White chilli

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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 in a single pan. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Fun fact time

We eat a lot of chilli, that isn’t an exaggeration, we have chilli almost every day. It might sound repetitive, but it works for us. Red chilli is a great freezer option that we have spent more of the year eating chilli for lunch and easy weeknight meals. Every now and then it is nice to have something a little bit different.

Bean free zone

I know that chilli is supposed to have beans in it, but they really don’t agree with me, so our chilli never has them in. This white chilli is made with juicy chunks of chicken and a creamy broth. The blend of spice and creamy sauce is an excellent alternative to the traditional red chilli.

https://youtu.be/GCihHH0N50s

White chicken chilli recipe

White chicken chilli ingredients
White chicken chilli ingredients

Ingredients

  • 700g chicken
  • 2 cups chicken broth
  • 2 garlic cloves, finely minced
  • 250g jalapenos
  • 1 green pepper, diced
  • 1 onion, diced
  • 4 tbsp. butter
  • 1/2 cup heavy cream
  • 400g cream cheese
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1 tsp. cayenne
  • Salt and pepper to taste
Take a large stock pot.
Take a large stock pot.
Season the chicken.
Season the chicken.
Sear the chicken.
Sear the chicken.
Sear both sides of the chicken.
Sear both sides of the chicken.
Add the chicken broth.
Add the chicken broth.
Bring the broth to a simmer.
Bring the broth to a simmer.
Cover the pot and let the chicken cook for 20 minutes.
Cover the pot and let the chicken cook for 20 minutes.
Melt the butter in a skillet.
Melt the butter in a skillet.
Add the peppers.
Add the peppers.
Add the chilli.
Add the chilli.
Add the onions.
Add the onions.
Cook the vegetables until they are softened.
Cook the vegetables until they are softened.
Add the garlic.
Add the garlic.
When the chicken is cooked shred it with a fork.
When the chicken is cooked shred it with a fork.
Add the vegetables to the stock pot.
Add the vegetables to the stock pot.
Mix in the cream.
Mix in the cream.
Mix in the softened cream cheese.
Mix in the softened cream cheese.
Stir quickly.
Stir quickly.
Simmer for another 15 minutes before serving.
Simmer for another 15 minutes before serving.

White chicken chilli

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


Credit: Cath @ easycleaneats

Ingredients

  • 700g chicken
  • 2 cups chicken broth
  • 2 garlic cloves, finely minced
  • 250g jalapeños
  • 1 green pepper, diced
  • 1 onion, diced
  • 4 tbsp. butter
  • 1/2 cup heavy cream
  • 400g cream cheese
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1 tsp. cayenne
  • Salt and pepper to taste

Directions

  1. Season the chicken with ground cumin, oregano, cayenne, salt and pepper.
  2. In a large stockpot sear both sides the chicken over a medium heat.
  3. When both sides of the chicken are golden brown, add the chicken broth to the pot.
  4. Bring the broth up to simmer.
  5. Put a lid on the pot.
  6. Cook for 20 minutes or until the chicken is cooked through.
  7. While chicken is cooking, melt butter in a medium skillet.
  8. Add chillies, diced jalapeno, green pepper and onion to skillet and sauté until veggies soften.
  9. Add minced garlic and sauté for 30 seconds and turn off the heat, set aside.
  10. Once the chicken is fully cooked, shred with a fork and add back into the broth.
  11. Add sautéed veggies to pot with the chicken and the broth and simmer for 10 minutes.
  12. In a medium bowl, soften cream cheese in microwave until you can stir it in.
  13. Mix the cream cheese with heavy whipping cream.
  14. Stirring quickly, add the mixture into the pot with chicken and veggies.
  15. Simmer for an additional 15 minutes.
  16. Serve with favourite toppings such as cheese, avocado slices, fresh coriander, sour cream.

Nutrition

Per Serving: 437 calories; 19 g fat; 10 g carbohydrates; 29 g protein

Equipment

  • Stockpot
  • Tongs
  • Wooden spoon
  • Knife
  • Chopping board
  • Skillet
  • Bowl
  • Fork 
  • Scales
  • 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.

One tray chicken fajitas

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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. 

Eating the rainbowChicken fajita

When we are in the mood for Mexican food, this is my go-to recipe. Spending hours in the kitchen after work is never ideal; this recipe takes a few minutes to prepare and cooks quickly. For me, the best part is the ability to eat the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner.

One tray chicken fajitas recipe

Chicken fajita ingredients
Chicken fajita ingredients

Ingredients

  • 700g chicken breast, sliced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 red onion, sliced
  • 1 1/2 tbsp. olive oil
  • 3 tbsp. fajita seasoning
  • Corn tortillas, warmed

Equipment

  • Baking tray
  • Baking paper or a silicone liner
  • Large bowl
  • Tongs
  • Scales
  • 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

Brussels sprout carbonara

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The only reason I like winter 

I’m serious, Brussels sprouts are the only thing I like about winter. I hate the cold; I hate the rain and the wind and the shorter days, sprouts are the only highlight of the season for me. 

Brussels Sprouts are hands down my favourite vegetables; I would have them every day. Sadly, I can’t have them every day, so I just have to make the most of them when they are in season. 

Brussels sprout carbonara
Brussels sprout carbonara

What could be better? 

I like Brussels Sprouts on their own, but if I can sneak them into a meal, I like it more. In my world the combination of Brussels Sprouts and carbonara sauce are perfect. The saltiness of the bacon with the creaminess of the sauce and caramelised Brussels Sprouts make a complete meal. If you don’t like Brussels Sprouts but are willing to give it another go, I would highly recommend you give this recipe a go. 

Brussels sprout carbonara recipe 

Brussels sprout carbonara ingredients
Brussels sprout carbonara ingredients

Ingredients

  • 2 eggs
  • 1 cup cream
  • 3/4 cup parmesan cheese, grated
  • 300g mushrooms, sliced
  • 1 cup bacon, chopped
  • 2 garlic cloves, crushed
  • 2 shallots, finely chopped
  • 300g Brussels sprouts, shredded
  • 300g chicken breast, sliced
  • Salt and pepper to taste

Instructions

Take a large bowl and add the eggs.

Take a large bowl and add the eggs
Take a large bowl and add the eggs

Add the cream and whisk.

Add the cream
Add the cream

Add the salt and pepper and whisk.

Add the salt and pepper and whisk
Add the salt and pepper

Add the parmesan to the eggs and cream.

Add the parmesan to the eggs and cream.
Add the parmesan to the eggs and cream.

Take a large non-stick pan over a medium heated.

Take a large non-stick pan over a medium heated.
Take a large non-stick pan over a medium heated.

Sauté the bacon.

Sauté the bacon
Sauté the bacon 

Add the shallots to the bacon.

Add the shallots to the bacon
Add the shallots to the bacon

Sauté until the shallots start to colour.

Sauté until the shallots start to colour.
Sauté until the shallots start to colour.

Add the mushrooms to the pan.

Add the mushrooms to the pan and cook for around 3 minutes.
Add the mushrooms to the pan and cook for around 3 minutes.

Cook for around 3 minutes.

Add the mushrooms to the pan and cook for around 3 minutes.
Add the mushrooms to the pan and cook for around 3 minutes.

Add the garlic to the pan and cook for another minute.

Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.

Transfer the mix to a bowl and set it to one side.

Transfer the mix to a bowl and set it to one side.
Transfer the mix to a bowl and set it to one side.

Cook the chicken in the pan the bacon was cooked in.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

Keep the chicken moving as it cooks.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

Make sure to cook the chicken through.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

When the chicken is cooked, add the bacon and mushroom mixture back to the pan.

While the chicken is cooking start cooking the sprouts.
While the chicken is cooking start cooking the sprouts.

When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.

When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.

Mix well.

Mix well
Mix well

Add the cream and egg mixture to the pan and turn off the heat.

Add the cream and egg mixture to the pan and turn off the heat.
Add the cream and egg mixture to the pan and turn off the heat.

Mix well to coat all of the chicken and sprouts in the sauce.

Mix well to coat all of the chicken and sprouts in the sauce.
Mix well to coat all of the chicken and sprouts in the sauce.

Serve while hot.

Serve while hot.
Serve while hot.

Brussels sprout carbonara 

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

A winter take on the classic Italian dish



Credit: Cath @ easycleaneats

Ingredients

  • 2 eggs 
  • 1 cup cream 
  • 3/4 cups parmesan cheese 
  • 1/4 cup loosely packed basil, chopped 
  • 85g bacon, diced 
  • 2 garlic, cloves crushed
  • 1/4 cup shallots, chopped
  • 300g Brussels sprouts, shredded 
  • salt 
  • fresh black pepper, to taste 

Directions

  1. Take a large mixing bowl whisk together the eggs and cream with the salt and pepper.
  2. Take a large non-stick pan over a medium heated.
  3. Sauté the bacon and shallots until the bacon is starting to colour
  4. Add the mushrooms to the pan and cook for around 3 minutes.
  5. Add the garlic to the pan and cook for another minute.
  6. Transfer the mix to a bowl and set it to one side.
  7. Cook the chicken in the pan the bacon was cooked in.
  8. When the chicken is cooked, add the bacon and mushroom mix back to the pan.
  9. While the chicken is cooking start cooking the sprouts.
  10. In a pan over high heat melt a little coconut oil.
  11. When the pan is hot, add the shredded Brussels sprouts.
  12. Keep the sprouts moving in the pan, so they do not burn.
  13. You want the sprouts to develop a deep caramel colour. 
  14. When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
  15. Add the cream and egg mixture to the pan and turn off the heat.
  16. Mix well to coat all of the chicken and sprouts in the sauce.
  17. Serve while hot.

Nutrition

Per Serving: 442 calories; 35 g fat; 13 g carbohydrates; 22 g protein

Equipment 

  • Bowl 
  • Non-stick pan 
  • Whisk 
  • Wooden spoon 
  • Measuring cups
  • Scales 
  • Knife
  • Chopping board

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.

One tray roast chicken dinner

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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.  

Must be an English thing

Roast dinners are probably one of the most requested meals from the family. I do love a good roast dinner but feel that the return on investment is crap. For a traditional roast dinner, I spend an average of 2 hours in the kitchen, preparing veggies, roasting and basting meat, mashing potatoes and making gravy. This considerable effort results in a meal that is an impressive spread that is completely gone in less than 20 minutes. Everyone is full and happy, but I have lots of dishes to do. 

https://youtu.be/SQBjJSsbKsk

Simple but still a roast

For me, the ideal roast dinner is one that can be put together in under 20 minutes and doesn’t leave me with enough pots and pans the fill the dishwasher twice. This recipe is the perfect solution. One dish, chicken, broken down into small pieces which will cook quickly, vegetables that won’t go mushy and flavours that work well together. If you want a roast dinner that doesn’t take a lifetime and still keeps the family happy give this recipe a go. 

One tray roast chicken dinner recipe 

One tray roast chicken ingredients
One tray roast chicken ingredients

Ingredients

  • 4 chicken drumsticks 
  • 4 chicken thighs 
  • 3 sweet potatoes, cubed 
  • 2 courgettes, chopped 
  • 1/2 red onion, sliced 
  • 1 tsp. salt 
  • 1 tsp. pepper, 
  • 1 tsp. garlic powder, 
  • 1 tsp. dried rosemary, 
  • 1 tsp. ginger powder, 
  • 1 tsp. sweet paprika, 
  • 1 tsp. Chicken stock powder 
  • 1/4 tsp. chilli flakes 
  • 1/4 tsp. ground cinnamon 
  • 2 tbsp. olive oil 
One tray roast chicken fresh from the oven
One tray roast chicken fresh from the oven
Ready for plating
Ready for plating
Eat up
Eat up

One tray roast chicken dinner

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

This one tray meal is easy to make and an excellent options for a weeknight meal



Credit: Cath @ easycleaneats

Ingredients

  • 4 chicken drumsticks 
  • 4 chicken thighs 
  • 3 sweet potatoes, cubed 
  • 2 courgettes, chopped 
  • 1/2 red onion, sliced 
  • 1 tsp. salt 
  • 1 tsp. pepper, 
  • 1 tsp. garlic powder, 
  • 1 tsp. dried rosemary, 
  • 1 tsp. ginger powder, 
  • 1 tsp. sweet paprika, 
  • 1 tsp. Chicken stock powder 
  • 1/4 tsp. chilli flakes 
  • 1/4 tsp. ground cinnamon 
  • 2 tbsp. olive oil 

Directions

  1. Preheat the oven to 180 degrees c 350 degrees f. 
  2. In a bowl mix together the salt, pepper, garlic powder, rosemary, ginger, paprika, chicken stock powder, chilli flakes and ground cinnamon to make a spice mix. 
  3. In a baking dish place the chicken thighs skin side up in the corners and sprinkle with some of the spice mix. 
  4. Add the chicken drumsticks to the dish around the thighs and sprinkle with some more spice mix. 
  5. In a bowl mix together the vegetables with the remaining spice mix and the olive oil. 
  6. Spread the vegetables over the top of the chicken in the baking dish. 
  7. Roast in the oven for 45 to 50 minutes, the chicken should be cooked through. 
  8. Remove the dish from the oven and let it rest for 5 minutes before serving.

Nutrition

Per Serving: 473 calories; 26 g fat; 30 g carbohydrates; 30 g protein

Equipment 

  • Baking dish 
  • Small bowl 
  • Large bowl 
  • Fork 
  • Spoon 
  • Measuring spoons
  • Knife
  • Chopping board

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 marinade

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Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

This recipe is healthy, delicious and easy to make recipes that you can cook on a single tray in the oven. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. 

Each meal is portioned to feed four adults. 

Marinade makes it better

This is my go-to marinade for chicken at the minute. To free up some time on the weekends I have been bulk buying meat, preparing and then freezing the meat. Chicken has been the primary meat over the last few weeks, but it can get boring quickly. Enter this amazing marinade. When we can’t face boring plain chicken any more, I pull the chicken out to defrost before we go to bed. Next morning, I put the chicken in the marinade and let it hang out in fridge for the day. After our workouts I cook the chicken and stick it with some veggies. 

Dinner sorted.

Lemon marinade recipe

Ingredients

Lemon marinade ingredients.
Lemon marinade ingredients.
  • 250ml plain yoghurt
  • 2 garlic cloves 
  • 1 tsp. chilli powder
  • 1 tbsp. ground coriander
  • juice and zest 1 lemon
Add the yoghurt, chilli powder and ground coriander to a bowl.
Add the yoghurt, chilli powder and ground coriander to a bowl.
Add the garlic, lemon zest and juice to the bowl and mix well.
Add the garlic, lemon zest and juice to the bowl and mix well.
Lemon marinade mixed and ready to use.
Lemon marinade mixed and ready to use.
Chicken coated in marinade.
Chicken coated in marinade.
Marinaded chicken straight from the oven.
Marinaded chicken straight from the oven.

Lemon Marinade

  • Servings: 1
  • Rating: ★★★★★
  • Print

A fresh and zesty marinade that is a great way to make your chicken tasty and juicy



Credit: Cath @ easycleaneats

Ingredients

  • 250ml plain yoghurt
  • 2 garlic cloves 
  • 1 tsp. chilli powder
  • 1 tbsp. ground coriander
  • juice and zest 1 lemon

Directions

  1. Instructions
  2. Finely mince the two garlic cloves, mix in a bowl with yoghurt, chilli powder, coriander and lemon juice and zest.
  3. If marinating overnight you can add chicken and marinade to a zip lock bag and put it in the fridge if you are going to cook your chicken in a few hours just add the chicken to the bowl, cover the bowl and put it in the fridge.
  4. When you are ready to cook the chicken, remove any excess marinade, and cook
  5. The meat should remain very succulent because of the yoghurt.
  6. Cook the meat however you like.

Nutrition

Per Serving: 205 calories; 0 g fat; 24 g carbohydrates; 17 g protein

Equipment

  • Knife 
  • Chopping board
  • Mixing bowl
  • Zip lock bag
  • Measuring cup
  • Measuring spoons
  • Zester

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.

Tom Kha Kai

Leave a comment

Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

This recipe is healthy, delicious and easy to make recipes that you can cook on a single tray in the oven. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. 

Each meal is portioned to feed four adults. 

https://youtu.be/jHEi60W3x2o

Tom Kha Kai or Tom Kha Gai 

This classic soup has quintessential Thai ingredients. This chicken and coconut soup is rich and flavourful. There are many variations to the soup, but a few constants, coconut milk, lemongrass, chillies and ginger are usually the base of the soup. A little fish sauce, mushrooms, coriander and kaffir lime leaves can be added for a bit more depth and flavour. I’ve put together this recipe as a basic and easy base that you can add to depending on what you have in the pantry. 

Tom Kha Kai recipe

Ingredients

Tom Kha Kai ingredients - chicken breast, coconut milk, ginger powder, spring onions, Serrano chillies, lemongrass and lime juice.
Tom Kha Kai ingredients
  • 4 chicken breasts, cubed 
  • 2 cups coconut milk 
  • 1 tsp. ginger powder
  • 2 spring onions, chopped
  • 2 serrano chillies, chopped
  • 2 tsp. lemongrass 
  • 1 juiced lime
Simmer the chicken until it is tender.
Simmer the chicken until it is tender.
Stir in the lime juice.
Stir in the lime juice.
Tom Kha Kai
Tom Kha Kai

Tom Kha Kai 

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

My take on the traditional Thai recipe



Credit: Cath @ easycleaneats

Ingredients

  • 4 chicken breasts, cubed 
  • 2 cups coconut milk 
  • 1 tsp. ginger powder
  • 2 spring onions, chopped
  • 2 chopped serrano chillies
  • 2 tsp. lemongrass 
  • 1 juiced lime

Directions

  1. Instructions
  2. Bring one cup coconut milk to boil in a large saucepan.
  3. Add the chicken, lemongrass, and ginger to the coconut milk, reduce to a medium heat.
  4. Put the lid on the saucepan, simmer until the chicken is tender and cooked through.
  5. Add the rest of the coconut milk to the pan along with the spring onions and chillies, let the liquid come back to the simmer.
  6. Stir in the lime juice just before serving.

Nutrition

Per Serving: 195 calories; 7 g fat; 5 g carbohydrates; 27 g protein

Equipment

  • Saucepan
  • Knife
  • Chopping board
  • 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.

Ranch impasta salad

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Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. Each meal is portioned to feed four adults. 

Impasta salad

Impasta aka coodles aka zoodles are a fantastic low carb option and brilliant alternative for traditional noodles or pasta. I love these impasta noodles. For this recipe, I decided to use raw coodles, but it works just as well with cooked coodles. 

https://youtu.be/TdsRT2aGxhk

Ranch dressing

This week I am posting a bonus recipe for ranch dressing. This dressing is the star of the show for this salad. This ranch dressing is simple to use and tastes amazing.

Ranch impasta salad recipe

Ranch impasta salad ingredients
Ranch impasta salad ingredients

Ingredients

  • 6 tbsp. ranch dressing
  • 3 cups coodles 
  • 2 cups chicken breast, cooked and cubed
  • 1 green pepper, cubed
  • 1 red onion, finely sliced 
  • 10 cherry tomatoes, halved
  • ¼ cup parmesan cheese, grated
  • Salt and pepper
Tasty salad ready to eat.
Tasty salad ready to eat.

Ranch impasta salad

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

Impasta aka coodles aka zoodles are a fantastic low carb option and brilliant alternative for traditional noodles or pasta. I love these impasta noodles



Credit: Cath @ easycleaneats

Ingredients

  • 6 tbsp. ranch dressing
  • 3 cups coodles
  • 2 cups chicken breast, cooked and cubed
  • 1 green pepper, cubed
  • 1 red onion, finely sliced 
  • 10 cherry tomatoes, halved
  • 1/4 cup parmesan cheese, grated
  • Salt and pepper

Directions

  1. Place all of the vegetables and chicken in a large bowl and mix well.
  2. Add the ranch dressing to the bowl and mx again.
  3. Sprinkle the cheese over the salad.
  4. Refrigerate for 30 minutes before serving.

Nutrition

Per Serving: 249 calories; 18 g fat; 7 g carbohydrates; 19 g protein

Equipment

  • Bowl
  • Spoon
  • Knife
  • Chopping board
  • 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.

Broccoli chicken salad

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Kids are making friends with salad

I don’t like the kids getting older. I still think of them as the 5 and 3-year-olds I first met so many years ago. I struggle to reconcile the man-sized 13-year-old, and almost man-sized 10-year old that rock around the house now. While I struggle to think of the boys getting older, I eagerly embrace the ever-expanding list of foods they will eat and are willing to try.

One meal for all

For many years I would have to make multiple meals which made my weekends busy and annoying. We have finally reached a point that I can make one meal, and every person will eat it. I am sure every parent with fussy children understand how I feel and how much I longed for this day to come. It is so lovely I don’t have words to explain my joy. 

This salad was one of the first recipes that I managed to get everyone not only to eat, but enjoy so much they asked for it again. I know right.

Meets everyone’s needs

It might sound like I have it easy now, but it still isn’t simple to come up with a meal that fits the likes and dislikes of the family. New recipes need to meet fall in the small sweet spot that is in the centre of the family requirements

Jaime

  • Doesn’t like cold food unless the food is wet. 
  • Loves meat, the more animals in a meal the better.
  • Likes vegetables but not too many vegetables. 
  • This means salads have to be covered in a dressing or sauce before he will consider eating it and the balance of meat to vegetables has to be even.

Elliot

  • Doesn’t want to eat meat, wants to be a vegan (this is a whole blog post in the making). 
  • He will eat chicken but doesn’t like it.
  • Likes vegetables but not all vegetables.
  • Will eat hot or cold food and loves anything that can be smothered in mayo.

Liam

  • Loves meat.
  • Will eat hot or cold meals.
  • Not eats a range of vegetables including broccoli (his favourite), kale, green beans, carrots, onions and lettuce.
  • He doesn’t like spicy food or mayo.
  • Allergy to nuts.

Cath

  • Likes all meat.
  • Will eat all vegetables except peas (which are legumes anyway). 
  • I don’t care if it is hot or cold.
  • I like sauce any spicy food and sauces.
  • Allergy to nuts.

As you can see the space to find a meal that works for everyone is small, but I seem to have found a winner in this recipe.

Broccoli chicken salad recipe

Ingredients

Broccoli chicken salad ingredients - chicken breast, broccoli, red onion, bacon, sunflower seeds, raisins, easy mayo and coconut vinegar
Broccoli chicken salad ingredients
  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad

Broccoli chicken salad 

  • Servings: 8
  • Rating: ★★★★★
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A fresh salad that is full of flavour and texture



Credit: Cath @ easycleaneats

Ingredients

  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar

Directions

  1. Instructions
  2. In a bowl, combine all of the ingredients and make sure that everything is well coated.

Nutrition

Per Serving: 375 calories; 18 g fat; 7 g carbohydrates; 43 g protein

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • 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.

Waldorf salad

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Easy make ahead salad 

It is a summer of salads!! The warm months mean lots of fresh veggies and endless possibilities for salad. Anyone that knows me knows I could eat salad for every meal, I love them, lots. Most of the time I stick with the simple mixture of protein, lettuce leaves, crunchy veg and a simple dressing. On occasion, I like to make something a little fancier. 

Classic Waldorf salad 

The original version of the Waldorf salad was made with apples, celery and mayonnaise. Later on, chopped walnuts were added to the dish and became integral. Every time I have seen Waldorf on a menu, it had walnuts included, thanks to my stupid nut allergy I have never had the pleasure of enjoying the salad. Until now. 

Switch it up 

Regular visitors here will know I can’t leave things alone, I have to mess around with recipes and switch out ingredients. The Waldorf salad was a prime candidate for me to mess with. First up was an alternative to walnuts. As with many recipes, I find that switching out nuts with sunflower seeds, this means you get all the crunch with no risk of death. Next up was bumping up the protein. Generally speaking, I have a high protein diet so having meat as part of my salad is essential. In this instance, I went with some cooked and cooled chicken. 

Meal prep winner 

This salad is one of my favourites for mixing up a big batch and portioning out for meals for the week. I like to make a double batch of the salad and keep it in the fridge ready for lunches, snacks and easy dinners when it is too hot to make a meal. 

Chicken Waldorf salad recipe

Ingredients 

Chicken Waldorf salad ingredients
Chicken Waldorf salad ingredients
  • 2 cups of cooked diced chicken 
  • 1 apple, diced 
  • 1 cup chopped celery 
  • 1 cup grapes, halved 
  • 1/2 cup chopped sunflower seeds 
  • 1/4 cup easy mayo
  • 2 tsp. lime juice 
  • 2 tsp. honey 
  • salt and pepper 
Chicken Waldorf salad
Chicken Waldorf salad
Chicken Waldorf salad

Chicken Waldorf salad

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

A nut-free take on this classic salad



Credit: Cath @ easycleaneats

Ingredients

  • 2 cups of cooked diced chicken 
  • 1 apple, diced 
  • 1 cup chopped celery 
  • 1 cup grapes, halved 
  • 1/2 cup chopped sunflower seeds 
  • 1/4 cup easy mayo 
  • 2 tsp. lime juice 
  • 2 tsp. honey 
  • salt and pepper 

Directions

  1. In a bowl, combine chicken, apple, celery, and seeds. 
  2. In a bowl, combine the mayonnaise, lime juice, and honey. 
  3. Season to taste. 
  4. Spoon dressing over chicken salad and toss to coat. 

Nutrition

Per Serving: 262 calories; 10.6 g fat; 9.4 g carbohydrates; 11.4 g protein

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • 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.

Chipotle Chicken Potatoes

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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, they have started to enjoy recipes that they previously turned their noses up at; this is one of those recipes.

Chipotle chicken potatoes
Chipotle chicken potatoes

Post-workout meal

Chipotle + Chicken + Sweet Potato = awesome

After a hard workout, I usually want to eat everything I can get my hands on. When I know I have this post-workout meal, I know I will be very happy and full. It is a perfect meal if you are looking to refuel at the end of the day. Back in the day, I would use less chipotle so that the kids wouldn’t complain about the chicken being too spicy. If you have kids that don’t like spice you can reduce the amount of chipotle or add some sour cream to the top of your potato.

Chipotle chicken sweet potatoes recipe

Chipotle chicken potatoes ingredients
Chipotle chicken potatoes ingredients

Ingredients

  • 2 chicken thighs,
  • 2 tbsp. avocado oil
  • 1 tbsp. paprika
  • 1 tsp. ground chipotle pepper
  • 2 tsp. ground cinnamon
  • 1 tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 sweet potatoes, baked
  • 1 cup kale, chopped
  • 1/2 pepper, chopped
  • 1 tbsp. extra virgin olive oil
  • squeeze of fresh lemon juice
  • Salt and pepper to taste 
Take the chicken thighs
Take the chicken thighs
Place the chicken tights in a bowl
Place the chicken tights in a bowl.
Pour the avocado oil over the chicken.
Pour the avocado oil over the chicken.
Take the paprika, chipotle, ground cinnamon, garlic powder, salt and pepper.
Take the paprika, chipotle, ground cinnamon, garlic powder, salt and pepper.
Sprinkle the spice over the chicken.
Sprinkle the spice over the chicken.
Use your hands to mix all of the chicken and seasonings together.
Use your hands to mix all of the chicken and seasonings together. 
Make sure the chicken is thoroughly coated.
Make sure the chicken is thoroughly coated.
Place the chicken on the lined baking tray.
Place the chicken on the lined baking tray.
Grill the chicken for about 4 minutes on each side.
Grill the chicken for about 4 minutes on each side. 
Chop the kale
Chop the kale
Chop the peppers
Chop the peppers
In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
Chop the chicken when it has cooled slightly
Chop the chicken when it has cooled slightly
Add the chicken to the kale mixture.
Add the chicken to the kale mixture.
Take the baked potatoes from the oven
Take the baked potatoes from the oven
Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
Add the chicken and kale mixture to the inside of the baked sweet potatoes.
Add the chicken and kale mixture to the inside of the baked sweet potatoes.
You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.
You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.

Chipotle chicken sweet potatoes

  • Servings: 2
  • Rating: ★★★★★
  • Print

Protein packed baked potatoes with a spicy twist.



Credit: Cath @ easycleaneats

Ingredients

  • 2 chicken thighs,
  • 2 tbsp. avocado oil
  • 1 tbsp. paprika
  • 1 tsp. ground chipotle pepper
  • 2 tsp. ground cinnamon
  • 1 tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 sweet potatoes, baked
  • 1 cup kale, chopped
  • 1/2 pepper, chopped
  • squeeze of fresh lemon juice
  • Salt and pepper to taste

Directions

  1. Preheat your grill to medium-high heat.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Place the chicken thighs into a bowl, pour the avocado oil over the chicken.
  4. Sprinkle the chicken thighs with the paprika, chipotle, ground cinnamon, garlic powder, salt, and pepper.
  5. Use your hands to mix all of the chicken and seasonings together.
  6. Make sure the chicken is thoroughly coated.
  7. Place the chicken on the lined baking tray.
  8. Grill the chicken for about 4 minutes on each side.
  9. When the chicken is cooked through remove it from the grill and set it to one side to cool.
  10. In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
  11. Chop the cooled chicken thighs, add the chicken to the kale mixture.
  12. Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
  13. Add the chicken and kale mixture to the inside of the baked sweet potatoes.
  14. You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.

Nutrition

Per Serving: 486 calories; 32.4 g fat; 25.3 g carbohydrates; 21 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring spoons
  • Measuring cups
  • Baking tray
  • Baking paper or a silicone liner
  • Mixing bowl x2
  • Fork 

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.