Green – Recipe Professional https://recipeprofessional.com The Finest Recipe Resource Wed, 20 May 2026 12:27:08 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://recipeprofessional.com/wp-content/uploads/2025/11/RC_favicon.webp Green – Recipe Professional https://recipeprofessional.com 32 32 Green Bean and Potato Salad (Greek-Style, No Mayo) https://recipeprofessional.com/green-bean-and-potato-salad-greek-style-no-mayo/ https://recipeprofessional.com/green-bean-and-potato-salad-greek-style-no-mayo/#respond Wed, 20 May 2026 12:27:08 +0000 https://recipeprofessional.com/green-bean-and-potato-salad-greek-style-no-mayo/

This green bean and potato salad is bright, zippy, and completely mayo-free. It leans on a warm lemon garlic dressing poured over slightly warm potatoes, green beans with just the right snap, olives, fresh herbs, and crumbled feta.

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

At A Glance

  • ⏱ Ready In: 30 minutes
  • 🍽 Serves: 6
  • 🌱 Diet: Vegetarian, Gluten-Free (vegan without feta)
  • 💪 Nutrition Highlights: Good source of fiber, vitamin C, potassium, and healthy fats from olive oil
  • 🥕 Main Ingredients: Baby potatoes, green beans, Kalamata olives, cherry tomatoes, feta, lemon garlic vinaigrette
  • 🔥 Flavor Profile: Fresh, bright, tangy, garlicky — with a salty herby finish
  • 🧊 Meal-Prep Friendly: Keeps well for 3–4 days in the fridge; dresses better the longer it sits
  • Best Served With: Grilled chicken, lamb, fish, skewers, or as a standalone summer side

The trick with this green bean potato salad is the warm lemon garlic vinaigrette — garlic briefly cooked in olive oil until mellow, then stirred together with lemon juice, zest, red wine vinegar, and a touch of mustard.

Pour it over slightly warm potatoes, and they soak up every bit of it. The green beans stay snappy, the olives add that briny depth, and the fresh herbs round everything out. No creamy dressing, no heaviness — just bright Mediterranean flavors that work next to anything off the grill. The feta on top is optional, but I’d strongly recommend it.

👩‍🍳 More Potato Salad Recipes:
• Creamy Potato Salad with Dill Pickles
• Crispy Smashed Potato Salad
• Potato Salad with Apples, Capers & Dill
•Potato Salad with Green Beans & Romesco Dressing ( No Mayo)
• Vinegret (Ukrainian Beet Salad)

What You’ll Need

Here is what you’ll need for this Greek-style green bean potato salad recipe. Find the full measurements in the recipe card below.

For the salad:

  • Baby potatoes — halved or quartered so they cook evenly and have more surface area to soak up the dressing. Any small waxy potato works well here; they hold their shape better than floury varieties.
  • Green beans — trimmed and blanched just long enough to keep that snap. Don’t overcook them! You want them bright green, not olive-colored and floppy.
  • Red onion — thinly sliced for a little sharp bite. If raw onion is too strong for you, soak the slices in cold water for 10 minutes before adding.
  • Kalamata olives — salty, meaty, and very Greek. Swap for any pitted olive you like.
  • Cherry tomatoes — halved, for pops of juicy sweetness. Heirloom tomatoes look beautiful if you have them.
  • Fresh parsley — brightens the whole thing up. You really do need fresh here, not dried.
  • Fresh dill or oregano — dill gives it a more summery, Scandinavian-ish vibe; oregano leans more classically Greek. Both are delicious; use whichever you prefer or have on hand.
  • Feta cheese — optional, but genuinely makes this dish. It adds salty, creamy little crumbles over the top that are hard to resist.

For the lemon garlic dressing:

  • Olive oil — use a good one; it makes a difference in a dressing this simple.
  • Garlic — briefly cooked in the olive oil so it softens and loses that raw bite. Don’t skip this step.
  • Lemon juice and zest — both! The zest adds a fragrant citrus note the juice alone can’t give you.
  • Red wine vinegar — a little extra acidity that plays nicely with the lemon.
  • Dijon mustard — optional, but it helps the dressing emulsify and adds a subtle depth. I nearly always add it.
  • Salt and pepper — season well; potatoes need it.

How To Make Green Bean & Potato Salad

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

  • Cook the potatoes in a large pot of well-salted boiling water for 12–15 minutes until fork-tender. Keep an eye on them — you want soft but not falling apart. Drain and let them cool partway (still warm is what you’re after).
  • In the same or separate pot, blanch the green beans for just 2–3 minutes. Drain immediately and rinse under cold water to stop the cooking and keep them brilliantly green.
  • Make the dressing: warm olive oil in a small pan over medium heat, add the garlic, and cook for 30–60 seconds until fragrant but not brown. Remove from heat and stir in lemon juice, lemon zest, red wine vinegar, Dijon, salt, and pepper.
  • Add the still-warm potatoes and the cooled green beans to a large bowl. Pour most of the dressing over and toss gently so the potatoes absorb it.
  • Add cherry tomatoes, red onion, olives, and fresh herbs. Toss again with the remaining dressing.
  • Top with crumbled feta and extra herbs, and serve.

Watch The Video

Recipe Tips

  • Don’t let the potatoes go cold before dressing them. Warm potatoes absorb dressing far better than cold ones — this is what makes the salad so flavorful.
  • Don’t overcook the green beans. Two to three minutes is plenty. Rinse them under cold water the moment they come out of the pot.
  • Watch the garlic. It goes from fragrant to bitter in seconds. Medium heat, 30–60 seconds, then off the heat.
  • Make it vegan: Just leave out the feta, or use a good-quality vegan alternative.
  • Add more protein: Chickpeas tossed through make this a more substantial meal. White beans also work beautifully.
  • Swap the herbs: If you don’t have dill or fresh oregano, flat-leaf parsley on its own is perfectly delicious. Basil is also a lovely addition in summer.
  • Storage: Keep in an airtight container in the fridge for up to 3–4 days. The flavors actually improve overnight as the potatoes absorb more of the dressing. Give it a quick toss and maybe a small squeeze of lemon before serving from the fridge.
  • Make ahead: You can cook the potatoes and beans up to a day ahead and keep them refrigerated. Make the dressing separately and toss everything together when ready to serve.

Serving Suggestions

This green bean and potato salad works beautifully as a side for anything grilled — think lamb chops, grilled chicken thighs, or a simple piece of fish. It’s also great alongside a Greek-style frittata or a big bowl of Greek butter beans for a fully vegetarian spread. In summer, I’ll often just serve it with a pile of crusty bread and call it lunch. If you’re taking it somewhere (a BBQ, a picnic, a potluck), it travels incredibly well and only gets better after sitting for a while.

💬 If you’ve tried this green bean and 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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This Greek-inspired green bean and potato salad is tossed in a warm lemon garlic vinaigrette — bright, herby, and completely mayo-free. A reliable side that holds up beautifully for meal prep or serving a crowd. Find step-by-step photos and more recipe tips above.

  • Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12–15 minutes, until fork-tender. Don’t overcook — you want them to hold their shape. Drain and set aside to cool slightly (still warm is perfect).

  • Using the same pot of water, blanch the trimmed green beans for 2–3 minutes until just tender and bright green. Drain immediately and rinse under cold water to stop the cooking.

  • Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.

  • Remove from heat and stir in the lemon juice, lemon zest, red wine vinegar, Dijon mustard, salt, and pepper.

  • Place the still-warm potatoes and cooled green beans in a large bowl. Pour most of the dressing over and toss gently to coat, letting the potatoes absorb the dressing.

  • Add the cherry tomatoes, red onion, olives, and fresh herbs. Toss again, drizzling over any remaining dressing.

  • Top with crumbled feta and extra fresh herbs. Serve warm or at room temperature.

Important Ingredient Tips: Waxy baby potatoes (like Kipfler or Dutch cream varieties) hold their shape much better than floury potatoes. Don’t use Sebago or Russet here — they’ll fall apart. For the dressing, use a good-quality extra virgin olive oil since it’s front and center.
Key Recipe Tips: Dress the potatoes while they’re still warm so they soak up as much flavor as possible. Rinse the green beans under cold water immediately after blanching to keep them vibrant and prevent overcooking. Keep a close eye on the garlic in the pan — it should be fragrant, not golden.
Storage Tips: Store in an airtight container in the fridge for up to 3–4 days. The flavors improve as it sits. Before serving from the fridge, give it a toss and a fresh squeeze of lemon if needed.
Make-Ahead Tips: Potatoes and green beans can be cooked up to a day ahead and stored separately in the fridge. Make the dressing in advance and keep it at room temperature (or warm briefly before using). Assemble and dress when ready to serve.
FAQs:
Can I make this salad ahead of time? Yes, this is a great make-ahead salad. It actually tastes better after a few hours as the potatoes absorb more of the dressing. Just hold back the feta and add it when serving.
What can I add to make it more filling? Chickpeas or white beans tossed through turn this into a more substantial meal. You could also add a boiled egg or two, or serve alongside grilled chicken or fish.
Is this a traditional Greek recipe? It’s Greek-inspired rather than strictly traditional — it borrows the classic flavor profile of lemon, garlic, oregano, olives, and feta, but in salad form.
Can I use frozen green beans? Fresh is best for texture and color, but frozen green beans will work in a pinch. Thaw and pat dry before adding to the salad.

Calories: 248kcal | Carbohydrates: 27g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 555mg | Potassium: 686mg | Fiber: 5g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 42mg | Calcium: 120mg | Iron: 2mg

Keywords: Greek potato salad, Mediterranean potato salad, potato green bean salad, green bean potato salad, green bean salad

More Mediterranean Salad Recipes



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]]> https://recipeprofessional.com/green-bean-and-potato-salad-greek-style-no-mayo/feed/ 0 Low-Carb Green Chile Chicken Enchiladas https://recipeprofessional.com/low-carb-green-chile-chicken-enchiladas/ https://recipeprofessional.com/low-carb-green-chile-chicken-enchiladas/#respond Fri, 08 May 2026 16:04:36 +0000 https://recipeprofessional.com/low-carb-green-chile-chicken-enchiladas/

These Low-Carb Chicken Enchiladas use low-carb tortillas for a version of green chile chicken enchiladas that’s much lower in carbs! And this recipe uses canned green chile enchilada sauce, so it’s quick and easy to make!

PIN the Low-Carb Chicken Enchiladas to try them later!

Low-Carb Green Chile Chicken Enchilada Casserole finished casserole in baking dish

These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!

This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!

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 kind of enchilada sauce did I use?

I love Hatch Green Chile Enchilada Sauce (affiliate link) for this chicken enchilada recipe, but you can make it with any green chile sauce that’s low in carbs.

What tortillas did I use for Low-Carb Chicken Enchiladas?

I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) for this recipe, but you can use any low-carb tortillas you prefer. Two other brands I have enjoyed are Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link) and La Banderita Low-Carb Tortillas (affiliate link).

Can you make this chicken enchilada recipe with leftover chicken or turkey?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use about 4 cups of diced leftover chicken or turkey.

How low in carbs are the Green Chile Chicken Enchiladas?

I recently discovered that the nutritional information had been calculated incorrectly for some of my recipes with low-carb tortillas. With the improved nutrition analyzer I am now using, these enchiladas have only 10 net carbs each, with 22 grams of protein!

Low-Carb Green Chile Chicken Enchilada Casserole process shots collage

How to make Low-Carb Chicken Enchiladas:

(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 breasts and cut into 3 or 4 strips. Simmer the chicken in seasoned stock. 
  2. Simmer two cans of green chile enchilada sauce over low heat until it’s thickened and reduced to 2 cups. I used Hatch Green Chile Enchilada Sauce (affiliate link), but there are many good brands. Check the carb count if that’s important to you.
  3. When sauce has reduced and cooled a little, whisk in cream cheese and sour cream. 
  4. When it’s cool enough to handle, shred or cut the chicken into small pieces.
  5. Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese. 
  6. Divide chicken mixture among the 8 tortillas, and roll up enchilada style. I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) with only 5 net carbs per tortilla.
  7. Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom. 
  8. Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese.
  9. Bake 375F/190C for 30-40 minutes, or until the casserole is bubbling and cheese is lightly browned on top.

Make it a Low-Carb Mexican Meal:

Here are some ideas for things I think would taste great with the enchiladas:

close-up photo Green Chile Chicken Enchilada Casserole

More Low Carb Mexican Food:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for lots more ideas to satisfy that craving for Mexican food! And if you’re a fan of low-carb tortillas to expand your options for low-carb Mexican food, here are my favorite recipes with low-carb tortillas.

Weekend Food Prep:

This recipe for Low-Carb Chicken Enchiladas has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! And if I made this on the weekend, I would LOVE to have some left over for another meal.

Ingredients

  • 2 15 oz. cans Green Chile Enchilada Sauce, simmered to reduce to 2 cups. (see notes)
  • 4 boneless skinless chicken breasts
  • 2 cups chicken broth (see notes)
  • 1 tsp. poultry seasoning
  • 4 oz. cream cheese
  • 1/2 cup sour cream
  • 1 1/2 cups grated Four Cheese Mexican Blend cheese
  • 1/2 cup grated Mozzarella cheese
  • 8 Mission Carb Balance Whole Wheat Tortillas (see notes)

Instructions

  1. Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is.
  2. Put the chicken breasts into a small pan with about 2 cups chicken chicken broth, the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes.  (I use a Wire Mesh Fat Skimmer to remove the scum that accumulates as chicken cooks in water, but you can rinse it off as well.) Remove chicken and let it drain well until it’s cool enough to handle.
  3. Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally.  (This will take 40-45 minutes.)
  4. Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
  5. Cut or shred the chicken into small pieces.
  6. Preheat oven to 375F/190C.  Spray a 10″ x 12″ glass or crockery casserole dish with olive oil or nonstick spray.  (The 8 enchiladas fit perfectly into that size, but if you have something similar you can make it work.)
  7. Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese.
  8. Divide the mixture among the 8 flour tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it.
  9. Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish.
  10. Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
  11. Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot.
  12. The Low-Carb Chicken Enchiladas freeze well can be thawed and reheated in a microwave or toaster oven.

Notes

I used Hatch Green Chile Enchilada Sauce (affiliate link) and Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link). Check the carb count on the brand you find if that’s important to you.

You can use canned chicken broth + a little water for simmering chicken.

Nutritional information is based on the Enchilada Sauce and low-carb tortillas I us288.

This recipe created by Kalyn and Jake with memories of canned soup chicken enchilada casserole from the past.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 288Total Fat 17gSaturated Fat 9gUnsaturated Fat 8gCholesterol 86mgSodium 1432mgCarbohydrates 12gFiber 2gSugar 9gProtein 22g

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!

Square image of Low-Carb Green Chile Chicken Enchiladas shown in baking dish on napkin, with plates and forks in front.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Chicken Enchiladas have low-carb ingredients like low-carb tortillas, chicken, cheese, cream cheese, and sour cream, and they are great for low-carb diets. I’m not tagging them Keto, but see the nutritional information based on the low-carb tortillas I used. This recipe is calorie dense and probably best for Phase 3 for the original South Beach Diet, or maybe an occasional treat for Phase 2.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more 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 Low-Carb Green Chile Chicken Enchiladas was first posted in October 2014. It was updated and improved in 2021 and last updated with more information in 2026.

Pinterest image of Low-Carb Green Chile Chicken Enchiladas

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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]]> https://recipeprofessional.com/low-carb-green-chile-chicken-enchiladas/feed/ 0 Easy Thai Green Curry Recipe https://recipeprofessional.com/easy-thai-green-curry-recipe/ https://recipeprofessional.com/easy-thai-green-curry-recipe/#respond Wed, 06 May 2026 02:34:47 +0000 https://recipeprofessional.com/easy-thai-green-curry-recipe/

I’d happily eat this unbelievably flavorful Thai green curry recipe made with chicken, coconut milk, and veggies every week.

Thai Green Curry

A great Thai curry recipe starts with a great curry paste. While our homemade green curry paste is my go-to for this recipe, I completely understand that a good store-bought option can save you a lot of time. That’s why I’ve included tips for bumping up the flavor of store-bought curry paste, guaranteeing your curry is as delicious as possible.

For more of our favorite homemade curries, explore our recipes for Thai red curry paste, Thai fish curry, our easy vegetable curry, the perfect yellow chicken curry, and my family’s favorite Indian-inspired chicken curry.

Key Ingredients

  • Thai Green Curry Paste: I love using this homemade green curry paste, which you see in our photos. It’s bright and super herby thanks to the mint and basil, and you have complete control over the spice level. While authentic Thai green curry is usually quite hot, you can easily tone it down with our recipe if that’s not your style. Of course, you can still make this green chicken curry with a store-bought paste. My favorite store-bought paste is from Maesri (sold in cans). Even when I use store-bought, I love to add a little extra flavor with some fresh ginger and lemongrass. Be sure to check out my tips below the recipe!
  • Garlic and Green Onions: I find these add a fresh punch of flavor to the curry, and I love the green onions because they’re so quick and easy to prep.
  • Chicken Thighs: When it comes to the chicken, I always choose boneless, skinless chicken thighs. While chicken breast will work, you’ll find that chicken thighs turn out much more tender and flavorful.
  • Coconut Milk: Make sure you use full-fat coconut milk (light won’t make it creamy enough). A quick tip when you’re shopping: give the can a shake. If it sounds liquidy, skip it. A can that’s not as liquidy has more of that delicious coconut cream inside!
  • Fish Sauce: This helps to season the curry. I have Red Boat and Three Crabs fish sauce in my pantry.
  • Veggies: Authentic green curry often has snow peas and Japanese eggplant. I like to swap the eggplant for zucchini and stir in some spinach, but you can use whatever you love.
  • Lime and Green Herbs: Before you serve the curry, I recommend squeezing over some fresh lime juice and scattering over some fresh cilantro, basil and/or mint. I love Thai basil for this, but regular Italian basil will do just fine if that’s all you have on hand.
  • Kaffir Lime Leaves (Optional): While it’s optional, I think kaffir lime leaves (also called makrut lime leaves) add the most lovely aromatic flavor to this curry. They used to be so easy to find at our local grocery store, but I’ve noticed they’re not nearly as common anymore (such a bummer!). You can find them sold as dried leaves online, and if you ever find them fresh, I highly recommend buying a bunch and freezing them so you’ll always have them on hand! We love them so much, we just bought a Kaffir Lime tree (I’m so excited!).

Find the full recipe with measurements below.

How to Make Our Favorite Thai Green Curry

Want to make Thai green curry like a pro, even on a weeknight? Here are our top tips for getting the most flavor and perfect results every time.

Tip 1: Start with a great curry paste. While our homemade curry paste is full of fresh flavor, you can also boost a store-bought version with a few extra aromatics. We already add extra garlic and green onion to our homemade paste, but if you’re using store-bought, I recommend also adding some finely minced fresh ginger and lemongrass paste.

Note! Green curry is supposed to be SPICY. It’s generally the hottest of all the Thai curries. If you are not interested in a spicy dish, you can also make our homemade paste and reduce the chili peppers. Or, try our yellow curry, which is intentionally mild.

Tip 2: Always cook your curry paste first. Before adding the coconut milk, sauté the curry paste in some oil to really bring out the flavors. I do this over medium heat and cook the paste until the color deepens a little and it just begins to stick to the pan. This step makes a huge difference!

Adding the coconut milk

Tip 3: Add your veggies towards the end. The chicken needs longer to cook than the vegetables, so give it a head start. This way, your chicken will turn out soft and tender, and your veggies will still have a little bite. If you’re adding zucchini, I like to take a moment at the beginning of the recipe to add a little color to them, then I remove them from the pan (they’ll be a little browned but still raw in the middle) and save them to add to the curry later.

Adding the vegetables later on

Tip 4: Serve over rice or rice noodles. This curry is saucy, so you’ll want a bed of rice or noodles for soaking up all the delicious sauce. Jasmine rice, cilantro lime rice, or cooked rice noodles (like what we use for Pho) are perfect.

More Curry Recipes

Thai Green Curry

Easy Thai Green Curry

  • PREP
  • COOK
  • TOTAL

I crave this Thai green chicken curry recipe all the time! Whether you use our from scratch green curry paste or follow our tips below the recipe for boosting a store-bought version, this recipe guarantees you’ll have a fabulous dinner on your table.

Just a quick note on the spice level: traditional green curry is usually quite hot. Our homemade paste is easy to adjust, but be aware that the spice level of store-bought versions will vary. If you’re looking for a good store-bought option, I highly recommend Maesri (sold in cans).

Serve this curry over Jasmine rice, cilantro lime rice, or cooked rice noodles. It’s also amazing with some crispy fried shallots sprinkled over the top!

4 Servings

You Will Need

2 tablespoons avocado oil

1 medium zucchini, sliced into 1/2-inch thick quarter moons, about 2 cups

4 green onions, sliced

2 garlic cloves, minced

1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces

6 to 8 tablespoons homemade green curry paste, see tips for using store-bought curry paste below

1 (15oz) can full-fat coconut milk

2 to 3 teaspoons fish sauce

4 kaffir lime leaves, optional

4 ounces snow peas

2 cups spinach leaves

Salt, to taste

1/4 cup torn Thai basil and mint for serving

1 red chili pepper, like a Fresno chile, thinly sliced for serving

Directions

    1Brown the zucchini: Heat a wide skillet over medium-high heat. Add 1 tablespoon of the oil, then arrange the zucchini in a single layer. Cook until the underside has a few browned spots, then flip and cook another 30 seconds until the second side is also lightly browned. Transfer the zucchini to a plate to add to the curry later.

    2Brown the chicken: To the same skillet, still over medium-high heat, add another tablespoon of oil. Arrange the chicken in a single layer, season with a few pinches of salt, and cook, tossing occasionally, for 2 to 3 minutes until it picks up a little color.

    3Build the curry base: Stir in the green onion and garlic (and ginger and lemongrass if using store-bought curry paste). Cook, stirring constantly for 30 seconds, then add the green curry paste. Cook and stir for about 1 minute until the paste is fragrant and starts to stick a little to the bottom of the pan.

    4Simmer the curry: Pour in the coconut milk, then fill the empty can halfway with water and pour that in as well. Use a wooden spoon to scrape any stuck curry paste from the bottom of the skillet and bring to a low simmer, lowering the heat as needed. Stir in 2 teaspoons of fish sauce, then taste the sauce. Add more fish sauce and/or curry paste if needed. Add the kaffir lime leaves (if using) then simmer the curry for 10 to 15 minutes, or until the chicken is cooked through.

    5Add the veggies: Stir in the zucchini, snow peas, and spinach. Continue to simmer until the vegetables are crisp-tender, 5 to 8 minutes.

    6To serve: Turn off the heat. Squeeze over a little lime juice, then scatter torn fresh basil and mint over the top. For some extra heat, you can also add sliced red chilies. Serve immediately over rice or rice noodles.

Adam and Joanne’s Tips

  • Store-bought curry paste: These range in flavor and spice level. I like the 4-ounce cans from Maesri (here’s a link to them on Amazon). I use 6 tablespoons, sometimes a bit more. Commonly sold Thai Kitchen green curry paste is not as flavorful, but the spice is more potent (if this is what you have, start with 2 tablespoons and go from there). It’s a good idea to taste your curry paste before using to see where it sits on the flavor/spice scale.
  • Making store-bought curry paste better: To achieve the fresh, vibrant flavor that homemade paste gives our curry, add 2 teaspoons finely grated fresh ginger and 2 teaspoons lemongrass paste. I buy lemongrass paste in tubes. To learn how to make lemongrass paste from fresh, see the tips section of our green curry paste recipe.
  • Kaffir lime leaves: These add a lovely aromatic flavor to the curry. I used to find them in my local grocery store, but they are becoming harder to find (such a bummer!). You can buy them online or possibly find in International or Thai markets. Use them the same way you would use bay leaves in this recipe (add them to simmer in the curry, then remove them before serving).
  • Storing: Green chicken curry lasts stored in an airtight container in the fridge for up to 4 days. You can also freeze it, but expect the veggies to lose some of their crunch.
  • The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
501
/
Total Fat
32.8g
/
Saturated Fat
18.8g
/
Cholesterol
159.8mg
/
Sodium
904mg
/
Carbohydrate
13.5g
/
Dietary Fiber
3.1g
/
Total Sugars
3.5g
/
Protein
38.3g


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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]]> https://recipeprofessional.com/easy-thai-green-curry-recipe/feed/ 0 Homemade Green Curry Paste Recipe https://recipeprofessional.com/homemade-green-curry-paste-recipe/ https://recipeprofessional.com/homemade-green-curry-paste-recipe/#respond Tue, 05 May 2026 02:33:44 +0000 https://recipeprofessional.com/homemade-green-curry-paste-recipe/

Making our Thai green curry paste recipe from scratch is easy. The vibrant green color alone is enough to make you smile, but just wait until you take a bite!

Green Curry Paste

This green curry paste recipe is perfect for Thai green curry, but it also adds a herby spicy note to fish curry, chicken, and veggies. It’s bright and super herby thanks to mint and basil, and you can easily control the spice level. Thai green curry is usually pretty hot, but if that’s not your style, you can easily tone things down with our recipe. You’ll never go back to store-bought!

We love Thai curries, but store-bought curry pastes can vary a lot in flavor. That’s why we jumped at the chance to learn how to make our own, and now, after sharing three versions (red curry paste, yellow curry paste, and this green one), we’re so excited for you to join us!

Key Ingredients

  • Peppers: All of the curry pastes on Inspired Taste are intended to be as close to authentic as possible while using ingredients that are typically available. For this green curry paste, which is traditionally hot and spicy, we’re using jalapeño. You can swap it for serrano or use Thai green chilies (which really pack a punch), but I find the jalapeño does the trick nicely. For a milder curry, remove all the seeds and membranes from the pepper before processing. In addition to the jalapeño, we use a mild Anaheim pepper, which adds even more fresh green flavor.
  • Coriander Seeds, Garlic, Green Onion, and Ginger: These aromatics form the foundation of our curry paste, guaranteeing an absolutely irresistible flavor. For the green onions, look for ones with more green than white.
  • Lemongrass Paste: Thai green curry paste is not complete without lemongrass! I love the convenience of lemongrass paste (sold in tubes), but if you’re working with fresh, check out the tips below the recipe. I also use lemongrass paste to make our sweet and sour meatballs.
  • Fish Sauce and Lime: These bring everything together, adding brightness, umami, and a touch of saltiness. While many curry paste recipes use dried shrimp or shrimp paste, fish sauce is a great alternative that’s much easier to find (if vegetarian, omit the fish sauce). I have Red Boat and Three Crabs fish sauce in my pantry.
  • Brown Sugar and Sesame Oil: We don’t use a lot, but a little bit of sugar and sesame oil balances the brighter, spicier ingredients like lime and peppers.
  • Green Herbs: We use a powerful trio of fresh mint, basil (Thai basil is best, but Italian basil works), and cilantro. For the mint and basil, use the leaves. For the cilantro, use the stems. They add texture to the paste and a rich cilantro flavor.

Find the full recipe with measurements below.

Tips for Making the Best Green Curry Paste

Tip 1: Adjust the heat to your taste. We swap traditional Thai chilies for more common jalapeños. You can, of course, use Thai chilies if you have them, but our recipe guarantees a delicious green curry no matter what.

  • For a milder curry, remove the seeds and white membrane.
  • For a spicy curry paste, use one jalapeño with the seeds left in.
  • For an authentic and very hot curry, increase to two jalapeños or add one to two Thai green chilies (those little green chilies really pack a punch!).
Making green curry paste in a food processor

Tip 2: Blend until almost smooth. I use my food processor and let it run, scraping down the sides every so often, until I have an almost smooth paste. A blender works really well, too (and might even get you an even smoother paste). Just keep blending until it looks similar to our photos.

Tip 3: Using your homemade green curry paste. The most common use for this is with coconut milk to make a classic green curry. I use 4 to 6 tablespoons for one 13.5-ounce can of full-fat coconut milk, but you can adjust this to your liking. Whatever you do, make sure you quickly cook the curry paste in a bit of oil before adding the coconut milk. This quick step “blooms” the spices and aromatics, releasing their full flavor. If you don’t use it for curries, get creative! It adds a fresh, spicy flavor to mayonnaise, meatballs, butter, fish, chicken, and more.

Green Curry Paste

Homemade Green Curry Paste

  • PREP
  • TOTAL

I crave curry made with this homemade green curry paste. Use 4 to 6 tablespoons of the paste for one 13.5-ounce can of full-fat coconut milk. Then, you can adjust from there. See me do this in our Thai green curry recipe. Before adding your coconut milk, cook the curry paste in a little oil to bring out all the flavors (trust me, this makes a big difference). For red curry, use our homemade red curry paste or for a mild curry, see this yellow curry paste.

Adjusting the heat level: For a milder curry, remove the seeds and white membrane of the jalapeño; for a spicy curry paste, use 1 jalapeño with the seeds left in. For an authentic and very hot curry, increase to 2 jalapeños or add 2 to 3 Thai green chilies (they really pack a punch!).

Makes 1 cup

You Will Need

1 teaspoon coriander seeds

5 black peppercorns

1 jalapeño, or more for extra spicy

1 Anaheim pepper, seeds removed and roughly chopped

4 cloves garlic, peeled and lightly crushed

1 thumb-sized piece of fresh ginger, peeled and chopped (1 ½ tablespoons, about 10g)

4 green onions, the greener the better, roughly chopped

4 teaspoons lemongrass paste

1 tablespoon brown sugar

1 lime, zested and juiced

2 teaspoons fish sauce

1/4 cup (5g) packed mint leaves

1/2 cup (10g) packed basil leaves, preferably Thai basil

1/2 cup (30g) cilantro stems

1/2 teaspoon toasted sesame oil

1/2 teaspoon fine sea salt

Directions

    1Grind the spices: In a mortar and pestle, grind the coriander seeds and peppercorns. Transfer the ground spices to a food processor bowl. (If you don’t have a mortar and pestle, you can crush them with the back of a heavy pan or the bottom of a can.)

    2Prepare the peppers: For a spicy paste, cut the jalapeño in half and add to the food processor. For a milder paste, cut the jalapeño in half and remove all the seeds and the white membrane before adding it.

    3Make the curry paste base: Add the Anaheim pepper, garlic, ginger, green onions, lemongrass paste, brown sugar, and lime zest to the food processor with the ground spices and jalapeño. Pulse until a rough paste forms.

    4Finish the paste: Add the fish sauce, mint leaves, basil leaves, cilantro stems, sesame oil, salt, and lime juice. Continue pulsing until the mixture becomes a smooth, mostly uniform paste.

Adam and Joanne’s Tips

  • Storing in the fridge: Add your homemade curry paste to a clean glass jar, add a thin layer of avocado oil on top, and then store it in the fridge for up to 1 week, possibly longer. The green color may dull slightly.
  • Storing in the freezer: You can freeze this for up to 3 months. Portion the paste into small freezer-safe containers or ice cube trays. If using ice cube trays, freeze until frozen, pop them out, and store them in a freezer-safe airtight container.
  • Lemongrass paste: I buy the refrigerated lemongrass paste in a squeezable tube sold near the fresh herbs.
  • Using fresh lemongrass: Cut away the top and bottom of the stalk. Then, peel away the tough outer layers until you reach the tender, pale yellow core. Finally, thinly slice the stalk, then chop it as finely as possible or use a food processor to mince it. If you make a larger batch of homemade lemongrass paste, store in an airtight container in the fridge for a few days or freeze in ice cube trays, transfer to freezer bags, and freeze for up to 3 months.
  • For curries: Start with 3 to 4 tablespoons of curry paste per cup of coconut milk. You can always add more later!
  • For marinades/other dishes: Begin with 1 tablespoon of curry paste per pound of meat.
  • The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
15
/
Total Fat
0.2g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
167.9mg
/
Carbohydrate
2g
/
Dietary Fiber
0.4g
/
Total Sugars
1g
/
Protein
0.3g


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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]]> https://recipeprofessional.com/homemade-green-curry-paste-recipe/feed/ 0 Green Chile Chicken Tacos https://recipeprofessional.com/green-chile-chicken-tacos/ https://recipeprofessional.com/green-chile-chicken-tacos/#respond Sat, 02 May 2026 15:58:11 +0000 https://recipeprofessional.com/green-chile-chicken-tacos/

Green Chile Chicken Tacos are a perfect family-friendly dinner, and you can make the chicken in the Instant Pot or the slow cooker. These tacos will be low in carbs when you use low-carb tortillas, or eat the slightly-spicy green chile chicken in lettuce wraps for an option that’s Keto or gluten-free!

PIN Green Chile Chicken Tacos to try them later!

Green Chile Chicken Tacos close-up photo of finished tacos on plate

These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

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 are Poblano Chile Peppers?

Poblano chile peppers are large dark green peppers that are mild but have a really delicious flavor. In U.S. grocery stores they are sometimes called Pasilla Peppers.

Making Green Chile Tacos for Weekend Food Prep:

If you’re making this for Weekend Food Prep and planning on leftovers to eat later, it would be best to only put dressing on half the slaw if you want it to stay crisp. Refrigerate slaw ingredients and taco meat separately, then heat the chicken and tortillas and add dressing to the rest of the slaw right before you eat the rest of the tacos.

Which method did we like best for Green Chile Chicken Tacos?

For the slow cooker version we recommend reducing the sauce so the finished result isn’t too watery, and using the Instant Pot made it super-easy to reduce the sauce after the chicken had cooked. So for that feature only I’d say I liked the Instant Pot method a bit better.

What Instant Pot or Slow Cooker Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! For the slow cooker version I used my favorite 3.5 Quart Slow Cooker (affiliate link) but any size that’s close to that will work.

How low in carbs are the Green Chile Chicken Tacos?

With the Mission Carb Balance Low-Carb Tortillas (affiliate link) I used, these tacos have only 7 net carbs each, with 13 grams of protein.

Green Chile Chicken Tacos Instant Pot version process shots collage

How to Make Instant Pot Green Chile Chicken Tacos:

(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, put in Instant Pot, and season with salt and pepper. 
  2. Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with diced green chiles (affiliate link) if using.
  3. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES. 
  4. When time is up let pressure release naturally for 20 minutes, then release remaining pressure.
  5. Remove chicken to cutting board and shred, leaving sauce in the Instant Pot.
  6. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 10 minutes while you shred the chicken apart.
  7. Then put shredded chicken back in the Instant Pot to keep warm and let chicken absorb the sauce.
  8. While chicken cooks, chop the poblanos, green onions, and cilantro.
  9. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing.
  10. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using).
  11. Then toss slaw with dressing until it’s a wet as you prefer.
  12. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed.)
  13. We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
  14. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away.
  15. We loved this with a squeeze of lime to add at the table!

Low-Carb Slow Cooker Green Chile Chicken Tacos process shots collage

How to Make Slow Cooker Green Chile Chicken Tacos:

(This is only a summary; scroll down for complete printable recipe.)

  1. Simmer Hatch Green Chile Enchilada Sauce (affiliate link) until it’s reduced to 3/4 cup, about 45 minutes. 
  2. While sauce reduces, trim chicken breasts, cut in half lengthwise, put in slow cooker, and season with salt and pepper.
  3. Put the reduced sauce (and 1 can additional diced green chiles if desired) over the chicken. 
  4. Cook on high in slow cooker for about 2 1/2 hours.  
  5. When the chicken is tender and starting to fall apart, remove to a cutting board and shred, leaving the sauce in the slow cooker.
  6. Put the shredded chicken back in the slow cooker and turn to low to keep warm and let the chicken absorb the sauce.
  7. I used Mission Carb Balance Whole Wheat Fajita Shells with 3 carbs each for this version, and heated the foil-wrapped tortillas in a toaster oven.
  8. Mix together ingredients to make dressing for the spicy slaw.
  9. Chop poblanos, green onions, cabbage, and cilantro and make the spicy slaw right before you’re ready to eat the tacos.
  10. To serve, fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw.
  11. The original version was served with Cotija cheese. (Through the years I’ve made these tacos more often without it, but it’s tasty if you have some.)

Make it a Low-Carb Meal:

Here are some tasty things to serve with the Green Chile Chicken Tacos:

Green Chile Chicken Tacos shown on serving plate with cut limes on the side.

More Low-Carb Mexican Dinners:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for more ideas to satisfy that craving for Mexican food! And if want more recipes using low-carb tortillas, here are my favorite recipes with low-carb tortillas.

Ingredients

  • 4 boneless-skinless chicken breasts
  • salt and fresh-ground black pepper to taste
  • one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)
  • one 3.5 oz. can diced green chiles plus juice (optional)
  • 8 Mission Carb Balance Low-Carb tortillas or Mr. Tortilla 2 Net Carb Multigrain Tortillas
  • 1/2 large fresh Poblano chile, finely chopped (see notes)
  • 1/4 cup thinly sliced green onion
  • 2 cups thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • 1/2 cup chopped cilantro (optional)
  • 3 T mayo
  • 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
  • 1 1/2 tsp. Green Tabasco Sauce (or more if you like it spicy)
  • Salt to taste, preferably Vege-Sal

Instructions

INSTANT POT INSTRUCTIONS:

  1. Trim chicken breasts, cut each one in half lengthwise, put in Instant Pot, and season with salt and pepper.  Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with the diced green chiles (affiliate link) if using. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES.
  2. When the cooking time is up let the pressure release naturally for at least 20 minutes, then release any remaining pressure. Remove the chicken to a cutting board and shred, leaving the sauce in the Instant Pot.
  3. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 20 minutes while you shred the chicken apart. Then put the shredded chicken back in the Instant Pot to keep warm and let the chicken absorb the sauce. 
  4. While chicken cooks, chop the poblanos, green onions, and cilantro. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using). Then toss the slaw with dressing until it’s a wet as you prefer. 
  5. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed since I made these tacos in the slow cooker.) We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
  6. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away. We loved this with a squeeze of lime to add at the table!

SLOW COOKER INSTRUCTIONS:

  1. Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to 3/4 cup.  This will take about 45 minutes, or less if you’re watching it carefully and use higher heat. While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips.  (Cut larger breasts into 3 strips and smaller ones into 2.)
  2. Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to 3/4 cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat. Cook on high for about 2 1/2 hours, or until the chicken shreds apart easily with a fork.
  3. When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of  the slow cooker. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.
  4. Preheat oven or toaster oven to 400F/200C. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.
  5. Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing. Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.) Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.) Put the slaw ingredients in a bowl and toss with the dressing.
  6. To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 171Total Fat 9gSaturated Fat 2gUnsaturated Fat 7gCholesterol 38mgSodium 612mgCarbohydrates 9gFiber 2gSugar 5gProtein 13g

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!

Square image of Green Chile Chicken Tacos shown on serving plate with limes in back.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The small low-carb flour tortillas used in these Green Chile Chicken Tacos have only 2 – 4 net carbs each (depending on which brand you choose), making them a good choice for low-carb diet plans. If you’re following the original South Beach diet choose a low-carb tortilla that fits that plan and look for Green Chile Enchilada Sauce with the lowest amount of carbs you can find. You can eat the Green Chile Chicken inside lettuce wraps for an option that’s Keto or gluten-free.

Find More Recipes Like This One:
Use Slow Cooker Recipes or Instant Pot 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:
The Green Chile Tacos were first posted in 2014, and I’ve made this recipe many times since then. The post was last updated with more information and corrected nutritional information in 2026.

Pinterest image for Green Chile Chicken Tacos, showing three tacos in taco holder.

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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]]> https://recipeprofessional.com/green-chile-chicken-tacos/feed/ 0 Easy Green Smoothie Recipe https://recipeprofessional.com/easy-green-smoothie-recipe/ https://recipeprofessional.com/easy-green-smoothie-recipe/#respond Sun, 26 Apr 2026 02:46:08 +0000 https://recipeprofessional.com/easy-green-smoothie-recipe/
author byline

I love this simple green smoothie recipe, which blends together spinach, banana, and Greek yogurt for added protein. It is naturally sweetened with fruit and tastes incredible!

Easy Green Smoothie

When it comes to smoothies, simple is best. I can’t keep up with lots of extra ingredients, and if I am going to make something daily, I need it to be quick with ingredients I already have on hand. This green smoothie is perfect!

Inspired by our popular banana smoothie, you can make this easy green smoothie in 5 minutes or less! It’s easy, healthy, and delicious. For more super simple smoothie recipes, see our blueberry smoothie and strawberry smoothie. You may also enjoy our homemade green juice!

Key Ingredients

  • Spinach: I blend in 2 cups of baby spinach to make this super green. Even with so much spinach, you won’t really taste it. In fact, this is my son’s favorite smoothie, and he’s pretty sensitive to the taste of spinach. Other greens, like kale, are great, too, but you might taste them a bit more than baby spinach.
  • Banana: I use one banana to make one large or two smaller kid-size smoothies. For the best smoothie, use a ripe banana. For the creamiest smoothie, use frozen banana slices. I’ve shared how I freeze bananas for smoothies in my banana smoothie recipe.
  • Half an Orange: When I have oranges in the house, I love adding them to my morning smoothie. They add extra vitamin C and tropical flavor. You can substitute oranges with other fruits like mango, pineapple, or berries (but remember that berries will change the smoothie’s color).
  • Greek Yogurt: I love adding a spoonful for extra creaminess and protein. If you want more protein, use plain high-protein yogurt or a scoop of your favorite vanilla protein powder.
  • Milk: You need a bit of liquid to thin things out. I love milk or dairy-free milk, but even water will do the trick.
Easy Green Smoothie

Easy Green Smoothie

This creamy, protein-packed green smoothie is simple and only takes a few minutes. We’ve shared a basic recipe below with optional ingredients after that. If you are looking for a substitute for Greek yogurt, leave it out or replace it with more fruit. For an extra boost of protein, add 1 to 2 scoops of your favorite protein powder.

Makes 2 kid-size smoothies or 1 large

You Will Need

Basic Green Smoothie

1 medium banana, peeled

1/2 medium orange, peeled and quartered

1/3 cup plain Greek yogurt

1/4 cup milk or non-dairy milk

2 cups fresh spinach


Optional

1 tablespoon flaxseed meal or shelled hemp hearts

1 tablespoon peanut butter or almond butter

1 to 2 teaspoons pure honey

1/2 cup mixed frozen berries

Adam and Joanne’s Tips

  • Using a frozen banana makes this really refreshing and thick.
  • This smoothie tastes best fresh, but it can be frozen for later. To save the smoothie for later, add to a food-safe resealable plastic bag or container and freeze. Then 45 to 60 minutes before needing the smoothie, take out from freezer.

Nutrition Per Serving
Serving Size
1 smoothie (large)
/
Calories
240
/
Total Fat
6.1g
/
Saturated Fat
2.4g
/
Cholesterol
12.3mg
/
Sodium
128.8mg
/
Carbohydrate
38.2g
/
Dietary Fiber
5.5g
/
Total Sugars
22.4g
/
Protein
12.4g


AUTHOR:

Joanne Gallagher

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]]> https://recipeprofessional.com/easy-green-smoothie-recipe/feed/ 0 Fresh Green Bean Salad Recipe https://recipeprofessional.com/fresh-green-bean-salad-recipe/ https://recipeprofessional.com/fresh-green-bean-salad-recipe/#respond Sun, 26 Apr 2026 00:18:31 +0000 https://recipeprofessional.com/fresh-green-bean-salad-recipe/

This green bean salad recipe is one of my favorites. It combines fresh green beans, a simple shallot dressing, and crispy fried shallots!

Cold green bean salad

When fresh green beans are in season, I jump to make this simple salad! I serve it cold, which means the beans are nice and crisp. You’ll love the shallot vinaigrette, and those crispy shallots are so delicious.

This salad is a nod to green bean casserole. You can use store-bought fried shallots, fried onions, or make your own like me. Here’s my 15-minute fried shallots recipe.

Key Ingredients

  • Green Beans: Fresh green beans are in season from summer through early fall. I look for crispy, firm beans without any bruised spots. To prepare my green beans for this salad, I trim the ends. I leave them whole, but if you prefer them cut into smaller pieces, feel free!
  • Shallot Vinaigrette: Everyone needs a good shallot dressing recipe in their back pocket, and this is mine. I whisk finely minced shallots with mustard, red wine vinegar, olive oil, salt, and pepper. It’s easy and so delicious!
  • Fried Shallots: I love salads with different textures, and this cold green bean salad totally hits that mark. You can find fried onions or shallots in the store, but they are simple to make yourself. They last a while, and you can use them in other dishes throughout the week. Here’s my tutorial for how to make fried shallots.

Find the full recipe with measurements below.

How to Make the Best Green Bean Salad

Tip 1: Blanch your green beans. For the best salad, blanch your green beans. To do this, add them to a large pot with boiling salted water and cook for a few minutes. You want them to turn bright green. I always try one before draining and look for it to be tender, with a little crunch left.

Tip 2: Use ice to stop cooking. When ready, plunge them into icy water to stop the cooking. Then toss them with the simple shallot dressing and top with crispy fried shallots. The combo of green beans and crispy fried shallots is a classic one.

Tip 3: Making fried shallots. It’s easy! To fry shallots, add them to oil in a skillet and cook slowly, stirring occasionally, until light brown and crispy, about 10 minutes. Let them drain on paper towels, then toss them onto your salad. If you have some leftover, add them to other dishes like mashed potatoes, sautéed green beans, and soups.

Making crispy fried shallots for green bean salad

Tip 4: Make it your own. This recipe is incredibly versatile. Here are a few of my favorite variations:

  • Add cheese like crumbled feta, shaved parmesan, or creamy goat cheese.
  • Toss in some cooked and sliced potatoes, like this potato and green bean salad.
  • Toss in a few handfuls of greens like arugula, spinach, or baby kale.
  • Serve the salad alongside seared tuna or your favorite tuna salad, hard-boiled egg, and some olives for a French Nicoise-inspired salad.
  • Add extra protein with juicy chicken breast, poached salmon, crumbled cooked bacon, or poached shrimp.
Green Bean Salad

Fresh Green Bean Salad

  • PREP
  • COOK
  • TOTAL

This incredible cold green bean salad recipe has been a family favorite for years. It’s one of the best ways to enjoy fresh green beans. We toss the beans with a simple shallot vinaigrette and finish with crispy fried shallots (optional). You can buy fried shallots or make them. Here’s our crispy fried shallots recipe.

Makes 6 servings

You Will Need

1 pound (450g) green beans or small haricots verts

1 tablespoon minced shallots

1 tablespoon Dijon mustard

2 tablespoons red-wine vinegar, white wine vinegar or champagne vinegar

1/4 cup (60ml) olive oil

Salt and freshly ground pepper

Crispy fried shallots, optional, our recipe for fried shallots

Directions

    1Trim ends from green beans and leave them whole. Prepare a bowl filled with cold water and ice.

    2Bring a large pot of salted water to a boil, then add the green beans. Cook until bright green but still crisp. I check for doneness after 2 minutes, then add additional time as needed. Depending on how thin the beans are, they will need 2 to 4 minutes.

    3Drain the beans and toss them into the ice water.

    4Whisk the minced shallots, mustard, vinegar, olive oil, a pinch of salt, and pepper in the bottom of a salad bowl. Taste, then adjust with more salt and pepper if needed.

    5Toss in the green beans, then serve with crispy shallots sprinkled on top (optional).

Adam and Joanne’s Tips

  • Frozen green beans: Fresh beans are crisper, but you can substitute them for frozen ones. Add the frozen beans to the salted boiling water and cook until heated through and tender. Transfer to the ice bath and then use in the salad as directed above.
  • Storing: The salad will last up to a day in the fridge, after that, it will still taste delicious, but the beans will lose some of their bright green color.
  • Instead of crispy shallots, try frying up some minced or sliced garlic for a green bean salad with crispy garlic.
  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the dish
/
Calories
127
/
Total Fat
10g
/
Saturated Fat
1.4g
/
Cholesterol
0mg
/
Sodium
105.2mg
/
Carbohydrate
9.6g
/
Dietary Fiber
3.5g
/
Total Sugars
4.4g
/
Protein
2.6g


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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]]> https://recipeprofessional.com/fresh-green-bean-salad-recipe/feed/ 0 Garlic Roasted Green Beans Recipe https://recipeprofessional.com/garlic-roasted-green-beans-recipe/ https://recipeprofessional.com/garlic-roasted-green-beans-recipe/#respond Fri, 24 Apr 2026 00:15:35 +0000 https://recipeprofessional.com/garlic-roasted-green-beans-recipe/

This oven roasted green beans recipe is the perfect side dish. They turn tender and sweet in the oven, with lightly crisp edges that make them irresistible.

Garlic Roasted Green Beans

We have plenty of green bean recipes on Inspired Taste, but roasting might be my favorite way to cook them. If you haven’t tried roasting green beans before, you should. You can keep them simple with just olive oil, salt, and pepper, or dress them up with garlic and capers like we do here. Either way, they’re always a crowd-pleaser.

Green beans also cook quickly, which makes them easy to add to weeknight dinners. Whenever I see them fresh at the store, I grab a bag.

Key Ingredients

  • Green Beans: I prefer fresh green beans for this recipe. They should look vibrant green and feel firm. If you bend them, they should snap. String beans, haricot verts, and wax beans work in the recipe below.
  • Garlic: I use three cloves of garlic for this recipe and love it. You can increase or decrease the garlic based on your tastes.
  • Capers: They may seem a little unusual, but capers add a briny, salty bite to this recipe, which is so lovely with the sweetness of the roasted green beans. If you aren’t a fan, feel free to leave them out.
  • Fresh Dill: I love using fresh herbs, so I toss them over almost anything when I have them on hand. Dill is incredible with the garlic and capers in this recipe. Other fresh herbs like parsley or cilantro work, too.

Find the full recipe with measurements below.

How to Make the Best Roasted Green Beans

Tip 1: Prepare the beans. To prepare fresh green beans, line them up on your cutting board so that all the ends are together, then slice away the stringy ends. I leave my beans long, but you can cut them into two or three pieces at this point as well.

Tip 2: Make basic green beans. Once trimmed, toss the green beans with oil, salt, and pepper. Spread them on a baking sheet in a single layer, then roast them at 425°F until tender and a little wrinkly (10 to 15 minutes). Roasting them at such a high temperature cooks green beans quickly and gives them those delicious blistered spots. They are delicious this way, so feel free to stop here!

Tip 3: Add more flavor. While the beans are in the oven, mix up some minced garlic and capers. Toss that with the hot roasted green beans and roast for a few minutes more. Then finish with some fresh dill. I use a similar method with feta cheese and herbs when making this roasted zucchini, and I love it!

Serving Suggestions

These green beans work well with many of our main dishes, but a few favorites are my garlic caper baked salmon or these easy stuffed pork chops (stuffed with apples, onions, and cheese). I also love them next to roast chicken or this honey glazed lavender chicken.

More Green Bean Recipes

Garlic Roasted Green Beans

Garlic Roasted Green Beans

  • PREP
  • COOK
  • TOTAL

These perfect roasted green beans are on the table in 20 minutes! Our family loves this simple recipe with its bright, herby flavor. I highly recommend the garlic, capers, and dill, but they are still quite delicious when made with oil, salt, and pepper!

4 Servings

You Will Need

1 pound (450g) fresh green beans, stem ends snapped off

1 tablespoon avocado oil

1/4 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1 tablespoon minced garlic, 3 to 4 cloves

2 tablespoons drained capers, roughly chopped

1 tablespoon chopped fresh dill or use 1 teaspoon dried dill

1/2 tablespoon salted butter, optional

Directions

    1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat (lining the pan is optional but helps with cleanup).

    2Toss the green beans with the oil, salt, and black pepper in a large bowl.

    3Add the seasoned beans to the baking sheet and spread them into one layer. Roast until the green beans are tender and a little wrinkled, 10 to 15 minutes.

    4Meanwhile, stir the minced garlic and capers in a small bowl.

    5When they are finished roasting, toss the garlic and capers with the roasted beans on the baking sheet. Spread everything into a single layer, and continue roasting for another 2 to 3 minutes so that the garlic cooks.

    6Finish with the butter and dill. Toss well and then serve.

Adam and Joanne’s Tips

  • Dill Substitute: Any fine herb can be used to substitute the dill. Try basil, parsley, cilantro or tarragon (use about half the amount of tarragon since it has a stronger flavor).
  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the baking sheet
/
Calories
87
/
Total Fat
5.3g
/
Saturated Fat
1.4g
/
Cholesterol
3.8mg
/
Sodium
266.6mg
/
Carbohydrate
9.6g
/
Dietary Fiber
3.4g
/
Total Sugars
3.7g
/
Protein
2.5g


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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]]> https://recipeprofessional.com/garlic-roasted-green-beans-recipe/feed/ 0 Green Goddess Dressing Recipe https://recipeprofessional.com/green-goddess-dressing-recipe/ https://recipeprofessional.com/green-goddess-dressing-recipe/#respond Sat, 11 Apr 2026 00:21:32 +0000 https://recipeprofessional.com/green-goddess-dressing-recipe/

This green goddess dressing recipe uses two cups of fresh herbs! It’s fantastic for salads, roasted vegetables, fish, meats, and also makes a great veggie dip.

Green Goddess Dressing

Green goddess dressing is a delicious creamy dressing made with lots of fresh green herbs. Make it once, and you’ll be wanting a jar of it in your fridge from here on out.

It’s wonderful tossed with greens, spooned over roasted vegetables, served as a sauce for meats and seafood, or set out as a dip with fresh vegetables. When I have lots of fresh herbs on hand, I jump at the chance to make this creamy green goddess dressing!

Key Ingredients

  • Fresh Herbs: I use roughly 2 cups of fresh herbs, almost half of which is parsley. We love the combo of parsley, basil, chives, and a smaller amount of tarragon (it’s stronger!), but feel free to add cilantro, mint, dill, or scallions, too.
  • Mayonnaise and Sour Cream: Mayonnaise forms the base of our dressing, but I mix in some sour cream to lighten it up a bit (I do the same when making ranch). If you don’t have sour cream, Greek yogurt or buttermilk work well. For a vegan dressing, try my homemade vegan mayo, cashew cream, or this homemade tahini, and skip the sour cream.
  • Anchovies: Anchovies add a salty kick that salt alone can’t match! If you don’t eat fish, substitute with chopped capers.
  • Lemon and Vinegar: Fresh lemon juice adds brightness, and a splash of rice wine vinegar really makes this herb dressing pop (optional, but yummy!).

Find the full recipe with measurements below.

How to Make Green Goddess Dressing

Tip 1: Use a food processor or blender. I take a moment to get out my food processor for this recipe since it does such a great job of blending all those fresh herbs. If you don’t have a blender, you can always finely mince the herbs and anchovies, then mix them into the mayo and sour cream.

Green Goddess Ingredients in a food processor

Tip 2: Taste, and season well. Before serving your dressing, give it a taste. If it isn’t popping for you, it probably needs more salt and lemon juice. If it’s too thick, thin it with a bit of water, milk, or buttermilk.

Ways to Use This Dressing

Green goddess dressing is incredibly versatile. While we usually use it as a salad dressing, it almost always ends up as a sauce for whatever we’re cooking the rest of the week. Here are some of our favorite ways to use it:

More Salad Dressing Recipes

Green Goddess Dressing

Green Goddess Dressing

  • PREP
  • TOTAL

Green goddess dressing is a delicious creamy dressing made with lots of fresh green herbs. It’s wonderful tossed into salads, spooned over roasted veggies, fish, or meats and even doubled as a vegetable dip.

*You can make this recipe vegan. See our tips section and substitutions for guidance.

Makes 1 cup

Watch Us Make the Recipe

You Will Need

½ cup mayonnaise, see our homemade mayonnaise

⅓ cup sour cream, Greek yogurt, or well-shaken buttermilk

2 to 3 anchovy fillets or substitute 1 tablespoon capers

¾ cup packed fresh parsley leaves and tender stems

½ cup packed fresh basil leaves

2 tablespoons fresh tarragon leaves or 2 teaspoons dried tarragon

¼ cup chopped chives cut into 1-inch pieces or substitute scallions

2 tablespoons fresh lemon juice

1 tablespoon rice wine vinegar, optional, adds extra tanginess

¼ to ½ teaspoon fine sea salt

½ teaspoon fresh ground black pepper

Directions

    1Add mayonnaise, sour cream, 2 anchovy fillets, parsley, basil, tarragon, chives, lemon juice, vinegar, salt, and pepper to the bowl of a food processor or blender. Process, stopping and scraping down the sides a few times until the dressing is well blended.

    2Taste the dressing. If it needs a bit more pop, add the last anchovy and an extra squeeze of lemon juice. If the dressing is too thick, thin it out with a little water, milk or buttermilk.

Adam and Joanne’s Tips

  • Vegan green goddess dressing: Use 1 ⅓ cups vegan mayonnaise or cashew cream instead of the regular mayonnaise and sour cream, and then use 1 tablespoon of capers instead of the anchovy fillets. You may need to play around with a little more lemon juice or herbs to get the flavors just right.
  • Avocado variation: Avocado adds a creamy element to the dressing. Add the flesh from one medium avocado.
  • To make this by hand: Finely chop all the herbs and anchovies, then stir into the rest of the ingredients.
  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
2 tablespoons
/
Calories
120
/
Total Fat
12.4g
/
Saturated Fat
2.6g
/
Cholesterol
12.7mg
/
Sodium
221.4mg
/
Carbohydrate
1.5g
/
Dietary Fiber
0.3g
/
Total Sugars
0.6g
/
Protein
1.1g


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

Source link

]]> https://recipeprofessional.com/green-goddess-dressing-recipe/feed/ 0 Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe https://recipeprofessional.com/sheet-pan-meatballs-with-tomato-salad-and-green-sauce-recipe/ https://recipeprofessional.com/sheet-pan-meatballs-with-tomato-salad-and-green-sauce-recipe/#respond Tue, 27 Jan 2026 14:37:55 +0000 https://recipeprofessional.com/sheet-pan-meatballs-with-tomato-salad-and-green-sauce-recipe/

Juicy little sheet pan meatballs that are salty, zesty, briney, and so so delicious. Pile them on tzatziki, spoon some punchy green sauce over top, and serve with a simple salad and crusty bread.

This post is sponsored by ButcherBox

We’re no strangers to sheet pan meatballs around here. We love to love them! Easy clean-up, no frying mess, but still oven-crisp goodness, and they’re always the easiest option for straight-off-the-pan sneaks.

Super juicy and deeply flavored thanks to some delicious briney green sauce – made with parsley, cilantro, walnuts, capers, garlic, and more – that will go not only inside but also on top of these little beauties. Serve them alongside some juicy marinated tomatoes, swoop them through tzatziki, douse them in that green sauce, grab yourself a buttery hunk of crusty bread, and let’s have the best meatball party in town, shall we?

Salty, Zesty, Briney Goodness

This isn’t just any old meatball. Not only is the quality of beef A+ (we’re using ButcherBox Grass-Fed Grass-Finished – more on that later), but that little green sauce magic concoction in the mixture brings a whole explosion of flavor with salty brininess from the capers, a little zest from the lemon, and our favorite punch of all punches, the garlic punch. It all just sort of swims together to bring maximum flavor to this little guy. It’s like a whole meal of tastes in one bite!

And you better believe you save some of that green sauce to put on top of your meatballs, and bread, and any kind of veggies. We’re nothing if not sauce hogs.

Prefer To Watch Instead Of Read?

Fork piercing a meatball

A Word About This ButcherBox Beef

Okay, if you’re not on the ButcherBox train yet, we highly recommend you climb aboard! The quality of their meat and seafood is top-notch.

This is why we love them:

  • They are a certified B Corp company, which means they are mission-driven to do some environmental good in this world and that is always something we can get behind.
  • They source from family farms and are committed to humane practices, and have a focus on sustainability for their seafood offerings which we also feel really good about!
  • Plus, sustainable and recyclable insulation and packaging whenever possible? Yes, please.

There is so much care put behind their product and it really shows. And, ultimately, this grass-fed, grass-finished ground beef is SO flavorful and cooks up beautifully.

ButcherBox has a deal going right now where you get two pounds of free (yes, FREE) grass-fed grass-finished ground beef in every single box for the life of your membership. WHAT.

Click here to learn more about the boxes (or add this deal to your existing membership)!

For burgers, for spaghetti, for meatballs, and everything else in between, this ground beef is such good quality and it is a total freezer essential. And it’s free in every box right now. Do not miss this deal!

ButcherBox ground beef packages

How To Make These Meatballs (Sheet Pan FTW!)

Get your sheet pans and your food processor at the ready and let’s get down to business.

  1. Green Sauce. Pulse everything up in a food processor until chopped very finely (but not a paste). This is your flavor base! Transfer half of the flavor base to a large bowl for the meatballs and then use the rest make your sauce.
  2. Meatballs. Mix the egg, paprika, salt, panko, ground beef, and reserved flavor base green sauce in a bowl until evenly distributed. Roll into balls. Place the rolled meatballs on sheet pan, brush with olive oil, and bake!

Then serve those meatballs over creamy tzatziki, heavily dolloped with your green sauce, along with a pile of tzatziki and simple tomato salad, add a big torn-off hunk of rustic bread, and oof, what a satisfying flavor extravaganza you’re in for!

Meatballs in a bowl with a tomato salad, fork, and bread

Will these juicy delicious little sheet pan meatballs absolutely steal your hearts? Yes. Does green sauce, just in general, make the world better? Also yes. Let’s get to it, pals.


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Description

Juicy little sheet pan meatballs that are salty, zesty, briney, and so so delicious. Pile them on tzatziki, spoon some punchy green sauce over top, and serve with a simple salad and crusty bread.

  1. Preheat the oven to 425 degrees. 
  2. Make your tomato salad and throw in some sliced cucumbers too!
  3. Pulse the garlic, parsley, cilantro, capers, and walnuts in a food processor until chopped very finely (but not creamy / not a paste – you just want a fine chop! and you could do this by hand as well). This is your flavor base!
  4. Transfer half of the flavor base to a large bowl for the meatballs. Add all other meatball ingredients and mix thoroughly with your hands to combine. Roll into balls and bake for 10-12 minutes.
  5. Add the other half of the flavor base to a smaller bowl; add lemon zest and lemon juice, olive oil, and salt and pepper to taste to make your sauce. Add red pepper flakes for heat if you want. It should look similar to a loose pesto or chimichurri.
  6. Serve meatballs over a swipe of tzatziki, with a hunk of rustic bread and a scoop of tomato salad. And drizzle, dip, and swish all of it through that punchy green sauce! BIG, BIG FLAVORS! So good!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mediterranean-Inspired

Keywords: sheet pan meatballs, meatball bowls, green sauce

Thank you to ButcherBox for sponsoring this recipe!

More Meatball Recipes We Can’t Stop Talking About

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