Meat & Chicken – Page 2

Spicy Coconut Grilled Chicken Lettuce Wraps

I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in…

The post Spicy Coconut Grilled Chicken Lettuce Wraps appeared first on The Defined Dish.

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.

I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in a league of their own! So much flavor packed into such a delicious bite.

Grilled chicken is a go-to at my house during grilling season but I am always trying to think of new ways to keep it interesting! So for #DDGrillWeek 2024, I wanted to pack some delicious flavor into chicken thighs and then pile them into lettuce wraps.

The star of the show here is the combination of the green curry paste and coconut milk! Those two along with ginger, cilantro, and a few other ingredients come together to make a beautiful marinade for your chicken, plus you will reserve some of it to drizzle on top of your lettuce wraps when serving. Paired with some quick-pickled shallots, more cilantro, mint, and peanuts, you will be going back for seconds with these Spicy Coconut Grilled Chicken Lettuce Wraps!

Ingredients:

Unsweetened Coconut Milk
Green Curry Paste: I like Mae Ploy brand
Grated Ginger: From a jar
Fresh Cilantro Leaves
Fish Sauce
Coconut Aminos
Coconut Sugar
Lime Zest
Kosher Salt
Boneless, Skinless Chicken Thighs
Shallots
Rice Vinegar
Butter Lettuce
Fresh Mint Leaves
Crushed Unsalted Peanuts

Recipe Step-by-Step:

Step One: Make the Chicken Marinade

In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.

Marinade for Spicy Coconut Grilled Chicken Lettuce Wraps in blender.

Step Two: Marinate the Chicken

Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.

Spicy Coconut Chicken marinating in white bowl.

Step Three: Make the Quick-Pickled Shallots

Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.

Step Four: Prepare the Grill

When ready to cook, heat the 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

Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush 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 and the internal temp is 165°F.

Step Six: Let the Chicken Rest

Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Spicy Coconut Grilled Chicken on large white platter with lime wedges and fresh cilantro.

Step Seven: Serve and Enjoy!

To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro, and a wedge of lime for squeezing.

Recipe FAQs:

Can I marinate the chicken in advance?

Yes! You can let marinate at room temperature for 30 minutes or in the fridge for up to 6 hours. I would not suggest longer than this due to the coconut milk.

What is the best way to serve this to a crowd?

This recipe is great for a “build-your-own” set-up! I place the chicken on a platter, the lettuce leaves on a platter, then have all of the toppings in bowls for people to pick and choose how they want to top their lettuce wraps.

I hope y’all enjoy these lettuce wraps all season long! Comment below once you make them!

For More chicken Lettuce Wrap Recipes:

Gochujang Grilled Chicken Lettuce Wraps

Honey-Garlic Chicken Lettuce Wraps

Easy Rotisserie Chicken Lettuce Wraps with Peanut Sauce

Whole30 Chicken Lettuce Cups

Spicy Coconut Grilled Chicken Lettuce Wraps

Prep Time 20

Cook Time 30

Total Time 47

Servings

Author Alex Snodgrass

Ingredients

For the Marinade:

1 cup unsweetened coconut milk
2 tablespoons green curry paste I like Mae Ploy brand
4 garlic cloves
1 teaspoon grated ginger
1 cup fresh cilantro leaves
1 tablespoon fish sauce
1 tablespoon coconut aminos
2 tablespoons coconut sugar
Zest of 1 lime
2 teaspoons Kosher salt
3 pounds boneless skinless chicken thighs, trimmed of excess fat

For the Quick-Pickled Shallots:

2 large shallots very thinly sliced
¼ teaspoon kosher salt
½ teaspoon fish sauce
3 tablespoons rice vinegar

For the Lettuce Wraps:

2 heads of butter lettuce leaves separated
½ cup cilantro leaves
½ cup mint leaves
½ cup crushed unsalted peanuts

Instructions

Marinate the Chicken:

In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.
Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.

Make the Quick-Pickled Shallots:

Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.

Grill the Chicken:

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.
Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush 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 and the internal temp is 165°F.
Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Serve:

To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro and a wedge of lime for squeezing.

Photography and styling by Eat Love Eats.

The post Spicy Coconut Grilled Chicken Lettuce Wraps appeared first on The Defined Dish.

Caprese Grilled Chicken

Caprese Grilled Chicken on large white serving platter. This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for…

The post Caprese Grilled Chicken appeared first on The Defined Dish.

This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for a quick, grilled recipe during the week.

Caprese Grilled Chicken on large serving platter.

The flavor of a classic Caprese salad never gets old to me. Creamy mozzarella, bright tomatoes, fresh basil, and balsamic simply pair together for a delicious bite. With those flavors in mind, I recently made a quick dinner on my Instagram that you all went crazy for so I decided to give it a permanent home on the blog.

Close up of Caprese Grilled Chicken on white serving platter.

For this Caprese Grilled Chicken, chicken is first simply marinated to infuse flavor into the chicken. Next, it is grilled until the chicken is cooked through then topped with basil pesto, either storebought or homemade, and mozzarella cheese that you allow to melt. To finish, you top with a simple cherry tomato salad that adds a burst of brightness and flavor! Serve as desired and you will have a simple, delicious meal everyone around your table will enjoy.

Ingredients:

Boneless, Skinless Chicken Breasts
Extra Virgin Olive Oil
Balsamic Vinegar
Freshly Squeezed Lemon Juice
Italian Seasoning
Kosher Salt
Freshly Ground Black Pepper
Basil Pesto: Storebought or Homemade
Shredded Mozzarella Cheese
Cherry or Grape Tomatoes
Shallot
Fresh Basil Leaves
Balsamic Vinegar
Crushed Red Pepper Flakes: Optional

Step-by-Step:

Step One: Pound 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.

Raw chicken breasts on parchment. Other ingredients scatter around.

Step Two: Marinate the Chicken

Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinade for 15 minutes.

Raw chicken breasts marinating in large white bowl.

Step Three: Make the Cherry Tomato Topping

In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.

Step Four: Prep the Grill

Heat the grill over medium-high heat (350-400℉) and 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.

Step Five: Grill the Chicken

Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.

Step Six: Top the Chicken

Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes. Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.

Grilled chicken breasts with cheese melted on top on white platter.

Step Seven: Serve and Enjoy!

To serve, spoon the cherry tomato mixture across the tops of the chicken.

Caprese Grilled Chicken on white serving platter.

Recipe FAQs:

Could I marinate the chicken in advance?

Yes! If preferred, you could marinate the chicken up to 24 hours in advance and store int eh fridge until ready to grill.

What should I serve this with?

This would be great with just about anything! Grilled asparagus or broccolini would be wonderful. Plus, my girls like this served with a little pasta as well.

I hope you enjoy this recipe! Comment below once you try it!

for more grilled chicken recipes:

Tex-Mex Grilled Chicken

Grilled Sesame Chicken Skewers

Grilled Chili Chicken Tacos with Tomatillo Salsa

Caprese Grilled Chicken

Total Time 35

Servings

Author Alex Snodgrass

Ingredients

For the Chicken:

4 boneless skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoons freshly squeezed lemon juice
2 tablespoons Italian Seasoning
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1/3 cup Basil Pesto, storebought or homemade
½ cup shredded mozzarella cheese

For the Cherry Tomato Topping:

2 cups halved cherry or grape tomatoes
1 large shallot, halved and thinly sliced
½ cup thinly sliced basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Pinch of salt and pepper
Pinch of crushed red pepper flakes (optional)

Instructions

Marinate 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.
Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinate for 15 minutes.

Make the Cherry Tomato Topping:

In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.

Grill the Chicken:

Heat the grill over medium-high heat (350-400℉) and 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.
Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.
Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes.
Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.

Serve and Enjoy:

To serve, spoon the cherry tomato mixture across the tops of the chicken.

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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…

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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!

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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…

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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!

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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…

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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

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.

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