Megan

One-ingredient Parmesan Cheese Crisps

February 25, 2020 by Megan

I have always adored salads that are served to me with those life-changing parmesan crisps on top. The ones that make you feel like this is going to be an amazing salad and you know what they always are! It might be the salad and it might be the parmesan but either way I’m game.

They look super intimidating but I am here to tell you that they aren’t. They are the simplest little crisps and now you can start adding them to your salads. All you need is a block of Parmesan cheese, and that is it. A couple years ago I stopped buying the bagged cheese and have been shredding my own cheese ever since and have never looked back. I would recommend using the block cheese for this due to it not having any additives which makes it melt nicer and another bonus is it’s better for you.

Here’s how it goes:

Shred 2 cups Parmesan cheese. I use this shredder (affiliate link) and it measures it out for you as you go which I love.
Spread cheese out in a thin layer on a parchment-lined baking sheet. Make the cheese layer just enough so you can’t see through it in most places on the pan.
Bake the cheese at 400℉ for 3-5 minutes. While the cheese is baking it will be pretty bubbly but settles down quickly once out of the oven. Let the cheese cool completely. Then break it into pieces depending on how big you would like the pieces to be.

You are going to want these parmesan cheese crisps on your salads and in your life so make sure you try these out real soon! Tell your friends too because they will need them too. They are soo so good!

One-Ingredient Parmesan Cheese Crisps

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Prep Time 5

Cook Time 5

Course Appetizer

Servings 12

Calories 55 kcal

Ingredients

2 cups freshly grated parmesan cheese

Instructions

Preheat oven to 400℉. Line a baking sheet with parchment paper.
Spread out shredded cheese into a thin layer on baking sheet making the layer even and just enough so you can't see through the cheese in most places. See above picture for reference. Bake for 3-5 minutes. Allow cheese to cool COMPLETELY before breaking it into pieces. Add to salads or enjoy it for snacking.

Moroccan Chicken and Rice Bowls with Avocado Sauce

February 21, 2020 by Megan

Meals in bowls are the best. Wouldn’t you agree?! Especially meals like this Moroccan chicken with all of the spices with the best sweet potato fries and rice to add. It’s all I need on a night like tonight when it’s like 15 degrees outside. This is the best easy weeknight dinner lately.

The weather has been all over the place lately which is the usual for Nebraska but for some reason it still hits be by surprise. After a few milder days, I woke up to 2 degree temps and found myself scooping our driveway. It works well to do it before I’m even fully awake so I don’t realize exactly how bad it stinks to be out in the cold so early. As much as my husband hates me to scoop our driveway I do it anyway. I can’t help myself. There is something so gratifying about scooping our driveway and our neighbors sidewalks when I feel up to it and can still feel my fingers. It also helped that we didn’t get that much snow! 😉

You may be asking what snow has to do with this post and why you should even care. Well, it’s super cold in Nebraska lately and these Moroccan Chicken and Rice Bowls are super comforting. There’s something about homemade sweet potato fries that I can’t get over. They may be hard to get right but I keep improving them every time I make them and these ones are delicious.

Honestly, I thought about just putting the chicken and the fries together but the rice does complement all the ingredients really well and I just had to find a spot for it too.

Times these Moroccan Chicken and Rice Bowls are perfect:

Weekday Evenings– this is no boring chicken recipe. It has tons of flavor and a lot of different textures and is the perfect easy weeknight meal.
Saturday afternoons– when you want something a little different and don’t want take-out this is the go-to recipe for you. You won’t be spending hours getting it together and it makes enough for two so you can share it with a friend or spouse.

I wouldn’t recommend making it as a meal prep due to reheating. Sweet potato fries don’t reheat well in the microwave and they lose their crispiness so the sooner you can eat this after preparing it the better.

Moroccan Chicken and Rice Bowls with Avocado Sauce

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Course Dinner

Servings 2

Ingredients

Moroccan Seasoning

1 tsp cumin
1 tsp ground ginger
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp allspice
1/8 tsp cloves

Moroccan Chicken

3/4 lb chicken breasts sliced in half lengthwise
1 tbsp olive oil

Sweet Potato Fries

1 large sweet potato peeled and cut into 1/4" strips
1 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/2 tbsp cornstarch

White Rice

1 cup long-grain white rice
1 1/2 cups water
knob of unsalted butter
1 pinch kosher salt

Avocado Sauce

3/4 cup fresh cilantro
1/4 cup plain greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp lime juice about 1 lime
1/4 tsp kosher salt
2 cloves garlic
1 avocado peeled, pitted

Instructions

Moroccan Seasoning

Add all ingredients to a small bowl and combine well. Set aside.

Moroccan Chicken

Preheat oven to 375℉. Brush chicken with olive oil. Sprinkle about 2 teaspoons of Moroccan seasoning over chicken on both sides to coat. Bake for 20-22 minutes or until juices run clear. Slice chicken prior to serving.

Sweet Potato Fries*

Increase oven temp to 425℉. Prep sweet potato and place on rimmed baking sheet. Add drizzle of olive oil, salt, and cornstarch. Coat sweet potato strips evenly with olive oil and cornstarch using your clean hands. Bake for 20-22 minutes flipping halfway through.

White Rice

Meanwhile while the sweet potato fries are cooking, start cooking the rice. Bring the pot of water to a boil. Add the rice, butter, and salt and cook according to package instructions.

Avocado Sauce

Add all ingredients to a mini food processor and blend until smooth.

Putting it All Together

Start with adding a spoonful or two of rice to a bowl. Add the chicken and sweet potato fries and finish it off with a scoop of the avocado sauce and some chopped cilantro if desired. Time to dig in!

Notes

*Arrange sweet potato fries so they do not touch to ensure they crisp up properly. If the pan is too crowded, this doesn't happen.

More Delicious Chicken Recipes

Chicken and Broccoli Stir-Fry

Grilled Honey Mustard Chicken

Instant Pot Chicken Fried Rice

Chicken, Avocado, and Bacon Pita Sandwiches with Cilantro Lime Dressing

February 19, 2020 by Megan

Most exciting thing I have eaten lately?

Definitely 100%, it is these Chicken, Avocado, and Bacon Pita Sandwiches! And did I mention the cilantro lime dressing that takes all of 3 minutes to make? You guys, this is a must for all guys all gals! Everyone is going to love these pita sandwiches.

There is nothing quite like them. I made them on a grill pan on my stove, but they would definitely be amazing using your grill this spring and summer. That alone makes this a great recipe all year round.

I am happy to be getting back to my normal sleep schedule the past few days. My husband and I started watching GOT back in November and we finally finished it a few nights ago. That being said I was staying up until 11p-12a on some nights just to watch these dang shows with him. I thought it was good but I don’t think I could bear to watch it again period.

I am hoping to get back to my non-snooze button old self. So far I am not successful but I’m a work in progress.

What sets these pita sandwiches apart:

All the TEXTURES. The chicken, bacon, shredded lettuce, avocado, cilantro + cilantro lime dressing = YUM TOWN! So much is packed into these soft blanket-y pita sandwiches and you are going to appreciate it all.
Shredding the Chicken. Recipes usually go next level when things are properly chopped, shredded, diced, etc you get the point. You get to experience more flavor when you are tasting multiple things in one bite without a mouthful.
Cilantro Lime Dressing. These pita sandwiches would still be great without the dressing but the dressing pulls it all together and you will be speechless once you finally add it. It’s got just the right amount of lime, garlic, creaminess, and bite from the cilantro. You will probably want to go ahead and back pocket that for all of the upcoming pita sandwiches in your life.

You can make 6 of these Chicken, Avocado, and Bacon Pita Sandwiches with this recipe and it would be a great go-to lunch meal prep for the week if you’re into that kinda thing. Just leave out the avocado and dressing until you’re ready to eat and you’ll be good to go!

I’m excited for you guys to try these so I hope you’ll love them. They were a complete hit at our house and I know I will be making them time and time again now especially because my husband was totally impressed and gave ’em a 10/10 since he loves rating my food so much.

Chicken, Avocado, and Bacon Pita Sandwiches with Cilantro Lime Dressing

Shredded chicken and bacon, lettuce, and avocado all together in pillowy soft pita sandwiches drizzled with the best cilantro lime dressing you've ever had!

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Prep Time 15

Cook Time 32

Servings 6

Ingredients

Chicken and Bacon

1-1.25 lb chicken breasts sliced in half lengthwise
1 tbsp extra virgin olive oil
1/2 lemon juiced
1/2 tsp kosher salt
1/4 tsp black pepper
7 strips bacon

Pita Sandwiches

6 pieces pita bread
shredded chicken
chopped bacon
2 cups shredded lettuce
1 1/2 avocado pitted, peeled, and sliced
chopped cilantro

Cilantro Lime Dressing

3/4 cup fresh cilantro
1/4 cup plain greek yogurt
2 cloves garlic
2 tbsp lime juice about 1 lime
1/4 tsp kosher salt
1/4 cup extra virgin olive oil
2 tsp honey

Instructions

Cook Chicken and Bacon

Preheat oven to 350℉. Brush chicken with olive oil and season with salt and pepper. Cook for 22-25 minutes depending on thickness or until juices run clear. Transfer to a cutting board and shred. Squeeze lemon juice over chicken. Set aside. Meanwhile cook bacon in large skillet or grill pan for 8-10 minutes until fat has rendered, flipping one to two times. Transfer to a paper-towel lined plate to cool and then chop.

Cilantro Lime Dressing

Add all ingredients to a mini food processor and process until smooth. Refrigerate until ready to use.

Pita Sandwiches

Assemble pita sandwiches. Starting with the pita bread, add about 1/4 cup shredded chicken and some pieces of chopped bacon down the center of the pita. Add lettuce and sliced avocado to pita and fold up. Drizzle some cilantro lime dressing over the contents in the middle. Top with some chopped cilantro if desired. Enjoy your yummy pita sandwiches!

Notes

*Go great with a side salad or some sweet potato fries.

Megan

Here’s how it goes:

One-Ingredient Parmesan Cheese Crisps

Ingredients

Instructions

Times these Moroccan Chicken and Rice Bowls are perfect:

Moroccan Chicken and Rice Bowls with Avocado Sauce

Ingredients

Moroccan Seasoning

Moroccan Chicken

Sweet Potato Fries

White Rice

Avocado Sauce

Instructions

Moroccan Seasoning

Moroccan Chicken

Sweet Potato Fries*

White Rice

Avocado Sauce

Putting it All Together

Notes

More Delicious Chicken Recipes

What sets these pita sandwiches apart:

Chicken, Avocado, and Bacon Pita Sandwiches with Cilantro Lime Dressing

Ingredients

Chicken and Bacon

Pita Sandwiches

Cilantro Lime Dressing

Instructions

Cook Chicken and Bacon

Cilantro Lime Dressing

Pita Sandwiches

Notes

More Delicious Chicken Recipes

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