There’s something extra special about baking chocolate chip cookies with fresh-milled flour. The flavor is a little deeper, slightly nutty, and just feels more wholesome, while still giving you that soft, gooey cookie everyone loves.

After testing my chocolate chip cookie recipe with fresh milled flour a few ways, I’ve nailed it. So much so that my husband, in his own words, said they were the best cookies he’s ever had, and he LOVES my original cookies. I not only made my recipe work, but I also improved it with fresh milled soft white wheat.

I’m not sure I can ever make these with store-bought flour again after making it with fresh milled wheat berries.

I bought a WonderMill grain mill to make my fresh-milled flour at home. I do have a Komo grain mill on order, but they have a long wait time. The WonderMill is an excellent grain mill, and it will be great as a backup once my Komo arrives.

If you’ve struggled with fresh milled flour cookie recipes spreading too much like a pancake or feeling too cakey, my cookie recipe solves both. It’s simple, reliable, and still keeps that classic cookie feel everyone expects and loves!

Quick Bites About This Recipe

Skill Level: Easy and beginner-friendly with a few helpful tweaks.
Swaps: Use vegan butter or applesauce instead of eggs if needed.
Make Ahead: Dough is best chilled 4 hours or overnight for improved texture.
Freezer Friendly: Freeze dough balls up to 3 months.
Variations & Substitutions: Add nuts or swap in dark chocolate chunks for a richer flavor.

Chocolate Chip Cookies with Fresh Milled Flour Ingredients

Salted butter: I prefer to use salted butter for baking. Butter creates that rich, classic cookie base. You can use plant-based butter if dairy-free.
Light brown sugar: Adds moisture and chewiness with a mild caramel flavor. Stick with light brown sugar so it doesn’t overpower the cookies.
Granulated sugar: Helps balance sweetness and gives those slightly crisp edges.
Vanilla extract: A must for that warm bakery-style flavor. I highly recommend using real vanilla extract.
Eggs: Bring structure and richness to the cookies; you can also swap for your preferred egg alternative.
Fresh milled soft white wheat flour: The star here. It absorbs more liquid than all-purpose flour, which is why we use a bit extra (30 grams extra per cup of flour, so 150 instead of 120). It also adds a subtle nutty flavor.
Cornstarch: Keeps the cookies soft and tender. This is a small ingredient that makes a big difference.
Baking soda: Helps the cookies spread and brown.
Baking powder: Gives a little lift so the cookies aren’t too dense.
Salt: Balances the sweetness and enhances flavor.
Chocolate chips and Chunks: I love using a variety of chocolate chips and chunks. I’ll also top them with more chocolate chips right after baking or right before baking.

How to Make Chocolate Chip Cookies with Fresh Milled Flour

Mill your wheat berries right before making the cookie dough. You can measure them before grinding, as the weight will remain the same after milling.

In a stand mixer or large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.

Add in the eggs and vanilla extract, then mix until just combined. You don’t need to overmix here, just make sure everything is incorporated.

In a separate bowl, whisk together the fresh milled flour, cornstarch, baking soda, baking powder, and salt. This ensures everything is evenly distributed.

Gradually add the dry ingredients into the wet mixture, mixing until just combined.

Fold in the chocolate chips and chunks using a spatula.

Cover the dough and refrigerate for at least 4 hours or overnight.

To bake, preheat your oven to 350°F and line a baking sheet with parchment paper. This helps prevent sticking and keeps cleanup easy.

Scoop the dough onto your prepared baking sheet, spacing the cookies a few inches apart. Add extra chocolate chips on top if you like, now or right after you take the cookies out of the oven.

Bake for 10-12 minutes, until the edges are lightly golden and the centers still look soft.

Let the cookies rest on the baking sheet for a couple of minutes, then transfer to a wire rack to cool.

Storing and Reheating (If There’s Any Leftovers!)

I like to store leftover cookies in a large airtight container lined with unbleached parchment paper to help keep them soft and chewy. If you prefer crispier cookies, store them in a paper bag or a cookie jar instead.

Refrigerate: Store baked cookies in an airtight container for up to 4-5 days.
Freeze: Freeze cookie dough balls or baked cookies for up to 3 months.
Reheat: Warm in the microwave for 10-15 seconds to bring back that fresh-baked softness.

Recipe Tips and Notes

• If you have the space, scoop the dough before refrigerating so it’s ready to go straight onto a baking sheet.
• Fresh milled flour absorbs more moisture, so don’t skip the extra flour
• Chilling the dough is preferred for the best texture.
• Slightly underbake for softer cookies
• Add chocolate chips on top before baking or right after baking for that bakery style chocolate chip cookie finish
• I used a Wondermill on the pastry flour setting, no grittiness or sifting.

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Chocolate Chip Cookies with Fresh Milled Flour

My Chocolate Chip Cookie Recipe, made with fresh milled flour and plenty of chocolate chips, is one for the recipe box!

Course Dessert

Cuisine American

Keyword chocolate chip cookies, chocolate chip cookies with fresh milled flour, cookies with fresh milled flour, fresh milled flour chocolate chip cookies, fresh milled flour cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 36 cookies

Calories 225kcal

Author Courtney

Equipment

• Wondermill Grain Mill

Ingredients

• 2 sticks salted butter
• 1 1/4 cups light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 3/4 cups soft white wheat berries
• 1 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup chocolate chunks
• 1/3 cup chocolate chips or chunks for topping

US Customary – Metric

Instructions

• Start by measuring your soft white wheat berries, then grind them into flour using your grain mill according to the manufacturer’s instructions.
• In a stand mixer fitted with a paddle attachment, cream together the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  2 sticks salted butter, 1 1/4 cups light brown sugar, 3/4 cup granulated sugar
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until fully combined.
  2 teaspoons vanilla extract, 2 large eggs
• In a separate bowl, whisk together the fresh milled flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
  3 3/4 cups soft white wheat berries, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
• Fold in the chocolate chips and chocolate chunks using a spatula, ensuring they are evenly distributed throughout the dough.
  1 cup chocolate chips, 1 cup chocolate chunks
• Cover the dough tightly and refrigerate for at least 4 hours or overnight to allow the flour to fully hydrate.
• When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone baking mat.
• Once chilled, remove and portion or scoop the dough into evenly sized portions and place them on the prepared baking sheets, spacing them about 2-3 inches apart.
• Press a few extra chocolate chips or chunks onto the tops of each dough ball if desired, or you can add them right after baking.
  1/3 cup chocolate chips
• Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear soft. (I bake for 11 minutes in my oven)
• Remove the baking sheet from the oven and allow the cookies to rest on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Video

Notes

• Baker’s Tip: If you have the space, scoop the dough before refrigerating so it’s ready to go straight onto a baking sheet.
• Substitutions: Use plant-based butter for dairy-free. Replace eggs with 1/2 cup applesauce for egg-free or vegan options.
• Storage: Store cookies in an airtight container at room temperature for up to 4-5 days or freeze for up to 3 months.
• Reheat: Warm in the microwave for 10-15 seconds for a soft, fresh-baked texture.

Nutrition

Serving: 1cookie | Calories: 225kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 48mg | Fiber: 3g | Sugar: 18g | Vitamin A: 187IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg

The post Chocolate Chip Cookie Recipe with Fresh Milled Flour appeared first on Courtney's Sweets.

These Lemon Garlic Chicken are one of those easy skillet dinners that tastes like you spent way more time in the kitchen than you actually did. Tenderloin chicken cooks quickly in a flavorful, garlicky lemon sauce that’s perfect for spooning over rice, pasta, or roasted vegetables. My kiddos always want seconds!

The light dredge of seasoned flour helps the chicken brown beautifully while also thickening the sauce just enough to make it silky and flavorful. Every bite has that perfect balance of savory garlic, fresh lemon, and tender juicy chicken.

This recipe is also incredibly flexible. You can adjust the lemon for more brightness, add a splash of apple juice for subtle sweetness!

Quick Bites About This Recipe

Skill Level: Beginner friendly and perfect for weeknight cooking.
Swaps: Chicken breasts cut into strips or boneless chicken thighs work well instead of tenderloins.
Make Ahead: This works well for meal prep!
Freezer Friendly: Freeze cooked chicken and sauce for up to 2 months in an airtight container.
Variations & Substitutions: Add capers for a briny kick or a splash of white cooking wine for extra depth. To keep it kid friendly I like to add a bit of apple juice if needed.

Lemon Garlic Chicken Tenderloins Ingredients

Chicken tenderloins: These cook quickly and stay very tender. You can also slice chicken breasts into strips if you don’t have the tenders!
All-purpose flour: A light coating helps the chicken brown and gives the sauce a slight thickness. A 1-for-1 gluten free flour blend can work if needed.
Salt and pepper: Simple seasoning that enhances the chicken and balances the lemon.
Granulated garlic: Adds an extra layer of garlic flavor that sticks to the chicken during the dredging step.
Dried oregano: Brings a subtle Mediterranean flavor that pairs beautifully with lemon and garlic.
Olive oil: Used to cook the chicken and help create those flavorful browned bits in the pan that build the sauce.
Butter: Adds richness and helps mellow the brightness of the lemon.
Garlic: Fresh garlic is the star of the sauce. Finely chopping it helps it release flavor quickly.
Water: You can also swap for homemade chicken broth and nix the bouillon.
Better Than Bouillon chicken base: This concentrated flavor boosts the sauce and makes it taste like it simmered for hours.
Lemon juice: Fresh lemon juice brings brightness and balances the savory garlic sauce.
Apple juice: Optional but lovely. It adds a subtle sweetness that softens the acidity of the lemon.
Lemon slices: These infuse extra citrus flavor while the chicken finishes cooking.
Parsley: A fresh, bright finishing touch that adds color and a light herbal flavor.

How to Make Lemon Garlic Chicken Tenderloins

Start by preparing the seasoned flour mixture. In a shallow bowl, mix the flour, salt, pepper, granulated garlic, and oregano. Lightly coat each chicken tenderloin in the mixture, shaking off the excess so the coating stays light.

Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken tenderloins in a single layer. Cook them for a few minutes per side until they develop a light golden crust. They don’t need to be fully cooked yet. Remove the chicken from the skillet and set aside.

Add the butter and the remaining olive oil to the same skillet. Once the butter melts, stir in the chopped garlic. Cook briefly until fragrant, about 30 seconds, being careful not to let it burn.

Pour in the water and stir in the Better Than Bouillon chicken base until fully dissolved. Add the fresh lemon juice and the optional apple juice, scraping the bottom of the pan to release the flavorful browned bits left from the chicken.

Let the sauce simmer for a few minutes so it slightly reduces and concentrates in flavor.

Return the chicken tenderloins to the skillet and add the lemon slices. Let everything simmer together until the chicken is fully cooked and coated in the sauce. Chicken should reach an internal temperature of 165°F according to USDA guidelines.

Finish by sprinkling chopped parsley over the top and serve warm.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the cooked chicken and sauce in a freezer safe container for up to 2 months.
Reheat: Warm gently in a skillet over medium low heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated through.

Recipe Tips and Notes

• Do not overcrowd the pan when browning the chicken or it will steam instead of brown.
• Fresh lemon juice gives the best flavor. Bottled lemon juice can be used in a pinch too!
• Reserve any pasta water, if making pasta, so there’s enough sauce.
• A pinch of red pepper flakes adds a nice subtle heat.

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Lemon Garlic Chicken

Lemon Garlic Chicken is an easy skillet dinner with tender chicken in a flavorful lemon garlic sauce. Ready in about 25 minutes and perfect with rice or pasta.

Course Main Course

Cuisine American

Keyword chicken tenderloins, lemon garlic chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories 1888kcal

Author Courtney

Ingredients

• 2 pounds chicken tenderloins
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• 4 tablespoons olive oil
• 1 tablespoon butter
• 6-8 cloves garlic finely chopped
• 1 cup water
• 1 1/2 teaspoons Chicken Bouillon Better Than Bouillon Chicken Base
• 2 lemons juice of, about 1/4 cup
• 1/4 cup apple juice optional
• 3-4 thin lemon slices
• 2 tablespoons parsley chopped
• salt, pepper, granulated garlic to taste

Instructions

• In a shallow bowl, combine the all-purpose flour, salt, black pepper, granulated garlic, and dried oregano. Mix until evenly blended.
  1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon granulated garlic, 1/2 teaspoon dried oregano
• Lightly dredge each chicken tenderloin in the flour mixture, coating both sides. Shake off any excess flour so the coating stays thin.
  2 pounds chicken tenderloins
• Heat 2 tablespoons olive oil in a large skillet over medium heat.
  4 tablespoons olive oil
• Place the chicken tenderloins in the skillet in a single layer. Cook for 2-3 minutes per side until lightly golden. The chicken should be mostly cooked but not fully done. Transfer the chicken to a plate and set aside.
• Add the remaining 2 tablespoons olive oil and the butter to the same skillet. Once melted, add the finely chopped garlic and cook for about 30 seconds until fragrant, stirring constantly so it does not burn.
  4 tablespoons olive oil, 1 tablespoon butter, 6-8 cloves garlic
• Pour in the water and whisk in the Better Than Bouillon chicken base until fully dissolved.
  1 cup water, 1 1/2 teaspoons Chicken Bouillon
• Add the lemon juice and the optional apple juice. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet, which adds flavor to the sauce.
  2 lemons, 1/4 cup apple juice
• Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly reduced.
• Return the chicken tenderloins to the skillet and let cook in the sauce on both sides for about 2-3 minutes each until the chicken is fully cooked and reaches an internal temperature of 165°F.
• At the end I like to season to taste with a bit more salt, pepper, granulated garlic, if needed.
  salt, pepper, granulated garlic
• Spoon the sauce over the chicken, top with lemon slices, sprinkle with chopped parsley, and serve warm.
  3-4 thin lemon slices, 2 tablespoons parsley

Video

Notes

• Substitutions: Chicken breasts sliced into strips or boneless chicken thighs can be used instead of tenderloins. Apple juice can be omitted or replaced with white cooking wine.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
• Reheat: Reheat gently in a skillet over medium low heat with a splash of broth or water to loosen the sauce and keep the chicken moist.

Nutrition

Serving: 1serving | Calories: 1888kcal | Carbohydrates: 62g | Protein: 201g | Fat: 93g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 611mg | Sodium: 4214mg | Potassium: 3947mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1369IU | Vitamin C: 144mg | Calcium: 196mg | Iron: 8mg

The post Lemon Garlic Chicken appeared first on Courtney's Sweets.

If you love stuffed peppers you’re going to love this easy dinner recipe. I love traditional stuffed peppers, slow cooker stuffed pepper soup, but this is a lightened up version using ground chicken instead of ground beef.

It has all the classic flavors of stuffed peppers and loaded with bell peppers. I love serving it over white rice, but you can also serve over quinoa or your preferred side dish.

It is also great for meal prep. The flavors deepen as it sits, and it reheats beautifully for lunches or quick dinners throughout the week.

Quick Bites About This Recipe

Skill Level: This is an easy stovetop recipe that even beginner cooks can make.
Swaps: Ground turkey or ground beef can be used instead of ground chicken.
Make Ahead: This is perfect for meal prep!
Freezer Friendly: Freeze for up to 3 months in airtight containers.
Variations & Substitutions: Add cooked rice directly into the pot for a true one pot meal! We like to serve over rice.

Unstuffed Peppers with Ground Chicken Ingredients

Ground chicken: The lighter protein that keeps this dish hearty but not too heavy. You can substitute ground turkey or even ground beef if you prefer a richer flavor. Cook to an internal temperature of 165°F for safety.
Green bell peppers: These give that classic stuffed pepper flavor. They soften as they cook and add natural sweetness. You can swap in red, orange, or yellow peppers if you like a sweeter taste.
Onion: You can use red, white, or yellow onions.
Petite diced tomatoes: These add texture and little bursts of tomato throughout the sauce. Do not drain them, the juices add flavor. I prefer petite diced as they’re more tender.
Tomato puree: Creates the rich, smooth sauce that ties everything together. If needed, you can use tomato sauce instead. Just make sure it doesn’t have added herbs unless you want them in the recipe.
Granulated garlic: You can also use fresh garlic if preferred.
Dried parsley: A simple herb that brightens the tomato sauce and adds that classic stuffed pepper feel. You can add oregano and basil for more of an Italian flavor profile.
Salt and black pepper: Season to taste as it simmers.
Cooked white rice: Served the unstuffed pepper mixture over the rice to soak up all that flavorful sauce. Brown rice also works great!

How to Make Unstuffed Peppers with Ground Chicken

Start by heating a large skillet over medium heat. Add a little oil if needed, then add your chopped green bell peppers and diced onion. Cook until they begin to soften and become fragrant. Stir occasionally so they do not brown too quickly.

Once softened, transfer the peppers and onions to a large Dutch oven or medium to large pot. This is where everything will finish simmering together.

In the same skillet, add the ground chicken. Break it apart with a potato masher or spoon as it cooks. Season with granulated garlic, dried parsley, salt, and black pepper. Continue cooking until the chicken is fully cooked through and no longer pink. Ground chicken should reach 165°F for food safety according to USDA guidelines.

Add the cooked ground chicken to the Dutch oven with the peppers and onions. Pour in the petite diced tomatoes with their juices and the tomato puree. Stir everything together until well combined.

Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer covered for about 30 minutes. Stir occasionally as it thickens and the flavors meld together.

Taste and adjust salt and pepper if needed. Serve over cooked rice.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm on the stovetop over medium low heat or microwave in 30-60 second intervals, stirring in between, until heated through to 165°F.

Recipe Tips and Notes

• Chop the peppers into even sized pieces so they cook evenly.
• Taste before serving and adjust seasoning. Tomato based dishes often need a little extra salt.

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Unstuffed Peppers with Ground Chicken

Unstuffed Peppers with Ground Chicken is an easy stovetop dinner with bell peppers, tomato sauce, and rice, packed with classic stuffed pepper flavor.

Course Main Course

Cuisine American

Keyword chicken stuffed peppers, ground chicken stuffed peppers, unstuffed peppers

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 565kcal

Author Courtney

Ingredients

• 2 tablespoons olive oil divided
• 4 green bell peppers diced, about 4 cups
• 1 medium onion diced, about 1 cup
• 3 pounds ground chicken
• 14 oz petite diced tomatoes with the juice
• 28 oz tomato puree
• 1 teaspoon granulated garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups cooked white rice

Instructions

• Heat a large skillet over medium heat. Add a small amount of oil if needed. Add the diced green bell peppers and onion. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant but not deeply browned.
  2 tablespoons olive oil, 4 green bell peppers, 1 medium onion
• Transfer the cooked peppers and onion to a large Dutch oven or heavy bottomed pot.
• In the same skillet, add the ground chicken. Break it apart as it cooks. Sprinkle in the granulated garlic, dried parsley, salt, and black pepper. Continue cooking for 8-10 minutes, stirring frequently, until fully cooked and no longer pink. The internal temperature should reach 165°F.
  3 pounds ground chicken
• Add the cooked ground chicken to the Dutch oven with the peppers and onions. Stir in the petite diced tomatoes with their juices and the tomato puree until fully combined.
  14 oz petite diced tomatoes, 28 oz tomato puree, 1 teaspoon granulated garlic, 1 teaspoon dried parsley, 1 teaspoon salt, 1/2 teaspoon black pepper
• Place the Dutch oven over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer covered for 30 minutes, stirring occasionally, until thickened and flavorful.
• Taste and adjust seasoning as needed.
• Serve over cooked white rice.
  3 cups cooked white rice

Video

Notes

• Substitutions: Ground turkey or ground beef can be used in place of ground chicken. Red or yellow bell peppers can replace green peppers for a sweeter flavor. Brown rice can be used instead of white rice.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat: Reheat on the stovetop or in the microwave until warmed through to 165°F before serving.

Nutrition

Serving: 1serving | Calories: 565kcal | Carbohydrates: 45g | Protein: 46g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 652mg | Potassium: 2160mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1112IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 6mg

The post Unstuffed Peppers with Ground Chicken appeared first on Courtney's Sweets.

Slow Cooker Creamy Chicken is one of those easy dinners that practically cooks itself while filling your home with comforting aromas. Tender chicken breasts simmer slowly with onion, celery, and savory seasonings until everything becomes rich, creamy, and perfect for spooning over rice. It reminds me of the kind of warm, simple meals that make busy weeknights feel a little calmer.

It is also a great meal prep recipe. The leftovers reheat beautifully and the flavors deepen even more the next day, making it perfect for lunches or another quick dinner later in the week.

Quick Bites About This Recipe

Skill Level: Easy slow cooker recipe with a quick sauté step.
Swaps: Use chicken thighs instead of breasts or swap milk for half-and-half for a richer sauce.
Make Ahead: You can prep the vegetables prior.
Freezer Friendly: Freeze for up to 3 months without the rice.
Variations & Substitutions: Add sliced carrots, chunks of potatoes or mushrooms for extra vegetables, or stir in frozen peas or green beans at the end.

Slow Cooker Creamy Chicken Ingredients

Boneless skinless chicken breasts: Lean, tender chicken breast becomes very soft and shred-friendly after slow cooking.
Yellow onion: Adds natural sweetness and depth to the sauce as it softens and cooks down.
Celery: Brings subtle freshness and classic savory flavor that pairs beautifully with chicken.
Olive oil: Used to sauté the chicken and vegetables. This step builds flavor before slow cooking begins.
All-purpose flour: Helps thicken the sauce so it turns into a creamy gravy.
Water: You can also use homemade chicken broth and skip the bouillon.
Better Than Bouillon chicken base: Adds concentrated chicken flavor that makes the sauce taste slow simmered and rich.
Kosher salt: Enhances the overall flavor. Adjust slightly if using a saltier bouillon.
Paprika: Adds gentle warmth and color without making the dish spicy.
Dried thyme: A classic herb that pairs beautifully with chicken and creamy sauces.
Granulated garlic: Provides consistent garlic flavor that blends smoothly into the sauce.
Granulated onion: Adds another layer of savory onion flavor.
Black pepper: Brings mild heat and balance to the creamy sauce.
2% milk: Stirred in at the end for a creamy texture without making the dish too heavy. Whole milk or half-and-half will make it richer.
Cooked jasmine rice: The perfect fluffy base to soak up all that creamy chicken sauce.

How to Make Slow Cooker Creamy Chicken

Start by turning your slow cooker to the sauté setting if it has one. Add a tablespoon of olive oil and place the chicken breasts in the pot. Season the chicken with the kosher salt, pepper, paprika, granulated onion, and granulated garlic.

Let them brown on each side for a few minutes. Remove to cook the veggies.

Add the remaining olive oil to the slow cooker and toss in the diced onion and sliced celery. Also add in the thyme. Cook for about 4 to 5 minutes until they begin to soften and smell fragrant.

Sprinkle the flour evenly over the vegetables. Stir well so the vegetables are coated. Let the flour cook for about a minute while stirring so the sauce will not taste like raw flour.

Slowly pour in the 1 cup of water while stirring until the mixture becomes smooth and lightly thickened. Stir in the Better Than Bouillon until dissolved, then add the milk and mix well. Place the chicken breasts back into the slow cooker.

Cover the slow cooker and cook on LOW for about 4-6 hours. The chicken should become very tender and reach an internal temperature of 165°F according to USDA safe cooking guidelines for poultry.

Remove the chicken from the slow cooker and shred or slice it into bite sized pieces.

Return the chicken to the slow cooker and stir into the sauce.

Serve warm over cooked rice, pasta, or mashed potatoes.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled creamy chicken in a freezer safe container for up to 3 months. Freeze without rice for best texture.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the sauce if needed.

Recipe Tips and Notes

• Browning the chicken first adds extra flavor to the finished dish.
• If your sauce thickens too much, simply stir in a little extra warm water or milk.
• For extra vegetables, add diced carrots with the celery and onion.
• Stir in frozen peas during the last 10 minutes for color and sweetness.
• Shredding the chicken helps it soak up more of the creamy sauce.

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Slow Cooker Creamy Chicken

This Slow Cooker Creamy Chicken recipe is rich, comforting, and easy to make with simple ingredients. Serve over rice or pasta. Title: Slow Cooker Creamy Chicken Author: Courtney’s Sweets Servings: 4 servings Calories: ~360 per serving (without rice) Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours 15 minutes

Course Main Course

Cuisine American

Keyword slow cooker chicken breast, slow cooker creamy chicken

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 298kcal

Author Courtney

Equipment

• 1 GreenPan Slow Cooker

Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil divided
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 medium yellow onion diced
• 4 celery stalks sliced
• 1/4 cup all-purpose flour
• 1 cup water
• 1 cup 2% milk
• 1 teaspoon Chicken Bouillon Better Than Bouillon chicken base

Instructions

• *Note, if you do not have a searing slow cooker you can do the chicken and the gravy portion on the stove top in a skillet.
• Set the slow cooker to the sauté setting if available. Add 1 tablespoon olive oil and place the chicken breasts in the pot. Season with kosher salt, black pepper, paprika, granulated onion, and granulated garlic. Brown the chicken for about 2-3 minutes per side until lightly golden. The chicken does not need to cook through as we'll slow cook. Remove the chicken and set aside.
  4 boneless skinless chicken breasts, 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon paprika
• Add the remaining 2 tablespoons olive oil to the slow cooker. Add the diced onion, sliced celery, and dried thyme. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
  1 teaspoon dried thyme, 1 medium yellow onion, 4 celery stalks
• Sprinkle the flour evenly over the vegetables and stir well so everything is coated. Cook for about 1 minute while stirring to remove the raw flour taste.
  1/4 cup all-purpose flour
• Slowly pour in 1 cup water while stirring constantly until the mixture becomes smooth and lightly thickened.
  1 cup water
• Stir in the Better Than Bouillon chicken base until fully dissolved, then add the milk and mix well.
  1 cup 2% milk, 1 teaspoon Chicken Bouillon
• Return the chicken breasts to the slow cooker and nestle them into the sauce.
• Cover and cook on LOW for 4-6 hours, or until the chicken is very tender and reaches an internal temperature of 165°F according to USDA safe cooking guidelines for poultry.
• Remove the chicken from the slow cooker and shred or slice it into bite sized pieces.
• Return the chicken to the slow cooker and stir it into the sauce.
• Serve warm over rice, pasta, or potatoes.

Video

Notes

• Substitutions: Chicken thighs can replace chicken breasts for a richer flavor. Whole milk or half-and-half can be used instead of 2% milk for a creamier sauce. A gluten free 1-for-1 flour blend may replace the all-purpose flour.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze without rice for up to 3 months.
• Reheat: Reheat gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the sauce if it thickens during storage.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 13g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 754mg | Potassium: 591mg | Fiber: 1g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg

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This High Fiber Oat Bran Bowl is my go-to breakfast when I want something warm, filling, and actually satisfying. It cooks up creamy like oatmeal but has even more fiber, making it perfect to start your day off with high fiber!

What I love most about oat bran is how quickly it cooks. On busy mornings, it is ready in about 5 minutes! I don’t love the texture of rolled oats and quick oats just weren’t a big fiber punch, oat bran wins for me! (source)

It is also incredibly versatile. You can keep it simple with brown sugar and cinnamon or load it up with berries, nut butter, and seeds for extra texture and flavor.

Soluble Fiber vs Insoluble Fiber

Not all fiber is the same. This bran breakfast bowl gives you both.

Soluble fiber mixes with water and creates that creamy texture you see here. (source)

Insoluble fiber doesn’t dissolve. It adds bulk and helps keep digestion moving.

Oat bran, chia, flax, blueberries, and banana all contain a mix of soluble and insoluble fiber, while psyllium is especially rich in soluble fiber.

Quick Bites About This Recipe

Flavor: Creamy and lightly sweet with warm cinnamon and bursts of fresh blueberry and banana.
Skill Level: Super simple and beginner friendly.
Swaps: Swap egg whites for plant-based protein powder or extra chia seeds if needed.
Make Ahead: Cook ahead and reheat with a splash of milk to loosen it up.
Freezer Friendly: Freeze in single portions for up to 2 months.
Variations & Substitutions: Add nut butter for richness or swap blueberries for strawberries or raspberries.

High-Fiber Oat Bran Breakfast Bowl Ingredients

• Oat bran: Not a fan of rolled oats? Oat bran cooks quickly and gives that creamy, porridge-like texture. It is especially rich in soluble fiber, which helps make this breakfast extra satisfying.
• Water: I start off with water and then finish up with some milk. You can also use all water.
• Milk: Adds creaminess and a little extra protein. I personally use fat free milk (skim) and the fairlife one as it has more protein. Dairy or unsweetened almond milk both work well here. Adjust the amount depending on how thick you like your bowl.
• Liquid egg whites: This is my favorite trick for boosting protein without changing the flavor. They blend right in and make the texture extra creamy. If you prefer, you can use a scoop of your favorite plant-based protein instead.
• Psyllium husk: A fiber powerhouse that thickens the bowl quickly. Start small if you are new to it, since it absorbs a lot of liquid.
• Chia seeds: Add healthy fats and even more fiber. They also help thicken the mixture slightly.
• Ground flaxseed: Brings a mild nutty flavor and extra fiber. Use freshly ground flax if possible for the best flavor.
• Cinnamon: Adds warmth and natural sweetness without sugar.
• Vanilla extract: Just a splash makes the whole bowl taste cozy and slightly dessert-like.
• Salt: Optional, but a tiny pinch really enhances the flavor.
• Blueberries: Fresh or frozen both work. They add natural sweetness and a juicy pop in every bite.
• Banana: Sliced on top for natural sweetness and creaminess. The riper, the sweeter.

How to Make High-Fiber Oat Bran Breakfast Bowl

Start by pouring the water into a small saucepan and placing it over medium heat. Let it come to a gentle simmer, not a rolling boil.

Whisk in the oat bran and the pinch of salt. Stir constantly for about 2 to 3 minutes. You will see it thicken quickly into a creamy consistency.

Lower the heat. Slowly pour in the egg whites while whisking continuously. This step is important so the egg whites blend smoothly into the oat bran without scrambling. Keep stirring until fully incorporated.

Add the psyllium husk, chia seeds, ground flaxseed, and cinnamon. Stir well and cook for another 1 to 2 minutes. The mixture will continue to thicken as the seeds and psyllium absorb liquid.

Add the vanilla extract then stir in 1/2 to 1 cup milk, depending on how creamy you like your bowl. If it looks too thick, add a splash more milk or water until it reaches your preferred texture.

Remove the saucepan from the heat. Spoon the oat bran into a bowl and top with blueberries and sliced banana. Serve warm and enjoy.

Recipe Tips and Notes

• This bowl is very high in fiber from oat bran, psyllium, chia, and flax. Be sure to enjoy it with plenty of fluids, as fiber absorbs liquid.
• If you are new to higher-fiber breakfasts, start with half a serving and work your way up.
• Stir constantly when adding egg whites to prevent scrambling.
• Psyllium thickens fast, so adjust liquid as needed.
• For a sweeter bowl, add a drizzle of honey or maple syrup.
• This bowl is high in soluble fiber, a type of fiber that is greatly studied in nutrition research. (source)

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High-Fiber Oat Bran Breakfast Bowl

This High Fiber Oat Bran Breakfast Bowl is creamy, filling, and easy to customize with fruit and nuts. A warm, wholesome breakfast ready in minutes.

Course Breakfast

Cuisine American

Keyword breakfast bowl, oat bran

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 2 servings

Calories 267kcal

Author Courtney

Ingredients

• 1 1/2 cups water
• 1/3 cup oat bran
• Pinch salt optional
• 1/3 cup liquid egg whites
• 1 tablespoon psyllium husk
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 3/4 cup fairlife fat free milk or your preferred milk
• 1 cup blueberries
• 1 medium banana sliced

Instructions

• In a small saucepan over medium heat, bring the water to a gentle simmer.
  1 1/2 cups water
• Whisk in the oat bran and salt. Cook for 2-3 minutes, stirring constantly, until the mixture thickens and becomes creamy.
  1/3 cup oat bran, Pinch salt
• Reduce the heat to low. Slowly pour in the liquid egg whites while whisking continuously to prevent scrambling. Continue stirring until fully incorporated and slightly thickened.
  1/3 cup liquid egg whites
• Stir in the psyllium husk, chia seeds, ground flaxseed, cinnamon, and vanilla extract. The mixture will thicken as the fiber absorbs liquid so continue mixing while adding in the milk (use as much as desired).
  1 tablespoon psyllium husk, 1 tablespoon chia seeds, 1 tablespoon ground flaxseed, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 3/4 cup fairlife fat free milk
• Remove from heat and transfer to a serving bowl. Top with blueberries and sliced banana. Serve warm.

Video

Notes

• Fiber note: This bowl is very high in fiber from oat bran, psyllium, chia, and flax. Be sure to enjoy it with at least 8 to 12 ounces of water to support normal digestion. If you are new to higher-fiber breakfasts, start with half a serving and gradually increase as tolerated.
• Substitutions: Replace egg whites with 1 scoop plant-based protein powder. Add extra milk as needed to maintain creaminess. Swap blueberries and bananas for your preferred toppings.

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 125mg | Potassium: 591mg | Fiber: 13g | Sugar: 20g | Vitamin A: 597IU | Vitamin C: 12mg | Calcium: 212mg | Iron: 3mg

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What I really love about these chicken meatballs is how adaptable they are. You can serve them with pasta, Middle Eastern Salad a little hummus in a pita, sauce them up for meatball subs, or just eat them straight off the pan after cooling a bit!

They are also lighter than my traditional baked Italian meatballs, but still juicy thanks to the eggs, fresh herbs. breadcrumbs, and onion. Baking them keeps things easy and hands-off, which is always a win on busy nights.

Quick Bites About This Recipe

Skill Level: Beginner-friendly and very easy to make.
Swaps: Ground turkey works well instead of chicken.
Make Ahead: The mixture can be prepped up to 24 hours in advance.
Freezer Friendly: Freezes well for up to 3 months.
Variations & Substitutions: Add red pepper flakes for heat or swap parsley for some mint for a Middle Eastern flare.

Baked Ground Chicken Meatballs Ingredients

Ground chicken: Lean but still tender when baked. The breadcrumbs and eggs help keep it juicy, so do not skip them.
Garlic: Fresh garlic adds a lot of flavor. Jarred garlic works in a pinch, but fresh is best here.
Onion: Minced onion melts into the meatballs and adds moisture and flavor. Yellow or white onion both work.
Fresh parsley: Brightens everything up and keeps the meatballs from tasting heavy. Use more if you love herbs.
Salt: Essential for bringing out all the flavors.
Black pepper: Fresh cracked pepper adds a little bite without overpowering the chicken.
Dried oregano: Gives that classic Italian meatball flavor.
Italian breadcrumbs: These add seasoning and structure. Plain breadcrumbs work too if that is what you have.
Eggs: Help bind everything together so the meatballs hold their shape.
Parmesan cheese: Adds a salty, savory boost. A little goes a long way.

How to Make Baked Ground Chicken Meatballs

Start by preheating your oven to 400 degrees F and lining a large baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Add the ground chicken, garlic, onion, parsley, salt, pepper, oregano, breadcrumbs, eggs, and parmesan to a large bowl. Use clean hands or a sturdy spoon to gently mix everything together until just combined.

Scoop the mixture using a small cookie scoop or spoon so the meatballs stay uniform in size. Roll each portion between your palms to form smooth balls.

Bake for about 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165 degrees F, following USDA guidelines for poultry.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store cooked meatballs in an airtight container for up to 4 days.
Freeze: Freeze cooked and cooled meatballs for up to 3 months.
Reheat: Reheat in the oven at 350 degrees F or gently in a skillet with sauce.

Recipe Tips and Notes

• Do not overmix the meatball mixture or the meatballs can turn dense.
• Wet your hands slightly before rolling to prevent sticking.
• If your onion is very juicy, pat it dry before adding to the bowl.
• A cookie scoop keeps the meatballs evenly sized for even cooking.

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Baked Chicken Meatballs

These easy baked chicken meatballs are tender, flavorful, and made with simple pantry ingredients. Perfect for dinner, meal prep, or freezing.

Course Main Course

Cuisine American

Keyword baked chicken meatballs, chicken meatballs

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 210kcal

Author Courtney

Ingredients

• 3 lb ground chicken
• 5 cloves garlic minced
• 1 large onion minced
• 1/2 to 1 bunch fresh parsley chopped
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1 1/2 teaspoons dried oregano
• 3/4 cup Italian breadcrumbs
• 2 large eggs
• 1-2 tablespoons grated parmesan cheese

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, add the ground chicken, garlic, onion, parsley, salt, pepper, oregano, breadcrumbs, eggs, and parmesan cheese.
• Gently mix until all ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
• Use a small cookie scoop or spoon to portion the mixture into equal-sized portions.
• Roll each portion between your hands to form smooth meatballs.
• Place the meatballs evenly spaced on the prepared baking sheet.
• Lightly spray the meatballs with olive oil spray.
• Bake for 20 minutes, or until the meatballs are fully cooked and reach an internal temperature of 165 degrees F.
• Remove from the oven and let rest for a few minutes before serving.

Video

Notes

• Substitutions: Ground turkey can be used in place of ground chicken. Plain breadcrumbs may be swapped for Italian breadcrumbs.
• Storage: Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat in a 350 degree F oven, in a skillet with sauce, or in the microwave until warmed through.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 7g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 380mg | Potassium: 643mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

The post Baked Chicken Meatballs appeared first on Courtney's Sweets.

This rotisserie chicken and rice soup is the kind of comforting soup recipe that’s perfect for lunch or dinner! I make when I want something warm, filling, and low effort but still homemade. It’s perfect using store-bought rotisserie chicken which saves time while onion, carrots, celery, and jasmine rice make the broth hearty and filling.

What makes this soup special is how quickly it comes together and you can even prep some of it ahead of time. The chicken bouillon boosts flavor, while a little tomato puree adds subtle depth without turning it into a tomato soup.

It is also a great clean-out-the-fridge recipe. You can adjust the veggies, swap the rice, or stretch it with extra broth if needed.

Quick Bites About This Recipe

Skill Level: Very easy and beginner friendly.
Swaps: Use white rice, basmati, or brown rice with adjusted cook time.
Make Ahead: Make the soup base ahead and add rice when reheating.
Freezer Friendly: Freeze up to 3 months, but without the rice added.
Variations & Substitutions: Add garlic, bay leaf, grated parmesan cheese, or a squeeze of lemon at the end.

Rotisserie Chicken and Rice Soup Ingredients

Olive oil: Just a teaspoon to gently soften the onion and build flavor without making the soup greasy. You can also use some schmaltz from your homemade chicken broth.
Onion: This is your flavor base. Dice it small so it melts into the broth.
Celery: Adds that classic savory backbone every good chicken soup needs.
Carrots: Bring a little sweetness and color to balance the broth.
Rotisserie chicken: The shortcut hero. Shred it into bite-sized pieces so every spoonful gets chicken.
Chicken bouillon: A small amount goes a long way in deepening the broth flavor.
Chicken broth: The main liquid for the soup. Use low sodium if you like more control over salt.
Water: Helps balance the broth and keeps the soup from being too salty.
Tomato puree: Just enough to add richness and a subtle savory depth.
Jasmine rice: Soft, slightly fragrant rice that makes the soup hearty and filling.
Fresh parsley: Stirred in at the end for freshness and a pop of color.

How to Make Rotisserie Chicken and Rice Soup

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it begins to soften and turn translucent.

Add the celery and carrots to the pot. Stir and let them sweat for a few minutes until they soften slightly and smell fragrant.

Stir in the shredded rotisserie chicken and sprinkle in the chicken bouillon. Mix well so the chicken gets coated and warmed through.

Pour in the chicken broth, water, and tomato puree. Stir to combine, then bring the soup to a gentle boil.

Add the jasmine rice and reduce the heat to maintain a steady simmer. Cook until the rice is tender.

When the rice has about 10 minutes left, stir in the chopped parsley. Taste and adjust seasoning if needed before serving.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. For best texture, freeze without the rice.
Reheat: Reheat gently on the stovetop or in the microwave, adding extra broth if thickened.

Recipe Tips and Notes

• Dice vegetables evenly so they cook at the same rate.
• If the soup thickens too much, add more broth or water when reheating.
• Taste at the end before adding salt since rotisserie chicken can vary in seasoning.

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Rotisserie Chicken and Rice Soup

Flavorful rotisserie chicken and rice soup made with simple veggies, jasmine rice, and rich broth. Easy, comforting, and perfect for busy nights.

Course Soup

Cuisine American

Keyword rostisserie chicken and rice soup, rotisserie chicken soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 169kcal

Author Courtney

Ingredients

• 1 teaspoon olive oil
• 1 medium onion chopped, about 1 cup
• 3 celery stalks chopped, about 1 cup
• 3 carrots chopped, about 1 1/2 cups
• 3 cups rotisserie chicken breast and thigh meat chopped
• 1 teaspoon chicken bouillon
• 7 cups chicken broth
• 2 cups water
• 1/4 cup tomato puree
• 1/2 cup jasmine rice
• 1/2 cup fresh parsley chopped

Instructions

• Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
  1 teaspoon olive oil, 1 medium onion
• Add the celery and carrots to the pot. Stir and cook for 4-5 minutes until the vegetables begin to soften and release their aroma.
  3 celery stalks, 3 carrots
• Stir in the shredded rotisserie chicken and chicken bouillon. Cook for 1-2 minutes, stirring well to evenly distribute the seasoning.
  3 cups rotisserie chicken breast and thigh meat, 1 teaspoon chicken bouillon
• Pour in the chicken broth, water, and tomato puree. Stir until fully combined and bring the soup to a gentle boil.
  7 cups chicken broth, 2 cups water, 1/4 cup tomato puree
• Add the jasmine rice and reduce heat to a steady simmer. Cook for about 15 minutes, stirring occasionally, until the rice is tender.
  1/2 cup jasmine rice, 1/2 cup fresh parsley
• When the rice has about 10 minutes left to cook, stir in the chopped parsley.
• Taste the soup and adjust seasoning if needed. Serve hot.

Video

Notes

Substitutions: White rice or basmati rice can be used. Brown rice will need a longer cook time.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Reheat on the stovetop or microwave. Add extra broth or water if the soup has thickened.

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 11g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 1292mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5600IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg

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This Middle Eastern salad is fresh, crisp, and beautifully simple, made with chopped vegetables and a bright lemon and olive oil dressing. It is one of those everyday salads that works with almost any meal and never feels heavy or boring.

I make this often when I want something refreshing, colorful, and quick to throw together. It’s perfect for breakfast, lunch and dinner! I love serving it with Halal cart chicken and rice bowls.

It is also incredibly versatile. Chop everything small and scoop it up with pita, or keep it a little chunkier and serve it as a side. Either way, it is always a hit.

Quick Bites About This Recipe

Skill Level: Very easy, simple chopping and mixing. You can also use a press and chop
Swaps: Use any bell pepper colors or swap sweet onion for red onion.
Make Ahead: You can prep a day in advance.
Variations & Substitutions: Add diced radishes for extra crunch or a pinch of sumac for brightness.

Middle Eastern Salad Ingredients

Roma tomatoes: These are meaty and less watery than other tomatoes.
Cucumber (Persian or English): Both have tender skins and a mild flavor. Persian cucumbers are extra crisp, while English cucumbers are slightly juicier.
Colored bell peppers: Adds sweetness and a little bite, plus vibrant color. I don’t recommend green pepper due to their bitterness.
Sweet onions or red onion: Sweet onions keep things mellow, while red onion adds more punch if you like bold flavor.
Fresh parsley: This is a key ingredient, not just garnish. It brings freshness and that classic Middle Eastern flavor. You can also use a little mint.
Fresh lemon juice: Brightens everything and ties all the vegetables together. Fresh squeezed makes a big difference.
Olive oil: Adds richness and smooths out the acidity. Use a good-quality olive oil since the flavor stands out.
Salt: Enhances all the natural flavors. Start small and adjust to taste.

How to Make Middle Eastern Salad

Start by slicing the Roma tomatoes in half and gently scooping out the seeds. Chop the tomatoes into small, even pieces and add them to a large bowl.

Chop the cucumber, bell peppers, onion, and parsley. Try to keep everything roughly the same size so each bite feels balanced.

Add all the chopped vegetables and parsley to the bowl. Toss gently to combine.

Pour in the lemon juice and olive oil, then sprinkle with salt. Mix until everything is evenly coated. Taste and adjust seasoning as needed, then serve.

Storing (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for up to 3 days. The vegetables will soften slightly.

Recipe Tips and Notes

• Removing the tomato seeds keeps the salad crisp and not watery.
• Chop everything evenly so the flavors are balanced in each bite.
• Add lemon juice and salt gradually and taste as you go.
• For best texture, serve shortly after mixing.

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Middle Eastern Salad

Fresh Middle Eastern salad with tomatoes, cucumbers, peppers, parsley, lemon juice, and olive oil. Super easy to make!

Course Appetizer

Cuisine Middle Eastern

Keyword israeli salad, middle eastern salad, shirazi salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 83kcal

Author Courtney

Equipment

• Vegetable Chopper

Ingredients

• 6 Roma tomatoes chopped, seeded if extra juicy
• 2 English cucumbers or 4 Persian cucumbers, chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 orange bell pepper chopped
• 2 sweet onions or 1 large red onion, finely chopped
• 1 bunch fresh parsley finely chopped
• 1/4 cup fresh lemon juice
• 4 tablespoons olive oil
• Salt to taste

Instructions

• Slice the Roma tomatoes in half lengthwise and remove the seeds. Chop the tomatoes into small pieces and place them in a large bowl.
• Chop the cucumbers, bell peppers, onion, and parsley. Add them to the bowl with the tomatoes.
• Drizzle the lemon juice and olive oil over the vegetables. Sprinkle with salt.
• Mix gently until everything is evenly coated. Taste and adjust seasoning as needed. Serve immediately or chill briefly before serving.

Video

Notes

Substitutions: Any bell pepper color works. Sweet onions can be replaced with red onion for a sharper flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Do not reheat. Serve cold or at room temperature.

Nutrition

Serving: 1serving | Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1353IU | Vitamin C: 60mg | Calcium: 32mg | Iron: 1mg

The post Middle Eastern Salad appeared first on Courtney's Sweets.

This halal cart chicken and rice recipe is inspired by those late night street food platters that my husband and I used to love getting in the city. Juicy spiced chicken, fluffy yellow rice, and that creamy white sauce you want to put on everything come together in one satisfying homemade meal. It is flavorful, fresh, and surprisingly easy to make at home.

One thing I wanted more of was a salad. So I pair mine with a quick Middle Eastern Salad instead of the typical tomato and lettuce.

This is also a great make once, eat all week kind of dinner or lunch. Everything reheats well, and you can mix and match bowls with extra sauce, veggies, or pita depending on your mood.

Quick Bites About This Recipe

Skill Level: Easy.
Swaps: Chicken breasts work, but thighs stay juicier.
Make Ahead: Sauce and chicken can be prepped a day in advance.
Freezer Friendly: Chicken and rice freeze well for up to 2 months.
Variations & Substitutions: Add cayenne for heat if desired.

Halal Cart Chicken and Rice Ingredients

Mayonnaise: This is the base of the white sauce and gives it that classic creamy richness. Use full fat for the best flavor.
Greek yogurt: Adds tang and lightens the sauce so it is not too heavy. Plain, unsweetened is key here.
Sugar: Just a touch balances the vinegar and lemon. It should not taste sweet.
Lemon juice: Brightens the sauce and keeps it fresh tasting. Fresh squeezed is best if you can.
White vinegar: Adds that signature sharpness you expect from halal cart sauce.
Parsley: A little herbal freshness. Dried works perfectly here.
Kosher salt: Brings all the sauce flavors together.
Black pepper: Adds gentle warmth to the sauce.
Dried oregano: Gives the sauce a subtle savory note.

Boneless skinless chicken thighs: Juicy, flavorful, and ideal for high heat cooking. Trim excess fat so they sear nicely and you won’t have to chew on it later.
Lemon juice: Tenderizes the chicken and adds brightness to the marinade.
Dried oregano: You can use fresh as well.
Fresh Cilantro or Ground coriander: You can also use parsley if you don’t like cilantro.
Paprika: Adds color and mild sweetness. Regular or smoked both work.
Ground cumin: Earthy and essential for that street food flavor.
Garlic: Fresh minced garlic works well, but you can use a bit of granulated garlic in a pinch.
Extra virgin olive oil: You can also use regular olive oil or even avocado oil.
Kosher salt: You can use regular salt, but you’ll need less.
Black pepper: I prefer coarse or fresh cracked black pepper.

Basmati rice: Long grain and fluffy, perfect for soaking up flavor. Rinse well for the best texture.
Chicken broth: Adds much more flavor!
Turmeric: Gives the rice its golden color and warm aroma.
Ground cumin: This is a must, a little goes a long way.
Smoked paprika: Adds depth and a hint of smokiness.
Black pepper: You can also use white pepper if preferred.
Salt: Season to taste so the rice is not bland.

How to Make Halal Cart Chicken and Rice

Start with the white sauce. Mix all of the sauce ingredients together in a bowl until smooth and creamy. I like doing this in a mason jar. Cover and refrigerate so the flavors can meld while you prepare everything else.

Next, marinate the chicken. Add the chicken thighs to a large bowl or zip top bag with the lemon juice, spices, garlic, olive oil, salt, and pepper. Toss until every piece is well coated, then refrigerate for about 2 hours.

When you are ready to cook, heat a cast iron skillet over medium high heat. Add the marinated chicken in a single layer and cook until deeply browned and cooked through. Let it rest briefly, then chop into bite sized pieces.

For the rice, heat a teaspoon of oil in a saucepan. Add the turmeric, cumin, smoked paprika, and black pepper, stirring for about 30 seconds until fragrant. Add the rice and stir to coat each grain. Pour in the chicken broth, add salt to taste, bring to a boil, then cover and simmer for about 15 minutes. Fluff with a fork before serving.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store chicken, rice, and sauce separately in airtight containers for up to 3-4 days.
Freeze: Freeze the chicken and rice for up to 2 months. The sauce is best fresh.
Reheat: Reheat chicken and rice in the microwave or on the stove with a splash of broth. Serve sauce and salad cold.

Recipe Tips and Notes

• Do not skip resting the chicken before chopping so it stays juicy.
• Rinsing the rice removes excess starch and keeps it fluffy.
• The sauce tastes even better after a few hours in the fridge.
• Adjust salt at the end when making the rice, especially if your broth is salty.

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Halal Cart Chicken (Chicken and Rice Bowls Recipe)

Flavorful halal cart style chicken and rice bowls have yellow rice, creamy white sauce, marinated chicken and Middle Eastern salad.

Course Main Course

Cuisine Middle Eastern

Keyword halal chicken, street cart chicken, white sauce, yellow rice

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 596kcal

Author Courtney

Ingredients

White Sauce

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1/2 tablespoon white vinegar
• 1 teaspoon dried parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Seasoned Chicken

• 2 pounds boneless skinless chicken thighs about 900 g
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 4 cloves garlic minced
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Yellow Rice

• 1 teaspoon olive oil
• 1 1/2 cups basmati rice about 285 g
• 2 1/4 cups chicken broth 540 ml
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Salt to taste

Instructions

• In a medium bowl, whisk together all white sauce ingredients until smooth and creamy. Cover and refrigerate until ready to serve.
  1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1 tablespoon sugar, 1 tablespoon lemon juice, 1/2 tablespoon white vinegar, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano
• Place chicken thighs in a large bowl or zip top bag. Add lemon juice, oregano, coriander, paprika, cumin, garlic, olive oil, salt, and pepper. Toss well to coat. Cover and marinate in the refrigerator for 2 hours.
  2 pounds boneless skinless chicken thighs, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 2 teaspoons paprika, 1/2 teaspoon ground cumin, 4 cloves garlic, 1/4 cup extra virgin olive oil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
• Heat a cast iron skillet over medium high heat. Use a little oil if needed and then add the chicken in a single layer and cook 5-7 minutes per side until browned and cooked through to an internal temperature of 165°F.
• Remove chicken from the skillet and let rest for 5 minutes, then chop into bite-sized pieces.
• To make the rice, heat 1 teaspoon oil in a saucepan over medium heat. Add turmeric, cumin, smoked paprika, and black pepper and cook for about 30 seconds until fragrant.
  1 teaspoon olive oil, 2 1/4 cups chicken broth, 1/2 teaspoon turmeric powder, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper, Salt to taste
• Add rice and stir to coat with the spices. Pour in chicken broth and add salt to taste. Bring to a boil.
  1 1/2 cups basmati rice
• Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and fluff with a fork.
• Serve chopped chicken over yellow rice with white sauce drizzled on top.

Video

Notes

• Substitutions: Chicken breasts can be used, but thighs stay juicier and more flavorful.
• Storage: Store chicken and rice in airtight containers in the refrigerator for up to 3-4 days. Keep sauce separate.
• Reheat: Reheat chicken and rice gently in the microwave or on the stove with a splash of broth. Serve sauce cold.

Nutrition

Serving: 1serving | Calories: 596kcal | Carbohydrates: 43g | Protein: 35g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 1366mg | Potassium: 523mg | Fiber: 1g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg

The post Halal Cart Chicken (Chicken and Rice Bowls Recipe) appeared first on Courtney's Sweets.

The GreenPan Frost Ice Cream and Frozen Treat Maker is my best purchase in 2025. I dare even say, it’s the best ice cream maker I’ve ever purchased. It’s extremely versatile as you can make more than just soft serve, but also sorbets, milkshakes, smoothies, and even slushies! Our favorite slushie is just pouring some fresh apple cider in and making apple cider slush!

One of the most common challenges shared in the GreenPan Frost Facebook group is soft serve that comes out too loose to hold up in a cone. If that has been your experience, these recipes may help! If it’s an issue with the actual unit, GreenPan has excellent customer service.

All of my recipes on this post were developed specifically for the GreenPan Frost. They are designed to produce soft serve that pipes cleanly, holds its shape, and can also be frozen and scooped later. My kids can finish an entire cone without it melting down their hands, which is always the real test!

Each recipe is tested at least three times before being published. That way, when you make them at home, you can expect consistent, repeatable results.

How to Get Firmer Soft Serve in the GreenPan Frost

If your soft serve is turning out too soft, a few small adjustments can make a big difference. These are the methods that have worked most consistently in my testing:

• Adding a small amount of instant pudding mix can help improve structure. We like the ALDI brand as it doesn’t have any food dyes and also adds a little flavor.
• Using a stabilizer such as guar gum or xanthan gum can improve texture and firmness.
• Switching to a custard-style base made with eggs can create a firmer, creamier result.

Can you make it ahead of time?

Yes, I do like to make it in advance especially if I know I’ll be making a few batches or want to stock the freeze with some ice cream and do different flavors. I’ll mix it all up in 32oz mason jars and refrigerate. I’ve successfully refrigerated up for 48 hours without issue. I wouldn’t recommend for things like banana due to oxidation and browning.

GreenPan Frost Soft Serve Recipes

Vanilla Soft Serve

A classic base that works well for cones, bowls, and mix-ins. This recipe holds its shape beautifully and freezes well for later scooping.

Chocolate Soft Serve

Rich, creamy, and sturdy enough for clean swirls. This recipe also adapts well to dairy free ingredients while maintaining structure. (photos for the recipe were made with dairy free ingredients)

Banana Soft Serve

Naturally sweet with a smooth, creamy texture. This is a kid favorite and works equally well fresh or frozen.

Mint Soft Serve

Cool and refreshing with a firm texture that pipes neatly without slumping.

Peach Sorbet

Bright and fruity with a clean finish. This recipe is meant to be frozen and scooped rather than served straight from the machine.

More GreenPan Frost Recipes Coming Soon

I am always testing new recipes for the GreenPan Frost. Strawberry soft serve is currently in development, and frozen yogurt recipes are coming next. This roundup will continue to be updated as new recipes are tested and published.

The post GreenPan Frost Recipes appeared first on Courtney's Sweets.