Poultry

Greek Chicken Bowls

Greek Chicken Bowls  |  Lemon & Mocha

I don’t know where to start with these Greek Chicken Bowls. I know it’s unusual for me to be at a loss for words when it comes to food, but I think it stems from there not being an interesting or exciting reason as for why I created this dish. There’s no restaurant meal these bowls are based on. The recipe isn’t adapted from some cookbook I like. I wasn’t making them with anyone particular in mind that loves Greek food or anything. I was simply trying to create a healthy lunch I could meal prep for Matt and I that wasn’t anything like any of the dishes I normally make. So that’s how these Greek Chicken Bowls came to be. Super uninteresting and definitely not exciting. But what is exciting is how a healthy meal can be so packed with flavors and textures.

Greek Chicken Bowls  |  Lemon & Mocha

These Greek Chicken Bowls have a few more components than my normal prepped meals, but all the components are so simple that I don’t even mind it. The star of the dish is the marinated chicken. It took me a couple tries to get it right, but the version I landed on imparts plenty of lemon and oregano flavor after the chicken has been baked with only thirty minutes of marinating time.

Greek Chicken Bowls  |  Lemon & Mocha

I also love that I always have all the ingredients right in my pantry or fridge so I can whip this Greek marinated chicken up any day of the week. I like using chicken tenders because they take less time to bake than chicken breasts. They also have more edges to soak up the Greek vinaigrette marinade making for even more flavorful Greek Chicken Bowls.

Greek Chicken Bowls  |  Lemon & Mocha

If you would rather grill your chicken, go for it! The juicy chicken gets served alongside some lemon cous cous, a quick cucumber salad and an easy yogurt mint sauce. I’m lemon obsessed and Greek food is big on lemon flavors so you knew I had to sneak it into multiple components! You could definitely make the chicken on its own and serve with different sides, but if you’re going to make more components than just the chicken I strongly recommend you make all four components. The chicken, cous cous, cucumber salad and yogurt sauce all balance each other and bring unique flavors to the dish creating that perfect bite!

Greek Chicken Bowls  |  Lemon & Mocha

Greek Chicken Bowls
 
Yield: 4 servings
Ingredients
for the chicken
  • 1 pound boneless skinless chicken breasts or tenders
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
for the cous cous
  • ½ cup uncooked cous cous
  • 1 tablespoon packed parsley leaves, finely chopped
  • Zest from ½ lemon
for the cucumber salad
  • 2 cup diced English cucumber, about ⅔ of a large English cucumber
  • 1½ tablespoons finely diced red onion
  • ½ - 1 clove garlic, minced
  • 1½ tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 tablespoon feta cheese crumbles
  • Salt and pepper to taste
  • 1 tomato, for garnish
for the yogurt mint sauce
  • 1 container plain nonfat Greek yogurt, about 5.3 ounces
  • 2 leaves fresh mint, chopped
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
Directions
for the chicken
  1. In a shallow bowl or container big enough to fit the chicken, whisk together the olive oil, lemon juice, dried oregano, dried parsley, garlic powder, salt and black pepper. Add the chicken and make sure all the pieces get completely coated. Marinate in the fridge for at least 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. When the chicken is done marinating, bake for 30 minutes (22 minutes for tenders) or until they register 165 degrees F with a meat thermometer. Let cool slightly then dice and divide among the 4 containers.
for the cous cous
  1. Bring ½ cup water to boil in a small saucepan. Remove the pan from the heat. Add the cous cous and a pinch of salt. Stir then cover, letting sit for 10 minutes. The cous cous should absorb the water and be soft. Fluff with a fork then stir in the lemon zest and chopped parsley. You can add some olive oil if you would like, but I skipped it since I was trying to reduce the amount of oil in the overall dish. Divide the cous cous among the 4 containers.
for the cucumber salad
  1. Combine the diced cucumber, diced red onion, minced garlic, olive oil and red wine vinegar in a small bowl. Season with salt and pepper to taste. Divide among the 4 containers then divide the feta cheese between the 4 containers and sprinkle on top of the salad.
for the yogurt mint sauce
  1. Combine all the ingredients in a small bowl. Divide among the 4 containers.
Notes
This bowl is meant to be eaten cold because of the cucumber salad and yogurt sauce.

 

Pesto Presto Chicken

Pesto Presto Chicken  |  Lemon & Mocha

Welcome to the second recipe I made to use up my batch of Basil Pesto! This recipe is adapted from another cookbook I’ve had for a while and really love – Rachel Ray’s Look + Cook. The cookbook has awesome step-by-step photos to 100 different recipes that make my mouth water every time I flip through it.

Pesto Presto Chicken  |  Lemon & Mocha

It seems like people either love or hate Rachel Ray. I love her because all her recipes that I’ve made have come out so good. Matt, on the other hand, can’t stand when she comes on the Food Network and starts saying “EVOO” and “GB” (garbage bowl). Whatever Matt thinks about her acronyms, he is definitely a fan of this dish.

Pesto Presto Chicken  |  Lemon & Mocha

Rachel Ray named it Pesto Presto Chicken in her cookbook, so I kept the title since that’s how I always think of it. My version is chicken breasts stuffed with a pesto goat cheese mixture and topped with tomatoes and a little Parmesan. I know a lot of people don’t like tomatoes for textural reasons so you can certainly leave off the tomatoes if you are not a fan. If you are a fan, they add a fresh and juicy element to the dish that you don’t want to miss!

Pesto Presto Chicken  |  Lemon & Mocha

The first time I made this dish was for my Dad and I. As I’ve mentioned before, my Dad is very picky, especially when it comes to dinner meals. The chicken got rave reviews and he said he would definitely eat it again, which shocked both me and Diane! It’s kind of hard not to like this dish, though. Creamy pesto stuffed inside chicken? Yes, please!

Pesto Presto Chicken  |  Lemon & Mocha

The presto part comes from how quick the dish is to make. The only thing that takes me some time is butterflying and pounding out the chicken breasts so sometimes I will do that the day before so I can just fill and bake them the next night. Pesto Presto Chicken is perfect alongside some pasta or eaten with a side of asparagus or broccoli – yes, I know, my answer to everything! My Dad is my ultimate picky-meter so I guarantee your family will like this dish!

Pesto Presto Chicken  |  Lemon & Mocha

Pesto Presto Chicken
 
Yield: 4-6 servings
Ingredients
  • ⅓ cup pesto
  • 4 ounces goat cheese
  • 3 tablespoons milk (whatever you have in your fridge is fine)
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • ½ cup Parmesan, divided
  • 4 boneless skinless chicken breasts
  • 1 tomato
  • Cooking spray
Directions
  1. Preheat the oven to 450 degrees F. Line a baking sheet with nonstick aluminum foil or spray with cooking spray. Set aside.
  2. In a small mixing bowl, combine the pesto, goat cheese, milk, garlic, Italian seasoning and ¼ cup of the Parmesan. If your goat cheese is too hard to stir, microwave it for 15 seconds or so until soft.
  3. Butterfly each chicken breast so it resembles an open book. You do this by using a sharp knife to slice the chicken horizontally, but don’t cut all the way through to the other side because you want to be able to open it like a book. Lay plastic wrap over the butterflied chicken breast then evenly pound with a meat mallet or rolling pin until it’s ¼-inch thick. Place the chicken breast on the prepared baking sheet, still open. Spread ¼ of the prepared pesto mixture on one half of the chicken breast then fold the other half over top of it. Repeat with the remaining 4 chicken breasts.
  4. Lay the tomato slices over top of the folded over chicken breasts. Lightly spray with cooking spray. Sprinkle the remaining Parmesan over the tomato slices. Bake for 20 minutes or until they reach an internal temperature of 165 degrees F. If you want more color on the tomatoes and Parmesan on top you could always broil them for 1 minute towards the end of baking.

Recipe adapted from Rachel Ray’s Look + Cook.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Baked Pesto Turkey Meatballs over Lemon Cauliflower Rice

Baked Pesto Turkey Meatballs over Lemon Cauliflower Rice  |  Lemon & Mocha

Grab your pesto because you need to make these Pesto Turkey Meatballs as. soon. as. possible! I got the idea for these meatballs from a Hello Fresh box Matt and I got a couple months ago. Usually I already have our meals planned out, but every once and a while we will order one of those meal prep boxes to switch it up. The inspirational meal was pesto turkey burgers. It basically only used pesto to flavor the ground turkey, but I was shocked when the burgers were juicy and so flavorful. I decided to take that concept and create Pesto Turkey Meatballs.

Baked Pesto Turkey Meatballs over Lemon Cauliflower Rice  |  Lemon & Mocha

Since I made first these, we’ve eaten them right from the oven, reheated in the microwave and even baked from frozen. Every time they taste so damn good! Ground turkey can tend to be dry, but the basil pesto keeps the meatballs incredibly moist, while also imparting a strong garlic, herb and Parmesan flavor. I added a little olive oil to the ground turkey mixture because I wanted to make sure they would be moist enough.

Baked Pesto Turkey Meatballs over Lemon Cauliflower Rice  |  Lemon & Mocha

I love that once you make a bunch they are such a quick and easy meal. I included instructions for freezing them in the recipe below. As delicious as these Pesto Turkey Meatballs are, I need to talk about this Lemon Cauliflower Rice. As you all know, I’m obsessed with lemon and it pairs really well with pesto. Remember way back when to the Kale and Walnut Pesto Pasta with Lemon Shrimp?

Baked Pesto Turkey Meatballs over Lemon Cauliflower Rice  |  Lemon & Mocha

I wanted to keep the meal healthy and veggie-centric so I decided to use cauliflower rice. How awesome is it that you can get frozen or fresh riced cauliflower (and other veggies!) in pretty much every grocery store now? It is such a healthy and fun way to switch up your usual meals. The Lemon Cauliflower Rice is so simple it’s ridiculous, but like a super addictive and flavorful ridiculous. You sauté garlic and the riced cauliflower together then stir in lemon zest, lemon juice, salt and pepper. Done!

Baked Pesto Turkey Meatballs over Lemon Cauliflower Rice  |  Lemon & Mocha

I served these with some steamed broccoli and it was definitely two nights of silent dinner – also known as we didn’t say anything because we were too busy stuffing our faces!

Baked Pesto Turkey Meatballs over Lemon Cauliflower Rice  |  Lemon & Mocha

Baked Pesto Turkey Meatballs over Lemon Cauliflower Rice
 
Yield: 4 servings
Ingredients
for the pesto turkey meatballs
  • 16 ounces ground turkey
  • ¼ cup basil pesto
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
for the lemon cauliflower rice
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 16 ounces riced cauliflower, about 4 cups
  • ½ lemon, zested
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Directions
for the pesto turkey meatballs
  1. Preheat the oven to 400 degrees F. Line a baking pan with nonstick aluminum foil or spray with nonstick spray. Set aside.
  2. In a medium mixing bowl, combine the ground turkey, pesto, olive oil, salt and pepper. Try not to over-mix. Form the mixture into 16 meatballs and place on the prepared baking sheet. I like to divide the mixture in the bowl into 4 sections, then make 4 even-sized meatballs out of each section. Bake for 20 minutes or until they reach an internal temperature of 165 degrees F. Serve over the cauliflower rice with steamed broccoli.
for the lemon cauliflower rice
  1. Mince the garlic. Heat the olive oil in a sauté pan over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the riced cauliflower and cook until almost tender. Add the lemon zest, lemon juice, salt and pepper. Stir to combine and remove from the heat when the cauliflower rice is tender.
Notes
This is what I did to freeze the meatballs. I lined a small baking sheet that would fit in my freezer with wax paper. Then I formed the meatballs and placed them on the prepared baking sheet. Put them in the freezer and leave them in there until they harden then remove and put them all into a freezer bag. I baked them right from frozen and just added a couple minutes onto the baking time. Just temp them and make sure they reach 165 degrees F.
You can use fresh or frozen riced cauliflower for this recipe. I used the Trader Joe’s frozen riced cauliflower.

 

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

Happy Wednesday everyone! Can you believe we’re halfway through August? Ah, I shouldn’t have even brought it up! Where did the summer go? I bet if I look at my past summer posts I probably said the same thing, but it still shocks me every year. To cheer us all up I’m sharing these flavor-packed and crunchy Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce.

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

When I first made these, Matt and I were so hooked that I made them three weeks in row. That never happens! The egg rolls also got prettier each week as I had more practicing wrapping them. I also got a lot quicker at putting them together; it’s a lot more simple than you would think. I walk you through it in the directions, but if you get the Nasoya brand egg roll wrappers they have a diagram on the back of the package for how to wrap them up.

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

The ground turkey, corn and spinach filling for these Southwest Turkey Baked Egg Rolls is packed with spices that give it a smoky taste. They aren’t spicy since I don’t like spicy foods, but you could certainly amp up the chili powder if you preferred. The can of diced green chiles is key because it adds depth of flavor and also liquid to keep the ground turkey extra moist. I usually grab a bunch every time I’m at Trader Joe’s. You can use pepper jack cheese if you want a little more heat or if you prefer them more mild like me than you could use shredded Monterey Jack cheese.

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

Either way, they get baked for eight minutes on each side and when the egg rolls come out they are crispy, crunchy and ready to be dipped in my simple avocado dipping sauce. It’s basically a quick homemade guacamole that has been thinned out to make it a prime time egg roll dipping sauce.

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

We usually eat these Southwest Turkey Baked Egg Rolls as a meal with a salad or some stir-fried snap peas, but they would also be so good as a party appetizer. If you’re going to make them as an appetizer you should definitely double the recipe because they will be gone fast!

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce
 
Yield: 4 servings
Ingredients
for the egg rolls
  • 8 ounces 93% lean ground turkey
  • ¼ teaspoon salt
  • ¼ cup chopped onion
  • ⅓ cup chopped red bell pepper
  • 1 garlic cove, minced
  • 1 can diced green chiles, about 4.25 ounces
  • 5 ounces fresh spinach
  • ¼ cup corn kernels
  • 2 tablespoons sliced scallions
  • ¾ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Pinch of chili powder
  • 12 egg roll wrappers, see note
  • ¾ cup shredded pepper jack or Monterey jack cheese
for the avocado dipping sauce
  • 1 avocado, cut open and pitted
  • ⅓ cup water
  • 2 tablespoons lemon juice
  • ¼ teaspoon garlic powder
  • Salt and pepper
Directions
for the egg rolls
  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or coat with cooking spray and set aside.
  2. Coat a medium skillet with cooking spray then heat over medium-high heat. Add the ground turkey and the salt and cook until it’s almost done browning, about 3 minutes. Break apart the ground turkey with a wooden spoon or silicone spatula as it cooks and browns. Add the onion, bell pepper and garlic then cook until the onion and pepper is a little tender, about 4 minutes. Reduce the heat to medium and add the can of green chiles, spinach, corn, cumin, smoked paprika and chili powder. Stir and continue to cook for about 3-4 minutes, or until the liquid has evaporated and the spinach is wilted. Remove from the heat and let cool a little.
  3. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Scoop 3 tablespoons of the turkey mixture and place it near the bottom corner of the wrapper. I like to adjust the mixture so it’s more of a log shape then a big mound. Place a tablespoon of the shredded cheese on top. Take the bottom corner of the wrapper and fold it up and over the mixture so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then continue to roll it until it’s 1 roll away from the top corner. Wet your finger with the water and use it to moisten the whole exposed top corner. Fold the corner down to close up and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls then coat all the rolls with cooking spray.
  4. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm with the dipping sauce.
for the avocado dipping sauce
  1. In a high-speed blender, combine the avocado flesh, water, lemon juice and garlic powder. Blend until combined, about 40 seconds. Season with salt and pepper to taste.
Notes
I use Nasoya egg rolls wrappers. I find them in the refrigerated section of my grocery store near the hummus and guacamole.

Recipe adapted from Skinnytaste Fast and Slow.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Sesame Peanut Noodles with Chicken

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

You know this is a quick and easy recipe since it’s from the “10-Minutes Meals” section of my Cook This, Not That! cookbook! Now, I’ve never accomplished this meal in quite that short of a time frame before, but it’s still a fast meal to whip up. I got this little cookbook the year after I graduated college and I cooked about 13 different meals from it for Matt and I that year.

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

Whenever I get asked about my favorite cookbook I always laugh and mention Cook This, Not That! It’s such a little cookbook and it’s not by any celebrity chef, but I’ve actually cooked a fair amount of recipes from it and they’ve always been really good! In fact, one of my favorite go-to meals, whether it’s just Matt and I or we’re having company, is this Chicken Cordon Bleu from the cookbook. I’ve never made these Sesame Peanut Noodles with Chicken for company, but I make them for Matt and I as make-ahead lunches or dinners whenever we are in the mood for an Asian noodle fix.

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

The sauce is creamy, tangy and super peanut-ty. I’m obsessed with peanut butter, like most people without nut allergies, so I love that the peanut taste really comes through here. Every time I make it I just want to start pouring it on everything! And by everything I mean on food items so I can then eat them, not covering items in my house with peanut sauce for no reason. I don’t know why I said no reason, I don’t think there would ever be a reason you would cover household items with peanut sauce, but anyways I’m getting sidetracked here!

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

I throw in sautéed chicken, broccoli, red bell peppers and snow peas, but you could switch it up with whatever protein and vegetables you would prefer. This would be so good with some flank steak, peppers, onions and asparagus – yum! You can also use whatever type of pasta you prefer; I like using long noodles for this, but sometimes I switch up the type of long noodle and use brown rice noodles or whatever else is in my pantry.

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

The chopped peanuts, toasted sesame seeds and scallions on top add the perfect amount of crunch and texture to this dish. Okay, just describing these Sesame Peanut Noodles with Chicken has made me start craving them so I guess I need to make them again soon! I hope you all enjoy!

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

Sesame Peanut Noodles with Chicken
 
Yield: 4 servings
Ingredients
  • 8 ounces linguine pasta
  • 2 cups broccoli florets
  • 1 pound boneless skinless chicken breasts or tenders
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 cup snow peas, trimmed
  • 3 tablespoons lime juice
  • 3 tablespoons peanut butter
  • 2 tablespoons water
  • 1½ tablespoons soy sauce
  • 2 teaspoons toasted sesame oil, plus more for noodles
  • Chopped peanuts, toasted sesame seeds and scallions for topping
Directions
  1. Bring a large pot of water to a boil and cook the pasta. When there’s 5 minutes left on the pasta, add the broccoli florets. Drain the pasta and broccoli together then toss with a little sesame oil and a little rice wine vinegar in a large bowl to keep the pasta from sticking. If you don’t have rice wine vinegar just a little sesame oil is fine.
  2. While the water is coming to a boil, start the chicken and veggies. Cut the chicken into thin slices then cut in half if the pieces are too long.
  3. Sauté the chicken in the olive oil on medium high heat until almost browned. Season the chicken with a little salt and pepper right after putting it in the pan. Add the bell pepper and snow peas. Cook until the bell pepper is tender and the chicken is browned then remove from the heat.
  4. In a small microwave safe bowl, add the lime juice, peanut butter, water, soy sauce and sesame oil. Microwave for 45 seconds and then whisk or stir until combined. Pour over the noodles and broccoli and toss to coat. Add the cooked chicken and veggies then toss to combine. Top with the chopped peanuts, toasted sesame seeds and scallions, if desired.
Notes
I usually use Jif creamy peanut butter for this recipe. I find the natural peanut butters tend to separate and not mix as well when I cook or bake with them. I haven’t tried this specific recipe with natural peanut butter so if you do give it a shot let us know how it worked!
This recipe accounts for 2 ounces of pasta per person, which is the FDA’s recommended serving size. If you are used to larger pasta portions you can certainly use more! The dish is loaded with chicken and veggies though so we find the dish filling as is.

Recipe adapted from Cook This, Not That!.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!