Skip the takeout with this Easy Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a healthy homemade teriyaki sauce in under 30 minutes.

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Skip the takeout and make this fresh, flavor-packed Pineapple Teriyaki Chicken Stir Fry right at home! Tender bites of juicy, tender chicken are tossed with crisp broccoli, sweet red bell peppers, fresh pineapple, and a delicious teriyaki sauce that is perfectly sweet, savory, and just a little tangy. The easiest recipe that comes together in one skillet in under 30 minutes, making this the perfect weeknight dish the entire family will love. The perfect summer dinner!

Why You’ll Love This

• Quick and easy – this entire meal is ready in under 30 minutes and made all in one pan, making it perfect for busy weeknights.
• Packed with flavor – the delicious homemade teriyaki sauce is sweet, savory and tangy with juicy pineapple in every bite.
• Great for meal prep – leftovers taste even better the next day and reheats beautifully for easy lunches.
• Family-approved – this meal is healthy, packed with fresh veggies and loaded with flavors the whole family will love.

Ingredients You’ll Need

• chicken – boneless, skinless chicken breasts cook quickly and stay tender when cut into bite-sized pieces. Chicken thighs also work well if you prefer darker meat.
• olive oil – a small amount of olive oil helps brown the chicken while keeping everything light.
• broccoli – fresh broccoli florets adds color, texture, and plenty of nutrients while holding up beautifully in stir fries.
• red bell pepper – adds natural sweetness, vibrant color, and a slight crunch.
• fresh pineapple – provides juicy sweetness that balances the savory teriyaki sauce. It also caramelizes slightly as it cooks, adding even more flavor.
• teriyaki sauce – the homemade teriyaki sauce is made with low sodium soy sauce, fresh pineapple juice, honey (or maple syrup), rice vinegar, sesame oil, garlic, fresh ginger and a little cornstarch to thicken the sauce.
• green onions – added at the end for a fresh pop of color and mild onion flavor.
• salt and pepper – needed to season the chicken before cooking and add flavor.

How to Make Pineapple Teriyaki Chicken

• Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Set aside.
• Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
• Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the sweet pineapple chunks and return the cooked chicken to the pan.
• Add the sauce. Whisk the sauce one more time and pour sauce into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
• Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.

Tips for the Best Pineapple Teriyaki Chicken

• Cut everything into similar-sized pieces – this helps the chicken and vegetables cook evenly and gives every bite the perfect balance of ingredients.
• Don’t overcrowd the pan – cook the chicken in a single layer so it browns instead of steaming. If needed, cook it in two batches.
• Cook the veggies until crisp-tender – you want the broccoli and peppers to retain a little crunch for the best texture.
• Stir the cornstarch slurry before adding it – cornstarch settles quickly, so give the pineapple teriyaki sauce one last whisk before pouring it into the skillet.
• Let the sauce simmer – when making your own teriyaki sauce, allowing it to gently bubble for a few minutes helps it become thick, glossy, and perfectly coats every bite.
• Add pineapple near the end – fresh pineapple cooks quickly and stays juicy if added during the final few minutes.

Variations and Substitutions

• Swap the protein – instead of chicken breasts, try chicken thighs, shrimp, thinly sliced beef, pork tenderloin, tofu or tempeh.
• Add more vegetables – snap peas, snow peas, mushrooms, carrots, baby corn, zucchini, bok choy, water chestnuts, and edamame all make great options.
• Make it spicy – add more spice by mixing in sriracha, red pepper flakes, chili garlic sauce or diced jalapeños.
• Naturally sweet – feel free to swap the honey for maple syrup or other natural sweetener. Brown sugar would be a great substitute too.
• Gluten-free option – swap the soy sauce with gluten-free tamari or coconut aminos to make this easy meal gluten-free.

Frequently Asked Questions

Storage and Meal Prep

• To Store – you can store leftover pineapple teriyaki chicken bowls in an airtight container in the refrigerator for up to 4 days. I love these glass containers for meal prep.
• To Reheat – reheat in a skillet over medium heat with a splash of pineapple juice or water to loosen the sauce, or microwave in 30-second intervals until warmed through.
• To Freeze – place leftovers in a sealed airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Healthy Stir Fry Recipes

• Healthy Beef and Broccoli
• Cashew Chicken Stir Fry
• Honey Garlic Shrimp Stir Fry
• Firecracker Chicken Stir Fry
• Teriyaki Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry

Hope you all enjoy this Pineapple Teriyaki 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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Easy Pineapple Teriyaki Chicken Stir Fry

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Skip the takeout with this Easy Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a healthy homemade teriyaki sauce in just 30 minutes.

Course dinner

Cuisine Hawaiian

Keyword Pineapple Teriyaki Chicken

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 370kcal

Ingredients

• 1 Tbsp olive oil
• 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
• Salt and pepper to taste
• 1 large red bell pepper cut into 1-inch pieces
• 2 cups broccoli florets
• 2 cups fresh pineapple chunks
• 1/4 cup green onions sliced thinly
• Garnish with sesame seeds and extra green onions

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 3 cloves garlic minced
• 2 tsp fresh grated ginger
• 1/4 tsp black pepper
• 1 Tbsp cornstarch + 2 Tbsp water

Instructions

• Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Set aside.
• Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
• Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the pineapple chunks and return the cooked chicken to the pan.
• Add the sauce. Whisk the sauce one more time and pour it into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
• Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.

Nutrition

Serving: 1/4th of recipe | Calories: 370kcal | Carbohydrates: 30g | Protein: 35g | Fat: 11g | Saturated Fat: 1.7g | Cholesterol: 83mg | Sodium: 720mg | Fiber: 3g | Sugar: 22g

The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!

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If you are looking for the perfect appetizer that comes together in minutes, but tastes like you spent hours making it, this Creamy Sun-Dried Tomato Dip is exactly what you need! Made with tangy Greek yogurt, rich cream cheese, sweet sun-dried tomatoes, fresh herbs, and just the right amount of spice, this delicious appetizer is packed with bold Mediterranean-inspired flavors in every bite. Serve with crunchy vegetables, pita chips, crackers and more! The perfect dip to bring to the pool, the beach or a summer cookout, but it’s also great to serve on Thanksgiving or Christmas thanks to the gorgeous red and green colors.

Why You’ll Love This

• Easy to make – this easy dip recipe comes together in just 15 minutes! Simply mix, stir and chill, no cooking required.
• Healthier – this creamy dip is healthier than traditional dips as the Greek yogurt lightens things up while adding extra protein and creaminess.
• Versatile – serve it as a dip, sandwich spread, wrap filling, burger topping, or even dolloped onto grilled chicken.
• Perfect make-ahead appetizer – the flavors develop even more after a few hours in the refrigerator making this perfect for a holiday gathering, game day party, summer cookout or simply a delicious snack for the week.

Ingredients You’ll Need

• sun-dried tomatoes – dry-packed sun-dried tomatoes provide concentrated tomato flavor without making the dip oily. Rehydrating them in boiling water softens their texture while keeping their rich, slightly sweet flavor.
• Greek yogurt – lightens the dip while adding creaminess and a boost of protein. Full-fat or 2% yogurt provides the richest texture, but nonfat works as well. You could also use mayo or sour cream.
• cream cheese – softened cream cheese creates the rich, creamy base of the dip. Let it sit at room temperature for about 30 minutes so it blends smoothly without lumps.
• chili sauce – a little chili sauce adds subtle sweetness and tangy flavor without making the dip spicy.
• red bell peppers – finely diced red bell pepper adds freshness, sweetness, color, and a slight crunch.
• green onions – add a mild onion flavor to the dip that doesn’t overpower the other ingredients.
• garlic – adds a bold, savory flavor that pairs perfectly with the sun-dried tomatoes. You can chop fresh garlic or use minced garlic in a jar. Garlic powder could work in a pinch, but fresh is always best.
• celery seed – don’t skip this ingredient! It adds a subtle savory flavor that makes the dip taste even better.
• cayenne pepper – just a pinch gives the dip a slight kick without making it overly spicy. You could also use red pepper flakes or chili flakes.
• salt + black pepper – needed to season the dip and add flavor.

How to Make Sun-Dried Tomato Dip

1. Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
2. Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
3. Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
4. Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill in the fridge for 2 to 4 hours or even overnight.
5. Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.

What to Serve with Sun-Dried Tomato Dip

• Crackers – such a great snack served with crunchy whole wheat crackers, multigrain crackers, water crackers or buttery crackers.
• Chips – you can serve this with pita chips, bagel chips, pretzel crisps or even tortilla chips for a different flavor.
• Crunchy veggies – red bell pepper slices, carrot sticks, cucumber slices, celery sticks, radishes, snap peas, cherry tomatoes and broccoli florets all make great options.
• Bread – serve this dip with toasted baguette slices, warm bread, make crostinis, slices of naan or cut up pita bread.
• Use as a spread – this tastes great as a spread on sandwiches, wraps, turkey burgers, chicken sandwiches, grilled chicken or burgers.

Frequently Asked Questions

Storage and Make-Ahead Tips

• To Store – store leftover sun-dried tomato dip in an airtight container in the refrigerator for up to 4–5 days.
• Make Ahead – this is one of the best make-ahead appetizers because the flavors continue to develop as it chills. Prepare it up to 24 hours in advance, then stir well and garnish just before serving.

More Easy Dip Recipes

• Healthy Chocolate Hummus
• Homemade Tzatziki Sauce
• Creamy Avocado Ranch Dip
• Cheesy Sausage Bean Dip
• High-Protein French Onion Dip
• Healthy 7-Layer Taco Dip

Hope you all enjoy this Creamy Sun Dried Tomato Dip! If you love this easy 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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Creamy Sun-Dried Tomato Dip

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The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!

Course Appetizer, Snack

Cuisine American

Keyword Sun Dried Tomato Dip

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 116kcal

Ingredients

• 1/2 cup sun dried tomatoes without oil, dry packed
• 8 oz cream cheese softened at room temp
• 1/2 cup plain Greek yogurt
• 1/4 cup chili sauce
• 1 red bell pepper finely chopped
• 1/4 cup green onions chopped
• 1 clove garlic minced
• 1/2 tsp celery seed
• Pinch of cayenne pepper

Instructions

• Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
• Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
• Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
• Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill for 2 to 4 hours or even overnight.
• Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.

Nutrition

Serving: 1/4 cup | Calories: 116kcal | Carbohydrates: 7.4g | Protein: 4.4g | Fat: 7.8g | Saturated Fat: 4.6g | Cholesterol: 24mg | Sodium: 180mg | Fiber: 1g | Sugar: 4.6g

Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!

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There’s nothing better than a slice of homemade bread bursting with fresh berries and bright citrus flavor! This Raspberry Lemon Yogurt Bread is soft, incredibly moist, and packed with juicy raspberries, fresh lemon zest, and creamy Greek yogurt in every bite. The yogurt keeps the loaf tender while adding a little extra protein, and the simple lemon glaze finishes everything off with the perfect balance of sweetness and tang. Whether serving this for breakfast with your morning coffee, enjoying a slice as an afternoon snack, or bringing to brunch, this is one recipe you’ll find yourself making all spring and summer long!

Why You’ll Love This

• Perfectly moist – protein-packed Greek yogurt keeps every slice soft without needing a lot of butter or oil.
• Bursting with flavor – sweet raspberries pair beautifully with bright lemon juice and fresh lemon zest for the perfect combo that tastes amazing.
• Easy to make – this quick raspberry lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
• Freezer-friendly – make a loaf ahead of time and freeze slices for an easy grab-and-go breakfast or snack.

Ingredients You’ll Need

• flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• Greek yogurt – keeps the bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
• eggs – helps bind the loaf and gives this bread its structure and height.
• butter – a small amount of melted butter adds rich flavor while keeping this recipe lighter than traditional quick breads. You could also use melted coconut oil.
• cane sugar – cane sugar lightly sweetens the bread without overpowering the fresh fruit and citrus.
• fresh raspberries – add little bursts of sweetness and tartness throughout the loaf. Some berries may naturally break apart while folding them into the batter, creating beautiful pink swirls inside the bread.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
• vanilla extract – adds a boost of flavor and warmth.
• salt – enhances all the flavors.
• lemon glaze – made with a mixture of powdered sugar and fresh lemon juice that adds the perfect sweet-tart finish to the bread!

How to Make Raspberry Lemon Bread

1. Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
2. Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate large bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
3. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
4. Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
5. Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
6. Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the lemon glaze. Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled bread before slicing and serving.

Tips for the Best Raspberry Lemon Bread

• Use room temperature ingredients – for the smoothest batter and most even bake, let the eggs and Greek yogurt come to room temperature before mixing. Cold ingredients don’t combine as easily and can cause the melted butter to firm up, resulting in a less uniform texture.
• Measure flour correctly – too much flour is one of the most common reasons quick breads turn out dry or dense. Instead of scooping directly from the bag, fluff the flour with a spoon, lightly spoon it into your measuring cup, and level it off with a knife. This simple step helps ensure a light, tender crumb.
• Don’t skip the lemon zest – while the lemon juice adds brightness, the zest contains the natural oils that deliver the most intense lemon flavor. Be sure to zest the lemon before juicing it, and avoid grating into the white pith, which can taste bitter.
• Don’t overmix the batter – once you add the wet ingredients to the dry ingredients, stir gently until no large streaks of flour remain. Overmixing develops the gluten in the flour, which can make the bread tough instead of soft and tender.
• Watch the bread – if the top is becoming too dark before the center is fully baked, loosely tent the loaf with aluminum foil for the remainder of the baking time. This allows the inside to finish baking without over-browning the top.
• Let the bread cool before glazing – allowing the bread to cool completely helps the glaze set on top instead of melting into the loaf. This gives you that classic bakery-style finish.

Variations and Substitutions

• Make it gluten-free – use your favorite 1:1 gluten-free baking flour in place of both flours.
• Make it dairy-free – swap the Greek yogurt for a dairy-free alternative or even some applesauce, although it might change the flavor of this bread.
• Use frozen raspberries – frozen raspberries work well. Add them straight from the freezer without thawing to prevent excess moisture.
• Swap the fruit – blueberries, blackberries, chopped strawberries, or even diced peaches all make great options in this bread.
• Lighten it up – replace the butter with avocado oil or melted coconut oil to keep the bread moist.
• Add crunch – fold in sliced almonds or chopped walnuts for extra texture and crunch.
• Skip the glaze – for a less sweet breakfast bread, simply dust the cooled loaf with powdered sugar or enjoy it plain.

Frequently Asked Questions

Storage and Prepping

• To Make Ahead – you can bake this lemon raspberry bread a day in advance and wait to add the glaze until just before serving for the freshest presentation.
• To Store – keep the bread in a sealed, airtight container at room temperature for up to 2 days, or refrigerate the bread for up to 5 days.
• To Freeze – wrap the whole loaf or individual slices tightly in plastic wrap followed by aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or let individual slices sit at room temperature for about 30 minutes.

More Quick Bread Recipes

• The BEST Banana Bread
• Healthy Lemon Poppy Seed Bread
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread

Hope you all enjoy this Raspberry Lemon Yogurt Bread! If you love this easy 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! Happy baking!

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Raspberry Lemon Yogurt Bread

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Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword Raspberry Lemon Yogurt Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 183kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup plain Greek yogurt
• 2 eggs room temperature
• 1/4 cup butter melted and cooled
• 3/4 cup cane sugar
• 1/4 cup fresh lemon juice + zest of 1 lemon
• 2 tsp vanilla extract
• 1 cup fresh raspberries

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp fresh lemon juice

Instructions

• Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
• Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
• Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
• Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
• Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
• Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Make the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.

Nutrition

Serving: 1 slice | Calories: 183kcal | Carbohydrates: 31.2g | Protein: 4.4g | Fat: 4.9g | Saturated Fat: 2.7g | Cholesterol: 41.2mg | Sodium: 72mg | Fiber: 2g | Sugar: 16.3g

These Crock Pot Chicken Al Pastor Tacos are sweet, smoky, and incredibly flavorful! An easy slow cooker dinner made with juicy shredded chicken, fresh pineapple, chipotle peppers, and warm spices for a healthy, protein-packed dinner.

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These Crockpot Chicken Al Pastor Tacos are everything you love about classic al pastor, but made effortlessly in the slow cooker with chicken instead of pork! Sweet pineapple, smoky chipotle peppers, warm spices, and juicy, tender meat all simmered low and slow in a vibrant homemade al pastor sauce until it’s fall-apart tender. Finished with fresh pineapple, crunchy onion, creamy avocado, cilantro, cotija cheese, and a squeeze of fresh lime, these tacos are bursting with bold Mexican-inspired flavors in every bite! Perfect for busy weeknights, meal prep, Taco Tuesday, or feeding a crowd!

Why You’ll Love These

• Easy slow cooker recipe – simply blend the sauce, pour it over the chicken, and let your crockpot do all the work!
• Flavor-packed – pineapple, chipotle peppers, garlic, vinegar, and warm spices create the sweet, smoky, tangy flavor that makes these chicken tacos al pastor so irresistible.
• Great for meal prep – make a batch at the beginning of the week and enjoy tacos, burrito bowls, salads, quesadillas, or wraps for several meals.
• Perfect for entertaining – set out all your favorite toppings and let everyone build their own tacos for an easy taco bar.

Ingredients You’ll Need

• chicken – boneless, skinless chicken breasts become incredibly tender as they slowly cook in the flavorful sauce. You can also substitute boneless skinless chicken thighs for even juicier meat.
• pineapple – fresh pineapple gives the sauce its signature sweetness while helping tenderize the chicken naturally. Don’t skip the pineapple juice, it helps create the perfect consistency for blending.
• chipotle peppers + adobo sauce – these smoky peppers are the star of the sauce that add rich smoky flavor with just the right amount of heat. The sauce intensifies the smoky flavor while adding richness to the marinade.
• garlic – adds depth and a punch of flavor that balances the sweetness of the pineapple.
• apple cider vinegar – adds brightness and tanginess while helping recreate the signature flavor profile of traditional al pastor. White vinegar would work great too.
• tomato paste – adds richness, color, and concentrates the flavors of the al pastor marinade.
• honey – balances the smoky chipotle peppers without making the sauce overly sweet. You could also use maple syrup or other natural sweetener.
• spices – a combination of chili powder, smoked paprika, ground cumin, dried oregano, kosher salt and black pepper.
• tortillas – I like to use street-size flour tortillas, but you could also use corn tortillas if you prefer.
• toppings – fresh diced pineapple, finely diced white onion or red onion, fresh cilantro, diced avocado, crumbled cotija cheese and a fresh squeeze of lime. You could also top with sour cream, queso fresco, tomatillo salsa, radish slices, or jalapeño slices.

How to Make Chicken Al Pastor Tacos

1. Blend the sauce. In a high-powered blender, combine the pineapple chunks, pineapple juice, chipotle chiles, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until completely smooth.
2. Add everything to the slow cooker. Place the chicken breasts into the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, making sure each piece is well coated.
3. Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with two forks.
4. Shred the chicken. Transfer the chicken breast to a cutting board or large bowl and shred using two forks. Return the shredded chicken to the crockpot and stir it into the flavorful sauce so every bite is coated.
5. Broil in the oven. For the best texture, spread the shredded chicken onto a large baking sheet in an even layer. Broil for 3–5 minutes until the edges become slightly caramelized and lightly crispy. This extra step mimics the crispy edges of traditional al pastor cooked on a vertical spit or open flame.
6. Assemble the tacos. Warm the tortillas and fill each one with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.

Tips for the Best Chicken Al Pastor Tacos

• Don’t skip blending the sauce – blending the pineapple, chipotle peppers, garlic, and spices into a smooth sauce ensures every bite of chicken is evenly coated with flavor.
• Use fresh pineapple – fresh pineapple adds a naturally bright sweetness that balances the smoky chipotle peppers. It also contains natural enzymes that help tenderize the chicken while it cooks. If fresh pineapple isn’t available, canned pineapple packed in 100% juice is a great substitute.
• Cook low and slow – cooking the chicken on low produces the most tender, juicy results. While the high setting works when you’re short on time, the lower temperature allows the flavors to develop more fully and helps prevent the chicken from drying out.
• Shred the chicken while warm – as soon as the chicken is finished cooking, transfer it to a cutting board and shred it while it’s still hot. Warm chicken shreds much more easily, and returning it to the crockpot allows it to soak up every bit of the flavorful al pastor sauce.
• Let the chicken soak up the sauce – after shredding, stir the chicken back into the sauce and let it sit in the slow cooker for about 10 to 15 minutes before serving. This extra time allows the meat to absorb even more flavor, making every bite extra juicy and delicious.
• Don’t skip broiling the chicken – this is the secret to creating those delicious crispy edges! Spread the shredded chicken onto a large rimmed baking sheet and let the oven’s broiler work its magic until the edges become lightly caramelized and crispy.
• Warm the tortillas – never skip warming your tortillas. Heat them in a dry skillet, directly over a gas flame, or wrap them in foil and warm them in the oven. Warm tortillas are softer, more pliable, and much less likely to tear when filled.
• Make it ahead for even more flavor – like many slow cooker recipes, this chicken al pastor tastes even better the next day after the flavors have had time to meld together. An excellent meal prep recipe for lunches, easy dinners, taco salads, burrito bowls, or quesadillas throughout the week.

What to Serve with Chicken Al Pastor Tacos

• Cilantro lime cauliflower rice
• Mexican street corn salad
• Black bean and corn salad
• Homemade guacamole
• Fresh pico de gallo
• Tortilla chips and fresh salsa
• Refried or black beans
• Chopped Mexican salad
• Watermelon, cucumber and feta salad

Frequently Asked Questions

Prepping and Storage

• To Prep – Blend the al pastor sauce up to 2 days in advance and refrigerate it until ready to cook. You can also combine the sauce and chicken in a freezer bag and freeze it together for an easy dump-and-go slow cooker meal.
• To Store – Store leftover chicken al pastor in an airtight container in the refrigerator for 4–5 days. When ready to reheat, warm the chicken in a skillet over medium heat or microwave in 30-second intervals until heated through. Add a splash of pineapple juice, orange juice or chicken broth if needed to keep the meat moist.
• To Freeze – Freeze cooked chicken in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Favorite Mexican-Inspired Dishes

• Healthy Chicken Enchiladas
• Mexican Stuffed Bell Peppers
• Baked Chicken Fajita Roll-Ups
• Sheet Pan Chicken Fajitas
• Sheet Pan Shrimp Fajitas
• Easy Chicken Tortilla Soup
• Enchilada Stuffed Zucchini Boats

More Taco Recipes

• Cilantro Lime Chicken Tacos
• Mango Sriracha Salmon Tacos
• Turkey Taco Lettuce Wraps
• Healthy Taco Salad
• Fish Tacos with Peach Mango Salsa

Hope you all enjoy these Chicken Al Pastor Recipe! If you love these 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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Crock Pot Chicken Al Pastor Tacos

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These Crock Pot Chicken Al Pastor Tacos are sweet, smoky, and incredibly flavorful! An easy slow cooker dinner made with juicy shredded chicken, fresh pineapple, chipotle peppers, and warm spices for a healthy, protein-packed dinner.

Course Main Course

Cuisine Mexican

Keyword Crock Pot Chicken Al Pastor Tacos

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 341kcal

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup pineapple chunks, plus 1/2 cup pineapple juice
• 3 chipotle peppers in adobo sauce
• 2 Tbsp adobo sauce
• 3 cloves garlic
• 1 Tbsp apple cider vinegar
• 2 Tbsp tomato paste
• 1 Tbsp honey
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

For Serving:

• 12 small flour tortillas (street taco size)
• Finely diced pineapple
• Finely diced white onion
• Small diced avocado
• Fresh cilantro finely chopped
• Lime wedges
• Crumbled cotija cheese

Instructions

• Blend the sauce. In a high-powered blender, combine the pineapple chunks, pineapple juice, chipotle chiles, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until completely smooth.
• Add to the crock pot. Place the chicken breasts into the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, making sure each piece is well coated.
• Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with two forks.
• Shred the chicken. Transfer the chicken to a cutting board or large bowl and shred using two forks. Return the shredded chicken to the crockpot and stir it into the flavorful sauce so every bite is coated.
• Broil in the oven. For the best texture, spread the shredded chicken onto a baking sheet in an even layer. Broil for 3–5 minutes until the edges become slightly caramelized and lightly crispy. This extra step mimics the crispy edges of traditional al pastor cooked on a vertical spit.
• Assemble the tacos. Warm the tortillas and fill each one with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.

Nutrition

Serving: 2 tacos | Calories: 341kcal | Carbohydrates: 22.1g | Protein: 52.1g | Fat: 6.8g | Saturated Fat: 1.5g | Cholesterol: 128.5mg | Sodium: 636mg | Fiber: 11.5g | Sugar: 8.2g

This Easy Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, briny olives and the most delicious homemade lemon herb dressing. Perfect for meal prep, picnics, and summer cookouts!

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If you are looking for the perfect summer pasta salad that feels fresh, colorful, and satisfying, this Greek Orzo Salad recipe checks all the boxes! Packed with tender whole wheat orzo, crisp cucumbers, juicy tomatoes, creamy feta, hearty chickpeas, peppery arugula, and a bright homemade Greek vinaigrette, this salad is loaded with fresh Mediterranean flavors in every bite. Whether you’re meal prepping lunches for the week, heading to a backyard barbecue, or looking for an easy side dish to pair with grilled chicken, salmon, or burgers, this delicious Greek orzo salad is always a crowd favorite!

Why You’ll Love This

• Fresh flavors – crisp veggies, creamy feta, briny Kalamata olives, fresh herbs, and a bright homemade vinaigrette make every bite incredibly flavorful!
• Wholesome and filling – whole wheat orzo and chickpeas add fiber and protein to make this much more satisfying than your average pasta salad.
• Customizable – feel free to add grilled chicken, shrimp, salmon, avocado, or extra vegetables to make this salad all your own.
• Great for meal prep – this Greek orzo pasta salad can be stored for several days in the fridge, making it ideal for lunches or easy dinners throughout the week.

Ingredients You’ll Need

• orzo – whole wheat orzo gives this salad a delicious nutty flavor while adding extra fiber and nutrients. Cook it just until al dente so it stays firm after being tossed with the dressing.
• cucumber – English cucumbers stay crisp and contain fewer seeds than traditional cucumbers, making them ideal for pasta salads. You could also use mini cucumbers or Persian cucumbers if you don’t have an English cucumber.
• tomatoes – sweet cherry tomatoes or grape tomatoes add bursts of juicy freshness and beautiful color. Slice them in half so they soak up the dressing.
• red onion – a little red onion adds the perfect amount of bite and crunch without overpowering the salad.
• olives – Kalamata olives bring the classic salty, briny flavor that makes Greek salads so delicious.
• chickpeas – garbanzo beans make the salad heartier while adding plant-based protein and fiber. Be sure to rinse and drain them well before adding.
• arugula – peppery arugula adds freshness and a slight bite that balances the richness of the feta and olives.
• feta cheese – instead of using crumbled feta, cut a block of feta into cubes. It stays creamier and provides little pockets of salty goodness throughout the salad.
• fresh parsley – brightens the entire salad and adds a pop of herbaceous flavor. You could also add other fresh herbs such as fresh dill, basil, fresh mint or oregano.
• homemade Greek salad dressing – a combination of olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, dried oregano, kosher salt and black pepper.

How to Make Greek 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 immediately rinse the hot orzo under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
2. Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
3. Assemble the salad. In a large bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
5. Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.

Tips for the Best Greek Orzo Salad

• Cook the orzo just until al dente – overcooked pasta becomes soft after sitting in the dressing. Slightly firm pasta holds up much better.
• Rinse the pasta – running cold water over the cooked orzo stops the cooking process and cools it quickly so the vegetables stay crisp.
• Let the salad chill – the flavors become noticeably better after about 30 minutes in the refrigerator.
• Use block feta instead of crumbles – fresh feta packed in brine has a creamier texture and much better flavor than pre-crumbled feta.
• Don’t skip the fresh lemon juice – freshly squeezed lemon brightens the dressing in a way bottled juice simply can’t.
• Taste before serving – after chilling, the pasta may absorb some of the dressing. Add an extra squeeze of lemon juice or drizzle of extra virgin olive oil if needed to freshen everything up.
• Use fresh herbs – fresh parsley makes a huge difference and gives the salad a vibrant finish.

Variations and Substitutions

• Add protein – turn this into a main dish by adding in sliced lemon herb grilled chicken, this lemon garlic shrimp, some flaked salmon or even grilled tofu.
• Extra veggies – feel free to throw in some chopped bell peppers, marinated artichoke hearts, fresh spinach or diced avocado.
• Make it gluten-free – use your favorite gluten-free orzo pasta or other gluten-free small pasta shape in this Mediterranean orzo salad.
• Make it vegan – simply omit the feta or replace it with your favorite dairy-free alternative.

What to Serve with Greek Orzo Salad

• Lemon Herb Grilled Chicken
• Greek Chicken Kabobs
• Mediterranean Chicken Meatballs
• Lemon Garlic Shrimp and Chickpeas
• Sheet Pan Lemon Herb Chicken and Potatoes
• Easy Air Fryer Salmon

Frequently Asked Questions

Prepping and Storage

• To Prep – you can cook the orzo up to 2 days in advance. Make the dressing several days ahead and store it in the refrigerator. Chop all the vegetables ahead of time. Assemble everything except the arugula if making more than a day ahead, then stir it in just before serving for the freshest texture.
• To Store – store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a quick toss before serving, and refresh it with a drizzle of olive oil or a squeeze of lemon juice if needed.

Favorite Pasta Salad Recipes

• Easy Caprese Pasta Salad
• Lemon Arugula Orzo Salad
• Roasted Vegetable Pasta Salad
• Rainbow Orzo Salad
• Lemon Basil Pasta Salad
• Italian Pasta Salad

Hope you all enjoy this Greek Orzo Salad 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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Greek Orzo Salad

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This Easy Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, and the most delicious homemade lemon herb dressing. Perfect for meal prep, picnics, and summer cookouts!

Course Salad, Side Dish

Cuisine Mediterranean

Keyword Greek Orzo Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 279kcal

Ingredients

• 16 oz dry whole wheat orzo (about 2 cups)
• 1 English cucumber diced
• 2 cups cherry tomatoes halved
• 1/2 cup red onion chopped
• 1/3 cup Kalamata olives pitted and chopped
• 1 (15 oz) can chickpeas drained and rinsed
• 2 cups baby arugula
• 3/4 cup feta cheese cut into cubes
• 1/4 cup fresh parsley finely chopped

For the Dressing:

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 1 clove garlic minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Cook the orzo. Cook the orzo according to package directions until al dente. Drain and immediately rinse under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
• Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
• Assemble the salad. In a large serving bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
• Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
• Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.

Nutrition

Serving: 1/8th of recipe | Calories: 279kcal | Carbohydrates: 17.9g | Protein: 5.6g | Fat: 13.6g | Saturated Fat: 3.5g | Cholesterol: 12.5mg | Sodium: 486mg | Fiber: 3.4g | Sugar: 2.4g

These Gluten-Free Strawberry Banana Donuts are soft, fluffy, and naturally sweetened with ripe bananas and fresh strawberries. These donuts are baked, not fried, and topped with a sweet strawberry glaze!

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These Gluten-Free Strawberry Banana Donuts are everything you love about a bakery-style donut, made with wholesome ingredients you can feel good about! Soft, fluffy, naturally moist, and bursting with sweet banana and juicy strawberries. These baked strawberry donuts are perfect for breakfast, brunch, an afternoon snack, or even a healthier dessert. Best of all, they’re baked instead of fried, and made with zero butter or oil making them a lighter treat you’ll want to make again and again!

Why You’ll Love These

• Soft, moist and fluffy – mashed bananas keeps these donuts incredibly tender while almond flour adds richness and moisture.
• Wholesome ingredients – oat flour, almond flour, fresh fruit, and simple pantry staples make these a healthier alternative to traditional donuts.
• Easy to make – the donut batter comes together in one bowl with just a few minutes of prep and baked, not fried.
• Great for meal prep – bake a batch at the beginning of the week for quick breakfasts or grab-and-go snacks for the kids.

Ingredients You’ll Need

• flour – I used a combination of oat flour and almond flour to keep these donuts gluten-free and keeping them nice and moist while still having a soft, tender texture.
• baking powder – provides the lift these baked donuts need for a light, fluffy texture.
• strawberries – finely chopped fresh strawberries add juicy bursts of sweetness throughout the donuts. Dice them into small pieces and gently pat dry with a paper towel to prevent excess moisture.
• banana – one medium ripe banana provides natural sweetness, moisture, and delicious banana flavor. The riper your banana, the sweeter your donuts will be.
• eggs – help bind the batter together while creating a soft, cake-like texture.
• milk – adds moisture and creates a smooth batter. Dairy or unsweetened almond milk both work well in this recipe.
• cane sugar – just enough cane sugar lightly sweetens these donuts without overpowering the fruit flavors.
• vanilla extract – one tsp of vanilla enhances both the banana and strawberry flavors while adding warmth.
• strawberry glaze – made with a combination of powdered sugar, fresh blended strawberries and milk to add the perfect finishing touch.

How to Make Strawberry Banana Donuts

1. Prepare the oven. Preheat your oven to 350 degrees F. Generously coat a 12-count donut pan with nonstick cooking spray.
2. Mix the ingredients. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt until evenly combined. In a separate bowl, whisk together the mashed banana, eggs, milk, cane sugar, and vanilla extract until smooth and well incorporated.
3. Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the finely chopped strawberries until evenly distributed throughout the batter.
4. Fill the donut pan. Transfer the batter to a large zip-top bag or piping bag and snip off one corner. Pipe the batter evenly into each donut cavity, filling each about three-quarters full.
5. Bake the donuts. Bake for 13 to 15 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
6. Make the strawberry glaze. While the donuts cool, whisk together the powdered sugar, blended strawberries, and milk until smooth. If needed, add additional milk one teaspoon at a time until the glaze reaches a thin, pourable consistency.
7. Glaze the donuts. Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Sprinkle with finely crushed freeze-dried strawberries before the glaze sets. Let the glaze harden for several minutes before serving.

Tips for Making the Best Strawberry Banana Donuts

• Use an extra ripe banana – the riper the banana, the better! Bananas with plenty of brown spots are naturally sweeter, mash more easily, and add extra moisture to the batter. This gives the donuts their soft, tender texture while reducing the need for extra sugar.
• Finely chop the strawberries – fresh strawberries release a lot of moisture as they bake. Dice them into small, even pieces and gently pat them dry with paper towels before folding them into the batter. This helps prevent soggy spots and keeps the donuts light and fluffy.
• Don’t overmix the batter – once you combine the wet and dry ingredients, gently stir just until no streaks of flour remain. Overmixing can make baked donuts tougher instead of soft and tender.
• Pipe the batter into the donut pan – instead of spooning the batter into the donut pan, transfer it to a piping bag or a large zip-top bag with the corner snipped off. This makes filling the donut wells much easier and gives you evenly shaped donuts with less mess.
• Generously grease the donut pan – even nonstick donut pans can cause baked donuts to stick. Spray each cavity well with nonstick cooking spray or lightly grease with oil to ensure the donuts release easily after baking.
• Don’t overbake – make sure to keep an eye on the donuts during the last few minutes of baking. Overbaking can dry them out, especially since they’re made with oat and almond flour.
• Let donuts cool before baking – allow the donuts to cool completely on a wire rack before dipping them in the glaze. If they’re still warm, the glaze will melt and slide right off instead of creating that beautiful glossy coating.
• Finish with freeze-dried strawberries – this is optional, but a light sprinkle of finely crushed freeze-dried strawberries adds beautiful pop of color and extra strawberry flavor. Crush them into small crumbs rather than large pieces so they evenly coat each donut without overpowering the glaze.

Variations and Substitutions

• Make them dairy-free – use your favorite dairy-free milk in both the batter ad the glaze.
• Add cinnamon – a half teaspoon of cinnamon adds a warm flavor that pairs beautifully with the banana.
• Add lemon zest – fresh lemon zest brightens the strawberries and makes these donuts taste even more refreshing.
• Add chocolate chips – mini dark chocolate chips make these donuts feel like a bakery treat.
• Swap the berries – try raspberries, blueberries, or finely diced peaches instead of strawberries.
• Add protein – mix a scoop of vanilla protein powder into the batter, adding an extra splash of milk if needed to maintain the proper consistency.
• Skip the glaze – these donuts are delicious plain or lightly dusted with powdered sugar for a less sweet option.

Frequently Asked Questions

More Strawberry Recipes

• Strawberry Banana Smoothie
• Strawberry Poppy Seed Chicken Salad
• Strawberry Balsamic Pasta Salad
• Healthy Strawberry Jam Muffins
• Strawberry Chia Seed Overnight Oats
• Roasted Strawberry Ice Cream

More Donut Recipes

• Baked Apple Cider Donuts
• Glazed Banana Bread Donuts
• Gluten-Free Pumpkin Spice Donuts

Hope you all enjoy these Gluten-Free Strawberry Banana Donuts! 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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Gluten-Free Strawberry Banana Donuts

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Delicious Gluten-Free Strawberry Banana Donuts that are soft, lightly sweetened with honey and baked, not fried, with zero oil or butter for the perfect Valentine's Day treat!

Course Breakfast, Dessert

Cuisine American

Keyword Gluten-Free Strawberry Banana Donuts

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 162kcal

Ingredients

For the Donuts:

• 1 1/4 cups oat flour
• 3/4 cup almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mashed very ripe banana (about 1 medium banana)
• 2 eggs
• 1/4 cup milk of choice
• 1/3 cup cane sugar
• 1 tsp vanilla extract
• 1/2 cup finely chopped strawberries

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2 Tbsp blended or mashed strawberries
• 1-2 tsp milk
• A sprinkle of crushed freeze-dried strawberries (optional)

Instructions

• Prepare the oven. Preheat your oven to 350 degrees F. Generously coat a 12-count donut pan with nonstick cooking spray.
• Mix the ingredients. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt until evenly combined. In a separate bowl, whisk together the mashed banana, eggs, milk, cane sugar, and vanilla extract until smooth and well incorporated.
• Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the finely chopped strawberries until evenly distributed throughout the batter.
• Fill the donut pan. Transfer the batter to a large zip-top bag or piping bag and snip off one corner. Pipe the batter evenly into each donut cavity, filling each about three-quarters full.
• Bake the donuts. Bake for 13 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
• Make the strawberry glaze. While the donuts cool, whisk together the powdered sugar, blended strawberries, and milk until smooth. If needed, add additional milk one teaspoon at a time until the glaze reaches a thin, pourable consistency.
• Glaze the donuts. Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Sprinkle with finely crushed freeze-dried strawberries before the glaze sets. Let the glaze harden for several minutes before serving.

Nutrition

Serving: 1donut | Calories: 162kcal | Carbohydrates: 25.2g | Protein: 4.9g | Fat: 5.3g | Saturated Fat: 0.7g | Cholesterol: 31mg | Sodium: 41.8mg | Fiber: 2.3g | Sugar: 14.1g

This Easy Caprese Pasta Salad is loaded with fresh tomatoes, mozzarella pearls, fresh basil, cucumbers, and a delicious homemade herb vinaigrette. The perfect make-ahead summer side dish for BBQs, lunches and meal prep!

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If you are looking for the ultimate summer pasta salad, this Easy Caprese Pasta Salad is one recipe you’ll find yourself making on repeat! This pasta salad is loaded with all those classic caprese flavors like juicy cherry tomatoes, creamy mozzarella balls, crisp cucumbers, fresh basil, and tender bow tie pasta, all tossed in a homemade herb vinaigrette that’s bright, tangy, and bursting with flavor. Serve this simple recipe up at BBQs, summer potlucks, or meal prep it for lunches for the week, you’ll be making this pasta salad all summer long!

Why You’ll Love This

• Easy to make – made with simple pantry staples and fresh ingredients, this recipe comes together with very little hands-on time, making it ideal for both everyday meals for the whole family and to share with a crowd.
• Customizable – add grilled chicken, shrimp, salami, chickpeas, or your favorite vegetables to turn this side dish into a hearty main course.
• Great for meal prep – this pasta salad stores beautifully in the refrigerator, and the flavors continue to develop as it chills, making leftovers just as delicious the next day.
• Perfect for summer – whether hosting a backyard BBQ, packing a picnic or serving dinner on the patio, this pasta salad is perfect this time of year and a great addition to just about any grilled meal.

Caprese Pasta Salad Ingredients

• pasta – bow tie pasta (farfalle pasta) is perfect because the ridges and folds hold onto the dressing beautifully. It also gives the salad great texture and presentation. You can also rotini pasta, fusilli, orecchiette pasta or any other corkscrew type or short pasta shape.
• cucumbers – mini cucumbers add a refreshing crunch without becoming watery. Their thinner skin means there’s no need to peel them. You can also use English cucumbers.
• cherry tomatoes – sweet, juicy ripe tomatoes are one of the stars of this salad. Sweet cherry tomatoes or grape tomatoes both work wonderfully.
• mozzarella – creamy mozzarella pearls add the classic Caprese flavor and pair perfectly with the tomatoes and basil. You could also use fresh mozzarella balls (ciliegine) and just cut them in half.
• fresh basil – this is absolutely essential in this recipe and brings bright, aromatic flavor that dried basil simply can’t replace.
• homemade herb dressing – made with a combination of extra virgin olive oil, apple cider vinegar, regular balsamic vinegar, garlic, dijon mustard, honey, Italian seasoning, kosher salt and black pepper.

How to Make Caprese Pasta Salad

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the bow tie pasta according to the package directions until al dente. Drain the pasta and rinse briefly with cold water to stop the cooking while keeping the pasta slightly warm.
2. Make the dressing. While the pasta cooks, whisk together the olive oil, apple cider vinegar, balsamic vinegar, garlic, dijon mustard, honey, Italian seasoning, salt and pepper. Whisk until smooth and fully emulsified.
3. Let the pasta absorb the dressing. Transfer the warm pasta to a large bowl. Pour about two-thirds of the dressing over the warm pasta and toss until evenly coated. Allow the pasta to sit for about 30 minutes, stirring occasionally. This lets the pasta soak up all of the incredible flavor instead of having the dressing pool at the bottom of the bowl.
4. Add the fresh ingredients. Once the pasta cools, gently fold in the cucumbers, tomatoes, mozzarella pearls and fresh chopped basil. Pour the remaining dressing over everything and toss gently until evenly coated.
5. Chill and serve. Serve immediately or refrigerate for another 30 minutes before serving for even better flavor. Just before serving, garnish the cold pasta salad with extra basil leaves and freshly cracked black pepper.

Tips for the Best Caprese Pasta Salad

• Salt the pasta water – well-seasoned pasta makes a huge difference in the overall flavor of this salad so generously salt the water before boiling.
• Don’t overcook the pasta – cook the pasta just until al dente, meaning it’s tender but still has a slight bite. Since the pasta continues to soften slightly as it absorbs the dressing, overcooked pasta can become mushy after chilling.
• Let the warm pasta soak up the dressing – after draining, toss the warm pasta with two-thirds of the dressing and let it sit for about 30 minutes, stirring occasionally, so the pasta absorbs all of those delicious garlic and herb flavors instead of leaving the dressing sitting at the bottom of the bowl.
• Pat the mozzarella dry – fresh mozzarella pearls are often packed in water, which can dilute the dressing if added straight from the container. Drain them well and gently pat them dry with paper towels before adding them to the salad.
• Wait to add fresh ingredients – mix the cucumbers, tomatoes, mozzarella, and basil into the salad only after the pasta has had time to absorb the dressing and cool down. This helps keep the vegetables crisp, the cheese creamy, and the basil bright and fresh.
• Chill before serving – although you can serve this salad right away as a hot pasta dish, letting it chill for at least 30 minutes allows all of the flavors to meld together. It’s even better after a few hours in the refrigerator.

Variations and Substitutions

• Make it gluten-free – simply swap in your favorite gluten-free bowtie pasta or other type of gluten-free pasta you prefer.
• Add protein – turn this into a complete mea by adding in grilled chicken, rotisserie chicken, grilled shrimp, chickpeas or white beans.
• Add more veggies – try mixing in some fresh baby spinach, arugula, red onion, roasted red peppers, avocado, fresh corn, artichoke hearts or kalamata olives.
• Switch the cheese – instead of mozzarella pearls, try swapping with burrata (served on top), crumbled feta, fresh bocconcini or parmesan cheese shavings.
• Add more herbs – fresh parsley, oregano or thyme all compliment the fresh basil beautifully.
• Switch up the salad dressing – swap out this herb dressing for this delicious balsamic vinaigrette. Feel free to check out all my salad dressings for more ideas!

Frequently Asked Questions

Prepping and Storage Tips

• Make Ahead – this salad is perfect for preparing a day in advance. If making ahead, prepare the dressing up to 5 days ahead stored in a mason jar, cook the pasta one day ahead, chop the vegetables the morning of serving and stir everything together shortly before serving for the freshest texture.
• To Store – store leftovers in a sealed, airtight container in the fridge for up to 4 days. The flavors continue to develop as the salad sits, making it even more delicious the next day.
• Refresh leftovers – as the pasta chills, it naturally absorbs the dressing. If the salad seems dry after refrigeration, simply drizzle with a little olive oil or a splash of apple cider vinegar and toss before serving. You could also add a squeeze of fresh lemon juice as well.

More Pasta Salads

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

More Caprese Recipes

• Balsamic Caprese Skewers
• Marinated Summer Caprese Salad
• Caprese Chicken and Quinoa Casserole
• Caprese Skewers with Blueberry Balsamic Glaze

Hope you all enjoy this Easy Caprese Pasta Salad Recipe! 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 Caprese Pasta Salad

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This Easy Caprese Pasta Salad is loaded with fresh tomatoes, mozzarella pearls, fresh basil, cucumbers, and a delicious homemade herb vinaigrette. The perfect make-ahead summer side dish for BBQs, lunches and meal prep!

Course Salad, Side Dish

Cuisine Italian

Keyword Easy Caprese Pasta Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 243kcal

Ingredients

• 1 lb bow tie pasta (farfalle)
• 3 mini cucumbers chopped
• 3 cups grape or cherry tomatoes halved
• 8 oz mozzarella pearls drained
• 1 cup basil leaves chopped (plus more for garnish)

For the Dressing:

• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 Tbsp balsamic vinegar
• 2 garlic cloves minced
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

• Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the bow tie pasta according to the package directions until al dente. Drain the pasta and rinse briefly with cool water to stop the cooking while keeping the pasta slightly warm.
• Make the dressing. While the pasta cooks, whisk together the olive oil, apple cider vinegar, balsamic vinegar, garlic, dijon mustard, honey, Italian seasoning, salt and pepper. Whisk until smooth and fully emulsified.
• Let the pasta absorb the dressing. Transfer the warm pasta to a large bowl. Pour about two-thirds of the dressing over the warm pasta and toss until evenly coated. Allow the pasta to sit for about 30 minutes, stirring occasionally. This lets the pasta soak up all of the incredible flavor instead of having the dressing pool at the bottom of the bowl.
• Add the fresh ingredients. Once the pasta cools, gently fold in the cucumbers, tomatoes, mozzarella pearls and fresh chopped basil. Pour the remaining dressing over everything and toss gently until evenly coated.
• Chill and serve. Serve immediately or refrigerate for another 30 minutes before serving for even better flavor. Just before serving, garnish the cold pasta salad with extra basil leaves and freshly cracked black pepper.

Nutrition

Serving: 1/8th of recipe | Calories: 243kcal | Carbohydrates: 48.6g | Protein: 12.9g | Fat: 19.7g | Saturated Fat: 5g | Cholesterol: 62.5mg | Sodium: 245.3mg | Fiber: 3g | Sugar: 4.6g

Fresh and crisp Mediterranean Chopped Salad made with fresh tomatoes, crisp cucumbers, red onion, chickpeas, olives and feta cheese all tossed with a delicious red wine vinaigrette! Perfect for meal prep, lunches, or an easy side dish for any meal.

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If you’re looking for a fresh, colorful salad that’s packed with flavor and comes together in minutes, this Mediterranean Chopped Salad is about to become a staple in your kitchen. Crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, protein-packed chickpeas, briny Kalamata olives, creamy feta cheese, and a simple homemade vinaigrette create the perfect balance of textures and flavors.

Whether serving as a light lunch, a healthy side dish, or pairing it with grilled chicken, salmon, or shrimp for a complete meal, this Mediterranean salad is fresh, satisfying, and loaded with wholesome ingredients. The best part? Everything can be prepped ahead of time, making it perfect for meal prep, potlucks, picnics, and busy weeknights.

Why You’ll Love This

• Fresh and flavorful – every bite is loaded with crisp vegetables, salty feta, briny olives, and a bright homemade vinaigrette that ties everything together beautifully.
• Quick and easy – this salad easily comes together in about 15 minutes with simple ingredients and minimal prep work.
• Customizable – add your favorite protein, swap vegetables, or adjust the dressing as needed to fit your preferences.
• Great for entertaining – the vibrant colors and fresh flavors in this salad make it a beautiful addition to summer gatherings, cookouts, holiday meals, and potlucks.

Ingredients You’ll Need

• lettuce – I finely chopped some romaine lettuce, but any leafy green lettuce such as arugula, kale or spinach will work.
• tomatoes – I like to use grape tomatoes or cherry tomatoes in this salad because they aren’t as watery as larger tomatoes tend to be when you slice them.
• cucumbers – mini cucumbers tend to be less watery and more crunchy than larger cucumbers so I like them best in this salad. English cucumbers work great too, but I would suggest scooping the seeds and flesh out to keep this salad nice and crisp.
• red onion – adds a nice savory flavor to this salad as well as a good crunch!
• chickpeas – I used canned chickpeas (garbanzo beans) which are a great source of protein in this salad. Just make sure to drain and rinse the chickpeas.
• olives – I chopped some pitted Kalamata olives giving this salad some saltiness and rich, briny flavor.
• fresh parsley – this is a must in this salad and adds a nice fresh flavor as well as a pop of color. You could also add in some other fresh herbs such as fresh basil, mint or oregano.
• dressing – simple and delicious mixture of extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, garlic and dried oregano (or Italian seasoning works too).
• feta cheese – creamy, tangy feta compliments the vegetables and dressing perfectly.

How to Make a Mediterranean Chopped Salad

1. Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
2. Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
3. Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
4. Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Variations and Substitutions

• Add protein – turn this salad into a complete meal by adding in some grilled chicken, grilled shrimp, salmon, tuna, steak or even grilled tofu.
• Add more veggies – try mixing in extra vegetables such as bell peppers, artichoke hearts, pepperoncini peppers, avocado, radishes or celery.
• Make it dairy-free – simply omit the feta cheese or use your favorite dairy-free feta alternative.
• Swap the greens – instead of romaine lettuce, try using mixed greens, arugula, spinach or butter lettuce.
• Add grains – for a heartier salad, try mixing in fluffy quinoa, farro, couscous, orzo or brown rice.
• Make it vegan – replace the honey with maple syrup and omit the feta cheese or us a vegan alternative.

What to Serve with Mediterranean Salad

The great thing about this Mediterranean chopped salad recipe is it can be served as a whole meal or enjoyed as a delicious side dish! Here are some of my favorite ways to serve up this salad:

• All on its own as a big delicious salad!
• Mix in a protein such as chicken, shrimp or steak. You could even whip up some extra dressing and marinate the chicken in it.
• Serve alongside these chicken kabobs.
• Make it creamy with some chopped avocado.
• Throw this salad in a wrap or gyro and drizzle with some tzatziki sauce.
• Perfect side dish to pizza, soups, warm pita bread or sandwiches.

Prepping and Storage

• To Prep: Chop all the veggies and store in a separate container from the romaine lettuce to prevent the lettuce from wilting. You can also make the salad dressing ahead of time and store it in a separate container until ready to use.
• To Store: This salad can be stored in a sealed, airtight container for about 2 days in the fridge before the lettuce starts to get soggy. 
• Make-Ahead Tip: For the freshest results, layer all ingredients except the lettuce and dressing in separate containers and assemble just before serving.

More Salad Recipes

• Strawberry Poppy Seed Chicken Salad
• Italian Chopped Salad
• Healthy Chicken Cobb Salad
• Raspberry Walnut Salad with Chicken
• Healthy Chicken Caesar Salad
• Chinese Chicken Salad

More Mediterranean Recipes

• Mediterranean Chicken Meatballs
• Mediterranean Mason Jar Salads
• Greek Chicken Kabobs
• Healthy Greek Salad
• Homemade Tzatziki Sauce
• Easy Greek Salad Dressing

Hope you all enjoy this Mediterranean Chopped 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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Mediterranean Chopped Salad

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Fresh and crisp Mediterranean Chopped Salad made with fresh tomatoes, crisp cucumbers, red onion, chickpeas, olives and feta cheese all tossed with a delicious red wine vinaigrette! Perfect for meal prep, lunches, or an easy side dish for any meal.

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword Mediterranean Chopped Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Calories 236kcal

Ingredients

• 6 cups romaine lettuce chopped
• 3 mini cucumbers (or 1 English cucumber) chopped
• 1 pint grape tomatoes halved
• 1 (15 oz) can chickpeas drained and rinsed
• 1/2 cup Kalamata olives pitted and chopped
• 1/2 cup red onion chopped
• 1/4 cup fresh parsley finely chopped
• 1/4 cup feta cheese crumbled

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 2 tsp honey
• 1 clove garlic minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
• Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
• Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
• Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Nutrition

Serving: 1/6th of salad | Calories: 236kcal | Carbohydrates: 26.4g | Protein: 5.9g | Fat: 12.6g | Saturated Fat: 2.4g | Cholesterol: 5.6mg | Sodium: 483.7mg | Fiber: 5.2g | Sugar: 4.8g

Fresh and crisp Mediterranean Chopped Salad made with fresh tomatoes, crisp cucumbers, red onion, chickpeas, olives and feta cheese all tossed with a delicious red wine vinaigrette! Perfect for meal prep, lunches, or an easy side dish for any meal.

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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If you’re looking for a fresh, colorful salad that’s packed with flavor and comes together in minutes, this Mediterranean Chopped Salad is about to become a staple in your kitchen. Crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, protein-packed chickpeas, briny Kalamata olives, creamy feta cheese, and a simple homemade vinaigrette create the perfect balance of textures and flavors.

Whether serving as a light lunch, a healthy side dish, or pairing it with grilled chicken, salmon, or shrimp for a complete meal, this Mediterranean salad is fresh, satisfying, and loaded with wholesome ingredients. The best part? Everything can be prepped ahead of time, making it perfect for meal prep, potlucks, picnics, and busy weeknights.

Why You’ll Love This

• Fresh and flavorful – every bite is loaded with crisp vegetables, salty feta, briny olives, and a bright homemade vinaigrette that ties everything together beautifully.
• Quick and easy – this salad easily comes together in about 15 minutes with simple ingredients and minimal prep work.
• Customizable – add your favorite protein, swap vegetables, or adjust the dressing as needed to fit your preferences.
• Great for entertaining – the vibrant colors and fresh flavors in this salad make it a beautiful addition to summer gatherings, cookouts, holiday meals, and potlucks.

Ingredients You’ll Need

• lettuce – I finely chopped some romaine lettuce, but any leafy green lettuce such as arugula, kale or spinach will work.
• tomatoes – I like to use grape tomatoes or cherry tomatoes in this salad because they aren’t as watery as larger tomatoes tend to be when you slice them.
• cucumbers – mini cucumbers tend to be less watery and more crunchy than larger cucumbers so I like them best in this salad. English cucumbers work great too, but I would suggest scooping the seeds and flesh out to keep this salad nice and crisp.
• red onion – adds a nice savory flavor to this salad as well as a good crunch!
• chickpeas – I used canned chickpeas (garbanzo beans) which are a great source of protein in this salad. Just make sure to drain and rinse the chickpeas.
• olives – I chopped some pitted Kalamata olives giving this salad some saltiness and rich, briny flavor.
• fresh parsley – this is a must in this salad and adds a nice fresh flavor as well as a pop of color. You could also add in some other fresh herbs such as fresh basil, mint or oregano.
• dressing – simple and delicious mixture of extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, garlic and dried oregano (or Italian seasoning works too).
• feta cheese – creamy, tangy feta compliments the vegetables and dressing perfectly.

How to Make a Mediterranean Chopped Salad

1. Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
2. Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
3. Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
4. Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Variations and Substitutions

• Add protein – turn this salad into a complete meal by adding in some grilled chicken, grilled shrimp, salmon, tuna, steak or even grilled tofu.
• Add more veggies – try mixing in extra vegetables such as bell peppers, artichoke hearts, pepperoncini peppers, avocado, radishes or celery.
• Make it dairy-free – simply omit the feta cheese or use your favorite dairy-free feta alternative.
• Swap the greens – instead of romaine lettuce, try using mixed greens, arugula, spinach or butter lettuce.
• Add grains – for a heartier salad, try mixing in fluffy quinoa, farro, couscous, orzo or brown rice.
• Make it vegan – replace the honey with maple syrup and omit the feta cheese or us a vegan alternative.

What to Serve with Mediterranean Salad

The great thing about this Mediterranean chopped salad recipe is it can be served as a whole meal or enjoyed as a delicious side dish! Here are some of my favorite ways to serve up this salad:

• All on its own as a big delicious salad!
• Mix in a protein such as chicken, shrimp or steak. You could even whip up some extra dressing and marinate the chicken in it.
• Serve alongside these chicken kabobs.
• Make it creamy with some chopped avocado.
• Throw this salad in a wrap or gyro and drizzle with some tzatziki sauce.
• Perfect side dish to pizza, soups, warm pita bread or sandwiches.

Prepping and Storage

• To Prep: Chop all the veggies and store in a separate container from the romaine lettuce to prevent the lettuce from wilting. You can also make the salad dressing ahead of time and store it in a separate container until ready to use.
• To Store: This salad can be stored in a sealed, airtight container for about 2 days in the fridge before the lettuce starts to get soggy. 
• Make-Ahead Tip: For the freshest results, layer all ingredients except the lettuce and dressing in separate containers and assemble just before serving.

More Salad Recipes

• Strawberry Poppy Seed Chicken Salad
• Italian Chopped Salad
• Healthy Chicken Cobb Salad
• Raspberry Walnut Salad with Chicken
• Healthy Chicken Caesar Salad
• Chinese Chicken Salad

More Mediterranean Recipes

• Mediterranean Chicken Meatballs
• Mediterranean Mason Jar Salads
• Greek Chicken Kabobs
• Healthy Greek Salad
• Homemade Tzatziki Sauce
• Easy Greek Salad Dressing

Hope you all enjoy this Mediterranean Chopped 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!

Print

Mediterranean Chopped Salad

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Fresh and crisp Mediterranean Chopped Salad made with fresh tomatoes, crisp cucumbers, red onion, chickpeas, olives and feta cheese all tossed with a delicious red wine vinaigrette! Perfect for meal prep, lunches, or an easy side dish for any meal.

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword Mediterranean Chopped Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Calories 236kcal

Ingredients

• 6 cups romaine lettuce chopped
• 3 mini cucumbers (or 1 English cucumber) chopped
• 1 pint grape tomatoes halved
• 1 (15 oz) can chickpeas drained and rinsed
• 1/2 cup Kalamata olives pitted and chopped
• 1/2 cup red onion chopped
• 1/4 cup fresh parsley finely chopped
• 1/4 cup feta cheese crumbled

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 2 tsp honey
• 1 clove garlic minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
• Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
• Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
• Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Nutrition

Serving: 1/6th of salad | Calories: 236kcal | Carbohydrates: 26.4g | Protein: 5.9g | Fat: 12.6g | Saturated Fat: 2.4g | Cholesterol: 5.6mg | Sodium: 483.7mg | Fiber: 5.2g | Sugar: 4.8g

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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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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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