Mouthwatering Baked Chicken Pesto Meatballs made with tender ground chicken, garlicky basil pesto, fresh veggies and parmesan cheese. Juicy, flavorful and make the perfect weeknight meal served over pasta or with rice!

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If you are looking for the perfect weeknight dinner, look no further. These juicy chicken pesto meatballs are easy, wholesome and loaded with hidden veggies so they make a great meal for kids too! These meatballs are baked in the oven, not fried, and easily come together in under 30 minutes. Serve over pasta, tucked in a sub or add to a salad for a light, protein-packed meal. I promise you’ll come back to this recipe again and again!

Why You’ll Love These

• Flavor-packed – the homemade basil pesto and parmesan add an herby, cheesy punch to every bite.
• Healthy – we are using lean ground chicken which stays juicy thanks to the pesto along with the addition of shredded carrots and zucchini! These meatballs are also baked, not fried.
• Versatile – can be served with pasta, zoodles, rice or all on their own with your favorite dipping sauce.
• Meal prep – these delicious chicken meatballs are freezer-friendly so you can easily make them ahead of time for quick meals any time.

Ingredients You’ll Need

• ground chicken – I used ground chicken for these meatballs because I personally prefer the flavor of chicken with these ingredients, but any ground meat will work. You could also make these using ground turkey, lean ground beef, ground pork or ground lamb.
• veggies – we are sneaking in both grated zucchini and grated carrots into these meatballs which not only gives a boost of nutrition, but adds extra moisture. You could also add in some chopped green onions for even more flavor.
• basil pesto – adds so much flavor to these meatballs! I recommend using my homemade pesto recipe, but you could also use store-bought pesto from the store.
• egg – helps to bind all of the ingredients together.
• bread crumbs – I used whole wheat Panko breadcrumbs to help the meatballs to keep their round shape, but feel free use gluten-free panko breadcrumbs or even almond flour, if needed.
• parmesan cheese – nutty parmesan cheese gives these meatballs even more flavor! Feel free to use dairy-free parmesan cheese, if needed.
• seasonings – a combination of garlic powder (or use fresh garlic), red pepper flakes, kosher salt and black pepper.

How to Make Chicken Pesto Meatballs

1. Prepare the veggies. Grate the zucchini and carrots using a box grater. Gently pat the zucchini dry with a paper towel to soak up some of the liquid.
2. Mix together the ingredients. In a large bowl, combine ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, and seasonings. Stir the meatball ingredients together using a spatula or your hands until all combined.
3. Make the meatballs. Using a small to medium cookie scoop (I used this 1.2 tablespoon size scoop), make the balls 2-inches in diameter (golf ball size) and place on a prepared baking sheet lined with parchment paper (or sprayed with non-stick spray) in a single layer. You should get about 22 meatballs.
4. Bake. Pop the sheet pan in the oven at 375 degrees F and bake for about 12 to 14 minutes, until the tops are golden brown and cooked through. Meatballs should have an internal temp of 165 degrees F when inserting a meat thermometer.
5. Serve. Serve the pesto meatballs immediately as is or toss them with some leftover pesto or simple tomato sauce with pasta noodles.

Can I Make these Meatballs in a Skillet?

Yes of course! I find that baking meatballs is just easier with less cooking required, but pan frying these meatballs would taste amazing! All you’ll need is a little olive oil to coat the pan or a large skillet then add the meatballs. Cook the meatballs on medium heat to medium-high heat, and turn them continuously so that they get browned on all sides. Meatballs should be cooked through in about 12 minutes.

Can I Make these Meatballs in the Air Fryer?

Absolutely and the air fryer is another way I love to make these! To air fry these meatballs, cook at 400 degrees for about 10 to 12 minutes, shaking the air fryer basket halfway through to make sure they evenly cook. Just make sure the internal temperature of the meatballs is 165 degrees F.

How to Serve Chicken Pesto Meatballs

• Serve as a main dish all on its own over brown rice or orzo and a variety of fresh vegetables. I like to drizzle extra pesto over everything right before serving.
• Add to a salad such as this summer corn salad, this pesto pasta salad or this lemon basil pasta salad.
• Serve over pasta or zucchini noodles tossed with fresh basil pesto, tomato sauce or this loaded veggie tomato sauce over spaghetti.
• Make a meatball sub by piling these meatballs into a toasted hoagie roll, top with mozzarella cheese and broil until bubbly.
• As an appetizer with your favorite dipping sauce or pesto sauce. Just make sure to make a double batch because they will go quick!

Prepping and Storage

To Make Ahead: These flavorful meatballs can easily be prepped ahead of time and stored in the refrigerator tightly covered for 2 to 3 days before baking. When you are ready to bake, simply pop them in the oven and follow recipe instructions.

To Store: These meatballs can be stored in a sealed, airtight container in the fridge for 3 to 4 days. Leftovers taste even better the next day making them great for meal prep! To reheat, either pop them in the oven at 350 until heated through or you can warm them up in the microwave or air fryer.

To Freeze: These meatballs are also freezer-friendly! To freeze, let them cool completely and store in a sealed Ziplock freezer bag for up to 3 months. Let them thaw completely before re-heating.

Favorite Meatball Recipes

• Asian Glazed Turkey Meatballs
• Honey Sriracha Glazed Meatballs
• Mediterranean Chicken Meatballs
• Buffalo Chicken Meatballs
• Cheesy Keto Meatball Casserole

More Recipes Using Pesto

• Summer Pesto Pasta Salad
• Pea and Arugula Pesto Pasta Salad
• Garlicky Pesto Flatbread Pizza
• Sun Dried Tomato Pesto Chicken Rolls
• Zucchini Noodles with Creamy Avocado Pesto

Hope you all enjoy these Baked Pesto Chicken Meatballs. The pesto flavor is amazing! If you love this as much as we do, please leave a rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Baked Chicken Pesto Meatballs

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Mouthwatering Baked Chicken Pesto Meatballs made with tender ground chicken, garlicky basil pesto, fresh veggies and parmesan cheese. Juicy, flavorful and make the perfect weeknight meal served over pasta or with rice!

Course Main Course

Cuisine Italian

Keyword Baked Chicken Pesto Meatballs

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 208kcal

Ingredients

• 1 lb ground chicken
• 1 cup grated zucchini
• 1 medium carrot grated
• 1/4 cup basil pesto
• 1 large egg
• 1/3 cup breadcrumbs
• 2 Tbsp grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes

Instructions

• Prepare the veggies. Grate the zucchini and carrots using a box grater. Gently pat the zucchini dry with a paper towel to soak up some of the liquid.
• Mix together the ingredients. In a large mixing bowl, combine ground chicken, egg, grated carrots and zucchini, basil pesto, breadcrumbs, parmesan cheese, and seasonings. Mix the meatball ingredients together using a spatula or your hands until all combined.
• Make the meatballs. Using a small to medium cookie scoop (I used this 1.2 tablespoon size scoop), make 2-inch sized balls (golf ball size) from the meatball mixture and place on a prepared baking sheet lined with parchment paper (or sprayed with non-stick spray) in a single layer. You should get about 22 meatballs.
• Bake. Pop the sheet pan in the oven at 375 degrees F and bake for about 12 to 14 minutes, until the tops are golden brown and cooked through. Meatballs should have an internal temp of 165 degrees F when inserting a meat thermometer.
• Serve. Serve the pesto meatballs immediately as is or toss them with some leftover pesto or simple tomato sauce with pasta noodles.

Nutrition

Serving: 4meatballs | Calories: 208kcal | Carbohydrates: 9.5g | Protein: 23.7g | Fat: 7.3g | Saturated Fat: 2.8g | Cholesterol: 127mg | Sodium: 524.1mg | Fiber: 1g | Sugar: 0.8g

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Start your morning with this perfect Mixed Berry Smoothie that is not only refreshing, but packed with antioxidants, fiber and vitamins! So colorful and nutritious!

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There is nothing better on a hot summer day than a fresh fruit smoothie and this is the perfect mixed berry smoothie to kick-start your morning! Packed with antioxidants, fiber and protein, this smoothie is the perfect blend of flavor and nutrition. Whether you are rushing out the door first thing in the morning or just wanting a mid-day snack, this vibrant smoothie won’t disappoint. I like to keep a big bag of frozen berries on hand in my freezer so I can throw this together whenever I have a craving for something sweet!

Why You’ll Love This

• Healthy – this berry smoothie is packed with nutrients and is rich in antioxidants, vitamin C, fiber and healthy fats.
• Quick and easy – you can easily make this berry smoothie recipe in just 5 minutes using a few simple ingredients. Perfect healthy breakfast for those busy mornings.
• Customizable – you can easily make this smoothie all your own by making it dairy-free, using your favorite protein, or tossing in some greens for an extra boost of nutrition.
• Kid-friendly – this smoothie is naturally sweet and oh so colorful making it the perfect drink kids will love. Sneak in some leafy greens for extra nutrients!

Ingredients You’ll Need

• berries – you’ll need a mixture of frozen strawberries, raspberries and blueberries, but feel free to use whatever variety of berries you’d like. Blackberries make a great addition as well.
• banana – I like to use one frozen banana because it really gives this smoothie that creamy milkshake texture, just make sure the banana is nice and ripe for the most natural sweetness.
• greek yogurt – I used plain yogurt for a boost of protein and creaminess, but feel free to to use flavored yogurt such as vanilla Greek yogurt for even more flavor or dairy-free yogurt.
• almond milk – this thins out the consistency to make this smoothie deliciously drinkable. Any type of non-dairy milk or regular milk will work in this. You could also substitute the unsweetened almond milk with apple juice, orange juice or other fruit juice for a sweeter smoothie!

How to Make Mixed Berry Smoothie

1. Add to blender. Add the frozen or fresh berries, ripe banana, Greek yogurt and almond milk to a high-powered blender or food processor. You could also add a little bit of honey or maple syrup for a sweeter smoothie.
2. Blend ingredients. Blend everything until you get a creamy, smooth consistency. Feel free to add more milk if you prefer a thinner smoothie. Taste and adjust any ingredients as-needed for more flavor.
3. Serve and enjoy. Pour into glasses or mason jars, top with extra berries or chia seeds. Enjoy this healthy smoothie right away or store in the fridge for later!

Tips and Variations

• For a thicker smoothie: Use a frozen banana instead of a fresh banana for a thicker smoothie or you could even add in a handful of ice cubes to thicken. Frozen cauliflower also makes a great addition for an extra boost of nutrition and hidden vegetables!
• Add protein powder: Boost the protein content even more by adding a scoop of your favorite protein powder such as whey protein powder or plant-based protein powder. A tablespoon of peanut butter, almond butter, sunflower seed butter or other nut butter also make delicious options.
• Sweeten naturally: The banana and trio of berries act as a natural sweetener, but if you prefer a sweeter smoothie, feel free to add in a little honey or maple syrup.
• Vegan option: Make a vegan smoothie by using plant-based yogurt and plant-based milk or soy milk for a dairy-free version. I love this smoothie with coconut milk or coconut water!
• Boost with greens: Throw in a handful of spinach or kale for a boost of nutrition. The sweetness of the berries masks the taste and this is a great way to get those healthy greens in for your kids!
• Make it creamy: Instead of a banana, you could use half of an avocado or extra frozen berries for a thicker, creamy texture. The plain Greek yogurt helps make this smoothie nice and creamy as well.
• Optional mix-ins: Try adding in some chia seeds, hemp seeds or a teaspoon of ground flaxseed for added nutrition. A sprig of mint is also a pretty addition!

Prepping and Storage

This simple mixed berry smoothie is best enjoyed fresh, but you can store leftovers in a sealed, airtight container or mason jar with a lid for up to 24 hours. After that the smoothie will start to breakdown and you’ll notice the changes in taste and texture.

More Smoothie Recipes

• Banana Oat Breakfast Smoothie
• Healthy Pumpkin Spice Smoothie
• Ginger Peach Detox Smoothie
• Mango Avocado Smoothie
• Kiwi and Pineapple Tropical Smoothie

Hope you all enjoy my favorite berry smoothie recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for more healthy recipes!

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The Perfect Mixed Berry Smoothie

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Start your morning with this perfect Mixed Berry Smoothie that is not only refreshing, but packed with antioxidants, fiber and vitamins! So colorful and nutritious!

Course Breakfast, Drinks

Cuisine American

Keyword Mixed Berry Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Smoothies

Calories 153kcal

Ingredients

• 1 ripe banana fresh or frozen
• 1/2 cup frozen strawberries
• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries
• 1 1/2 cups unsweetened almond milk
• 1/4 cup plain Greek Yogurt

Instructions

• Add to blender. Add the frozen berries, ripe banana, Greek yogurt and almond milk to a high-powered blender or food processor.
• Blend ingredients. Blend everything until you get a creamy, smooth consistency. Feel free to add more milk if you prefer a thinner smoothie. Taste and adjust any ingredients as-needed for more flavor.
• Serve. Pour into glasses or mason jars, top with extra berries or chia seeds. Enjoy right away or store in the fridge for later!

Nutrition

Serving: 1smoothie | Calories: 153kcal | Carbohydrates: 28.2g | Protein: 5.1g | Fat: 2.4g | Saturated Fat: 0.1g | Sodium: 139.3mg | Fiber: 6g | Sugar: 15.2g

The post The Perfect Mixed Berry Smoothie appeared first on Eat Yourself Skinny.

This Black Bean and Corn Salad is loaded with crisp veggies, delicious spices and fresh cilantro, all tossed together in a zesty lime dressing making it the perfect summer side dish or dip!

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Here’s a bright and refreshing salad perfect for the summer that only takes about 10 minutes to throw together!  This black bean and corn salad is made with a delicious combination of crisp corn, black beans, chopped bell peppers, red onion, avocado, fresh cilantro all tossed together with a zesty lime vinaigrette.  Not only is this salad perfect for a crowd, but it also doubles as a dip so feel free to serve with some salty tortilla chips for the ultimate summer appetizer!

Why You’ll Love This

• Fresh and flavorful – you are going to love the mix of sweet, zesty and savory flavors in this black bean and corn salad!
• Quick and easy – this salad easily comes together in just 10 minutes with simple pantry ingredients.
• Versatile – this salad is great for meal prep, picnics or a quick lunch and can be served as a side dish, added to tacos or burrito bowls and tastes great served as a dip with chips.
• Healthy – packed with plant-based protein, fiber and tons of veggies for a healthy vegan side dish the whole family will love!

Ingredients You’ll Need

• corn – fresh, frozen, or canned corn will work great in this recipe, whatever is easiest for you! You could even grill or roast the fresh corn kernels right on the cob to get that delicious charred flavor.
• black beans – not only do canned black beans make this salad hearty and more filling, but they are a great source of fiber and potassium.
• bell pepper – I used a colorful red bell pepper in this salad, but feel free to use any color you’d like.  Mini sweet peppers would work great in this recipe too.
• red onion – adds a nice color and crunch to the salad!  You could also use white onion or green onions in this recipe if you don’t have a red onion.
• avocado – this adds some creaminess to the salad along with some nice health benefits! Try to use a semi-firm avocado as TOO ripe may become mushy in this salad.
• cilantro – I LOVE the taste of cilantro so I’m pretty heavy-handed, however if you’re not a fan of this herb, feel free to use chopped parsley or even basil.
• limes – these add a nice fresh and tangy flavor that really brighten up this whole salad.  Make sure to use fresh lime juice as bottled lime juice can have a bitter taste. If you don’t have any limes, lemon juice would work as well as apple cider vinegar.
• garlic – I mean, who doesn’t love garlic?! If you don’t have fresh garlic on hand, you can substitute a 1/2 teaspoon of garlic powder.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
• spices – I used a combination of cumin, chili powder, onion powder, and a pinch of red pepper flakes for a little spice.

How to Make Black Bean and Corn Salad

Here’s the thing, this summer salad is SO easy to make and you’ll have it ready in just 10 minutes! You only need 3 simple steps:

1. Prepare veggies.  Simply chop your bell pepper, jalapeño, onion and avocado, drain and rinse the black beans, and toss everything together in a large bowl with the corn.  You’ll also want to give a handful of cilantro a good chop and mix that in as well.
2. Make lime dressing.  In a small bowl, whisk together lime juice, lime zest, olive oil, garlic, and seasonings (I used a mixture of cumin, chili powder, onion powder, red pepper flakes, and kosher salt).
3. Mix, mix, MIX!  Drizzle the lime dressing over the black beans and chopped vegetables, stir well and that’s it!  Sprinkle additional cilantro over top of the salad before serving as a garnish. This salad definitely tastes best chilled, so cover and keep in the fridge for at least an hour, or until ready to serve.

Variations

• Make it creamy – the addition of avocado in this salad helps with the creaminess, but you could make it even creamier by mixing in a little Greek yogurt or mayo.
• Add cheese – crumble in some cotija cheese or feta cheese for a tangy kick.
• Make it spicy – adding in some chopped jalapeno is completely optional, but it does kick up the spice! You could also add in a little cayenne pepper or your favorite hot sauce into the dressing.
• Add some sweetness – I really love the tangy, zesty flavors in this salad, but you could also add in a tablespoon of honey, maple syrup or other natural sweetener to the dressing for a touch of sweetness.

How to Serve Black Bean Corn Salad

• Side dish – this salad makes the perfect side dish with grilled chicken, steak, salmon or burgers. We also love serving this alongside tacos or fajitas.
• Salad – enjoy this all on its own as a light and satisfying main dish for lunch! Feel free to add in some extra protein to make this more filling.
• Topping – spoon this salad on tacos, burritos or rice bowls for extra flavor, texture and color. I actually really love this over eggs too!
• Dip – serve this with your favorite tortilla chips as a crowd-pleasing appetizer or snack similar to a corn salsa.

Prepping and Storage

This black bean salad tastes best served cold, so I recommend covering this and chilling in the refrigerator for at least an hour before serving. Unfortunately since this salad has avocado in it, the avocado will start to turn brown and mushy so leftovers will only last about 3 days in the fridge in a sealed airtight container.  Feel free to omit the avocado altogether if you want this salad to keep longer!

More Summer Salads

• Summer Quinoa Salad
• Marinated Summer Caprese Salad
• Summer Pesto Pasta Salad
• Chili Rubbed Salmon with Summer Corn Salad
• Tomato, Cucumber and Chickpea Salad

Hope you all enjoy this Black Bean and Corn Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Black Bean and Corn Salad

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This Black Bean and Corn Salad is loaded with crisp veggies, delicious spices and fresh cilantro, all tossed together in a zesty lime dressing making it the perfect summer side dish or dip!

Course Salad, Side Dish

Cuisine Mexican

Keyword Black Bean and Corn Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 Servings

Calories 230kcal

Ingredients

• 1 (15 oz) can black beans drained and rinsed
• 1 1/2 cups corn fresh or frozen
• 1 red bell pepper chopped
• 1 jalapeno seeded and diced
• 1/2 cup red onion diced
• 1 medium avocado pitted and diced
• 1/2 cup cilantro chopped

For the dressing:

• 1/4 cup fresh lime juice
• 1 tsp lime zest
• 3 Tbsp olive oil
• 2 cloves garlic minced
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp onion powder
• 1/2 tsp kosher salt
• Pinch of red pepper flakes

Instructions

• In a large bowl, mix together black beans, corn, red bell pepper, jalapeno, red onion, avocado and cilantro; set aside.
• To make the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings.  Drizzle over black beans and corn mixture and toss well to combine.
• Cover and chill salad in the fridge for at least one hour before serving.

Notes

*This salad will last in the fridge in a sealed airtight container for 3 days.

Nutrition

Serving: 1/6th of recipe | Calories: 230kcal | Carbohydrates: 26.3g | Protein: 6.8g | Fat: 12.4g | Saturated Fat: 1.9g | Sodium: 205.9mg | Fiber: 8.9g | Sugar: 5.1g

The post Black Bean and Corn Salad appeared first on Eat Yourself Skinny.

Add this light and zesty Lemon Basil Pasta Salad to your summer menu! This pasta salad is refreshing, flavorful and packed with fresh veggies. The perfect side dish to bring to your next cookout or picnic and makes a healthy weeknight dinner!

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Ok so I have the ultimate summer pasta salad for you! This light and fresh Lemon Basil Pasta Salad recipe was inspired by my favorite Trader Joe’s pre-made pasta salad that I found myself buying every week. You are going to love the bright flavors in this pasta salad and we’ve loaded this up with fresh summer veggies like zucchini, green peas and other fresh ingredients along with herby basil and shaved parmesan cheese. The lemon vinaigrette makes a great salad dressing or marinade as well! So much flavor in every bite!

Why You’ll Love This

• Quick and easy – this pasta salad recipe easily comes together in under 30 minutes using just a few simple ingredients.
• Light and healthy – refreshing flavors of lemon, garlic and basil paired with fresh veggies like zucchini and peas make this the perfect healthy meal.
• Customizable – make this pasta salad your own by using your favorite veggies, adding in some protein or mixing up the herbs and spices that you like best.
• Perfect for summer – this is not a heavy pasta dish and you will love the fresh, crisp and zesty flavors. Great to serve at summer parties and cookouts!

Pasta Salad Ingredients

• pasta – I used farfalle pasta (also known as bowtie pasta), but feel free to use any type of pasta that is curly/corkscrew such as rotini, cavatappi or fusilli. The nooks in the pasta really grab hold of the dressing nicely! Penne pasta works great too.
• zucchini + peas – these summer vegetables add nutrition to the pasta salad and a beautiful vibrant color to the salad.
• fresh basil – adds the perfect flavor that pairs perfectly with this pasta salad. Fresh arugula or fresh oregano would be a great addition as well!
• parmesan cheese – I like to thinly slice a wedge of high quality parmesan cheese using a vegetable peeler or you can simply grate fresh parmesan cheese over top. Crumbled feta cheese or asiago cheese would make great options as well.

Lemony Dressing Ingredients

• olive oil – I like to use a good extra-virgin olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
• lemons – fresh lemon juice adds such a bright, fresh taste and you’ll need about 2 lemons plus some zest. Just make sure to use freshly squeezed lemon juice as the bottled lemon juice can have a bitter taste.
• white wine vinegar – this adds a nice tangy flavor and some zip to the salad. You could also use apple cider vinegar or champagne vinegar.
• dijon mustard – this adds a little zip and helps to emulsify the dressing.
• honey – adds a little sweetness to the dressing without using refined sugars. You could also swap the honey with maple syrup or other natural sweetener.
• garlic – you can use fresh chopped garlic cloves or minced garlic from the jar.
• shallots – I just love the light, sweet taste of shallots in this salad! You could also use chopped red onion or green onions.
• salt + black pepper – needed to season and add flavor to the pasta salad.

How to Make Lemon Basil Pasta Salad

1. Boil the pasta.  Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse with cold water to stop the cooking process.
2. Prep the zucchini. Using a box grater, shred one medium zucchini (you should get about 1 1/2 cups) and gently squeeze out the water using a clean kitchen towel or paper towels.
3. Make the dressing.  While the pasta cooks, whisk together the olive oil, lemon juice, lemon zest, vinegar, dijon mustard, honey, garlic, shallots, salt and pepper in a jar or small bowl until smooth and creamy. Set aside until ready to use.
4. Toss the salad.  In a large bowl, toss together the cooked pasta, grated zucchini, peas, fresh basil and half of the lemon-basil vinaigrette, stirring well. Cover and refrigerate the pasta salad for at least an hour before serving.
5. Serve and enjoy! When ready to serve, let the pasta salad warm up to room temperature for about 20 minutes before serving. Give the remaining vinaigrette a good shake and drizzle over the salad along with the freshly shaved parmesan cheese.

Variations

Make this lemon pasta salad all your own by changing up the ingredients and adding in your favorite flavors!

• Add in protein – grilled chicken (or shredded chicken), cooked shrimp, salmon, and chicken sausage would taste amazing in this pasta salad. You could also add in chickpeas or white beans for a vegetarian option.
• Extra veggies – we are using shredded zucchini and green peas in this salad, but cherry tomatoes, cucumber, bell pepper, olives, artichoke hearts, summer squash, asparagus and broccoli all make great options.
• Greens – fresh arugula would taste amazing in this salad with all the lemon flavor, but you could also add in chopped baby spinach or even kale.
• Make it creamy – mix in a spoonful of Greek yogurt or mayo with the dressing for a creamy twist.
• Make it crunchy – feel free to add in some pine nuts, chopped walnuts or chopped almonds into this salad for a nice crunch and texture.
• Gluten-free – to make this pasta salad gluten-free, simply use certified gluten-free pasta of your choice.

How to Serve

Not only does this flavorful pasta salad a filling main dish, but it makes the perfect summer side as well! Here are some of my favorite recipes to pair with this salad:

• Lemon Herb Grilled Chicken
• Greek Chicken Kabobs
• Lemon Garlic Shrimp with Chickpeas
• Hummus Crusted Salmon
• Sheet Pan Lemon Garlic Shrimp with Asparagus
• Mediterranean Chicken Meatballs

Prepping and Storage

To prep ahead of time: You can easily prep this salad ahead of time by cooking the noodles, shredding the zucchini and making the lemon dressing up to a day before assembling. Just store everything in separate containers in the fridge.

To store: Leftovers will last up to 3 to 4 days in your fridge stored in a sealed, airtight container. I like to reserve a little extra dressing to drizzle over before eating leftovers as the noodles and veggies tend to soak up a lot of the dressing.

More Pasta Salad Recipes

• Summer Pesto Pasta Salad
• Roasted Veggie Pasta Salad
• Marinated Summer Caprese Salad
• Rainbow Orzo Pasta Salad
• Pea and Arugula Pesto Pasta Salad
• Broccoli Grape Harvest Salad

Hope you all enjoy this easy pasta salad recipe and if you love this as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Lemon Basil Pasta Salad

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Add this light and zesty Lemon Basil Pasta Salad to your summer menu! This pasta salad is refreshing, flavorful and packed with fresh veggies. The perfect side dish to bring to your next cookout or picnic and makes a healthy weeknight dinner!

Course Side Dish

Cuisine Italian

Keyword Lemon Basil Pasta Salad

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Refrigerate 1 hour hour

Total Time 22 minutes minutes

Servings 8

Calories 357kcal

Ingredients

• 16 oz farfalle (bowtie) pasta
• Salt, to taste
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup fresh or frozen peas thawed
• 1/3 cup fresh basil chopped
• 1/4 cup freshly shaved parmesan cheese

For the Lemon Vinaigrette:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 3 Tbsp white wine vinegar
• 2 Tbsp finely minced shallots
• 3 cloves garlic minced
• 2 tsp Dijon mustard
• 2 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Bring a large pot of water to a boil, sprinkle in some salt, and cook the pasta according to the package directions until al dente.
• Grate the zucchini using a box grater and gently squeeze out the water using a clean kitchen towel or paper towels.
• To make the lemon vinaigrette, whisk together all the ingredients until smooth and creamy. Set aside.
• Drain and rinse the pasta with cold water to stop the cooking process.
• In a large bowl, mix together the cooked pasta, grated zucchini, peas, basil and half of the lemon vinaigrette, stirring well.
• Cover and refrigerate the pasta salad for at least one hour before serving. When ready to serve, let the pasta salad warm up to room temperature for about 20 minutes before serving. Toss with the remaining vinaigrette and add the freshly shaved parmesan cheese. Enjoy!

Nutrition

Serving: 1/8th of recipe | Calories: 357kcal | Carbohydrates: 49.3g | Protein: 9.2g | Fat: 15.2g | Saturated Fat: 2.4g | Cholesterol: 1.2mg | Sodium: 106.5mg | Fiber: 4.3g | Sugar: 4.3g

The post Lemon Basil Pasta Salad appeared first on Eat Yourself Skinny.

This Cilantro Lime Grilled Chicken Recipe is packed with so much zesty flavor and easily made with just a few simple ingredients! A delicious, healthy meal you can serve in tacos, on salads or over rice.

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Calling all cilantro lovers! This cilantro lime grilled chicken recipe is a tried and true summer staple in our home. Fresh, vibrant flavors that taste amazing, but also healthy and satisfying. This chicken is so versatile and we love serving this in tacos, on salads, or served over rice with this black bean and corn salad. The marinade is super simple to make and not only tastes great over shrimp or fish, but makes a great salad dressing as well!

Why You’ll Love this Recipe

• Super flavorful, versatile and easy to throw together.
• Only a few simple ingredients you probably already have in your kitchen!
• This marinade also tastes great on steak, fish or shrimp and works as a salad dressing.
• Great for weekly meal prep served over rice, on tacos, burrito bowls or on a salad.

Ingredients You’ll Need

• chicken – this recipe calls for 2 pounds boneless skinless chicken breasts, but you could also use boneless chicken thighs (bone-in works too) or even chicken wings and drumsticks.
• olive oil – this helps infuse the flavors into the chicken and prevents it from sticking to the grill. I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
• lime juice – this adds such a bright, fresh taste and you’ll need about 3 limes plus some zest. Just make sure to use fresh lime juice as bottled lime juice can have a bitter taste.
• garlic – you can use fresh chopped garlic cloves or minced garlic from the jar.
• honey – adds a touch of sweetness without using refined sugar. You could also use maple syrup or other natural sweetener.
• fresh cilantro – I LOVE the taste of cilantro so I’m pretty heavy-handed, however if you’re not a fan of this herb, feel free to use chopped parsley or even basil.
• salt + black pepper – needed to season the chicken and add flavor.

How to Make Cilantro Lime Chicken

1. Make the marinade.  In a small bowl or mason jar, whisk together the olive oil, lime juice, lime zest, garlic, honey, fresh cilantro, salt and pepper until all combined. You could also easily make this chicken marinade in a food processor and skip chopping the cilantro.
2. Prepare chicken.  Place chicken in a shallow dish or a 1-gallon sealable plastic bag and pour most of the cilantro lime marinade over the chicken. I always suggest reserving a little bit of the sauce to brush on the chicken later while grilling!
3. Marinate!  Place chicken in the fridge and let it marinate for at least 30 minutes, but no longer than 2 hours. Lime is very acidic and will start to breakdown the chicken’s texture so you don’t want to marinate this too long. When ready to grill, remove chicken from the dish or bag, shake off any excess and discard leftover marinade.
4. Grill and serve.  Heat a grill or grill pan on medium to medium-high heat and brush grill with oil to prevent the chicken from sticking. Grill the chicken 5 to 6 minutes on each side, or until cooked through and no longer pink, brushing the reserved marinade over top as it cooks. The chicken should have an internal temp of 165 degrees using an instant-read thermometer. Remove from the grill and let the chicken rest 5 minutes before serving.

Helpful Tips and Tricks

• Pound out the chicken breasts using a meat mallet so that they are all even thickness to ensure they cook evenly.
• Marinate the chicken for at least 30 minutes, but no longer than 2 hours as the acidity from the lime juice will breakdown the chicken’s exterior texture. This results in mushy, tough chicken so make sure you don’t exceed 2 hours.
• Make sure to add a little oil to the grill or grill pan so that the chicken doesn’t stick.
• If you don’t want to grill the chicken, you can bake it in the oven at 400 degrees F for 22 to 28 minutes, or until chicken is completely cooked through.
• Chicken should have an internal temperature of 165 degrees using a meat thermometer to ensure that it’s cooked through, but not dry.
• Reserve a little bit of marinade (before it touches the chicken) to brush on it while the chicken is grilling for even more flavor.
• This cilantro lime marinade would taste amazing as a salad dressing as well!

How to Serve

• Main protein – this cilantro chicken makes a delicious main dish served with a side of veggies and rice. Some sides that pair perfectly with this chicken include cilantro lime rice, coconut lime cilantro quinoa, black bean corn salad, and this fresh pico de gallo.
• On a salad – slice up the chicken and add it your favorite salad. I highly recommend this southwest salad with avocado dressing. Would also taste great with this cilantro lime dressing!
• With tacos – we use this same marinade in these delicious cilantro lime chicken tacos topped with tangy coleslaw and avocado crema.
• Make bowls – create a burrito bowl with white rice (or Mexican rice) along with black beans, tomatoes, red onion, sour cream and an extra squeeze of lime! You can add in your favorite salsa as well.
• In a wrap or sandwich – add this chicken to a sandwich or wrap along with some lettuce and fresh veggies for the perfect healthy lunch!

Prepping and Storage

To Store: Leftover cilantro lime chicken can be stored in a sealed, airtight container for 3 to 4 days in the refrigerator. I love adding leftovers to my salads or burrito bowls for easy lunches! 

To Freeze: You can also freeze these chicken breasts for up to 4 months in the freezer and defrost in the fridge overnight before reheating. If you are already using chicken that has been previously frozen and thawed out, I do not recommend freezing again.

More Chicken Recipes

• Lemon Herb Grilled Chicken
• Grilled Bruschetta Chicken
• Maple Balsamic Herb Chicken
• Greek Chicken Kabobs
• Chili Lime Grilled Chicken
• Turmeric Ginger Grilled Chicken

Hope you all enjoy this Cilantro Lime Chicken recipe! If you love this as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Cilantro Lime Grilled Chicken Recipe

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This Cilantro Lime Grilled Chicken Recipe is packed with so much zesty flavor and easily made with just a few simple ingredients! A delicious, healthy meal you can serve in tacos, on salads or over rice.

Course Main Course

Cuisine Mexican

Keyword Cilantro Lime Grilled Chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 205kcal

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 Tbsp olive oil
• Juice of 3 limes
• Zest of 1 lime
• 4 cloves garlic minced
• 1 Tbsp honey
• 3 Tbsp fresh cilantro chopped (plus more for garnish)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

• To make the marinade, whisk together the lime juice, lime zest, olive oil, garlic, cilantro, honey, salt and pepper. 
• Reserve a little of the marinade (before it touches the chicken) to brush over top as it cooks. Add the chicken to the mixture, cover and marinate for at least 30 minutes to up to 2 hours in the fridge.
• To grill the chicken, pre-heat outdoor grill or grill pan on medium-high heat and add marinated chicken breasts. Brush on the reserved marinade and cook chicken about 4 to 5 minutes on each side, until chicken is cooked through and juices run clear. 
• Transfer chicken to a cutting board and let rest for 5 minutes before cutting.  This keeps them juicy!  Garnish with additional cilantro, extra lime wedges and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 205kcal | Carbohydrates: 5.2g | Protein: 30.8g | Fat: 6.5g | Saturated Fat: 0.7g | Cholesterol: 100mg | Sodium: 467.2mg | Fiber: 0.1g | Sugar: 3g

The post Cilantro Lime Grilled Chicken Recipe appeared first on Eat Yourself Skinny.

Cozy and delicious Healthy Turkey Shepherd’s Pie Recipe made with lean ground turkey, colorful vegetables, rich homemade gravy and topped with lighter mashed potatoes. A healthier twist on a classic comfort food dish the whole family will love!

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When I say I grew up eating traditional shepherd’s pie, I mean quite literally my mom made it for us every week. I think she loved how it covered all the food groups in one simple casserole dish for dinner and it was absolutely delicious! This healthy shepherd’s pie recipe is a twist on this classic comfort food dish that is loaded with veggies, lean ground turkey, rich homemade gravy and topped with my healthier mashed potatoes. What makes them healthier? Well they are packed with hidden veggies as well! Hope your family loves this on their dinner table.

Why You’ll Love This

• High protein – we are using ground turkey in this instead of ground lamb or ground beef which reduces the saturated fat, but packs in 22 grams of protein per serving.
• Extra veggies – not only are we throwing in extra veggies into the filling for a boost of fiber, vitamins and essential nutrients, but we are adding a whole head of cauliflower into the mashed topping!
• Lighter mash – you are going to love my healthy mashed potato recipe where we are cutting the potatoes in half and adding in a whole head of cauliflower for a creamy yet lower-carb topping. You could also used mashed cauliflower.
• Customizable – this healthy shepherd’s pie recipe is easily customizable with a variety of veggies and lean protein.
• Great for a crowd – this easy recipe makes a ton so not only is it a great option to feed a crowd, but we love this comforting casserole for meal prep!

What is the Difference Between Shepherd’s Pie and Cottage Pie?

Classic shepherd’s pie uses only ground lamb and the name came from shepherds looking after their sheep. A traditional cottage pie is one that uses ground beef instead.

Ingredients You’ll Need

• ground turkey – I used 93% lean ground turkey and you could go even leaner, but the turkey will be drier and not as flavorful. You could also use ground chicken, extra-lean ground beef or ground pork.
• vegetables – we are using chopped onions, celery and carrots along with frozen corn and frozen peas. I also used a whole head of cauliflower in the mashed potatoes.
• olive oil – I like to use a good olive oil to sauté the veggies. Doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
• mashed potatoes – I always use this recipe which uses a mixture of yukon gold potatoes (or russet potatoes) and cauliflower. Feel free to use whatever mashed potato recipe you like best. You could also mix in a little cheddar cheese into the mash for more flavor.
• flour – you just need 2 tablespoons of flour to thicken the mixture. I used gluten-free flour so this would be a gluten-free shepherd’s pie, but you could use all-purpose flour or other flour you prefer.
• chicken broth – you’ll need 1 cup of chicken broth, but you could also use beef broth, vegetable broth or any stocks in your pantry.
• tomato paste – you’ll need a tbsp tomato paste which adds rich tomato flavor along with thickening the gravy mixture up a bit. You could also use tomato sauce.
• worcestershire sauce – boost of flavor!
• garlic – I recommend using fresh chopped garlic cloves or minced garlic from the jar, but garlic powder will work in a pinch.
• fresh herbs – a combination of fresh thyme leaves and fresh rosemary.
• salt and black pepper – needed to season the shepherd’s pie and add flavor.

How to Make Healthy Shepherd’s Pie

1. Cook potatoes and cauliflower. Place the potatoes only (hold off on the cauliflower for now) in a large pot of salted water on the stove top. Bring to a boil. Reduce the heat to medium-low, cover and let the potatoes simmer for about 15 minutes. Add in the fresh cauliflower florets and continue to simmer for an additional 8-9 minutes. The cauliflower and potatoes should be soft and fork tender.
2. Make mashed potatoes. Drain the potatoes and cauliflower then add them back into the pot they were cooked in or a large bowl. Add the milk, Greek yogurt, chicken broth, butter, garlic powder, kosher salt and pepper. Mash the potatoes using a potato masher or blend everything using an electric mixer until you get a nice creamy texture.
3. Brown the meat. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and brown the ground turkey, breaking it up as it cooks, about 5 minutes. Transfer the cooked turkey to a plate and set aside.
4. Sauté the vegetables. Drizzle another tablespoon of olive oil in the hot skillet and add the onion, carrots, celery and garlic. Sauté for 5-6 minutes until veggies are tender.
5. Make the meat filling. Add the ground meat back into the pan along with some salt and pepper. Sprinkle the meat mixture with flour and toss to coat, continuing cooking 1 more minute. Add the tomato paste, chicken broth, worcestershire sauce, and chopped herbs. Bring to a boil, reduce the heat to low and cover. Simmer for about 10-12 minutes or until the sauce has thickened slightly.
6. Assemble casserole. Mix in the frozen corn and green peas with the turkey mixture and spread evenly into a casserole dish. Carefully spoon the mashed potatoes over the turkey mixture. Smooth into an even layer using a spatula or back of a wooden spoon.
7. Bake and serve. Bake shepherds pie in the oven at 400 degrees F for 20-25 minutes, until golden brown and bubbly. Garnish with fresh thyme or fresh parsley on top of the mashed potatoes before serving.

Variations

• More veggies – you could also add in some shredded or chopped zucchini, fresh mushrooms, green beans, sweet potatoes, or other vegetables.
• Extra protein – this recipe uses lean ground turkey, but feel free to stir in a handful of cooked quinoa or chickpeas for a boost of protein.
• Dairy-free option – to make this dish dairy-free, simply swap out the milk in the mashed potatoes with almond milk or coconut milk. You could also swap out the Greek yogurt (or sour cream) for a dairy-free alternative.
• Vegan option – swap the ground turkey for lentils or a plant-based meat alternative for a vegan or vegetarian shepherd’s pie. You can also swap the milk for coconut milk or almond milk in the mash.
• Low carb option – I made this using my healthy mashed potato recipe, but feel free to top with my easy cauliflower mash for a lower carb option.
• Sweet potatoes – another way to boost nutrition in this recipe is to use mashed sweet potatoes rather than traditional potatoes for a delicious sweet potato shepherd’s pie.
• Spice it up – add in a pinch of smoked paprika, chili flakes, hot sauce or sriracha for a warming kick.

Prepping and Storage

To Make Ahead – To make this easy shepherd’s pie ahead of time, assemble the casserole and cover the baking dish with foil. Refrigerate up to 2 days in advance, and then bake it in a preheated oven at 400 degrees F for about 30 minutes or until heated through.

To Store – Leftovers will last in a sealed, airtight container for up to 3 days stored in the refrigerator. Warm up in the microwave to reheat.

To Freeze – Shepherd’s pie freezes really well too! Assemble the casserole and cover with aluminum foil. You can store this in the freezer for up to 2 months. When ready to bake, thaw out overnight in the fridge and bake as directed.

More Casserole Recipes

• Healthy Baked Ziti
• Easy Beef Stroganoff
• Cheesy Keto Meatball Casserole
• Caprese Chicken and Quinoa Casserole
• Lemon Chicken and Broccoli Casserole
• Spaghetti Squash Pizza Casserole

Hope you all enjoy this Healthy Turkey Shepherd’s Pie Recipe! If you love this recipe as much as we do, please leave a star rating below and tag me on Instagram! Please follow for more healthy comfort food recipes!

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Healthy Turkey Shepherd’s Pie Recipe

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Cozy and delicious Healthy Turkey Shepherd's Pie Recipe made with lean ground turkey, colorful vegetables, rich homemade gravy and topped with lighter mashed potatoes. A healthier twist on a classic comfort food dish the whole family will love!

Course dinner, Main Course

Cuisine American

Keyword Healthy Turkey Shepherd’s Pie

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 354kcal

Ingredients

For the Mashed Potatoes:

• 1 1/2 lbs yukon gold potatoes peeled and cut into 2-inch cubes
• 1 large head cauliflower cut into florets
• 1/4 cup plain Greek yogurt
• 1/2 cup milk
• 1/4 cup lower sodium chicken broth
• 2 Tbsp butter
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

For the Meat Filling:

• 2 Tbsp olive oil divided
• 1 lb ground turkey
• 1 cup onion chopped
• 2 carrots peeled and diced small
• 2 ribs celery diced small
• 3 cloves garlic minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp flour I used GF flour
• 1 Tbsp tomato paste
• 1 cup chicken broth
• 1 Tbsp worcestershire sauce
• 2 tsp fresh thyme chopped
• 2 tsp fresh rosemary chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas

Instructions

• Preheat oven to 400 degrees F.

To make the mashed potatoes:

• Place the potatoes only (hold off on the cauliflower for now) to a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover and let the potatoes simmer for about 15 minutes.
• Add in the cauliflower florets and continue to simmer for an additional 8-9 minutes, until cauliflower and potatoes are soft and fork tender.
• Drain the potatoes and cauliflower then add them back into the pot they were cooked in. Add the milk, Greek yogurt, chicken broth, butter, garlic powder, salt and pepper.
• Mash the potatoes using a potato masher or blend everything using an electric mixer until you get a nice creamy texture.

To make the meat filling:

• Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and brown the ground turkey, breaking it up as it cooks, about 5 minutes. Transfer the cooked turkey to a plate and set aside.
• Drizzle another tablespoon of olive oil in the hot skillet and add the onion, carrots, celery and garlic. Sauté for 5-6 minutes until veggies are tender, then add the meat back into the pan along with salt and pepper.
• Sprinkle the meat mixture with flour and toss to coat, continuing cooking 1 more minute. Add the tomato paste, chicken broth, worcestershire sauce, and chopped herbs. Bring to a boil, reduce the heat to low and cover. Simmer for about 10-12 minutes or until the sauce has thickened slightly.
• Mix in the frozen veggies with the turkey mixture and spread evenly into a casserole dish. Carefully spoon the mashed potatoes over the turkey mixture and smooth into an even layer using a spatula or back of the spoon.
• Bake shepherd’s pie in the oven for 20-25 minutes, until golden brown and bubbly. Garnish with fresh thyme or fresh parsley before serving.

Nutrition

Serving: 1/6th of recipe | Calories: 354kcal | Carbohydrates: 35.9g | Protein: 22g | Fat: 15g | Saturated Fat: 4.7g | Cholesterol: 62.3mg | Sodium: 569.2mg | Fiber: 7.1g | Sugar: 6g

The post Healthy Turkey Shepherd’s Pie Recipe appeared first on Eat Yourself Skinny.

These fresh and crisp Garlicky Green Beans with Caramelized Shallots are a simple, healthy and flavorful side dish that comes together in just 15 minutes! No blanching necessary. Perfect for busy weeknights or served with a holiday meal.

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You are going to love these garlicky green beans with shallots! Such a simple, healthy and flavorful side dish that comes together in just 15 minutes. These fresh, crisp green beans with caramelized shallots and garlic are full of savory-sweet flavors that truly couldn’t be easier to make. Perfect for those busy weeknights, but also elevated enough for special occasions or your Thanksgiving table. This green bean with shallots recipe will become your go-to favorite!

Why You’ll Love This

• Quick and easy – these green beans come together in just 15 minutes in one skillet with minimal prep time and no blanching necessary!
• Healthy side dish – string beans are packed with vitamins, fiber and antioxidants, making this side dish as nutritious as it is delicious.
• Simple ingredients – all you need are just a few simple pantry staples to throw this delicious side dish together.
• Customizable – you can easily make this to your family’s liking. Add in a little spicy, toss in some crunchy nuts or sprinkle with parmesan cheese for extra flavor.

Ingredients You’ll Need

• green beans – you’ll need a pound of fresh green beans or french green beans (also called haricot verts) in this recipe. No canned green beans here!
• olive oil – I like to use a good extra-virgin olive oil or butter to caramelize the shallots. You could also use a combination of both or use avocado oil or canola oil.
• shallots – caramelizing the shallots provide natural sweetness to these green beans with the need for added sugar. You could also use a sweet onion, white onion, or red onion in place of the shallots. Feel free to sprinkle in some green onions as well.
• garlic – you can use fresh chopped garlic or minced garlic from the jar. I don’t really recommend garlic powder in this recipe, but if that’s all you have it will work.
• soy sauce – just a tablespoon of low sodium soy sauce goes a long way to enhance the flavor of these green beans and add a little umami flavor. Feel free to swap the soy sauce with tamari or coconut aminos to make these green beans gluten-free.
• salt and pepper – kosher salt (or sea salt) and black pepper is needed to season these green beans.

How to Make Garlic Green Beans

1. Caramelize the shallots. Heat extra virgin olive oil or melt butter in a large skillet or sauté pan over medium-low heat. Add in the shallots and cook until soft and translucent, stirring frequently, about 8 to 10 minutes. Add in the garlic and sauté the shallot mixture for an additional 30 seconds.
2. Simmer green beans. Add in the green beans, about a teaspoon salt, pepper, soy sauce and a half cup of water, bringing to a boil. Reduce the heat to low, cover the green beans, and simmer for about 8 minutes.
3. Finish cooking. Remove the lid and increase to medium-high heat to high heat. Cook the green beans for 5 to 6 more minutes, stirring frequently, until all the liquid has evaporated, green beans are tender and shallots are jammy.
4. Serve and enjoy. Season the sautéed green beans with additional salt and pepper, to taste, and transfer to a serving platter. Serve warm and enjoy!

How to Serve

• With protein – serve alongside chicken like this balsamic grilled chicken, honey garlic chicken or lemon herb grilled chicken. As a side dish to salmon like this ginger basil salmon or with this lemon garlic shrimp.
• With rice or pasta – pair these green beans with brown rice, white rice, quinoa or even pasta dishes like this easy beef stroganoff.
• Drizzle with sauces – elevate these green beans even more by tossing with this healthy teriyaki sauce, maple balsamic dressing or honey mustard dressing.
• With holiday meals – the perfect side dish for Thanksgiving dinner, Christmas, or other holiday dinner.

Recipe Variations

• Make it spicy – add in some red pepper flakes, a dash of hot sauce, sriracha or some chili garlic sauce for extra heat.
• Add mushrooms – sauté sliced mushrooms with the shallots for extra depth of flavor and nutrition.
• Add some crunch – add in some sliced almonds, toasted pecans or walnuts for some added crunch and texture.
• Top with bacon – adds a rich, smoky flavor to the green beans with a delicious balance of salty and savory with added crunch.
• Squeeze of lemon juice – add a teaspoon of fresh lemon juice or lemon zest to the green beans to brighten them up, if desired.
• Sprinkle with cheese – sprinkle with a little parmesan cheese for extra flavor.

Prepping and Storage

Leftover green beans will last in a sealed, airtight container in the fridge for up to 3 days. When ready to reheat, warm up in a skillet over medium heat with a splash of olive oil, or microwave in 30 second intervals til heated through. I don’t recommend freezing leftovers as the tender green beans will lose texture after thawing.

More Side Dishes

• Healthy Mashed Potatoes
• Healthy Cauliflower Fried Rice
• Easy Mashed Cauliflower
• Simple Sautéed Vegetables
• Perfectly Roasted Broccoli and Sweet Potatoes
• Balsamic Roasted Brussels Sprouts

More Green Bean Recipes

• Lightened-Up Green Bean Casserole
• Asian Ground Turkey and Green Beans
• Honey Garlic Chicken and Green Beans
• Asian Glazed Green Beans

Hope you all enjoy these Garlicky Green Beans with Caramelized Shallots! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram! I love seeing all your delicious recreations!

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Garlicky Green Beans with Caramelized Shallots

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These fresh and crisp Garlicky Green Beans with Caramelized Shallots are a simple, healthy and flavorful side dish that comes together in just 20 minutes! No blanching necessary. Perfect for busy weeknights or served with a holiday meal.

Course Side Dish

Cuisine American

Keyword Garlicky Green Beans with Caramelized Shallots

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 139kcal

Ingredients

• 2 Tbsp olive oil or butter
• 2 large shallots thinly sliced
• 3 garlic cloves minced
• 1 lb green beans trimmed
• 1 Tbsp low sodium soy sauce
• 1/2 cup water
• 1/2 tsp salt or more if needed
• 1/2 tsp black pepper

Instructions

• Caramelize the shallots. Heat olive oil or butter in a large skillet over medium-low heat. Add in the shallots and cook until soft and translucent, stirring frequently, about 8 to 10 minutes. Add in the garlic and sauté for an additional 30 seconds.
• Simmer green beans. Add in the green beans, salt, pepper, soy sauce and a half cup of water, bringing to a boil. Reduce the heat to low, cover the green beans, and simmer for about 8 minutes.
• Finish cooking. Remove the lid and increase to medium-high heat to high heat. Cook the green beans for 5 to 6 more minutes, stirring frequently, until all the liquid has evaporated, green beans are tender and shallots are jammy.
• Serve and enjoy. Season the sautéed green beans with additional salt and pepper, as needed. Serve warm and enjoy!

Nutrition

Serving: 1/4th of recipe | Calories: 139kcal | Carbohydrates: 7.8g | Protein: 1.7g | Fat: 6.8g | Saturated Fat: 1g | Sodium: 291.4mg | Fiber: 2.1g | Sugar: 0.8g

The post Garlicky Green Beans with Caramelized Shallots appeared first on Eat Yourself Skinny.

Start your morning off with this thick and creamy Healthy Banana Oat Breakfast Smoothie! Packed with protein and easily made with wholesome ingredients in just 5 minutes to keep you feeling full and satisfied all morning long.

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Looking for a quick, delicious breakfast to kick-start your day? You are going to love this banana oat smoothie recipe! Packed with creamy sweetness of ripe bananas, hint of cinnamon and the heartiness of oats, this smoothie is the perfect blend of flavor and nutrition. Whether you are rushing out the door or just craving a healthy snack, this smoothie is a delightful way to fuel your body with fiber, potassium and protein. Best part? This smoothie tastes like a delicious oatmeal cookie in liquid form!

Why You’ll Love This

• High Protein – packed with almost 12 grams of protein per smoothie thanks to the Greek yogurt and peanut butter.
• Loaded with Fiber – rolled oats and the flaxseed meal provide a great source of fiber to help keep you full all day long. I love drinking this first thing in the morning for a filling breakfast.
• Quick and Easy – you can easily make this banana smoothie recipe in just 5 minutes using a few simple ingredients. Perfect for those busy mornings.
• Customizable – throw in a scoop of your favorite protein powder, a handful of blueberries, or some chia seeds for an extra burst of goodness. So many different ways to enjoy this healthy oatmeal smoothie.

Ingredients You’ll Need

• rolled oats – we are using old-fashioned rolled oats (I used gluten-free oats) which are rich in fiber and help with digestion. Not only does this keep you full longer, but will also help keep you focused throughout the day. You could also use quick oats or instant oats.
• banana – you’ll need one ripe banana (fresh banana or frozen banana) which is a great source of potassium and adds natural sweetness without added sugar.
• greek yogurt – this makes the smoothie nice and creamy, while also being a great source of protein, probiotics and calcium.
• flaxseed meal – I love adding flaxseed to my smoothies because it’s a great plant-based protein and also packs in fiber and healthy fats.
• milk – I used unsweetened almond milk, but you can use any type of milk you like best such as oat milk, coconut milk or dairy milk.
• peanut butter – adds additional protein to this smoothie and delicious nutty flavor! You could also substitute the peanut butter for almond butter or any other type of nut butter.
• vanilla extract – just a half teaspoon of vanilla for an extra boost of flavor.
• cinnamon – a warm spice to round out these cozy flavors.

How to Make Banana Oat Smoothie

1. Add to blender. Add your oats, banana, Greek yogurt, flaxseed meal, milk, vanilla cinnamon, and a little bit of peanut butter to a powerful blender or food processor.
2. Blend ingredients. Blend everything until you get a creamy, smooth consistency. Feel free to add more milk if you prefer a thinner smoothie. Taste and adjust any ingredients as-needed for more flavor.
3. Serve and enjoy. Pour into glasses or mason jars. Enjoy right away or store in the fridge for later!

Tips and Variations

• For a thicker smoothie: Use frozen bananas instead of a fresh bananas for a thicker smoothie or you could even add in a handful of ice cubes to thicken or even frozen cauliflower for an extra boost of nutrition and hidden veggies!
• Add protein powder: Boost the protein content even more by adding a scoop of your favorite protein powder such as whey protein powder or plant-based protein powder.
• Sweeten naturally: If you like a sweeter smoothie, add a little honey or maple syrup to taste. You could also add in more peanut butter for a peanut butter smoothie version.
• Vegan option: Make a vegan smoothie by using plant-based yogurt and plant-based milk or soy milk for a dairy-free version.
• Boost with greens: Sneaking in a handful of spinach or kale for a green smoothie is a great way to add extra nutrients without altering the flavor.
• Optional mix-ins: Try adding in some chia seeds, hemp seeds or even some fresh berries.

Prepping and Storage

To Store: This creamy banana oatmeal smoothie will last in your fridge in a sealed mason jar for about 2 to 3 days. For the best taste and smoother texture, I do recommend consuming this within 24 hours as the banana can start to brown and get mushy.

To Freeze: If you want this smoothie to last longer, you can freeze it for up to 1 month. Simply blend it, pour into a freezer-safe container and thaw when needed. I also like to freeze smaller portions into ice cube trays for the littles!

More Banana Recipes

• Healthy Banana Bran Muffins
• Baked Banana Bread Donuts
• Whole Wheat Banana Waffles
• The BEST Banana Bread Recipe
• Chocolate Chip Banana Zucchini Muffins

More Healthy Breakfast Smoothies

• Healthy Pumpkin Smoothie
• Ginger Peach Detox Smoothie
• Triple Berry Smoothie 
• Mango Avocado Smoothie
• Kiwi, Pineapple and Chia Seed Smoothie

Hope you all enjoy this Banana Oatmeal Smoothie recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for more healthy recipes!

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Banana Oat Breakfast Smoothie

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Start your morning off with this thick and creamy Healthy Banana Oat Breakfast Smoothie! Packed with protein and easily made with wholesome ingredients in just 5 minutes to keep you feeling full and satisfied all morning long.

Course Breakfast, Drinks

Cuisine American

Keyword Banana Oat Breakfast Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Servings

Calories 213kcal

Ingredients

• 1/3 cup rolled oats
• 1/2 cup Greek yogurt
• 1 banana fresh or frozen
• 1 Tbsp flaxseed meal
• 1/2 cup almond milk
• 1 Tbsp peanut butter plus more for drizzling on top
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract

Instructions

• Add to blender: Add your oats, banana, Greek yogurt, flaxseed meal, milk, vanilla cinnamon, and a little bit of peanut butter to a powerful blender or food processor.
• Blend ingredients: Blend everything until you get a creamy, smooth consistency. Feel free to add more milk if you prefer a thinner smoothie or a handful of ice for a thicker smoothie. Taste and adjust any ingredients as-needed for more flavor.
• Serve and enjoy: Pour into glasses or mason jars. Enjoy right away or store in the fridge for later!

Nutrition

Serving: 1/2 of recipe | Calories: 213kcal | Carbohydrates: 28.8g | Protein: 11.3g | Fat: 6.9g | Saturated Fat: 0.6g | Sodium: 64.7mg | Fiber: 5.1g | Sugar: 8.3g

The post Healthy Banana Oat Breakfast Smoothie appeared first on Eat Yourself Skinny.