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This EASY Roasted Veggie Pasta Salad is loaded with fresh ingredients like juicy tomatoes, zucchini, squash, asparagus, and bell pepper, all tossed together with a delicious lemon herb dressing!

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This might truly be one of my favorite summer pasta salads.  So many fresh veggies seasoned and roasted to perfection, tossed with warm pasta and the most delicious homemade lemon herb dressing!  This roasted veggie pasta salad is perfect for picnics or cookouts and makes a great side dish when grilling chicken, fish or steak.  Best part is this pasta salad can be enjoyed warm or cold and it has SO much flavor!

Why You’ll Love this Recipe

This entire meal can easily be made in under 30 minutes and the most time consuming part is honestly all the chopping.  I love that I can use up whatever veggies I have sitting in my fridge and roast them up for this pasta salad!  I used a combination of zucchini, squash, tomatoes, asparagus, bell pepper and red onion, but you could also use broccoli, cauliflower, eggplant, mushrooms, corn, and beyond.  You really can’t go wrong!

Ingredients You’ll Need

• Whole wheat rotini noodles
• Cherry (or grape) tomatoes
• Zucchini
• Yellow squash
• Asparagus
• Bell pepper
• Red onion
• Fresh basil
• Lemon Herb Dressing (see recipe below!)

How to Make Roasted Vegetable Pasta Salad

One of the many reasons I make this pasta salad so much is because of how simple it is to throw together!  Here’s how I make it in 5 easy steps:

1. Chop your veggies.  This might be the most time-consuming part, but hey play that podcast or blast some music – I promise it’s worth all the chopping!  I like to try to make sure all the veggies are cut roughly the same size so that everything cooks evenly in the oven.
2. Roast in the oven.  Spread your chopped vegetables in a single layer on a large baking sheet (feel free to use two sheet pans for this if needed) and drizzle the veggies with a little olive oil.  Sprinkle liberally with salt and pepper and roast vegetables in the oven at 400 degrees F for about 20 minutes.  You could also grill your veggies if you want that nice char flavor!
3. Boil the pasta.  While the veggies are roasting, bring a large pot of salted water to a boil, and cook the pasta according to the package directions.  I personally prefer this pasta salad warm, but if you wanted a cold pasta salad, simply run your pasta under cold water after you drain it in a colander!
4. Make the dressing.  This is another thing you can whip up while the veggies are roasting!  Just whisk together the olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, garlic, oregano and salt/pepper in a jar or bowl and set aside until ready to use.  So, SO good and is a dressing I use for so many different meals!  It honestly deserves its own post.
5. Toss the salad.  Now for the fun part!  Once the veggies are roasted, mix them together in a large bowl with the pasta salad, fresh basil and drizzle the whole thing with the lemon herb vinaigrette.  Give it a good toss, season with additional salt, pepper and Italian seasoning and dig in!

Homemade Lemon Herb Dressing

I can’t tell you how much I love this dressing.  Bright lemony flavor, tangy Dijon mustard, delicious garlic and fresh herbs really make this the perfect dressing for this pasta salad because it tastes amazing and quickly gets absorbed by all the pasta and veggies!  SO. MUCH. FLAVOR.  Here’s what you’ll need:

• Olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion)
• Lemon – I just love the bright, fresh flavor fresh lemon juice brings to this dressing.  Feel free to add a little bit of the zest too for even more lemon flavor!
• Apple cider vinegar – this adds a nice tangy flavor that goes perfect with the olive oil and lemon juice, but feel free to use red wine vinegar, white vinegar or even balsamic vinegar for a different flavor if thats what you have on hand
• Dijon mustard – this adds a little zip and helps to emulsify the dressing
• Garlic – I always like to use fresh garlic in my salad dressings, but a 1/4 teaspoon of dried minced garlic or garlic powder will work if that’s all you have
• Seasonings – a delicious combination of dried oregano, salt and pepper

Prepping and Storage

The great thing about this pasta salad is that it tastes great warm OR cold and will last up to 3 to 4 days in your fridge.  Just make sure to store any leftovers in a sealed, airtight container.  You can easily prep this pasta salad ahead of time by chopping up all your veggies and making the salad dressing up to a day before making.

If you do make this salad ahead of time, make sure to reserve a little bit of dressing to toss right before serving.  The noodles and veggies will soak up a ton of the dressing (which is great for flavor!!), but you’ll want to freshen it up with more dressing when ready to serve.

More Pasta Salads You’ll Love

• Summer Pesto Pasta Salad
• Marinated Summer Caprese Salad
• Loaded Veggie Pasta Salad
• Pea and Arugula Pesto Pasta Salad
• Broccoli Grape Harvest Salad

Hope you all enjoy this Roasted Veggie Pasta Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Roasted Veggie Pasta Salad

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This EASY Roasted Veggie Pasta Salad is loaded with fresh ingredients like juicy tomatoes, zucchini, squash, asparagus, and bell pepper, all tossed together with a delicious lemon herb dressing!

Course Salad, Side Dish

Cuisine American

Keyword Roasted Veggie Pasta Salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 282kcal

Ingredients

For the pasta salad:

• 1 lb whole wheat rotini
• 1 zucchini chopped
• 1 yellow squash chopped
• 1 pint cherry or grape tomatoes, sliced
• 1 small bunch asparagus trimmed and chopped
• 1 green bell pepper seeded and chopped
• 1/2 red onion chopped
• 1 Tbsp olive oil
• Salt/pepper to taste
• 1/4 cup fresh basil chopped (optional)

For the lemon herb dressing:

• 1/4 cup olive oil
• 3 Tbsp apple cider vinegar
• 2 Tbsp lemon juice half a lemon
• 2 Tbsp Dijon mustard
• 2 cloves garlic minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

• Preheat oven to 400 degrees F.  Line a baking sheet with foil or parchment paper for easy clean-up.
• Arrange the veggies on a baking sheet (you may need two), drizzle with olive oil and sprinkle with salt and pepper.  Give them a good toss and place in the oven for about 20 minutes, until veggies are fork tender.
• While the veggies are roasting, bring your water to a boil, sprinkle in some salt, and cook the pasta according to the package directions.
• To make the dressing, whisk together all the ingredients in a jar or bowl until combined and smooth.
• When the veggies are done cooking, mix them together in a large bowl with the pasta salad and toss with the dressing.  Stir in the fresh basil and season with additional salt and pepper, as needed.  Enjoy!

Notes

*This pasta salad will last up to 3 to 4 days in a sealed, airtight container in the fridge.  Feel free to enjoy this warm or cold!

Nutrition

Serving: 1/8th of recipe | Calories: 282kcal | Carbohydrates: 44.5g | Protein: 9.3g | Fat: 7.1g | Saturated Fat: 1.1g | Sodium: 307mg | Fiber: 7.6g | Sugar: 5.2g

The post Roasted Veggie Pasta Salad appeared first on Eat Yourself Skinny.

Learn how to make Easy Homemade Croutons that are crispy, garlicky and super quick to make! Use them as a topping for salads, soups, stuffing and more!

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I just love making my own croutons right at home for salads or soups and these easy homemade croutons couldn’t be easier to make! Crunchy, garlicky and easily customizable to your liking. I used a multigrain baguette to make these a bit more nutritious, but any type of leftover bread will work!

Why You’ll Love these Croutons

• Easy to make with just a few simple ingredients in just 15 minutes!
• Perfect on top of salads, soups, stuffings and more.
• Great way to use up any leftover bread.
• So much better than store-bought croutons with way more flavor!

Ingredients You’ll Need

• multigrain baguette – you’ll need about 4 cups of cubed bread and I like using a multi-grain baguette for that crunch factor and a little extra nutrition. You could also use sourdough bread, ciabatta bread or really any loaf of bread will work, just make sure the bread is about a day or 2 old for the best results.
• olive oil – this is used to crisp up these croutons and make them nice and golden. You could also use avocado oil or melted butter, if you prefer.
• seasonings – a combination of garlic powder, Italian seasoning, salt and pepper which adds so much flavor to these croutons! Feel free to add whatever type of seasoning you’d like.

How to Make Homemade Croutons

1. Dice your bread. Cut your baguette (or loaf of bread) into 1-inch cubes until you get about roughly 4 cups.
2. Toss with seasonings. In a large bowl, toss the bread cubes with olive oil, Italian seasoning, garlic powder, salt and pepper, until all the bread cubes are evenly coated.
3. Bake until crispy. Spread the bread cubes in an even layer on a large baking sheet lined with parchment paper, or coated with nonstick spray. Bake at 400 degrees F for about 13 to 15 minutes, until golden and crispy.
4. Serve or store. You can serve these croutons immediately or let them come to room temperature and store them in a sealed, airtight container for up to 2 weeks.

How to Serve

One the croutons have cooled, you can store them in a container and use for a variety of things! Here are some ways I like to use these croutons:

• Toss with your favorite salad to add a nice crunch! These would taste amazing on a Caesar salad or my strawberry balsamic salad.
• Sprinkle on top of soups like this tomato basil soup or this creamy tomato hummus soup.
• Use in stuffings like my favorite sausage, apple and herb stuffing for Thanksgiving or Christmas!

How to Store

You can store these homemade croutons in a sealed, airtight container for up to 2 weeks. Just make sure they have cooled completely before storing!

Hope you all enjoy these Easy Homemade Croutons and if you love this recipe as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Easy Homemade Croutons

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Learn how to make Easy Homemade Croutons that are crispy, garlicky and super quick to make! Use them as a topping for salads, soups, stuffing and more!

Course Side Dish

Cuisine American

Keyword Easy Homemade Croutons

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 86kcal

Ingredients

• 1 whole grain baguette cut into 1-inch cubes (about 4 cups)
• 3 Tbsp olive oil
• 1 Tbsp Italian seasoning
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper or coat with nonstick spray.
• Place bread cubes in a large bowl and toss with olive oil, Italian seasoning, garlic powder, salt and pepper, making sure the bread cubes are evenly coated.
• Spread cubes on a single layer on the baking sheet and place in the oven for 13 to 15 minutes, until crisp and golden.

Nutrition

Serving: 1/2 cup | Calories: 86kcal | Carbohydrates: 8.4g | Protein: 1.6g | Fat: 5.4g | Saturated Fat: 0.8g | Sodium: 119.6mg | Fiber: 0.3g | Sugar: 0.6g

The post Easy Homemade Croutons appeared first on Eat Yourself Skinny.

These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

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There is nothing better than chocolate and peanut butter together and these peanut butter protein bars make the perfect healthy snack that comes together in under 10 minutes! I love keeping these bars in the fridge (or freezer) then just grabbing one when I want something to snack on or need a post-workout treat. So much better than store-bought bars that have that awful chalky texture and taste. These are delicious and much better for you!

Why You’ll Love this Recipe

• Packed with 9 grams of protein per bar for the perfect healthy snack you can meal prep each week!
• Easily made in just 10 minutes with zero baking required.
• Minimal ingredients used for delicious protein bars that taste way better (and better for you) than store-bought protein bars.
• You can also use this recipe to make peanut butter protein balls or protein cookie dough!

Ingredients You’ll Need

• almond flour – nutrient dense flour packed with protein that helps these bars hold their shape. You could also use oat flour in place of the almond flour if you have a nut-allergy.
• peanut butter – I used natural creamy peanut butter with no added sugar, but any nut butter will work in these or even sunflower butter if you have a nut allergy.
• protein powder – feel free to use your favorite plant-based protein powder or whey protein powder in these bars. You can also use vanilla protein powder or other flavors such as chocolate, peanut butter or even cinnamon.
• honey – naturally sweetens these bars without using any refined sugar and helps to hold them together, but you could also use maple syrup or other natural sweetener.
• milk – I used unsweetened almond milk, but any type of milk will work in this recipe.
• vanilla extract – delicious boost of flavor!
• chocolate chips – I used Lily’s chocolate chips which are gluten-free and sweetened with stevia making the sugar content really low. You could also use Lily’s dark chocolate chips or chips of choice.

How to Make Peanut Butter Protein Bars

1. Mix ingredients. In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
2. Transfer to pan. Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
3. Chill. Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
4. Cut into bars. Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.

Recipe Variations

• Make into balls – you can easily turn these homemade protein bars into delicious peanut butter protein balls! Make the recipe as directed then roll the peanut butter mixture into 2-inch balls. Store them in a sealed container in the fridge so that the balls keep their shape.
• Enjoy as cookie dough – this peanut butter protein mixture tastes really similar to cookie dough so why not enjoy it as such?? Simple stir all the ingredients together and store in the fridge and enjoy a scoop or two every now and then for a sweet treat.
• Nut-free – substitute the almond flour with oat flour and the peanut butter with sunflower seed butter to make these bars nut-free!
• Vegan – to make these bars vegan, simply swap out the honey for maple syrup and use dairy-free chocolate chips.
• Other mix-ins – try adding in other additions like chopped nuts, chia seeds, flaxseed meal for some added fiber or drizzle some melted chocolate on top for a decadent dessert!

Prepping and Storing

To Store: These bars need be stored in the fridge to help hold their shape. Store in a sealed, airtight container for up to 2 weeks or grab them straight from the freezer and enjoy once they thaw for a few minutes.

To Freeze: These peanut butter protein bars can also be stored in the freezer for up to 2 months. Just let them thaw a few minutes at room temperature before eating.

More Bars You’ll Love

• Dark Chocolate Almond Butter Bars
• Homemade KIND Bars
• No Bake Almond Butter Granola Bars
• No Bake Chocolate Pumpkin Bars
• Carrot Cake Oatmeal Breakfast Bars

Hope you all enjoy these Peanut Butter Protein Bars and if you love these as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Peanut Butter Protein Bars

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These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

Course Dessert, Snack

Cuisine American

Keyword Peanut Butter Protein Bars

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 Servings

Calories 173kcal

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup protein powder of choice
• 3/4 cups natural peanut butter
• 1/4 cup honey
• 3 Tbsp unsweetened almond milk or milk of choice
• 1 tsp vanilla extract
• 1/3 cup chocolate chips I used Lily’s

Instructions

• In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
• Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
• Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
• Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.

Nutrition

Serving: 1bar | Calories: 173kcal | Carbohydrates: 12.3g | Protein: 8.7g | Fat: 11.8g | Saturated Fat: 2g | Sodium: 58.6mg | Fiber: 4.3g | Sugar: 5.2g

The post Peanut Butter Protein Bars appeared first on Eat Yourself Skinny.

Flavorful Lemon Garlic Shrimp with Chickpeas easily made in under 30 minutes all on one pan with just a few simple ingredients!  Perfect as an appetizer, on top of a salad or even as a main dish!

Is there honestly a better flavor combination than lemon and garlic? This easy sheet pan meal comes together so quickly with just a few simple ingredients! Best part is this entire meal is packed with 31g of protein per serving! My whole family loves this lemon garlic shrimp with chickpeas because the flavors are super fresh which is perfect for this time of year.

Why You’ll Love this Recipe

• Healthy and delicious protein-packed meal that comes together in just 30 minutes!
• Everything is roasted all in one pan for easy clean-up.
• Chickpeas are a nutrient-packed superfood, with lots of protein and fiber that help keep you full for longer.
• Fresh lemon juice and flavorful garlic make this dish SO delicious!
• Tastes great served as a side dish, as a main meal or even topped on a salad.

Ingredients You’ll Need

• shrimp – you’ll want to use medium to large-sized raw shrimp and it’s always much easier to buy shrimp that has already been deveined and peeled, but feel free to purchase what you like best!  You can also use frozen shrimp, just make sure to thaw overnight in the refrigerator or run them under cold water if you don’t have
  the time for an overnight thaw.
• chickpeas – I used 2 (15 oz) cans of chickpeas (aka garbanzo beans) which are packed with protein and fiber, just make sure to drain and rinse the chickpeas.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion). You could also use melted butter in place of the oil if you prefer.
• lemons – you’ll the juice of about 1 1/2 lemons and feel free to add a little zest too so that the lemon flavor really comes through!  Feel free to squeeze a little extra lemon juice on everything at the end too.
• garlic – I LOVE using fresh garlic in my recipes, but you can use jarred minced garlic if that’s what you have on hand.
• seasonings – a combination of paprika, garlic powder, red pepper flakes, salt and pepper.

How to Make Lemon Garlic Shrimp with Chickpeas

1. Roast the chickpeas. Rinse and drain the chickpeas, making sure to pat them dry with a paper towel. Toss the chickpeas with one tablespoon each of olive oil and lemon juice and season with garlic powder, salt and pepper. Arrange chickpeas in an even layer on a large sheet pan (or baking dish) and bake at 400 degrees F for 20 minutes. For crispier chickpeas, bake for 25 to 30 minutes.
2. Marinate shrimp. Meanwhile, toss the shrimp with one tablespoon of olive oil, juice of one lemon (about 2 tablespoons), garlic, lemon zest, red pepper flakes, salt and pepper in a large bowl making sure the shrimp are evenly coated. Allow the shrimp mixture to marinate for 10 to 15 minutes while the chickpeas are cooking.
3. Add shrimp to pan. Once the chickpeas have finished roasting, spread the marinated shrimp over the roasted chickpeas and place a few lemon slices over top (this is optional, but gives more lemon flavor). Return the sheet pan back into the oven and roast an additional 8 to 10 minutes. Shrimp should be pink in color and opaque.
4. Serve and enjoy! Once the shrimp and chickpeas are done cooking, squeeze a little extra lemon juice overtop and garnish with fresh parsley.

Can I Use Frozen Shrimp?

I get asked this a lot with my shrimp recipes and yes you definitely can!  I like to keep a bag of frozen shrimp in my freezer to make quick meals like this during the week. Just make sure thaw out the shrimp completely overnight or run them under cold water if you don’t have the time to thaw.

Sheet Pans I Love to Use!

Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic!  They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff.  I also think the price point is super reasonable as well for this quality!

How to Serve

• Serve as a main dish with some brown rice, cauliflower rice or these sautéed vegetables.
• Makes a delicious side dish served alongside cooked salmon, chicken or even steak for a little surf and turf style dinner.
• As an appetizer served in mini cups for individual servings or on a platter.
• Throw it on top of a salad for a healthy, filling meal! Drizzle with my lemon dijon herb dressing for maximum flavor.

Prepping and Storage

Leftovers will last up to 3 or 4 days in the fridge (use your best judgment of course). You can also freeze this meal for up to 2 months.  When wanting to reheat, I suggest thawing the frozen shrimp first and re-heating everything in a skillet rather than a microwave for best results!

More Shrimp Dishes

• Sheet Pan Lemon Garlic Shrimp and Asparagus
• Honey Garlic Shrimp Stir Fry
• Skillet Chili Garlic and Lime Shrimp
• Margarita Shrimp Skewers
• Caribbean Jerk Shrimp with Cauliflower Rice

Hope you all enjoy this Lemon Garlic Shrimp with Chickpeas recipe! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Lemon Garlic Shrimp with Chickpeas

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Flavorful Lemon Garlic Shrimp with Chickpeas easily made in under 30 minutes all on one pan with just a few simple ingredients!  Perfect as an appetizer, on top of a salad or even as a main dish!

Course dinner, Main Course

Cuisine American

Keyword Lemon Garlic Shrimp with Chickpeas

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 308kcal

Ingredients

For the Chickpeas:

• 2 (15 oz) cans chickpeas drained, rinsed and patted dry
• 1 Tbsp olive oil divided
• 1 Tbsp lemon juice
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Shrimp:

• 1 1/2 pounds large shrimp peeled and deveined
• 1 Tbsp olive oil
• 2 Tbsp lemon juice about 1 lemon
• 1 tsp lemon zest
• 3 cloves garlic minced
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp red pepper flakes optional
• 1/3 cup parsley chopped

Instructions

• Preheat oven to 400 degrees F.
• Rinse and drain the chickpeas, making sure to pat them dry with a paper towel. Toss the chickpeas with one tablespoon each of olive oil and lemon juice and season with garlic powder, salt and pepper. 
• Arrange chickpeas in an even layer on a large sheet pan and bake at 400 degrees F for 20 minutes. For crispier chickpeas, bake for 25 to 30 minutes.
• Meanwhile, toss the shrimp with one tablespoon of olive oil, juice of one lemon (about 2 tablespoons), garlic, lemon zest, red pepper flakes, salt and pepper in a large bowl making sure the shrimp are evenly coated. Allow the shrimp mixture to marinate for 10 to 15 minutes while the chickpeas are cooking.
• Once the chickpeas have finished roasting, spread the marinated shrimp over the roasted chickpeas and place a few lemon slices over top (this is optional, but gives more lemon flavor). Return the sheet pan back into the oven and roast an additional 8 to 10 minutes. Shrimp should be pink in color and opaque.
• Once the shrimp and chickpeas are done cooking, squeeze a little extra lemon juice overtop and garnish with fresh parsley.

Nutrition

Serving: 1/6th of recipe | Calories: 308kcal | Carbohydrates: 30.1g | Protein: 31g | Fat: 7.2g | Saturated Fat: 1.1g | Sodium: 754.8mg | Fiber: 6.1g | Sugar: 0.3g

The post Lemon Garlic Shrimp with Chickpeas appeared first on Eat Yourself Skinny.

Healthy Chicken Salad made with tender chicken, Greek yogurt instead of mayo, crunchy celery, grapes, and sliced almonds for a delicious spin on a classic favorite!

Everyone needs a good chicken salad recipe in their arsenal and this healthy chicken salad recipe tastes amazing!  A classic combination of tender chicken, juicy grapes, crunchy celery, green onions and sliced almonds, but we’ve swapped out the mayo and used Greek yogurt along with some dijon mustard, fresh lemon juice and other seasonings!  Quick and easy to throw together and can be served on slices of bread (or croissants!) as a sandwich, in a wrap or on a bed of lettuce as a salad.

I feel like I grew up on chicken salad sandwiches, so much so that I actually stopped making them for the longest time.  Now that I’m older, I love making them for parties or other gatherings and this healthier version is always such a hit!  If you’re short on time and want to whip these up quickly, just get a rotisserie chicken and chop up the chicken.  Not only is the chicken SO flavorful, but this salad is ready in minutes!

Why You’ll Love this Recipe

• We’re swapping out mayo for protein-packed Greek yogurt!
• Quick and easy to throw together made with lean protein, healthy fats and half the fat and calories.
• Great for meal prep for your lunches throughout the week.
• So flavorful and great for a crowd!

Chicken Salad Ingredients

• chicken – any type of cooked chicken breasts will work in this recipe, but I especially love to use rotisserie chicken because of how flavorful it is and simple to throw together!
• celery – this gives the chicken salad a nice crunch.
• red grapes – not only do I love the color the grapes add to this salad, but they just add little bursts of sweetness with every bite!  You could also substitute the grapes with dried cranberries, raisins or even chopped apples.
• green onions – these add just a touch of flavor (and color!) without being too overpowering.  You could also use red onion in this if you like a stronger onion taste.
• greek yogurt – this is a great protein-packed substitute for mayonnaise that tastes delicious once mixed with all these other ingredients!
• dijon mustard – adds some zip to this chicken salad.
• lemon juice – this brightens this chicken salad right up and adds such a nice fresh flavor to it, you could also add in a little lemon zest.
• celery seed – a MUST in this recipe and really punches up the flavor of this salad.
• sliced almonds – just like with the celery, these almonds gives this salad texture and a nice crunch!  Feel free to use any type of nuts you’d like such as pecans, walnuts or cashews.
• fresh parsley – I love adding fresh herbs to salads like this and you can never go wrong with parsley.  You could also add fresh dill, tarragon, basil or cilantro to this for a different type of flavor.

How to Make Healthy Chicken Salad

This is seriously SO simple to make.  Just throw all your ingredients into a bowl and….MIX.  That’s it!  I do like to whisk the ingredients for the dressing in a separate bowl just to make sure that the flavors are evenly distributed, but you can definitely skip this step and just mix everything together at once.

How to Serve Chicken Salad

• Sandwich – layer this on slices of whole wheat bread with some lettuce leaves and tomato slices
• Wrap (or lettuce wrap!) – roll this up in a tortilla or even a lettuce wrap for the perfect lunch
• Leafy green salad – top it on a bed of leafy greens like romaine lettuce, spinach leaves or arugula for the ultimate salad
• Dip – serve it up with some crackers or chips for a delicious summer dip
• All on its own – eat this with a spoon, right out of the bowl, for a delicious high protein snack or lunch!

Substitutions and Variations

• Protein – we are using shredded chicken in this salad (rotisserie chicken works great!), but feel free to swap out the chicken for canned tuna fish for a healthy tuna salad.
• Veggies – feel free to add in some extra veggies such as sliced cucumber, shredded carrots or even more fresh herbs.
• Pasta – make this a fun pasta salad to serve a crowd by mixing in some elbow macaroni and a little extra of the sauce!
• Mayo – we are using Greek yogurt in this recipe to add creaminess and cut out half the calories and fat, but feel free to substitute the yogurt for mayonnaise, if you prefer.
• Cheese – there is no cheese in this particular recipe, but feel free to sprinkle in some crumbled feta or goat cheese for a different flavor.

How to Store Chicken Salad

Leftover chicken salad can be stored in a sealed, airtight container in your fridge for up to 3-5 days so it’s really great for meal prep!  This tastes best cold so make sure to chill the chicken salad for about 2 hours before serving right after making it.

More Salads You’ll Love

• Tuna Avocado Egg Salad
• Summer Pesto Pasta Salad
• Loaded Veggie Pasta Salad
• Egg White and Avocado Salad
• Chinese Chicken Salad

More Chicken Recipes You’ll Love

• Chicken Egg Roll in a Bowl
• Honey Garlic Chicken and Green Beans
• Firecracker Chicken Stir Fry
• Creamy Chicken Sausage Orzo Skillet
• Sun Dried Tomato Chicken and Gnocchi

Hope you all enjoy this Healthy Chicken Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Chicken Salad

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Healthy Chicken Salad made with tender chicken, Greek yogurt instead of mayo, crunchy celery, grapes, and sliced almonds for a delicious spin on a classic favorite!

Course lunch, Main Course

Cuisine American

Keyword Healthy Chicken Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 Servings

Calories 227kcal

Ingredients

• 3 cups cooked chicken chopped or shredded
• 2 stalks celery diced
• 1 cup red grapes halved
• 1/2 cup thinly sliced almonds
• 3 green onions sliced
• 2 Tbsp parsley finely chopped
• 3/4 cup plain Greek yogurt
• 1 Tbsp Dijon mustard
• 3 Tbsp fresh lemon juice
• 1/2 tsp celery seed
• 1 tsp salt
• 1/2 tsp cracked black pepper

Instructions

• In a large bowl, mix together chicken, celery, grapes, almonds, green onions and parsley.
• In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper.  Drizzle the dressing all over the chicken mixture and mix well until all combined.
• Cover and store in the refrigerator until ready to enjoy.  Serve with crackers, on slices of bread or in a wrap, or serve on lettuce as a salad.

Notes

* This salad can be stored in a sealed airtight container in the fridge for up to 3-4 days.

Nutrition

Serving: 1/6th of recipe | Calories: 227kcal | Carbohydrates: 9.9g | Protein: 41.4g | Fat: 5.1g | Saturated Fat: 1g | Sodium: 1.357mg | Fiber: 0.7g | Sugar: 7.2g

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Easy Peanut Butter Banana Overnight Oats that you can easily make-ahead of time in just minutes the night before giving you a deliciously healthy breakfast as soon as you wake up!

Is there anything better than peanut butter and bananas together? Seriously one of my favorite flavor combos and these peanut butter banana overnight oats come together in just minutes the night before so you can enjoy these oats right when you wake up! Best part? Zero cooking involved. I mean these oats taste just like eating a big bowl of banana bread. Nothing better than a quick, healthy and easy breakfast recipe, especially on those busy mornings.

Why You’ll Love this Recipe

• Quick, easy and delicious!
• These overnight oats are gluten-free, dairy-free and packed with nutrition.
• Easily made in just 5 minutes for a delicious breakfast you can grab-and-go the next day.
• These oats sit over night and soak up all that delicious peanut butter banana flavor!
• Kid-approved!

Ingredients You’ll Need

• rolled oats – I used whole-grain old fashioned rolled oats for this recipe, just make sure they’re certified gluten-free if making GF overnight oats.
• bananas – you’ll need 2 overripe bananas and I love how they add a natural sweetness to these oats.
• peanut butter – mixes healthy fats right in these oats and I also like to drizzle a little on top right before serving!
• almond milk – I used unsweetened almond milk, but any type of milk will work in this recipe to soak the oats.
• maple syrup – naturally sweetens the oats without using refined sugar.  You could also use honey or other natural sweetener of choice.
• vanilla extract – the perfect flavor boost!
• chia seeds – I love adding chia seeds because not only do they absorb the liquid and add great texture, but they also add extra fiber, healthy fats and protein!
• cinnamon – boost of flavor to really bring out that banana flavor.

How to Make Peanut Butter Banana Oats

The great thing about making overnight oats is that there is absolutely NO COOKING involved at all and you can easily make them in just 2 simple steps.

1. Mix the ingredients. In a bowl or mason jar, mix all of the ingredients together until well incorporated. Cover and place in the fridge for at least 4 hours or overnight.
2. Serve and enjoy! This recipe makes 2 servings so divide the oats up into 2 bowls or jars and have fun with your toppings!

Let’s Talk Toppings!

Toppings and mix-ins are the best part about overnight oats!  So many fun ways to get creative with your breakfast and really amp up the flavor.  Here’s some of my favorite toppings to add to my oats:

• Fresh or dried fruit – for this recipe I mixed in mashed bananas, but you could also add in extra banana slices or even some sliced strawberries, blueberries or raspberries.
• Nut butter – we are using creamy peanut butter in these oats, but feel free to use any nut butter you prefer such as almond butter, cashew butter or sunflower seed butter.
• Nuts and seeds – This adds a nice crunch to the oats and you can use peanuts, almonds, walnuts, sunflower seeds, hemp seeds, shredded coconut flakes, I mean there are so many options!
• Granola – this is one of my favorite toppings to add because of the crunch and flavor it adds and I love using my super easy recipe for maple cinnamon granola which tastes amazing with these flavors.
• Dollops – aside from nut butters, I’ve also topped my oats with a dollop of chia seed jam, homemade caramel sauce or you could even add a little Greek yogurt or whipped cream (now we’re getting into dessert territory and I’m not mad about it).
• Chocolate – and because I’m not mad this can also be a delicious dessert, I sometimes like to add some nutrient-rich cacao nibs or my go-to chocolate chips that are low in sugar and carbs. I won’t judge if you drizzle in some melted chocolate either.

Prepping and Storing

The great thing about these peanut butter overnight oats is that they can last for up to 4 to 5 days in your fridge which makes them perfect for meal prep!  I like to mix everything together and store in a wide mouth mason jar which has an airtight, sealed lid.  It makes the perfect serving and you can even double or triple the recipe if planning to enjoy this for the week. If the oats seem super thick after a few days, you can just add in a splash of milk right before serving and give a good stir.

More Overnight Oat Recipes

• Apple Pie Overnight Oats
• Blueberry Granola Overnight Oats
• Strawberry Chia Overnight Oats
• Salted Caramel Overnight Oats
• Blueberry Muffin Overnight Oats

More Oatmeal Recipes

• Blueberry Oatmeal Breakfast Bars
• Apple Cinnamon Baked Oatmeal
• Raspberry Almond Baked Oatmeal
• Peanut Butter Oatmeal Cookies
• Carrot Cake Oatmeal Breakfast Bars

Hope you all enjoy this Peanut Butter Banana Overnight Oats recipe and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Peanut Butter Banana Overnight Oats

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Peanut Butter and Banana Overnight Oats easily made in just minutes the night before giving you a delicious healthy breakfast to enjoy as soon as you wake up!

Course Breakfast, Dessert

Cuisine American

Keyword Peanut Butter Banana Overnight Oats

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Servings

Calories 406kcal

Ingredients

• 1 cup rolled oats
• 1 cup mashed ripe banana about 2 bananas
• 2 Tbsp peanut butter
• 1 cup almond milk
• 2 tsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 2 tsp chia seeds
• Toppings: banana slices, peanut butter, hemp seeds, chocolate chips, etc.

Instructions

• Combine all ingredients (except for toppings) mixing well, cover tightly with a lid or plastic wrap and refrigerate overnight. In the morning add your toppings and enjoy!

Nutrition

Serving: 1serving without toppings | Calories: 406kcal | Carbohydrates: 65.6g | Protein: 13g | Fat: 11.6g | Saturated Fat: 1.8g | Sodium: 174.4mg | Fiber: 10.5g | Sugar: 18.1g

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Comforting and delicious Healthy Baked Ziti packed with veggies, flavorful turkey sausage and makes the perfect weeknight meal the whole family will love! Leftovers guaranteed!

There is nothing more comforting than than a bowl of warm, cheesy baked ziti, am I right?? This baked ziti recipe has all the flavor and heartiness you want in a classic ziti dish, but is made healthier with lean turkey sausage, protein-packed cottage cheese and a variety of fresh veggies. Easy to make your family will love this! My 4 year old gobbled it right up!

Why You’ll Love this Recipe

• The ultimate comfort food lightened-up that the whole family will love!
• Packed with veggies, three types of cheeses and high in protein.
• The secret to this baked ziti is combining both marinara sauce and vodka sauce!
• Easily customizable for your family’s preferences.
• Always feeds a crowd with plenty of leftovers!

Ingredients You’ll Need

• ziti noodles – the perfect tube shape pasta to hold on to all that sauce and cheese, feel free to use gluten-free pasta as well.
• sauce – the secret to the incredible flavor of this sauce is using a combination of marinara sauce and vodka sauce! I used Rao’s brand for both.
• cottage cheese – this is in place of ricotta cheese, but you’d never know! Packed with protein and makes this ziti so creamy.
• more cheese – we’re also adding in a mixture of mozzarella cheese and parmesan cheese for even more cheesy flavor!
• veggies – I used a combination of chopped onion, zucchini, mushrooms and spinach, but feel free to use whatever vegetables you like best.
• turkey sausage – I prefer using flavorful turkey sausage as it is leaner than regular sausage or ground beef and has more flavor than ground turkey.
• garlic – you can use fresh chopped garlic or minced garlic from the jar.
• seasonings – you’ll need Italian seasoning, crushed red pepper flakes, salt and pepper for this recipe.
• fresh basil – the perfect herb to finish off this dish!

How to Make Healthy Baked Ziti

Step 1: Preheat oven to 375 degrees F and coat a 9×13 baking dish with a little nonstick spray.

Step 2: In a large skillet over medium-high heat, drizzle a little olive oil and brown the turkey sausage, cooking until crumbled and slightly cooked through.

Step 3: Next, add in the chopped onion, zucchini, mushrooms, garlic, Italian seasoning, red pepper flakes and salt/pepper. Sauté everything together until the veggies are tender and then add in 1 cup each of the marinara sauce and vodka sauce. Let that simmer while you prepare the pasta.

Step 4: Bring a large pot of salted water to a boil. Once the water is boiling, cook the ziti noodles until al dente, according to the package directions, and stir the pasta occasionally. When the pasta is finished cooking, use a colander to drain the water, and then transfer the pasta to the casserole dish.

Step 5: Turn off the heat of the veggie marinara mixture and add in the spinach leaves, mixing well until they start to wilt. Transfer this mixture over the noodles in the casserole dish.

Step 6: Pour in the remaining marinara and vodka sauce, the cottage cheese and the parmesan cheese. Mix everything well, until fully combined. Top with shredded mozzarella cheese.

Step 7: Cover the ziti with foil and bake in the oven for 20 to 25 minutes until the casserole is hot and bubbly around the edges. Remove the foil and broil the dish for 1-2 minutes to get the top golden and bubbly.

Step 8: Remove from the oven and let cool slightly before serving. Top with fresh basil and enjoy!

Variations and Substitutions

• Pasta – if you don’t have ziti noodles, feel free to use a similar shape such as rotini, penne or fussili pasta.
• Veggies – this baked ziti has chopped onion, zucchini, mushrooms and spinach, but feel free to add whatever vegetables you like best. Carrots, bell peppers, broccoli and eggplant all make great choices.
• Protein – skip the turkey sausage and use whatever ground meat you like best such as ground turkey, ground beef, chicken or even Italian sausage.
• Cheese – feel free to use whatever type of cheese blend you’d like in this ziti!

How to Serve

This easy baked ziti may be loaded with vegetables, but I love serving this with even more fresh veggies or a salad on the side! Here are my favorites:

• Air Fryer Garlic Parmesan Brussels Sprouts
• Perfectly Roasted Broccoli and Sweet Potatoes
• Easy Balsamic Arugula Salad
• Roasted Chickpea Kale Salad

Can This Be Made Ahead of Time?

Yes you sure can, which is the great thing about baked ziti! Here are some tips for prepping this baked ziti ahead of time:

• Make Ahead of Time: Follow the instructions and make everything as directed up until topping with mozzarella cheese. Cover and store in the fridge until ready to bake. I don’t recommend adding the shredded cheese until right before putting the ziti in the oven.
• Reheating from Fridge: Remove the ziti from the fridge and let it sit out at room temp for about 30 minutes before baking or simply add 20 to 30 minutes of extra baking time.
• Make Ahead and Freeze: This is a great freezer meal too! As I said above, assemble the ziti as directed (except for topping with cheese) and let it cool completely. Once the ziti is cooled, cover tightly with foil and store in the freezer. When ready to enjoy, let it thaw out overnight then top with cheese and bake as directed.

Prepping and Storage

To Store: This healthy baked ziti will last 4 to 5 days stored in the fridge in a sealed, airtight container or covered in aluminum foil. When ready to enjoy leftovers, simply reheat in the oven at 350 degrees until heated through or warm up in the microwave.

To Freeze: This baked ziti freezes really well too! Make sure to cool the ziti completely and transfer to a freezer-safe container or wrap in plastic wrap then aluminum foil. You can store the ziti in the freezer for up to 2 months.

More Pasta Recipes

• Saucy Peanut Noodles with Chicken
• Skillet Veggie and Cheese Stuffed Shells
• Roasted Veggie Pasta Salad
• Creamy Butternut Squash Mac and Cheese
• Easy Beef Stroganoff Casserole
• Sun Dried Tomato, Chicken and Gnocchi

Hope you all enjoy this Healthy Baked Ziti and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Baked Ziti

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Comforting and delicious Healthy Baked Ziti packed with veggies, flavorful turkey sausage and makes the perfect weeknight meal the whole family will love! Leftovers guaranteed!

Course dinner, Main Course

Cuisine Italian

Keyword Healthy Baked Ziti

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 535kcal

Ingredients

• 1 lb ziti noodles
• 1 Tbsp olive oil
• 1 lb ground turkey sausage
• 1/2 yellow onion chopped
• 1 medium zucchini chopped into small chunks
• 8 oz petite baby bella mushrooms sliced
• 3 cloves garlic minced
• 2 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce, halved I used Rao’s
• 2 cups vodka sauce, halved I used Rao’s
• 2-3 cups baby spinach leaves
• 1 1/2 cups cottage cheese (or ricotta cheese)
• 1/2 cup parmesan cheese
• 1 1/2 cups mozzarella cheese
• Fresh basil for serving

Instructions

• Preheat oven to 375 degrees F and coat a 9×13 baking pan with a little nonstick spray.
• In a large skillet over medium-high heat, drizzle a little olive oil and brown the turkey sausage, cooking until crumbled and slightly cooked through.
• Next, add in the chopped onion, zucchini, mushrooms, garlic, Italian seasoning, red pepper flakes and salt/pepper. Sauté everything together until the veggies are tender and then add in 1 cup each of the marinara sauce and vodka sauce. Let that simmer while you prepare the pasta.
• Bring a large pot of salted water to a boil. Once the water is boiling, cook the ziti noodles until al dente, according to the package directions, and stir the pasta occasionally. When the pasta is finished cooking, use a colander to drain the water, and then transfer the pasta to the casserole dish.
• Turn off the heat of the veggie marinara mixture and add in the spinach leaves, mixing well until they start to wilt. Transfer this mixture over the noodles in the casserole dish.
• Pour in the remaining marinara and vodka sauce, the cottage cheese and the parmesan cheese. Mix everything well, until fully combined. Top with shredded mozzarella cheese.
• Cover the ziti with foil and bake in the oven for 20 to 25 minutes until the casserole is hot and bubbly around the edges. Remove the foil and broil the dish for 1-2 minutes to get the top golden and bubbly.
• Remove from the oven and let cool slightly before serving. Top with fresh basil and enjoy!

Nutrition

Serving: 1/8th of recipe | Calories: 535kcal | Carbohydrates: 52.3g | Protein: 31.3g | Fat: 23.4g | Saturated Fat: 6.7g | Sodium: 960mg | Fiber: 3.7g | Sugar: 9g

The post Healthy Baked Ziti appeared first on Eat Yourself Skinny.

Super flavorful Honey Garlic Chicken and Green Beans make the perfect weeknight meal smothered in a delicious sauce that tastes way better than take-out!  Serve over rice and have dinner on your table in under 30 minutes! 

I love one pan dinners and this honey garlic chicken and green bean recipe is the perfect meal to make your family on those busy weeknights! Tender, juicy chicken and crisp green beans cooked to perfection all drizzled with the most delicious honey garlic sauce. This meal tastes great served over rice or even this cauliflower fried rice!

Why You’ll Love this Recipe

• Healthy, flavorful and ready in under 30 minutes!
• This honey garlic sauce is AMAZING!  The perfect amount of sweetness without any refined sugar.
• Easily customizable with a variety of veggies and protein.
• Made all in one pan for easy clean-up!

Ingredients You’ll Need

• chicken – you’ll need about 3 boneless skinless chicken breasts cut into 1-inch pieces, but you could use boneless skinless chicken thighs or even ground chicken, ground turkey or ground beef as well.
• green beans – make sure to use fresh trimmed green beans and not canned in this recipe.
• olive oil – I like to use a good olive oil to cook the chicken and green beans.  Doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor. You could also use sesame oil, avocado oil or butter.
• soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
• chicken broth – for more savory depth of flavor.
• honey – the star of this sauce that adds sweetness without using refined sugars and makes a nice glaze.  You could also swap the honey with maple syrup or even brown sugar if you don’t have honey on hand.
• garlic + ginger – fresh garlic and fresh ginger are definitely best in this dish.
• arrowroot powder – (or cornstarch) this is what the chicken pieces are dredged in and creates a light, crispy coating that soaks up the flavors of the yummy sauce. We’re also using a little to thicken up this sauce.
• spices – combination of garlic powder, onion powder, kosher salt and pepper to season the chicken. I also like to add a pinch of red pepper flakes for a little heat.
• green onions – adds flavor and a pop of color to the dish. You could also add in herbs such as fresh parsley, basil or cilantro.
• sesame seeds – optional garnish

How to Make Honey Garlic Chicken and Green Beans

1. Prepare the chicken. Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
2. Cook the chicken.  In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan.  Once the pan is hot, add the chicken pieces in an even layer.  Season with salt and pepper and cook until lightly golden brown, about 4 to 5 minutes, stirring the chicken as needed.  Once the chicken is cooked, transfer to a plate and set aside.
3. Sauté the green beans.  Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper.  Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp.  We don’t want floppy green beans!
4. Make the sauce. While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Set aside.
5. Everything in the skillet. Once the green beans are nice and tender, add the chicken back into the pan and mix together.  Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated.
6. Serve. Top with sliced green onions (aka scallions) and sprinkle on some sesame seeds. Serve over brown rice or cauliflower rice and enjoy!

Variations

• Protein – switch up the protein and try making this with shrimp, salmon or even tofu
• Veggies – feel fee to use whatever veggies you’d like. Broccoli, asparagus, zucchini, snap peas, carrots, and peppers all make great options.
• Make it spicy – if you like a good amount of heat, feel free to add a little sriracha or Sambal Oelek to the sauce. You could also add some red pepper flakes.

Prepping and Storage

Leftovers will last up to 4 to 5 days in the refrigerator stored in a sealed, airtight container. You can reheat the chicken and green beans in a skillet or microwave.   Trust me when I say, this meal tastes even better the next day so it’s a great recipe for meal prep!

More One Pan Recipes

• Firecracker Chicken Stir Fry
• Teriyaki Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry
• Honey Garlic Shrimp Stir Fry
• One Skillet Cashew Chicken Stir Fry
• One Pan Pineapple Teriyaki Chicken

More Chicken Recipes

• Maple Balsamic Herb Chicken
• Easy Baked Chicken Tenders
• Chicken Satay with Peanut Sauce
• Chicken Egg Roll in a Bowl
• Sheet Pan Chicken Fajitas

Hope you all enjoy these Honey Garlic Chicken and Green Beans and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Honey Garlic Chicken and Green Beans

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Super flavorful Honey Garlic Chicken and Green Beans make the perfect weeknight meal smothered in a delicious sauce that tastes way better than take-out!  Serve over rice and have dinner on your table in under 30 minutes! 

Course dinner, Main Course

Cuisine American

Keyword Honey Garlic Chicken and Grreen Beans

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 382kcal

Ingredients

• 1 to 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
• 1 Tbsp arrowroot powder or cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp olive oil divided
• 12 oz green beans trimmed
• 1/4 cup green onions chopped
• Sesame seeds optional garnish

For the Honey Garlic Sauce:

• 1/4 cup chicken broth
• 3 Tbsp low-sodium soy sauce
• 1/4 cup honey
• 4 cloves garlic minced
• 1/2 tsp grated ginger (or 1/4 tsp ground ginger)
• 2 tsp arrowroot powder or cornstarch

Instructions

• Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
• In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan.  Once the pan is hot, add the chicken pieces in an even layer.  Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed.  Once the chicken is cooked, transfer to a plate and set aside.
• Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper.  Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp.  We don’t want floppy green beans! 
• While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Set aside.
• Once the green beans are nice and tender, add the chicken back into the pan and mix together.  Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated. 
• Top with sliced green onions (aka scallions) and some sesame seeds. Serve over rice and enjoy!

Nutrition

Serving: 1/4th of recipe | Calories: 382kcal | Carbohydrates: 24.8g | Protein: 38.1g | Fat: 10.9g | Saturated Fat: 2.2g | Sodium: 737.3mg | Fiber: 2.2g | Sugar: 18.3g

The post Honey Garlic Chicken and Green Beans appeared first on Eat Yourself Skinny.

This Easy Raspberry Vinaigrette is a sweet and tangy homemade dressing that comes together in just 5 minutes! Tastes so much better than store-bought dressings!

I absolutely love the flavor and creaminess in this super easy raspberry vinaigrette recipe!  Not only does this dressing add a beautiful vibrant color to your salad, but it is easily made with just a few simple pantry ingredients along with sweet fresh raspberries. It’s also the best way I can get my 4 year old to eat salads!

Why You’ll Love this Dressing

• Sweet, tangy and delicious!
• Made with simple pantry ingredients in just 5 minutes.
• Feel free to use fresh or frozen raspberries.
• Tastes amazing on a variety of salads and you can easily make this ahead of time as this dressing will last up to a week in the fridge.

Ingredients You’ll Need

• raspberries – the star of this homemade salad dressing and you can use fresh or frozen berries! Just make sure to thaw them out first.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
• red wine vinegar – adds a nice tangy flavor that goes perfect with the olive oil and raspberries, but feel free to use apple cider vinegar or white wine vinegar if thats what you have on hand.
• balsamic vinegar – this adds such a rich, tangy flavor.  Make sure to use a quality balsamic vinegar to get the most flavor.
• honey – adds a touch of sweetness without any refined sugars, you could also use maple syrup to make this vegan.
• shallot – I just love the light, sweet taste of shallots in this dressing.
• salt + pepper

How to Make Raspberry Vinaigrette

I love making homemade dressings and vinaigrettes because they are just SO easy and take less than 5 minutes to mix together.  Simply throw all your ingredients into the bowl of your food processor, blender or NutriBullet and blend until nice and smooth.  That’s it! Pour the dressing into a sealed airtight container and store in the refrigerator until you’re ready to use.  This dressing will last up to 1 week in the fridge, but definitely tastes best as fresh as possible.

I personally like to store my dressings in mason jars because they have a nice tight seal, they are easy to take on-the-go, and you can just add all your ingredients and give the jar a good shake!

Make it Creamy!

You can easily make this a creamy raspberry vinaigrette dressing by adding about 1/3 cup of Greek yogurt into the blender.  Now this will make the dressing thicker so you can thin it out by slowly adding in a tablespoon at a time of water or a little lemon juice until you get the desired consistency.

Ways to Use This Vinaigrette

• Dressing for a variety of green salads or wraps
• Drizzle over tomatoes, cucumbers and other veggies
• Use it as a dipping sauce for fruit or veggies
• Tastes delicious on chicken!

More Dressings You’ll Love

• Lemon Dijon Herb Dressing
• Creamy Avocado Ranch Dressing
• Greek Salad Dressing
• Maple Balsamic Herb Dressing
• Lemon Tarragon Dressing
• Cilantro Lime Dressing

Hope you all enjoy this Easy Raspberry Dressing recipe and if you love this as much as we do, please leave a rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Easy Raspberrry Vinaigrette

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This Easy Raspberry Vinaigrette is a sweet and tangy homemade dressing that comes together in just 5 minutes! Tastes so much better than store-bought dressings!

Course Condiment, Salad

Cuisine American

Keyword Raspberry Vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 Servings

Calories 100kcal

Ingredients

• 1/2 cup raspberries fresh or frozen
• 1/4 cup olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp balsamic vinegar
• 1 Tbsp honey
• 1 Tbsp finely chopped shallot
• 1/2 tsp salt
• Cracked black pepper to taste

Instructions

• Combine all the ingredients for the raspberry vinaigrette in a blender or food processor and process until smooth.
• Taste and season with additional salt and pepper, if needed. Store in a sealed, airtight container for up to a week in the fridge.

Nutrition

Serving: 1/6th of recipe | Calories: 100kcal | Carbohydrates: 4.8g | Protein: 0.1g | Fat: 9.1g | Saturated Fat: 1.3g | Sodium: 94.9mg | Fiber: 0.7g | Sugar: 3.7g

The post Easy Raspberry Vinaigrette appeared first on Eat Yourself Skinny.

Skip the takeout and enjoy this Healthy Cauliflower Fried Rice in just 15 minutes! Packed with veggies, low in carbs and can be served as a delicious side dish or a main dish with added protein!

I can’t begin to tell you how delicious this healthy cauliflower fried rice is! I first shared this recipe back in 2015 and after that I was hooked on swapping out regular rice for tender cauliflower rice. Not only does this cauliflower fried “rice” taste just as delicious as traditional fried rice (this sauce is so good), but it has WAY less carbs and is packed with veggies and protein!

Why You’ll Love This

• Quick and easy to make in just 15 minutes!
• Skip the takeout and enjoy this healthy, low-carb version of fried “rice”.
• Add in some protein like chicken or shrimp for a more complete meal.
• This recipe is also kid-approved!

Ingredients You’ll Need

• cauliflower – you can use fresh or frozen store-bought riced cauliflower in this recipe or easily make your own! You’ll need about one medium head of cauliflower to make 4 cups of riced cauliflower.  (See below for additional instructions)
• veggies – I used a combination of chopped onion, carrots and peas. Frozen veggies will work too or feel free to use whatever veggies you have on hand.
• eggs – adds a boost of protein and flavor to this cauliflower fried rice.
• soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
• sesame oil – to sauté the vegetables in. Olive oil or avocado oil would also work.
• honey – this adds a little sweetness to the sauce without using refined sugars and makes a nice glaze.  You could also swap the honey with maple syrup if you don’t have honey on hand.
• garlic – adds a flavor boost and fresh minced garlic is always best!
• ginger – fresh grated ginger is definitely best in this cauliflower fried rice.  If you don’t have any fresh ginger, use 1/8 teaspoon ground ginger.
• red pepper flakes – adds a kick of spice, you could also add a little sriracha. Feel free to leave this out if you are making for your kids.
• green onions – also known as scallions, adds color and flavor. You could also add fresh parsley, cilantro or other fresh herbs.

How to Make Cauliflower Fried Rice

1. Prepare cauliflower. Chop head into cauliflower florets and place in food processor. Pulse until it starts to resemble rice and set aside. You can also use store-bought fresh or frozen cauliflower rice.
2. Cook veggies. Heat a large nonstick skillet over medium-high heat and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
3. Make sauce. In a small bowl, whisk together the soy sauce, honey, garlic, fresh ginger and red pepper flakes. Set aside until ready to use.
4. Scramble eggs. In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
5. Add cauliflower rice. Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

How to Rice Your Cauliflower

The best part about cauliflower rice is that you can find it everywhere these days!  I find that it’s honestly much easier to just use store-bought riced cauliflower (either fresh or frozen) straight from the bag since there’s no large chunks of cauliflower to worry about and the rice is uniform in size.  You can of course rice your own cauliflower and there are two ways of doing this:

• Food processor – First, chop up one head of cauliflower into florets and place them in the bowl of a food processor.  Pulse several times until the cauliflower resembles grain-like “rice.”  Depending on the size of your food processor, you may need to do this in batches.  Just be careful not to over-process the cauliflower as it can become mushy.
• Box grater – this takes more man power, but you can simple grate the head of cauliflower on a cheese grater to get pieces of cauliflower rice.

Can I Use Frozen Cauliflower Rice?

Absolutely!  I’m a huge fan of keeping bags of frozen cauliflower rice in my freezer to use any time I want to whip up a quick dinner or I’m in a pinch.  No need to thaw the frozen cauliflower rice either before cooking, you just want to make sure any large clumps are broken up before dumping it out onto your hot skillet.

Variations

• Add protein – I love adding in some chicken or shrimp for a more filling meal. You could also add in some tofu crumbles for a vegetarian option.
• More veggies – feel free to use whatever vegetables you have on hand. Broccoli, asparagus, green beans, lima beans, red bell pepper and mushrooms are all great options.
• Make it spicy – this recipe calls for red pepper flakes, but you could also add in some sriracha, Sambal Oelek or even chopped peppers for more heat.

Prepping and Storage

This cauliflower fried rice leftovers will last for 3 to 4 days stored in a sealed, airtight container in your fridge.  Unfortunately I do not recommend freezing this meal as the texture of cooked cauliflower rice changes after being frozen and does not hold up well.

More Low Carb Recipes

• Chicken Egg Roll in a Bowl
• Cheesy Keto Meatball Casserole
• Asian Turkey Lettuce Wraps
• Spaghetti Squash Pizza Casserole
• Spicy Sausage and Veggie Stir Fry

More Cauliflower Recipes

• Cilantro Lime Cauliflower Rice
• Cajun Sausage and Cauliflower Rice Skillet
• Caribbean Jerk Shrimp with Cauliflower Rice
• Easy Mashed Cauliflower
• Cheesy Roasted Cauliflower Dip

Hope you all enjoy this Healthy Cauliflower Fried Rice recipe and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Cauliflower Fried Rice

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Skip the takeout and enjoy this Healthy Cauliflower Fried Rice in just 15 minutes! Packed with veggies, low in carbs and can be served as a delicious side dish or a main dish with added protein!

Course Side Dish

Cuisine Asian, Chinese

Keyword cauliflower fried rice

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 137kcal

Ingredients

• 1 head cauliflower chopped into florets (or 4 cups riced cauliflower)
• 1 small onion finely chopped
• 1/2 cup fresh or frozen peas
• 1/2 cup carrots cubed
• 2 eggs lightly beaten
• 1 Tbsp sesame oil
• 1/4 cup low sodium soy sauce
• 1 Tbsp honey
• 2 cloves garlic minced
• 1/4 tsp fresh grated ginger (or 1/8 tsp ground ginger)
• 1/4 tsp red pepper flakes
• 2 Tbsp green onions chopped

Instructions

• Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice and set aside. You can also use store-bought fresh or frozen cauliflower rice.
• Heat a large wok or skillet over medium heat and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
• Meanwhile in a small bowl, whisk together the soy sauce, honey, fresh ginger and red pepper flakes. Set aside until ready to use.
• In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
• Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
• Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

Nutrition

Serving: 1/4th of recipe | Calories: 137kcal | Carbohydrates: 12.8g | Protein: 6.4g | Fat: 6.1g | Saturated Fat: 1.3g | Cholesterol: 105.8mg | Sodium: 678mg | Fiber: 3g | Sugar: 8.2g

The post Healthy Cauliflower Fried Rice appeared first on Eat Yourself Skinny.