Air Fryer Simple Adobo Chicken Thighs

Growing up, the only way we had chicken was either rotisserie or grilled chicken breasts. I recently discovered the juicy, flavorful goodness that are chicken thighs, and there’s no going back! I’ve tried to figure out the best and easiest way to cook these babies, and I think I discovered it! With just a little oil and adobo seasoning, they come out perfect in the air fryer!

Ingredients:

4 boneless, skinless chicken thighs

1 tsp olive oil (I used spray)

2 tbsp Goya Adobo seasoning

Directions:

  1. Pat your chicken thighs dry with a paper towel.
  2. Spray evenly with olive oil.
  3. Sprinkle generously with Goya Adobo seasoning.
  4. Set your air fryer to 160 degrees F.
  5. Place your chicken thighs in the air fryer, making sure they do not touch (you may have to work in batches).
  6. Cook for 22 minutes, flipping thighs over halfway through, until chicken is cooked through (an internal temperature of 165 degrees F).
  7. Slice up and serve on its own, with a side, in a salad, or however you please!
Before…
After!

Weight Watchers Freestyle SP: 6 points per serving. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Air Fryer Simple Adobo Chicken Thighs

Category: Chicken

Yield: 4

Air Fryer Simple Adobo Chicken Thighs

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 tsp olive oil (I used spray)
  • 2 tbsp Goya Adobo seasoning

Instructions

  1. Pat your chicken thighs dry with a paper towel.
  2. Spray evenly with olive oil.
  3. Sprinkle generously with Goya Adobo seasoning.
  4. Set your air fryer to 160 degrees F.
  5. Place your chicken thighs in the air fryer, making sure they do not touch (you may have to work in batches).
  6. Cook for 22 minutes, flipping thighs over halfway through, until chicken is cooked through (an internal temperature of 165 degrees F).
  7. Slice up and serve on its own, with a side, in a salad, or however you please!
https://aspoonfulofsimple.com/2019/05/21/air-fryer-simple-adobo-chicken-thighs/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
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Instant Pot Homestyle Chicken Noodle Soup

One of my absolute favorite comfort foods of all time is chicken noodle soup. Every time I’m sick or even if I just have a little chill, I crave it. But who has the time to cook up the good stuff from scratch? Well, with the Instant Pot, you can do it all and make the most amazing soup in under an hour with very little work or attention required.

Ingredients

1.5 lb boneless, skinless chicken thighs

2 cups chopped celery

2 cups chopped carrots

1 yellow onion, diced

1 clove garlic, minced

1 tbsp butter

8 cups chicken broth (I like Swanson)

1 tsp salt (add more to taste)

1 tsp fresh ground black pepper (add more to taste)

1 tbsp dried parsley

1 tbsp dried thyme leaves

1 tbsp dried oregano leaves

1 tsp dried basil

1 bay leaf

2 cups wide egg noodles

1/4 lemon

Directions

  1. Set the Instant Pot to saute mode. Add the butter and let melt, coating the bottom of the pot.
  2. Add in the diced onions, celery, and carrots. Stir occasionally until onions are translucent and fragrant, about 4-5 minutes.
  3. Add in salt, pepper, thyme, parsley, oregano, basil, and bay leaf. Mix well. Then add in minced garlic. Be careful not to burn it, cooking for about 1 minute before the next step.
  4. Add in 4 cups of chicken broth.
  5. Place the chicken thighs in.
  6. Add in additional 4 cups of chicken broth.
  7. Press “cancel” to stop the saute mode on your Instant Pot. Lock your lid on the pot and flip the valve to “sealing” mode. Select the “Soup/Stew” button and set it to 7 minutes. (*Note: It will take more than 7 minutes to cook. Since there is a lot of liquid, it will take some time to come to pressure before your 7 minute timer will begin. Feel free to get some other chores done during this time, the pot will work its magic!)
  8. Once the pot beeps and the 7 minutes are complete, allow the pot to naturally release pressure for 10 minutes (just don’t touch anything for 10 minutes!).
  9. Flip the valve to “venting” mode (use an oven mitt to do this to avoid burning from the steam release). Once all pressure is released and the float valve goes down, carefully open your pot and remove the chicken thighs.
  10. Shred them up to your liking (I like them a little chunky myself!) and return them to the soup.
  11. Set the pot to saute mode and add in the egg noodles. Cook for about 6 minutes, or until noodles are cooked.
  12. Spritz your soup with the juice of the lemon and remove the bay leaves.
  13. Serve hot!
When you put your Instant Pot on Soup/Stew mode, be sure it is flipped to “Sealing” mode.
This is what the pot looks like when it has naturally released pressure for 10 minutes!
Finished product!

Weight Watchers Freestyle SP: 5 points for one serving (about 8 large servings total).

Print a copy for your recipe binder:

Instant Pot Homestyle Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Soup

Yield: 8

1 cup

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 8 cups chicken broth (I like Swanson)
  • 1 tsp salt (add more to taste)
  • 1 tsp fresh ground black pepper (add more to taste)
  • 1 tbsp dried parsley
  • 1 tbsp dried thyme leaves
  • 1 tbsp dried oregano leaves
  • 1 tsp dried basil
  • 1 bay leaf
  • 2 cups wide egg noodles
  • 1/4 lemon

Instructions

  1. Set the Instant Pot to saute mode. Add the butter and let melt, coating the bottom of the pot.
  2. Add in the diced onions, celery, and carrots. Stir occasionally until onions are translucent and fragrant, about 4-5 minutes.
  3. Add in salt, pepper, thyme, parsley, oregano, basil, and bay leaf. Mix well. Then add in minced garlic. Be careful not to burn it, cooking for about 1 minute before the next step.
  4. Add in 4 cups of chicken broth.
  5. Place the chicken thighs in.
  6. Add in additional 4 cups of chicken broth.
  7. Press “cancel” to stop the saute mode on your Instant Pot. Lock your lid on the pot and flip the valve to “sealing” mode. Select the “Soup/Stew” button and set it to 7 minutes. (*Note: It will take more than 7 minutes to cook. Since there is a lot of liquid, it will take some time to come to pressure before your 7 minute timer will begin. Feel free to get some other chores done during this time, the pot will work its magic!)
  8. Once the pot beeps and the 7 minutes are complete, allow the pot to naturally release pressure for 10 minutes (just don’t touch anything for 10 minutes!).
  9. Flip the valve to “venting” mode (use an oven mitt to do this to avoid burning from the steam release). Once all pressure is released and the float valve goes down, carefully open your pot and remove the chicken thighs.
  10. Shred them up to your liking (I like them a little chunky myself!) and return them to the soup.
  11. Set the pot to saute mode and add in the egg noodles. Cook for about 6 minutes, or until noodles are cooked.
  12. Spritz your soup with the juice of the lemon and remove the bay leaves.
  13. Serve hot!
https://aspoonfulofsimple.com/2019/04/29/instant-pot-homestyle-chicken-noodle-soup/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Buffalo Chicken Dip

One of my favorite tailgate / pot luck dishes of all time is a warm, creamy buffalo chicken dip. It always looked and tasted so good that I was sure it was probably a complicated process to make it so good. That was until I tried making it. SO easy! And so good. The most difficult part is just waiting for the time it takes to cook before you can dig in!

Ingredients

1 rotisserie chicken, shredded

2 8-oz. packages cream cheese

1 cup ranch dressing

3/4 cup original Frank’s Red Hot sauce

Shredded Mexican cheese

Tortilla chips and celery, for serving

Directions

  1. Set oven to bake at 350 degrees F.
  2. Shred rotisserie chicken into a medium bowl.
  3. Mix with Frank’s Red Hot and ranch dressing until fully coated.
  4. Heat a medium skillet over medium-high heat. Combine hot sauce covered chicken with cream cheese until fully melted and combined (forms a creamy consistency with very little full white spots left!). Stir frequently to combine and avoid burning.
  5. Once fully combined, turn the stovetop off and transfer the mixture to a oven safe casserole dish. Sprinkle the top with a layer of shredded cheese.
  6. Heat in oven until cheese is melted to your liking (about 8-10 minutes).
  7. Remove from the oven and serve!
Dip should look like this on the stovetop before transferring to the oven!
Out of the oven! Love that cheesy top. Broil for a minute if you want the cheese to brown even more!
Dig in!

Weight Watchers Freestyle SP: 11 points for one serving (about 12 servings total). Points were calculated using the Recipe Builder on the WW app.

Buffalo Chicken Dip

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:

1 rotisserie chicken, shredded
2 8-oz. packages cream cheese
1 cup ranch dressing
3/4 cup original Frank’s Red Hot sauce
Shredded Mexican cheese
Tortilla chips and celery, for serving

Directions:

1. Set oven to bake at 350 degrees F.
2. Shred rotisserie chicken into a medium bowl.
3. Mix with Frank’s Red Hot and ranch dressing until fully coated.
4. Heat a medium skillet over medium-high heat. Combine hot sauce covered chicken with cream cheese until fully melted and combined (forms a creamy consistency with very little full white spots left!). Stir frequently to combine and avoid burning.
5. Once fully combined, turn the stovetop off and transfer the mixture to a oven safe casserole dish. Sprinkle the top with a layer of shredded cheese.
6. Heat in oven until cheese is melted to your liking (about 8-10 minutes).
7. Remove from the oven and serve with chips and veggies!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Instant Pot Chicken Tortilla Soup

One of my favorite things to order at Mexican restaurants is chicken tortilla soup. Something about the warmth of the soup, the gooey cheese, the rich rice, the crunchy tortillas, and the soft avocados combine to make an amazing, yet simple dish. I never thought of making this soup until I came across a recipe on my Instant Pot app. With some tweaks, I’ve come across my favorite version of chicken tortilla soup. And since it’s made in the Instant Pot, you can set it and let it do the work!

Ingredients

1 1/2 lbs boneless, skinless chicken thighs

3 10 oz. cans of Rotel diced tomatoes and green chiles

1/2 cup chicken broth

1 yellow onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp salt

1/4 tsp ground black pepper

1 can black beans

1 can yellow corn

1 package Uncle Ben’s (or rice of your choice) Whole Grain Ready Rice

1 avocado

1/2 lime

Shredded Mexican cheese

Tortilla chips of choice, crunched up into small pieces

Directions

  1. In your Instant Pot (I have the 6-Qt Duo Model), open the lid and combine the chicken thighs, Rotel tomatoes and green chiles, chicken broth, onion, garlic, cumin, salt, and pepper. Stir well.
  2. Close the lid of your instant pot and be sure to set your vent to “Sealing Mode.”
Be sure the valve is towards “sealing” when you want to cook. “Venting” is for when the cooking is over and you want to vent the pot and release the pressure that has built up.

3. Set your Instant Pot to pressure cook on High for 9 minutes.

4. Once the pressure has built (give this time, it takes longer than you’d expect sometimes!), let the soup cook for 9 minutes. Then, after cooking time is up, allow the pressure to naturally release (don’t flip to venting yet) for 10 minutes. After 10 minutes, you may quick release the vent and let the pressure decrease. (My model reads LO: + however many minutes has passed to show the natural release time –example LO:10 for this recipe!)

5. Carefully open the lid and take out chicken thighs with tongs to shred separately. Return back to the soup.

6. Set the Instant Pot to “Saute” mode for 7 minutes. Stir in strained and rinsed canned corn and black beans. Stir well.

7. As corn and black beans are heating in the soup, make the rice in the microwave. Add to the soup and stir.

8. Add in lime juice.

9. Ladle soup into bowls for serving. Garnish each bowl with a sprinkle of shredded cheese (once this is mixed in it creates melty goodness), avocado, cilantro, and crushed of tortilla chips.

Feel free to omit this for your lactose intolerant friends!

Weight Watchers Freestyle SP: 8 points for one serving (about 6 servings total). Points were calculated using the Recipe Builder on the WW app. **NOTE: These points can be lessened by omitting the rice, cheese, and avocado … even more by using chicken breasts instead of thighs, though the flavor of the thighs is much better in this, in my opinion!**

Instant Pot Chicken Tortilla Soup

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs
3 10 oz. cans of Rotel diced tomatoes and green chiles
1/2 cup chicken broth
1 yellow onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp salt
1/4 tsp ground black pepper
1 can black beans
1 can yellow corn
1 package Uncle Ben’s (or rice of your choice) Whole Grain Ready Rice
1 avocado
1/2 lime
Shredded Mexican cheese
Tortilla chips of choice, crunched up into small pieces

Directions:

1. In your Instant Pot (I have the 6-Qt Duo Model), open the lid and combine the chicken thighs, Rotel tomatoes and green chiles, chicken broth, onion, garlic, cumin, salt, and pepper. Stir well.

2. Close the lid of your instant pot and be sure to set your vent to “Sealing” mode.

3. Set your Instant Pot to pressure cook on High for 9 minutes.

4. Once the pressure has built (give this time, it takes longer than you’d expect sometimes!), let the soup cook for 9 minutes. Then, after cooking time is up, allow the pressure to naturally release (don’t flip to venting yet) for 10 minutes. After 10 minutes, you may quick release the vent and let the pressure decrease. (My model reads LO: + however many minutes has passed to show the natural release time –example LO:10 for this recipe!)

5. Carefully open the lid and take out chicken thighs with tongs to shred separately. Return back to the soup.

6. Set the Instant Pot to “Saute” mode for 7 minutes. Stir in strained and rinsed canned corn and black beans. Stir well.

7. As corn and black beans are heating in the soup, make the rice in the microwave. Add to the soup and stir.

8. Add in lime juice.

9. Ladle soup into bowls for serving. Garnish each bowl with a sprinkle of shredded cheese (once this is mixed in it creates melty goodness), avocado, cilantro, and crushed of tortilla chips.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Greek Salad with Lemon Grilled Chicken and Roasted Chickpeas

For some reason, whenever I make salads, they just don’t taste as good as they do in restaurants. I’m not someone who typically feels satisfied after sitting down to a meal of lettuce as the main star…that is until I made this salad. Modeled after something I’ve ordered at my local Greek restaurant, this salad takes on the beautiful flavors of olive oil, lemon, oregano, and many other Mediterranean specialties. You’ll never say you can’t make salad again!

This salad is an amazing combination of a few things, so it does take some time and effort to put together (everything’s easy…just a fair amount of prep and planning to make all the pieces work out!). The romaine lettuce is topped with a tomato cucumber combination, roasted chickpeas with green peppers and onions, and marinated lemon grilled chicken. Then it’s topped with a little Greek dressing and tzatziki sauce to create this filling and healthy lunch!

Ingredients

For the chicken and marinade:

-1 1/2 pounds thinly sliced boneless, skinless chicken breasts

-1/4 cup extra virgin olive oil

-2 tbsp lemon juice

-2 cloves minced garlic

-1 tsp dried oregano

-1/2 teaspoon salt

For the roasted chickpeas:

-2 cans chickpeas (aka garbanzo beans), rinsed and drained

-1 green bell pepper, diced

-1/2 red onion, sliced into small pieces (uneven is okay)

-Some leftover marinade from the chicken

For the tomato cucumber salad:

-1 container of grape tomatoes, sliced in half

-4 cups cucumber, diced

-Remaining 1/2 of red onion (from the chickpeas)

-6 tbsp extra virgin olive oil

-1/4 cup red wine vinegar

-1 clove garlic, minced

-1 tsp dried oregano

-Salt and pepper, to taste

For the rest of it:

-3 hearts of romaine lettuce

-Store bought Greek vinaigrette (I love Cardini’s)

-Store bought tzatziki sauce

Directions

For the chicken:

  1. Combine the olive oil, lemon juice, minced garlic, dried oregano, and salt in a small bowl. Whisk to combine.
  2. Place your thinly sliced chicken breasts into a large Ziplock freeze bag. Pour marinade into the bag and seal. Toss chicken around the marinade to coat evenly. Place in the refrigerator for 30 minutes -overnight.
  3. After chicken is marinated, heat a grill pan over medium-high heat and spray lightly with olive oil. Once grill pan is hot, place chicken in a single layer on the pan. Cook each side about 4-6 minutes, or until chicken reaches an internal temperature of 165 degrees F.
  4. Cut into bite size pieces to serve.

For the roasted chickpeas:

  1. Preheat oven to 425 degrees F.
  2. Put some leftover marinade from the chicken in a large bowl (you may just make some fresh marinade for a small batch!).
  3. Pour 2 cans (or 3 –the more the merrier with this!) of chickpeas (aka garbanzo beans) into a strainer to rinse and drain.
  4. Pour into bowl with marinade.
  5. Chop your green bell peppers into small pieces and add to the chickpeas.
  6. Then, add your chopped red onion.
  7. Toss in marinade to coat.
  8. In a rimmed baking sheet, spread the chickpea mixture into a single layer.
  9. Cook in oven for 20 minutes. After 20 minutes is up, take out the baking sheet and move around chickpeas to avoid burning on the bottoms.
  10. Place back in the oven for an additional 15 minutes.

For the tomato cucumber salad:

  1. Place chopped grape tomatoes, cucumbers, and the remainder of the red onion into a medium bowl.
  2. In a separate bowl, combine the extra virgin olive oil, red wine vinegar, garlic, oregano, and salt and pepper to taste. Whisk together to combine.
  3. Pour this mixture over the tomatoes, cucumbers, and onions. Toss to coat.

Put it all together:

  1. Once all of the parts are completed, chop the hearts of romaine into small pieces of lettuce suitable for a salad.
  2. In a bowl, layer the romaine lettuce, tomato cucumber salad, roasted chickpeas, and grilled chicken.
  3. Top with Greek vinaigrette (I use Cardini’s) and tzatziki sauce!
  4. Enjoy your healthy, delicious meal!
Chicken after being grilled…check out those grill marks!
Chickpeas roasted for a little crunch!
Add a beautiful freshness with this tomato cucumber salad (makes a great side for any dish).
Put it all together for an amazing, restaurant quality salad!

Weight Watchers Freestyle SP: 8 points for one serving (about 6 servings total). This point value INCLUDES the Cardini’s dressing and tzatziki sauce! Deduct three points without those. Points were calculated using the Recipe Builder on the WW app.

Greek Salad with Lemon Grilled Chicken and Roasted Chickpeas

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

For the chicken and marinade:
-1 1/2 pounds thinly sliced boneless, skinless chicken breasts

-1/4 cup extra virgin olive oil
-2 tbsp lemon juice
-2 cloves minced garlic
-1 tsp dried oregano
-1/2 teaspoon salt

For the roasted chickpeas:
-2 cans chickpeas (aka garbanzo beans), rinsed and drained
-1 green bell pepper, diced
-1/2 red onion, sliced into small pieces (uneven is okay)
-Some leftover marinade from the chicken

For the tomato cucumber salad:
-1 container of grape tomatoes, sliced in half
-4 cups cucumber, diced
-Remaining 1/2 of red onion (from the chickpeas)
-6 tbsp extra virgin olive oil
-1/4 cup red wine vinegar
-1 clove garlic, minced
-1 tsp dried oregano
-Salt and pepper, to taste

For the tomato cucumber salad:
-1 container of grape tomatoes, sliced in half
-4 cups cucumber, diced
-Remaining 1/2 of red onion (from the chickpeas)
-6 tbsp extra virgin olive oil
-1/4 cup red wine vinegar
-1 clove garlic, minced
-1 tsp dried oregano
-Salt and pepper, to taste

For the rest of it:
-3 hearts of romaine lettuce
-Store bought Greek vinaigrette (I love Cardini’s)
-Store bought tzatziki sauce

Directions:

For the chicken:

1. Combine the olive oil, lemon juice, minced garlic, dried oregano, and salt in a small bowl. Whisk to combine.
2. Place your thinly sliced chicken breasts into a large Ziplock freeze bag. Pour marinade into the bag and seal. Toss chicken around the marinade to coat evenly. Place in the refrigerator for 30 minutes -overnight.
3. After chicken is marinated, heat a grill pan over medium-high heat and spray lightly with olive oil. Once grill pan is hot, place chicken in a single layer on the pan. Cook each side about 4-6 minutes, or until chicken reaches an internal temperature of 165 degrees F.
4. Cut into bite size pieces to serve.

For the roasted chickpeas:

1. Preheat oven to 425 degrees F.
2. Put some leftover marinade from the chicken in a large bowl (you may just make some fresh marinade for a small batch!).
3. Pour 2 cans (or 3 –the more the merrier with this!) of chickpeas (aka garbanzo beans) into a strainer to rinse and drain.
4. Pour into bowl wit marinade.
5. Chop your green bell peppers into small pieces and add to the chickpeas.
6. Then, add your chopped red onion.
7. Toss in marinade to coat.
8. On a rimmed baking sheet, spread the chickpea mixture into a single layer.
9. Cook in oven for 20 minutes. After 20 minutes is up, take out the baking sheet and move around chickpeas to avoid burning on the bottoms.
10. Place back in the oven for an additional 15 minutes.

For the tomato cucumber salad:

1. Place chopped grape tomatoes, cucumbers, and the remainder of the red onion into a medium bowl.
2. In a separate bowl, combine the extra virgin olive oil, red wine vinegar, garlic, oregano, and salt and pepper to taste. Whisk together to combine.
3. Pour this mixture over the tomatoes, cucumbers, and onions. Toss to coat.

Put it all together:

1. Once all of the parts are completed, chop the hearts of romaine into small pieces of lettuce suitable for a salad.
2. In a bowl, layer the romaine lettuce, tomato cucumber salad, roasted chickpeas, and grilled chicken.
3. Top with Greek vinaigrette (I use Cardini’s) and tzatziki sauce!

Enjoy your healthy, delicious meal!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Air Fryer Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto

Guys, I just recreated one of my FAVORITE sandwiches with little to no effort (thanks to some pre-made ingredients and to my amazing air fryer). The best part about it is the chicken cutlet is not traditionally fried, therefore making me feel a little bit better about eating it. And it’s boyfriend approved!

Impress any lunch guests with what my local deli calls “The Godfather” (welcome to Jersey), but what we will call: The Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto. Enjoy!

Ingredients

Breaded chicken cutlets (mine were pre-breaded from the grocery store with Panko Italian breadcrumbs – if yours were not, cut them thinly so they are about 1/4 inch thick and coat each cutlet first in a plate of flour, then in a bowl of whisked egg, then in a mixture of Panko Italian breadcrumbs and parmesan cheese).

Fresh sliced mozzarella

Sliced prosciutto

Basil pesto spread

Good sandwich bread (check the fresh bakery section of your local grocery store–the bread makes a big difference!)

Directions

  1. Set your air fryer to 360 degrees F.
  2. Lightly spray your air fryer basket with olive oil.
  3. Place your breaded chicken cutlets in one layer in the air fryer basket (you may have to do this in batches depending on the size of your air fryer).
  4. Set the air fryer to 6 minutes to let the chicken cook.
  5. As the chicken cooks, slice your bread in half and spread a thin layer of the basil pesto on one side of the bread.
  6. After the 6 minutes is up, flip each chicken cutlet over and thinly layer with mozzarella cheese. They should already be looking crispy!
  7. Set the timer for 3-4 more minutes (until mozzarella looks melty and chicken is cooked through).
  8. Place chicken with mozzarella on the plain side of the bread. Then, top with two pieces of prosciutto.
  9. Serve and enjoy!
While the chicken cooks, spread pesto on the fresh bread!
Looking crispy and still more time to go!
One of the life’s greatest treasures: melted cheese
Layer that prosciutto…

I definitely will be making this again!

Weight Watchers Freestyle SP: 25 points for one sandwich. Points were calculated using the Recipe Builder on the WW app. (Great cheat day meal!)

Air Fryer Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients:

Breaded chicken cutlets (mine were pre-breaded from the grocery store with Panko Italian breadcrumbs – if yours were not, cut them thinly so they are about 1/4 inch thick and coat each cutlet first in a plate of flour, then in a bowl of whisked egg, then in a mixture of Panko Italian breadcrumbs and parmesan cheese).

Fresh sliced mozzarella

Sliced prosciutto

Basil pesto spread

Good sandwich bread (check the fresh bakery section of your local grocery store–the bread makes a big difference!)

Directions:

1. Set your air fryer to 360 degrees F.
2. Lightly spray your air fryer basket with olive oil.
3. Place your breaded chicken cutlets in one layer in the air fryer basket (you may have to do this in batches depending on the size of your air fryer).
4. Set the air fryer to 6 minutes to let the chicken cook.
5. As the chicken cooks, slice your bread in half and spread a thin layer of the basil pesto on one side of the bread.
6. After the 6 minutes is up, flip each chicken cutlet over and thinly layer with mozzarella cheese. They should already be looking crispy!
7. Set the timer for 3-4 more minutes (until mozzarella looks melty and chicken is cooked through).
8. Place chicken with mozzarella on the plain side of the bread. Then, top with two pieces of prosciutto.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Trader Joe’s Pollo Asado Salsa Verde Bowls

Due to the craziness of moving over the last two weeks, cooking has been tricky. I have limited pots, pans, and counter space because of the myriad of boxes that currently fill my home. One Trader Joe’s trip later, and I’ve been set with simple meals to get me through the week. For this recipe, I combined a few things that required no preparation on my part (which is amazing). So, let’s call this a “semi-homemade meal.” It’s super easy and very delicious! No chopping, marinating, or prepping required!

Ingredients

1 package Trader Joe’s Pollo Asado chicken

1 package Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese

1 package Uncle Ben’s (or brand of choice) whole grain rice

1/4 cup Herdez Salsa Verde

The BEST salsa verde!

Directions

  1. Get a grill pan heating up over medium heat. Spray lightly with olive oil.
  2. Place the chicken in a single layer on the grill pan. Let it grill on each side for 5 to 7 minutes, until fully cooked through (when reaches an internal temperature of 165 degrees F).
Check out those beautiful grill marks.

3. As the chicken is cooking, pour 2 tbsp of olive oil into a skillet over medium heat. Take the cheese packet out of the Trader Joe’s Mexican Corn bag, and dump the frozen corn and sauce blocks into the hot skillet. Cook for 5 to 7 minutes, until sauce is all melted and covering corn.

4. Once everything is done, heat up the rice (if using the instant rice like I did).

5. Layer your bowl with some rice, corn, diced grilled pollo asado chicken, and cotija cheese. Then pour some Herdez salsa verde over the top and combine flavors together.

That’s it! So easy and so delicious!

Weight Watchers Freestyle SP: 7 points for one serving (about 4 servings total). Points were calculated using the Recipe Builder on the WW app.

Trader Joe's Pollo Asado Salsa Verde Bowls

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

1 package Trader Joe’s Pollo Asado chicken
1 package Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese
1 package Uncle Ben’s (or brand of choice) whole grain rice
1/4 cup Herdez Salsa Verde

Directions:

1. Get a grill pan heating up over medium heat. Spray lightly with olive oil.

2. Place the chicken in a single layer on the grill pan. Let it grill on each side for 5 to 7 minutes, until fully cooked through (when reaches an internal temperature of 165 degrees F).

3.As the chicken is cooking, pour 2 tbsp of olive oil into a skillet over medium heat. Take the cheese packet out of the Trader Joe’s Mexican Corn bag, and dump the frozen corn and sauce blocks into the hot skillet. Cook for 5 to 7 minutes, until sauce is all melted and covering corn.

4. Once everything is done, heat up the rice (if using the instant rice like I did).

5. Layer your bowl with some rice, corn, diced grilled pollo asado chicken, and cotija cheese. Then pour some Herdez salsa verde over the top and combine flavors together.

**See packages for nutritional label and information.**

Trader Joe’s Pesto Genovese Chicken with Pasta

I’m currently in the process of moving to a new apartment, and with that comes the stresses of trying to avoid the takeout temptation every single night. The problem is, however, that I have absolutely no idea where half of my stuff is boxed. While this could be an easy excuse for me to get that personal pizza down the road, I’m fighting the urge (with a little help from my friend Trader Joe). Here’s a simple take on Trader Joe’s Pesto Genovese Chicken over pasta with more pesto sauce (can never get enough).

Ingredients

1 package Pesto Genovese Chicken Breast from Trader Joe’s

1 box whole grain rotini

2 packages Knorr Pesto sauce mix

Olive oil

Directions

  1. Get the water boiling for the pasta and sprinkle the water with some salt.
  2. In a separate small saucepan, dump in the two pesto sauce mixes with 1/2 cup olive oil and 1 1/2 cups water. Whisk together well and heat over medium heat, whisking frequently, until boiling. Once sauce starts to boil, lower heat to simmer for 5 or so minutes.
  3. In a separate frying pan (I know, super chef on three burners!), pour a little bit of olive oil over medium-high heat. Place the Pesto Genovese Chicken evenly in one layer in the pan. Cook on each side for 3-4 minutes or until cooked through to an internal temperature of 165 degrees.
  4. Once water is boiling, cook the pasta to package directions.
  5. Once everything is done, pour the saucepan of pesto sauce over the pasta and stir well until all combined. Then, place a piece of chicken over the pasta.
  6. Voila! Easy, delicious dinner! (Thanks TJ!)

Once you put it all together, here is the finished product! Delicious and it was a hit!

Trader Joe's Pesto Genovese Chicken with Pasta

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

1 package Pesto Genovese Chicken Breast from Trader Joe’s
1 box whole grain rotini
2 packages Knorr Pesto sauce mix
Olive oil

Directions:
1. Get the water boiling for the pasta and sprinkle the water with some salt.

2. In a separate small saucepan, dump in the two pesto sauce mixes with 1/2 cup olive oil and 1 1/2 cups water. Whisk together well and heat over medium heat, whisking frequently, until boiling. Once sauce starts to boil, lower heat to simmer for 5 or so minutes.

3. In a separate frying pan (I know, super chef on three burners!), pour a little bit of olive oil over medium-high heat. Place the Pesto Genovese Chicken evenly in one layer in the pan. Cook on each side for 3-4 minutes or until cooked through to an internal temperature of 165 degrees.

4. Once water is boiling, cook the pasta to package directions.

5. Once everything is done, pour the saucepan of pesto sauce over the pasta and stir well until all combined. Then, place a piece of chicken over the pasta.

Weight Watchers Freestyle SP: 14 points for one serving (this recipe makes about 6 servings). Points were calculated using the Recipe Builder on the WW app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.