This post is sponsored by Rhodes Bake-N-Serv.

I'm so excited to work with Rhodes again to bring you this wonderful recipe for lemongrass chicken banh mi sliders. And they are made with Rhodes Warm & Serve Artisan French Rolls found in the freezer section at Walmart and Publix. They make them so easy to make and super tasty too!

Banh mi sliders are just little mini banh mis! The lemongrass chicken is super flavorful and just like how my Vietnamese mom makes it! I can't wait for you to try this!

What is a banh mi?

Did you know that banh mi translates to bread in Vietnamese? I see the words banh mi sandwich on menus all the time and it makes me chuckle out loud. Because they are literally saying bread sandwich. Doesn't that make you laugh too?

Banh mi is usually a baguette with Vietnamese cold cuts along with a butter mayo or even a pâté spread along with sliced cucumber, picked vegetables, cilantro, and sliced jalapeño on top.

What is a banh mi slider?

A banh mi slider is just a mini version of a banh mi (sandwich haha) and to make this recipe super easy, I'm using Rhodes Warm & Serve Artisan French Rolls. They warm up in the oven so quickly and they are the perfect rolls to make banh mi sliders.

We can talk about how much I love bread until the cows come home. But I do need to tell you how obsessed I am with these Rhodes Warm & Serve Artisan French Rolls. They are sooo good!

You can find these Rhodes Warm & Serve Rolls in the freezer section at Walmart and Publix.

They heat up in the oven fairly and on the back of the bag it says if you like softer tops on the rolls, then you want to brush on melted butter. You definitely want to do that for this recipe!

How to make chicken banh mi sliders

First, you're making the quick pickled carrots and daikon and putting it in the refrigerator. I'm excited to say that these is my Mom's recipe and it's EASY to make!

Prep the chicken and then add the marinade ingredients: garlic, oyster sauce, sesame oil, lemongrass, salt, and pepper. Mix together to make sure the chicken is completely covered and set aside for 10 to 15 minutes.

Heat up the skillet and then cook the chicken on each side for 5 to 7 minutes.

After you get a nice sear on both sides, I put the pan in the oven for a few minutes to ensure the chicken is cooked all the way through. You may need to have it stay in the oven longer if your chicken thighs are pretty thick.

Now it's time for those buttered rolls to go into the oven.

Always let meat rest before cutting. I usually let it rest 6 to 10 minutes.

Now set up your banh mi slider making station. So it's easy to assemble.

Once they come out of the oven, I let them cool for a few minutes and then slice them in half but not all the way!

Assemble these little chicken banh mi sliders and enjoy! I couldn't stop eating these little sliders and then I had the leftovers the next day!

I know your family and friends will enjoy these little banh mi slideers!

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Chicken Banh Mi Sliders

Servings 6 mini sandwiches

Ingredients

Quick Pickled Carrots and Daikon

• 2 Tablespoons distilled white vinegar
• 1/4 cup water
• 1 teaspoons sugar
• 1 pinch salt
• 1/2 cup carrots cut into matchsticks
• 1/2 cup daikon radish cut into matchsticks

Chicken Banh Mi Sliders

• 8 Rhodes Warm & Serve Artisan French Rolls
• 2 Tablespoons melted butter
• 1.25 pounds boneless, skinless chicken thighs
• 4 cloves garlic peeled and minced
• 1/4 cup oyster sauce
• 2 teaspoons sesame oil
• 1 Tablespoon fresh or frozen lemongrass chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• grape seed or canola oil
• cilantro
• 1/2 cucumber sliced thin
• 1/2 jalapeño sliced thin
• mayo

Instructions

Quick Pickled Carrots and Daikon

• Combine vinegar, water, sugar and salt in a medium-sized mixing bowl and mix until the sugar and salt has dissolved. Add carrots and daikon and cover and set aside in the refrigerator for at least 2 hours.
• Heat oven to 375° F.
• Trim fat off chicken thighs. Use a fork to poke holes on each side of each piece of chicken thigh. Add to a small shallow dish.
• Add garlic, oyster sauce, sesame oil, lemongrass, salt, and pepper on top of chicken. Mix thoroughly. Allow chicken to marinate for 10 to 15 minutes.
• Add 2 teaspoons oil to a nonstick skillet and heat for 3 to 4 minutes. Cook chicken on medium high for 5 to 7 minutes on each side.
• Place pan with chicken in the oven for 4 to 6 minutes. Remove the chicken from the oven and the pan and place on a clean plate. Allow the chicken to rest for 6 to 8 minutes before cutting into it.
• Lower oven to 350 degrees. Brush melted butter on the top of each Rhodes Warm & Serve Artisan French Rolls and bake as directed on packaging.
• Remove from oven, allow to cool for at least 5 to 10 minutes.
• Assemble the banh mi sliders. Cut each French roll in half and spread mayo on the bottom. Add chicken, then layer with pickled carrot and daikon, cucumber, cilantro and jalapeno. Serve immediately.

Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Lemongrass Chicken Banh Mi Sliders appeared first on The Little Kitchen.

I received the Skinnytaste Air Fryer and The Skinnytaste Air Fryer Cookbook for the purpose of reviewing. There are affiliate links in this post.

Have you totally jumped on the air fryer bandwagon? I will admit, it took me a minute to give it a try, but now I'm a convert. TOTAL convert. When the Skinnytaste Air Fryer arrived in the mail, I couldn't wait to use it.

And this cookbook was definitely part of that–my friend, Gina, of Skinnytaste shares some of the best air fryer recipes that I've made. You can read more about her cookbook here later this week, but for now, let's talk about these amaaaazing Buffalo Air Fryer Chicken Wings!

(PS – Did you know Buffalo wings were invented in 1964 in Buffalo, New York? I seriously can't imagine a time before Buffalo wings existed.)

Can You Air Fry Chicken Wings?

Oh my goodness, yes! You can totally air fry chicken wings and once you give it a try, you won't want to make them any other way. You'll see how easy it is in this recipe–you just marinate the chicken, then put it in the air fryer in a single layer. When it comes to simple chicken recipes, this is right up there with my favorite crockpot whole chicken.

Sale Alert! If you don't own an air fryer: the Skinnytaste Air Fryer is on sale! Be sure to check the coupon checkbox to get $20 off! This is the best deal I have seen for it ever! And don't forget to order the Skinnytaste Air Fryer Cookbook which is 50% off right now!

How to Make Chicken Wings in Air Fryer

Once you learn how to make Buffalo wings in an air fryer, they will become a staple in your kitchen!

This Buffalo Air Fryer Chicken Wings with Blue Cheese Dip recipe is pretty self-explanatory, but I love to break things down step-by-step for you. Just follow the instructions below and your air fryer hot wings will be perfect.

First, you'll whip up the marinade for your air fryer wings. Combine the oregano, garlic, and salt…

…with a tablespoon of the hot sauce and the vinegar. Only 5 simple ingredients, but trust me: this marinade is absolutely packed with flavor.

Put your chicken wings in the marinade and toss to coat.

Now it's time to make that creamy, tangy, totally irresistible blue cheese dip for dipping your Buffalo Air Fryer Chicken Wings. (Spoiler alert: this dipping sauce is so good, you're going to want to put it on everything.)

Use a fork to mash the blue cheese and Greek yogurt together a bit.

Then you'll stir in the lemon juice and vinegar until everything is well-blended. Keep this dip in the fridge until your air fryer wings are ready.

Now it's time for the exciting part! Heat up your air fryer to 400ºF. Working in batches, put a single layer of chicken in the air fryer basket.

Cook the chicken wings in air fryer for 22 minutes, flipping halfway through the cooking time, or until you've got crispy chicken wings.

Place the cooked wings in a clean bowl (not the one you used for the marinade) and repeat with the next batch of wings until all of the wings are cooked.

Now return all the wings to the air fryer for a minute just to warm them up again.

Put the air fryer chicken wings back in the bowl and toss them with the rest of the hot sauce to coat. They are messy to eat, but oh-so-delicious.

Serve 'em up with celery, carrots, and of course, your creamy blue cheese dip. I don't always have celery on hand so I had just carrots with my air fryer hot wings!

Can You Prep Air Fryer Wings in Advance?

With football season coming up, you might be planning a party where air fryer chicken wings would be the perfect appetizer. Make things easier on yourself by doing some advanced prep! Marinate the chicken and make the dip the night before your party, then cook the air fryer hot wings on the big day.

I totally want to know if you have an air fryer! What are your favorite recipes to make in it?

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Air Fryer Buffalo Wings with Blue Cheese Dip

A recipe for perfect air fryer wings from The Skinnytaste Air Fryer Cookbook. 

Servings 4 servings

Ingredients

• 12 pieces 26 ounces chicken wing portions (a mix of drumettes and wingettes)
• 6 tablespoons Frank's RedHot sauce
• 2 tablespoons distilled white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt

Blue Cheese Dip

• 1/4 cup crumbled blue cheese
• 1/3 cup 2% Greek yogurt
• 1/2 tablespoon fresh lemon juice
• 1/2 tablespoon distilled white vinegar

For Serving

• 2 celery stalks halved crosswise and cut into 8 sticks total
• 2 medium carrots peeled, halved crosswise and cut into 8 sticks total

Instructions

• In a large bowl, combine the chicken with 1 tablespoon of the hot sauce, the vinegar, oregano, garlic powder, and salt, tossing to coat well.
• For the blue cheese dip: In a small bowl, mash the blue cheese and yogurt together with a fork. Stir in the lemon juice and vinegar until well blended. Refrigerate until ready to serve.
• Preheat the air fryer to 400ºF.
• Working in batches, arrange a single layer of the chicken in the air fryer basket. Cook for 22 minutes, flipping halfway, until crispy, browned, and cooked through. (For a toaster oven-style air fryer, the temperature remains the same; cook for 15-16 minutes.) Transfer to a large clean bowl (do not use the bowl the marinade was in.) When all the batches are done, return all the chicken to the air fryer and cook for 1 minute to heat through.
• Return the chicken to the bowl and toss with the remaining 5 tablespoons hot sauce to coat. Arrange on a platter and serve with the celery, carrot sticks, and blue cheese dip.

Notes

To prep the wings ahead of time, you can marinate the chicken and make the dip the night before.

More Chicken Appetizers to Try

You can't go wrong with chicken appetizers when you're hosting a get-together. These are some of my favorite:

Buffalo Chicken Bites

Garlic Thyme Fried Chicken Fingers

BBQ Chicken Flatbread Pizza

Baked Harissa Wings

Sheet Pan Chicken Nachos

Disclosure:  I received the Skinnytaste Air Fryer and The Skinnytaste Air Fryer Cookbook for the purpose of reviewing. All opinions shared are always my own. There are affiliate links in this post.

The post Buffalo Air Fryer Chicken Wings with Blue Cheese Dip appeared first on The Little Kitchen.

This recipe for spicy chicken soup is one of my favorite chicken noodle soup recipes. I need to be honest and admit to you that it takes a little bit of time to prep because there are so many vegetables in it but it's well worth it.

This spicy chicken noodle soup brings back so many memories! First of all, I love ordering Mama Mandola’s Sicilian chicken soup at Carrabba's Italian Grill.

I have made this Carrabba's chicken soup recipe for years. I have a funny story about it below. But I did stop making it for a few years. Last December, something reminded me about this recipe so I made it again. I ended up eating it for days after we had to put our beloved dog, Charley, to sleep. I can't even tell you how much it brought me comfort.

I didn't have to cook dinner, I would just defrost the container from the freezer and just eat it. It had starch, protein and vegetables and while I was in the thickest part of my grieving, I was well nourished.

Years ago, when I made this chicken noodle soup for dinner, Curtis, my husband, refused to eat it. I probably shouldn't even tell you this story but we laugh about it now. After I finished making it, I put a lot of it away in the refrigerator and left just enough for the both of us to eat in the soup pot.

If you see other recipes online for this Sicilian chicken soup, they will tell you to cook the soup with the whole chicken in the pot for two hours+. The whole chicken falls apart and that's exactly what happened. Curtis went to make himself a bowl for dinner and in the ladle was a neck bone.

He freaked out and said, I'm not eating this! I was so upset, I had worked so hard on making this dinner. I packed it all up and brought all of the soup into work the next day. Everyone LOVED this chicken noodle soup.

One of my co-workers asked, “can Curtis refuse to eat more of your food so we can get more of your cooking, Julie?” LOL Take it from 18 of my former co-workers, this Sicilian chicken soup tastes good!

By the way, I'll show you how to make this spicy chicken noodle soup and you don't have to cook the entire soup for 2+ hours.

Why chicken noodle soup is the best

Chicken noodle soup is the best because it's pure comfort food. You can't go wrong with chicken noodle soup. Doesn't it bring back childhood memories for you? I love a good bowl of spicy chicken noodle soup any day of the year!

How chicken soup is made

Chicken noodle soup is usually made with a whole chicken. Most chicken soup recipes use a whole chicken and a few different vegetables. You'll want to add the chicken and vegetables to a large soup pot with water. Bring the soup to a boil and then lower the heat to a simmer. I let it simmer for 1.5 hours.

Can chicken soup be frozen?

Yes, I freeze the leftovers and when I'm craving some comfort food like chicken noodle soup, I defrost it in the microwave and then heat it up, add Parmesan cheese on top and enjoy!

When I freeze soup, I put one or two portions in each container so I only defrost what I need. Be sure to put the name of the recipe and the date (with the year!) on a label on all of your containers so you can easily identify each container. It usually keeps just fine in the freezer for a few months!

Which pasta for chicken soup?

You can use any pasta you like for chicken soup! I love curly egg noodles and even bow ties. For this spicy chicken soup recipe, I love to use the small tube shaped pasta also known as ditalini pasta.

How to make spicy chicken soup at home

How to make spicy chicken noodle soup

First, you do some prep work cutting up vegetables. The vegetables are:  onion, celery, carrots, bell peppers and potatoes. Take the whole chicken and remove the giblets. Add the chicken, vegetables and water to a soup pot. Bring the pot to a boil and then skim the foam from the soup. I use a spoon to do that.

Add the parsley, garlic, salt, pepper and crushed red pepper to the soup. Then, reduce the heat and simmer for 1.5 hours. You'll want to remove the whole chicken from the spicy chicken noodle soup, I use turkey lifters to remove the chicken easily.

Allow the chicken to cool and then cut it up with a knife. While the soup is cooking, you'll want to use another pot to boil your favorite pasta noodles for the soup.

I'll share the instructions on how to make this Sicilian chicken soup again below with step by step photos:

Chop the onion.

Dice the celery.

Dice the carrots.

Dice the bell peppers. You can totally use red bell peppers if you like them better.

Chop the potatoes into cubes.

Chop the parsley and garlic.

Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.

Add the chopped vegetables: onion, celery, carrots and bell peppers.

Next, the potatoes.

Add the canned tomatoes along with the juices.

Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.

Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).

Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.

Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through. (I usually flip the chicken over in the pot halfway through using big tongs.)

In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions.

Drain and set aside.

Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.

Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.

Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly. Serve the soup with chicken, pasta and parmesan cheese.

I can't even say enough…how luxuriously comforting this soup is. I love the spiciness from the black pepper and the crushed red pepper. (If you have little ones, you can totally omit the crushed red pepper and use less black pepper.) The cut up chicken stays intact and the pasta al dente when I keep the chicken and the pasta separate from the soup if I'm storing the leftovers in the refrigerator.

You have to make this soup!

And I have to mention, today, Curtis eats this soup!

Now tell me, have you made chicken noodle soup before? Are you going to make this recipe for spicy chicken soup?

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Sicilian-Style Spicy Chicken Noodle Soup

Prep Time 30 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Ingredients

• 1 large yellow onion chopped
• 3 celery diced
• 3 carrots peeled and diced
• 2 green bell peppers cored and diced
• 3 medium baking potatoes such as russet, peeled and cut into 1/2 inch cubes
• 1 14.5-ounce can diced tomatoes, including the juice
• 1 whole chicken about 4 to 4.5 pounds, giblets removed
• 1/2 cup chopped fresh flat-leaf parsley
• 8 garlic cloves chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoons crushed red pepper optional
• 8 ounces ditalini pasta
• Parmesan cheese for serving

Instructions

• Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
• Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
• Add the chopped vegetables to the soup pot.
• Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
• Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).
• Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
• Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
• In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
• Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
• Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
• Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
• Serve the soup with chicken, pasta and parmesan cheese.

Notes

If you’re storing your leftovers in the fridge, I like to save the soup separate from the chicken and the pasta and when I go to reheat it, I add the chicken and pasta to the bowl.

If you’re storing your leftovers in the freezer, add the chicken and the pasta to the soup and then portion into containers. Label the containers with the date and the recipe name. I use the defrost function on my microwave and then heat on 100% power. (Sometimes after defrosting, I will add additional water to the soup before heating on 100%.) Add parmesan cheese and enjoy when you’re craving soup!

Other Chicken Soup Recipes

Homemade Chicken and Noodles 
Chicken Tortilla Soup

Other Soup Recipes

Panera Garden Vegetable Soup
Pork and Shrimp Wonton Soup

Other Whole Chicken Recipes

Crockpot Whole Chicken
Homemade Chicken Stock
Crispy Roasted Garlic Chicken

The post Sicilian-Style Spicy Chicken Noodle Soup appeared first on The Little Kitchen.

This post is sponsored by Universal Pictures Home Entertainment.

I'm so excited to share with you that Mamma Mia! Here We Go Again Sing-Along Edition is now available on Digital and the DVD and Blu-Ray edition will be available on October 23rd! AND I'm excited to share this recipe for grilled chicken gyros with a cucumber yogurt sauce. A Greek-inspired dinner for you!

I’m sharing this recipe for grilled chicken gyros so you can make it a movie night at home. Make this easy peasy recipe for a dinner and a Mamma Mia movie night in!

You definitely need to check out the trailer (above)!

I was over the moon when I found out that Cher is in the movie!

Now let’s get into those grilled chicken gyros to snack on while watching the film…

First, we’re going to prep the cucumber yogurt sauce. Cut the cucumber into matchsticks.

Add all of the ingredients for the cucumber yogurt sauce into a small bowl (except for the cucumber).

Whisk it all together.

Add the cucumber.

And then mix it all together with a spoon.

Next, prep the tomatoes and the lettuce for serving.

Mix together the olive oil, vinegar, oregano, salt, pepper, lemon juice and garlic to a large bowl.

Next, take the chicken and poke holes with a fork (all over the chicken).

Cut the chicken into cubes and then place into the marinade and mix together.

Cook the chicken in a grill pan. This makes it this recipe so fast and easy!

After you put together the gyros (I put them in foil to make eating them less messy!), now you’re ready for an awesome dinner and movie night with Mamma Mia! Here We Go Again! Yay!

I love love this movie…the music, Cher (LOVE her!) and the rest of the cast…I know you'll love it too!

You need to make plans for your Mamma Mia movie night soon! Make this recipe too!

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Grilled Chicken Gyros Recipe

Ingredients

Cucumber yogurt sauce

• 3/4 cup plain Greek yogurt
• 3 Tablespoons sour cream
• 2 teaspoons white wine vinegar
• 1 Tablespoon freshly squeezed lemon juice
• 1 Tablespoon olive oil
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon dried dill
• 2 garlic cloves peeled and minced
• 3/4 cucumber unpeeled and seeded, cut into thin and short matchsticks (about 3/4 cup)

For chicken

• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon lemon juice
• 2 garlic cloves minced
• 1.5 to 2 pounds boneless skinless chicken breasts

For serving

• 1/4 red onion peeled and sliced thin
• 1 to mato chopped
• lettuce
• 4 to 5 flatbread pitas preferably without the pockets

Instructions

Cucumber yogurt sauce

• To a medium-sized bowl, add yogurt, sour cream, vinegar, lemon juice and olive oil. Whisk to combine.
• Then, add dried dill, salt and pepper and mix together thoroughly. Add cucumber and garlic and mix until combined. Refrigerate until ready to serve.

Make the chicken

• Heat your oven to 350 degrees F.
• Add olive oil, vinegar, oregano, salt, pepper, lemon juice and garlic to a large bowl.
• Take the chicken breasts and poke holes into each piece of chicken with a fork. Then, cut into 1.5-inch cubes. Add the chicken to the bowl with the marinade and marinate in the refrigerator for at least 15 minutes.
• Heat a grill pan on medium high for 5 minutes. Add the chicken and cook for 3 to 4 minutes on each side. Remove chicken from the pan and allow to rest for at least 3 to 4 minutes.
• Wrap four to five flatbreads in a piece of foil and place in the oven for 5 to 6 minutes to heat through.

To serve:

• add lettuce, chopped tomatoes, sliced onions and cucumber yogurt sauce to each flatbread. Add chicken and more cucumber yogurt sauce on top.
• Wrap each in a piece of foil to make it less messy when eating. And serve immediately.

Disclosure:  This post is sponsored by Universal Pictures Home Entertainment and I always share with you my own opinions.

The post Grilled Chicken Gyros appeared first on The Little Kitchen.

This post is sponsored by Zatarain's.

It's National Rice Month ????????, did you know that? I'm so excited to be working with Zatarain's and bringing you this recipe for a one pot soy glazed chicken with cilantro lime rice. It's so easy to make because I use Zatarain's Cilantro Lime Rice and because I make it all in one pan!

Growing up as a Vietnamese American here in the U.S., my Mom cooked a lot of rice. We ate rice at least five to six times a week. As an adult, I love cooking Asian rice as well as other kinds of rice. From Zatarain's Spanish Rice Mix to their Jamabalaya Rice Mix and even to Zatarain's Yellow Rice, I love it all!

As you can tell, rice has always been a staple in our house when I was a kid and now as an adult. I consider it an essential part of a meal. We have rice several times a week! And the beauty of Zatarain's Cilantro Lime Rice is that reheats nicely too. This entire meal reheats and work great as leftovers too!

Of course when I started working with Zatarain's, I knew I wanted to share with you an Asian-inspired dish and the cilantro lime rice is a perfect part of this dish!

First, mince the garlic.

Use a grater to zest a lime.

And then juice the lime. I do it right into the bag I'm going to marinate the chicken in.

Add the spices.

The sesame oil.

And the low sodium soy sauce.

Seal the bag and place it in the refrigerate to marinate. You only need to marinate it for 10 minutes!

Add the chicken to a nonstick skillet.

All we're trying to do is sear the chicken. It's going to cook the rest of the way in the oven.

I wiped the pan clean and then boiled some water. Then, added Zatarain's Cilantro Lime Rice to the pan.

Cover it, lower the heat so it's a simmer and cook for 15 minutes.

It's sooo good! But it's not cooked all the way yet.

Add the chicken on top of the rice and then cover with foil. Place it in the oven to cook the rest of the way.

I love love that I can make a meal in just one pot! It's easy for clean up and it's less stress for a week night meal!

The rice is so flavorful and the chicken is tender and has the perfect balance with the soy sauce along with lime juice! It's a new favorite in our house! You definitely need to try this recipe as soon as possible! I have a feeling you'll be very popular after you do! ????

I'm currently obsessed with Zatarain's Cilantro Lime Rice and can't wait to cook with it in other recipes like this recipe for Cheesy Chicken Salsa Rice!

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One Pot Soy-Glazed Chicken with Cilantro Lime Rice Recipe

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 3 to 4

Ingredients

• 1 1/2 pounds boneless or bone-in skinless chicken thighs
• 4 garlic cloves peeled and minced
• zest of one lime
• juice of one lime
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup low sodium soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon grape seed oil
• 1 package of Zatarain’s Cilantro Lime Rice
• another lime cut into wedges optional

Instructions

• Heat your oven to 425 degrees F.
• Add minced garlic, lime zest, lime juice, pepper, garlic powder, onion powder, sesame oil, soy sauce and to a zippered plastic bag. Add chicken and seal the bag. Place bag on a clean plate or inside a casserole dish and place in the refrigerator. Marinate the chicken for at least 10 minutes (no need to do it more than 20 minutes).
• Now we're going to sear the chicken. Add grape seed oil to an oven-safe nonstick skillet pan and turn heat on medium high. Heat the pan for 3 minutes.
• Remove chicken from plastic bag, pat the chicken with a paper towel (see notes below).
• Then, add chicken to the pan and cook on each side for 3 to 4 minutes (if using bone-in, 4 to 6 minutes per side). Remove the chicken from the skillet, place on a clean plate and set aside.
• Wipe the pan clean with paper towels and place back on the range.
• Add 2 cups water and 1 tablespoon butter to the pan. Bring the water to a boil. Add rice and cook for 15 minutes.
• Place chicken on top of the rice, carefully cover the pan with foil and place in the oven to cook the rest of the way. About 10 to 15 minutes (if you’re using bone-in chicken, it will take about 24 to 25 minutes), or until chicken is fully cooked.
• Cook the CIlantro Lime Rice
• Remove the skillet carefully from the oven and allow the chicken to rest for 5 to 6 minutes before cutting into it to check for doneness. Serve the chicken with Zatarain’s Cilantro Lime Rice with your favorite vegetable.
• Optional:  Squeeze lime wedges on top of the chicken before serving.

Notes

Notes: You’re not patting the chicken completely dry. But enough so that you’re not boiling the chicken in the marinade when you place it in the pan.

from The Little Kitchen

Disclosure:  This post is sponsored by Zatarain's. I only work with brands that I love and always share with you my personal opinions.

The post One Pot Soy-Glazed Chicken with Cilantro Lime Rice appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink a glass each day! I love the taste, there's nothing like it! Not only am I getting my much needed Vitamin C, I'm also getting potassium and folate, without any added sugar.

I'm so excited to share this recipe with you for this spinach salad made with an orange-ginger dressing, of course I used Florida Orange Juice in the dressing! I topped the salad off with a panko-crusted chicken breast. It's so so good and better yet, you can even make it ahead of time while you're meal prepping for lunches or dinners during the week!

First, we're going to make the orange-ginger salad dressing! Put some Florida Orange Juice into a jar.

PS and by the way, did you know that drinking a glass of 100% orange juice gives you one of your daily recommended servings of fruit? (That's an 8-ounce glass!)

Add the soy sauce, olive oil, salt and pepper to the jar with Florida Orange Juice.

Next grate the ginger and add it. Close the jar and shake it really well. I love making salad dressings this way!

Then, add the honey to taste. Depending on your preference!

Close the jar and shake it again to make sure it's mixed all the way! And then put it in the refrigerator.

Cut the chicken length-wise into cutlets. You'll now have four pieces.

I put Florida Orange Juice into the egg mixture!

Dip the chicken into the egg-OJ mixture and then into the panko breadcrumbs.

It's really really easy!

Cook in a nonstick skillet with olive oil and they look golden brown delicious like this! (Be sure to let that chicken rest before slicing it.)

You can use a grater to grate the carrot or after you have peeled it, you can peel long strips and then cut them up for your salad. I love serving carrot this way in salads!

Put the salad together. You can totally toss the dressing into the spinach salad. You can add sliced almonds if you want to!

And then top with the chicken but be sure to add that amazing orange-ginger dressing to the chicken too!

It's an easy meal to make and I know your family and friends will LOVE it! Perfect for summer and a wonderful way to use the Florida Orange Juice you have in your refrigerator!

For more information about Florida Orange Juice along with recipes and videos, be sure to visit the Florida Department of Citrus' website! And follow them on Instagram and check out the hashtag #AmazingInside!

Be sure to check out my other recipes where I use Florida Orange Juice!

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Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe

Ingredients

Orange-Ginger Dressing

• 1/3 cup Florida Orange Juice
• 1 teaspoon low sodium soy sauce
• 2 Tablespoons olive oil
• 2 teaspoons grated ginger
• pinch of black pepper
• 1/8 teaspoon salt
• 1/4 to 1/2 teaspoon honey

Chicken

• 1 pound boneless skinless chicken breast about 2
• 1 large egg beaten
• 1 Tablespoon Florida Orange Juice
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil

Salad

• 5 ounces baby spinach
• 1 carrot peeled and grated or shredded with a peeler
• sliced almonds

Instructions

Orange-Ginger Dressing

• Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Chicken

• Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.
• In another shallow dish, add the panko breadcrumbs along with salt and pepper.
• Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.
• Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.
• Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.
• Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.
• Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Salad

• Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.
• Using a sharp knife, cut the chicken into slices and serve on top of the salad.
• Add the desired amount of dressing to your salad.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

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