My Favorite One-Pan Recipes – May Roundup

As I’ve gotten older, I have actually begun to really enjoy cooking! I have found that its not hard to “cook” but finding good recipes is where the challenge lies. I am just not the kind of person that can whip something up based on some ingredients lying around.

I search Pinterest for hours upon end pretty regularly to find something that is healthy, that doesn’t include too many “exotic” ingredients, and that won’t take a full day of prep and cooking. Whenever I find one that I love, I add it to my recipe app (MealBoard) and immediately send it to my sister and tell her to try it out!

Here are some my recent go-to’s for healthy dinner options that have all been approved by my husband and even my littles!

If you make one, please let me know if you enjoyed it by tagging me (@roseykatestyle) in your Instagram stories with a picture!

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Instant Pot Caribbean Chicken and Rice

Yields: 4 servings
Total: 40 minutes
Active: 15 minutes

Ingredients:

• 1 red bell pepper
• 2 cloves garlic
• 1 serrano or red jalapeño pepper
• 1 tablespoon vegetable oil
• 1 cup long-grain white rice
• 2 teaspoons jerk seasoning
• Kosher salt
• 4 skinless, boneless chicken breasts (about 8 ounces each)
• 1 15-ounce can green pigeon peas
• 1/2 cup fresh cilantro
• 1 scallion
• 1 lime

View the full recipe here

My adaptations:

I made this by the recipe the first time, and it was far too spicy for the kids, so from now on, I just leave out the serrano/jalapeno pepper.

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Instant Pot Greek Chicken Bowls

Yields: 4 servings
Total: 50 minutes
Active: 30 minutes

Ingredients:

• 1/2 teaspoon dried oregano
• 1/2 teaspoon Spanish paprika
• Pinch crushed red pepper flakes
• 1/4 cup plus 2 tablespoons olive oil
• 3 cloves garlic, grated
• 1 1/2 pounds boneless, skinless chicken breasts, sliced 1/2-inch thick
• Kosher salt and freshly ground black pepper
• 1 cup couscous
• 1 cup full-fat Greek yogurt
• Juice of 1 lemon
• 1 English cucumber, chopped
• 1 cup cherry tomatoes, quartered
• 1/2 cup pitted Kalamata olives, chopped
• 1/2 cup crumbled feta
• 2 tablespoons chopped fresh dill

View the full recipe here

My adaptations:

I omit the red pepper flakes, and add a handful of diced red onion plus 1 diced green pepper. I also omit the dill.

 

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One Skillet Sweet Potato Burrito Bowls

Servings: 6-8
Total: 30 minutes
Active: 15 minutes

• 1 pound sweet potatoes heaping 2 cups
• 3 tablespoons olive oil separated
• 1 cup chopped sweet bell peppers (I use orange or yellow for color variety)
• 1 cup white rice 
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (15.25 ounces) black beans
• 1 cup frozen corn
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups vegetable or chicken broth
• 2 tablespoons fresh lime juice optional
• 1 and 1/2 cups shredded cheddar cheese
• Optional: chopped cilantro, chopped avocado or guacamole, 1 small roma tomato, chopped

View the full recipe here

My adaptations:

I substitute quinoa instead of rice! I also always use canned corn (1 can, sweet yellow), and then I add 1 teaspoon of cinnamon when cooking the sweet potatoes (and this is also when I add the cumin). To top it off, I add fresh chopped avocado to the top then sprinkle Cholula on top of my portion 😉

Notes:

I make this weekly!  It is SOOO easy and everyone in our family loves it.  I make sure that I always have cans of corn, black beans, tomatoes and broth in my cabinet at all times so all I have to do is get the veggies and its good to go. This saves/reheats very well and we always have enough for at least one lunch (most of the time 2) servings for the next day!

 

xo,