Name: Healthy Teriyaki Chicken Rice Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound chicken breast, cut into 1-inch pieces; 1 tablespoons avocado oil; pinch of salt; 1-inch piece fresh ginger, peeled and grated; 3 garlic cloves, minced; 1/4 cup tamari, or soy sauce; 1 tablespoons lemon juice; 1 teaspoon sesame oil, optional; 2 tablespoons honey; 1 tablespoon corn starch; 3 tablespoons water; 2 cups cooked rice; 1 crown broccoli, steamed; sliced green onions; sesame seeds

30 Minutes or Less

Healthy Big Mac Salad

By Samantha Russo March 21, 2024

I’m the self-proclaimed salad QUEEN, and am thrilled to add this big mac salad to my resume. File it right under my Jennifer Aniston salad, buffalo chicken salad, and Kardashian salad. I have a high criteria when it comes to salads, they must be three things – filling, easy, and DELICIOUS. And this big mac salad checks all of those boxes!

And I can’t forget my favorite part – it’s perfect for meal prep. Because if there’s one thing I don’t have time for as a busy work from home mom, it’s making lunch. So I make this big mac on Sunday, portion it into 4 containers and store the big mac sauce dressing separately. Then, when I need a quick ready-to-go lunch, I simply add the dressing and dive in!

overhead image of healthy big mac salad in a bowl.

Healthy Big Mac Salad Ingredients

Ground Beef: Ground beef serves as the hearty base of this salad, providing protein and savory flavor. Opt for lean ground beef for a healthier option.

Dill Pickles: Tangy and crisp dill pickles add a burst of flavor and texture to the salad, reminiscent of the classic Big Mac sandwich.

Cheddar Cheese: Sharp cheddar cheese adds richness and creaminess to the salad, complementing the other ingredients perfectly.

Mayo: Mayo is the key ingredient in the Big Mac sauce salad dressing, bringing the whole dish together!

Tips and Tricks

Adjust the ingredients in the Big Mac sauce dressing to suit your taste preferences. Add more ketchup for sweetness, extra relish for tanginess, or a dash of vinegar for acidity.
Save time by preparing the dressing and cooking the ground beef in advance. Store them in separate airtight containers in the refrigerator until ready to assemble the salad.
Feel free to customize your Big Mac salad with additional toppings like diced onions, crumbled bacon, or avocado slices for added flavor and texture.

healthy big mac salad in a bowl with big mac sauce salad dressing on the side.

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: To make this recipe dairy-free, simply omit the shredded cheddar cheese or replace it with your favorite dairy-free alternative. I used the Violife vegan cheddar shreds in my salad!

Make it Keto/Low-Carb: For a keto big mac salad, swap out the ketchup in the big mac sauce salad dressing with a sugar-free alternative and adjust the quantity of tomatoes to reduce carb content while still enjoying the classic flavors.

big mac salad in a bowl with sesame seeds on top.

5 from 2 votes

Healthy Big Mac Salad

This big mac salad tastes just like a big mac, without the bun! Ground beef, crisp lettuce, tangy pickles, and creamy cheddar cheese are tossed together with a homemade big mac sauce dressing for a satisfying meal. Enjoy the iconic taste of a big mac in a lighter, healthier salad that’s perfect for lunch or dinner!

Print Pin Rate

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Ingredients

1 pound ground beef
salt and black pepper, to taste
1 teaspoon garlic powder
6 cups romaine or iceberg lettuce, chopped
1/2 cup shredded cheddar cheese
1/2 red or white onion, peeled and thinly sliced
1 cup tomatoes (any kind), chopped
1/2 cup sliced dill pickles

For the big mac sauce salad dressing:

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon relish, or finely minced pickles
1/2 teaspoon onion powder
1 teaspoon white vinegar, or apple sider vinegar
Pinch of salt

Instructions

Make the dressing but adding all big mac sauce salad dressing ingredients to a small bowl and whisk together to combine. Taste and adjust any seasoning as desired.
Heat a large skillet over medium-high heat. Once pan is hot, add in the ground beef, salt, black pepper, and garlic powder. Break meat up into small pieces and cook until no longer pink, about 8-10 minutes. Remove cooked ground beef from the heat and set aside while you assemble your salad.
Add the chopped lettuce, shredded cheddar cheese, sliced onion, chopped tomatoes, chopped dill pickles, and cooked ground beef to a large bowl. Pour dressing over the salad and toss to combine, then enjoy immediately.

Video

View Post

30 Minutes or Less

Healthy Teriyaki Chicken Rice Bowls

By Samantha Russo January 23, 2023

These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!

close-up image of healthy teriyaki chicken

What You’ll Need to Make Healthy Teriyaki Chicken Rice Bowls

Chicken Breast: Boneless and skinless chicken breasts, cut into bite-sized pieces cooks in just a matter of minutes! However, feel free to use any piece/cut of chicken you’d like. Or, if you’re feeling adventurous, replace the chicken with salmon or tofu – the possibilities are endless!

Ginger: Fresh, grated ginger adds tons of delicious fresh flavor to our healthy teriyaki chicken. I usually purchase a bunch of fresh ginger (it’s pretty cheap!) and store it in my freezer until I need to use it. But if you can’t find fresh ginger, feel free to use just 1 teaspoon of dried ground ginger in its place.

Tamari: What is tamari? Tamari is simply gluten-free soy sauce. It tastes exactly the same as soy sauce, but is 100% gluten-free. It’s safe for people who suffer from celiac disease or a gluten intolerance! However, if you’re fine with gluten, go ahead and use soy sauce in this recipe instead.

Honey: A refined sugar-free sweetener to help balance this teriyaki sauce! You won’t notice the difference between this honey-sweetened sauce and the sauce you’d order at a restaurant.

healthy teriyaki chicken rice bowls with sliced green onion on top.

Tips and Tricks

I served my healthy teriyaki chicken over white rice with a side of steamed broccoli, but feel free to serve yours with whatever you’d like! Brown rice, quinoa, or even cauliflower rice make a great base to these bowls. Also, any steamed veggie will pair perfectly with this meal!

The chicken cooks pretty quickly in this recipe, thanks to it being cut into such small pieces. Therefore, keep an eye on it and be careful not to overcook the chicken. It should only take a few minutes to cook through!

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Use tamari instead of soy sauce, which is 100% gluten-free.

Make it Vegan/Vegetarian: Replace the chicken with pressed and cubed tofu, and the honey with maple syrup!

Make it Paleo: To make a paleo teriyaki chicken, simply replace the honey with maple syrup and use coconut aminos instead of soy sauce – it’s that easy! Also, serve over cauliflower rice or with extra steamed veggies, instead of white rice.

Healthy Teriyaki Chicken Rice Bowls

4 from 8 votes

Recipe by Samantha Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!

Ingredients

1 pound chicken breast, cut into 1-inch pieces
1 tablespoons avocado oil
pinch of salt
1-inch piece fresh ginger, peeled and grated
3 garlic cloves, minced
1/4 cup tamari, or soy sauce
1 tablespoons lemon juice
1 teaspoon sesame oil, optional
2 tablespoons honey
1 tablespoon corn starch
3 tablespoons water
For serving:
2 cups cooked rice
1 crown broccoli, steamed
sliced green onions
sesame seeds

Directions

Heat olive oil in a large pan over medium heat, add in the chicken and sprinkle with salt. Cook chicken for 2-3 minutes per side or until cooked through. Transfer to a bowl and set aside.
Reduce heat to low, add in the ginger and garlic, cook for 1 minute or until fragrant. Add in the tamari or soy sauce, lemon juice, sesame oil, and honey, mix together.
In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Transfer corn starch and water to the sauce along with the cooked chicken.
Stir until sauce thickens, about 3-4 minutes. Divide between four bowls with rice and broccoli, then top with sliced green onions and sesame seeds.

Recipe Video

Notes

Storage: Store the rice and vegetables in a separate container than the teriyaki chicken. Place them both in airtight containers in the fridge for up to 3 days.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

OTHER HEALTHY RECIPES YOU’LL LOVE

View Post

30 Minutes or Less

Italian Stuffed Zucchini Boats

By Samantha Russo August 4, 2022

Easy, healthy, and extra delicious Italian stuffed zucchini boats! This low-carb meal comes together in under 30 minutes, with only 5 (!!!) ingredients. The ultimate lazy, yet super healthy dinner recipe.

overhead image of zucchini boats on a plate with white wine on the side.

What You’ll Need to Make Stuffed Zucchini Boats

Zucchini – This summer vegetable is super cheap and easy to find! Start by slicing a zucchini in half, then removing the seeds and some of the flesh from inside. You’ll be left with two zucchini “boats,” ready to be filled with our delicious Italian sausage in sauce.

Italian Sausage – Feel free to use whatever kind of Italian sausage you’d like! Though make sure it’s uncooked and removed from its casings before cooking. As it cooks, break the sausage up with a wooden spoon until no longer pink. Italian sausage is packed with herbs and spices, adding even more flavor to this already super flavorful dish.

Marinara Sauce – I use and love Rao’s marinara sauce for when I don’t feel like making it myself. Rao’s is perfectly tangy, has tons of flavor, with just a hint of sweetness. However, you can totally use your favorite jarred marinara sauce for this recipe. Or, if you have some time to spare, go ahead and throw together a homemade sauce to use instead.

Dried Italian Seasoning – The final step before cooking these zucchini boats is sprinkling them with a little bit of dried Italian seasoning. I love the flavor this packs, but it’s totally optional if you’re not feeling up to it or don’t have any on-hand.

overhead image of zucchini boats in a baking dish.

Tips and Tricks

Finish off these Italian stuffed zucchini boats with fresh-grated parmesan cheese! It rounds out the Italian flavors in this dish, and make it that much more delicious. Also, who doesn’t love a little bit of cheese?!
You can easily prep-then-freeze this dish ahead of time! To do this, follow each step of the recipe, up to cooking it. Then, cover the baking dish with plastic wrap and aluminum foil, before freezing for up to three months. When ready to eat, simply defrost, then bake as instructed.
This is a great, healthy meal to prep for a crowd! Simply double or triple the amounts listed in the recipe below, and you can feed a whole army (ok …maybe not an entire army, but you get the point). I love throwing this quick and easy zucchini recipe together for friends and family, it’s a total crowd-favorite!

close-up image of zucchini boat being cut into with a fork.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: These zucchini boats are already gluten-free! However, to be absolutely certain they don’t contain any traces of gluten, check your sausage and marinara sauce packaging to make sure those ingredient are entirely gluten-free.

Make it Dairy-Free: For a dairy-free version of this recipe, replace the parmesan cheese with nutritional yeast!

Make it Vegan: Replace the sausage with your favorite vegan meat substitute, and cook it with an additional teaspoon of dried Italian seasoning. Then, similar to the dairy-free version, top with nutritional yeast instead of parmesan cheese.

Italian Stuffed Zucchini Boats

0 from 0 votes

Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Easy, healthy, and extra delicious Italian stuffed zucchini boats! This low-carb meal comes together in under 30 minutes, with only 5 (!!!) ingredients. The ultimate lazy, yet super healthy dinner recipe.

Ingredients

2 large zucchini, cut in half lengthwise
salt and black pepper, to taste
1 tablespoon avocado oil
1 pound sweet or spicy Italian sausage (casings removed)
1 teaspoon dried Italian seasoning, optional
grated parmesan cheese, for serving

Directions

Preheat oven to 400° Fahrenheit.
Using a spoon, scoop out and remove the seeds and a little bit of the flesh from each zucchini half.
Sprinkle zucchini with salt and black pepper, then place inside a large baking dish and set aside.
Heat avocado oil in a large skillet over medium heat, then add in the Italian sausage and cook until no longer pink. Break up the meat as it cooks, should take about 5 minutes.
Add marinara sauce to the skillet, reduce heat to low and simmer sausage in sauce for 2-3 minutes.
Spoon the sauce mixture into the cavity of each zucchini half, then evenly sprinkle with Italian seasoning. Bake for 20-25 minutes or until sauce is bubbly and zucchini is tender. Serve warm with parmesan cheese and fresh basil.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post

30 Minutes or Less

Air Fryer Salmon Patties with Creamy Dill Sauce

By Samantha Russo July 18, 2022

Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

Overhead image of air fryer salmon patties on a plate over rice and lettuce with creamy dill sauce on top.

What You’ll Need to Make Air Fryer Salmon Patties

Canned Salmon – I used two cans of wild sockeye salmon in my patties, but any canned salmon will work. Canned salmon is an easy addition to this already super easy meal. It’s also a great source of lean protein, vitamin B12, iron, potassium, and vitamin D. However, these air fryer salmon patties are so delicious, no one will ever guess how healthy they are!

Breadcrumbs – I used gluten-free panko breadcrumbs, but any unflavored/unseasoned breadcrumbs will taste great! Panko breadcrumbs are lighter and will yield a crispier patty. Or, if you don’t have breadcrumbs, you can use 1/3 cup of almond flour in its place.

Mayonnaise – This creamy condiment comes in handy in both the salmon patties and the creamy dill sauce. If not a mayo fan, you can use unsweetened greek yogurt instead!

creamy dill sauce being poured over air fryer salmon patties.

Tips and Tricks

For an even crisper salmon patty, coat the outside in additional breadcrumbs. Then, place in the air fryer and coat with a drizzle of oil before cooking. The end result will be golden brown, soft on the inside, and crispy on the outside air fryer salmon patties!
Enjoy this recipe however you’d like. I served mine over lettuce and rice, with a drizzle of that creamy dill sauce. Though these would also taste amazing as a salmon burger between two buns!

overhead image of air fryer salmon patties on a platter.

Adjust This Recipe To Your Dietary Needs

Make it Egg-Free: While I haven’t tested this option myself, you may be able to replace the eggs in this recipe with flax eggs. Or, try this Bob’s Red Mill Egg Replacer as a substitute. Also, be sure to use an egg-free mayo!

Make it Gluten-Free: For a gluten-free dinner recipe, use gluten-free breadcrumbs like I did! Then, serve these air fryer salmon patties over a bed of your favorite veggies and rice.

Air Fryer Salmon Patties with Creamy Dill Sauce

0 from 0 votes

Recipe by Samantha Course: Dinner, LunchDifficulty: Easy

Servings

8

salmon patties

Prep time

5

minutes

Cooking time

8

minutes

Total time

13

minutes

Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

Ingredients

2 (7.5 ounce) cans canned salmon, drained
2 eggs
1/2 cup breadcrumbs, I used gluten-free panko breadcrumbs
2 tablespoons mayonnaise
1 green onion, finely chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon paprika
1/4 teaspoon salt
For the dill sauce:
1/2 cup mayonnaise
1-2 tablespoons lemon juice
3 tablespoons fresh dill, chopped

Directions

Mix together all salmon patty ingredients in a large bowl until fully combined.
Scoop ¼ cup of the mixture into the palms of your hands and gently form a 1-inch thick patty. Repeat this process with remaining mixture, should form 8 salmon patties.
Lightly grease air fryer tray or basket, then place salmon patties into the air fryer and cook at 390° Fahrenheit for 8 minutes, pausing to flip halfway through.
Make the dill sauce by adding all ingredients to a small bowl and whisking until smooth, then spoon over salmon patties.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post

Dairy-Free

Chicken Scarpariello with Crispy Rosemary Potatoes

By Samantha Russo June 23, 2022

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

overhead image of chicken scarpariello with crispy potatoes on a plate with white wine on the side.

What You’ll Need To Make Chicken Scarpariello with Crispy Rosemary Potatoes

Baby Potatoes – I love baby potatoes for how creamy they are! These crispy rosemary potatoes bake up ultra crispy on the outside, while smooth and buttery on the inside. Either yellow or red baby potatoes will taste great in this recipe. And if you can’t find baby potatoes, you can sub standard yellow or red potatoes in their place.

Chicken Thighs – Feel free to use either bone-in or boneless, skin-on or skinless chicken thighs in this recipe! Bone-in and skin-on chicken thighs will yield a bit more flavor, while boneless and skinless will be easier to eat. Both options have their pros and cons, so go ahead and use whichever your prefer / can get your hands on.

Italian Sausage – You’ll need uncooked Italian sausage links for this chicken scarpariello. Most come pre-cooked, so be sure the ones you buy are raw. And when it comes to either hot or sweet Italian sausage, use whichever’s your favorite! I used sweet sausages for a perfectly mild, but still flavorful dinner recipe.

Dry White Wine – When picking out a dry white cooking wine, look for a bottle with “dry” or “crisp” in the description. Sauvignon Blanc and Pinot Grigio are my cooking wine go-tos. And don’t worry, all of the alcohol will get cooked off in this meal, leaving you with it’s bright and fresh flavor.

chicken scarpariello in a skillet with fresh parsley on top

Tips and Tricks

Do NOT touch the handle of your hot skillet once you’ve removed it from the oven! I’ve made this mistake more than once, and still have the scars to show for it. I highly recommend buying and placing one of these covers on your skillet handle as soon as you take it out of the oven.
Serve this chicken scarpariello with whatever you’d like! The crispy rosemary potatoes are the perfect side, but feel free to replace them with mashed potatoes, cooked rice, or even pasta. Or, for a low-carb option, roast up some broccoli and/or cauliflower in place of the potatoes.
Use a large skillet with high sides to make this meal. The key is using something large enough to fit eight chicken breasts, three sausages, and the white wine sauce. If you don’t have a skillet large enough for this recipe, use a dutch oven instead!

sauce being poured over chicken scarpariello on a plate.

Adjust This Recipe To Your Dietary Needs

Make it Non-Alcoholic – For a recipe without any alcohol, replace the white wine with an extra cup of chicken stock, and an extra tablespoon of fresh lemon juice.

Make it Paleo – Make yourself a paleo chicken scarpariello by taking the non-alocoholic option above, and replacing the baby potatoes with white sweet potatoes. Totally grain-free, gluten-free, sugar-free, low-carb, and paleo-friendly!

Chicken Scarpariello with Crispy Rosemary Potatoes

0 from 0 votes

Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Intermediate

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

Ingredients

For the crispy potatoes:
1 pound baby potatoes
2 tablespoons avocado oil
salt and black pepper, to taste
1 sprig fresh rosemary, leaves removed from stem
For the chicken scarpariello:
8 chicken thighs
salt and black pepper, to taste
3 tablespoons olive oil
4 hot or sweet Italian sausage links
1 large yellow onion, chopped
1/2 red bell pepper, chopped
8 garlic cloves, minced
2 sprigs fresh rosemary
1/2 cup pickled peppadew peppers, drained
1 cup dry white wine
1 cup chicken stock
1 lemon, juiced
fresh chopped parsley, for serving

Directions

Preheat oven to 400° Fahrenheit. Place all potato ingredients on a large baking sheet and toss to combine. Bake for 25-20 minutes or until super crispy, flipping potatoes halfway through.
Make the chicken scarpariello by patting each chicken thigh dry with a paper towel, then season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat, cook sausages in skillet for 2-3 minutes per side of until golden brown (but not yet fully cooked). Remove sausage form skillet and set aside.
Place chicken thighs in hot skillet with the skin-side facing down. Sear chicken thighs for 5-8 minutes, or until golden brown, but also not yet fully cooked through. Remove chicken thighs from skillet and set aside.
Add onions, bell pepper, and garlic to the skillet – cook until soft and very fragrant, about 8 minutes.
Add rosemary, pickled peppers, white wine, and chicken stock to the skillet and bring to a boil. Whisk and continue to cook until liquid has slightly reduced.
Place sausages and chicken back into the skillet with the sauce, then transfer to the oven and cook for about 10-15 minutes or until chicken is cooked through. Remove from oven along with the potatoes, pour lemon juice over chicken, then serve over roasted potatoes with fresh chopped parsley.