Clean Eating Chicken Fried Rice Healthy Recipe

Our fried rice has the same satisfying tastes as restaurant versions, but our flavors come from a plenitude healthy ingredients. The nutty brown rice fills you with fiber and minerals, and our stir-fry mix is a powerhouse of healthy ingredients. Onions, bell peppers, and scallions unleash the full depth of their flavor while frying. Plus, eggs and chicken provide a healthy dose of protein. This delicious stir-fry will fill the whole family with the nutrients they need for a healthy meal.

Clean Eating Chicken Fried Rice Healthy Recipe

Ingredients
For the rice

• 1 cup long grain brown rice
• 2 1/2 cups water
• 1/4 teaspoon salt

For the fried rice

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1 cup diced bell pepper, red or green
• 1 tablespoon finely minced, peeled ginger root
• 3 tablespoons water
• 2 boneless, skinless chicken breasts, cut into thin strips
• 2 eggs, beaten
• 2-3 tablespoons lite soy sauce, optional Tamari
• 2 teaspoons sesame oil
• 1/4 cup chopped scallions or green onions, optional

Directions
For the rice:

1. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
2. Refrigerate rice until cold, preferably overnight.

To fry the rice:

1. Add olive oil to a large nonstick skillet or wok. Over medium heat add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are translucent and chicken is mostly cooked through. Add cooked rice and water and increase heat to medium-high.
2. Push rice to one side and add beaten eggs to the other side, scramble quickly then toss in with the rice mixture. Stir in the soy sauce and sesame oil.
3. Remove from the heat and toss in the scallions, if using. Enjoy!

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Tomato Spinach Chicken Spaghetti Healthy Recipe

Tomato Basil & Spinach Chicken Spaghetti – healthy, light, Mediterranean style dinner, packed with vegetables, protein and good oils. Delicious comfort food!30 minutes from start to finish! What makes this pasta very special is that in addition to fresh tomatoes, basil, garlic, and spinach, I also used sun-dried tomatoes and red pepper flakes to add lots of flavor!  Once the dish is completely cooked, I highly recommend that you add 3 tablespoons of high quality olive oil to stir into the final dish, off heat. It’s so tasty and so good for you!

Tomato Spinach Chicken Spaghetti Healthy Recipe

Ingredients

• 1/4 cup sun-dried tomatoes, chopped, drained of oil
• 2 tablespoons olive oil, drained from sun-dried tomatoes
• 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
• salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 4 roma tomatoes, chopped
• 1/4 cup fresh basil leaves, chopped
• 8 oz fresh spinach
• 3 garlic cloves, chopped
• 6 oz spaghetti or angel hair pasta
• (OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar

Instructions

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
2. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

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TERIYAKI CHICKEN CASSEROLE HEALTHY RECIPE

First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.
I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.
This one happens to be full of ingredients that are good for you and it is so delicious! When I made it for dinner the other week it hit a home run with my family. When my quiet hubby raves about a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation.  

TERIYAKI CHICKEN CASSEROLE HEALTHY RECIPE

INGREDIENTS

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 2 small boneless skinless chicken breasts
• 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
• 3 cups cooked brown or white rice

INSTRUCTIONS

1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

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Healthy Delicious Buffalo Cauliflower Bites Recipe

I have been really wanting to try out this healthy buffalo cauliflower bites recipe for quite some time and finally got around to it. I wish I had started making this sooner because it was absolutely delicious. I have seen various versions of this recipe and many of them were quite time consuming. If you are a fellow busy parent that wants to cook up a quick and delicious meal, then you are in the right place!For this recipe, all you need is to coat your cauliflower in a hot sauce mixture, cook in the oven for 20 minutes and then they are ready to enjoy. YES! They are that simple to make. Super healthy and simple alternative to traditional buffalo chicken bites. Because this recipe is all about saving time and we have narrowed it down to only a few steps, they are not going to be super crispy. You may want to broil them if you are able to keep a close eye on them while they are in the oven.

Healthy Delicious Buffalo Cauliflower Bites Recipe

Ingredients

• 6 cups of fresh cauliflower florets
• 2 teaspoons garlic powder
• a pinch of salt
• a pinch of pepper
• 1 tablespoon butter, melted
• ¾ cup Frank's RedHot hot sauce

Instructions

1. Preheat oven to 450.
2. Spray a baking sheet with olive oil. Set aside.
3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
4. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated.
5. Spread on a baking sheet.
6. Bake for 20 minutes.
7. Serve with ranch or blue cheese dressing.

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