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  • Easy Tomato Bruschetta Recipe

    Easy Tomato Bruschetta Recipe

    author byline

    This bruschetta recipe is hands down my favorite recipe to make in the summer when tomatoes are at their best and it comes together in minutes!

    Homemade Tomato Bruschetta

    I can’t tell you how often we’ve made this recipe! Like so many incredible Italian dishes, it calls for fresh, high-quality ingredients and very little fuss.

    This homemade bruschetta is one of my most made appetizer recipes. For more like this, see our Caprese salad or antipasto salad!

    Key Ingredients

    • Tomatoes: Everyone is probably telling you to use the best tomatoes for the best bruschetta (including me), but let’s make sure we are on the same page with what that means. You will find the best tomatoes later in the summer. They should feel heavy and have smooth skin. They should also smell like tomatoes (if there’s no smell, skip it!). Finally, don’t refrigerate your tomatoes. Something happens after refrigerating tomatoes (they become less flavorful and tomato-y). We store them on the counter. Roma tomatoes, heirloom tomatoes, garden tomatoes, and cherry tomatoes all work nicely for this recipe. If you crave bruschetta outside of tomato season, use cherry tomatoes. We’ve found them to be sweeter and more consistent all year round.
    • Bread: I use a rustic Italian bread or a French loaf (like a baguette) to make bruschetta. It should be soft and chewy in the middle, with a little bite around the crust. Slices of homemade focaccia bread work nicely, too.
    • Garlic: Fresh garlic is key to authentic bruschetta. I don’t add garlic to my tomatoes, but rub my warm, toasted (or grilled) bread with it instead.
    • Olive Oil, Salt, Pepper, and Basil: I use olive oil when toasting my bread and add a drizzle to my chopped tomatoes. Salt helps bring out the tomato flavor, and fresh basil is lovely (although don’t fret if you don’t have any – the tomatoes are the star here).
    • Cheese (Optional): For bruschetta with mozzarella, tear fresh mozzarella into smaller pieces and place them on top of the tomatoes and bread.

    Find the full recipe with measurements below.

    How to Make the Best Bruschetta

    Tip 1: Season your tomatoes. Chop and toss yours tomatoes with salt, pepper, and a drizzle of olive oil. Then, set the bowl aside while you toast or grill your bread. As the tomatoes sit with the salt, they release lots of delicious juices, making the tomato topping extra delicious (I do the same when making my tomato and mozzarella salad).

    Adding olive oil, salt and pepper to chopped fresh tomatoes

    Tip 2: Rub your bread with fresh garlic. Once my bread has been toasted (or grilled), rub it with fresh garlic. This is a classic Italian trick for making bruschetta. The garlic melts onto the warm bread and prepares it for the tomato topping.

    Rubbing toasted bread with a fresh garlic clove.

    Tip 3: Consider extra toppings. I’m happy with classic tomato bruschetta, but you can always add fresh mozzarella and a drizzle of balsamic glaze (my personal favorite).

    More Easy Appetizers

    Tomato Bruschetta

    Easy Tomato Bruschetta

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    When serving this classic bruschetta recipe, spoon some of the tomato juices from the bowl over each bread slice. Thanks to the tomatoes, olive oil, and salt, that liquid is pure gold! If you have any extra, use it as a dip for more bread or sip on it (it is the best!).

    Makes 6 Servings, 2 bruschetta each

    Watch Us Make the Recipe

    You Will Need

    12 slices Italian bread or French baguette, 1/2-inch-thick

    3 cloves garlic, peeled and left whole

    1 pound ripe fresh tomatoes, at room temperature, 3 to 4 medium (450g)

    2 tablespoons extra virgin olive oil, plus more for the bread

    12 fresh basil leaves, thinly sliced

    Salt and fresh ground black pepper

    6 ounces fresh mozzarella, torn into small pieces, optional (170g)

    Directions

      1Prepare tomato topping: Chop the tomatoes into 1/4-inch pieces, then add to a medium mixing bowl with a generous pinch of salt, a small pinch of black pepper, and the olive oil. Stir and let sit for 10 minutes.

      2Prepare the bread: Meanwhile, heat a grill pan over medium heat or prepare an outdoor grill for medium heat. Drizzle the bread slices with the remaining olive oil and grill for 2 to 3 minutes on each side until warmed through and grill marks appear.

      3Rub garlic over the bread: Rub one side of the warm grilled bread with garlic (two to three strokes per slice should do it), and then place it onto a serving plate with the garlic-rubbed side facing up.

      4To finish: Stir and taste the tomatoes, then add more salt or pepper as needed. Spoon a generous amount of tomatoes onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over the tomatoes, and add basil and optional mozzarella. Serve immediately.

    Adam and Joanne’s Tips

    • Canned tomatoes: If you cannot access sweet, ripe tomatoes, use high-quality canned whole tomatoes. Reserve the juice for another recipe and chop the whole tomatoes for the bruschetta. We love San Marzano tomatoes and have also been very happy with canned Muir Glen tomatoes.
    • Balsamic vinegar: For extra flavor, stir 1 to 2 teaspoons of balsamic vinegar into the tomatoes. Or, after assembling the bruschetta, drizzle over a balsamic glaze.
    • The nutrition facts provided below are estimates. We did not include mozzarella.

    Nutrition Per Serving
    Serving Size
    2 bruschetta
    /
    Calories
    169
    /
    Protein
    4 g
    /
    Carbohydrate
    18 g
    /
    Dietary Fiber
    2 g
    /
    Total Sugars
    3 g
    /
    Total Fat
    10 g
    /
    Saturated Fat
    1 g
    /
    Cholesterol
    0 mg


    AUTHOR:

    Joanne Gallagher

    Previous Post: Perfect Juicy Grilled Chicken
    Next Post: The Best Instant Pot Pot Roast

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  • Korean Short Ribs Recipe (Galbi)

    Korean Short Ribs Recipe (Galbi)

    The trick to this Korean short ribs recipe is to marinate thinly cut beef ribs in our savory-sweet soy marinade, then cook them on a hot grill or grill pan until they’re caramelized and a little bit charred.

    Korean Short Ribs

    Adam is obsessed with Korean-style ribs. Also called beef Galbi, these are thinly sliced beef short ribs that soak up all the flavor from the marinade and cook in just a few minutes on the grill. You get those perfect caramelized, charred edges that we can’t get enough of.

    The Galbi marinade is a lot like our go-to bulgogi marinade, just with a little extra brown sugar, an onion, and more aromatics for an authentic flavor. This is one of our favorite ways to bring Korean BBQ flavors into our own kitchen, and you can totally do it at home, too!

    Key Ingredients

    • Flanken Ribs: For this recipe, you’ll want thinly sliced short ribs. Somewhere between 1/4-inch and 3/4-inch thick is perfect. The thin cut means they grill up super fast. When you’re shopping, look for packages labeled “flanken ribs,” “Korean-style ribs,” or “LA-style beef short ribs.” Just make sure they’re cut across the bone, so you get 3 to 4 little round bones in each piece.
    • Soy Sauce: This is the base of our marinade. We usually go for low-sodium soy sauce, but low-sodium tamari works great, too.
    • Rice Wine Vinegar: Look for unsweetened rice vinegar (usually with a green bottle cap or label).
    • Sesame Oil: Toasted sesame oil adds a lovely, toasty, rich flavor to the ribs.
    • Brown Sugar and Honey: We really love both for this. The combination makes our beef taste more interesting and complex. The honey also caramelizes beautifully. We use the same combination when making beef bulgogi, another Korean-inspired recipe.
    • Black Pepper: We use a lot of black pepper in this recipe. I hand-grind mine, so it has to be worth it. Trust me, it is! One teaspoon is just right.
    • Garlic and Ginger: I always go for fresh garlic. For ginger, you can use fresh ginger root or grab ginger puree from the store (refrigerated or frozen both work).
    • Pear: This is the secret ingredient in a lot of Korean marinades. It adds sweetness and helps tenderize the beef. We look for Asian, Korean, or Nashi pears, but if you can’t find those, a ripe Bosc or Anjou pear works just fine.
    • Lettuce, Rice, and Sides: To make it a full meal, we serve these ribs with steamed rice and lettuce leaves for wrapping. Don’t forget the banchan (little sides) like kimchi or spicy cucumber salad, and a bit of ssamjang, the savory Korean dipping sauce that ties it all together.

    Find the full recipe with measurements below.

    How to Make Korean Short Ribs at Home

    Tip 1: Prepare the ribs. If you have thin-cut flanken ribs that are 3/8-inch or thinner, skip this tip. If, however, you can only find thicker-cut ribs (say 1/2-inch), stick around. The thinner the ribs, the more tender they turn out, so if you are sitting there with a thicker cut, it’s a good idea to grab a meat mallet (a dual-sided one with the spiked teeth on one side). Lay each rib flat, then lightly pound the beef using the pointy side. This helps break up connective tissue, making the meat more tender in the end.

    Note: Ribs thicker than 1/2-inch won’t have the same results, even with the meat mallet.

    Tip 2: Make our galbi marinade. We like using our food processor to make the marinade. If you don’t have one, you can make this marinade by hand, but a food processor makes really quick work of it. Toss everything in and hit pulse until mostly smooth. If you’re doing it by hand, you’ll mince the garlic, finely grate the ginger with a microplane, then grate the pear and onion with a box grater.

    Tip 3: Marinate overnight. If you are short on time, you can cut the marinating time down a bit, but for the best results, we highly recommend leaving the ribs in the marinade overnight.

    Once made, pour the marinade over your ribs, then massage them and move them around in the marinade so all of the beef is well covered. Cover the bowl, then refrigerate. If you have the chance, go back once or twice and move the ribs around a bit to make sure everything is still well coated.

    Marinating Korean Short Ribs in a Galbi marinade

    Tip 4: Grill the ribs. At a Korean barbecue restaurant, there’s often a grill right in the middle of the table where you can quickly sear/grill the ribs. At home, we use our outdoor grill or a heavy-bottomed grill pan over medium-high heat.

    If cooking on a grill pan, add a little oil, then cook the marinated ribs in batches, keeping one layer of ribs in the pan at a time (stacking too many at once will steam the beef rather than caramelize and brown it).

    Our Favorite Way to Serve Korean Ribs

    We love serving these family-style next to rice, big lettuce leaves, kimchi, and ssamjang (a savory dipping sauce — look near gochujang in Korean markets or more internationally friendly grocery stores). Very often, when we’re out at a Korean BBQ place, we’ve seen people using kitchen shears to cut the grilled beef from the bones, then take the meat and build their bite. If you have some on hand, try it! It does make removing the beef from the bones easy. Otherwise, just get in there!

    More of Our Favorite Beef Recipes

    Korean Short Ribs

    Korean Short Ribs (Galbi)

    • PREP
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    • TOTAL

    We love making Korean ribs at home, and you can totally do it, too! The key to the best flavor is letting those thinly sliced short ribs sit overnight in our savory-sweet soy marinade.

    We think these ribs are at their best when grilled, on an outdoor grill or in a grill pan, then pulled or cut from the bone and tucked into lettuce wraps. We love serving them with kimchi and ssamjang on the side. You can grab kimchi at the store or make your own with our kimchi recipe. Ssamjang is a spicy dipping sauce you’ll find near gochujang in Korean markets or in the international aisle at bigger grocery stores. It’s also easy to order online.

    6 Servings

    You Will Need

    3 pounds thin-sliced bone-in beef short ribs, ¼-inch to ⅜-inch thick, see tips

    1 Asian pear, peeled, cored, and cut into 1-inch pieces

    1 small onion, cut into 1-inch pieces

    5 garlic cloves

    1 ½ inch piece fresh ginger, peeled and roughly chopped into ¼ inch pieces

    ½ cup low-sodium soy sauce

    ¼ cup brown sugar

    3 tablespoons honey

    2 tablespoons toasted sesame oil

    2 tablespoons rice wine vinegar

    1 teaspoon ground black pepper

    High-heat cooking oil, if using a grill pan

    3 green onions, sliced

    Lettuce leaves, steamed rice, kimchi, and ssamjang (Korean dipping sauce), optional for serving

    Directions

      1Prepare the ribs: If your ribs are on the thicker side, use the pointy side of a meat mallet to gently pound them (this makes them a bit more tender in the end). Place them into a large bowl or resealable zip-top bag.

      2Make marinade: Add the pear, onion, garlic, ginger, soy sauce, brown sugar, honey, sesame oil, rice wine vinegar, and pepper to the bowl of a food processor. Pulse until everything is nice and smooth.

      3Marinate: Pour the marinade over the ribs, massaging them and moving it around so they are evenly coated. Refrigerate overnight. As they marinate, go back once or twice to move them around in the marinade.

      4Cook the ribs: When you’re ready to cook, heat an outdoor grill to medium-high or add a little oil to a grill pan or cast-iron skillet over medium-high heat. Cook the ribs in batches for 2 to 3 minutes per side, until they’re caramelized and a little charred. Pile them onto a platter and scatter sliced green onions over the top. If you’re cooking on the stovetop, just a heads up: the marinade caramelizes fast, so you might want to wipe out the pan between batches.

    Adam and Joanne’s Tips

    • Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat.
    • The ribs: These are sometimes called “Korean-style,” “flanken ribs,” “LA-Style beef short ribs,” or “Galbi ribs”, which are just short ribs cut super thin. If you can, ask for ribs that are ¼ to ⅜ inch thick. If you can’t find that exact cut, don’t stress! If you’ve got thin-cut short ribs closer to ½-inch thick, they just need a little pounding with a meat mallet before marinating to help them stay tender. If yours are already thin, you’re good to go.
    • No food processor: No problem! Just peel and grate the pear and onion with a box grater, mince the garlic, and use a microplane to grate the ginger.
    • Pear substitutes: If you cannot find an Asian pear (sometimes called Korean pear or Nashi pear), substitute a ripe Bosc pear or Anjou pear.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    520
    /
    Total Fat
    26.7g
    /
    Saturated Fat
    10.7g
    /
    Cholesterol
    130mg
    /
    Sodium
    733mg
    /
    Carbohydrate
    24.3g
    /
    Dietary Fiber
    1.2g
    /
    Total Sugars
    19.9g
    /
    Protein
    44.1g


    AUTHOR:

    Joanne Gallagher

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  • Easy Salmon Patties Recipe

    Easy Salmon Patties Recipe

    This salmon patties recipe, which calls for canned salmon, makes the most delicious salmon cakes we’ve tried. They are budget-friendly, easy, and seriously tasty!

    Salmon Patties

    When we set out to create a recipe for salmon patties, all three of us (Adam, Chef Richard, and I) were a little skeptical. The goal was to create crave-worthy, seriously tasty patties made with canned salmon, and after making these on repeat for a while, we think we did it!

    Richard had the most experience with salmon patties. He grew up in the South with a mom who regularly made salmon patties for dinner. While he appreciates his mom’s efforts, he didn’t have much to say about the patties, so this one was an uphill battle. Well, we told him to go away and make the canned salmon patties (sometimes called salmon cakes) of his dreams. He stayed skeptical at first, but, as usual, he knocked it out of the park. We all fell in love and agreed that these are a must-make for you!

    Key Ingredients

    • Canned Salmon: We’re partial to Wild Alaskan pink salmon, which tastes great and is affordable. Just like when I buy canned tuna for tuna salad, I prioritize sustainability and look for smaller producers or cans with an MSC certification. Wild Planet is widely available and is a brand we’ve tested this recipe (with great results). If you do not have canned, but have leftover cooked salmon, it works nicely in this recipe, too (leftover baked salmon or poached salmon would be lovely in this recipe).
    • Onion and Bell Pepper: These add flavor and texture. The key is to chop them finely so they blend into the patties. I used red bell pepper in the photos, but orange or yellow are great, too.
    • Garlic: One garlic clove is perfect. We like to grate it finely with a microplane. If you do not have a microplane, mince your garlic as finely as you can before adding it to the other ingredients.
    • Mayonnaise: This keeps our salmon moist and acts as a binder. Homemade mayonnaise is lovely, but use what you have on hand.
    • Egg: As the patties bake in the oven, the egg firms up and begins to hold them together.
    • Dijon Mustard: This adds some flavor and cuts through some of the fishy taste in the salmon. Whole-grain mustard would be a good substitute.
    • Spices: The secret to the best patties. You’ll combine Cajun seasoning, smoked paprika, salt, and pepper.
    • Parsley: I love the pop of fresh flavor and green color, but you can leave this out if you’d prefer.
    • Breadcrumbs: Panko is perfect since it is so light. Homemade breadcrumbs work nicely, too. Crushed saltines (like we use for crab cakes) are also great.

    Find the full recipe with measurements below.

    Dipping Salmon Patties into Dill Sauce

    How to Make Salmon Patties

    Tip 1: Drain the salmon. Most canned salmon will come packed in water or oil. Before making these patties, drain the excess liquid from the can, otherwise your mixture will be too wet.

    Tip 2: Mix everything, but the salmon and breadcrumbs first. In a mixing bowl, stir together the onion, bell pepper, garlic, mayonnaise, egg, mustard, spices, and parsley until a mostly smooth sauce forms. It will be pretty wet. We don’t want to overmix the salmon, so holding off on adding it at this point is really helpful.

    Making the base for salmon patties with mayonnaise, spices, egg, onion, garlic, and bell pepper.

    Tip 3: Gently fold in the salmon. Flake the salmon into the bowl and use a large spoon to fold it in. Again, the mixture will seem loose and wet (you may even think it looks too wet).

    Tip 4: Add the breadcrumbs last. Now sprinkle over the breadcrumbs and fold them in. They will begin to absorb some of the moisture in the bowl, but things will still be pretty wet (do you see a pattern here…don’t worry about the moisture).

    The salmon patty mixture before chilling (it looks wet and loose).

    Tip 5: Refrigerate for 30 minutes. So that the breadcrumbs and salmon have a chance to absorb some of the moisture from the other ingredients, place the bowl in the fridge and leave it there for 30 minutes. The chilled mixture is much easier to form into patties. We use the same trick in our crab cake recipe.

    Tip 6: Don’t cook these in a skillet. These are intentionally more moisture-heavy than other recipes, which means cooking them in a skillet is tricky (they fall apart). All of the extra moisture is welcome once you bake the patties, and keeps them tender and delicious. These patties will not turn out dry, promise!

    Instead of cooking these in a skillet, you’ll form them into patties and bake them in the oven. They still brown nicely, but the oven is a more delicate, hands-off way to cook them. You’ll bake them for about 15 minutes, then flip them, and continue baking for 10 to 15 more minutes. The initial 15 minutes are enough to firm them up, so flipping them is really easy, and they won’t crumble on you.

    Tip 7: Trust the process. To make these truly delicious, we need all the extra moisture from the mayo, egg, and mustard. Plus, so they aren’t bready, we don’t want too much breadcrumb filler. These two things combine to make a pretty loose, wet mixture. Forming the patties is a tad messy (nothing a quick hand wash can’t fix, though).

    Keeping the moisture level high means your salmon patties turn out juicy, moist, and really delicious. So, if you’re making these and questioning things, don’t. Once you get them into the oven, they will firm up nicely.

    Serving Suggestions

    These are seriously so tasty. In our photos, we’ve served them with our dill sauce, which is perfect. Our homemade tartar sauce is great, too! If you have kids and they love ketchup, homemade ketchup is always a winner.

    I love these on the side with more summery sides like coleslaw, vinegar coleslaw, red potato salad, corn salad, avocado salad, and macaroni pasta salad. They are also excellent when added to the top of a salad (here’s all of our salad recipes for inspiration). If you’d prefer a more of a hot plate, consider a side of roasted potatoes, roasted broccoli, or sautéed broccoli (all of which would be really delicious dipped into the creamy dill sauce I suggested above).

    More Salmon Recipes

    Salmon Patties

    Easy Salmon Patties

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    These are the tastiest salmon patties I’ve had, and probably my new favorite way to use canned salmon! The salmon mixture is loose and intentionally wet so that once the cakes/patties bake, they stay moist and tender.

    We do not recommend cooking these on the stovetop (they may fall apart on you). Instead, bake them in the oven. After 15 minutes of baking, they firm up enough to flip, then you can continue baking until they are firm throughout (another 12 to 15 minutes more).

    4 Servings, 8 small patties

    Watch Us Make the Recipe

    You Will Need

    2 (6-ounce) cans wild pink salmon, drained

    ⅓ cup finely chopped onion, ¼ of a large onion (50g)

    ⅓ cup finely chopped bell pepper, ½ of a medium pepper (50g)

    1 garlic clove, finely grated

    ½ cup mayonnaise, see homemade mayonnaise (113g)

    1 large egg

    1 tablespoon Dijon mustard

    1 ½ teaspoons Cajun seasoning

    ¼ teaspoon smoked paprika

    ¼ teaspoon fine sea salt

    ¼ teaspoon fresh ground black pepper

    4 tablespoons chopped fresh parsley

    ½ cup panko or homemade breadcrumbs (42g)

    1 batch creamy dill sauce, for serving, optional

    Directions

      1Make the patty mixture: In a mixing bowl, combine the onion, bell pepper, garlic, mayonnaise, egg, mustard, Cajun seasoning, smoked paprika, salt, and pepper. Stir well to form a smooth sauce. Flake in the drained canned salmon, then fold it into the sauce, doing your best to keep some texture.

      2Sprinkle over the breadcrumbs, then fold them in until combined. Chill in the refrigerator for 30 minutes to firm up. Note that this mixture is intentionally wet and looser than what you may be used to.

      3Heat the oven: About 10 minutes before you are ready to cook, preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

      4Form patties: Gently form the salmon mixture into 8 equal-sized balls, then press them into patties, forming the edges into smooth sides. This mixture will be a bit sticky and wet, but you should still be able to form it into patties. Once formed, place them down onto the parchment-lined baking sheet (moving them again is messy).

      5Bake: Bake the patties for 15 minutes, then use a spatula to flip them over and continue baking for 12 to 15 minutes, or until they are lightly browned on both sides and firm in the middle. Let them rest on the baking sheet for 3 to 5 minutes before serving.

    Adam and Joanne’s Tips

    • Storing: Keep baked patties in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (177°C) oven or skillet over medium heat.
    • Canned salmon: We like canned wild Alaska pink salmon and look for the MSC certification for sustainability. If you have leftover cooked salmon, you can use it in this recipe. You will need 12 ounces.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1 small patty (8 total)
    /
    Calories
    196
    /
    Total Fat
    13.6g
    /
    Saturated Fat
    2.3g
    /
    Cholesterol
    54.1mg
    /
    Sodium
    439.9mg
    /
    Carbohydrate
    6.5g
    /
    Dietary Fiber
    0.7g
    /
    Total Sugars
    1.1g
    /
    Protein
    10.8g


    AUTHOR:

    Joanne Gallagher

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  • Easy Chicken Vegetable Soup Recipe

    Easy Chicken Vegetable Soup Recipe

    This chicken vegetable soup recipe checks all the boxes. Thanks to lots of veggies, this soup is hearty, healthy, and perfect for a cozy night in.

    Chicken Vegetable Soup

    You’ll love how this chicken and vegetable soup is loaded with tender chicken, five different veggies, and just the right amount of pasta to make it really satisfying. I’ve made it so many times, I’ve lost count.

    It’s similar to our chicken noodle soup, but with even more vegetables and a few slices of lemon added to brighten the flavor. I can’t wait for you to try it!

    Key Ingredients

    • Chicken: Use leftover or rotisserie chicken, or cook chicken specifically for this soup. I’ve included instructions for easy roasted chicken thighs in the recipe, which I love chopping up and stirring in.
    • Vegetables: I use five veggies in this chicken soup. You’ll find onion, carrots, fennel, zucchini, and kale. Feel free to add more if you have them on hand.
    • Herbs and Spices: Garlic, thyme (or rosemary), a bay leaf, and a touch of ground turmeric add flavor and a beautiful golden color to the broth.
    • Broth: Use your favorite store-bought chicken or vegetable broth. Bone broth is another great option and adds extra protein. For homemade options, try our chicken broth, bone broth, or vegetable broth recipes.
    • Pasta: I love a small amount of pasta. It’s optional, but adding just under a cup of dry pasta to the pot makes the soup hearty and dinner-worthy. Potatoes would do the same!
    • Lemon: Just before serving, slide in a few lemon slices. It brightens everything up. I use this trick in our lentil soup and ham and cabbage soup as well.

    Find the full recipe with measurements below.

    How to Make the Best Chicken Vegetable Soup

    Tip 1: Start with flavorful chicken. If you don’t already have leftover cooked chicken, bake a few chicken thighs with herbs in the oven. Roast them at 400°F until cooked through. This method keeps the chicken juicy and adds a lot of flavor. You can even pour a little of the roasting juices into the soup for extra richness.

    Cooking the chicken thighs to add to chicken and vegetable soup

    Tip 2: Cook the hearty veggies first. This soup comes together in two stages. Start by cooking the onion, carrot, and fennel until they’re soft and smell sweet. Then add the garlic, herbs, and broth, and let everything simmer for about 20 minutes.

    Cooking carrot, onion, and fennel for the base of chicken and vegetable soup

    Tip 3: Add the delicate veggies with the pasta. Zucchini and kale cook quickly, so add them near the end along with the pasta, which only needs about 10 minutes to cook. This is also the perfect time to stir in your chicken and any pan juices, adding a lot of flavor.

    Adding the kale and zucchini to the chicken soup

    More Vegetable Soups

    Chicken Vegetable Soup

    Easy Chicken Vegetable Soup

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    This chicken vegetable soup recipe has lots of veggies and chicken, making it perfectly hearty. Use about 2 cups of cooked chicken or follow our directions for cooking chicken from scratch. The soup is also delicious without the chicken added.

    6 Servings

    You Will Need

    For the Chicken

    1 ½ pounds skin-on chicken thighs (680g)

    1 teaspoon olive oil

    Salt and fresh ground pepper

    4 sprigs fresh thyme or rosemary


    For the Soup

    1 ½ tablespoons olive oil

    1 medium onion, chopped, about 1 cup

    2 medium carrots, chopped, about 1 cup

    1 medium fennel bulb, core removed and chopped, about 1 ¼ cups

    2 cloves garlic, minced, 2 teaspoons

    1 tablespoon chopped fresh thyme or rosemary

    ½ teaspoon turmeric

    1 bay leaf

    8 cups chicken broth or veggie broth (1.8L)

    1 medium zucchini, chopped, about 1 cup

    1 bunch kale, stems removed and chopped, about 4 cups chopped

    ¾ cup small dried pasta, like orecchiette or orzo

    Sea salt and fresh ground black pepper

    2 to 3 fresh lemon slices with seeds removed, optional

    Grated parmesan cheese for serving, optional

    Directions

    • Cook the Chicken

      • 1Preheat the oven to 400°F (204°C). Line a baking sheet with foil or parchment paper, or use a cast-iron pan.

      2Make a bed for the chicken by placing a few sprigs of fresh herbs on the pan. Rub the chicken with 1 teaspoon of olive oil, then season lightly with salt and pepper.

      3Roast for 25 to 35 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. Transfer the chicken to a plate and let it cool until it’s easy to handle. Remove the skin and bones, then chop the meat into small pieces. Save any juices from the pan to add to the soup for extra flavor.

    • Make the Soup

      • 1About 10 minutes before the chicken is finished roasting, start the soup. Place a large, heavy-bottomed pot (we love using our Dutch oven) over medium heat. Add 1 ½ tablespoons of oil, along with the onions, carrots, fennel, and a pinch of salt. Cook, stirring occasionally, until the vegetables smell sweet and almost tender, about 10 minutes.

      2Stir in the garlic, herbs, turmeric, and bay leaf, and cook for 1 minute until fragrant.

      3Pour in the broth and bring to a simmer. Once it reaches a simmer, reduce the heat to medium-low to maintain a gentle bubble. Season with ¼ teaspoon of salt and a generous amount of pepper. Let simmer for 20 minutes.

      4Add the zucchini, kale, pasta, chopped chicken, and any juices left in the pan from roasting the chicken. Simmer for 10 minutes, or until the pasta is al dente. Taste and adjust the seasoning (we usually add 1 to 1 ½ teaspoons of salt total, depending on the broth).

      5Just before serving, drop in the lemon slices. Ladle into bowls and top with grated Parmesan cheese, if you like.

    Adam and Joanne’s Tips

    • Pasta: If you plan to serve the whole batch of soup straight away, add the pasta according to our directions above. If you plan to enjoy the soup over a few days, it’s best to cook the pasta separately and add it when serving. The pasta will soak up the liquid as the soup sits and become mushy.
    • Storing: The soup will keep in the refrigerator for a few days and in the freezer for up to a month. It’s best to keep the pasta and soup separate when storing since the pasta will absorb liquid and become too soft. If it seems dry when you reheat the soup, add a splash of stock or water.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    240
    /
    Total Fat
    9g
    /
    Saturated Fat
    2g
    /
    Cholesterol
    34mg
    /
    Sodium
    875mg
    /
    Carbohydrate
    25g
    /
    Dietary Fiber
    4g
    /
    Total Sugars
    5g
    /
    Protein
    18g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Chipotle Salmon Sandwiches Recipe

    Chipotle Salmon Sandwiches Recipe

    author byline

    These easy salmon sandwiches are seriously delicious with pan-seared salmon and a quick homemade mayonnaise. They are a little sweet, a little spicy, and incredibly delicious!

    Salmon Sandwiches

    My family loves salmon (as proven by all the salmon recipes you will find on Inspired Taste!) We are always looking for new ways to enjoy it, which is how these easy salmon sandwiches came to be!

    These sandwiches taste incredible, thanks to a bit of agave nectar brushed onto the salmon fillets before searing them in the pan. Then, we balance the sweet crust of the salmon with a moderately spicy homemade chipotle mayo. I can’t wait for you to try them! For a salmon burger patty, see our salmon burger recipe.

    Key Ingredients

    • Salmon: Any salmon fillet will work for these sandwiches. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is cooked.
    • Agave Nectar: If you do not have agave, no worries! Substitute with honey or maple syrup. You’ll lightly brush each salmon fillet with a little agave before searing them in the pan, adding a lovely, sweet caramelized crust to the salmon.
    • Greens: I used baby spinach in the photos, but any tender, fresh greens like arugula or baby kale will work.
    • Rolls: Since the salmon is soft, I prefer softer rolls, so when you take a bite, the whole sandwich doesn’t fall apart on you. Use what you love!
    • Chipotle Mayo: Making flavored mayo is really easy and adds so much flavor! To make my chipotle mayo, combine mayonnaise with cilantro, lime juice, salt, pepper, and chipotle in adobo sauce. Chipotle in adobo sauce is smoky and spicy. They are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, these mini fish tacos, and our sweet potato tacos.
    Pan Seared Salmon Burger with Chipotle Mayonnaise

    Chipotle Salmon Sandwiches

    • PREP
    • COOK
    • TOTAL

    I love these pan-seared salmon sandwiches. We make a simple chipotle mayonnaise to spread on the bread rolls. You can do this using a food processor, or if you prefer, mince the chipotle pepper and cilantro very small and stir them into the mayonnaise with a spoon. You can usually find canned chipotle peppers in adobo sauce sold near salsas, but if your store does not carry them, try an International or Mexican market.

    4 Servings

    You Will Need

    Salmon Sandwiches

    1 tablespoon grape seed or canola oil

    4 center cut salmon fillets, skin removed, about 6 ounces each

    2 tablespoons agave nectar or substitute honey

    Salt and fresh ground black pepper

    1 cup baby spinach or arugula

    4 bread rolls, lightly toasted


    Chipotle Mayonnaise

    1 cup mayonnaise, see homemade mayonnaise

    1 to 2 small chipotle peppers in adobo, seeded, depending spice level

    1 tablespoon sauce from the canned adobo chile peppers

    1/4 cup fresh cilantro leaves, finely chopped

    Juice of 1 lime

    Salt and fresh ground black pepper

    Directions

      1Make chipotle mayo: Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.

      2Cook the salmon: Heat oil in a heavy-bottomed skillet over medium-high heat. Brush agave nectar onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. Transfer to a plate and rest for 5 minutes.

      3Assemble sandwiches: Spread mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.

    Adam and Joanne’s Tips

    • The nutrition facts provided below are estimates. We assumed a ciabatta roll and 6 tablespoons of the mayonnaise for 4 burgers.

    Nutrition Per Serving
    Serving Size
    1 burger
    /
    Calories
    563
    /
    Total Fat
    27.4g
    /
    Saturated Fat
    4.9g
    /
    Cholesterol
    66.6mg
    /
    Sodium
    807.2mg
    /
    Carbohydrate
    46.2g
    /
    Dietary Fiber
    2.1g
    /
    Total Sugars
    9.3g
    /
    Protein
    34.6g


    AUTHOR:

    Adam Gallagher

    Previous Post: Easy Pumpkin Puree
    Next Post: Perfect Baked Tofu

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  • Grilled Chicken with Balsamic Vinegar

    Grilled Chicken with Balsamic Vinegar

    Balsamic Grilled Chicken is a favorite summer grilling recipe that I’ve loved since the first time I tried it many years ago! And this easy grilled chicken with a balsamic marinade has been a hit with everyone I’ve made it for!

    PIN Grilled Chicken with Balsamic Vinegar to try it later!

    Grilled Chicken with Balsamic Vinegar close-up photo of chicken on plate with arugula salad.

    This amazingly delicious Grilled Chicken with Balsamic Vinegar is the recipe I’m reminding you about for this week’s Friday Favorites pick! And many years ago when I was the teacher’s association president I made this chicken for a district insurance committee meeting. People loved it, and then several years later I saw someone who had eaten it that day and she asked me for the recipe!

    If you serve a recipe and someone still remembers it years later, you know it’s a very good recipe, right? This balsamic grilled chicken recipe is still a hit every time I make it. And grilling season is finally here again, which always makes me happy!

    This recipe makes enough marinade for eight chicken breasts, making it perfect to make for guests. I encourage you to make the full amount if that works in your household, because leftover chicken is tasty served over salad or tossed into a stir-fry. But even if you opt not to make the full amount, I’m urging you to try this recipe for grilled chicken flavored with balsamic vinegar right away!

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    What vinegar should you use for the Balsamic Grilled Chicken?

    You don’t need to use the extra thick, very expensive, imported balsamic vinegar for this recipe. But I wouldn’t buy the cheapest one in the grocery store either. Use a medium quality vinegar that has good flavor.

    Is Balsamic Vinegar Grilled Chicken high in carbs?

    If you’re strictly watching carbs, you might wonder about using balsamic vinegar, which is an ingredient that has some carbs. But remember that in a marinated chicken recipe like this, you’re only eating the very small amount of marinade that clings to the chicken. If you check the nutritional information you’ll see this tasty chicken has only 3 net carbs per serving and 38 grams of protein!

    Tips for Grilled Chicken Breasts:

    If you’re not that experienced at cooking chicken on the grill you might want to read my informative post on how to make juicy grilled chicken breasts. That post shows you the grilled chicken method I’ve been using for years.

    Can you make Balsamic Grilled Chicken without an outdoor grill?

    If you don’t have an outdoor grill or it’s not grilling season, this chicken can cook perfectly on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link). (Remember the George Foreman cooks both sides at once so the grilling time will be shorter!)

    Grilled Chicken with Balsamic Vinegar process shots collageGrilled Chicken with Balsamic Vinegar process shots collage

    How to make Grilled Chicken with Balsamic Vinegar:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. I like to grind the dried parsley, dried shallots (or onions), Spike Seasoning (affiliate link), dried thyme, garlic powder, and black pepper together with a mortar and pestle. That’s optional if you don’t mind a slightly chunkier marinade.
    2. Then mix balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade.
    3. Trim chicken and make small crosswise slits,
    4. Put chicken in Ziploc bag or plastic container, add the marinade, and let it marinate 4-6 hours (or longer is fine, even all day if you’re going out.)
    5. When you’re ready to cook, drain the chicken to remove excess marinade and let it come to room temperature while you oil and preheat grill.
    6. Lay chicken top side down diagonally to the grill grates and cook a few minutes until you see grill marks.
    7. Then rotate and cook a few minutes more to get those criss-cross marks.
    8. When you have nice grill marks on the top, turn chicken over and cook just until it feels firm (not hard) to the touch, don’t overcook.
    9. Serve Balsamic Grilled Chicken hot, and wait for raves.

    Make it a Low-Carb Meal

    Grilled Chicken with Balsamic Vinegar is shown in the photo with Kalyn’s Favorite Baby Arugula Salad. Here are some other low-carb side dishes that would taste great with this recipe:

    Grilled Chicken with Balsamic Vinegar shown on serving plate with greensGrilled Chicken with Balsamic Vinegar shown on serving plate with greens

    More amazing ideas for Grilling:

    Check out 35 Amazing Low-Carb and Keto Grilling Recipes for more ideas for grilled food you’ll want to make all summer long!

    Ingredients

    • 8 boneless, skinless chicken breasts
    • 2/3 cup balsamic vinegar
    • 1/4 cup Dijon mustard
    • 1/4 cup olive oil
    • 1 T dried parsley
    • 1 T dried shallots or onion (or 2 T minced fresh shallots or onion)
    • 1 T Spike seasoning (see notes)
    • 1 tsp. dried thyme
    • 1 tsp. garlic powder
    • 1/2 tsp. coarse ground black pepper

    Instructions

    1. (Click for step-by-step photos of how to make juicy and perfect grilled chicken breasts.)
    2. If desired, use a mortar and pestle or spice grinder to grind together the dried parsley, dried shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper.
    3. Then mix with the balsamic vinegar, Dijon, olive oil and spices to make the marinade.
    4. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are close to the same thickness. I make small slits crosswise along each chicken breast to help chicken cook more evenly and give more surface for the marinade to stick to.
    5. Place chicken in Ziploc bag or container with a snap-tight lid, laying them flat. Pour the marinade over over chicken and marinate in refrigerator 4-6 hours or more. (Marinating all day is fine if you’re not going to be home.)
    6. When you’re ready to cook, take the chicken out of the fridge, drain it in a colander in the sink to remove excess marinade. Let chicken come to room temperature while you heat the grill.
    7. Oil the grill (a wadded-up paper towel dipped in oil works fine) or spray with non-stick grilling spray; then preheat gas or charcoal grill to medium-high.  (You can only hold your hand there for a few seconds.)
    8. When grill is hot lay chicken diagonally across grill grates, top side down first, and cook until you start to see grill marks, about 3 minutes.
    9. As soon as you see marks, rotate chicken so it’s going diagonally in the other direction and cook a few minutes more.
    10. When you have desired grill marks, turn chicken over and cook until it’s browned on both sides and firm, but not hard to the touch. That’s probably only a few minutes longer on the second side unless your chicken breasts are really thick. (Actual cooking time will vary depending on chicken thickness and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)
    11. This balsamic grilled chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

    Notes

    If you don’t have Spike Seasoning (affiliate link) use another all-purpose seasoning blend;

    Nutritional information is calculated assuming more than half of the balsamic vinegar is discarded with the marinade.

    Recipe created by Kalyn many years ago.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 291Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 102mgSodium 868mgCarbohydrates 4gFiber 1gSugar 4gProtein 38g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Grilled Chicken with Balsamic Vinegar shown on serving plate with arugula salad.Grilled Chicken with Balsamic Vinegar shown on serving plate with arugula salad.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
    The tasty Balsamic Grilled Chicken would be approved for all low-carb or Keto eating plans, and it’s perfect for any phase of the original South Beach Diet.

    Find More Recipes Like This One:
    Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This recipe for chicken with balsamic vinegar marinade was first posted in 2007, and I’ve made it at least once every summer since then! It was last updated with more information in 2026.

    Pinterest image of Grilled Chicken with Balsamic Vinegar

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Instant Pot Teriyaki Chicken

    Instant Pot Teriyaki Chicken

    Instant Pot Teriyaki Chicken is delicious, quick and easy to make, and it can be served in a variety of ways! And if you like Asian flavors, you’ll want to make Teriyaki Chicken in the Instant Pot over and over!

    PIN the Instant Pot Teriyaki Chicken recipe to try it later!

    Instant Pot Teriyaki Chicken chicken in rice bowl with Instant Pot in back

    Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

    Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

    This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

    What ingredients do you need?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    Is this an authentic Teriyaki Chicken Recipe?

    Let me state clearly I have no idea if the recipe I got from my long-ago friend is an authentic recipe for Teriyaki Chicken! But she did get it from a Japanese neighbor, and it has ingredients like soy sauce, garlic, and ginger which are traditional in Teriyaki Chicken. And it doesn’t have some ingredients seen in Americanized versions of this dish.

    What Size Instant Pot Did I use to make Teriyaki Chicken?

    I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

    How low in carbs is the Instant Pot Teriyaki Chicken?

    Even with the tiny amount of cornstarch we used, this Teriyaki Chicken made in the Instant Pot has only 6 net carbs per serving with 28 grams of protein. (That nutritional information is for the chicken only, but if you serve it over one of the things recommended below, most of them will only add a few more carbs.)

    Instant Pot Teriyaki Chicken process shots collage of how to make the recipe

    How to make Instant Pot Teriyaki Chicken:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Trim chicken and cut into strips.
    2. Mix ingredients to make the sauce.
    3. Spray the the Instant Pot with non-stick spray.
    4. Add chicken  to Instant Pot and pour sauce over.
    5. Set to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
    6. When time finishes, let the Instant Pot NATURAL RELEASE for 10 minutes, then release rest of pressure.
    7. Remove chicken to cutting board.
    8. Set Instant Pot to SAUTE, HIGH and let sauce come to a simmer.
    9. Mix cornstarch with water, and whisk into sauce. Let cook until the mixture is thickened, about 2-3 minutes.
    10. Break chicken apart and stir back into sauce.
    11. Serve the Instant Pot Teriyaki Chicken hot.

    What can you serve with the Teriyaki Chicken?

    • We made Easy Cauliflower Rice (with garlic and green onion) and served the chicken over that for a rice-bowl meal.
    • You could make a rice bowl with Palmini Rice (affiliate link) if you prefer that.
    • I would love this chicken over Spicy Cilantro Peanut Slaw for a cabbage bowl meal.
    • The Teriyaki Chicken would be delicious served over steamed broccoli or barely-wilted spinach.
    • I would gobble it up served over lightly sauteed Zucchini Noodles or served with Air Fryer Asian Green Beans.
    • It would be amazing with Stir-Fried Bok Choy.
    • And of course you can also serve the chicken over cooked rice, brown rice, or even Quinoa if your diet includes that.

    Instant Pot Teriyaki Chicken close-up of chicken in rice bowl with Instant Pot in back

    More Low-Carb Dinners made with the Instant Pot:

    Check out Favorite Keto Instant Pot Recipes to see more Instant Pot dinners! Or use Instant Pot Recipes to see all the recipes I’ve made in this fun gadget.

    Ingredients

    • 4 large boneless, skinless chicken breasts   
    • 2/3 cup soy sauce or Gluten-Free Soy Sauce 
    • 1/3 cup water
    • 6 T Golden Monkfruit Sweetener (see notes)
    • 1 T minced garlic
    • 1 T minced ginger
    • 2 T cornstarch
    • sesame seeds for garnish, optional

    Instructions

    1. Trim chicken breasts and cut into thick crosswise strips.
    2. Mix soy sauce, water, Golden Monkfruit Sweetener, minced garlic, and minced ginger to make the sauce.
    3. Spray the inside of the Instant Pot with non-stick spray.
    4. Add chicken strips to Instant Pot and pour the sauce over.
    5. Set Instant Pot to MANUAL, HIGH TEMPERATURE, 4 MINUTES. 
    6. When cooking time ends, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the rest of the pressure.
    7. Remove chicken to a cutting board. 
    8. Set Instant Pot to SAUTE, HIGH TEMPERATURE and let sauce come to a simmer.
    9. Mix cornstarch with 2 T water, and whisk into sauce in the Instant Pot. Let it cook until the mixture is thickened, about 2-3 minutes.
    10. Break chicken apart into bite-sized pieces and stir back into sauce.
    11. Serve Instant Pot Teriyaki Chicken hot. We served the chicken over Easy Cauliflower Rice with Garlic and Green Onion for a rice-bowl meal.

    Notes

    I’m a huge fan of  Golden Monkfruit Sweetener (affiliate link), but use the sweetener you prefer for this recipe.

    You can use fresh minced garlic and ginger root, or minced garlic and minced ginger from a jar.

    Recipe created by Kalyn and Kara, and inspired by an earlier recipe for sugar-free Teriyaki Chicken sauce.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 194Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 68mgSodium 1772mgCarbohydrates 7gFiber 1gSugar 1gProtein 28g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Instant Pot Teriyaki Chicken thumbnail image of chicken in rice bowl with Instant Pot in back

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Instant Pot Teriyaki Chicken made with Golden Monkfruit Sweetener should be suitable for any low-carb diet plan. Even with the tiny bit of cornstarch we used to thicken the sauce, this is probably low enough even for most people who are eating Keto. It’s also a good option for any phase of the original South Beach Diet. Nutritional information is for chicken only, so be sure to choose other low-carb side dishes if you’re wanting a low-carb meal.

    Find More Recipes Like This One:
    Use Instant Pot to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    Teriyaki Chicken made in the Instant Pot with my sugar-free sauce was posted in 2021. The recipe was last updated with more information in 2026.

    Pinterest image of Instant Pot Teriyaki Chicken

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Yogurt Marinated Chicken with Herby Sumac Salad

    Yogurt Marinated Chicken with Herby Sumac Salad

    This yogurt marinated chicken is where three of my favorite cuisines collide — Middle Eastern yogurt-marinated meat, Mediterranean fresh herb salad, and a touch of Asian-inspired curry spice that ties it all together into one very happy plate.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Mediterranean Inspired Recipes

    At A Glance

    • ⏱ Ready In: 50 minutes + 30 minutes marinating time (or overnight)
    • 🍽 Serves: 6
    • 🌱 Diet: High-Protein, Gluten-Free (with rice or potatoes as a side), Nut-Free
    • 💪 Nutrition Highlights: High in lean protein from chicken breast, fiber from chickpeas and fresh vegetables, and healthy fats from olive oil
    • 🥕 Main Ingredients: Chicken breast, Greek yogurt, curry powder, garlic, cherry tomatoes, cucumbers, sumac, fresh herbs
    • 🔥 Flavor Profile: Creamy, gently spiced, tangy, and fresh with a herby, citrusy finish
    • 🧊 Meal-Prep Friendly: Store chicken, salad (undressed), and sauce separately in the fridge for up to 3 days. Don’t dress the salad until serving.
    • 🍽 Best Served With: Instant couscous, steamed rice, or roasted potatoes

    I’ve always been a little obsessed with the way yogurt is used in Middle Eastern cooking — not just as a condiment, but as a marinade that genuinely transforms the meat. It tenderizes, it flavors, and when you grill chicken that’s been sitting in it, you get this gorgeous, slightly charred crust with the juiciest interior.

    This grilled chicken recipe is my riff on that tradition, with Greek yogurt, a touch of mild curry powder (hello, Asian fusion detour), and lots of garlic. The curry powder is a deliberate twist — it adds warmth without heat and a subtle golden hue to the finished chicken that I absolutely love. Then there’s the sumac salad: juicy cherry tomatoes, crisp Lebanese cucumbers, red onion, and a generous handful of fresh mint and cilantro (coriander), all dressed in a lime, red wine vinegar, and sumac dressing that is genuinely addictive.

    It’s the kind of weeknight meal I make when I want to feel like I’ve traveled somewhere wonderful without leaving the kitchen. The best part? You can have the chicken marinating in yogurt overnight, prep the salad in advance, and have dinner on the table in under 20 minutes of active cooking.

    👩‍🍳 You might also like these recipes: coconut yogurt chicken, chicken shawarma baked rice, Mediterranean pasta salad, healthy chicken bites (baked or air fried), Persian salad with pomegranate, or Mediterranean couscous salad.

    What You’ll Need

    Here is what you’ll need for this Greek yogurt marinated chicken recipe. Find the full measurements in the recipe card below.

    For the chicken:

    • Chicken breasts — I use about 2 lbs / 900 grams, around 3 breasts with tenderloins on. Slicing them through the thickness before grilling means everything cooks evenly. You could also use chicken thighs for extra juiciness.
    • Salt — just a light seasoning on the meat itself before marinating.

    For the yogurt marinade:

    • Low-fat Greek yogurt — the backbone of the marinade. It tenderizes the chicken thanks to its acidity and clings to every piece, keeping things juicy on the grill. Full-fat works too, and will be slightly richer.
    • Mild curry powder — this is where the Asian fusion sneaks in. It adds warmth, colour, and a subtle earthiness without any heat. I use mild, but if you like a little kick, go medium.
    • Garlic — grated or minced. Don’t skip it. It mellows into the yogurt beautifully.
    • Salt and pepper — to season the marinade through.

    For the sumac salad:

    • Cherry tomatoes — halved. Sweet and juicy, they basically become part of the dressing once everything sits together.
    • Lebanese cucumbers — thinner skin, fewer seeds, and they stay crisp. English cucumber works too.
    • Red onion — sliced thin. Mixing it through the dressing first takes the sharp edge off while keeping the flavor.
    • Fresh mint and cilantro (coriander leaves) — the herbs are non-negotiable here. They’re what make the salad feel genuinely fresh and Middle Eastern.
    • Sumac — the star spice of the salad. It’s tangy, slightly citrusy, and a little earthy. If you can’t find it, a little extra lime juice is a reasonable sub, but do try to track it down.
    • Sugar — just a small amount to balance the vinegar and lime.
    • Olive oil, red wine vinegar, and lime juice — the dressing trio. Together they’re bright, slightly tart, and really good poured over grilled chicken.

    For the couscous side:

    • Instant couscous — cooks in minutes. Season it well.
    • Chickpeas — adds fiber, protein, and a little heartiness. Canned is perfectly fine.

    How To Make Yogurt Marinated Chicken with Herby Sumac Salad

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.

    • Prep and slice the chicken. Cut the tenderloins off each breast, then slice each breast horizontally through the thickest part so you have two pieces of similar thickness. Place on a board and season lightly with salt and pepper.
    • Make the marinade. In a large bowl, stir together the Greek yogurt, curry powder, minced garlic, and salt. Scoop half into a separate bowl — this becomes your serving sauce later.
    • Marinate the chicken. Add all the chicken pieces to the remaining yogurt mixture and toss to coat well. Cover and refrigerate for at least 30 minutes, or overnight if you’re getting ahead.
    • Make the sumac salad dressing. In a bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and toss first — this softens the sharpness. Then layer the cucumbers, tomatoes, mint, and cilantro on top. Don’t stir until just before serving.
    • Prep your sides. Cook the couscous and warm the chickpeas. These can both be reheated easily.
    • Grill the chicken. Take the chicken out of the fridge and let it come to room temperature. Preheat your grill or BBQ to high. Cook for 10 minutes per side on a BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature reaches 75°C / 165°F. The smaller, thinner pieces will cook faster — keep an eye on them and pull them off the heat a little earlier. Rest for a couple of minutes before slicing.
    • Assemble and serve. Smear a couple of tablespoons of yogurt sauce on each plate, top with couscous, sliced chicken, and a generous scoop of salad. Drizzle the salad juices over everything — they are genuinely the best part.

    Watch The Video

    Recipe Tips

    • Marinating time matters. 30 minutes is fine, but overnight marinating gives you noticeably juicier, more flavorful chicken. Great for prepping ahead.
    • Check the temp on the thicker pieces. The smaller tenderloin pieces will cook faster than the larger breast halves. I use a meat thermometer on the thicker pieces and pull the smaller ones off a minute or two earlier.
    • Don’t skip resting the chicken. Even a couple of minutes of resting before slicing makes a real difference to juiciness.
    • Hold off on dressing the salad. Toss the salad together just before serving so the herbs stay bright and the cucumbers stay crisp. The onion can sit in the dressing for a bit — it actually benefits from it.
    • Swap the side freely. Couscous is my go-to here, but this is equally good with steamed rice or crispy roasted potatoes. To keep the whole meal gluten-free, go with rice or potatoes instead of couscous.
    • Storage. Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave. Dress the salad fresh each time.
    • Make it your own. Try this with bone-in chicken pieces for a slower cook, or use it as a marinade for lamb chops — it works beautifully with both.

    Serving Suggestions

    This is a complete meal on its own — especially if you’re generous with the couscous and chickpeas. The way I love to serve it for a dinner party or a relaxed weekend dinner is family-style: a big platter of sliced grilled chicken, a bowl of couscous, the salad, and the yogurt sauce set out in the middle of the table for everyone to help themselves. The salad juices pooling at the bottom of the bowl are liquid gold — spoon them over the top of everything before digging in. If you’re keeping things lighter, skip the couscous and serve with just the salad and sauce. Leftovers make an excellent next-day lunch bowl or wrap filling.

    You can also serve this dish with my Persian salad, my cucumber tomato feta salad, this Mediterranean-style green bean and potato salad, or roasted cauliflower with lemon tahini sauce.

    💬 If you’ve tried this yogurt marinated chicken with herby sumac salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    Juicy grilled chicken marinated in Greek yogurt and curry, served with a bright and herby sumac salad — a high-protein, Middle Eastern and Mediterranean-inspired meal that’s made for sharing. Find step-by-step photos and more recipe tips above.

    • Prep the chicken. Cut the tenderloins off the chicken breasts. Slice each breast in half horizontally through the thickest part — you’ll end up with two pieces of similar thickness (one longer, one shorter). Place all pieces on a board or plate and season lightly with salt and pepper.

    • Make the marinade and sauce. In a large bowl, combine the Greek yogurt, curry powder, grated garlic, salt, and pepper. Stir well. Scoop half of the yogurt mixture into a separate bowl and set aside — this is your serving sauce.

    • Marinate the chicken. Add all the chicken pieces to the yogurt in the large bowl and mix through until every piece is well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.

    • Make the sumac salad. In a large salad bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and stir through the dressing. Layer the cucumbers, tomatoes, mint, and cilantro on top. Set aside and don’t stir until just before serving.

    • Prep the sides. Cook the couscous according to the packet instructions. Season with salt and pepper, add a little olive oil and lemon juice (about 2 tsp each) and any spices you like (paprika, cumin, garlic powder). Warm the chickpeas and stir through. Set aside — both can be reheated easily. Some instant couscous packets come pre-flavored so you won’t need to add much to it.

    • Cook the chicken. Remove the marinated chicken from the fridge and allow it to come to room temperature for 10–15 minutes. Preheat your grill or BBQ to high heat. Cook the chicken for about 10 minutes per side on an outdoor BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature of the thicker pieces reaches 75°C / 165°F. The smaller tenderloin pieces will cook faster — remove them from the heat a minute or two earlier. Rest the chicken on a board for 2–3 minutes before slicing.

    • Assemble and serve. To serve family-style, place the couscous, sliced chicken, and yogurt sauce in separate bowls on the table and let everyone plate themselves. To plate individually: smear 2 tablespoons of yogurt sauce on the plate, top with couscous, then sliced chicken, then a generous scoop of salad. Drizzle the salad juices over everything right before serving.

    Important Ingredient Tips: Sumac is a tangy, slightly citrusy Middle Eastern spice available in most supermarkets and specialty stores. If you can’t find it, a little extra lime juice and a pinch of dried thyme will approximate the flavor. For a gluten-free meal, substitute the couscous with steamed rice or roasted potatoes.
    Key Recipe Tips: Marinate chicken overnight for the juiciest result. Check the internal temperature of the thicker pieces with a meat thermometer — the smaller tenderloin pieces will cook faster and should be removed from the heat first. Rest the chicken before slicing. Don’t dress the salad until just before serving.
    Storage Tips: Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Dress the salad fresh each time you serve. Reheat the chicken gently in a pan with a splash of water, or in the microwave.
    Make-Ahead Tips: Marinate the chicken the night before. Make the salad dressing and prep all the vegetables ahead — just keep the herbs and dressing separate until serving. Cook the couscous ahead and reheat before serving. 
    FAQs:
    Can I use chicken thighs instead of breasts? Yes! Boneless, skinless thighs work beautifully with this marinade and tend to be even juicier. They’ll take a similar amount of time on the grill.
    Can I bake the chicken instead of grilling? Absolutely. Bake at 200°C / 400°F (180°C fan) for 20–25 minutes, or until the internal temperature reaches 75°C / 165°F. You won’t get the char marks, but it’ll still be delicious.
    How long should I marinate the chicken? A minimum of 30 minutes works, but overnight is ideal. The yogurt tenderizes the meat beautifully over time.
    Can I use regular yogurt instead of Greek yogurt? Greek yogurt is thicker and clings to the chicken better, which gives a better coating and char. If using regular yogurt, drain it through a fine sieve first to thicken it a little.
    Is this meal gluten-free? The chicken and salad are gluten-free. To make the full meal gluten-free, swap the couscous for rice or potatoes.

    Calories: 385kcal | Carbohydrates: 27g | Protein: 42g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 930mg | Potassium: 959mg | Fiber: 4g | Sugar: 7g | Vitamin A: 638IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 2mg

    Keywords: chicken marinade with Greek yogurt, yogurt chicken marinade, Greek yogurt chicken, sumac salad, grilled chicken, yogurt marinated chicken

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  • Southern Potato Salad (Lighter, Creamy & Classic)

    Southern Potato Salad (Lighter, Creamy & Classic)

    This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — just made a little lighter with the addition of Greek yogurt and a handful of fresh veggies that add crunch and color.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Recipes You Might Like

    At A Glance

    • ⏱ Ready In: 35 minutes + chilling time
    • 🍽 Serves: 6–8
    • 🌱 Diet: Gluten-free, nut-free
    • 💪 Nutrition Highlights: Good source of protein (from eggs), high in potassium, lighter than traditional versions
    • 🥕 Main Ingredients: Waxy potatoes, hard-boiled eggs, light mayo, Greek yogurt, dill pickles, celery, radishes
    • 🔥 Flavor Profile: Creamy, tangy, lightly smoky, well-seasoned with a touch of sweetness
    • 🧊 Meal-Prep Friendly: Keeps for up to 4 days in the fridge — actually gets better overnight
    • Best Served With: Grilled chicken, burgers, BBQ ribs, sandwiches, or anything off the grill

    If you’ve been searching for a southern potato salad recipe that actually delivers on that creamy, tangy, comfort-food feeling — this is it. What makes it a little different from the usual is the dressing: instead of going all-in on mayo, I use a half-and-half blend of light mayo and plain Greek yogurt, which keeps everything creamy and rich without feeling heavy. The smoked paprika adds a subtle warmth and depth that I’ve become a little obsessed with in potato salads.

    And the radishes — they’re not always traditional in a southern-style potato salad, but they add this lovely peppery crunch that I really love here.

    The key trick is folding the warm potatoes straight into the dressing so they soak up all that tangy, mustardy goodness as they cool. Make this the night before, and it tastes even better — the flavors settle into each other beautifully.

    👩‍🍳 More Potato Salad Recipes:
    • Vinegret (Ukrainian Beet Salad)
    • Crispy Smashed Potato Salad
    • Creamy Potato Salad with Pickles
    • My Special Potato Salad with Apple, Capers & Dill
    • No Mayo Potato Salad Romesco Dressing
    • Green Bean And Potato Salad

    What You’ll Need

    Here is what you’ll need for this southern potato salad recipe. Find the full measurements in the recipe card below.

    Potatoes & mix-ins:

    • Waxy potatoes — Yukon Gold or baby potatoes work best here. They hold their shape after cooking and have a naturally buttery flavor. Starchy varieties like Russet can be used if you prefer a softer, creamier texture, but they tend to break down more. No peeling necessary if you’re using baby potatoes with thin skin.
    • Hard-boiled eggs — an essential in any southern-style potato salad. I like to chop them into a mix of larger and smaller pieces so you get a bit of egg in every forkful.
    • Celery — adds crunch and freshness; don’t skip it.
    • Red onion — finely diced so it blends in without overpowering. Soaking it in cold water for 5 minutes first will mellow the sharpness if you’re sensitive to raw onion.
    • Dill pickles — a classic in any southern potato and egg salad. The brine also goes into the dressing, so grab the jar and don’t throw it out.
    • Radishes — not always traditional, but they add a lovely peppery crunch. I really love them here. You can leave them out for a more classic version.

    For the lightened creamy dressing:

    • Light mayonnaise + Greek yogurt — the combination gives you that classic creamy richness without going overboard. Full-fat mayo and sour cream work too if that’s what you have.
    • Pickle juice — this is the secret weapon. Adds tang without any extra effort. Start with 1 tablespoon and add more to taste.
    • Dijon mustard — for depth and a little heat. Yellow American mustard is optional, but keeps it tasting classic.
    • Smoked paprika — adds a subtle warmth and color. Regular paprika works too.
    • Sugar or honey — just a small touch to balance the tang. Completely optional, but it rounds out the dressing nicely.

    Garnish:

    • Fresh chives — adds color and a mild onion flavor. Flat-leaf parsley or dill are good alternatives.
    • Extra paprika — a light sprinkle over the top looks great and adds a little color.

    How To Make Southern Potato Salad

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this healthier version of a southern potato salad.

    • Scrub your potatoes and cut them into halves or quarters, depending on the size of the potatoes. Try to keep them even so they cook at the same rate. If you’re using baby potatoes, halve them. Place in a pot, cover with cold salted water, bring to a boil, then simmer until just fork-tender. Drain and let them sit in the colander for a few minutes to steam-dry.
    • While the potatoes cook, hard-boil the eggs. Cover with cold water, bring to a boil, then simmer for 7–8 minutes. Cool under cold running water, peel, and chop into chunky pieces — a mix of bigger and smaller bits gives the best texture in every forkful.
    • In a large bowl, whisk together the light mayo and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using), then stir in the pickle juice, salt, pepper, smoked paprika, and a small touch of sugar or honey. Taste — it should be tangy and punchy, a little stronger than you think it needs to be. It mellows once the potatoes go in.
    • Add the warm potato slices straight into the bowl with the dressing and fold gently to coat. The warmth helps them soak up all that flavour. Add the chopped eggs, celery, red onion, dill pickles, and radishes, and fold everything together.
    • Using a spoon, lightly press and break up a few of the potato pieces so you get that mix of intact rounds and creamy, mashed bits — roughly 80% chunky and 20% creamy. That’s the sweet spot for a proper southern feel.
    • Cover and refrigerate for at least 2 hours, or overnight if you can. Before serving, stir well and taste. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Top generously with fresh chives and a good sprinkle of smoked paprika — don’t be shy with either.

    Watch The Video

    Recipe Tips

    • Don’t overcook the potatoes. You want them fork-tender, not falling apart. Check them early — they can go from perfect to mushy fast.
    • Steam-dry after draining. Letting the potatoes sit in the colander for a few minutes (or back in the warm pot, off the heat) means they absorb dressing instead of releasing water into it.
    • Add the dressing while the potatoes are still warm. This is one of the most important steps. Warm potatoes are porous and soak up so much more flavor than cold ones.
    • Make it ahead. This is genuinely one of those salads that gets better with time. Make it the night before if you can.
    • Adjust before serving. After chilling, the potatoes will have absorbed some of the dressing. Give it a taste and loosen with a little extra pickle juice or a spoon of yogurt if needed.
    • Swap the radishes for cucumber or leave them out entirely for a more traditional southern potato salad with egg.
    • Make it dairy-free by using all mayo and skipping the Greek yogurt (use a dairy-free alternative or just extra mayo).
    • Storage: Keeps well in an airtight container in the fridge for up to 4 days. I don’t recommend freezing potato salad.

    Serving Suggestions

    This southern potato salad is pretty much the perfect BBQ side — it goes with everything. I love it alongside grilled chicken, burgers, pulled pork, or ribs. It’s also great as part of a spread with coleslaw and some crusty bread. If you’re bringing it to a picnic or potluck, make it the night before and transport it cold — it travels really well. For a lighter meal, serve it alongside a simple green salad.

    💬 If you’ve tried this southern potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

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    This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — made a little lighter with Greek yogurt and fresh veggies for extra crunch. Find step-by-step photos and more recipe tips above.

    Lightened creamy dressing:

    • Scrub your potatoes and cut them into halves or quarters, depending on the size of the potatoes. Try to keep them even so they cook at the same rate. If you’re using baby potatoes, halve them. Place in a pot, cover with cold salted water, bring to a boil, then simmer until just fork-tender. Drain and let them sit in the colander for a few minutes to steam-dry.

    • While the potatoes cook, boil the eggs. Place them in a small saucepan, cover with cold water, and bring to a boil. Simmer for 7–8 minutes. Drain and cool under cold running water. Peel and chop into chunky pieces — a mix of larger and smaller bits gives the best texture.

    • In a large bowl, whisk together the light mayonnaise and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using). Stir in the pickle juice, salt, pepper, smoked paprika, and sugar or honey. Taste — the dressing should be tangy and well-seasoned. It will mellow once the potatoes are added.

    • Add the warm (not piping hot) potatoes to the bowl with the dressing and fold gently to coat. The warmth helps them absorb all the flavor. Add the chopped eggs, celery, red onion, dill pickles, and radishes. Fold to combine.

    • Using a spoon, lightly press and break up some of the potato pieces so you get a mix — roughly 80% chunky and 20% creamy. This gives it that classic southern potato salad texture.

    • Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

    • Before serving, stir well and taste again. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Adjust salt if needed. Top with fresh chives and a sprinkle of smoked paprika.

    Important Ingredient Tips: Use waxy potatoes (Yukon Gold, baby potatoes, or red potatoes) for the best texture — they hold their shape and don’t turn to mush. For pickle juice, use the brine from your dill pickle jar.
    Key Recipe Tips: Don’t overcook the potatoes. Steam-dry them after draining. Add warm potatoes to the dressing — this is the most important step. Mash some potatoes lightly for a creamier texture.
    Storage Tips: Keeps in an airtight container in the fridge for up to 4 days. Not suitable for freezing.
    Make-Ahead Tips: This salad gets better overnight as the flavors meld. Make it a day ahead and store covered in the fridge. Re-season and loosen with a splash of pickle juice or extra yogurt before serving.
    FAQs:
    Can I use regular mayonnaise instead of light? Yes — full-fat mayo will give you a richer result. You can also swap the Greek yogurt for sour cream.
    What potatoes are best for southern potato salad? Waxy potatoes like Yukon Gold, baby potatoes, or red potatoes work best because they hold their shape. Avoid starchy varieties like Russet if you want distinct chunks.
    Can I make this dairy-free? Yes — replace the Greek yogurt with extra mayo, a dairy-free yogurt, or a little sour cream alternative.
    How long does potato salad last in the fridge? Up to 4 days in a sealed container. Stir and re-season before serving, as the potatoes soak up the dressing over time.
    Can I make this without radishes? Absolutely. They’re a non-traditional add for crunch and colour — leave them out for a more classic version, or swap for diced cucumber.

    Calories: 216kcal | Carbohydrates: 34g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 531mg | Potassium: 788mg | Fiber: 4g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 2mg

    Keywords: southern style potato salad, potato salad with egg, potato and egg salad, creamy potato salad, easy potato salad, southern potato salad, southern potato salad recipe

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  • Honey Mustard Chicken Recipe

    Honey Mustard Chicken Recipe

    Our honey mustard chicken recipe packs in so much incredible flavor thanks to an easy honey dijon marinade that doubles as a sauce for serving.

    Honey Mustard Chicken

    Not a week goes by without us being asked to share more chicken recipes. I get it! So many of us toss a package of chicken into our cart before knowing what we are going to do with it.

    This super flavorful honey mustard chicken recipe is your answer! You’ll marinate chicken thighs (or other cuts of chicken if that’s what you have), then cook them with the marinade. The chicken turns out incredibly juicy, saucy, and really delicious. I’ve currently got this recipe on repeat for my family, and I’m excited for you to try it soon!

    Key Ingredients

    • Chicken: I love chicken thighs for this recipe, but our marinade works for pretty much any cut of chicken (boneless, bone-in, skinless, or skin-on). The honey mustard marinade shared below is enough to marinate 2 pounds (probably a bit more), so feel free to adjust the amount based on how much chicken you have on hand.
    • Honey and Mustard: I use a pure, local honey and Dijon mustard. I especially love the fancier mustards for their flavor (they are a bit more punchy). The most common higher end option I see in standard grocery stores is Maille, which is perfect.
    • Mayonnaise: We love using mayonnaise in our marinade recipes (see this pork chop marinade as proof). It adds flavor, tenderizes, and keeps the chicken nice and juicy. If you’d prefer to use a plain thick yogurt, you can. In fact, we use it for our popular Greek chicken marinade (Icelandic or Greek full-fat yogurt are my go-tos).
    • Lemon: We use the juice from one lemon for the marinade, which balances the sweetness of the honey.
    • Garlic and Oregano: This chicken recipe calls for a good amount of garlic (we call for 6 cloves). The honey-and-Dijon mustard combo can take it without the garlic overpowering anything. Originally, this recipe was developed for fresh oregano, which, if you have it, is lovely! I’ve used dried in my photos because it’s more readily available at our local stores. I gave amounts for dried vs. fresh below.

    Find the full recipe with measurements below.

    How to Make Honey Mustard Chicken

    Tip 1: Make our marinade. For the very best flavored chicken, use our honey mustard chicken marinade. It’s pretty simple and works so nicely with the chicken (in our case, chicken thighs).

    To make it, whisk together honey, mustard, mayonnaise (or yogurt), lemon juice, garlic, oregano, salt, and pepper. Then add your chicken and let it marinate in the fridge for a while. We recommend waiting at least 4 hours or even overnight for the best flavor.

    Marinating chicken thighs in a honey mustard marinade

    Tip 2: Start cooking the chicken on the stovetop. I love a little color on my chicken, so I pull out my grill pan, heat it over medium, and add the marinated chicken (saving the marinade left in the bowl for later). We’re not looking to fully cook the chicken all the way through, just add some color.

    I love the grill pan here. The honey in the marinade will brown quickly, helping create those grill marks. If you don’t have a grill pan, a regular skillet works fine, just watch the honey doesn’t get too dark.

    Grilling marinated chicken in a grill pan on the stovetop

    Tip 3: Finish in the oven. Once we have some color, I love transferring the chicken to a baking sheet and pouring the reserved marinade over it before baking in the oven. If you are worried about reusing the marinade, it will bake in the oven long enough to come to a safe temperature.

    Bake the chicken, covered in the marinade, until an internal thermometer reaches 165°F or 175°F-180°F for thighs (they are safe at 165°F, but more tender and succulent when cooked a little longer).

    Pouring marinade over chicken before baking in the oven

    Serving Suggestions

    You have so many options for serving this chicken! It’s perfect with sautéed broccoli and plain steamed rice. I love it for topping salads, served next to roasted potatoes, with sweet potato fries, and so much more.

    For more of a cookout-style meal, consider summery sides like potato salad, creamy pasta salad, or coleslaw. Or, for a fall-ish meal, add some roasted butternut squash, mashed sweet potatoes, or even comforting macaroni and cheese.

    More of Our Favorite Marinades

    Honey Mustard Chicken

    Honey Mustard Chicken

    • PREP
    • COOK
    • TOTAL

    Our easy honey mustard chicken marinade is the secret to juicy, tender, and flavorful chicken. We use chicken thighs in our photos, but this recipe works for all cuts of chicken! To cook them, we recommend using a grill pan to add some grill marks and color, then transferring the chicken, covered with the marinade, to the oven to finish cooking. We are reusing the marinade in this case, but since you will bake the chicken for 20+ minutes, it should reach a safe temperature (165°F).

    5 Servings

    You Will Need

    6 tablespoons honey (125g)

    ¼ cup Dijon mustard (65g)

    ¼ cup mayonnaise (57g)

    1 lemon, juiced

    6 garlic cloves, minced, about 2 tablespoons

    2 teaspoons dried oregano or 2 tablespoons chopped fresh oregano

    1 teaspoon fine sea salt

    ¾ teaspoon fresh ground black pepper

    2 pounds boneless, skinless chicken thighs (907g)

    1 tablespoon avocado oil or olive oil, or more as needed

    Directions

    • Marinate

      • 1Make marinade: Whisk the honey, mustard, mayonnaise, juice from 1 lemon, minced garlic, oregano, salt, and pepper in a large nonreactive bowl (such as a glass or stainless-steel bowl).

      2Marinate the chicken: Add the chicken and toss to coat evenly. Refrigerate, covered, for at least 4 hours and up to overnight.

    • Cook the Chicken

      • 1Prep: Preheat the oven to 375°F (190°C) and prepare a parchment-lined baking sheet.

      2Start in a grill pan: Heat a grill pan over medium heat. Add a bit of oil, then place the chicken into the pan. Cook for 2 to 3 minutes on each side until grill marks appear, but do not cook until the center is cooked through. Watch the heat during this step and turn it down if the honey starts to get too dark.

      3Finish in the oven: Transfer the chicken to the prepared baking sheet and spoon any remaining marinade from the bowl over it. Bake until an internal thermometer inserted into the thickest part of the chicken reads 165°F (73°C), 20 to 30 minutes, depending on the thickness of your chicken. Note that 165°F (73°C) is for safety, but if you are cooking chicken thighs, continue to cook them to 175°F (79°C) to 180°F (82°C) for more tender thighs. Rest for 5 minutes and serve.

    Adam and Joanne’s Tips

    • Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. This is why we love the grill pan. You’ll get dark grill marks where the honey takes on color, but it won’t be completely blackened over the entire piece of chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.
    • The nutrition facts provided below are estimates. We assumed chicken thighs.

    Nutrition Per Serving
    Serving Size
    1 of 5 servings, about 5 ounces
    /
    Calories
    417
    /
    Total Fat
    18.6g
    /
    Saturated Fat
    3.6g
    /
    Cholesterol
    175.1mg
    /
    Sodium
    1021.1mg
    /
    Carbohydrate
    23.3g
    /
    Dietary Fiber
    0.4g
    /
    Total Sugars
    21.2g
    /
    Protein
    36.2g


    AUTHOR:

    Joanne Gallagher

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