Pico De Gallo, also known as Salsa Fresca, combines Roma tomatoes, crisp red onion, zesty lime juice, and fragrant cilantro for a fresh dip that’s perfect for chips, tacos, grilled meats, and more. Unlike smoother salsas, Pico De Gallo has a chunky texture and vibrant colors. If you have ripe tomatoes on hand, this is a great way to use them up. This recipe takes only minutes to prepare and is one of those staple dishes that pairs nicely with any Mexican or Tex-Mex recipes. I can’t get enough of this stuff.

PICO DE GALLO

What makes this the ultimate pico de gallo recipe is the main superstar ingredient: ripe Roma tomatoes. They gives the pico its authentic delicious base. Red onion adds a crisp bite and a pop of color, while jalapeños bring just the right amount of heat, easily adjustable depending on spice preferences. A handful of fresh cilantro delivers that signature herbaceous lift, and a generous squeeze of lime juice brightens every bite with citrusy zing. A pinch of kosher salt and pepper is the finishing touch, pulling all the flavors together without overpowering them.

Simple as the ingredients are, when combined, they create a vibrant, fresh salsa that shines alone as a dip or as a topper for all your favorite recipes.

Find my expert tips on how to make homemade pico de gallo from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Pico De Gallo Recipe:

• Quick & Easy-To-Make: This homemade pico de gallo dip only takes minutes to prepare with 7 simple ingredients.
• Classic Party Appetizer: Serve fresh pico de gallo for holiday gatherings, Super Bowl parties, and any time you’re craving a fresh Mexican-inspired dip.
• Vegan & Vegetarian-Friendly: Traditional pico de gallo is vegan and vegetarian, making it a healthy alternative to other classic party dips and appetizers.
• Versatile Chip Dip: Use this fresh dip on your favorite breakfast, lunch, and dinner recipes. It can be used on just about anything and is a refreshing topping for Mexican recipes.

Ingredients

• 4 medium Roma tomatoes, diced
• 1/2 small red onion, finely diced
• 1 small jalapeño pepper, finely diced
• 1/2 cup cilantro, chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.

Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper.

Gently stir again to combine.

Cover and refrigerate in a glass bowl until ready to serve. Enjoy!

Servings

Serves 4-6.

Storage

Store leftovers in an airtight container in the fridge and enjoy within 3 days. Do not freeze.

Holly’s Tips for The Best Pico De Gallo:

• Use Quality, Ripe Tomatoes: Choose fresh, ripe Roma or vine-ripened tomatoes. Avoid overly juicy or watery tomatoes to keep the pico from becoming soggy.
• Let It Sit: Allow the pico de gallo to sit in the fridge for at least 30 minutes before serving so the flavors can meld beautifully.
• Adjust Spice Levels As Needed: Easily adjust the heat by adding more or less jalapeño.
• Make It Your Own: I will sometimes customize my Pico De Gallo with the seasons by adding sweet diced mangoes and crisp cucumbers in the summer for a fresh pop, or kicking up the spice in the fall by adding more jalapeños and a dash of cayenne. 

Frequently Asked Questions:

Similar Recipes

Looking for something similar? You can’t go wrong with my classic Homemade Salsa.

Looking for something more summery? My Chunky Peach Salsa offers a tropical twist.

Looking for something more Tex-Mex? Try my addictive Fiesta Corn Dip.

Looking for something unique? Try my fresh cowboy-inspired Texas Caviar.

Looking for something more filling? My Mexican Layer Dip works for all parties and occasions.

Have you made this Pico De Gallo recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PicoDeGallo #MexicanDip #LifeInTheLofthouse

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Pico De Gallo

Fresh and bursting with flavor, this easy Pico de Gallo is my go-to topping for Mexican dishes and more! Made with juicy tomatoes, crisp red onion, zesty lime, and fresh cilantro.

Prep Time 30 minutes minutes

Ingredients

• 4 medium Roma tomatoes diced
• ½ small red onion finely diced
• 1 jalapeño pepper finely diced
• 1/2 cup cilantro chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Instructions

• Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.
• Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper. Gently stir again to combine.
• Cover and refrigerate in a glass bowl until ready to serve.

Notes

Serves 4 to 6.

Store in an airtight container in the fridge for up to 3 days. Drain any excess liquid before serving. 

Source: The Pioneer Woman.

The post Pico de Gallo appeared first on Life In The Lofthouse.

One of the reasons I love traveling to the islands of Hawaii is to roam around and look for the local cuisine. I love a good shaved ice or pulled pork from a native luau, but I think the most inspiring things can be found in street food. I stumbled across a little cart selling chicken right off the grill, and when I got back home to the Lofthouse I had to come up with my own version of the recipe. My Grilled Huli Huli Chicken is an homage to one of my favorite food memories of Hawaii. Whenever I travel back to my favorite island I go in search of this chicken. This recipe comes in handy on those hot Southern Utah days when I am craving the cool tropical breezes.

GRILLED HULI HULI CHICKEN

This is a great recipe to make during the summer months when the grill is in prime condition. By now you probably have your routine of burgers and hot dogs rotating across the hot grate. It’s time for something a little more fun and festive for those warm months!

This recipe calls for chicken thighs instead of breasts. It’s a traditional cut of meat that brings a whole other layer of tenderness and flavor to the dish. The chicken thighs are mixed together with a marinade consisting of pineapple juice, brown sugar, soy, ketchup, garlic, and chicken broth for a fully complete and balanced flavor profile. After the thighs are marinated, they are cooked on the hot grill. Serve with rice, veggies, and freshly grilled pineapple for the fully aloha experience.

INGREDIENTS

1 cup pineapple juice; this brings a bright note to each piece of chicken. The citrus also helps break down the meat while it’s marinating and will ensure that each bite is tender. Canned pineapple juice will work just fine, or if you have a juicer, juice a freshly sliced pineapple for that layer of freshness.

1 cup packed light brown sugar; this sweetness will balance everything out.

3/4 cup ketchup; this slight acidity of the ketchup will cut through the sweet and salty components of the dish. It is for balance and will not overwhelm the entire flavor of the dish.

3/4 cup reduced-sodium soy sauce; this is to help keep the sodium levels lower in the dish. If you want to use regular soy sauce, that will work just fine as well.

1/2 cup chicken broth; what’s the best way to enhance any chicken flavored dish? Use chicken broth, or a bullion will deepen the flavor so much. If you want to use vegetable stock as a substitute, that will work here.

3 teaspoons minced fresh ginger; if you’ve never worked with fresh ginger root, you’ll love what it will do to this dish. Just peel the skin off, and mince till it’s finely diced. If you would prefer to use ginger from a jar, that will also work. Avoid using ginger powder, or seasoning, as it won’t give the dish the best flavor.

3 teaspoons minced garlic; garlic makes everything better! I love to mince my own garlic, as the aroma brings everything to life. A pre-minced garlic that you can find in a small jar or tube can work, if you don’t want to mince your own.

24 boneless skinless chicken thighs; this is about 4 pounds of meat. This recipe is meant to be shared! Thighs are the way to get that full authentic experience of the chicken. If you have a picky eater in your family, you can substitute for chicken breasts, but I highly recommend using thighs.

INSTRUCTIONS

In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger, and garlic until combined. Reserve 1 cup of marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

PINEAPPLE

Grilled slices of pineapple for a couple of minutes on either side, so that they get those beautiful marks, and the flavor comes to life! A side of rice, either white or brown, is great on the side. If you are looking for a little pasta side, give my Asian Pasta Salad a try and you’ll love it with the flavorful dark meat of the chicken.

MARINATING TIME

For the most flavorful dish, make sure to marinate for no less than 6 hours. I marinate mine overnight so that the next day everything is ready to go! If you are in a pinch with time, the very least amount of time I would recommend marinating the chicken is 4 hours before grilling.

ENJOY THIS RECIPE? HERE ARE A FEW MORE GRILLED FAVORITES!

Grilled Steak Kebabs – Tender, marinated pieces of steak skewered with freshly diced veggies and grilled.

Grilled Apricot Chicken – The perfect way to sweeten things up this summer! Juicy pieces of chicken thighs grilled with apricot preserves and ready in 30 minutes!

Grilled Cheeseburger Wraps – Too many burgers this summer? There’s no such thing! Try this recipe to switch things up, and still enjoy a juicy burger with all the fixings.

Grilled Cilantro Lime Chicken – Lean chicken breasts grilled with fresh lime juice and cilantro.

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Grilled Huli Huli Chicken

This chicken will transport your taste buds to the tropical islands! Chicken thighs are marinated with pineapple, soy sauce, and brown sugar then grilled to perfection.

Prep Time 8 hours hours

Cook Time 16 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 cup pineapple juice
• 1 cup packed light brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/2 cup chicken broth
• 3 teaspoons minced fresh ginger
• 3 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 4 pounds) OR 4 pounds boneless skinless chicken breasts

Instructions

• In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. *Reserve 1 cup of marinade for basting. Cover and refrigerate.
• Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
• Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
• Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

Notes

Serve chicken with fresh slices of pineapple (grilled is amazing) and sliced green onion, if desired.

The post Grilled Huli Huli Chicken appeared first on Life In The Lofthouse.

My family and I can’t resist a stop at P.F. Chang’s whenever we’re nearby, and if you’re just as hooked, you’re definitely going to want to dig into today’s recipe. These Copycat P.F. Chang’s Chicken Lettuce Wraps are an Asian-inspired recipe that brings the restaurant chain’s iconic lettuce wraps straight to your kitchen. Perfect for anyone searching for easy chicken lettuce wraps, healthy lettuce wrap recipes, or P.F. Chang’s copycat recipes, this dish delivers the same savory, crunchy, and satisfying experience you love from the restaurant, but made fresh at home in under 30 minutes! Light yet incredibly filling and flavorful, these chicken lettuce wraps are a go-to option for quick dinners, meal prep, or healthier takeout alternatives that don’t sacrifice on taste.

P.F. CHANG’S CHICKEN LETTUCE WRAPS

Crafting these copycat lettuce wraps is a breeze, thanks to a simple yet tantalizing combination of ingredients. Ground chicken serves as the hearty base, while a sea of Asian flavors, including hoisin sauce, soy sauce, rice wine vinegar, and Sriracha, infuse the filling with depth and complexity. Diced water chestnuts add a delightful crunch, while green onions bring freshness to every bite. The mixture is quickly cooked in a skillet, then spooned into crisp butter lettuce leaves for a refreshing, healthy, low-carb wrap. Simple, fast, and highly customizable, this recipe can be enhanced with shredded carrots, bell peppers, or mushrooms, and pairs perfectly with steamed rice, fried rice, Asian slaw, or vegetable stir-fry for a complete and satisfying meal. I love to make these for my family for an easy appetizer, lunch, or a quick and satisfying dinner.

Find my expert tips on how to make homemade P.F. Chang’s Chicken Lettuce Wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy P.F. Chang’s Copycat Chicken Lettuce Wraps Recipe:

• Quick Weeknight Meal: Ready in thirty minutes from start to finish.
• Better Than Takeout: These chicken lettuce wraps bring that iconic P.F. Chang’s flavor straight to your home and kitchen. Skip the delivery fees and learn how to make this classic Chinese restaurant chain favorite at home.
• Healthy & Light: These lettuce wraps are naturally low-carb, protein-packed, and easy to make gluten-free with substitutions.
• Great For Entertaining: Fun, hands-on meal your guests will love assembling themselves. Serve it as an appetizer or let it shine as a main dish.
• Meal-Prep-Friendly: Cook the filling ahead of time and store it separately from the lettuce and toppings to keep everything fresh and crisp. Just reheat the chicken mixture in a skillet and assemble with chilled lettuce when ready to eat.

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 small white onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts, drained 
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 to 2 heads of butter lettuce

Instructions

Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. 

Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.

Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!

Servings

Serves 4.

Storage and Reheating

Once cooled to room temperature, transfer any leftover chicken filling to an airtight container. Similarly, store the lettuce leaves separately in an airtight container lined with paper towels to absorb excess moisture and maintain their crispness. To reheat, gently warm the chicken filling on the stove or in the microwave until warmed through, and assemble fresh lettuce wraps for a quick and satisfying meal. Stored properly in the refrigerator, these wraps can last for up to 3-4 days, allowing you to indulge in their irresistible flavors whenever the craving strikes.

Holly’s Tips for The Best P.F. Chang’s Copycat Chicken Lettuce Wraps:

• Use High-Quality Lettuce: I recommend butter lettuce, which is best for soft, flexible “cups” that won’t tear easily. Chill lettuce ahead of time for extra crispness.
• Don’t Rush Browning The Chicken: Let the ground chicken develop a light golden crust. Browning adds rich, savory depth; this is where restaurant flavor starts!
• Build Layers: Cook garlic, onion, ginger, and sauce ingredients just until fragrant. This short sauté takes about 1-2 minutes and keeps flavors bright instead of dull.
• Adjust Sauce As Needed: If you want more sweetness and depth, add more Hoisin. If you want more salt and umami, add more Soy sauce. If you want to balance it out, add more Rice vinegar. Want to add more heat? Add more Sriracha. Test and taste as you go to balance the sauce like a pro.
• Don’t Forget The Water Chesnuts: They’re the signature crunch in authentic P.F. Chang’s-style wraps. Slice them slightly if you want a smaller, more even texture throughout the filling.
• Serve Immediately: Fresh shredded carrots, chopped cilantro, and green onions add color and crunch. Assemble wraps right before eating to keep lettuce crisp.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chicken Bacon Ranch Lettuce Wraps.

Wanting something different? Try my Taco Lettuce Wraps for another protein-packed, low-carb recipe.

Looking for more asian-inspired recipes? Make these highly-rated favorites next: Chinese Chicken Salad, Asian Pasta Salad, Chicken Fried Rice, and Easy Sweet and Sour Chicken.

Have you made this P.F. Chang’s Chicken Lettuce Wraps recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PFChangsChickenLettuceWraps #LifeInTheLofthouse

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P.F. Chang’s Chicken Lettuce Wraps (The Best Copycat Recipe)

Learn how to make the best P.F. Chang’s Chicken Lettuce Wraps in 30 minutes with this quick and easy copycat recipe.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 small white onion diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts drained
• 2 green onions thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 1 to 2 heads of butter lettuce
• shredded carrots optional

Instructions

• Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
• Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Top with shredded carrots, if desired. Serve immediately and enjoy!

The post P.F. Chang’s Chicken Lettuce Wraps appeared first on Life In The Lofthouse.

This Sheet Pan Chicken, Potatoes, and Green Beans recipe is a lifesaver on those hectic weeknights when you need a delicious and nutritious meal without all the fuss. This recipe is a true game-changer, offering a complete meal in one convenient pan. With tender chicken breasts, hearty potatoes, and crisp green beans, this dish has something for everyone to love. It’s incredibly easy to make and requires minimal cleanup, leaving you with more time to relax and enjoy a stress-free dinner with your loved ones. As the aroma of roasted chicken and potatoes fills your kitchen, you’ll know that a delicious meal is just moments away.

SHEET PAN CHICKEN, POTATOES AND GREEN BEANS

Prepare to tantalize your taste buds with the mouthwatering flavors of this simple yet satisfying dish. Each bite is a delightful symphony of savory chicken, tender potatoes, and crisp-tender green beans, all coated in a luscious honey garlic sauce that adds a touch of sweetness and depth of flavor.

With just the right balance of seasonings, including Italian seasoning, garlic powder, and paprika, every forkful is bursting with deliciousness. While the oven is heating up, melt butter in a medium saucepan and stir in honey, garlic, salt, and pepper to create a rich and flavorful sauce. Once the sauce is ready, pound the chicken breasts to an even thickness to ensure they cook evenly, then arrange them in the center of the prepared sheet pan.

Next, surround the chicken with baby gold potatoes and fresh green beans, drizzle with oil, and season with salt, pepper, and the seasoning mixture. Finally, pour the honey garlic sauce over the chicken and pop the sheet pan in the oven. Bake for 22 to 25 minutes, or until the veggies are tender and the chicken is cooked through.

INGREDIENTS

• 4 boneless skinless chicken breasts
• 2 pounds baby gold potatoes – cut into 1-inch pieces
• 1/2-pound fresh green beans
• 2 Tablespoons oil
• 1 teaspoon salt 
• ½ teaspoon pepper 
• 1 teaspoon Italian seasoning 
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• 2 Tablespoons freshly grated parmesan cheese

HONEY GARLIC SAUCE

• 3 Tablespoons salted butter
• ½ cup honey
• 2 teaspoons minced garlic
• ⅛ teaspoon pepper

COOKING INSTRUCTIONS  

Preheat the oven to 400 degrees F. Grease a large sheet pan with cooking spray; set aside.

Honey Garlic Sauce: In a medium saucepan, melt butter. Stir in honey, garlic, salt, and pepper. Bring to a boil, then reduce heat to low. Allow to simmer for a minute or so. Remove from heat and set aside. 

Pound chicken to an even thickness. This is important so it cooks evenly. Lay the chicken in the center of the prepared sheet pan. Arrange the green beans and potatoes on each side of the chicken. Drizzle the oil over the tops. Season with salt and pepper. 

Stir together Italian seasoning, garlic powder, and paprika in a small bowl. Sprinkle it all over the tops. Pour honey garlic sauce all over the chicken.

Bake uncovered for 22 to 25 minutes or until veggies are tender and chicken is cooked through. Sprinkle parmesan cheese over green beans and potatoes. Serve and enjoy!

SERVINGS

This recipe serves 4, making it ideal for family dinners or meal prep for the week ahead. Any leftovers can be stored covered in the fridge for up to 3 days, making it a convenient option for busy households. This Sheet Pan Chicken, Potatoes, and Green Beans recipe is sure to become a new favorite in your recipe rotation.

MEAL PREP MAGIC

This isn’t just a delicious dinner option—it’s also a fantastic meal prep recipe. With its simple preparation and easy cleanup, this dish is perfect for batch cooking and enjoying throughout the week. Simply double or triple the recipe to make enough servings to last several days, then divide the cooked ingredients into individual containers for convenient grab-and-go lunches or dinners. Stored in the refrigerator, the meal prep portions will stay fresh for up to three days, providing you with a nutritious and satisfying meal whenever you need it. Whether you’re meal prepping for busy work days or planning ahead for quick weeknight dinners, this versatile recipe is sure to make your meal prep routine a breeze.

A GARDEN OF VARIETY

This is one of those recipes in which the sky’s the limit! How creative are you willing to get with your dinner? For those looking to add even more variety and nutrition to this dish, the possibilities are endless. Consider incorporating colorful bell peppers, sliced onions, cherry tomatoes, or even Brussels sprouts for a delightful twist. These vegetables not only add vibrant colors to your meal but also offer different textures and flavors that complement the chicken and potatoes beautifully. Feel free to mix and match according to your preferences and what’s in season, making each batch of this dish uniquely delicious.

PROTEIN POWER

If you’re looking to switch up the protein in this versatile recipe, there are plenty of delicious options to explore. Try substituting the boneless skinless chicken breasts with boneless skinless chicken thighs for a richer flavor or experiment with lean cuts of pork or turkey for a different taste profile. Seafood lovers can even use shrimp or salmon filets for a lighter, yet equally satisfying meal. The beauty of this recipe lies in its adaptability, allowing you to tailor it to your dietary preferences and culinary creativity.

Whatever protein you choose, you can be sure that it will pair perfectly with the hearty potatoes and crisp green beans, creating a balanced and flavorful dish that’s sure to become a family favorite.

ENJOY THIS RECIPE? HERE ARE A FEW MORE ONE PAN WONDERS!

Sheet Pan Meatloaf Dinner – This heartwarming one pan meal is easy to make! Delicious homemade meatloaf surrounded with flavorful veggies.

Sheet Pan Chicken Fajitas – No need to go out to a restaurant when you have a five star recipe right here! Tender seasoned chicken and vegetables served with tortilla shells.

Crispy Lemon Garlic Chicken & Veggies – Kids only wanting chicken fingers? This is just the recipe to make sure that they still get a well-rounded meal.

One Pan Ranch Chicken & Veggies – This is one recipe that is sure to get my kids to eat their entire dinners each and every time! We love Ranch flavored anything here in the Lofthouse.

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Sheet Pan Chicken, Potatoes and Green Beans

This one pan meal is filled with tender chicken breasts, hearty potatoes, and crisp green beans. The savory honey garlic sauce packs it full of flavor!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 boneless skinless chicken breasts
• 2 pounds baby gold potatoes cut into 1-inch pieces
• 1/2-pound fresh green beans
• 2 Tablespoons oil
• 1 teaspoon salt 
• ½ teaspoon pepper 
• 1 teaspoon Italian seasoning 
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• 2 Tablespoons freshly grated parmesan cheese

Honey Garlic Sauce

• 3 Tablespoons salted butter
• ½ cup honey
• 2 teaspoons minced garlic
• ⅛ teaspoon pepper

Instructions

• Preheat the oven to 400 degrees F. Grease a large sheet pan with cooking spray; set aside.

Honey Garlic Sauce

• In a medium saucepan, melt butter. Stir in honey, garlic, salt, and pepper. Bring to a boil, then reduce heat to low. Allow to simmer for a minute or so. Remove from heat and set aside. 
• Pound chicken to an even thickness. This is important so it cooks evenly. Lay the chicken in the center of the prepared sheet pan. Arrange the green beans and potatoes on each side of the chicken. Drizzle the oil over the tops. Season with salt and pepper. 
• Stir together Italian seasoning, garlic powder, and paprika in a small bowl. Sprinkle it all over the tops. Pour honey garlic sauce all over the chicken.
• Bake uncovered for 22 to 25 minutes or until veggies are tender and chicken is cooked through. Sprinkle parmesan cheese over green beans and potatoes. Serve and enjoy!

The post Sheet Pan Chicken, Potatoes, and Green Beans appeared first on Life In The Lofthouse.

I have a recipe I created not long ago that I completely fell head over heels for. I’ll include the recipe below, but first I want to talk about how I decided to enhance it and make it a must-have at your next cookout! My Garlic Parmesan Chicken Kebabs are incredible and totally irresistible. This is a great way to switch up the traditional kebab recipe into something that everyone will crave. Kids and adults are sure to fall in love with these!

GARLIC PARMESAN CHICKEN KEBABS

I drew the inspiration for these kebabs from my recipe for Air Fryer Garlic Parmesan Chicken. It is so good! We love to make this chicken a lot, especially when we meal prep at the beginning of the week. These kebabs take the best part of that recipe and turn it into a grilled masterpiece. The chicken breast is marinated in oil, garlic, and Parmesan cheese, then threaded onto a skewer and grilled. We love them just like this, but you can always add fresh summer vegetables like zucchini, bell peppers, and onions.

Each skewer is placed on a hot grill or Blackstone, until the chicken is cooked through.

INGREDIENTS

• 2-pounds boneless, skinless chicken breasts; cut chicken into equal sized pieces. This way everything will cook evenly. I like to cube my chicken into 1-inch pieces.
• ¼ cup grated Parmesan cheese; use freshly grated parmesan or powdered. Either work fine.
• ¼ cup white vinegar; this helps cut through all the flavors so that everything marries and marinates properly. 
• 2 Tablespoons extra-virgin olive oil; the oil will ensure that when you introduce the chicken to the hot surface, that it won’t stick to the grill. It also helps the marinade get to every single piece of chicken.
• 1 Tablespoon lemon juice; the slight addition of acidity balances out the flavor of the salty cheese. I recommend squeezing a lemon and using the fresh juice, but bottle juice will also work.
• 2 teaspoons garlic powder; the garlic powder goes on the grill better than fresh garlic. If it were to be in huge chunks there is a good possibility that it would fall through the grates and lose that flavor.
• 1 teaspoon dried oregano; the oregano will completely round off the flavor profile and bring your dish to life!
• 1 teaspoon onion powder; this is really going to make sure that your kebabs come out nice and savory. Also, if you choose to use onion on your skewers this will only bring that flavor profile to the forefront.
• 1/2 teaspoon crushed red pepper flakes; this is an optional ingredient depending on the spice level you enjoy. The amount included here won’t overwhelm anything. If you like more heat, feel free to add more.
• salt and pepper, to taste; no recipe would be complete without a little salt and pepper to taste. As always, fresh cracked is best, but table shakers work great too.

INSTRUCTIONS

Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well. Baste the chicken kebabs with the garlic Parmesan mixture on all sides.

Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.

Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 160 degrees F. Serve kebabs warm and enjoy!

VEGGIE ADDITIONS

Is your garden just thriving with fresh produce? It’s time to grill them! I sometimes like to add fresh zucchini, bell peppers, and onion to the skewers. If you have a veggie that you’d like to try then I say go for it!

COOKING

Any grill, or flat top cooking surface like a Blackstone is what you want to grill these on. Make sure to preheat before cooking. The best way to preheat is to keep the lid closed while you bring the surface to temperature.

SKEWERS

I prefer metal skewers. Everything slides right off when you’re ready to eat. If you want to use wooden skewers, make sure to soak them in water for at least 30 minutes before threading the chicken and vegetables. This way they won’t catch on fire and char while everything is cooking.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE KEBABS!

Teriyaki Chicken Kebabs – Juicy pineapple, crisp green bell peppers, and chicken marinated in a rich Teriyaki sauce, skewered, then grilled to perfection.

Grilled Steak Kebabs – Tender pieces of steak with an assortment of bell peppers, onions, and cooked perfectly on the grill.

Sweet BBQ Chicken Kebabs – Pieces of chicken breast are marinated in a sweet BBQ sauce with veggies and grilled to juicy perfection.

Air Fryer Garlic Parmesan Chicken – Juicy chicken breasts with parmesan cheese, garlic and spices then quickly cooked in an Air Fryer.

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Garlic Parmesan Chicken Kebabs

Garlic Parmesan Chicken Kebabs are juicy pieces of chicken marinated in garlic, Parmesan cheese, and other delicious herbs.

Prep Time 1 hour hour

Cook Time 12 minutes minutes

Servings 8

Ingredients

• 2-pounds boneless, skinless chicken breasts
• ¼ cup grated Parmesan cheese
• ¼ cup white vinegar
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste

Instructions

• Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. *If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)
• In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.
• Baste the chicken kebabs with the garlic Parmesan mixture on all sides. Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.
• Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 165 degrees F. Serve kebabs warm and enjoy!

Notes

Nutrition Info: 1 chicken kebab = 187 calories / 7 fat / 1.3 carbs / 27 protein 

8 kebabs total. 

The post Garlic Parmesan Chicken Kebabs appeared first on Life In The Lofthouse.

I have discovered the beauty of meal prep these last few years. It really has changed the way that I look at my week. Taking a little extra time at the beginning of the week, can help me make dinners and lunches in advance. It is wonderful to have these on hand for busy days. One of my personal favorites is my Air Fryer Garlic Parmesan Chicken. This chicken is so good that I crave it all the time. It goes so well with many side dishes and reheats beautifully.

AIR FRYER GARLIC PARMESAN CHICKEN

Though my family may not be fully Italian, there is one thing that I do know about Italian kitchens. The making of a chicken cutlet is one to be taken very seriously. This is my way of perfecting the thin, crisp, tenderness of a proper chicken cutlet. Pounded thin so that they’re super tender and covered in Parmesan cheese, lemon juice, olive oil, and seasonings. Any other breaded chicken you cook in the air fryer, dinosaur shaped or not, will not be as good. 

INGREDIENTS

• 1-pound boneless, skinless chicken breasts (pounded to an even thickness)
• 2 Tablespoons grated Parmesan cheese
• 2 Tablespoons white vinegar
• 1 Tablespoon extra-virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper, to taste

INSTRUCTIONS

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well. Pound each piece of chicken, with a meat mallet or rolling pin, to flatten and tenderize. Take each piece of chicken and dredge into the mixture, coating both sides.

Spray the insert of an air-fryer with non-stick spray. Place chicken breasts inside in one even layer. (don’t let chicken overlap.) Air fry at 375 degrees F. for 12 minutes. Let chicken rest a couple of minutes before serving. Enjoy!

SIDE DISH OPTIONS

As I mentioned before, this is a great recipe to meal prep with. I’ll make white rice and sauté veggies like broccoli, carrots, and asparagus. I portion everything out into sealable containers and then reheat for a few minutes.

This recipe is also delicious served with pasta noodles with either a simple red sauce or cream sauce.

SERVINGS

The exact recipe above makes 3 to 4 servings. It easily doubles and triples if you need more. Only cook 1-pound of chicken at a time to ensure even cooking. It is important that you don’t overload the air fryer.

CAN I MAKE THIS CHICKEN WITHOUT AN AIR FRYER?

Yes! This chicken can easily be baked in the oven. Preheat oven to 400 degrees F. Bake for 25 minutes or until the internal temperature of the chicken reaches 165 degrees F.

ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE MEAL PREP RECIPES!

Air Fryer Ranch Chicken – This lightly breaded chicken breast is flavored with dry ranch seasoning and is utterly irresistible.

Taco Salad Meal Prep Bowls – All of your favorite taco toppings prepared into a healthy, filling, protein packed lunch.

Hawaiian Chicken Meal Prep Bowls – A sweet and tangy chicken bowl loaded with fresh veggies and fruit.

Italian Sub Salad – A crisp salad that is loaded with turkey, pepperoni, banana peppers, tomatoes, black olives, and a lite vinaigrette.

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Air Fryer Garlic Parmesan Chicken

Air Fryer Garlic Parmesan Chicken is healthy and packed with flavor. From start to finish you can enjoy it in less than 30 minutes!

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 3

Calories 182kcal

Ingredients

• 2 Tablespoons grated Parmesan cheese
• 2 Tablespoons white vinegar
• 1 Tablespoon extra-virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper, to taste
• 1-pound boneless, skinless chicken breasts (pounded to an even thickness)

Instructions

• In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well. Pound each piece of chicken, with a meat mallet or rolling pin, to flatten and tenderize. Take each piece of chicken and dredge into the mixture, coating both sides.
• Spray the insert of an air-fryer with non-stick spray. Place chicken breasts inside in one even layer. (Don't let chicken overlap.) Air fry at 375 degrees F. for 12 minutes. Let chicken rest a couple of minutes before serving. Enjoy!

Nutrition

Serving: 1 serving | Calories: 182kcal | Carbohydrates: 2g | Protein: 34g | Fat: 6g

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This recipe is such a fun way to get each member of the family involved with dinner. BBQ Chicken Foil Packs are so fun to make, and they taste incredible too! BBQ sauce is the best flavor to add on the grill, so these foil packs are little pouches of summertime goodness!

Begin by cutting chicken breasts into 1-inch cubes. Cut red bell pepper into 1-inch pieces as well. Dice red onion into small pieces. Open and drain canned pineapple, or if you want to put your knife skills to the test cut and cube your own pineapple. This is a great way to add even more fresh flavor to this dish. 

With BBQ Chicken Foil Packs each person can show off their creativity by assembling their own meal. These are a great dinner to take camping as well. Prep and make them the day before you go out into the wilderness. Once you are ready for dinner, pull them out of the ice chest and place your foil pack onto the grill over the campfire. Roast your savory meal until the chicken is cooked thoroughly!

CAN I USE ANOTHER KIND OF MEAT?

Yes! Try cutting up pieces of steak for your foil packs. You can also cube pieces of bacon and add to your meal for added savory flavor.

WHAT OTHER VEGETABLES CAN I USE?

You can never go wrong with mushrooms, zucchini, squash, potatoes, or carrots. They would all be delicious to try!

SHOULD I MARINATE THE CHICKEN?

PRO TIP:  If you have time, cube, and marinate the chicken in barbecue sauce the day before assembling. It will infuse your dinner with extra flavor.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TO GET EVERYONE IN THE FAMILY INVOLVED WITH DINNER!

BBQ Chicken Flatbread Pizza – Flavorful pizza smothered in BBQ sauce, chicken, red onion, cilantro, and mozzarella cheese.

Grilled Steak Kebabs – Marinated steak pieces skewered and BBQed with vegetables.

Teriyaki Chicken Kebabs – Marinated chicken pieces skewered and BBQs with vegetables.

Mexican Pizza – Tortillas filled with ground beef, refried beans, cheese, and topped with enchilada sauce. 

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BBQ Chicken Foil Packs

Chicken, pineapple, bell pepper and onion are coated in BBQ sauce then wrapped in foil. Cook the packs on the grill or campfire for the ultimate outdoor meal!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 sheets heavy duty tin foil (heavy duty foil works best to prevent tearing and leaking)
• 4 boneless skinless chicken breasts cut in 1-inch pieces
• 2 cups barbecue sauce
• 2 cups pineapple tidbits
• 1 red bell pepper diced (seeds and ribs removed)
• 1 small red onion diced
• freshly chopped cilantro for garnish (optional)

Instructions

• Arrange 4 large sheets of tin foil on a clean flat surface.

  Place the chicken pieces and barbecue sauce in a large bowl. Toss to coat the chicken fully in the sauce.
• Divide chicken pieces evenly among the 4 sheets of foil. Place right in the center of foil. Then divide the pineapple, bell pepper and red onion evenly over the chicken on the foil sheets.
• Bring up 2 sides of foil over chicken so the edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on a preheated grill. Close grill lid and let cook for 10 minutes.

  Turn packs over and cook another 10 to 15 minutes, or until chicken is cooked through. Internal temperature of chicken needs to be 165 degrees F.

  OR Bake in a 375 degree F oven for 35 minutes, or until chicken is thoroughly cooked.

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This recipe for Garlic Herb Shrimp is savory, buttery, and oh so easy to make. Some seafood, like shrimp, can be intimidating to cook. Luckily, this is a great starter recipe for anyone who is new to cooking shrimp. This is an easy and amazing dish cooked on the stovetop. No oven required. It comes together so quickly and it is so tasty!

BEST ADVICE FOR COOKING SHRIMP

There are a few simple rules to live by when cooking shrimp. If you stick to these few and steadfast rules, then cooking this succulent shellfish will become second nature.

Raw Shrimp: When cooking raw shrimp, make sure you properly soak them in cold water beforehand to get off anything that you don’t want in your dish. It’s crucial that you make sure each shrimp is deveined before cooking.

Frozen shrimp: If you decide to use frozen shrimp for your recipe make sure that you allow proper time for it to thaw out before cooking. Otherwise, the shrimps won’t cook evenly in your skillet.

Tails on or off: If you are eating shrimp as a finger food or appetizer, I recommend keeping the tails on. This allows you to grab on to something while you eat it. If it is going into a dish like pasta or over rice, I suggest taking your tails off. This way you won’t accidentley crunch down on something you don’t want to eat.

Fast cook time: Shrimp doesn’t need that much time in the pan to finish cooking. All they need is about 3 to 4 minutes in a hot pan and they should be perfect. As soon as they start to slightly curl and turn an opaque pink color, they are done! Remove from heat as they will continue to cook even after the heat has been turned off. If you leave them on too long, then they will become rubbery. No one likes a rubbery shrimp.

INGREDIENTS

The following is the complete list of ingredients needed to make these succulent shrimps:

• 1-pound large shrimp (peeled and deveined)
• Butter
• Garlic (minced)
• Basil
• Oregano
• Lemon zest
• Salt and black pepper
• Red pepper flakes
• Lemon juice
• Freshly chopped parsley

INSTRUCTIONS

Heat butter in a large skillet until it starts to foam. This takes a couple of minutes. If you have a cast iron skillet, this is the perfect recipe to use it with. It will give the shrimp that much more flavor.

Add the garlic and stir for 30 seconds. Add shrimp to skillet. Sprinkle shrimp with basil, oregano, lemon zest, salt, black pepper and red pepper flakes. Cook, stirring frequently, until shrimp are pink. This only takes about 4 minutes. Shrimp cooks very fast so make sure to not take your eye off them. Remove skillet from heat, then pour lemon juice and fresh parsley all over shrimp. Gently stir and then serve immediately!

ENJOY GARLIC HERB SHRIMP

This recipe is very versatile! These are great served alone dipped into a side of cocktail sauce, or as a main course with rice and veggies. You can also add them on a delicious salad. I have also used this recipe for taco night in the Lofthouse. A warm tortilla with a few shrimps scattered throughout hits the spot. They would also be great as a pairing for fajitas. The number of possibilities with this recipe is as limitless as your imagination.

SERVINGS

This recipe serves 2 to 3 people, but it can easily be doubled or tripled if you have more to feed. Be sure to cook the shrimp in batches so you don’t overcrowd the pan. Serve warm and enjoy!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE SHRIMP RECIPES!

Shrimp Tortellini Alfredo – Tender shrimps in a savory and creamy Alfredo sauce with perfectly al dente pasta.

Sheet Pan Shrimp Fajitas – Fresh veggies including bell peppers and onions with a myriad of spices bring together this authentic and healthy shrimp dinner.

Hawaiian Style Garlic Shrimp – Feel the island breeze as you enjoy this tropical and savory shrimp recipe.

Shrimp Taco Bites – All your favorite elements of a shrimp taco brought together in one crunchy and satisfying bite.

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Garlic Herb Shrimp

Garlic Herb Shrimp is a simple seafood recipe that is bursting with flavor. Perfect for pasta, tacos, and over a bed of rice.

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Servings 2

Ingredients

• 3 Tablespoons salted butter
• 1 pound large shrimp (21 – 25 count per pound) peeled and deveined
• 3 cloves garlic minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 3 Tablespoons fresh lemon juice
• 2 Tablespoons freshly chopped parsley

Instructions

• Heat the butter in a large skillet, over medium-high heat, until it starts to foam. Add the minced garlic to the butter. Stir and cook for about 30 seconds.
• Add the shrimp to the hot skillet. Sprinkle the basil, oregano, lemon zest, salt, black pepper and red pepper flakes onto the shrimp. Stir and cook until shrimps are pink and opaque; about 3 to 4 minutes.
• Turn off the heat, then pour the lemon juice and chopped parsley all over shrimp. Gently toss to coat. Serve immediately and enjoy!

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Have you checked your propane tank lately? If not, it’s time to because grilling season is here! You’re going to want to be in your backyard cooking all summer long especially when you have recipes like this. My Sweet BBQ Chicken Kebabs are sweet, smokey, tangy, and loaded with fresh bell pepper and pineapple. Make sure the garden is blooming this year because you’ll be craving these kebabs on a regular basis.

SWEET BBQ CHICKEN KEBABS

This version of kebabs are truly heavenly for me. Juicy pieces of BBQ marinated chicken sizzle together with freshly chopped bell pepper and pineapple. Skewered together from head to toe, these flavor masterpieces are what summer memories are made for.

HOW TO MAKE SWEET BBQ CHICKEN KEBABS

Not only are these delicious, they are very simple to create. The following is the list of ingredients:

• 1.5 pounds boneless, skinless chicken breast
• 1 cup BBQ sauce
• 6 Tablespoons orange juice concentrate
• 2 cups fresh pineapple chunks
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• Metal or Wooden Skewers

ASSEMBLE THE KEBABS

Mix the BBQ sauce and orange juice concentrate together first and set aside. Cube the chicken into one inch size pieces. Do the same with all the vegetables and pineapple. Lay out the clean skewers and alternate threading a piece of chicken, vegetable, and pineapple chunk onto the skewer. Get creative and have fun with alternating colors for a masterpiece of culinary artwork. Once all the skewers are full, brush the sweet BBQ sauce on every square inch of the kebab. Now, they are ready to grill!

SKEWERS

Whenever I make kebabs, I like to use metal skewers. If you prefer to use the wooden skewers it is highly important that you let your wooden skewers soak in cool water for at least an hour before threading the chicken, veggies, and fruit. This way while they are on the grill, they won’t set fire.

If you prefer to use the metal ones, like me, then be very careful as you cook them because they do get very hot. After they are finished cooking they continue to stay hot for a while. Please be careful.

GRILL

Set the grill to medium-high heat. Keep the lid shut while you preheat the grill for at least 10 minutes. When ready, place skewers on the grill and cook for 10 to 15 minutes while rotating  kebabs every couple of minutes. This ensures they cook evenly. They are finished cooking when the internal temperature of chicken reaches 165 degrees F.

OTHER VEGETABLES OPTIONS

Other vegetables that would be good to add are mushrooms, zucchini, squash, and red onion. If there is something growing in your garden that you would like to use, then I say thread it on there!

MAKE AHEAD OF TIME

If you have the whole family invited for a backyard BBQ, then this is the recipe to prepare ahead of time. Make sure to soak the wood skewers first, then assemble and brush the kebabs with BBQ sauce. Lay them all out on a large baking sheet then lightly cover with saran wrap. Store them in the refrigerator until it’s time to grill! The flavors of everything will start to marry and only make the kebabs that much more flavorful.

ENJOY THIS RECIPE? HERE ARE A FEW MORE THAT ARE DYING TO GET ON THE GRILL!

Grilled Cilantro Lime Chicken – Juicy chicken breasts that have been marinated with cilantro and lime then grilled to perfection.

Grilled Steak Kebabs – Tender morsels of steak grilled with fresh vegetables for juicy and flavorful skewers.

Grilled Huli Huli Chicken – This dinner is overflowing with island vibes with grilled chicken thighs with a sweet and tangy tropical glaze.

Grilled Italian Chicken – Juicy chicken breast grilled with an array of Italian herbs and spices.

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Sweet BBQ Chicken Kebabs

Sensational skewers loaded with marinated chicken, bell pepper, and pineapple are perfectly charred on the grill.

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Life in the Lofthouse

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup barbecue sauce
• 6 Tablespoons frozen orange juice concentrate, thawed
• 2 cups fresh pineapple chunks, cut into 1 ½ inch pieces
• 1 red bell pepper, cut in 1-inch pieces
• 1 green bell pepper, cut 1-inch pieces
• 1 yellow bell pepper, cut in 1-inch pieces
• 8 to 10 metal or wooden skewers

Instructions

• If using wooden skewers, start by placing them into a large dish of cool water to soak in for at least a half hour to an hour. *(They can start on fire if you grill them dry.)
• Heat grill to medium-high heat. Mix together the barbecue sauce and orange juice concentrate in a small bowl. Set aside.
• Thread the chicken alternately with the pineapple and peppers onto all the skewers. Brush all the kebabs with all of the barbecue sauce mixture.

  Meanwhile, preheat grill to medium-high heat. Close the grill lid while it preheats.
• Place kebabs on the grill. Cook for 10 to 15 minutes, turning throughout cooking process. They are ready when internal temperature of chicken reaches 165 degrees F.

  Enjoy!

Notes

Yields: 8 to 10 Kebabs

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Cheeseburger Lettuce Wraps… Mmmm. Why are they so dang delicious?  Even when I’m trying to eat lighter I still won’t deny myself a cheeseburger. That’s when these lettuce wrapped babies make an appearance!

A flavorful burger topped with cheese, tomato, and a mouth-watering spread is always a winning combo. Wrap it up in a nice piece of lettuce and you won’t even miss the bun. I know you should not use lean ground beef if you want juicy burgers, but when I’m trying to watch calories I use 93% lean beef for these and they are still amazing as ever. I add a few extra things that make these burgers so yummy!

ENJOY THIS RECIPE? TRY MORE OF OUR FAVORITE BURGERS:

French Onion Burger

Chili Cheeseburgers

In-N-Out Cheeseburger

Slow Cooker Bacon Cheeseburger Soup

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Cheeseburger Lettuce Wraps

Everything you love about a burger but without the carbs. You won't even miss the bread with how delicious these cheeseburger wraps are!

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 6

Author Holly

Ingredients

Cheeseburgers:

• 2 pounds lean ground beef
• 1/2 teaspoon seasoned salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 6 slices American cheese
• 2 large heads iceburg or romaine lettuce rinsed then dried
• 2 tomatoes sliced thin
• small red onion sliced thin

Spread:

• 1/4 cup light mayo
• 3 Tablespoons ketchup
• 1 Tablespoon dill pickle relish
• dash of salt and pepper

Instructions

• Heat a grill or skillet on medium heat.
• In a large bowl, mix together ground beef, seasoned salt, pepper and oregano.
• Divide mixture into 6 sections then roll each into a ball. Press each ball down flat to form a patty.
• Place patties on grill/pan and cook for approximately 4 minutes on each side or until cooked to your liking. (If using a skillet, only cook 3 at a time to avoid over-crowding.)
• Place a slice of cheese on each cooked burger. Place each burger on a large piece of lettuce. Top with spread, one slice tomato, red onion and whatever else you like. Wrap the lettuce up over the top and serve. Enjoy!
• Spread: In a small bowl mix together all the spread ingredients. Refrigerate until ready to use.

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When I’m looking to eat a little healthier, I don’t like to sacrifice flavor. Sometimes that can be a challenge when creating simple, clean, and waist-friendly dinners. That’s why I am so excited to share with you my Bruschetta Chicken recipe! It checks all those boxes. This chicken is lite, bright, and bursting with flavor!

BRUSCHETTA CHICKEN

Fresh ingredients are key for this recipe. The list of items that you need to make Bruschetta Chicken are so few that it will make for a very easy trip to the grocery store. Fresh tomatoes, garlic, basil, and Mozzarella cheese combined with a drizzle of balsamic glaze will touch each corner of your palate. All you need is a little pinch of salt, and one over your shoulder for good luck, and you will be heading towards one incredible dinner.

HOW DO YOU PREPARE THE CHICKEN?

Season each side of chicken with Italian seasoning. That’s it! Then cook or grill for 6 minutes on each side, or until thoroughly cooked. Internal temperature needs to reach 165 degrees F.

HOW DO I PREPARE THE BRUSCHETTA MIXTURE?

The combination of fresh tomatoes, garlic, and basil are so incredibly delicious! Once you make this and see how simple it is, you’ll be finding reasons to make it for just about anything. Dice up fresh Roma tomatoes, to keep within the authentic Italian flavor. Mince at least 2 cloves of garlic, or a few more for all my garlic lovers out there. Finally stack a few basil leaves on top of each other and roll them up before you cut the herb. This will make it so much easier to cut through. Combine everything together with some kosher salt and this mixture is ready to serve!

ENJOY THIS RECIPE?  HERE ARE A FEW MORE FLAVORFUL AND LITE DINNERS!

Slow Cooker Ranch Chicken Tacos – Chicken breasts that is pull apart tender and flavored with taco and ranch seasoning.

Teriyaki Chicken Kebabs – Pieces of chicken and chunks of fresh pineapple skewered and grilled with delicious glaze.

Lemon Garlic Steak Bites – Bits of juicy steak pan seared with fresh lemon and minced garlic.

Hawaiian Chicken Meal Prep Bowls – Tender pieces of chicken in a sweet and tangy glaze.

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Bruschetta Chicken

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Ingredients

For Chicken:

• 2 large boneless, skinless chicken breasts cut in half horizontally to create 4 thin cutlets
• 4 teaspoons Italian seasoning
• 1 ½ teaspoons garlic salt
• Olive oil

Bruschetta Topping:

• 3 Roma tomatoes, diced
• 4 Tablespoons freshly sliced basil leaves
• 2 teaspoons minced garlic
• pinch of salt
• 4 thin slices fresh Mozzarella cheese
• Balsamic vinegar glaze (optional) (I like the Star brand)

Instructions

• For Chicken: Heat one or two tablespoons of olive oil, over medium heat, in a large grill pan or large skillet.

  Season the 4 chicken cutlets evenly with the Italian seasoning and garlic salt. Cook chicken for 6 minutes, on each side, or until internal temperature reaches 165 degrees F.

  Remove chicken from pan and set on a plate. Tent with foil to keep warm.
• For Bruschetta Topping: place diced tomatoes, basil, garlic and salt in a medium bowl. Toss to combine.

  Top each warm chicken breast with one slice of Mozzarella cheese, then top with desired amount of bruschetta topping.

  Serve immediately with balsamic vinegar, if desired, and enjoy!

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There are many smoothie recipes out there, and many smoothie restaurants that are way too overpriced. It can sometimes cost you just as much at a sit-down lunch spot to get a smoothie, depending on where you go. I am here to rid you of overspending on something that you can throw together incredibly quickly without ever getting out of your pajamas. My Mixed Berry Smoothie is a healthy and fruity smoothie that offers so much versatility.

MIXED BERRY SMOOTHIE

The main ingredient to this recipe is frozen fruit. I load up my blender with frozen raspberries, strawberries, and blueberries. This amount of fruit is one of the best ways to start or end your day. Blended with low-fat milk, Greek yogurt, and a touch of honey is all you need for a flavorful, creamy smoothie. This recipe is great alone but is also ready for your homemade touch. Try adding a banana for a thicker consistency. Try substituting fresh fruit, or any of your other favorites. This will ensure that this recipe never gets old and always stays fresh.

ADDING PROTEIN

When I want to make myself a quick breakfast, I’ll throw this recipe together with a scoop of vanilla protein. This way I have sustained energy all the way to lunch without having to snack beforehand. Try adding a chocolate flavored protein if you’re feeling a little extra indulgent first thing in the morning. If you want to keep this smoothie even more friendly on the stomach and waistline, try using a pea or plant-based protein.

BREAKFAST AND DESSERT

I make this recipe normally for a breakfast substitute, but I’ve also made it at every other point of the day. I have even made this recipe for a healthier dessert alternative. This smoothie tastes just as good as any scoop of ice cream, but eating ice cream doesn’t make me feel the greatest. When I add a scoop of vanilla protein powder to this smoothie it makes me feel fabulous!

ENJOY THIS RECIPE? HERE ARE A FEW MORE FROZEN DRINKS THAT YOU’RE SURE TO LOVE!

Detox Green Smoothie – This delicious and healthy green smoothie is blended with spinach, fruit and protein.

Strawberry Orange Julius – A sweet and tart smoothie that is perfect for summer time!

Frosted Lemonade – A tart and creamy dessert drink that is made with freshly squeezed lemons and ice cream.

Berry Blast Smoothies – Full of yummy berry flavor and rich antioxidants, this smoothie is healthy and tasty!

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Mixed Berry Smoothie

Mixed Berry Smoothie is a delicious drink that's perfect for anytime of the day. Full of fruit and Greek yogurt, this smoothie is sure to satisfy!

Prep Time 5 minutes minutes

Servings 2

Ingredients

• 2 cups low fat milk OR low calorie orange juice
• 2 cups frozen berries (I use a mix of strawberries, raspberries and blueberries)
• 1 cup vanilla Greek yogurt
• 1/2 Tablespoon honey

Instructions

• Pour the milk (or juice) in a blender. Add the frozen berries, Greek yogurt and honey. Blend until smooth. Serve immediately. Enjoy!

Notes

*Can use same amount of fresh fruit in place of the frozen fruit. If you want your smoothie icy, when using fresh fruit, you can add ice cubes.

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Don’t you love when a single recipe brings together two of your favorite things? For me, Slow Cooker Teriyaki Chicken is exactly that! Asian inspired dishes are always so packed with flavor. Pair that with the magic of a slow cooker and this dish will leave you and your family in a Zen like state.

SLOW COOKER TERIYAKI CHICKEN

Begin by placing chicken breasts into your greased crock pot. Combine the simple marinade ingredients and pour it over the chicken. Cover it with the lid and set your crock pot to low heat. Let those flavors marry each other for 2 to 4 hours. While dinner cooks go practice your yoga, because this dish gives you the time to before you enjoy dinner with your family.

Slow Cooker Teriyaki Chicken goes well with rice and veggies. We like to make easy teriyaki chicken bowls with ours! This recipe is the perfect dinner for all ages. Your kids will be begging for you to make this again and again! Use this recipe to try something new and different at the table. Get the whole family involved and have everyone eat with chopsticks for a fun and flavorful night!

CAN I MAKE THE DISH SPICY?

Yes! For a little bit of added heat add a teaspoon of red chili flakes before cooking. You can also use Thai chili paste for that extra layer of Asian flavor.

CAN I USE ANOTHER PROTEIN?

Absolutely! If you want to try this recipe another way, use the same marinade recipe over sliced pork or steak for the same satisfying flavor.

SIDE OPTIONS

I recommend serving this with a side of rice and veggies. Carrots and broccoli are our favorites!

ENJOY THIS RECIPE?  TAKE A LOOK AT THESE OTHER DELICIOUS DISHES!

Szechuan Chicken –  The teriyaki gourmet sauce gives it so much flavor, and the linguine pasta makes it that comfort food we all love!

Chicken Fried Rice – All the classic elements of fried rice with teriyaki chicken throughout.

Teriyaki Chicken Kabobs – Tender, marinated chicken pieces with fresh pineapple and green bell pepper.

Baked Sweet Hawaiian Chicken – Golden chicken coated in a sweet and tangy sauce, with pineapples and bell peppers.

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Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken is an easy, family-friendly dinner that rivals takeout, featuring chicken simmered in a simple teriyaki sauce.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 6

Ingredients

• 2 lbs. boneless skinless chicken breasts
• 1 cup low-sodium soy sauce
• 4 Tablespoons rice vinegar
• 4 Tablespoons honey
• 2 Tablespoons brown sugar
• 3 cloves garlic minced
• 1/2 Tablespoon freshly grated ginger (or 1/2 teaspoon dried ginger)
• pinch of crushed red pepper flakes (if you want some heat)
• 3 Tablespoons cornstarch
• 3 Tablespoons water
• chopped green onion optional
• sesame seeds optional

Instructions

• Place chicken breasts in the insert of a greased (7 quart) slow cooker.
• In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, ginger and red pepper flakes (if using).

  Pour this mixture all over the chicken. Cover with lid. Cook on high heat for 2 hours OR cook on low heat for 4 hours.
• Carefully remove the hot chicken to a clean cutting board. Shred with forks.

  Strain the liquid through a mesh sieve and into a medium saucepan.

  In a small bowl, mix together the cornstarch and water. Pour into the saucepan. Heat the saucepan over medium high heat. Whisk constantly until mixture thickens. This takes a couple of minutes. Remove from heat once it has thickened to the consistency you like.
• Add the shredded chicken to the sauce. Stir gently to coat the chicken in sauce. Serve chicken warm with rice or whatever you like. Garnish with green onion and sesame seeds, if desired. Enjoy!

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Recipe adapted from: Well Plated

The post Slow Cooker Teriyaki Chicken appeared first on Life In The Lofthouse.

Meatloaf. That word alone conjures up fun memories for me. Whether it’s making this classic dinner on the weekend, or Randy’s classic line from A Christmas Story, “Meatloaf. Smeatloaf, double-beatloaf. I hate meatloaf.”

I truly love meatloaf. It’s always been a favorite of mine.

This recipe is incredibly easy to prepare. After you mix everything up in a large bowl all you need to do is scoop it into a muffin tin.

My kids love these!  They think they’re super cute, hysterical, and delicious. There is just a certain kind of magic about food when you make tiny versions of the original.

I love to use this recipe when I am meal prepping. Each meatloaf cup packs 10 grams of protein and is only 100 calories! They’re perfect to pack with a side of steamed veggies for sustained energy throughout the day.

I’ll make an extra batch for me and Kale to have for lunches throughout the week and we devour them. This fun spin on an all-time classic is perfect for the whole family.

CAN I USE ANOTHER TYPE OF MEAT?

If you want an even leaner meatloaf cup, try substituting lean ground turkey or chicken.

STORING MEATLOAF CUPS

These stay well covered and refrigerated for up to 5 days.

SAUCE OPTIONS

I top my meatloaf cups with ketchup. You can also use barbecue sauce or hot sauce.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE THAT ARE PACKED WITH PROTEIN!

Chicken Taco Bites – Bite sized pieces that are covered in a zesty taco seasoning.

Chicken Bacon Ranch Lettuce Wraps – Juicy chicken, and crispy bacon wrapped in romaine lettuce with a ranch dressing topping.

Scrambled Egg Breakfast Muffins – Personal sized egg muffins that are perfect for a quick breakfast.

Cake Pop Protein Bites – Sweet protein snacks that are perfect for a midday treat.

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Meatloaf Cups

Meatloaf Cups are delicious bite size versions of classic meatloaf. These cups are packed with flavor and protein!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Ingredients

Meatloaf Cups

• 1 pound lean ground beef (I use 7% fat)
• 1/3 cup low fat cottage cheese (I use 2%)
• 1/2 cup plain dried bread crumbs
• 1/2 cup chopped yellow onion
• 3 Tablespoons ketchup
• 1/2 Tablespoon mustard (optional)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg beaten

Topping

• 1/3 cup ketchup
• 1 Tablespoon brown sugar

Instructions

Meatloaf Cups

• Preheat oven to 350 degrees ℉. Spray a 12-count muffin tin with non-stick spray.
• In a large mixing bowl, add the ground beef, cottage cheese, bread crumbs, onion, ketchup, mustard, garlic powder, chili powder, salt, pepper and egg. Using clean hands or 2 forks, mix well until everything is combined.
• Scoop a 1/4 cup of meat mixture into each muffin cup, pressing down into the cup. Repeat with all meatloaf mixture. Bake for 15 minutes. 

Topping

• In the meantime, in a small bowl, whisk the ketchup and brown sugar and together. Carefully, remove the meatloaf cups from the oven. Spoon 2 teaspoons of topping over each meatloaf cup.
• Return meatloaf cups to the oven and bake for an additional 10 minutes or until the meat is cooked through. Serve warm with any extra topping sauce. Enjoy!

Notes

Recipe yields: 12 meatloaf cups

Nutrition Info: 1 meatloaf cup = 100 calories / 3 fat / 8 carbs / 10 protein 

The post Meatloaf Cups appeared first on Life In The Lofthouse.

I am so excited to share this recipe with you all! Who doesn’t love a donut? I am a donut fanatic, but I’m not too keen on how unhealthy they can be. So, I created this new recipe for Chocolate Protein Donuts to make sure you can indulge in this irresistible baked good with a lot less guilt.

Each one of these circles of heaven (including the frosting) is packed with 10 grams of protein! They are a great way to start the day with a cup of coffee. They are also a great substitute snack in the afternoon to give you sustained energy. My Chocolate Protein Donuts are so crave-worthy you’ll be sneaking them for a late night snack as well!  

Last, but certainly not least, these donuts could not be any easier to prepare. From start to finish, you can be in donut heaven within just 30 minutes!             

HOW TO MAKE CHOCOLATE PROTEIN DONUTS

Preheat the oven to 350 degrees F. Spray two (6-count) donut pans with non-stick spray.

Add flour, chocolate protein powder, sweetener, baking powder and cocoa powder to a large bowl. Stir to combine the dry ingredients with a whisk.

Add the egg whites, pumpkin and applesauce to the dry ingredients. Using a spatula, gently stir to combine everything.

Spoon the batter into the donut cavities about ⅔ of the way full. (Don’t overfill.)

Bake for 15 minutes. Let cool completely and then remove from the donut pan. Frost with the chocolate frosting and enjoy!

STORING THE DONUTS

Keep your donuts stored in a Tupperware in the fridge, and they should last 5 to 7 day.

Similar Recipes

Skinny Oreo Chocolate Milkshakes: All the things you love about a rich, chocolatey milkshake but without all the calories and fat.

Cake Pop Protein Bites: The easiest and delicious no-bake protein snack for all ages that will keep you energized until dinner.

Summer Fruit Salad: A slightly sweet and tangy dressing brings together all the flavors of this delicious and refreshing summer dessert.

Berry Blast Smoothies: Smoothies full of berry flavors for a hot summer day.

Apple Cookie Snacks: Slices of red delicious apples, peanut butter, coconut, crushed walnuts, and chocolate chips.

Have you made this Chocolate Protein Donuts recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateProteinDonuts #ProteinDonut #ProteinDesserts #ProteinRecipes #FitRecipes #LifeInTheLofthouse

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Chocolate Protein Donuts

Chocolate Protein Donuts are an easy and healthy option to satisfy your sweet tooth. You’ll never believe these delicious donuts are good for you!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 92kcal

Ingredients

• 1/2 cup all-purpose flour
• 2 scoops (44 grams) chocolate whey protein powder
• 4 Tablespoons Confectioners sweetener (I use Monk Fruit Confectioners sweetener)
• 6 Tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 3/4 cup liquid egg whites
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 Tablespoons unsweetened applesauce

Frosting

• 2 ounces Light cream cheese softened
• 2 Tablespoons Light chocolate syrup
• 1 scoop (33 grams) chocolate whey protein powder
• 1 ½ Tablespoons sugar-free chocolate pudding mix
• Rainbow sprinkles

Instructions

• Preheat the oven to 350 degrees F. Spray two (6-count) donut pans with non-stick spray.

  Add flour, chocolate protein powder, confectioners sweetener, cocoa powder and baking powder to a large bowl. Whisk to combine the dry ingredients.
• Add the egg whites, pumpkin and applesauce to the dry ingredients. Using a spatula, gently stir until just combined. (Try not to over-mix.)

  Carefully spoon the batter into the greased donut cavities about ⅔ of the way full. (Don’t overfill.)

  Bake for 13 to 15 minutes. Let cool completely and then remove from the donut pan.

Frosting

• Blend together all frosting ingredients until smooth. If frosting is too thick, you can thin it with a little fat free milk.

  Frost cooled donuts then top each donut with a pinch of rainbow sprinkles. Enjoy!

Notes

Nutrition information is for one donut with frosting. 

Nutrition

Serving: 1donut | Calories: 92kcal | Carbohydrates: 13g | Protein: 10g | Fat: 2g

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The post Chocolate Protein Donuts appeared first on Life In The Lofthouse.

By now your grill is probably dusted off and been fired up as summer is upon us. This simple, yet effective flavorful recipe will take your ordinary chicken breast to the next level.  Cilantro Lime Chicken is the perfect enhancement for your next Sunday cookout.  

All you need to start is a few chicken breasts, or thighs dependent upon your preference, spices, herbs, and a few pantry essentials. Start by creating the marinade for the chicken by adding together fresh lime juice, cilantro, salt, pepper, paprika, and honey for a touch of sweetness. Next add the chicken to the marinade and let it soak for a minimum of 2 hours.

Once the chicken has bathed in this flavorful marinade, place the chicken on your grill and cook for 7 to 8 minutes on each side. Once your poultry is grilled to perfection remove and let it rest for 5 minutes. After the chicken has rested, garnish with a sprig of fresh cilantro and wedge of lime. 

This satisfying summer dish will have your neighbors peeking over the fence asking if they can join you for dinner!

DO I HAVE TO MARINATE THE CHICKEN FOR 2 HOURS?

Yes, for maximum flavor I’d recommend letting the chicken rest in the marinade for at least 2 hours. If you prep the day before, the chicken will take on more of the flavor from the marinade. 

DO YOU HAVE TO GRILL THE CHICKEN?

Depending upon your setup, a large skillet or a baking dish will suffice if you do not have a grill. If you have a grill, I’d recommend using it though to give the chicken those beautiful grill marks that scream summer. 

If you decide to cook with a skillet or baking dish, here’s how to do it:

Cooking with Skillet: preheat the skillet on your stovetop to medium to high heat. Then place chicken breasts (or thighs) onto the skillet and cook for 6 to 8 minutes on each side or until nice and golden brown and internal temperature of chicken reaches 165 degrees Fahrenheit.

Baking: preheat the oven to 450 degrees and spray the bottom of a baking dish with non-stick cooking spray. Lay the chicken in the dish and bake for 30 minutes or to an internal temperature of 150 degrees. 

CAN YOU USE OTHER CUTS OF CHICKEN?

You certainly can! The marinade works perfectly on drumsticks, wings, legs and tenders. 

ENJOYED THIS RECIPE? TAKE A LOOK AT THESE SIMILAR SUMMER GRILLING RECIPES!

Teriyaki Chicken Kebabs- tender, marinated chicken pieces with fresh pineapple and green bell pepper.

Grilled Lemon Chicken- juicy chicken breasts grilled to perfection and bursting with citrusy lemon flavor.

Grilled Huli Huli Chicken- tender chicken thighs sizzle on the grill with a sweet and savory glaze made up of brown sugar, soy sauce, and ginger.

Chicken Taco Bites- bite size pieces of chicken covered in zesty taco seasoning, cilantro and lime.

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Cilantro Lime Chicken

Grilled chicken flavored with fresh cilantro and zesty lime. Cilantro Lime Chicken is the perfect summer grilling recipe!

Prep Time 2 hours hours 10 minutes minutes

Cook Time 14 minutes minutes

Servings 4

Ingredients

• 4 medium boneless chicken breasts or boneless chicken thighs
• 3 Tablespoons olive oil
• 1/3 cup freshly squeezed lime juice
• 3 cloves garlic, minced
• 4 Tablespoon chopped cilantro
• 2 Tablespoons honey
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• In a large bowl, add the oil, lime juice, garlic, cilantro, honey, paprika, salt and pepper. Stir to combine.

  Add the four pieces of chicken to the marinade and stir to coat. Cover bowl with lid and place in the fridge to marinate for at least 2 hours or up to 12 hours.
• Remove chicken from marinade. Discard the marinade.

  Grill chicken over medium heat for 7 to 8 minutes, on each side, or until internal temperature of chicken reaches 165 degrees F.

  Serve warm and enjoy!

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The post Grilled Cilantro Lime Chicken appeared first on Life In The Lofthouse.