Instant Pot Chicken and Dumplings Soup

With tomorrow being October, soup season is in the air (though I never stopped making it)! This decadent soup is perfect for a cozy night in, and in the Instant Pot, it can’t be any easier!

Ingredients

1.5 lbs boneless, skinless chicken thighs

4 cups celery, chopped

4 cups carrots, chopped

1 yellow onion, diced

4 cups chicken broth

1 package Grands! Homestyle Biscuits dough (8 biscuits)

2 bay leaves

1 tsp ground sage

1 tsp dried parsley

1 tsp garlic powder

1 tbsp butter

Salt and pepper, to taste

Directions

  1. Set the Instant Pot to saute mode. Melt the tbsp of butter and add in onions. After a minute, add in carrots and celery.
  2. After you have sautéed for about 4 minutes, add in thyme, garlic powder, parsley flakes, ground sage, bay leaves, salt, and pepper. Stir it together with veggies.
  3. Add in chicken broth and chicken thighs.
  4. Take biscuit dough out of the package and cut in quarters. Sprinkle them with salt, pepper, and a little ground sage for flavoring.
  5. Place quartered biscuit dough on top of chicken thighs in the Instant Pot.
  6. Close and lock the Instant Pot. Set the valve to “sealing.”
  7. Cook on high pressure for 5 minutes. After pressure builds and cooking time has completed, allow to naturally release pressure for 15 minutes (timer should read LO:15). Then, do a quick release of the pressure.
  8. Break up biscuits that may have stuck together. Remove chicken thighs and shred. Return shredded chicken back to soup.
  9. Serves six!
Before cooking! Ready to place biscuits on top.
Raw dough placed on top! Ready to seal the Instant Pot for cooking.
Set timer for 5 minutes, high pressure.
After cooking is done, let pressure naturally release for 15 minutes. Instant Pot should look like this! Then, quick release the remaining pressure.
Break up biscuits, shred chicken, and serve!

Weight Watchers Freestyle SP: 10 points per serving (6 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Instant Pot Chicken and Dumplings Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Soup

Servings: 6

Instant Pot Chicken and Dumplings Soup

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 4 cups celery, chopped
  • 4 cups carrots, chopped
  • 1 yellow onion, diced
  • 4 cups chicken broth
  • 1 package Pillsbury Grands! Homestyle Biscuits dough (8 biscuits)
  • 2 bay leaves
  • 1 tsp ground sage
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tbsp butter
  • Salt and pepper, to taste

Instructions

  1. Set the Instant Pot to saute mode. Melt the tbsp of butter and add in onions. After a minute, add in carrots and celery.
  2. After you have sautéed for about 4 minutes, add in thyme, garlic powder, parsley flakes, ground sage, bay leaves, salt, and pepper. Stir it together with veggies.
  3. Add in chicken broth and chicken thighs.
  4. Take biscuit dough out of the package and cut in quarters. Sprinkle them with salt, pepper, and a little ground sage for flavoring.
  5. Place quartered biscuit dough on top of chicken thighs in the Instant Pot.
  6. Close and lock the Instant Pot. Set the valve to “sealing.”
  7. Cook on high pressure for 5 minutes. After pressure builds and cooking time has completed, allow to naturally release pressure for 15 minutes (timer should read LO:15). Then, do a quick release of the pressure.
  8. Break up biscuits that may have stuck together. Remove chicken thighs and shred. Return shredded chicken back to soup.
  9. Serves six!
https://aspoonfulofsimple.com/2019/09/30/instant-pot-chicken-and-dumplings-soup/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
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Air Fryer Chicken Parmesan

One of my absolute favorite classic Italian-American dishes is chicken parm. The one thing I hate about it is pan frying the chicken and having all that greasy mess in my house and in my food. Enter the air fryer! This air fried recipe is delicious, crispy, and flavorful!

Ingredients

2 lbs boneless, skinless chicken breast, cut into thin cutlets (about 6-8)

1 1/4 cups Italian seasoned Panko bread crumbs

1/4 cup finely grated parmesan cheese

1 egg

1/4 cup all purpose flour

Olive oil spray

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded mozzarella cheese

2 cups tomato/marinara sauce of choice

Directions

  1. Prepare three shallow bowls. Fill one bowl with the flour, one with the egg beaten with a little water to thin it out, and one with the breadcrumbs mixed with the parmesan cheese and salt and pepper.
  2. Pat each piece of chicken dry. Dredge each piece of chicken in the flour. Shake off excess. Then, dip in the egg. Finally, coat evenly with the breadcrumb mixture.
  3. Set your air fryer to 375 degrees F. Spray the basket lightly with olive oil spray. Place chicken in air fryer in an even layer (you will most likely have to work in batches). Lightly spray the top of the chicken with the olive oil spray.
  4. Cook for 8-10 minutes on one side until chicken starts to look crispy and browned. Then, flip chicken in air fryer using tongs.
  5. Cook for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F.
  6. Spoon tomato/marinara sauce onto cooked chicken in the air fryer. Then, layer with shredded cheese.
  7. Cook in the air fryer for an additional 2 minutes, or until melted to your liking!
  8. Serve with pasta or your favorite veggie!
Ready to coat the chicken! Note: I added a little salt and pepper to my egg bowl… I just love salt and pepper!
Coated and ready for the air fryer
Once the chicken is air fried and crispy, add the sauce and shredded cheese.

Weight Watchers Freestyle SP: 5 points per serving (6 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Air Fryer Chicken Parmesan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: Chicken

Cuisine: Italian

Servings: 6

Air Fryer Chicken Parmesan

Ingredients

  • 2 lbs boneless, skinless chicken breast, cut into thin cutlets (about 6-8)
  • 1 1/4 cups Italian seasoned Panko bread crumbs
  • 1/4 cup finely grated parmesan cheese
  • 1 egg
  • 1/4 cup all purpose flour
  • Olive oil spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 2 cups tomato/marinara sauce of choice

Instructions

  1. Prepare three shallow bowls. Fill one bowl with the flour, one with the egg beaten with a little water to thin it out, and one with the breadcrumbs mixed with the parmesan cheese and salt and pepper.
  2. Pat each piece of chicken dry. Dredge each piece of chicken in the flour. Shake off excess. Then, dip in the egg. Finally, coat evenly with the breadcrumb mixture.
  3. Set your air fryer to 375 degrees F. Spray the basket lightly with olive oil spray. Place chicken in air fryer in an even layer (you will most likely have to work in batches). Lightly spray the top of the chicken with the olive oil spray.
  4. Cook for 8-10 minutes on one side until chicken starts to look crispy and browned. Then, flip chicken in air fryer using tongs.
  5. Cook for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F.
  6. Spoon tomato/marinara sauce onto cooked chicken in the air fryer. Then, layer with shredded cheese.
  7. Cook in the air fryer for an additional 2 minutes, or until melted to your liking!
  8. Serve with pasta or your favorite veggie!
https://aspoonfulofsimple.com/2019/08/12/air-fryer-chicken-parmesan/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Teriyaki Chicken Meatballs

One dish that I never get sick of is a classic meatball. Now, being on Weight Watchers, I try to find some variations of meatballs that use as many 0 point foods as possible so I can pack as much flavor in without the guilt. These delicious teriyaki chicken meatballs are perfect as an appetizer or as a main dish over rice or noodles. Enjoy!

Ingredients

1 lb ground chicken breast

3 tbsp fresh minced ginger

3 tsp minced garlic

1/3 cup minced scallions (save additional for garnish)

2 tsp soy sauce

2 tsp sesame oil

1 egg

1/2 cup Panko breadcrumbs

Canola oil spray

Salt to taste

Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)

Trader Joe’s Everything But the Bagel Seasoning, for garnish

Directions

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
  3. Spray a rimmed baking sheet with canola oil.
  4. Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
  5. Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
  6. Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
Before cooking
Cooked and tossed in sauce

Weight Watchers Freestyle SP: 1 point per meatball with marinade. Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Teriyaki Chicken Meatballs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Appetizer, Main Dish

Cuisine: Asian

Servings: 20-24 Meatballs

Teriyaki Chicken Meatballs

Ingredients

  • 1 lb ground chicken breast
  • 3 tbsp fresh minced ginger
  • 3 tsp minced garlic
  • 1/3 cup minced scallions (save additional for garnish)
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 egg
  • 1/2 cup Panko breadcrumbs
  • Canola oil spray
  • Salt to taste
  • Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)
  • Trader Joe’s Everything But the Bagel Seasoning, for garnish

Instructions

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
  3. Spray a rimmed baking sheet with canola oil.
  4. Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
  5. Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
  6. Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
https://aspoonfulofsimple.com/2019/07/29/teriyaki-chicken-meatballs/
50 calories per meatball.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Instant Pot Chicken Piccata

One of my favorite combination of flavors involves lemon, butter, olive oil, and garlic…but really, who wouldn’t like that? This Instant Pot chicken piccata recipe is a simple one pot meal that combines the functions of sautéing and pressure cooking to create the most delectable chicken and juices to pour over your favorite pasta, rice, or veggies.

Ingredients

1 1/2 lbs boneless, skinless chicken breast, cut thin or in strips (I bought tenderloins)

1/4 cup all purpose flour

2 tbsp olive oil

2 tbsp butter

2 lemons

1 clove garlic, minced

2 small shallots, finely diced

1 cup chicken broth

1/4 cup capers, rinsed and drained

Salt and pepper, to taste

Directions

  1. Pat chicken dry. If it is a thicker breast, butterfly it and slice it into thinner pieces. I used chicken breast tenderloins and they worked perfectly!
  2. Season chicken with salt and pepper. Place flour on a plate. Toss the seasoned chicken in the flour to coat.
  3. Place your Instant Pot in “saute” mode. Melt the butter and pour the olive oil in the pot until hot. Brown the chicken in the oil and butter until golden/brown on the outside (will not be fully cooked through yet). About 2-3 minutes per side. Do this in batches, if necessary.
  4. Remove chicken to a plate.
  5. Quickly add shallots and garlic to the hot oil and butter. Stir around for about 30 seconds – 1 minute until fragrant–be very careful not to burn them!
  6. Add chicken broth into the Instant Pot to deglaze (be sure to scrape off any stuck brown bits from the bottom of the pot during this step –this will prevent a “BURN” notice when pressure cooking).
  7. Squeeze in the juice of one lemon and layer slices from the other lemon in the liquid.
  8. Add chicken back into the pot and stir together.
  9. Close your Instant Pot with the lid and set the top valve to “Sealing” mode. Set to High Pressure for 4 minutes (more time may be needed for a thicker piece of chicken).
  10. Once 4 minutes has completed, allow for a natural pressure release for 5 minutes (don’t touch anything, pot will read LO:05).
  11. Release the pressure carefully, add in the rinsed and drained capers, and serve over pasta, rice, or veggies!

**NOTE: I do not thicken the sauce because I like to pour it over pasta as a lemon/butter sauce. Feel free to thicken it with additional flour at the end!**

Season the chicken
Dredge in flour
Brown in the butter/ olive oil
Remove chicken / add shallots and garlic to the Instant Pot
Deglaze pot with chicken broth / add lemon juice and lemon slices … then mix chicken back in and pressure cook for 4 minutes!
Ready to release the pressure and add the capers!
That sauce, though…
Serve and enjoy!

Weight Watchers Freestyle SP: 6 points per serving of chicken with sauce (add more for whatever you serve it with). This recipe makes 4 servings total. Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Instant Pot Chicken Piccata

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Chicken

Cuisine: Italian

Servings: 4

Instant Pot Chicken Piccata

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breast, cut thin or in strips (I bought tenderloins)
  • 1/4 cup all purpose flour
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 lemons
  • 1 clove garlic, minced
  • 2 small shallots, finely diced
  • 1 cup chicken broth
  • 1/4 cup capers, rinsed and drained
  • Salt and pepper, to taste

Instructions

  1. Pat chicken dry. If it is a thicker breast, butterfly it and slice it into thinner pieces. I used chicken breast tenderloins and they worked perfectly!
  2. Season chicken with salt and pepper. Place flour on a plate. Toss the seasoned chicken in the flour to coat.
  3. Place your Instant Pot in “saute” mode. Melt the butter and pour the olive oil in the pot until hot. Brown the chicken in the oil and butter until golden/brown on the outside (will not be fully cooked through yet). About 2-3 minutes per side. Do this in batches, if necessary.
  4. Remove chicken to a plate.
  5. Quickly add shallots and garlic to the hot oil and butter. Stir around for about 30 seconds – 1 minute until fragrant–be very careful not to burn them!
  6. Add chicken broth into the Instant Pot to deglaze (be sure to scrape off any stuck brown bits from the bottom of the pot during this step –this will prevent a “BURN” notice when pressure cooking).
  7. Squeeze in the juice of one lemon and layer slices from the other lemon in the liquid.
  8. Add chicken back into the pot and stir together.
  9. Close your Instant Pot with the lid and set the top valve to “Sealing” mode. Set to High Pressure for 4 minutes (more time may be needed for a thicker piece of chicken).
  10. Once 4 minutes has completed, allow for a natural pressure release for 5 minutes (don’t touch anything, pot will read LO:05).
  11. Release the pressure carefully, add in the rinsed and drained capers, and serve over pasta, rice, or veggies!

Notes

I do not thicken the sauce because I like to pour it over pasta as a lemon/butter sauce. Feel free to thicken it with additional flour at the end!

https://aspoonfulofsimple.com/2019/07/10/instant-pot-chicken-piccata/

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

Instant Pot Chicken Pot Pies

One of my favorite things about the Instant Pot is the ability to cook something without having to watch it. Once you get it going, it does the work for you! Unfortunately with this recipe, you will need to put the pot pies in the oven to crisp up the crust, but the majority of the work will be done for you by the pressure cooker.

Ingredients

2 lbs boneless, skinless chicken breast, cubed

4 cups chicken broth

2 chicken bouillon cubes

3 tbsp butter

1 diced yellow onion

2 cups chopped carrots

2 cups cubed yellow potatoes

1 14-oz. package frozen pearl onions

1 10-oz package frozen peas

1/4 cup heavy cream

3/4 cups all purpose flour

3 tbsp dried parsley

Salt and pepper, to taste

2 packages Pillsbury Crescent Rolls

1 egg (for egg wash)

Directions

  1. Set the Instant Pot to “saute mode.” Add in butter and allow to melt. Once melted, add in onions. Stir.
  2. Add in cubed chicken and sprinkle with salt and pepper. Cook chicken until browned on the outside (not cooked through yet).
  3. Add in 2 cups of chicken broth, and make sure there are no bits of chicken stuck to the bottom of the pot. If there are, scrape them up with a wooden spoon.
  4. Add in carrots, potatoes, and frozen pearl onions. Close and lock the lid. Set to “sealing” mode.
  5. Set on high pressure mode for 8 minutes. Allow some time for the pressure to build.
  6. Once time is up, quick release to allow pressure to release.
  7. Depending on how much liquid you have, add in additional chicken broth. Add in frozen peas.
  8. Next, add in heavy cream. Determine the consistency you would like for the pot pie mixture. If serving as a soup, you may not need to thicken it. If serving as a pot pie, add flour until thickened to your liking.
  9. Ladle mixture into individual pot pie bowls on a baking sheet (this recipe makes about 8 servings).
  10. Open the crescent rolls and place two crescents over each pot pie.
  11. Beat 1 egg and mix with 1 tbsp water to create an egg wash.
  12. Brush the egg wash over each pot pie and sprinkle with salt, pepper, and parsley.
  13. Bake at 375 degrees F for 10-14 minutes.
Veggie mixture before going in!
Cook the outside of the chicken a bit on saute mode before pressure cooking.
Before cooking!
Enjoy!

Weight Watchers Freestyle SP: 12 points per pot pie. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Instant Pot Chicken Pot Pies

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: Entree

Servings: 8 pot pies

Instant Pot Chicken Pot Pies

Ingredients

  • 2 lbs boneless, skinless chicken breast, cubed
  • 4 cups chicken broth
  • 2 chicken bouillon cubes
  • 3 tbsp butter
  • 1 diced yellow onion
  • 2 cups chopped carrots
  • 2 cups cubed yellow potatoes
  • 1 14-oz. package frozen pearl onions
  • 1 10-oz package frozen peas
  • 1/4 cup heavy cream
  • 3/4 cups all purpose flour
  • 3 tbsp dried parsley
  • Salt and pepper, to taste
  • 2 packages Pillsbury Crescent Rolls
  • 1 egg (for egg wash)

Instructions

  1. Set the Instant Pot to “saute mode.” Add in butter and allow to melt. Once melted, add in onions. Stir.
  2. Add in cubed chicken and sprinkle with salt and pepper. Cook chicken until browned on the outside (not cooked through yet).
  3. Add in 2 cups of chicken broth, and make sure there are no bits of chicken stuck to the bottom of the pot. If there are, scrape them up with a wooden spoon.
  4. Add in carrots, potatoes, and frozen pearl onions. Close and lock the lid. Set to “sealing” mode.
  5. Set on high pressure mode for 8 minutes. Allow some time for the pressure to build.
  6. Once time is up, quick release to allow pressure to release.
  7. Depending on how much liquid you have, add in additional chicken broth. Add in frozen peas.
  8. Next, add in heavy cream. Determine the consistency you would like for the pot pie mixture. If serving as a soup, you may not need to thicken it. If serving as a pot pie, add flour until thickened to your liking.
  9. Ladle mixture into individual pot pie bowls on a baking sheet (this recipe makes about 8 servings).
  10. Open the crescent rolls and place two crescents over each pot pie.
  11. Beat 1 egg and mix with 1 tbsp water to create an egg wash.
  12. Brush the egg wash over each pot pie and sprinkle with salt, pepper, and parsley.
  13. Bake at 375 degrees F for 10-14 minutes.
https://aspoonfulofsimple.com/2019/06/18/instant-pot-chicken-pot-pies/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Chicken Souvlaki in a Pita

One of my favorite go-to takeout spots is a local Greek restaurant. The flavors and the freshness usually make for a guilt-free dinner as well! The dish I tend to try at every Greek restaurant is the chicken souvlaki. I love getting it in a pita topped with fresh tomatoes, cucumbers, onions, and tzatziki sauce. Tonight, I made my own take on that, and let’s just say…my local takeout spot won’t be seeing much of me anymore!

Ingredients

For the chicken and marinade:

1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes

1/4 cup olive oil

2 tbsp fresh lemon juice

2 cloves minced garlic

2 tsp oregano OR Greek seasoning (either works!)

For the toppings:

1 yellow onion, cut into strips

2 cups tomatoes, diced

1 cucumber, diced

1/4 cup olive oil

1/4 cup red wine vinegar

salt

pepper

4 pitas

chopped romaine lettuce

Tzatziki sauce (I bought Cedar’s brand)

Directions

  1. Whisk together the olive oil, lemon juice, garlic, and oregano/Greek seasoning to make the marinade. Add in the cubed chicken breasts and allow to marinate for at least 20 minutes.
  2. As the chicken is marinating, combine the cucumber, tomatoes, olive oil, red wine vinegar, salt, and pepper.
  3. Slice the onions.
  4. Skewer the cubed chicken onto metal skewers. Heat your grill pan over medium-high heat.
  5. Place marinated chicken on heated grill pan. Allow it to cook thoroughly for a few minutes per side. Use tongs to turn skewers. Be sure to cook fully through to an internal temperature of 165 degrees F.
  6. Once chicken is cooked, remove skewers to a plate and let rest for 10 minutes.
  7. While chicken is resting, add onions to the grill pan and grill them for a few minutes (about 3 to get a little browning on the onions). Remove them with tongs.
  8. To assemble the pitas, place a layer of romaine lettuce, chicken, tomato/cucumber salad, onions, and tzatziki sauce. Wrap it up and enjoy!
Get those beautiful grill marks on the chicken!

Weight Watchers Freestyle SP: 11 points per pita with filling. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Chicken Souvlaki in a Pita

Category: Pita

Cuisine: Greek

Servings: 4

Chicken Souvlaki in a Pita

Ingredients

  • For the chicken and marinade:
  • 1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves minced garlic
  • 2 tsp oregano OR Greek seasoning (either works!)
  • For the toppings:
  • 1 yellow onion, cut into strips
  • 2 cups tomatoes, diced
  • 1 cucumber, diced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • salt
  • pepper
  • 4 pitas
  • chopped romaine lettuce
  • Tzatziki sauce (I bought Cedar’s brand)

Instructions

  1. Whisk together the olive oil, lemon juice, garlic, and oregano/Greek seasoning to make the marinade. Add in the cubed chicken breasts and allow to marinate for at least 20 minutes.
  2. As the chicken is marinating, combine the cucumber, tomatoes, olive oil, red wine vinegar, salt, and pepper.
  3. Slice the onions.
  4. Skewer the cubed chicken onto metal skewers. Heat your grill pan over medium-high heat.
  5. Place marinated chicken on heated grill pan. Allow it to cook thoroughly for a few minutes per side. Use tongs to turn skewers. Be sure to cook fully through to an internal temperature of 165 degrees F.
  6. Once chicken is cooked, remove skewers to a plate and let rest for 10 minutes.
  7. While chicken is resting, add onions to the grill pan and grill them for a few minutes (about 3 to get a little browning on the onions). Remove them with tongs.
  8. To assemble the pitas, place a layer of romaine lettuce, chicken, tomato/cucumber salad, onions, and tzatziki sauce. Wrap it up and enjoy!
https://aspoonfulofsimple.com/2019/06/04/chicken-souvlaki-in-a-pita/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

15-Minute Chicken Fajitas

Some weekdays I get home from work and just don’t have it in me to prepare a meal. But, on those days I also realize that the amount of time it would take me to wait for a delivery meal, I could have a much healthier and easier option at my fingertips. That’s when these 15-minute chicken fajitas come into play! I buy precut fajita veggies, a simmer sauce, and stir fry chicken to make this meal SO easy and SO good! This semi-homemade meal will be sure to please everyone while giving you your night back!

Ingredients

1 yellow onion, cut into strips

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1.5 lbs chicken breast (I bought the stir fry cut chicken to make it easier!)

1 package of Frontera Fajita Skillet Sauce with chipotle + lime

Salt to taste

Pepper to taste

Cumin to taste

8 flour tortillas

2 tbsp olive oil

Directions

  1. Heat 1 tbsp of oil in a skillet. Cook fajita veggies (onion, peppers) in the oil until they start to get a golden color (about 3-5 minutes).
  2. Season chicken with salt, pepper, and cumin, to taste.
  3. Remove the veggies from the skillet to rest on a plate. Add another 1 tbsp of oil. Add in chicken, in batches if needed. Cook through until fully browned and at an internal temperature of 165 degrees F.
  4. Remove chicken to a plate. Drain excess oil from the pan.
  5. Pour fajita sauce into skillet until it starts to boil. Add the cooked chicken and veggies back into the skillet. Combine until well coated by the sauce. Let simmer for 2-5 minutes on low.
  6. Serve with heated flour tortillas!

Weight Watchers Freestyle SP: 9 points per serving (2 tortillas with fajita filling per serving!) Only 3 points with no tortillas! Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

15-Minute Chicken Fajitas

Category: Entree

Cuisine: Mexican

Servings: 4

15-Minute Chicken Fajitas

Ingredients

  • 1 yellow onion, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1.5 lbs chicken breast (I bought the stir fry cut chicken to make it easier!)
  • 1 package of Frontera Fajita Skillet Sauce with chipotle + lime
  • Salt to taste
  • Pepper to taste
  • Cumin to taste
  • 8 flour tortillas
  • 2 tbsp olive oil

Instructions

  1. Heat 1 tbsp of oil in a skillet. Cook fajita veggies (onion, peppers) in the oil until they start to get a golden color (about 3-5 minutes).
  2. Season chicken with salt, pepper, and cumin, to taste.
  3. Remove the veggies from the skillet to rest on a plate. Add another 1 tbsp of oil. Add in chicken, in batches if needed. Cook through until fully browned and at an internal temperature of 165 degrees F.
  4. Remove chicken to a plate. Drain excess oil from the pan.
  5. Pour fajita sauce into skillet until it starts to boil. Add the cooked chicken and veggies back into the skillet. Combine until well coated by the sauce. Let simmer for 2-5 minutes on low.
  6. Serve with heated flour tortillas!
https://aspoonfulofsimple.com/2019/06/03/15-minute-chicken-fajitas/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Instant Pot Shredded Salsa Chicken

One of my go-to Instant Pot meals for meal prepping is this easy shredded salsa chicken. You can put them in rice bowls, flour/corn tortillas, or you can just eat it on its own with all the fixings!

Ingredients

2 lbs boneless, skinless chicken breasts

1 jar salsa of choice

1 packet taco seasoning

1 cup water

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

Rice / guacamole / sour cream for creating the bowls

Directions

  1. Place the chicken breasts in your Instant Pot. Cover with 1 cup water.
  2. Close the lid of the pot and turn the valve to “Sealing.” Set on manual pressure for 9 minutes. Allow pressure to build and cook time to complete.
  3. Once 9 minutes of cook time is completed, allow for 5 minutes of natural release before flipping the valve to “Venting.”
  4. Remove the chicken and shred. Drain liquid from the pot.
  5. Place shredded chicken back in the Instant Pot and place on “Saute” mode. Add in jar of salsa, taco seasoning, and drained and rinsed corn and beans.
  6. Stir in until flavors are combined and corn softens to your liking.
  7. Serve over rice, salad, tacos, etc! Top with guacamole, sour cream, cheese, etc.

Weight Watchers Freestyle SP: 1 point per serving of chicken. Points were calculated using the Recipe Builder on the WW app (calculate points for whatever you add separately).

Print a copy of this recipe for your recipe binder!

Instant Pot Shredded Salsa Chicken

Category: Chicken

Servings: 6

Instant Pot Shredded Salsa Chicken

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 jar salsa of choice
  • 1 packet taco seasoning
  • 1 cup water
  • 1 can black beans, rinsed and drained
  • 1 can corn, rinsed and drained
  • +your choice of toppings!

Instructions

  1. Place the chicken breasts in your Instant Pot. Cover with 1 cup water.
  2. Close the lid of the pot and turn the valve to “Sealing.” Set on manual pressure for 9 minutes. Allow pressure to build and cook time to complete.
  3. Once 9 minutes of cook time is completed, allow for 5 minutes of natural release before flipping the valve to “Venting.”
  4. Remove the chicken and shred. Drain liquid from the pot.
  5. Place shredded chicken back in the Instant Pot and place on “Saute” mode. Add in jar of salsa, taco seasoning, and drained and rinsed corn and beans.
  6. Stir in until flavors are combined and corn softens to your liking.
  7. Serve over rice, salad, tacos, etc! Top with guacamole, sour cream, cheese, etc.
https://aspoonfulofsimple.com/2019/05/27/instant-pot-shredded-salsa-chicken/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

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

Servings: 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.

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

Servings: 8

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.