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Sometimes the simplest meals really are the best. ♡

This lemon pepper chicken asparagus stir-fry is a perfect example, made with just a handful of fresh ingredients and one skillet. It’s a quick, flavorful, feel-good dinner you can pull together in no time! Just sauté the asparagus and garlic, cook the chicken until it’s golden and lightly crisp, then toss everything in a bright lemon-pepper butter sauce with a sprinkle of fresh herbs, and dinner is ready.

We recently paired this stir-fry with my Lemon Parmesan Pearl Couscous, and it was a lemon-lover’s dream come true. But it would be equally delicious with pasta, rice, roasted potatoes, or whatever sounds good to you. It’s a simple, flexible recipe that’s easy to adapt with whatever veggies, herbs, or other fun add-ins (capers, almonds, etc) you have on hand, so please feel free to play around and make it your own!

Definitely one of those cozy, citrusy dinners you’ll want to make again and again.

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This cozy chicken chili is on the menu at our house for the big game! ♡

I loaded up this batch with extra protein from tender shredded chicken, hearty beans, rich bone broth and a (hidden!) cup of cottage cheese blended into the broth to make it perfectly creamy. Everything is then simmered together in a richly-seasoned broth with fire-roasted tomatoes, green chiles and veggies until it’s thick, flavorful and downright irresistible. And with over 32 grams of protein per serving, this chili is guaranteed to keep you fueled up for whatever the day has ahead. It’s a total winner!

To keep things quick and easy, I recommend shredding a rotisserie chicken, but you also cook your own however you prefer. (I usually use this recipe.) Once your ingredients are all prepped, this recipe comes together with just 20 minutes of cook time. And of course, don’t forget to pile each bowl high with all of your favorite toppings — my favorite part of chili night!

However you serve it, this chicken chili is sure to be a hit. Let’s make some!

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For anyone else craving a light and refreshing chicken soup to balance out the winter marathon of comfort foods, allow me to introduce you to a new favorite — ginger scallion chicken soup. ♡

This recipe takes everything I love about traditional Chinese ginger scallion sauce and transforms it into a simple, brothy, veggie-packed chicken soup. It’s loaded up with vibrant baby bok choy, shiitake mushrooms and scallions, all of which cook quickly and add the most lovely mix of rich and fresh flavors to the soup. I recommend adding in some shredded rotisserie chicken for protein (or tofu, shrimp, whatever you prefer). Then we’ll cook everything together in chicken broth with ginger, garlic, soy sauce, white pepper and toasted sesame oil until the soup is simmering. And finally, top each bowl with a swirl of chili crisp and a sprinkling of fresh cilantro, plus an extra handful of scallions for good measure.

This ginger scallion soup comes together easily in 30 minutes (or less, if you’re multitasking and moving quickly!). It’s bursting with fresh, savory, cozy flavors. And it’s full of protein to leave you feeling energized, without weighing you down.

I’ve made this recipe multiple times over the past few weeks and can’t stop craving. So who knows, I’ll probably make another batch tonight — join me?

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Let your slow cooker do the work and come home tonight to this cozy, creamy, comforting chicken satay. ♡

Tender chicken and colorful veggies will simmer while you’re away in a rich Thai-inspired peanut sauce, seasoned with a sweet and savory blend of red curry paste, velvety coconut milk and peanut butter. Then once you arrive home, just shred the chicken, stir in your greens and finish the sauce. And the most delicious bowl of chicken and veggies will be enjoy within minutes. Who’s in?!?

Here in our house, we love serving this chicken satay over rice, but it would also be delicious over any of your favorite noodles or grains. Of course, you’re more than welcome to sub in a different type of main protein (pork, beef, shrimp, salmon) or veggies if you’d like. And while I’m a big fan of the “set it and forget” option for making this recipe in the Crock-Pot, I’ve also included instructions below for making this recipe in the Instant Pot or on the stovetop too — whichever you prefer!

This recipe is one of those classics that’s low on prep time and big on rich, aromatic, irresistible flavors. You’re going to love it!

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When I flipped past this kale salad recipe in the new Well Plated Every Day cookbook, I could instantly tell from the ingredient list that our family was going to love it. And sure enough, it was beyond delicious. ♡

This comes as exactly zero surprise, because my friend Erin from Well Plated has long had a talent for creating recipes that are easy to make and bursting with flavor that “just so happen” to be healthy. I’ve already dog-eared a few dozen recipes from her new cookbook of every day favorites that we can’t wait to try. But I asked Erin if I could share this irresistible kale salad recipe with you today (inspired by the cult restaurant-favorite “Emerald Kale Salad”) because I knew for certain you all were going to adore it too.

It’s made with a simple list of feel-good ingredients that come together quickly — shredded rotisserie chicken, thinly-sliced fresh kale, crunchy cabbage, lots of fresh mint and cilantro, crisp scallions, and dry-roasted peanuts. Then everything is tossed with a creamy, tangy, flavor-packed peanut dressing and served up with an extra sprinkling of crunchy peanuts to garnish. It’s the perfect balance of savory and sweet flavors that will have you coming back for seconds (or, um, thirds). And it just so happens to be naturally gluten-free and loaded with protein too — a winner all around!

If chicken isn’t your thing, feel free to use another protein such as shrimp, salmon or tofu here. You could also easily swap in almonds and almond butter in place of peanuts, if needed. I also highly recommend making a double batch of the peanut dressing while you’re at it, which is so yummy and could easily be drizzled on any number of other proteins, veggies, salads or rice bowls for dinner the following night.

I just recommend adding these ingredients to your cart soon (especially while fresh kale is still in season!) and giving the recipe a try, because I’m certain it you’re going to love it too. So thanks for sharing it with us, Erin, and congrats on your delicious new cookbook!

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Craving a quick and flavorful soup that’s high in protein? This white chicken chili recipe is one of my all-time faves. ♡

It’s made with a protein-packed mix of chicken and white beans that are simmered together in the most delicious, savory, earthy broth. And the whole recipe comes together in just 30 minutes or so, making it a fantastic option for busy weeknights!

I highly recommend shredding a rotisserie chicken here to save time, although you’re more than welcome to cook chicken breasts or thighs from scratch (or use ground chicken) if you prefer. I’ve also come to love making the broth with milk instead of cream, which still gives the soup a wonderfully velvety and creamy texture without being too heavy. And as always when making chili, don’t be shy when it comes to piling your bowl high with avocado, cheese, onions, etc — the more toppings the merrier!

Let’s make some white chicken chili!

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Cooler weather has finally arrived in Kansas City and I’m feeling allll the cozy fall nesting vibes right now. So a warm bowl of this lemony chicken stew sounds like the perfect way to celebrate. ♡

It’s the comfort food I love this time of year, made with tender bites of caramelized chicken and hearty veggies all simmered together in a creamy, lemony, garlic-herb broth. It’s perfect for enjoying solo, ladling over noodles or rice, or (my personal favorite) serving with big hunks of crusty bread for dunking in that flavorful broth. All options are winners here and guaranteed to warm you up through and through!

I’m especially partial to this stew because it’s full of protein and can be used with whatever stew-friendly veggies happen to be hanging out in the fridge. And the leftovers arguably taste even better the second and third day. So the next time you’re craving a cozy chicken dinner, grab a lemon and let’s make a steaming pot of this lemony chicken stew together!

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Trader Joe’s curry chicken salad has long been a favorite in our house. But when we moved to Barcelona seven years ago and found ourselves an ocean away from TJ’s grab-and-go option, I quickly figured out how to make my own homemade version from scratch, which honestly couldn’t be easier and (bonus) was just a fraction of the cost! ♡

Many years later, this recipe is still one of my go-to’s for a protein-packed lunch. It comes together quickly with cooked chicken (diced or shredded), toasted cashews, shredded carrots, cilantro, red onion, and a simple Greek yogurt curry sauce. I also like to add in lots of fresh red grapes for extra texture and sweetness (versus the raisins used in the TJ’s version), and prefer to lighten up the curry sauce with plain Greek yogurt instead of mayo. Together, the ingredients combine to create the perfect balance of sweet and savory flavors, crunchy and tender textures, with a perfectly spiced creamy dressing. And the leftovers taste even better the second day after the the flavors have had a chance to meld. So good!

Feel free to serve this curry chicken salad up between slices of bread to make a sandwich, roll it up in a tortilla to make a wrap, scoop it into lettuce wraps, serve it with crackers for dipping — there are so many ways to enjoy this delicious and versatile salad. So enjoy, enjoy! (more…)