These Healthy Veggie Egg Muffins are an easy, protein-packed breakfast made with eggs, zucchini, bell peppers, onion, arugula and parmesan cheese. These healthy egg muffins are fluffy, flavorful and perfect for meal prep and busy mornings!

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If you’re looking for a healthy, protein-packed breakfast that is easy to make ahead and perfect for busy mornings, these Healthy Veggie Egg Muffins are about to become your new favorite meal prep staple. Loaded with colorful vegetables, fluffy eggs, peppery arugula, and savory Parmesan cheese, these mini egg bites are nutritious, satisfying, and incredibly versatile!

Whether you need a quick grab-and-go breakfast during the morning rush, a healthy snack, or a protein-rich addition to brunch, these veggie egg muffins check all the boxes. They’re easy to customize with whatever vegetables you have on hand and can be made ahead for stress-free breakfasts all week long. Perfect for busy moms!

Why You’ll Love These

• Great for meal prep – make a batch on Sunday and enjoy a healthy breakfast through the week. These muffins reheat beautifully and make busy mornings so much easier.
• Packed with protein – each muffin is loaded with eggs and parmesan cheese, helping keep you full and satisfied for hours.
• Customizable – you can easily switch up the vegetables, cheese or spices in this dish based on what you have available in your refrigerator.
• Perfect for kids – the portable size of these egg muffins make them perfect for lunchboxes, after-school snacks, or quick breakfasts on the go!

Ingredients You’ll Need

• eggs – the foundation of this recipe! You’ll need 10 large eggs to create fluffy, protein-rich muffins that hold everything together.
• vegetables – a combination of yellow onion, zucchini and red bell pepper, but feel free to use whatever veggies you like best!
• olive oil – used to sauté the veggies before adding them to the egg mixture. Olive oil helps develop flavor and removes excess moisture.
• arugula – adds a subtle peppery bite and extra boost of nutrition. You could also use fresh baby spinach or even some chopped kale.
• milk – a small amount of milk helps create a softer, fluffier texture. I used almond milk, but you can use whatever milk you have on hand.
• parmesan cheese – freshly grated parmesan adds a rich, salty flavor that elevates these egg muffins.
• salt + black pepper – enhances all the flavors in these egg muffins.

How to Make Veggie Egg Muffins

1. Prepare the oven. Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or olive oil.
2. Cook the vegetables. Heat olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for another 30 seconds. Remove from heat and allow the mixture to cool slightly.
3. Prepare the zucchini. Shred the zucchini and place it in a clean kitchen towel or several layers of paper towels. Squeeze out as much moisture as possible. This step is important because excess water can cause soggy egg muffins.
4. Make the egg mixture. In a large bowl, whisk together the eggs, milk, parmesan cheese, salt and pepper. Whisk until completely combined and slightly frothy. Stir in the sautéed veggies, shredded zucchini, and chopped arugula until evenly distributed.
5. Bake the egg muffins. Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until centers are fully set and the tops are lightly golden.
6. Cool and serve. Allow the muffins to cool for about 5 minutes before removing them from the pan. Serve warm or allow them to cool completely for meal prep.

Recipe Tips for the Best Veggie Egg Muffins

• Squeeze out zucchini – this is the most important step! Removing excess moisture prevents watery egg muffins and helps them bake properly.
• Sauté the vegetables first – cooking the onions, peppers, and garlic before baking creates better flavor and removes excess liquid.
• Use freshly grated parmesan cheese – fresh parmesan melts better and provides a richer flavor than pre-shredded cheese.
• Don’t overfull the muffin cups – fill egg cups about three-quarters full to allow room for the eggs to puff up while baking.
• Let them cool before removing – egg muffins firm up as they cool. Waiting a few minutes makes them easier to remove from the pan.
• Use a silicone muffin pan or liners – for easy cleanup and guaranteed release, silicone muffin pans work exceptionally well or use a butter knife around the edges to loosen the egg muffins.

Variations and Substitutions

• Add more protein – mix in cooked turkey sausage, chicken sausage, diced ham, or crumbled turkey bacon.
• Swap the greens – feel free to replace the arugula with baby spinach, kale, Swiss chard or mixed greens.
• Change up the veggies – try adding in your favorite veggies such as mushrooms, broccoli, cherry tomatoes, asparagus, green onions or roasted red peppers for a different taste.
• Try different cheeses – you can easily replace the parmesan cheese with sharp cheddar, Monterey jack, mozzarella, feta cheese, or goat cheese.
• Make them dairy-free – use your favorite dairy-free milk and omit the cheese or substitute a dairy-free cheese alternative.
• Add extra flavor – feel free to mix in Italian seasoning, Everything bagel seasoning, red pepper flakes, fresh basil, fresh parsley or other herbs.
• Make mini muffins – you can easily turn this recipe into mini muffins or mini frittatas by dividing the mixture evenly among a 24-cup mini muffin pan. Bake at 350°F for 12 to 15 minutes, or until the centers set. Perfect for little hands!

Prepping and Storage

• To Store – make sure to let the egg muffins cool completely and store in a sealed, airtight container in the refrigerator for up to 5 days.
• To Freeze – place completely cooled egg muffins in a freezer-safe bag or container and freeze for up to 3 months.
• To Reheat – you can easily reheat individual muffins for 20 to 30 seconds straight from the fridge in the microwave or 45 to 60 seconds straight from the freezer. They also reheat really well in the air fryer at 300°F for 3 to 4 minutes until warmed through.

More Healthy Egg Recipes

• Cottage Cheese Vegetable Frittata
• Easy Hash Brown Breakfast Casserole
• Asparagus and Feta Crustless Quiche
• Easy Sausage and Veggie Egg Casserole
• Cheesy Salsa Egg Muffins
• Roasted Veggie Breakfast Skillet

More Breakfast Recipes

• Quinoa Egg White Breakfast Wrap
• Mixed Berry French Toast Casserole
• Peanut Butter Banana Overnight Oats
• Banana Breakfast Muffins
• Strawberry Banana Baked Donuts
• Blueberry Oatmeal Breakfast Bars

Hope you all enjoy these Healthy Veggie Egg Muffins! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Veggie Egg Muffins

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These Healthy Veggie Egg Muffins are an easy, protein-packed breakfast made with eggs, zucchini, bell peppers, onion, arugula and parmesan cheese. These healthy egg muffins are fluffy, flavorful and perfect for meal prep and busy mornings!

Course Breakfast

Cuisine American

Keyword Healthy Veggie Egg Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 82kcal

Ingredients

• 1 Tbsp olive oil
• ½ yellow onion chopped
• 2 cloves garlic minced
• ½ zucchini shredded
• 1 red bell pepper chopped
• 10 large eggs
• 2 Tbsp milk
• 1/3 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup arugula roughly chopped

Instructions

• Preheat oven to 350 degrees F and lightly grease a 12-cup muffin pan.
• Heat a small skillet over medium heat and drizzle with olive oil. Cook the onion and bell pepper for 3 to 4 minutes, until softened. Add garlic and cook another 30 seconds. Remove from heat.
• Shred the zucchini and squeeze as much moisture as possible using paper towels or a clean kitchen towel. This helps prevent watery egg muffins.
• In a large bowl, whisk together the eggs, milk, parmesan cheese, salt and pepper. Stir in the cooked veggie mixture, shredded zucchini and arugula.
• Evenly divide the mixture between 12 muffin cups, filling each about ¾ full. Bake for 20 to 25 minutes, or until the centers are set and the tops are lightly golden. Cool slightly before removing from the pan.

Nutrition

Serving: 1muffin | Calories: 82kcal | Carbohydrates: 1.6g | Protein: 6.4g | Fat: 5.4g | Saturated Fat: 1.8g | Cholesterol: 157mg | Sodium: 143.3mg | Fiber: 0.3g | Sugar: 0.8g

This Lemon Arugula Orzo Salad is a bright, zesty pasta salad packed with fresh greens, tender orzo, protein-packed chickpeas, crumbled feta cheese and a simple lemon dressing. Perfect for spring and summer meals!

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If you are looking for a light, refreshing side dish that still feels satisfying, this Lemon Arugula Orzo Salad is it! The kind of recipe that tastes like sunshine with bright citrus flavor, peppery greens, protein-packed and perfectly cooked orzo all tossed together in the most delicious lemon dijon dressing. This orzo salad makes a great side dish paired with grilled chicken or salmon and I love bringing this to BBQs or picnics!

Why You’ll Love This

• Fresh and flavorful – bright lemon, peppery arugula, creamy feta, fresh basil, and toasted pine nuts create the perfect balance of flavors.
• Protein-packed – chickpeas add plant-based protein and fiber that make this lemon orzo salad extra satisfying.
• Customizable – you can easily add extra veggies, protein, or swap ingredients based on what you have on hand.
• Great for meal prep – this is one of those salads that tastes better after it sits in the refrigerator so this salad is perfect for lunches throughout the week.

Ingredients You’ll Need

• orzo pasta – this small rice-shaped pasta creates the perfect base for the salad and absorbs all the delicious dressing flavors. Just make sure to cook it al dente so it keeps its texture. Other small pasta options include ditalini, pearl couscous, and orecchiette.
• arugula – adds a fresh, peppery bite that pairs perfectly with the lemon dijon dressing. Baby arugula works best for a more tender texture, but you can also use baby spinach or other leafy greens.
• chickpeas – adds protein, fiber, and heartiness to make the salad more filling and satisfying. Just make sure to rinse and drain them well.
• feta cheese – the crumbled feta cheese is creamy, salty, and tangy which adds so much flavor to this salad.
• pine nuts – toasted pine nuts add buttery crunch and a subtle nutty flavor that elevates the entire salad.
• fresh basil – adds a pop of color and freshness to this salad that tastes amazing with the bright lemony dressing. Other fresh herbs would work great such as fresh parsley, fresh dill or even fresh thyme.
• lemon dijon dressing – made with a combination of fresh lemon juice, lemon zest, olive oil, honey, Dijon mustard, garlic, kosher salt and pepper.

How to Make Lemon Arugula Orzo Salad

1. Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool completely and stop the cooking process.
2. Toast the pine nuts. While the orzo cooks, add the pine nuts to a dry skillet over medium heat. Toast for 2–3 minutes, stirring often, until lightly golden and fragrant. Watch carefully so they don’t burn.
3. Make the dressing. In a small bowl or mason jar, whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic, honey, salt, and pepper until smooth and well combined.
4. Assemble the salad. In a large bowl, combine the cooked orzo, chickpeas, arugula, fresh basil, feta cheese, and toasted pine nuts. Drizzle the lemon dressing over the salad and gently toss until everything is evenly coated.
5. Serve and enjoy. Serve immediately or refrigerate for 30 minutes to let the flavors meld together even more before serving.

Variations and Substitutions

• Add protein – try adding in some grilled chicken, salmon, shrimp, steak, leftover rotisserie chicken or even white beans for another vegetarian option.
• Swap the greens – instead of arugula, try fresh baby spinach leaves, mixed greens or kale. Just makes sure to massage the kale first with a little olive oil.
• Switch up the cheese – creamy goat cheese, shredded parmesan cheese, mozzarella pearls or a dairy-free feta alternative all make great options.
• Add more veggies – boost the nutrition by adding in fresh vegetables such as cherry tomatoes, red onion, english cucumbers, roasted asparagus, zucchini, bell peppers, artichoke hearts, olives or avocado.
• Nut substitutions – instead of pine nuts, you can use slivered almonds, chopped pistachios, walnuts or sunflower seeds for a nut-free option.
• Make it gluten-free – use your favorite gluten-free orzo or you can substitute it with quinoa, brown rice or gluten-free pasta.
• Make it vegan – omit the feta cheese or use vegan feta and swap the honey for maple syrup in the dressing.

Prepping and Storage

Leftovers will last in a sealed, airtight container in the fridge for up to 3 to 4 days. To refresh this salad, add a squeeze of fresh lemon juice and drizzle of extra virgin olive oil and give it a good stir. This brightens the salad back up after chilling.

More Pasta Salads

• Rainbow Orzo Salad
• Lemon Basil Pasta Salad
• Strawberry Balsamic Pasta Salad
• Roasted Veggie Pasta Salad
• Italian Pasta Salad
• Summer Pesto Pasta Salad

Hope you all enjoy this Lemon Arugula Orzo Salad! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Lemon Arugula Orzo Salad

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This Lemon Arugula Orzo Salad is a bright, zesty pasta salad packed with fresh greens, tender orzo, protein-packed chickpeas, crumbled feta cheese and a simple lemon dressing. Perfect for spring and summer meals!

Course Salad

Cuisine Mediterranean

Keyword Lemon Arugula Orzo Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 285kcal

Ingredients

For the Salad:

• 1 cup dry orzo pasta
• 1/4 cup pine nuts
• 3 cups baby arugula
• 1 (15 oz) can chickpeas drained and rinsed
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh basil leaves torn

For the Lemon Dressing:

• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 Tbsp lemon zest
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 2 cloves garlic minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to the package directions until al dente. Drain and rinse under cold water to cool completely.
• Toast the pine nuts. While the orzo cooks, add the pine nuts to a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Watch carefully so they don’t burn.
• Make the dressing. In a small bowl or mason jar, whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic, honey, salt, and pepper until smooth and well combined.
• Assemble the salad. In a large bowl, combine the cooked orzo, chickpeas, arugula, fresh basil, feta cheese, and toasted pine nuts. Drizzle the lemon dressing over the salad and gently toss until everything is evenly coated.
• Serve and enjoy. Serve immediately or refrigerate for 30 minutes to let the flavors meld together even more before serving. Enjoy!

Nutrition

Serving: 1/8th of salad | Calories: 285kcal | Carbohydrates: 33.1g | Protein: 7.4g | Fat: 14.3g | Saturated Fat: 2.5g | Cholesterol: 5.6mg | Sodium: 358mg | Fiber: 3.6g | Sugar: 3.9g

This Strawberry Balsamic Pasta Salad is fresh, flavorful, and perfect for spring and summer! Made with juicy strawberries, tender pasta, fresh basil, creamy mozzarella and crisp cucumbers all tossed in a lightly sweet balsamic dressing.

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If you’re looking for a pasta salad that is anything but boring, this Strawberry Balsamic Pasta Salad is it. The perfect mix of sweet, savory, creamy and crunchy! Loaded with juicy strawberries, tender pasta, fresh basil, creamy mozzarella, and crisp cucumbers all tossed in a sweet balsamic dressing. Every bite is fresh, bright and so flavorful!

Why You’ll Love This

• Fresh and flavorful – the combination of sweet strawberries and tangy balsamic dressing creates a flavor that’s bright, balances and totally addictive!
• Quick and easy – this whole pasta salad easily comes together in about 15 minutes making it perfect for busy days when you still want something fresh and satisfying.
• Lightened-up – unlike traditional pasta salads, this one skips the heavy, mayo-based dressing and uses a simple homemade balsamic vinaigrette which really lets the ingredients shine.
• Customizable – you can easily make this to your liking whether you need to adjust it based on what you have on hand or your dietary preferences.

Ingredients You’ll Need

• strawberries – the star of this recipe! Sweet, juicy and perfect for pairing with the balsamic dressy.
• pasta – for this recipe I used fusilli noodles, but feel free to use any type of corkscrew pasta such as cavatappi or rotini. The nooks in the pasta really grab hold of the dressing nicely! You could also use farfalle, penne pasta or a gluten-free option. 
• arugula – adds a boost of nutrition to this pasta salad and balances out the sweetness of the strawberries. I used fresh arugula, but feel free to use baby spinach or other type of lettuce.
• cucumbers – I used 3 mini cucumbers which add a fresh, crisp bite to this pasta salad and great texture.
• mozzarella pearls – the perfect bite-sized addition to this salad that adds creaminess and flavor to this pasta salad.
• almonds – adds a delicious crunch and nutty flavor to this salad. Toasting really brings out their richness so don’t skip this step! Walnuts make a great option as well.
• shallot – adds a slightly sweet, mild onion flavor to this pasta salad without being overpowering.
• fresh basil – fresh herbs add a pop of color and pairs perfectly with the balsamic dressing. I used basil leaves, but fresh mint would be a great addition as well!
• balsamic dressing – a combination of olive oil, balsamic vinegar, honey, Dijon mustard, salt and black pepper.

How to Make Strawberry Balsamic Pasta Salad

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
2. Toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
3. Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
4. Assemble the salad. In a large bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
5. Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.

Tips for the Best Strawberry Balsamic Pasta Salad

• Salt the pasta water generously – this is important to add flavor to the pasta salad, don’t skip this set!
• Cook pasta just to al dente – overcooked pasta can get mushy once tossed with the dressing.
• Cool the pasta completely – if the pasta is warm it can wilt the greens and make everything else soggy. I like to run it under cold water after draining.
• Use fresh, ripe strawberries – they sweeter they are, the better the flavor of the whole salad.
• Don’t skip toasting the almonds – the toasted almonds add a huge flavor boost and crunch to this pasta salad.
• Add delicate ingredients last – toss the pasta salad gently to keep strawberries and mozzarella intact.
• Let it sit for 10-15 minutes before serving – this helps the flavors melt together beautifully.

Variations

• Add grilled chicken for extra protein.
• Swap mozzarella for creamy goat cheese or feta cheese.
• Add quinoa or farro for a heartier salad.
• Use this poppy seed dressing or this maple balsamic vinaigrette for a different flavor.
• Toss in spinach or other leafy greens instead of arugula.
• Add avocado slices for creaminess.

More Pasta Salads

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

Hope you all enjoy this Strawberry Balsamic Pasta Salad! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Strawberry Balsamic Pasta Salad

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This Strawberry Balsamic Pasta Salad is fresh, flavorful, and perfect for spring and summer! Made with juicy strawberries, tender pasta, fresh basil, creamy mozzarella and crisp cucumbers all tossed in a lightly sweet balsamic dressing.

Course Salad

Cuisine American

Keyword Strawberry Balsamic Pasta Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 274kcal

Ingredients

• 16 oz fusilli pasta
• 1/3 cup slivered almonds toasted
• 16 oz strawberries hulled and sliced
• 8 oz mozzarella pearls
• 1 shallot thinly sliced
• 3 mini cucumbers sliced into half-moons
• 2 cups baby arugula
• 1/2 cup fresh basil leaves torn

For the Balsamic Dressing:

• 1/3 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp honey
• 2 tsp Dijon mustard
• 1/2 tsp each salt + pepper

Instructions

• Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
• Toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
• Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
• Assemble the salad. In a large bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
• Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.

Nutrition

Serving: 1/8th of recipe | Calories: 274kcal | Carbohydrates: 26.3g | Protein: 9.5g | Fat: 17.1g | Saturated Fat: 4.6g | Cholesterol: 20mg | Sodium: 162.9mg | Fiber: 2.5g | Sugar: 9g

The most flavorful Hot Honey Glazed Salmon that is tender, flaky and coated in a sweet and savory homemade hot honey sauce. This simple healthy recipe easily comes together in under 20 minutes!

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If you’re a fan of an easy salmon recipe, then look no further. This Hot Honey Glazed Salmon is sweet and savory with the perfect amount of heat that gives this salmon the best flavor! The perfect recipe for those busy weeknights when you want something quick, but dinner-worthy that the whole family will love. I like to pair this salmon with rice, roasted vegetables or a crisp salad for a delicious, healthy meal that feels indulgent, but really is simple to make!

Why You’ll Love This

• Quick and easy – this baked salmon dish easily comes together in under 20 minutes using simple pantry ingredients. One of our go-to recipes for the weeknights.
• Healthy – salmon is packed with protein and heart-healthy omega-3 fats making this a nourishing meal that feels elevated and indulgent.
• Versatile – this honey garlic salmon recipe pairs well with so many sides like roasted vegetables, green beans, rice or a side salad.
• Great for meal prep – leftovers reheat beautifully and can be served on salads, grain bowls or wraps the next day.

Ingredients

• salmon – you’ll want four 6 oz evenly sized filets of wild salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen filets too. Just make sure the salmon is thawed if you are using frozen filets.
• 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.
• honey – adds sweetness to the sauce without using refined sugars, and makes a nice glaze. Feel free to use maple syrup or other natural sweetener in place of the honey.
• soy sauce – I always use lower sodium soy sauce as I personally think regular soy sauce is just too salty for my taste. You can also use tamari or coconut aminos to make this gluten-free.
• apple cider vinegar – the acidity really helps to balance out the sweetness of the honey, you could also use rice vinegar or white wine vinegar.
• garlic – you can use fresh chopped cloves garlic cloves or minced garlic from the jar.
• seasonings – combination of paprika, chili powder, red pepper flakes, salt and black pepper.
• green onions – the perfect garnish to top the salmon that adds color and flavor.

How to Make Hot Honey Glazed Salmon

• Prepare the salmon. Preheat the oven to 400 degrees F and let the salmon come to room temperature. Pat dry with paper towels and arrange salmon fillets skin-side down on a baking sheet lined with parchment paper or aluminum foil sprayed with nonstick spray.
• Season salmon. Brush the salmon with olive oil and evenly season with salt, pepper, paprika and chili powder.
• Make the sauce. In a small saucepan, combine honey, soy sauce, vinegar, garlic and red pepper flakes. Bring to a boil, then turn the heat down to medium low and simmer for about 2 to 3 minutes, stirring often, until sauce has thickened.
• Coat the salmon. Top the salmon with half of the hot honey glaze, reserving the rest of the sauce for later.
• Bake salmon. Bake in the oven for 12 to 15 minutes, adding more glaze on top of the salmon halfway through. Salmon is cooked when it is opaque and flakes easily with a fork. The internal temperature should read 125-130 degrees F for medium and 140 degrees F for fully cooked salmon.
• Serve and enjoy! Remove from oven with a spatula and spoon any remaining glaze on top right before serving. Sprinkle green onions and sesame seeds on top and I also like to drizzle a little extra sauce on top of the veggies as well!

Tips for Making the Best Salmon

• Pat the salmon dry – drying the surface of the fresh salmon helps the seasoning stick and prevents excess moisture from diluting the sauce.
• Use even-sized filets – similar thickness ensures that the salmon cooks evenly. If one piece is thinner, just make sure to check it early.
• Bake at high heat – cooking the salmon at 400 degrees F is ideal as it cooks the salmon quickly without drying it out.
• Don’t overcook – this tends to be the biggest mistake people make. Salmon continues to cook slightly after it comes out of the oven so remove it when it is just barely opaque in the center for the most tender texture.
• For crisper topping – pop the broiler on and broil the salmon for a few minutes right at the end to give the salmon more color and a crisper topping.
• Let the salmon rest – allowing the moist salmon to rest briefly keeps it juicy and flavorful.

How to Serve

• Over rice or grains – this hot honey salmon is perfect served over a fluffy bed of rice or grains that soak up all that delicious glaze. Try brown rice, white rice, coconut rice, cauliflower rice or quinoa.
• Make a salmon bowl – make vibrant salmon bowls loaded with all the fresh toppings! Some great options include shredded carrots, cucumber slices, edamame, avocado and green onions. Don’t forget the lemon slices with a squeeze of lemon juice.
• Pair with veggies – this sweet and spicy glaze goes great over roasted vegetables. Some delicious options include roasted brussels sprouts, garlicky green beans, over top of mashed cauliflower, broccoli, bok choy, or these simple sautéed vegetables.
• Over mashed potatoes – serve over top of my healthy mashed potatoes for a filling, delicious meal.
• With a fresh salad – for a lighter option, this salmon makes a great protein over your favorite salad with this simple lemon vinaigrette.
• Build salmon tacos – flake the cooked salmon and tuck it into warm tortillas with all your favorite toppings. The sweet heat of the salmon works great with the bright, crunchy taco toppings.

Prepping and Storage

Leftover salmon can be stored in a sealed, airtight container for up to 3 days in the refrigerator. To reheat, you can either warm in the oven at 300 degrees F for 8 to 10 minutes or reheat in the microwave until warmed through. This leftover salmon would also taste great cold over a salad!

Favorite Salmon Recipes

• Garlic Butter Baked Salmon
• Hummus Crusted Salmon
• Sheet Pan Maple Dijon Glazed Salmon
• Chili Lime Salmon with Mango Salsa
• Ginger Basil Salmon in Foil
• Chimichurri Baked Salmon

Hope you all enjoy this Hot Honey Salmon recipe! If you love this simple recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Hot Honey Glazed Salmon

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The most flavorful Hot Honey Glazed Salmon that is tender, flaky and coated in a sweet and savory homemade hot honey sauce. This simple healthy recipe easily comes together in under 20 minutes!

Course Main Course

Cuisine Asian

Keyword Hot Honey Glazed Salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 369kcal

Ingredients

• 4 (6 oz) salmon fillets
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp chili powder
• Garnish with sliced green onions and sesame seeds

For the Sauce:

• 1/3 cup honey
• 3 Tbsp low sodium soy sauce
• 1 Tbsp apple cider vinegar
• 4 cloves garlic minced
• 1/2 tsp red pepper flakes

Instructions

• Preheat oven to 400 degrees F and let salmon come to room temperature. Pat dry with paper towels and arrange salmon fillets skin side down on a baking sheet lined with parchment paper or aluminum foil sprayed with nonstick spray.
• Brush the fillets with olive oil and evenly season with salt, pepper, paprika and chili powder. Set aside.
• In a small saucepan, combine honey, soy sauce, vinegar, garlic and red pepper flakes. Bring a boil, then turn the heat down to medium low and simmer for about 2 to 3 minutes, stirring often, until sauce has thickened.
• Top the salmon with half of the glaze, reserving the rest for later.
• Bake for 12 to 15 minutes, adding more glaze on top of the salmon halfway through. You'll know the salmon is cooked when it is opaque and flakes easily with a fork.
• Remove from oven and top with any remaining glaze right before serving. Top with green onions and sesame seeds, if desired. Enjoy!

Nutrition

Serving: 1/4th of recipe | Calories: 369kcal | Carbohydrates: 25.4g | Protein: 34.8g | Fat: 14.3g | Saturated Fat: 2.2g | Cholesterol: 94.2mg | Sodium: 741.7mg | Fiber: 0.4g | Sugar: 21.3g

The post Hot Honey Glazed Salmon appeared first on Eat Yourself Skinny.

Juicy Air Fryer Chicken Breast recipe that comes out perfectly every time in just 20 minutes! Seasoned with a blend of herbs and spices for a delicious, healthy meal great for busy weeknights or when you need to meal prep.

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Tired of dry, boring chicken breasts? I have your solution. Once you try this simple Air Fryer Chicken Breast recipe you will be making this on repeat! Tender chicken breasts seasoned with a mix of herbs and spices that are perfectly cooked using this no-fail, foolproof recipe. Juicy, flavorful chicken every single time! Great for busy weeknights or when you need some cooked chicken quickly. Pair with brown rice and cooked veggies for a healthy, quick dinner the whole family will love!

Why You’ll Love This

• Perfect every time – the air fryer locks in moisture while creating a lightly crisp exterior on the juicy chicken breast. No more dry, chewy chicken!
• Quick and easy – this recipe only takes about 20 minutes from start to finish for a protein-packed, easy weeknight dinner you can make in a pinch.
• Customizable – such a versatile protein so use whatever seasoning blend you like best on this chicken. You can also try a variety of sauces or marinades to switch things up.
• Great for meal prep – this chicken reheats beautifully making it perfect for lunches or dinners throughout the week. Slice it up for grain bowls, salads, wraps and more!

Ingredients You’ll Need

• chicken breasts – you’ll need boneless skinless chicken breasts for this recipe, but chicken thighs would work as well.
• olive oil – I like to use a good olive oil or other neutral oil to brush over the chicken, just make sure it’s cold-pressed and organic for the most flavor. 
• seasoning blend – a mixture of Italian seasoning, garlic powder, onion powder, paprika, kosher salt and black pepper to season the chicken.
• fresh parsley – garnish at the end to add a pop of color and fresh taste to the chicken.

How Long to Cook Chicken in Air Fryer

Not all chicken breasts are created equal and the cook time will vary depending on the size of your chicken. Below are the cook times when air frying at 375 degrees F, just make sure to flip the chicken halfway through.

• Smaller breasts (5 to 7 ounces) – 12 to 16 minutes
• Medium breasts (8 to 10 ounces) – 14 to 18 minutes
• Large breasts (11 ounces or more) – 18 to 20 minutes

How to Make Air Fryer Chicken Breast

1. Prep the chicken. Pound out the chicken to even thickness between plastic wrap (if the chicken is very thick) and pat them dry with paper towels.
2. Season generously. In a small bowl, mix together the Italian seasoning, garlic powder, onion powder, paprika, salt and pepper. Brush both sides of chicken with olive oil and season chicken evenly with the spice mixture, pressing gently so it sticks.
3. Air fry. Place chicken in a single layer in the air fryer basket (don’t overlap) and cook for 10 minutes. Flip the chicken at the halfway point and cook for an additional 6 to 10 minutes, depending on the size of your chicken breasts. The internal temperature should reach 165 degrees F using a meat thermometer and juices run clear.
4. Rest the chicken. Using tongs, transfer the chicken pieces to a plate. Cover and let rest for 5 minutes before slicing. Don’t skip this step! Resting locks in those juices inside, keeping the chicken moist and flavorful.

Can You Put Frozen Chicken Breasts in the Air Fryer?

Yes, you sure can! Cooking frozen chicken breasts straight from the freezer is super easy and quick, without drying them out. The seasoning won’t stick right away, but you can season the chicken halfway through.

1. Preheat the air fryer to 360 degrees F and let it preheat for 3 to 5 minutes. This helps the chicken cook more evenly.
2. Place frozen chicken breasts in the basket in a single layer and cook for 10 minutes. This softens the surface so that you can season the chicken properly. Remove the chicken, pat with paper towels and season as directed.
3. Continue cooking the chicken for 8 to 12 more minutes, flipping once halfway through. Chicken breasts are fully cooked at 165 degrees F in the thickest part.

Tips for the Best Air Fryer Chicken

• Size matters – make sure both chicken breasts are even in size as this makes sure they cook evenly in the air fryer.
• Don’t skip the oil – this helps the seasoning stick, ensures proper browning and keeps the outside of the chicken from becoming dry in the high heat of the air fryer.
• Preheat the air fryer – starting with a hot basket helps the chicken sear on contact, which boosts browning and prevents overcooking.
• Don’t overcrowd the basket – make sure to give the chicken enough space so the hot air can circulate. If they are touching, you’ll get steaming instead of crisping, as well as uneven cooking.
• Use a meat thermometer – pull your chicken out as soon as the internal temperature reaches 165 degree F, as overcooking the chicken will cause it to dry out.
• Let chicken rest – letting the chicken rest for 5 minutes keeps the juices from pouring out onto the cutting board and keeps it nice and moist.

How to Serve

• Sides – serve with a variety of side dishes like these balsamic roasted brussels sprouts, these simple sautéed vegetables, our favorite sweet potato fries, or these green beans with caramelized shallots.
• Grain bowls – serve over rice, quinoa or cauliflower rice with some cooked veggies for an easy meal to enjoy during the week.
• Salad – serve this air fryer chicken on top of a fresh green salad. Some great options include this Chinese chicken salad, this chicken caesar salad or this raspberry walnut chicken salad.
• Sandwiches or wraps – stuff this chicken into pita bread or a wrap or make delicious sandwiches topped with avocado, cheese or crispy lettuce for a quick lunch.
• Add to soups – shred the chicken and add it to chicken noodle soup, chicken and wild rice soup, or this chicken tortilla soup.
• Other meal options – this chicken would taste great shredded in these healthy chicken enchiladas, tacos or mixed into this healthy chicken salad.

Variations

• Seasonings – other seasoning variations you can try are my homemade taco seasoning or this cajun seasoning for a different flavor.
• Marinades – try marinating your chicken overnight in this lemon herb marinade, cilantro lime is another favorite, or this maple balsamic marinade.

Prepping and Storage

To Store: Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 4 days making this great for meal prep. To reheat, warm the chicken in the oven at 350 degrees F until warmed through.

To Freeze: Freeze leftover chicken in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge overnight before reheating.

More Chicken Recipes

• Lemon Herb Grilled Chicken
• Cilantro Lime Grilled Chicken
• Easy Baked Chicken Parmesan
• Grilled Bruschetta Chicken
• Maple Balsamic Herb Chicken
• Greek Chicken Kabobs
• Chili Lime Grilled Chicken

More Air Fryer Recipes

• Crispy Air Fryer Coconut Shrimp
• Air Fryer Garlic Parmesan Brussels Sprouts
• Air Fryer Eggplant Parmesan
• Air Fryer Sweet Potato Chicken Bites
• Sticky Honey Garlic Cauliflower Wings

Hope you all enjoy this Air Fryer Chicken 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! 

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Air Fryer Chicken Breast

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Juicy Air Fryer Chicken Breast recipe that comes out perfectly every time in just 20 minutes! Seasoned with a blend of herbs and spices for a delicious, healthy meal great for busy weeknights or when you need to meal prep.

Course Main Course

Cuisine American

Keyword Air Fryer Chicken Breast

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 2

Calories 284kcal

Ingredients

• 2 boneless, skinless chicken breasts
• 1 Tbsp olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/4 tsp black pepper
• Garnish with fresh chopped parsley (optional)

Instructions

• Preheat air fryer to 375 degrees F.
• Pound out the chicken breasts to an even thickness (if the chicken is very thick) and pat them dry with paper towels.
• In a small bowl, mix together Italian seasoning, garlic powder, onion powder, salt, paprika and black pepper.
• Brush both sides of chicken with olive oil and sprinkle evenly with spice mix, pressing gently so it sticks.
• Place chicken in a single layer in the basket of the air fryer (don’t overlap) and cook for 10 minutes. Flip chicken and cook for an additional 6 to 10 minutes, or until the internal temperature reaches 165 degrees F using a meat thermometer and juices run clear.
• Transfer chicken to a plate, cover and let rest for 5 minutes before slicing. Enjoy!

Nutrition

Serving: 1chicken breast | Calories: 284kcal | Carbohydrates: 0.6g | Protein: 42g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 144.6mg | Sodium: 406.6mg | Fiber: 1g

The post Air Fryer Chicken Breast appeared first on Eat Yourself Skinny.

This quick and easy Healthy Taco Salad is made with seasoned ground turkey, fresh veggies and all your favorite toppings to pack in the flavor! Perfect for busy weeknights, meal prep or even serving a crowd!

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Did someone say Taco Tuesday?? I am always on the hunt for easy weeknight meals and our family LOVES this Healthy Taco Salad recipe! Packed with lean protein, fresh veggies and healthy fats for a complete meal that is filling and doesn’t skimp on flavor. We love to meal prep this and enjoy it throughout the week, but this healthy taco salad is also a huge crowdpleaser if serving guests! If you are looking for healthier Mexican food, then this dish has you covered!

Why You’ll Love This

• Quick and easy – this salad may have a lot of components, but you can easily throw this whole salad together in under 30 minutes!
• Healthy – made with lean ground turkey, healthy fats, and fresh ingredients that will leave you full and satisfied. A great taco salad to hit your protein goals!
• Customizable – you can easily make this salad all your own by using your favorite combination of toppings or swapping proteins.
• Great for meal prep – store components in separate containers in the fridge and assemble when ready to eat.

Taco Salad Ingredients

• 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, lean ground beef or ground pork.
• lettuce – I used crisp romaine lettuce in this salad. If you aren’t a fan, feel free to use iceberg lettuce, spinach, kale or whatever type of crisp lettuce you like best.
• veggies – you’ll need grape tomatoes or cherry tomatoes, fresh corn, avocado, yellow onion or red onion, and green onions.
• 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. You could also use pinto beans or kidney beans or skip the beans all together.
• salsa – you can use whatever salsa you like best whether it is a jar purchased from the store or homemade salsa. Try my fresh pico de gallo or this best ever salsa recipe.
• limes – you’ll need the juice of 1/2 a lime which adds a nice fresh, tangy flavor that really brightens up this whole salad. Make sure to use a fresh lime as bottled lime juice can have a bitter taste. Use extra lime wedges to serve at the end!
• taco seasoning – you can use a store-bought packet of taco seasoning mix or try my homemade taco seasoning made with a combination of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
• cilantro – I LOVE the taste of cilantro leaves so I’m pretty heavy-handed. If you’re not a fan of this herb, feel free to use chopped parsley or even basil.
• cotija cheese – I like adding a little cheese, but feel free to omit if you are dairy-free. You could also swap cotija cheese with shredded Mexican cheese or cheddar cheese.
• salt + pepper – needed to season the ground turkey.

How to Make Healthy Taco Salad

1. Prepare veggies.  Simply wash and chop the romaine lettuce, onions, tomatoes, cilantro and avocado with a sharp knife. Then drain and rinse the black beans. Set all this aside.
2. Brown the turkey.  Drizzle a little olive oil in a large skillet over medium-high heat and add the chopped yellow onion. Sauté onion until softened, about 2 to 3 minutes, then add the ground turkey. Using a wooden spoon, cook the meat, breaking it up into small pieces, until it begins to crumble and brown. Add the taco seasoning and continue cooking until turkey is browned and completely cooked through.
3. Make the rest of the filling. Stir in the black beans, corn and salsa, cooking an additional 5 more minutes until heated through. Squeeze in the lime juice and season the meat mixture with salt and pepper, as needed.
4. Assemble salad. In a large bowl, combine all the salad ingredients. Top with the turkey taco meat (or beef mixture), sprinkle on some cheese and add your favorite toppings such as avocado slices, jalapenos, tortilla strips, guacamole, extra salsa and cilantro.

Other Additions

The best part of this classic taco salad is that it is completely customizable to your liking! So many favorite taco toppings, variety of textures and the possibilities are endless.

• Add in more veggies such as snap peas, bell pepper slices, red onions, jalapeños, black olives, shredded zucchini or even asparagus.
• Switch up the protein by using ground beef, shrimp, salmon or even ground pork, or shredded chicken.
• Go meatless by using tofu (highly recommend marinating it in some dressing!) or leaving the protein out of this salad all together.
• Add grains by mixing in brown rice, white rice, cooked quinoa or even cauliflower rice for extra heartiness. A great way to make your own bowls.
• If you love crunch, swap out the wonton crisps for chopped peanuts, crushed tortilla chips or other nuts for a fun variation.
• Make it creamy by adding guacamole, a dollop of sour cream or Greek yogurt, this delicious creamy avocado ranch dressing or this cilantro lime dressing recipe!

Prepping and Storage

This easy taco salad recipe will last up to 2 to 3 days in the refrigerator stored in a sealed, airtight container. If planning store for later, I don’t recommend assembling the salad until right before eating to keep the lettuce as fresh and crisp as possible.

More Mexican-Inspired

• Healthy Chicken Enchiladas
• Mexican Stuffed Bell Peppers
• Instant Pot Mexican Brown Rice
• Sheet Pan Chicken Fajitas
• Enchilada Stuffed Zucchini Boats
• Baked Chicken Fajita Roll-Ups

More Delicious Salads

• Chinese Chicken Salad
• Blackened Shrimp and Corn Salad
• Crunchy Thai Chicken Salad
• Southwest Chicken Salad
• Healthy Chicken Caesar Salad
• Healthy Greek Salad

Hope you all enjoy this Healthy Taco Salad on your next taco night! 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!

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Healthy Taco Salad

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This quick and easy Healthy Taco Salad is made with seasoned ground turkey, fresh veggies and all your favorite toppings to pack in the flavor! Perfect for busy weeknights, meal prep or even serving a crowd!

Course Salad

Cuisine Mexican

Keyword Healthy Taco Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 466kcal

Ingredients

For the Taco Meat:

• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 1 lb ground turkey
• 2 1/2 Tbsp taco seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup salsa
• Juice of 1/2 a lime
• Salt and pepper, to taste

For the Salad:

• 2 heads romaine lettuce, chopped (about 8 cups)
• 1 cup grape tomatoes, chopped
• 1 cup fresh or frozen corn (about 2 ears)
• 1/3 cup green onions, chopped
• 1/3 cup cilantro, chopped
• 1 avocado, pitted and cut into chunks
• 1/2 cup cotija cheese, crumbled
• Optional toppings: guacamole, tortilla strips

Instructions

• Drizzle olive oil in a hot skillet over medium-high heat and add chopped yellow onion. Sauté onion until softened, about 2 to 3 minutes, then add the ground turkey and cook until it begins to crumble and brown. Add the taco seasoning and continue cooking until turkey is browned and completely cooked through.
• Stir in the black beans, corn and salsa, cooking an additional 5 more minutes until heated through. Squeeze in the lime juice and season with salt and pepper, as needed.
• In a large bowl, combine all the salad ingredients, top with the turkey taco meat, sprinkle on some cheese and add your favorite toppings such as avocado slices, tortilla strips, guacamole, extra salsa and cilantro.

Nutrition

Serving: 1/4th of salad | Calories: 466kcal | Carbohydrates: 39g | Protein: 37g | Fat: 24.8g | Saturated Fat: 5.9g | Cholesterol: 90.7mg | Sodium: 410mg | Fiber: 14.4g | Sugar: 7.8g

The post Healthy Taco Salad appeared first on Eat Yourself Skinny.

Easy Baked Chicken Parmesan made with tender juicy chicken, rich marinara sauce and melty cheese with a crisp coating that tastes delicious! This chicken is baked, not fried, and easily comes together in under 30 minutes!

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This recipe has all the components of classic Chicken Parmesan, but without all the heavy breading and frying! Tender juicy chicken topped with a delicious marinara sauce and melty cheese baked to perfection with a crisp coating that is wholesome and delicious. No butter, olive oil or all-purpose flour needed. The best baked chicken parmesan that is comforting, satisfying and super simple to make. Such an easy chicken dinner the whole family will love!

Why You’ll Love This

• Healthier – this chicken parmesan recipe is baked, not fried, and made with simple, wholesome ingredients. Still gets crispy without frying!
• Protein packed – chicken breast is naturally high in protein and low in fat making it one of my favorite meals to hit your protein goals.
• Family-friendly – this recipe is a guaranteed crowdpleaser that the whole family will love! The perfect easy weeknight meal.
• Great for meal prep – leftovers reheat beautifully making this a great recipe for meal prep.

Ingredients You’ll Need

• chicken – I used boneless skinless chicken breasts, but chicken tenders would work great as well.
• breadcrumbs – I used whole wheat panko bread crumbs that are needed for that crunchy exterior. You can even lightly toast the breadcrumbs before coating for extra crispness.
• marinara – I like to use a high-quality marinara that is low in sugar such as Raos tomato sauce or you can make my homemade sauce that our family loves!
• eggs – needed as a binder to help the breadcrumbs adhere to the chicken for that delicious crispy coating.
• cheese – this recipe uses both freshly grated parmesan cheese and topped with fresh slices of mozzarella cheese. You could also use shredded mozzarella as well.
• flaxseed meal – adds a boost of nutrition and fiber to the chicken without affecting the taste.
• fresh basil – adds a pop of color and a fresh finish to the dish right before serving.
• seasonings – a combination of Italian seasoning, onion powder, garlic powder, salt and black pepper. If you don’t have Italian seasoning, feel free to use a mixture of oregano and basil.

How to Make Baked Chicken Parmesan

1. Prepare chicken. Slice chicken horizontally and place between layers of plastic wrap. Using a meat tenderizer, meat mallet or rolling pin, pound the chicken cutlets about a 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
2. Make the breading. Time to create a dredging station. In a shallow dish, combine breadcrumbs, parmesan cheese, flaxseed meal, Italian seasoning, garlic powder and onion powder. In a separate shallow dish, whisk together eggs until frothy.
3. Coat the chicken. Dip each chicken cutlet into the egg wash and press into the breadcrumb mixture, coating both sides. Transfer to prepared baking sheet lined with parchment paper or aluminum foil and repeat with the remaining chicken breasts.
4. Bake. Spray the tops of the breaded chicken with cooking spray and bake in the oven at 425 degrees F for 15 to 20 minutes, until juices run clear and cooked through.
5. Top with cheese. Once golden brown, spoon about a 1/4 cup of marinara sauce on top each chicken breast with one slice of mozzarella cheese. Return to the oven for 5 to 6 minutes until cheese is melted and bubbly.
6. Serve and enjoy. Top chicken with fresh basil and serve over cooked spaghetti noodles and extra sauce. Enjoy!

Tips for Making the Best Chicken Parmesan

• Pound chicken evenly – even thickness ensures the chicken cooks uniformly and stays juicy. You’ll want to aim for 1/2-inch thickness.
• Pat the chicken dry – this is an important step to help the egg and breadcrumb mixture to stick properly.
• Don’t over-sauce – topping with too much marinara sauce can make the crust soggy. I recommend spooning just enough to coat the top of the chicken before adding the cheese.
• Broil at the end – the best way to get that bubbly, golden cheese finish, broil for 1 to 2 minutes right at the end of baking. Just watch carefully so the chicken doesn’t burn.
• Let chicken rest – allowing the chicken to rest for 5 minutes before serving really locks in those juices.

Variations

• Gluten-free – to make this gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
• Low-carb – to lower the carbs in this dish, swap the breadcrumbs for almond flour mixed with extra parmesan cheese.
• Vegetarian – try my recipe for eggplant parmesan that you can make in the air fryer or baked in the oven.

How to Serve

• Spaghetti – this is the classic way to serve chicken parmesan on top of pasta tossed in warm marinara sauce and a sprinkle of parmesan cheese.
• Veggies – zucchini noodles or spaghetti squash are lighter options with more nutritional benefits and lower carbs.
• Sandwich – throw it on toasted ciabatta or hoagie roll with extra marinara sauce, cheese and some red pepper flakes for a delicious crispy chicken parm sandwich.
• Side salad – serve chicken parmigiana with this healthy Caesar salad or this crisp chopped salad.
• Family style – double or triple this recipe if serving a crowd and arrange the baked chicken on a large serving platter with pasta noodles in a separate bowl.

Prepping and Storage

Leftover chicken parmesan can be stored in a sealed, airtight container in the refrigerator for up to 4 days. When reheating, warm in the oven at 350 degrees F for about 10 to 15 minutes until heated through. You could also reheat in the microwave, but this may soften the crust.

More Baked Chicken Recipes

• Easy Baked Chicken Tenders
• Maple Balsamic Herb Chicken
• Baked Chicken Fajita Roll-Ups
• Baked Chicken Pesto Meatballs
• Maple Glazed Chicken with Vegetables
• Baked Parmesan and Herb Chicken

Hope you all enjoy this healthier Baked Chicken Parmesan! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Easy Baked Chicken Parmesan

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Easy Baked Chicken Parmesan made with tender juicy chicken, rich marinara sauce and melty cheese with a crisp coating that tastes delicious! This chicken is baked, not fried, and easily comes together in under 30 minutes!

Course Main Course

Cuisine Italian

Keyword Baked Chicken Parmesan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 281kcal

Ingredients

• 2 boneless, skinless chicken breasts halved horizontally
• Salt and freshly cracked pepper to taste
• 1 cup whole wheat panko bread crumbs
• 1/4 cup grated parmesan cheese
• 2 Tbsp flaxseed meal
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 large eggs
• 1 1/2 cups marinara sauce (I used Raos marinara)
• 4 slices fresh mozzarella cheese (or more if needed to cover the chicken)
• Garnish with fresh chopped basil

Instructions

• Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
• Slice chicken horizontally and place between plastic wrap. Using a meat tenderizer or rolling pin, pound each piece of chicken about a 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
• In a shallow dish, combine breadcrumbs, parmesan cheese, flaxseed meal, Italian seasoning, garlic powder and onion powder. In a separate shallow dish, whisk together eggs until frothy.
• Dip each chicken cutlet into the egg mixture and press into the breadcrumb mixture, coating both sides. Transfer to prepared baking sheet and repeat with the remaining chicken breasts.
• Spray the tops of the chicken with cooking spray and bake in the oven for 15 to 20 minutes, until juices run clear and cooked through.
• Once golden, top each chicken breast with a 1/4 cup of marinara sauce and one slice of mozzarella cheese (or more if needed). Return to the oven for 5 to 6 minutes until cheese is melted and bubbly.
• Top chicken with fresh basil and serve over cooked spaghetti noodles and extra marinara sauce. Enjoy!

Nutrition

Serving: 1chicken breast | Calories: 281kcal | Carbohydrates: 9.4g | Protein: 35.2g | Fat: 10.8g | Saturated Fat: 3.3g | Cholesterol: 162.3mg | Sodium: 552mg | Fiber: 2.2g | Sugar: 2.1g

The post Easy Baked Chicken Parmesan appeared first on Eat Yourself Skinny.

This hearty Lentil and Sweet Potato Stew is delicious, super filling and easily comes together in under 30 minutes for the perfect weeknight dinner! A nourishing meal made with pantry staples that is gluten-free, dairy-free and vegan.

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It’s that time of year again to bring on all the soups! This cozy Lentil and Sweet Potato Stew is super flavorful and loaded with good-for-you healthy ingredients that leave you feeling nourished and satisfied. Made with simple pantry staples, this lentil stew checks all the boxes and warms you from the inside out. A delicious recipe you enjoy during the colder months, meal prep Sundays, or anytime you are just craving some wholesome comfort food.

Why You’ll Love this Recipe

• Wholesome – this sweet potato lentil stew is packed with fiber, plant-based protein and is naturally vegan and gluten-free.
• Quick and easy – everything cooks together all in one pot in just 30 minutes for a delicious and flavorful easy weeknight dinner.
• Flavorful – the lentils soak up all that delicious flavor making every bite absolutely delicious!
• Great for meal prep – the flavors deepen as it sits, making leftovers taste even better the next day.

Ingredients You’ll Need

• lentils – the heart of this stew that are rich in plant-based protein, fiber and iron helping to make the dish both satisfying and nourishing. I used green lentils, but you could use brown lentils, red lentils or a mixture of them.
• sweet potatoes – add natural sweetness, vibrant color and a creamy texture as they soften. They are also packed with vitamin A and antioxidants.
• onion – I used one medium onion which helps enhance the flavor and other ingredients in this soup.
• garlic – you can use fresh chopped garlic or minced garlic from the jar.
• vegetable broth – I used low-sodium vegetable broth, but chicken broth would work or any stocks you have in your pantry. 
• spices – a combination of turmeric, cumin, and bay leaves. You could also add in a little coriander, garam masala or chili powder for a little kick.
• salt + black pepper – needed to season and add flavor to the soup.
• fresh herbs – I like to top this soup with fresh parsley or fresh cilantro right at the end for a pop of color and fresh taste.

How to Make Lentil Stew

• Sauté the onion.  Drizzle olive oil in a large dutch oven or large pot over medium-high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
• Let the soup simmer.  Add in the rest of the ingredients (except for the salt) and bring to a rapid boil. Once boiling, turn the heat down to a simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
• Serve and enjoy! Remove the stew from the heat, season with salt and top with fresh parsley. Ladle soup into bowls and serve with crusty bread or warm naan, if desired.

Why Add Salt at the End?

So here’s my little tip to make perfectly tender, non-mushy lentils. Bring everything to rapid boil in a large pot (except for the salt). Turn the heat down super low so that the stew simmers (to just barely a bubble) without covering. Allow the lentils to simmer for about 20 to 30 minutes uncovered until they are cooked through, but not falling apart. Take them off of heat and THEN add in your salt. Adding salt right at the very end helps stop the cooking process and makes them come out perfect!

Tips for the Best Lentil Stew

• Rinse lentils well – rinsing the lentils under cold water removes excess starch and any debris. This simple step improves the texture of the lentils and helps keep the broth from becoming cloudy.
• Cut sweet potatoes evenly – cutting the sweet potatoes in uniform pieces ensures they will cook evenly in the stew.
• Don’t rush the simmer – once the stew comes to a boil, make sure to reduce it to a gentle simmer as slow cooking the stew allows the flavors to full develop. This also prevents the lentils from splitting and turning mushy.
• Adjust thickness – feel free to add more broth if you prefer a soupier stew or simmer longer for a thicker texture. Letting the stew sit for 10 minutes before serving will also help thicken the stew.
• Add salt at the end – this is a simple trick to ensure you get perfect lentils in the stew. Salting too early can cause affect the pectin in lentils causing them to become tough.

How to Customize this Stew

• Add leafy greens – mix in spinach or kale during the last few minutes of cooking for a boost of color and nutrition.
• More veggies – along with leafy greens, you could also add in some additional vegetables like carrots, cauliflower, broccoli or even tomatoes to add some acidity and richness to the stew.
• Extra protein – to make this stew more filling, you could add chickpeas, white beans or even cubed tofu or tempeh for additional protein.
• Make it creamy – for a richer, creamier stew, feel free to stir in some coconut milk or coconut cream near the end of cooking.
• Make it spicy – add in some red pepper flakes, cayenne pepper or a pinch of smoked paprika for a smoky flavor and to boost the spice in this stew.
• Make it heartier – serve this sweet potato lentil soup over brown rice or quinoa for an extra filling meal.
• Brighten it up – finish this lentil and sweet potato stew with a squeeze of fresh lemon juice right before serving for a fresh, bright flavor.

Prepping and Storage

Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 4 to 5 days. You can easily reheat the lentil stew on the stovetop or the microwave, adding in a splash of broth, if needed.

More Soup and Stew Recipes

• Chicken and Wild Rice Soup
• Creamy Tortellini Soup
• Easy Chicken Tortilla Soup
• Beef and Tomato Stew
• Detox Immune-Boosting Chicken Soup
• One Pot Spicy Sausage and Kale Soup

Hope you all enjoy this Lentil and Sweet Potato Stew! 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!

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Lentil and Sweet Potato Stew

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This hearty Lentil and Sweet Potato Stew is the perfect easy weeknight dinner that is delicious, super filling as well as gluten-free, dairy-free and vegan!  It’s also ready in under 30 minutes!

Course Main Course

Cuisine American

Keyword Lentil and Sweet Potato Stew

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 239kcal

Ingredients

• 1 Tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 2 cups green lentils rinsed
• 1 large sweet potato peeled and cubed
• 6 cups low sodium vegetable broth
• 2 bay leaves
• 1/2 tsp turmeric
• 1/4 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp salt
• Fresh parsley as garnish

Instructions

• In a large pot on medium high heat, drizzle a little olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we'll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
• Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
• Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 239kcal | Carbohydrates: 39.4g | Protein: 11.7g | Fat: 2.9g | Saturated Fat: 0.3g | Sodium: 373.1mg | Fiber: 16.6g | Sugar: 3.5g

The post Lentil and Sweet Potato Stew appeared first on Eat Yourself Skinny.

The most flavorful Garlic Butter Baked Salmon that is tender, flaky and coated in a rich garlicky sauce with lemon and Dijon. This simple healthy recipe easily comes together in under 20 minutes!

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You guys, this Garlic Butter Baked Salmon might be the easiest recipe you’ll ever make. Tender, flaky salmon coated in a rich lemon garlicky butter sauce that comes together in under 20 minutes! The butter is infused with lemon, garlic, and a touch of Dijon mustard which not only adds flavor, but keeps the salmon moist and tender. Serve over rice with fresh veggies for a complete meal!

Why You’ll Love This

• Quick and easy – this baked salmon easily comes together in under 20 minutes using simple pantry ingredients.
• Healthy – salmon is packed with protein and heart-healthy omega-3 fats making this a nourishing meal that feels elevated and indulgent.
• Versatile – this salmon pairs well with so many sides like roasted vegetables, rice, mashed potatoes, pasta or a fresh salad.
• Great for meal prep – leftovers reheat beautifully and can be served on salads, grain bowls or wraps the next day.

Ingredients You’ll Need

• salmon – you’ll want four 6 oz evenly sized filets of wild-salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen filets too.  Just make sure the salmon is thawed if you are using frozen filets.
• butter – I used unsalted butter which is the base of this sauce. Butter adds richness and helps keep the salmon moist as it bakes.
• garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
• lemon – this brightens the dish and balances the richness of the butter. Just make sure to use fresh lemon juice for the best flavor.
• Dijon mustard – adds even more flavor and zip that enhances the butter sauce.
• fresh parsley – this garnish adds a pop of color and a fresh taste to the salmon dish.
• salt + pepper – needed to season the salmon and add flavor.

How to Make Garlic Butter Baked Salmon

1. Prepare the salmon. Preheat the oven to 400 degrees F and let the salmon come to room temperature. Pat dry with paper towels and arrange salmon filets skin side down on a baking sheet lined with parchment paper. Generously season with salt and pepper.
2. Coat the salmon. In a small bowl, melt butter and stir in minced garlic, lemon juice and Dijon mustard until all combined. Spoon or brush the mixture over top of each salmon filet so that each piece is completely covered. Top each filet with half a slice of lemon.
3. Bake salmon. Bake for 12 to 15 minutes until salmon is opaque and flakes easily with a fork. Garnish with fresh parsley and enjoy!

Tips for Making the Best Baked Salmon

• Pat the salmon dry – drying the surface of the salmon helps the seasoning stick and prevents excess moisture from diluting the sauce.
• Use even-sized filets – similar thickness ensures that the salmon cooks evenly. If one piece is thinner, just make sure to check it early.
• Bake at high heat – cooking the salmon at 400 degrees F is ideal as it cooks the salmon quickly without drying it out.
• Don’t overcook – this tends to be the biggest mistake people make. Salmon continues to cook slightly after it comes out of the oven so remove it when it is just barely opaque in the center for the most tender texture.
• Let the salmon rest – allowing the salmon to rest briefly keeps it juicy and flavorful.

Prepping and Storage

Leftover salmon can be stored in a sealed, airtight container for up to 3 days in the refrigerator. To reheat, you can either warm in the oven at 300 degrees F for 8 to 10 minutes or reheat in the microwave until warmed through. This leftover salmon would also taste great cold over a salad!

More Salmon Recipes

• Hummus Crusted Salmon
• Sheet Pan Maple Dijon Glazed Salmon
• Chili Lime Salmon with Mango Salsa
• Ginger Basil Salmon in Foil
• Chimichurri Baked Salmon
• Mango Sriracha Salmon Tacos

Hope you all enjoy this Garlic Butter Baked Salmon! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Garlic Butter Baked Salmon

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The most flavorful Garlic Butter Baked Salmon that is tender, flaky and coated in a rich garlicky sauce with lemon and Dijon. This simple healthy recipe easily comes together in under 20 minutes!

Course Main Course

Cuisine American

Keyword Garlic Butter Baked Salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 374kcal

Ingredients

• 4 (6 oz) salmon filets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 Tbsp unsalted butter
• 1 Tbsp minced garlic
• 1 Tbsp fresh lemon juice plus extra lemon slices for topping
• 2 tsp Dijon mustard
• Garnish with fresh chopped parsley

Instructions

• Preheat the oven to 400 degrees F and let the salmon come to room temperature.
• Pat the salmon dry with paper towels and arrange salmon filets skin side down on a baking sheet lined with parchment paper or aluminum foil sprayed with nonstick spray. Generously season with salt and pepper.
• In a small bowl, melt butter and stir in minced garlic, lemon juice and Dijon mustard until all combined. Spoon or brush the mixture over top of each salmon filet so that each piece is completely covered. Top each filet with a slice of lemon.
• Bake salmon for 12 to 15 minutes until salmon is opaque and flakes easily with a fork. Garnish with fresh parsley and enjoy!

Nutrition

Serving: 1salmon filet | Calories: 374kcal | Carbohydrates: 3.6g | Protein: 31.5g | Fat: 26.1g | Saturated Fat: 9g | Cholesterol: 111.6mg | Sodium: 427.8mg | Fiber: 0.1g | Sugar: 0.1g

The post Garlic Butter Baked Salmon appeared first on Eat Yourself Skinny.

You’ll love this Healthy Beef and Broccoli recipe made with tender flank steak, crisp broccoli and a savory garlic ginger sauce. A quick and easy weeknight dinner that tastes better than take-out and comes together in under 30 minutes!

Skip the take-out and make this Healthy Beef and Broccoli! Such a weeknight staple that you’ll come back to time and time again. Made with tender strips of beef, crisp broccoli, and a bold garlicky sauce that comes together in under 30 minutes. Perfect for busy evenings, meal prep or when you are simply craving take-out, you’ll love the restaurant quality flavor made right in your kitchen!

Why You’ll Love This

• Quick and easy – everything cooks together all in one skillet in under 30 minutes for a delicious and flavorful easy weeknight dinner.
• Healthier than take-out – this meal is lower in sodium, sugar and unhealthy fats making this dish a much better option than ordering your favorite takeout!
• Balanced and satisfying – this meal is packed with protein and fresh veggies that add fiber and nutrients.
• Perfect for meal prep – this beef and broccoli reheats beautifully for healthy lunches or dinners. You can also easily customize this to your liking!

Ingredients You’ll Need

• flank steak – a lean and flavorful cut that becomes tender when sliced thinly against the grain. It really soaks up this sauce perfectly and cooks quickly.
• broccoli – you’ll need about 3 cups of broccoli florets and feel free to use fresh or frozen broccoli.
• olive oil – I like to use a good olive oil to sauté the steak and veggies that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor. 
• garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
• ginger – adds a little zip and really balances out the richness of the sauce. If you don’t have fresh ginger, you can substitute a half teaspoon of ground ginger into the sauce.
• green onions – adds a boost of flavor and a pop of color.
• salt + black pepper – needed to season the flank steak and add flavor.
• sauce – a delicious mixture of soy sauce (I use low sodium soy sauce), beef broth, honey, sesame oil, red pepper flakes and cornstarch to thicken.

How to Make Beef and Broccoli

1. Prepare the sauce. In a bowl, whisk together the soy sauce, beef broth, honey, sesame oil and red pepper flakes. In a separate smaller bowl, mix together the cornstarch and cold water to make a slurry and add to the stir fry sauce. Set aside.
2. Cook the meat. In a large skillet over high heat, drizzle a tablespoon of olive oil. Add the beef strips in a single layer and season with salt and pepper. Sauté the beef for 3 minutes on each side until just cooked through. Transfer to a plate and set aside.
3. Sauté the broccoli. Turn the heat down to medium and drizzle the remaining tablespoon of olive oil in the skillet. Add in the broccoli florets, garlic and ginger and sauté for 4 to 5 minutes, partially covered with a lid, until broccoli are slightly tender, but still crisp.
4. Toss everything together. Add the steak back to the pan and pour in the prepared stir fry sauce. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until the sauce has slightly thickened. Turn off the heat and stir in the green onions.
5. Serve. We love spooning this beef and broccoli over rice, but you could serve with cauliflower rice, noodles or enjoy all on its own!

Tips for the Best Beef and Broccoli

• Prep ingredients first – this beef and broccoli cooks quickly, so I like to chop and measure everything ahead of time so I can quickly throw this meal together.
• Thinly slice the steak – this helps the steak cook evenly and really soak up all that sauce. Just make sure you slice against the grain to keep the beef super tender.
• Don’t overcrowd the pan – I recommend cooking the beef strips in batches if your pan isn’t large enough. Overcrowding traps steam and prevents caramelization which is what gives the steak flavor.
• Use low-sodium soy sauce – I find that regular soy sauce is way too salty for my liking, so lower sodium soy sauce is perfect in this dish. You could also substitute with coconut aminos or tamari if gluten-free.
• Taste and adjust – this garlicky stir fry sauce is one of my favorites, but feel free to taste and adjust the sauce as needed so it’s to your liking.
• Serving suggestions – this beef and broccoli tastes great served over brown rice, quinoa, cauliflower rice or even noodles.

Variations

• Make it gluten-free – you can easily swap out the soy sauce and use tamari or coconut aminos to make this recipe gluten-free.
• Make it spicy – add in extra red pepper flakes, dash of cayenne pepper or chili garlic sauce for even more flavor and added spice.
• Low-carb option – we love serving this over white rice or brown rice, but feel free to enjoy with cauliflower rice or even zucchini noodles for a lower carb option.
• Vegetarian – swap out the beef for tofu, tempeh or even your favorite noodles for a meatless option.
• Extra veggies – you could also add in snap peas, bell peppers, zucchini, carrots or mushrooms for extra nutrition.

Prepping and Storage

To Prep: You can pre-slice the beef, chop up the broccoli florets and prepare the sauce the day before and store separately until ready to cook.

To Store: Beef and broccoli can be stored in a sealed, airtight container for 4 or 5 days in the refrigerator. You can easily reheat leftovers in a skillet over medium-low heat or in the microwave until warmed through. Feel free to add a splash of beef broth or water to loosen up the sauce.

More Stir Fry Recipes

• Healthy Cashew Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry
• Teriyaki Chicken Stir Fry
• One Pan Pineapple Teriyaki Chicken
• Honey Garlic Shrimp Stir Fry

Hope you all enjoy this Healthy Beef and Broccoli! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Beef and Broccoli

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You'll love this Healthy Beef and Broccoli recipe made with tender flank steak, crisp broccoli and a savory garlic ginger sauce. A quick and easy weeknight dinner that tastes better than take-out and comes together in under 30 minutes!

Course Main Course

Cuisine American

Keyword Healthy Beef and Broccoli

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 387kcal

Ingredients

• 2 Tbsp olive oil divided
• 1 lb flank steak, cut into thin bite-sized strips
• Salt and pepper, to taste
• 1 Tbsp minced garlic
• 1 tsp fresh ginger, grated
• 1 large head of broccoli, cut into florets (about 3 cups)
• 1/4 cup chopped green onions
• Garnish with sesame seeds, if desired

For the sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup beef broth
• 2 Tbsp honey
• 2 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1 Tbsp cornstarch
• 1 Tbsp cold water

Instructions

• Prepare the sauce. In a bowl, whisk together the soy sauce, beef broth, honey, sesame oil and red pepper flakes. In a separate smaller bowl, mix together the cornstarch and cold water to make a slurry and add to the stir fry sauce. Set aside.
• Cook the meat. In a large skillet over high heat, drizzle a tablespoon of olive oil. Add the beef strips in a single layer and season with salt and pepper. Sauté the beef for 3 minutes on each side until just cooked through. Transfer to a plate and set aside.
• Sauté the broccoli. Turn the heat down to medium and drizzle the remaining tablespoon of olive oil in the skillet. Add in the broccoli florets, garlic and ginger and sauté for 4 to 5 minutes, partially covered with a lid, until broccoli are slightly tender, but still crisp.
• Toss everything together. Add the steak back to the pan and pour in the prepared stir fry sauce. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until the sauce has slightly thickened. Turn off the heat and stir in the green onions.
• Serve. We love serving this beef and broccoli over rice, but you could also serve with cauliflower rice, noodles or enjoy this all on its own!

Nutrition

Serving: 1/4th of recipe | Calories: 387kcal | Carbohydrates: 17.4g | Protein: 34.7g | Fat: 20.1g | Saturated Fat: 5.7g | Cholesterol: 57.8mg | Sodium: 951.6mg | Fiber: 2g | Sugar: 9.3g

The post Healthy Beef and Broccoli appeared first on Eat Yourself Skinny.