Tag: dinner

Healthy Chicken & Shrimp Paella

Healthy Chicken & Shrimp Paella

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, smoked paprika, and fresh lime juice. Perfect for a special occasion or weekly meal prep!

You know how I’m always saying that you should have cooked rice in the fridge?

THIS IS WHY.

Well, not exactly THIS but it’s a great example. See, this DELICIOUS healthy chicken & shrimp paella comes together in just 25 minutes if you have cooked rice in your fridge.

25 MINUTES.

Life cannot get any better than that!

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!

This super easy paella recipe is great for special occasion or even a quick weeknight meal! I used my favorite cast-iron skillet which I highly recommend. Btw, the leftovers taste even better! Hello meal prep. ;)

You can completely customize this recipe as you wish. Add only chicken, if you don’t like shrimp. Use shrimp, if you don’t like chicken. You can also use other types of seafood too – scallops, mussels, clams. I mean, I could be here all day talking about seafood, as I’m sure you know. I will say though, the use of turmeric, smoked paprika, and chicken broth is what really gives this recipe its AMAZING flavor.

Imagine telling your fam or spouse, “Dinner’s ready and it’s paella!”

You’ll get ALLLL the mad props. Add this recipe to your to-do lists. You can thank me later.

Can't wait to surprise my fam with this Healthy Chicken & Shrimp Paella! #asassyspoonClick To Tweet

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!

I hope you make this and LOVE it!

5 from 1 vote
A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!
Print
Healthy Chicken & Shrimp Paella
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, smoked paprika, and fresh lime juice. Perfect for a special occasion or weekly meal prep!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 2 tablespoons coconut oil
  • 1/3 red onion , diced
  • 1 garlic clove , minced
  • 1 pound chicken breasts , cut in cubes
  • 1/2 pound shrimp , peeled and deveined
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste
  • 2 cups cooked brown rice
  • 1 small tomato , diced
  • 1 cup low sodium chicken broth
  • 1/3 teaspoon turmeric
  • 1 cup frozen peas
  • Fresh lime juice , cilantro or parsley for garnish
Instructions
  1. In a skillet, melt coconut oil on medium-high heat. Add red onion and minced garlic. Cook until the onions are browned and translucent.
  2. Add chicken and cook for a few minutes then add shrimp. Cook for a few minutes. (It's ok if both are a little pink, they will continue to cook as you add the rest of the ingredients). Add paprika, salt and pepper. Stir.
  3. Next, add brown rice and tomatoes. Stir and reduce to medium heat. Add chicken broth and turmeric. Simmer and cook for 3 minutes.
  4. Lastly, add frozen peas and stir. Allow the paella to simmer for about 5 minutes, then garnish with cilantro, parsley, and/or lime juice. Enjoy!

Inspired by Kevin of Fit Men Cook (he's the best!)

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!
Spicy Tuna Steak Burgers with Wasabi Mayo

Spicy Tuna Steak Burgers with Wasabi Mayo

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Anyone here a sushi fan?

Meeeee!

I love sushi SO much. Spicy tuna fan over here! I also love eel rolls and sashimi. Mmmm. To-do list: order sushi later.

As much as I love sushi however, I’ve never actually attempted to make it at home. I feel like I would make a total mess of myself. Rather leave that to the pros, tbh. Instead, I opted to make these Spicy Tuna Steak Burgers!

Sure, there’s no rice but there’s wasabi! And in case you’re wondering, they are just as flavorful as you’d expect.

I mean, look at these bad boys!

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

These Spicy Tuna Steak Burgers come together pretty easily.

All you have to do is grab some fresh tuna from your favorite grocery store. You can even use frozen tuna steaks. Just make sure you follow the thawing instructions before adding them to the food processor. Add the spices, sesame oil, soy sauce and pulse until you get a ground mixture.

Make patties, refrigerate them for a bit then pan fry with a little bit of olive oil for a few minutes.

That’s all folks!

These burgers are a great alternative to a regular meaty burger. If you’re looking to spice things up (literally, they are spicy!), make these!

You can serve these with sweet potato fries, roasted potatoes, or even a simple salad.

Can't wait to make these Spicy Tuna Steak Burgers with Wasabi Mayo! #asassyspoonClick To Tweet

 

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

I hope you make these and LOVE them!

 

5 from 1 vote
Print
Spicy Tuna Steak Burgers with Wasabi Mayo
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Servings: 2 servings
Author: Jamie Silva
Ingredients
  • 3/4 pounds tuna steak , cut in cubes
  • 2 scallions , thinly sliced
  • 2 teaspoons sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • Juice from 1/2 lime
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 hamburger buns
Toppings
  • Tomato
  • Lettuce , spinach, baby greens
  • Onions
  • Avocado
  • Wasabi Mayo (store-bought or see notes for quick recipe)
Instructions
  1. Place cubed tuna, scallions, sesame oil, soy sauce, cumin, red pepper flakes, lime juice, salt and pepper into a food processor. Pulse until ground.
  2. Form ground tuna mixture into patties and place them in the refrigerator for at least 10 minutes. It’s easier to handle when they have firmed up a bit.
  3. In a nonstick skillet, heat olive oil on medium heat. Cook patties for 3-4 minutes on each side, until the pink parts turn white. Serve on a bun with desired toppings. Enjoy!

Wasabi Mayo - 1/2 tablespoon wasabi powder, 1 teaspoon lime juice, 3 tablespoons mayo

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Citrus-Marinated Steak Fajitas with Mango Salsa

Citrus-Marinated Steak Fajitas with Mango Salsa

Citrus-marinated thinly sliced steak pan seared and served with a tropical mango salsa on flour tortillas. An easy, flavorful dinner for a busy weeknight!

Being the seafood lover that I am, I’m not big on beef which is why you don’t really see a lot of beef or steak recipes on my blog.

Until days like today when I spice things up and make steak fajitas!

A citrus marinade is best for thinly sliced steak or steak tips. My mom ALWAYS marinades her steaks with sour orange marinade and spices.

It really is the best marinade ever!

The real star of this show however is this mango salsa. Diced mango, red onions, red and green peppers, cilantro and some bomb ass chili-lime seasoning. I got this one recently at Trader Joe’s but you can use Tajin or create your own with chili powder and fresh lime juice.

Oh man. The mix of flavors is incredible! You get the sweet from the mango, the spicy from the chili-lime seasoning and that orange-lime marinated goodness from the meat.

It’s perfection. It’s also comes together pretty easily.

Make tonight a steak fajita night!

You can thank me later. ;)

 

Looks like it's Steak Fajita with Mango Salsa night tonight! #asassyspoonClick To Tweet

Don’t forget to make some chunky guacamole and baked tortilla chips too!

I hope you make it and LOVE it!

Citrus-marinated thinly sliced steak pan seared and served with a tropical mango salsa on flour tortillas. An easy, flavorful dinner for a busy weeknight!
Print
Citrus-Marinated Steak Fajitas with Mango Salsa
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
Servings: 4 servings
Author: Jamie Silva
Ingredients
Citrus-Marinated Steak Fajitas
  • 1 pound flank steak, top round steak, or top sirloin trimmed of fat, thinly sliced
  • 2 garlic cloves minced
  • 1 cup sour orange marinade 1/2 cup orange juice; 1/2 cup lime juice
  • Handful of fresh cilantro roughly chopped
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 package flour tortillas
Mango Salsa
  • 1/2 cup diced mango 1/2-inch dice
  • 1/2 cup diced red bell pepper 1/2-inch dice
  • 1/4 cup diced green pepper 1/2-inch dice
  • 2 tablespoons lime juice
  • 1/2 small red onion finely chopped
  • 1/2 cup fresh cilantro leaves chopped
  • Pinch of salt
  • 1 tablespoon chili-lime seasoning I used Trader Joe’s. You can use Tajin, or make your own (lime juice + chili powder)
Instructions
  1. In a bowl, combine the steak, garlic, sour orange, cilantro, Worcestershire, cumin, oregano, salt and pepper. Place in the fridge for 20 minutes.

  2. In the meantime, make the mango salsa. In a bowl, combine the mango, red bell pepper, green pepper, lime juice, red onion, cilantro, pinch of salt, and chili-lime seasoning. Gently mix together. Set aside.
  3. Remove steak from the fridge. Discard the marinade and pat the steak dry with paper towel.

  4. Spray a skillet with cooking spray. Cook the steak at medium-high heat for 3 to 4 minutes on each side for medium (longer, if you like your steak more well done). Serve immediately with mango salsa and flour tortillas. Enjoy!


If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Citrus-marinated thinly sliced steak pan seared and served with a tropical mango salsa on flour tortillas. An easy, flavorful dinner for a busy weeknight!
Baked Salmon Meatballs with Spicy Avocado Crema

Baked Salmon Meatballs with Spicy Avocado Crema

Easy-to-make baked salmon meatballs made with fresh salmon and served with a spicy avocado crema! Ready in just 30 minutes. Perfect for dinner or as an appetizer!

After making Baked Chicken Teriyaki Meatballs, I knew I had to make meatballs again…except I wanted to make them with fresh salmon.

And that’s just what I did!

These Baked Salmon Meatballs are the perfect weeknight meal. They are not complicated at all to make and they are DELICIOUS!

All you need to do is cut the fresh salmon into cubes and throw it in a food processor. Mix it with bread crumbs, an egg, spices, green onions then create them into balls and BAKE! I use a cookie scoop to form the balls (I use this one) and it works great!

Don’t they look amazing?!

I was so excited when they came out of the oven. Love when I can add a new recipe to my weekly rotation!

And that spicy avocado crema? WHAAA. Perfect combo.

Try these Baked Salmon Meatballs this week and let me know what you think!

YUM...Baked Salmon Meatballs with Spicy Avocado Crema! Adding this to my to-do list! #asassyspoonClick To Tweet

I hope you make these and LOVE them!

 

5 from 1 vote
Easy-to-make baked salmon meatballs made with fresh salmon and served with a spicy avocado crema! Ready in just 35 minutes. Perfect for dinner or as an appetizer!
Print
Baked Salmon Meatballs with Spicy Avocado Crema
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Easy-to-make baked salmon meatballs made with fresh salmon and served with a spicy avocado crema! Ready in just 35 minutes. Perfect for dinner or as an appetizer!

Servings: 20 meatballs
Author: Jamie Silva
Ingredients
Baked Salmon Meatballs
  • 1 pound salmon cut in cubes
  • 3/4 cup panko bread crumbs
  • 1 large egg
  • 2 green onions
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
Spicy Avocado Crema
  • 1/2 avocado peeled and pitted
  • 2 tablespoons sour cream
  • 2 tablespoons fresh lime juice
  • 1-2 tablespoon hot sauce s, depending how hot you want it
  • 1 garlic clove
  • 1/4 cup fresh cilantro chopped
  • salt to taste
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. Set aside.
  2. In a food processor, add cubed salmon and pulse until finely ground. Add to a bowl. Combine ground salmon, panko bread crumbs, green onions, egg, cumin, oregano, garlic powder, salt and pepper. Mix thoroughly.
  3. Shape the mixture into small 1” balls and place them on the baking sheet. You should have approximately 20-24 meatballs. Bake 20 minutes or until no longer pink.
In the meantime, add avocado, sour cream, lime juice, garlic, cilantro, hot sauce, and salt into a food processor. Pulse until smooth.
  4. Remove meatballs from oven. Garnish with cilantro, if desired. Serve with spicy avocado crema. Enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Easy-to-make baked salmon meatballs made with fresh salmon and served with a spicy avocado crema! Ready in just 35 minutes. Perfect for dinner or as an appetizer!
Black Bean & Plantain “Rice” Parmesan Risotto

Black Bean & Plantain “Rice” Parmesan Risotto

Not your typical parmesan risotto recipe. This creamy risotto is made with spiralized then riced green plantains instead of arborio rice, black beans, spices and Parmesan cheese!

Plantain “rice” sounds odd, right? You can’t buy it anywhere.

This is the type of rice you make!

Similar to cauliflower rice, where you add the cauliflower florets to a food processor and pulse until you get rice-size pieces. You do the same with a green plantain. Make sure to buy green unripe plantains. If they are ripe (dark in color) or yellow-ish/not bright green, they will be too soft and too sweet. You won’t be able to make rice. You can however make sweet plantains!

That’s a recipe for another day. ;)

Once you have a green plantain on hand, you can either spiralize it or dice it with a knife then throw it in the food processor. Personally, I adore spiralizing. I’m sure you’ve heard me talk endlessly about this spiralizer – it’s the one I use for all the recipes on this site.

For this recipe, the first thing I did was peel and spiralize the green plantains. I then tossed it in the food processor and pulsed until I got rice-size pieces.

The riced plantain will be a little sticky to touch and that’s ok. It will all come together beautifully once it’s on the hot skillet.

Not your typical parmesan risotto recipe. This creamy risotto is made with spiralized then riced green plantains, black beans, spices and Parmesan cheese!

BRB. Gonna make this Black Bean Plantain 'Rice' Parmesan Risotto! #asassyspoonClick To Tweet

Once you cook the plantain on the skillet with the chicken broth, it will become creamy and tender. If you notice that it does not have that creamy texture, add a tablespoon at a time of the chicken broth until you see that lavishly creamy consistency.

You get the flavor of the plantain, infused with the chicken stock and the spices and, the perfect finishing touch of black beans and cheese!

The cheese pulls look so legit.
Your friends, family, and guests will think you took hours to make this. It’s our secret. ;)

So if you’re in the mood to change things up or treat yourself to a delicious dinner, give this a try!

5 from 1 vote
Not your typical parmesan risotto recipe. This creamy risotto is made with spiralized then riced green plantains, black beans, spices and Parmesan cheese!
Print
Black Bean & Plantain "Rice" Parmesan Risotto
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Not your typical risotto recipe. This creamy risotto is made with spiralized then riced green plantains, black beans, spices and Parmesan cheese!

Servings: 2 servings
Author: Jamie Silva
Ingredients
  • 2 tablespoon olive oil
  • 2 garlic cloves minced
  • 3/4 cup diced onion
  • 2 green plantains (riced) spiralized or diced up then pulse in a food processor
  • salt and pepper to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1/3 cup low-sodium chicken broth
  • 1/4 cup Parmesan cheese grated
  • 1 can low sodium black beans 15 oz, drained, rinsed
Instructions
  1. In a large skillet, heat up olive oil. Add garlic and onions. Cook for about 2 minutes then add in the plantain rice. Season with salt, pepper, chili powder, and cumin.
  2. Cook the plantain rice for about 2 minutes. Add in the chicken broth and cook until reduced. The plantain "rice" should be creamy and tender. If not, add a tablespoon of chicken broth at a time until it reaches that creamy consistency.
  3. Add black beans towards the end and cook for 2 minutes. Remove skillet from heat, stir in cheese. Serve immediately with more cheese, if desired. Enjoy!

Adapted from Inspiralized

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! You can also ask me any questions about cooking this recipe via Instagram.

Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Not your typical risotto recipe. This creamy risotto is made with spiralized then riced green plantains, black beans, spices and Parmesan cheese!
Lean Ground Beef over Zucchini Noodles {Healthy Cuban Picadillo!}

Lean Ground Beef over Zucchini Noodles {Healthy Cuban Picadillo!}

Lean Ground Beef over Zucchini Noodles! Lean ground beef, made Cuban-style served over spiralized sautéed zucchini noodles. A quick and easy 30-minute weeknight meal!

Meal prepping every week is not fun but it’s necessary. Here are some tips to help with meal prepping:

  • Cut or spiralize veggies with my Inspiralizer (which I love!)
  • Place the spiralized veggies in freezer friendly zip lock bags and remove all the air.
  • Cut up fruit and store it in air tight containers for the week.
  • Place salad greens (spinach, arugula, etc) in air tight containers with a paper towel on top to absorb moisture. By doing this, greens last an extra week!
  • Cook chicken, ground turkey or lean ground beef enough for 4-5 days. Divide and place in separate containers.

For more meal prepping tips, click here!

Picadillo, aka lean ground beef made Cuban-style with spiralized zucchini noodles. Quick, delicious meal for a busy weeknights!

For this recipe, the zucchini noodles were spiralized and the lean ground beef (Cuban-style!) was cooked.

All I did was sauté the ‘zoodles’ in a pan a bit.

Then, heat the picadillo (lean ground beef made Cuban-style) and place it on top.

Ta-daaaa!

I hope you make this and LOVE it!

Lean Ground Beef over Zucchini Noodles! Lean ground beef, made Cuban-style served over spiralized sautéed zucchini noodles. A quick and easy 30-minute weeknight meal!
Print
Lean Ground Beef over Zucchini Noodles {Healthy Cuban Picadillo!}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Lean ground beef, made Cuban-style served over spiralized sautéed zucchini noodles. A quick and easy 30-minute weeknight meal!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1/2 green pepper finely chopped
  • 2 tablespoons cilantro
  • 1 1/2 pounds lean ground beef
  • 4 ounces tomato sauce
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tablespoons green olives cut in half
  • 4 medium zucchini noodles spiralized (make sure they are ripe)
Instructions
  1. Brown meat on medium heat in large skillet. Use a wooden spoon to break the meat apart. When meat is no longer pink, drain all liquid from the skillet.

  2. Add onion, garlic, green pepper, and cilantro to the pan and continue cooking on a low flame. Add olives, cumin, bay leaf, salt, pepper, tomato sauce, and 1/4 cup of water. Mix well.

  3. Reduce heat and simmer covered about 15-20 minutes. When done, transfer lean ground beef to a plate.

  4. In the same skillet, over medium heat, sauté the zucchini noodles for no more than 5 minutes until al dente (do NOT add salt nor cook for longer than 5 minutes. They will become a soggy, mushy mess). Drain. To plate, top lean ground beef over zucchini noodles. Serve and enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Lean Ground Beef over Zucchini Noodles! Lean ground beef, made Cuban-style served over spiralized sautéed zucchini noodles. A quick and easy 30-minute weeknight meal!
Cashew Basil Chicken Lettuce Wraps

Cashew Basil Chicken Lettuce Wraps

Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can’t get more deliciously healthy than this!

One of my favorite bloggers, Andie Mitchell, came out with a cookbook last year called Eating in the Middle: A Mostly Wholesome Cookbook. A beautifully crafted cookbook full of wholesome yet flavorful recipes with a chapter on dessert!

Basically, my life in a cookbook.

The kinda life I strive for on a daily basis. A balanced one!

Healthy-ish if you will.

A life of happy mediums where committing to that 2:1 ratio of eating well versus indulging is hashtag goals AF.

May be hard to strive for but definitely not impossible. Andie’s recipes are healthy and delicious. I made her Brown Sugar and Chili-Rubbed Salmon with Avocado Crema last year and today, I’m sharing these Cashew Basil Chicken Lettuce Wraps!

If you’re looking for something light to enjoy after a few indulgences, these lettuce wraps are right up your alley. Not to mention, they are the epitome of the salty sweet combo!

You have the thick and oh-so-sweet taste of the hoisin sauce mixed with salty soy sauce and the crunch of cashews. YUM!

These lettuce wraps are nothing short of DELICIOUS.

Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!

 

Can't wait to make these 25-minute Cashew Basil Chicken Lettuce Wraps! #asassyspoonClick To Tweet

Make sure to add them to your to-do lists this week. ;)

I hope you make these and LOVE them!

5 from 1 vote
Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!
Print
Cashew Basil Chicken Lettuce Wraps
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 1/2 cup unsalted cashews
  • 1/4 cup low sodium chicken broth
  • 3 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 2 teaspoons olive oil
  • 2 garlic cloves minced
  • 1 pound lean ground chicken breast
  • 2 scallions white and light green parts, chopped, plus more garnish
  • 1/2 cup fresh basil leaves roughly chopped
  • 1 head Boston lettuce Bibb or iceberg lettuce works too
Instructions
  1. Spread the cashews on a hot skillet and toast for about 10 minutes or until golden. Let cool slightly and then chop them up. Set aside.

  2. Whisk the chicken broth, hoisin, soy sauce, cornstarch and sugar in a bowl. Set aside.

  3. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, for about 1 minute. Then, add the chicken and cook, breaking up the meat with a spatula, until browned, for about 4 to 6 minutes.

  4. Stir in scallions and the hoisin sauce mixture and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes. Finish off with fresh basil and cashews.

  5. To serve, divide the lettuce leaves among 4 plates and spoon the chicken mixture into each of the leaves. Garnish with scallions, if desired. Enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!
Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw

Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw

Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw! Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!

When you’re in the kitchen, do you cook by the book or do you just wing it? I’m definitely the latter.

I love throwing ingredients together and experimenting. That’s how this recipe (and most of the ones on this site) was born!

I had balsamic glaze and honey in the pantry and chicken thighs defrosting.

Guess what happened next!?

It’s fun to experiment. Sometimes it’s an epic fail but for the most part, you can really come up with a great recipe.

This Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw is exactly that. It’s juicy; it’s flavorful, and just so easy to make.

The combination of flavors from the sweet, tangy chicken and the creamy, peppery, cilantro lime slaw was just perfect!

If you have 30 minutes, you can totally make this for dinner!

 

Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!

Can't wait to make Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw! #asassyspoonClick To Tweet

I hope you make it and LOVE it!

5 from 3 votes
Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw. Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!
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Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!

Servings: 4 servings
Author: Jamie Silva
Ingredients
Honey Balsamic Chicken Thighs
  • 1/3 cup balsamic glaze*
  • 2 tablespoons honey
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 4 skinless boneless chicken thighs
  • 2 tablespoons olive oil
Arugula Cilantro Lime Slaw
  • 3 tablespoons Greek yogurt
  • juice from 1 lime
  • 1/4 cup chopped fresh cilantro
  • salt and pepper to taste
  • 3 cups red cabbage thinly sliced or spiralized
  • 2 cup fresh arugula
  • 2 green onions thinly sliced
Instructions
  1. In a bowl, toss chicken thighs with balsamic glaze*, honey, minced garlic, salt and pepper.

  2. Add chicken to a hot skillet and cook on medium heat for 10 minutes, undisturbed. Flip the chicken and cook for another 10 minutes, undisturbed. Flip the chicken one last time and cook for another 5 minutes or until chicken is completely cooked.

  3. While the chicken is cooking, whisk Greek yogurt, lime, cilantro, salt and pepper in a bowl. Toss in cabbage, arugula and green onions. Serve with chicken thighs. Enjoy!

*If you only have balsamic vinegar, you can heat up 3/4 balsamic vinegar with 4 tablespoons brown sugar on the stove until reduced to a simple balsamic glaze.

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

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Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw. Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!