Simple and Delicious Balsamic Chicken Recipe

I'm so happy to add another delicious grilled chicken recipe to my collection! After lots of trials and tinkering with herbs and spices I realized... this chicken didn't need all of that!

The simplicity of this recipe really makes the balsamic flavor shine. You will LOVE this chicken.

It's easy to prep with simple ingredients and with a few helpful tips you'll have juicy, tangy balsamic chicken ready to use in a lot of ways!

Balsamic Chicken Breast Ingredients

• Chicken breasts or thighs - I use boneless, skinless chicken and if my breast pieces are thick, I cut them into thinner cutlets. More on this below!
• Balsamic vinegar - This is what gives it that tangy-sweet flavor. Use any kind of balsamic vinegar you can find.
• Oil - I use avocado oil because I'll be grilling this chicken and need an oil that has a high smoke point. You could also use light olive oil.
• Fresh garlic - Yes, fresh. I use my Microplane grater to get it nice and grated.
• Salt and pepper
• Honey - I didn't include this in the photo and it's optional, but it will give the chicken a slightly sweeter flavor if that's what you prefer.

How to Make Balsamic Marinated Chicken

1. Salt the chicken pieces.
2. Add the chicken to a large ziptop bag or put them in a large shallow dish.
3. Add the oil, balsamic vinegar, garlic, pepper, and honey (if using).
4. Seal the bag well and use your hands to mix everything around to ensure the garlic is well incorporated throughout the chicken. If you're using a shallow dish, turn the chicken over a few times with a pair of tongs.
5. Let the chicken marinate for at least 2 hours or up to 18 hours.

How to Grill Balsamic Chicken

1. Preheat your BBQ grill to high heat.
2. Grill the chicken for a few minutes on each side until the chicken is fairly firm and the juices are running clear.
3. Remove the chicken from the grill and set aside to rest for 5-10 minutes before slicing.
4. Serve!

Tips For Making The Best Balsamic Chicken Breast

• Slice your thicker chicken pieces into thinner cutlets. This does a few things -- it creates more surface area for the marinade which creates more flavor in the chicken, it also decreases the marinating time. It also grills faster. This is easy to do if you have a sharp knife.
• Marinate the chicken for at least 2 hours. Or longer if you want a stronger flavor.
• If you use honey, decrease the grilling temperature. Honey (as well as other types of sweetener) burn easily, so I'd recommend grilling at medium-high heat instead of high heat.

Balsamic Chicken Variations

On the stovetop: Sear chicken on both sides, then reduce the heat and cook, covered, until internal temp reaches 160. Let it rest for 10 min before slicing.

In the Slow Cooker: Put all the chicken in a 4 or 6 quart slow cooker and cook on low for 4-6 hours or until chicken is tender and pulls apart easily.

In the Instant Pot: Put all the chicken in an Instant Pot with ½ cup of water or broth and cook on high pressure for 12 minutes, letting it naturally release steam for 15 minutes before switching over the steam release.

Balsamic Grilled Chicken Serving Suggestions

If you're looking for ideas of how to serve this grilled chicken, here are a few of my favorites!

Grilled Veggies: Toss some asparagus or zucchini strips on the grill along with the chicken and drizzle with some balsamic glaze!

Roasted Veggies: Any roasted vegetable would work here, but if you need some direction try my Crispy Roasted Broccoli, Crispy Brussel Sprouts, or Balsamic Roasted Vegetables.

On a Salad: Have a favorite salad recipe that needs a little protein? Toss some of that chicken on top! Here are some salad recipes that would pair well with this balsamic grilled chicken: Spring Mix Salad Recipe, Pesto Rice Salad, Strawberry Balsamic Salad, or Sweet Kale Salad.

Grain sides: If you want something heartier like rice, try my Herbed Rice or Wild Rice Salad Recipe

Add to pizza or pasta: I tossed some of this chopped balsamic grilled chicken on some pizza along with marinara, ricotta, mozzarella, and topped it with fresh basil and a drizzle of balsamic glaze. Crazy good, guys.

How to Store Leftover Grilled Balsamic Chicken

When the chicken cools to room temperature, store it in an airtight container in the refrigerator for up to a week.

To Reheat

Reheat any leftover grilled chicken in the microwave, in a skillet on the stove, covered with a splash of water, or in an oven or toaster oven until warmed.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Balsamic Chicken Breast

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

I'd consider myself a grilled chicken connoisseur and after many, many trial runs of this grilled balsamic chicken, I've nailed down the best version! (Psst... simple is best.) I'll show you everything you need and give you some tips to make the best, most flavorful marinated grilled chicken!

Print

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• Sea salt
• Ground black pepper
• 2 garlic cloves, peeled
• ⅓ cup balsamic vinegar
• ¼ cup avocado oil
• 2 Tablespoons honey (optional)

Instructions

1. Lay the chicken out on a cutting board. Slice any extra thick pieces into two smaller cutlets (optional, but I highly recommend it.) Salt the chicken pieces on both sides with a few generous pinches of salt.
2. Add the chicken to a large ziptop bag or put them in a large shallow dish.
3. To the bag, add the oil, balsamic vinegar, garlic, pepper, and honey (if using). Seal the bag well and use your hands to mix everything around to ensure the garlic is well incorporated throughout the chicken. If you're using a shallow dish, turn the chicken over a few times with a pair of tongs.
4. Let the chicken marinate for at least 2 hours or up to 18 hours.
5. Preheat your BBQ grill to high heat.
6. Grill the chicken for a few minutes on each side until the chicken is fairly firm and the juices are running clear.
7. Remove the chicken from the grill and set aside to rest for 5-10 minutes before slicing.
8. Serve!

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Not to be dramatic, but when I have a jar of this Green Goddess Dressing in the fridge, there is much rejoicing in my household. My entire family is obsessed with it. We use it as a veggie dip, a smear for sandwiches, a drizzle over a salad or rice bowl.

And sometimes in a grilled cheese. I’m no joking – try it sometime. I’m grateful it’s an easy dump and blend kind of recipe and well worth using fresh herbs! I can’t wait to hear about the rejoicing in your household, too!

Green Goddess Recipe Ingredients

You'll need a creamy component first - I like a combo of Greek yogurt and avocado oil mayonnaise for the best flavor and consistency. You'll also need lots of fresh herbs and a handful of other things.

The key to getting the best flavor out of this dip is to use fresh ingredients -- fresh herbs, fresh lemon, and fresh garlic will make all the difference!

Here's a list of ingredients for this green dip to get you started:

• Greek yogurt
• Mayonnaise
• Fresh herbs
• Fresh lemon
• Anchovy paste
• Fresh garlic
• Sea salt

How to make Greek Yogurt Dip

1. Blend all of the ingredients together.
2. Taste, and add more lemon juice or salt if you think it needs it.
3. Store, chilled, for up to 10 days.

Yogurt Dip Variations

Can I use all Greek yogurt instead of mayonnaise in this Green Goddess Salad Dressing?

Yes, but your dip will be a little runnier and more like a salad dressing than a dip. As it is, this isn't a super thick dip.

Also, if you use all Greek yogurt, I suggest cutting back on the lemon juice so the dip won't taste as acidic. I added notes for this at the bottom of the recipe.

What fresh herbs are best for green goddess dip?

I suggest using a mixture of at least 2-3 herbs for this dressing. I recommend using fresh basil, parsley, dill, and/or chives.

Cilantro is widely available and inexpensive, but I wouldn't recommend it for this recipe unless you use a very small amount. You don't want it tasting like Mexi-ranch.

Can I use sour cream in this Green Goddess Salad Dressing Recipe?

If you'd like to use sour cream instead of mayonnaise or instead of the Greek yogurt that would work. I recommend using a combination of at least 2, though, for best flavor.

I find things like this easier to make in a food processor. Sometimes blenders require more liquid to get things mixed up well.

Can I make this dip dairy free?

If you use all mayonnaise or a combination of mayonnaise, avocado, and/or dairy-free cream cheese, this dip would be dairy free.

It's already naturally gluten free, so no problems there.

Can I use dried herbs instead of fresh herbs?

Honestly, I wouldn't recommend it. Finely chopped fresh herbs are the star of green goddess dip and you wouldn't get the same fresh flavor with dried herbs.

If you're in a pinch and don't have quite enough fresh herbs, you can supplement with some dried, but I would use at least 1 ½-2 cups of fresh herbs.

Is there a substitute for anchovy paste?

Anchovy paste is a great way to add some deep, salty notes to a recipe! It's commonly used in Caesar dressing, too.

I like to use it when I saute vegetables -- like these Magical Sauteed Green Beans. 

You can find it in the grocery store near the canned fish or sometimes near the Italian condiments (tomato paste, sun-dried tomatoes, etc.) 

If you don't want to use it, you can use an equal amount of Worcestershire sauce.

Can I make this Green Goddess Yogurt Dressing in a blender?

If you don't have a food processor, then sure! You can use either appliance. If you're in the market for a food processor, this is the Cuisinart Food Processor I use.  I love it and feel like it's a good size for most things I want to do.

How to use this Green Goddess Sauce Recipe

• Add it to a veggie platter for a fun alternative to the typical ranch dressing that is most often used.
• Add it to salads!
• Drizzle it on a grain bowl or a protein bowl, or any mixture of protein, grains, and veggies you throw together for some added flavor and creaminess.
• Use on a burger or a grilled sandwich
• Goes well with Mediterranean flavors -- drizzle some on a gyro or a pita sandwich

How to store Green Goddess Dip

Store this dip in a lidded container or jar, chilled, for up to 10 days. I don’t recommend freezing it.

More homemade dips & dressings on Perry's Plate

Vegan Roasted Red Pepper Sauce - great as a pasta sauce, dipping sauce, or added to a grain bowl

Chipotle Vegan Queso - another cashew-based sauce that is great on anything Mexican inspired

Roasted Jalapeno Ranch Dressing - made with my Homemade Ranch Seasoning and lots of roasted chiles. It's my favorite for taco salads!

Dairy Free Caesar Dressing - this dressing uses nutriitonal yeast for a "cheesy" flavor and is Whole30 friendly, too!

I'd love to hear if you try this easy green goddess dip! 

Greek Yogurt Green Goddess Dressing FAQs

Green Goddess Sauce Recipe

Yield: Makes a generous 2 cups

Prep Time: 15 minutes

Total Time: 15 minutes

This lovely herby green goddess dip has a boost of protein from Greek yogurt! Dip your favorite veg or drizzle it over a salad or a grain bowl.

Print

Ingredients

• 1 cup plain Greek yogurt
• ½ cup avocado oil mayonnaise
• Juice from 1 large lemon (about 6 Tablespoons)
• 1 teaspoon anchovy paste (see note)
• 3 garlic cloves
• 3 cups mixed fresh herbs (parsley, dill, basil, chives, etc)
• ¼ teaspoon sea salt

Instructions

1. Put all of the ingredients in the work bowl of a food processor and pulse until smooth.
2. Taste, and add more lemon juice or salt if you think it needs it.
3. Transfer dip to a lidded container and chill until ready to use. Use within 7-10 days.

Notes

1. Anchovy paste is a great way to add some deep, salty notes to a recipe! It's commonly used in Caesar dressing, too. I like to use it when I saute vegetables. You can find it in the grocery store near the canned fish or sometimes near the Italian condiments (tomato paste, sun-dried tomatoes, etc.) If you don't want to use it, you can use an equal amount of Worcestershire sauce.
2. If you'd rather not use mayo, you can use all Greek yogurt. I would also reduce the lemon juice by half and then add more to taste if you do this so the dip isn't too acidic.
3. For the herbs, I recommend using a mixture of at least 2-3 herbs. I really loved the combination of parsley, dill, baisl, and chives.

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Nutrition Information

Yield 8 Serving Size ¼ cup
Amount Per Serving Calories 173Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 2mgSodium 144mgCarbohydrates 7gFiber 0gSugar 5gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Green Goddess Recipe appeared first on Perry's Plate.

I get so excited when wild sockeye salmon fillets is in season and at a great price at Costco. I'm a big salmon lover. My kids are sometimes hit and miss when it comes to salmon, but they ALL loved it when I made it this way.

Add enough garlic and butter to something and it's delicious, right? Heh.

Hello -- this salmon sheet pan dinner is such an easy recipe. This healthy meal comes together really quickly and you can use whatever quick-cooking vegetables you like. More on that later.

Wild caught salmon vs farmed salmon

I try to buy wild-caught salmon because of its health benefits. Among other things, It has a higher amount of omega-3 fatty acids than farmed salmon. (Most, if not all Atlantic salmon is farmed salmon.)

Copper River salmon, King salmon and coho salmon are also good choices. Most salmon from the Northern Pacific Ocean or the Pacific Northwest of the United States is wild caught.

It's the same principle as beef. If you raise the animals in good conditions and feed them things they're biologically designed to eat, then they're healthy animals and produce healthy meat and fish for us to eat.

Wild-caught salmon is more expensive than farmed salmon most of the time. I try not to be snobby about things like this and recognize that if farmed salmon is what a person can manage -- that's fantastic. All salmon has benefits. And it's a much better choice than something less nutritious.

Look at that brilliant red salmon color, though! Wild salmon usually has a darker color than farmed salmon (but not always).

How to Broil Salmon with Skin

I usually buy salmon that's fresh (or has been previously frozen and thawed) in big, long fillets. It always has skin.

When I cook salmon under the broiler, I put the fillets skin-side down.

When I'm grilling them, I put the salmon skin side up first, and then flip them to be skin side down the second half of cooking. I find this is the best way to keep them from sticking to the grill.

You can make this recipe with the whole fillets, but I prefer cutting them into fillets because there's more surface area for the garlic butter. And that's a very good thing.

Grab a large parchment paper lined baking sheet, pat your salmon fillets with a paper towel to remove any moisture, and let's get started!

What Vegetables to broil with a Salmon Sheet Pan Dinner

For this recipe, you'll need some quick-cooking vegetables. Things that will cook well in just 10 minutes under the broiler. Here are a few ideas:

• Green beans
• Grape tomatoes
• Chopped Cabbage
• Thinly sliced zucchini & yellow squash
• Small broccoli or cauliflower florets
• Asparagus
• Kale, chard, or other dark leafy greens
• Chunks of halloumi or paneer cheese (not a veg, but would be delightful here)

Garlic Butter for Salmon

OK, let's talk about this garlic butter situation. Mix some melted butter with a bunch of fresh garlic and lemon juice in a small bowl. I like to add a little fresh thyme or other fresh herbs, too. A pinch of dried would work here as well.

I highly recommend using melted butter or ghee, but if you're avoiding butter for any reason, you can swap it out for coconut oil or avocado oil.

Ghee is my favorite for this because of its nutty flavor. It's easy to make Homemade Ghee, too! Ghee is simply butter that has had its milk fats removed -- also called clarified butter.

This recipe cooks quickly, so I don't worry about the butter burning, but for longer cooking recipes, ghee is nice because it has a higher smoke point. The milk fats are usually what burns quickly and since those have been removed it makes ghee a nice choice.

You can have that yummy butter flavor AND roast or pan fry things. It's a game changer for hash browns. Trust me.

Preparing Salmon for the Oven 

Place salmon on your baking sheet and sprinkle with a little kosher salt. Put a spoonful of the garlic butter mixture over each fillet. Toss the rest of the garlic butter with the vegetables and arrange them on the pan with the salmon. 

That's it, my friends. 

If you're wanting to do a smaller batch, you can use a baking dish instead of a sheet pan.

How to tell if salmon is cooked

Broiling these salmon fillets for 10 minutes was perfect for the few batches that I tested for this recipe. If your fillets are unusually thick or thin you may have to tweak the cooking time by a minute or so.

An easy way to tell if they're cooked through is by sticking a fork in the middle. If it flakes pretty easily and it's no longer dark pink on the inside, it's cooked through. You'll want to shoot for an internal temperature of about 140.

Fish is really easily to over cook, so if I see a tiny bit of dark pink in the middle I'll still pull it from the oven because the residual heat from the fish will finish it off. 

If you're buying high quality salmon, it's always good to err on the side of being a little underdone than overdone. I mean... people eat raw salmon all the time at sushi restaurants. 

What to serve with Garlic Butter Salmon

The nice thing about this recipe is that it's good to eat even at room temperature!

If you're wanting something more substantial than salmon and vegetables, here are a few easy ideas to bulk up this meal.

Lemon Herb Instant Pot Rice is a great option because it goes beautifully with the salmon and vegetables AND you've already got lemon and fresh herbs on hand. Start this before you start prepping your salmon, and they should be finished around the same time!

Easy Instant Pot Mashed Potatoes would also be good. I love mashed potatoes with fish! Don't eat potatoes or looking for a low-carb option? Try my Instant Pot Cauliflower Puree with Garlic & Rosemary.

Cucumber Tomato Salad with Feta would bulk up your vegetables and keep things light.

Syrian Salad with Za'atar Vinaigrette is a quick green salad if you're wanting something leafy and cool.

If you like this easy baked salmon recipes, try one of these others!

More Easy Salmon Recipes on Perry's Plate

Sweet Chipotle Salmon with Hot Honey Glaze is a delicious parchment-packet meal! Season salmon with chipotles, honey, and lime for a delicious addition to a salad.

Creamy Garlic & Dill Roasted Salmon is topped with an herby, garlicky mayo-based topping that flavors this salmon so well!

5-Ingredient Harissa Roasted Salmon is super simple and a great base for tacos, salads, or on its own with your favorite side dish. Don't have harissa? Swap it out for sriracha.

More Easy Sheet Pan Meals on Perry's Plate

Hawaiian BBQ Chicken Sheet Pan Meal

Quick Sausage & Veggie Sheet Pan Meal

Thai Chicken Sheet Pan Meal

Baked Pesto Chicken & Vegetables

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garlic Butter Salmon Sheet Pan Meal

Yield: Serves 5-6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This easy, versatile garlic butter salmon is roasted on a sheet pan with any quick-cooking vegetables you like! Just 10 minutes under the broiler and dinner is on the table in a flash.

Print

Ingredients

• 5-6 salmon fillets
• sea salt
• 4 cups quick cooking vegetables (see note)
• ⅓ cup melted butter or ghee
• 3 grated garlic cloves
• ½ teaspoon lemon zest
• Juice from ½ of a lemon
• 1-2 teaspoons fresh thyme leaves or ¼ teaspoon dried thyme

Instructions

1. Line a large rimmed baking sheet with parchment paper. Preheat your oven broiler to high.
2. Lay the fillets on the salmon with a few inches of space between them. Sprinkle the salmon with generous pinches of salt.
3. In a small bowl, combine the melted butter, garlic, zest, lemon juice, and thyme.
4. Brush or spoon some of the butter mixture over the salmon.
5. Put the vegetables in a medium bowl. Toss the vegetables in the rest of the butter mixture, then spread them on the pan around the salmon.
6. Broil on an upper rack in the oven for 10 minutes. If your salmon fillets are especially thick, it might need an extra minute or two. The salmon should flake easily with a fork and not have any darker pink on the inside.

Notes

Any quick cooking vegetables will work here -- cherry tomatoes, green beans, broccoli, chopped cabbage, shredded Brussels sprouts, kale, and other vegetables that will cook adequately in 10 minutes under a broiler.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 681Total Fat 41gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 24gCholesterol 175mgSodium 383mgCarbohydrates 22gFiber 6gSugar 9gProtein 54g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Garlic Butter Salmon Sheet Pan Dinner appeared first on Perry's Plate.

This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients! Make it on the stove top, in a Crock Pot slow cooker, or in an Instant Pot!

This is one of my favorite kinds of chili -- which might sound strange talking about a healthy turkey chili. Ha.

The flavors are so fun and it's a lighter chili that doesn't feel heavy when you eat it. A couple of my picky eaters even like it. So, there's that.

It also joins the ranks of those great recipes you can make on a busy weeknight, so that's a plus.

I love taking a typical chili recipe and making it a little more exotic and different. I love the spices and flavors of Moroccan cooking and this turkey chili was the perfect home for that change.

You'll recognize some classic turkey chili elements here -- chili powder, cumin, bell pepper, lean ground turkey, garlic, diced tomatoes (instead of tomato sauce or tomato paste).

Sweet potatoes aren't too unusual for a chili, though right? I loved sweet potatoes in this Paleo Vegetarian Chili -- it's similar to a sweet potato chili.

And then it takes an exotic turn with fresh ginger, golden raisins (or dried apricots), and a dollop of peanut butter or almond butter.

WAIT. PLEASE STAY.

Hear me out. I loathe raisins, but I do like some golden raisins in curry-type dishes and this paleo chili has some curry-type of spices in it, so I think it can get a free pass.

As far as the nut butter -- It adds a richness that the turkey is missing since it's so lean. I also love how it makes the chili a little creamy, too, and adds a little nutty flavor.

Maybe think of this healthy chili recipe as more of a curry? Does that feel better?

Can I use ground beef?

One of the reasons I like using ground turkey is because its flavor is so mild. It's the perfect blank canvas to highlight bold flavors. Ground chicken is the same way.

Ground beef would be good in this, too, but it would have a more prominent flavor. Just be aware.

Is this Moroccan Turkey Chili spicy?

As is, it's not spicy at all. Feel free to throw in a pinch of cayenne pepper or crushed red pepper flakes while you're cooking. Green chiles would be a fun addition, too.

OH! You could also use some harissa paste, which would be REALLY good. You could also add it to your own bowl as a garnish if you didn't want to spice up the whole batch of chili.

My favorite spicy garnish is the Chili Crunch from Trader Joe's. It's a great all-purpose spicy condiment for all the things.

Can I freeze this chili?

Like just about all chili recipes that I know of, YES you can freeze it.

Just store it in a freezer-safe airtight container and freeze it for several months. Make a double batch -- your future self will thank you.

I try to stay away from using a freezer bag because I find that they leak really easily.

A few more notes about this healthy turkey chili recipe

I like to top this chili with some fresh cilantro and sliced green onion along with some hot sauce. 

Like most chili recipes, it's often better the next day after the spices have all married well together.

If you like this chili, next time try another one of the hearty chili recipes on my site!

More easy recipes for chili on Perry's Plate

Vegetarian Paleo Chili is meatless, easy to make vegan (use veg broth instead of chicken broth!), and it's also Whole30 friendly! It has a fun combination of spices that compliment the sweet potatoes well.

Smoky BBQ Beef Chili is my favorite chili recipe when I need a classic chili recipe in a hurry. It's an easy recipe and has bold spices and a hit of BBQ sauce!

The Best Steak Chili Ever is just that -- The best chili recipe! It's a little more time consuming, but it has won a lot of chili cook-offs around the country! (Read the comments and see!) You can use your Instant Pot or slow cooker for this one, too.

PSST -- I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Moroccan Turkey Chili

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This is a Moroccan-style twist on paleo turkey chili with a fun spice blend, creamy almond butter, and bits of sweet apricot. Don't let the long ingredient list scare you -- many of those are spices you probably already have on hand.

Print

Ingredients

• 2 Tablespoons avocado or coconut oil
• 1 ½ lbs ground turkey or chicken
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons curry powder
• 1 teaspoon black pepper
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons chili powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 medium onion, diced
• 1 cup chopped celery
• 1 green bell pepper, diced
• 2 garlic cloves, minced or grated
• 2 Tablespoons fresh minced or grated ginger
• 1 15-ounce can diced tomatoes, undrained
• 3 cups chicken broth
• Juice from 1 lemon (about ¼ cup)
• 1 large sweet potato, peeled and diced
• 1 cup chopped dried apricots or golden raisins
• 3 Tablespoons almond butter or peanut butter
• ¼ cup chopped cilantro

Instructions

1. Heat the oil in a large pot over high heat. Add the ground turkey and brown the meat, stirring often, until it's fully cooked.
2. Add all of the seasonings (cumin through cinnamon) and onion. Cook, stirring often, for another 3-5 minutes until the onion softens. If the mixture begins to stick, add the lemon juice to deglaze the pan.
3. Add the rest of the ingredients (except the cilantro). Stir well. Bring the chili to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes until all of the vegetables are cooked through and the flavors have combined well.
4. Taste, and add more salt if needed. Serve with a sprinkle of fresh cilantro.

Notes

FOR SLOW COOKER: Follow steps 1 & 2 in a skillet over the stove, then transfer everything to a 4 or 6 quart slow cooker. Add the rest of the ingredients (except cilantro) and cook on low for 5-6 hours until the sweet potatoes are cooked through.

FOR INSTANT POT: Follow the directions using the Saute mode to brown the meat. Add all of the ingredients (except cilantro, almond butter, and apricots/raisins). Add an extra cup of chicken broth, then seal the pot and cook it on high pressure for 5 minutes. Let the steam naturally release for 5 minutes before releasing it manually. Remove some of the broth into a glass measuring cup and whisk in the almond butter. Pour it back into the chili and add the aprocits/raisins. Stir and cover the pot with the lid. Let it sit for another 5 minutes to plump up the dried fruit.

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Why you'll love this Lamb Loin Chops Recipe

After practicing for years on pricey cuts of meat I can tell you that keeping it simple ensures the best results! All you need are a few ingredients and some technique tips. You’ll end up with a delicious and lovely meal that’s nice enough for a special occasion! (With very little effort!)

Because you aren’t using many ingredients it’s important to make them high quality. Using fresh rosemary and garlic make a HUGE difference in that simple marinade.

My first (and favorite) Lamb Loin Recipe

So, let's talk about Perry's Plate's very first lamb chop recipe. Historically I've only liked lamb if it's covered in a heavily spiced Indian curry sauce to mask its "lamby" flavor and pretend it's beef.

Until now.

A friend of mine gifted us some lamb lollipops (she's my beef share lady -- in case you think I have strange meat-gifting friends). They sat in the freezer for almost a year before I pulled them out because (see above) I don't like lamb.

Steve likes lamb, so I threw them in a simple marinade and tossed them on the grill for him.

He LOVED them. I curiously took a bite and *gasp* I loved them, too! When marinated and grilled they taste really similar to a beef tenderloin steak! Turns out lamb is a super versatile red meat, too.

I found some lamb loin chops at the grocery store and while they're a little bit (a lot) pricey, I thought it would be a fun little dinner for two to share with you with Valentine's Day coming up. There are a lot of special occasions for which you could make this meal.

Ingredients for Rosemary Lamb Chops

• Lamb loin chops
• Sea salt
• Black pepper
• Avocado oil
• Lemon juice
• Garlic cloves
• Fresh rosemary

Lamb Loin Chops Marinade

Let's start with the marinade! The best part about this marinade is that it's simple. I used:

• lemon juice
• rosemary
• garlic
• sea salt
• and a few grinds of black pepper.

Classic middle eastern flavors work well with lamb, so if you want to change up the marinade, go right ahead!

I HIGHLY recommend using all fresh versions of these ingredients. When you have just a handful of ingredients, using fresh can make a big difference. Fresh lemons, garlic cloves, and a rosemary sprig or two are easy to find.

If you love lemon, you could add some lemon zest to the marinade, too!

I didn't use olive oil in my marinade because it's not good for high-heat cooking, but you could certainly drizzle some extra-virgin over it when it's finished.

Can I use a different type of herb?

Sure! If rosemary isn't your thing, try using other fresh herbs like fresh mint, parsley, or dill.

How long should I marinate the lamb chops?

I recommend marinating them, chilled, for at least 6 and up to 24 hours. If you're short on time, you could marinate them for 2-3 hours at room temperature.

How to cook Lamb Loin Chops

1. Sprinkle the salt and pepper on both sides of the lamb chops. Let it sit while you prep the rest of the marinade ingredients.
2. Sprinkle on the lemon juice, fresh rosemary, minced garlic, and avocado oil. Use your hands and rub it around on both sides of the chops.
3. Cover and chill for at least 6 hours, up to 24 hours. Or let it sit at room temperature for 1-2 hours.
4. When you're ready to cook the lamb chops, preheat your grill or skillet over high heat. Make sure the surface is HOT before you put the meat on.
5. Add the lamb chops and let it sit for at least 3-5 minutes untouched. Flip them -- there should be a golden brown crust on one side. If not, then put it back until there is.
6. Cook on the other side for another 5-8 minutes or until it reaches your preferred doneness.

How long should I cook Lamb Loin Chops?

I would treat these the same way you would a filet steak. If you like your steaks cooked medium rare, then cook these medium rare as well.

I'm not going to give you a recommended internal temperature because it's totally up to your preferences.

I love how they look like little t-bone steaks! If you use a cast iron skillet, that's always a plus, but I don't (they're too much of a hassle for me). Just make sure you use a large skillet so the chops aren't crowded.

I like being able to pull those tender lamb chops out of the pan and toss in a quick-cooking veggie as a side to use more of the cooking juices.

Lamb Loin Chop Recipe tips

• Make sure the surface of your grill or skillet is HOT to prevent the meat from becoming overcooked before any browning occurs.
• Marinating the chops for some time before cooking will infuse the herby flavor, as well as tenderizing the meat.

What to serve with Rosemary Lamb Chops

If you are cooking them on the stove, toss in a quick-cooking vegetable or some white beans after you pull out the meat. Here are my best sides ideas, including some spring vegetables:

• Brussels Sprouts (halved or quartered)
• Green Beans
• Sugar Snap Peas
• Broccolini or broccoli cut into small florets
• Shredded Cabbage
• Chopped summer squash

If you're making grilled lamb chops or want a starchy side dish, try one of my favorite side dishes for lamb as a main dish:

Instant Pot Lemon Herb Rice can be cooking away while you're working on your main course! Love Instant Pots for that.

Easy Instant Pot Mashed Potatoes are delicious too! You could even swap out the white potatoes for sweet potatoes. I also have a great Instant Pot Cauliflower Puree with Rosemary and Garlic that would compliment this really well. Any of these would be perfect sides.

Wild Rice Salad with Cucumber & Pesto would be good with this and you could make it several hours or even the day before.

Roasted Mushrooms with Garlic can be easily popped in the oven. You could prep these the same time as you prep the marinade since there are overlapping ingredients and they'll be ready to go in the oven when you cook your lamb loin chops.

Roasted Crispy Shredded Brussels Sprouts are always a good choice.

The Most Magical Sauteed Green Beans can be made in the skillet after the lamb chops finish or on their own!

How to store leftover Rosemary Lamb Chops

Lamb chops are best eaten right away, but you could keep them in the fridge for up to 4 days in the fridge.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Rosemary Lamb Loin Chop Recipe (Lamb Loin Chops Marinade)

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 20 minutes

These marinated lamb loin chops are perfect for a fancy meal for two that doesn't take much effort! Grill them or cook them in a skillet -- they're tender & delicious either way!

Print

Ingredients

• 3-4 lamb loin chops
• ½ teaspoon sea salt
• A few pinches of freshly ground black pepper
• 1 Tablespoon avocado oil
• Juice from ½ a lemon
• 2 garlic cloves
• 2 teaspoons chopped fresh rosemary

Instructions

1. Sprinkle the salt and pepper on both sides of the lamb chops. Let it sit while you prep the rest of the marinade ingredients.
2. Sprinkle on the lemon juice, fresh rosemary, minced garlic, and avocado oil. Use your hands and rub it around on both sides of the chops.
3. Cover and chill for at least 6 hours, up to 24 hours. Or let it sit at room temperature for 1-2 hours.
4. When you're ready to cook the lamb chops, preheat your grill or skillet over high heat. Make sure the surface is HOT before you put the meat on.
5. Add the lamb chops and let it sit for at least 3-5 minutes untouched. Flip them -- there should be a golden brown crust on one side. If not, then put it back until there is.
6. Cook on the other side for another 5-8 minutes or until it reaches your preferred doneness.

Notes

If you're using a skillet, you can add some quick cooking vegetables tossed in salt, pepper, & heat-safe oil to the skillet and cook them on medium-high until they're toasty brown in spots.

The post Best Lamb Loin Recipe appeared first on Perry's Plate.

You will love this Barbacoa Recipe

Whether you’re team Slow Cooker or Instant Pot, this recipe fits your schedule. Serve it in tacos, burritos, or over rice—this barbacoa is versatile and a great recipe to have in your back pocket.

Psst… it also freezes well and works beautifully as a meal prep protein option!

What is Beef Barbacoa?

Barbacoa is a traditional Mexican dish that requires meat, proper spices, and time to cook (I mean a loooong time!). Traditional Mexican spices are combined with peppers in adobo, lime, and broth to make a marinade that slow cooks with the meat - the long cooking time allows the flavors to meld and the meat to become tender and juicy.

This tender and flavorful roast is and usually served shredded as a filling or topping. Traditionally, a variety of meats can be used to make Mexican barbacoa — including beef (typically chuck roast or brisket), goat, or lamb.

Chipotle use beef to make their Barbacoa.

Carnitas Vs Beef Barbacoa

If you've ever wondered what is the difference between barbacoa and carnitas...

• Barbacoa is used to describe the style of cooking - slow-cooked shredded meat. It's usually made from beef, lamb, or goat. The word "barbecue" is derived from barbacoa, but the meaning is totally different now.
• Carnitas translated means "little meats" and is usually made from pork. Carnitas isn't seasoned quite as heavily as barbacoa and it's usually finished off in the oven to get some crispy bits. Mmm.

Chipotle Barbacoa sauce ingredients

Slather your beef barbacoa roast with these super flavorful spices:

• Chipotle peppers either from a can of chipotle in adobo sauce or some pre-chopped chipotle peppers. I love that jar of pre-chopped chipotle chiles already covered in adobo sauce. I saves a lot of time!
• Lime juice
• Lots of garlic
• Lots of aromatic spices you probably already have in your cupboard -- cumin, chili powder, oregano, black pepper, and a little bit of ground cloves.

Put it in your crock pot and top with a can of diced tomatoes, a sliced onion, and a couple of bay leaves.

What cut of beef is best for Barbacoa?

Just about any large beef roast will do -- chuck roast is my favorite. You can use beef shoulder, any round roast, or even beef cheeks.

If you're using grass-fed beef or have an extra lean roast, it will probably take longer to cook and it might not fall apart as easily as a fattier roast. When you put the shredded meat back into the cooking juices and let it hang out for a while, you'll have more tender beef before you know it.

Barbacoa Recipe variations

• Spicy - Add or omit the chipotle peppers or a hot sauce, to adjust the heat of this dish.
• Smokey - Add liquid smoke to make it taste like you cooked it in a smoker.

How to make Chipotle Barbacoa

1. Rub the salt all over the roast and let it sit while you assemble the spice paste.
2. Add the chopped chipotle peppers, spices and lime juice into a small bowl and stir together.
3. Stir well and rub the paste all over the roast.
4. Place the roast in a slow cooker along with the bay leaves, onions, and tomatoes.
5. Cover and cook on low for 8-10 hours or until the meat pulls apart easily with a fork.
6. Shred the roast on a large platter and return the meat to the pot with the juices. Stir in the fresh cilantro.
7. Taste, and add more salt and lime juice if necessary.

Can I make this Barbacoa Recipe in the Instant Pot?

Yes! This slow cooker barbacoa beef is easily made in a pressure cooker. I added some extra instructions in the recipe notes -- like cutting the roast into pieces and adding some beef broth, cooking on high pressure, but it's almost the same method.

How to store Barbacoa Chipotle Beef

Since this recipe is so versatile, you’ll want to keep some for leftovers! Simply store it in an airtight container with the juices for up to 5 days in the fridge.

Can you freeze Barbacoa Beef?

YES. Absolutely.

If you make more than you can eat (and aren't big into leftovers), just put it in an airtight container that is freezer-safe and freeze it for several months. Then you can have a delicious meal later with a fraction of the effort.

P.S. These freezer-safe deli containers are my favorite for freezing leftovers.

How to serve this Barbacoa Recipe

I mean.... how can you NOT eat it? A batch of this copycat chipotle barbacoa recipe is like a big pot of gold, culinarily speaking. Maybe that's a weird metaphor. Eating gold would be weird.

Here are a few of our favorite ways to serve barbacoa:

• Tacos (duh, the favorite!)
• Taco Salads
• Burrito Bowls
• Quesadillas
• Oven Nachos
• Breakfast scrambles (Seriously. Toss a little beef into your scrambled eggs and tell me it's not amazing. Or throw the whole thing into a breakfast burrito!)
• Homemade taquitos

What to serve with Barbacoa Beef tacos

Here are a few of my favorite side dishes and toppings if you're making barbacoa tacos!

Instant Pot Cilantro Lime Rice is a crowd favorite. Everyone who makes this loves it!

Mexican-Style Instant Pot Black Beans is one you can make ahead and freeze. I usually have a container or two in the freezer to pull out for Mexican nights.

The Best Guacamole is what I'm asked to bring when our family is having anything Mexican-related.

Homemade Pico de Gallo is fun to throw together when you're making guacamole because a lot of the ingredients overlap.

Copycat Chevy's Smoky Salsa is one of my favorite salsas to make when I have extra tomatoes in the summertime.

Grilled Jalapeno & Pineapple Salsa is a favorite during the summer and pairs well with this beef barbacoa recipe!

More Shredded Taco Meat Recipes on Perry's Plate

If you like this easy chipotle barbacoa recipe, try some of these other great recipes for slow-cooked Mexican-style shredded meat. Many of these are Instant Pot recipes that can also be made in a slow cooker.

Beef

Taqueria-Style Shredded Beef is a more authentic street taco beef using dried Mexican chiles (it's easy though!) and creates those red, drippy juices common in Mexican restaurant tacos.

Shredded Chipotle Beef is a slightly different from this barbacoa recipe with lots of chipotle flavor.

Instant Pot Green Chile Shredded Beef is a good home for a large jar of Hatch green chiles.

Chicken

Instant Pot Green Chile Shredded Chicken -- if you want to try a chicken version!

The Best Instant Pot Shredded Chicken for Tacos is another shredded chicken recipe that only has a few ingredients and comes together so quickly!

Copycat Chipotle Chorizo

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Barbacoa Beef FAQs

Copycat Beef Barbacoa

Yield: Serves 12-14

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours 10 minutes

This deeply flavorful, tender shredded beef is a copycat version of Chipotle's Barbacoa Beef! I included instructions for both slow cooker and Instant Pot in the recipe notes.

Print

Ingredients

• 3-4 pound beef roast
• 1 Tablespoon sea salt
• 1 or 2 chipotle peppers, plus 1 Tablespoon of sauce from a can of chipotles in adobo sauce
• 6 garlic cloves, minced or grated
• 2 limes
• 1 Tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• ¼ teaspoon ground cloves
• 2 bay leaves
• 1 small onion, peeled and sliced thinly
• 1 15-ounce can diced tomatoes, undrained
• ½ cup chopped fresh cilantro

Instructions

1. Rub the salt all over the roast. Let it sit while you assemble the spice paste.
2. Slice the chipotle peppers in half, scraping out the seeds. (Leave them in if you want to add a big kick of heat.) Chop the peppers and put them in a small bowl with the adobo sauce, garlic, juice from 1 lime, cumin, chili powder, oregano, black pepper, and cloves. Stir well and rub the paste all over the roast.
3. Place the roast in a 4-7 qt slow cooker along with the bay leaves, onions, and tomatoes along the sides or on top.
4. Cover and cook on low for 8-10 hours or until the meat pulls apart easily with a fork.
5. Shred the roast on a large platter and return the meat to the pot with the juices. Stir in the fresh cilantro. Taste, and add more salt and lime juice if necessary.

INSTANT POT VARIATION:

Cut the roast into roughly 1 pound pieces and try to make them roughly the same size.

Follow the instructions in steps 1 and 2 and place the roast pieces in the stainless insert of your Instant Pot. Add the tomatoes with their juices, the onions, and bay leaves and add 1 cup of beef or chicken broth.

Seal the pot and cook on high pressure for 120 minutes. Let the steam naturally release for at least 20 minutes before releasing the rest of the pressure manually. (You'll end up with the most tender, fall-apart meat if you let it release all the way naturally.)

Continue to step 5 to finish the recipe.

Notes

Buying pre-chopped chipotle peppers in adobo sauce is a real time saver! It's in the Latin aisle of some supermarkets around here. I hope you can find some.

The post Chipotle Barbacoa Beef Copycat Recipe appeared first on Perry's Plate.