This Sheet Pan Maple Glazed Chicken with Vegetables is healthy, delicious and easily made all on one pan in just 30 minutes! The most flavorful weeknight dinner that is perfect for your fall meal prep!

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You guys it really doesn’t get much easier than this! I have shared several sheet pan recipes before, but they really are my favorite way of cooking dinner. The perfect meal loaded with all your favorite fall flavors and baked all on one pan! Easy to clean up and super convenient for the whole family, especially for those busy nights. This maple glazed chicken with veggies is super flavorful and the crisp, tender veggies make you question if you’re even eating healthy, they are just THAT good. This sheet pan meal makes about 4 large servings or 6 smaller ones so plan to have some delicious leftovers the next day too!

Why You’ll Love This

• Easy to make – everything cooks all on one sheet pan in just 30 minutes making clean-up a breeze!
• Healthy and flavorful – you get lean protein, fiber-packed veggies and a flavorful glaze all in one meal.
• Customizable – use whatever vegetables you have on hand which is perfect for cleaning out the fridge.
• Great for meal prep – leftovers reheat really well making it perfect for meal prepping lunches for the week.

Ingredients You’ll Need

• chicken – this recipe calls for 2 pounds boneless chicken thighs (bone-in works too), but you could also use boneless skinless chicken breasts if you prefer.
• veggies – I used a combination of butternut squash, brussels sprouts and red onion
• olive oil – this helps infuse the flavors into the chicken and veggies while preventing everything from sticking to the pan. 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.
• soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free.
• maple syrup – adds sweetness without using any refined sugar, but you could also use honey or other natural sweetener.
• sesame oil – brings all these delicious flavors together!
• ginger – fresh ginger is definitely best in this dish, but if all you have is ground ginger you can use.
• thyme – fresh thyme really adds such a fresh taste to this meal, but you could use dried thyme, dried rosemary or even dried oregano as well.
• red pepper flakes – this is optional, but adds a nice kick of spice to this meal.
• salt + pepper – needed to season the chicken and vegetables while adding flavor.

How to Make Maple Glazed Chicken and Veggies

1. Prepare veggies. Line a large baking sheet with parchment paper or spray with nonstick cooking spray. Add cubed butternut squash, brussel sprouts and red onion in a single layer and toss with olive oil, mixing well.
2. Add chicken. Place the chicken thighs on top of the vegetables skin-side up and season everything with salt and black pepper.
3. Make the sauce. In a small bowl, whisk together the soy sauce, pure maple syrup, sesame oil, grated ginger, red pepper flakes, fresh thyme, kosher salt and pepper. Brush the sauce generously over each chicken thigh, reserving the rest of the sauce for later.
4. Bake in the oven. Place the sheet pan in the preheated oven at 425 degrees F for 25 to 30 minutes, or until juices have run clear and the vegetables are nice and tender. Brush the reserved maple sauce over top of the chicken and veggies, sprinkle with extra thyme and enjoy!

Why I Love Sheet Pan Meals

Sheet pan dinners are also really convenient for meal prep! Not only are they a total timesaver (AND lifesaver I should add), but you can customize these meals any way you like. Minimal cleanup, less pans used and always delicious flavor! Ultimate comfort food that is healthy.

Sheet Pans I Love to Use

Also, I get a lot of questions about what pans I use for my sheet meals and I have found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!

Tips for Success

• Cut veggies evenly – this ensures that all the vegetables roast at the same speed and cook evenly.
• For juicy chicken – I recommend using chicken thighs instead of chicken breast for juicy chicken.
• Line with parchment paper – for easy clean-up I highly recommend lining your rimmed baking sheet with parchment paper or foil.
• Don’t overcrowd the pan – spread everything out on the single sheet pan for better caramelization. Feel free to use two sheet pans, if necessary.
• Flip veggies halfway through – this ensures even cooking and caramelization of the vegetables.
• Double the glaze – if you like a little extra sauce to drizzle over the veggies or want to marinate the chicken for even more flavor.
• To thicken the sauce – if you like the glaze a bit thicker, feel free to mix in a teaspoon of cornstarch or arrowroot powder to the sauce mixture.
• Check for doneness – you’ll know the chicken is cooked through when the internal temperature of the chicken reads 165 degrees F on a meat thermometer.
• Make it seasonal – swap in zucchini, asparagus or bell peppers in the summer or root vegetables like parsnips and turnips in the winter.

Other Variations

• Protein – we are using boneless chicken thighs in this recipe, but feel free to use boneless chicken breasts or bone-in chicken thighs if you prefer. You could also swap out the chicken for salmon, shrimp, chicken sauce or other protein choice. Just make sure to adjust the cooking time as-needed.
• Vegetables – you can easily swap out the butternut squash and brussels sprouts for other veggies such as green beans, sweet potatoes, broccoli florets, cauliflower, carrots, shallots or bell peppers.
• Other additions – since this is a seasonal recipe, feel free to add in chopped apples or pears for a sweet and savory combo. You could also throw in some toasted pecans, walnuts, crumbled bacon or dried cranberries.
• Sauce – feel free to adjust the sauce to your liking such as adding fresh garlic (or garlic powder), a little dijon mustard for a different taste and switching up the fresh thyme with some rosemary or even fresh basil.
• Make it a stir fry – you could easily make this recipe into a simple stir fry using chopped chicken breasts instead of thighs along with a variety of veggies.

Prepping and Storage

To Store: Leftovers will last for 3 to 4 days stored in a sealed, airtight container in the refrigerator. You can easily reheat leftovers on a sheet pan in the oven at 350 degrees for 10 to 12 minutes or right in the microwave.

To Meal Prep: Portion the chicken and veggies into several containers with brown rice or quinoa for ready-to-go lunches or dinners. We love this with a side salad as well for a complete meal!

More Sheet Pan Meals

• Sheet Pan Sesame Chicken and Veggies
• Sheet Pan Honey Balsamic Chicken & Veggies
• Sheet Pan Ginger Soy Glazed Salmon
• Sheet Pan Lemon Rosemary Chicken & Potatoes
• Sheet Pan Chicken Fajitas

More Chicken Recipes

• mmm

Hope you all enjoy this Ginger Maple Chicken and Veggies! 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! I love seeing all your delicious recreations!

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Sheet Pan Maple Glazed Chicken with Vegetables

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This Sheet Pan Maple Glazed Chicken with Vegetables is healthy, delicious and easily made all on one pan in just 30 minutes! The most flavorful weeknight dinner that is perfect for your fall meal prep!

Course dinner, Main Course

Cuisine American

Keyword Ginger Maple Chicken with Brussels Sprouts

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 to 6

Calories 255kcal

Ingredients

• 6 boneless skinless chicken thighs
• 2 cups butternut squash cubed
• 2 cups brussels sprouts trimmed and halved lengthwise
• 1/2 large red onion sliced
• 1 Tbsp olive oil
• Salt and pepper to taste

For the sauce:

• 3 Tbsp lower-sodium soy sauce or tamari if gluten-free
• 1/3 cup pure maple syrup
• 1 tsp sesame oil
• 2 Tbsp grated ginger
• 1/4 tsp red pepper flakes
• 1 tsp fresh thyme

Instructions

• Preheat oven to 425 degrees F.
• Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
• Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
• To make the sauce, whisk together all ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
• Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are nice and tender. Feel free to turn the broiler on for a few minutes if you like your veggies crispier!
• Brush reserved marinade over top of the chicken and veggies, serve and enjoy!

Nutrition

Serving: 1chicken thigh + 2/3 cup veggies | Calories: 255kcal | Carbohydrates: 22.4g | Protein: 24g | Fat: 7.3g | Saturated Fat: 0.3g | Sodium: 504.7mg | Fiber: 2.3g | Sugar: 12.9g

The post Sheet Pan Maple Glazed Chicken with Vegetables appeared first on Eat Yourself Skinny.

Sweet and Crispy Air Fryer Coconut Shrimp easily made in under 20 minutes and served with the most delicious chili dipping sauce! This appetizer is always a crowd-pleaser, but also makes a filling main dish served with a salad, veggies or in a wrap.

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You are going to love this easy coconut shrimp recipe! Juicy shrimp coated in a crunchy blend of shredded coconut and panko breadcrumbs, served with the most delicious dipping sauce! The best part? No deep frying involved with this recipe. These shrimp are made healthier with zero oil right in your air fryer. A crowd-pleasing appetizer that is sweet, savory and perfectly crunchy!

Why You’ll Love This

• Flavor-packed – you’ll love the salty and sweet flavors of this shrimp and the sweet chili dipping sauce adds even more flavor!
• Quick and easy – these crispy air fryer coconut shrimp easily come together in under 20 minutes!
• Healthy – no fried shrimp here! These shrimp are made golden and crispy right in the air fryer with zero oil making them a healthier option.
• Versatile – these homemade coconut shrimp make a great appetizer or a delicious meal served with veggies, on a salad or in a wrap.

Ingredients You’ll Need

• shrimp – you can use fresh or frozen large shrimp that is thawed. Just make sure you peel and devein shrimp first, leaving the tails on. Only use raw shrimp, not use pre-cooked shrimp.
• flour – I used whole wheat flour, but feel free to use all purpose flour, gluten free flour or even cornstarch to coat the shrimp before cooking.
• panko bread crumbs – I used whole wheat panko breadcrumbs, but feel free to use regular panko bread crumbs or gluten-free bread crumbs to give the shrimp that crispy coating.
• shredded coconut – I used unsweetened shredded coconut to make these lower in sugar, but feel free to use sweetened shredded coconut if you want sweeter coconut shrimp.
• eggs – this coats the shrimp and acts as a binder to hold the breading on. Egg whites will work as well.
• seasonings – a combination of garlic powder, paprika, kosher salt and black pepper.

For the Dipping Sauce

• Thai sweet chili sauce – a delicious sweet and spicy condiment with red pepper flakes that tastes amazing with the coconut shrimp! You could also use apricot preserves or orange marmalade for a sweeter sauce.
• mayonnaise – I like to use this avocado oil based mayo any time a recipe calls for mayo. It’s unsweetened with better-for-you ingredients, but any type of mayo or homemade mayo will work.
• ginger – freshly grated ginger tastes amazing in this dipping sauce!
• cilantro – adds even more flavor and I like to use extra chopped cilantro as a garnish.

How to Air Fry Coconut Shrimp

1. Prepare ingredients. Using 3 shallow bowls, whisk together the flour and seasonings in one bowl, beat the eggs in a separate bowl, and combine the bread crumbs and shredded coconut in the third bowl.
2. Coat the shrimp. First dip the deveined shrimp into the flour mixture, shaking off any excess. Next dredge shrimp into the egg mixture and lastly into the breadcrumb coconut mixture, pressing firmly making sure to coat all sides. Repeat this until all the shrimp are coated in breading.
3. Air fry shrimp. Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Once heated, place the shrimp in the air fryer basket in a single layer making sure they are not overlapping (this may need to be done in batches depending on the size of your air fryer). Spray the tops with a little olive oil. Cook the shrimp for 10 minutes, flipping halfway through, until shrimp are golden and crispy.
4. Make the dipping sauce. In a small bowl, whisk together the Thai sweet chili sauce, mayo, grated ginger and chopped cilantro until all combined. Serve with shrimp, a squeeze of fresh lime juice (or lime zest) and enjoy!

How to Bake Coconut Shrimp

If you don’t have an air fryer, you can easily bake the coconut shrimp in the oven. Evenly spread the shrimp on a prepared baking sheet, making sure not to overcrowd the shrimp. Spray the tops with a little oil and bake the shrimp at 425 degrees F for 10-15 minutes, turning halfway through, until golden brown.

How to Thaw Frozen Shrimp

• Quick thaw – place frozen shrimp in a colander or large bowl and run cold water over them for about 10-15 minutes, tossing occasionally to make sure they thaw evenly. Pat dry with paper towels before cooking.
• Overnight thaw – transfer the frozen shrimp (still in the bag or in a covered bowl) to the refrigerator. Let the shrimp thaw slowly in the fridge for about 12-24 hours. Drain any excess liquid and pay dry before cooking.

Tips and Variations

• Pat shrimp dry – using paper towels, pat the shrimp dry before you dredge in the flour as this will help get the shrimp as crispy as possible.
• Don’t overcrowd shrimp – depending on the size of your air fryer, you may need to cook the shrimp in small batches to keep the shrimp crispy.
• Use panko breadcrumbs – regular breadcrumbs will work, but panko adds that extra crunch! You can also gluten-free panko breadcrumbs, if needed.
• Sweet vs unsweetened coconut – I used unsweetened coconut flakes in this recipe which gives the shrimp a more savory flavor and keeps them lower in sugar, but sweetened coconut flakes gives a more tropical flavor.
• Make it spicy – to add extra heat, sprinkle in a little cayenne pepper with the breadcrumb mixture or you can add sriracha sauce into the dipping sauce.
• Toast the coconut flakes – for extra flavor, toast the dried coconut flakes in a large nonstick skillet over medium heat for about 5 to 7 minutes until lightly golden.

How to Serve

• As an appetizer with your favorite dipping sauce.
• Over a fresh green salad with this ginger sesame vinaigrette.
• As a main dish served with coconut rice, coconut quinoa, rice noodles or cilantro cauliflower rice with fresh veggies for a tropical meal.
• In a wrap with soft tortillas or lettuce leaves drizzled with this sweet chili ginger sauce.

Prepping and Storage

To Store: Leftover coconut shrimp can be stored in a sealed, airtight container in the refrigerator for up to 3 days.

To Freeze: If you defrosted frozen shrimp for this recipe, do not freeze again. Only freeze if you started with raw shrimp. Store in a freezer-safe container for up to 3 months in the freezer.

To Reheat: You can reheat leftovers in the air fryer at 350 degrees F for 3 to 4 minutes to bring back that crunch or warm them up in a large skillet. I don’t recommend using the microwave as that could make them soggy.

More Shrimp Recipes

• 20-Minute Honey Garlic Shrimp Stir Fry
• Sheet Pan Shrimp Fajitas
• Lemon Garlic Shrimp with Chickpeas
• Easy Firecracker Shrimp Stir Fry
• Margarita Shrimp Skewers
• Sheet Pan Lemon Garlic Shrimp and Asparagus

Hope you all enjoy this Air Fryer Coconut Shrimp recipe! If you love these 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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Crispy Air Fryer Coconut Shrimp

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Sweet and Crispy Air Fryer Coconut Shrimp easily made in under 20 minutes and served with the most delicious chili dipping sauce! This appetizer is always a crowd-pleaser, but also makes a filling main dish served with a salad, veggies or in a wrap.

Course Appetizer

Cuisine Hawaiian

Keyword Crispy Air Fryer Coconut Shrimp

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 313kcal

Ingredients

• 1/2 cup whole wheat flour
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs beaten
• 3/4 cup whole wheat Panko breadcrumbs
• 1 cup unsweetened shredded coconut
• 1 lb large shrimp peeled and deveined with tails attached
• Fresh cilantro as garnish

For the Dipping Sauce:

• 1/3 cup Thai sweet chili sauce
• 2 Tbsp mayonnaise
• 1/2 tsp grated ginger
• 1 Tbsp finely chopped cilantro

Instructions

• Using 3 shallow bowls, whisk together the flour and seasonings in one bowl, beat the eggs in another bowl, and combine the breadcrumbs and shredded coconut in the third bowl.
• First dip the shrimp into the flour mixture, shaking off any excess. Next dredge the shrimp into the egg mixture and lastly into the breadcrumb mixture, pressing firmly making sure to coat all sides. Repeat this until all the shrimp are coated in breading.
• Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Once heated, place the shrimp in the air fryer basket in a single layer making sure they are not overlapping (this may need to be done in batches depending on the size of your air fryer).
• Spray the tops with a little olive oil. Cook the shrimp for 10 minutes, flipping halfway through, until shrimp are golden and crispy.
• To make the dipping sauce, whisk together the Thai sweet chili sauce, mayo, grated ginger and chopped cilantro in a small bowl until all combined. Serve with shrimp and enjoy!

Nutrition

Serving: 1/4th recipe with dipping sauce | Calories: 313kcal | Carbohydrates: 25.8g | Protein: 22.4g | Fat: 14.1g | Saturated Fat: 7.2g | Cholesterol: 131.8mg | Sodium: 550.2mg | Fiber: 3.2g | Sugar: 12.8g

The post Crispy Air Fryer Coconut Shrimp appeared first on Eat Yourself Skinny.

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

The post Baked Chicken Pesto Meatballs appeared first on Eat Yourself Skinny.

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.