna Soup

Instant Pot White Chicken Lasagna Soup with chicken breasts, spinach, and sundried tomatoes in savory creamy broth. Perfect for a cozy night in!

Course Soup and Stew

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Pressure Up&Down Time 25 minutes minutes

Total Time 44 minutes minutes

Servings 8 servings

Calories 387kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 cup carrots shredded or grated
• 2 large boneless skinless chicken breasts
• 1/3 cup sun dried tomatoes thinly sliced, with a bit of their oil
• 6 cups chicken broth low sodium
• 1 cup heavy cream
• 9 lasagna noodles broken into small pieces
• 1/2 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil for frying
• 1/2 cup Parmesan cheese grated
• 4 cups baby spinach
• 1/4 cup parsley or basil finely chopped

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion and garlic. Saute for 5 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
• Add carrots, chicken breasts, sun dried tomatoes, chicken broth, heavy cream, lasagna noodles, salt and pepper. Stir well to separate the noodles.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes.
• After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Remove chicken breasts on a cutting board and shred thinly with 2 forks or chop into small cubes. Return to the Instant Pot along with spinach, Parmesan cheese and parsley or basil, and stir.
• Garnish individual bowls of soup with more Parmesan cheese. Serve hot with a slice of bread.

Video

Notes

Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.

I don’t recommend to freeze this soup because noodles will become mushy upon thawing.

Nutrition

Calories: 387kcal | Carbohydrates: 34g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 407mg | Fiber: 3g | Sugar: 5g

The post Instant Pot White Chicken Lasagna Soup appeared first on iFoodReal.com.

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Instant Pot chicken noodle soup and Instant Pot chicken and rice soup are just a few favorite recipes to use homemade chicken broth.

As you may know, Instant Pot recipes make quite a large chunk of recipes on iFoodReal, and Instant Pot chicken broth along with Instant Pot beef bone broth are the ones I make almost weekly!

Because it’s so easy to throw in any meat or bones along with whatever vegetables I have going in my fridge drawers, and end up with a giant pot of “liquid gold” at the end. Kids love it and healthy dinner is taken care of for about $15.

Why You’ll Love This Recipe

• Budget friendly: Use affordable cuts of chicken, chicken necks, bones or even put leftover carcass from cooking whole chicken in Instant Pot to use. Chicken broth is also a great way to use up veggie scraps, just collect them in the freezer over time.
• Hands off cooking method: Unlike stovetop chicken broth recipe, with chicken broth in Instant Pot you don’t have to wait for it to boil and then skim the foam.
• Control the sodium level: Store bought chicken broth, whether bouillon cubes, carton or in a can, can come with a lot of sodium in a shape of added salt or MSG. When you make it at home from scratch, you have complete control over the ingredients.
• More flavorful: Pressure cooker really does a good job extracting the flavor from meat, skin and bones of the chicken. Homemade chicken broth is much more flavorful than store-bought.

What Is the Difference Between Chicken Broth and Chicken Stock?

When it comes to cooking chicken with water, there are 3 main types of the end result to expect:

• Chicken broth: It is usually made with bone-in and some skin on chicken meat, vegetables and seasonings. Simmered for not as long, chicken broth has a lighter consistency and weight to it but more flavor than chicken stock.
• Chicken stock: Making a stock always involves the bones of the chicken, not the meat. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery and carrots.
• Chicken bone broth: Then there is also bone broth which is simply chicken stock simmered over a long period, sometimes up to 24 hours. Apple cider vinegar can be used to draw out the collagen from bones. With the Instant Pot, these 24 hours are drastically reduced to just under 3 hours. You can use it for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All 3 have similarities and each one has a place in our food and our bodies!

Ingredients for Instant Pot Chicken Broth

To make Instant Pot chicken broth, all you need is almost any chicken, veggies and cold water.

• Chicken: You will need 2-3 pounds of bone-in chicken but not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass with some meat on it, or whole raw chicken or what’s left from cutting a whole chicken.
• Vegetables: Have you been collecting veggie scraps in the freezer? This is a great time to toss them in here. Or if you don’t have any, use carrots and celery stalks. I also added a few leeks. Then one garlic head and a whole onion.
• Seasoning: Bay leaves, whole black peppercorns, and salt.

How to Make Instant Pot Chicken Broth

Here is a photo overview how to make chicken broth in Instant Pot. You can find full recipe card below.

• Add chicken and veggies: In 6, 8 or 10 quart Instant Pot, add chicken, vegetables, bay leaves and peppercorns. Don’t add salt yet, we season chicken broth at the end.
• Add cold water: Now pour cold water up to 2/3 max fill line. It’s important not to use warm or hot water to avoid cloudy broth.
• Pressure cook: Close the lid and set vent to Sealing. Pressure Cook chicken broth on High pressure or Manual for 30-45 minutes. Instant Pot will take about 30 minutes to come to pressure.
• Release: Let the pressure release naturally for 30 minutes. This means don’t do anything to it until the pin drops. After turn valve to Venting position to release remaining pressure.
• Drain and season: Open the lid and strain the stock into a mesh strainer over a large bowl or clean pot. Remove cooked chicken into a bowl and separate later into meat and bones. Do a little taste test and season to your liking, I like to add 1-2 teaspoons of salt for low sodium chicken broth.

Tips for Best Results

• Start with cold water: Do not add hot water or warm water along with chicken and vegetables. It will make the broth more cloudy.
• Use only some chicken skin: Some chicken skin in chicken broth adds flavor. But if you add too much, broth will turn out too rich. If I am using chicken drumsticks or bone-in chicken thighs, I like to remove chicken skin by holding onto it with paper towel from about half of the meat.
• Avoid chicken breasts: Chicken breasts are white meat which is lean, it does lack flavor and fat. I don’t suggest you use them to make chicken broth as it will come out quite thin and flat.
• Add other seasonings: Feel free to add dried thyme, rosemary, parsley, oregano, Italian seasoning, or spices like cayenne, or turmeric before or after pressure cooking.
• If using frozen chicken or veggies: If your vegetable scraps and the chicken are frozen, no need to thaw anything ahead of time. Your Instant Pot will just take a bit longer to come up to pressure.

Ways to Use Instant Pot Chicken Broth

Other than many soups and stews, Instant Pot chicken broth can be added to other recipes like Instant Pot rice for more flavor, as a base for gravies, chicken chili, chicken stew, and Instant Pot soup recipes.

Here are a few of my favorite healthy Instant Pot recipes that call for chicken broth:

• Instant Pot chicken tortilla soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot chicken breast

Substitute Instant Pot chicken broth in any recipe that calls for water to add additional flavor!

How to Store and Freeze

Store: Chicken stock in an Instant Pot is perfect to make in big batches. It can be stored in jars or resealable gallon size bags for up to 5 days in the fridge.

Freeze: Store in the freezer for up to 3 months in a freezer-friendly container, leaving room for expansion. Or portion out between the ice cube trays to use when recipe calls for a small amount of chicken stock.

Reheat: You can reheat chicken broth on the stovetop. You want to thaw it in the fridge overnight or simmer on low heat in a pot while covered.

FAQs

Print

Instant Pot Chicken Broth

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Pressure Up & Down Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 cups

Calories 11kcal

Author Olena Osipov

Equipment

• Instant Pot
• Mason jars
• Strainer

Ingredients

• 3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 2 large carrots
• 1 large whole onion peeled
• 1 head of garlic halved
• 2 large celery stalks
• 1 cup veggies scraps
• 5 bay leaves
• 10 whole peppercorns
• 10-12 cups cold water
• 1-2 teaspoons salt

US Customary – Metric

Instructions

• In 6 or 8 quart Instant Pot, add chicken, carrots, onion, garlic, celery, veggie scraps, bay leaves, peppercorns and cold water not exceeding 2/3 PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 45 minutes. After let pressure come down on its own for 30 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid and first discard the vegetables with a mesh strainer. Then remove chicken and bones onto a large plate, let them cool down and remove meat from the bones. Season broth with salt and then strain through a fine mesh strainer.
• Add meat back in or use in other meals. Use broth for making soups or drink hot with fresh herbs and freshly cracked pepper.

Notes

• Store: Let cool completely and refrigerate in Mason jars or resealable silicone bags for up to 5 days.
• Freeze: Let cool completely, transfer to Mason jars or resealable silicone bags (leaving some room for expansion) for up to 3 months. Thaw in the fridge overnight or simmer in a covered pot on low heat.

Nutrition

Serving: 1cup | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 407mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Broth appeared first on iFoodReal.com.

Learn how to make a large batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. It’s my family’s easy recipe with lots of tips and tricks!

We also keep Instant Pot chicken broth, vegetable broth and Instant Pot beef bone broth recipes in our cooking basics arsenal.

Everyone needs to know how to make a big batch of the most delicious chicken broth! You can’t compare it to store-bought!

Whether you are making a pot of healthy chicken noodle soup or Instant Pot chicken noodle soup, any flavorful chicken soup starts with properly prepared chicken broth.

Why You’ll Love This Recipe

• Family recipe: This is my grandma’s foolproof recipe I have been cooking for 20 years, it’s the best!
• Clear broth: I will share a few tips and tricks how to end up with the best homemade chicken broth that is not cloudy.
• Super easy: This was the first recipe I learnt to make. It’s so easy! Even for a beginner cook.
• Budget friendly: Whenever I make a batch, it lasts me weeks in the fridge and freezer to make soup and stews like chicken noodle vegetable soup and extra chicken meat to make lunches like healthy chicken salad.
• Versatile: Use as much or as little chicken you have, and use any kind besides chicken breasts. Also, broth can be made with or without vegetables.

Ingredients for Chicken Broth Recipe

Making chicken broth at home is super easy, and you’ll only need a handful of simple ingredients.

• Chicken: This recipe uses 2-3 pounds of bone-in chicken, not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass or whole raw chicken.
• Onion: Be sure to keep your onion whole or halved if you have a large onion but peel it. The hairy end holds it together.
• Veggies: Use fresh veggies or even saved frozen vegetable scraps. I peeled and chopped fresh carrots and tossed in a few celery ribs.
• Bay leaves and whole black peppercorns: For more flavor. I like to add them straight to the pot but you can add them to a sachet, a piece of cheesecloth, or linen towel tied with kitchen twine.
• Spices: Salt and pepper to taste.

How to Make Chicken Broth

Here’s a quick overview of how to make chicken broth, you’ll love making it in your very own kitchen!

There is a full recipe card below.

• Add everything to a pot: To a large pot or Dutch oven, add chicken, onion, carrots, celery, bay leaves, and peppercorns.
• Cover with water: Fill the pot with cold water until it’s almost to the top.
• Bring to a boil: Cover and bring to a rolling boil, careful not to let it boil over. Reduce heat to low and use a fine mesh strainer to skim the foam off the top.
• Simmer: Leave the lid half way covering the pot and simmer gently for 1.5 – 2 hours, you should see bubbles occasionally showing up on top.

• Remove and separate chicken: Carefully remove chicken and transfer to a large bowl. Once it’s cooled, separate the meat and skin from the bones, save them for other chicken recipes and discard the bones.
• Strain the broth: Using small mesh strainer, remove the onion, celery, bay leaves, and peppercorns and discard them. Next, remove the carrots and save them for eating or discard. Skim any remaining small pieces with a fine mesh strainer or strain into a different pot.
• Season the broth: Add salt and pepper to taste, then divide homemade chicken broth between large Mason jars and let cool to room temperature.

Tips for Best Results

Here are the top tips and tricks from my grandma’s kitchen, to my kitchen, to yours.

• Always use cold water: This is key to keeping the broth clear.
• Don’t skip the onion: Onions add extra flavor but also helps make your broth clear.
• Remove some chicken skin: The skin adds flavor to the liquid and the meat but to avoid extra fat, I always remove some of the skin.
• Don’t fully cover the pot with a lid: Simmering while fully covered will make broth cloudy and bubble vigorously.
• A note about cooking time: The longer you cook, the more flavorful it is. The minimum for best results is 1.5 hours up to 5 hours.

Variations

There are so many uses and variations for chicken broth, here’s a few you can try.

• Add more herbs and spices: With more herbs comes more flavor. Add parsley stems, thyme, rosemary, or garlic cloves. You can also add other spices like cayenne pepper, turmeric, and ginger.
• Start with frozen chicken: The process stays the same but cook time will be longer.
• Turn it into chicken noodle soup: After broth is ready, keep the carrots, remove and shred the chicken and just add cubed potatoes, cook for 10 minutes. Then add noodles and cook for another 3-5 minutes, then add shredded chicken back in along with fresh herbs like parsley or dill.
• Drink chicken broth by itself: As kids, we always enjoyed a hot cup of chicken broth. I love to season it with salt, freshly ground black pepper and fresh dill or parsley. So good when you are feeling under the weather!

Are Chicken Stock and Chicken Broth the Same?

No, chicken stock and chicken broth are not the same. A lot of recipes call for stock or broth because they can have the same uses, but they are different.

Chicken stock is made from just bones, takes longer to make, and creates a thicker liquid. Chicken broth is made with meat, bones, and sometimes vegetables yielding a thinner liquid with more flavor.

How to Store

Store: I store my broth in the fridge for up to 4 days, if I know I will be making soup or chili.

Freeze: Make sure to leave room for expansion at the top of your jar or airtight container, my favorite containers are glass mason jars. You can also freeze it in ice cube trays for recipes that call for just a bit of it such as sauces etc.

Reheat and reuse: Bring cold broth to a boil and then proceed with soup recipe. Or add cold to recipes like healthy white chicken chili or slow cooker chicken stew.

FAQs

Recipes to Use Homemade Chicken Broth In

• Slow cooker chicken noodle soup
• Chicken stew
• Lemon chicken orzo soup
• Instant Pot chicken and rice soup
• Healthy chicken tortilla soup
• Healthy chicken wild rice soup
• Chicken vegetable soup

Print

How to Make Chicken Broth

Make a batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. Easy recipe and lots of tips to keep it clear!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 cups

Calories 50kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer
• Mason jars

Ingredients

• 2-3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 1 medium onion whole and peeled
• 2 medium carrots peeled and coarsely chopped
• 3 medium celery ribs coarsely chopped
• 3-4 bay leaves
• 6-8 whole peppercorns
• Cold water
• Salt and ground black pepper to taste

US Customary – Metric

Instructions

• In a large pot, add chicken, onion, carrots, celery, bay leaves, peppercorns and cold water to almost the top of the pot.
• Cover with a lid and bring to a boil, watching it closely not to run. Then immediately reduce heat to low and skim the foam off the top with a fine mesh strainer.
• Simmer gently with bubbles occasionally showing up on top and the lid half way covering the pot for 1.5 – 2 hours. The longer broth simmers, the more flavorful it is.
• Remove chicken into a large bowl and let it cool. Separate chicken meat and skin from bones, saving meat and skin for other recipes and discarding the bones.
• Remove and discard the onion, celery, bay leaves and peppercorns with a mesh strainer. Remove carrots and save them for eating later or discard. Then I like to skim more small pieces from the broth with a fine mesh strainer or you can strain it into a different pot.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then divide chicken broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Chicken skin: I recommend to remove some chicken skin by holding onto it with paper towel, to avoid broth being extra fatty.
• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 50kcal | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 241mg

The post How to Make Chicken Broth appeared first on iFoodReal.com.

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and seasoned chicken. This cheesy baked dish is full of flavor and family approved.

If you love lentils, you might also like this chicken lentil soup and green lentil curry.

I have updated this reader favorite chicken lentil casserole recipe to make it better! The flavors are all the same but I have shortened the list of ingredients to make things easy for you. Also lentils come out more firm and casserole is less watery! Hooray!

Chicken and lentils is one of my favorite healthier comfort meals to make at the end of a busy week, it’s been in high rotation for years and makes delicious leftovers. Pair it with a creamy salad and it’s bound to find a spot on your winter rotation.

Why You’ll Love This Recipe

• Balanced meal: My rule of thumb for a healthy casserole is complex carbs in moderation, more lean protein and veggies, and keep cheese to reasonable amounts.
• Healthier casserole: Lentils are a great source of plant-based protein, fiber and complex carbs. Combined with chicken and vegetables, and you have one powerhouse meal.
• Simple ingredients: All ingredients fall into the kitchen staple category, and budget friendly.
• Cleans out pantry and fridge: Cooking casseroles at home is a fun and creative way to use up what you have on hand. Change up flavor, texture, and color by switching vegetables and spices.
• Versatile: This chicken and lentil recipe is the definition of versatility. It’s an easy oven to table recipe, make ahead for meal prep and enjoy throughout the week for lunch or dinner, it’s a crowd pleaser, and freezer friendly. You can even omit the chicken for a meatless dish.

Ingredients for Tex Mex Chicken and Lentil Casserole

The list of ingredients might seem long but really they are mostly spices that repeat themselves. I just broke down the chicken and lentils casserole recipe nicely for you.

• Green lentils: Uncooked lentils will need to be rinsed and drained. Brown lentils are the best substitute if you do not have green lentils.
• Chicken broth: I wanted to add lots of flavor, so I used low sodium chicken broth instead of water. Vegetable broth would work great too.
• Chicken: I like using boneless skinless chicken breasts, but chicken thighs work just as well. You’ll want to chop them into bite size pieces.
• Aromatics: Fresh garlic cloves and onion.
• Bell peppers: You’ll need 2 large peppers chopped. I had yellow pepper and red bell pepper on hand, use what you have.
• Diced tomatoes: Canned diced tomatoes helps create the sauce while adding acidity and texture. I always recommend low sodium to help control sodium levels.
• Corn: Frozen corn or corn drained from a can.
• Green chilies: A small 4 ounces can of diced green chilies for a touch of heat.
• Cheese: Shredded Tex Mex or Colby Jack cheese.
• Spices: A combination of cumin, taco seasoning, salt, and pepper gives this dish its Tex Mex flavor.
• Oil: You’ll need a bit of oil for sautéing the vegetables and chicken, olive oil or avocado oil are my go-to.
• Cilantro: Optional garnish, but fresh cilantro adds the perfect pop of color and flavor.

How to Make Chicken and Lentil Casserole

Here’s a quick overview how to make this chicken lentil casserole. Cook lentils, sauté chicken and veggies, combine and bake. It’s very simple!

There is a recipe card below with full instructions.

• Cook lentils: To a medium pot, add lentils, chicken broth and salt. Bring to a boil then reduce heat and simmer covered for 20 minutes. Set aside.
• Cook chicken: While your lentils simmer, heat a large skillet on high heat and add oil to coat. Next, add cubed chicken, cumin, taco seasoning, salt, pepper, and cook for 6-7 minutes. Halfway through, drain liquid into a large bowl. Then transfer browned chicken into the same large bowl and set aside.
• Prep your oven: Preheat oven to 375 F.

• Sauté vegetables: Heat the same skillet on medium high heat and add oil. Sauté onion, garlic, and bell peppers with taco seasoning, cumin, and salt for 5-7 minutes or until golden brown. Stir occasionally to prevent burning.
• Combine: Transfer sautéed veggies to the bowl with chicken, then add cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with a spatula.
• Bake: Pour the mixture into a 9 x 13 baking dish and gently press until leveled. Place in the oven uncovered for 30 minutes. Remove from oven, sprinkle with cheese, and bake for another 10 minutes until cheese has melted.
• Rest and serve: Cover casserole with foil and let it stand for 30 minutes. Garnish with cilantro and serve.

Tips for Best Results

Here are some tips I’ve learned from my many, many times of making chicken and lentils.

• Pre-cooking lentils: Rinse them first and do not soak. We want to cook them but not completely, so they still soak up the liquid and flavors during baking as a casserole. After pre cooking, lentils should still be firm and if there is any liquid at the bottom of the pot, drain it.
• Save liquid from chicken: During sautéing most store-bought chicken releases water, some more and some less. Drain it into the bowl in which you will be mixing all casserole ingredients and keep cooking chicken until it is a little bit golden brown. Your chicken will be full of flavor!
• If using other lentils: The baking time and texture can vary, so keep an eye on the casserole.
• Bake uncovered: Leaving your casserole uncovered allows the steam to escape and therefore less liquid, you don’t want your casserole soupy. Baking uncovered also promotes browning and crisping.
• Let casserole stand before slicing: Really you could eat it right away but it’s not ideal. You want your casserole to sit, the ingredients to marry each other and soak up the juices. Then it’s the best!

What Are the Best Lentils to Use?

You can use green lentils or brown lentils, they are similar with a few differences. Green lentils have a slightly more peppery flavor and retain their shape when cooking, making them perfect for this recipe. However brown lentils work too, they contain slightly higher levels of fiber, have an earthy taste, and need less time to cook.

You can also use French lentils or Puy lentils. French lentils are a variety of green lentils that are smaller in size with a darker hue, and have a nutty and peppery, slightly earthy flavor. They hold their shape better than any other type of lentil and don’t turn to mush.

Then you have Puy lentils which are French lentils grown in the Puy region of central France. Because they are grown in a distinct place the taste is more peppery.

You can also use red lentils but casserole will come out more mushy as red lentils fall apart more. I also recommend to pre-cook red lentils only for 10 minutes.

Variations

Here are some creative ways to make this casserole your own.

• Other vegetables: Sauté mushrooms and zucchini with the bell peppers. You could also add right into the casserole as a mix-in up to 1 cup of chopped cauliflower, broccoli, eggplant, sweet potato, peas, green beans or celery.
• Add leafy greens: Spinach, kale, collard greens, or Swiss chard.
• Make vegetarian: Omit chicken and use vegetable broth for a deliciously filling vegetarian recipe.
• Use other spices: Instead of taco seasoning use chili powder to taste or cayenne pepper for more heat.
• Omit diced green chilies: Use chopped seeded jalapeno or poblano peppers instead, or omit and use more dried spices with heat.
• If not a fan of cilantro: I love cilantro but I know it’s not for everyone, you can omit or use fresh parsley instead.
• Lime: Squeeze lime juice on top of finished casserole for an extra burst of flavor.

What Goes Well with Chicken and Lentils?

Casseroles are thought to be an all-in-one-meal, but there are tons of perfect side dishes to serve alongside it.

• Some creamy salads like this cucumber salad or a simple avocado salad. Or other simple salads such as healthy coleslaw, and fresh avocado corn salad.
• Tortilla chips or tortillas. Even crusty bread, almond flour cornbread, or naan would be delicious.

• Serve next to or over a bed of Instant Pot long grain white rice or Instant Pot basmati rice.
• Potatoes, whether they be healthy mashed potatoes, Instant pot baked potato, or roasted potatoes.
• French fries or tater tots would make the kids extra happy.

Can I Make It Ahead?

Yes, you can make it ahead of time and store in the fridge or freezer.

1-2 days ahead: You can keep casserole mixture in a bowl or in a baking dish covered with plastic wrap in the fridge for up to 24 hours. Bring to room temperature for 30 minutes on a counter, then bake as per recipe.

As a freezer meal: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

How to Store

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freeze: You can freeze leftovers in an airtight container for 3 months.

FAQs

More Lentil Recipes to Try

• Red lentil soup
• Lentil casserole with mushrooms
• Instant Pot lentil soup
• Slow cooker lentil soup
• Lentil spinach soup
• Instant Pot dal

Print

Tex Mex Chicken and Lentil Casserole

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and chicken. It's full of flavor and family approved.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 443kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet

Ingredients

For Lentils:

• 1 1/2 cup green lentils uncooked, rinsed & drained
• 2 cups chicken broth low sodium
• 1/8 teaspoon salt

For Chicken:

• 2 pounds boneless skinless chicken breasts chopped
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil for frying

For Vegetables:

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 2 large bell peppers chopped
• 1 teaspoon taco seasoning low sodium
• 1 teaspoon cumin ground
• 1/8 teaspoon salt
• 1 tablespoon oil for frying

Other Add-Ins:

• 14 ounces can diced tomatoes low sodium
• 2 cups corn frozen or canned (drained)
• 2 cups Tex Mex or Colby Jack cheese shredded & divided
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1 cup cilantro chopped & divided

US Customary – Metric

Instructions

• In a medium pot, combine lentils, chicken broth and salt. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Set aside.
• Meanwhile, preheat large skillet on high heat and add oil. Add chicken, cumin, taco seasoning, salt, pepper and cook for 6-7 minutes, draining liquid into a large bowl halfway through and stirring occasionally. Transfer chicken to same large bowl and set aside.
• Preheat oven to 375 degrees F. Return skillet to medium-high heat and add oil. Add onion, garlic, bell peppers, taco seasoning, cumin, salt and cook for 5-7 minutes or until golden brown, stirring occasionally.
• Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with spatula enough to combine.
• Transfer mixture to a 9 x 13 ovenproof baking dish and level/press gently with spatula. Bake uncovered for 30 minutes. Sprinkle with remaining cheese and bake for another 10 minutes.
• Remove casserole from the oven, cover with foil and let stand for 30 minutes before serving.
• Garnish with remaining cilantro, cut into 8 slices and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: In an airtight container up to 3 months.
• Meal prep: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

Nutrition

Serving: 1slice | Calories: 443kcal | Carbohydrates: 37g | Protein: 43g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 506mg | Fiber: 13g | Sugar: 6g

The post Tex Mex Chicken and Lentil Casserole appeared first on iFoodReal.com.

Hearty Chicken Chickpea Stew with tender chicken, chickpeas, and vegetables infused in a tahini flavored broth. Make it stove top, Instant Pot, or slow cooker, it’s the perfect meal to warm you up.

Love stew? Try this chicken stew or for hands off dinner make this chicken stew in slow cooker.

I always-always tell people when asked how I manage to cook healthy while raising 2 kids and running a business, that the key to success is to cook big pots of soup and stew, stir fries and other types of throw together one pot meals.

This chicken chickpea stew recipe is easy and flavor packed with tons of protein and fiber. Delicious, comforting, and filling, it’s everything a stew should be!

Why You’ll Love This Recipe

• Budget-friendly: Healthy meals like this chicken and chickpea stew are affordable because many times anything can go in that pot.
• Easy: They are quick because chop-chop and simmer, it doesn’t have to be perfect.
• Leftovers: And because it makes a big batch, you open the fridge or freezer and leftovers are staring at you!
• Healthy: When it comes to healthy chicken recipes, a colorful stew will keep you super satisfied. It’s filled with wholesome ingredients and includes a medley of protein, fiber, vitamins, and minerals.

Ingredients for Chicken Chickpea Stew

This chicken chickpea stew is great, using the simplest ingredients you could only imagine. See substitutions in FAQ’s.

• Boneless and skinless chicken breast: Just a pound to make meat more of a side rather than main ingredient.
• Tomatoes: You can use fresh cubed tomatoes or canned diced tomatoes. Another option is fire roasted tomatoes to add a smoky flare or kick up the heat with Rotel.
• Quinoa: Uncooked and any color you have on hand.
• Chickpeas: Low fat and a great source of protein, you can use canned chickpeas or Instant Pot chickpeas.
• Tahini paste: That 1/2 cup of tahini changes everything for this stew!
• Onion and garlic: Aromatics include diced onion and minced garlic, use fresh garlic for best flavor.
• Oil: Use a high smoke oil like olive oil or avocado oil for sautéing.
• Bell peppers: Chop 2 pounds of any color you like, I like orange, yellow, and red peppers for their sweeter taste but green peppers work great too. If you’d like to add more veggies I recommend celery, carrots, and potatoes. You could also stir in some fresh spinach towards the end.
• Chicken broth: I recommend low-sodium chicken broth or homemade chicken broth.
• Herbs and spices: Salt, pepper, bay leaves, fresh parsley or basil.

How to Make Chicken Chickpea Stew

Here’s a quick overview how to make easy one-pot chickpea stew on the stove.

There’s a full recipe card below along with instructions for making this hearty stew in the Instant Pot or slow cooker.

• Sauté aromatics: Heat a large Dutch oven on low heat, add oil and swirl to coat. Add onion and garlic and cook for 5 minutes.
• Add vegetables and chicken: Increase to medium heat and add bell peppers to the pot, cook for 5 minutes while stirring occasionally. Next, add cubed chicken and cook for 5 more minutes.
• Combine remaining ingredients: Add tomatoes, quinoa, chickpeas, chicken broth, salt, pepper, bay leaves, and stir.
• Simmer: Cover with lid and cook on low for 20 minutes.

Tips for Best Results

Here are my pro tips to making a flavorful stew.

• Use chicken thighs: If you prefer dark meat feel free to use boneless skinless chicken thighs.
• Where to find tahini: You can find it in any supermarket, most grocery stores where I live have tahini paste. For sure, health food stores will carry it. You could also use ground up sesame paste.
• No need to rinse quinoa: Quinoa comes pre-washed and will get stuck in a mesh strainer. I did not find this stew bitter but some readers have, so rinse if you wish.
• Add other spices: Cater to your taste buds, add fragrance and flavor with spices like chili powder, smoked paprika, red pepper flakes, turmeric, coriander, or ground cumin. You can also add fresh cilantro if you like its strong taste.

What to Serve Chickpea Stew with?

A crisp simple lettuce salad, massaged kale salad, or healthy broccoli salad pairs perfectly with this tender stew along with bread, pita, or naan to soak up the rich sauce.

How to Store

Store: Transfer leftovers to an airtight container, pop in the refrigerator, and enjoy within 5 days.

Freeze: Once cooked and cooled completely, store in an airtight container and keep in the freezer for up to 3 months. Reheat on a stovetop covered on low.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to a gallon size resealable plastic bag with other ingredients (minus tahini and herbs) to freeze.
• Instant Pot: Freeze all ingredients (minus chicken broth, tahini and herbs) in a gallon size resealable plastic bag. Cook from frozen with 2 cups chicken broth on High pressure for 20 minutes. Quick release.
• Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 2 cups chicken broth on Low for 8 hours or on High for 4 hours.
• After cooking: Add tahini and herbs, stir and let stand for a couple minutes.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

FAQs

More Stew Recipes to Try

• Healthy white chicken chili
• Ground turkey stew
• Instant Pot beef stew
• Ratatouille
• Quinoa stew

More Chickpea Recipes to Try

• Chickpea avocado salad
• Chickpea tuna salad
• Garlic hummus
• Mediterranean chickpea salad
• Sweet potato hummus

Print

Chicken Chickpea Stew

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 45 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 391kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 pounds bell peppers seeded and coarsely chopped
• 1 pound boneless & skinless chicken breasts cubed
• Oil for frying
• 1 pound tomatoes cubed or 28 oz can diced tomatoes
• 1 cup quinoa uncooked
• 2 x 14 ounces cans chickpeas rinsed & drained
• 2 cups chicken broth low sodium
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/2 cup tahini paste
• 1/2 cup fresh parsley or basil finely chopped

US Customary – Metric

Instructions

Stovetop

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add bell peppers and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
• Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves. Stir, cover and cook on low for 20 minutes.

Instant Pot

• Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. Do not stir.
• Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.

Slow Cooker

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
• Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves and stir. Cover and cook for 4 hours on High or 8 hours on Low.
• Last Step for All Methods: Turn off heat. Add tahini and herbs, stir and let stew stand for a couple minutes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• You might need to add less salt if beans and broth you are using are not low sodium or salt free (for example, my cooked beans are unsalted).

Nutrition

Serving: 1.5cups | Calories: 391kcal | Carbohydrates: 45g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 641mg | Fiber: 11g | Sugar: 7g

The post Chicken Chickpea Stew appeared first on iFoodReal.com.

Butter Chicken Spaghetti Squash gives you all the rich, creamy flavors of the classic Indian dish with a lighter twist and extra vegetables.

We also love chicken alfredo spaghetti squash boats and tex mex spaghetti squash boats for delicious low carb dinners.

If my Ukrainian grandma could make a yellow chicken curry with sour cream, onions and curry powder back in the 90’s, why can’t I make some butter chicken and spaghetti squash pretending squash is pasta?!

I still think spaghetti squash doesn’t replace spaghetti, but tastes very good indeed!

If you are craving the traditional recipe, check out this Instant Pot butter chicken or slow cooker butter chicken and serve it with delicious Instant Pot basmati rice.

Why You’ll Love This Recipe

• Healthy: The simple pasta alternative makes chicken spaghetti squash lower in carbs and gluten free.
• Full of flavor: Tender chicken and creamy coconut sauce, you’ll be amazed by how much flavor is packed into this delicious dish!
• Everyone loves: Family friendly, crowd pleaser, and kid-approved, these squash boats will disappear fast.
• Versatile and make ahead: You can bake spaghetti squash halves or cook spaghetti squash in air fryer ahead of time, and even make the butter chicken as well. Then assemble, heat in the oven, and dinner will be on the table in no time.
• Leftovers for easy dinner or special occasion meal: Heat up your leftovers on a busy weeknight or enjoy a super cozy meal that’s fun to eat for date night or special gatherings.

Ingredients for Butter Chicken Spaghetti Squash

Chicken spaghetti squash is an easy dinner idea with a short list of simple ingredients.

• Spaghetti squash: This recipe calls for 4 small spaghetti squash roughly 1.5 pounds each. If you can’t find small ones then 3 medium ones around 2 pounds each will work.
• Boneless skinless chicken breasts: Dice chicken into small bite size pieces.
• Aromatics: Onion and freshly minced garlic cloves add deep flavor to the sauce. You can use white onion or yellow onion.
• Oil: I recommend olive oil or avocado oil for sautéing the onion and garlic.
• Spices: Easy to find spices for butter chicken include garam masala, dried ginger, curry powder, salt, and pepper.
• Tomato paste: I like to go with low sodium or no salt added tomato paste to control saltiness. If you have regular tomato paste, I recommend decreasing salt.
• Coconut milk: Use full-fat coconut milk from the can, it yields a more rich and creamy sauce.

How to Cut Spaghetti Squash

Prep time! Before you cut the spaghetti squash preheat your oven to 375 F.

• Cut spaghetti squash: Grip one end of the squash with a kitchen towel to prevent slipping, then use a sharp knife to cut it in half lengthwise. Here’s a full step-by-step guide on how to cut spaghetti squash easily and safely.
• Remove seeds: Scoop out the seeds using a big spoon, tablespoon, ice cream scoop, or a cookie scoop.

How to Make Butter Chicken Spaghetti Squash

Now that you’ve prepped your squash, here’s a quick overview of how to make spaghetti squash with chicken.

You can find a full recipe card below.

• Cook spaghetti squash: Set each spaghetti squash half cut side down on a parchment lined baking sheet. Use a fork and randomly pierce the skin. Bake for 30 minutes.
• Make the sauce: Meanwhile, add oil to a hot skillet and swirl to coat. Sauté garlic and onion for 3 minutes, then add garam masala, ginger, curry powder, salt and pepper. Stir frequently and sauté for 30 seconds. Mix tomato paste with onion and spices, then add coconut milk and stir to combine.
• Cook chicken: Add diced chicken to the pan, gently stir so chicken is coated with sauce, cover and cook for 15 minutes. Turn off heat and set aside.
• Shred spaghetti squash: Remove cooked squash from the oven, flip it and let cool for 10 minutes. To make spaghetti squash noodles you’ll need an oven mitt and a fork, hold one half and separate the flesh into strands.
• Assemble boats: Divide butter chicken mixture between squash halves, bake for another 10 minutes and serve warm.

Tips for Best Results

Here are my tried and true tips on how to get chicken and spaghetti squash on the table with beautiful presentation and loads of flavor.

• Don’t cook spaghetti squash whole: I don’t recommend to cook spaghetti squash whole or make Instant Pot spaghetti squash when making squash boats. They’ll turn out too watery and be harder to cut.
• Don’t over bake the squash: I cook small ones for 30 minutes, medium ones might need 35-40 minutes. Remove when the skin is glossy and flesh is not watery inside.
• Roast spaghetti squash in advance: You can speed up this dinner by roasting the spaghetti squash up to 1 day ahead, shred strands, and reheat when ready.
• Swap for other winter squash: Butternut squash and acorn squash are a bit sweeter but would be great for this recipe. Here’s how to roast butternut squash halves or make acorn squash halves, then add the same filling.
• Make a skillet meal instead: If you’d like to skip the boats and serve it like a plate of pasta simply scoop the spaghetti strands out, add them to the skillet with butter chicken, and gently stir to combine.
• Use rotisserie chicken: Add shredded rotisserie chicken to the skillet and cook it in sauce for less time, about 5-7 minutes.

What to Serve with Chicken and Spaghetti Squash?

A lot of times I’ll serve this chicken spaghetti squash recipe on its own and garnish with fresh parsley, a small or medium sized squash makes the perfect individual serving that’s quite filling.

For a complete meal for those who want more carbs, I like to serve with Instant Pot brown rice, Instant Pot jasmine rice or Instant Pot long grain white rice, with a side of naan bread of course.

Our favorite low carb side dishes are cauliflower rice, air fryer cauliflower, or air fryer broccoli topped with grated parmesan cheese.

How to Store

Store: Leftovers can be stored in the refrigerator for 3-5 days in an airtight container.

Freeze: In my experience spaghetti squash doesn’t freeze well so I don’t recommend freezing.

FAQs

More Spaghetti Squash Recipes to Try

• Spaghetti squash casserole
• Spaghetti squash breakfast with avocado
• Spaghetti squash quiche
• Spaghetti squash quiche with vegetables

Print

Butter Chicken Spaghetti Squash

Butter Chicken Spaghetti Squash gives you all the rich, creamy flavors of the classic Indian dish with a lighter twist and extra vegetables.

Course Dinner

Cuisine Indian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 496kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 4 small spaghetti squash 1.5 pounds each
• 1 1/2 pounds boneless skinless chicken breasts diced
• 1 small onion finely chopped
• 3 large garlic cloves minced
• 1 tablespoon oil for frying
• 2 teaspoons garam masala
• 2 teaspoons dried ginger
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 ounces tomato paste
• 14 ounces can coconut milk full fat

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Poke skin randomly with a fork and bake for 30 minutes.
• Meanwhile, preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion; sauté for 3 minutes, stirring occasionally. Add garam masala, ginger, curry powder, salt and pepper; sauté for 30 seconds, stirring frequently.
• Add tomato paste and mix it well with onion and spices. Add coconut milk and stir until combined. Now add chicken, stir, cover and cook for 15 minutes. Turn off heat and set aside.
• Remove cooked squash from the oven, its skin should be shiny and strands easily separate with a fork. Flip it and let cool for about 10 minutes. To make “spaghetti”, hold one squash half at a time, wearing an oven mitt, and separate the flesh into strands with a fork.
• Divide butter chicken mixture evenly among the squash halves, return to the oven and bake for another 10 minutes.
• Serve warm with a salad or veggies of choice.

Notes

• Store: Refrigerate in an airtight container for up to 3-5 days. Do not freeze.
• You can use 3 medium squash about 2 lbs each as I understand small spaghetti squash is hard to come across. I bought mine at the farmers market.
• I didn’t have fresh ginger on hand but you can definitely replace dried ginger with about 1-2” piece of grated fresh ginger.

Nutrition

Serving: 1squash (2 halves) | Calories: 496kcal | Carbohydrates: 44g | Protein: 41g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 676mg | Fiber: 9g | Sugar: 17g

The post Butter Chicken Spaghetti Squash appeared first on iFoodReal.com.

This Healthy Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil, or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth in it immediately!

Kids also would love this almond crusted chicken and coconut crusted chicken.

I came up with my own version of the best healthy fried chicken! Just ask my kids. The breading for the chicken is made with healthy ingredients. The result is the most crispy oven fried chicken ever!

Even though I’ve spent tons of time in the kitchen making almond flour recipes for baked goods, who knew it would work amazing for savory uses too. In fact, I’ve used it for healthy chicken nuggets as well. It’s so delicious!

Why You’ll Love This Recipe

• Easy: You do not have to marinate chicken in buttermilk beforehand. It’s simple enough for a weeknight dinner.
• Wholesome ingredients: Instead of traditional breadcrumbs and cereal I use a mix of coconut flakes and almonds. So, it’s also gluten-free chicken recipe!
• It’s much lower in fat: Instead of deep frying the chicken, we bake it in the oven.
• Crispy coating: Using cooking spray ensures the crispy coating without deep frying.

Ingredients for Healthy Fried Chicken

• Chicken: Chicken drumsticks or bone-in chicken thighs. Both should have skin on, so the breading sticks. If using both, make sure to check on doneness of each kind and one might have to be removed sooner than the other from the oven.
• Coconut flakes: For this recipe, it is important to use short coconut flakes because they stick to the chicken better. If you have long coconut flakes, just give them a few pulses in a blender or food processor.
• Almond flour: Almond flour is made with blanched almonds, where as almond meal is made with skin-on almonds. I tested both in this recipe and noticed no changes in taste or crispiness of healthy fried chicken.
• Spices: Garlic powder, dried oregano, salt and pepper. You can also use my all-purpose seasoning instead.
• Eggs: Act as “a glue” for coating. You can try to dip chicken into buttermilk or milk to make an egg-free fried chicken.

How to Make Healthy Fried Chicken

• Prepare for baking: Preheat the oven to 425 degrees F. Place a wire rack on top of a baking sheet lined with parchment paper or a silicone baking mat. Make sure to spray the wire rack lightly with cooking spray or brush with oil.
• Form dredging station: Mix coconut flakes, almond meal or flour, garlic powder, oregano, salt and pepper in a bowl and set aside. In another bowl, whisk the eggs with a fork and set aside.

• Dredge the chicken: First, dip a drumstick in the egg mixture, then dredge the drumstick in the coating. Repeat this process one more time! Place breaded chicken in a single layer on a wire rack.

• “Fry” chicken in the oven: Bake for 40-45 minutes. The coating will become crispy brown. But don’t worry, it will not burn!
• Enjoy: Serve immediately for the best oven fried chicken ever!

How Do I Know When my Fried Chicken Is Done?

How long to bake healthy fried chicken in the oven is a very valid question, especially since it is bone in chicken. The best way to tell if your chicken is ready is by using an accurate digital internal meat thermometer.

Insert thermometer into the thickest part of chicken close to the bone but not touching it. Your chicken is ready when thermometer registers 165 F.

Tips for Best Results

There are a few instructions you must follow for crispy chicken. Don’t skip!

• Dredge twice: Dip the chicken in the egg mixture, then in coating and repeat one more time. It creates a thicker, crispy crust.
• Be sure to use short coconut flakes: If you have long coconut flakes, pulse them in a blender or food processor. They will mix with almond flour, sticking to the coating well this way.
• Bake on a wire rack: To ensure that heat circulates around coated chicken, baking it evenly on all sides and making the breading crispy. Plus you won’t have to flip the chicken.
• Oil the rack: You have to spray even a non-stick wire rack with cooking spray or brush with an oiled brush to avoid crispy coating sticking to it when you remove cooked chicken.
• Remove carefully: Once chicken is baked, don’t just grab it off the rack. You risk leaving a chunk of crispy coating behind. Instead, let the chicken cool for a few minutes. Using a butter knife or spatula, push the chicken off from underneath the rack. Crispy coating in every bite guaranteed!
• If chicken starts browning too much: If your chicken looks too dark but isn’t cooked inside, cover it loosely with tin foil. It will prevent it from burning and continue to cook through.
• Make chicken spicy: For a heat kick, add a pinch of cayenne pepper, chili powder or paprika to the dry coating mix. You might also like this cajun chicken recipe.

What Do I Serve Healthy Fried Chicken with?

Here is a list of side dishes I would make while the fried chicken is baking in the oven:

• Mashed potatoes: Chicken and potatoes are a match made in heaven! Try these creamy mashed potatoes.
• Salad: A fresh salad like Thai cucumber salad or cucumber tomato feta salad. Or check out my full list of healthy salads.
• Grains: Any fans of big chicken chain restaurants will know that chicken and rice are made for one another. Serve with Instant Pot brown rice, Instant Pot long grain white rice or Instant Pot basmati rice.
• Vegetables: Roasted cauliflower, air fryer brussels sprouts, or sauteed broccoli.
• Dipping sauces: Fried chicken can be served with hot sauce, healthy honey mustard dressing, healthy ranch dressing, peanut sauce or even ketchup.

How to Store and Reheat

Store: Leftover healthy fried chicken can be refrigerated in an airtight container for up to 2-3 days. I recommend to line the bottom of a container and top of chicken with double layer of paper towel to soak up the moisture.

Unfortunately, the chicken will not be quite as “crispy” when reheated.

Reheat: To reheat fried chicken, my best advice would be to use an air fryer, if you have one. Here is a quick tutorial how to reheat chicken in air fryer.

To reheat in the oven, place chicken pieces on a baking sheet and bake at 350 F until heated through. You might regain some of the crispness as well.

Freeze: Bake and cool chicken completely. Wrap each chicken piece in foil, then place in a resealable Ziploc bag and freeze for up to 3 months. Thaw chicken in the refrigerator overnight.

FAQs

More Healthy Chicken Recipes to Try

• Air fryer chicken breast
• Oven baked chicken thighs
• Baked chicken parmesan
• Air fryer chicken drumsticks

You may also be interested in browsing through my full list of chicken recipes!

Print

Healthy Fried Chicken

This Healthy Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth immediately.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 pieces

Calories 328kcal

Author Olena Osipov

Equipment

• Baking sheet
• Wire rack

Ingredients

• 10 chicken drumsticks or chicken thighs bone-in, skin-on
• 3 large eggs
• 2 1/2 cups short coconut flakes
• 3/4 cup almond flour or almond meal
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon Ggound black pepper
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Place wire rack on top of a baking sheet lined with parchment paper or a silicone baking mat. Spray the rack with cooking spray or brush it with oil and set aside. Preheat oven to 425 degrees F.
• In a large plate with edges, add coconut flakes, almond flour, garlic powder, oregano, salt and pepper. Stir with a fork and set aside.
• In another bowl, whisk the eggs and set aside.
• Organize dredging station by placing in a row: chicken, egg wash and coating. Take a drumstick, dip into an egg mixture, dredge in coating, dip in the eggs again and finally dredge in coating one last time. Place on previously prepared wire rack and repeat with remaining 9 chicken drumsticks.
• Bake chicken for 40-45 minutes or until the meat thermometer inserted in the thickest part close to the bone but not touching registers 165 F.
• Serve immediately for the best crispy healthy chicken in the world!

Notes

• Store: Refrigerate in an airtight container for up to 2-3 days. I recommend to line the bottom of a container and top of chicken with double layer of paper towel to soak up the moisture. Unfortunately, the chicken will not be quite as “crispy” when reheated.
• Freeze: Bake and cool chicken completely. Wrap each chicken piece in foil, then place in resealable Ziploc bag and freeze for up to 3 months.
• Be sure to use short coconut flakes: If you have long coconut flakes, pulse them in a blender or food processor. They will mix with almond flour, sticking to the coating well this way.
• Oil the rack: You have to spray even a non-stick wire rack with cooking spray or brush with a brush dipped in oil.
• Remove carefully: Once chicken is baked, don’t just grab it off the rack. Let the chicken cool for a few minutes then using a butter knife or spatula, push the chicken off from underneath the rack.

 

Nutrition

Serving: 1drumstick | Calories: 328kcal | Carbohydrates: 7g | Protein: 18g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 280mg | Fiber: 4g | Sugar: 2g

The post Healthy Fried Chicken appeared first on iFoodReal.com.

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles. Topped with cheese and tomato sauce, then baked until gooey perfection.

We also love these zucchini roll ups!

What Are Chicken Lasagna Roll Ups?

I’m not going to pretend it’s your next 30 minute dinner idea, but chicken lasagna roll ups are quite easy. That’s why if 12 roll ups is too much, just freeze the leftovers and save time. Plus, most lasagna pasta comes in a package of 12.

Lasagna roll ups turn a layered dinner into individual servings with just as much flavor. The filling is rolled into each pasta sheet, then topped with sauce and bubbly cheese. They’re fun, bake faster, and easier to serve!

Why You’ll Love This Recipe

• Delicious: The mix of pasta, cheese, and meat add layers of flavor everyone will love.
• Extra veggies: I gave this healthy lasagna a vegetable boost with the addition of spinach and artichokes.
• Versatile: Pasta recipes are known for their versatility. These lasagna roll-ups are not only cozy and delicious, but incredibly easy to make your own. From the noodle, sauce, meat, and veggies, the options are endless!
• Can be made ahead: With back to school in full swing, you can never have too many quick and easy meals. These chicken lasagna rolls are a freezer-friendly, healthy dinner you can count on.

My family already loves my Instant Pot lasagna, so I’m not surprised they love this too.

And if you would like to skip pasta but enjoy the taste of lasagna, try my zucchini lasagna!

Ingredients for Chicken Lasagna Rolls

Here’s a quick overview of what you’ll need to make these fun chicken lasagna roll ups.

• Lasagna noodles: You can choose from regular, whole wheat or brown rice pasta.
• Chicken: I often use Instant Pot shredded chicken breast. You can also use pan fried chicken breast or slow cooked chicken breast, or store bought rotisserie chicken can really save time but I would add less salt to the sauce for that option.
• Artichoke hearts: I used canned artichokes in water. If they are packed in oil be sure to drain well. Frozen artichokes work too, but thaw first.
• Spinach: I recommend fresh baby spinach. You can use frozen spinach, allow it to thaw and squeeze all the excess liquid.
• Aromatics: Onion and freshly minced garlic help make the sauce rich and flavorful.
• Flour: Added to thicken the sauce. Regular, whole wheat or gluten-free flour can be used.
• Milk: Use your milk of choice, regular or plant based.
• Tomato sauce: I used plain tomato sauce from a can. You can also add marinara sauce or another pasta sauce you like.
• Mozzarella cheese: I love mozzarella cheese for this dish, but cheddar cheese works well too.
• Spices: Salt and pepper.
• Oil: Use a neutral oil like avocado oil or olive oil to sauté aromatics.

How to Make Chicken Lasagna Roll Ups

This chicken lasagna roll ups recipe has a few steps to it, but I promise it’s easy! Here’s a quick overview complete with pictures.

There is a full recipe card below.

• Cook lasagna noodles: Follow package instructions and cook lasagna noodles al dente. Drain, carefully lay noodles flat on parchment paper, and cover with a towel. Set aside.
• Make sauce base: Heat a large skillet and coat with oil. Sauté garlic and onion on medium heat for 3-4 minutes, then add flour and stir to combine.
• Finish the sauce: Add milk, salt, and pepper to the skillet. Stir, bring to a light boil then simmer on low until sauce has thickened.

• Add chicken and artichokes: Add artichokes and shredded chicken to the sauce and stir. Bring to a boil, reduce heat and simmer for 2-3 minutes uncovered.
• Stir in spinach: Turn off heat, add spinach, and stir to combine.
• Prep: Preheat your oven to 350 F. Use a spatula to evenly spread 1 cup of tomato sauce over the bottom of a large baking dish. Set aside.

• Add filling mixture to lasagna noodles: Scoop 1/3 cup of chicken artichoke mixture onto one end of each pasta sheet, then sprinkle with 1 tablespoon of cheese. Repeat with remaining pasta and filling.
• Roll: Starting with the filled end, carefully roll each chicken lasagna roll. Place the roll, seam-side down, tightly in the prepared baking dish. I had 2 rows of 6 rolls each.
• Add toppings: Pour remaining tomato sauce and cheese on top, distributing evenly among all rolls.
• Bake: Leave the dish uncovered and bake for 30 minutes. Then let them rest covered for 10 minutes, serve hot and enjoy!

Tips for Best Results

Here are some pro tips for the best chicken lasagna rolls.

• Don’t overcook lasagna noodles: Boil lasagna sheets until al dente, even slightly undercooked is OK. They will continue to cook in the oven and you don’t want them mushy!
• Be cautious with salt: From sauce, to cheese, to chicken, to artichokes, everything has sodium. Taste test the sauce first and then add salt, especially if you use rotisserie chicken.
• About rolling the noodles: Roll them not too lose so roll-ups fall apart but not too tight so you squeeze out the filling.
• Don’t skip resting: It’s always good to let Italian recipes rest for a few minutes, the sauce will thicken and the noodles will soak up more sauce. For this recipe, resting also allows your roll ups to firm up a bit.
• If you have filling leftovers: You can spread leftover filling on the bottom of the dish around the roll-ups, or cook spaghetti, mix with the filling, and enjoy another delicious meal!
• Using raw chicken: My original recipe called for diced raw chicken. I updated the recipe and shortened the cooking time so you can use pre-cooked chicken or leftover chicken. You can use fresh chicken and cook the sauce for 20 minutes if you’d like.
• Using alfredo sauce: Make chicken alfredo lasagna rolls using my healthy alfredo sauce. It may curdle during prolonged baking because it’s made with yogurt, therefore bake roll ups for only 15 minutes. Let them stand covered longer, about 15 minutes as well.

Serving Recommendations

I love serving these lasagna roll-ups with a simple green salad or roasted vegetables and crusty bread.

For salads, we love the classics like healthy Caesar salad, a simple butter lettuce salad, or cucumber and tomato salad. Or add more Italian flair with an Italian chopped salad.

Green veggies make a great side dish for lasagna. Sautéed broccoli with tomatoes, oven roasted asparagus, and garlic green beans are super easy to make. But really, the sky is the limit so serve with your favorite seasonal vegetables.

Can I Make Them Ahead of Time?

Up to 2 days ahead: Prepare as per recipe but don’t bake, cover with plastic, and refrigerate for up to 2 days. Let it sit for 30 minutes at room temperature and bake. You may need to bake it 10-15 minutes longer since it’s cold.

As a freezer meal: Assemble, tightly wrap with one layer of plastic, then a few layers of aluminum foil. You can freeze them for up to 3 months, then thaw in the fridge overnight and bake as per instructions adding 15 minutes.

How to Store

Store: Cooled roll ups can be placed in an airtight container and kept in the refrigerator for up to 5 days.

Freeze: Leftover lasagna rollups will keep in the freezer for up to 3 months.

FAQs

Need even more dinner ideas? Check out these roundups with healthy chicken recipes and healthy pasta recipes!

More Pasta Recipes to Try

• Healthy chicken alfredo
• Healthy Tuscan chicken pasta
• Healthy baked chicken parmesan
• Kale turkey pasta bake
• Instant Pot lasagna soup
• Instant Pot white chicken lasagna soup

Print

Artichoke Chicken Lasagna Roll Ups

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 roll ups

Calories 228kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Baking dish

Ingredients

• 12 lasagna noodles regular, whole wheat or brown rice pasta
• 2 cups cooked chicken shredded or chopped
• 2 cups artichoke hearts well drained and chopped
• 2 cups spinach chopped
• 2 garlic cloves minced
• 1 medium onion finely chopped
• 3 tablespoons flour regular, whole wheat or gluten-free
• 2 cups any milk regular or plant-based
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups tomato sauce divided
• 1 3/4 cups mozzarella cheese shredded & divided
• 1 tablespoon olive oil for frying

US Customary – Metric

Instructions

• Cook lasagna noodles as per package instructions, drain and lay flat on parchment paper. Cover with a towel to prevent drying out and set aside.
• Preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion, saute for 3-4 minutes. Add flour and stir until combined. Then add milk, salt and pepper; stir well and bring to a boil. Simmer it on low heat for 1 more minute or until thickened, stirring constantly.
• Add artichoke hearts and chicken and stir. Bring to a boil, reduce heat to low and simmer sauce for 2-3 minutes uncovered, while stirring often. You can also add raw cubed chicken and simmer for 15 minutes. Turn off heat, add spinach and stir to combine.
• Preheat oven to 350 degrees. Spread 1 cup of tomato sauce at the bottom of large 9×13 baking dish. Set aside.
• Fill each pasta sheet with 1/3 cup of chicken artichoke mixture and top with 1 tablespoon of cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish. I ended up with 6 rolls in 2 rows.
• Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake uncovered for 30 minutes. Then remove from the oven, cover and let stand for 10 minutes.
• Serve hot with a simple green salad or roasted vegetables and crusty bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze leftovers for up to 3 months.
• Freezer meal: Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 15 minutes.

Nutrition

Serving: 1 roll up | Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 292mg | Fiber: 3g | Sugar: 4g

The post Artichoke Chicken Lasagna Roll Ups appeared first on iFoodReal.com.

Instant Pot Chicken Fried Rice is quick and easy one pot meal that tastes better than takeout. Not to mention it is healthy and makes great leftovers that entire family enjoys!

We also love this Instant Pot chicken and rice and Instant Pot rice and beans for quick easy dinners.

This Instant Pot chicken fried rice is a hit in our family every time I make it! It uses very simple ingredients and everything cooks in one pot. Scrambled eggs, rice, vegetables and chicken garnished with soy sauce and green onions. Mmmmmmm.

This is one of those healthy Instant Pot recipes that makes a lot but I like it. When kids get back from school, they are always hungry and ate their lunches. So having chicken fried rice in Instant Pot on Keep Warm function has been a life saver.

Especially, with sports practices in the evening. It is healthy and cheap vs. expensive granola bars and snacks!

Why You’ll Love This Recipe

• You will need just 9 simple ingredients plus seasonings.
• Everything cooks in one pot – even the scrambled eggs.
• Takes about 20 minutes of prep.
• It’s healthy but tastes better than a takeout.
• Perfect for Sunday meal prep.

Ingredients for Instant Pot Chicken Fried Rice

Here is everything you need to make this Instant Pot chicken fried rice recipe!

• Chicken: Boneless skinless chicken breasts or chicken thighs.
• Rice: You can use brown rice, long grain white rice, jasmine rice or basmati rice. The only kind I wouldn’t recommend to use is short grain white rice and sushi rice because it will come out mushy.
• Water: For even more flavor you can use chicken broth. Just be sure to use low sodium one because there is no added salt that you can reduce easily in this recipe. We do need full amount of soy sauce for flavor, and it is usually high in sodium.
• Veggies: Onion, mushrooms, peas, carrots and green onion.
• Eggs: A staple in any fried rice recipe.
• Soy sauce and oil: For frying and seasoning. You can also use gluten-free tamari and any oil you usually use for sauteing.

How to Make Chicken Fried Rice in Instant Pot

• Make scrambled eggs: Press Saute function and wait until display says Hot. Then cook 6 eggs, stirring after each 2 eggs to make sure they don’t set. Transfer eggs to a bowl. Stuck to the bottom eggs are OK and didn’t cause Burn for me. But please see FAQs if it happens to you.
• Add vegetables, chicken and rice and do not stir. Flatten rice with spatula, so it cooks evenly. If you forget, not a big deal. Some rice grains on top might be a bit crunchy. But they will finish cooking once stirred and fried rice sits for a bit.
• Cook: Close the lid, turn pressure vent to Sealing position and press Pressure Cook on High or Manual. Cook chicken fried rice in Instant Pot with brown rice – for 22 minutes, with white rice – for 3 minutes.

• Release pressure: With brown rice – release pressure using Quick Release method by turning valve to Venting immediately after cooking. With white rice – wait 10 minutes and then release remaining pressure, if any.
• Add soy sauce, peas, eggs and stir: If there is a little bit of liquid at the bottom, it’s OK. It will get absorbed by rice quickly once you stir and it sits for 5 minutes. Especially if you keep it on Keep Warm mode. If you see chicken pieces are stuck together, just break them gently with spatula.
• Garnish: Add green onions, give another gentle stir and serve the dish.

Tips for Best Results

• To cut recipe in half: This Instant Pot chicken fried rice recipe makes 8 generous servings. So, if you don’t want to have leftovers or freeze them, cut all ingredients in half but keep same pressure cooking time.
• Instant Pot size: You can make chicken fried rice in 6 quart Instant Pot or 8 quart Instant Pot. I think 3 quart Instant Pot would be too small.
• Rinse rice very well: You need to remove as much starch as possible, so it turns out fluffy and not mushy.
• Be sure rice is submerged in liquid: It is ideal to have water covering the rice completely, so rice cooks evenly. It’s advisable but not critical.
• If you stirred by accident: Instant Pot cooks food better when it is layered. And certain order is a must. This is all due to a heating element located at the bottom of the pot. If you stirred by accident, nothing you can do at this point. Just cook it as is and hopefully Burn message won’t come up.
• If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also try to add a few more minutes to cooking time next time. Unfortunately, you can’t re-close the lid, cook for extra 2 minutes and say that’s your new cooking time.

Variations

• Shrimp fried rice: Omit chicken and when fried rice is cooked, add 2-3 cups of small cooked shrimp along with seasonings. I don’t think you even need to thaw it, just close the lid and let it sit along with frozen peas.
• Vegetable fried rice: Omit chicken. At the end, add chopped bell pepper, more frozen peas and even roasted peanuts to bulk up the Instant Pot fried rice.
• To use frozen chicken: Add 2 frozen chicken breasts, cook as per instructions, remove and either shred with 2 forks or dice. Return back to the pressure cooker and proceed to next step.
• To use frozen peas and carrots: No need to thaw them. In this case, skip fresh carrots in the recipe. And just beware once you add frozen vegetables at the end, carrots will be more crunchy, which is totally OK.
• To use use fresh peas: Add shelled fresh peas at the end.
• If you do not have toasted sesame oil: It is perfectly fine to omit it. Last time I didn’t have any on hand and Instant Pot chicken fried rice still came out delicious! Add sesame seeds or a splash of extra virgin olive oil, if you wish.

What to Serve Instant Pot Chicken Fried Rice with?

Because this dish is quite filling and high in carbs, my body naturally craves a salad as a side dish to go with it. We had it with Thai cucumber salad, that screamed summer to me, the other night.

Other year-round affordable salads that would go nicely here are Asian chopped salad and butter lettuce salad. Also you can never go wrong with a simple green smoothie.

Can I Make It Ahead of Time?

Sure. To make ahead, you will have to prep some elements of this dish. Most labor intensive part is to chop the chicken and vegetables.

Dice chicken and refrigerate in covered container. You can also slice the mushrooms and chop the onions and carrots and refrigerate in one container together. Chopped green onion can go in another separate container. Scramble the eggs and store them the same way.

All of these ingredients will stay fresh in the refrigerator for up to 48 hours. Then all you have to do is dump and saute, and just cook as per recipe. Huge time saver!

How to Store and Reheat

Store: Cooked rice keeps very well in the fridge and this Instant Pot chicken fried rice makes a lot of food. Refrigerate leftovers in an airtight container for up to 5 days. You can also portion them out in glass meal prep containers for easy grab-and-go meal that you can reheat in a microwave in the same container.

Freeze: Cook, cool and freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheat: Reheat in a microwave in 30 seconds intervals after initial 1 minute warm up. Or you can also reheat chicken fried rice in a small pot with a splash of water by simmering on low heat, covered, for about 5 minutes. Check and stir a few times.

FAQs

More Fried Rice Recipes to Try

• Cauliflower fried rice

More Instant Pot Rice Recipes to Try

• Instant Pot long grain white rice
• Instant Pot jasmine rice
• Instant Pot basmati rice
• Instant Pot brown rice
• Instant Pot mushroom risotto
• Instant Pot jambalaya
• Instant Pot stir fry
• Instant Pot teriyaki chicken

Print

Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is quick and easy one pot dinner that tastes better than takeout. Not to mention it is healthy, makes great leftovers that entire family enjoys.

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 52 minutes minutes

Servings 8 servings

Calories 488kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 6 large eggs
• 1 medium onion chopped
• 3 cups mushrooms sliced
• 3 carrots diced
• 2 large chicken breasts diced
• 3 cups white rice or brown rice rinsed & drained
• 1 tablespoon oil for frying
• 3 1/2 cups cold water
• 2 cups peas frozen
• 1/4 cup soy sauce
• 3 tablespoons toasted sesame oil optional
• 1 bunch green onions chopped

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and eggs. Stir with spatula until scrambled eggs are formed. Press Cancel and transfer eggs to a bowl.
• For this step no need to rinse Instant Pot. Also do not worry about stuck to the bottom eggs. Just add ingredients in the following order: water, onion, mushrooms, carrots, chicken and rice. Level with spatula to flatten the rice, so it cooks evenly.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual: for white rice – 3 minutes, for brown rice – 22 minutes.
• After Instant Pot has finished cooking, release pressure by turning valve to Venting: white rice – after 10 minutes, brown rice – right away. And open the lid.
• Add peas, soy sauce, previously cooked scrambled eggs and toasted sesame oil (if using). Stir gently, close the lid and let it sit for 5 minutes. Then garnish with green onions and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: For up to 3 months.
• Do not worry if there is a little bit of water left. Once you stir the fried rice and as the rice sits, it will get absorbed.
• Toasted sesame oil is a nice flavor touch but not a big deal if you don’t have one. Last time I didn’t, and fried rice was still fantastic. Some people also do not like it. You can add a touch of extra virgin olive oil instead.
• You can use frozen mix of peas and carrots if you have one. Then just skip fresh carrots.

Nutrition

Serving: 1cup | Calories: 488kcal | Carbohydrates: 65g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 545mg | Fiber: 6g | Sugar: 5g

The post Instant Pot Chicken Fried Rice appeared first on iFoodReal.com.