all things food
Tostadas are one of our favorite easy dinners! If you haven’t had a tostada before, you have been missing out. Let me fill you in! Tostada means “toasted” and usually refers to dishes made over crispy flat tortillas that are either ov…
Tostadas are one of our favorite easy dinners! If you haven’t had a tostada before, you have been missing out. Let me fill you in! Tostada means “toasted” and usually refers to dishes made over crispy flat tortillas that are either oven toasted or fried. They are similar to tacos, but tostadas are flat and…
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Chips, salsa, and guacamole are my absolute favorite, but my boys are all about the queso. Ok, I like it too, who doesn’t love a cheesy dip? But they REALLY love it. This Queso Dip recipe is their all-time favorite. It’s creamy, sligh…
Chips, salsa, and guacamole are my absolute favorite, but my boys are all about the queso. Ok, I like it too, who doesn’t love a cheesy dip? But they REALLY love it. This Queso Dip recipe is their all-time favorite. It’s creamy, slightly spicy, and really good with salty tortilla chips. And guess what? It’s…
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This grilled cilantro lime chicken is a summer’s night dream. You know I’m all about the non-boring chicken dinners, right?! Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights. Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good […]
The post Grilled Cilantro Lime Chicken with Peach Pico de Gallo. appeared first on How Sweet Eats.
This grilled cilantro lime chicken is a summer’s night dream.
You know I’m all about the non-boring chicken dinners, right?!
Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights.
Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good and even though I really like cilantro, I don’t think it’s very cilantro-y. Like I know people who don’t love cilantro and even they enjoy that dressing in the tortellini salad.
So then, I started using it as a marinade! I have a recipe with steak and cilantro lime marinade coming up in my next book, so I figured… why not throw some chicken in there as well.
This is one of my quintessential summer dinners. I mean, honestly, many nights I could just eat corn on the cob and tomatoes with mozzarella and call it a day. The fresh, summery garden produce just calls to me right now like nothing else.
Of course (shocker), it’s not even to sustain Eddie for dinner, so I have to get creative. Many days I just have no desire to turn on the oven. I will make as MANY things on the grill that I can, even if they seem a but outlandish. But it works, I swear.
This chicken (you can use breasts or thighs!) is marinated a cilantro lime vinaigrette, grilled to perfection and served with a peach pico de gallo on top.
If you have a copy of The Pretty Dish, then you know that how much I love a good peach salsa. The version in my book uses corn, and I make a different version every week. But I can say with certainty that it is something I make every.single.week in the summer. Friends just die over it. It’s fresh, sweet, spicy – so good with chips.
This one is pretty darn simple – it’s essentially a pico de gallo with diced peaches thrown in. I CRAVE this. It’s sweet and spicy and crunchy and limey. The sweetness that the peaches add? Phenomenal. And I never even knew I wanted something sweet in my pico!
It looks like a bit of a boring dinner but if you’re someone who loves a quick summer dish that can be made mostly on the grill, here you go! I like to throw a few ears of corn on the grill along with the chicken to complete the meal. You can eat it as is, chop it all up and throw it on a salad, mix it in a rice bowl – anything!
And I mean, it definitely leaves room for ice cream after.
Could eat that pico with a spoon.
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Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice. Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are […]
Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice.
Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are piled high into a bowl along with cilantro rice and shredded romaine lettuce.
I love a good taco. Preferably the classic Americanized version in a hard corn shell with seasoned ground beef, cheese, sour cream and romaine lettuce.
I could seriously devour 3 or 4 of them all by myself (and if you know me, you know I’m typically a light eater, so 3 whole tacos is a B.F.D.)
These taco bowls take everything you love about that classic hard-shell taco… without the hard shell. Instead, we’ve piled all your favorite fixin’s on a bed of tangy cilantro rice and shredded romaine lettuce.
It’s part taco salad, part rice bowl, and entirely delicious.
We’ve opted to swap out the classic ground beef for ground turkey (dark meat please; lean ground turkey is just too dry for this). With a generous amount of seasoning the turkey comes out just as flavorful as any beef version.
The addition of the chicken broth helps to make the meat extra saucy, and not at all dry like ground turkey can often be.
If you do use beef (and you certainly can if you prefer), you probably won’t need a full 3/4 cup of chicken broth (beef broth works too), since ground beef tends to be fattier and therefore juicer. Or you can cook the ground meat most of the way, then spoon off the excess fat, and then add enough broth to make it nice and saucy.
I present to you: sheet pan nacho chicken! Otherwise known as, Eddie’s new favorite chicken. It’s true! Remember a few years ago when I was dead set on creating new unboring chicken recipes constantly? I’m still in that mode (thanks to Eddie!) but it’s rare that I find something different and good enough to share. […]
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I present to you: sheet pan nacho chicken!
Otherwise known as, Eddie’s new favorite chicken. It’s true!
Remember a few years ago when I was dead set on creating new unboring chicken recipes constantly? I’m still in that mode (thanks to Eddie!) but it’s rare that I find something different and good enough to share.
THIS IS IT.
It’s not super different, I mean, it’s a different way to make taco-like chicken. I always like to have one of those. Especially one that isn’t made in a slow cooker. And triple-especially one that isn’t made in the instant pot, because I still loathe that thing. Whomp whomp.
But I have the answer.
This recipe contains three things that I almost always have on hand: chicken, bell peppers and onions.
The major flavor comes from lots of spices. You can leave one or two out if you don’t have them!
And… I love to sprinkle corn cut straight from the cob into the sheet pan and roast it with everything else.
This creates the most flavorful, juiciest chicken ever.
After that? Well, it’s all about your toppings. Or your favorite condiments or whatever you deem necessary to serve with this juicy flavorbomb bite!
There are so many things you can do with this chicken!
Serve it just like this, straight off the sheet pan smothered in pico, maybe with rice or something on the side.
Shred it and serve it in tacos, of course. Or on nachos, hence the name. (My personal fave, obvs.)
Shred it or slice it and serve it on slider buns topped with guac and salsa.
Shred it, slice it or chop it and serve it on top of a salad, on your own burrito bowl, in a wrap of some sort (that isn’t a taco, I guess!)
I love it.
And one more reeeeeally good idea? This might be the ultimate.
When it’s finished? Before you add anything else on top, cover it with a slice of sharp cheddar or monterey jack and stick it back in the oven for a minute or two.
UM YES.
Then do any of the above like we talked about.
Hello new favorite chicken! Right?!
This sheet pan nacho chicken recipe results in the juiciest, more flavorful chicken that can be served in a multitude of ways!
Rub the spice mixture all over the chicken breasts, reserving a bit for the peppers and onions. Place the chicken on the sheet pan and surround it with the sliced peppers and onions. Sprinkle the remaining spices over top. Sprinkle the corn all over the sheet pan.
(As a note, you can also use frozen corn, it may release a bit more liquid.)
Just give me some chips to scoop this up!
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Need a quick dinner idea? These epic 5-minute tacos are done in a flash, featuring a savory chorizo-style egg filling. Prepare to be amazed! Oh, hi. We see you, hungry eater in need of a quick dinner idea. Do we have the recipe for you! Alex and I are obsessed with finding meals that are three things: quick, delicious, and healthy. But we wanted to push ourselves even further. Is a 5-minute dinner recipe possible? Well, we think we’ve nailed it with this recipe. Of course, you’ll need to be the judge! The star is “chorizo-style eggs”: eggs whisked with spices that magically turn meaty. Top with salsa fresca, red onion, cilantro and well: WOW. You’ve got to try these. Video: Dinner in 5 minutes…really. Best quick dinner idea: 5 Minute Tacos! It all started with a challenge from my sister. I asked her what kind of recipes she’d like to see from A Couple Cooks next. And she asked, “Can you make a 5-minute dinner recipe?” Of course, that got our wheels turning. Because the recipes we get asked about, again and again, are not how to make the best chocolate cake or chocolate chip cookies. Nope, the question […]
Need a quick dinner idea? These epic 5-minute tacos are done in a flash, featuring a savory chorizo-style egg filling. Prepare to be amazed!
Oh, hi. We see you, hungry eater in need of a quick dinner idea. Do we have the recipe for you! Alex and I are obsessed with finding meals that are three things: quick, delicious, and healthy. But we wanted to push ourselves even further. Is a 5-minute dinner recipe possible? Well, we think we’ve nailed it with this recipe. Of course, you’ll need to be the judge! The star is “chorizo-style eggs”: eggs whisked with spices that magically turn meaty. Top with salsa fresca, red onion, cilantro and well: WOW. You’ve got to try these.
It all started with a challenge from my sister. I asked her what kind of recipes she’d like to see from A Couple Cooks next. And she asked, “Can you make a 5-minute dinner recipe?” Of course, that got our wheels turning. Because the recipes we get asked about, again and again, are not how to make the best chocolate cake or chocolate chip cookies. Nope, the question we’re asked again and again is: What are your top quick dinner ideas?
Since Alex and I often make tacos or quesadillas as quick dinner recipes on weeknights, we settled on a taco. And for the filling? The chorizo-style eggs in our Veggie Burrito Bowl consistently get rave reviews. Magically, whisking cumin, chili powder, and garlic powder into scrambled eggs and cooking them on low heat forms a meaty substance that we make often. So why not use them as a taco filling? We whipped up a batch and served our 5-minute tacos to my sister.
Her response: Whoa. These are SO good.
That’s a good question. 5 minutes is pretty ambitious, right? Our answer: Yes, these tacos can be made in 5 minutes. Alex tried and as a speed demon, and made it happen! But here’s what you need to pull it off in 5 minutes:
Depending on your environment, it may take you between 5 and 10 minutes to finish this recipe. But either way: it’s one of the quickest dinner ideas you’ll make.
The filling for these quick tacos we call chorizo-style eggs. What’s that? Does it have chorizo sausage? Not at all! This quick dinner idea is vegetarian, and the eggs stand-in for meat. Adding a few magical spices to eggs makes them taste—and look—seriously meaty! The texture looks oddly similar to meat: but it’s only eggs. We stumbled on this trick last year and we use it all the time. Here’s how it works:
Lastly: let’s talk about keeping tortillas warm! A warm tortilla is key to a good taco. Usually we warm our tortillas over a gas flame on the stovetop (see How to Warm Tortillas). You can do that in this recipe as you’re cooking the eggs. Or you can skip it if you’re just trying to get dinner on the table fast! Tortillas start cooling the moment they’re off the flame, so they can end up brittle within minutes. Luckily, there’s an invention for this problem that’s inexpensive and does the trick.
It’s a tortilla warmer! Alex and I have not found a better way to keep our tortillas warm. It’s basically an insulated pouch traps in the heat and keeps them perfectly heated. You definitely don’t need it for this recipe, but we like having one around our household at the rate we eat tacos around here!
Of course, you can use any toppings you’d like for these 5-minute tacos! This quick dinner idea is completely customizable to what you have in your kitchen. If you have some things laying around in your refrigerator, this is the perfect way to use them! Here are a few more adders we’d suggest: but only if you have them on hand:
Vegetarian and gluten-free.
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(6 votes, average: 5.00 out of 5)
Prep Time: 2 minute Cook Time: 3 minutes Total Time: 5 minutes 
Yield: 2 servings (4 tacos) Need a quick dinner idea? These epic 5-minute tacos are done in a flash, featuring a savory chorizo-style egg filling. Prepare to be amazed!
Category: Main Dish
Method: Stovetop
Cuisine: Mexican InspiredKeywords: Quick dinner idea, 5 minute dinner, Vegetarian tacos, Egg tacos
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