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

    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.

    [feast_advanced_jump_to]

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

    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

    • Italian Lentil Salad
    • Healthy Avocado Cucumber Salad
    • Mexican Chicken Avocado Salad
    • Vietnamese Summer Rolls Salad Bowl
    • All Salad Recipes
    Sweet potato wild rice salad in a serving bowl with serving fork.

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & a review in the comments if you REALLY like this recipe. Thank You!

    📖 Recipe

    Sweet potato wild rice salad in a serving bowl with serving fork.
    Print Pin
    5 from 1 vote

    Easy Roasted Sweet Potato Wild Rice Salad

    Mix perfectly-cooked wild rice blend with pan-roasted sweet potato-kale mixture and fresh greens to prepare this nutritious salad. Flavor the salad with delicious olive oil dressing.
    Course: Lunch / Dinner
    Cuisine: American Inspired
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings :6
    Calories :224kcal
    Author:Swati Kadam Gulati

    Equipment

    • Cast Iron Skillet

    Ingredients

    • 2 cup wild rice blend + 3.5 cups water
    • 1-2 sweet potatoes peeled and diced
    • 4 large kale leaves chopped
    • ½ teaspoon smoked paprika
    • 2 tablespoon water
    • 1 teaspoon cooking oil
    • 2-3 oz Arugula
    • ¼ cup pecans chopped
    • 1 green apple sliced

    Dressing

    • 2 tablespoon lemon juice
    • 2.5 tablespoon olive oil
    • 2 small garlic cloves minced
    • 1 tablespoon fresh parsley chopped
    • salt

    Instructions

    • Cook rice as per the instructions given on the package. Or see the note below for options to cook the rice. Let the rice cool down completely.
    • Meanwhile, heat some cooking oil in a medium skillet and add diced sweet potatoes, little water, smoked paprika, and toast them for 5-6 min.
    • Add chopped fresh kale and cook the mixture for 1-2 min or until the kale wilts down. Turn off the heat and let the mixture cool down.
    • In a small bowl or a small mason jar combine lemon juice, olive oil, minced garlic, and fresh parsley. Mix well and keep it aside.
    • In a large salad bowl add arugula, cooked rice, toasted sweet potatoes, and kale. Also, add diced green apple, chopped pecans, and the prepared olive oil dressing; gently mix everything to combine.

    Notes

    1. Cooking rice in the open pan – In a medium pot add rice and water, bring mixture to boil, and cook it on low heat for 40-45 mins with the lid on or until the rice is tender.
    2. Cooking rice in an Instant pot – Add rice and water to the Instant Pot and cook it for 20 min on manual high pressure. Release the pressure manually and let the rice cool down before adding it to the salad.
    3. Use a large salad bowl and salad hands for easily mixing the salad ingredients. Add dried cranberries to give this salad fall holiday vibes.

    Nutrition

    Calories: 224kcal | Carbohydrates: 34.2g | Protein: 3.6g | Fat: 9g | Saturated Fat: 1.2g | Potassium: 632mg | Fiber: 4.9g | Sugar: 5g | Calcium: 66mg | Iron: 1mg
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

    5 Comments

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

    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.

    Pumpkin flatbreads in a serving dish are read to serve.

    You will also love these whole wheat bread

    • Whole Wheat Focaccia Bread
    • Homemade Whole Wheat Pita Bread
    • Zucchini Flatbread
    • Garlic Naan Bread Recipe
    • All Whole Wheat Recipes
    Pumpkin flatbreads stacked in a serving dish are read to serve.
    Print Pin
    5 from 5 votes

    Whole Wheat Pumpkin Flatbread

    Make these golden whole wheat pumpkin flatbreads at home with an easy and simple recipe to enjoy the fall and festive season. Flavored with garlic and fresh rosemary these are perfect for pairing with curries and soups or for making
    Course: Bread,Lunch / Dinner
    Cuisine: Indian Inspired,Italian Inspired
    Prep Time 15 minutes
    Cook Time 25 minutes
    Dough Resting Time 15 minutes
    Total Time 55 minutes
    Servings :12 flatbreads
    Calories :134kcal
    Author:Swati Kadam Gulati

    Equipment

    • Kitchenaid Stand Mixer
    • Cast Iron Griddle

    Ingredients

    • 3 cup whole wheat flour
    • 11/2 cup pumpkin puree
    • ⅓ cup warm water
    • 1 teaspoon instant yeast
    • 2-3 springs of fresh rosemary finely chopped
    • ½ teaspoon sugar
    • 3-4 garlic cloves minced
    • salt (add according to your taste)
    • 1 tablespoon extra virgin olive oil or more

    Instructions

    • In a large mixing bowl combine flour with sugar, yeast, salt, finely chopped rosemary, and minced garlic. Mix well.
    • Then make room at the center of the flour mixture, add the pumpkin puree and warm water in it. Using a spatula start mixing the flour slowly until all the dry flour absorbs the moisture and becomes a crumbly mixture.
    • Then using your hands knead the mixture to form a soft dough. You can also use little oil to avoid it sticking to the bowl. Finally cover the dough and let it rest for 10-15 mins.
    • Divide the dough into 12 equal parts and make them into small rounds.
    • Sprinkle some dry flour on a flat surface and roll the dough ball to form 6-7” round flatbreads.
    • In a preheated pan cook the rolled flatbread on both sides until well done. It will take 1-2 min to cook on each side. Repeat these steps with the remaining dough to make more flatbreads.
    • Lightly brush the olive oil on cooked flatbreads and serve warm.

    Notes

    1. Kneading the dough using a stand mixer – add all the ingredients mentioned, except oil and water, in a mixing bowl. Attach a dough kneading hook and run the mixer on its number 2 settings. Gradually add water, let the machine run, and knead the dough for about 3-4 mins. Add a little oil and knead it for a few more seconds. Remove the mixing bowl and the kneading hook. Cover the dough and let it sit for 10-15 mins before rolling the flatbreads.
    2. Cast iron pan – use it for cooking the flatbreads. Even heat from a cast iron pan helps to cook the flatbreads evenly and make them soft in texture.
    3. Storing flatbreads – store prepared flatbreads in an insulated tortilla keeper to keep them warm until serving. Prepare pumpkin wraps – to prepare wraps, roll the dough as thin as possible without breaking. This will help to easily wrap around the filling.

    Nutrition

    Calories: 134kcal | Carbohydrates: 26.3g | Protein: 4.6g | Fat: 1.8g | Saturated Fat: 0.2g | Potassium: 75mg | Fiber: 5.1g | Sugar: 3g | Calcium: 11mg | Iron: 2mg
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

    1 Comment

    Prepared Italian lentil salad in a serving dish with a serving spoon.

    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.

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

    More lentil recipes you will love to try

    • Sweet Potato Lentil Chili
    • Instant Pot Vegetarian Lentil Soup
    • Indian-Styled Red Lentil Curry
    • Healthy Brown Rice & Lentil Salad

    Healthy Italian lentil salad in a serving dish ready to serve.
    Print Pin
    5 from 1 vote

    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 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings :4
    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

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

    Nutrition

    Calories: 233kcal | Carbohydrates: 35.3g | Protein: 14.5g | Fat: 4.5g | Saturated Fat: 0.6g | Fiber: 16.4g | Sugar: 4.9g | Iron: 5mg
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

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    1 Comment

    Authentic Indian chicken biryani prepared in an Instant Pot.

    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.

    Authentic Indian chicken biryani prepared in an Instant Pot.

    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.

    MORE RECIPES TO TRY IN INSTANT POT

    • Whole Cauliflower in Instant Pot
    • Instant Pot Whole Chicken
    • Instant Pot Vegetable Biryani
    • Easy Black Bean Soup
    • Instant Pot Mexican Brown Rice

    YOU WILL ALSO LOVE THESE INDIAN RECIPES 

    • Chicken Butter Masala
    • Garlic Naan Bread
    • Palak Paneer Rice (Spinach Rice)
    • Chickpea Tikka Masala
    Authentic Indian chicken biryani prepared in an Instant Pot.
    Print Pin
    5 from 1 vote

    Healthy Instant Pot Chicken Biryani

    Make flavorful Instant Pot chicken biryani at home using this simple & easy-to-follow recipe. Indian biryani made easy with authentic flavors.
    Course: Lunch / Dinner
    Cuisine: Indian,Indian Inspired
    Prep Time 15 minutes
    Cook Time 25 minutes
    Time to build pressure 10 minutes
    Total Time 50 minutes
    Servings :4
    Calories :351kcal
    Author:Swati Kadam Gulati

    Equipment

    • Instant Pot

    Ingredients

    Chicken Marinade

    • 1 ½ lb chicken thighs cut into bite-size pieces
    • 2 large onions thinly sliced
    • ½ cup yogurt
    • 2 tablespoon biryani masala
    • 1 teaspoon garam masala optional for more flavors
    • 2-3 garlic cloves finely chopped
    • ½” ginger peeled and finely chopped
    • 1 tablespoon lemon juice
    • ⅓ cup loosely packed cilantro leaves
    • ⅓ cup loosely packed mint leaves
    • 1 tablespoon oil or ghee
    • salt

    Rice Preparation

    • 2 cup basmati rice
    • 2 ½ cup warm water
    • 4-5 green cardamom
    • 4-5 cloves
    • 1 cinnamon stick

    Instructions

    • Soak the rice in water with green cardamom, cloves, and cinnamon for 20-30 min.
    • In a small bowl, prepare marinade using yogurt, biryani masala, garam masala, finely chopped garlic and ginger, lemon juice, chopped cilantro, mint, and salt. In a large mixing bowl, mix this marinade with chicken and keep it aside. Save some fresh herbs to use later on.
    • Heat oil or ghee on high saute mode in the Instant Pot.
    • Saute sliced onions for about 10 mins or until golden brown in color.
    • Add marinated chicken and cook for about 10 min.
    • Add soaked rice along with water and spices. Gently mix with chicken.
    • Then add chopped tomato, a few threads of saffron (optional), remaining chopped mint, and cilantro.
    • Cover the pot, turn off the saute mode and cook the mixture on LOW PRESSURE for 5 min. Once the timer is off, release the pressure and keep the biryani covered for 20 min to develop the flavors. Do not open the lid after releasing the pressure. Serve warm.

    Notes

    1. You may notice a slight brownish layer on the bottom of the IP while caramelizing the onion. While cooking the marinated chicken, simply scrape the bottom surface using a spatula to deglaze the pot. It will help to avoid getting burnt signals on the IP while cooking the biryani. 
    2. After removing the pressure manually, do not open the lid but keep the valve in the vent position to avoid building up steam and overcooking the rice.
    3. Before serving, gently fluff and mix the rice to avoid breaking the rice grains. 
    4. If you have pre-made fried onions use them instead of caramelizing onion and skip step no. 4 above. Just add fried onions to the chicken while cooking. It will save you time. Most of the time I use healthy air fried onions in this recipe instead of sautéing it.

    Nutrition

    Calories: 351kcal
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

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

    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.

    [feast_advanced_jump_to]
    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.
    Collage image of fresh ingredients gathered for making lentil chili such as raw lentils, red pepper, tomato, spices, sweet potato, black beans.

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

    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.

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

    More Mexican flavors you will love

    • One-Pot Mexican Chicken Rice
    • Cilantro Lime Brown Rice
    • Air Fryer Corn On The Cob
    • Mexican Chicken Avocado Salad

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & a review in the comments if you REALLY like this recipe. Thank You!

    📖 Recipe

    Sweet potato lentil chili prepared in a large pot and is ready to serve.
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    5 from 1 vote

    Sweet Potato Lentil Chili

    Prepare this protein-rich lentil chili with sweet potato and black beans for a quick and easy meal. A nutritious and filling bowl of this comforting chili is perfect for busy nights.
    Course: Lunch / Dinner
    Cuisine: Mexican,Mexican Inspired
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings :4
    Calories :301kcal
    Author:Swati Kadam Gulati

    Equipment

    • Dutch Oven

    Ingredients

    • 1 cup raw lentils
    • 1 can of black/pinto beans (rinsed and drained)
    • 1 sweet potato peeled and diced
    • 1 bell pepper diced
    • 2-3 garlic cloves finely chopped
    • 1 onion diced
    • 2 tomatoes diced
    • 2 chipotle chilis in adobo sauce
    • 1 teaspoon oregano
    • 1 ½ teaspoon smoked paprika
    • 1 teaspoon cumin powder
    • 5 cup vegetable or chicken stock (or water plus stock)
    • 1 teaspoon cooking oil

    Instructions

    • Heat oil in a medium to large dutch oven or pot. Add chopped garlic, onion and saute them for a couple of mins.
    • Then add chopped tomatoes, sweet potato, diced red pepper, whole lentils, chipotle chili, and spices like oregano, smoked paprika, and cumin powder. Mix everything well and saute the mixture for 2-3 mins.
    • Add the black beans, all the liquid, mix well and bring the mixture to a boil.
    • Season well with salt, cover, and cook the mixture on low heat for 15-18 min or until the lentils are nice and tender.
    • Garnish the bowl of chili with some fresh cilantro, lime wedges, crushed tortilla chips and serve warm.

    Notes

    1. Do not overcook the lentils otherwise, it will turn the lentil chili into a mushy mixture.

    Nutrition

    Calories: 301kcal
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

    Leave a Comment

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

    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.

    Collage image of preparing ground chicken mixture for making chicken meatballs

    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.

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

    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.

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

    MORE INDIAN DISHES YOU WIll ENJOY

    • Salmon Curry With Coconut
    • One-Pot Easy Chicken Biryani
    • Grilled Tandoori Chicken Wings
    • One-Pot Palak Paneer Rice
    • Instant Pot Vegetable Biryani
    • See here: All Indian RECIPES
    Butter chicken meatballs in a serving dish with naan bread, plain rice, lime wedge and green chili on the side.
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    5 from 1 vote

    Indian Healthy Butter Chicken Meatballs

    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.
    Course: Lunch / Dinner
    Cuisine: Indian,Indian Inspired
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings :4
    Calories :260kcal
    Author:Swati Kadam Gulati

    Equipment

    • Large Skillet
    • Cookie Scoop

    Ingredients

    Meatballs

    • 1 lb ground chicken
    • ½ teaspoon garlic paste (or minced)
    • ½ teaspoon ginger paste (or minced)
    • 1 small onion finely chopped
    • ½ teaspoon garam masala
    • ½ teaspoon chili powder
    • 1 teaspoon lemon juice
    • 1-2 teaspoon oil
    • salt

    Butter masala sauce

    • 1 onion
    • 3 to tomatoes
    • 2-3 garlic cloves
    • 1" ginger
    • 1 teaspoon garam masala
    • ¼ cup raw cashews
    • 1 ½ cup water
    • salt to taste
    • 1 teaspoon cooking oil or ghee

    Instructions

    Making Meatballs

    • In a medium bowl combine everything listed under ‘Meatballs’ except the oil. Mix everything well.
    • Lightly apply some oil on a large plate. Using a tablespoon, scoop out the mixture and lay it on the plate. Repeat until the mixture is over.
    • Then rub some oil on the hands and shape the meat mixture to form round meatballs.
    • Heat some cooking oil in a large skillet or frying pan on medium heat. Place the meatballs without touching each other, cook them for 3 min.
    • Flip them and continue cooking for another 3 mins or until the pink color goes away on the outside. Take them out and keep them aside.

    Making Butter Masala Sauce

    • In the same pan heat the remaining oil/ghee. Then add garlic cloves, ginger pieces and diced onion. Cook them until golden brown for about 2-3 mins.
    • Now add diced tomatoes, raw cashews and cook them until they soften for about 4-5 min.
    • Let the mixture cool down slightly and blend it in the blender with some water to get a smooth consistency.
    • Add back pureed mixture to the pan and add more water if necessary. Bring the mixture to a boil and season with salt and garam masala. Simmer the sauce with the lid on for 5 min.
    • Add the meatballs to the sauce and bring to a boil. Turn off the heat and keep it covered until it is time to serve.
    • Garnish with fresh cilantro or dried fenugreek leaves (kasuri methi) and serve warm.

    Notes

    1. Adjust consistency of the butter masala sauce by adding more or less water as per your preference.
    2. You can also use butter instead of cooking oil or ghee to prepare the tomato sauce.
    3. I could make 20-22 meatballs from the amount of ingredients mentioned in the recipe.

    Nutrition

    Calories: 260kcal
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

    This post contains affiliate links. For more information on our Affiliate and Advertising Policy, please click here.

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

    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
    [feast_advanced_jump_to]

    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…

    1. naturally gluten-free
    2. a good source of plant-based protein
    3. an excellent source of fiber and
    4. there is no added sodium or cholesterol
    5. 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.
    Pasta with artichoke and olives on a serving plate with a spoon.

    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.

    More Pasta Recipes

    • Healthy Lemon Chicken Soup With Orzo
    • Vegetable Pasta Soup Recipe
    • 30 min Stir Fry Vegetable Pasta Salad
    • Gnocchi With Spinach And Sun-dried Tomato
    • Garlic Shrimp And Zucchini Noodles

    📖 Recipe

    Healthy Mediterranean pasta with artichokes and olives in a large skillet with a wooden spatula.
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    Healthy Mediterranean Pasta With Artichokes and Olives

    Make this Mediterranean pasta with artichokes and olives (including olive oil) without any heavy sauce. It uses healthy legume chickpea pasta and needs only 20 mins. to prepare. Perfect for a quick and easy lunch or dinner.
    Course: Lunch / Dinner,Main or Side
    Cuisine: Mediterranean Inspired
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings :5
    Calories :271kcal
    Author:Swati Kadam Gulati

    Ingredients

    • 8-10 oz chickpea rotini or use your choice of pasta
    • 3-4 quarts water
    • 1 medium zucchini diced
    • 1 cup grape tomatoes halved (or use cherry tomatoes)
    • 2 medium garlic cloves chopped
    • 4-6 artichoke hearts cut into quarters
    • ¼ cup kalamata olives pitted and cut into half along their length
    • 1 teaspoon cooking oil
    • 1 tablespoon extra virgin olive oil
    • ¼ cup fresh basil leaves
    • salt and black pepper

    Instructions

    • Bring 3-4 quarts of water to boil. Add 2-3 teaspoon salt and raw pasta. Let it cook for 7 mins (or based on package instructions). Drain and rinse with cold water. Keep it aside.
    • While the pasta is getting cooked, heat some cooking oil in a large skillet over medium heat. Add chopped garlic and saute until fragrant for about 30-40 seconds.
    • Then add diced zucchini, halved grape or cherry tomatoes (reserve some for garnishing later) and cook them for about 5 mins or until tender.
    • Season with salt and black pepper.
    • Now add cooked pasta, artichoke hearts, olives, and fresh basil leaves. Drizzle some extra virgin olive oil and gently mix everything well.
    • Finally, garnish with fresh basil leaves and cherry tomatoes. Serve warm.

    Notes

    1. For cooking the pasta, follow package instructions. For this recipe, the Barilla Chickpea Rotini took 7 mins to get the perfect texture that we prefer. In general, whole wheat or brown rice-based pasta take a longer time to cook.
    2. I bought artichoke hearts and pitted olives from the Mediterranean bar in our local grocery store. These are kept submerged in vinegar and oil. Therefore, it also added a nice taste to the final dish.
    3. You can also use some dried oregano or Italian seasoning mix to flavor this dish. Add it towards the end of cooking the zucchini and tomatoes.

    Nutrition

    Calories: 271kcal | Carbohydrates: 38.6g | Protein: 15.9g | Fat: 9.1g | Saturated Fat: 0.7g | Fiber: 10.9g | Sugar: 6.4g | Iron: 6mg
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

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

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

    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.

    You will also like these pasta recipes

    • Vegetable Pasta Soup Recipe
    • 30 min Stir Fry Vegetable Pasta Salad
    • Homemade Sweet Potato Gnocchi
    • Gnocchi With Spinach And Sun-dried Tomato
    • Garlic Shrimp And Zucchini Noodles

    More chicken favorites

    • One-pan Baked Chicken And Veggies
    • Healthy Chicken Tikka Masala
    • Air Fryer BBQ Chicken Wings
    • Air Fryer Chicken Parmesan
    • Instant Pot Whole Chicken With Gravy
    • Browse all Chicken Recipes
    lemon chicken orzo soup in a serving bowl with some croutons on the side.
    lemon chicken orzo soup in a serving bowl with some croutons on the side.
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    Healthy Lemon Chicken Orzo Soup

    In this lemon chicken soup with orzo, you will find a delicious combination of flavors from fresh lemon, homemade chicken broth, and Italian seasonings. And, orzo pasta makes this soup wholesome and filling.
    Course: Lunch / Dinner,Soup
    Cuisine: Italian Inspired
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings :4
    Calories :316kcal
    Author:Swati Kadam Gulati

    Equipment

    • Dutch Oven

    Ingredients

    • 1 ½ cup orzo
    • 5-6 chicken drumsticks
    • 6 cup water
    • 2-3 garlic cloves smashed
    • ½ large onion roughly chopped
    • ½ onion diced
    • 2 medium celery sticks diced
    • 2 medium carrot peeled and diced
    • ½ bell pepper diced (use any color)
    • 2 teaspoon olive oil divided
    • 1 teaspoon Italian seasoning mix
    • 1 lemon
    • salt and pepper

    Instructions

    • In a large dutch oven heat 1 teaspoon oil on medium heat and then saute.
    • Add diced onion, celery, carrot, bell pepper, and saute for 3-4 min. Then take them out and keep aside
    • Now in the same pan add remaining oil, smashed garlic, and roughly chopped onion. Saute them for 1-2 min.
    • Add chicken drumsticks and cook them for 3-4 mins.
    • Then add water and bring mixture to a boil. Season with salt and pepper and simmer the mixture on low heat for 25 mins.
    • Using a small strainer or wire skimmer, take out the chicken, large pieces of onion, etc. in a large plate or bowl leaving behind liquid broth.
    • In the liquid broth add orzo, sauteed celery and carrot mixture, Italian seasonings, and cook the mixture for 4 mins.
    • Meanwhile, use a fork to separate the meat from its bones and shred into small pieces. Then add the shredded chicken back to the soup mixture. Also, add about 1-2 tablespoon freshly squeezed lemon juice and adjust seasonings if necessary.
    • Once the cooking is over, turn off the heat and remove the pan from the heat.
    • Garnish with fresh parsley and serve warm.

    Notes

    1. In soup dishes always cook pasta partially about for 3-4 min less than that mentioned on its package. Because the hot soup base will continue to cook the pasta even after turning off the heat.
    2. Also, do not forget to remove the soup pot from the heat after the cooking is over. Else, it may overcook the orzo.
    3. Preferably, use freshly squeezed lemon juice. I feel it makes a difference to the taste.
    4. You can skip adding bell pepper to the soup if it’s not one of your favorite choices.

    Nutrition

    Calories: 316kcal | Carbohydrates: 48g | Protein: 19.9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 534mg | Potassium: 288mg | Fiber: 3.5g | Sugar: 6.2g | Iron: 3mg
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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.

    image of baked zucchini flatbread in the baking tray.

    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

    MORE ZUCCHINI FAVORITES

    • Healthy Zucchini Pancakes
    • Garlic Zucchini Rice
    • Air Fryer Zucchini Corn Fritters
    • Lemon Garlic Shrimp And Zucchini Noodles
    • Zucchini Salmon Burger
    zucchini flat bread slices in the baking tray
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    5 from 1 vote

    Zucchini Flatbread

    This super simple homemade healthy flatbread loaded with fresh herbs, garlic, whole wheat and fresh mozzarella will tempt you to make it again and again.
    Course: Appetizer,Lunch / Dinner,Side Dish
    Cuisine: Italian Inspired
    Prep Time 20 minutes
    Cook Time 18 minutes
    Resting Time 15 minutes
    Total Time 53 minutes
    Servings :8
    Calories :244kcal
    Author:Swati Kadam Gulati

    Equipment

    • Kitchenaid Stand Mixer
    • Baking Trays
    • Mandoline Food Slicer

    Ingredients

    Flatbread Dough

    • 3 cup white whole wheat flour
    • 1 ½ cup warm water
    • 1 teaspoon instant yeast
    • ½ teaspoon sugar
    • 1 tablespoon olive oil
    • salt

    Toppings

    • 1 large zucchini thinly sliced or cut into ribbons (see notes)
    • 3-4 garlic cloves finely chopped
    • 1 to tomato seeded and thinly sliced (see notes)
    • ½ tablespoon fresh rosemary or more
    • 1 tablespoon olive oil or more
    • ½ cup mozzarella cheese
    • salt

    Instructions

    • Mix the sliced zucchini (or ribbons) with some salt and spread them on a paper towel in a single layer. Let it rest for 10-15 mins. Meanwhile, prepare the dough and other ingredients.
      Collage image of fresh Zucchini cut into slices and ribbons using mandolin slicer. Then spread it on the baking tray.
    • Combine flour, yeast, sugar, and salt in a stand mixer with the dough hook attached. Gradually add warm water and let the machine run on setting no. 2 (mine is a Kitchenaid Stand Mixer). Knead the dough for about 3-4 mins to form a soft dough.
    • Preheat the oven to 400F.
    • Brush or spray some oil on the two 10×15" baking trays. Divide the dough into two equal parts and spread it evenly on the trays to form the base.
    • Evenly place zucchini slices or ribbons in a single layer over the dough.
      gif of whole wheat flatbread dough spread into thin even layer in a baking tray.
    • Build up more toppings such as scallions, serrano pepper (optional), rosemary, tomato, and chopped garlic.
    • Bake the flatbread in a preheated oven for 15 mins.
    • Finally, add some fresh mozzarella cheese and continue baking for another 3 min or until cheese melts and is bubbly.

    Notes

    1. Hand mixing the dough – In a large mixing bowl combine flour, yeast, sugar, and salt. Add warm water gradually and mix the flour with water using a wooden spatula. Transfer the mixture to a flat surface and knead it to form a soft dough. Keep using little oil at a time to avoid sticking the dough to the surface and hands.
    2. There is no need to proof the dough. It is ready to use as soon as the kneading is done.
    3. Want to use pizza dough?? — Then use around 1.75 lb ready-to-use pizza dough instead of making the flatbread dough above.
    4. This recipe can make two 10×15″ or one 12×17″ size flatbreads. You can use either size trays to prepare the flatbreads. Do not forget to apply a little oil on the trays before shaping the dough in it. Otherwise, the crust may stick to the bottom upon baking.

    Nutrition

    Calories: 244kcal | Carbohydrates: 46.5g | Protein: 10.4g | Fat: 5.5g | Saturated Fat: 0.7g | Potassium: 159mg | Fiber: 9.8g | Sugar: 2.9g | Iron: 3mg
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

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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.

    [feast_advanced_jump_to]

    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.

    Mexican Chicken Avocado Salad in salad bowl

    More Healthy Mexican Recipes

    • One-Pot Mexican Chicken And Rice
    • Cilantro Lime Chicken
    • Mexican Tomato Brown Rice
    • Air Fryer Corn
    • Cilantro Lime Quinoa
    • Homemade Healthy Guacamole
    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 minutes
    Cook Time 12 minutes
    Servings :4
    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
    • ½ teaspoon cumin powder
    • 1 teaspoon cooking oil
    • salt and pepper

    Salad Base

    • 4 cup spring mix (or lettuce) or more
    • 2 avocados peeled and diced
    • 1 cup roasted corn kernels see notes
    • ¼ fresh chopped cilantro
    • 4 small cucumbers sliced
    • ½ cup cherry tomatoes sliced optional

    Dressing

    • 3 tablespoon olive oil
    • 2 tablespoon lime juice
    • 2 small garlic cloves minced
    • 1 tablespoon chopped cilantro
    • salt and pepper

    Instructions

    Cooking chicken

    • In a small mixing bowl prepare the spice mix with chipotle chili powder, smoked paprika, cumin powder, salt, and pepper.
    • Cut the chicken breast in half along its length and evenly coat with the prepared spice rub.
    • In a cast-iron skillet, heat some cooking oil on medium heat.
    • Place chicken pieces in a single layer and cook for about 3 min. Then flip the chicken and cook on the other side for another 3 min or until well done.
    • Let it cool and then slice or dice into bite-size pieces.

    Salad Dressing

    • In a small mixing bowl combine olive oil, lime juice, finely minced garlic, fresh cilantro, salt, and pepper. Mix well and keep aside.

    Salad base

    • In a large salad mixing bowl add greens, diced avocados, corn kernels, cucumber etc.
    • Then add sliced chicken and prepared salad dressing to the salad base. Using two wooden spatulas or salad hands gently mix everything well.

    Notes

    1. Cutting chicken breast in half lengthwise will help absorb more flavors while reducing cooking time compared to the whole thick piece.
    2. Grilled Chicken Salad: during summertime, you can also grill the chicken on the barbecue for awesome smokey flavors.
    3. You can use your choice of greens in the salad base, for example, use only lettuce or a mix of spinach, arugula, and kale, etc.
    4. If you want to save the salad for another day or meal prep then store the chicken, avocado, and salad dressing separately. Simply mix with the salad base or greens just before serving the next time you want to enjoy them.

    Nutrition

    Calories: 464kcal | Carbohydrates: 27.5g | Protein: 29.6g | Fat: 28.8g | Saturated Fat: 4.8g | Cholesterol: 73mg | Potassium: 1349mg | Fiber: 9.1g | Sugar: 6.2g | Iron: 5mg
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

    This post contains affiliate links. For more information on our Affiliate and Advertising Policy, please click here.

    Other Chicken Recipes to Try

    • Chicken Taco Rice Casserole Skillet
    • Instant Pot Chicken biryani
    • Indian Healthy Butter Chicken Meatballs
    • Sous Vide Chicken Thighs

    Browse all chicken recipes→

    2 Comments

    Instant Pot spinach brown rice after cooking

    Instant Pot Spinach Brown Rice – make flavorful tender brown rice with spinach in an electric pressure cooker. A quick and easy wholesome meal you can make in less than one hour.

    Instant Pot spinach brown rice after cooking
    …

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    chicken parmesan in the air fryer

    Air fryer chicken parmesan – breaded chicken fried in an Air Fryer for a healthier twist on the classic chicken parm. Chunky marinara sauce and fresh melting mozzarella cheese toppings make this air fried chicken parmesan hard to resist.

    This recipe is inspired by Air Fryer Eggplant Parmesan which I published last year. After getting several positive feedbacks on this popular recipe on the blog, I thought to share a recipe for making chicken parmesan in the Air Fryer for those who are meat lovers. 

    Ready to give it a try?

    Ingredients you will need

    • Fresh chicken – use boneless skinless chicken breasts. Slice them into half lengthwise
    • Egg – whisk 1 large egg into a large deep dish
    • Bread crumbs – use regular bread crumbs
    • Parmesan cheese – use finely grated parmesan cheese 
    • Garlic – mince it finely or use a garlic crusher for this job
    • Seasonings – such as salt, pepper, and Italian spice blend to flavor the chicken
    • Tomato sauce – use this homemade pizza sauce or marinara sauce 
    • Mozzarella cheese – I prefer to use fresh mozzarella cheese 
    • Fresh basil or parsley – chop it finely to use as a topping and garnish
    • Oil Spray – I use Olive Oil spray to lightly oil the breaded chicken during air frying

    How to bread chicken breasts?

    Prepping Chicken:

    I prefer cutting chicken breasts into half along its length so that 1 chicken breast will give 2 even-sized slices. It helps to cook them evenly and will also reduce the cooking time. And, it tastes better than keeping it whole. 

    Preparing Breadcrumbs:

    In a wide and deep round dish whisk 1 large egg. In another similar dish prepare the bread crumb mixture. Add parmesan cheese, Italian seasonings blend, finely minced garlic, salt, and pepper into the bread crumbs for some nice flavors. Find a detailed list of ingredients and recipe instructions below.

    Coating the Chicken:

    Now dip the chicken slices into the beaten egg and transfer them into the bread crumb mixture. Lightly press the crumbs so that they stick on both sides more or less evenly. Keep it aside until all the chicken breasts are done with the coating. 

    ready to cook parmesan breaded chicken in a tray and in a air fryer basket.

    How long to cook chicken parmesan in the Air Fryer?

    Preheat your Air Fryer to 360 F. My Philips XL Air Fryer takes 3 mins to preheat. Then place the parmesan breaded chicken breasts in the Air Fryer basket. Spray some olive oil and cook them for 6 min at 360F. Flip the chicken, spray oil on the other side, and cook for another 2 mins. Top with some marinara sauce and fresh mozzarella cheese and then cook again until the cheese melts and is bubbly–this takes about 2 mins. 

    My Philips XL Air Fryer can hold two large pieces of chicken at a time. So, I cook this chicken in two batches in this recipe. 

    chicken parmesan in the air fryer

    What to serve with chicken parmesan

    • Serve this healthy chicken parm with loaded greens salad or plain pasta or this vegetable pasta salad for a wholesome lunch or dinner
    • Or make this Italian inspired quinoa risotto to pair with it.
    • Even sauteed brussels sprouts or garlicky green beans would go well with this air fried chicken parm.
    air fryer chicken parmesan in a serving plate with some plain macaroni pasta

    Air fryer chicken parm recipe – helpful tips!

    • Buying chicken – buy organic pasture-raised chicken whenever possible. It is always better to consume chickens that are raised in a healthy environment. Also, try to get chickens that are locally raised to help local businesses. 
    • Chicken breast works best for making this air fried chicken parm dish. However, you can also use boneless skinless chicken thighs. Cooking times may slightly vary though.
    • Cut the chicken breast in half along its length to get thin slices of breast meat. It will cook evenly and will also reduce the cooking time. A sharp large knife will make this job much easier. 
    • Use fresh mozzarella cheese for topping the fried breaded chicken for added deliciousness. 
    • Use whole-wheat bread crumbs for a healthier twist to this classic recipe. If you have panko bread crumbs then pulse them in a food processor or blender for a few seconds to make them into regular crumbs. Panko bread crumbs are usually quite coarse in texture. However, if you prefer the coarse texture then feel free to use them. 
    air fried chicken parmesan in a serving tray

    Frequently Asked Questions

    How to reheat air fried chicken parmesan?

    I would recommend storing breaded parmesan chicken pieces without adding any toppings. For the next day, preheat your Air Fryer to 360F and then place leftover breaded chicken, top with marinara sauce and mozzarella cheese, and cook for 2-3 min. This way you can enjoy this dish fresh the next day. 

    IS AIR FRYER CHICKEN PARMESAN HEALTHY?

    Air Fryer cooks breaded chicken with way less amount of oil than normally required for deep frying. You just need to lightly spray or brush oil on the chicken to get the desired color after cooking. This is why low-fat chicken parmesan is always healthy than deep-fried.  

    air fryer chicken parmesan in a serving plate with some plain macaroni pasta

    MORE AWESOME AIR FRYER RECIPES

    • Air Fryer Corn On The Cob
    • Air Fryer Eggplant Parmesan
    • Zucchini And Corn Fritters
    • Air Fryer BBQ Flavored Chicken Wings
    • Air Fryer French Fries

    Delicious Chicken Recipes You Will Love 

    • One Pan Baked Chicken And Vegetables
    • Air Fryer Whole Chicken Recipe
    • Healthy Restaurant-style Chicken Tikka Masala
    • Garlic Basil Chicken In Tomato Sauce (With A Secret Ingredient)
    • One-Pot Healthy Mexican Chicken Rice
    chicken parmesan in the air fryer
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    5 from 1 vote

    Quick and Easy Chicken Parmesan In The Air Fryer

    Healthy Chicken Parmesan Recipe- crispy parmesan crust and juicy tender chicken topped with flavorful tomato sauce and fresh mozzarella cheese, and then fried in the Air Fryer for a wholesome dinner.  
    Course: Lunch / Dinner
    Cuisine: Italian Inspired
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings :4
    Calories :309kcal
    Author:Swati Kadam Gulati

    Equipment

    • Air Fryer

    Ingredients

    Breaded Chicken

    • 2 large chicken breasts cut in half lengthwise
    • 1 large egg
    • ½ cup bread crumbs
    • 1 teaspoon Italian seasoning
    • 2 tablespoon parmesan cheese or more
    • 1 teaspoon finely minced garlic
    • salt and pepper

    Toppings

    • ½ cup marinara sauce or homemade tomato sauce
    • 4 oz mozzarella cheese
    • Fresh parsley or basil leaves
    • 1 tablespoon parmesan cheese optional

    Instructions

    • Whisk one large egg in a wide and deep dish. Add salt and pepper to taste.
    • In another similar dish combine bread crumbs, Italian seasonings, parmesan cheese, minced garlic, some more salt, and pepper; mix well.
    • Pat dry chicken using a paper towel and then dip it in the beaten egg. Then transfer the breast to the bread crumbs mixture and press the crumbs to coat on both sides. Repeat for the remaining breast pieces and keep them aside.
    • Now preheat the Air Fryer to 360 F with its basket.
    • Place breaded chicken in the air fryer basket, spray some oil over it and cook for 6 min. Flip the chicken and spray oil to coat the other side and cook for 2 more mins.
      ready to cook parmesan breaded chicken in a tray and in a air fryer basket.
    • Then spread 1-2 tablespoon of marinara sauce over the chicken and top it with some shredded mozzarella cheese. Sprinkle parmesan cheese (optional) and continue cooking for 2 more mins or until the cheese is bubbly.
      air fried chicken parmesan topped with marinara sauce and fresh mozzarella cheese.
    • Finally, garnish with some chopped fresh parsley or basil leaves and serve warm.

    Notes

    1. Depending on the size of your Air Fryer you may need to cook all the chicken pieces in two batches.
    2. For the toppings, you can also use this homemade pizza sauce.

    Nutrition

    Calories: 309kcal
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.
     


     

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    Try this super simple and easy recipe to make garlic herb whole wheat focaccia bread at home. This delicious bread with a moist and airy texture will tempt you to prepare it again and again.

    garlic herb whole wheat focaccia bread baked in a baking sheet pan

    …

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    Healthy vegetable Thai fried rice in a frying pan

    Make this super easy and healthy Vegetable Thai Fried Rice using a variety of fresh veggies and aromatic jasmine rice with Thai style sauce. It is a perfect wholesome fried rice recipe for making a quick dinner or lunch. 

    Healthy vegetable Thai fried rice in a frying pan…

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    Roasted whole chicken in Air Fryer basket

    Air Fryer Whole Chicken – get roasted chicken with soft and juicy meat on the inside and a crispy crust on the outside in an Air Fryer. An easy recipe for weeknights or a large gathering. Also, learn how to make a delicious gravy that adds awesome flavors to this dish.

    Personally, I feel an Air Fryer (AF) is like a small compact oven. You can fry, cook, or roast mostly everything in it. Whether it is frying french fries, making BBQ chicken wings, roasting corn on the cob or reheating leftover pizzas, it will never fail you. And it is energy efficient as well because it takes less time and electricity compared to preheating and baking in large household ovens. 

    Recently, I have started to make whole roasted chicken in Air Fryer. To my surprise, it came out amazingly delicious with crispy skin and soft and moist meat inside. On my husband’s request, I also prepared a delicious gravy using the drippings from the chicken collected in the AF pan. 

    I am sure you will love this recipe for Air Fryer rotisserie-style whole chicken. Let’s get started.

    Ingredients you will need! 

    • Chicken – Use chicken based on the size of your Air Fryer. 
    • Garlic – Finely chop using a knife or use a garlic crusher to mince it.
    • Oil – I use olive oil or avocado oil.
    • Lemon – Cut into smaller pieces. Also, you will need some lemon juice.
    • Paprika – Smoked paprika gives a nice flavor to the roasted chicken.
    • Black pepper and salt – Use according to taste.
    marination ingredients in a plate and raw chicken in a bowl

    Marination for whole roast chicken

    HOW TO COOK A WHOLE CHICKEN IN AN AIR FRYER

    Marinating Whole Chicken:

    In a small mixing bowl prepare marinade using minced garlic, oil, lemon juice, smoked paprika, salt, and black pepper. Mix everything well.

    Take the chicken out from its packaging and empty its cavity. If you prefer you can rinse the whole chicken under running cool water in the kitchen sink. Using a paper towel pat dry the chicken to remove all the excess water from the surface and its cavity as well. If you do not prefer to rinse the chicken you would still need to pat dry the chicken for any moisture that is already present. 

    Apply the prepared marinade all over the chicken and inside the cavity. Also, try to gently insert the marinade inside the loose skin using fingertips. This way chicken breasts will absorb the flavors. Cover and let the chicken marinate in the refrigerator for at least 1 hour for a flavorful result. The longer you marinate the more flavorful the chicken will be. 

    marinated whole chicken in a bowl and in a Air Fryer basket

    Roasting Whole Chicken in Air Fryer:

    Preheat the Air Fryer to 360F if you have that as an option in your Air Fryer. My Philips XL Air Fryer takes 3 min to preheat. Meanwhile, add some lemon pieces into the cavity of the marinated chicken. Place the chicken on the wire basket of the AF with the breast facing down. Cook at 360F for 30 min and then flip the chicken to continue cooking for another 20 mins. Drizzle some water over the chicken after every 10 min of cooking to avoid burning the chicken. Once the chicken is well done let it cool for sometime before carving it. This will help to distribute the juices inside the meat and keep it moist. 

    whole chicken in a Air Fryer basket

    How to make gravy for Air Fryer roast chicken?

    Heat a medium-sized pan on medium heat. Add all the chicken drippings collected in the Air Fryer pan. You can also add some lemon juice and pulp from the lemons cooked while roasting the chicken. Then add whole-wheat or all-purpose flour into the drippings. Mix well and cook the mixture for 2-3 min. Gradually add water and simultaneously stir the mixture to get a smooth consistency. Bring mixture to a boil and simmer for about 5 min. Add salt if necessary and serve warm to add flavor to the whole roast chicken.

    Cooking whole chicken in Instant Pot

    You can cook the whole marinated chicken in an Instant Pot in less than 30 min. For this, you can follow the steps in this recipe for Instant Pot Whole Chicken

    Roasting whole chicken in oven

    Cook the marinated chicken in a preheated oven at 375F. Initially, cover the chicken with Aluminum foil in a baking tray and then cook for 40 min. Then remove the cover and bake further for another 30-35 min to develop the crust. You can follow the instructions mentioned in this Oven Roasted Whole Chicken Recipe.

    Roasted whole chicken in Air Fryer basket

    WHAT TO SERVE WITH AIR FRYER WHOLE CHICKEN

    • Prepare garlic lemon gravy from the pan drippings and serve it with roasted chicken. This chicken and gravy combination goes perfectly well with any of these dishes: plain couscous or couscous salad, creamy polenta, quinoa risotto, mashed cauliflower, mashed potatoes, etc.
    • You can serve this roasted chicken on the side of stir-fry vegetables or garlic green beans and homemade dinner rolls. 

    Helpful Tips!

    • Use organic and pasture-raised chicken whenever possible. I always prefer to buy chicken locally raised to support local businesses. 
    • If you have time let the chicken marinate with spices for a few hours. It will be even more flavorful. You can also brine the chicken well in advance with some salt and pepper for delicious flavors.
    • If you have a Philips XL Air Fryer (3.5qt) then buy whole chicken that weighs less than 3.5 lb for better results. Air Fryers larger than 3.5 qt can accommodate bigger chicken than what I have mentioned in this recipe. 
    • You can use your choice of spices to marinate and flavor the chicken. Cooking time will not vary in this case.
    • Prepare delicious gravy from the drippings collected in the Air Fryer pan. Make sure the pan is clean before roasting the chicken. See below for the gravy recipe. 
    • Stuff lemon and garlic cloves inside the chicken cavity just before roasting it. Also, take out the cooked lemon pieces as soon as possible after the cooking is done. Keeping lemon for long inside the chicken might give a bitter taste. You can add the lemon juice and pulp from this cooked lemons into the gravy for a slight tangy taste if you prefer. 
    Roasted whole chicken in Air Fryer basket

    IS AIR FRIED CHICKEN HEALTHY?

    Air fryer needs very little oil to cook or fry the food. And it gives a similar texture that of fried food without the need to deep fry it in oil. 

    What Can I Make with Leftover Chicken?

    You can try these recipes to utilize leftover roast chicken

    • Make this quick and easy shredded chicken sandwich.
    • Add it to this vegetable pasta salad to make it a wholesome meal.
    • Cut the chicken into bite-size pieces and add them to stir-fry vegetables.

    Roasted whole chicken in Air Fryer basket

    MORE AWESOME AIR FRYER RECIPES

    • Air Fryer Corn On The Cob
    • Air Fryer Eggplant Parmesan
    • Zucchini And Corn Fritters
    • Air Fryer BBQ Flavored Chicken Wings
    • Air Fryer French Fries
    Roasted whole chicken in Air Fryer basket
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    5 from 1 vote

    Air Fryer Whole Chicken (With Garlic Lemon Gravy)

    Air Fryer Whole Chicken – get roasted chicken with soft and moist meat on the inside and a crispy crust on the outside in an Air Fryer. An easy recipe for any weeknight or a large gathering.
    Course: Lunch / Dinner
    Cuisine: American Inspired
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings :5
    Calories :391kcal
    Author:Swati Kadam Gulati

    Equipment

    • Air Fryer

    Ingredients

    Roasting Chicken

    • 3 lb whole chicken
    • 4-5 garlic cloves plus 2-3 more for stuffing in the cavity
    • 1 tablespoon avocado oil
    • 1 tablespoon lemon juice
    • 2 teaspoon smoked paprika
    • 1 teaspoon crushed black pepper
    • Salt
    • 1 lemon cut into 8 pieces

    Gravy Preparation (optional)

    • 1 ½ tablespoon whole wheat flour
    • 2 cup chicken stock

    Instructions

    Roasted Whole Chicken In Air Fryer:

    • In a small bowl combine minced garlic, oil,  lemon juice, smoked paprika, crushed black pepper, and salt. Mix well.
    • Empty the cavity and clean the whole chicken. Pat dry using a paper towel to remove excess water.
    • Rub or brush the prepared spice mixture inside the cavity and all over the chicken. Then stuff the lemon pieces and some garlic cloves inside the cavity.
    • Place the chicken with the breast side down in the Air Fryer basket and cook it for 30 min at 360 F.
    • Flip the chicken and continue cooking for another 20 min. Once done let the chicken cool down slightly before carving. Remove the cooked lemons and extra garlic from the cavity.

    Preparing Delicious Gravy (optional)

    • Heat a medium frying pan or saucepan on medium heat. Add all the chicken drippings collected in the Air fryer pan. Also, add lemon juice and pulp from the cooked lemons and garlic.
    • Add flour and cook the mixture for 2-3 min. Stir continuously.
    • Then gradually add chicken stock and keep stirring simultaneously to make a smooth gravy without lumps.
    • Bring mixture to a boil, cover and cook it on low heat for 5 min. Serve warm.

    Notes

    1. I recommend using whole chicken weighing around 3 lb (and not more than 3.5 lb) if you have a Philips XL Air Fryer (similar to mine).
    2. After the first 20 min of cooking drizzle 1 tablespoon of water every 10 min over the chicken until well done. It will prevent the chicken skin from burning.
    3. You can use large stainless steel tongs and a wooden spatula to flip the chicken.
    4. For more flavorful results marinate the chicken with the spice mixture well in advance for a few hours. 

    Nutrition

    Calories: 391kcal
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.
     

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    Indian veg biryani in a serving bowl

    Make this Instant Pot Vegetable Biryani with all the authentic Indian flavors. Super easy to prepare at home whenever you crave for Biryani. This rice dish is loaded with fresh vegetables and perfect for a vegetarian meal.

    Indian veg biryani in a serving bowl…

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    Restaurant style chicken tikka masala in a large skillet

    Make this quick, easy, and healthy restaurant-style chicken tikka masala with all the authentic flavors at home. Perfect for a wholesome lunch/dinner or to include in a party menu. Trust me, your guests will never forget the dining experience. 

    Restaurant style chicken tikka masala in a large skillet

    What is Chicken Tikka Masala?

    Chicken tikka masala is very popular in Indian restaurants worldwide. There will be hardly any Indian restaurant in western countries that won’t serve this dish on their menu. 

    Traditionally, marinated chicken is cooked to perfection in a hot tandoor (clay) oven, after which this smokey chicken is dunked in a tomato-based sauce or gravy (aka masala). Marination, as well as the sauce, is generously infused with Indian spices for the unique flavors and taste that this dish has. And it is usually served with plain rice and/or fresh naan bread.

    People who don’t eat meat or are vegetarian; they can also enjoy this dish by preparing vegetarian tikka masala with all the authentic flavors. 

    Restaurant style chicken tikka masala ready to serve in serving plate with homemade naan bread and plain riceWhat goes in Healthy Chicken Tikka Masala?

    As usual, my goal is to turn such recipes into simple, easy to follow and healthy dishes. Here are the ingredients that you will need for making this healthy tikka masala. 

    The Ingredients – 

    • Chicken – skinless and boneless chicken thighs cut into bite-size pieces
    • Tomato – fresh red tomatoes cut into large pieces
    • Onion – peel, and dice into large pieces
    • Fresh ginger and garlic – use fresh garlic cloves and peeled ginger pieces
    • Raw cashews – helps to thicken and gives a creamy texture to the sauce
    • Spices – use a variety of spices like cumin powder, coriander powder, chili powder, turmeric powder, and garam masala
    • Oil – use your favorite cooking oil or ghee
    Ingredients for making healthy chicken tikka masala at home

    How to make healthy restaurant-style chicken tikka masala

    Cooking Chicken: Boneless chicken thighs are cut into bite-size pieces and then sauteed in little oil with some chili powder, garam masala, lemon juice, salt, and pepper. Cook the chicken until all the water evaporates. Once done take out chicken pieces and keep them aside. If you have time marinate the chicken with mentioned spices well in advance for a more flavorful taste.

    Coking marinated chicken in a large skillet

    Preparing authentic chicken tikka masala sauce: In the same pan with leftover oil cook garlic cloves, ginger, and onion chunks until translucent. Then add tomatoes, raw cashews and cook until softened. Take out this tomato mixture in a blender jar and blend until it gets smooth and creamy.

    Clean the pan and heat some ghee or oil in it on low heat. Now add some turmeric and chili powder and cook until fragrant for a few seconds. Pour in the creamy tomato mixture and bring to boil. Then add garam masala, ground cumin, coriander powder and mix well. Season with salt and pepper according to your taste. Cover and simmer the mixture for a few more minutes on low heat. Finally, add cooked chicken and mix well. Turn off the heat and keep it covered. Serve warm. 

    Process of making chicken tikka masala in a large skillet

    What Goes Well With Chicken Tikka Masala?

    • Serve it warm with plain rice or pulao. 
    • It goes very well with naan bread or plain wheat flatbread. 
    • For a perfect Indian feast make this chicken tikka masala along with garlic naan bread, easy chicken biryani, healthy palak paneer, tandoori chicken wings, mango lassi etc.,

    Helpful Tips!

    • Buy organic and pasture-raised chicken whenever possible. Use skinless and boneless chicken in this recipe. Boneless chicken is easy to cut into bite-size pieces. And skinless chicken helps to cut down fat and unwanted cholesterols. 
    • Use homemade roasted ground cumin and ground coriander for the best flavorful results.
    • If you are allergic to cashews, you can use raw almonds instead. Soak the almonds in water for a few hours, peel and then use it in the recipe. For quick use, boil raw almonds in some water in the microwave for 3 mins and then peel them before using.  
    Restaurant style chicken tikka masala ready to serve in serving plate with homemade naan bread and plain rice

    FAQs:

    Whether to use chicken thighs or breasts?

    Personally, I prefer using chicken thighs when making Indian dishes. I think that works best as Indian cooking involves sauteeing, cooking or roasting for long times in order to infuse the aromatic spices in the recipe. In my experience, thigh pieces absorb the spices very well and give a juicy texture upon cooking.

    On the other hand, chicken breasts tend to get hard, dry and chewy in texture if overcooked. However, you can use chicken breast in this recipe–just look out for the cooking time and if possible, marinate the chicken well in advance for best results. 

    To blend or not to blend the tikka masala sauce

    Usually, tikka masala sauce is creamy in texture. I will recommend blending the sauce to get a smooth and creamy texture. Also, blending the sauce brings out more flavors as pulverized particles of the base ingredients combine well with flavorful spices. 

    What does chicken tikka masala taste like?

    The chicken in this dish has a smokey and roasted taste while the tikka masala sauce is creamy and slightly tangy, nutty, and creamy in taste. Along with aromatic spices, it brings out an amazing combination of flavors and aroma in the masala. 

    Is Chicken Tikka good for you?

    Definitely, it will healthy if you can avoid unhealthy ingredients. For example, use skinless chicken for less fat and cholesterol. Also, avoid adding full-fat yogurt, whole cream, and butter that can make this dish loaded with saturated fats and cholesterol.

    And if you want to completely avoid the meat then try this vegetarian chickpea tikka masala.

    What is the difference between butter chicken and chicken tikka masala?

    The main difference between butter chicken and chicken tikka masala is in its sauce or gravy base. Typically, both dishes use almost the same ingredients with slight variations in making the masala or sauce.

    Butter Chicken: It is an Indian dish that originated in Delhi. It is a more creamy, buttery, and mild in spices version with less on the tomatoes. It also has less flavors from the spices. Most of the time the marinated chicken is simply sauteed in a pan before adding into the creamy tomato gravy. 

    Chicken Tikka Masala: Surprisingly, it is a dish of British origin similar to butter chicken. It has more tomatoes in it along with being rich in flavors from spices. Usually, in this recipe, marinated chicken is cooked in a tandoor (clay) oven and then added into the creamy tomato sauce.

    Restaurant style chicken tikka masala in a large skillet

    MORE INDIAN DISHES YOU MIGHT ENJOY:

    • Vegetarian Tikka Masala
    • Grilled Tandoori Chicken Wings
    • One-Pot Palak Paneer Rice
    • Grilled Tofu Tikka Skewers
    • Coconut Shrimp Curry
    Enjoy authentic Indian flavors in this healthy restaurant-style Chicken Tikka Masala. Simple and easy tikka masala recipe for a weeknight meal or to serve at a party. And the tomato-based sauce or gravy is dairy-free that you will want to make again and again. | #watchwhatueat #chickentikka #chickentikkamasala #indiancurry #tikkamasala
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    5 from 1 vote

    Healthy Restaurant-style Chicken Tikka Masala

    Pan-roasted chicken dunked in tomato-based creamy and authentic tikka sauce to make this healthy restaurant-style chicken tikka masala. 
    Course: Lunch / Dinner
    Cuisine: Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings :4
    Calories :350kcal
    Author:Swati Kadam Gulati

    Equipment

    • Large skillet or pan
    • Blender

    Ingredients

    Prepping Chicken

    • 1 ½ lb chicken thighs cut into bite-size pieces
    • ½ teaspoon chili powder
    • ½ teaspoon garam masala
    • 1 tablespoon lemon juice
    • Salt and pepper
    • 1 teaspoon cooking oil

    Prepping Sauce

    • 3-4 whole garlic cloves peeled
    • ½" ginger peeled and cut into large chunks
    • 1 medium onion cut into larger pieces
    • 4 medium tomatoes cut into larger pieces
    • ¼ cup raw cashews
    • 1 ½ cup water
    • 1 teaspoon oil or ghee
    • ¼ teaspoon turmeric powder
    • ½ teaspoon chili powder
    • 2 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1 teaspoon garam masala
    • salt to taste
    • fresh cilantro optional for garnishing

    Instructions

    Making Chicken Tikka:

    • Heat oil in a large frying pan or skillet on medium to high heat.
    • Add chicken, chili powder, garam masala, lemon juice, salt, and pepper; mix well.
    • Saute the chicken on medium to high heat for 10-12 mins or until they start developing a light brown roasted crust. Once done, take them out and keep aside.

    Preparing Tikka Masala Sauce:

    • In the same pan add garlic cloves, ginger, and onion; cook them on medium heat until translucent for 2-3 min.
    • Add tomato, raw cashews and cook them for 5-6 min or until it gets a sauce-like consistency.
    • Transfer this tomato mixture to a blender jar, add 1 cup of water and blend until smooth and creamy.
    • Then heat oil (or ghee) in a frying pan on low heat. Add chili powder, turmeric powder and cook until fragrant for just a few seconds.
    • Immediately add the blended creamy tomato mixture, remaining water and bring to a boil.
    • Then add coriander powder, chili powder, garam masala, and salt to taste. Mix well and simmer the mixture (cover with lid) on low heat for 5 mins.
    • Finally, add pan-roasted chicken, optionally, garnish with cilantro and serve warm.

    Notes

    1. Add more water if necessary to adjust the consistency of the sauce as per your likings.
    2. Try to use freshly ground cumin and coriander powder whenever possible. Homemade ground spices make the dish more aromatic and flavorful. For quick use in this recipe, I always roast 1 teaspoon cumin seeds and 2 tsp coriander seeds together in the same frying pan before cooking the chicken. And using a spice grinder or stone molcajete I ground the roasted seeds into fine powder.
    3. If you don’t want to use raw cashews, you can use raw almonds instead. Read helpful tips section above for details and some more interesting tips.
    4. This dish is dairy-free. Traditionally, people use yogurt to marinate and flavor the chicken and use full-fat cream to thicken the tikka sauce. However, I always try to avoid combining dairy and meat together. (According to Indian Ayurveda they advise to not combine milk products with meat. The only exception is ghee and it is okay to use.) 

    Nutrition

    Calories: 350kcal
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.
     

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    garlic basil chicken with tomato sauce in a large skillet