Tag: food

🍯 Glazed Chicken and Brothy Rice Bowl

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Comfort food with a clean twist.

This is one of my favorite cozy bowls when I want something warm, protein-packed, and seriously flavorful. Coconut aminos keep it gluten-friendly, miso adds depth, and roasting asparagus instead of steaming greens gives the whole dish a little extra personality. It’s comforting but still light enough for weeknights. Prepping extra for the week is also a great way to have a warm lunch on cold days.

🍚 Start with the Rice

Cook jasmine rice according to package directions — typically:

1 cup rice : 2 cups liquid

👉 My favorite upgrade:
I use 1 cup water + 1 cup chicken bone broth in the rice cooker.
It adds protein, extra flavor, and I personally find it easier to digest.

Let the rice cook while you prep everything else.

🌶 Garlic Ginger Miso Broth

Starting this early lets the flavors deepen while everything else cooks.

Ingredients

  • 2 cups chicken bone broth
  • 1 cup chicken broth
  • 4 cloves garlic, minced
  • 4-6 green onions, white ends thinly sliced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • ½ tsp salt (adjust later)
  • 1 tbsp white miso paste
  • 1 tbsp gochujang
  • 1 tbsp sriracha (optional but delicious for an extra kick)

Instructions

  1. Heat sauce pan to medium heat add 1 tbsp sesame oil, garlic, and whites of green onions and cook 1 – 2 minutes while garlic and onions become fragrant.
  2. Add everything else to saucepan.
  3. Bring to a gentle simmer for 5 minutes.
  4. Turn heat down to low while you prep the rest.
  5. Taste and adjust salt or heat.

Keep warm until serving.

🥦 Roast the Asparagus

Preheat oven to 425°F.

  1. Toss asparagus with olive oil, salt, garlic powder (or minced garlic), and pepper.
  2. Roast for about 15 minutes until tender with lightly crisp edges.

Simple, fast, and adds great texture to the bowl. Can easy swap for roasted green beans or sautéed bok choy.

🍗 Honey Amino Glazed Chicken

Ingredients

  • 2 large chicken breasts, butterfly into 4 thin cutlets (can swap for chicken thighs for extra flavor)
  • Salt + black pepper
  • ⅓ cup cornstarch
  • 3 cloves garlic, minced
  • ½ cup coconut aminos
  • ¼ cup honey
  • 1 tbsp oyster sauce
  • Neutral oil for cooking

Instructions

  1. Pat chicken dry and season with salt and pepper.
  2. Lightly coat in cornstarch — this creates that golden crust and glossy glaze.
  3. Heat oil in a skillet over medium-high heat.
  4. Cook chicken until golden and cooked through, then remove. If your chicken cutlets are on the thicker side, you can take the chicken out of the pan once golden in color and place on a baking sheet in the oven to finish cooking through without burning the coating.
  5. In the same pan, add garlic, coconut aminos, honey, and oyster sauce. Let simmer briefly.
  6. Return chicken to the pan and coat until caramelized and sticky.

🥣 Assemble the Bowl

  1. Scoop rice into bowls.
  2. Pour garlic ginger broth over the rice.
  3. Add sliced glazed chicken.
  4. Top with roasted asparagus.
  5. Garnish with sesame seeds and green onions if you like.

Serve warm — ideally in your favorite cozy bowl.

💡 Hold the Chips Tips

  • Lower carb option: Swap rice for cauliflower rice, I like to roast rice cauliflower in the oven and serve with half rice and half riced cauliflower.
  • Extra protein: Add a soft boiled egg.
  • Meal prep friendly: Store broth separately until reheating.
  • Gluten-friendly swap: Coconut aminos keep all the umami e traditional soy.
  • Perfect rice every time: Utilize a rice cooker, mine is linked here.

🥘 Sweet & Savory Power Hash + Creamy Jalapeño Sauce (DF, GF, High-Protein)

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Comfort food that hits different — cleaned up, packed with protein, and layered with flavor. This dish is my go-to weeknight meal and favorite meal prep recipe, featuring roasted potatoes, veggies, chicken sausage, and runny eggs. The best part? It’s finished with a creamy, spicy jalapeño sauce — totally dairy-free and addictive.

Why You’ll Love It

✅ Gluten-Free & Dairy-Free
✅ High in Protein
✅ Lower Carb — More Veggies, Less Starch
✅ Meal Prep–Friendly
✅ Big Flavor, Simple Ingredients

I make this hash at least once a week — it’s colorful, comforting, and reheats like a dream. It’s exactly the kind of food I crave that also fuels my body. Great for breakfast, lunch, or dinner. Leftovers? Makes for the perfect quick reheat meal!

🍽️ The Hash Recipe

Serves 4

🛒 Ingredients (Serves 4)

  • 2 sweet potatoes, cubed
  • 2 Yukon gold potatoes, cubed
  • 1 yellow onion, dice or julienne
  • 3 bell peppers (red, yellow, or orange), dice or julienne
  • 1 pack chicken sausage (4-6 links), halved and sliced
  • 4 eggs
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • Salt & pepper to taste
  • Olive oil or avocado oil

🧑‍🍳 Directions

  1. Preheat oven to 425°F.
  2. Toss diced potatoes in olive oil, half of the paprika, garlic powder, chili powder, salt, and pepper.
  3. Spread on a parchment-lined baking sheet or lightly greased baking sheet and roast for 20 minutes.
  4. While potatoes cook, dice (into larger squares) or julienne (into medium thick strips) onions and peppers (they shrink while roasting), slice sausage, and toss in olive oil with a other half of seasoning.
  5. After 20 minutes, stir in sausage, onions, and peppers with the potatoes. Roast for another 10-15 minutes.
  6. While the hash finishes, heat a skillet with 1 tbsp oil or butter. Fry eggs to your liking (I go over-medium).
  7. Spoon hash into bowls, top with eggs and a drizzle of creamy jalapeño salsa (see recipe below).

🌶 Creamy Jalapeño Salsa

The Inspiration Behind the Sauce
Pictured, you’ll see my go-to inspiration: the creamy jalapeño salsa from Tio Fun in Nashville, TN. Anytime I stop in for lunch or dinner, I always order an extra side of their signature green salsa—especially for leftover hash. It’s tangy, spicy, and ridiculously good. I’ve recreated my own version at home many times, and the flavor pairs perfectly with this hash, every single time.

🛒 Ingredients (Serves 4)

  • 6–8 jalapeños
  • 3 garlic cloves
  • ½ cup avocado oil or neutral oil
  • Salt to taste
  • ¼ cup cilantro (optional for brightness)
  • 1–2 tbsp lime juice (optional for tang)
  • Slowly add tsps of water to thin if needed

🔪 Instructions

  1. Roast the peppers & garlic
    • Preheat oven to 425°F.
    • Toss whole jalapeños with a little oil and salt. Place on a parchment‑lined baking sheet.
    • Roast 10–12 minutes, flipping halfway, until blistered and softened.
    • Add garlic cloves to the sheet for the last 4–5 minutes until fragrant and lightly browned.
  2. Steam & peel (optional)
    • Place roasted peppers in a bowl and cover briefly to steam — this helps loosen the skin for easier peeling.
    • Remove skins and adjust seeds depending on your heat preference.
  3. Blend into creamy sauce
    • Add roasted peppers, garlic, cilantro (if using), lime juice (optional), and a generous pinch of salt blend with an immersion blender or in a blender.
    • Add the oil and blend until smooth and creamy.
    • If it’s too thick, add a tablespoon or two of water until you reach your desired pourable consistency.
  4. Taste & adjust
    • Add more salt, lime, or even a dash of smoked paprika for extra depth.

🍽️ Serving Suggestions

  • Spoon over your Sweet & Savory Power Hash
  • Drizzle on tacos, salads, or grain bowls
  • Use as a vibrant dip for veggies
  • Mix into Greek or Southwest slaws

🧠 Storage

  • Keeps up to a week in a sealed container in the fridge.

🔄 Sausage Flavor Guide

Mix it up based on your mood:

  • 🌶 Savory Kick: Jalapeño or Garlic Chicken Sausage from Trader Joe’s
  • 🍳 Breakfast Vibes: Country-style breakfast chicken sausage (I find these at Aldi & Kroger)
  • 🍁 Slightly Sweet: Maple or Apple Chicken Sausage for a cozy twist

💡 Tips & Tricks

  • ⏱ Short on time? Use the air fryer for potatoes at 400°F for 12–15 minutes, while sausage, onions, and peppers roast in the oven. Everything’s done in about 20 minutes.
    • Make the creamy jalapeno sauce ahead of time for speed and conveneince!
  • Leftovers? Only make the eggs you’ll eat now. Reheat the hash in the air fryer at 360°F for 5–7 minutes, and top with freshly cooked eggs.
  • Meal prep it: This recipe doubles or triples beautifully. Store extra in an airtight container and reheat as needed.
  • Looking for more volume? Double up on the peppers and onions, add a cup or two of chopped Kale for the last 5 minutes of roasting.

🛒 My Kitchen Favorites

These are the tools I use every time I make this meal — affiliate links below help support my blog!

🧅 Mandoline Slicer – perfect for quick pepper and onion slicing, this one is SHARP but stainless steal, my prior model was gentler but required the food to touch the plastic

🔪 Non-toxic Cutting Boards – makes chopping veggies a breeze

🍳 Stainless Steel Pan Set – for crispy edges and perfect eggs

🥣 Mixing Bowl Set – keeps prep organized and stress-free

🍯 Immersion Blender – my go-to for creamy sauces and jalapeño salsa without the mess of a blender

Greek Inspired Chicken Bowls

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A healthy and fresh meal perfect for busy weeks! Once you have all the ingredients ready, great meal prep for lunch or quick assembly for dinner!

🥗 Ingredients (Serves 4)

For the Bowl Base:

  • 2 large boneless, skinless chicken breasts
  • 2 potatoes, chopped (about 2 medium-large potatoes) – idea to “Hold the Chips” (see below)
  • 2 bell peppers, sliced
  • 1 yellow onion, sliced
  • 4 cups shredded romaine or butter lettuce
  • 1 cup diced tomatoes
  • 1 cucumber, sliced
  • Olive Oil
  • Seasonings: Salt, Pepper, Garlic Powder, Paprika, Oregano

Toppings:

  • 1/4 cup crumbled feta cheese (per bowl)
  • 2 tbsp hummus of your choice (per bowl)
  • 2 – 3 tbsp homemade tzatziki (per bowl, see below)

Homemade Tzatziki Sauce

Ingredients:

  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber, finely grated
  • 1 clove garlic, minced – can use 1/2 tsp jarred minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped – can use 2 tsp dried dill
  • 1/2 tbsp olive oil
  • 1/4 tsp salt

Instructions:

  1. Mix all ingredients in a bowl.
  2. Chill for at least 15 minutes before serving.

🍽️ Directions

  1. Cut and Prep
    To make assembly easy, prep all veggies first. Cube potatoes, slice peppers and onions (I like to use a mandoline to my slicing fast and slices even!), these can all go into one large bowl for step 2. Prep your veggies for your sauce and bowl toppings, dice tomato, slice cucumber, and shred cucumber. I like to use this mixing bowl with a shredder lid.
  2. Roast the Veggies & Potatoes
    Toss potatoes, peppers, and onions with olive oil, salt, pepper, paprika, and oregano.
    Roast at 425°F (220°C) for 25–30 minutes until golden and tender.
    • Option to Air Fry at 400°F for 15 – 20 minutes, flipping/stirring half way through, until golden and tender
  3. Cook the Chicken
    Cut chicken into 1 inch cubes.
    Season chicken with salt, pepper, garlic powder, paprika, and oregano.
    Grill or pan-sear over medium heat for 6–7 minutes per side.
  4. Assemble the Bowls
    In each bowl, add:
    • A cup of lettuce
    • A half cup roasted potatoes and veggies
    • 3-4 ounces of chicken
    • Fresh cucumbers and tomatoes
  5. Top it Off
    • Crumbled feta
    • Add a generous dollop of tzatziki
    • Spoon in hummus on the side

💡 Hold the Chips Tip

Swap roasted potatoes for roasted cauliflower or sub one cup of potatoes for one cup of cauliflower, roasted together with the same seasonings for delicious flavor and lower carbs!

Roasted Pepper, Spinach, and Goat Cheese Protein Breakfast Biscuits

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Craving a biscuit for breakfast, but wanting to skip the higher carb option or find a gluten free way to enjoy your savory breakfast biscuit? This recipe is perfect for a quick grab and go breakfast in the morning. Easy to prepare in advance for weekly meal prep.

Makes: 12 biscuits

Nutrition Facts (per biscuit): 15.2 grams of Protein, 9.4 grams of carbs, and 13.8 grams of fat (you can decrease fat by using less goat cheese and/or skim mozzarella)

Ingredients

  • 6 large eggs
  • 1 ½ cups almond flour
  • ½ cup cassava flour or coconut flour
  • 3 roasted red peppers, diced
  • 1 lb ground chicken
  • 1 medium yellow onion, diced
  • 2 tsp salt (divided)
  • ½ tsp black pepper (divided)
  • 1 tsp smoked paprika (divided)
  • 2 tsp baking powder
  • 1 container goat cheese (about 4–6 oz), crumbled
  • 1 cup chopped fresh spinach
  • ½ cup shredded mozzarella (divided)

Instructions

  1. Cook Chicken & Onions
    • Dice one yellow onion.
    • Heat a skillet over medium heat with one tablespoon of cooking oil, add diced onions. Sauté until translucent, then add ground chicken to the skillet.
    • Season with ½ tsp salt, ¼ tsp pepper, and ½ tsp smoked paprika.
    • Cook until chicken is fully done and onions are softened.
    • Transfer to a shallow dish and refrigerate to cool while prepping the rest.
  2. Preheat Oven
    Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Mix Dry Ingredients
    In a large bowl, whisk together almond flour, cassava (or coconut) flour, baking powder, remaining salt, pepper, and smoked paprika.
  4. Mix Egg & Veggie Base
    • In another bowl, whisk eggs until blended.
    • Stir in roasted red peppers, crumbled goat cheese (leave in chunks), chopped spinach, and half the shredded mozzarella (¼ cup). Fold gently so goat cheese pieces stay intact.
  5. Combine All Ingredients
    • Add cooled chicken-onion mixture to the egg-veggie-cheese base. Stir to combine.
    • Add dry mixture and gently fold until just incorporated — batter will be thick.
  6. Shape & Top with Cheese
    • Scoop mixture evenly into 12 biscuit-sized mounds on the lined baking sheet
    • Sprinkle the remaining ¼ cup mozzarella evenly over the tops.
  7. Bake
    Bake for 12–14 minutes, until tops are golden and centers are set.
  8. Cool & Serve
    Let rest for 5 minutes before serving. Store in the fridge for up to 5 days, or freeze for up to 3 months.

Helpful Tips

  • You can use goat cheese or feta in this recipe, the flour will change slightly, but the recipe will remain unchanged.
  • You can use fresh or frozen chopped spinach. If using frozen spinach, be sure to thaw, and drain excess water.
  • These reheat super well in the air fryer. I throw one in the air fryer on 360 degrees for 5 minutes while I make my coffee in the morning and take it with me on my way out the door.
  • I love to serve this with an aioli or dipping sauce on the side, I have done sundried tomato most recently!