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30 Minutes or Less

One-Pan Chicken and Rice Recipe

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overhead image of chicken and rice in a pan with lemon slices on top.

Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!

overhead image of chicken and rice on a plate with lemon, parsley, and white wine on the side.

What You’ll Need to Make This Chicken and Rice Recipe

Chicken – Any piece of chicken will work in this recipe! I used skin-on bone-in chicken thighs, because they pack in tons of delicious flavor. However, feel free to use chicken breasts for a healthier option, or chicken legs if that’s what you have handy.

White Rice – The rice in this recipe must specifically be long grain white rice. Other rices will have a different cook time/method, and simply won’t work. I used this brand of organic long grain white rice, but any will work!

Broth – Either chicken or vegetable broth will taste great! Though if you don’t have broth, you can use 2 cups of water plus one chicken or vegetable bouillon cube instead.

chicken and rice in a pan with a serving spoon.

Tips and Tricks

  • I recommend a large skillet with high sides and a tight fitting lid for this chicken and rice recipe. Since everything gets cooked in the same skillet, make sure the one you use is large enough to fit all ingredients! I use and looooove my Always Pan – I can’t recommend it enough.
  • You can make this in your Instant Pot if you’d like! To do that, sear the chicken then cook the onion and garlic on the saute setting. Then, add in all remaining ingredients, secure lid, and set to manual high pressure for 10 minutes. After 10 minutes, your chicken should be cooked through, and your rice fluffy!
close-up image of chicken and rice in a pan with lemon slices on top.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: While this recipe is already both gluten and dairy-free, I always recommend double checking your rice to make sure it’s 100% gluten-free. Most rice is, but some contain trace amounts of gluten.

Make it Paleo/Grain-Free: For a paleo chicken and “rice” recipe, replace the white rice with cauliflower rice. To do this, reduce the amount of broth you use to just 1/4 cup, then cover skillet and cook until the chicken is cooked through.

overhead image of chicken and rice in a pan with lemon slices on top.
5 from 1 vote

One-Pan Chicken and Rice Recipe

Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 4 pieces chicken (I use bone-in skin-on chicken thighs)
  • salt and black pepper, to taste
  • 1 tablespoon avocado or olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 cup uncooked long grain white rice
  • 2 cups chicken or vegetable broth
  • 1 tablespoon lemon juice
  • fresh chopped parsley, for serving

Instructions

  • Pat chicken dry with a paper towel, then season well with salt and black pepper.
  • Heat oil in a large skillet over medium-high heat. Place chicken into hot skillet, and sear for 2-3 minutes per side, or until golden brown. (You do not want to fully cook the chicken in this step, just sear it until brown).
  • Remove chicken from skillet, then add onion and garlic to the skillet. Cook 4-5 minutes or until onion is soft.
  • Add in the rice and cook for 1-2 minutes to toast the rice, then pour in the chicken or vegetable broth. Gently stir and lift any brown bits from the bottom of the skillet.
  • Return chicken to the skillet, then bring rice to a boil before reducing to a simmer. Cover skillet with lid, and leave to simmer for 20 minutes, or until rice is cooked. Remove from heat, add in lemon juice and gently fluff rice with a fork. Serve warm with fresh chopped parsley on top.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing

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overhead image of a taco salad with chips and beer on the side.

A fresh, fully loaded taco salad complete with a creamy cilantro-lime dressing. Super quick and easy to make, this healthy lunch or dinner will become a fast-favorite!

creamy cilantro lime dressing being poured over a taco salad.

What You’ll Need to Make Taco Salad

Ground Beef – Or really any ground meat will do the trick. I’ve made this recipe with ground turkey in place of the beef, and it was just as tasty! For a vegan/vegetarian taco salad, refer to the “make it vegan” section below.

Taco Seasoning – A packet of taco seasoning will make your life a million times easier! It’s got all that taco flavor, in one convenient packet. It also adds some serious delicious flavor to the seasoned ground beef. I use and love the Siete Mild Taco Seasoning, it’s a total crowd-pleaser!

Lettuce – I used romaine lettuce, but really any lettuce will work! I love a good, crunchy lettuce for added texture, such as romaine, iceberg, green leaf, or butter lettuce.

Tortilla Chips – While optional, a small handful of crushed tortilla chips are what make this salad taste JUST like a taco. I recommend gluten-free Siete Tortilla Chips to keep it extra light and healthy.

Sour Cream – For a dairy-free version, use your favorite dairy-free sour cream to make the cilantro-lime dressing. I used this Forager Dairy-Free Sour Cream and it was delicious! But if not dairy-free, go ahead and use a regular sour cream instead. Or, if you’re in a pinch, plain unsweetened greek yogurt would also work in its place.

Cilantro – Tons of cilantro bring out the fresh flavors in this easy, healthy salad! Feel free to add more or less cilantro based on your preferences. Or, if not a fan of cilantro, you can totally leave it out of this recipe altogether.

overhead close-up image of a taco salad with cilantro-lime dressing on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a healthy vegan salad recipe, use cooked lentils, crumbled tofu, or chopped mushrooms in place of the ground beef. Also, take the dairy-free option below for a vegan cilantro-lime dressing.

Make it Gluten-Free: Use gluten-free tortilla chips in your salad, most are already gluten-free, but it’s always good to double check!

Make it Dairy-Free: Replace the sour cream in the dressing with your favorite non-dairy sour cream. I recommend Forager or Kite Hill dairy-free sour cream.

two bowls of taco salad with cialntro-lime dressing on the side.
5 from 1 vote

Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing

A fresh, fully loaded taco salad complete with a creamy cilantro-lime dressing. Super quick and easy to make, this healthy lunch or dinner will become a fast-favorite!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon avocado oil
  • 1 pound ground beef
  • pinch of salt
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 head romaine lettuce, chopped
  • 1 cup grape tomatoes, halved
  • 2 avocados, sliced
  • 1/2 red onion, chopped
  • 1/4 cup fresh cilantro, roughly chopped

For the creamy cilantro-lime dressing:

  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch of lime zest, optional but recommended

Instructions

  • Heat avocado oil in a large skillet over medium heat, then add in ground beef and a big pinch of salt.
  • Cook until beef is no longer pink, breaking up the meat as it cooks. Then, add in taco seasoning and water, reduce heat to low and simmer until sauce has thickened.
  • While beef cooks, make the cilantro-lime dressing by adding all ingredients to a bowl and whisking together until smooth.
  • Assemble salad with all ingredients, then top with seasoned ground beef and creamy cilantro-lime dressing.

Nutrition

Calories: 300kcal

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30 Minutes or Less

Simple Tomato Salad

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overhead image of tomato salad on a serving platter with olive oil and fresh basil on the side.

Fresh, easy, and totally delicious tomato salad! Made with a handful of simple ingredients, this summer salad comes together in just 5 minutes. Fresh tomatoes, basil, and red onion finished off with a sweet balsamic glaze – YUM!

olive oil being poured over tomato salad.

What You’ll Need to Make Tomato Salad

Tomatoes – Use any variety of tomato you’d like in this recipe! I used heirloom tomatoes, cut into wedges. However, I’ve also made this salad with cherry tomatoes and it was just as incredible.

Fresh Basil – Tomatoes and fresh basil are the perfect pair! Grab a small handful of fresh basil leaves, and stack them on top of each other. Then, gently roll the leaves (like you would a cigar), and run a knife through the basil creating thin basil “ribbons.” Or, if that’s too much work for you, simply grab a handful of basil and gently tear it, then toss into your salad!

Red Onion – Or really any kind of onion! A sweet yellow onion would also taste delicious, it’s totally up to you.

Balsamic – A touch of acidity brings out the fresh flavors in this easy plant-based salad recipe. I LOVE a sweet, yet savory balsamic glaze, but a drizzle of regular balsamic vinegar will also do the trick!

super close-up image of tomato salad with fresh basil on top.

Tips and Tricks

  • Toss your tomato salad together, then refrigerate for at least 15 minutes before serving. This rest time will allow the tomatoes to marinate in all of their delicious flavor. And remember, the longer your salad sits, the more flavorful it’ll be!
  • Have fun with this recipe, and don’t be afraid to make it your own! Add or remove anything you’d like. This salad is super simple, and should remain uncomplicated.
close-up image of tomato salad on a serving platter.

Delicious Additions

Any or all of the following would make delicious additions to your tomato salad!

  • Fresh Cucumber
  • Chickpeas
  • Grilled Chicken
  • Mozzarella Cheese

This side dish is vegan, plant-based, gluten-free, and dairy-free!

overhead image of tomato salad on a serving platter with a fork and spoon.
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Simple Tomato Salad

Fresh, easy, and totally delicious tomato salad! Made with a handful of simple ingredients, this summer salad comes together in just 5 minutes. Fresh tomatoes, basil, and red onion finished off with a sweet balsamic glaze – YUM!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

  • 1 pound tomatoes (I recommend cherry, grape, and/or heirloom tomatoes), sliced
  • 1/4 cup fresh basil, sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar, or balsamic glaze
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Arrange the sliced tomatoes, fresh basil, and red onion on a large platter or in a large bowl.
  • Top with olive oil, balsamic vinegar, salt, and black pepper then cover and refrigerate for at least 15 minutes before serving. 

Nutrition

Calories: 300kcal

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30 Minutes or Less

Italian Stuffed Zucchini Boats

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close up image of stuffed zucchini boats in a baking dish with fresh basil on top.

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.

close up image of stuffed zucchini boats in a baking dish with fresh basil on top.
No ratings yet

Italian Stuffed Zucchini Boats

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.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

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

Instructions

  • 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.

Nutrition

Calories: 300kcal

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30 Minutes or Less

How to Make Pickles

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two jars of pickles stacked on top of each other.

How to make pickles in a matter of minutes! This quick, homemade pickle brine is loaded with flavor, and made to preserve freshness. These pickles are perfectly salty, and extra crunchy!

three jars of pickles line up on a table.

What You’ll Need

Cucumbers – Either pickling cucumbers, Persian cucumbers, or an English cucumber will work! For pickling or Persian cucumbers, I recommend cutting them into spears before pickling. Though for an English cucumber, those are better sliced into 1/4-inch rounds. I use and recommend pickling cucumbers because they maintain their shape and satisfying crunch, even after pickled. However, Persian or an English cucumber still taste just as delicious using this method!

Fresh Dill – You simply can’t make pickles without fresh dill! A few sprigs of this herb help to lock in freshness and pack in tons of delicious flavor.

Garlic – Three whole cloves of garlic truly take this recipe to the next level! The pickling liquid aids in mellowing out that tangy garlic flavor, leaving you with the best essence of garlic throughout your pickles. And if you’re like me (a garlic LOVER), feel free to throw in a few extra cloves!

overhead image of pickles with garlic and fresh dill.

Vinegar – Vinegar plus water is the base of any pickling liquid. I’ve tried this recipe with pretty much every type of vinegar out there. Apple cider vinegar, white wine vinegar, red wine vinegar, white vinegar, rice wine vinegar – you name it, I’ve tried it! And while they all taste delicious, apple cider and white wine vinegars are my personal favorites. Though use whichever you have on-hand and/or whichever you prefer.

Salt – For extra salty pickles, add two whole teaspoons of salt to your brine. Or, for a more mild pickle, add just one teaspoon of salt. I like ultra-savory pickles – you know, the ones that make your mouth water just thinking about them – so two teaspoons did the trick for me!

Yellow Mustard Seed – While optional, a pinch of whole yellow mustard seeds add a hint of spice. A few seeds go a long way, packing in tons of flavor!

a pickle being lifted out of a jar of pickles.

Tips and Tricks on How to Make Pickles

  • Clean/rinse out your mason jars well before adding in your pickles. A clean glass jar will reduce the risk of any unwanted bacteria growing while your pickles, well… pickle. The best way to achieve an extra-clean mason jar is by rinsing it out with boiling hot water – this’ll kill most, if not all bacteria!
  • Homemade pickles will last up to three month in the fridge! And remember, the longer these pickles sit in their brine, the tastier they’ll be. But if you live in my house, you’ll know these don’t last more than ONE WEEK.
  • Feel free to switch up the ingredients in this recipe however you’d like! For spicy pickles, add in a pinch of red pepper flakes. Or, for sweet pickles, sprinkle in a teaspoon of sugar.

*These homemade pickles are gluten-free, dairy-free, vegan, and paleo!

three jars of pickles with garlic and salt on the side.
5 from 1 vote

How to Make Pickles

How to make pickles in a matter of minutes! This quick, homemade pickle brine is loaded with flavor, and made to preserve freshness. These pickles are perfectly salty, and extra crunchy!
Print Pin Rate
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 10 servings

Ingredients

  • 3-4 small pickling cucumbers, cut into spears (or 1 English cucumbers, cut into 1/4-inch rounds)
  • 4-5 sprigs fresh dill
  • 3 garlic cloves, peeled and smashed
  • 1 cup water
  • 1 cup vinegar, such as white vinegar or apple cider vinegar
  • 1-2 teaspoons salt
  • 1/2 teaspoon whole yellow mustard seeds

Instructions

  • Place cut cucumber, fresh dill, garlic cloves, and whole yellow mustard seed into one large glass jar, or separate into 2 smaller glass jars.
  • Heat water, vinegar, and salt in a small saucepan over medium heat until salt has dissolved completely.
  • Pour water mixture into jar(s) until cucumbers are completely covered. Secure jar with lid, then refrigerate for at least 24 hours before eating.

Nutrition

Calories: 300kcal

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