These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese’s eggs that are gluten-free and refined sugar-free!

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If there is one Easter treat that disappears instantly in our house, it’s these Healthy Chocolate Peanut Butter Eggs. They have that classic creamy peanut butter center with a rich chocolate coating, but made with simple, better for you ingredients. Everything you love about Reese’s peanut butter cups, but cleaner, naturally sweetened, and incredibly easy to make at home!

The best part? These eggs are no-bake, freezer-friendly, and come together in just minutes, making them perfect for an Easter basket, spring gatherings, or just keeping a stash in the fridge for when that chocolate craving hits!

Why You’ll Love These

• No-bake and easy – these healthy peanut butter eggs have minimal prep, no oven required and just 5 simple ingredients!
• Healthier than store-bought – we are using simple, wholesome ingredients with zero refined sugar. So much peanut butter flavor!
• Perfect for Easter – these homemade peanut butter eggs are festive, fun and kid-friendly! My daughter begs for them any time she wants a sweet treat.
• Make-ahead friendly – you can easily store these in the fridge or freezer until ready to enjoy making them great to prep ahead of time.

Ingredients You’ll Need

• drippy peanut butter – you really want to use natural peanut butter without any added sugar because it is smoother and easier to stir. You could use almond butter, cashew butter or any other nut butter, if you prefer.
• oat flour – this acts as a binder for these eggs. I don’t recommend using all-purpose flour in this recipe as that should not be eaten raw, but almond flour or coconut flour are great options.
• honey – naturally sweetens these eggs without using refined sugar. You could also use maple syrup or other natural sweetener.
• vanilla extract – boost of flavor!
• chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious!  You could also of course use regular semi-sweet chocolate chips to coat these eggs, but the sugar content will be much higher.
• coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste. Feel free to leave this out if you don’t have any.

How to Make Chocolate Peanut Butter Eggs

1. Make the peanut butter filling. In a bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. 
2. Shape into eggs.  Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs. Just press the peanut butter mixture into each cavity, cover and chill and then they pop right out! You can also create the egg shapes with the palms of your hands and place them on a parchment-lined baking sheet. You should get about 16 eggs.
3. Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
4. Melt chocolate.  Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30-second intervals until melted.
5. Dip and coat.  If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate. Make sure the eggs are completely coated, shaking off any excess chocolate drip. Place the dipped eggs on a baking sheet lined with parchment paper. 
6. Decorate and chill. Drizzle the eggs with colored chocolate and top with fun sprinkles or even a little coarse sea salt. You could also just leave them as is (like Reese’s eggs) and place them in the freezer until ready to enjoy.

Tips for the BEST Peanut Butter Eggs

• Don’t skip chilling – this helps the peanut butter eggs harden and hold their shape when dipping.
• Use drippy peanut butter – use creamy natural peanut butter (just peanuts + salt) that is smooth and easy to stir. This makes mixing everything easier and gives the filling a smooth texture.
• Use a cookie scoop – using a small tablespoon size cookie scoop to scoop the peanut butter mixture ensures the eggs are all the same size and is just so easy.
• Use a fork for dipping – I really found this dipping fork super helpful, but you can also use a regular fork. This makes coating the eggs cleaner and easier as opposed to using a spoon, allowing the chocolate to easily drip off.

Variations

• Gluten-free – to make use certified gluten-free oat flour or you could use almond flour or coconut flour.
• Dairy-free – melt dairy-free chocolate chips for dipping the peanut butter eggs.
• Vegan – swap out the honey for pure maple syrup and make sure to use vegan chocolate chips.
• Nut-free – if you have a peanut allergy, swap out the peanut butter for sunflower seed butter or tahini.
• Extra protein – add in a scoop of vanilla protein powder, adjusting the flour or peanut butter as-needed, for a boost of protein.

Prepping and Storage

To Store:  These chocolate peanut butter eggs should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the refrigerator, but will last longer in the freezer. When storing, I like to line the container with some parchment paper so the eggs don’t stick.

To Freeze:  I also recommend storing these peanut butter eggs in the freezer and they will last up to 3 months. These eggs thaw out quickly when you remove them from the freezer and should be ready to enjoy in 30 minutes or so.

More No-Bake Recipes

• Peanut Butter Protein Bars
• Dark Chocolate Almond Butter Bars
• No Bake Chocolate Pumpkin Bars
• Peanut Butter Quinoa Energy Balls
• Peanut Butter Trail Mix Balls
• No Bake Almond Butter Granola Bars

Hope you all enjoy these Healthy Chocolate Peanut Butter Eggs! If you love these treats as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Chocolate Peanut Butter Eggs

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These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese’s eggs that are gluten-free and refined sugar-free!

Course Dessert, Snack

Cuisine American

Keyword Healthy Chocolate Peanut Butter Eggs

Prep Time 30 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 Servings

Calories 166kcal

Ingredients

• 1 cup oat flour
• 3/4 cup drippy peanut butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 9 oz chocolate chips I used Lily’s chocolate chips
• 2 tsp coconut oil
• Optional: chocolate drizzle and sprinkles

Instructions

• Make the peanut butter filling. In a medium bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. 
• Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs, but you could also use your hands. Press the peanut butter mixture into each cavity, cover and chill or shape the mixture into small egg forms and place on a baking sheet lined with parchment paper. You should get about 16 eggs.
• Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
• Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also heat the chocolate in the microwave at 30 second intervals until melted.
• Dip and coat. If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate, making sure they are completely coated. Place the chocolate dipped eggs on a baking sheet lined with parchment paper. 
• Decorate and chill. This is optional, but you can also drizzle the eggs with colored chocolate and top with fun sprinkles. Or just leave them as is (like Reese’s eggs) and store them in the freezer until ready to enjoy.

Nutrition

Serving: 1egg | Calories: 166kcal | Carbohydrates: 18.7g | Protein: 4.9g | Fat: 11.6g | Saturated Fat: 3.9g | Sodium: 49mg | Fiber: 5.1g | Sugar: 4.7g

The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

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There is just something about Lemon Poppy Seed Bread that feels like sunshine in every bite! Bright, fresh, and perfectly sweet with that irresistible citrus flavor. And this version? This bread is made lighter with wholesome ingredients like Greek yogurt and naturally sweetened with honey, so you can enjoy it any time of day.

Whether you are looking for a quick spring breakfast, an afternoon snack with a cup of coffee, or a simple treat to share, this healthy lemon poppyseed loaf checks all the boxes. It’s incredibly moist, easy to make, and topped with a simple lemon glaze that takes it to the next level.

Why You’ll Love This

• Lightened up – this lemon poppy seed bread recipe is made with Greek yogurt and naturally sweetened with honey for a healthier twist.
• Perfectly moist – no dry loaf here thanks to the yogurt and olive oil combination. Deliciously soft and moist with a sweet glaze!
• Easy to make – this quick lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
• Freezer-friendly – this lemon poppy seed loaf is perfect for meal prep, future snacks, quick breakfasts or dessert.

Ingredients You’ll Need

• flour – I used all-purpose flour to get that soft texture, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• Greek yogurt – keeps the lemon bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
• olive oil – adds extra moisture, creates a soft, tender crumb as well as a light texture and enhances the flavor of the other ingredients. You could also use melted coconut oil or melted butter.
• large eggs – helps bind the loaf and gives this bread its structure and height.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
• honey – naturally sweetens without using any refined sugar. You could also use maple syrup or other natural sweetener.
• vanilla extract – adds a boost of flavor and warmth.
• poppy seeds – adds that classic crunch and texture to the bread.
• salt – enhances all the flavors.
• lemon glaze – made with a mixture of powdered sugar, lemon juice and lemon zest that adds the perfect sweet-tart finish to the bread!

How to Make Lemon Poppy Seed Bread

1. Mix ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
2. Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
3. Bake the bread. Pour batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the bread cool. Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
5. Make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Tips for Making the Best Lemon Poppy Seed Bread

• Use fresh lemon juice and zest – this makes a huge difference in the flavor as bottle lemon juice can taste too bitter.
• Don’t overmix the batter – stir until the flour is just incorporated. Overmixing leads to dense, tough bread.
• Measure flour correctly – spoon flour into your measuring cup and level it off, don’t scoop! Scooping packs in too much flour and leads to dryness.
• Use room temperature eggs – this helps everything mix evenly and create a uniform batter, which leads to even baking.
• Line your pan with parchment paper – this makes removing the bread super easy, especially since there is honey in this recipe that makes it stick more to the pan.
• Let it cool before glazing – this prevents the glaze from melting and disappearing into the loaf. Letting it cool first makes the glaze stay thick and sets into that slightly firm, glossy layer we want.
• Add extra zest on top – this boosts the lemon flavor of the bread and makes it look beautiful!

Variations

• Make it dairy-free – swap the Greek yogurt for a dairy-free alternative or even some applesauce, although it might change the flavor of this bread.
• Add blueberries – lemon and blueberries are the perfect combination and would be such a great addition to this bread.
• Flour – feel free to swap out the all-purpose flour for whole wheat pastry flour, whole wheat flour or even gluten-free 1 to 1 baking flour if making GF bread. I don’t recommend using almond flour or coconut flour in this recipe.
• Make muffins instead – divide the batter into 12 muffin cups and reduce the baking time to 18 to 22 minutes.

Prepping and Storage

To Store: This lemon poppyseed bread can be stored in an airtight container or wrapped in plastic or foil at room temp for 2 or 3 days. Make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.

To Freeze: This bread freezes really well too! You can either wrap the whole loaf in plastic wrap, aluminum foil or a freezer-safe bag, or you can freeze individual slices. When ready to serve, allow the bread to thaw overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

More Quick Bread Recipes

• The BEST Banana Bread
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread

Hope you all enjoy this Healthy Lemon Poppy Seed Loaf recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Lemon Poppy Seed Bread

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The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

Course Dessert

Cuisine American

Keyword Healthy Lemon Poppy Seed Bread

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 216kcal

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 Tbsp poppy seeds
• 1 Tbsp lemon zest
• 1/4 tsp salt
• 3/4 cup plain Greek yogurt
• 2 eggs room temperature
• 1/4 cup olive oil
• 3/4 cup honey
• 1/4 cup fresh lemon juice
• 2 tsp vanilla extract

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp lemon juice
• 1 tsp lemon zest plus more for garnish

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
• Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
• Pour the batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
• In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 36.7g | Protein: 5g | Fat: 5.6g | Saturated Fat: 0.9g | Cholesterol: 31mg | Sodium: 95.6mg | Fiber: 0.7g | Sugar: 23.3g

This Creamy Chicken Sausage Orzo Skillet is the perfect weeknight meal loaded with flavorful chicken sausage, tender orzo, tons of garlic and leafy spinach easily made in just 20 minutes all in one pan!  

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You all are going to love this cozy, comforting creamy chicken sausage orzo skillet! An easy one pot dinner made in just 20 minutes with pantry ingredients perfect for busy weeknights when you need something quick. Not only is this hearty dish packed with lean protein, but you also get a boost of potassium, vitamin A and vitamin C from the spinach. This has quickly become a meal the entire family loves!

Why You’ll Love this Recipe

• Made all in one pan – this is such an easy one pan dinner made in just 20 minutes! Less clean-up, easy preparation and more convenience.
• Wholesome ingredients – this chicken sausage orzo skillet is packed with protein, leafy greens and so much flavor!
• Family-friendly – a meal the whole family will love that can be served as a main dish or a hearty side dish.
• Great for meal prep – this orzo skillet reheats beautifully making it a great option for busy weeks or to portion out lunches.

Ingredients You’ll Need

• chicken sausage – I used this spicy Italian chicken sausage, but any type of Italian sausage will work in this recipe. You could also use ground chicken, turkey, pork or beef.
• orzo – orzo pasta is small, rice-shaped pasta that cooks quickly and has the magical ability of soaking up all these delicious flavors! If you don’t have orzo, any type of small pasta or even rice will work in this dish.
• garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
• chicken broth – feel free to use chicken broth, vegetable broth or any stocks you have on hand.
• coconut milk – this helps makes this orzo dish extra creamy. You could also use heavy cream, half and half, or even regular milk.
• soy sauce – adds a boost of flavor!
• parmesan cheese – freshly grated parmesan cheese adds to the creaminess of this orzo and adds more flavor. Other cheese options include asiago, pecorino romano cheese or gruyere.
• spinach – adds a boost of nutrition and a pop of color.
• fresh thyme – this is optional, but adds some earthiness and flavor. Fresh chopped sage, rosemary or parsley would taste great too!
• seasonings – combination of onion powder, red pepper flakes, kosher salt and black pepper. Feel free to use as much, or as little, of the red pepper flakes depending on how much spice you want in this dish.

How to Make Chicken Sausage Orzo Skillet

1. Cook the chicken sausage.  Drizzle olive oil in a large skillet over medium-high heat and cook the chicken sausage until browned and cooked through, about 6 to 7 minutes. Add in minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.
2. Add in the orzo.  Add in the dry orzo and toast in the pan along with the chicken sausage and garlic for about 60 seconds. Pour in the chicken broth (or chicken stock) to deglaze the pan (my FAVORITE pan!) Add in the coconut milk, soy sauce, seasonings and fresh thyme, mixing well.
3. Cover and simmer.  Bring the orzo mixture to a boil then turn the heat down, cover and let the orzo simmer for 10 to 12 minutes. Make sure to stir occasionally so that the orzo doesn’t stick to the bottom of the pan. Orzo is ready once it is tender and most of the liquid has been absorbed.
4. Mix in the spinach and cheese.  Stir in the spinach leaves and cook until they are wilted then add in the freshly grated parmesan cheese. Taste and season with additional salt and pepper or a pinch of red pepper flakes, if needed. Enjoy this creamy orzo skillet!

How to Serve

• Straight from the skillet – this is a true one-pan meal, so you can just serve right from the skillet for a cozy, family-style dinner!
• Pair with a salad – balance out the richness of the orzo and chicken sausage with a crisp, refreshing salad. Try this Mediterranean chopped salad or this simple lemon arugula salad.
• As a side dish – pair it with a simple protein like this air fryer chicken breast, this lemon herb chicken, this garlic butter baked salmon, or this garlic shrimp with asparagus.
• With a side of bread – serve some warm, crusty bread or garlic bread to soak up all the flavorful sauce! Nothing goes to waste.

FAQS

Can I make this dairy-free?  Absolutely! Just make sure to use coconut milk (not heavy cream) and leave out parmesan cheese or use vegan parmesan cheese to make this dairy-free.

What if I don’t have chicken sausage?  No problem! Feel free to use chicken breasts (sliced or whole), ground chicken, ground turkey or ground sausage. You could also leave the protein out completely for a meatless dish.

What are some other variations?  You could add in sun dried tomatoes for even more flavor along with sliced mushrooms, bell peppers or green veggies such as broccoli, asparagus or zucchini.

Is orzo the same as risotto?  Orzo is a form of wheat pasta while risotto is a rice dish. While they are cooked very similarly, orzo cooks much faster making it perfect for an easy weeknight meal.

What can I serve with this orzo dish?  I like to serve this with a side salad for even more nutrition along with some crusty bread to sop up all that delicious sauce!

Meal Prep and Storage

Leftovers should be stored in a sealed, airtight container in the fridge and will last up to 3 to 4 days. Keep in mind, the orzo will soak up all the sauce as it sits overnight, so this dish tastes best enjoyed fresh as possible. Feel free to add in a splash of chicken broth or water when reheating.

More Chicken Sausage Recipes

• Spicy Sausage and Veggie Stir Fry
• Harvest Sheet Pan Sausage and Veggies
• Cajun Sausage and Cauliflower Rice Skillet
• Grilled Sausage and Apple Pizzas

More One Pot Meals

• Healthy Ground Beef Stroganoff
• Firecracker Chicken Stir Fry
• One Pan Marry Me Chicken and Gnocchi
• One Skillet Cashew Chicken Stir Fry
• Healthy Beef and Broccoli
• Honey Garlic Shrimp Stir Fry

Hope you all enjoy this Creamy Chicken Sausage Orzo Skillet! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Creamy Chicken Sausage Orzo Skillet

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This Creamy Chicken Sausage Orzo Skillet is the perfect weeknight meal loaded with flavorful chicken sausage, tender orzo, tons of garlic and leafy spinach easily made in just 20 minutes all in one pan!  

Course dinner, Main Course

Cuisine American

Keyword Creamy Chicken Sausage Orzo Skillet

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 358kcal

Ingredients

• 1 tbsp olive oil
• 12 oz spicy Italian chicken sausage sliced
• 6 cloves garlic minced
• 1 cup orzo dry
• 2 cups low sodium chicken broth
• 1/4 cup full-fat canned coconut milk or heavy cream
• 1 Tbsp low sodium soy sauce
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tsp fresh or dried thyme
• 1/2 cup freshly grated parmesan cheese
• 2 cups baby spinach leaves

Instructions

• Drizzle olive oil in a large skillet over medium-high heat and cook the chicken sausage until browned and cooked through, about 6 to 7 minutes. Add in minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.
• Add in the dry orzo and toast in the pan along with the chicken sausage and garlic for about 60 seconds. Pour in the chicken broth to deglaze the pan then add in the coconut milk, soy sauce, seasonings and fresh thyme, mixing well.
• Bring the orzo mixture to a boil then turn the heat down, cover and let the orzo simmer for 10 to 12 minutes, making sure to stir occasionally so that the orzo doesn’t stick to the bottom of the pan. Orzo is ready once it is tender and most of the liquid has been absorbed.
• Stir in the spinach leaves and cook until they are wilted then mix in the freshly grated parmesan cheese. Taste and season with additional salt and pepper, if needed, and enjoy this creamy orzo skillet!

Video

Nutrition

Serving: 1/4th of recipe | Calories: 358kcal | Carbohydrates: 28.9g | Protein: 27g | Fat: 16.2g | Saturated Fat: 5.6g | Sodium: 1147mg | Fiber: 1.7g | Sugar: 1.7g

This Healthy Chicken Salad is creamy, fresh and packed with protein! Made with tender chicken, Greek yogurt in place of mayo, crunchy celery, grapes, and sliced almonds. A delicious easy lunch or meal prep option you’ll make on repeat!

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Everyone needs a good chicken salad recipe in their arsenal and this protein-packed Healthy Chicken Salad recipe tastes amazing! A classic combination of tender chicken, juicy grapes, crunchy celery, green onions and sliced almonds. Here we’ve swapped out the mayo for Greek yogurt along with some dijon mustard, fresh lemon juice and other seasonings! Perfect for quick lunches, easy meal prep, potlucks or a simple dinner when you don’t feel like cooking.

Why You’ll Love This

• Lighter recipe – we are swapping out mayo for protein-packed Greek yogurt which keeps it creamy while cutting back on the heaviness. Packed with over 41 grams of protein per serving for the perfect lunch!
• Quick and easy – this is the ultimate healthy chicken salad that comes together in just minutes with wholesome, simple ingredients.
• Great for meal prep – this Greek yogurt chicken salad stays fresh and delicious for days making this great for meal prep for your lunches throughout the week.
• Customizable – you can easily adapt this easy chicken salad recipe with your favorite mix-ins and flavors.

Chicken Salad Ingredients

• chicken – any type of cooked chicken breasts will work in this recipe. I especially love to use rotisserie chicken (shredded or diced) because of how flavorful it is and simple to throw together. You can also use my air fryer chicken recipe to quickly cook some boneless skinless chicken breasts.
• celery – this gives the chicken salad a nice crunch.
• red grapes – fresh grapes add little bursts of sweetness with every bite! You could also substitute the grapes with dried cranberries, dried cherries, raisins or diced apples.
• green onions – adds flavor and a pop of color without being too overpowering. You could also use red onion or white onion in this if you like a stronger onion taste.
• greek yogurt – this is a great protein-packed substitute for mayonnaise that tastes delicious once mixed with all these other ingredients. I used plain Greek yogurt
• dijon mustard – adds some zip to this chicken salad.
• lemon juice – this brightens the salad right up and adds a nice fresh flavor to it. You could also add in a little lemon zest.
• celery seed – a MUST in this recipe and really punches up the flavor of this salad.
• sliced almonds – just like with the celery, these almonds add texture and a nice crunch. Other nuts you could add include pecans, walnuts or cashews.
• fresh parsley – I love adding fresh herbs to salads like this and you can never go wrong with parsley. You could also add fresh dill, tarragon, basil or cilantro to this for a different type of flavor.
• salt + black pepper – needed to season the chicken salad and give it flavor.

How to Make Healthy Chicken Salad

• Prep the chicken. Shred or chop your cooked chicken into bite-sized pieces. You can either shred the chicken using two forks, use the paddle attachment of your stand mixer to shred the chicken, or use this simple chicken shredder tool.
• Make the dressing. In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, celery seed, salt and pepper.
• Mix together the salad. Add the chicken in with the creamy , along with the celery, grapes, almonds, green onions and parsley. Mix well until everything is well coated.
• Chill before serving. Cover and store in the refrigerator until ready to enjoy. Serve this flavorful chicken salad on slices of bread or on top of a salad. See all my serving suggestions below!

How to Serve Chicken Salad

• In a sandwich – layer this on slices of whole grain bread, sourdough bread or croissants with some lettuce and tomato slices for delicious chicken salad sandwiches.
• Stuffed in a wrap or pita – roll this up in a tortilla or stuff it in some pita bread for an easy and portable lunch.
• Lettuce wraps – for a low carb option, swap the bread and serve with lettuce leaves for a light, fresh lunch.
• On top of salad greens – for an extra protein boost, top it on a bed of lettuce leaves like romaine lettuce, spinach leaves or arugula for the ultimate salad.
• With crackers or pita chips – serve it as a dip with some crackers or pita chips for a delicious snack.
• With sliced veggies – serve with cucumber slices, bell peppers, celery, carrots or other crunchy vegetables for a healthy snack.
• All on its own – eat this with a spoon, right out of the bowl, for a delicious high protein snack or lunch!

Substitutions and Variations

• Protein – we are using shredded chicken in this salad (rotisserie chicken works great), but feel free to swap out the chicken for canned tuna fish for a healthy tuna salad.
• Veggies – feel free to add in some extra veggies such as sliced cucumber, shredded carrots or even more fresh herbs.
• Pasta – make this a fun pasta salad to serve a crowd by mixing in some elbow macaroni and a little extra of the sauce!
• Mayo – we are using Greek yogurt in this recipe to add creaminess and cut out half the calories and fat, but feel free to substitute the yogurt for mayonnaise or sour cream.
• Cheese – there is no cheese in this particular recipe, but feel free to sprinkle in some crumbled feta or goat cheese for a different flavor.

How to Store Chicken Salad

Leftover chicken salad can be stored in a sealed, airtight container in your fridge for up to 3-5 days making this great for meal prep! This tastes best cold so make sure to chill the chicken salad for about 2 hours before serving right after making it.

More Chicken Salad Recipes

• Chicken Cobb Salad
• Chinese Chicken Salad
• Crunchy Thai Chicken Salad
• Southwest Chicken Salad
• Healthy Chicken Caesar Salad
• Harvest Chopped Chicken Salad

More Delicious Salads

• Healthy Taco Salad
• Blackened Shrimp and Corn Salad
• Healthy Greek Salad
• Mediterranean Chopped Salad
• Lemon Basil Pasta Salad
• Roasted Vegetable Pasta Salad

Hope you all enjoy this amazing Chicken Salad recipe! If you love this as much as we do, please leave a star rating below. Don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Chicken Salad

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This Healthy Chicken Salad is creamy, fresh and packed with protein! Made with tender chicken, Greek yogurt in place of mayo, crunchy celery, grapes, and sliced almonds for a delicious, easy lunch or meal prep option you’ll make on repeat!

Course lunch, Main Course

Cuisine American

Keyword Healthy Chicken Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 Servings

Calories 227kcal

Ingredients

• 3 cups cooked chicken chopped or shredded
• 2 stalks celery diced
• 1 cup red grapes halved
• 1/2 cup thinly sliced almonds
• 3 green onions sliced
• 2 Tbsp parsley finely chopped
• 3/4 cup plain Greek yogurt
• 1 Tbsp Dijon mustard
• 3 Tbsp fresh lemon juice
• 1/2 tsp celery seed
• 1 tsp salt
• 1/2 tsp cracked black pepper

Instructions

• In a large bowl, mix together chicken, celery, grapes, almonds, green onions and parsley.
• In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper.  Drizzle the dressing all over the chicken mixture and mix well until all combined.
• Cover and store in the refrigerator until ready to enjoy.  Serve with crackers, on slices of bread or in a wrap, or serve on lettuce as a salad.

Video

Notes

* This salad can be stored in a sealed airtight container in the fridge for up to 3-4 days.

Nutrition

Serving: 1/6th of recipe | Calories: 227kcal | Carbohydrates: 9.9g | Protein: 41.4g | Fat: 5.1g | Saturated Fat: 1g | Sodium: 1.357mg | Fiber: 0.7g | Sugar: 7.2g

The most flavorful Hot Honey Glazed Salmon that is tender, flaky and coated in a sweet and savory homemade hot honey sauce. This simple healthy recipe easily comes together in under 20 minutes!

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If you’re a fan of an easy salmon recipe, then look no further. This Hot Honey Glazed Salmon is sweet and savory with the perfect amount of heat that gives this salmon the best flavor! The perfect recipe for those busy weeknights when you want something quick, but dinner-worthy that the whole family will love. I like to pair this salmon with rice, roasted vegetables or a crisp salad for a delicious, healthy meal that feels indulgent, but really is simple to make!

Why You’ll Love This

• Quick and easy – this baked salmon dish easily comes together in under 20 minutes using simple pantry ingredients. One of our go-to recipes for the weeknights.
• Healthy – salmon is packed with protein and heart-healthy omega-3 fats making this a nourishing meal that feels elevated and indulgent.
• Versatile – this honey garlic salmon recipe pairs well with so many sides like roasted vegetables, green beans, rice or a side salad.
• Great for meal prep – leftovers reheat beautifully and can be served on salads, grain bowls or wraps the next day.

Ingredients

• salmon – you’ll want four 6 oz evenly sized filets of wild salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen filets too. Just make sure the salmon is thawed if you are using frozen filets.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
• honey – adds sweetness to the sauce without using refined sugars, and makes a nice glaze. Feel free to use maple syrup or other natural sweetener in place of the honey.
• soy sauce – I always use lower sodium soy sauce as I personally think regular soy sauce is just too salty for my taste. You can also use tamari or coconut aminos to make this gluten-free.
• apple cider vinegar – the acidity really helps to balance out the sweetness of the honey, you could also use rice vinegar or white wine vinegar.
• garlic – you can use fresh chopped cloves garlic cloves or minced garlic from the jar.
• seasonings – combination of paprika, chili powder, red pepper flakes, salt and black pepper.
• green onions – the perfect garnish to top the salmon that adds color and flavor.

How to Make Hot Honey Glazed Salmon

• Prepare the salmon. Preheat the oven to 400 degrees F and let the salmon come to room temperature. Pat dry with paper towels and arrange salmon fillets skin-side down on a baking sheet lined with parchment paper or aluminum foil sprayed with nonstick spray.
• Season salmon. Brush the salmon with olive oil and evenly season with salt, pepper, paprika and chili powder.
• Make the sauce. In a small saucepan, combine honey, soy sauce, vinegar, garlic and red pepper flakes. Bring to a boil, then turn the heat down to medium low and simmer for about 2 to 3 minutes, stirring often, until sauce has thickened.
• Coat the salmon. Top the salmon with half of the hot honey glaze, reserving the rest of the sauce for later.
• Bake salmon. Bake in the oven for 12 to 15 minutes, adding more glaze on top of the salmon halfway through. Salmon is cooked when it is opaque and flakes easily with a fork. The internal temperature should read 125-130 degrees F for medium and 140 degrees F for fully cooked salmon.
• Serve and enjoy! Remove from oven with a spatula and spoon any remaining glaze on top right before serving. Sprinkle green onions and sesame seeds on top and I also like to drizzle a little extra sauce on top of the veggies as well!

Tips for Making the Best Salmon

• Pat the salmon dry – drying the surface of the fresh salmon helps the seasoning stick and prevents excess moisture from diluting the sauce.
• Use even-sized filets – similar thickness ensures that the salmon cooks evenly. If one piece is thinner, just make sure to check it early.
• Bake at high heat – cooking the salmon at 400 degrees F is ideal as it cooks the salmon quickly without drying it out.
• Don’t overcook – this tends to be the biggest mistake people make. Salmon continues to cook slightly after it comes out of the oven so remove it when it is just barely opaque in the center for the most tender texture.
• For crisper topping – pop the broiler on and broil the salmon for a few minutes right at the end to give the salmon more color and a crisper topping.
• Let the salmon rest – allowing the moist salmon to rest briefly keeps it juicy and flavorful.

How to Serve

• Over rice or grains – this hot honey salmon is perfect served over a fluffy bed of rice or grains that soak up all that delicious glaze. Try brown rice, white rice, coconut rice, cauliflower rice or quinoa.
• Make a salmon bowl – make vibrant salmon bowls loaded with all the fresh toppings! Some great options include shredded carrots, cucumber slices, edamame, avocado and green onions. Don’t forget the lemon slices with a squeeze of lemon juice.
• Pair with veggies – this sweet and spicy glaze goes great over roasted vegetables. Some delicious options include roasted brussels sprouts, garlicky green beans, over top of mashed cauliflower, broccoli, bok choy, or these simple sautéed vegetables.
• Over mashed potatoes – serve over top of my healthy mashed potatoes for a filling, delicious meal.
• With a fresh salad – for a lighter option, this salmon makes a great protein over your favorite salad with this simple lemon vinaigrette.
• Build salmon tacos – flake the cooked salmon and tuck it into warm tortillas with all your favorite toppings. The sweet heat of the salmon works great with the bright, crunchy taco toppings.

Prepping and Storage

Leftover salmon can be stored in a sealed, airtight container for up to 3 days in the refrigerator. To reheat, you can either warm in the oven at 300 degrees F for 8 to 10 minutes or reheat in the microwave until warmed through. This leftover salmon would also taste great cold over a salad!

Favorite Salmon Recipes

• Garlic Butter Baked Salmon
• Hummus Crusted Salmon
• Sheet Pan Maple Dijon Glazed Salmon
• Chili Lime Salmon with Mango Salsa
• Ginger Basil Salmon in Foil
• Chimichurri Baked Salmon

Hope you all enjoy this Hot Honey Salmon recipe! If you love this simple recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Hot Honey Glazed Salmon

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The most flavorful Hot Honey Glazed Salmon that is tender, flaky and coated in a sweet and savory homemade hot honey sauce. This simple healthy recipe easily comes together in under 20 minutes!

Course Main Course

Cuisine Asian

Keyword Hot Honey Glazed Salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 369kcal

Ingredients

• 4 (6 oz) salmon fillets
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp chili powder
• Garnish with sliced green onions and sesame seeds

For the Sauce:

• 1/3 cup honey
• 3 Tbsp low sodium soy sauce
• 1 Tbsp apple cider vinegar
• 4 cloves garlic minced
• 1/2 tsp red pepper flakes

Instructions

• Preheat oven to 400 degrees F and let salmon come to room temperature. Pat dry with paper towels and arrange salmon fillets skin side down on a baking sheet lined with parchment paper or aluminum foil sprayed with nonstick spray.
• Brush the fillets with olive oil and evenly season with salt, pepper, paprika and chili powder. Set aside.
• In a small saucepan, combine honey, soy sauce, vinegar, garlic and red pepper flakes. Bring a boil, then turn the heat down to medium low and simmer for about 2 to 3 minutes, stirring often, until sauce has thickened.
• Top the salmon with half of the glaze, reserving the rest for later.
• Bake for 12 to 15 minutes, adding more glaze on top of the salmon halfway through. You’ll know the salmon is cooked when it is opaque and flakes easily with a fork.
• Remove from oven and top with any remaining glaze right before serving. Top with green onions and sesame seeds, if desired. Enjoy!

Nutrition

Serving: 1/4th of recipe | Calories: 369kcal | Carbohydrates: 25.4g | Protein: 34.8g | Fat: 14.3g | Saturated Fat: 2.2g | Cholesterol: 94.2mg | Sodium: 741.7mg | Fiber: 0.4g | Sugar: 21.3g

This is hands down the BEST Banana Bread recipe passed down from my Grandma! Moist, lightly sweet, and packed with rich banana flavor that works for breakfast, a delicious snack or dessert.

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This has been my favorite banana bread recipe since I was a little girl and I have to give my Grandma ALL the credit. She literally makes the BEST and it was always a staple in her home growing up. This banana bread is so moist and fluffy, incredibly easy to make and is the perfect way to use up those overripe bananas. This has been one of my most popular recipes and always gets rave reviews. Everyone needs a go-to banana bread recipe and I hope this one becomes yours!

Why You’ll Love This

• Moist and tender – thanks to the overripe bananas, you can expect to get super moist and tender banana bread every single time.
• Customizable – feel free to add in chopped nuts, chocolate chips, cinnamon for a different flavor or simply keep it classic.
• Freezer-friendly – this ultra-moist banana bread is perfect for meal prep, future snacks and quick breakfasts.
• Versatile – I love using this classic banana bread recipe to make muffins, mini muffins, and even mini loaves to gift neighbors and friends.

Ingredients You’ll Need

• bananas – make sure to use very ripe bananas to get that strong banana flavor and sweetness, the more brown spots the better! This truly makes or breaks a good banana bread recipe.
• flour – I used all-purpose flour to stick with my Grandma’s original recipe, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.
• baking soda + baking powder – these act as a leavening agents to help the bread rise and keep it soft and fluffy. I’ve tested this recipe several times and yes you need both!
• eggs – helps bing the loaf and gives this banana bread its structure and height.
• butter – adds richness and helps keep the loaf deliciously moist and fluffy. You’ll want to make sure the butter is nice and soft (not melted butter). You could also use coconut oil in place of the butter, but it will give the bread a different taste.
• sugar – I used one cup of sugar (I wanted to stick to my Grandma’s original recipe), but you could cut the amount of sugar in half if your bananas are super ripe as that should add enough sweetness. You could also swap out the white sugar for brown sugar, cane sugar, honey, maple syrup or other natural sweetener.
• sour cream – this helps keep the bread super moist. You could also use plain Greek yogurt as well.
• vanilla extract – enhances the banana flavor and adds warmth.
• salt – balances the sweetness and enhances the flavor.

How to Make Banana Bread

This particular recipe makes one standard loaf of bread, but you could also make 3 small loaves (I promise your neighbors will thank you!) or even muffins. See below for the different baking times depending on how you choose to make this.

1. Mix wet ingredients. Using a stand mixer or hand held electric mixer, mix together softened butter and sugar until well combined. Add in the eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas, continuing to blend well.
2. Add in dry ingredients. While the mixer is on, slowly add the flour, baking soda, baking powder and salt and mix slowly until completely combined, scraping the sides and the bottom of the bowl with a spatula. If adding any fun mix-ins like chocolate chips or nuts, feel free to fold them into the banana mixture here.
3. Bake the bread. Pour the batter into a greased 9×5 loaf pan sprayed with non-stick cooking spray or lined with parchment paper. Bake banana bread in the oven for about 1 hour, or until a toothpick inserted comes out clean. Feel free to lightly tent the bread with aluminum foil halfway through if the top starts to brown too much.
4. Let the bread cool. Let the bread sit for 10 minutes then remove from the pan and let cool completely on a wire rack. Slice the cooled loaf and enjoy!

Tips for Making the Best Banana Bread

• Use very ripe bananas – the darker they are, the more sweetness and moisture they bring. Black-spotted bananas are perfect.
• Don’t overmix the batter – stir until the flour is just incorporated. Overmixing leads to dense, tough bread.
• Measure flour correctly – spoon flour into your measuring cup and level it off, don’t scoop! Scooping packs in too much flour and leads to dryness.
• Toothpick should come out clean – oven times tend to vary so check the center with a toothpick. If it comes out clean with moist crumbs, it’s perfect.
• Cool completely before slicing – letting the loaf cool completely helps set the crumb and keeps the slices from falling apart.

Variations

• Flour – feel free to swap out the all-purpose flour for whole wheat pastry flour, whole wheat flour or even gluten-free 1 to 1 baking flour if making GF bread.  I don’t recommend using almond flour or coconut flour in this recipe.
• Sour cream – you can easily swap out the sour cream and use plain Greek yogurt, pumpkin puree or even more mashed banana.
• Mix-ins – mix in other fun additions like chocolate chips, chopped nuts such walnuts or pecans for banana nut bread, or even dried fruit or fresh berries.
• Spices – add warm spices like cinnamon and nutmeg for a more seasonal bread recipe.

Other Baking Methods

• If making three smaller loaves, bake at 350 degrees F for 45 minutes in small loaf pans, or until a toothpick inserted comes out clean. When making for friends and family members, I like to double this recipe and make 6 small loaves! Perfect for holidays.
• This recipe also makes delicious banana muffins. Simply distribute the batter into 12 muffin cups sprayed with nonstick spray (or muffin liners) and bake at 350 degrees F for 22 to 25 minutes.
• Alternatively you can make 24 mini muffins for bite-sized, poppable treats! Just bake these at 350 degrees F for about 18 to 20 minutes.

Prepping and Storage

To Store: This banana bread can be stored in an airtight container or wrapped in plastic or foil at room temp for up to 3 days, but make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.

To Freeze: This bread freezes really well too! You can either wrap the whole loaf in plastic wrap, aluminum foil or a freezer-safe bag or you can freeze individual slices. When ready to serve, allow to thaw out overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

More Quick Bread Recipes

• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread
• Orange-Pecan Sweet Bread

Hope you all enjoy this Easy Banana Bread recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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The BEST Banana Bread Recipe

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This is hands down the BEST Banana Bread recipe passed down from my Grandma! Moist, lightly sweet, and packed with rich banana flavor that works for breakfast, a delicious snack or dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Banana Bread

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 218kcal

Ingredients

• 1/2 cup (1 stick) butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup mashed ripe bananas about 2 bananas
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 tsp baking powder
• 1/2 teaspoon salt

Instructions

• Preheat oven to 350 degrees F.
• In a stand mixer, or electric mixer, mix together softened butter and sugar until well combined. Then add in eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas.
• Then, while the mixer is on, slowly add the flour, baking soda, baking powder and salt and mix slowly until completely combined, scraping the sides and the bottom.
• Pour batter into prepared 9×5 loaf pan. Bake bread for about 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the bread sit for 10 minutes then remove from pan and let cool completely on a wire rack. Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 218kcal | Carbohydrates: 32.7g | Protein: 3.7g | Fat: 8.5g | Saturated Fat: 5.1g | Sodium: 218.5mg | Fiber: 1g | Sugar: 19.4g

Juicy Air Fryer Chicken Breast recipe that comes out perfectly every time in just 20 minutes! Seasoned with a blend of herbs and spices for a delicious, healthy meal great for busy weeknights or when you need to meal prep.

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Tired of dry, boring chicken breasts? I have your solution. Once you try this simple Air Fryer Chicken Breast recipe you will be making this on repeat! Tender chicken breasts seasoned with a mix of herbs and spices that are perfectly cooked using this no-fail, foolproof recipe. Juicy, flavorful chicken every single time! Great for busy weeknights or when you need some cooked chicken quickly. Pair with brown rice and cooked veggies for a healthy, quick dinner the whole family will love!

Why You’ll Love This

• Perfect every time – the air fryer locks in moisture while creating a lightly crisp exterior on the juicy chicken breast. No more dry, chewy chicken!
• Quick and easy – this recipe only takes about 20 minutes from start to finish for a protein-packed, easy weeknight dinner you can make in a pinch.
• Customizable – such a versatile protein so use whatever seasoning blend you like best on this chicken. You can also try a variety of sauces or marinades to switch things up.
• Great for meal prep – this chicken reheats beautifully making it perfect for lunches or dinners throughout the week. Slice it up for grain bowls, salads, wraps and more!

Ingredients You’ll Need

• chicken breasts – you’ll need boneless skinless chicken breasts for this recipe, but chicken thighs would work as well.
• olive oil – I like to use a good olive oil or other neutral oil to brush over the chicken, just make sure it’s cold-pressed and organic for the most flavor. 
• seasoning blend – a mixture of Italian seasoning, garlic powder, onion powder, paprika, kosher salt and black pepper to season the chicken.
• fresh parsley – garnish at the end to add a pop of color and fresh taste to the chicken.

How Long to Cook Chicken in Air Fryer

Not all chicken breasts are created equal and the cook time will vary depending on the size of your chicken. Below are the cook times when air frying at 375 degrees F, just make sure to flip the chicken halfway through.

• Smaller breasts (5 to 7 ounces) – 12 to 16 minutes
• Medium breasts (8 to 10 ounces) – 14 to 18 minutes
• Large breasts (11 ounces or more) – 18 to 20 minutes

How to Make Air Fryer Chicken Breast

1. Prep the chicken. Pound out the chicken to even thickness between plastic wrap (if the chicken is very thick) and pat them dry with paper towels.
2. Season generously. In a small bowl, mix together the Italian seasoning, garlic powder, onion powder, paprika, salt and pepper. Brush both sides of chicken with olive oil and season chicken evenly with the spice mixture, pressing gently so it sticks.
3. Air fry. Place chicken in a single layer in the air fryer basket (don’t overlap) and cook for 10 minutes. Flip the chicken at the halfway point and cook for an additional 6 to 10 minutes, depending on the size of your chicken breasts. The internal temperature should reach 165 degrees F using a meat thermometer and juices run clear.
4. Rest the chicken. Using tongs, transfer the chicken pieces to a plate. Cover and let rest for 5 minutes before slicing. Don’t skip this step! Resting locks in those juices inside, keeping the chicken moist and flavorful.

Can You Put Frozen Chicken Breasts in the Air Fryer?

Yes, you sure can! Cooking frozen chicken breasts straight from the freezer is super easy and quick, without drying them out. The seasoning won’t stick right away, but you can season the chicken halfway through.

1. Preheat the air fryer to 360 degrees F and let it preheat for 3 to 5 minutes. This helps the chicken cook more evenly.
2. Place frozen chicken breasts in the basket in a single layer and cook for 10 minutes. This softens the surface so that you can season the chicken properly. Remove the chicken, pat with paper towels and season as directed.
3. Continue cooking the chicken for 8 to 12 more minutes, flipping once halfway through. Chicken breasts are fully cooked at 165 degrees F in the thickest part.

Tips for the Best Air Fryer Chicken

• Size matters – make sure both chicken breasts are even in size as this makes sure they cook evenly in the air fryer.
• Don’t skip the oil – this helps the seasoning stick, ensures proper browning and keeps the outside of the chicken from becoming dry in the high heat of the air fryer.
• Preheat the air fryer – starting with a hot basket helps the chicken sear on contact, which boosts browning and prevents overcooking.
• Don’t overcrowd the basket – make sure to give the chicken enough space so the hot air can circulate. If they are touching, you’ll get steaming instead of crisping, as well as uneven cooking.
• Use a meat thermometer – pull your chicken out as soon as the internal temperature reaches 165 degree F, as overcooking the chicken will cause it to dry out.
• Let chicken rest – letting the chicken rest for 5 minutes keeps the juices from pouring out onto the cutting board and keeps it nice and moist.

How to Serve

• Sides – serve with a variety of side dishes like these balsamic roasted brussels sprouts, these simple sautéed vegetables, our favorite sweet potato fries, or these green beans with caramelized shallots.
• Grain bowls – serve over rice, quinoa or cauliflower rice with some cooked veggies for an easy meal to enjoy during the week.
• Salad – serve this air fryer chicken on top of a fresh green salad. Some great options include this Chinese chicken salad, this chicken caesar salad or this raspberry walnut chicken salad.
• Sandwiches or wraps – stuff this chicken into pita bread or a wrap or make delicious sandwiches topped with avocado, cheese or crispy lettuce for a quick lunch.
• Add to soups – shred the chicken and add it to chicken noodle soup, chicken and wild rice soup, or this chicken tortilla soup.
• Other meal options – this chicken would taste great shredded in these healthy chicken enchiladas, tacos or mixed into this healthy chicken salad.

Variations

• Seasonings – other seasoning variations you can try are my homemade taco seasoning or this cajun seasoning for a different flavor.
• Marinades – try marinating your chicken overnight in this lemon herb marinade, cilantro lime is another favorite, or this maple balsamic marinade.

Prepping and Storage

To Store: Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 4 days making this great for meal prep. To reheat, warm the chicken in the oven at 350 degrees F until warmed through.

To Freeze: Freeze leftover chicken in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge overnight before reheating.

More Chicken Recipes

• Lemon Herb Grilled Chicken
• Cilantro Lime Grilled Chicken
• Easy Baked Chicken Parmesan
• Grilled Bruschetta Chicken
• Maple Balsamic Herb Chicken
• Greek Chicken Kabobs
• Chili Lime Grilled Chicken

More Air Fryer Recipes

• Crispy Air Fryer Coconut Shrimp
• Air Fryer Garlic Parmesan Brussels Sprouts
• Air Fryer Eggplant Parmesan
• Air Fryer Sweet Potato Chicken Bites
• Sticky Honey Garlic Cauliflower Wings

Hope you all enjoy this Air Fryer Chicken recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! 

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Air Fryer Chicken Breast

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Juicy Air Fryer Chicken Breast recipe that comes out perfectly every time in just 20 minutes! Seasoned with a blend of herbs and spices for a delicious, healthy meal great for busy weeknights or when you need to meal prep.

Course Main Course

Cuisine American

Keyword Air Fryer Chicken Breast

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 2

Calories 284kcal

Ingredients

• 2 boneless, skinless chicken breasts
• 1 Tbsp olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/4 tsp black pepper
• Garnish with fresh chopped parsley (optional)

Instructions

• Preheat air fryer to 375 degrees F.
• Pound out the chicken breasts to an even thickness (if the chicken is very thick) and pat them dry with paper towels.
• In a small bowl, mix together Italian seasoning, garlic powder, onion powder, salt, paprika and black pepper.
• Brush both sides of chicken with olive oil and sprinkle evenly with spice mix, pressing gently so it sticks.
• Place chicken in a single layer in the basket of the air fryer (don’t overlap) and cook for 10 minutes. Flip chicken and cook for an additional 6 to 10 minutes, or until the internal temperature reaches 165 degrees F using a meat thermometer and juices run clear.
• Transfer chicken to a plate, cover and let rest for 5 minutes before slicing. Enjoy!

Nutrition

Serving: 1chicken breast | Calories: 284kcal | Carbohydrates: 0.6g | Protein: 42g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 144.6mg | Sodium: 406.6mg | Fiber: 1g

This quick and easy Healthy Taco Salad is made with seasoned ground turkey, fresh veggies and all your favorite toppings to pack in the flavor! Perfect for busy weeknights, meal prep or even serving a crowd!

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Did someone say Taco Tuesday?? I am always on the hunt for easy weeknight meals and our family LOVES this Healthy Taco Salad recipe! Packed with lean protein, fresh veggies and healthy fats for a complete meal that is filling and doesn’t skimp on flavor. We love to meal prep this and enjoy it throughout the week, but this healthy taco salad is also a huge crowdpleaser if serving guests! If you are looking for healthier Mexican food, then this dish has you covered!

Why You’ll Love This

• Quick and easy – this salad may have a lot of components, but you can easily throw this whole salad together in under 30 minutes!
• Healthy – made with lean ground turkey, healthy fats, and fresh ingredients that will leave you full and satisfied. A great taco salad to hit your protein goals!
• Customizable – you can easily make this salad all your own by using your favorite combination of toppings or swapping proteins.
• Great for meal prep – store components in separate containers in the fridge and assemble when ready to eat.

Taco Salad Ingredients

• ground turkey – I used 93% lean ground turkey and you could go even leaner, but the turkey will be drier and not as flavorful. You could also use ground chicken, lean ground beef or ground pork.
• lettuce – I used crisp romaine lettuce in this salad. If you aren’t a fan, feel free to use iceberg lettuce, spinach, kale or whatever type of crisp lettuce you like best.
• veggies – you’ll need grape tomatoes or cherry tomatoes, fresh corn, avocado, yellow onion or red onion, and green onions.
• black beans – not only do canned black beans make this salad hearty and more filling, but they are a great source of fiber and potassium. You could also use pinto beans or kidney beans or skip the beans all together.
• salsa – you can use whatever salsa you like best whether it is a jar purchased from the store or homemade salsa. Try my fresh pico de gallo or this best ever salsa recipe.
• limes – you’ll need the juice of 1/2 a lime which adds a nice fresh, tangy flavor that really brightens up this whole salad. Make sure to use a fresh lime as bottled lime juice can have a bitter taste. Use extra lime wedges to serve at the end!
• taco seasoning – you can use a store-bought packet of taco seasoning mix or try my homemade taco seasoning made with a combination of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
• cilantro – I LOVE the taste of cilantro leaves so I’m pretty heavy-handed. If you’re not a fan of this herb, feel free to use chopped parsley or even basil.
• cotija cheese – I like adding a little cheese, but feel free to omit if you are dairy-free. You could also swap cotija cheese with shredded Mexican cheese or cheddar cheese.
• salt + pepper – needed to season the ground turkey.

How to Make Healthy Taco Salad

1. Prepare veggies.  Simply wash and chop the romaine lettuce, onions, tomatoes, cilantro and avocado with a sharp knife. Then drain and rinse the black beans. Set all this aside.
2. Brown the turkey.  Drizzle a little olive oil in a large skillet over medium-high heat and add the chopped yellow onion. Sauté onion until softened, about 2 to 3 minutes, then add the ground turkey. Using a wooden spoon, cook the meat, breaking it up into small pieces, until it begins to crumble and brown. Add the taco seasoning and continue cooking until turkey is browned and completely cooked through.
3. Make the rest of the filling. Stir in the black beans, corn and salsa, cooking an additional 5 more minutes until heated through. Squeeze in the lime juice and season the meat mixture with salt and pepper, as needed.
4. Assemble salad. In a large bowl, combine all the salad ingredients. Top with the turkey taco meat (or beef mixture), sprinkle on some cheese and add your favorite toppings such as avocado slices, jalapenos, tortilla strips, guacamole, extra salsa and cilantro.

Other Additions

The best part of this classic taco salad is that it is completely customizable to your liking! So many favorite taco toppings, variety of textures and the possibilities are endless.

• Add in more veggies such as snap peas, bell pepper slices, red onions, jalapeños, black olives, shredded zucchini or even asparagus.
• Switch up the protein by using ground beef, shrimp, salmon or even ground pork, or shredded chicken.
• Go meatless by using tofu (highly recommend marinating it in some dressing!) or leaving the protein out of this salad all together.
• Add grains by mixing in brown rice, white rice, cooked quinoa or even cauliflower rice for extra heartiness. A great way to make your own bowls.
• If you love crunch, swap out the wonton crisps for chopped peanuts, crushed tortilla chips or other nuts for a fun variation.
• Make it creamy by adding guacamole, a dollop of sour cream or Greek yogurt, this delicious creamy avocado ranch dressing or this cilantro lime dressing recipe!

Prepping and Storage

This easy taco salad recipe will last up to 2 to 3 days in the refrigerator stored in a sealed, airtight container. If planning store for later, I don’t recommend assembling the salad until right before eating to keep the lettuce as fresh and crisp as possible.

More Mexican-Inspired

• Healthy Chicken Enchiladas
• Mexican Stuffed Bell Peppers
• Instant Pot Mexican Brown Rice
• Sheet Pan Chicken Fajitas
• Enchilada Stuffed Zucchini Boats
• Baked Chicken Fajita Roll-Ups

More Delicious Salads

• Chinese Chicken Salad
• Blackened Shrimp and Corn Salad
• Crunchy Thai Chicken Salad
• Southwest Chicken Salad
• Healthy Chicken Caesar Salad
• Healthy Greek Salad

Hope you all enjoy this Healthy Taco Salad on your next taco night! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Taco Salad

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This quick and easy Healthy Taco Salad is made with seasoned ground turkey, fresh veggies and all your favorite toppings to pack in the flavor! Perfect for busy weeknights, meal prep or even serving a crowd!

Course Salad

Cuisine Mexican

Keyword Healthy Taco Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 466kcal

Ingredients

For the Taco Meat:

• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 1 lb ground turkey
• 2 1/2 Tbsp taco seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup salsa
• Juice of 1/2 a lime
• Salt and pepper, to taste

For the Salad:

• 2 heads romaine lettuce, chopped (about 8 cups)
• 1 cup grape tomatoes, chopped
• 1 cup fresh or frozen corn (about 2 ears)
• 1/3 cup green onions, chopped
• 1/3 cup cilantro, chopped
• 1 avocado, pitted and cut into chunks
• 1/2 cup cotija cheese, crumbled
• Optional toppings: guacamole, tortilla strips

Instructions

• Drizzle olive oil in a hot skillet over medium-high heat and add chopped yellow onion. Sauté onion until softened, about 2 to 3 minutes, then add the ground turkey and cook until it begins to crumble and brown. Add the taco seasoning and continue cooking until turkey is browned and completely cooked through.
• Stir in the black beans, corn and salsa, cooking an additional 5 more minutes until heated through. Squeeze in the lime juice and season with salt and pepper, as needed.
• In a large bowl, combine all the salad ingredients, top with the turkey taco meat, sprinkle on some cheese and add your favorite toppings such as avocado slices, tortilla strips, guacamole, extra salsa and cilantro.

Nutrition

Serving: 1/4th of salad | Calories: 466kcal | Carbohydrates: 39g | Protein: 37g | Fat: 24.8g | Saturated Fat: 5.9g | Cholesterol: 90.7mg | Sodium: 410mg | Fiber: 14.4g | Sugar: 7.8g

Easy Baked Chicken Parmesan made with tender juicy chicken, rich marinara sauce and melty cheese with a crisp coating that tastes delicious! This chicken is baked, not fried, and easily comes together in under 30 minutes!

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This recipe has all the components of classic Chicken Parmesan, but without all the heavy breading and frying! Tender juicy chicken topped with a delicious marinara sauce and melty cheese baked to perfection with a crisp coating that is wholesome and delicious. No butter, olive oil or all-purpose flour needed. The best baked chicken parmesan that is comforting, satisfying and super simple to make. Such an easy chicken dinner the whole family will love!

Why You’ll Love This

• Healthier – this chicken parmesan recipe is baked, not fried, and made with simple, wholesome ingredients. Still gets crispy without frying!
• Protein packed – chicken breast is naturally high in protein and low in fat making it one of my favorite meals to hit your protein goals.
• Family-friendly – this recipe is a guaranteed crowdpleaser that the whole family will love! The perfect easy weeknight meal.
• Great for meal prep – leftovers reheat beautifully making this a great recipe for meal prep.

Ingredients You’ll Need

• chicken – I used boneless skinless chicken breasts, but chicken tenders would work great as well.
• breadcrumbs – I used whole wheat panko bread crumbs that are needed for that crunchy exterior. You can even lightly toast the breadcrumbs before coating for extra crispness.
• marinara – I like to use a high-quality marinara that is low in sugar such as Raos tomato sauce or you can make my homemade sauce that our family loves!
• eggs – needed as a binder to help the breadcrumbs adhere to the chicken for that delicious crispy coating.
• cheese – this recipe uses both freshly grated parmesan cheese and topped with fresh slices of mozzarella cheese. You could also use shredded mozzarella as well.
• flaxseed meal – adds a boost of nutrition and fiber to the chicken without affecting the taste.
• fresh basil – adds a pop of color and a fresh finish to the dish right before serving.
• seasonings – a combination of Italian seasoning, onion powder, garlic powder, salt and black pepper. If you don’t have Italian seasoning, feel free to use a mixture of oregano and basil.

How to Make Baked Chicken Parmesan

1. Prepare chicken. Slice chicken horizontally and place between layers of plastic wrap. Using a meat tenderizer, meat mallet or rolling pin, pound the chicken cutlets about a 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
2. Make the breading. Time to create a dredging station. In a shallow dish, combine breadcrumbs, parmesan cheese, flaxseed meal, Italian seasoning, garlic powder and onion powder. In a separate shallow dish, whisk together eggs until frothy.
3. Coat the chicken. Dip each chicken cutlet into the egg wash and press into the breadcrumb mixture, coating both sides. Transfer to prepared baking sheet lined with parchment paper or aluminum foil and repeat with the remaining chicken breasts.
4. Bake. Spray the tops of the breaded chicken with cooking spray and bake in the oven at 425 degrees F for 15 to 20 minutes, until juices run clear and cooked through.
5. Top with cheese. Once golden brown, spoon about a 1/4 cup of marinara sauce on top each chicken breast with one slice of mozzarella cheese. Return to the oven for 5 to 6 minutes until cheese is melted and bubbly.
6. Serve and enjoy. Top chicken with fresh basil and serve over cooked spaghetti noodles and extra sauce. Enjoy!

Tips for Making the Best Chicken Parmesan

• Pound chicken evenly – even thickness ensures the chicken cooks uniformly and stays juicy. You’ll want to aim for 1/2-inch thickness.
• Pat the chicken dry – this is an important step to help the egg and breadcrumb mixture to stick properly.
• Don’t over-sauce – topping with too much marinara sauce can make the crust soggy. I recommend spooning just enough to coat the top of the chicken before adding the cheese.
• Broil at the end – the best way to get that bubbly, golden cheese finish, broil for 1 to 2 minutes right at the end of baking. Just watch carefully so the chicken doesn’t burn.
• Let chicken rest – allowing the chicken to rest for 5 minutes before serving really locks in those juices.

Variations

• Gluten-free – to make this gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
• Low-carb – to lower the carbs in this dish, swap the breadcrumbs for almond flour mixed with extra parmesan cheese.
• Vegetarian – try my recipe for eggplant parmesan that you can make in the air fryer or baked in the oven.

How to Serve

• Spaghetti – this is the classic way to serve chicken parmesan on top of pasta tossed in warm marinara sauce and a sprinkle of parmesan cheese.
• Veggies – zucchini noodles or spaghetti squash are lighter options with more nutritional benefits and lower carbs.
• Sandwich – throw it on toasted ciabatta or hoagie roll with extra marinara sauce, cheese and some red pepper flakes for a delicious crispy chicken parm sandwich.
• Side salad – serve chicken parmigiana with this healthy Caesar salad or this crisp chopped salad.
• Family style – double or triple this recipe if serving a crowd and arrange the baked chicken on a large serving platter with pasta noodles in a separate bowl.

Prepping and Storage

Leftover chicken parmesan can be stored in a sealed, airtight container in the refrigerator for up to 4 days. When reheating, warm in the oven at 350 degrees F for about 10 to 15 minutes until heated through. You could also reheat in the microwave, but this may soften the crust.

More Baked Chicken Recipes

• Easy Baked Chicken Tenders
• Maple Balsamic Herb Chicken
• Baked Chicken Fajita Roll-Ups
• Baked Chicken Pesto Meatballs
• Maple Glazed Chicken with Vegetables
• Baked Parmesan and Herb Chicken

Hope you all enjoy this healthier Baked Chicken Parmesan! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Easy Baked Chicken Parmesan

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Easy Baked Chicken Parmesan made with tender juicy chicken, rich marinara sauce and melty cheese with a crisp coating that tastes delicious! This chicken is baked, not fried, and easily comes together in under 30 minutes!

Course Main Course

Cuisine Italian

Keyword Baked Chicken Parmesan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 281kcal

Ingredients

• 2 boneless, skinless chicken breasts halved horizontally
• Salt and freshly cracked pepper to taste
• 1 cup whole wheat panko bread crumbs
• 1/4 cup grated parmesan cheese
• 2 Tbsp flaxseed meal
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 large eggs
• 1 1/2 cups marinara sauce (I used Raos marinara)
• 4 slices fresh mozzarella cheese (or more if needed to cover the chicken)
• Garnish with fresh chopped basil

Instructions

• Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
• Slice chicken horizontally and place between plastic wrap. Using a meat tenderizer or rolling pin, pound each piece of chicken about a 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
• In a shallow dish, combine breadcrumbs, parmesan cheese, flaxseed meal, Italian seasoning, garlic powder and onion powder. In a separate shallow dish, whisk together eggs until frothy.
• Dip each chicken cutlet into the egg mixture and press into the breadcrumb mixture, coating both sides. Transfer to prepared baking sheet and repeat with the remaining chicken breasts.
• Spray the tops of the chicken with cooking spray and bake in the oven for 15 to 20 minutes, until juices run clear and cooked through.
• Once golden, top each chicken breast with a 1/4 cup of marinara sauce and one slice of mozzarella cheese (or more if needed). Return to the oven for 5 to 6 minutes until cheese is melted and bubbly.
• Top chicken with fresh basil and serve over cooked spaghetti noodles and extra marinara sauce. Enjoy!

Nutrition

Serving: 1chicken breast | Calories: 281kcal | Carbohydrates: 9.4g | Protein: 35.2g | Fat: 10.8g | Saturated Fat: 3.3g | Cholesterol: 162.3mg | Sodium: 552mg | Fiber: 2.2g | Sugar: 2.1g

This hearty Lentil and Sweet Potato Stew is delicious, super filling and easily comes together in under 30 minutes for the perfect weeknight dinner! A nourishing meal made with pantry staples that is gluten-free, dairy-free and vegan.

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It’s that time of year again to bring on all the soups! This cozy Lentil and Sweet Potato Stew is super flavorful and loaded with good-for-you healthy ingredients that leave you feeling nourished and satisfied. Made with simple pantry staples, this lentil stew checks all the boxes and warms you from the inside out. A delicious recipe you enjoy during the colder months, meal prep Sundays, or anytime you are just craving some wholesome comfort food.

Why You’ll Love this Recipe

• Wholesome – this sweet potato lentil stew is packed with fiber, plant-based protein and is naturally vegan and gluten-free.
• Quick and easy – everything cooks together all in one pot in just 30 minutes for a delicious and flavorful easy weeknight dinner.
• Flavorful – the lentils soak up all that delicious flavor making every bite absolutely delicious!
• Great for meal prep – the flavors deepen as it sits, making leftovers taste even better the next day.

Ingredients You’ll Need

• lentils – the heart of this stew that are rich in plant-based protein, fiber and iron helping to make the dish both satisfying and nourishing. I used green lentils, but you could use brown lentils, red lentils or a mixture of them.
• sweet potatoes – add natural sweetness, vibrant color and a creamy texture as they soften. They are also packed with vitamin A and antioxidants.
• onion – I used one medium onion which helps enhance the flavor and other ingredients in this soup.
• garlic – you can use fresh chopped garlic or minced garlic from the jar.
• vegetable broth – I used low-sodium vegetable broth, but chicken broth would work or any stocks you have in your pantry. 
• spices – a combination of turmeric, cumin, and bay leaves. You could also add in a little coriander, garam masala or chili powder for a little kick.
• salt + black pepper – needed to season and add flavor to the soup.
• fresh herbs – I like to top this soup with fresh parsley or fresh cilantro right at the end for a pop of color and fresh taste.

How to Make Lentil Stew

• Sauté the onion.  Drizzle olive oil in a large dutch oven or large pot over medium-high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
• Let the soup simmer.  Add in the rest of the ingredients (except for the salt) and bring to a rapid boil. Once boiling, turn the heat down to a simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
• Serve and enjoy! Remove the stew from the heat, season with salt and top with fresh parsley. Ladle soup into bowls and serve with crusty bread or warm naan, if desired.

Why Add Salt at the End?

So here’s my little tip to make perfectly tender, non-mushy lentils. Bring everything to rapid boil in a large pot (except for the salt). Turn the heat down super low so that the stew simmers (to just barely a bubble) without covering. Allow the lentils to simmer for about 20 to 30 minutes uncovered until they are cooked through, but not falling apart. Take them off of heat and THEN add in your salt. Adding salt right at the very end helps stop the cooking process and makes them come out perfect!

Tips for the Best Lentil Stew

• Rinse lentils well – rinsing the lentils under cold water removes excess starch and any debris. This simple step improves the texture of the lentils and helps keep the broth from becoming cloudy.
• Cut sweet potatoes evenly – cutting the sweet potatoes in uniform pieces ensures they will cook evenly in the stew.
• Don’t rush the simmer – once the stew comes to a boil, make sure to reduce it to a gentle simmer as slow cooking the stew allows the flavors to full develop. This also prevents the lentils from splitting and turning mushy.
• Adjust thickness – feel free to add more broth if you prefer a soupier stew or simmer longer for a thicker texture. Letting the stew sit for 10 minutes before serving will also help thicken the stew.
• Add salt at the end – this is a simple trick to ensure you get perfect lentils in the stew. Salting too early can cause affect the pectin in lentils causing them to become tough.

How to Customize this Stew

• Add leafy greens – mix in spinach or kale during the last few minutes of cooking for a boost of color and nutrition.
• More veggies – along with leafy greens, you could also add in some additional vegetables like carrots, cauliflower, broccoli or even tomatoes to add some acidity and richness to the stew.
• Extra protein – to make this stew more filling, you could add chickpeas, white beans or even cubed tofu or tempeh for additional protein.
• Make it creamy – for a richer, creamier stew, feel free to stir in some coconut milk or coconut cream near the end of cooking.
• Make it spicy – add in some red pepper flakes, cayenne pepper or a pinch of smoked paprika for a smoky flavor and to boost the spice in this stew.
• Make it heartier – serve this sweet potato lentil soup over brown rice or quinoa for an extra filling meal.
• Brighten it up – finish this lentil and sweet potato stew with a squeeze of fresh lemon juice right before serving for a fresh, bright flavor.

Prepping and Storage

Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 4 to 5 days. You can easily reheat the lentil stew on the stovetop or the microwave, adding in a splash of broth, if needed.

More Soup and Stew Recipes

• Chicken and Wild Rice Soup
• Creamy Tortellini Soup
• Easy Chicken Tortilla Soup
• Beef and Tomato Stew
• Detox Immune-Boosting Chicken Soup
• One Pot Spicy Sausage and Kale Soup

Hope you all enjoy this Lentil and Sweet Potato Stew! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Lentil and Sweet Potato Stew

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This hearty Lentil and Sweet Potato Stew is the perfect easy weeknight dinner that is delicious, super filling as well as gluten-free, dairy-free and vegan!  It’s also ready in under 30 minutes!

Course Main Course

Cuisine American

Keyword Lentil and Sweet Potato Stew

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 239kcal

Ingredients

• 1 Tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 2 cups green lentils rinsed
• 1 large sweet potato peeled and cubed
• 6 cups low sodium vegetable broth
• 2 bay leaves
• 1/2 tsp turmeric
• 1/4 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp salt
• Fresh parsley as garnish

Instructions

• In a large pot on medium high heat, drizzle a little olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we’ll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
• Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
• Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 239kcal | Carbohydrates: 39.4g | Protein: 11.7g | Fat: 2.9g | Saturated Fat: 0.3g | Sodium: 373.1mg | Fiber: 16.6g | Sugar: 3.5g