Chicken with Lemongrass and Rice Fragrant Lemongrass Chicken with Jasmine Rice and Fresh Herbs Ingredients: For the chicken marinade: 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced 2 stalks fresh lemongrass, white parts only, finely minced 3 cloves garlic, minced 1 tablespoon grated ginger 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon vegetable oil 1/2 teaspoon black pepper For the rice and serving: 1 1/2 cups jasmine rice 3 cups water 1 tablespoon vegetable oil Fresh cilantro or mint, for garnish Lime wedges, for serving Directions: In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, oil, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (up to overnight). Rinse jasmine rice under cold water until the water runs clear. In a pot, bring 3 cups water and 1 1/2 cups rice to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes. Heat a skillet or grill pan over medium-high heat. Add a bit of oil, then cook the marinated chicken in batches until golden and cooked through, about 4–5 minutes per side. Fluff rice and divide among plates. Top with grilled lemongrass chicken, garnish with herbs, and serve with lime wedges. Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes Kcal: 480 kcal | Servings: 4 servings #lemongrasschicken #vietnameseflavors #jasmine rice #easychickenrecipe #freshherbs #asianfusion #flavorfulmeals #healthydinnerideas #grilledchicken #lemongrassrecipes #limechicken #simpleasianrecipes #fragrantchicken #easyweeknightmeals #chickendinnerideas #freshandlight #ricebowlrecipes #quickmarinade #homecookedmeals #southeastasianfood This Lemongrass Chicken with Jasmine Rice is fresh, vibrant, and full of Southeast Asian soul A deliciously fragrant dinner done right!

Chicken and Cauliflower Rice Bowl Protein-Packed Chicken Bowl with Garlic Herb Cauliflower Rice Ingredients: 2 cups cooked, shredded or grilled chicken breast 4 cups cauliflower rice (store-bought or homemade) 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon onion powder Salt and pepper to taste 1/2 teaspoon paprika (optional) 1/2 avocado, sliced 1/4 cup chopped fresh parsley or cilantro 1/2 cup cherry tomatoes, halved 2 tablespoons lemon juice Optional toppings: crumbled feta, sliced radishes, pickled onions Directions: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add cauliflower rice to the skillet, season with onion powder, salt, pepper, and paprika. Cook for 5–7 minutes, stirring occasionally, until tender but not mushy. While cauliflower rice is cooking, prepare the toppings: slice avocado, halve cherry tomatoes, and chop fresh herbs. Assemble bowls: divide cauliflower rice evenly into serving bowls, top with shredded chicken, avocado slices, cherry tomatoes, and parsley. Drizzle with lemon juice and add any desired toppings like feta or pickled onions. Serve warm or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 375 kcal per serving | Servings: 2–3 servings #cauliflowerricebowl #chickenandveggies #lowcarbmeal #healthybowls #paleomeal #ketochicken #quicklowcarb #grainfreeeats #easymealprep #glutenfreebowl #healthydinnerideas #proteinbowl #lowcarblunch #avocadobowl #whole30recipes #simplehealthyfood #freshflavors #cleaneats #quickandeasyrecipes #paleobowl Ready for something light, bold, and flavorful? This Chicken and Cauliflower Rice Bowl is protein-packed and perfect for clean eating.

Chicken and Sesame Noodles Sesame-Soy Chicken Noodles with Scallions and Crunch Ingredients: 8 oz spaghetti or soba noodles 2 cups cooked chicken breast, shredded or sliced 2 tablespoons sesame oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon honey or maple syrup 1 tablespoon creamy peanut butter (optional for richness) 1 clove garlic, minced 1 teaspoon grated ginger 1/2 teaspoon crushed red pepper flakes (optional) 2 scallions, thinly sliced 1/4 cup chopped cilantro 2 tablespoons toasted sesame seeds 1/2 cup shredded carrots (optional for crunch) 1/4 cup chopped roasted peanuts (optional for garnish) Directions: Cook noodles according to package instructions. Drain and rinse with cold water to stop cooking. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, garlic, ginger, and red pepper flakes. In a large mixing bowl, combine noodles, shredded chicken, scallions, carrots, and cilantro. Pour the dressing over the noodle mixture and toss to coat evenly. Sprinkle with sesame seeds and roasted peanuts before serving. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 460 kcal per serving | Servings: 4 servings #sesamenoodles #chickendinner #asiannoodlebowl #easynoodlerecipe #coldnoodlesalad #sesamesoychicken #quicklunch #mealpreplunch #chickennoodles #weeknightdinner #noodlesalad #asianfusionflavors #quickasianrecipe #peanutnoodles #healthydinnerideas #lunchideas #chickenrecipes #noodleideas #flavorfulchicken #sesameeverything Cold, crisp, and bursting with flavor! These Chicken and Sesame Noodles are perfect for summer lunches or quick weeknight dinners.

Shrimp and Broccoli Stir Fry in Garlic Sauce Quick Shrimp & Broccoli Stir Fry with Savory Garlic Sauce Ingredients: 1 lb large shrimp, peeled and deveined 3 cups broccoli florets 2 tablespoons vegetable oil 4 cloves garlic, minced 1/4 cup low-sodium soy sauce 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 1 tablespoon honey (optional for sweetness) 1 teaspoon sesame oil 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) Cooked rice, for serving Sesame seeds and green onions for garnish (optional) Directions: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey (if using), and sesame oil. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 2–3 minutes until slightly tender but still bright green. Remove and set aside. Add the remaining oil to the pan. Add shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Remove from the pan. Add garlic to the pan and stir-fry for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Return shrimp and broccoli to the pan and toss to coat evenly with the garlic sauce. Serve hot over rice, garnished with sesame seeds and sliced green onions if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpstirfry #garlicshrimp #broccolistirfry #quickdinners #asiandinnerideas #seafoodrecipes #shrimpandbroccoli #stirfrylovers #easyweeknightmeal #savorygarlicsauce #shrimpbowls #glutenfreestirfry #homemadestirfry #healthydinnerideas #lowcarbseafood #ricebowlrecipes #asianinspiredmeals #garlicloverrecipes #takeoutathome #30minutemeals Takeout vibes, homemade style! 🍤🥦 This Shrimp and Broccoli Stir Fry in Garlic Sauce is packed with bold flavor and ready in under 30 minutes!

Chicken with Rice Soup Comforting Chicken and Rice Soup with Herbs and Vegetables Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, sliced 1 lb boneless, skinless chicken breasts or thighs 6 cups chicken broth 1/2 cup long-grain white rice (or brown rice) 1 bay leaf 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Salt and pepper to taste Juice of 1/2 lemon (optional for brightness) 2 tablespoons fresh parsley, chopped (for garnish) Directions: In a large soup pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2–3 minutes. Add carrots and celery. Cook for another 4–5 minutes until slightly softened. Place chicken breasts or thighs into the pot and pour in the chicken broth. Stir in rice, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until rice is tender and chicken is cooked through. Remove chicken, shred it with two forks, then return it to the pot. Stir in lemon juice, if using. Taste and adjust seasoning. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 310 kcal | Servings: 4 servings #chickenandrice #comfortfoodrecipes #souprecipes #homemadesoup #onepotmeals #easychickensoup #healthydinnerideas #cozymeals #familyfriendlyrecipes #simpleingredients #wholesomefood #souprecipeideas #herbalsoups #classiccomfort #mealinabowl #easymealprep #homemadegoodness #ricebasedrecipes #chickensoupheals #heartyandhealthy 🍲 There's nothing quite like a bowl of Chicken and Rice Soup to warm the soul. Hearty, healthy, and full of flavor – perfect for busy nights or sick days! 🥕🌿