#quickandeasymeal

[kissanico]

A flavorful and comforting gluten-free, dairy-free chicken curry made in the Instant Pot. Perfect for a quick weeknight dinner!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1 cup chicken broth. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon ground ginger. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon cinnamon. 1/4 teaspoon cayenne pepper optional for extra heat. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons arrowroot powder or cornstarch. Fresh cilantro for garnish optional.

Instructions: Add olive oil and set the Instant Pot to saut mode. Put in the minced garlic and diced onion and saut until the onion is soft. Put in the chicken breast pieces and cook until all sides are brown. Add a little water to arrowroot powder or cornstarch in a small bowl and mix it together to make a slurry. Put chicken broth and coconut milk into the Instant Pot. Put in the ginger, cumin, paprika, cinnamon, salt, pepper, cayenne pepper if using, and curry powder. Make sure to stir everything together well. Finally, add the arrowroot slurry to the pot and stir it some more. Place the lid back on top of the Instant Pot and set the timer for 8 minutes. Do a quick release of pressure when the food is done cooking. Take off the lid and stir the curry around a lot. If you want, you can serve it hot with fresh cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Sangha Wellness Studio

[desitreatfood]

Quick, Healthy & Hassle Free Meal with @desitreat.in 🍽️✨

Craving something tasty but short on time? Try Desi Treat’s Ready-to-Eat Chilli Chaap Tikka & Achari Chaap Tikka with soft Rumali Roti – a high-protein, plant-based delight!

[ledebat]

A quick and easy one-pot dinner featuring tender chicken breasts smothered in tangy salsa verde and melted cheese, finished with a creamy sour cream and fresh cilantro topping.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa verde. 1 cup shredded cheese. 1/2 cup sour cream. 1/4 cup chopped cilantro.

Instructions: Warm the oven up to 190C 375F. In a baking dish, put chicken breasts. On top of the chicken breasts, spread sauce verde. Put foil over the dish and bake for 25 minutes. Put off the foil and cover the chicken with shredded cheese. Bake for another 10 minutes without the foil until the chicken is fully cooked and the cheese is melted and bubbly. Add sour cream and chopped cilantro on top before serving.

Avery Baker

[protorol]

Soup with Mee Suah and Omelette Looking for a quick and delicious meal? Look no further. Whip up this simple yet inspiring Easy Mee Suah and Omelette Soup that will leave you feeling nourished and satisfied.

[popbooth]

This 10-Minute Gazpacho Recipe is simple to adapt to whatever vegetables you have on hand Elevate your meal prep game with our quick and easy 10-Minute Gazpacho Recipe. Effortlessly personalize it by selecting your favorite vegetables. Delightfully refreshing, every single time.

[lecollectifpaf]

Sheet-Pan Teriyaki Salmon with Baby Bok Choy Dinner made simple and scrumptious. Check out our recipe for Sheet-Pan Teriyaki Salmon with Baby Bok Choy, perfect for those busy weeknights.

[grahtgustin]

This salad is so easy to make and goes with everything! Indulge in the delightful simplicity of this mouthwatering salad that effortlessly harmonizes with any dish.

[eat-healthyisgood]

Cucumber + zesty shrimp +avocado = The best snack you’ve ever had! Healthy, indulgent and just down right delicious 😋

⠀

Ingredients⠀

• 1 lb large wild-caught raw shrimp, peeled and deveined⠀

• 1 t ground cumin⠀

• 1 t paprika⠀

• ½ t chili powder⠀

• ½ t dried oregano⠀

• ½ t sea salt⠀

• ¼ t garlic powder⠀

• 1 T avocado oil⠀

• ⅔ cup mashed avocado⠀

• 2 cups sliced cucumber rounds, ¼-inch thick⠀

• ⅓ cup minced red onion⠀

• ⅓ cup chopped cilantro

Instructions⠀

1. Blot the shrimp dry with a paper towel and place into a medium bowl. Add the dry seasonings and toss gently to coat.⠀

2. Heat the avocado oil over medium-high heat in a cast iron skillet for 3 minutes. Add the shrimp to the pan and cook for 8 minutes, stirring occasionally.⠀

3. When the shrimp are pink, transfer them to a bowl and refrigerate for 30 minutes to chill.⠀

4. When finished, spoon 1 tablespoon of mashed avocado onto each cucumber slice and top with a shrimp.⠀

5. Sprinkle red onion and cilantro on top and serve immediately.⠀

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[kamatty2000]

How to Make Chicken Fajita Rice Bowl – A Flavor-Packed, Healthy Meal

A Chicken Fajita Rice Bowl is the perfect blend of bold flavors, fresh ingredients, and a satisfying balance of protein, fiber, and healthy carbs. Whether you’re meal prepping, feeding a hungry family, or just craving a delicious and nutritious meal, this recipe is a must-try! Packed with juicy marinated chicken, sautéed bell peppers, onions, and perfectly seasoned rice, this one-bowl wonder is…

[pacopinton]

Simple instant ramen can be turned into a tasty vegan chicken stir fry with lots of colorful vegetables and salty seasonings. This dish is great for a quick and easy weeknight dinner because it's easy to make.

Ingredients: 2 packs instant ramen noodles. 1 cup vegan chicken strips. 2 cups mixed vegetables such as bell peppers, broccoli, carrots. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. 2 green onions, chopped for garnish. 1 teaspoon sesame seeds for garnish.

Instructions: Cook instant ramen noodles according to package instructions, drain, and set aside. In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and vegan chicken strips to the skillet. Stir-fry until the chicken is browned and heated through, about 5 minutes. Add mixed vegetables to the skillet and continue stir-frying until vegetables are tender-crisp, about 3-4 minutes. In a small bowl, whisk together soy sauce, hoisin sauce, and sesame oil. Pour the sauce over the stir-fry mixture in the skillet. Stir well to coat everything evenly. Add cooked ramen noodles to the skillet and toss everything together until noodles are well combined with the vegetables and sauce, about 2-3 minutes. Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Camp runamukl

[daviddavi09]

Honey-Lemon Glazed Chicken Wings | Easy Low FODMAP Recipe | BioNexus Health Podcast

In this video, we’re making delicious oven-baked honey lemon chicken wings that are crispy, flavorful, and easy to prepare! Using fresh, local honey, a splash of lemon juice, and homemade low FODMAP seasoning, these wings are packed with a perfect balance of sweet and tangy flavors. Baked to golden perfection at 340°F, they pair beautifully with a side of green beans, broccoli, carrots, or squash. Whether you enjoy them fresh or meal prep for later, these wings are a healthy and satisfying dish. Watch now to see the full recipe and cooking process!

[umeandcooking]

Craving tacos but want to keep it *healthy*? These *Chicken Tacos with Whole Wheat Tortillas* are the perfect combination of *bold flavors* and *wholesome ingredients*! 🌿🌮 Juicy, spiced chicken tucked into soft, fiber-rich wheat tortillas, topped with fresh veggies and zesty salsa—this recipe is a game-changer for taco night!

[chefsalimrecipes]

AI-Generated Lahmacun Recipe: The Fastest Way to Perfection

[atlantisplus]

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