EASY RECIPES

Garlic Parmesan Chicken Bake Recipe

Garlic Parmesan Chicken Bake is a creamy, flavorful dish featuring tender chicken breasts coated in a rich blend of Greek yogurt, Parmesan cheese, garlic, and Mediterranean herbs. Baked to perfection, the chicken remains juicy while developing a golden, slightly crispy topping. This comforting, one-pan recipe is simple to prepare and pairs beautifully with roasted vegetables, couscous, or a fresh salad. Ideal for weeknight dinners or casual entertaining, this dish brings a burst of savory, garlic-infused goodness to your table.

Ingredients:

4 boneless, skinless chicken breasts

1 cup plain Greek yogurt or labneh (for a Mediterranean twist)

1/2 cup grated Parmesan cheese

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon smoked paprika (optional)

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 tablespoon olive oil

Optional garnish: Fresh parsley, lemon wedges

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

Prepare the Chicken:

Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika.

Make the Garlic Parmesan Mixture:

In a bowl, mix the Greek yogurt, Parmesan cheese, minced garlic, oregano, and basil. Adjust seasoning to taste.

Assemble the Dish:

Spread a thin layer of the garlic Parmesan mixture on the bottom of the dish. Place the chicken breasts on top.

Spread the remaining mixture evenly over the chicken, coating each piece thoroughly.

Bake:

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the top is golden brown.

Optional Broiling:

For a crispier top, broil the chicken for an additional 2-3 minutes.

Serve:

Garnish with fresh parsley and serve with a side of roasted vegetables, couscous, or a simple Mediterranean salad.

Notes:

Substitute Options: Greek yogurt can be replaced with labneh or a mix of ricotta and lemon juice for added creaminess.

Add Vegetables: You can layer zucchini, cherry tomatoes, or artichoke hearts in the dish for a one-pan meal.

Cheese Variations: Try pecorino Romano or a blend of cheeses for a sharper flavor.

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Sauteed Mushrooms and Onions 

A classic side dish that’s quick, versatile, and full of flavor. Perfect for topping steaks, burgers, or enjoying as a simple side.

Ingredients:

2 tbsp olive oil (or butter for richer flavor)

1 medium onion, thinly sliced

8 oz mushrooms (white button, cremini, or portobello), sliced

2 cloves garlic, minced (optional)

1 tsp fresh thyme or rosemary (optional)

1 tbsp soy sauce or balsamic vinegar (for extra umami, optional)

Salt and pepper, to taste

Instructions:

Prep Ingredients: Clean mushrooms with a damp cloth and slice. Thinly slice the onion.

Heat Pan: Add olive oil or butter to a large skillet over medium heat.

Cook Onions: Add onions to the pan. Sauté for 5-7 minutes, stirring occasionally, until softened and golden.

Add Mushrooms: Increase heat to medium-high. Add mushrooms and cook for 6-8 minutes, stirring occasionally, until they release moisture and start browning.

Season: Add garlic, thyme, soy sauce, or balsamic vinegar (if using), and season with salt and pepper. Cook for 1-2 more minutes, stirring, until fragrant.

Serve: Transfer to a dish and serve warm as a topping or side dish.

Notes:

Oil/Butter Choice: Butter adds richness, while olive oil provides a lighter flavor. A combination works well too.

Mushroom Types: Use a mix for variety in flavor and texture.

Don’t Overcrowd: Mushrooms need space to brown properly. Cook in batches if necessary.

Flavor Boosters: A splash of white wine, Worcestershire sauce, or lemon juice can enhance the taste.

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Low Carb Peanut Chicken Skillet

This low-carb peanut chicken skillet blends Mediterranean-inspired fresh ingredients with a creamy, flavorful peanut sauce. It’s a one-pan dish that’s quick to prepare and perfect for a wholesome dinner.

Ingredients:

For the Chicken:

1 lb (450g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)

2 tablespoons olive oil

Salt and pepper (to taste)

For the Sauce:

1/4 cup natural peanut butter (unsweetened, creamy or chunky)

1/4 cup coconut milk or Greek yogurt (unsweetened)

2 tablespoons lemon juice or apple cider vinegar

1 tablespoon soy sauce or tamari (low-sodium, optional)

1–2 garlic cloves (minced)

1 teaspoon smoked paprika or ground cumin

1 teaspoon chili flakes or cayenne pepper (optional, for spice)

Water (as needed to thin the sauce)

Vegetables:

1 medium zucchini (spiralized or sliced)

1 red bell pepper (thinly sliced)

1 cup cherry tomatoes (halved)

1/4 cup fresh parsley or cilantro (chopped)

Optional Garnishes:

Crushed peanuts

Lemon wedges

Instructions:

Cook the Chicken:

Heat olive oil in a large skillet over medium heat.

Season the chicken with salt and pepper, then cook until browned and fully cooked (about 6–8 minutes). Remove chicken and set aside.

Prepare the Sauce:

In the same skillet, lower the heat and add garlic. Saute briefly until fragrant.

Add peanut butter, coconut milk (or Greek yogurt), lemon juice, soy sauce (if using), paprika, and chili flakes. Stir well to create a smooth sauce, adding water to achieve your desired consistency.

Cook the Vegetables:

Add zucchini, bell peppers, and cherry tomatoes to the skillet. Sauté for 3–5 minutes until tender but still crisp.

Combine Everything:

Return the chicken to the skillet and toss to coat in the sauce. Simmer for 2–3 minutes to heat through and allow flavors to meld.

Garnish and Serve:

Sprinkle with fresh parsley or cilantro and crushed peanuts. Serve immediately with lemon wedges for extra zest.

Notes:

Mediterranean Twist: Substitute peanut butter with tahini for a more authentic Mediterranean flavor.

Make it Lower Carb: Skip or reduce the amount of tomatoes and bell peppers if stricter carb control is needed.

Serving Suggestions: Serve over cauliflower rice, zucchini noodles, or simply enjoy as is for a low-carb meal.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.

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Iceberg Lettuce Salad Recipe

A refreshing and crisp salad that’s perfect for a light meal or as a side dish.

A refreshing salad featuring crisp iceberg lettuce, zesty garlic dressing, and simple ingredients for a quick and delicious side dish. This salad is perfect for pairing with grilled meats, pasta, or as a light meal on its own.

Ingredients:

1x Recipe (Serves 2-3):

¼ large iceberg lettuce head, shredded (about 100 g)

3 small cucumbers, sliced (about 120 g)

4 small Campari tomatoes, sliced (about 150 g)

6 medium radishes, sliced (about 100 g)

1 medium bell pepper, sliced (about 120 g)

¼ cup fresh dill, chopped (about 15 g)

¼ cup hemp seeds (about 30 g)

1 tbsp. apple cider vinegar (15 ml)

2 tbsp. olive oil (30 ml)

¾ tsp. sea salt or to taste (about 4.5 g)

¼ tsp. pepper or to taste (about 1 g)

Instructions:

Step 1: Prepare the Vegetables

Shred the iceberg lettuce and place it in a large salad bowl.

Slice the cucumbers, Campari tomatoes, radishes, and bell pepper. Add them to the bowl.

Step 2: Add Fresh Dill and Hemp Seeds

Chop the fresh dill and sprinkle it over the salad.

Add the hemp seeds for a crunchy texture and added nutrition.

Step 3: Make the Dressing

In a small bowl, whisk together the apple cider vinegar, olive oil, sea salt, and pepper.

Step 4: Toss and Serve

Pour the dressing over the salad. Gently toss until all ingredients are evenly coated.

Serve immediately and enjoy the refreshing flavors of this crisp iceberg lettuce salad!

Notes:

Lettuce Prep: Ensure the lettuce is completely dry to avoid watering down the dressing. A salad spinner is ideal for this.

Garlic Strength: Adjust the garlic quantity based on personal preference. For a milder flavor, lightly sauté the garlic in olive oil before mixing.

Dressing Alternatives: Replace olive oil with a neutral oil if preferred or add a teaspoon of Dijon mustard for extra flavor.

Make Ahead: Prepare the dressing in advance but toss it with the lettuce just before serving to keep the lettuce crisp.

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Garlic Parmesan Crusted Salmon and Asparagus

Garlic Parmesan Crusted Salmon and Asparagus is a simple yet elegant dish combining tender, flaky salmon fillets with a crispy, savory crust made of garlic, Parmesan cheese, and breadcrumbs. The dish is complemented by asparagus spears that are roasted to perfection alongside the salmon, providing a nutritious and well-balanced meal. This one-pan recipe is great for a quick weeknight dinner or an impressive dinner party presentation

Ingredients:

1.5 lb salmon (3-4 fillets)

1 lb asparagus (ends trimmed)

¼ teaspoon salt

¼ teaspoon pepper

3 tablespoons olive oil (or more, as needed)

For the Parmesan Crust:

3 cloves garlic (minced)

½ cup grated Parmesan cheese

¼ cup breadcrumbs (optional for extra crunch)

2 tablespoons parsley (chopped, optional for garnish)

Zest of 1 lemon (optional, for flavor)

Instructions:

Preheat Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Prepare Salmon and Asparagus:

Place salmon fillets on one side of the baking sheet, skin-side down.

Arrange the trimmed asparagus on the other side.

Season:

Drizzle olive oil over both the salmon and asparagus.

Sprinkle salt and pepper evenly over everything.

Make the Parmesan Crust:

In a small bowl, mix minced garlic, Parmesan cheese, breadcrumbs (if using), and a tablespoon of olive oil. Add lemon zest for extra brightness, if desired.

Top the Salmon:

Spoon the Parmesan mixture over the salmon fillets, pressing gently to adhere.

Bake:

Place the baking sheet in the oven and bake for 12-15 minutes, depending on the thickness of the salmon.

Switch to the broiler setting for 2-3 minutes at the end to achieve a golden crust.

Check for Doneness:

The salmon should flake easily with a fork, and the asparagus should be tender but still crisp.

Serve:

Transfer to a platter, garnish with parsley, and serve immediately.

Tips:

Even Cooking: Cut thicker asparagus spears in half lengthwise to ensure even cooking with the salmon.

Flavor Boost: Add a squeeze of fresh lemon juice over the dish before serving.

Meal Prep: Leftovers store well in an airtight container in the fridge for up to 2 days.

Serving Size

Serves 4 as a main course.

Cooking Tips:

Make sure the salmon is at room temperature before cooking to ensure even cooking.

Pat the salmon dry with paper towels to help the crust adhere well.

Use freshly grated Parmesan for best flavor and texture.

Coat the salmon generously with the Parmesan and breadcrumb mixture to achieve a robust crust.

Roasting asparagus alongside the salmon allows for synchronized cooking, making it easier to serve everything hot and fresh.

Keep an eye on the salmon to avoid overcooking; salmon should reach an internal temperature of about 145°F (63°C).

Substitutions:

For a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or almond flour.

For a dairy-free option, omit Parmesan and increase the seasoning to maintain flavor.

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Juicy Carrot Cake Flourless Sugarless Butter-less Eggless Delight

Are you craving a delicious treat but want something healthier? Look no further than this amazing recipe for a juicy carrot cake! Packed with wholesome ingredients and free from flour, sugar, butter, and eggs, this cake is a guilt-free delight that’s perfect for any occasion.

Carrot cake is a beloved classic, but traditional recipes can be laden with unhealthy ingredients. However, this flourless, sugarless, butter-less, and eggless version puts a nutritious spin on the beloved dessert without compromising on taste. Let’s dive into the details of this delectable recipe.

Ingredients:

7 oz Blended Instant Oat Flakes

3.9 oz Carrots

5.6 oz Banana

5.3 oz Dried Fruit (cut into pieces)

4 fl oz Milk

2 tbsp Shelled Sunflower Seeds

2 tbsp Sesame Seeds

1 tbsp Lemon Juice

1 Grated Lemon Zest

0.5 tsp Baking Powder

0.5 tsp Baking Soda

Enough Icing Sugar (monk fruit, coconut sugar)

Instructions:

Toasting Seeds: Begin by toasting sesame and sunflower seeds in a non-stick pan over low heat for 3-4 minutes. Once toasted, set them aside.

Preparing Batter: Grate carrots into a bowl and mash the banana. Mix in grated lemon zest, lemon juice with baking soda, blended oat flakes (turned into flour), and baking powder. Add dried fruit, toasted seeds, and milk. Mix until you achieve a grainy yet soft consistency.

Baking: Line a 20×20 centimeter square mold with parchment paper. Spread the batter evenly into the mold. Bake in a preheated oven at 180°C for 40-45 minutes.

Serving: Once baked, remove the cake from the mold, cool in the fridge, dust with icing sugar, and serve.

Tips for Substitutions

Vegan Option: Replace milk with vegan milk, orange juice, or water for a vegan-friendly version.

Seed Variations: Experiment with different seeds like pumpkin seeds or flaxseeds for added texture and flavor.

Baking and Serving Suggestions

Customize Toppings: Get creative with toppings like a drizzle of honey or a sprinkle of chopped nuts.

Pairing: Enjoy this carrot cake with a cup of hot tea or a refreshing glass of almond milk.

Why Choose Flourless, Sugarless, Butterless, Eggless?

Traditional carrot cakes often contain refined flour, sugar, butter, and eggs, which can contribute to health concerns like weight gain and blood sugar spikes. This alternative recipe offers a nutritious option without sacrificing taste or texture.

Health Benefits of Key Ingredients

Carrots: Rich in beta-carotene and fiber, carrots promote eye health and aid digestion.

Bananas: Packed with potassium and vitamins, bananas support heart health and provide a natural source of energy.

Oats: High in fiber and antioxidants, oats help lower cholesterol and regulate blood sugar levels.

Dried Fruit: Provides natural sweetness and a dose of vitamins and minerals for overall health.

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