Fajita Chicken Casserole

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.

Can you improve fajitas?

Maybe you can, by turning them in to a casserole. So, full disclosure, I first made this recipe because of a brain fart. One Friday night shop didn’t go to plan, so I had all of the ingredients for fajitas, except for tortillas. What is life without a little challenge? Not wanting to make another trip out to the supermarket, I decided to do something different with my fajita ingredients. Some melted cheese and bite-sized chicken chunks combined with the fajita vegetables make perfect comfort food.

Fajita chicken casserole recipe

Ingredients

  • 10 boneless chicken thighs
  • 1 pepper, sliced
  • 1 onion, sliced
  • 250g cream cheese, softened
  • 205g cheese, grated 
  • 2 tbsp. fajita seasoning

Instructions

Preheat the oven to 180 degrees C/ 350 degrees F. 

Place the chicken in the casserole dish and cover the dish with foil.

Bake the chicken for 30 minutes or into the chicken, is cooked through.

When the chicken is cooked, remove it from the oven and set it to one side to cool.

Drain any liquid from the casserole dish.

In a frying pan over medium heat, cook the pepper and onion until they are golden and soft.

When the chicken is cooled enough to touch, chop it into bite-sized chunks.

In a bowl, mix the cream cheese and half of the cheese with the fajita seasoning.

Add the chicken, onion and pepper to the cheese mix, give everything a good stir to coat all of the chicken with the cheese mixture.

Put the mix back into the casserole and sprinkle it with the remaining cheese.

Bake the casserole for 30 minutes until the casserole is hot and the cheese is bubbling.

  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 10 boneless chicken thighs
  • 1 pepper, sliced
  • 1 onion, sliced
  • 250g cream cheese, softened
  • 205g cheese, grated
  • 2 tbsp. fajita seasoning

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F.
  2. Place the chicken in the casserole dish and cover the dish with foil.
  3. Bake, the chicken for 30 minutes or into the chicken, is cooked through.
  4. When the chicken is cooked remove it from the oven and set it to one side to cool.
  5. Drain any liquid from the casserole dish.
  6. In a frying pan over a medium heat cook the pepper and onion until they are golden and soft.
  7. When the chicken is cooled enough to touch chop it into bite-sized chunks.
  8. In a bowl mix the cream cheese and half of the cheese with the fajita seasoning.
  9. Add the chicken, onion and pepper to the cheese mix, give everything a good stir to coat all of the chicken with the cheese mixture.
  10. Put the mix back into the casserole and sprinkle it with the remaining cheese.
  11. Bake the casserole for 30 minutes until the casserole is hot and the cheese is bubbling.

Nutrition

Per Serving: 486 calories; 26 g fat; 3 g carbohydrates; 34g protein

Equipment

  • Scales
  • Measuring spoons
  • Knife
  • Fork 
  • Chopping board
  • Casserole dish
  • Frying pan
  • Wooden spoon
  • Tongs
  • Mixing bowl
  • Spatula 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Chicken and mushroom sauce

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Making up for missed date nights

We haven’t been very good at making time for ourselves or making time to hang out together recently. Work tends to get in the way, but other activities like workouts, yoga and BJJ also take up our time during the week.

I decided to do something a little bit fancy for dinner to make up for missing our date night last week.

Mushroom Sauce

A general rule in our house is if the food has sauce on it you probably have a winner. If the sauce is cream-based, you have a must greater chance that dinner will be a success. This mushroom sauce is thick, chunky and full of flavour. The simple one-pan only recipe is always great. The most complicated part is not overcooking the chicken, not that I would tell Jay that. ‘No baby I spent hours making sure the sauce was perfect for you = 10 girlfriend points for me.

Greens on the side

I paired the chicken with a healthy portion of coodles coated in a large helping of garlic and butter. What more could you ask for?

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Chicken breasts with mushroom cream sauce recipe

Ingredients

  • 4 Chicken breasts, boneless skinless
  • 2 cups button mushrooms
  • 1 garlic clove
  • 1/2 cup onions
  • 2 tbsp. Thyme
  • 2 tbsp. Buckwheat flour
  • 1/4 tsp. salt
  • 3 tbsp. Olive oil
  • 3/4 cup cream

Chicken breasts with mushroom cream sauce

  • Servings: 4
  • Rating: ★★★★★
  • Print

Rich gravy with a thick and perfectly cooked chicken breast, what more could you ask for.



Credit: Cath @ easycleaneats

Ingredients

  • 4 Chicken breasts, boneless skinless
  • 2 cups button mushrooms
  • 1 garlic clove
  • 1/2 cup onions
  • 2 tbsp. Thyme
  • 2 tbsp. Buckwheat flour
  • 1/4 tsp. salt
  • 3 tbsp. Olive oil
  • 3/4 cup cream

Directions

  1. Fry the chicken breasts over medium heat until they begin to colour.
  2. Once the chicken has coloured, remove it from the heat set to one side.
  3. Add olive oil to the pan then fry up the onions and garlic.
  4. Once the onions are softened, add the mushrooms to the pan cook for 3 minutes.
  5. Sprinkle in the thyme and stir in the buckwheat flour, mix everything well.
  6. Reduce the heat and add the cream into the pan, mix to create a creamy sauce.
  7. Return the chicken to the pan.
  8. Cook for another 10 minutes until the sauce has reduced slightly and the chicken is very hot.

Nutrition

Per Serving: 473 calories; 33 g fat; 23 g carbohydrates; 24 g protein

Equipment

  • Knife
  • Chopping board
  • Large frying pan
  • Wooden spoon
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Mustard herb crusted chicken

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Chicken again? 

I do like to mix things up a little when it comes to chicken. We eat a reasonable amount of chicken; it can get boring if you don’t add a bit more flavour now and then.  

It is crust but not as you know it. 

Normally crusted chicken will be panko or, but I like to do things a little differently. The crust for this chicken comes entirely from items in my pantry and fridge, a quick raid around the kitchen and I was ready to go. I didn’t have to buy anything special for this recipe, and it took very little work to get a crisp and tasty coating. 

Cheese is the key 

I think a great crust needs to have some crunch; it can be challenging to get a good crunch from a coating that doesn’t use breadcrumbs. The solution is to add cheese. Not all cheese will give you a crunch; most will not give you a crunch at all; you will probably get a fatty coating. To get a crunch in your coating Parmesan cheese is the key. When Parmesan cheese cooks it gives up some fat but as it cools it gives you a nice crisp crunch to your coating.

Mustard herb crusted chicken recipe

Ingredients

  • 450g chicken breasts
  • 1 tbsp. basil
  • 1 tbsp. thyme
  • 1 tbsp. oregano
  • 2 garlic cloves, minced
  • 6 tbsp. Dijon mustard
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp. olive oil
  • minced parsley for serving (optional)

Preheat the oven to 200 degrees C/ 400 degrees F.

Slice each chicken breast in half lengthwise, and then flatten each cutlet out between some cling film.

In a bowl mix together the herbs, garlic and mustard together.

On a plate mix together the flours and cheese.

Coat each of the chicken with the mustard and herb mix before covering the chicken in the flour and cheese mixture.

Heat some oil over a medium to high heat, fry off each of the chicken breast until they are golden brown on each side.

Place breasts on a baking tray lined with baking paper or a silicone liner.

Bake for 10 minutes at 165 degrees C 325 degrees F.

Sprinkle with chopped parsley to serve.

Mustard herb crusted chicken

  • Servings: “
  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 450g chicken breasts
  • 1 tbsp. basil
  • 1 tbsp. thyme
  • 1 tbsp. oregano
  • 2 garlic cloves, minced
  • 6 tbsp. Dijon mustard
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp. olive oil
  • minced parsley for serving (optional)

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.
  2. Slice each chicken breast in half lengthwise, and then flatten each cutlet out between some cling film.
  3. In a bowl mix together the herbs, garlic and mustard together.
  4. On a plate mix together the flours and cheese.
  5. Coat each of the chicken with the mustard and herb mix before covering the chicken in the flour and cheese mixture.
  6. Heat some oil over a medium to high heat, fry off each of the chicken breast until they are golden brown on each side.
  7. Place breasts on a baking tray lined with baking paper or a silicone liner.
  8. Bake for 10 minutes at 165 degrees C 325 degrees F.
  9. Sprinkle with chopped parsley to serve.

Nutrition

Per Serving: 230 calories; 15g fat; 13g carbohydrates; 21g protein

Equipment

  • Knife
  • Chopping board
  • Small bowl
  • Plate
  • Frying pan
  • Baking tray
  • Baking paper or a silicone liner
  • Measuring spoons
  • Measuring cups
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Fried chicken

Leave a comment

Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2016; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, my recipes have changed organically to meet their palates and preferences. I’ve updated this recipe because of that, but fear not, the original suitable be kids, and less developed palates is at the bottom of the post.

Not KFC

We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway; swap it out for a delicious and healthier fakeaway. Thankfully, KFC was never on my junk food list, so I have never felt the need to reproduce it. The idea of fried chicken as a replacement for chicken nuggets for little people did appeal when the kids were young. I had a play around with a grain-free coating for some fried chicken that would keep the kids happy back in the day. I managed to come up with a simple coating that was light and crunchy, the coconut gives a great texture, and the flavour is a nice change from your standard heavy batter.

Fried chicken recipe

Ingredients

  • 400ml milk 
  • 800g chicken thigh fillets
  • 1 tsp. Garlic powder
  • 1 tsp. paprika
  • 1/2 cup coconut flour
  • 1/2 cup buckwheat flour
  • 1/4 cup parmesan cheese, grated
  • 1 tsp. paprika 
  • Salt and pepper to taste

Instructions

Take the chicken thighs and place them in a large bowl or tub.

In a bowl, whisk together the milk, paprika and garlic powder.

Pour the milk over the chicken thighs.

Cover the bowl or tub and put it in the fridge for a minimum of 2 hours but ideally overnight.

When you are ready to use the chicken, remove the bowl or tub from the fridge.

On a plate with tall sides or a bowl, mix together the coconut flour, buckwheat flour, parmesan cheese, paprika, salt and pepper.

Take a piece of the chicken from the milk mixture and place it into the flour mix.

Spoon the flour over the chicken, making sure to coat the chicken thoroughly.

Lightly shake the excess flour off the chicken and place the chicken on a baking sheet to rest. 

Repeat with all of the chicken.

Take a large frying pan and heat a little oil over a medium heat.

Shallow fry the chicken. 

The coating should be a golden brown all over.

Make sure that the chicken is cooked through.

Set the cooked chicken on some kitchen paper to soak up any excess oil.

Serve with a helping of slaw.

“Fried

  • Rating: ★★★★★
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“



Credit: Cath @ easycleaneats 

Ingredients

– 400ml milk  – 800g chicken thigh fillets – 1 tsp. Garlic powder – 1 tsp. paprika – 1/2 cup coconut flour – 1/2 cup buckwheat flour – 1/4 cup parmesan cheese, grated – 1 tsp. paprika  – Salt and pepper to taste

Directions

  1. Take the chicken thighs and place them in a large bowl or tub.
  2. In a bowl, whisk together the milk, paprika and garlic powder.
  3. Pour the milk over the chicken thighs.
  4. Cover the bowl or tub and put it in the fridge for a minimum of 2 hours but ideally overnight.
  5. When you are ready to use the chicken, remove the bowl or tub from the fridge.
  6. On a plate with tall sides or a bowl, mix together the coconut flour, buckwheat flour, parmesan cheese, paprika, salt and pepper.
  7. Take a piece of the chicken from the milk mixture and place it into the flour mix.
  8. Spoon the flour over the chicken, making sure to coat the chicken thoroughly.
  9. Lightly shake the excess flour off the chicken and place the chicken on a baking sheet to rest. 
  10. Repeat with all of the chicken.
  11. Take a large frying pan and heat a little oil over a medium heat.
  12. Shallow fry the chicken. 
  13. The coating should be a golden brown all over.
  14. Make sure that the chicken is cooked through.
  15. Set the cooked chicken on some kitchen paper to soak up any excess oil.
  16. Serve with a helping of slaw.

Nutrition

Per Serving:387 calories;6 g fat;16 g carbohydrates;53 g protein

Equipment

  • Mixing bowl
  • Food tub
  • Plate x1
  • Cooling rack/baking tray
  • Frying pan
  • Tongs
  • Kitchen paper

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Fried chicken recipe

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup shredded coconut
  • 1 egg beaten
  • 600g chicken breast, large dices

Instructions

  1. In a mixing bowl, mix together shredded coconut and flour; put the flour mix onto a plate. 
  2. In a bowl, beat the egg.
  3. Take the chicken pieces, dip each of them in the egg and then roll them in the flour mix.
  4. Put the coated chicken on a cooling rack.
  5. Once all of the chicken has been coated, it is ready to fry.
  6. In a frying pan over medium heat with some coconut oil, shallow fry the chicken.
  7. The coating should be a golden brown all over.
  8. Set the cooked chicken on some kitchen paper to soak up any excess oil.
  9. Sprinkle the cooked chicken with a little paprika before serving.

Italian roast chicken

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Something fancy

It has been a busy few weeks, I’ve been a bit basic with our meals and we have been living off our freezer staples, I have a little bit of breathing room and a strong craving for something fancier for dinner.

Italian roast chicken tray
Italian roast chicken tray

Fancy but easily

In my book, fancy doesn’t mean spending hours ‘in the kitchen boiling to death over a hot stove. This recipe is very fancy but is all cooked on a single tray.

The garlic is the star of this meal for me, the bed of garlic under the chicken means you have a suture frae our through the meat while the roast garlic cloves have a deep rich flavour that compliments the rest of the dish.

The quick peep and hands off cooking measures you can get on with other things and come back to a perfectly roasted chicken.

Italian roast chicken recipe

Italian roast chicken ingredients

Ingredients 

  • 2 large tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat-leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken
Large chicken

Take a large baking tray.

Take a large baking tray.
Take a large baking tray.

Place one garlic bulb on the baking tray.

Place one garlic bulb on the baking tray.
Place one garlic bulb on the baking tray.

Lay the chicken on top of the garlic.

Lay the chicken on top of the garlic.
Lay the chicken on top of the garlic.

Spread out the onion next to the chicken.

Spread out the onion next to the chicken.
Spread out the onion next to the chicken.

Add the remaining garlic bulbs on top of the onions.

Add the remaining garlic bulbs on top of the onions.
Add the remaining garlic bulbs on top of the onions.

Add the tomatoes on top of the garlic.

Add the tomatoes on top of the garlic.
Add the tomatoes on top of the garlic.

Drizzle the vinegar and olive oil over the chicken and vegetables.

Drizzle the vinegar and olive oil over the chicken and vegetables.
Drizzle the vinegar and olive oil over the chicken and vegetables.

Place the rosemary sprigs on top of the chicken and the vegetables.

Cover the baking tray with baking paper.

Cover the baking tray with baking paper.
Cover the baking tray with baking paper.

Cover the baking paper with foil.

Cover the baking paper with foil.
Cover the baking paper with foil.

Bake for 1 hour.

Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.

Check the chicken to make sure the meat is cooked and the juices are running clear
Check the chicken to make sure the meat is cooked and the juices are running clear

Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.

Return the chicken to the oven uncovered for another 20 minutes
Return the chicken to the oven uncovered for another 20 minutes

Slice the chicken, squeeze out the garlic and serve while hot.

Slice the chicken, squeeze out the garlic and serve while hot.
Slice the chicken, squeeze out the garlic and serve while hot.

Italian roast chicken

  • Servings: 6
  • Rating: ★★★★★
  • Print

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 2 tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.  
  2. Take a large baking tray.
  3. Place one garlic bulb on the baking tray.
  4. Lay the chicken on top of the garlic.
  5. Spread out the onion next to the chicken.
  6. Add the remaining garlic bulbs on top of the onions.
  7. Add the tomatoes on top of the garlic.
  8. Drizzle the vinegar and olive oil over the chicken and vegetables.
  9. Place the rosemary sprigs on top of the chicken and the vegetables.
  10. Cover the baking tray with baking paper.
  11. Cover the baking paper with foil.
  12. Bake for 1 hour.
  13. Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.
  14. Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.
  15. Slice the chicken, squeeze out the garlic and serve while hot.

Nutrition

Per Serving: 349 calories; 14 g fat; 9 g carbohydrates; 53 g protein

Equipment

  • Roasting tin
  • Baking paper 
  • Aluminium foil
  • Measuring cups
  • Scales 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Chicken cranberry salad

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What a week

It has been a busy week. With the world going insane we had to cancel our holiday plans and opt for a staycation in Auckland. Basically, that meant we hadn’t done any food shopping so our meal options were somewhat limited. I had no intention of going near a supermarket and dealing with the insane humans buying toilet paper. A quick raid of the fridge, I discovered some sour cream that was on its way out, so I wanted to come up with a way to use it up. Some pre-cooked chicken out of the freezer and we were in business.

Chicken cranberry salad

Salad with dressing

Over the last year, there has been a shift in how the family feel about salads. I now have a list of five salads that everyone is on board with eating. The common feature of the salads that everyone likes is a creaming dressing or sauce. With creamy dressings seem to be the ones that are most loved around here so this salad is a winner. The simple combination of mayo, sour cream and lemon juice give the rest of the salad a nice coating without overpowering the other favours.

Chicken cranberry salad recipe

Chicken cranberry salad ingredients
Chicken cranberry salad ingredients

Ingredients

  • 1/2  cup  easy mayo
  • 1/4  cup  sour cream
  • 1  tsp.  lemon juice
  • 1  tbsp.  parsley
  • 3  cups chicken, cooked and chopped
  • 1/4  cup  celery, finely chopped
  • 1/4  cup  apple, finely chopped
  • 1/3  cup  dried cranberries
  • 1/3  cup  sunflower seeds, toasted
  • Salt and pepper to taste
In a large bowl add the easy mayo
Sour cream
Lemon juice
Parsley
Whisk together
Add the chicken, apple and celery.
Mix well
Add the cranberries and sunflower seeds
Mix well
Serve chilled on a bed of lettuce

Chicken cranberry salad

  • Servings: 6
  • Rating: ★★★★★
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It has been a busy week and still far too warm to be spending hours in the kitchen making meals. I had some sour cream in the fridge that was on its way out so I wanted to come up with a way to use it up.'


Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup easy mayo
  • 1/4 cup sour cream
  • 1 tsp. lemon juice
  • 1 tbsp. parsley
  • 3 cups chicken, cooked and chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup apple, finely chopped
  • 1/3 cup dried cranberries
  • 1/3 cup sunflower seeds, toasted
  • Salt and pepper to taste

Directions

  1. In a large bowl, whisk the mayo, sour cream, lemon juice and parsley.
  2. Add remaining ingredients and stir until combined.
  3. Add salt and pepper to taste.
  4. Serve chilled on a bed of lettuce.

Nutrition

Per Serving: 299 calories; 24 g fat; 10 g carbohydrates; 19 g protein.

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Lemon chicken burgers

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New freezer favourite

In the last half of 2019, we had a hectic time, the only night on the workweek we had a home with no classes or chores to do. The mass amount of activity and varied nutritional needs meant I needed to get creative to keep everyone happy. I made a few staples to have in the freezer that could be taken out in the morning or thawed in the afternoon to prepare for a quick and healthy meal. These burgers have been one of the firm favourites for weeknight dinners after Brazilian Jiu-Jitsu, and they are also a firm favourite on the weekends. The kids like to have them as a burger with a bun, I love them with a lettuce bun or chopped up in a burger salad.

Lemon chicken burger in a lettuce bun.
Lemon chicken burgers

A moment of pride

When I was working on the recipe for these burgers, it was a weekend, and I was playing around to try to make the raw mixture smell right. As I was there playing in the kitchen getting ready to fry up the first burger when the youngest member of the clan arrived home from a birthday party. He arrived home clutching a bag from MacDonald’s with the chicken nuggets and chips he got from the party but couldn’t eat. As is the way he stood in the kitchen nattering to us about the movie he saw, what he did, what his friends said and what he said. When Liam took a breath, I managed to ask if he wanted any dinner with us. He said he wasn’t hungry when he was. He would eat the nuggets and chips when he was. Not long after I was building lettuce bun burgers for Jaime and myself when Jaime pops into the kitchen asking if I could make another burger for Liam. Apparently, he liked the smell of the burgers; they smelled a lot better than his chicken nuggets. The bag from MacDonald’s was put to one side while he demolished a homemade chicken burger. I was so proud. 

Sadly the chicken nuggets were eaten for lunch the next day along with the chips, but I still hold on to the fact that when offered, he picked my burger over MacDonald’s.

Lemon chicken burgers

Lemon chicken burger ingredients

Ingredients 

  • 500g chicken mince
  • 2 spring onions, finely chopped
  • 1 garlic clove, minced
  • 1/2 lemon, juiced and zested
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1 tbsp. olive oil
  • Salt and pepper
Add the chicken mince to a large bowl.
Add the chicken mince to a large bowl.
Add the egg, garlic and cheese to the mince.
Add the egg, garlic and cheese to the mince.
Add the spring onions and lemon to the bowl.
Add the spring onions and lemon to the bowl.
Mix the ingredients together with your hands.
Mix the ingredients together with your hands.
Well mixed burger mix.
Well mixed burger mix.
Use a measuring cup to portion out the burgers.
Use a measuring cup to portion out the burgers.
Shape the meat into burger patties.
Shape the meat into burger patties.
Cook the burgers over a medium heat.
Cook the burgers over a medium heat.
Serve in a lettuce bun.
Serve in a lettuce bun.
With cheese and caramelised onions.
With cheese and caramelised onions.
Lemon burger in a lettuce bun.
Enjoy!

Lemon chicken burgers

  • Servings: 8
  • Rating: ★★★★★
  • Print

Not long ago if I had suggested we have a salad for dinner, that suggestion would have been met with grumbles, groans and complaints. Thankfully that is no longer the case. The first time I made this salad for dinner, I did get the grumbles and groans, then the kids tried some.


Credit: Cath @ easycleaneats

Ingredients

  • 500g chicken mince
  • 2 spring onions, finely chopped
  • 1 garlic clove, minced
  • 1/2 lemon, juiced and zested
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1 tbsp. olive oil
  • Salt and pepper

Directions

  1. In a large bowl mix together all the ingredients.
  2. Use your hands to get an even mix.
  3. Divide the mix into six portions and shape into burgers try the burgers over medium heat for 6 minutes on each side.

Nutrition

Per Serving: 189 calories; 11 g fat; 2 g carbohydrates; 14 g protein.

Equipment

  • Chopping board
  • Knife
  • Zester
  • Fork
  • Frying pan
  • Spatula
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Curry chicken wraps

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Family favourite

‘Who wants lettuce wraps for dinner?’ is a question I have asked on many an occasion, there have never been any occasions I can think of when the answer from the family is ‘me please’. 

Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked ‘what’s that? It smells nice’. One taste test later and I have an extra person ready to eat curried chicken wraps for dinner. Before the end of the day, I had three people on board for eating them again. The next weekend when I asked the question ‘what do we want for dinner?’ I got two requests for ‘that salad we had last week’. That has been the greatest endorsement of a recipe if you ask me.

Curried chicken wraps

Big portions

This recipe is big on flavour and portions. This recipe can feed eight people comfortably; if you have small eaters, you can probably get even more portions out of it. The curried chicken has a creamy coating with a satisfying amount of crunch from the carrots and celery. The mass amount of protein in this recipe may seem a bit much at first glance. I can assure you it isn’t really. The big portion of protein is there to help you feel fuller faster. 

Let the flavours mingle

Whenever I make a batch of the curried chicken for the wraps I like to make it in advance and allow it to sit in the fridge for at least three hours; this lets the flavours hang out and mingle. The mix doesn’t need to be made in advance, but it does make a difference to the taste. If you have fussy eaters that aren’t big fans of spice you can leave out the chilli flakes and use mild curry powder.  

Curried chicken wraps

Curried chicken wraps ingredients

Ingredients

  • 800g chicken breast, cooked 
  • 1 onion, chopped
  • 2 carrots, grated
  • 2 celery stalks, chopped
  • 2 tbsp. curry powder
  • 3/4 cup easy mayo
  • 2 tbsp. honey
  • 2 tbsp. lime juice
  • 2 spring onions, chopped
  • 2 tsp. chilli flakes
  • Salt and pepper
  • 2 cos lettuce
In a bowl add the honey, lime juice, curry powder, chilli powder, salt and pepper.
Add the mayo.
Whisk everything together.
Add the celery, onion, spring onions and carrots to a large bowl.
Add the cooked chicken to the bowl.
Mix well.
Add the curry sauce to the chicken and vegetables.
Mix well.

Curried chicken wraps

  • Servings: 8
  • Rating: ★★★★★
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Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked 'What's that? It smells nice'


Credit: Cath @ easycleaneats

Ingredients

  • 800g chicken breast, cooked
  • 1 onion, chopped
  • 2 carrots, grated
  • 2 celery stalks, chopped
  • 2 tbsp. Curry powder
  • 3/4 cup easy mayo
  • 2 tbsp. Honey
  • 2 tbsp. Lime juice
  • 2 spring onions, chopped
  • 2 tsp. Chilli flakes
  • Salt and pepper
  • 2 cos lettuce

Directions

  1. In a large mixing bowl combine the chicken, onion, carrots, spring onions and celery.
  2. In another bowl whisk together the mayo, honey, lime juice, curry powder, chilli flakes, salt and pepper.
  3. Add the sauce to the bowl with the chicken and vegetables and mix well.
  4. Wash each of the cos lettuces and take off the leaves and drain them.
  5. Plate up the leaves and then add the chicken mixture into the centre each leaf.
  6. Serve.

Nutrition

Per Serving: 208 calories; 9 g fat; 12 g carbohydrates; 22 g protein.

Equipment 

  • Knife 
  • Chopping board 
  • Mixing bowl x2 
  • Fork 
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Chicken, bacon and mushroom pie

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Who ate all the pies? 

Jaime. It was Jaime that ate all the pies. 

Not that he looks like someone that eats all the pies (or the chocolate bars but that is a different story). I don’t know where his love of pies comes from, it could be an English thing. I always hated pies, I remember the ones you could get from a bakery. They would sit all day in the heated food cabinet alongside sausage rolls. They never smelled nice, they had lots of crust and usually had more gravy than meat in them. I should let you know as a general rule I don’t trust foods you can’t see the inside of. 

I only started to like pie when I began to make my own, I can see inside my pies and know what they are made of. 

Bacon makes everything better 

Chicken and mushroom pie has been a thing for a long time and seems to be a firm favourite with pie lovers. As many of you know by now I can’t leave traditional recipes alone, The need to tinker and try to make them better. In this case, that means adding bacon. I believe that bacon has a significant role in the betterment of the human race. It will one day bring about world peace and the pig will be a holy animal around the world. 

Chicken, bacon and mushroom pie with a parmesan crust
Chicken, bacon and mushroom pie with a parmesan crust

Comes back from the land of exaggeration 

The pairing of chicken and mushrooms with bacon seemed natural to me. The salty goodness with the rich earthy flavour of the mushrooms with the heart warming taste of chicken seemed like a no-brainer. 

Grain-free inside and out 

As with all thing I try to create making pies as ‘clean’ as possible was essential to me. The creation of a gravy that didn’t use wheat flour was not really a challenge, I made the easy swap to tapioca flour, bingo, grain-free gravy. Finding a way to make a pastry that was grain free but still like traditional pastry was far more of a challenge. I think I landed on a recipe that delivered a crisp on the outside, soft on the inside combination. It didn’t get soggy in the presence of gravy or fall apart on the plate.

Chicken, bacon and mushroom pie recipe

Chicken, bacon and mushroom pie ingredients
Chicken, bacon and mushroom pie ingredients

Ingredients

  • 3 rashers Bacon
  • 1 tsp. garlic oil
  • 125g Mushrooms sliced
  • 250g Chicken cubed
  • 25g tapioca flour 
  • 1/2 tsp. Thyme
  • 1 tbsp. butter
  • 300ml chicken stock
  • 1 tbsp. Masala
  • Pastry
Fry off the bacon.
Fry off the bacon.
Add the mushrooms to the bacon
Add the mushrooms to the bacon
Continue cooking
Continue cooking
Making the gravy
Nice chunks of chicken
Nice chunks of chicken

Chicken bacon and mushroom pie

  • Servings: 6
  • Rating: ★★★★★
  • Print

Thick and rich gravy with chunks os chicken and tasty bacon, what more could you want from a pie



Credit: Cath @ easycleaneats

Ingredients

  • 3 rashers Bacon
  • 1 tsp. garlic oil
  • 125g Mushrooms sliced
  • 250g Chicken cubed
  • 25g tapioca flour
  • 1/2 tsp. Thyme
  • 1 tbsp. butter
  • 300ml chicken stock
  • 1 tbsp. Masala
  • Pastry

Directions

  1. Over a medium heat fry off the bacon until it starts to colour.
  2. Fry off the bacon.
  3. Add the mushrooms to the pan with the bacon and continue to cook until the mushrooms have softened.
  4. Add the mushrooms to the bacon
  5. Transfer the bacon and mushrooms to a bowl and set to one side.
  6. In a bowl mix together the flour; masala and thyme then coat the chicken in the flour.
  7. Melt butter over a medium heat.
  8. Fry off the chicken in the butter.
  9. When the chicken is browned off add in the chicken stock and simmer until the stock has thickened.
  10. Wait for the gravy to thicken
  11. Mix in the bacon and mushrooms.
  12. Put filling into a bowl and cover with pastry.
  13. Bake for 20-30 minutes at 180 degrees C/ 350 degrees F.
  14. Serve hot with some green vegetables.

Nutrition

Per Serving: 160 calories; 9.4 g fat; 5.8 g carbohydrates; 11.8 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Frying pan 
  • Wooden spoon 
  • Oven-safe bowl 
  • Measuring spoons
  • Scales
  • Measuring jug

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Moroccan chicken bake

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Simple meals don’t have to be boring 

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults. 

https://youtu.be/mgQAO12Jvm8

More ways to eat chicken

As the kids get older 1 And they are more open to trying new foods and different flavours. Not long ago, the kids would have answered even the suggestion of Moroccan flavours with “It’s too spicy” and ‘I don’t like things like that’. Now I get responses like ‘I’ll try that’ and ‘mmm, that smells nice! We don’t always end up with a new kid-friendly meal, but it makes me happy they are willing to try. I’ll be honest that this recipe was not very successful with the kids; it was a winner for the grown-ups.

The spice mix I use in this recipe is one of my own creations, and you can always use one you like or make your own.

Friday night favourite

As with almost every other night, Friday night is busy; by the time I’ve picked up the little (not so little now) guy, we have done our weekly food shop and navigated the joy that is Auckland traffic, it is hard to find the motivation to make dinner. That is why I love this recipe; I can have dinner in the oven within 10 minutes of dropping the shopping bags in the kitchen. While this tasty and filling dinner cooks, I can empty the dishwasher, put the shopping away and get a load of laundry going before it needs any attention. What more could you want?

Moroccan chicken bake recipe

Ingredients 

  • 3/4 tsp. salt 
  • 1/4 tsp. ground cumin 
  • 3/4 tsp. paprika 
  • 3/4 tsp. turmeric 
  • 1/4 tsp. ground cayenne pepper 
  • 1/4 tsp.  
  • 1 tbsp. olive oil 
  • 1 tbsp. butter 
  • 4 garlic cloves, minced 
  • 1 lemon 
  • 1 aubergine, cubed 
  • 2 onions, cut into wedges 
  • 1 chicken, quartered 
One dish meals are my favourite
One dish meals are my favourite

Moroccan chicken bake

  • Rating: ★★★★★
  • Print

“For



Credit: Cath @ easycleaneats 

Ingredients

–3/4 tsp. salt  –1/4 tsp. ground cumin  –3/4 tsp. paprika  –3/4 tsp. turmeric  –1/4 tsp. ground cayenne pepper  –1/4 tsp.  –1 tbsp. olive oil  –1 tbsp. butter  –4 garlic cloves, minced  –1 lemon  –1 aubergine, cubed  –2 onions, cut into wedges  –1 chicken, quartered 


Directions

  1. Preheat an oven to 250 degrees c/ 475 degrees f. 
  2. Mix together the salt, ground cumin, paprika, turmeric, cayenne, and black pepper in a bowl. 
  3. Add the butter, garlic and oil to the spices and mix to create a thick paste. 
  4. Cut the lemon in half, put one half to one side for later, but the other half into thin slices. 
  5. Take a large baking dish, place the lemon slices in the bottom of the dish next, add the aubergine and onions. 
  6. Add the chicken quarters to the top of the onions. 
  7. Spread the spice paste over the skin of each part of the chicken. 
  8. Bake in the oven for 30 40 minutes, the chicken should be cooked through, and the juices run clear. 
  9. Serve with a squeeze of fresh lemon juice. 

Nutrition

Per Serving: 436 calories; 24g fat; 12.5g carbohydrates; 40g protein

Equipment

  • Knife
  • Chopping board
  • Baking dish 
  • Mixing bowl
  • Fork 
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.