Servings: 6 tacos
Prep Time: 15 minutes
Marinate Time: 30 minutes (or up to overnight)
Cook Time: 10 minutes

Ingredients:

For the Chicken:

• 1 lb chicken thighs or breasts, cut into strips
• 1/2 cup coconut milk (full-fat for richness)
• 2 tbsp lime juice (plus extra for topping)
• 1 tbsp olive oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder (optional for heat)

For the Tropical Slaw:

• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/2 cup diced pineapple or mango
• 1 tbsp lime juice
• 1 tbsp coconut milk
• 1 tsp honey or sugar
• Pinch of salt

For Assembly:

• Small flour or corn tortillas, warmed
• Fresh cilantro for garnish
• Lime wedges for squeezing
• Optional: toasted coconut flakes, avocado slices

Instructions:

1. Marinate the Chicken:
   • In a bowl, whisk coconut milk, lime juice, olive oil, honey, garlic, salt, pepper, and chili powder.
   • Add chicken strips and coat well.
   • Cover and marinate for at least 30 minutes (or overnight for maximum flavor).
2. Prepare the Slaw:
   • In a bowl, toss cabbage, carrots, and pineapple (or mango).
   • Drizzle with lime juice, coconut milk, and a little honey.
   • Mix well and chill until ready to serve.
3. Cook the Chicken:
   • Heat a skillet or grill pan over medium-high heat.
   • Cook chicken strips for about 4–5 minutes per side until cooked through and lightly charred.
4. Assemble the Tacos:
   • Load tortillas with coconut lime chicken.
   • Top with tropical slaw.
   • Garnish with cilantro, a squeeze of fresh lime, and optional toasted coconut or avocado slices.
5. Serve:
   • Serve immediately while warm!

Tips:

• For extra flavor, brush the tortillas with a little coconut milk before warming them.
• Add a quick spicy mayo drizzle if you like a kick: mix mayo + sriracha + a splash of lime!

The post Coconut Lime Chicken Tacos appeared first on All You Can Eat.

Ingredients:

• 12-16 Dino Chicken Nuggets (frozen or pre-cooked)
• 1/2 cup orange juice (fresh or bottled)
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch (optional, for thickening)
• 1/2 teaspoon ginger (grated or ground)
• 1/2 teaspoon garlic (minced)
• 1 tablespoon sesame oil (or regular vegetable oil)
• 1/2 tablespoon sesame seeds (optional garnish)
• Sliced green onions (optional garnish)

Instructions:

1. Cook Dino Nuggets:
   • Prepare the dino chicken nuggets according to the package instructions, either by baking or air frying until golden brown and crispy.
2. Prepare Orange Sauce:
   • In a saucepan over medium heat, combine orange juice, soy sauce, honey, rice vinegar, brown sugar, ginger, and garlic. Stir to mix well.
   • Bring the sauce to a simmer. If you’d like it thicker, dissolve the cornstarch in a small amount of water and stir it into the sauce. Let it simmer for 2-3 minutes until thickened.
3. Coat Nuggets:
   • Once the sauce is ready, add the cooked dino nuggets into the pan. Toss them gently in the orange sauce until fully coated.
4. Serve & Garnish:
   • Plate the saucy dino nuggets and sprinkle with sesame seeds and sliced green onions for extra flavor and presentation.
5. Enjoy!
   • Serve with steamed rice or veggies for a complete meal, or just enjoy the nuggets on their own.

These Orange Chicken Dino Nuggets are a fun and easy way to mix up dinner, offering a whimsical take on a takeout favorite while keeping it kid-approved!

The post Orange Chicken Dino Nuggets appeared first on All You Can Eat.

Ingredients

• 3 cups bread crumbs (preferably Panko for extra crunch)
• 1/4 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon cayenne pepper (optional for a bit of heat)

Instructions

1. Prepare the Bread Crumbs:
   • In a large bowl, combine the bread crumbs and vegetable oil. Mix well until the bread crumbs are evenly coated with the oil.
2. Add the Seasonings:
   • Add the salt, paprika, garlic powder, onion powder, dried parsley, dried basil, dried oregano, black pepper, dried thyme, dried sage, and cayenne pepper (if using) to the bread crumb mixture. Stir thoroughly to ensure all the seasonings are evenly distributed.
3. Store the Mix:
   • Transfer the seasoned bread crumb mixture to an airtight container or a large resealable plastic bag. This homemade Shake and Bake mix can be stored in the pantry for up to 2 months.
4. Use the Mix:
   • Preheat your oven to 400°F (200°C).
   • Place 1 cup of the Shake and Bake mix in a large resealable plastic bag.
   • Moisten the chicken or pork pieces with water or milk, then place them in the bag with the Shake and Bake mix. Seal the bag and shake well until the meat is thoroughly coated.
   • Arrange the coated meat on a baking sheet lined with parchment paper or lightly greased.
   • Bake for 20-25 minutes for chicken pieces or 25-30 minutes for pork chops, or until the meat is cooked through and the coating is golden brown and crispy.

Enjoy!

Serve your homemade Shake and Bake chicken or pork with your favorite sides for a delicious and easy meal that the whole family will love. This versatile mix can also be used to add a crunchy topping to casseroles or as a breading for vegetables.

The post Homemade Copycat Shake and Bake Recipe appeared first on All You Can Eat.

Ingredients

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup pickle juice (for marinating)
  • 1 cup milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons powdered sugar
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional for a spicy kick)
  • Peanut oil, for frying
• For Assembly:
  • 4 soft hamburger buns
  • 2 tablespoons butter, melted
  • Dill pickle slices

Instructions

1. Marinate the Chicken:
   • Flatten the chicken breasts to an even thickness or butterfly them to ensure even cooking.
   • Place the chicken in a resealable plastic bag with pickle juice and marinate in the refrigerator for 30 minutes to 1 hour.
2. Prepare the Coating:
   • In a large bowl, whisk together milk and egg.
   • In another bowl, combine flour, powdered sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper.
3. Dredge and Fry the Chicken:
   • Remove the chicken from the pickle juice and pat dry with paper towels.
   • Dip each piece first in the milk mixture, then in the flour mixture, ensuring it is completely coated. For extra crunch, you can double-dredge by repeating the dipping process.
   • Heat peanut oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the chicken in the hot oil and fry until golden brown and cooked through, about 4 to 6 minutes per side.
4. Prepare the Buns:
   • Brush the hamburger buns with melted butter and toast them lightly in a skillet or under a broiler until golden and crispy.
5. Assemble the Sandwich:
   • Place a fried chicken breast on the bottom half of each bun.
   • Top with two or three pickle slices.
   • Cover with the top half of the bun.

Serving Suggestions

Serve your copycat Chick-fil-A chicken sandwich hot and crispy for the best experience. Pair it with some homemade fries or a side salad for a complete meal that echoes the beloved fast-food favorite.

Enjoy the taste of Chick-fil-A right from your own kitchen with this delicious and easy-to-make chicken sandwich recipe!

The post Copycat Chick-fil-A Chicken Sandwich Recipe appeared first on All You Can Eat.

Ingredients

• For the Chicken Shawarma:
  • 1 lb chicken breasts, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp ground coriander
  • Salt and pepper, to taste
• For the Salad:
  • Mixed greens (lettuce, spinach, arugula)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
• For the Tahini Dressing:
  • 1/3 cup tahini
  • Juice of 1 lemon
  • 2 tbsp water (more as needed to thin)
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions

1. Marinate the Chicken:
   • In a bowl, mix olive oil, cumin, paprika, turmeric, garlic powder, coriander, salt, and pepper. Add chicken slices and coat well. Let marinate for at least 1 hour in the refrigerator.
2. Prepare the Tahini Dressing:
   • In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper. Adjust the consistency by adding more water if needed. Set aside.
3. Cook the Chicken:
   • Heat a skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from heat and let it rest.
4. Assemble the Salad:
   • In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and parsley.
   • Slice the cooked chicken into strips and add to the salad.
5. Dress and Serve:
   • Drizzle tahini dressing over the salad and toss to combine. Serve immediately.

Serving Suggestions

This salad is perfect on its own as a light meal or can be paired with pita bread or rice for a more filling dish. It’s great for a summer lunch or a healthy dinner option.

This Chicken Shawarma Salad with Tahini Dressing brings together a harmonious blend of spices and freshness. The creamy tahini dressing complements the spiced chicken perfectly, making it a must-try for salad lovers looking for something new and exciting. Enjoy the burst of Middle Eastern flavors right at your dinner table!

The post Chicken Shawarma Salad with Tahini Dressing appeared first on All You Can Eat.

Ingredients:

• Chicken breasts
• Salt and vinegar chips, crushed
• Eggs
• Flour
• Salt and pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the crushed salt and vinegar chips on a plate.
3. Beat the eggs in a bowl, and place flour on another plate. Season the flour with salt and pepper.
4. Dip each chicken breast first in the flour, then the beaten egg, and finally coat them with the crushed chips.
5. Place the coated chicken on a baking sheet and bake for 25-30 minutes or until the chicken is cooked through and the coating is crispy.

This recipe transforms regular chicken breasts into a crunchy, flavorful meal with the tangy kick of salt and vinegar chips. Enjoy it with a side of your favorite vegetables or a fresh salad!

The post Salt and Vinegar Chip Crusted Chicken appeared first on All You Can Eat.

Ingredients:

For the Broth:

• 2 tablespoons coconut oil
• 1 large onion, sliced
• 4 cloves of garlic, minced
• 2 stalks lemongrass, tender inner parts only, bruised and chopped
• 1-inch piece of ginger, sliced
• 1 teaspoon coriander seeds
• 1/2 teaspoon whole black peppercorns
• 4 cups chicken stock
• 1 can (14 ounces) coconut milk
• 2 chicken breasts, bone-in with skin
• 1 tablespoon fish sauce, or to taste
• 1 teaspoon brown sugar
• Salt to taste

For the Pho Assembly:

• 200g flat rice noodles (banh pho), cooked according to package instructions
• Fresh cilantro leaves, roughly torn
• Fresh mint leaves
• Lime wedges
• Sliced red chilies (optional)
• Bean sprouts, washed and tails pinched off
• Additional coconut milk for drizzling (optional)

Instructions:

1. Infuse the Broth:
   • In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, lemongrass, and ginger and sauté until aromatic.
   • Add the coriander seeds and peppercorns, toasting for about 1 minute.
   • Pour in the chicken stock and coconut milk, stirring to combine.
   • Add the chicken breasts to the pot. Bring to a boil, then reduce to a simmer.
   • Simmer for 20 minutes, or until the chicken is cooked through.
   • Remove the chicken, let it cool slightly, then shred the meat and discard the bones and skin.
2. Season the Broth:
   • Season the broth with fish sauce, brown sugar, and salt to taste. Strain the broth through a fine-mesh sieve to remove the solids.
3. Assemble the Bowls:
   • Place a portion of cooked rice noodles in each serving bowl.
   • Add a generous helping of shredded chicken to each bowl.
4. Finish the Pho:
   • Ladle the hot broth over the noodles and chicken.
   • Top each bowl with cilantro, mint, bean sprouts, and slices of red chili to your liking.
   • Squeeze a wedge of lime over each serving and drizzle with a spoonful of coconut milk if desired.
5. Serve:
   • Serve the Coconut Lemongrass Chicken Pho immediately, inviting diners to stir their bowls to mix the creamy broth with the fresh herbs and lime.

This Coconut Lemongrass Chicken Pho is a delightful symphony of flavors, where each spoonful carries you to the shores of Vietnam with a touch of tropical paradise. It’s a perfect dish for those looking to explore new variations of the traditional pho.

The post Coconut Lemongrass Chicken Pho appeared first on All You Can Eat.

Ingredients:

For the Chicken Stew:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Salt and black pepper to taste
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground sage
• 2 cups apple cider
• 3 cups chicken broth
• 1 bay leaf

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Brown the Chicken:
   • Heat the olive oil in a large pot over medium-high heat.
   • Season the chicken pieces with salt and pepper, then add to the pot. Cook until browned on all sides. Remove the chicken and set aside.
2. Sauté Vegetables:
   • In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables start to soften.
   • Stir in the thyme and sage.
3. Deglaze and Simmer:
   • Pour in the apple cider to deglaze the pot, scraping up any browned bits from the bottom.
   • Add the chicken broth, bay leaf, and the browned chicken. Bring to a simmer.
   • Reduce heat to low and let it simmer while you make the dumplings.
4. Make the Dumplings:
   • In a bowl, mix together flour, baking powder, and salt.
   • In another bowl, combine the milk, melted butter, and parsley.
   • Add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).
5. Cook the Dumplings:
   • Drop spoonfuls of the dumpling dough into the simmering stew. Cover and cook for about 15 minutes or until the dumplings are firm and cooked through.
6. Final Adjustments:
   • Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve:
   • Serve the apple cider chicken and dumplings hot, garnished with extra parsley if desired.

This Apple Cider Chicken and Dumplings recipe combines the warmth of a traditional comfort food with the unique twist of apple cider, making it a delightful dish for colder days. Enjoy!

The post Apple Cider Chicken ‘n’ Dumplings appeared first on All You Can Eat.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 3 cups chicken broth
• 1 cup buffalo wing sauce
• 1 cup whole milk or cream
• 1/2 cup celery, chopped
• 1 large carrot, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (frozen, fresh, or canned)
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• Salt, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 cup shredded cheddar cheese
• 1/4 cup blue cheese crumbles (optional)
• Green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Ingredients:
   • Dice the chicken, chop the celery, carrot, and onion, mince the garlic, and peel and dice the potatoes.
2. Cook Chicken:
   • In a large pot over medium heat, melt the butter. Add the diced chicken and cook until browned and cooked through. Remove the chicken and set aside.
3. Sauté Vegetables:
   • In the same pot, add a bit more butter if needed. Sauté the celery, carrot, onion, and garlic until the vegetables are softened and the onion is translucent.
4. Add Flour:
   • Sprinkle the flour over the vegetables and stir to coat, cooking for about 1-2 minutes to get rid of the raw flour taste.
5. Add Liquids:
   • Slowly pour in the chicken broth, buffalo wing sauce, and milk or cream, stirring constantly to avoid lumps.
6. Add Potatoes and Corn:
   • Add the diced potatoes, corn kernels, thyme, black pepper, and salt to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
7. Return Chicken and Add Cheese:
   • Return the cooked chicken to the pot and stir in the shredded cheddar cheese until melted and well incorporated. For a tangier flavor, you can also add blue cheese crumbles.
8. Garnish and Serve:
   • Once the chowder is heated through, taste and adjust the seasoning if needed. Serve the buffalo chicken chowder hot, garnished with chopped green onions and fresh parsley.

Serving Suggestion:
Enjoy this hearty Buffalo Chicken Chowder Soup with a slice of crusty bread or a side salad for a complete meal. The bold flavors of the buffalo sauce complement the creaminess of the chowder, making it a comforting dish perfect for any time of the year.

The post Buffalo Chicken Chowder Soup appeared first on All You Can Eat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil or unsalted butter
• Salt and pepper, to taste
• 1 cup apple cider (preferably fresh)
• 1/2 cup chicken broth
• 2 apples, cored and thinly sliced (choose a firm variety like Honeycrisp or Granny Smith)
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream (optional)

Instructions:

1. Prep the Chicken: Season the chicken breasts with salt and pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the chicken breasts and sear until golden brown on both sides (about 5-6 minutes each side). Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the sliced red onion and sauté for 2-3 minutes until they start to soften. Add the minced garlic, rosemary, and thyme, and cook for another minute.
4. Add Apples and Liquids: Introduce the sliced apples to the skillet and cook for 2 minutes, allowing them to slightly soften. Pour in the apple cider and chicken broth, stirring to combine and scrape any browned bits from the bottom of the skillet.
5. Return the Chicken: Place the seared chicken breasts back into the skillet, nestling them into the liquid. Allow the mixture to come to a simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the chicken is fully cooked through.
6. Finish with Cream (Optional): If you’re aiming for a creamier sauce, stir in the heavy cream, ground cinnamon, and ground nutmeg. Allow the mixture to simmer for an additional 5 minutes, letting the flavors meld together.
7. Serve: Once cooked, taste and adjust the seasoning if necessary. Serve the chicken hot, drizzled with the apple cider sauce and accompanied by your choice of side (rice, potatoes, or green veggies work well).

This Skillet Apple Cider Chicken is a hearty dish that captures the essence of fall in every bite. The sweet apples and tangy cider create a beautiful contrast with the savory chicken and herbs. Enjoy this meal on a chilly evening, and savor the flavors of the season!

The post Skillet Apple Cider Chicken appeared first on All You Can Eat.