Puff Pastry Zucchini and Goat Cheese Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors…

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A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors of zucchini and the tangy creaminess of goat cheese for the perfect recipe next time you host — or when you want to change up your weekly breakfast!

A serving dish with the finished quiche, with three slices cut out. One slice is on a white plate in the top right corner, one is featured at the top of the image along with some arugula, and the third slice remains on the serving dish. There is a empty white plate in the right of the image, along with a vase of baby's breath and a glass of water.

The puff pastry, with its many buttery layers, bakes into a golden, crisp crust that goes perfectly with the creamy but fresh filling. The textures in this Puff Pastry Zucchini and Goat Cheese Quiche are to die for, and this dish is really perfect for breakfast, brunch, or any meal.

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

The zucchini adds a tender, slightly sweet note with the goat cheese providing a rich and tangy depth that really elevates the entire dish. This combo ensures that every bite is perfectly balanced and absolutely delicious.

Ingredients:

  • Extra Virgin Olive Oil
  • Zucchini
  • Garlic
  • Crushed Red Pepper Flakes
  • Kosher Salt
  • Pepper
  • Puff Pastry
  • Eggs
  • Whole Milk
  • Dijon Mustard
  • Goat Cheese 
This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There is a small vase of baby's breath on the table, along with glasses of water.

Step-by-Step:

Preheat your oven to 400°F and lightly grease your pie dish.

Step One: Prepare the zucchini

Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.

Thinly sliced zucchini in a white pan with a gold handle. In the top right corner is a bowl of freshly cracked eggs, next to a small white bowl of Dijon mustard. A brown and white bowl of crumbled goat cheese is in the top left corner, with a measuring cup of milk in the bottom left corner.

step two: prep the puff pastry

Roll the puff pastry sheet out slightly larger than the size of your pie plate. Press the pastry into the dish, folding it over and gently stretching until it fits your dish, trimming excess off the edges.

A layer of puff pastry is being trimmed to fit the dish. In the top right corner is a white bowl of freshly cracked eggs, next to a smaller white bowl of Dijon mustard. In the top left corner is a small brown and white bowl of crumbled goat cheese. In the bottom left is a measuring cup of milk.

Step Three: Prepare the Filling

In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.

Step Four: Assemble the Quiche

Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top. Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.

step five: bake the quiche

Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.

Step Six: Cool then Enjoy!

Remove from the oven and let cool for 5 to 10 minutes before slicing. Serve and enjoy!

This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There are small vases of baby's breath on the table, along with glasses of water. A small white bowl of arugula is in the bottom right corner.

Recipe FAQs:

can this quiche be made ahead of time?

Yes! See the “notes” section for tips on how to store and reheat the quiche while still maintaining the delicious flavor and texture.

I don’t like goat cheese. Can I use something else?

I love the flavor the goat cheese adds to this recipe, but feta would work too if that’s what you prefer!

I don’t have whole milk. Can I use a different type?

Whole milk will definitely contribute to the creamy flavor of this quiche, but in a pinch, use the milk you have on hand!

I hope this Puff Pastry Zucchini and Goat Cheese Quiche brings an extra dose of delicious to your table in the next few weeks! Let me know in the comments below if you try it!

Looking for some other quiche recipes? Try these!

Gluten-Free Ham and Cheese Quiche

Caramelized Onion Puff Pastry Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.
Print

Puff Pastry Zucchini and Goat Cheese Quiche

Servings 8 slices
Calories 286kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 cup zucchini sliced 1/8-inch thin or 2 large zucchinis
  • 2 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 sheet puff pastry thawed but cold if frozen, let thaw in the fridge for about 4 hours
  • 4 large eggs
  • 1 ¼ cup whole milk
  • 1 tablespoon dijon mustard
  • 2 ounces goat cheese crumbled

Instructions

  • Preheat your oven to 400°F and lightly grease your pie dish.
  • Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.
  • Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding over and gently stretching until it fits your dish, trimming excess off the edges.
  • In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.
  • Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top.
  • Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.
  • Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
  • Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!

Notes

Storing Quiche:
Once your quiche has cooled down after baking, store it in an airtight container or wrap it tightly in plastic wrap. Place it in the refrigerator promptly, and it should stay fresh for up to 3-4 days.
Reheating the Quiche:
Microwave: For a quick reheat, microwave individual slices on a microwave-safe plate for about 1-2 minutes, or until heated through.
Oven: To reheat the entire quiche or larger portions, preheat your oven to around 350°F. Cover the quiche with foil to prevent over-browning, then place it in the oven for about 15-20 minutes, or until heated through.
Air Fryer: If you have an air fryer, you can reheat quiche slices in it for a crispier texture. Preheat the air fryer to 325°F (160°C) and heat the quiche for about 5-8 minutes, depending on thickness and desired crispness.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 467mg | Potassium: 280mg | Fiber: 1g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

The post Puff Pastry Zucchini and Goat Cheese Quiche appeared first on The Defined Dish.

Frozen Coconut Margaritas

Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.Nothing says summer like a festive cocktail and these Frozen Coconut Margaritas will quickly become a favorite of yours! If…

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Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.

Nothing says summer like a festive cocktail and these Frozen Coconut Margaritas will quickly become a favorite of yours!

Two Frozen Coconut Margaritas in coupe cocktail glasses, each garnished with a lime wedge. The margaritas sit on a bronze tray on top of a tan table, with lime wedges on both the tray and the table. A green branch is visible in the top right corrner.

If you have followed my recipes for a while, you know we are big fans of margaritas — in any shape or form. While it all started with the classic Clayton Margarita, I’ve gone on to create many variations including my Smoky Mango Margarita and now these Frozen Coconut Margaritas! Think of these as a piña colada meets margarita — delish!

While this recipe highlights the frozen version of this margarita, I also have an on-the-rocks recipe if you need a smaller serving size, prefer on-the-rocks over frozen, or if you forget to freeze the coconut milk!

Ingredients:

  • Full-fat, Unsweetened Coconut Milk
  • Freshly Squeezed Lime Juice and Lime Wedges
  • Blanco Tequila
  • Cointreau
  • Agave
  • Unsweetened Coconut Flakes
  • Tajin or Chili-Lime Seasoning
Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.

Step-by-Step:

Step One: Freeze the Coconut Milk

Add the coconut milk to an ice cube tray and freeze.

Step Two: Blend the Margaritas

In a high-speed blender, combine the frozen coconut milk, lime juice, tequila, Cointreau, agave, and 2 cups of ice. Blend on high until smooth.

Step Three: Rim the Glasses and Serve

On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice then pour the coconut margarita into the glass and serve with a wedge of lime.

A beige bowl with cubes of frozen coconut milk. Three lime wedges are visible, and the bowl rests on a tan table.

Recipe FAQ:

I don’t like frozen cocktails, do you have an alternate recipe for this?

Yes! I have an on-the-rocks version in the recipe notes.

I forgot to freeze my coconut milk! What should I do?

I would make the on-the-rocks version!

I hope you enjoy these Frozen Coconut Margaritas all summer long!

For More blended Cocktail Recipes:

Smoky Mango Margarita

Staci’s Frozen Mojitos

Tito’s Colada

Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.
Print

Frozen Coconut Margaritas

Cook Time 10 minutes
Freezing Time 4 hours
Servings 4

Ingredients

  • 2 cups or 16 ounces full-fat, unsweetened coconut milk, frozen in an ice cube tray
  • ¼ cup freshly squeezed lime juice
  • ½ cup blanco tequila
  • ¼ cup Cointreau
  • ¼ cup agave
  • For Serving:
  • Lime wedges
  • 2 tablespoons unsweetened coconut flakes
  • 1 tablespoon Tajin or chili-lime seasoning

Instructions

  • If you have not already done so, add the coconut milk to an ice tray and freeze.
  • In a high-speed blender, combine the frozen coconut milk, lime juice, tequila, Cointreau, agave, and 2 cups of ice. Blend on high until smooth.
  • On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice then pour the coconut margarita into the glass and serve with a wedge of lime.

Notes

Coconut Margarita — On the Rocks Version
Serves 2 
 5 ounces unsweetened, full-fat coconut milk 
2 ounces lime juice 
2 ounces blanco tequila  
1 ounce Cointreau 
½ ounce agave 
For Serving: 
2 tablespoons unsweetened coconut flakes 
1 tablespoon Tajin (or chili-lime seasoning) 
Lime wedges 
In a cocktail shaker, combine the coconut milk, lime juice, tequila, Cointreau, and agave. Dry shake (without ice) until very well combined (at least 20 seconds). 
On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice then pour the coconut margarita into the glass and serve with a wedge of lime.  

Food Photography and Styling by Eat Love Eats.

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Tangy Thai Shrimp and Noodle Salad

Cream bowl with assembled Tangy Thai Shrimp Noodle SaladGet ready for a taste sensation with our Tangy Thai Shrimp and Noodle Salad! It’s like a summer pasta salad,…

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Cream bowl with assembled Tangy Thai Shrimp Noodle Salad

Get ready for a taste sensation with our Tangy Thai Shrimp and Noodle Salad! It’s like a summer pasta salad, but with a Thai-inspired twist that’s impossible to resist.

Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.

Sure, some might call it a noodle dish, but it’s really more of a pasta-style salad because of that deliciously light and tangy dressing that coats every shrimp and noodle. And don’t forget about the crunchy cucumbers and juicy tomatoes that add the perfect fresh crunch!

Two cream bowls with assembled Tangy Thai Shrimp Noodle Salad. Ribbed glass of ice water in the corner. Lime wedges in the bottom left corner.

Plus, we’re loading this Tangy Thai Shrimp and Noodle Salad up with fragrant herbs and a bit of heat from Thai chilies for that extra kick of flavor. It’s a dish that’s bursting with summertime vibes and sure to become a favorite at your table!

Ingredients:

  • Thai Chiles 
  • Fish Sauce
  • Coconut Aminos
  • Freshly Squeezed Lime Juice
  • Garlic
  • Coconut Sugar
  • Grape Tomatoes
  • Mini Cucumbers 
  • Green Onions
  • Fresh Cilantro
  • Thai Basil Leaves
  • Fresh Mint
  • Dry Roasted Peanuts
  • Rice Noodles
  • Avocado Oil
  • Toasted Sesame Oil
  • Peeled Deveined Shrimp
  • Kosher Salt
  • Freshly Ground Black Pepper
Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.

Step-by-Step:

Step One: make the tangy Thai dressing

In a small bowl, whisk together the dressing ingredients until well combined.

Step Two: Prepare the salad

In a large bowl, combine the tomatoes, cucumbers, green onions, cilantro, Thai basil, mint, and peanuts. Set aside.

Step Three: Make the noodles and shrimp

Bring a medium saucepan to a boil. Add the rice noodles and cook according to package directions. Drain and rinse under cold water and set aside. Meanwhile, heat the avocado and toasted sesame oil in a large, nonstick skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with the salt and pepper. Cook until golden on each side and cooked through, 2 to 3 minutes per side.

Step four: Finish the Salad

Add the noodles and the cooked shrimp to the salad and pour the tangy Thai dressing over the top. Toss until combined and the noodles are well coated in the dressing. Serve and enjoy!

Sage green serving dish of Tangy Thai Shrimp Noodle Salad before it is mixed together. White bowl with dressing in the top right corner, basil leaves, and a dish of lime wedges and Thai chiles in the top left. Wooden tongs in the bottom left corner, as well as more basil leaves in the bottom right.

Recipe FAQs

Can I use a different type of noodle for this salad?

Yes! If you don’t like rice noodles you could try other types of noodles like soba, or vermicelli. Just make sure to adjust the cooking time according to the package directions.

Is this a good salad to make ahead of time?

Absolutely! This is a great recipe to prepare ahead of time, but I do recommend storing the dressing separately and tossing it with the salad right before eating.

Can I add other vegetables to this salad?

You sure can! Customize this salad with other vegetables like bell peppers, carrots, or snap peas for added crunch and color.

Whether you’re feeding your family or a dinner party crowd, this Tangy Thai Shrimp and Noodle Salad is sure to be a hit! It’s bursting with flavor and is super light and refreshing. Let me know what you think after you try it!

Looking for some other flavor-packed summer recipes? Try these!

Gaucho Salad with Chimichurri Dressing

Cucumber Salad with Crispy Chickpeas

Grilled Steak and Chimichurri Orzo Salad

Rainbow Chickpea Salad

Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.
Print
Calories 2015kcal

Ingredients

For the Tangy Thai Dressing:

  • 3-4 Thai chiles minced
  • 2 tablespoons fish sauce
  • 3 tablespoons coconut aminos
  • 4 tablespoons freshly squeezed lime juice
  • 2 garlic cloves minced
  • 1 tablespoon coconut sugar

For the Salad:

  • 1 cup quartered grape tomatoes
  • 2 mini cucumbers halved lengthwise and thinly sliced on a diagonal
  • 4 green onions thinly sliced on the diagonal
  • ¼ cup finely chopped fresh cilantro leaves
  • ½ cup packed Thai basil leaves
  • ¼ cup finely chopped fresh mint leaves
  • ½ cup roughly chopped dry roasted peanuts

For the Shrimp + Noodles:

  • 6 ounces rice noodles
  • 2 tablespoons avocado oil
  • 1 tablespoon toasted sesame oil
  • 1 lb peeled deveined shrimp
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Instructions

Make the Tangy Thai Dressing:

  • In a small bowl, whisk together the dressing ingredients until well combined.

Prepare the salad:

  • In a large bowl, combine the tomatoes, cucumbers, green onions, cilantro, thai basil, mint and peanuts. Set aside.

Make the Noodles and Shrimp:

  • Bring a medium saucepan to a boil. Add the rice noodles and cook according to package directions. Drain and rinse under cold water and set aside.
  • Meanwhile, heat the avocado and toasted sesame oil in a large, nonstick skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with the salt and pepper. Cook until golden on each side and cooked through, 2 to 3 minutes per side.

Finish the Salad:

  • Add the noodles and the cooked shrimp to the salad and pour the tangy Thai dressing over the top. Toss until combined and the noodles are well coated in the dressing. Serve and enjoy!

Nutrition

Calories: 2015kcal | Carbohydrates: 203g | Protein: 122g | Fat: 83g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 46g | Trans Fat: 0.02g | Cholesterol: 730mg | Sodium: 7376mg | Potassium: 2737mg | Fiber: 15g | Sugar: 22g | Vitamin A: 3365IU | Vitamin C: 81mg | Calcium: 525mg | Iron: 8mg

Food Photography and Styling by Eat Love Eats

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Copycat Starbucks Egg White Breakfast Wrap

Copycat Starbucks Egg White Breakfast Wraps sliced and on plates. Cups of coffee near.This Copycat Starbucks Egg White Breakfast Wrap is designed to kick-start your morning in the best way possible! Packed with…

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Copycat Starbucks Egg White Breakfast Wraps sliced and on plates. Cups of coffee near.

This Copycat Starbucks Egg White Breakfast Wrap is designed to kick-start your morning in the best way possible! Packed with nutrition, this wrap is super filling and incredibly delicious. Whether you’re making just one for yourself or a few to feed the family, this breakfast wrap is sure to be a hit.

Copycat Starbucks Egg White Breakfast Wraps sliced and on plates. Cups of coffee near.

This Copycat Starbucks Egg White Breakfast Wrap features fluffy egg whites, savory vegetables, and delicious crumbled feta cheese, all wrapped up in a satisfying tortilla. Not only does this wrap provide a great balance of nutrients to start your day, but it also ensures every bite is bursting with flavor! Plus, the preparation is super quick, making it perfect for busy mornings.

Copycat Starbucks Egg White Breakfast Wrap cut and stacked on plate.

To create this Copycat Starbucks Egg White Breakfast Wrap, I spread cream cheese onto a tortilla, creating that delicious base layer for the wrap. Then I sauté the tomatoes and spinach until the spinach is just wilted and the perfect texture. Next, I scramble the egg whites and then I get to the assembly of this savory breakfast wrap by wrapping it all up tightly into the tortilla. Yum!

Ingredients:

  • Whole Wheat Tortilla/Wrap
  • Cream Cheese
  • Sun-Dried Tomatoes, Packed in Oil
  • Baby Spinach
  • Egg Whites
  • Crumbled Feta Cheese
Copycat Starbucks Egg White Breakfast Wrap sliced on plate. Spinach garnishing plate.

Step-by-Step:

Step One: prep the wrap

Spread the cream cheese on one side of the tortilla. Set aside.

Step Two: Cook the vegetables

Heat the oil in a non-stick skillet over medium heat. Add the sun-dried tomatoes and spinach and cook, stirring, until the spinach has just wilted, about 2 to 3 minutes. Transfer to a plate and set aside.

Step Three: Add the egg whites

Spray the skillet with nonstick spray and add the egg whites, cook, scrambling the eggs with a rubber spatula, until just set, about 2 minutes. Transfer to a plate and set aside.

Step Four: Assemble the wrap

Spread the spinach cream cheese mixture over the tortilla, keeping it mainly in the center 1/3 portion. Next, add the egg white, then add the feta. Fold the tortilla like a burrito. Add the wrap back into the pan and heat both sides over medium-high heat until lightly golden. This will help it hold its shape and warm the tortilla nicely.

Open tortilla with Egg White Breakfast Wrap ingredients before it is folded.

Recipe FAQs:

Can I add other vegetables to the wrap?

Of course! Add whatever you like. This recipe is based on the wrap at Starbucks, but you can add any vegetables that you have handy.

can I use eggs instead of egg whites?

Yes! If you prefer to use a whole egg, feel free to do so! The Starbucks one is made with egg whites only, but there’s nothing wrong with using a whole egg if you choose.

can I make this wrap ahead of time?

This wrap will taste best fresh! It’s designed to be quick and simple, so I do recommend making it right before serving or eating.

In just a few minutes, you’ll have a satisfying and nutritious breakfast ready to go! This Copycat Starbucks Egg White Breakfast Wrap is a fantastic way to start your day on the right foot. Comment below once you’ve tried it, I hope you absolutely love it!

Looking for some more delicious breakfast options? Try these!

Individual Breakfast Casseroles

Paleo Blueberry Lemon Breakfast Bars

Meal Prep Breakfast Taco Bowls

Perfect Bacon-Gruyere Egg Bites

Copycat Starbucks Egg White Breakfast Wrap cut and stacked on plate.
Print

Copycat Starbucks Egg White Breakfast Wrap

Servings 1 wrap
Calories 372kcal

Ingredients

  • 1 whole wheat tortilla/wrap
  • 1 tablespoon cream cheese
  • 1 tablespoon sun dried tomato oil
  • 2 sun dried tomatoes packed in oil, diced small
  • 2 cups baby spinach
  • 1/3 cup egg whites
  • 2 tablespoons crumbled feta cheese

Instructions

  • Spread the cream cheese on one side of the tortilla. Set aside.
  • Heat the oil in a non-stick skillet over medium heat. Add the sun-dried tomatoes and spinach and cook, stirring, until the spinach has just wilted, 2-3 minutes. Transfer to a plate and set aside.
  • Spray the skillet with nonstick spray and add the egg whites, cook, scrambling the eggs with a rubber spatula, until just set, about 2 minutes. Transfer to a plate and set aside.
  • Spread the spinach cream cheese mixture over the tortilla, keeping it mainly in the center 1/3 portion.
  • Next add the egg white, then add the feta. Fold the tortilla like a burrito.
  • Add the wrap back into the pan and heat both sides over medium-high heat until lightly golden. This will help it hold its shape and warm the tortilla nicely.

Nutrition

Calories: 372kcal | Carbohydrates: 33g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 945mg | Potassium: 876mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6.19IU | Vitamin C: 33mg | Calcium: 340mg | Iron: 4mg

Food Photography and Styling by Eat Love Eats.

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Rainbow Chickpea Salad

Rainbow Chickpea Salad in serving bowl.This Rainbow Chickpea Salad is a dream summer side. Packed with bright, fresh flavors it’s a crowd-pleaser and easy to…

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Rainbow Chickpea Salad in serving bowl.

This Rainbow Chickpea Salad is a dream summer side. Packed with bright, fresh flavors it’s a crowd-pleaser and easy to customize depending on what veggies you have on hand!

Serving bowl of Rainbow Chickpea Salad with a small plate next to it.

I love grabbing a premade chickpea salad from the grocery store deli when I need a simple side or quick lunch. But instead of heading to the store, I decided to make this easy recipe at home! Whether you use this as a side along a grilled protein this summer, or meal prep the recipe to have for a quick snack or lunch, I know you are going to love it!

And while I used red bell pepper, cucumber celery, and red onion for this particular recipe, the dish really is customizable! Feel free to use any veggies or herbs you have on hand that you need to put to use.

Close up of Rainbow Chickpea Salad in serving bowl.

Ingredients:

  • Canned Chickpeas 
  • Red Bell Pepper
  • Cucumber
  • Celery
  • Red Onion
  • Fresh Cilantro Leaves
  • Fresh Dill
  • Extra Virgin Olive Oil
  • White Balsamic Vinegar
  • Lemon Juice
  • Smoked Paprika
  • Cayenne
  • Kosher Salt
  • Freshly Ground Black Pepper

Step-by-Step:

Step One: Combine the Ingredients

In a large bowl, combine all of the ingredients and toss until well combined.

Rainbow Chickpea Salad ingredients in bowl before it is mixed.

Step Two: Chill the Salad

Cover and refrigerate to marinate for at least 2 hours; best if marinated overnight.

Step Three: Serve and Enjoy!

Before serving, taste and add more salt, if desired. This salad keeps in the fridge for up to 5 days.

Rainbow Chickpea Salad plated on low bowls.

Recipe FAQs:

How long does this need to marinate?

The salad should marinate for at least two hours but ideally overnight!

Does this recipe work for meal prep?

Absolutely! This lasts in the fridge for up to 5 days and only gets better as it continues to marinate.

Can I swap in other vegetables?

Yes! Feel free to swap in whatever veggies or herbs you have on hand.

I hope you enjoy this Rainbow Chickpea Salad! Comment below what you pair with it or veggies you add to it!

For More Simple Salads and Sides:

Cucumber Salad with Crispy Chickpeas

Creamy Italian Pasta Salad

Street Corn-Inspired Slaw with Spicy Tahini

Serving bowl of Rainbow Chickpea Salad with a small plate next to it.
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Rainbow Chickpea Salad

Total Time 15 minutes
Servings 4 to 6
Calories 163kcal

Ingredients

  • 2 [15-ounce] cans no-salt added chickpeas drained and rinsed well
  • 1 cup diced-small red bell pepper
  • 1 cup seeded and diced-small cucumber
  • ½ cup diced small celery
  • ½ cup diced-small red onion
  • ¼ cup finely chopped fresh cilantro leaves
  • ¼ cup finely chopped fresh dill
  • ¼ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper

Instructions

  • In a large bowl, combine all of the ingredients and toss until well combined.
  • Cover and refrigerate to marinate for at least 2 hours; best if marinated overnight. Before serving, taste and add more salt, if desired.
  • This salad keeps in the fridge for up to 5 days.

Nutrition

Calories: 163kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 603mg | Potassium: 257mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1842IU | Vitamin C: 56mg | Calcium: 32mg | Iron: 1mg

Food Photography and Styling by Eat Love Eats.

The post Rainbow Chickpea Salad appeared first on The Defined Dish.

Simple Skillet Peach Crumble

Simple Skillet Peach Crumble in black cast iron skillet.Indulge in a warm, comforting treat that screams summer with this Simple Skillet Peach Crumble. Juicy summer peaches are topped…

The post Simple Skillet Peach Crumble appeared first on The Defined Dish.

Simple Skillet Peach Crumble in black cast iron skillet.

Indulge in a warm, comforting treat that screams summer with this Simple Skillet Peach Crumble. Juicy summer peaches are topped with a buttery, spiced crumble and baked to golden perfection, making it an irresistible dessert!

Simple Skillet Peach Crumble in black cast iron skillet.

This recipe lets you dive headfirst into the essence of summer. Of course, the star of the show are the delicious peaches, bringing their natural sweetness and vibrant flavor to every bite. The frozen peaches are slowly softened in a skillet of melted butter, along with cinnamon and salt. This process allows them to release their juices as they thaw, making them perfectly tender before they start to bake.

The topping is a delicious blend of oats, flour, coconut sugar, maple syrup, and butter, creating a golden, crumbly layer that contrasts perfectly with the soft peaches underneath. The warmth of the cinnamon and the richness of the butter add depth to the flavor, making this a simple yet complex treat.

Simple Skillet Peach Crumble served on a blue plate with scoop of ice cream.

Top it with a scoop of vanilla ice cream for an extra indulgent touch. Whether you’re enjoying this on a cozy night in or bringing it along to a summer gathering, this dessert is sure to wow!

Ingredients:

  • Unsalted Butter
  • Frozen Sliced Peaches
  • Ground Cinnamon
  • Kosher Salt
  • Coconut Sugar
  • Maple Syrup
  • Vanilla Extract
  • Lemon Zest
  • Tapioca or Arrowroot Flour
  • Gluten-free Old-fashioned Oats
  • Gluten-free All-purpose Flour
  • Coconut Sugar
  • Maple Syrup
  • Unsalted Butter

Step-by-Step:

step one: preheat the oven to 400℉.

Step two: start the peaches

Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.

Peaches sauteed in cast iron skillet.

step three: make the crumble

In a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.

Crumble mixture in a clear mixing bowl.

Step four: Finish the peach crumble

Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.

step five: serve and enjoy!

Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!

Simple Skillet Peach Crumble in black cast iron skillet with three scoops of vanilla ice cream on top.

Recipe FAQs

I can’t find tapioca flour, what should I use?

Arrowroot flour will do the trick for this recipe, and may be easier to find in some grocery stores!

can I use fresh peaches instead of frozen?

Sure you can! Frozen peaches allow this recipe to be delicious all year long, but if you find some fantastic fresh peaches, those will work great. Just watch them closely to adjust the time they spend in the pan at the beginning so they are not too soft ahead of baking.

can this be made in advance?

This dessert is best served warm, right out of the oven. But, you can definitely make the peach mixture ahead of time (it can stay in the fridge for one to two days), and add the crumble right before baking.

Close up of simple Skillet Peach Crumble in black cast iron skillet with three scoops of vanilla ice cream on top.

I hope this Simple Skillet Peach Crumble brings you all the joy and flavor of summer, no matter when you’re serving it! Comment below when you try it!

Looking for a main dish to serve before dessert? Try these!

Grilled Chipotle Steak Nachos

Caprese Grilled Chicken

Monterey Melt Smash Burgers

Cedar Plank Salmon and Corn with Serrano-Butter

Simple Skillet Peach Crumble served on a blue plate with scoop of ice cream.
Print

Simple Skillet Peach Crumble

Gluten-Free
Servings 6 slices
Calories 492kcal

Ingredients

For the Peaches:

  • 2 tablespoons unsalted butter
  • 32 ounces frozen sliced peaches
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • Zest of ½ lemon
  • 2 tablespoons tapioca or arrowroot flour

For the Crumble Topping:

  • 1 ½ cups gluten-free old-fashioned oats
  • ½ cup gluten-free all-purpose flour
  • ¼ cup coconut sugar
  • 1 tablespoon maple syrup
  • 6 tablespoons chilled unsalted butter diced into ¼-inch cubes

Instructions

Preheat the oven to 400.

    Start the Peaches

    • Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.

    Make the Crumble

    • Meanwhile, in a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.

    Finish the Peach Crumble

    • Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.
    • Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!

    Nutrition

    Calories: 492kcal | Carbohydrates: 82g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 135mg | Potassium: 563mg | Fiber: 7g | Sugar: 19g | Vitamin A: 474IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg

    The post Simple Skillet Peach Crumble appeared first on The Defined Dish.

    Grilled Chipotle Steak Nachos

    Y’all — there are nachos, then there are these Grilled Chipotle Steak Nachos! They are in a league of their…

    The post Grilled Chipotle Steak Nachos appeared first on The Defined Dish.

    Y’all — there are nachos, then there are these Grilled Chipotle Steak Nachos! They are in a league of their own with layers of flavors and toppings evenly distributed so there is flavor packed into every bite.

    Grilled Chipotle Steak Nachos assembled on sheet pan. Extra sides of pico de gallo and guacamole.

    I’ll just say it, not all nachos are the same! They often lack exciting flavor, do not have enough cheese, and each chip does not have an equal amount of toppings. But those are all things you do not need to worry about with these Grilled Chipotle Steak Nachos.

    By marinating the steak in a delicious chipotle-lime marinade, you automatically get an incredible flavor boost to the nachos. I also assemble the nachos in two separate layers: half of the chips, then half of the toppings, repeat. This ensures each chip will have a blend of all of your delicious elements!

    Grilled Chipotle Steak Nachos assembled on sheet pan.

    Ingredients:

    • Avocado Oil
    • Garlic
    • Limes
    • Red Wine Vinegar
    • Honey
    • Adobo Paste 
    • Kosher Salt
    • Freshly Ground Black Pepper
    • Chili Powder
    • Ground Cumin
    • Paprika
    • Dried Oregano
    • Skirt Steak
    • Corn
    • Red Onion
    • Jalapeño
    • Canned Black Beans
    • Tortilla Chips
    • Shredded Monterey Jack Cheese
    • Plus, a few additional ingredients for serving!
    Grilled Chipotle Steak Nachos assembled on sheet pan. Hand grabbing a chip.

    Step-by-Step:

    Step One: Marinate the Steak

    In a small bowl, whisk together the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.

    Step Two: Grill the Steak

    Preheat the grill to medium-high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.

    Step Three: Grill the Veggies

    Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill. Turn the grill down to medium. While it cools slightly, assemble the nachos.

    Step Four: Cut and Combine the Veggies

    Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer them to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.

    Step Five: Dice the steak

    Slice the steak against the grain into thin, 1/4″-wide pieces then dice into bite-sized pieces; about 1/4″ to 1/2″.

    Step Six: Assemble the Nachos

    Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.

    Step Seven: Grill the Nachos

    Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.

    Step Eight: Garnish and Serve!

    Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños, if desired.

    Grilled Chipotle Steak Nachos assembled on sheet pan.

    Recipe FAQ:

    This seems like a lot of ingredients!

    Don’t let the ingredient list overwhelm you! A lot of the list is seasonings which you likely already have on hand, plus some store-bought toppings.

    What is adobo paste?

    This is the sauce in the can of chipotle peppers in adobo! This helps amplify the chipotle flavor. If you want to put the leftover can to use, definitely try my Saucy Chipotle Chicken Tacos.

    Any grilling tips?

    Heat control on your grill is essential to this recipe! You’ll want to start the steak and veggies on medium-high, and finish the nachos on the grill on medium-low or your chips will burn on the bottom.  

    These nachos are perfect as the summer months start to heat up and you want a delicious dish when entertaining! I hope y’all enjoy this ultimate summer nacho recipe!

    For More Grilled Entertaining Recipes:

    Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas

    Grilled Steak and Chimichurri Orzo Salad

    Sausage and Fennel Pizzettes

    Grilled Chipotle Steak Nachos assembled on sheet pan.
    Print

    Grilled Chipotle Steak Nachos

    Gluten-Free
    Prep Time 10 minutes
    Cook Time 30 minutes
    Marinating Time 2 hours
    Total Time 2 hours 40 minutes
    Servings 6 to 8
    Calories 519kcal

    Ingredients

    For the Steak:

    • ¼ cup avocado oil
    • 3 cloves garlic, grated
    • 2 tablespoons fresh lime juice
    • 2 tablespoons red wine vinegar
    • 2 teaspoons honey
    • 2 teaspoons adobo paste, the sauce in the can of chipotle peppers in adobo
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 lb. skirt steak

    For the Veggies:

    • 2 ears corn on the cob, husks removed
    • 1 medium red onion, peeled and cut into ½” slices
    • 1 large jalapeño, stem removed
    • 2 tablespoons avocado oil
    • 1 teaspoon chili powder
    • 1 teaspoon kosher salt
    • 1 large lime halved crosswise

    For Assembly:

    • One [15-oz] can black beans, drained and rinsed
    • One [15-oz] bag tortilla chips
    • 3 cups shredded Monterey jack cheese

    For Serving:

    • ½ cup chopped cilantro
    • ½ cup Pico de Gallo, excess liquid drained
    • Guacamole or diced avocado
    • Sour cream
    • Pickled Jalapeños

    Instructions

    Prepare and Grill the Steak:

    • In a small bowl, whisk together the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.
    • Preheat the grill to medium high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.

    Grill the Veggies:

    • Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill.
    • Turn the grill down to medium. While it cools slightly, assemble the nachos.

    Assemble:

    • Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.
    • Slice the steak against the grain into thin, 1/4"-wide pieces then dice into bite-sized pieces; about 1/4" to 1/2".
    • Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.
    • Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.

    Serve and Enjoy:

    • Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños if desired.

    Nutrition

    Calories: 519kcal | Carbohydrates: 16g | Protein: 32g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 1609mg | Potassium: 458mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1184IU | Vitamin C: 13mg | Calcium: 456mg | Iron: 3mg

    Food Photography and Styling by Eat Love Eats.

    The post Grilled Chipotle Steak Nachos appeared first on The Defined Dish.

    Grilled Steak and Chimichurri Pasta Salad

    Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of…

    The post Grilled Steak and Chimichurri Pasta Salad appeared first on The Defined Dish.

    Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.

    I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of the summer. I am calling it now!

    Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side as well as plates and napkins.

    This time of year, you really can’t keep me away from the grill so I Iove to think of new recipes to create. Because pasta salads are so popular this time of year, I wanted to create a recipe that utilized grilled veggies and a protein and I love how this Grilled Steak and Chimichurri Orzo Salad turned out! Pasta salads are usually seen as an accompaniment to a larger meal but this dish is sure to be the star of the show.

    Grilled Steak and Chimichurri Pasta Salad on oval platter with spoon in it.

    Other than the perfectly grilled veggies and steak, the chimichurri is what really sets this pasta salad over the edge. It has such a fresh flavor from the herbs, plus a slight kick from the jalapeño that brightens the dish and makes it feel much lighter than a traditional pasta salad — while also filling from the steak!

    Ingredients:

    • Orzo Pasta
    • Fresh Parsley Leaves
    • Fresh Cilantro leaves
    • Garlic
    • Jalapeño
    • Extra Virgin Olive Oil
    • Red Wine Vinegar
    • Freshly Squeezed Lemon Juice
    • Kosher Salt
    • Freshly Ground Black Pepper
    • Corn
    • Red Onion
    • Red Bell Pepper
    • Zucchini
    • Flap Steak
    Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.

    Step-by-Step:

    Step One: Cook the Orzo

    Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.

    Step Two: Make the Chimichurri

    In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.

    Step Three: Prep the Veggies

    Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.

    Step Four: Prep the Steak

    Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.

    Step Five: Grill the Steak (Weber Wood Pellet Grill Method):

    Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉. When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.

    Grilled veggies on platter.

    Step Six: Assemble the Pasta Salad

    Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo. Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.

    Grilled Steak and Chimichurri Pasta Salad ingredients in large bowl before it is tossed.

    Recipe FAQs:

    Can I make the chimichurri in advance?

    Yes! But I would suggest only making it up to one day in advance for extra freshness. Store in the fridge!

    I can’t find flap steak — what else can I use?

    Flank or skirt steak would work here as well!

    Could i make this vegetarian?

    Absolutely! Omit the steak if you prefer and double up the veggies for an extra-filling dish.

    I hope y’all love this pasta salad recipe as much as I do! Comment below once you try it!

    For More Pasta Salad Recipes:

    Creamy Italian Pasta Salad

    Green Goddess Pasta Salad

    Grilled Antipasto Pasta Salad

    Grilled Steak and Chimichurri Pasta Salad on oval platter with spoon in it.
    Print

    Grilled Steak and Chimichurri Pasta Salad

    Total Time 50 minutes
    Servings 5
    Calories 629kcal

    Ingredients

    • 9 ounces orzo pasta

    For the Chimichurri:

    • 1 cup packed parsley leaves, plus more for garnish
    • 1 cup packed cilantro leaves, plus more for garnish
    • 2 garlic cloves, minced
    • 1 jalapeno, seeds and stem removed and roughly chopped
    • 1/3 cup extra virgin olive oil
    • 2 tablespoons red wine vinegar
    • 2 tablespoons freshly squeezed lemon juice
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper

    For the Grilled Steak and Veggies:

    • 2 ears of corn
    • 1 small red onion, sliced into ½-inch rounds
    • 1 large red bell pepper seeds and stem removed, cut into 3-inch-wide strips
    • 1 large zucchini, cut in half lengthwise
    • 1 lb flap steak
    • 5 tablespoons extra virgin olive oil, divided
    • 1 ½ teaspoons kosher salt, divided
    • 1 teaspoon freshly ground black pepper, divided

    Instructions

    Cook the Orzo:

    • Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.

    Make the Chimichurri:

    • In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.

    Prep the Veggies and Steak:

    • Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.
    • Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.

    Grill the Steak (Weber Wood Pellet Grill Method):

    • Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉.
    • When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.

    Grill the Steak (Traditional Grill Method):

    • Preheat the grill to 450℉. When the grill is hot, oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
    • See notes below on timing and flipping instructions.

    Assemble the Pasta Salad:

    • Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo.
    • Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.

    Notes

    Grill Timing and Tips:
    • The onions should take about 5 minutes, flipping halfway through.  
    • The zucchini and bell pepper should take about 8 minutes, flipping halfway through.
    • The corn should take 10 to 12 minutes, turning every 3 to 4 minutes.
    • The steak should take 10 to 12 minutes, flipping halfway through, the temperature should read about 135℉ for medium.  

    Nutrition

    Calories: 629kcal | Carbohydrates: 52g | Protein: 29g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.002g | Cholesterol: 54mg | Sodium: 1051mg | Potassium: 816mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2173IU | Vitamin C: 61mg | Calcium: 69mg | Iron: 4mg

    Food Photography and Styling by Eat Love Eats.

    The post Grilled Steak and Chimichurri Pasta Salad appeared first on The Defined Dish.

    Grilled BBQ Chicken Bowls with Black Bean-Corn Salad

    Side view of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad in a white bowl. Red napkin in background.There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together…

    The post Grilled BBQ Chicken Bowls with Black Bean-Corn Salad appeared first on The Defined Dish.

    Side view of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad in a white bowl. Red napkin in background.

    There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together for these delicious Grilled BBQ Chicken Bowls with Black Bean-Corn Salad!

    Three plated bowls of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad.

    Simply grilled chicken is delicious. But grilled chicken elevated by the flavors of BBQ sauce? Hard to beat, in my opinion! The store-bought BBQ sauce allows you to infuse so much flavor into the chicken without using your entire spice cabinet — win-win. Top your perfectly grilled chicken with the Black Bean-Corn Salad and you have a bright, nourishing meal in under an hour.

    Ingredients:

    • Can of Black Beans
    • Cherry Tomatoes
    • Red Onion
    • Fresh Cilantro
    • Red Bell Pepper
    • Corn
    • Avocado Oil
    • Lime Juice
    • Kosher Salt
    • Freshly Ground Black Pepper
    • Boneless, Skinless Chicken Thighs
    • BBQ Sauce 
    • Prepared Brown Rice
    • Jalapeño
    • Shredded Smoked Gouda or Monterrey Jack Cheese
    Side view of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad in a white bowl. Red napkin in background.

    Step-by-Step:

    Step One: begin the black bean-corn salad

    In a large bowl, add the black beans, tomatoes, onion, cilantro, and bell pepper. Set aside.

    Step Two: Prep the Chicken

    Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt, and pepper. Toss to coat evenly.

    Step Three: Prep the Corn

    Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.

    Step Four: Prep the Grill

    When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

    Step Five: Grill the Chicken and Corn

    Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill then transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

    Grilled chicken and corn on large, white, oval platter.

    Step Six: Slice the Chicken and Corn

    When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.

    Black Bean-Corn Salad in a clear bowl on tile surface.

    Step Seven: Serve and Enjoy!

    Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!

    Grilled BBQ Chicken Bowls with Black-Bean Corn Salad in a bowl on tile.

    Recipe FAQs:

    Could I prep any of this in advance?

    Yes! You could get all of the chopping for the Black-Bean Corn Salad completed in advance, plus even marinate your chicken in the morning ahead of grilling.

    Do you think THIS RECIPE would WORK FOR MEAL PREP?

    Definitely! The assembled Black-Bean Corn Salad lasts for 2 to 3 days in the fridge. I would just store all elements of the bowls separately then reheat and assemble as you are ready.

    For More bbq sauce Recipes:

    Grilled BBQ Chicken Skewer Salad

    BBQ Glazed Pork Tenderloin with Avocado Crema

    Grilled Jalapeño Popper Chicken

    Grilled BBQ Chicken Bowls with Black-Bean Corn Salad in a bowl on tile.
    Print

    Grilled BBQ Chicken Bowls with Black Bean-Corn Salad

    Total Time 45 minutes
    Servings 4 people
    Calories 761kcal

    Ingredients

    For the Black Bean-Corn Salad:

    • One [15-ounce] can black beans, drained and rinsed
    • 1 cup quartered cherry tomatoes
    • ¼ cup finely diced red onion
    • ¼ cup finely chopped cilantro
    • ½ cup finely diced red bell pepper
    • 2 ears of corn
    • 2 8-inch sheets of foil
    • 4 tablespoons avocado oil, divided
    • 2 tablespoons freshly squeezed lime juice
    • ½ teaspoon kosher salt, or more to taste
    • ½ teaspoon freshly ground black pepper

    For the Chicken:

    • 2 lbs boneless skinless chicken thigh
    • 2 tablespoons avocado oil
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • ¾ cup bbq sauce (I use New Primal brand)

    For the Bowls:

    • 1 cup prepared brown rice
    • 1 jalapeño, thinly sliced
    • ½ cup shredded smoked gouda or Monterrey jack cheese
    • fresh cilantro, for garnish

    Instructions

    Start the Black Bean-Corn Salad:

    • In a large bowl, add the black beans, tomatoes, onion, cilantro and bell pepper. Set aside.

    Prep the Chicken and Corn:

    • Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt and pepper. Toss to coat evenly.
    • Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.

    Grill the Chicken and Corn:

    • When ready to cook, heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
    • Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
    • When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.

    Serve:

    • Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!

    Nutrition

    Calories: 761kcal | Carbohydrates: 46g | Protein: 55g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 2527mg | Potassium: 1008mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1330IU | Vitamin C: 39mg | Calcium: 264mg | Iron: 4mg

    Photography and styling by Eat Love Eats.

    The post Grilled BBQ Chicken Bowls with Black Bean-Corn Salad appeared first on The Defined Dish.

    Halal-Inspired Chicken and Rice Skillet

    Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.This Halal-Inspired Chicken and Rice Skillet is sure to become a favorite when you are craving those Halal flavors at…

    The post Halal-Inspired Chicken and Rice Skillet appeared first on The Defined Dish.

    Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.

    This Halal-Inspired Chicken and Rice Skillet is sure to become a favorite when you are craving those Halal flavors at home!

    Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.

    The flavors of this recipe are inspired by the chicken and rice bowls created by Halal food trucks and The Halal Guys restaurants, if you are familiar. To simplify this recipe for the homecooked version, I decided to make this into one skillet and I love how it turned out.

    Halal-Inspired Chicken and Rice Skillet with toppings scattered around.

    You’ll start by making your spice blend that will be used for both the chicken and the rice. Once your chicken is seared, you will begin your rice then add your chicken back into the skillet to let it finish cooking along with the rice. While your chicken and rice cook, you can quickly whip up the delicious Halal white sauce, plus get your toppings ready for serving.

    Halal-Inspired Chicken and Rice Skillet with scoop out of it.

    Ingredients: For the Skillet

    • Garlic Powder
    • Dried Oregano
    • Ground Coriander
    • Ground Cumin
    • Smoked Paprika
    • Ground Turmeric
    • Kosher Salt
    • Freshly Ground Black Pepper
    • Boneless Skinless Chicken Thighs
    • Avocado Oil
    • Unsalted Butter
    • Yellow Onion
    • Basmati White Rice
    • Lemon Zest and Juice
    • Low-Sodium Chicken Broth
    • Fresh Parsley
    • Plus a few more ingredients for the White Sauce and serving!
    Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.

    Step-by-Step:

    Step One: Make the Seasoning Blend

    In a small bowl, combine the garlic powder, oregano, coriander, cumin, smoked paprika, turmeric, salt and pepper. Set aside.

    Step Two: Season the Chicken

    Pat the chicken dry then season both sides of the chicken with 2 tablespoons of the spice mixture, reserving the rest for the rice.

    Step Three: Sear the Chicken

    Heat the oil in a large, deep skillet over medium-high heat. When hot, add the chicken in a single layer and cook on both sides until a golden-brown crust forms, 2 to 3 minutes per side. The chicken does not need to be fully cooked yet. Set the browned chicken on a clean plate and set aside.

    Step Four: Start the Rice

    Reduce the heat beneath the skillet to medium. Add the butter and let melt. Next, add the onions and cook, stirring, until they begin to soften, about 2 minutes. Add the rice and toss to combine. Stir in the remaining spice mixture and lemon zest. Cook, stirring, to toast the rice and spices, about 2 minutes.

    Step Five: Continue Cooking the Chicken and Rice

    Add the lemon juice, chicken broth, and parsley and stir to combine. Bring to a rapid simmer. Once simmering, reduce the heat to a light simmer and nestle the chicken and any of its juices back into the skillet. Cover and cook, simmering lightly, for 20 minutes. Remove from heat but keep the cover on and allow the rice to steam for another 5 more minutes.

    Step Six: Make the White Sauce

    Meanwhile, in a small bowl whisk together the white sauce ingredients. Set aside.

    Step Seve: Serve and Enjoy!

    To serve, ladle the chicken and rice in a shallow bowl. Add some shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha. Serve with warm pita and enjoy!

    Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.

    Recipe FAQs:

    Can I make the white sauce in advance?

    Yes! It lasts for 2 to 3 days in the fridge.

    If making this for meal prep, how would you store and reheat?

    I would store the chicken and rice in glass containers separate from the toppings so you can easily pop them into the oven to reheat! You can warm in the oven at 350F for 12-15 minutes, or until chicken is warmed through, then top with the shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha.

    This Halal-Inspired Chicken and Rice Skillet is great for meal prep and is sure to become a family favorite! Comment below once you make it!

    For more chicken skillets:

    Chicken and Rice Taco Skillet

    Skillet Creamed Corn Chicken

    Creamy Ricotta Chicken and Orzo Skillet

    Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.
    Print

    Halal-Inspired Chicken and Rice Skillet

    Total Time 50 minutes
    Servings 6 people

    Ingredients

    For the Chicken and Rice Skillet:

    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1 teaspoon smoked paprika
    • 1 ½ teaspoons ground turmeric
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 lbs boneless skinless chicken thighs, trimmed of excess fat
    • 2 tablespoons avocado oil
    • 2 tablespoons unsalted butter
    • 1 cup finely diced yellow onion (about ½ an onion)
    • 1 cup basmati white rice, rinsed until the water runs clear
    • Zest of ½ lemon
    • 2 tablespoons freshly squeezed lemon juice
    • 1 ½ cups low-sodium chicken broth
    • 2 tablespoons freshly chopped parsley

    For the White Sauce:

    • ½ cup plain Greek yogurt
    • 1/3 cup mayo
    • 2 garlic cloves, minced
    • 2 teaspoons distilled white vinegar
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon cane sugar (sub coconut sugar)
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon minced parsley leaves

    Optional, For Serving:

    • 2 cup shredded iceberg lettuce
    • 2 Roma tomatoes, diced
    • Warm pita bread
    • Sriracha

    Instructions

    Make the Chicken and Rice Skillet:

    • In a small bowl, combine the garlic powder, oregano, coriander, cumin, smoked paprika, turmeric, salt and pepper. Set aside.
    • Pat the chicken dry then season both sides of the chicken with 2 tablespoons of the spice mixture, reserving the rest for the rice.
    • Heat the oil in a large, deep skillet over medium-high heat. When hot, add the chicken in a single layer and cook on both sides until a golden-brown crust forms, 2 to 3 minutes per side. The chicken does not need to be fully cooked yet. Set the browned chicken on a clean plate and set aside.
    • Reduce the heat to medium. Add the butter and let melt. Add the onions and cook, stirring, until they begin to soften, about 2 minutes.
    • Add the rice and toss to combine. Stir in the remaining spice mixture and lemon zest. Cook, stirring, to toast the rice and spices, about 2 minutes.
    • Add the lemon juice, chicken broth, and parsley and stir to combine. Bring to a rapid simmer. Once simmering, reduce the heat to a light simmer and nestle the chicken and any of its juices back into the skillet. Cover and cook, simmering lightly, for 20 minutes. Remove from heat but keep the cover on and allow the rice to steam for another 5 more minutes.

    Make the White Sauce:

    • Meanwhile, in a small bowl whisk together the white sauce ingredients. Set aside.

    Serve:

    • To serve, ladle the chicken and rice in a shallow bowl. Add some shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha. Serve with warm pita and enjoy!

    Photography and styling by Eat Love Eats.

    The post Halal-Inspired Chicken and Rice Skillet appeared first on The Defined Dish.