There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

More Delicious Soup Recipes

• Chicken Potato Soup
• Cream of Cauliflower Soup
• Lasagna Soup
• Creamy Chicken Wild Rice Soup
• Taco Soup

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Chicken and Leek Soup

This Chicken and Leek Soup is a comforting, flavor-packed bowl of goodness! Made with tender rotisserie chicken, sautéed leeks, carrots, celery, and a touch of lemon for brightness, this soup is the perfect balance of hearty and refreshing. Parmesan adds a rich, savory finish, while fresh dill brings a pop of freshness. Ready in just 45 minutes, it’s a cozy, nourishing meal that’s perfect for any night of the week!

Course Brunch, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 359kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil use rosemary-infused olive oil if desired
• 2 large leeks cleaned, halved, and sliced
• 2 medium carrots diced
• 2 stalks celery diced
• 6 cloves garlic minced (adjust to taste)
• 1 tablespoon Italian seasoning
• salt and black pepper to taste
• 8 cups chicken broth or 6 cups broth + 2 cups water
• 1 teaspoon chicken bouillon seasoning
• 1 cup ditalini pasta
• juice from 1-2 lemons to taste
• 1 rotisserie chicken shredded
• 2 cups fresh spinach
• 1 cup Parmesan cheese freshly shredded
• Fresh dill to taste

US Customary – Metric

Instructions

• In a large pot, heat the butter and olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute.
• Add the chicken broth (or broth + water), and chicken bouillon seasoning. Bring the soup to a boil.
• Stir in the ditalini pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
• Stir the lemon juice, shredded rotisserie chicken, and spinach into the soup. Let it simmer for 2-3 minutes until the spinach is wilted and the soup is slightly thickened.
• Stir in freshly shredded Parmesan cheese, and fresh dill. Adjust seasoning with salt, black pepper, and additional lemon juice if needed.
• Ladle the soup into bowls and garnish with extra Parmesan, or dill if desired.

Notes

1. Leeks – Clean them well! Leeks can trap a lot of dirt, so slice them first and rinse in a bowl of water to remove any grit.
2. Pasta absorbs liquid! If making ahead, cook the pasta separately and add it when serving to keep it from getting too soft.
3. Rotisserie Chicken Shortcut – This recipe is all about simplicity! Using rotisserie chicken saves time, but you can also cook fresh chicken breasts or thighs in the broth before shredding.
4. Make it creamier – Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
5. More greens? Yes, please! Swap spinach for kale or Swiss chard for a heartier bite.
6. Storage & Freezing – This soup keeps well in the fridge for up to 4 days. If freezing, leave out the pasta and add fresh when reheating to avoid it turning mushy.
7. Lemon Brightens Everything! Start with juice from one lemon and taste before adding more—you want the perfect balance of fresh acidity without overpowering the soup.

Nutrition

Calories: 359kcal | Carbohydrates: 25g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3819IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 2mg

The post Chicken and Leek Soup appeared first on Craving Home Cooked.

These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.

They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.

Ingredients You’ll Need

• Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
• Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
• Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
• Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
• Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
• Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
• Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!

In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.

In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.

Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.

Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.

Make These Today!

These Frozen Pistachio and Date Chocolate Bites are the perfect healthy indulgence—no baking, naturally sweetened, and coated in dark chocolate. Make a batch and keep them in the freezer for whenever you need a quick, satisfying treat. Warning: they disappear fast!

More Delicious Sweets

• No Bake Chocolate Oatmeal Cookies
• Slow Cooker Chocolate Candy
• No Bake Energy Bites
• Peanut Butter Fudge
• No Bake Oreo Cake Pops

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Frozen Pistachio and Date Chocolate Bites

These Frozen Pistachio and Date Chocolate Bites are creamy, chewy, and coated in a crisp dark chocolate shell. Made with just a handful of simple ingredients—nutty pistachios, naturally sweet dates, and Greek yogurt for the perfect creamy texture. No refined sugar, no baking, just blend, roll, dip, and freeze! The perfect healthy(ish) sweet treat that’s indulgent yet packed with wholesome ingredients.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 20

Calories 113kcal

Author Joanna Cismaru

Ingredients

For the Bite Base:

• 1 cup unsalted pistachios roughly chopped (reserve a few for garnish)
• 1 cup pitted dates Medjool or your favorite variety, roughly chopped
• 1 cup Greek yogurt thick
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Chocolate Coating:

• 1 cup dark chocolate chips
• 1-2 teaspoons vegetable oil

US Customary – Metric

Instructions

• In a food processor, combine the chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Process until the mixture forms a sticky, uniform mass. If the mixture feels too dry, add an extra tablespoon of yogurt as needed.
  
• Using a small spoon or cookie scoop, roll the mixture into balls approximately 1 inch in diameter. Arrange the balls on a parchment-lined baking tray, then transfer to the freezer for about 1 hour to firm up. I recommend using a small cookie scoop and scoop them directly on the parchment paper.
  
• In a microwave-safe bowl, combine the dark chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
  
• Remove the bite balls from the freezer. Dip each ball into the melted chocolate using a fork or toothpick, allowing any excess chocolate to drip off. Place the dipped bites back onto the parchment-lined tray. If desired, sprinkle a few of the reserved chopped pistachios on top while the chocolate is still soft.
  
• Return the tray to the freezer for an additional 30 minutes to allow the chocolate coating to set firmly.

Notes

1. Soft dates blend better! If your dates are dry, soak them in warm water for 10 minutes to make them easier to process.
2. Thick Greek yogurt is key. If using a thinner yogurt, the mixture may be too soft—stick to full-fat Greek yogurt for the best texture.
3. Vegetable oil in the chocolate makes all the difference! It keeps the coating silky smooth and prevents the chocolate from cracking when you bite into it. Coconut oil works too!
4. Work quickly when dipping! The bites will start to soften as they sit out. Keep them in the freezer until you’re ready to coat them in chocolate.
5. Storage: Store in an airtight container in the freezer for up to 2 months. No need to thaw—just eat straight from the freezer!

Nutrition

Serving: 1bite | Calories: 113kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 185mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.4mg

The post Frozen Pistachio and Date Chocolate Bites appeared first on Craving Home Cooked.

You know a recipe is a winner when you’ve already made it three times in one month! This Asian Tuna Salad is my current obsession, and for good reason. It’s loaded with crisp, colorful veggies, protein-packed tuna, and a dressing so flavorful you’ll want to drizzle it on everything. Trust me, once you try it, it’ll be on repeat in your kitchen too.

Ingredients You’ll Need

• Tuna: I use canned tuna packed in water because it’s light and easy, but tuna in olive oil works if you want a richer flavor. If you’re not into tuna, cooked shredded chicken or flaked salmon is a great swap.
• Veggies (Red Cabbage, Carrots, Cucumber, Red Bell Pepper, Green Onions): These are what give the salad its crunch, color, and freshness. Red cabbage and carrots add sweetness, cucumber keeps it cool and crisp, bell peppers bring a touch of natural sugar, and green onions add a mild, savory kick. If you’re short on any of these, try shredded lettuce, snap peas, or even thinly sliced radishes to mix it up.
• Herbs (Cilantro and Mint): The fresh herbs are a total flavor booster, adding brightness and a refreshing twist. If cilantro isn’t your thing, swap it for parsley or skip it altogether. Mint is optional but highly recommended for that fresh, zippy finish.
• Crunchy Garnishes (Roasted Peanuts or Sesame Seeds): These add texture and a nutty flavor that complements the salad beautifully. If you need an alternative, try toasted sunflower seeds, crispy wonton strips, or even crumbled nori for a savory twist.
• Dressing (Soy Sauce, Rice Vinegar, Sesame Oil, Honey or Maple Syrup, Ginger, Garlic, Lime Juice): The dressing ties everything together with a perfect balance of tangy, sweet, savory, and nutty flavors. Soy sauce brings the saltiness, rice vinegar adds tang, sesame oil provides a toasty depth, and honey or maple syrup balances it all out. If you’re gluten-free, use tamari or coconut aminos in place of soy sauce.

Grab a big bowl and start building your salad. Toss in the shredded red cabbage, carrots, cucumber, bell pepper, and green onions. Then add the drained tuna—make sure to squeeze out all the liquid first so the salad doesn’t get watery. Break it into chunks as you go. Sprinkle in the chopped cilantro and mint for that fresh, zesty flavor. If you’re not a cilantro fan, skip it or swap it for parsley, but keep the mint—it’s such a game-changer!

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice. Give it a taste before you pour—if you like it tangier, add a bit more lime juice; sweeter, add a touch more honey. And if you love some heat, stir in a little Sriracha or chili flakes.

Pour the dressing over the salad and gently toss everything until it’s well coated. Use a light touch—you don’t want to smash the tuna or bruise the veggies. Once it’s mixed, plate it up and sprinkle roasted peanuts or sesame seeds over the top. If you’re feeling extra fancy, crumble some toasted nori on top for a savory twist.

How To Serve

You’ll want to serve this salad immediately while it’s fresh and crisp, or if you’re prepping ahead, keep the dressing separate and toss it all together just before serving. You can also pair it with dishes that complement its bright, zesty flavors. Here are some of my go-to parings:

Roasted Green Beans

Coconut Rice

Egg Drop Soup

Spring Roll Recipe

More Delicious Salad

• Asian Style Slaw
• Vietnamese Chicken Salad
• Shrimp Avocado Salad
• Chicken Salad Lettuce Wraps
• Seafood Salad

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Asian Tuna Salad

This Asian Tuna Salad is fresh, crunchy, and packed with vibrant veggies, tender tuna, and a zesty sesame-lime dressing. It’s light, flavorful, and comes together in just 15 minutes, making it perfect for lunch or dinner.

Course Brunch, Lunch, Salad

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 212kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 10 ounces tuna drained, 2 cans
• 1 cup red cabbage shredded
• 1 cup carrots shredded
• 1 medium cucumber julienned or thinly sliced
• 1 medium red bell pepper thinly sliced
• 3 green onions thinly sliced
• ½ cup fresh cilantro chopped
• ¼ cup fresh mint leaves chopped
• ¼ cup roasted peanuts or sesame seeds, for garnish

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon ginger grated
• 1 clove garlic minced
• Juice of 1 lime

US Customary – Metric

Instructions

• In a large bowl, combine the drained tuna, shredded red cabbage, shredded carrots, cucumber, red bell pepper, green onions, cilantro, and mint. Toss gently to mix.
  
• In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, and Sriracha or red chili flakes (if using).
  
• Pour the dressing over the salad and toss gently until everything is well coated.
  
• Divide the salad into bowls or plates. Garnish with roasted peanuts or sesame seeds for added crunch.

Notes

1. For the freshest crunch, slice the veggies thinly using a mandoline or sharp knife.
2. Swap tuna with cooked shrimp, shredded chicken, or tofu, if you wish.
3. If you’re prepping ahead, keep the dressing separate and toss just before serving to keep everything crisp.
4. Add nori or crispy wonton strips on top for an extra-savory crunch.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 16g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 661mg | Potassium: 585mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6947IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 2mg

The post Asian Tuna Salad appeared first on Craving Home Cooked.

This Vietnamese Chicken Salad is the ultimate quick and fresh meal—it’s ready in just 20 minutes! With juicy shredded chicken, crunchy veggies, and a medley of fresh herbs, it’s a light yet flavorful dish. Toss it all in a tangy, slightly spicy dressing, and you’ve got a vibrant salad perfect for any time of the day.

Ingredients You’ll Need

• Cooked Chicken Breast: Shred or slice it thin so it blends well with the veggies and herbs. Rotisserie chicken is a great shortcut, or you can poach chicken breasts.
• Green Cabbage: Adds crunch and bulk to the salad. If you don’t have cabbage, you can swap it with Napa cabbage or even shredded iceberg lettuce.
• Veggie Trio (Carrots, Red Bell Pepper, Red Onion): These three work together to bring color, crunch, and a little sweetness to the salad. Use pre-shredded carrots if you want to save time, and feel free to swap the red bell pepper with yellow or orange for a similar flavor. If the raw onion feels too sharp, a quick soak in cold water will tone it down.
• Cilantro, Mint, and Basil: They bring brightness and balance to the salad. If you can’t find Thai basil, regular basil works fine, but don’t skip the mint and cilantro—they’re essential!
• Peanuts: Roasted, roughly chopped peanuts add crunch and a toasty, nutty flavor. If you’re avoiding nuts, toasted sunflower seeds or pumpkin seeds are a great alternative.
• Fish Sauce: This is the umami-packed backbone of the dressing. If you’re not a fan, soy sauce or tamari can work, but the flavor won’t be quite the same.
• Lime Juice: Adds a tangy, citrusy kick to the dressing. Fresh lime juice is best—don’t use the bottled stuff if you can help it.
• Rice Vinegar: A mild vinegar that balances the dressing. If you don’t have it, apple cider vinegar or even white wine vinegar works in a pinch.
• Thai Red Chilies: These add heat and bold flavor to the dressing. Adjust the amount to your spice level, or skip them if you prefer a mild salad.
• Sugar: Balances the tanginess of the dressing. You can use honey or maple syrup as a natural substitute.
• Garlic: Adds a little punch and warmth to the dressing. Freshly minced garlic is ideal, but garlic powder works if you’re in a pinch.

In a big mixing bowl, combine all your crunchy veggies—cabbage, carrots, red bell pepper, and red onion. Add the sliced green onions, and now for the magic touch: toss in the fresh cilantro, mint, and basil.

Now toss the shredded chicken into the bowl with your veggie and herb mix. Be gentle when mixing—it’s a salad, not a stir fry, so you want everything to stay light and fluffy. The chicken should soak up some of the fresh flavors from the herbs as it sits.

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar. The sugar needs to dissolve completely, so keep whisking until it’s smooth. Add the minced garlic and Thai chilies—how many chilies you use depends on how spicy you like it. Start with one if you’re unsure and taste as you go. Finally, whisk in the warm water to balance it all out and thin the dressing a little.

Pour the dressing over the salad and give it a good toss. Make sure everything is evenly coated—the dressing should lightly cling to the veggies and chicken without overpowering them. If you feel like it needs a little extra zing, squeeze in a touch more lime juice. Finish it off with a generous sprinkle of roasted peanuts for crunch. If you want, you can even add a little extra cilantro or mint on top for garnish.

How To Serve

This Vietnamese Chicken Salad is light, fresh, and full of flavor, so I like to pair it with dishes that keep things simple and complementary. Here are some great ideas to serve with it:

Easy Banh Mi Sandwich

Coconut Rice

Dragon Noodles

Fluffy Dinner Rolls

More Delicious Salad Recipes

• Avocado Chicken Salad
• Chinese Chicken Salad
• Easy Coleslaw Recipe
• Spring Pea Salad
• Niçoise Salad

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Vietnamese Chicken Salad

This Vietnamese Chicken Salad is light, refreshing, and packed with flavor. Tender chicken, crunchy veggies, and fresh herbs are tossed in a tangy, slightly spicy dressing for the perfect quick meal.

Course Lunch, Salad

Cuisine Vietnamese

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 470kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 1½ pounds cooked chicken breast shredded or thinly sliced
• 2 cups green cabbage shredded
• 1 cup carrots shredded
• 1 medium red bell pepper thinly sliced
• ½ cup red onion thinly sliced
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ cup fresh Thai basil leaves
• ½ cup peanuts roasted, roughly chopped
• 2 green onions sliced

For the Dressing:

• ¼ cup fish sauce
• ¼ cup fresh lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 cloves garlic minced
• 1-2 Thai red chilies finely chopped (adjust to taste)
• ¼ cup warm water

US Customary – Metric

Instructions

• In a large mixing bowl, combine the shredded green cabbage, shredded carrots, sliced red bell peppers thinly sliced red onion, and sliced green onions. Gently fold in the fresh cilantro, mint, and Thai basil leaves to the vegetable mixture.
  
• Add the shredded or sliced chicken to the vegetable and herb mixture, tossing gently to combine all the ingredients.
  
• In a small bowl or measuring cup, whisk together the fish sauce, fresh lime juice, rice vinegar, and sugar until the sugar is fully dissolved. Add the minced garlic and finely chopped Thai red chilies to the dressing. Gradually whisk in the warm water to achieve a well-blended and slightly diluted dressing.
  
• Pour the prepared dressing over the salad mixture. Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing.
  
• Sprinkle with roasted peanuts and serve.

Notes

1. Use freshly cooked chicken or rotisserie chicken for convenience. Shred it finely so it blends well with the veggies.
2. Toast the peanuts for extra crunch and flavor—it makes a big difference.
3. Toss the salad just before serving to keep the veggies crisp and the herbs vibrant.
4. For a vegan option, swap the chicken for tofu and the fish sauce for soy sauce.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 22g | Protein: 60g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 1305mg | Potassium: 995mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7056IU | Vitamin C: 79mg | Calcium: 115mg | Iron: 4mg

The post Vietnamese Chicken Salad appeared first on Craving Home Cooked.

If fresh and flavorful is what you’re after, this Avocado Chicken Salad has your name all over it. Juicy chicken, creamy avocado, sweet cherry tomatoes, and zesty lime dressing—it’s simple, healthy, ready in just 15 minutes, and perfect for a quick meal. Plus, it’s a salad that actually fills you up!

Ingredients You’ll Need

• Cooked Chicken: A rotisserie chicken is perfect here or you can cook your own chicken, grill it, air fry it, or boil, it’s up to you. Shred or dice it into bite-sized pieces.
• Avocados: Use ripe avocados for the best texture.
• Cherry Tomatoes: Grape tomatoes or diced Roma tomatoes work just as well if needed.
• Red Onion: For a milder flavor, soak the chopped onion in cold water before adding it, or use green onions instead.
• Lime Juice: Lemon juice works as an alternative if needed.
• Olive Oil: Adds a light, silky coating to the salad, making it feel luxurious without being heavy. You can swap with avocado oil for a nuttier flavor.
• Salt and Pepper: Simple, yet essential for bringing out all the flavors in the salad. Season to taste and adjust as needed.

Alright, let’s make this Avocado Chicken Salad—it’s so quick and easy, you’ll have it ready before you know it. First, make sure your chicken is shredded or diced and ready to go. You’ll also want to make sure your other ingredients are chopped and ready to go.

First, grab a large bowl and add your chopped chicken, avocado, red onion and cherry tomatoes. Toss everything together well.

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. It’s a simple, zesty dressing that really pulls the flavors together. Taste it before adding—this is your chance to adjust the salt and lime to suit your preference.

Pour the dressing over the chicken, avocado, and veggies. Toss everything gently to coat. Go easy here—avocado is delicate, and you don’t want to mash it into the salad. You’re aiming for a light, even coating of the dressing on all the ingredients.

How To Serve

This salad is best served fresh, so get it to the table right away. It’s also very versatile, so while you can serve all on its own for a nice refreshing lunch, you can also pair with something light and fresh, or a little crunch for contrast. Here are some ideas:

Beef Lentil Soup

Garlic Bread

Deviled Eggs

Breadsticks Recipe

More Delicious Salad Recipes

• Shrimp Avocado Salad
• Greek Salad
• Chinese Chicken Salad
• Cobb Salad
• Niçoise Salad
• Vietnamese Chicken Salad

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Avocado Chicken Salad

This Avocado Chicken Salad is fresh, creamy, and packed with flavor! Juicy chicken, ripe avocado, and a zesty lime dressing come together for a quick and healthy meal. Perfect for lunch or a light dinner, it’s ready in just 15 minutes!

Course Brunch, Lunch, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 356kcal

Author Joanna Cismaru

Ingredients

• 2 cups cooked chicken shredded or diced
• 2 ripe avocados diced
• 1 cup cherry tomatoes halved
• ½ cup red onion finely chopped
• ¼ cup fresh cilantro chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large bowl, combine the cooked chicken, diced avocados, cherry tomatoes, red onion, and fresh cilantro.
  
• In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  
• Pour the dressing over the chicken and avocado mixture. Gently toss to combine, ensuring all ingredients are evenly coated.
  
• Serve the avocado chicken salad on its own or over a bed of lettuce leaves for a light and refreshing meal.

Notes

1. Use a rotisserie chicken for quick prep.
2. Add the avocado just before serving to keep it from browning.
3. Taste the dressing before tossing—adjust the lime and salt to suit your preference.
4. Serve it as a salad, in wraps, or on toast for versatility.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 13g | Protein: 20g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 53mg | Sodium: 65mg | Potassium: 772mg | Fiber: 7g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 2mg

The post Avocado Chicken Salad appeared first on Craving Home Cooked.

My Egg Drop Soup combines rich chicken broth with delicate egg ribbons and fresh green onions. It’s a cozy meal that’s ready in just 15 minutes and perfect for lunch or dinner.

I’m thrilled to share my go-to Egg Drop Soup recipe with you—it’s honestly one of the easiest and most comforting soups you can make. Whether you’re juggling a busy day or just need a quick pick-me-up, this soup has got your back. Picture this: silky egg ribbons swirling in a flavorful chicken broth, kissed with ginger and sesame oil. It’s like a warm hug in a bowl!

Making this soup is a breeze, and the best part? You probably have most of the ingredients in your pantry already. I love how versatile it is too—you can toss in some peas or corn for extra texture, or keep it simple and let the eggs shine. Plus, it’s perfect for impressing guests without spending hours in the kitchen.

Ingredients You’ll Need

• Chicken Broth: I use chicken broth to make this soup super quick and easy to make. Opt for low sodium or no sodium added so that you can control the sodium content.
• Cornstarch and Water: To create a slurry that thickens the broth slightly. If you don’t have cornstarch on hand, arrowroot powder or rice flour are excellent substitutes.
• Eggs: When beaten and slowly added, they form those beautiful, silky egg ribbons that make Egg Drop Soup so special. For a richer texture, you can use egg yolks instead of whole eggs.
• Soy Sauce: For a deep umami flavor to the soup. If you need a gluten-free option, tamari works perfectly as a substitute. Opt for low sodium soy sauce if possible.
• Sesame Oil: A drizzle of sesame oil infuses the soup with a nutty aroma. If you’re out of sesame oil, a touch of olive oil can work, though it won’t provide the same depth of flavor.
• Fresh Ginger: Grated ginger brings a bright and zesty kick to the soup. If you don’t have any fresh, ground ginger will work.
• Green Onions: Thinly sliced green onions add a fresh, mild onion flavor and a pop of color for garnish. If you don’t have green onions, regular scallions or chives make great alternatives.
• Frozen Peas and Corn Kernels (optional): These add a touch of sweetness and extra texture. Feel free to use fresh peas and corn if you prefer a more vibrant taste and crunch.
• Salt and White Pepper: These seasonings enhance all the flavors in the soup. Adjust the amounts to taste, especially depending on how salty your broth is.

In a medium pot, bring 4 cups of low-sodium chicken broth to a gentle boil over medium-high heat. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the boiling broth, stirring continuously to prevent lumps and achieve a slightly thickened consistency.

Stir in 1 teaspoon of low-sodium soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of freshly grated ginger into the pot. Taste the broth and adjust the seasoning with salt and white pepper as needed.

Reduce the heat to medium-low. Slowly pour in 3 beaten large eggs in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This technique creates the signature silky egg ribbons.

Add ½ cup of frozen peas and ½ cup of corn kernels to the soup. Let them cook for another 2-3 minutes until they are heated through and tender. Remove the pot from heat and garnish the soup with 2 tablespoons of thinly sliced green onions.

How To Serve

Here are some ideas of what you can pair this Egg Drop Soup with:

Cucumber Avocado Salad

Asian Style Slaw

Pork Belly Bao Buns (Gua Bao)

Skillet Spicy Tofu Stir Fry

More Delicious Soup Recipes

• Zucchini Soup
• Italian Wedding Soup
• Pasta Fagioli
• Cream of Cauliflower Soup
• Roasted Red Pepper Soup

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Egg Drop Soup

This Egg Drop Soup is a quick and comforting dish, perfect for any day. With silky egg ribbons, aromatic ginger, and fresh green onions, it’s a flavorful soup that’s ready in just 15 minutes.

Course Dinner, Lunch, Soup

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 139kcal

Author Joanna Cismaru

Ingredients

• 4 cups chicken broth low sodium
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 large eggs beaten
• 1 teaspoon soy sauce low sodium
• 1 teaspoon sesame oil
• 1 teaspoon ginger grated
• 2 green onions thinly sliced
• salt and white pepper to taste
• ½ cup frozen peas optional
• ½ cup corn kernels optional

US Customary – Metric

Instructions

• In a medium pot, bring the chicken broth to a gentle boil over medium-high heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the boiling broth, stirring well to thicken slightly.
  
• Stir in the soy sauce, sesame oil, and grated ginger. Adjust the seasoning with salt and white pepper to taste.
  
• Reduce the heat to medium-low. Slowly pour the beaten eggs into the soup in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This will create the characteristic egg ribbons.
  
• If using, add the frozen peas and corn kernels. Let them cook for another 2-3 minutes until they are heated through.
  
• Garnish the soup with thinly sliced green onions. Serve hot.

Notes

1. Texture Tips: If you prefer a thicker soup, increase the amount of cornstarch slurry. For a lighter version, reduce the cornstarch slightly.
2. Garnish Variations: Experiment with different garnishes like cilantro, bok choy, or a drizzle of chili oil to personalize your soup.
3. Broth Options: While chicken broth is traditional, try using vegetarian broth or a homemade broth. If you’re using store-bought, opt for a high-quality brand for the best taste.
4. Egg Variations: For a richer texture, you can use egg yolks instead of whole eggs. This will create a more velvety soup.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 11g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 214mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg

The post Egg Drop Soup appeared first on Craving Home Cooked.

Prepare to be amazed by this Chicken Shawarma recipe! Using only everyday spices, you’ll create a marinade that delivers exotic Middle Eastern flavors straight to your plate.

The Best Chicken Shawarma

Having perfected this Chicken Shawarma recipe over the years, it has become a beloved staple in my household. My family and friends eagerly anticipate its rich, aromatic flavors at every gathering, making it one of my signature dishes.

It’s incredible how simple, everyday spices can turn plain chicken thighs into something truly special. When everything comes together, you’ll love the vibrant layers of tender chicken, crisp veggies, and creamy tzatziki all wrapped in warm pita bread. Not only does it look amazing, but each bite is packed with delicious flavors.

Ingredients you’ll Need

• Chicken: I’ve made chicken shawarma with chicken breasts and also chicken thighs. Both are just as delicious but thighs are much juicier.
• Olive Oil: It helps the spices to adhere and penetrate the chicken deeply for maximum flavor. Opt for a good quality olive oil, if possible.
• Lemon Juice: Fresh is best.
• Minced Garlic: Garlic makes everything better!
• Spices: Ground Cumin, Coriander, Turmeric, Paprika, Cinnamon, Cloves, Black Pepper, Salt, and Cayenne Pepper are what you need to create that distinctive Middle Eastern flavor.

• Pita Bread or Flatbreads: These serve as the perfect wrap, holding all the delicious ingredients together. You can also use naan or lavash as tasty alternatives.
• Veggies: You’ll need some tomatoes, red onion and tomatoes to make traditional shawarmas.
• Sauce: Tzatziki or garlic sauce, up to you.

Start by combining 3 tablespoons of olive oil, the juice of 1 lemon, 4 cloves of minced garlic, and all the spices in a large bowl. Whisk these ingredients together until well blended.

Next, add 2 pounds of boneless, skinless chicken thighs to the bowl with the marinade. Make sure each piece is thoroughly coated with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or better yet, let it marinate overnight.

Tip: The longer you marinate, the more flavor the chicken will have.

While the chicken is marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the chicken from sticking and to make cleanup easier.

Arrange the marinated chicken thighs on the prepared baking sheet, making sure they’re spaced out for even cooking. Place the sheet in the oven and bake for 20-25 minutes, or until the chicken is cooked through and starts to char at the edges. If you prefer a more charred finish, switch to broil for an additional 2-3 minutes.

Once baked, remove the chicken from the oven and let it rest for a few minutes. This resting period helps the juices redistribute, keeping the chicken moist and flavorful. After resting, slice the chicken into thin strips.

Warm your pita bread or flatbreads to make them pliable. Layer the sliced chicken onto the bread, then add sliced tomatoes, sliced cucumbers, sliced red onions, and chopped fresh parsley or cilantro. Finally, drizzle with tzatziki sauce or garlic sauce. Fold or wrap the bread around the fillings, and your Chicken Shawarma is ready to enjoy!

How To Serve

When I whip up my Chicken Shawarma, I love pairing it with complementary sides that enhance the meal and add variety to the table. Here are some of my favorite recipes to serve alongside your Chicken Shawarma:

Easy Hummus

Tabbouleh

Falafel

Easy Oven Roasted Potatoes

More Delicious Chicken Recipes

• Mediterranean Chicken Bake
• Bourbon Chicken
• Chicken Thighs with Creamy Lemon Dill Sauce
• Buffalo Chicken Sliders
• Air Fryer Chicken Kebabs

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Chicken Shawarma

Chicken Shawarma combines tender, spiced chicken with fresh vegetables and creamy tzatziki, all wrapped in warm pita bread. This flavorful Middle Eastern dish is perfect for a quick and satisfying meal that your family and friends will love.

Course Dinner, Lunch

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 535kcal

Author Joanna Cismaru

Equipment

• 13-inch by 9-inch Baking Sheet

Ingredients

For the Chicken Marinade:

• 2 pounds chicken thighs boneless skinless
• 3 tablespoons olive oil
• juice of 1 lemon
• 4 cloves garlic minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper optional for extra heat

For Serving:

• pita bread or flatbreads
• tomatoes sliced
• cucumbers sliced
• red onion sliced
• fresh parsley or cilantro, chopped
• tzatziki sauce or garlic sauce

US Customary – Metric

Instructions

• In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, cloves, black pepper, salt, and cayenne pepper (if using).
  
• Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
  
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Arrange the marinated chicken thighs on the prepared baking sheet. Transfer the baking sheet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges. If you want extra char, you can broil the chicken for an additional 2-3 minutes.
  
• Let the chicken rest for a few minutes after cooking, then slice it into thin strips.
  
• Serve the chicken slices in warm pita bread or flatbreads, topped with sliced tomatoes, cucumbers, red onions, fresh parsley or cilantro, and a generous drizzle of tzatziki sauce or garlic sauce.

Notes

1. Amp the Flavor: Add a squeeze of fresh lemon juice over the assembled shawarma for an extra burst of citrusy brightness.
2. Keep Pita Warm: To ensure your pita bread stays soft and pliable, wrap them in foil before baking or warming.
3. Customize Your Sauce: Feel free to experiment with different sauces like tahini or a spicy harissa.
4. Grill Option: For a smoky twist, try grilling the marinated chicken instead of baking it.

Nutrition

Serving: 1serving | Calories: 535kcal | Carbohydrates: 4g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 735mg | Potassium: 487mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 472IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg

The post Chicken Shawarma appeared first on Craving Home Cooked.

Let’s face it—sometimes you need a meal that’s both effortless and crowd-pleasing. Enter my Chicken Quesadillas: a harmonious blend of seasoned chicken, vibrant bell peppers, and gooey cheese all tucked into crispy tortillas. It’s the kind of dish that makes dinner feel special without the extra fuss.

Why You’ll Love These Chicken Quesadillas

You know those moments when you’re craving something tasty but don’t want to spend hours in the kitchen? These Chicken Quesadillas are just the ticket. Imagine biting into a crispy, golden tortilla filled with tender shredded chicken, melted cheddar and Monterey Jack cheeses, and a medley of sautéed bell peppers and onions. It’s a simple yet flavor-packed meal that feels like a treat every time.

What’s great about this recipe is how easy it is to make, even on a busy weeknight. I’ve been there—standing in front of the fridge, wondering what to whip up that’s both quick and satisfying. These quesadillas check all the boxes. Plus, you can customize them to your liking, maybe add a dash of hot sauce for some kick or swap in your favorite veggies.

Ingredients You’ll Need

• Cooked Chicken: I use shredded cooked chicken for convenience. Leftover roast chicken or a store-bought rotisserie chicken works perfectly. If you prefer, you can cook fresh chicken breasts or thighs and shred them.
• Cheddar and Monterey Jack Cheeses: A delicious blend of sharp cheddar and creamy Monterey Jack for that rich, melty goodness. I recommend shredding the cheeses yourself so they melt smoothly. You can substitute with Colby, Pepper Jack, or your favorite cheeses.
• Red and Green Bell Peppers: If you don’t have both colors, using one is just fine or use any color you have.
• Onion and garlic: Essential flavor enhancers.
• Spices (Ground Cumin, Chili Powder, Salt, and Pepper): These spices bring warmth and depth to the filling. Adjust the amounts to suit your taste. If you like a bit more heat, consider adding a pinch of cayenne pepper.
• Flour Tortillas: Medium-sized flour tortillas (about 8 inches) are perfect for folding over the filling. You can use whole wheat or gluten-free tortillas if you like.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red bell pepper, green bell pepper, small onion, and 2 cloves of minced garlic. Sauté the vegetables for about 5 minutes until they become tender.

Add 2 cups of shredded cooked chicken to the skillet with the vegetables. Sprinkle in ½ teaspoon of ground cumin, ½ teaspoon of chili powder, and salt and pepper to taste. Stir everything together and cook for another 2-3 minutes until the chicken is heated through.

Lay out a medium flour tortilla (about 8 inches) on a flat surface. Sprinkle a mixture of shredded cheddar cheese and Monterey Jack cheese (about ¼ cup of each) evenly over one half of the tortilla. Spoon a portion of the chicken and vegetable mixture over the layer of cheese. Then, sprinkle a little more of the cheddar and Monterey Jack cheeses on top of the filling. Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press down gently to hold everything in place.

In a clean large skillet or griddle, melt a small amount of butter (about ½ tablespoon) over medium heat. Place the folded quesadilla in the skillet. Cook the quesadilla for 2-3 minutes on one side until it’s golden brown and the cheese begins to melt. Then, carefully flip it over using a spatula. Cook the other side for another 2-3 minutes until it’s also golden brown and the cheese is fully melted inside.

Once all the quesadillas are cooked, use a sharp knife or pizza cutter to slice each one into wedges. Serve them immediately with your favorite toppings like sour cream, salsa, or guacamole.

How To Serve

When I serve these chicken quesadillas, I like to add some sides like fresh dips, salads, and tasty treats complement the flavors perfectly. Here are some ideas:

 

Esquites (Mexican Street Corn Salad)

Easy Summer Fruit Salad

Mexican Rice

Easy Corn Salad

More Delicious Recipes

• Cheesy Beef Quesadillas
• Beef Carnitas
• Salmon Quesadillas
• Instant Pot Shredded Chicken
• Chicken Street Tacos

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Chicken Quesadillas

Chicken Quesadillas are a tasty and quick meal featuring shredded chicken, melted cheeses, and sautéed veggies folded inside crispy flour tortillas. This simple recipe combines tender chicken with cheddar and Monterey Jack cheeses, along with bell peppers and onions for extra flavor.

Course Brunch, Lunch

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 622kcal

Author Joanna Cismaru

Ingredients

• 2 cups cooked chicken shredded
• 1 cup cheddar cheese shredded
• 1 cup Monterey Jack cheese shredded
• 1 small red bell pepper chopped
• 1 small green bell pepper chopped
• 1 small onion chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• salt and pepper to taste
• 8 medium flour tortillas about 8 inches
• 2 tablespoons butter

US Customary – Metric

Instructions

• In a large skillet, heat the olive oil over medium heat. Add the chopped red and green bell peppers, onion, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
  
• Add the shredded chicken to the skillet and season with ground cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes until heated through. Remove from heat.
  
• Place a flour tortilla on a flat surface. Sprinkle a mixture of cheddar and Monterey Jack cheese evenly over half of the tortilla. Spoon some of the chicken and vegetable mixture over the cheese, then top with more cheese. Fold the tortilla over to cover the filling. Repeat with the remaining tortillas and filling.
  
• In a large skillet or griddle, melt a small amount of butter over medium heat. Place a quesadilla in the skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
  
• Repeat with the remaining quesadillas, adding more butter as needed.
• Cut each quesadilla into wedges and serve hot. Optional toppings include sour cream, guacamole, salsa, and fresh cilantro.

Notes

1. Get Creative with Fillings: Feel free to customize the quesadillas to your liking. Add sliced jalapeños for a spicy kick, corn kernels for sweetness, or black beans for extra protein. The possibilities are endless, so feel free to make it your own.
2. Freshly Shred the Cheese: I prefer to shred the cheese myself rather than using pre-shredded varieties. Freshly shredded cheese melts more smoothly and gives a creamier texture to the quesadillas.
3. Assemble Before Cooking: To streamline the cooking process, assemble all the quesadillas before you start cooking them. This way, you can focus on cooking each one perfectly without rushing.
4. Vegetarian Option: For a meatless version, substitute the chicken with sautéed mushrooms, spinach, or a mix of grilled vegetables. You’ll still have a delicious and satisfying meal.
5. Easy Flipping Tip: When cooking, use a large spatula to flip the quesadillas gently. Holding the top of the quesadilla with your fingers can help keep the filling intact during the flip—just be careful with the heat.

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 35g | Protein: 37g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 900mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1429IU | Vitamin C: 40mg | Calcium: 521mg | Iron: 4mg

The post Chicken Quesadillas appeared first on Craving Home Cooked.

This Mediterranean Chicken Bake is a one-dish wonder, packed with juicy chicken, fresh veggies, and tangy feta. It’s the perfect quick and healthy dinner option that brings bold flavors to your table with minimal effort. Just toss everything in a baking dish, and let the oven do the work!

This Mediterranean Chicken Bake is one of my go-to dinners when I want something that’s both easy and packed with flavor. The chicken turns out so juicy, soaking up all the herbs and juices from the roasted tomatoes, peppers, and olives. And that sprinkle of feta on top? It just ties everything together in the most delicious way—this dish never fails to make me feel like a kitchen rockstar, even on a busy weeknight!

Ingredients You’ll Need

• Chicken breasts: You’ll need boneless skinless chicken breasts. If you prefer, you can use chicken thighs for a juicier result.
• Cherry tomatoes: They roast down beautifully, adding a sweet and tangy burst of flavor. You can substitute with grape tomatoes.
• Kalamata olives: These bring a briny, savory element that really enhances the dish. If you’re not a fan, you can use green olives or leave them out altogether.
• Red onion: Sliced thin, it adds a subtle sweetness and a bit of crunch. You could swap with yellow onion if needed.
• Bell pepper: Adds color, sweetness, and crunch. Use any color you like—red, yellow, or orange all work great.
• Garlic: Minced garlic gives a lovely aromatic flavor that’s essential in this dish. If you’re a garlic lover, feel free to add more!
• Dried oregano, thyme, and basil: These dried herbs create that classic Mediterranean flavor. If you have fresh herbs, use them instead.
• Paprika: Adds a bit of warmth and color to the chicken. Smoked paprika works well if you want a slightly smoky flavor.
• Salt and pepper: Basic seasonings to enhance all the other flavors. Season to your taste.
• Olive oil: Helps to roast the veggies and keep everything moist and flavorful. Go for a good quality extra-virgin if you have it—it adds a lovely richness.
• Feta cheese: Crumbled on top at the end, it adds a creamy, tangy bite that’s so satisfying. You could use goat cheese if you prefer a milder taste.
• Fresh parsley: A little bit for garnish. If you’re out, fresh basil would also be great.
• Lemon wedges: Squeeze over the finished dish for a burst of brightness that ties all the flavors together. Don’t skip this—it makes a big difference!

Preheat your oven to 400°F (200°C). While the oven is heating, lightly grease a large baking dish with a bit of olive oil to keep the chicken and veggies from sticking.

Place the 4 boneless, skinless chicken breasts in the baking dish. Season both sides with salt, pepper, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1 teaspoon paprika. This seasoning mix gives the chicken that classic Mediterranean flavor.

Tip: If you have the time, let the chicken sit in the seasoning for about 15 minutes to absorb even more flavor.

Around the chicken, scatter 2 cups of halved cherry tomatoes, 1 cup of halved Kalamata olives, 1 thinly sliced red onion, 1 thinly sliced bell pepper, and 4 minced garlic cloves. Drizzle ¼ cup of extra-virgin olive oil over the chicken and veggies. Give the veggies a gentle toss with your hands to coat them evenly in the oil.

Bake the dish in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized. Sprinkle with ¼ cup of crumbled feta cheese, fresh chopped parsley and serve with lemon wedges on the side for squeezing over the top.

Tip: If your chicken breasts are on the smaller side, start checking for doneness at around 30 minutes to avoid overcooking.

How To Serve

This Mediterranean Chicken Bake is so versatile that it pairs well with a variety of sides. Here are some ideas to get you started:

Greek Salad

Cauliflower Rice

Lemon Cucumber Couscous Salad

Roasted Asparagus

More Delicious Chicken Recipes

• Chicken Saltimbocca
• Fajita Chicken Casserole
• Lemon Garlic Spatchcock Chicken
• Chicken Thighs with Creamy Lemon Dill Sauce
• Chicken Francese

Print

Mediterranean Chicken Bake

Mediterranean Chicken Bake is a flavorful one-pan dish with juicy chicken breasts, roasted veggies, and tangy feta cheese. This easy, healthy meal is perfect for busy weeknights, bringing bold Mediterranean flavors straight to your table. Just bake and enjoy!

Course Dinner, Lunch

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 493kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 4 chicken breasts boneless and skinless
• 2 cups cherry tomatoes halved
• 1 cup Kalamata olives pitted and halved
• 1 medium red onion thinly sliced
• 1 medium bell pepper any color, thinly sliced
• 4 cloves garlic minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon paprika
• salt and pepper to taste
• ¼ cup olive oil extra-virgin
• ¼ cup feta cheese crumbled
• fresh parsley chopped (for garnish)
• lemon wedges for serving

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C). Grease a large baking dish with a little olive oil.
• Place the chicken breasts in the baking dish. Season both sides with salt, pepper, dried oregano, thyme, basil, and paprika.
  
• Arrange the cherry tomatoes, Kalamata olives, red onion, bell pepper, and minced garlic around the chicken breasts in the baking dish. Drizzle the extra-virgin olive oil over the chicken and vegetables. Toss the vegetables gently to coat them evenly.
  
• Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables are tender. Remove the baking dish from the oven. Sprinkle the crumbled feta cheese over the chicken and vegetables.
  
• Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Notes

1. Marinate the chicken in the seasoning for 30 minutes if you have time, for extra flavor.
2. Store leftovers in an airtight container in the fridge for up to 3 days.
3. Freeze any leftovers for up to 3 months; thaw in the fridge overnight before reheating.
4. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C).
5. Feel free to add other Mediterranean veggies like zucchini or artichoke hearts for variety.

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 11g | Protein: 51g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 908mg | Potassium: 1169mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1815IU | Vitamin C: 61mg | Calcium: 129mg | Iron: 3mg

The post Mediterranean Chicken Bake appeared first on Craving Home Cooked.