Peanut Chicken Protein Bowl

PHOTO: DELISH/JULIA GARTLAND; FOOD STYLING: BARRETT WASHBURNE

Summer weeknight meals made easy.

Ingredients

• 1 large sweet potato, peeled, cut into 1/2" cubes

• 1 large red onion, finely chopped

• 3 Tbsp. extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 1 lb. boneless, skinless chicken breasts

• 1/2 tsp. garlic powder

• 1/2 tsp. ground ginger

• 1 small clove garlic, finely chopped

• Juice of 1 lime

• 2 Tbsp. creamy peanut butter

• 1 Tbsp. honey

• 1 Tbsp. reduced-sodium soy sauce

• 1 Tbsp. toasted sesame oil

• 4 c. cooked brown rice

• 1 avocado, thinly sliced

• 2 c. baby spinach

• 1 Tbsp. chopped fresh cilantro

• 1 tsp. toasted sesame seeds

Instructions

1. Preheat oven to 425°. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, 20 to 25 minutes.

2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes, then thinly slice.

3. In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce until combined. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

4. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.

Delish always has the best recipes. You can find tips and tricks for this recipe here and more delicious dishes on the website.

Watermelon Feta Salad

Photo: Unsplash

‘Tis the season for fresh summer favorites.

Serves 4-6

Ingredients

• 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon), chilled

• 1 tablespoon olive oil

• 2 ounces feta cheese, crumbled

• 4 basil or 6 mint leaves, minced

• Lemon zest (optional)

• 1 pinch kosher salt, for garnish

• Fresh ground black pepper (optional)

Instructions

1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.

2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then, assemble the salad right before serving. Leftovers store for up to 2 days.

Thank you to a Couple That Cooks for this dish.

Ahi Tuna Poke Stacks

Photo: Skinny Taste

We’ve never met a Skinny Taste recipe we didn’t like and Gina makes this restaurant favorite deceivingly easy. This is so fresh and so easy.

Ingredients

• For Tuna:

  • 12 ounces raw sushi-grade tuna, cubed small

  • 3 tablespoons reduced-sodium soy sauce, or gluten-free tamari, liquid aminos

  • 1 1/2 teaspoon sesame oil

  • 1 teaspoon sriracha

  • 1 scallion, sliced

• For Stacks:

  • 1 cup cooked short-grain brown rice, heated

  • 1 tablespoon rice vinegar

  • 1 cup peeled and diced cucumber, about 1 medium

  • 1/2 cup mashed avocado, about 1 medium

  • 4 teaspoons Furikake, such as Eden Shake or use sesame seeds

  • 4 teaspoons reduced-sodium soy sauce, or gluten-free

  • 4 teaspoons mayonnaise

  • 1 teaspoon sriracha sauce

Instructions

1. In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.

2. Gently toss and set aside while you prepare the rest.

3. Place the heated rice in a bowl and add rice vinegar; stir.

4. In a small bowl, combine mayonnaise and sriracha sauce.

5. Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoons of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.

6. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.

7. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

8. Repeat with remaining ingredients.

Thank you Skinny Taste for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as so many stellar other dishes to try.

One-Pot Garlicky Shrimp & Broccoli

Photo: Unsplash

20 minutes to dinner destiny.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 6 medium cloves garlic, sliced, divided

• 4 cups small broccoli florets

• ½ cup diced red bell pepper

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 pound peeled and deveined raw shrimp (21-30 count)

• 2 teaspoons lemon juice, plus more to taste

Instructions

1. Heat 2 tablespoons oil in a large pot over medium heat.

2. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper.

3. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.

4. Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute.

5. Add shrimp and the remaining 1/4 teaspoon of salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes.

6. Return the broccoli mixture to the pot along with lemon juice and stir to combine.

7. Serve over rice or cauliflower rice. Or serve with a side salad.

Thanks to Eating Well for this delicious dish that’s in the dinner table rotation.

Healthy Chicken Salad

Photo: ifoodreal

Easy to make whether you're honoring mom or whipping up a midweek meal.

Ingredients

• 3 cups cooked chicken, chopped or shredded (rotisserie chicken is always an option)

• 2 stalks celery, diced

• 1 cup red grapes, halved

• 1/2 cup thinly sliced almonds

• 3 green onions, sliced

• 3 Tbsp fresh lemon juice

• 1/2 tsp celery seed

• 2 Tbsp parsley, finely chopped

• 3/4 cup plain Greek yogurt

• 1 Tbsp Dijon mustard

• 1 tsp salt

• 1/2 tsp cracked black pepper

Instructions

1. Mix together the chicken, celery, grapes, almonds, green onions and parsley in a large bowl.

2. In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper.  Drizzle the yogurt blend over the chicken mixture and mix well until all combined.

3. Cover and store in the refrigerator until ready to enjoy. You can serve it over lettuce, on bread or with crackers.

This recipe is a Last Night’s Game office favorite that’s a blend of a few different recipes.

Buffalo Cauliflower Wings - 2 Ways To Prepare

You spoke, and we heard you - cauliflower wings are the way to go.

We have two fan-favorite recipes that’ll make your mouth water. Your vegan and meat-eating friends alike will look forward to your draft day party.

Cauliflower Wings

(Gluten Free, Vegan and Whole 30 approved)

Ingredients

• 1 cup superfine almond flour

• ½ cup unsweetened almond milk (can use any milk)

• 1 tsp onion salt

• 1 tsp paprika

• ½ tsp garlic powder

• 4 cups cauliflower florets, approx.. 1 medium cauliflower

• ½ cup buffalo sauce (we love Frank’s)

• 1 Tbsp vegan butter (can sub with ghee if not dairy-free for Whole30)

Instructions

1. Cut the cauliflower into pieces. Remove most of the stem and chop the cauliflower into bite-sized pieces.

2. Preheat oven to 450 degrees F and line a baking pan with parchment paper.

3. Make the batter: In a large bowl, combine almond flour, almond milk, onion salt, garlic powder and paprika in a bowl and mix until smooth.

4. Add the cauliflower florets to the mixture and toss to coat.

5. Place florets in a single layer on a baking sheet.

6. Bake for 20-25 minutes until golden brown, flipping halfway through.

7. Make the buffalo sauce: Meanwhile, mix the hot sauce & melted vegan butter/ghee together in a bowl.

8. Pour the buffalo sauce evenly over the cauliflower & toss to coat.

9. Bake again for an additional 10 minutes or until crispy and just starting to brown

Recipe Notes

Feel free to add other spices you like. You can also use crushed grain-free crackers or crushed pork rinds if you are not plant-based.

Check out the recipe, including the handy dandy serving size adjuster on Life Made Sweeter.

Good old fashioned cauliflower wings

Note: not gluten free because of the all-purpose flour

• ¾ cup all-purpose flour

• 1 teaspoon paprika

• 2 teaspoons garlic powder

• 1 teaspoon salt

• ½ teaspoon pepper

• ¾ cup milk or milk alternative

• 1 head cauliflower

• ¼ cup buffalo sauce or hot sauce

• 2 tablespoons coconut oil or vegetable oil

• 1 tablespoon honey

Instructions

1. Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.

2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.

3. Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.

4. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.

5. Enjoy!

This recipe is a favorite of a few of our fans who wrote in so thank you to Tasty.co for your brilliance.

Disclaimer: We’re not trying to claim we came up with these recipes (like we’re that talented)! We’re simply sharing their good work. Check out the original recipes (linked above) for great modifications, tips and tricks, etc.

Avocado And Corn Salsa

A family favorite for generations.

Ingredients

• 3 ears of corn, cooked and cut off the cob

• 2 ripe avocados, peeled and chopped

• 1 1/2 bell peppers, seeded and chopped (a mix of red/green/yellow)

• 1 red onion

• 1/2 cup of fresh cilantro, chopped

• 1/4 cup apple cider vinegar

• Hot sauce (Tabasco/Frank’s Red Hot) to taste

• 2 fresh limes, juiced

• 1 Tbsp cumin

• 1 tsp salt

• 2 garlic cloves, chopped

• 1 Tbsp olive oil

1. Mix together and serve

Thanks to our Water Me Wednesday guest Lauren Craft from FC Tulsa for sharing her favorite family recipe.

TikTok's Favorite Parmesan-Crusted Potatoes

These viral TikTok potatoes (thanks @lilyghodrati) are worth the hype.

Ingredients

• Olive oil

• Grated parmesan cheese

• 9 potatoes, ideally new potatoes, cut in half lengthwise

• Thyme

• Balsamic glaze (optional)

Instructions

1. Preheat your oven to 350°F. Take a cookie sheet and layer it with parchment paper. Drizzle olive oil over the parchment paper and cover completely with grated Parmesan cheese. Sprinkle thyme across the Parmesan cheese.

2. Place your halved potatoes in a line directly over the Parmesan cheese, flat side facing down. Each potato’s open face should be completely covered by the Parmesan.

3. Place your cookie sheet of potatoes in the oven for about 20-30 minutes or until golden brown and crispy. Drizzle with balsamic glaze for a finished touch, or eat as-is. Your potatoes should easily pull apart and have a gorgeous Parmesan-crusted bottom.