Chicken and Sweetcorn Soup Creamy Chicken and Sweetcorn Comfort Bowl Ingredients: 1 tablespoon sesame oil or vegetable oil 1 small onion, finely chopped 2 garlic cloves, minced 1-inch piece of fresh ginger, grated 1 boneless, skinless chicken breast (or 1 cup shredded cooked chicken) 4 cups chicken stock 1 can (14 oz) sweetcorn, drained (or 1½ cups frozen or fresh) 1 tablespoon soy sauce 2 teaspoons cornstarch mixed with 2 tablespoons cold water 2 eggs, lightly beaten Salt and white pepper to taste 2 spring onions, finely sliced Fresh coriander (optional) Directions: Heat oil in a medium saucepan over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic and ginger, cook for another minute. Add chicken breast and pour in chicken stock. Bring to a simmer and cook for 12-15 minutes until the chicken is fully cooked. Remove chicken, shred it, and return to the pot. Stir in the sweetcorn and soy sauce. Simmer for 5 more minutes. Add the cornstarch slurry to the pot, stirring continuously until the soup slightly thickens. Slowly drizzle the beaten eggs into the soup while stirring to create silky ribbons. Season with salt and white pepper to taste. Ladle into bowls and garnish with spring onions and fresh coriander if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 215 kcal | Servings: 4 servings #souprecipe #chickenrecipe #asianinspired #comfortfood #easymeals #homemadesoup #cornsoup #weeknightdinners #quickrecipes #chickensoup #highproteinmeals #soulfood #chineseinspired #brothyrecipes #onepotrecipes #heartymeals #easycooking #lightdinners #glutenfreerecipes #simpleingredients Nothing beats a warm bowl of Chicken and Sweetcorn Soup on a chilly night Simple, nourishing, and ready in 30 minutes!

Chicken and Chipotle Rice Bowl Smoky Chipotle Chicken Rice Bowl with Corn and Avocado Ingredients: 2 boneless skinless chicken breasts 1 tablespoon olive oil 2 chipotle peppers in adobo sauce, finely chopped 1 tablespoon adobo sauce (from the can) 1 teaspoon smoked paprika 1 teaspoon cumin Salt and black pepper to taste 1 cup uncooked jasmine or basmati rice 2 cups water or chicken broth 1 cup canned black beans, rinsed and drained 1 cup corn kernels (fresh or frozen) 1 avocado, sliced 1/4 cup fresh cilantro, chopped Juice of 1 lime 1/2 cup sour cream (optional) 1/4 cup shredded cheddar or cotija cheese (optional) Directions: In a bowl, combine chipotle peppers, adobo sauce, smoked paprika, cumin, salt, and pepper. Coat chicken breasts with this mixture and marinate for at least 20 minutes (or up to 2 hours for deeper flavor). Cook rice in a saucepan with water or chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until tender. Set aside and fluff with a fork. Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken breasts for 5-6 minutes per side, or until fully cooked and lightly charred. Remove from heat and let rest for 5 minutes, then slice. In the same pan, sauté corn for 2-3 minutes until slightly charred. Assemble the bowls: add a bed of rice, then top with sliced chicken, black beans, sautéed corn, avocado slices, and a sprinkle of cheese if using. Drizzle with lime juice, a spoonful of sour cream, and garnish with chopped cilantro. Prep Time: 20 minutes (plus marinating) | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 530 kcal | Servings: 2 servings #chipotlechicken #ricebowls #easyweeknightmeals #spicychicken #chickenrecipes #mexicanflavors #mealprepideas #healthybowls #grainbowl #comfortfood #avocadorecipes #cornrecipes #chipotleflavor #weeknightdinners #foodbloggerrecipes #simpleflavors #homemademeals #chickendinners #quicklunchideas #onebowldinner This Chicken and Chipotle Rice Bowl is the smoky, spicy comfort you didn’t know you needed! Perfect for meal prep or quick dinners.

Warm up with this high-protein tomato soup that's creamy, delicious, and packed with flavor. Perfect for a cozy night in! #HealthyEating #TomatoSoup #ProteinPacked #ComfortFood #Foodie Ingredients: - 1 tablespoon olive oil - 1 onion, diced - 1/2 teaspoon kosher salt - 2 tablespoons minced garlic - 1 tablespoon tomato paste - 2 teaspoons dried basil - 1 tablespoon sugar - 2 cans whole tomatoes (28 oz each) - 3 cups low-sodium vegetable broth - 1 1/2 cups cottage cheese (2% MF) - Pepper, to taste - Parmesan cheese, for optional garnish - Fresh basil, for optional garnish Directions: 1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, about 4 to 5 minutes. 2. Add the minced garlic and continue to cook for another minute, then sprinkle in the kosher salt. If the bottom of the pot is browning, deglaze it with a splash of vegetable broth. 3. Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld. 4. Now, it's time for the sweet touch—add the sugar and dried basil, mixing well. 5. Pour in the canned tomatoes (don’t forget to include the juice!) along with the vegetable broth. Give everything a good stir, cover the pot, and let it simmer for about 20 minutes, stirring occasionally. (Feel free to taste and add more salt if needed.) 6. After simmering, blend the soup with the cottage cheese until velvety smooth. You can use an immersion blender or transfer it to a standalone blender—just be careful with hot liquids! 7. Serve the soup hot, garnished with freshly grated Parmesan cheese, a sprinkle of pepper, and a few basil leaves if you're feeling fancy. Nutritional Values (per serving): - Calories: 220 - Protein: 15g - Fat: 8g - Carbohydrates: 27g - Fiber: 5g Serving Size: About 1 1/2 cups Enjoy this hearty bowl of goodness that not only satisfies your taste buds but also packs a protein punch!

Chicken and Green Chile Pasta Creamy Chicken Pasta with Roasted Green Chiles and Cheese Ingredients: 8 oz penne or rotini pasta 1 tablespoon olive oil 2 boneless, skinless chicken breasts, diced 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 3 cloves garlic, minced 1 small onion, finely chopped 1 cup roasted green chiles (mild or hot, chopped) 1/2 cup chicken broth 1 cup heavy cream 1 cup shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro (optional) Juice of 1 lime Directions: Cook the pasta in salted boiling water according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with cumin, smoked paprika, salt, and pepper. Sauté for 5–6 minutes until golden and cooked through. Add garlic and onion; cook for 2–3 minutes until softened. Stir in chopped green chiles and cook for another minute. Pour in chicken broth and reduce slightly, then add the cream. Simmer for 3–4 minutes until the sauce thickens. Stir in cheese until melted and smooth. Add the cooked pasta to the skillet and toss to coat evenly. Finish with a squeeze of lime and sprinkle with fresh cilantro if desired. Serve warm with extra lime wedges or a dash of hot sauce if you like it spicier. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 4 servings #greenchilepasta #chickenpastadinner #southwestflavors #creamychickenpasta #comfortfoodrecipes #spicycheesypasta #pastaideas #easyweeknightmeals #chilerecipes #pastanight #quickdinnerfix #montereyjackcheese #limechicken #roastedchilelove #texmexfusion #pastaandchicken #boldflavors #pastarecipes #easycomfortfood #flavorfuldinner This Chicken and Green Chile Pasta is what weeknight dreams are made of Creamy, cheesy, and packed with bold flavor!

Looking for a creamy, cheesy delight that fits your keto lifestyle? This Keto Chicken Alfredo Casserole will have you savoring every bite! Ingredients: - 1/2 stick (56g) butter - 3/4 cup heavy whipping cream - 2 oz cream cheese - 1/4 tsp garlic, minced - 1/2 tsp garlic powder - 1/2 tsp Italian seasoning - 1/4 tsp salt - 1/8 tsp pepper - 1/2 cup grated parmesan cheese - 5 cups cooked chicken breast, cubed - 1 1/2 cups shredded mozzarella cheese - 1/4 cup grated parmesan cheese (for topping) - 1 oz pork rinds, finely crushed Directions: 1. First, let’s whip up that luscious Alfredo sauce! In a pan over medium heat, combine the butter, heavy whipping cream, and cream cheese. Whisk it all together until it’s beautifully melted and combined. 2. Now, add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Keep whisking until it’s smooth and creamy. 3. Stir in the parmesan cheese and bring the mixture to a gentle simmer. Let it simmer for about 3-5 minutes, then remove it from the heat and set aside. 4. Preheat your oven to 350°F (175°C). Grab a large casserole dish (I used a 7"x11" rectangular dish) and add the 5 cups of cooked, cubed chicken breast. 5. Pour that delicious Alfredo sauce over the chicken, coating everything in creamy goodness. 6. Next, layer your toppings—start with the shredded mozzarella cheese, then sprinkle on the grated parmesan cheese, and finish with the crushed pork rinds for a delightful crunch. 7. Pop it into that preheated oven and bake for 25 minutes, until it's bubbly and golden. Nutritional Values (per serving): - Serving Size: 1/6 of the casserole - Calories: 460 - Fat: 30g - Protein: 38g - Carbohydrates: 3g - Fiber: 0g This Keto Chicken Alfredo Casserole is a cozy weeknight meal that’s packed with flavor and low on carbs! #KetoRecipes #LowCarbEating #ComfortFood #AlfredoCasserole #HealthyEating