The best part? It only takes a few minutes to prep, and your crockpot does all the work. Serve it over rice, in tacos, with tortilla chips, or even on a baked potato for a delicious dinner everyone will love.

The Best Crockpot Street Corn Chicken Recipe

This Crockpot Street Corn Chicken combines all the bold, creamy flavors of Mexican street corn with tender shredded chicken for an easy slow cooker meal the whole family will love. Made with simple ingredients like chicken breasts, sweet corn, cream cheese, cotija cheese, and fresh lime juice, this recipe creates a rich and flavorful dish with minimal effort. Whether you’re looking for an easy weeknight dinner, a meal prep favorite, or a crowd-pleasing option for gatherings, this recipe checks all the boxes.

One of the reasons this slow cooker street corn chicken recipe is so popular is its versatility. The creamy chicken mixture can be served in warm tortillas, spooned over rice, piled onto baked potatoes, or enjoyed as a dip with tortilla chips. The combination of smoky spices, sweet corn, tangy lime, and salty cotija cheese creates the perfect balance of flavors in every bite.

What Is Street Corn Chicken?

Street Corn Chicken is inspired by traditional Mexican street corn, also known as elote. Elote is typically grilled corn on the cob coated with a creamy mixture of mayonnaise, cheese, chili powder, and lime juice. This recipe takes those same delicious flavors and transforms them into a hearty slow cooker chicken dish that’s both comforting and satisfying.

By combining shredded chicken with corn, cream cheese, cotija cheese, and classic seasonings, you get all the flavors you love in a simple one-pot meal. The result is a creamy, cheesy chicken recipe that can be enjoyed in countless ways.

Why Make This Recipe in the Crockpot?

Using a slow cooker allows the chicken to become incredibly tender while giving the flavors time to blend together perfectly. It’s an ideal recipe for busy families because you can add everything to the crockpot in just a few minutes and let it cook throughout the day.

Unlike many complicated dinner recipes, this crockpot chicken recipe requires very little hands-on time. Once the chicken is cooked, simply shred it, stir everything together, and dinner is ready to serve. It’s a stress-free meal that’s perfect for weeknights, meal prep, potlucks, and casual entertaining.

Easy Meal Prep and Leftovers

Another great reason to make Crockpot Street Corn Chicken is that it stores and reheats beautifully. The creamy texture and bold flavors often become even better the next day, making it an excellent option for meal prepping lunches and dinners throughout the week.

Store leftovers in an airtight container and enjoy them in tacos, burrito bowls, quesadillas, or over rice for quick and easy meals. You can even freeze portions for future dinners, making this recipe a convenient addition to your meal rotation.

Tips for the Best Street Corn Chicken

For the most flavorful results, use freshly squeezed lime juice rather than bottled juice. The fresh citrus adds brightness that balances the richness of the cream cheese and cotija cheese. If you enjoy spicy foods, try adding diced jalapeños, crushed red pepper flakes, or a dash of hot sauce before cooking.

Fresh cilantro makes an excellent garnish and adds a burst of freshness just before serving. For an authentic street corn-inspired finish, sprinkle extra cotija cheese and chili powder over the top and serve with additional lime wedges on the side.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work wonderfully in this recipe and often produce even juicier results. Cook them using the same timing guidelines and shred before serving.

What can I substitute for cotija cheese?

If cotija cheese isn’t available, feta cheese is the closest substitute. Parmesan cheese can also add a salty, savory flavor, though the texture will be slightly different.

Can I make this recipe spicy?

Absolutely. Add diced jalapeños, green chiles, cayenne pepper, or your favorite hot sauce to increase the heat level.

What should I serve with Crockpot Street Corn Chicken?

This recipe pairs perfectly with rice, cilantro lime rice, black beans, tortillas, tortilla chips, roasted vegetables, or a simple green salad.

Why You’ll Love This Recipe

• Easy dump-and-go slow cooker meal
• Creamy, cheesy, and packed with flavor
• Great for meal prep
• Versatile serving options
• Family-friendly and crowd-pleasing

Ingredients

For the Street Corn Chicken

• 2 lbs boneless, skinless chicken breasts
• 2 cups frozen or canned corn, drained
• 8 oz cream cheese, cubed
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 cup cotija cheese
• Juice of 1 lime
• Salt and pepper, to taste

Optional Toppings

• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Place the chicken breasts in the bottom of your slow cooker.
2. Season the chicken with chili powder, smoked paprika, garlic powder, salt, and pepper.
3. Add the corn, cream cheese, cotija cheese, and lime juice on top.
4. Cover and cook on:
   • High: 3–4 hours
   • Low: 6–7 hours
5. Once the chicken is fully cooked, shred it directly in the crockpot using two forks.
6. Stir everything together until the cream cheese is fully incorporated and the mixture becomes creamy.
7. Garnish with fresh cilantro and an extra squeeze of lime if desired.

Serving Suggestions

This Crockpot Street Corn Chicken is incredibly versatile. Try serving it:

• Over fluffy white rice
• In warm tortillas for tacos
• As a burrito bowl
• With tortilla chips for dipping
• On baked potatoes
• In lettuce wraps for a lighter option

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. You can also freeze portions for up to 3 months.

Recipe Notes

• For extra heat, add diced jalapeños or a pinch of cayenne pepper.
• Fresh corn can be substituted when in season.
• If you can’t find cotija cheese, feta cheese makes a great substitute.
• Add a splash of chicken broth if you’d like a thinner, creamier consistency.

Crockpot Street Corn Chicken

Prep Time: 10 minutes
Cook Time: 3–4 hours (High) or 6–7 hours (Low)
Servings: 6

A creamy, cheesy slow cooker chicken recipe inspired by classic Mexican street corn. Perfect for tacos, rice bowls, chips, and more!

Crockpot Street Corn Chicken Recipe

This Crockpot Street Corn Chicken is a creamy, flavorful slow cooker meal inspired by Mexican street corn. Tender shredded chicken is combined with sweet corn, cotija cheese, cream cheese, lime juice, and smoky spices for an easy dinner that’s perfect for tacos, rice bowls, chips, and more.

 

Prep Time

10 minutes

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Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups frozen or canned corn, drained
• 8 oz cream cheese, cubed
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 cup cotija cheese
• Juice of 1 lime
• Salt and pepper, to taste

Optional Toppings:

• Fresh cilantro, chopped
• Lime wedges
• Extra cotija cheese
• Chili powder for garnish

Method

1. Place the chicken breasts in the bottom of the slow cooker.
2. Season the chicken with chili powder, smoked paprika, garlic powder, salt, and pepper.
3. Add the corn, cream cheese, cotija cheese, and lime juice over the chicken.
4. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours.
5. Once the chicken is fully cooked, shred it using two forks directly in the slow cooker.
6. Stir everything together until the cream cheese is completely melted and the mixture is creamy.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro, extra cotija cheese, and lime wedges before serving.

 

Notes

• For extra spice, add diced jalapeños or a pinch of cayenne pepper.
• Feta cheese can be substituted for cotija cheese.
• Serve over rice, in tacos, burrito bowls, baked potatoes, or with tortilla chips.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

 

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Unlike many restaurant Caesar salads that can be loaded with unnecessary calories, this version gets an extra protein boost from creamy Greek yogurt. The yogurt blends seamlessly with Caesar dressing to create a rich, tangy dressing that coats every bite while adding additional protein and creaminess. It’s a simple swap that makes this High Protein Caesar Chicken Salad both delicious and satisfying.

Whether you’re meal prepping lunches for the week, looking for a quick dinner idea, or trying to find healthy ways to use leftover chicken, this High Protein Caesar Chicken Salad checks all the boxes. It comes together in just minutes and requires no cooking if you’re using pre-cooked or rotisserie chicken.

Why You’ll Love This Caesar Chicken Salad

There are countless Caesar salad recipes online, but this one stands out because it’s incredibly easy, loaded with protein, and packed with texture. The combination of juicy chicken, crunchy croutons, crisp romaine, and savory parmesan creates a restaurant-quality salad right at home.

This recipe is perfect for:

• Quick and easy lunches
• Healthy meal prep
• Busy weeknight dinners
• Using leftover chicken
• High-protein meal plans
• Family-friendly meals

The best part? You only need a handful of simple ingredients to make a salad that tastes fresh, flavorful, and satisfying.

What Makes This Chicken Caesar Salad Different?

Traditional Caesar salads are often served as a side dish, but this version is hearty enough to be a complete meal. By adding shredded chicken and incorporating Greek yogurt into the dressing, you’re creating a more balanced dish that provides protein, healthy fats, and satisfying crunch.

The crushed croutons are another secret ingredient that helps distribute crunchy texture throughout the entire salad. Instead of having a few large croutons sitting on top, every bite gets a little crunch, making this salad incredibly enjoyable to eat.

Ingredients

For the Salad

• 3 cups shredded cooked chicken
• 3 cups chopped romaine lettuce
• 2 cups crushed croutons
• ½ cup shaved parmesan cheese

For the Dressing

• 1 cup plain Greek yogurt
• 1 cup Caesar dressing of choice (Primal Kitchen is a favorite)
• ¼ cup grated parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper

Ingredient Notes

Chicken

This recipe works beautifully with rotisserie chicken, grilled chicken breast, baked chicken thighs, or leftover shredded chicken. Rotisserie chicken is especially convenient because it saves time and adds great flavor.

Romaine Lettuce

Romaine is the classic choice for Caesar salad because it stays crisp and sturdy even after being tossed with dressing. Make sure to wash and dry the lettuce thoroughly for the best texture.

Greek Yogurt

Greek yogurt adds creaminess and protein while helping lighten up the dressing. Plain full-fat or low-fat Greek yogurt both work well.

Parmesan Cheese

Using both grated and shaved parmesan adds layers of flavor and texture. Freshly shaved parmesan creates a more authentic restaurant-style Caesar salad experience.

How to Make Chicken Caesar Salad

Step 1: Make the Dressing

In a large mixing bowl, whisk together the Greek yogurt, Caesar dressing, grated parmesan cheese, salt, and pepper until smooth and creamy.

Step 2: Add the Salad Ingredients

Add the shredded chicken and chopped romaine lettuce to the bowl. Toss everything together until the chicken and lettuce are evenly coated in the dressing.

Step 3: Add Crunch and Cheese

Fold in half of the crushed croutons and half of the shaved parmesan cheese. This helps distribute the texture and flavor throughout the salad.

Step 4: Finish and Serve

Transfer the salad to a serving bowl and top with the remaining croutons and shaved parmesan cheese. Serve immediately for the best crunch.

Tips for the Best Chicken Caesar Salad

For maximum flavor, use freshly grated parmesan cheese whenever possible. Fresh parmesan has a richer taste and melts beautifully into the dressing.

If you’re making this recipe ahead of time, keep the croutons separate until serving. This prevents them from becoming soggy and ensures every bite stays crunchy.

For even more protein, consider adding extra chicken or using a high-protein Greek yogurt. This is an excellent option for anyone looking to increase their daily protein intake.

Variations and Add-Ins

One of the reasons this recipe is so popular is how easy it is to customize.

Try adding:

• Crispy bacon
• Avocado slices
• Cherry tomatoes
• Hard-boiled eggs
• Cucumber
• Red onion
• Roasted chickpeas
• Grilled shrimp

These additions can help transform this classic chicken Caesar salad into a completely new meal each time you make it.

Meal Prep Instructions

This High Protein Caesar Chicken Salad ideal for meal prep. Prepare the chicken, lettuce, and dressing ahead of time and store them separately in airtight containers.

When you’re ready to eat, simply toss everything together and add the croutons. This method helps maintain the freshness and crunch of the salad throughout the week.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the croutons separate whenever possible to maintain their texture.

Because the lettuce is already dressed, this salad is best enjoyed within a day or two for maximum freshness.

Frequently Asked Questions

Can I make this chicken Caesar salad ahead of time?

Yes. Prepare all components separately and combine just before serving for the best results.

What is the best chicken to use?

Rotisserie chicken is the easiest option, but grilled chicken breast, baked chicken, or leftover shredded chicken all work perfectly.

Is this recipe healthy?

This recipe offers a good balance of protein, vegetables, and healthy fats. The addition of Greek yogurt provides extra protein while helping create a creamy dressing.

Can I make it gluten-free?

Absolutely. Simply use your favorite gluten-free croutons or replace them with crunchy roasted chickpeas.

Final Thoughts

This High Protein Caesar Chicken Salad is everything you want in an easy meal: creamy, crunchy, flavorful, and packed with protein. It’s perfect for busy weekdays, meal prep lunches, and quick dinners when you want something satisfying without spending hours in the kitchen.

If you’re a fan of classic Caesar salad recipes, this upgraded version is sure to become a regular part of your meal rotation. The combination of juicy chicken, crisp romaine, crunchy croutons, and creamy Caesar dressing creates a delicious balance of flavors and textures that never gets old.

High Protein Caesar Chicken Salad

This Chicken Caesar Salad Crunch Bowl is a quick and easy high-protein meal made with shredded chicken, crisp romaine lettuce, crunchy croutons, parmesan cheese, Greek yogurt, and creamy Caesar dressing. Perfect for lunch, dinner, or meal prep.

Prep Time

10 minutes

Cook Time

0 minutes

Serves

6

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Ingredients

• 3 cups shredded cooked chicken
• 3 cups chopped romaine lettuce
• 2 cups crushed croutons
• ½ cup shaved parmesan cheese
• 1 cup plain Greek yogurt
• 1 cup Caesar dressing
• ¼ cup grated parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper

Method

• In a large mixing bowl, whisk together the Greek yogurt, Caesar dressing, grated parmesan cheese, salt, and pepper until smooth and creamy.
• Add the shredded chicken and chopped romaine lettuce to the bowl and toss until evenly coated.
• Fold in 1 cup of the crushed croutons and ¼ cup of the shaved parmesan cheese.
• Transfer the salad to a serving bowl.
• Top with the remaining crushed croutons and shaved parmesan cheese.
• Serve immediately and enjoy.

Notes

• Rotisserie chicken works great for this recipe.
• For meal prep, store the croutons separately and add them just before serving.
• Add bacon, avocado, cherry tomatoes, or hard-boiled eggs for extra flavor and texture.
• Use gluten-free croutons to make this recipe gluten-free.

 

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The best part? It comes together in just minutes and can be served in so many ways — on sandwiches, with crackers, stuffed into lettuce wraps, or eaten straight from the bowl.

Why You’ll Love This Italian Grinder Chicken Salad

The homemade dressing is what truly brings all the ingredients together. A creamy combination of mayonnaise, Greek yogurt, parmesan cheese, red wine vinegar, oregano, garlic powder, and peperoncini juice gives this salad its signature tangy Italian grinder flavor. The peperoncini juice adds brightness and just enough zip to make every bite irresistible.

Another reason to love this Italian Grinder Chicken Salad is how well it works for meal prep. The flavors continue to develop as the salad chills in the refrigerator, making it even more delicious the next day. Prepare a batch ahead of time for quick lunches, easy dinners, or protein-packed snacks throughout the week.

Whether you are making this recipe for family lunches, game day gatherings, summer picnics, or weekly meal prep, this creamy Italian Grinder Chicken Salad is guaranteed to be a crowd favorite. It is easy, satisfying, full of bold flavor, and perfect for anyone who loves Italian-inspired recipes.

• Easy no-cook recipe using rotisserie chicken
• High protein and incredibly satisfying
• Perfect for meal prep and lunches
• Ready in under 15 minutes
• Great for sandwiches, wraps, dips, or salads
• Full of creamy, tangy Italian grinder flavor

Serving Ideas

This grinder chicken salad is incredibly versatile. Try serving it:

• On toasted hoagie rolls or croissants
• With crackers or pita chips
• In lettuce wraps for a low-carb option
• Over chopped romaine lettuce
• Stuffed into mini peppers
• With fresh veggies for dipping

Tips for the Best Grinder Chicken Salad

• Use freshly shredded rotisserie chicken for the best texture.
• Dice ingredients into small, even pieces for easier scooping and mixing.
• Add extra pepperoncini juice if you love tangy flavor.
• Chill the salad for 30 minutes before serving to let the flavors blend together.

Recipe Variations

Want to customize it? Here are a few easy swaps:

• Use turkey instead of chicken
• Add chopped banana peppers for extra heat
• Swap provolone for mozzarella
• Mix in shredded lettuce for a true grinder sandwich vibe
• Add crispy bacon for extra flavor

Frequently Asked Questions

Can I make this ahead of time?

Yes! This salad is perfect for meal prep and tastes even better after chilling for a few hours.

How long does grinder chicken salad last?

Store it in an airtight container in the refrigerator for up to 4 days.

Can I freeze chicken salad?

Freezing is not recommended because the creamy dressing may separate once thawed.

Final Thoughts

This Italian Grinder Chicken Salad is creamy, savory, tangy, and packed with bold deli-style flavors. Whether you need an easy lunch, meal prep idea, or crowd-pleasing appetizer, this recipe is guaranteed to become a favorite.

If you make this recipe, be sure to leave a comment and share how you served it!

Italian Grinder Chicken Salad

This Italian Grinder Chicken Salad is packed with shredded rotisserie chicken, savory deli meats, creamy dressing, tangy pepperoncini, and bold Italian flavors. Perfect for meal prep, sandwiches, crackers, wraps, or an easy high-protein lunch.

Prep Time

15 minutes

Cook Time

0 minutes

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Ingredients

For the Salad:

• 2 cups shredded rotisserie chicken
• 1/4 cup salami, diced
• 1/2 cup pepperoni, diced
• 1/4 cup provolone cheese, diced
• 1/4 cup crumbled feta cheese
• 2/3 cup diced tomatoes
• 1/3 cup mild peperoncini, diced
• 1/2 red onion, diced

For the Dressing:

• 1/4 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1/4 cup grated parmesan cheese
• 3 tablespoons red wine vinegar
• 1–2 tablespoons pepperoncini juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Freshly cracked black pepper, to taste
• Salt, to taste

Method

• In a medium bowl, whisk together the mayonnaise, Greek yogurt, parmesan cheese, red wine vinegar, pepperoncini juice, oregano, garlic powder, salt, and black pepper until smooth.
• In a large mixing bowl, combine the shredded chicken, salami, pepperoni, provolone cheese, feta cheese, tomatoes, peperoncini, and red onion.
• Pour the dressing over the salad mixture and toss until everything is evenly coated.
• Serve immediately or chill for 30 minutes before serving for even more flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

• Serve with crackers, chips, pita bread, or fresh vegetables.
• Delicious on toasted hoagie rolls or croissants.
• Add shredded lettuce for a true grinder sandwich flavor.
• For extra tanginess, add additional peperoncini juice to taste.

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The homemade burger sauce takes these sliders to the next level with a creamy, tangy flavor that tastes just like your favorite burger spot.

Why You’ll Love These Cheeseburger Sliders

• Easy to make with simple ingredients
• Perfect for parties, tailgates, and weeknight dinners
• Juicy beef and melted cheese in every bite
• Customizable with your favorite cheese or toppings
• Family-friendly and freezer-friendly

Ingredients

For the Sliders

• 1 lb ground beef
• 1 package pretzel sliders (9-pack) or Hawaiian rolls
• 4–5 slices cheese of choice
• 2 tbsp burger seasoning
• 1 tbsp melted butter (optional, for brushing tops)

Easy Burger Sauce

• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/2 tbsp ketchup
• 1/2 tbsp yellow mustard
• 1 tsp pickle juice
• 1/4 tsp cayenne pepper

Tips for the Best Cheeseburger Sliders

• Pretzel slider buns give these extra flavor, but Hawaiian rolls add a delicious sweet and savory combo.
• Use cheddar, American, pepper jack, or provolone cheese depending on your preference.
• Add pickles, sautéed onions, or crispy bacon for extra flavor.
• Don’t skip draining the beef well — it keeps the sliders from becoming greasy.

Storage & Reheating

Store leftover sliders in an airtight container in the refrigerator for up to 3 days.

To reheat, place sliders in a 325°F oven for about 10 minutes or until warmed through. You can also microwave individual sliders for 30–45 seconds.

Frequently Asked Questions

Can I make these ahead of time?

es! Assemble the sliders ahead of time, cover, and refrigerate. Bake just before serving.

What’s the best cheese for cheeseburger sliders?

American cheese melts beautifully, but cheddar and Colby Jack are also great options.

Can I freeze these sliders?

Yes. Wrap cooled sliders tightly and freeze for up to 2 months. Reheat in the oven for best texture.

Final Thoughts

These easy Sheet Pan Cheeseburger Sliders are everything you love about burgers in a simple, crowd-pleasing recipe. Whether you’re serving them for dinner, parties, or game day, they’re guaranteed to disappear fast.

Save this recipe and make it part of your regular meal rotation!

One Pan Cheeseburger Sliders

Easy cheeseburger sliders made with seasoned ground beef, melty cheese, and soft slider buns. Perfect for game day, parties, or an easy weeknight dinner.

Prep Time

10 minutes

Cook Time

30 minutes

Serves

9 sliders

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Ingredients

For the Sliders

• 1 lb ground beef
• 1 package pretzel sliders (9-pack) or Hawaiian rolls
• 4–5 slices cheese of choice
• 2 tbsp burger seasoning
• 1 tbsp melted butter (optional)

Easy Burger Sauce

• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/2 tbsp ketchup
• 1/2 tbsp yellow mustard
• 1 tsp pickle juice
• 1/4 tsp cayenne pepper

Method

• Preheat oven to 350°F.
• Grease a casserole dish and press the ground beef evenly into the dish. Sprinkle burger seasoning over the top.
• Bake for 15–20 minutes, or until the beef reaches your desired internal temperature.
• Drain the grease and discard pan juices. Carefully remove the cooked beef and set aside.
• Wipe or quickly rinse the casserole dish to prevent soggy buns.
• Grease the dish again and place the bottom halves of the slider buns into the pan.
• Using one or two spatulas, carefully transfer the beef layer onto the buns.
• Top the beef with cheese slices.
• Place the top buns on. Brush tops with melted butter if desired.
• Bake for another 10–15 minutes, or until the cheese is melted and the buns are lightly toasted.
• While the sliders bake, whisk together all burger sauce ingredients in a small bowl.
• Serve sliders warm with burger sauce spread on the buns or served on the side.

Notes

Notes

• Pretzel buns add extra flavor, while Hawaiian rolls create a sweet-savory combo.
• Use cheddar, American, provolone, or pepper jack cheese.
• Add pickles, bacon, or sautéed onions for extra toppings.

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If you love taco night but want something even easier and more filling, this taco casserole recipe is the perfect solution. It combines all the flavors of classic tacos into a warm, cheesy comfort food dish the whole family will love. Plus, because everything cooks in one pan, cleanup is quick and stress-free.

This recipe is especially great for busy parents, meal prep enthusiasts, or anyone looking for an affordable dinner recipe that tastes amazing without requiring hours in the kitchen. Ground chicken keeps the dish lighter while still delivering tons of flavor, but you can easily swap in ground turkey or beef depending on what you have on hand.

Another reason this cheesy taco rice casserole has become a family favorite is its versatility. You can customize it with your favorite taco toppings, add extra vegetables, or make it spicy with jalapeños and hot sauce. It’s one of those recipes that works for picky eaters while still being flavorful enough for adults.

Whether you’re looking for an easy ground chicken dinner, a one-pot rice recipe, or a quick taco-inspired casserole, this recipe checks every box. It’s comforting, protein-packed, budget-friendly, and perfect for leftovers the next day.

Why You’ll Love This Recipe

• One pan = easy cleanup
• Budget-friendly ingredients
• Great for meal prep
• Kid-approved
• Ready in about 35 minutes
• Easily customizable with different proteins and toppings

Tips for the Best Taco Rice Casserole

For the best flavor and texture, use freshly shredded cheese instead of pre-shredded packaged cheese. Freshly shredded cheese melts more smoothly and creates a creamier casserole.

If you want to make this recipe healthier, you can substitute brown rice, although it may require additional broth and a longer cooking time. You can also add corn, zucchini, spinach, or diced tomatoes for extra vegetables.

Love spicy food? Add diced jalapeños, chipotle peppers, or a few dashes of hot sauce to bring more heat to the dish.

This recipe is also excellent for meal prep because the flavors continue developing overnight, making leftovers taste even better the next day.

Storage and Reheating Instructions

Store leftover taco rice casserole in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave individual servings for 1–2 minutes or warm everything in a skillet over medium heat with a splash of broth to keep the rice from drying out.

This casserole also freezes well. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.

Frequently Asked Questions

Can I make taco rice casserole ahead of time?

Yes! This recipe is perfect for meal prep and reheats beautifully throughout the week.

What kind of rice works best?

Long-grain white rice, jasmine rice, or basmati rice all work well in this recipe.

Can I make this recipe vegetarian?

Absolutely. Replace the meat with extra black beans, pinto beans, or your favorite plant-based meat alternative.

Can I use beef instead of chicken?

Yes. Ground beef, turkey, or chicken all work perfectly in this one-pot taco casserole recipe.

Final Thoughts

This Easy One-Pot Taco Rice Casserole is the perfect comfort food dinner for busy families. It’s cheesy, hearty, flavorful, and incredibly simple to make with everyday ingredients. From weeknight dinners to meal prep lunches, this versatile recipe is guaranteed to become a regular part of your dinner rotation.

If you try this recipe, leave a comment below and let me know your favorite toppings!

One-Pan Healthy Taco Casserole

This One-Pan Taco Casserole is an easy one-dish dinner packed with seasoned ground chicken, rice, black beans, bell peppers, and melty cheese. It’s the perfect family-friendly weeknight meal that’s full of bold taco flavor and simple ingredients!

Prep Time

15 minutes

Cook Time

1 hour 15 minutes

Serves

8

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Ingredients

• 2 lbs ground chicken, turkey, or beef
• ½ medium onion, diced
• 2 bell peppers, diced
• 1 packet taco seasoning
• 2 cups chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 15 ounce can corn, drained
• 1 cup uncooked white rice
• 1½ cups shredded cheddar cheese or Monterey Jack cheese, divided
• 2 Olive oil

Method

1    Preheat the oven to 375°F.

2 Heat large skillet over medium-high heat. Add olive oil then add the onion, bell pepper, ground chicken, and taco seasoning. Brown the meat and cook until cooked all the way through and the veggies have softened, 8-10 minutes. Then add the black beans and corn and stir together.

3    Remove from heat and drain excess liquid.

4 Transfer the meat and veggie mixture to greased baking dish.

5    Add the broth, rice, and ½ cup shredded cheese to the baking dish and stir to combine.

6    Cover the baking dish with foil and bake for 50-60 minutes. Remove the foil and add the remaining cheese on top. Add back into the oven and continue to bake for 5-10 minutes.

7    Remove and add toppings like avocado, cilantro, salsa, sour cream, etc.

Notes

• Ground turkey or beef can be substituted for ground chicken.
• Freshly shredded cheese melts best.
• Store leftovers in the refrigerator for up to 4 days.
• This casserole freezes well for up to 3 months.

 

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The best part? This recipe comes together in about 15 minutes and the whole family will love it!

Whether you’re cooking for your family or meal prepping lunches for the week, this creamy parmesan orzo recipe is simple, satisfying, and full of flavor.

Why You’ll Love This Recipe

• One pan = easy cleanup
• Ready in about 30 minutes
• Creamy without heavy cream
• Family-friendly and customizable
• Great for leftovers and meal prep

How to Make Chicken Sausage Orzo

1. Brown the Sausage

Heat a large skillet or sauté pan over medium heat with a drizzle of olive oil. Add the sliced chicken sausage and cook until browned, about 5–7 minutes.

2. Add Garlic and Orzo

Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the orzo and toast it lightly for 1–2 minutes.

3. Simmer

Pour in the chicken broth and bring everything to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has absorbed.

If the orzo starts to dry out before it’s fully cooked, add an extra splash of broth.

4. Make It Creamy

Reduce the heat and stir in the parmesan cheese until melted and creamy.

5. Add Greens

Fold in the arugula and let it wilt slightly.

6. Serve

Top with extra parmesan, black pepper, and red pepper flakes if you like a little heat.

Tips for the Best Orzo

• Stir occasionally to keep the orzo from sticking
• Freshly grated parmesan melts best
• Add broth gradually if you prefer a creamier texture
• Swap arugula for spinach or kale if desired

Variations

Add Vegetables

Try adding:

• Sun-dried tomatoes
• Mushrooms
• Spinach
• Roasted red peppers

Make It Extra Creamy

Stir in a splash of heavy cream or cream cheese at the end.

Add Brightness

A squeeze of lemon juice or fresh lemon zest adds a fresh finish.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm on the stove or in the microwave with a splash of chicken broth to loosen the sauce.

Frequently Asked Questions

Can I use another pasta instead of orzo?

Yes, but cooking times and liquid amounts may vary. Small pasta shapes like ditalini or pearl couscous work best.

Can I make this ahead of time?

Absolutely. The flavors get even better the next day.

Is arugula necessary?

Not at all. It adds freshness and color, but the recipe is delicious without it.

Final Thoughts

This creamy chicken sausage orzo is one of those easy comfort food recipes you’ll come back to again and again. It’s rich, garlicky, cheesy, and perfect for busy weeknights when you want something hearty without spending hours in the kitchen.

If you try this recipe, leave a comment and let me know your favorite variation!

Creamy Chicken Sausage Orzo (One Pan & Ready in 15 Minutes)

A quick and cozy one-pan dinner made with Italian chicken sausage, tender orzo, garlic, parmesan, and fresh arugula. Ready in about 30 minutes and perfect for busy weeknights.

Prep Time

5 minutes

Cook Time

15 minutes

Serves

4 servings

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Ingredients

Ingredients

• 4 Italian-style chicken sausages, sliced
• 1 cup dried orzo
• 2 cups chicken broth, plus more as needed
• 1/2 cup shaved parmesan cheese
• 2 handfuls arugula
• 1 tsp garlic powder
• 1 tablespoon olive oil
• Salt and black pepper, to taste

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Method

• Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until browned, about 5 minutes
• Stir in the orzo and toast for 1–2 minutes.
• Pour in the chicken broth and bring to a simmer. Add in garlic powder, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
• Add additional broth as needed if the orzo becomes too dry before fully cooking.
• Reduce heat to low and stir in parmesan cheese until creamy and melted.
• Fold in arugula and cook until slightly wilted.
• Season with salt, black pepper, and red pepper flakes as needed
• Serve warm with extra parmesan on top.

Notes

• Freshly shaved parmesan melts best for a creamy texture.
• Spinach can be substituted for arugula.
• Add a splash of cream for an extra rich sauce.
• Leftovers reheat well with a little extra broth.

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What you need for this recipe:

You can use whatever veggies you want in these instant noodle jars! I’ll list what I used but feel free to tailor it to whatever you have on hand/personal preferences.

Chili garlic sauce

Garlic

Coconut Aminos

Better than bouillon chicken

Carrots

Bell peppers

Green Onions

Spinach

Ramen Noodles

Chicken

Chicken Broth

Mason Jars

You can use any jars that have lids that you may have on hand. I love to save old pasta sauce jars for recipes like this too.

You’ll whisk together the sauce ingredients in the jar before adding in veggies, chicken, and noodles. Make sure you don’t add broth until you’re ready to eat. These jars will last for 4-5 days in the fridge without the broth added to them.

Other Recipes You’ll Love

Buffalo Chicken Salad in a Jar

Meal Prep Marry Me Chicken

Summer Roll Bowl

Meal Prep Instant Noodle Jars

10 Minute Instant Noodle Jars! This is an older viral trend and if you haven’t tried it- this is your sign to! You can use whatever veggies you have on hand, it takes less than 10 minutes to make, and you can make jars for the entire week.

Prep Time

5 minutes

Cook Time

5 minutes

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Ingredients

4 Mason Jars

4 tbsp chili garlic sauce (1 tbsp in each jar) 

4 tbsp coconut aminos (1 tbsp each jar) 

2 tsp minced garlic (1/2 tsp each jar) 

4 tsp better than bouillon chicken (or 2 bouillon cubes, cut in half), 1 tsp in each jar

2–3 carrots, shredded 

2 bell peppers, diced 

1/2 cup green onions, chopped 

2 cups spinach, chopped 

2 cups cooked chicken, I just use rotisserie chicken ( can omit) 

2 packages of ramen noodles (I didn’t use the seasoning packs that came with them) 

When ready to eat: 2 cups chicken broth

Method

1. Gather 4 mason jars or jars with lids
2. Add the chili garlic sauce, coconut aminos, garlic, and better than bouillon chicken. Whisk together
3. Add in the veggies, distribute evenly between the jars
4. Add the cooked chicken
5. Break the ramen in half and add each half to a jar
6. Store with an airtight lid until you’re ready to eat. Lasts 4-5 days in the fridge
7. Boil chicken broth and pour into the jar when ready to serve. Let the noodles sit in the broth for 5 minutes before eating. Enjoy!

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What You Need

The only ingredients required for this recipe are quinoa, chicken broth, chicken, pesto, and parmesan. I also topped it with fresh tomatoes but that’s optional. Grab your casserole dish and dump all the ingredients in (basically). You’ll rinse your quinoa well then add it to the baking dish. Add in the chicken broth and stir. Then you’ll add in the chicken breasts. You’ll spread pesto on each chicken breast. Cover the pan with aluminum foil and bake until the chicken is at 165F. When the chicken is done, sprinkle parmesan cheese on top and add back into the oven until the cheese is nice and melted.

Optional Toppings:

I added tomatoes on top for a little bit of fresh veggies. Other topping ideas would be avocado or basil. If you try something else out and like it, let me know!

Other Recipes You’ll Love:

If you like this one pan quinoa pesto chicken bake, you’ll love these other recipes! Quick and easy meals are my favorite thing to make and post. Especially during the week, I just find it so much easier to eat healthier and to eat at home if the meals I plan to make and easy and minimal effort.

Recipe is below! If you make it, make sure to leave a review!

Quinoa Pesto Chicken Bake

One Pan Pesto Quinoa Bake! The easiest weeknight dinner. You cook the quinoa and chicken all in the same pan- minimal effort and minimal clean up! Enjoy! –

Prep Time

5 minutes

Cook Time

30 minutes

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Ingredients

• 1 cup quinoa 
• 1 1/2 cup water 
• 4 chicken breasts 
• 6 tbsp pesto 
• 1/2 cup fresh shredded Parmesan cheese 
• Optional: tomatoes 

Method

1. Preheat oven to 400F 
2. Combine quinoa & water into the baking dish. Stir together. 
3. Tuck in chicken and spread the pesto on top. 
4. Cover with aluminum foil and bake for 30 minutes at 400F or when chicken reaches an internal temperature of 165F
5. Remove and sprinkle with the shredded cheese 
6. add back to the oven and cook for 3-4 minutes, until the cheese melts 
7. remove and top with tomatoes if you’d like! 
8. makes 4 servings 

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What You Need For This Recipe:

The ingredients for this recipe are quite simple! The star of the show here is the brie but it’s easy to substitute things like kale for the spinach, add in some nuts for a crunch, etc. The fun part of recipes is adding your own personal touch and preference! Of course, I think these are great just the way they are!

Ingredients:

• Brie Cheese
• Spinach
• Hot Honey
• Onion
• Apples
• Flatbreads, I actually like to use Naan bread
• Sheet Pans
• Parchment Paper

How To Make:

These flatbreads really don’t require many steps or much effort to make. You’ll start by caramelizing your onions. This is the only step that requires any effort in my opinion! Heat a pan over medium heat, add your sliced onion + oil. Cook until nice and caramelized. Then you’ll line your sheet pan with parchment paper. Add the flatbreads, layer on brie, caramelized onions, apples, & spinach. Feel free to switch up any of these ingredients! Pears are delicious in place of apples here, add on some bacon or prosciutto, add kale instead of spinach, etc. You’ll add the flatbreads to the oven and bake. Then when they’re done, you’ll top with hot honey.

What Hot Honey I Use & Ways to Use it

I use this hot honey. I love to add it on pizzas, pasta, chicken, avocado toast, eggs. It honestly adds so much flavor in such a simple way! Here are some of my favorite recipes using it:

Apple, White Cheddar, and Hot Honey Grilled Cheese

Crockpot Hot Honey Sandwiches

Hot Honey Whipped Ricotta

Hot Honey Brussels Sprouts

And of course these flatbreads! If you make this recipe, make sure to leave a review!

Apple, Brie, & Caramelized Onion Flatbreads

These apple, brie, and caramelized onion flatbreads are the easiest fall dinner! Perfect for entertaining, hosting, or an easy family weeknight dinner

Prep Time

5 minutes

Cook Time

10 minutes

Serves

2

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Ingredients

Ingredients: 

2 flatbreads 

1 apple 

1/2 onion, sliced thin 

6-8 ounces of Brie cheese, cubed 

Hot honey 

Handful of spinach 

Method

 

Heat a skillet over medium heat & add your sliced onion with some onion. Sauté for about 5 minutes, until nice and caramelized 

Preheat oven to 400F and brush flatbreads with olive oil. 

Line a baking sheet with parchment paper.

Add the Brie cheese, apples, caramelized onions, & spinach to the flatbreads .  Bake for 12-14 minutes until bread is toasted and cheese is melted.

Top with hot honey & enjoy!

 

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Crockpot Carne Asada: What You Will Need

Beef chuck roast 

Onion

Orange 

Lime 

Garlic 

Soy sauce or coconut aminos 

Chile powder 

Garlic powder

Cumin

Paprika

Oregano

Other Healthy Recipes To Make

Crockpot Chicken Enchiladas

Lately I have been obsessed with these gluten free Crockpot Chicken Enchiladas! Another great no oven meal idea for easy and healthy dinner recipes. If you aren’t using your crockpot in the summer, you’re missing out! So simple and you don’t have to heat up your oven on hot days. These are perfect for busy days – just put all your ingredients in the crockpot and have a delicious meal ready to go at the end of the day!

Crockpot Cilantro Lime Tacos

These Crockpot Cilantro Lime Tacos make an easy spring or summer crockpot recipe! They are so easy to throw this on in the morning and have delicious tacos for dinner hours later. Crockpot recipes are great for meal prep, too! I love the flavors in these – and you can adjust based on preferences. These tacos would be a hit for a dinner party on the patio – I can’t wait for summer to officially get here. 

Crockpot Lasagna Soup

Lasagna is one of my favorite comfort meals, but it is such a hassle to make! That’s why I put together this crockpot lasagna soup recipe. It’s got all the delicious flavor and feeling of the real dish, but made super easy by using a crockpot. I made this version a gluten-free recipe, too! This crockpot lasagna would be perfect on a cozy night in – definitely get it on your fall recipe menu. You can just put everything in the crockpot, and voila: you are meal prepped for a whole week of healthy lunches or healthy dinners. 

Crockpot Tortellini Soup

It doesn’t get much better than this Crockpot Tortellini Soup. It’s the perfect weeknight dinner with tons of leftovers for the week! It takes minimal effort to make, which is always a must during the week.

These Crockpot Carne Asada Tacos are the perfect weeknight meal!

Crockpot Carne Asada Tacos

Crockpot Carne Asada Tacos these are the perfect weeknight dinner! Recipe below! 

Prep Time

10 Minutes

Cook Time

4 Hours

Serves

6

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Ingredients

1 lb lean beef chuck roast 

1/2 onion, diced 

Juice of 1 orange 

Juice of 1 lime 

1 tbsp minced garlic 

1 tbsp soy sauce or coconut aminos 

1 tsp chile powder 

1/2 tsp garlic powder

1/4 tsp cumin

1/2 tsp  paprika

1/4 tsp oregano

Method

In a small bowl, mix together the spices 

Add the roast to the slow cooker with the onion. Pour the spice mixture over the steak. Then add the lime juice, soy sauce, & orange juice 

Cook on low for 6-8 hours until you can easily shred the beef. If the meat doesn’t shred easily, add it back in the crockpot for another 30 minutes, until it does shred easily. Don’t get rid of the liquid, you’ll be using it later.

Remove the beef from the slow cooker and shred using two forks. 

Preheat the oven to the broil setting. Place the beef on a baking sheet. Drizzle with 1/2 cup of the cooking liquid. Broil for 8-10 minutes until the steak gets caramelized and crispy on the edges.

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Crockpot Chicken Enchiladas: What You Will Need

Chicken breasts

Taco seasoning

Salt

Pepper

Red enchilada sauce 

Zucchini 

Onion 

Bell pepper 

Black beans

Mexican creams 

Tortillas

Fiesta blend cheese

Other Healthy Recipes To Try

Crockpot Marry Me Chicken

Favorite new recipe idea…Crockpot Marry Me Chicken I’ve been seeing so many delicious marry me chicken recipes so I wanted to create a healthier, crockpot version! It’s creamy, so flavorful, and the perfect weeknight dinner- oh and this is gluten free, too. Crockpot recipes are my favorite for busy weeks – and this one couldn’t be easier. Hope you love it! This would be great for meal prep, too.

Crockpot Cilantro Lime Tacos

These Crockpot Cilantro Lime Tacos make an easy spring or summer crockpot recipe! They are so easy to throw this on in the morning and have delicious tacos for dinner hours later. Crockpot recipes are great for meal prep, too! I love the flavors in these – and you can adjust based on preferences. These tacos would be a hit for a dinner party on the patio – I can’t wait for summer to officially get here.

Crockpot Tortellini Soup

It doesn’t get much better than this Crockpot Tortellini Soup. It’s the perfect weeknight dinner with tons of leftovers for the week! It takes minimal effort to make, which is always a must during the week.

Crockpot Lasagna Soup

Lasagna is one of my favorite comfort meals, but it is such a hassle to make! That’s why I put together this crockpot lasagna soup recipe. It’s got all the delicious flavor and feeling of the real dish, but made super easy by using a crockpot. I made this version a gluten-free recipe, too! This crockpot lasagna would be perfect on a cozy night in – definitely get it on your fall recipe menu. 

These Crockpot Chicken Enchiladas are the perfect effortless dinner idea!

Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas! No oven meals, pt. 2. If you aren’t using your crockpot in the summer, you’re missing out!!

Prep Time

5 Minutes

Cook Time

4 Hours

Serves

6

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Ingredients

3 chicken breasts – boneless, skinless

1 tablespoon taco seasoning

Salt and black pepper to taste

20 ounces red enchilada sauce 

1 zucchini, diced 

1 onion, diced 

1 bell pepper, diced 

1 can black beans, drained and rinsed 

1/4 cup Mexican creams 

6 corn tortillas cut into slices 

2 cups fiesta blend cheese divided -shredded

Method

Place the chicken breasts into the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper on top of the chicken.

Add black beans, zucchini, onion, bell pepper, creama, & enchilada sauce 

Cover the slow cooker and cook on low for 6 hours or high for 4 hours

Meanwhile, cut the tortillas into slices.

Shred the chicken with two forks.

Stir in the tortilla slices, & the cheese into the chicken enchiladas. 

Re-cover the slow cooker and continue cooking for 30 minutes.

Serve & enjoy!

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Summer Roll Bowl: What You Will Need

Romaine lettuce 

Rotisserie chicken 

Bell pepper 

Cucumber 

Carrots 

Cabbage 

Avocado

Rice noodles 

Almond butter 

Maple syrup 

Lime

Coconut aminos or soy sauce 

Water

Other Healthy Recipes To Try

Spring Roll Salad

This spring roll salad is one of my top recipes for warmer weather! It has so many veggies which I love. The peanut dressing is delicious – I could use it on everything! It’s quick to put together, and chopping the ingredients in a food processor makes it even more efficient. It’s vegan for all the plant-based eaters, too. Enjoy!

Veggie Spring Rolls

Anyone else a fan of spring rolls?! If you are- you’re in the right place! I tried them for the first time over Christmas and have been obsessed since. Seriously, I would go to a Vietnamese restaurant just to order these haha. Veggie spring rolls have stolen my heart.

Strawberry Soda Floats

What’s better than a fun, refreshing drink during the summer? I am all for the strawberry recipes, and these strawberry soda floats are no exception. I got the viral soda can opener and have been loving making cocktails and drinks with it! Drinks just taste better when they look cute, right?

Chopped Italian Salad

You’re going to love this 10 Minute Chopped Italian Salad! It is sooo easy and the perfect quick lunch or dinner – on busy days, you can have a healthy meal in no time. Trust me when I say homemade, fresh salad dressing is best. I use a veggie chopper to speed along the process of chopping but you can of course make this quickly still without one. A food processor on the “chop” setting also works great! I’m all about making things easier. This salad is filled with fresh flavors and ingredients.

This Summer Roll Salad is a must-make for hot days!

Summer Roll Bowl

Asian inspired summer roll bowl Is it too hot for anyone else to turn their oven on right now?! we had a big heat wave this past week so I’m sharing everything I made that didn’t require my oven o.  This salad is LOADED with veggies which I love! Tip: chop the ingredients in your food processor to save time! Follow: @choosing_balance for more easy & healthy recipes. 

 

Prep Time

10 Minutes

Cook Time

10 Minutes

Serves

4

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Ingredients

2 cups chopped romaine lettuce 

2 cups shredded rotisserie chicken 

1 chopped bell pepper 

1 cup chopped cucumber 

1/2 cup shaved carrots 

1 cup chopped cabbage 

1 avocado, chopped 

2 cups cooked rice noodles 

Sauce:

1/2 cup almond butter 

1 tbsp maple syrup 

1 tsp lime juice 

1 tbsp coconut aminos or soy sauce 

1/4 cup water

Method

Add of the veggies, chicken, & cooked rice noodles together.

Cook the rice noodles according to package instructions & let cool completely before adding. 

In a food processor or blender, mix the sauce ingredients. 

Mix the salad together 

Pour the sauce on top or save to add as you eat it throughout the week! 

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Lemon Ricotta Pasta: What You Will Need

Rigatoni pasta

Broccoli

Ricotta cheese

Lemon

Olive oil 

Parmesan

Garlic powder 

Salt 

Pepper 

Red pepper flakes

Basil

Other Healthy Recipes To Try

Lemon Salmon Pasta

You’re going to love this Lemon Salmon Pasta! It is ready in 15 minutes and made with only 6 healthy ingredients. This is truly the perfect summer pasta dish. Easy, light, and full of those summery flavors! This would be a great quick weeknight meal during the busy summer weeks. And I made this version with gluten free pasta, too! 

Lemon Berry Cake Jars

Dessert in 5 minutes?! Sign me up! These lemon berry cake jars are the perfect easy & refreshing dessert for Fourth of July or any get together this summer! Throw together a bunch for a group in no time at all. No one can say no to a cute dessert in a jar!The lemon cream cheese is just soooo good in this. I skip a step & use store bought cake but of course you can make your own. It’s truly the perfect taste of summer.

Chick-Fil-A Frozen Lemonade

You are all going to love this healthier, protein packed vegan Chick-Fil-A Frozen Lemonade recipe! It is made with just a few simple ingredients and sooo delicious. I can’t think of a better refreshing and nutritious treat for the upcoming hot summer days. Kids and adults will love this one. My mouth is watering – I can’t wait to have another! 

Hope you love this easy Lemon Ricotta Pasta!

Lemon Ricotta Pasta

Lemon Ricotta Pasta. If you only have 15 minutes for dinner, this is your recipe!

Prep Time

5 Minutes

Cook Time

15 Minutes

Serves

4

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Ingredients

1 lb rigatoni pasta

1 cup frozen broccoli

1 cup ricotta cheese, full fat

1 tbsp lemon juice

1/2 tbsp lemon zest 

¼ cup olive oil 

¼ cup grated parmesan

1 tsp garlic powder 

1/2 tsp salt 

1/4 tsp pepper 

Toppings:

Pinch of red pepper flakes

Salt & pepper

Fresh basil

Grated parmesan

Method

Bring a large pot of salted water to a boil over high heat. 

Add the pasta and cook until al dente,

Steam your frozen broccoli for a few minutes in the microwave 

Heat a skillet over medium heat 

Add a little olive oil and add the broccoli 

Sauté a few minutes, cutting the florets into smaller pieces with the spatula 

While the pasta & broccoli are cooking, combine ricotta, Parmesan cheese, lemon juice, lemon zest, olive oil, garlic, salt, & pepper. Stir until well combined. 


Turn off the burner and reserve 1 cup of the pasta water. Then drain pasta 

Add the pasta back to the pot. Add the broccoli 

Stir in ricotta lemon mixture and about ½ cup of the reserved pasta water. 

Continue to stir for a few minutes until the mixture is creamy.

Add additional pasta water to thin out the sauce if needed. Taste and add additional salt & pepper as needed.

Serve and enjoy! 


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