Baked Chicken Nuggets with Hidden Quinoa

Using 4 simple ingredients you can make the most delicious and easy homemade Baked Chicken Nuggets with Hidden Quinoa. Whether you want the health benefits of quinoa or are trying to introduce quinoa to your child these oven baked chicken nuggets are easy to make and cook fast.

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a toddler hand holding a baked chicken nugget

So these chicken nuggets are actually the second recipe for baked chicken nuggets on my blog, but you guys the two recipes are soooo different! Isn’t it funny how recipes can be the same thing but not at the same time. So in my first recipe, Healthier Baked Chicken Nuggets {Gluten Free} the chicken nuggets are cut from a chicken breast and marinated, they are then dredged in egg and gluten free flours, and baked in coconut oil. My new Baked Chicken Nuggets with Hidden Quinoa are made with ground chicken, then formed into a nugget with a little parmesean and quinoa, covered with breadcrumbs, lightly sprayed with oil and baked on a sheet pan. Both are amazing but in totally different way.

So for this Baked Chicken Nugget Recipe I wanted to do easy. So I started with ground chicken, I find ground chicken cheap and easy to work with, not only for chicken nuggets but you could use it in a variety of ways you’d use other ground meats. 

I also used the least amount of ingredients that I could. I experimented a lot with the different ratios of what to add. I made a few batches with way too much quinoa in them, some with too much water, I tried to make them without a touch of cheese. I found many ways that weren’t quite right, and then I made a this recipe, and my husband Matt announced “These are the ones”. So here I am sharing them with you.

So let’s take a look at the ingredients in these Baked Chicken Nuggets with Hidden Quinoa. I will also let you know the necessary steps to make sure these are nice and crispy when baked in the oven!

measured ingredients for chicken nuggets

The Ingredients

Ground Chicken. Chicken, the one thing everyone is sure to have in the fridge right?! But have you tried cooking with ground chicken yet? I love it because it can simplify so many recipes, just like these chicken nuggets! Just like almost everyone I love chicken because it is a heathy lean protein that keeps the family satisfied and healthy!

Quinoa. This nutrient dense pseudo grain is such an important food that the UN declared 2013 the “International Year of Quinoa” due to its potential for worldwide food security. Quinoa is high in protein, fiber, folate, manganese, magnesium, phosphorus, copper, iron, zinc, potassium, vitamins B1, B2 and B6. Quite a list right!?! If you want to learn even more check out this article 11 Proven Healthy Benefits of Quinoa. And they best part is the texture of the cooked quinoa blends right into the chicken. So lets say you have a picky little eater or husband, you might be able to serve this and they wouldn’t even be able to tell! Give it a try, I want to know!

Parmesan. Just a little parmesan to give it a flavor boost. Part of the parm goes into the breadcrumbs and part goes into the chicken. I use freshly grated parmesan right off the block, but pre-grated should work just as good.

A little water and salt is also added to the mixture for a little extra moisture and flavor. 

And then breadcrumbs. I use just plain packaged breadcrumbs, but really any kind of breadcrumbs would work here. Italian breadcrumbs, panko, gluten-free, whatever fits your family best!

Lastly a cooking oil to finish. To make the nuggets nice and crispy you need to finish the nuggets with a spray or drizzle of oil. I find my Spray Pump Olive Oil Cooking Spray works best. Just enough to lightly coat the nuggets, you don’t want to drown the nuggets in oil. 

ingredients in a bowl for Baked Chicken Nuggets with Hidden Quinoa
uncooked freshly formed chicken nuggets ready for the oven

The Method

Preheat oven to 350º F.

In a small bowl or plate add breadcrumbs and half of the parmesan cheese, mix together and set to the side.

In a large bowl add chicken, quinoa, water, salt, and the remaining parmesan cheese. Mix ingredients together until fully combined, using your hands works best.

Grab a golf ball sized amount of the chicken mixture and form a ball, press into the bread crumbs to form a nugget, flip nugget to fully coat with breadcrumbs. Transfer nugget to a sheet pan.

Repeat until all of the chicken mixture is used, it should make 24-25 nuggets. The nuggets can be close on the sheet pan but not touching, they will shrink slightly.

Lightly spray or drizzle cooking oil onto each of the nuggets. I usually use olive oil out of a pump sprayer. Not a lot of oil is needed but enough to lightly coat the nuggets.

Transfer sheet pan to the oven and bake 15 minutes.

Turn oven to broil and bake an additional 3-4 minutes until chicken nuggets are golden brown. Serve immediately, goes best with your favorite dipping sauce.

sheet pan full of baked chicken nuggets
close up of a baked chicken nugget
Inside of a Sneaky Quinoa Baked Chicken Nugget

TIPS & TRICKS

• You want the quinoa to be totally cooled down for best results, I have found if the quinoa is still slightly warm the nuggets will release a little extra water

• The chicken nuggets reheat really well so they can be saved in the fridge or freezer

• Need some sides? Check out my Crispy Oven Roasted Baby Yukon Potatoes, Rosemary Parmesan Baked Potato Wedges, or serve with my Healthy Yogurt Ranch Dip

You Might Also Like:

Yield: 5 servings

Baked Chicken Nuggets with Hidden Quinoa

a toddler hand holding a baked chicken nugget

Easy homemade chicken nuggets using ground chicken and sneaky quinoa!

Prep Time 11 minutes
Cook Time 19 minutes
Total Time 30 minutes

Ingredients

  • 2 pounds ground chicken
  • 1 cup cooked quinoa, cooled
  • 1/4 cup shredded parmesan
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 3/4 cup breadcrumbs*
  • cooking oil for the pan

Instructions

  1. Preheat oven to 350º F.
  2. In a small bowl or plate add breadcrumbs and half of the parmesan cheese, mix together and set to the side.
  3. In a large bowl add chicken, quinoa, water, salt, and the remaining parmesan cheese. Mix ingredients together until fully combined, using your hands works best.
  4. Grab a golf ball sized amount of the chicken mixture and form a ball, press into the bread crumbs to form a nugget, flip nugget to fully coat with breadcrumbs. Transfer nugget to a sheet pan.
  5. Repeat until all of the chicken mixture is used, it should make 24-25 nuggets. The nuggets can be close on the sheet pan but not touching.
  6. Lightly spray or drizzle cooking oil onto each of the nuggets. I usually use olive oil out of a pump sprayer. Not a lot of oil is needed but enough to lightly coat the nuggets.
  7. Transfer sheet pan to the oven and bake 15 minutes.
  8. Turn oven to broil and bake an additional 3-4 minutes until chicken nuggets are golden brown. Serve immediately, goes best with your favorite dipping sauce.

Notes

*you can use whatever packaged breadcrumbs serve your family best, I use plain but Italian seasoned, panko, or gluten-free would all work well in this recipe

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Nutrition Information:

Yield:

5

Serving Size:

5 nuggets

Amount Per Serving: Calories: 352Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 136mgSodium: 387mgCarbohydrates: 17gFiber: 1gSugar: 0gProtein: 40g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Simple Vegetable Rice Soup

Perfect for a light meal or a side dish this simple vegetable rice soup is made with classic vegetables, chicken broth, and rice. Reminiscent of chicken noodle soup but simpler and lighter.

This Simple Vegetable Rice Soup is perfect as a comforting side dish or a light meal
This easy and simple vegetable rice soup is a comforting and healthy

At our house we call this ‘sick soup’ mostly because when I see the signs of a cold coming or when someone isn’t feeling well, I drop what I was going to make for dinner and fix this instead. Simple and comforting I almost always have all the ingredients on hand. So today I will be sharing this much loved family recipe, ‘sick soup’ or more commonly Simple Vegetable Rice Soup.

Now just because I call this ‘sick soup’ doesn’t mean I always make it when we are sick or you have to make it when you are sick. I make this soup as both a side dish and a main dish depending on the day. As a main dish I’ll often pair it with a salad or a simple sandwich like a grilled cheese, you know the deal ‘pick two’ soup, salad, sandwich… As a side I usually will pair it if I am making a meal based around meat to even the meal out, so I’ll pair it with a roast chicken or pork chops. 

In my house I consider all the ingredients I have in this soup staples so I am able to make it at a drop of a hat, so let’s take a look at what is in this!

onions, carrots, celery (mirepoix) on a cutting board for the soup

The Ingredients

Vegetables. The vegetables for this soup I consider basic and staples, onion, carrots, and celery. This trio of vegetables is also known as the ‘holy trio’ in some cuisines and in French cooking is called Mirepoix. A perfect base to a simple soup. Although a mirepoix is usually 2 parts onions, 1 part carrot, 1 part celery, for this soup I decided more carrots and celery was best.

The broth/water. So to be fair this part I definitely do a little different every time and feel free to use what works best for you. I either use my homemade chicken broth, bouillon with water, or store-bought broth. I also will sometimes use 4 cups broth and 4 cups water or when I want a richer flavor I will do all 8 cups broth. 

Rice. I usually have Jasmine rice in my pantry so thats what I use, but almost any kind should work here. I would give your rice a quick doneness test before you serve it though if you do use a different kind. 

Seasonings. I only season this with dried parsley because I like the simpleness of the soup and I don’t want to take away from that but you could also add a touch of salt or some bay leaves if you were looking for a little more flavor. 

close up of a pot full of simple vegetable rice soup

The Method

In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent.

Add chicken broth and water, bring to a boil.

At a roiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender. Serve immediately.

simple vegetable rice soup ready to serve in the pot

a bowl of simple veggie and rice soup

TIPS & TRICKS

• You can add other vegetables you have on hand, mushrooms, chopped potatoes, or peppers would all be a lovely addition to this soup

• This soup doesn’t keep super well, the rice absorbs most of the moisture if it sits overnight, my kids still love to eat it this way but it won’t be as watery as it originally was

Yield: 4 servings

Simple Vegetable Rice Soup

carrots, celery, and rice in a soup pot

perfect for a light meal or a side dish this simple soup is made with classic vegetables and rice

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • 4 cups chicken broth*
  • 4 cups water
  • 1/2 cup rice
  • 1 tablespoon dried parsley

Instructions

  1. In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent.
  2. Add chicken broth and water, bring to a boil.
  3. At a roiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender. Serve immediately.

Notes

*I almost always use Better than Bouillon to make this soup. You can also use a full 8 cups of broth for a deeper flavor.

I don't find that I need extra salt in this soup but depending on what broth you use you may want to add a little

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 131Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 80mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 6g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more soups like my Simple Vegetable Rice Soup? Check out my Homestyle Crockpot Chicken Noodle Soup or my Slow Cooker Black Bean Tortilla Soup.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Turkey Veggie Meatloaf Muffins

Healthy and good for you too, these naturally gluten free turkey veggie meatloaf muffins are full of vegetables, healthy ground turkey, and delicious flavors. Whether you make them for dinner or meal prep your family will be wanting more!

Turkey Veggie Meatloaf Muffins - a healthy gluten-free dinner the whole family will enjoy
Turkey Veggie Meatloaf Muffins
Turkey Veggie Meatloaf Muffins - a healthy vegetable packed gluten-free dinner

This is one of those recipes I tested A LOT to make sure I got it absolutely right to share! I wanted to make sure I made these Turkey Veggie Meatloaf Muffins delicious but I also wanted them to be full of whole grains, vegetables, and lean turkey.

I tried adding milk, tried different amount of oats, lots of different vegetables until I found just the right combination of ingredients!

toddler hand holding a turkey meatloaf muffin

The Ingredients

Ground Turkey. I love ground turkey and I know I am not alone when I see how many people visit my other recipes that use ground turkey. Such a great substitute for ground beef! I have found in this recipe that the fat content doesn’t matter too much but I found that a little bit more fat did make these taste and hold together better.

Oats. I wanted to make sure the binding agent in these was wholesome and heathy. Luckily oats were everything I ever wanted. These heart healthy whole grains are the perfect substitute to the typical breadcrumbs. Not only are they 100% whole grain they also make these gluten-free! I tested these with both quick oats and old-fashioned oats, the result? Both worked great! Although I did prefer the quick oats because they blended in more.

The vegetables. I landed on a combination of carrot, celery, and garlic. I tried a number of different veggies and these seemed to groove together very nicely. Mincing the vegetables in the food processor worked really well, so I recommend that if you have one, or a food chopper would probably work just as well. If you don’t have those tools you can certainly chop and mince them by hand but the vegetables just won’t be quite as fine. 

Egg. These did need the help of a binding agent, an egg. Adding an egg will keep these meatloafs together for you to enjoy.

Ketchup. So I am not a huge fan of ketchup honestly but I did feel like these mini meatloafs needed it. So at my house to try to keep it clean by getting sugar-free or naturally sweetened ketchup and I recommend this approach but ultimately use what is easiest for you. In a perfect world I would always make homemade ketchup but I rarely have time to do that these days. 

Seasonings. I just simply added and little salt and onion powder to these, not overly complicated and seasonings I am pretty sure everybody has!

vegetables in a food processor minced ready to go into the meatloaf

ingredients in a bowl to make the turkey veggie meatloaf muffins

The Method

These muffins aren’t overly complicated, one of the things that makes them great. You basically mix the ingredients together put them in a muffin tin and bake.

Start by preheating the  oven to 375º F. Line muffin tin with silicone muffin liners or lightly grease the muffin tin. So if you check out any of my other muffin recipes like my Double Batch Spinach Sausage Egg Muffins you’ll know I am a huge fan of my silicone muffin liners. I find that it helps keep these muffins consistent and the clean up is so easy!!

To prepare the vegetables add carrot, celery, and garlic to a food processor, pulse until minced into little pieces, it shouldn’t take longer than about 10 seconds. Alternately use a food chopper or mince by hand. If you are mincing by hand try to get the veggies as fine as you can.

Add the minced vegetables, oats, egg, 2 tablespoons of ketchup, salt, onion powder to a large bowl. Add ground turkey to the bowl and gently mix with either a large spoon or your hands until everything is just combined and sticking together. If you over mix the meatloaf mixture it will result in a dense meatloaf and no one wants that!

Divide the meatloaf mixture between the muffin tin.

Squirt a little amount of ketchup on the top of each meatloaf muffin, use the back of a spoon to spread out to form an even layer of ketchup on top.

Transfer to the oven and bake 22-25 minutes until fully cooked. Serve immediately or store in an airtight container in the refrigerator. These do make a great meal prep option!

ketchup being spread on a turkey meatloaf muffin

a muffin tin full of turkey veggie meatloaf

turkey veggie meatloaves in a muffin tin

TIPS & TRICKS

• Like most meatloafs these keep in the fridge and freezer well

Yield: 12 muffins

Turkey Veggie Meatloaf Muffins Recipe

a muffin tin full of turkey veggie meatloaf

veggie packed gluten-free mini turkey meatloafs

Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes

Ingredients

  • 20 oz ground turkey
  • 1/2 cup quick or old fashioned oats
  • 1 carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 egg
  • 2 tablespoons ketchup* + additional for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder

Instructions

  1. Preheat oven to 375º F. Line muffin tin with silicone muffin liners or lightly grease the muffin tin.
  2. Add carrot, celery, and garlic to a food processor, pulse until minced into little pieces, it shouldn't take long about 10 seconds. Alternately use a food chopper or mince by hand.
  3. Add minced vegetables, oats, egg, 2 tablespoons of ketchup, salt, onion powder to a large bowl. Add ground turkey to the bowl and gently mix with either a large spoon or your hands until everything is just combined and sticking together. If you over mix the meatloaf mixture it will result in a dense meatloaf.
  4. Divide mixture between the muffin cavities, each cavity should be about full.
  5. Squirt a little amount of ketchup on the top of each meatloaf muffin, use the back of a spoon to spread out to form an even layer of ketchup on top.
  6. Transfer to the oven and bake 22-25 minutes until fully cooked. Serve immediately or store in an airtight container in the refrigerator.

Notes

*I use sugar-free ketchup, if you want to keep this recipe 'clean' I recommend a ketchup without sugar or that uses natural sweetness such as honey instead

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

2 muffins

Amount Per Serving: Calories: 214Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 319mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 22g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more quick dinners like my Turkey Veggie Meatloaf Muffins? Check out my Korean Ground Turkey & Rice Bowls or my Secret Ingredient Turkey Chili.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Secret Ingredient Turkey Chili

Secret Ingredient Turkey Chili Pinterest Pin
Secret Ingredient Turkey Chili Pinterest 2
Secret Ingredient Turkey Chili Crockpot Pin

It wouldn’t be Fall on The Schmidty Wife without a chili recipe. To me chili is the ultimate Fall comfort food, everything about it is so perfect. So this year I conjured up Secret Ingredient Turkey Chili. So you want to know what the secret ingredient is?

Peanut Butter! Yaaaasss peanut butter!

Peanut butter in chili is a thing. I didn’t know it was a thing until I met my husband who claimed it was in his famous ‘Dorm Room Chili’ that he used to cook up in his dorm room and sell by the bowl to people. Such a spirited entrepreneur my Matt is haha* (*I would like to note though after 4 years of marriage I still have yet to taste his famous chili). 

Anyways we were watching an episode of Triple D on the Food Network and I honestly don’t remember what they were making but they added peanut butter, it was a food that was weird to add peanut butter to. So Matt and I were discussing it and I decided that peanut butter would be the perfect addition to a bowl of turkey chili.

Ground Turkey can sometimes be a little on the bland side if you don’t give it some great flavors. So I set out to make a flavorful turkey chili but I also didn’t want it spicy and relying on heat to give it all its flavor. I do have little kids after all and I didn’t want to make a large batch of chili and for them not to touch it. 

So lets take a look at what I put in this super flavorful Secret Ingredient Turkey Chili.

The Ingredients

Ground turkey. I love me some ground turkey, all the convenience of ground beef but not red meat! Yay! I have slowly been cutting my family down on red meat. Born in the midwest both Matt and I grew up with a lot of beef, turns out red meat is only okay in moderation, so I have been trying to serve red meat to my family no more than once a week. So a great replacement for us has been ground turkey, hence why I set out to make an awesome Turkey Chili.

The vegetables. For this chili I chose to go with 3 fresh vegetables, 1 onion, 1 red bell pepper, and 1 green bell pepper. I feel like an onion is a must for chili, and as Kevin Malone from The Office would claim “The trick is to undercook the onions”. For fresh peppers I choose a variety of bell peppers, not known for their heat I thought they would bring a nice addition to the chili. For canned vegetables I went with a large can of diced tomatoes and a small can of green chilies. For the diced tomatoes I like to chose the no salt added variety because that way I get to control the salt levels in the chili. And for a slight flavor kick, a small can of minced green chilies. 

The legumes, or beans if you will. I decided to not fuss to much about the beans and just chose a single variety and went with the classic kidney bean. Not only are kidney beans great because they generally are really good at taking on the flavors of whatever spices you use but they are also very healthy for you, they are high in protein, folic acid, and fiber just to name a few of the health benefits. 

The spices. Ditch those seasoning packets, it is so darn easy to make a good chili seasoning at home. The seasoning for this chili includes classics like chili powder, cumin, salt, garlic, and onion but I also decided to go with. little cocoa powder for added smoothness and flavor not the mention chocolate goes perfect with…

Peanut Butter. I always make my own peanut butter, which sounds a little pretentious but you guys know how easy it is right?! You can check out my post How to Make 100% Peanut Butter if you are interested. Otherwise I recommend using 100% peanut butter to keep the sugar levels low but feel free to use what peanut butter you have on hand. It brings a creaminess and nuttiness you otherwise wouldn’t get in a chili. I would like to note, if you are planning on bringing this chili anywhere make sure people know it contains nuts, nut allergies can be serious and people most likely don’t expect peanut butter to be in their chili.

Secret Ingredient Turkey Chili Ingredients in the slow cooker before cooking

The Method 

Brown ground turkey in a skillet. 

Dump everything into your slow cooker.

Cook on low 6-8 hours. 

DON’T YOU JUST LOVE CROCKPOT MEALS!!! But for real, I love my crockpot, just dump it all in there and give it a stir. I honestly think that slow cookers are the perfect device for chili.

So now that you know the secret ingredient to this Secret Ingredient Turkey Chili are you excited to try it? Tell me what you think about peanut butter in your chili in the comments!

 

bowl of secret ingredient turkey chili

an overhead shot of 3 bowls of Secret Ingredient Turkey Chili on a table

TIPS & TRICKS:

• Like with most chili it gets more flavorful if you make it a day ahead, I found that the peanut butter is a little more prevalent when the chili is fresh and gets more mellow after I let it sit overnight and then reheated it back up

• I use one green and one red bell pepper, you could probably use whatever colors you really wanted to 

• Looking for other chili recipes, check out my Classic Crockpot Chili or my Crockpot Creamy Pumpkin Chili

Yield: 6 servings

Secret Ingredient Turkey Chili Recipe

a full bowl of turkey chili with garnishes

peanut butter gives this turkey chili a unique nutty and creamy flavor made easy in the slow cooker

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 20 ounces ground turkey
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 28 ounce can diced tomatoes
  • 4.5 ounce can green chilies
  • 28 ounce can red kidney beans*
  • 1/2 cup 100% peanut butter
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon cocoa
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon minced garlic

Instructions

  1. In a large skillet over medium-high heat brown the ground turkey, about 7-10 minutes. Drain and add to slow cooker.
  2. Add onion, green bell pepper, red bell pepper, diced tomatoes, green chilies, red kidney beans, peanut butter, chili powder, salt, cocoa, garlic powder, onion powder, and garlic to the crockpot. Stir to combine. Cover and cook on low for 6-8 hours.
  3. Serve with garnishes such as sour cream, green onions, cheese, and saltines.

Notes

*two 15 ounces cans of kidney beans will also work (same with diced tomatoes), don't drain the cans it adds extra flavor to add the liquids

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 444Total Fat: 18gCholesterol: 65mgSodium: 621mgCarbohydrates: 38gFiber: 14gSugar: 7gProtein: 36g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. Love your slow cooker like me? Check out my Crockpot Cheater Beef Pho or my Slow Cooker Chipotle Pineapple Carnitas.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Spinach Mushroom Stuffed Baked Potatoes with Cheddar

Spinach Mushroom Stuffed Baked Potatoes with Cheddar - a healthy and easy vegetarian meal

I will probably say this in the intro to every baked potato recipe I have but baked potatoes are one of my favorite meals. There are so many different ways top and stuff them, it seems like an endless combination of delicious meals! Well today’s Spinach Mushroom Stuffed Baked Potatoes with Cheddar is just one of the most delicious was to top your potatoes.

So true story when I was pregnant with my oldest son Archie, I had pretty bad morning sickness for essentially the first half of my pregnancy and I basically hated all food, with very few exceptions. One of these exceptions was a baked potato from Wendy’s. For about a month it was almost the only thing I could tolerate. I recall one time my husband drove by a Wendy’s restaurant and did not stop and get me a baked potato, instant meltdown (pregnancy hormones…). So it is only fitting to this day that I still love bake potatoes and my son Archie loves baked potatoes.

These Spinach Mushroom Stuffed Baked Potatoes are perhaps a tad healthier then the cheese smothered Wendy’s equivalent and probably easier to make than getting the family into the car and driving to the nearest Wendy’s.

The Ingredients

Baked Potatoes. In this recipe I use the oven to bake my potatoes but the beautiful thing about baked potatoes is there are more than one way to bake them, so if the oven doesn’t work for you bake them in the slow cooker, pressure cooker, or even in the microwave to make the time work best for you. Baked potatoes also have a ton of health benefits, they are an excellent source of vitamin C & B6, a good source of potassium (more than a banana!), plus they are fat-, sodium-, and cholesterol-free. Not to mention a medium sized potato is roughly 110 calories. So top your ‘taters with confidence knowing that you are feeding your family a healthy meal.

Mushrooms. I always refer to mushrooms as vegetables even though they aren’t, don’t you just kind of lump them in with veggies or is that just me? Either way I feel like they are one of those foods people aren’t indifferent about, they either like them or they don’t. Well I like them, hence why they are in this recipe. I like to buy the presliced one, because hello, so much easier for me when it comes time to cook dinner, although if you would like them to cook a little faster give them a quick chop just to make the pieces a bit smaller.

Onions, great flavor and really the only ‘work’ in this recipe because they have to be diced. Do you know how to correctly dice onions? I watched Gordon Ramsay do it in this video 3 years ago and it changed my life. It makes every onion 10,000% easier to dice once you get the hang of it. Do yourself a favor watch it, start practicing.

White Wine, yes this sauce benefits from oh so delicious white wine. You can use cooking wine or *cough cough* drinking wine, I use chardonnay because that is what I have in my house. If you don’t want to use wine or don’t have it on hand you could sub either vegetable or chicken broth but it will have a slightly different taste.

Garlic, for flavor. Again like the mushrooms I use pre-mined garlic, but if you are looking for maximum flavor and you have the time you can mince your own garlic.

Spinach, everyones favorite greens right? I use a full bag of 5 ounce baby spinach in this recipe. I always find it humorous that a full bag of spinach cooks down to what seems to be almost nothing. So when you add the full bag to the skillet, it might seem too much don’t worry its not, it will wilt down a lot.

Plain yogurt, just a touch to make the sauce slightly creamy. I prefer just plain low fat yogurt, greek yogurt could be used here but it will add a little more tanginess to the sauce versus creaminess.

And delicious Sharp Cheddar Cheese. This potato benefits form a nice extra sharp aged cheddar with an extra bite really compliments that mushroom spinach sauce. I personally believe the best sharp cheddar comes in blocks and not preshredded, so I recommend buying a block and grating it yourself. Sorry not everything in life comes better pre cut 😉

The Method 

As mentioned before, bake the potatoes. In the recipe I give instructions to bake them in the oven. If you want to bake them in the microwave/slow cooker/instant pot go for it. You’ll still want the oven on if you want the cheese melted (you could probably even use the broiler if you don’t want to turn the full oven on) (or even melt the cheese in the microwave?). I prefer the oven method because it gives the potatoes a crispy outside and a fluffy inside.

Once the potatoes are baked you will give them a few minutes to cool before cutting open the top. You will want to make a single cut in the top leaving the ends intact. Nice the potatoes a squish together to open them up. Sprinkle with cheese and return to the oven for the cheese to melt.

The mushroom spinach sauce is super easy to make in the skillet while the potatoes are cooking. You’ll add a little oil and onions to the skillet and cook until translucent. Add the mushrooms and cook until watery and softened. The garlic and white wine will then be added to simmer away and reduce. The spinach will then be added to and cooked down. As you turn off the heat you’ll add the yogurt.

Top your cheesy potatoes with the sauce and boom, dinner is served. Enjoy your Spinach Mushroom Stuffed Baked Potatoes!

Spinach Mushroom Stuffed Baked Potatoes with Cheddar dripping down the side on a sheet pan

Spinach Mushroom Stuffed Baked Potatoes on a plate with a fork

TIPS & TRICKS:

• Make the sauce as the potatoes are finishing cooking, the sauce comes together quick so you should be able to do that and get cheese on the potatoes at the same time

• If you don’t want to use wine or don’t have it on hand you could sub either vegetable or chicken broth but it will have a slightly different taste

Yield: 4 Servings

Spinach Mushroom Stuffed Baked Potatoes with Cheddar

Spinach Mushroom Stuffed Baked Potatoes with Cheddar dripping down the side on a sheet pan

a baked potato stuffed with sharp cheddar cheese and a simple mushroom spinach sauce

Prep Time 5 minutes
Active Cook Time 25 minutes
Inactive Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 8 oz sliced white mushrooms
  • 1/2 cup white wine
  • 1 teaspoon minced garlic
  • 1 5oz bag fresh baby spinach
  • 2 tablespoons plain yogurt
  • 1 cup shredded sharp cheddar cheese
  • crushed red pepper for garnish

Instructions

For the Potatoes:

  1. Preheat oven to 400º F. Poke the potatoes all over with a fork. Using 1 tablespoon of the olive oil, rub each potato with the oil to lightly grease each one. Sprinkle with salt and pepper to taste. Place on a sheet pan and bake for 60-70 minutes. Remove potatoes from oven to cool slightly. Cut open the potatoes, slice the top lengthwise and gently squeeze the potato to open up the middle of the potato revealing more of the fluffy white center. Sprinkle 1/4 cup of cheese inside each of the potatoes, place in oven and bake 5-6 minutes until cheese is nice and melty. Top with Spinach Mushrooms Sauce.

For the Mushroom Spinach Sauce:

  1. With 5-10 minutes left of the potatoes baking: Heat remaining olive oil over medium-high heat in a large skillet. Add onions and cook about 2 minutes until slightly translucent.
  2. Add mushrooms to the skillet and cook 5-8 minutes stir occasionally until the mushrooms have released water and cooked down.
  3. Add mined garlic and white wine to the skillet. Mix everything to combine, bring to boil, and reduce heat to medium-low. Simmer 8-10 minutes until the sauce has slightly reduced.
  4. Add spinach to the skillet, slowly mix everything together as the spinach begins to wilt. After the spinach has wilted, about 5-6 minutes turn off the heat and add the yogurt to the skillet. Stir to mix in the yogurt. Divide between your cheesy potatoes. Garnish with crushed red pepper to serve.

Notes

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

4

Serving Size:

1 stuffed potato

Amount Per Serving: Calories: 483

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. Love potatoes like my Spinach Mushroom Stuffed Baked Potatoes? Check out my Crispy Oven Roasted Baby Yukon Potatoes or my Rueben Stuffed Baked Potatoes.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Apple Bacon Blue Smothered Pork Chops

Apple Bacon Blue Pork Chops ready to eat in 30 minutes, made in only one skillet

To me bacon and blue cheese is one of those quintessential flavor combinations that just always will go together, whether on a wedge salad, stuffed together in chicken, or with a pork chop. The saltiness from the bacon and the tanginess from the cheese are just perfection. Now throw in a sweet apple and BOOM, Flavor Town (as Guy Fieri would say). Now I could easily stuff this flavor combo into a pork chop but why go through all that work? Introducing Apple Bacon Blue Smothered Pork Chops.

Made in one skillet this dinner is ready to go in half an hour, and packs so much flavor you won’t believe how easy it is to make. This recipe also boasts a simple list of ingredients, let’s take a look.

The Ingredients

Pork chops, go for the bone in variety (although boneless would work), the meat around the bone is usually the tastiest. Pork chops are a great weeknight dinner option, cheap, cook fast, and great tasting. These pork chops will get seared on the stove top before being transferred to the oven to finish cooking.

Apples, with a touch of cinnamon, diced apples bring a touch of freshness, sweetness, and fall flavor to this dish. Go with a hard variety apple so it doesn’t get to mushy while cooking, like a honey crisp of gala apple. The apple will be diced into bite size pieces then sprinkled in cinnamon Just enough cinnamon to bring flavor to the dish but not to much that it will overpower the other flavors of the dish.

Bacon, topping your pork in more pork!

Blue Cheese, everyones favorite mold right?! I guess I have always enjoyed blue cheese so it is hard for me to believe that some people don’t enjoy it. Even if someone “didn’t like” blue cheese they might find hard to resist in this dish. melted overtop the pork chop, it brings the perfect tang to offset the bacon and apples.

Lastly, Balsamic Vinegar. I think one thing that is often missing from this flavor combination is a touch of acid. Just a drizzle of balsamic vinegar is that secret to this delightful dinner. That smash of acid brings in the final balance to this complexly flavor but easy to make dish.

a cast iron skillet full of 3 Apple Bacon Blue Covered Pork Chops

 

The Method

The bacon is cooked to crisp on the skillet. Then using residual bacon grease the pork chops are then seared on the stove top so each gets some flavorful browning. Apples are added around the pork chops and the bacon is crumbled onto the pork along with the blue cheese. A quick drizzle of balsamic vinegar and the skillet in ready for the oven. The pork finishes cooking in the the oven for about 10 minutes, the cheese gets all melty, and all of the flavors blend together.

Such a simple meal right? Apple Bacon Blue Smothered Pork Chops pair well with a simple side salad or steamed vegetables.

Apple Bacon Blue Smothered Pork Chops in a skillet with diced apples

a pork chop in the cast iron skillet with crumbled bacon and melty cheese

TIPS & TRICKS

• I would like to note that while the recipe calls for 3 pork chops, you probably could fit 4 if you wanted, especially if they were smaller.

• A cast iron pan works best for this recipe, I love my cast iron skillet, my go to is my Lodge 12 Inch Cast Iron Skillet.

Yield: 3 servings

Apple Bacon Blue Smothered Pork Chops

Overhead Shot of Apple Bacon Blue Smothered Pork Chops in a cast iron skillet

sweet apples, salty bacon, and tangy blue cheese smothered over a baked pork chop

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 bone-in center cut pork chops
  • 6 strips bacon
  • 2 apples, hard variety
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons blue cheese crumbles
  • 2 tablespoons balsamic vinegar

Instructions

  1. Preheat oven to 350º F.
  2. Add bacon to a large cast iron or oven proof skillet. Heat over medium-high heat to cook bacon, 5-8 minutes tossing occasionally until brown. Transfer bacon to a paper towel lined plate to cool. Once cool, crumble or chop into small pieces.
  3. While bacon is cooking, core and dice the apples. Sprinkle cinnamon over top the diced apples and toss to coat.
  4. Drain bacon grease from skillet, leaving just a little to cover the bottom of the pan. Add Pork chops to the pan. Cook 3-4 minutes until bottom is browned and flip. Add the apples to the skillet, fill in all of the free space around the pork chops with the apple. Cook another 3-4 minutes.
  5. Remove from heat, evenly sprinkle bacon pieces and blue cheese crumbles on top of the pork chops. Drizzle balsamic vinegar over the pork chops.
  6. Transfer the skillet to the oven. Cook for 10 minutes, or until pork is fully cooked and cheese is melty. Serve immediately.

Notes

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

3

Amount Per Serving: Calories: 522Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gCholesterol: 127mgSodium: 941mgCarbohydrates: 25gFiber: 3gSugar: 20gProtein: 43g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. Need a side dish to go with Apple Bacon Blue Smothered Pork Chops? Check out my Crispy Oven Roasted Baby Yukon Potatoes or my Roasted Pear & Pecan Salad.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Quick Easy Pork Fried Rice

With no prep and ready to eat in 30 minutes this Quick Easy Pork Fried Rice is a tasty and inexpensive meal that you’ll be making again and again.

This post may contain Affiliate Links.

Quick Easy Pork Fried Rice is cooked in one skillet and ready to eat in 30 minutes

Easy Pork Fried Rice

There isn’t a lot of things in the world that you want to be described as quick, cheap, and easy BUT weeknight dinners is one of those things! Well this Quick Easy Pork Fried Rice is champion of a quick, cheap, and easy meal.

Quick. Very quick, all ready to eat in 30 minutes. Not mention the prep time is basically nothing. Like you get cooking right away, no chopping vegetables!

Cheap. Have you ever picked up a package of small boneless pork chops and kind of squeal at the low every day price? Yeah me too. Not to mention the rest of the ingredients are all very economical, eggs, rice, frozen vegetables. When we are really paying attention to our budget this quick easy pork fried rice is always on the menu.

Easy. Did I mention no prepping or vegetable chopping. The hardest parts of this meal are cutting the pork into bite sized pieces and scrambling the eggs. A great beginner meal if you are trying to get better about cooking at home!

So lets break down the ingredients and see how great this quick easy pork fried rice really is.

Ingredients

The self proclaimed ‘other white meat’, pork. Always inexpensive and readily available. Pork is such a great option when you grow tired of the other lean meats (cough cough, here is looking at you chicken breast). I always make sure to cut off the fat bits to keep this dish lean.

Rice, I love rice. Basmati is my favorite rice to use in this dish, closely followed by jasmine rice, but ultimately any rice will work. For the best fried rice you will actually want to use day old rice if possible, if not possible try to make the rice with enough time for it to at least cool down before you cook with it. The best time to actual make the rice is probably as you are making dinner the night before, that is if you are organized enough!

Frozen mixed Vegetables. All hail frozen vegetables! I feel like frozen fruits and vegetables often get the shaft, but hello they are just as healthy as fresh vegetables AND SOOO much more convenient. Nothing to me is more convenient than just dumping a whole pound of vegetables into my dinner with any chopping and usually a fraction of the price. For this recipe I use ‘mixed’ frozen veggies, the classic frozen vegetables with the corn, carrots, peas, lima beans, and beans or some variety like that.

The sauce, simple and probably made of things you already have at home like soy sauce, brown sugar, ground ginger, and minced garlic. Simple right? And if I am feeling spicy (I usually am) I will either put some red pepper flakes or sriracha to mix it up. This delicious combination gets soaked up by the rice leaving each bite super flavorful.

Lastly eggs. A second protein? Why yes please. If it doesn’t surprise you I think a lot about food, sometimes I like to play a game in my head called what foods I could not live without (weird maybe?). Anyways one of those foods on my ‘I could not live without’ list is eggs. So versatile and healthy, just last week I went through 50 eggs, not joking (In all fairness I did a huge meal prep that involved them) but eggs can basically go into any dish and make it better, for example fried rice!

So simple right!?

Cooking

Another great reason for this dish is the convince of the ‘one pot’ (aka skillet). I love having one skillet, a spatula, and one knife for clean up. So besides minimal dishes this quick easy pork fried rice is also easy to make. Essentially things just get added and tossed in until done.

I start by getting a sear on the pork, I think this adds flavor to them. By getting the outsides nice and browned you get all that extra flavor that you otherwise wouldn’t get. So to start, you get the skillet nice and hot and get each side seared and browned. The pork chops will then be set aside to cool. Once cool enough to touch you’ll chop them into bite sized pieces to add back in. If your pork isn’t all the way cooked at this point, don’t fret, it is going back into the skillet to finish cooking.

Once the pork chops are seared you will add the vegetables, they are cooked for a few minutes until no longer frozen. The rice and sauce is added and tossed, followed by the pork.

vegetables and rice being tossed in the skillet
Pork being added to the skillet
Vegetables, Rice, and Pork in the skillet

Everything thing will continue to cook and develop flavor and then the eggs will get scrambled in. To get a good scramble on the eggs you will start by making a hole in the middle of the rice. The eggs will get cracked into that middle and you will start scrambling them, as they cook you will gently add more and more of the fried rice into the egg until the egg is almost all the way cooked and you will toss it all together.

Making a hole for the eggs to scramble
The eggs in the hole to be scrambled into the fried rice

And boom, dinner is ready. OR meal prep, this is great quick option you can make ahead for lunches for the week. You can divide this out into containers and have it ready to take with you all week. Fast simple and easy, you’ll be rolling your eyes at everyone else paying $10 for lunch!

Quick Easy Pork Fried Rice in a skillet
A meal prep container full of Quick Easy Pork Fried Rice

TIPS & TRICKS

• Day old rice is best in this dish, if you have enough foresight try to make the rice the night before (if not don’t fret, it will still taste good)

• When I have a little extra time I will also add an onion to this dish, I sauté it until translucent after I sear the pork and before I add the vegetables

• Pro tip: I use this dish as a great way to use either unused egg whites or egg yolks. So when a dish or baked good calls just for egg yolks (or vice versa) I’ll save the other part of the egg and just use that in this dish. For example when I make my Summer Spaghetti Carbonara I save the unused egg whites and make this dish the next night with them

Yield: 4 servings

Quick Easy Pork Fried Rice

Quick Easy Pork Fried Rice is cooked in one skillet and ready to eat in 30 minutes

a no prep fried rice full of healthy wholesome ingredients ready to eat in 30 minutes

Active Time 30 minutes
Total Time 30 minutes

Ingredients

  • 2 cups cooked rice*
  • 1 pound boneless center cut pork chops
  • 1 16oz bag frozen mixed vegetables
  • 1/2 cup soy sauce
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 3 eggs

Instructions

  1. Heat a lightly greased large skillet over medium-high heat on the stovetop. Add pork chops, cook for 3-4 minutes until brown. Flip and cook the other side 3-4 minutes until brown. Remove pork from skillet and set aside and let cool to touch. Chop into bite sized pieces. (If your pork chops are not fully cooked at this point don't fret they will finish cooking when they are added back to the skillet.
  2. While pork in cooking add soy sauce, brown sugar, ground ginger, and minced garlic to a small bowl. Mix together to form the sauce.
  3. Add the frozen vegetables to the hot skillet. Cook 2-3 minutes until they are no longer frozen solid.
  4. Add rice and sauce to the skillet. Toss to combine. Add pork back to skillet, toss to combine. Cook for 5-6 minutes stirring approximately every minute until pork is fully cooked and the rice has soaked up all of the sauce.
  5. Move the rice to the outside edge of the skillet forming a hole in the middle of the skillet. Crack the eggs into the hole. Scramble the eggs in the hole (a rubber spatula works best for this), as they begin to cook start pulling in rice from the side. Continue combining the scrambled eggs and rice until fully combined.
  6. Remove from heat and serve immediately or keep in an airtight container in the refrigerator.

Notes

*1 cup uncooked rice. Basmati or Jasmine work best, although any kind will work. Day old rice or leftover rice work best in this recipe.

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

4

Serving Size:


Amount Per Serving: Calories: 358Total Fat: 8gCholesterol: 195mgSodium: 2106mgCarbohydrates: 36gFiber: 2gSugar: 6gProtein: 31g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. You want more great weeknight dinners like Quick Easy Pork Fried Rice? Check out my Korean Ground Turkey & Rice Bowls or my Shrimp Stir Fry.

How To Grill Chicken Breasts with Barbecue Sauce

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The Best Grilled Chicken - How To Grill Chicken Breasts with Barbecue Sauce

Today we are doing more of a ‘how to’ on The Schmidty Wife, opposed to a recipe. How To Grill Chicken Breasts with Barbecue Sauce.

Over the month of July I took the time to write down what we had for dinner every night. With the intention of sharing what I feed my family most often with my readers. Well turns out this summer was pretty predictable with some simple barbecue grilled chicken. I turn to the grill most of the time during the summer so it is no surprise to me that we had this for dinner the most often. So let’s talk about how to grill chicken breasts with barbecue sauce.

It’s all about the grill and the chicken breast today. Now if you know me you know I’d take a chicken thigh over a breast any day but there is also something so deliciously basic about a barbecued chicken breast on the grill, when done right I can barely resist it.

So often chicken breasts can be overcooked and dried out which makes them no good. It can also be tricky to realize when to add the sauce during grilling. So today we are going to go over some of the basics of How To Grill Chicken Breasts with Barbecue Sauce.

The Chicken

I read somewhere that almost 40% of millennials are afraid to touch raw chicken. Seriously you guys?!? It won’t bite you! In all fairness yes if you aren’t handling it properly and cross contaminating then you get get sick, in a majorly bad way. But it’s not that hard to keep a clean safe environment.

First, don’t cross contaminate. I have a glass cutting board I use specifically and only for raw meats. I chose glass because it is super easy to clean up and dishwasher safe. I only let my raw meats touch that board and nothing else. I also do not share knives between my raw meats and anything else in the same session unless 2 things happen, that knife was washed super well, or I am 100% done cutting other things and my raw meat is the only thing left to cut. Never cut raw meat and immediately cut vegetables (or whatever else you need to cut), I feel like that is common sense but I am going to say it any way.

Second, wash hands. I feel like this probably should have been first, but whatever. Wash your hands before and immediately after handling raw meats. If you are really really scared of touching raw meat get over yourself buy some disposable gloves.

Its basically that simple, keep it clean.

Why do you need to touch the raw chicken? Because grilled chicken it so much better as a cutlet.

So Let’s talk how to prepare the chicken cutlet.

A chicken cutlet is basically just a fancy word for cutting your large chicken breast in half. You can cut it in half yourself so easily (or you can also buy cutlets at the store).

In a clean space, butterfly cut your chicken breast in half and voila you are ready for the grill.

process shots of a chicken breast being cut into a cutlet

So I have two reasons why I love grilling a cutlet opposed to a whole breast. First, it tastes better. I find that a whole chicken breast tends to cook unevenly and can either appear rubbery or dried out. With the cutlet, the pieces are more uniform giving it a more even cook. Second, they cook so much faster. Like half the time of a full chicken breast, so dinner is to your family faster.

The Grilling

I love grilling. I don’t talk about it enough on the blog. There is something about grilling that takes you back to a simpler time, like food and fire, a little bit back to nature if you will. Plus because we choose to live where there is 2 feet of snow on the grill for months at a time I like to take advantage of it when I can.

You will want to bring your grill to a medium-high heat. The chicken will go over direct heat for in total about 10 minutes. I would like to note that each grill is going to be a little different, especially charcoal vs gas, so ultimately you’ll want to go for as long as it takes to reach an internal temperature of 165º F.

To get the barbecue sauce cooked nicely on the chicken this is how you cook it. Lightly oil the chicken and give each piece of dash of salt and pepper. (P.S. I’ve become obsessed with this Cooking Spray Oil this summer, I just give each side a light spray, so easy). Place the oiled chicken over direct heat. Cook 4 minutes. Flip chicken, immediately drizzle and brush cooked side of chicken with barbecue sauce, cook 4 minutes. Flip chicken again so that the barbecued side is now on the grill, immediately drizzle and brush the second side with barbecue sauce, cook 1 minute. Flip chicken one last time, cook an additional 1 minute or until chicken has reached an internal temperature of 165º F.

Remove chicken from grill and cover with aluminum foil for 3-5 minutes. Serve with extra sauce on the side if desired.

So that is How To Grill Chicken Breasts with Barbecue Sauce. It is quick and easy making it the perfect meal to feed your family (especially during summer). So don’t over think dinner and get grilling now!

Chicken breasts on a charcoal grill
Barbecue being brushed onto a chicken breast on the grill
Grilled Chicken Breasts with Barbecue Sauce

TIPS & TRICKS:

• I know I just talked a lot about cutting your chicken BUT you can also buy cutlets at the grocery store, look for cutlets that are 6-8oz each

• Use whatever barbecue sauce or any other of your favorite sauces using this method (like buffalo sauce)

Yield: 4 servings

How To Grill Chicken Breasts with Barbecue Sauce

How To Grill Chicken Breasts with Barbecue Sauce

an easy way to grill a perfect barbecue chicken breast

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • ~2 pounds chicken breast (2 large breasts or 4 cutlets*)
  • your favorite barbecue sauce

Instructions

  1. Preheat grill to medium-high heat.

On a clean surface cut large chicken breasts horizontally to create two cutlets.

Lightly oil the chicken and give each piece of dash of salt and pepper.

Place the oiled chicken over direct heat. Cook 4 minutes.

Flip chicken, immediately drizzle and brush cooked side of chicken with barbecue sauce, cook and additional 4 minutes.

Flip chicken again so that the barbecued side is now on the grill, immediately drizzle and brush the second side with barbecue sauce, cook 1 minute.

Flip chicken one last time, cook an additional 1 minute or until chicken has reached an internal temperature of 165º F.

Remove chicken from grill and cover with aluminum foil for 3-5 minutes. Serve with extra sauce on the side if desired.

Notes

*You want each cutlet to be 6-8 ounces

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 319Total Fat: 2gSaturated Fat: 1gSodium: 437mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 52g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more grilling options like How To Grill Chicken Breasts with Barbecue Sauce? Check out my Pineapple Chicken Kabobs or my Prosciutto Pesto Burger.