Alex – Page 5 – FoodWatcher

Green Goddess Pasta Salad

Green Goddess Pasta Salad in large white serving bowl. Spring and summer are not just grilling season, they area also pasta salad season! And this Green Goddess Pasta Salad…

The post Green Goddess Pasta Salad appeared first on The Defined Dish.

Spring and summer are not just grilling season, they area also pasta salad season! And this Green Goddess Pasta Salad is a must-have side this season.

Green Goddess Pasta Salad in white serving bowl with two serving spoons.

I love a pasta salad! It is the perfect dish when feeding a crowd when hosting, plus great to bring to an event to go along with any dish your host is making. This Green Goddess Pasta Salad is so deliciously bright and really pairs well with just about any main.

This pasta salad has particularly become a favorite of mine because I can also make it whenever I need to use up leftover herbs before they go bad! While I like a combination of dill, basil, and mint, but you can really use whatever you have on hand; cilantro would be great as well!

Green Goddess Pasta Salad Ingredients:

Full-Fat Greek Yogurt
Garlic
Extra Virgin Olive Oil
Fresh Herbs: I like a combination of dill, basil, and mint, but you can use whatever you have on hand! Cilantro would be great as well!
Fresh Lemon Juice and Zest
Kosher Salt
Freshly Ground Black Pepper
Orecchiette Pasta
Asparagus
Frozen Peas
Crushed Red Pepper Flakes: Optional

Green Goddess Pasta Salad Step-by-Step:

Step One: Bring a large pot of water to boil

This will be used to cook your pasta and veggies!

Step Two: Make the Green Goddess Sauce

With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.

Step Three: Cook the Pasta and Veggies

Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.

Step Four: Assemble

Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine. You can serve now while still warm or place into fridge until ready to serve!

Green Goddess Pasta Salad in bowl with sauce pouring on top.

Recipe FAQs:

What herbs should i use?

You can really use whatever you have on hand! I like a combination of dill, basil, and mint, but you can use whatever you have on hand! Cilantro would be great as well!

How should i serve this?

You can serve right after assembling while still warm or place into fridge until ready to serve!

What shouLD i PAIR THIS with?

This pairs great with just about anything! You can serve alongside burgers or even with grilled chicken or steak right on top.

Green Goddess Pasta Salad in serving bowl and on two plates.

I hope you enjoy this pasta salad for many seasons to come! Comment below once you try it!

For More simple side Recipes:

Creamy Italian Pasta Salad

Street Corn-Inspired Slaw with Spicy Tahini

German-Style Potato Salad

Crunchy Ramen Noodle Salad

Green Goddess Pasta Salad

Serves 8 as a Side

Servings

Calories 274kcal

Author Alex Snodgrass

Ingredients

For the Green Goddess Sauce:

5 ounces full-fat Greek yogurt about 2/3 cup
2 garlic cloves
2 tablespoons extra virgin olive oil
1 ½ cups fresh herbs I used ¼ cup chopped dill, 1 cup basil leaves, and ¼ cup mint leaves; use whatever you have on hand, cilantro would also be great
2 tablespoons freshly squeezed lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Zest of ½ lemon

For the Pasta Salad:

16 ounces orecchiette pasta sub rotini, fusilli, or penne
1 bunch of asparagus wooden end removed and cut into 1-inch pieces
1 cup frozen peas
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red pepper flakes optional

Instructions

Bring a large pot of water to boil.

Make the Green Goddess Sauce:

With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.

Cook the Pasta and Veggies:

Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.

Assemble:

Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine.
You can serve now while still warm or place into fridge until ready to serve!

Nutrition

Photography and styling by Eat Love Eats.

The post Green Goddess Pasta Salad appeared first on The Defined Dish.

Grilled Jalapeño Popper Chicken

Grilled Jalapeño Popper Chicken stacked on top of one another. While we are still a month away from #DDGrillWeek2024, I am so excited to kick off grilling season with this…

The post Grilled Jalapeño Popper Chicken appeared first on The Defined Dish.

While we are still a month away from #DDGrillWeek2024, I am so excited to kick off grilling season with this Grilled Jalapeño Popper Chicken recipe! It is spicy, sweet, smoky, and creamy — what more could you ask for?

Y’all know I love some spice so when thinking about a new grilling recipe, I knew I wanted to incorporate jalapeños which, of course, lead me to jalapeño poppers. From there, I thought, “Why not stuff it into a chicken breast?” And y’all, this turned out better than I could have imagined.

Grilled Jalapeño Popper Chicken on parchment paper.

In this recipe, a chicken breast is butterflied then stuffed with a whole jalapeño that is filled with a cream cheese mixture. Wrap this in bacon then pop it on the grill! At the very end, baste the chicken with some BBQ sauce to add a subtle touch of smokiness and sweetness to the chicken. The final result is something you are going to crave all grilling season long!

Grilled Jalapeño Popper Chicken Ingredients:

Coconut Sugar
Garlic Powder
Onion Powder
Dried Oregano
Chili Powder
Kosher Salt
Freshly Ground Black Pepper
Softened Cream Cheese
Shredded Medium Cheddar Cheese: I like Tillamook brand
Jalapeños
Boneless, Skinless Chicken Breasts
Bacon
BBQ Sauce

Step-By-Step: Traditional Grill Method

Step one: make the rub:

In a small bowl, combine all of the rub ingredients. Set aside.

Seasoning rub for Grilled Jalapeño Popper Chicken in a small wooden bowl.

Step Two: make the cream cheese filling:

In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.

Cream cheese filling in small wooden bowl.

Step Three: prep the jalapeños

Cut the tops off of the jalapeños and slice in in half lengthwise. Scoop out the seeds and set aside.

Step Four: Prep the Chicken

On a large cutting board, slice the chicken breasts open lenght-wise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness.

Step Five: Assemble the Chicken

Place a half of a jalapeños slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture, top it with the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken breasts are assembled.

Chicken breast on cutting board stuffed with jalepeno and cream cheese filling.

Step Six: Preheat the Grill

Heat the grill to medium heat, between 350℉ and 375℉.

Step Seven: Grill the Chicken

Place the chicken on grill, cover and cook until the bacon fat has rendered and the chicken has cooked through, about 6 minutes per side. If the bacon begins to flame up, reduce the heat to medium-low and bring the chicken up to the front of the grill where there is less flame. Cover and continue to cook, checking every 2 to 3 minutes, turning until the chicken is cooked through and the bacon is done.

Step Eight: Baste the Chicken

Reduce the heat to low. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook on low so that the sauce coats the chicken nicely, another 3 to 4 minutes.

Bacon-wrapped chicken basted with BBQ sauce.

Step Nine: Rest then Enjoy!

Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

For the Weber Searwood XL 600 Wood Pellet Grill Method, see below!

Recipe FAQ:

i AM WORRIED ABOUT THE SPICE LEVEL, WHAT SHOULD i DO?

If you have a sensitive palate or are serving those who do, you could definitely omit the jalapeños and just fill with the cream cheese filling! I do this for my kiddos and they LOVE it.

The chicken breasts look very thick, are you sure they will be cooked through?

Once assembled, these definitely look pretty big! But because you are pounding the chicken breasts and cutting in half, each side is much thinner than it looks. If you are concerned about whether or not they are cooked, you can always use a meat thermometer to check the internal temperature for it to be at least 165℉.

I promise y’all this recipe is worth the assembly! The chicken is so flavorful and is sure to be a hit. Comment below once you try this once!

For more grilled chicken recipes:

Tex-Mex Grilled Chicken

Grilled Sesame Chicken Skewers

Grilled Chili Chicken Tacos with Tomatillo Salsa

Gochujang Grilled Chicken Lettuce Wraps

Grilled Jalapeño Popper Chicken

Gluten-Free

Total Time 45

Servings

Author Alex Snodgrass

Ingredients

For the Rub:

2 tablespoons coconut sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon chili powder
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper

For the Cream Cheese Filling:

4 ounces softened cream cheese
2 tablespoons rub mixture
1 cup shredded medium cheddar cheese I like Tillamook brand

For the Chicken:

4 medium sized jalapeños
4 boneless skinless chicken breasts
8 slices bacon
½ cup BBQ Sauce

Instructions

Make the Rub:

In a small bowl, combine all of the rub ingredients. Set aside.

Make the Cream Cheese Filling:

In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.

Assemble the Chicken:

Cut the tops off of the jalapeño and slice in in half lengthwise. Scoop out the seeds and set aside.
On a large cutting board, slice the chicken breasts open lenghtwise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness.
Place a half of a jalapeños slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture, top it with the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken breasts are assembled.

Grill the Chicken (Regular Grill Method):

Heat the grill to medium heat, between 350℉ and 375℉.
Place the chicken on grill, cover and cook until the bacon fat has rendered and the chicken has cooked through, about 6 minutes per side. If the bacon begins to flame up, reduce the heat to medium-low and bring the chicken up to the front of the grill where there is less flame. Cover and continue to cook, checking every 2 to 3 minutes, turning until the chicken is cooked through and the bacon is done.
Reduce the heat to low. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook on low so that the sauce coats the chicken nicely, another 3 to 4 minutes.
Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

Grill the Chicken (Weber Searwood XL 600 Wood Pellet Grill Method):

When ready to grill, set the Searwood XL Weber Grill to 375℉ and preheat with the lid closed.
Place the chicken directly on the grill grates and close the lid, cook, flipping once or twice, until the bacon is crisp and golden and the chicken is cooked through, 8 to 10 Minutes.
Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook, with the lid open, so that the sauce coats the chicken nicely, another 3 to 4 minutes, flipping once.
Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

The post Grilled Jalapeño Popper Chicken appeared first on The Defined Dish.

Gochujang Peanut Veggie Noodles

Gochujang and Peanut Veggie Noodles in green bowl with fork. These Gochujang Peanut Veggie Noodles will be ready in less than 30 minutes and bring all the flavor to your…

The post Gochujang Peanut Veggie Noodles appeared first on The Defined Dish.

These Gochujang Peanut Veggie Noodles will be ready in less than 30 minutes and bring all the flavor to your dinner table.

Gochujang and Peanut Veggie Noodles in green bowls. Pink glasses in corner.

If you have my latest cookbook, Dinner Tonight, you know how much I love gochujang! This fermented Korean chile paste adds instant flavor to any dish and I cannot get enough of it. The gochujang plus a variety of other pantry staples come together with a few fresh ingredients to make an out-of-this-world sauce.

Once your sauce is made, you will simply cook your ramen according to package directions then toss in the sauce with a few veggies! Speaking of ramen, be sure to check out my notes below on the best kind to use. Once your noodles, sauce, and veggies are all incorporated, simply top with your preferred garnishes, and dinner is served.

Ingredients:

Coconut Aminos
Creamy Peanut Butter
Coconut Sugar
Toasted Sesame Oil
Gochujang Chili Paste
Lime Juice
Rice Vinegar
Low-Sodium Vegetable Broth
Avocado Oil
Shallot
Garlic
Fresh Ginger
Salt
Brown Rice Ramen Noodles: See Note
Shredded Red Cabbage
Snow Peas
Shelled Edamame
Plus, a few items for serving!

Step-by-Step:

Step One: make the Sauce base

In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside.

Gochujang and Peanut Veggie Noodle sauce and other ingredients peeking in.

Step Two: Finish the Sauce

In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen.

Step Three: Cook the Ramen Noodles

Cook the ramen al dente according to package instructions. Reserve 1 cup of pasta water, drain the noodles then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in ¼ cup increments until the sauce is glossy and coats the noodles.

Step Four: Add the Veggies

Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch.

Gochujang and Peanut Veggie Noodles in skillet.

Step Five: Serve and Enjoy!

Serve immediately. Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.

Recipe FAQ:

I can’t have peanut butter, is there another option?

You could swap in cashew butter instead!

What’s gochujang?

Gochujang is a fermented Korean chile paste adds instant flavor to recipes. Note that gochujang is often made with a small bit of wheat to help the paste firm up, making it a little difficult to find a gluten-free option, but the Coconut Secret brand, which is made with coconut aminos, can be found online and at various grocers.

What type of noodles should i USE?

Overall, we found two 3 oz. pucks (for a total of 6 oz.) of brown rice ramen worked best after lots of testing! We tested this with three kinds of ramen and they really vary widely on how much sauce they soak up. For example, normal ramen noodles ended up with way too much pasta vs. sauce.

Gochujang and Peanut Veggie Noodles in green bowls.

I hope y’all love these Gochujang and Peanut Veggie Noodles as much as I do! Comment below once you try this recipe!

have leftover gochujang?

Sheet Pan Gochujang Glazed Salmon

Gochujang Grilled Chicken Lettuce Wraps

Gochujang Peanut Veggie Noodles

Gluten-Free, Vegetarian, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings

Author Alex Snodgrass

Ingredients

For the Sauce:

¼ cup coconut aminos
¼ cup creamy peanut butter
2 tablespoons coconut sugar
1 teaspoon toasted sesame oil
3 tablespoons gochujang chili paste
1 tablespoon lime juice
1 tablespoon rice vinegar
½ cup low-sodium vegetable broth
2 tablespoons avocado oil
1 large shallot, minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon kosher salt

For the Noodles and Veggies:

6 oz. brown rice ramen noodles (see note)
2 cups shredded red cabbage
2 cups snow peas, cut on the diagonal
1 cup shelled edamame

For Serving:

½ cup roasted unsalted peanuts, roughly chopped
½ cup julienned Thai basil
4 scallions, thinly sliced
Crushed red pepper flakes, optional

Instructions

Make the Sauce:

In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside.
In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen.

Cook the Ramen Noodles:

Cook the ramen al dente according to package instructions. Reserve 1 cup of pasta water, drain the noodles then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in ¼ cup increments until the sauce is glossy and coats the noodles.

Add the Veggies:

Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch.

Serve and Enjoy:

Serve immediately. Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.

Notes

Noodle Note: We tested this with three kinds of ramen and they really vary widely on how much sauce they soak up! For example, normal ramen noodles ended up with way too much pasta vs. sauce. Then we tried brown rice ramen and it worked much better! Overall, we found two 3 oz. pucks works best but each brand varies on the size so take note!

Photography by Eat Love Eats.

The post Gochujang Peanut Veggie Noodles appeared first on The Defined Dish.

Sloppy Joey’s

Cooked Sloppy Joey's on sheet pan. Sloppy Joes are forever a hit around my family table, but my kids absolutely love this slider version. So everyone…

The post Sloppy Joey’s appeared first on The Defined Dish.

Sloppy Joes are forever a hit around my family table, but my kids absolutely love this slider version. So everyone meet your new favorite, kid-approved dinner, Sloppy Joey’s!

Not only is this meal packed with flavor, it is so easy to assemble. Simply get your meat mixture made with just a handful of ingredients then get it assembled on your slider buns then pop them in the oven.

Close up of Sloppy Joey lifting off sheet pan with a spatula.

I know some people are traditionalists and do not include additional toppings when making Sloppy Joe’s but I love the flavor and texture the cheese and sliced pickles add to these sliders.

Ingredients:

Avocado Oil
Yellow Onion
Green Bell Pepper
Garlic
Ground Beef
Salt and Pepper
Chili Powder
Tomato Paste
Yellow Mustard
Coconut Aminos
Butter
Dried Parsley
Rolls: I used Dave’s Killer Bread Organic Rock ‘N’ Rolls
Provolone Cheese
Sliced Dill Pickles

Step-by-Step:

Step One: Preheat oven and prep sheet pan

Preheat the oven to 350℉ and spray a sheet pan or baking dish with non-stick spray.

Step Two: Saute the Veggies

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until they are tender, about 5 minutes.

Step Three: Cook the Beef

Increase the heat to medium-high and add the ground beef. Cook, breaking up the beef with the edge of a spoon, until no longer pink, about 5 more minutes. Drain off any excess fat.

Step Four: Finish the Beef Mixture

Reduce heat to medium-low. Add the salt, pepper, chili powder, tomato paste, mustard, and coconut aminos. Stir until well combined. Remove from heat and cover until ready to assemble.

Step Five: make the garlic butter:

In a small saucepan, melt together the butter, garlic, and parsley over medium-low. Stir to combine, remove from heat. Cover and set aside.

Step Six: Assemble the Sandwiches

To assemble, cut the “lids” off the dinner rolls (by cutting in half) and opening them up. Place the bottom half of the rolls in the prepared baking dish. On the bottom half of the rolls, drizzle with yellow mustard and spread into an even layer. Place 4 slices of provolone down. Add the mer mixture, top with sliced pickles, and finish the remaining 4 slices of provolone. Place the “lids” of the dinner rolls on top and brush with the garlic butter.

Step Seven: Back and Serve

Cover tightly with foil and transfer to the oven and bake, covered, for 15 minutes. Uncover and bake for an additional 5 minutes. Remove from the oven, serve, pull apart, and enjoy!

Sloppy Joey plated with toothpick of pickles.

Recipe FAQs:

What type of bread should i use?

I used Dave’s Killer Bread Organic Rock ‘N’ Rolls but Hawaiian rolls or something similar also work great!

Could I omit the cheese?

Definitely! You can leave out the cheese if preferred.

Comment below once you try these Sloppy Joey’s! I hope y’all love as much as my family and I do.

For More Recipes:

Sloppy Jane

Philly Cheesesteak Sliders

Sloppy Joey’s

Total Time 30

Servings Sliders

Author Alex Snodgrass

Ingredients

For the Meat Mixture:

2 tablespoons avocado oil
1 cup finely diced yellow onion
1 cup finely diced green bell pepper
2 garlic cloves minced
1 lb lean ground beef 90/10
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
2 tablespoons tomato paste
1 tablespoon yellow mustard
¼ cup coconut aminos

For the Garlic Butter:

2 tablespoons butter
2 garlic cloves minced
½ teaspoon dried parsley

For Assembly:

1 package rolls (I used Dave's Killer Bread Organic Rock ‘N’ Rolls)
3 tablespoons yellow mustard
8 slices provolone cheese
¼ cup sliced dill pickles

Instructions

Preheat the oven to 350℉ and spray a baking dish or sheet pan with non-stick spray.

Make the Meat Mixture:

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until they are tender, about 5 minutes.
Increase the heat to medium-high and add the ground beef. Cook, breaking up the beef with the edge of a spoon, until no longer pink, about 5 more minutes. Drain off any excess fat.
Reduce heat to medium-low. Add the salt, pepper, chili powder, tomato paste, mustard, and coconut aminos. Stir until well combined. Remove from heat and cover until ready to assemble.

Make the Garlic Butter:

In a small saucepan, melt together the butter, garlic, and parsley over medium low. Stir to combine, remove from heat. Cover and set aside.

Assemble and Bake:

To assemble, cut the “lids” off the dinner rolls (by cutting in half) and opening them up. Place the bottom half of the rolls in the prepared baking dish. On the bottom half of the rolls, drizzle with yellow mustard and spread into an even layer. Place 4 slices of provolone down. Add the mer mixture, top with sliced pickles, and finish the remaining 4 slices of provolone. Place the “lids” of the dinner rolls on top and brush with the garlic butter.
Cover tightly with foil and transfer to the oven and bake, covered, for 15 minutes. Uncover and bake for an additional 5 minutes. Remove from the oven, serve, pull apart, and enjoy!

The post Sloppy Joey’s appeared first on The Defined Dish.

Tie-Dye Chicken

Tie-Dye Chicken in white skillet. This Tie-Dye Chicken is an absolute hit around my family table and I know it will be around yours! All…

The post Tie-Dye Chicken appeared first on The Defined Dish.

This Tie-Dye Chicken is an absolute hit around my family table and I know it will be around yours! All the flavors of a delicious pesto pizza in a nourishing chicken skillet — what more could you want?

This recipe is the product of my kids requesting pizza on a Saturday night. We spent the day eating out for breakfast and lunch so I was determined to make a pizz or meal at home instead! Of course, I had all the things to make pizza, minus the dough so it was time to get creative with the chicken, pesto, marinara, and pepperonis I did have.

Inspired by a delicious tie-dye pizza, that I was originally introduced to at Rubirosa in NYC, this chicken skillet brought those delicious pizza elements into one fantastic dinner. Plus, the addition of pepperoni which is not usually on a tie-dye pizza but I love to add them!

I love how the flavor of this dinner turned out but love even more that you can use this simple method to recreate your favorite pizza recipe! You could even get the kids involved and set up a whole “pizza” bar for them to choose their own toppings. Try olives, bell pepper, onions, or my favorite… jalapenos!

Ingredients:

Boneless Skinless Chicken Breasts
Salt
Italian Seasoning
Freshly Ground Black Pepper
Cassava Flour: Sub All-Purpose Flour
Extra Virgin Olive Oil
Store-bought Marinara: I use Rao’s
Shredded Mozzarella Cheese
Sliced Pepperoni
Store-bought Basil Pesto: Or Homemade!
Fresh Basil

Step-by-Step:

Preheat the oven to 400℉.

Step One: Prep the Chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

Step Two: Season and Coat the Chicken

Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Raw chicken breasts in low bowl filled with flour.

Step Three: Brown the Chicken

Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Step Four: Top the Chicken

Remove from the heat. Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.

Browned chicken breasts in skillet with sauce. Cheese on top of chicken.

Step Five: Transfer the Chicken to the Oven

Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller chicken breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Step Six: Finish the Chicken

Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag and then squeeze the air out of the bag and then seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag). Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.

Tie-Dye Chicken in skillet, Pesto squeezed on top.

Step Seven: Garnish and Serve

Garnish with fresh basil leaves and serve!

Recipe FAQ:

wHAT IF i WANT TO MAKE MY OWN PESTO?

While a store-bought pesto works great, major bonus points if you make a homemade pesto! This is my favorite Basil Pesto recipe.

I don’t think my kids will like pesto, what else could i use?

You can omit the pesto if preferred! What I love about this recipe is that the method can be used with whatever toppings you prefer. Feel free to get creative here!

This Tie Dye Chicken was an immediate favorite around my table and I hope it is for you as well! I like to serve with roasted broccoli or a simple side salad for a low-carb weeknight dinner, but, of course, this is delicious with pasta, too!

For More Skillet Chicken Recipes:

Creamy Sun Dried Tomato Basil Chicken

Pan-Roasted Chicken with Cherry Tomatoes, Feta and Herbs

Spinach, Artichoke, and Chicken Orzo Skillet

Tie-Dye Chicken

Gluten-Free

Total Time 30

Servings

Author Alex Snodgrass

Ingredients

4 small boneless skinless chicken breasts
1 teaspoon Kosher salt
2 teaspoons Italian Seasoning
½ teaspoon freshly ground black pepper
2 tablespoons cassava flour (sub all-purpose flour)
3 tablespoons extra virgin olive oil
1 ½ cups store-bought marinara (I use Rao’s)
½ cup shredded mozzarella cheese
12 slices pepperoni
⅓ cup store-bought good basil pesto (or homemade if preferred!)
fresh basil, for serving

Instructions

Preheat the oven to 400℉.

Prep the Chicken:

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
Season both sides of the chicken with salt, pepper, and Italian seasoning.
Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Brown the Chicken:

Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Top Chicken and Bake:

Remove from the heat. Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.
Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Finish the Chicken:

Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag then squeeze the air out of the bag then and seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag).
Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.
Garnish with fresh basil leaves and serve!

Notes

If you want to make a homemade basil pesto, try this recipe!

Photography by Eat Love Eats.

The post Tie-Dye Chicken appeared first on The Defined Dish.