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Pesto pasta with peas is an easy, delicious, quick, and healthy pasta dish you can prepare in about 20 mins. A perfect dish to use fresh spring peas from the garden (or frozen ones).

Making easy pasta dishes like garlic kale pasta, Mediterranean pasta, etc., during weekdays makes my life so easy. Healthy yet delicious, and a filling dinner or lunch, which is why I always go for them.

And my recent favorite is making pea pesto pasta. I even took it to a potluck gathering with our friends, and it was a huge hit. The kids really enjoyed it.

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What is special about this dish

Super easy to prepare
You will need 20-25 mins to prepare
Toasted green peas make this pasta so tempting and hard to resist
Healthy yet tasty with loads of nutrients from green peas and pesto

Ingredients

Pasta – use your choice of pasta. I mostly use gluten-free pasta made from brown rice or quinoa, and occasionally the regular variety to make my pasta dishes.
Green Peas – either fresh or frozen peas will work in this recipe.
Pesto – use good quality pesto to flavor the pasta and peas. Make it at home whenever possible using fresh basil.
Tomato – This is optional. I add diced seeded tomatoes to get some color contrast in the green pasta dish.
Garlic – always use fresh garlic to get nice flavors in the recipe. Avoid using preserved garlic as it lacks flavors.
Oil – I always use olive oil for sauteing and grilling in my kitchen.

See the recipe card for quantities and more details.

Recipe variations

Here, I am listing some variations that you can try with the recipe.

Make it gluten-free – Use pasta prepared using gluten-free flour such as brown rice, quinoa, etc.
Add some red chili flakes to bring some heat to the pasta.
Use sundried tomatoes instead of fresh ones to get added deliciousness and color to the dish.
You can also add one or more veggies such as diced bell pepper, broccoli, zucchini, etc., to make the pasta more nutritious.
Add shrimp or chicken cut into bite-size pieces to make this dish rich in protein. Just cook them in some oil before roasting the peas. Keep them aside and add them to the pasta while mixing the pesto. Alternatively, you can add cooked chicken meatballs to the dish.
Sprinkle some parmesan cheese at the end, and your family will love every bit of it.

Kind of pasta to use

Any kind of pasta with any shape and size, such as penne, elbow, shell, or spaghetti, to name a few, will work in this pesto pasta and peas recipe. Make sure to cook the pasta to your liking as per the package instructions.

How to make healthy pasta with peas?

This pea pesto pasta recipe involves three main steps– cooking the pasta, roasting the green peas with garlic, and mixing cooked pasta and peas with pesto sauce.

Step 1 – Cooking pasta

Bring water to a boil in a large pot. Add raw pasta and some salt. Cook pasta according to the package instructions. Once the pasta is cooked, drain the water and keep it aside. Also, reserve about ½ cup of pasta water before draining to use it later.

Cooked pasta drained in a stainless steel colander.

Step 2 – Preparing green peas

In a large pan, heat some cooking oil. Add garlic and cook until fragrant. Then add the green peas and roast them for a few minutes.

Add diced tomato and seasonings like salt, black pepper, and red chili flakes; cook until the tomato softens.

Sautéing garlic in some oil in a large pan.

Sautéing green pean with garlic in a large pan.

Roasted green peas with fresh tomato, salt and pepper.

Step 3 – Adding back the cooked pasta

Add cooked pasta, basil pesto, and some pasta water. Mix well to coat the pesto on the pasta evenly.

Green peas, pasta and pesto ready to mix.

Pasta with peas and pesto in large pan with wooden spatula.

Chef’s Secret – What makes this Peas Pasta delicious

The toasted taste of peas with garlic makes this pasta delicious. So, saute the green peas on medium heat until they develop a roasted color. These toasted peas are so tempting to eat that you can even serve them as a side dish.

Also, season your pasta dish generously with black pepper to add more flavor to the dish.

Serving suggestions

Serve this bowl of pea pea pesto pasta for a light lunch/dinner.
You can pair it with chicken in tomato sauce or garlic tomato salmon or 15 min shrimp in tomato sauce for a wholesome meal.
Prepare detox broccoli soup with homemade focaccia or whole wheat dinner rolls to serve with this pasta dish. This will be a perfect menu for family gatherings or get-togethers.

Pesto and Peas pasta in a served in a dish with a metal fork.

Helpful tips

Cooking pasta – cooking times may vary for different pasta varieties having different sizes and shapes. Therefore, cook the pasta according to the package instructions. Also, add some salt to the boiling water to flavor the pasta while cooking.
Reserve pasta water – After cooking the pasta, save some pasta water before draining it for later use. Add a few tablespoons of this water while mixing pesto in the pasta. This will help to coat the pesto evenly.
How to save time? – Prepare peas in a frying pan simultaneously while cooking pasta. This will save some time, and your dish will be ready in about 15 minutes or so. However, your dishwasher will not be happy as it will need to work on one more pan.
Do not overcook the pasta after adding the basil pesto. Basil tends to lose its flavor during prolonged heating on high heat.

FAQs

Can I use fresh peas?

Yes. You can use fresh peas in this recipe. And if these are from your garden, even better.

Can I make it ahead of time?

This pasta and peas with pesto taste better when it is fresh. However, leftovers still taste great, and you can store them in the refrigerator for 1-2 days. Sprinkle some water and microwave the pasta before serving.
Also, you can prepare sauteed garlic peas ahead of time and cook the pasta fresh. In this case, you simply have to mix the peas and pasta with pesto before serving.

Can I freeze leftovers?

I will recommend not freezing the cooked pasta dish. You will not get the same texture and taste upon thawing the pasta.

More pasta recipes you will love

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Make moist and flavorful Instant Pot chicken drumsticks for a protein-rich lunch/dinner. You can prepare this chicken meal in less than 30 mins. These chicken drumsticks are coated with a delicious finger-licking sauce that is so tempting.

Chicken drumsticks in Instant Pot coated with lemon garlic sauce and garnished with fresh parsley.

Instant pot never fails in cooking bone-in-chicken and results in a moist and tender texture. Therefore, I love chicken dishes prepared in it. I even make whole chicken with delicious gravy in my Instant Pot.

Here I will share with you our favorite Instant Pot chicken legs recipe that I prepare using very few ingredients. Also, it takes far less time than cooking them on the stove or in the oven.

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What is special about This Dish

You get super moist and tender, fall off the bone texture of the drumsticks
Quick and easy recipe with few and simple ingredients that will be ready in under 30 mins.
Full of flavors
Perfect for serving in gatherings.

Ingredients

Raw chicken drumsticks, garlic, lemon, oil, salt pepper laid on a flat surface for making Instant Pot chicken drumsticks.

Chicken drumsticks – I always prefer buying organic meat products. To get a nice roasted brown color on them, I do not remove the skin.
Lemon juice – this adds a slight tanginess to the dish.
Garlic – use freshly chopped garlic for amazing flavors. I feel processed garlic lacks flavor.
Salt and pepper – generously season the drumsticks with salt and pepper to make them flavorful.

Recipe Substitutions/variations

You can prepare these chicken drumsticks in Instant Pot with some variations or substitutions without compromising on the taste.

Skinless chicken – to cut down the fat content, remove the skin from the chicken legs before adding them to the Instant Pot.
Spicy – Add some slices of green jalapeno or paprika to add a little heat to the dish.
Herbs – add some chicken rub blend with your favorite spices for added flavors.
Chicken thighs – you can use bone-in-chicken thighs instead of chicken legs.

How to make Instant Pot chicken drumsticks?

This is a two-step process. Roasting chicken drumsticks on saute mode and then pressure cooking them.

Step 1 – Roasting chicken legs in Instant Pot

Clean and pat dry chicken drumsticks with a paper towel. Rub them evenly with salt and pepper.

Turn on Instant Pot in high saute mode. Let it preheat fully, and then place chicken drumsticks in a single layer and roast them for a few min on both sides to get brown color. You may need to roast them in batches if necessary.

Chicken drumsticks rubbed with salt and pepper in a mixing bowl.

Roasting chicken drumstick in Instant Pot.

Step 2 – Pressure cooking

Once the roasting is done, take the drumsticks out and keep them aside. Add some water and deglaze the pot by scraping to avoid burnt sign trigger. Add chopped garlic, lemon juice, and roasted drumsticks and gently mix them. Adjust the drumstick to form even layers or stacks.

Cover, turn off the Instant Pot, and then turn it back on to the manual pressure mode. Cook the drumsticks on manual high pressure for 10 mins. Let the steam release naturally for 5 min, and then open the vent to release the remaining steam.

Roasted chicken drumsticks in a large shallow bowl before pressure cooking.

Chicken drumsticks layered in Instant Pot for pressure cooking.

Setting cooking time for Instant Pot chicken legs on manual high pressure.

Step 3 – Thickening the sauce and giving final touch

Using tongs, carefully take out the cooked chicken drumsticks in a serving bowl or dish. Then turn on saute mode and let excess water evaporate from the drippings until you get a sauce-like consistency. Pour the sauce on chicken wings evenly to coat them. Garnish with fresh herbs and lemon slices, and serve.

Chicken drumsticks in Instant Pot after pressure cooking.

Making sauce from drippings after cooking chicken drumsticks in Instant Pot.

Sauce made from drippings after cooking chicken drumsticks in Instant Pot.

Chicken drumsticks with lemon garlic sauce in a serving dish.

Cooking frozen chicken legs in Instant Pot

You can cook frozen chicken drumsticks in Instant Pot. There is no need to thaw them before cooking. However, you will need to skip the roasting step before pressure cooking. And, add 5 min extra time in high-pressure cooking.

For example, for fresh chicken drumsticks, it will take 10 mins. at high pressure; however, cook them for 15 mins. on high pressure, if using frozen.

How many drumsticks can I put in Instant Pot?

You can cook as many drumsticks in the Instant Pot that can fit below the maximum mark. So far, I’ve cooked 5-15 drumsticks in my 6 qt Instant Pot. There is no change in the pressure cooking time. Regardless of the quantity, pressure and cooking times are similar.

However, you may need to roast the chicken in several batches before pressure cooking, which will take some more time, depending on how many pieces you have.

Instant Pot chicken legs with lemon garlic sauce and garnished with fresh parsley.

Serving suggestions

You can serve these garlic lime chicken drumsticks with many dishes.

Garnish with fresh herbs like cilantro or parsley and serve them as appetizer or starter
For a wholesome meal, pair them with creamy pumpkin risotto or butternut squash quinoa risotto.
Prepare a salad such as avocado cucumber salad, sweet potato wild rice salad or veggie pasta salad to go with them.
Or, make this healthy kale pasta or Mediterranean pasta with artichokes and olives to pair with delicious chicken legs.

Helpful tips

Chicken drumsticks – Use organic chicken drumstick whenever possbile. You can remove the skin if you prefer and want to cut down on fat content.
Roasting in Instant Pot – Let the pot heat fully and wait until it shows the Hot sign before adding the chicken legs. This will help to roast them nicely.
Cooking time – High-pressure cook time will remain the same whether you cook 5 or 15 drumsticks at a time. However, the total roasting time will increase as you will have to roast them in several batches depending on the quantity.

FAQs

How to store leftovers?

Let the drumsticks cool down completely, and then store them in an air-tight container in the refrigerator for about two days. Use an air-tight container to avoid drying them.

How to reheat leftovers?

Drizzle some water and heat the drumsticks coated with sauce in a small frying pan over low heat. Make sure to cover the pan and heat them until steamy hot.
Or microwave for 1 minute, gently stir, and heat them for another 30 seconds.

Can you overcook chicken legs in an Instant Pot?

Surprisingly, chicken drumsticks do not become rubbery or chewy if you overcook them in Instant Pot for a long time, unlike cooking them on a stovetop or oven. Instead, they become super soft, and the meat can completely fall off the bone with the fibers separating out. Therefore, they need to be cooked optimally to get the best texture.

Instant Pot chicken drumsticks with lemon garlic sauce and garnished with fresh parsley.

More chicken recipes you will love

More recipes to try in Instant Pot

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5 from 7 votes

Easy Instant Pot Chicken Drumsticks

Make these easy juicy and flavorful Instant Pot chicken drumsticks for healthy and a protein-rich lunch/dinner. You can prepare them in under 30 mins. with simple ingredients. Also, prepare finger-licking sauce from the drippings, which make them so tempting.

Course: Lunch / Dinner

Cuisine: International

Diet Gluten Free,Low Fat

Prep Time 5

Cook Time 25

Total Time 30

Servings :

Calories :182kcal

Author:Swati Kadam Gulati

Equipment

▢
Instant Pot

Ingredients

▢ 10 chicken drumsticks
▢ 1 tablespoon cooking oil
▢ 2-3 garlic cloves chopped
▢ 1 tablespoon lemon juice from ½ fresh lemon
▢ 2 tablespoon water
▢ Salt and pepper
▢ 2 tablespoon fresh cilantro or parsley

Instructions

Roasting chicken drumsticks

Turn on high saute mode and let the Instant Pot preheat till it shows the HOT sign.
Meanwhile, clean and pat dry chicken drumsticks to remove excess moisture as much as possible. Rub salt and pepper generously to coat them evenly.
Add oil and place chicken drumsticks in a single layer. Roast them for 3-5 min and turn and roast on the other side for 3 more mins.

Pressure cooking

Turn off the Instant Pot, add 2 tablespoon of water and deglaze the pot by scraping the button using a spatula or the tip of the tongs.
Add finely chopped garlic, lemon juice, and chicken drumsticks, mix and adjust them evenly into layers.
Turn back on Instant Pot on manual high pressure. Cover and cook the drumsticks for 10 mins. on normal high pressure.
Then allow the steam to release naturally for 5 mins. and release the remaining steam manually by turning the valve to the vent position.

Preparing sauce

Carefully take out chicken drumsticks in a large serving bowl. Evaporate excess water from the drippings in the pot on high saute mode until it gets to a sauce-like consistency.
Pour the sauce over cooked drumsticks.
Garnish with herbs and serve warm.

Notes

Preheating Instant Pot to HOT helps to roast the first batch of chicken drumsticks nicely. Otherwise, it will take a longer time to roast them.
I always roast 5-6 drumsticks at a time in my 6 qt Instant Pot. Therefore, for 10 drumsticks, I do this step in two batches.
Pat drying chicken drumsticks is important to remove excess water from the skin. This will help to get the roasted brownish color on the skin in less time.
Quantity – I have pressure cooked a batch of a minimum of 5 and a maximum of 15 drumsticks this way in my Instant Pot. Adjust the seasonings accordingly, depending on the quantity.
Sauce – It will take 5-8 mins. or more to thicken the sauce on saute mode after pressure cooking. Again, it will depend on the number of drumsticks being cooked. Also, pour the sauce over the cooked drumsticks evenly and gently mix them to coat the sauce evenly. Make sure not to overmix. The Instant Pot drumsticks are super moist and tender, and the meat can easily break or fall off the bones.

Nutrition

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This hearty and healthy roasted sweet potato wild rice salad is packed with superfoods and nutrients. Perfect for wholesome lunch or dinner.

Sweet potato wild rice salad in a serving bowl with serving fork. — Sweet potato wild rice salad

Do you often cook with sweet potatoes?

Honestly, I am not a big fan of sweet potatoes; however, I try to include them in our diet, given their health benefits. Therefore, I cook them in a way to enjoy my favorite flavors, such as this sweet potato chili, sweet potato gnocchi, etc.

And here I am sharing one more of our favorite dishes that feature roasted sweet potatoes with wild rice and kale salad. You can also include this as a side in the Thanksgiving or holiday party menu.

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Ingredients needed

Wild rice blend – I use a blend of wild rice.
Sweet potato – peel and dice sweet potatoes into small pieces.
Kale – clean and chop it into small pieces.
Pecans – crush or chop them.
Green apple – preferably use organic green apple. Dice into small pieces.
Arugula – use fresh organic baby arugula leaves as a salad base.
Dressing – use a blend of extra virgin olive oil, lemon juice, salt, and freshly chopped parsley to prepare the dressing.

Ingredients for wild rice salad with sweet potato and kale. — Ingredients for wild rice salad with sweet potato and kale

How to make healthy wild rice salad?

Cooking wild rice – cook rice as per instructions given on the package. I either use an Instant pot or cook it on the stovetop. Cooking wild rice on a stovetop takes about 40-45 min while you can cook it in 20 min in an Instant pot on high pressure. Allow it cool before adding it to the salad.

Preparing veggies – In a large frying pan, roast diced sweet potatoes for a few mins. Add chopped kale and cook it until it wilts down. Let the mixture cool.

Sweet potato and kale roasted in a cast iron pan. — Roasted sweet potato and kale

Preparing salad dressing – In a small mason jar or bowl combine extra virgin olive oil, lemon juice, fresh parsley, and salt. Mix everything well.

Making the final salad – Add fresh arugula in a large salad mixing bowl. Then add cooked rice, roasted sweet potato, and kale. Also, add diced green apple, crushed pecans, and the dressing. Using salad spoons or tongs, mix everything gently.

wild rice salad with sweet potato, kale and arugula in a serving bowl with serving fork.

Serving suggestions!

A bowl of this salad is sufficient for a light lunch or dinner.
Pair this salad with cilantro lime chicken to make it more filling and protein-rich.
You can also prepare soups like healthy broccoli soup, lentil soup, or roasted tomato soup to serve on the side of wild rice salad.
This salad recipe is also perfect for including in your healthy holiday party menu along with roasted chicken with gravy, sauteed brussel sprouts, cranberry mimosa, almond chocolate truffles, etc.

Helpful tips!

You can cook the wild rice blend in an Instant pot to save some time on cooking. If you do not have an Instant pot, then cook it on the stovetop.
Dice sweet potato into even pieces as much as possible that will help them roast or cook evenly.
Allow cooked wild rice and sweet potato mixture to cool down completely before preparing the final salad. Otherwise, the salad greens will become mushy.

Recipe variations!

Greens – you can skip the arugula and use your choice of greens for the salad base. Or, skip using the salad greens and make a salad without it using other ingredients.
Non-vegetarian – add sliced chicken sausage while roasting the sweet potato to make the salad protein-rich and filling.
Rice – use brown rice instead of wild rice blend to make it into sweet potato brown rice salad.
Add dried cranberries to the salad for the pop of color and to make it elegant and perfect for the Thanksgiving dinner table.

FAQs

How to store leftover salad?

Store leftover salad in an air-tight container in the refrigerator. However, fresh greens in the salad will become soggy the next day.

Preferably make the salad enough to serve on the same day to enjoy while it is fresh. Or, you can save extra cooked wild rice and roasted sweet potato-kale mixture separately to prepare the fresh salad the next day.

More healthy salad recipes

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Make these garlic herb garlic-herb pumpkin flatbread to enjoy the fall and pumpkin season. These are perfect for pairing with curries and soups or making wraps.

Pumpkin flatbreads in a serving dish are read to serve.

If you have made pita bread or naan bread before, then making these pumpkin flatbreads will be almost similar. And even if you don’t have experience, this is not rocket science; you can still make them easily.

Next time instead of buying flatbreads from the store, try this healthy pumpkin flatbread recipe to make them at home. I am sure you will enjoy them fresh. And the beautiful golden yellow color from pumpkin puree automatically adds fall vibes to the flatbreads. You can also make them for fall gatherings or festive parties.

Let’s get started.

Ingredients Needed!

Flour – these flatbreads are prepared using whole wheat flour.
Pumpkin puree – use either freshly made or canned pumpkin puree.
Warm water – use warm water that helps to activate the yeast faster.
Garlic and herb – use fresh, finely chopped rosemary and minced garlic to flavor the flatbreads.
Yeast – helps to make the flatbread soft and supple. Also, I find the dough is very easy to roll after proofing. And prefer using Instant yeast (or Rapidrise yeast) for quicker results.

ingredients for making whole wheat and pumpkin flatbread

The best flour to make healthy flatbreads

Usually, flatbreads are prepared using all-purpose flour. However, to make them healthy, I used whole wheat flour. And I always use the Indian version (aka atta) as it is superfine in texture compared to the whole wheat flour available in local grocery stores. You can easily find them in Indian grocery stores or some local grocery stores that carry Indian flours. If you don’t find the Indian flour brands, use a 50-50 ratio of all-purpose and regular whole wheat flour in this recipe. This combination will also give a soft texture to the flatbreads.

How to make flatbread dough?

Hand-kneading the dough – Combine flour, minced garlic, finely chopped herbs, yeast, and salt in a large mixing bowl. Mix the dry flour with these added ingredients. Then add pumpkin puree and warm water. Using a wooden spatula, mix the flour and water until the dry flour becomes crumbly. Then using hands, knead the mixture for 6-8 minutes or until it forms into a soft, supple dough. You can also rub some oil on your hands to avoid sticking the dough to the hands. Cover the dough and let it rise for 15-20 min.

The collage image of the whole wheat pumpkin flatbread dough-making process.

Machine-kneading the dough – Add flour, garlic, herbs, yeast, salt, and pumpkin puree in a mixing bowl. Attach the dough hook to the stand mixer. Gradually add warm water and knead the dough on low to medium settings (I have a KitchenAid stand mixer, and I always knead all kinds of dough on its NO-2 setting). Knead the dough for 5-6 min. Finally, drizzle some oil and knead for a few more seconds. Remove the mixing bowl from the machine, cover it, and let the dough rise for 15-20 min.

How to make pumpkin flatbread?

Once the dough has risen, you can start making flatbreads. Deflate and divide the dough into small equal portions. Give each portion a round shape and roll it to make a roughly ¼″ thick round flatbread. Meanwhile, heat the cast iron pan on medium to high heat. Cook the prepared flatbread on a preheated pan on both sides until well done. Take out the cooked flatbread from the pan and then lightly brush it with olive oil on both sides. Finally, store them in a tortilla keeper lined with a kitchen paper towel.

The collage image show flatbread dough divided into small portions and rolled flatbread.

Serving Suggestions!

Serve these warm flatbreads with some dippings like this creamy avocado sauce, roasted red pepper hummus, tahini sauce, etc., for appetizers.
You can use pumpkin flatbread to prepare wraps, like these vegan chickpea wraps.
Make these flatbreads to pair with Indian curries like red lentil curry, coconut chickpea curry, chicken butter masala, etc.

Helpful Tips!

Preferably use Rapidrise yeast so that the dough is ready in less than 1 hr to prepare the flatbreads. Regular yeast needs to be activated first with warm water and some sugar before adding it to the flour. It will also take a bit longer for the dough to rise.
Use warm water for kneading the dough so that it will rise faster. Warm water helps the yeast to activate.
Use finely chopped herbs and finely minced garlic in making the flatbread dough. It will help to distribute the flavor evenly. And also, while rolling they won’t come in your way.

Pumpkin flatbreads stacked in a serving dish are read to serve.

Recipe Variations!

Make these flatbreads using all-purpose flour. However, you may need to use less water than mentioned in the recipe, as the whole wheat version absorbs more water.
Feel free to use herbs of your choice in making these flatbreads. Fresh parsley or cilantro, or oregano will also work in the recipe.
If you are not a garlic fan, then you can skip it completely.
You can also make these flatbreads using sweet potato puree instead of pumpkin puree.

FAQs

How to store and reuse the leftover flatbread dough?

Store the leftover dough in an airtight storage container. Make sure the container is big enough and has space for the dough to rise while it is covered. Store it in the refrigerator for a couple of days. Before using the dough again, please bring it to room temperature naturally and then make the flatbreads.

How to store the leftover garlic herb pumpkin flatbread?

Place leftover pumpkin flatbreads in an air-tight container and store them in the refrigerator. Before serving, warm them in a hot pan or microwave for 30-45 seconds.

Personally, I prefer storing leftover dough and then making fresh flatbreads the next day. This way we get fresh soft flatbreads to eat.

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In less than 30 min, you can prepare this healthy Italian lentil salad for a protein-rich lunch or dinner. A quick recipe that you can try any time when you need a protein boost.

Prepared whole lentil salad in a serving dish with a serving spoon. — Healthy Lentil Salad

Ingredients you will need

Raw lentils – I use raw whole brown lentils for making this salad
Liquid for cooking – preferably use chicken stock or vegetable stock for more flavors
Seasonings – use Italian herb mix, salt, and pepper
cucumber – dice it into small pieces. Use organic cucumber whenever possible.
Roma tomato – remove pulp and then dice into small pieces
Fresh herbs – chopped fresh basil and parsley for added flavor
Dressing – make a mixture of extra virgin olive oil and lemon juice

Raw lentils in a metal container with fresh parsley and tomato on the side.

Ingredients gathered for making lentil salad that includes raw lentils, fresh parsley, tomato, oil, lime, cucumber, and seasonings.

How to cook lentils for making lentil salad?

In a large saucepan, add lentils and double the amount of liquid. Bring this mixture to a boil, and then add Italian herb mix, salt, and pepper. Mix well, cover the pan and cook the mixture on low heat for 15-18 min. Turn off the heat and let the lentils cool down completely before making the salad. You can use water or chicken, or vegetable stock for cooking the lentils.

Cooked lentils in a pot with a serving spoon

How to make an Italian lentil salad?

In a large salad bowl, add the cooked lentils. Then add diced tomato, cucumber, and freshly chopped herbs. In the end, add the mixture of extra virgin olive oil and lemon juice. Gently mix everything well. Your lentil salad is ready to serve!

Serving Suggestions

A big bowl of this salad is sufficient for a protein-filled meal.
Prepare this lentil salad to pair with simple pesto pasta with kale or quinoa risotto or zucchini flatbread for a complete wholesome meal.

Healthy Italian lentil salad in a serving dish ready to serve.

Helpful Tips!

Use whole lentils for making this lentil salad. Also, do not overcook the lentils; otherwise, they will become mushy. The mushy lentils won’t be suitable for the salad.
Preferably use chicken stock or vegetable stock instead of water to cook the lentils. They will enhance the flavor of the lentils and make them more delicious.

Recipe variations

For meat lovers – add cooked chicken or leftover roasted chicken into the salad for making it more filling.
You can also add small cubes of feta cheese into the salad for added deliciousness.
Skip adding cucumber and tomato in this lentil salad recipe and serve it as a humble lentil dish.

FAQs

How to store leftover lentil salad?

Store leftover lentils in an air-tight container in the refrigerator for 1-2 days. We always avoid storing leftovers for more than a day, even though they will last longer.

How to use leftover lentil salad?

Remove leftovers from the refrigerator well in advance before eating. This way, the salad will come to room temperature. Avoid heating the salad as it has cucumber and tomato that can become soggy upon heating. You can also serve it cold if you prefer that way.

More lentil recipes you will love to try

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5 from 2 votes

Healthy Italian Lentils Salad

Prepare this healthy Italian lentil salad for a protein-rich lunch or dinner in under 30 mins. A quick and easy recipe to try any time when you need a protein boost.

Course: Lunch / Dinner,Salad

Cuisine: Italian Inspired

Prep Time 10

Cook Time 15

Total Time 25

Servings :

Calories :233kcal

Author:Swati Kadam Gulati

Ingredients

▢ 1 cup raw lentils rinse and drain the water
▢ 2 cup chicken stock or vegetable stock or water
▢ ½ teaspoon Italian spice blend
▢ 2 small cucumbers diced into small pieces
▢ 1 Roma tomato pulp removed and diced into small pieces
▢ 2 tablespoon parsley chopped
▢ salt and pepper
▢ 1 tablespoon extra virgin olive oil
▢ 1 tablespoon lemon or lime juice

Instructions

In a medium pot add lentils, stock or water, Italian spice blend, salt and pepper. Mix well and bring the mixture to a boil. Cover the pot and cook the lentils for 15-18 mins or until well done on low heat. Turn off the heat and let the lentil cool down completely.
In a large mixing bowl or salad bowl add cooked lentils, diced cucumber, tomato, and freshly chopped herbs. Prepare a mixture of olive oil and lemon juice to drizzle on the salad, mix gently to combine well.
Garnish with more fresh herbs, lime wedges, and serve while it is fresh.

Notes

You can cook the lentils in advance and make the salad just before serving.
To make lentils more flavorful add garlic powder or freshly chopped garlic while cooking them.

Nutrition

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Make flavorful and healthy Instant Pot chicken biryani at home using this simple and easy-to-follow recipe. A perfect rice dish for people who are busy and want to enjoy authentic Indian chicken biryani at home.

Indian chicken biryani in a serving dish. Garnished with fresh green chili and a lemon slice.

If you love eating biryani and cook it at home, this Instant Pot chicken biryani is the perfect dish you can try easily. It has all the authentic Indian flavors. Moreover, this recipe is not complicated, and beginner cooks can also make it at home without much effort.

Do not have an Instant Pot? No worries, I also have recipes for easy chicken biryani and vegetable biryani that you can make in one pot on a regular stovetop.

What is Biryani?

Biryani is an aromatic and flavorful rice dish prepared using exotic Indian spices, fresh herbs, meat, and long grain basmati rice.

Traditionally biryani is an involved recipe. It’s a two-step process, 1. prepare the chicken marinade and cook it partially 2. cook the rice partially with whole spices. Finally, in a large pot, layer these partially cooked chicken and rice; seal the pot and cook it on low heat to develop the flavors.

This is the best and perfect way to get the most of the flavors in the biryani. However, for novice cooks as well busy people making this dish at home is overwhelming. Moreover, it is essential to cook the rice and chicken at each stage so perfectly that the end dish does not end up raw or overcooked.

Therefore, Instant Pot Biryani is much more simplified, yet it has all the flavors as in the classic recipe. So, this quick and easy biryani recipe is for those who do not have enough time to make it the classic way, yet they want to enjoy all its flavors whenever you crave biryani.

Authentic Indian chicken biryani prepared in an Instant Pot.

What you will need

Rice – use long grain aromatic basmati rice.
Chicken – boneless skinless chicken thighs that cut into bite-size pieces.
Yogurt – for making marination base
Garlic and ginger – use finely chopped ginger and garlic and make it into a paste.
Onions – cut into half and then slice them. You can also use deep-fried or air-fried onions. Caramelized onions are one of the key ingredients that give a unique flavor to the biryani.
Fresh herbs – use a generous amount of fresh mint and cilantro into the marinade and then garnish the dish.
Spices – use biryani masala, chili powder to marinate the chicken, and whole spices like black cumin seeds (aka shah jeera), cloves, cinnamon stick, black pepper, green cardamom to flavor the rice.
Oil/Ghee – I prefer using ghee (clarified butter).

Basmati rice soaked in water with whole spices.

chicken pieces marinated with Indian spices in a large mixing bowl

How to make Instant Pot Chicken Biryani?

Preparing rice

Soak the rice in warm water for at least 15 min. Also, add whole spices like green cardamom, clove, and cinnamon stick to the mixture. These spices will infuse and add flavor to the rice.

Preparing chicken marinade

Firstly, cut the chicken into bite-size pieces. Then, in a small mixing bowl, combine yogurt with ginger, garlic, biryani masala, fresh herbs, chili powder, and salt. Finally, in a large mixing bowl, mix this marinade with the chicken.

Cooking chicken biryani in Instant Pot

On high sauté mode, cook sliced onion in some ghee until it turns dark golden brown or develops caramelized flavors. Add marinated chicken and cook for about 10 min. Now add soaked rice along with the water and whole spices. Spread it gently and evenly. There is no need to mix it completely with the chicken. Add a few strands of saffron (optional), more fresh herbs, and chopped tomato. Cover the pot and cook the mixture on manual LOW-PRESSURE mode for 5 min. Then release the pressure manually and keep the biryani covered for 20 min to develop the flavors. Serve warm.

Helpful Tips!

Chicken – Use organic and pasture-raised chicken whenever possible. For this recipe, I prefer to use boneless skinless chicken thighs that I cut into bite-size pieces.
Soaking rice – Soaking the rice in water with spices helps to infuse its flavors and make it more flavorful.
Onion – You can also use air-fried onion and skip the step of cooking or caramelizing onion.
Pressure release – Once the cooking timer is off, immediately release the pressure manually. Do not open the lid and let the biryani sit in IP for 20-25 mins. It will help the dish to develop the flavors without overcooking.

What to serve with chicken biryani?

Usually, chicken biryani is served with raita, which is prepared using yogurt, roasted ground cumin, and some water.
For the Indian banquet, you can prepare this chicken biryani along with naan bread and curries like chickpea tikka masala or palak paneer. You can also include mango lemonade or homemade mango lassi to complement the menu.

Recipe variations

If you want to make biryani without any meat, try this similar recipe for Instant Pot veg biryani. A perfect option for a vegetarian/vegan diet.

Authentic chicken biryani in a serving dish. Garnished with fresh green chili and a lemon slice.

FAQs

Is it necessary to soak the rice?

The answer is Yes.

Soaked rice cooks evenly and gives a nice appearance to the final dish. Also, Instant Pot takes very little time to cook the rice, which is not sufficient to absorb the flavors from the spices. Therefore soaking rice in water and some whole spices allows the rice to infuse the flavors.

Which rice is best for biryani?

Long grain aromatic basmati rice is the preferred choice for making biryani. Upon cooking, aromatic long grain rice gives a beautiful look and flavor to the biryani.

How to use leftover chicken biryani?

Sprinkle some water over the leftover biryani, cover, and microwave for 2-3 min a microwave-safe bowl.

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This warm bowl of sweet potato lentil chili is a flavor burst and is loaded with all the goodness from fresh ingredients. Perfect comfort chili for whenever you crave one.

Sweet potato lentil chili prepared in a large pot and is ready to serve.

I guess I was unconsciously in the mood to eat lentils and sweet potatoes in different forms in the past few weeks. That is probably the reason I prepared sweet potato chickpea burger patties, Italian lentil salad, lentil brown rice, etc., along with this sweet potato chili to publish them here. And that’s how we started our new year, eating these protein-packed healthy meals.

If you are looking for a super easy and quick recipe for a protein-rich meal, then you will love this wholesome chili.

Let’s get started.

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Sweet potato lentil chili in a serving soup bowl. Garnished with tortilla chips and lime wedges.

Ingredients

Sweet potato – peel and dice it into cubes
Raw lentils – use whole lentils for more fibers
Bell pepper – add your choice of color or a blend of different colors
Beans – either cooked black beans or pinto beans will work
Onion – peel, and dice it finely
Tomato – I always prefer using freshly diced tomatoes. However, you can also use canned ones.
Garlic – finely chopped garlic to add flavor to the dish
Seasonings – use oregano, smoked paprika, ground cumin, chipotle chili in adobo sauce, and salt to bring out the flavor in the dish
Oil – I always use cooking olive oil or avocado oil in my kitchen.

Cutting sweet potato

Peel and then rinse the sweet potato before cutting it. Using a sharp knife, dice it into roughly ½″ cubes. The reason for keeping them a little bigger in size is to keep their shape intact after cooking the raw whole lentils. Dicing sweet potatoes smaller can make them overcook and blend/disappear in the final chili.

How to make Sweet Potato Lentil Chili

Heat some oil in a large pot. Cook some chopped garlic and diced onion for a couple of mins.
Then add chopped tomato, diced sweet potato, red pepper, raw lentils, chipotle chili in adobo sauce, and the spice blend. Mix everything well and sauté the mixture for a few mins.
Now add black beans and a blend of water and chicken stock (or vegetable stock). Mix well, and bring the mixture to boil.
Cover and cook the chili on low heat until the lentils are nice and tender.
While serving, garnish with fresh cilantro, lime wedges, and serve warm.

Serving suggestions

While serving, add toppings like fresh salsa, Mexican cheese blend, fresh cilantro, a lime wedge, etc. For a wholesome meal, serve this bowl of chili with some tortilla chips and fresh guacamole on the side.

For the Mexican banquet, add this lentil chili to the menu and Mexican tomato rice, cilantro lime chicken, delicious corn on the cob, and pineapple mojito or raspberry mojito.

Helpful Tips!

Preferably use whole lentils in making this chili. Split lentils may become mushier and disappear in the final dish after cooking.
Always peel the sweet potato before using it in the cooking if it is not organic. The concentration of pesticides is usually high in the fruits or veggies outer layers, and peeling the skin can reduce that amount.

FAQs

How to use leftover lentil chili?

The next day you may find lentil chili will be thick and has lost its consistency. Therefore, before serving, add some veggie stock or water and heat the mixture in the microwave for 2-3 min or boil it on the cooktop to bring back its thick soup-like consistency.

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Learn to prepare Indian healthy butter chicken meatballs using all the authentic spices and flavors. Moreover, it is healthy without any added cream and tons of butter.

Butter chicken meatballs in a cast iron skillet — Healthy Butter Chicken Meatballs

A few years back, my father-in-law shared with me his restaurant-style recipe to prepare butter chicken at home. And guess what, my in-laws are Punjabi.

The reason I am mentioning this is… Punjab is the state/province in India where butter chicken, palak paneer curry, chicken tikka masala, etc., are staple dishes.

Here I am sharing a butter chicken recipe originally adapted from my family’s version with some twist.

Why is it adapted??

Because I am swapping dairy cream and butter with some healthy alternatives that I will explain below. And of course, these swaps are approved by my father-in-law, who used to manage a restaurant for quite a few years as part of his business.

Let’s get started!

ingredients for making chicken butter masala

Ingredients you will need

Chicken – ground chicken for making meatballs
Marinade – for adding flavors to the ground chicken, use ginger, garlic, garam masala, chili powder, lemon juice, and onion
Masala sauce – for making the gravy base gather fresh tomatoes, small onion, garlic, and ginger
Creamy base – I use raw cashews, sesame seeds, and a few coconut flakes to get the dairy-free cream base.
Garnishing – use finely chopped fresh cilantro. Or, optionally use Kasuri methi (dried fenugreek leaf) if you have.
Oil/ghee – either ghee or cooking oil to cook the meatballs and the masala (tomato base)

How to make Indian healthy butter chicken meatballs

Making chicken meatballs

In a large mixing bowl, combine ground chicken with finely chopped ginger, garlic, and onion. Then add garam masala, chili powder, and some lemon juice. Mix everything well.

Use a tablespoon or a metal cookie scoop to divide the ground marinated chicken mixture into equal parts. Put these small portions of the meat mixture on a large plate ensuring they don’t touch each other. Spray some oil over the divided meat or rub it on your palms. Now turn each portion into round shapes to form meatballs. This will make your job less messy.

Collage image of preparing ground chicken meatballs

Cook these chicken meatballs in a large frying pan using little oil. Take them out and keep them aside. See the helpful tips section below for more details.

collage image of cooking meatballs in a cast iron pan

Preparing Butter Chicken Masala base

In the same pan with leftover oil, add ginger pieces, garlic cloves, roughly chopped onion, and sauté until translucent. Then add tomato pieces, raw cashew, sesame seeds, and shredded coconut and cook until the tomato softens. Turn off the heat, let the mixture cool down slightly and blend it in a blender with some water to ensure a smooth consistency.

collage image of cooking onion and tomato in a cast iron pan

Now heat some ghee or oil in a pan and add the pureed tomato mixture. Add more water if necessary to get the desired consistency. Bring the mixture to boil and season with some garam masala and salt to taste.

Add cooked meatballs, cover the pan and turn off the heat. Before serving, garnish with chopped fresh cilantro and serve warm.

butter chicken masala in a cast iron skillet

Serving Suggestions

Serve these meatballs masala with steamed plain white rice or garlic naan bread or both for a filling meal.
For a healthy Indian banquet, add this butter chicken to the menu along with whole wheat naan bread, palak paneer curry, tandoori chicken wings, tofu tikka, vegetable biryani, etc. You can also include low-fat mango lassi or mango lemonade for drinks on the menu.

Butter chicken meatballs in a serving dish with naan bread, plain rice, lime wedge and green chili on the side.

Helpful Tips!

Buy organic ground chicken whenever possible.
Cook meatballs on medium heat and do not cook them for a longer time. Overcooking and high heat can make the meatballs tough in texture.
If you have enough time, allow the meat and spice mixture to marinate for at least 20-30 min.

Recipe Variations

Skip making the butter masala sauce and serve these perfectly cooked meatballs as an appetizer with some green mint chutney on the side. Just make sure the meatballs are fully cooked.

You can replace ground chicken in this recipe with cubes of firm tofu or paneer and turn this dish into a vegetarian butter masala.

FAQs

Can I use chicken thighs or chicken breast in this recipe?

You can use boneless and skinless chicken thigh or breast in this recipe. Cut them into bite-size pieces, follow the same instructions, and use the same ingredients to marinate the chicken. Sear the marinated chicken until well done before adding to the butter masala sauce.

Is this butter chicken healthy?

This butter chicken meatballs recipe does not contain any added butter, heavy cream, or whole fat yogurt. It does contain a little amount of ghee (clarified butter). Eating good quality ghee in limited quantities is advisable. Ghee falls into the category of healthy fat if consumed moderately. However, you can avoid using ghee, and it won’t affect the final dish’s deliciousness.

butter chicken vs chicken tikka masala

This question does cross most people’s minds. Even Indians can get confused about these two dishes. Both dishes use similar ingredients; however, the slight and subtle difference lies in its sauce or the gravy base.

Chicken tikka masala: this dish is rich in flavors from spices. Usually, in this recipe, marinated chicken is roasted in a tandoor or clay oven and then added into the tomato-based gravy. Surprisingly tikka masala has a British origin.

Butter chicken: this dish is more creamy, buttery, and mild in taste than tikka masala. Often marinated chicken is simply pan-roasted before adding into the creamy tomato sauce. Butter chicken originated in the capital of India, which is Delhi.

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This post is sponsored by Barilla, but the content and opinions expressed here are my own.

Super easy and quick healthy Mediterranean pasta with artichokes and olives prepared using awesome flavors and nutritious ingredients. You can prepare this dish in about 20 mins or so using Chickpea Rotini pasta from Barilla. Perfect for a light meal or as a side dish.

Healthy Mediterranean pasta with artichokes and olives in a large skillet with a wooden spatula. — Healthy Mediterranean Pasta

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Why Do I use Barilla Chickpea Pasta?

In this recipe, I am using Barilla chickpea rotini. It is prepared using only one ingredient which is just chickpeas. This means it is…

naturally gluten-free
a good source of plant-based protein
an excellent source of fiber and
there is no added sodium or cholesterol
also non-GMO

chickpea barilla rotini pasta in its package

chickpea rotini pasta in a glass jar and in its package

I was really surprised to see that there is nothing else added to it, no chemicals, no preservatives, and not even an egg. Which is why I am loving this brand over others for legume pasta. As you guys must be aware, I support only those brands that use clean ingredients.

From my own experience, I find the texture of this chickpea rotini better than other healthy pasta options available in the market. Moreover, the taste of this pasta is so perfect that you won’t miss the semolina (classic pasta flour) in it.

After reading all of this, if you are interested in trying out Barilla Chickpea Rotini, you can purchase here at Target! They also have a red lentil variety, also made with only ONE ingredient!

Pasta with artichoke and olives on a serving plate with a spoon.

Whenever I want to prepare quick dishes for busy times, pasta recipes (like pasta salad) come to the rescue. You can cook pasta on one burner and simultaneously prepare the sauce or veggies on the other to add to the dish. And your meal will be ready in no time.

Here I am sharing with you a quick and easy healthy pasta with artichokes and olives. It is full of Mediterranean flavors. Let’s get started!

What you will need?

Pasta – for this recipe I am using gluten-free pasta made from chickpeas! I bought this Barilla Chickpea Pasta (rotini) at a Target store (you can get it here). I feel except for super long types such as spaghetti, fettucini, etc., any pasta shape will work for this dish.
Zucchini – fresh zucchini to add more nutrition.
Tomato – use cherry tomatoes or grape tomatoes.
Artichoke hearts – I got it from the Mediterranean bar in our local grocery store. You can also use canned ones or cook them freshly at home.
Olives – use your favorite olives. I used a blend of green and kalamata olives.
Garlic – fresh garlic to add flavor to the pasta.
Oil – use some cooking oil to cook the veggies and additional extra virgin olive oil to drizzle over the final dish.
Seasonings – use salt and black pepper according to your preference.

fresh ingredients and rotini pasta for making pasta with artichokes and olives

How to make healthy Mediterranean pasta with artichokes and olives?

Bring water to boil in a large pot. Add a generous amount of salt to the water. Then add pasta to the boiling water and cook as per package instructions. The chickpea rotini that I am using takes about 7 mins. to cook. Turn off the heat, drain the water and rinse the pasta with cold water to avoid overcooking.

Rotini pasta while pouring in a large stainless steel pot.

rotini in boiling water in a large stainless steel pot.

While the pasta is being cooked, heat some cooking oil in a large skillet. Add chopped garlic and cook until fragrant. Add diced zucchini, tomato, and cook until they are nice and tender. Then add cooked pasta, artichoke hearts, olives, fresh basil leaves, salt, and pepper. Mix gently to combine well. Turn off the heat and drizzle some extra virgin olive oil over the pasta. Garnish with some more fresh basil, raw tomato pieces, and serve warm.

Healthy Mediterranean pasta with artichokes and olives while mixing in a large skillet with a wooden spatula.

Serving Suggestions

A bowl of this healthy Mediterranean pasta with artichoke and olives is perfect for a light meal.
You can pair it with healthy salads like cucumber and avocado salad.
Serve it on the side of warm healthy soups like creamy tomato soup, broccoli soup, or cauliflower soup etc.
For a wholesome meal add this pasta dish into the menu along with homemade dinner rolls or whole wheat focaccia bread, healthy eggplant parmesan, and one of the healthy soups mentioned above. You can also turn this into a healthy party menu easily.

Helpful Tips!

Flavorful pasta – Add salt generously to the boiling water for cooking the pasta. Taste the water and see if it is a bit strong in salt. This way the pasta will absorb enough salt that you would prefer to have in your final dish.
Do not add basil leaves and extra virgin olive oil while cooking the veggies. The heat will reduce its flavors. Add them once the cooking is over and the heat is turned off.

Recipe variations!

Meat – Meat lovers can add cooked chicken or leftover roasted chicken to make this pasta more filling and rich in protein.
Vegetables – use more veggies like broccoli florets, a variety of bell peppers, and onion to add more colors and nutrition to the dish.
Cheese – you can also add grated parmesan or some feta cheese in the end for more flavors.

Healthy Mediterranean Pasta with artichoke, olives, and tomato in a large skillet — Mediterranean Pasta With Artichokes and Olives

FAQs

How to cook perfect pasta all the time?

Use at least 3-4 times the water to cook the pasta. Add enough salt to the water and taste test. It should be a little on the higher side of salt. This way the pasta will absorb enough of it for your liking. Add pasta once the water comes to a boil and not before that. Cook for the time mentioned on the package. Once the timer is off, drain the water and rinse it with cold water to avoid overcooking. If your sauce or veggies are already prepared, then there is no need to rinse the pasta. You can immediately add them to the veggies/sauce.

How to store and reuse leftover pasta?

Store leftover pasta in an airtight container in the refrigerator. I prefer to use it within 1-2 days. Before serving again, sprinkle some water over the pasta and then microwave for 1 min. Mix gently and continue heating for another 1 min (or more depending on the quantity). Serve while it is warm.

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Healthy lemon chicken soup with orzo is a delicious combination of flavors from fresh lemon juice, homemade chicken broth, and Italian seasonings. Our all-time favorite soup for chilly winter nights!

Healthy lemon chicken soup with orzo in a serving bowl with some croutons on the side. — Lemon Chicken Orzo Soup

How often do you make soup at home?

When nights are cold I really crave a warm bowl of soup with some crusty bread like homemade focaccia. It is so satisfying and truly gives a feeling of warmth.

Here, I am going to share with you a lemon orzo chicken soup recipe that you can prepare at home from scratch. I mean even the homemade chicken broth for the soup base. This recipe is so simple and easy to prepare. You will need just a little extra time to cook the chicken, that’s all.

Let’s get started!

Image of different ingredients needed for making chicken orzo soup

Ingredients you will need!

Chicken – For this recipe, I am using chicken drumsticks. Remove skins and then use them to prepare the soup base.
Orzo – this small-sized pasta works great for making soups.
Garlic – it adds nice flavors and aroma to the soup. Peel and simply smash it. No need to finely chop.
Onion – half of it is needed to prepare the soup base or chicken broth and the remaining half would go into the soup.
Celery – trim off the ends and dice into small pieces.
Carrot – peel, and dice into small pieces
Oil – I always use olive oil that one can use for sauteing and grilling
Seasonings – for the flavors use Italian seasonings, black pepper, and salt.

How to cut and prepare veggies?

For making the chicken broth or the soup base you can peel and smash the whole garlic cloves, cut the onion into larger pieces. This will save you some time during prep.

For the actual soup, peel and dice carrot, celery, and bell pepper into small and even pieces. These multi-colored veggies will also give a nice look to the dish, apart from their nutrients.

image of chicken drumsticks in a bowl and diced onion and garlic in in a plate

image of diced vegetables in plate for making lemon orzo chicken soup

Homemade chicken broth for the lemon orzo soup

Making quick homemade chicken broth or stock will add an amazing flavor to the soup. It is way better than using bullion or packaged chicken broth. For making this soup base you only need a few mins of prep time however, the cooking time would be a bit longer.

It’s not at all necessary to make this chicken broth at home-I do it because I love the fresh flavors. You can use store-bought broth or bullion to flavor the soup if you so prefer.

chicken drumstick broth prepared in a large pot

How long to cook orzo in a soup?

Cooking pasta in soups can easily overcook them as it is going to remain in the hot soup base even after the cooking is over.

Therefore, always cook the orzo or other small-sized pasta about halfway in the soup. Then turn off the heat and remove the pot from the stove. The hot liquid base will continue to cook the pasta. This way you will get the perfect texture of the orzo without overcooking them.

How to make Healthy Lemon Chicken Soup With Orzo

In a medium to large dutch oven or soup pot cook diced onion, carrot, celery, and pepper for 3-4 mins. Take them out and keep aside.
In the same pot add a little more oil, smashed garlic cloves, and chunks of remaining onion and saute until translucent.
Now add the chicken and cook for 3-4 min to get a light brown crust. Then add water, bring the mixture to a boil, and season with salt & pepper. Cook the mixture covered on low heat to get the chicken broth for the soup.
Using a small strainer or wire skimmer take out the chicken and onion pieces leaving behind the clear broth.
Now in the boiling broth add raw orzo, sauteed carrot-celery mixture, Italian seasoning, and cook the mixture for a few mins. Here, the pasta cooking time would depend on the package instructions. Cook the pasta in the soup for about half the time mentioned on its package.
While orzo is being cooked separate the chicken from its bone and then shred using a couple of forks. Then add this shredded chicken back to the soup. Adjust salt, if necessary.
Once the cooking time is over, remove the soup pot from the heat.
Add lemon juice and garnish with freshly chopped parsley. And the soup is ready to enjoy.

image of sautéed vegetables in a plate for making lemon orzo chicken soup

Serving suggestions!

A warm bowl of chicken soup with orzo is itself perfect for a light meal.
Serve homemade dinner rolls or whole wheat focaccia bread or crusty bread on the side of it for a filling dinner
Make a simple healthy salad with avocado and cucumber or your favorite green salad to go with the soup.

Helpful Tips!

Chicken – here in this recipe I used chicken drumsticks to prepare the soup base. However, you can also use boneless or bone-in chicken thighs. I would suggest removing the skin to lower the amount of saturated fat and cholesterol. Also, boneless chicken thigh may take slightly less time to cook compared to chicken drumsticks.
Orzo – you can also use whole wheat-based orzo to make the dish wholesome.

Recipe variations!

Variety of pasta – use small-sized pasta in place of orzo. Soup shells, ditalini, mini elbow pasta, etc. are perfect for making lemon chicken soup.

Veggies – add diced bell peppers, greens like spinach or kale, broccoli florets into the soup for making it more colorful and nutritious.

If you want to make a meatless version then try this nutritious Veggie Pasta Soup with Italian flavors.

lemon chicken orzo soup in a serving bowl with some croutons on the side.

FAQs

How to reheat leftover lemon chicken orzo soup?

Simply bring the leftover soup to boil. Add water and adjust seasonings if necessary. Turn off the heat and serve while it is warm. Do not keep it on the heat or boil it for a longer time. It will overcook the orzo and toughen the meat.

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Make this healthy zucchini flatbread to up your veggies in the diet. It is wholesome, nutritious, and prepared using whole wheat flour and fresh zucchinis.

image of baked zucchini flatbread in the baking tray.

Zucchini is in season now and I am motivated to make it as part of our diet these days. Yes, it’s one of my most favorite veggies. I even ended up planting them in my super small balcony. While seeing them grow from the seedlings I published this zucchini pancakes a few weeks back.

Ingredients you will need!

Dough – I prepare homemade whole wheat flour dough for this healthy flatbread recipe
Fresh zucchini – cut them in thin slices or long ribbons
More fresh produce – use scallions, sliced tomatoes for additional toppings
Garlic and Herbs – use chopped garlic and fresh rosemary to add flavors
Mozzarella cheese – top with fresh mozzarella cheese for extra deliciousness
Olive oil – I prefer using extra virgin olive oil to drizzle on the flatbreads

image of ingredients for making flatbread. It includes fresh zucchini, scallions, cheese, tomato, whole garlic, oil, rosemary, salt etc.

How to cut zucchini for flatbreads?

Particularly, for making this kind of flatbread cut the zucchini into thin slices or thin ribbons. Make sure to clean the zucchini thoroughly before cutting.

Cutting into slices: For even cooking cut the zucchini into thin slices and as even as possible. You can use a sharp knife for this job. Or, use a mandoline slicer for a quicker and even results.

Cutting into ribbons: Trim off the ends of the zucchini and cut it in half. Then just use a regular peeler or mandoline to get thin and even ribbons from half the zucchini. Some mandolin slicers also come with a ribbon attachment. I prefer cutting zucchini in half for making ribbons. This helps to manage them easily compared to superlong ribbons.

Collage image of fresh Zucchini cut into slices and ribbons using mandolin slicer. Then spread it on the baking tray.

How to make dough for flatbread?

Usually, dough for making flatbread does not require proofing, and in some recipes, they don’t even use yeast. As you can see, there are a number of ways one can prepare the dough for making flatbreads. I prefer using little yeast in my flatbread dough.

Combine whole wheat flour, salt to taste, some yeast, little sugar to activate the yeast and warm water in a large mixing bowl. Knead it into a soft supple dough. Use a stand mixer if you have one for a mess-free and quick kneading job. There is no need to let the dough rise and you can use it immediately.

Sometimes, I simply use my homemade pizza dough for making flatbreads. You can’t go wrong using the pizza dough as it gives an excellent texture and taste upon baking. Who won’t love the texture of a pizza base?

How to make healthy zucchini flatbread?

This recipe makes two 10×15″ size or one large 12×17″ flatbreads.

Spread the flatbread or pizza dough in two baking trays evenly. Then add sliced zucchinis or ribbons in a single layer. For additional toppings and pop of color add some sliced tomatoes and scallions. For the flavors sprinkle fresh chopped rosemary and chopped garlic. Then drizzle some olive oil on the top.

gif while building flatbread toppings on whole wheat dough base

Bake the flatbreads in a preheated oven (400F) for about 15 min. Then add some fresh mozzarella cheese and continue baking for another 3-5 min or until the cheese melts down and is bubbly.

Serving Suggestions

Cut the flatbread into smaller pieces and serve them as appetizers. You can also serve chili garlic olive oil for the dipping on the side.
For a wholesome meal, pair this healthy zucchini flatbread with warm soups like lentil potato soup, homemade tomato soup, butternut squash soup or veggie pasta soup, etc.
Or, serve them on side of this quinoa risotto or veggie pasta salad or sweet potato gnocchi.

image of zucchini flatbread slice while lifting from the baking tray.

Helpful Tips!

Cut the zucchini into even slices or ribbons and then mix with a little salt. Spread them on a kitchen paper or clean kitchen towel in a single layer for 10-15 mins. This will help remove some moisture from the zucchini.
For more health benefits use whole wheat flatbread or pizza dough. You can use this whole wheat pizza dough recipe for making it at home.
If you are making homemade pizza dough then you can skip the proofing time and use the dough immediately. The flatbread doesn’t necessarily need a spongy pizza-like base. Moreover, you don’t have to wait for at least an hour for the dough to rise.
Use fresh mozzarella cheese instead of processed and preserved ones for more deliciousness in the flatbread.

image of zucchini flatbread cut into slices in the baking tray.

Recipe Variations

Add a variety of toppings: You can consider adding thinly sliced onion, spinach, eggplant, jalapeño, etc in addition to zucchini on your flatbread.

Turn flatbread into veggie pizza – spread your favorite pizza sauce on the dough base and build your pizza toppings using the rest of the ingredients. You can bake it over a pizza stone or in a pizza pan. For more Italian flavors add some fresh basil leaves.

image of flatbread with all the toppings ready to bake.

FAQs

What is the difference between a Flatbread and Pizza?

I find it very confusing to differentiate between a flatbread and a pizza. As far as I understand and what I’ve read from different sources, the following points can help to differentiate.

Flatbread does not have a layer of sauce (tomato or pesto or any other etc) as the pizza.
The base of the flatbreads is more thin, dense, and crispy than regular pizzas.
Flatbread dough does not necessarily require to add yeast. Also, no proofing is needed.
You can make flatbreads of any shape. It does not matter. Pizza is usually round or square in shape.

This means flatbread is more rustic and forgiving yet delicious.

zucchini flat bread slices in the baking tray

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Mexican chicken avocado salad – filling, satisfying, and, with full of flavors this easy wholesome dish will make you fall in love with salads.

Mexican Avocado and chicken salad in a salad bowl

If you are not a big fan of salads because you find them boring and not filling then try this healthy salad recipe. I am sure that this recipe will change your views on salads.

This chicken avocado salad is inspired by Mexican flavors such as Mexican rice, cilantro-lime rice, etc.. The spicy, tangy, crunchy, and meaty combination in this salad makes this dish flavorful and satisfying.

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Ingredients you will need!

Chicken – use skinless chicken breasts or boneless and skinless chicken thighs.
Spices – chipotle chili powder, smoked paprika, and cumin powder are the main spices that bring out amazing flavors in the chicken.
Salad base – use cucumbers, avocados, roasted corn kernels, spring mix, etc.
Lime/lemon juice – you will need it to make the salad dressing. Also, drizzle some lime juice on the chicken while cooking for added tangy flavors.
Olive oil – use cooking oil for roasting chicken and extra virgin olive oil for preparing the salad dressing.
Garlic cloves – add finely minced garlic into the salad dressing.
Fresh cilantro – use fresh leaves in the salad base and chop them finely to add in the dressing.

How to make a chicken avocado salad?

Cooking Chicken

Cut chicken breast in half along its length. It will reduce its cooking time and will be more flavorful. In a small mixing bowl combine dry spices like chipotle chili powder, smoked paprika, cumin powder with some salt, and black pepper. Then rub each piece of chicken breast with the prepared spice mixture evenly.

Chicken breasts mixed with Mexican spices in a mixing bowl and then cooked in cast iron skillet

Then heat some oil in a large cast-iron skillet and place the chicken pieces without overlapping. Cook the chicken on both sides until well done. Once done let it cool before adding into the salad.

collage image with chicken breast in a cast iron skillet and corn kernels in a cast iron skillet

Salad Dressing

For making the salad dressing, in a small mixing bowl add extra virgin olive oil, lime or lemon juice, finely minced garlic, fresh chopped cilantro, and some salt. Mix well using a small whisk. Or, use a small mason jar to combine all the ingredients, close the lid and shake it to mix well.

cilantro lime dressing in a small mixing bowl

Preparing Salad Base

In a large mixing bowl combine spring mix, corn kernels, diced cucumbers, and diced avocados. Gently toss everything well.

Finishing the Salad

Finally, cut the chicken into thick slices and add them to the greens mixture. Drizzle the prepared olive oil dressing and gently mix the salad. Salad servers or salad hands make it very easy to mix the salad ingredients.

drizzling cilantro lime dressing oven Mexican Chicken Avocado Salad in a salad bowl.

Serving suggestions

A large serving bowl of this salad is filling and sufficient for a wholesome lunch or dinner.
You can serve this salad on the side of Mexican flavored soups such as black bean soup or lentil soup, turkey chili, etc.
You can also add cilantro-lime brown rice or cilantro-lime quinoa into this Mexican salad for added fibers and carbohydrates.

Helpful Tips!

Buy organic and pasture-raised chicken whenever possible. Remove the skin on the chicken pieces to reduce the amount of saturated fat and cholesterol. And, use boneless chicken for this recipe.
Do not overcook the chicken else the meat will be hard and chewy in texture.
Roast the corn kernels in the same pan after cooking the chicken. Drippings and seasonings from the chicken add flavors to the corn kernels. You can also use raw corn kernels if you want to avoid this step.

Mexican Chicken Avocado Salad in salad bowl

Recipe variations

Skip the salad part and serve the cooked chicken breasts on the side of Mexican style brown rice. You can also add homemade guacamole into this menu.
Summer barbecue grilling – marinate the chicken with the spices mentioned above in advance. Then cook them on an outdoor grill for the smokey taste. And follow all the recipe instructions for making the awesome grilled chicken avocado salad.
Chipotle bowl: Add cooked black beans or pinto beans, cilantro-lime rice, a dollop of sour cream, guacamole instead of diced avocados and Mexican cheese blend to turn this salad into a Chipotle-style bowl.

FAQs:

How can you tell if the chicken is cooked?

Using a knife make a small incision on the thickest side of the chicken. If its center appears light pink in color this would mean you will need to cook the chicken a little longer. And, if it appears white then the chicken is fully cooked.

What can I do with leftover Mexican salad?

I recommend mixing greens, meat, and dressing just before serving the salad based on the number of servings. You can store leftover chicken and dressing and prepare a quick ‘n fresh salad the next day. Storing leftover salad will make the salad greens wilt down from the salt in the dressing.

More Healthy Mexican Recipes

Mexican Salad with chicken and avocado in salad bowl

📖 Recipe

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5 from 2 votes

Mexican Chicken Avocado Salad

Quick and easy, full with proteins and greens, this Mexican Chicken Avocado Salad is perfect for wholesome healthy meals.

Course: Lunch / Dinner

Cuisine: Mexican Inspired

Prep Time 15

Cook Time 12

Servings :

Calories :464kcal

Author:Swati Kadam Gulati

Equipment

▢
Salad Servers
▢
Cast Iron Skillet

Ingredients

Cooking Chicken

▢ 2 chicken breasts cut in half lengthwise
▢ 1 teaspoon chipotle chili powder
▢ 1 ½ teaspoon smoked paprika

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