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  • Air Fryer Jicama Fries

    Air Fryer Jicama Fries

    Crispy air fryer jicama fries are a surprisingly tasty and healthy alternative to fries. Enjoy seasoned low-carb fries that are both nutritious and delicious!

    I am obsessed with my air fryer! I love using my air fryer to cook all of my vegetables. Anything from corn on the cob to zucchini to even using my air fryer to cook the best tender carrots. I highly recommend that you try them all out!

    Top view of air fryer jicama cooked in an air fryer basket. A striped hand towel is next to the basket.

    What Are Jicama Fries?

    If you haven’t been properly introduced to jicama fries yet, then I am happy to be the first one to tell you about them! Jicama is a starchy root vegetable that has a similar texture to a potato. But it is even healthier, and because it’s so similar, jicama makes the best fries! You won’t be able to tell the difference. I like to cut them up and add flavorful seasonings and throw them in the air fryer, and you have yourself incredible jicama fries.

    Fries are our favorite snack or side to any burger! We love fries so much at our house and always have fries in the freezer to throw into the air fryer whenever we want. Regular French fries are a must in the air fryer, but have you tried cooking up some frozen sweet potato fries? They are insanely delicious (plus they are easy)! And you absolutely cannot forget the waffle fries. They are excellent in the air fryer too!

    Ingredients to Make Air Fryer Jicama Fries

    I love this easy air fryer recipe! The best part about it is that you don’t have to sacrifice delicious for healthy. It’s simple and easy and a nice way to change things up! Follow the recipe card below for the exact ingredient list.

    • Jicama: Just one large jicama will do! Be sure to peel and slice it into sticks.
    • Olive Oil: Olive oil will help crisp up the fries and help the seasonings stick to the fries. Avocado oil would work too!
    • Garlic Powder: The flavor of garlic should be in every recipe!
    • Smoked Paprika: Smoked paprika has a smokier flavor than regular paprika, and I am here for it!
    • Italian Seasoning: The addition of added seasonings and herbs helps flavor the jicama perfectly.
    • Grated Parmesan: The salty flavor of parmesan is delicious on fries.
    • Salt and Pepper: Season to taste with salt and pepper.

    How To Make Air Fryer Jicama Fries

    Jicama is actually really healthy, so this recipe will make everyone happy… Parents and kids included! You will want to make these for all of your keto-friendly, vegan, and gluten-free friends.

    1. Soak Jicama Sticks: In a large bowl, add the jicama and fill with water until covered.
    2. Microwave Jicama Sticks: Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
    3. Drain and Dry: Strain and dry the jicama.
    4. Add oil and seasonings: Add them to a bowl with olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
    5. Cook in the Air Fryer: Put them in the air fryer basket and cook at 400 degrees Fahrenheit for 5 minutes.
    6. Shake and Continue to Cook: Shake the basket and cook another 5 minutes or until crispy.
    7. Enjoy: Serve with your favorite dipping sauce or ketchup.
    First photo is sliced jicama sticks in a large clear bowl. The seasonings and spices are sprinkled on top of the jicama. The second photo is the seasoned jicama scattered in the air fryer ready to be air fried.

    Benefits Of Jicama

    These air fryer jicama fries make a classic recipe so versatile! Jicama has a great neutral flavor and delicious texture. You definitely should add more jicama to your diet and into your recipes!

    • High in Fiber: Dietary fiber helps stool move more smoothly through your digestive tract.
    • Vitamin C:  Jicama is an excellent source of Vitamin C and Vitamin E, and it acts as an antioxidant in your body.
    • Healthy: Jicama is a root vegetable that is low in calories, so it’s a great option to choose when you’re craving those french fries!
    • Gut Healthy Food: Jicama contains a type of prebiotic fiber that is good for your gut.

    Close up view of a jicama fry being dipped into dipping sauce on a dark gray plate. The dip is garnished with fresh parsley, and a blue and white checkered towel is next to the plate.

    Storing Leftovers

    These air fryer jicama fries are always gone in an instant at my house, but if you’re lucky enough to have some leftover, here’s how to keep them tasting fresh and delicious! I also added some tips on reheating your jicama fries.

    • In the Refrigerator: Once cooled, place your zucchini fries in an airtight container or Ziploc bag. They’ll keep in the fridge for up to 3 days.
    • In the Freezer: You can freeze your jicama fries after they are baked. Wait for them to cool, then freeze fries in a single layer on a parchment-paper-lined baking sheet until solid. Transfer to a zip lock bag, remove excess air and return to the freezer. They can be kept in the freezer for 1 month.
    • Reheat: Reheat leftovers in the air fryer for best results. Alternatively, you can reheat them in the oven and bake them at 400 degrees Fahrenheit.
    • Cook from Frozen:  Air fry jicama fries until hot and crispy. You can do the same in the regular oven as well, but an air fryer is your best option for the job! It helps achieve that crispy French fry texture!

    Try More Recipes In The Air Fryer

    Now that you have the air fryer out, give these recipes a try!  You will love how easy the air fryer is.  It makes dinner time both fast and delicious!  You will want to make everything in the air fryer like I do!

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    Air Fryer Jicama Fries

    Crispy air fryer jicama fries are a surprisingly tasty and healthy alternative to fries. Enjoy seasoned low-carb fries that are both nutritious and delicious!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword air fryer, jicama fries, low carb
    Prep Time 10 minutes
    10 minutes
    Total Time 20 minutes
    Servings 4
    Calories 236kcal
    Author Alyssa Rivers

    Ingredients

    • 1 large jicama, peeled and sliced
    • 3 tablespoons olive oil
    • 1 teaspoon garlic
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon Italian seasoning
    • 1/4 cup grated parmesan
    • Salt and pepper to taste

    Instructions

    • In a large bowl add the jicama and fill with water until covered.
    • Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
    • Strain and dry the jicama.
    • Add them to a bowl with the olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
    • Put them in the air fryer basket and cook at 400 degrees Fahrenheit for 5 minutes.
    • Shake the basket and cook another 5 minutes or until crispy.
    • Serve with your favorite dipping sauce or ketchup.

    Nutrition

    Calories: 236kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 122mg | Potassium: 477mg | Fiber: 15g | Sugar: 5g | Vitamin A: 249IU | Vitamin C: 61mg | Calcium: 101mg | Iron: 2mg
  • Orange Creamsicle Cookies

    Orange Creamsicle Cookies

    If you love orange creamsicles, you’re going to LOVE these cookies! They’re soft, buttery, and loaded with orange zest and white chocolate chips.

    Making homemade cookies is the best reason to turn on your oven in the summer! Try these strawberry chocolate chip, lemon ricotta, and blueberry cookies next!

    A stack of 4 creamsicle cookies.

    Homemade Orange Creamsicle Cookies Recipe

    I have one heck of an awesome cookie recipe with you today. Ever had a 50/50 bar? AKA a dreamsicle bar? The orange-vanilla variety of ice cream bar? If you know what I’m talking about then you are probably drooling a little bit right now because they are amazing! They’re a classic summer treat and taste even better in cookie form.

    Well these orange creamsicle cookies? They’re pretty much like the non-frozen version of a 50/50 bar. Orange and vanilla plus chunks of white chocolate…. these are so incredible and absolutely perfect for summertime! They are the best way to wrap up a backyard BBQ or a long day in the sun. Perfectly buttery and zesty, your family won’t be able to get enough! Let’s get baking!

    Ingredients Needed

    As long as you’ve got some fresh oranges on hand, the rest of the ingredients are super simple! You probably have all of them in your pantry right now, so nothing’s stopping you from making a batch! You can thank me later.

    • Flour: All-purpose flour works just fine!
    • Baking Soda: Helps your cookies rise properly.
    • Salt: This will help enhance the flavor of your entire batch of cookies.
    • Butter: Adds rich flavor and makes your creamsicle cookies moist and soft.
    • Sugar: I used both white and brown sugar here!
    • Egg: Binds all of the ingredients together.
    • Vanilla Extract: Helps deepen the flavor of your cookies.
    • Orange Zest: Adds that classic orange flavor! You’ll need the zest of 1-2 oranges here. I always recommend fresh orange zest for the best flavor, but orange extract works too.
    • White Chocolate Chips: A must for creamy, chocolatey goodness!

    How to Make Creamsicle Cookies

    These orange creamsicle cookies are so easy to make! They are just as easy as making storebought cookies but taste a million times better. You’ve got to make them and see for yourself!

    1. Preheat Oven, Prepare Flour Mixture: Preheat oven to 375 degrees F. In a medium bowl whisk together flour, baking soda, and salt.
    2. Prepare Butter Mixture: In a large bowl, cream together butter and sugars until light and fluffy. Add egg, vanilla, and orange zest and mix well.
    3. Combine: Add dry ingredients to wet ingredients and mix until all ingredients are incorporated. Stir in chocolate chips.
    4. Shape: Dust hands with flour, then shape 2-3 tablespoons of cookie dough into a ball (doesn’t need to be a perfect ball, just shape it a bit) and place on baking a baking sheet. Repeat with remaining dough, placing dough balls about 2-3 inches apart on the sheet.
    5. Bake: Bake for 8-10 minutes, then allow to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
    4-photo collage of cookies being prepared and shaped.

    Tips for Making Homemade Cookies

    Here are a few simple ways to make sure your homemade creamsicle cookies turn out soft, chewy, and delicious every time!

    • Underbake: I always take my cookies out of the oven when the centers are still slightly soft. They’ll cook for a few more minutes on the cooling rack. This trick helps prevent your cookies from getting overcooked.
    • Keep the Oven Closed: I know it may be tempting to open the oven door and check on your cookies, but in doing so you let out all of the hot air needed to cook them thoroughly. Use the oven light to check on them instead!
    • Use Lemon: Want your cookies to taste like lemon bars instead? Swap out the orange zest for lemon.

    Top-down view of 7 cookies on a cooling rack.

    Storing Leftover Creamsicle Cookies

    These orange creamsicle cookies are a dream! If you have some left over, here’s how to keep them tasting fresh and delicious for the rest of the week! You’re going to love having them around to snack on.

    • At Room Temperature: In an airtight container, your creamsicle cookies will last for 1 week.

    Note: For that just-baked effect, pop leftover cookies in the microwave for 15 seconds or until warm and ooey-gooey!

    Closeup of a creamsicle cookie torn in half.

    More Delicious Cookie Recipes to Try

    Nothing beats a warm, homemade cookie! Here are a few more tried and true cookie recipes to impress your friends and family with. They’re all soft, delicious, and ready to satisfy your sweet tooth. You can find my full list of cookie recipes here!

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    Orange Creamsicle Cookies

    If you love orange creamsicles, you're going to LOVE these cookies! They're soft, buttery, and loaded with orange zest and white chocolate chips.
    Course Dessert
    Cuisine American
    Keyword cookie recipes, cookies, orange creamsicle cookies
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Servings 24 Cookies
    Calories 238kcal
    Author Alyssa Rivers

    Ingredients

    • 2 3/4 cups flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup butter softened
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 tablespoons orange zest 1-2 oranges
    • 2 cups white chocolate chips

    Instructions

    • Preheat oven to 375 degrees. In a medium bowl whisk together flour, baking soda, and salt.
    • In a large bowl cream together butter and sugars until light and fluffy. Add egg, vanilla, and orange zest and mix well.
    • Add dry ingredients to wet ingredients and mix until all ingredients are incorporated. Stir in chocolate chips.
    • Dust hands with flour, then shape 2-3 tablespoons of cookie dough into a ball (doesn’t need to be a perfect ball, just shape it a bit) and place on baking a baking sheet. Repeat with remaining dough, placing dough balls about 2-3 inches apart on the sheet.
    • Bake for 8-10 minutes, then allow to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely. Store in airtight container at room temperature.

    Nutrition

    Calories: 238kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 168mg | Potassium: 69mg | Fiber: 1g | Sugar: 18g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
  • Homemade Sorbet

    Homemade Sorbet

    Get ready for the most refreshing homemade sorbet that you have ever had with this perfect recipe! Silky smooth, packed full of flavor, and a delightful dessert for any occasion, this will knock your socks off!

    I love a cool treat after a long day in the sun. Lucky for you, I have a few different recipes that you MUST try in order to beat the heat! My peach milkshake, this homemade ice cream in a bag, or this delicious frosted lemonade will do the trick!

    A glass cup with a few scoops of homemade mango sorbet with a mint leaf on top.

    Easy Homemade Sorbet Recipe

    There is something about a refreshing dessert on a hot summer day. The food always tastes better, and this sorbet is no exception. Not only does it look gorgeous with its stunningly bright colors but the taste… It’s going to blow you away! Plus, when you hear how simple this is to make, you are never going to want to buy this from the store again!

    I chose to make 3 different flavors of this homemade sorbet (because my kids couldn’t pick just one!), and boy, I am so glad that I did! I made mango, strawberry, and lemon. You can make one or make them all. My particular favorite is adding them all to the same bowl and eating them together. It’s fruity, fresh, and a dessert that everyone will love. The texture is perfectly creamy and melts in your mouth. You won’t be able to stop yourself from having seconds!

    Ingredients in Homemade Sorbet

    Since I couldn’t just decide on one flavor, I made three! This works out for you because now you have a few more options to choose from! Check out the recipe card at the bottom of the post for exact measurements.

    Strawberry Sorbet

    • Frozen Strawberries: Bring these straight out of the freezer. You don’t want them to thaw.
    • Simple Syrup: This is just like it sounds. a simple syrup. The ingredients and instructions are on the recipe card.
    • Lemon Juice: This mixes with the strawberries and doesn’t just add flavor but keeps it fresh.

    Mango Sorbet

    • Frozen Mango: You can buy this in a bag at your local grocery store.
    • Simple Syrup: Made from sugar and water, this is what will sweeten up the sorbet.
    • Lemon Juice: Add some brightness to the lemon flavor.

    Lemon Sorbet

    • Simple Syrup: You probably can tell by now that simple syrup is a must when making sorbet!
    • Lemon Juice: You will use a lot of lemon juice to achieve a good flavor. Don’t be afraid. It’s the perfect amount for this homemade sorbet!
    • Lemon Zest: You get that fresh lemon taste from lemon zest.

    Simple Syrup

    • Granulated Sugar: This will act as the sweetener for the homemade sorbet.
    • Water: The water is mixed in with the sugar. Once blended with the fruit, this is what gives the homemade sorbet a creamy texture.
    2 pictures of frozen mangos being pulsed in a blender.

    How to Make Homemade Sorbet

    Get ready to see just how easy this homemade sorbet is to make. Not only is it delicious, but it makes SO much! And has such a better taste than anything that you could get at the store or a restaurant. After all, fresh is best!

    Simple Syrup

    1. Boil: Bring the water and sugar to a gentle boil in a medium saucepan. Reduce heat and simmer for 1-2 minutes until all the sugar has dissolved.
    2. Cool: Turn off the heat and let it cool completely. Store in an airtight container in the fridge until ready to prepare your homemade sorbets or for up to 1 month.
    3 different flavors of homemade sorbet frozen in bread tins.

    Strawberry Sorbet

    1. Pulse: Place the frozen strawberries, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
    2. Adjust with Lemon Juice: Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
    3. Freeze: Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover, and freeze for 2-3 hours.
    4. Soften and Serve: When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Mango Sorbet

    1. Pulse: Place the frozen mangos, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
    2. Adjust with Lemon Juice: Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
    3. Freeze: Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover, and freeze for 2-3 hours.
    4. Soften and Serve: When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Lemon Sorbet

    1. Whisk: Add the simple syrup, lemon juice, and lemon zest to a bowl and whisk together.
    2. Freeze: Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover, and freeze for 5-6 hours, removing it from the freezer and stirring with a fork every thirty minutes for the first 3 hours to help give the sorbet a lighter texture.
    3. Soften and Serve: When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.
    The top vew of strawberry sorbet in a bread pan with a scoop scooping out the sorbet.

    Variations

    This homemade sorbet is delicious and easy! There are a few things that you may want to try to make it turn out perfectly for you!

    • Change up the flavor: The fruit in this recipe can be replaced with whatever frozen fruit you want to use. I love any kind of berries (but especially raspberries), lime, peach, or even watermelon! The amount of simple syrup and lemon juice may need to be adjusted to make up for different fruit’s sweetness or tartness. 
    • Fresh fruit MUST be frozen before using: When using fresh fruit, place sliced fruit on a parchment-lined baking sheet and freeze overnight before using in this recipe. Reduce the simple syrup to ¼-⅓ cup.
    • Try different citrus: The lemon sorbet can be adjusted for any other citrus, though sweeter citrus (like oranges) will require more juice and less simple syrup to avoid being too sweet. 
    • Don’t leave out the simple syrup: The simple syrup can be reduced in any recipe to cut the sweetness, but avoid eliminating it completely. The simple syrup has a lower freezing point than water or fruit, which helps the sorbet have a soft, silky smooth texture when you are ready to scoop it. 
    • Make the syrup ahead of time: The simple syrup can be made in smaller or larger batches, with equal parts water and sugar. It can be stored for up to a month in the fridge. 

    A closup of the strawberry sorbet in a scoop.

    How to Store Leftover Homemade Sorbet

    You can easily store any leftover sorbet and enjoy it all month long! Keep your homemade sorbet in the freezer in an airtight container. Make sure that you are putting it on a shelf in the freezer and not the door. If you store it in the door, then it can get ice crystals because the temperature there is not consistent (because it gets opened and closed often). Your sorbet will last in your freezer for about one month.

    The topview of strawberry sorbet, lemon sorbet and mango sorbet scooped in glass cups.

    More Delicious Frozen Treats

    I know that you can buy all sorts of yummy frozen treats at the store but why do that when you can make them at home? Check out a few more of myfavorite recipes and you will have a freezer packed full of fruity and juicy treats to last all summer!

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    Homemade Sorbet

    Get ready for the most refreshing homemade sorbet that you have ever had with this perfect recipe! Silky smooth, packed full of flavor, and a delightful dessert for any occasion, this will knock your socks off! 
    Prep Time 15 minutes
    Chill Time 6 hours
    Total Time 6 hours 15 minutes
    Servings 5 Servings Per Flavor
    Calories 337kcal
    Author Alyssa Rivers

    Ingredients

    Strawberry Sorbet

    • 16 ounces frozen strawberries
    • ½ cup simple syrup
    • 2 tablespoons lemon juice

    Mango Sorbet

    • 16 ounces frozen mango
    • ½ cup simple syrup
    • 1 tablespoon lemon juice

    Lemon Sorbet

    • 2 cups simple syrup
    • 2 cups lemon juice
    • 2 tablespoons lemon zest

    Simple Syrup

    • 2 ⅓ cups granulated sugar
    • 2 ⅓ cups water

    Instructions

    Simple Syrup

    • Bring the water and sugar to a gentle boil in a medium saucepan. Reduce heat and simmer for 1-2 minutes, until all the sugar has dissolved.
    • Turn off the heat and let cool completely. Store in an airtight container in the fridge until ready to prepare your sorbets, or up to 1 month.

    Strawberry Sorbet

    • Place the frozen strawberries, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
    • Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
    • Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 2-3 hours.
    • When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Mango Sorbet

    • Place the frozen mangos, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
    • Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
    • Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 2-3 hours.
    • When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Lemon Sorbet

    • Add the simple syrup, lemon juice, and lemon zest to a bowl and whisk together.
    • Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 5-6 hours, removing it from the freezer and stirring with a fork every thirty minutes for the first 3 hours to help give the sorbet a lighter texture.
    • When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Nutrition

    Calories: 337kcal | Carbohydrates: 90g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 42mg | Potassium: 178mg | Fiber: 1g | Sugar: 87g | Vitamin A: 333IU | Vitamin C: 44mg | Calcium: 22mg | Iron: 3mg
  • Chicken Souvlaki

    Chicken Souvlaki

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    Making homemade chicken souvlaki is the best way to bring the flavors of Greek street food straight to your kitchen! These chicken skewers are juicy and coated with an amazing herb marinade.

    Chicken skewers are the best summer snack! They’re easy to put together and everybody loves them! To take your summer barbecues to the next level, try yakitori, Thai chicken skewers, or these grilled Hawaiian teriyaki chicken skewers!

    Top-down view of chicken souvlaki in a white dish, garnished with lemons.

    Amazing Homemade Chicken Souvlaki

    Souvlaki is a popular Greek street food consisting of chicken, beef, or lamb that is grilled and skewered. (Souvlaki translates to ‘small skewer!’) Today we’re making chicken souvlaki- tender pieces of chicken marinated with garlic and herbs and grilled to perfection! Chicken souvlaki is a summer staple and you’re going to love having them around to munch on! This has been a favorite at my family’s summer barbecues and I can’t wait for you to try them!

    Perfect for all of you busy moms out there, these skewers are super easy to make! You only need a handful of simple ingredients to make them! They turn out so juicy and amazing every time, this recipe is foolproof. You can eat your chicken on a skewer or serve it on naan or pita bread! It’s delicious both ways! No matter how you choose to enjoy your souvlaki, I promise it’s going to be a hit at your next get-together.

    Ingredients You’ll Need

    No fancy ingredient list here! These delicious chicken skewers come together easily with pantry staples. Measurements for each ingredient can be found below in the recipe card.

    • Boneless Chicken Breasts: You’ll want these to be cut into 1-inch chunks.
    • Garlic: Minced garlic adds the best savory flavor to these skewers!
    • Olive Oil: Helps all of the delicious seasonings coat the chicken perfectly. I used extra-virgin olive oil!
    • Lemon Juice: Fresh is best!
    • Greek Seasoning: This is a blend of simple herbs that you probably already have in your pantry. Find my full recipe for Greek seasoning here!

    How to Make Chicken Souvlaki

    This recipe does need plenty of time to marinate, but it cooks up in minutes! I like to let my chicken marinate overnight so it’s ready to go the next day (and also packed with flavor!)

    1. Chicken Marinade: For the marinade, combine the olive oil, garlic, lemon juice, and Greek seasoning in a small bowl. Whisk marinade ingredients together to combine.
    2. Marinate: Place the chicken and marinade in a sealable plastic bag and shake to ensure the marinade is covering the chicken. Marinate in the refrigerator for at least 2 hours or overnight.
    3. Add to Skewers: Thread chicken onto skewers and throw away the remaining marinade. Grill on an outdoor grill or grill pan for about 5 minutes on each side. Grill until thoroughly cooked to 165° Farhenheit. Serve warm!
    4. Serve: Serve chicken souvlaki with a side of tzatziki sauce for dipping, with a delicious Greek salad, or as the meat in a gyro.
    4-photo collage of chicken skewers being assembled and marinated.

    Tips for Chicken Souvlaki

    Here are a few extra ways to perfect your chicken souvlaki! You’re going to want them at every family barbecue.

    • Prep Skewers:  If you don’t have metal skewers, wooden skewers work as well! Soaking the wooden skewers helps to prevent the wood from getting charred and black. Place them in a large baking dish or roasting pan and cover them with water by at least ½ inch. Soak the skewers for about an hour. Make sure to dry them off before skewering on the meat.
    • Use a Meat Thermometer: The best way to make sure you don’t overcook your chicken is by checking the internal temperature. Once internal temperatures reach 165 degrees Fahrenheit, take your chicken off the grill. If you cook it any more than that, it may become dry.
    • Let Your Chicken Rest: The key to juicy chicken is to let it sit for a few minutes after you remove it from the grill. This allows all of the delicious juices to reabsorb.

    Closeup of 4 chicken skewers.

    Storing Leftovers

    You can store your leftover chicken souvlaki for up to 4 days in an airtight container in the fridge. When you reheat it, make sure internal temperatures reach 165 degrees Fahrenheit before serving. This chicken is great for eating as-is, serving over rice, or adding to salads or wraps!

    Closeup of chicken souvlaki being dipped in sauce.

    More Delicious Greek-Inspired Recipes

    These are a few of my favorite recipes inspired by the delicious cuisine of Greece! You’re going to love the bright, zesty flavor each of them have! They are so delicious, your family is going to go crazy over them. It’s so fun to bring the taste of the Mediterranean to your own home! You can find my full list of Greek-inspired recipes here.

    • For the marinade, combine the olive oil, garlic, lemon juice, and Greek seasoning in a small bowl. Whisk together to combine.

    • Place the chicken and marinade in a sealable plastic bag and shake to ensure the marinade is covering chicken. Marinate in the refrigerator for at least 2 hours or overnight.

    • Thread chicken onto skewers and throw away the remaining marinade. Grill on an outdoor grill or grill pan for about 5 minutes on each side. Grill until thoroughly cooked to 165° Farhenheit. Serve warm!

    • Serve chicken souvlaki with a side of tzatziki sauce for dipping, with a delicious Greek salad, or as the meat in a gyro.

    Serves: 6

    Calories198kcal (10%)Carbohydrates2g (1%)Protein24g (48%)Fat10g (15%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.01gCholesterol73mg (24%)Sodium132mg (6%)Potassium448mg (13%)Fiber1g (4%)Sugar0.5g (1%)Vitamin A38IU (1%)Vitamin C11mg (13%)Calcium12mg (1%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Greek

    Keyword gluten free, Healthy

  • Cheesy Zucchini Rice

    Cheesy Zucchini Rice

    This cheesy zucchini rice is ooey gooey and a divine comfort food that makes the best side to any meal. It is so cheesy and delicious, and the best part is that it has a vegetable in it that my kids will actually eat!

    If you are wondering what to serve this with then I have got you covered! Serve this delicious side dish with things like this pork schnitzel, these yummy garlic ranch chicken skewers, or this honey butter-baked chicken. It goes with every meal!

    A pan with cheesy zucchini rice with a wooden spoon.

    Cheesy Zucchini Rice

    I love zucchini season. Not only do the best recipes come from it, but I love that I have an overabundance in my backyard. And I especially love being able to sneak it into different recipes so that my kids will eat it. We usually have rice for a side. So why not make it amazing by adding cheese and zucchini!?

    We have now made this recipe 3 times since. I am telling you that it is one of the best sides that we have ever had! Everyone gobbled this down and even asked for seconds! You have got to put this on the must-make zucchini recipe list. Everything about this is incredible. From the cheese loaded inside to the zucchini hidden throughout, the flavor is out of this world! It ends up being the star of the dinner table.

    Cheesy Zucchini Rice Ingredients

    This recipe is so simple and easy! In fact, you probably already have most of these ingredients at home to make this quick side dish. Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Chicken Broth: I like the flavor of chicken broth, but you can substitute vegetable broth or beef broth. It will be a slightly different flavor but still amazing!
    • Rice: I use long-grain white rice to go with the zucchini!
    • Butter: The butter adds richness to the dish.
    • Shredded Zucchini: You will end up needing about 2 cups of grated zucchini. This equals out to be about 2 medium-sized zucchini.
    • Sharp Cheddar Cheese: I like to use freshly grated cheese from the block. Then you get the best taste and texture.
    • Salt and Black Pepper: These will enhance all of the flavors in the recipe.

    How to Make Cheesy Zucchini Rice

    You will be amazed at how simple this recipe is! It’s such a great way to add a veggie to a side dish and make it hearty, flavorful, and filling all at the same time!

    1. Cook Rice: In a medium saucepan, add the chicken broth and bring to a boil. Then, stir in the rice, cover, and reduce the heat to low. Cook it for about 20 min until the liquid is gone.
    2. Stir: Remove from heat and add butter, zucchini, and cheese. Stir and let stand for about 5 min. Add Salt and Pepper to taste.
    The top view of a pan filled with cooked cheesy zucchini rice and a wooden spoon.

    Variations and Substitutions

    Here are a few tips for making this cheesy zucchini rice casserole work perfectly for you and your family! I love that this side dish goes with just about every meal, so we make this a lot!

    • Rice: You can use different rice, such as jasmine or even brown rice or minute rice. Adjust your cooking times and adjust the broth according to your rice cook times and ratios.
    • Hide: This is a great way to hide veggies! If your kids are scared to see the green, then you can peel the zucchini before you shred it. This will blend in a little bit better.
    • Add-ins: If you want even more flavor, then you can add spices to this recipe to your liking. I would start with some garlic, chili powder, paprika, basil, and maybe even oregano. The possibilities are endless!
    • Cheese: I like the cheddar cheese, but that’s totally a personal preference. You can trade out the type of cheese for one you’d prefer. I also think that parmesan cheese is delicious!

    A close up of rice being served on a wooden spoon.

    How to Store Leftovers

    If you are lucky enough to have leftovers of this cheesy zucchini rice, then you will be happy to hear that it’s super easy to store and also tastes fantastic the next day!

    • In the Fridge: Store your leftovers in an airtight container in the fridge for 3-4 days. Leftovers will accumulate a bit more water as the zucchini softens and you recook it.

    More Delicious Zucchini Recipes

    I know that once your garden is overflowing with zucchini that once recipe to cook them all is not enough! Here are a few more of my very favorite zucchini recipes that your entire family will go crazy over!

    Print

    Cheesy Zucchini Rice

    This cheesy zucchini rice is ooey gooey and a divine comfort food that makes the best side to any meal. It is so cheesy and delicious, and the best part is that it has a vegetable in it that my kids will actually eat! 
    Course Side Dish
    Cuisine American
    Keyword cheesy zucchini rice, rice, rice recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6 Servings
    Calories 237kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups chicken broth
    • 1 cup white rice long-grain
    • 2 Tbs butter
    • 2 zucchini medium, grated (about 2 cups)
    • 1 cup sharp cheddar shredded
    • salt and pepper to taste

    Instructions

    • In a medium saucepan, add the chicken broth and bring to a boil. Stir in the rice, cover and reduce heat to low and cook for about 20 minutes or until liquid is absorbed.
    • Remove from heat and add the butter, zucchini, and cheese. Stir and let stand for about 5 minutes. Salt and Pepper to taste.

    Video

    Notes

    Originally Posted on August 10, 2015

    Updated on July 28, 2022

    Nutrition

    Calories: 237kcal | Carbohydrates: 27g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 444mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 1mg

     

  • Vegan Chocolate Chip Cookies

    Vegan Chocolate Chip Cookies

    These are the absolute best vegan chocolate chip cookies out there!! They are soft and chewy, and the chocolate melts in your mouth, making it impossible to stop at just one!

    Delicious vegan recipes can be hard to come by, but I have a few more that you MUST try. They are so delicious and easy that everyone will want a taste of! Check out this Buddha Bowl, this Air Fryer Falafel, or these delightful cabbage steaks.

    A stack of vegan chocolate chip cookies. The top cookie has a bite taken out of it.

    Not only will any of your vegan friends go crazy over these cookies, but everyone else will too. In fact, I bet that once you eat these, you won’t be able to tell the difference between them and classic chocolate chip cookies! And not only that… This version has the same texture. Nice and soft and chewy. It takes a lot to convince me that something can be different from the original and taste just as good, but… These totally do.

    In order to make this recipe vegan, I used vegan butter, vegan chocolate chips, and some ground flaxseed. If you are familiar with vegan cooking, you probably already have these on hand; if not, you can find them at any local grocery store. Bake these up for any gathering, and your vegan friends will not stop thanking you! They are so good!

    Ingredients in Vegan Chocolate Chip Cookies

    This recipe uses pretty standard pantry ingredients except for maybe a few items. The exact measurements are on the recipe card at the bottom of the post. Look over the list, grab the stuff at the store, and stock up… You are going to be coming back to this recipe again and again!

    • Ground Flax Seed: If you don’t have any ground flax seed, you can use chia seeds instead!
    • Water: You will combine this with the flax seed and allow it to sit and thicken for a few minutes before you add it to the dough. This is what replaces the egg in a vegan recipe.
    • Vegan Butter: Let this dairy-free butter sit out and come down to room temperature. Then it will mix in without any lumps.
    • Brown Sugar: I love the depth that brown sugar brings to any recipe.
    • Granulated Sugar: I said that these cookies were delicious, not healthy…
    • Vanilla Extract: A splash of vanilla makes the perfect flavor.
    • Flour: I used all-purpose flour in this recipe.
    • Baking Soda and Baking Powder: These will help the cookies to rise and be soft and chewy and not flat.
    • Cornstarch: The cornstarch helps the cookies to be tender.
    • Salt: The salt enhances all of the flavors in the cookies.
    • Vegan Chocolate Chips: I love that they make vegan chocolate chips so that you don’t have to go without them! They are SO good!

    How to Make Homemade Vegan Chocolate Chip Cookies

    These vegan cookies are super easy. If you can make regular chocolate chip cookies, then you will have no problem making these vegan ones. Plus, these are so delicious, that you may want to double the batch so that you for sure have extras!

    1. Thicken: In a small bowl, combine the flax meal or chia seeds with the water. Set aside for 5 minutes to thicken.
    2. Prep: Preheat the oven to 350℉. Line two baking sheets with parchment paper or a Silpat and set aside.
    3. Cream the Sugars: In a large bowl, cream together the butter and sugars for 2-3 minutes, until light and fluffy. Add the flax or chia mixture and vanilla and beat until incorporated.
    4. Combine: Add the flour, baking soda, baking powder, cornstarch, and salt and mix until combined. Add the chocolate chips and mix in by hand until evenly dispersed throughout the dough.
    5. Scoop the Dough: Using a 1-inch cookie scoop, scoop out the cookie dough and drop it on the prepared baking sheets leaving about 2 inches between each cookie.
    6. Bake: Bake for 7-8 minutes. They will look underdone, but they will continue to cook as they cool and leave you with a nice chewy texture. Let cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling.
    The top view of cookies on parchment paper. A cookie is broken in half showing the soft inside and melted chocolate.

    Substitutions and Variations

    There are a couple of things you want to do when making these vegan chocolate chip cookies to ensure they turn out right!

    • Chia Seeds: If you don’t have ground flax seed, you can replace them with chia seeds. I prefer the flax seed meal, but the chia seeds worked just as well but had a bit of an added crunch. 
    • Butter: I used Country Crock Plant Butter with olive oil in this recipe, but it should work just fine with any vegan butter or margarine. 
    • Don’t Overbake! For the best chewy texture, make sure you’re not over-baking the cookies! They will look underdone when you take them out, but that’s exactly how they should look.
    • Double Check Ingredients: Make sure you check the ingredients on your chocolate chips to ensure no added milk products are added to them.

    The side view of a stack of 2 chocolate chip cookies with other cookies surrounding them.

    How to Store Leftovers

    For this vegan chocolate chip cookie recipe, you can store leftover cookies or leftover dough. Here is how you can safely do both.

    Dough

    • In the Fridge: Any extra, unbaked dough can be stored in the fridge in an airtight container for up to 4 days.
    • In the Freezer: Unbaked dough can be stored in an airtight container and kept in the freezer for up to a year. I prefer to scoop the dough into portions on a baking sheet and freeze it overnight before transferring it to a freezer bag. 

    Baked Cookies

    • Room Temperature: Baked cookies can be stored at room temperature for up to 5 days. Add a slice of bread to the container to help keep your cookies nice and chewy.

    More Delicious Cookie Recipes to Try

    If you are looking for delicious cookies, vegan and non vegan alike, then I have some more delicious options for you! They are simple and easy and your kids will go crazy over them! 

    Print

    Vegan Chocolate Chip Cookies

    These are the absolute best vegan chocolate chip cookies out there!! They are soft and chewy, and the chocolate melts in your mouth, making it impossible to stop at just one! 
    Course Dessert
    Cuisine American, Vegan
    Keyword vegan, vegan chocolate chip cookies
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Servings 24 Cookies
    Calories 259kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons ground flax seed OR chia seeds
    • 5 tablespoons water
    • 1 cup vegan butter room temperature
    • ¾ cup brown sugar
    • 1 cup granulated sugar
    • 2 teaspoons vanilla
    • 3 ½ cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cornstarch
    • 1 teaspoon salt
    • 2 cups vegan chocolate chips

    Instructions

    • In a small bowl combine the flax meal or chia seeds with the water. Set aside for 5 minutes to thicken.
    • Preheat the oven to 350℉. Line two baking sheets with parchment or a silpat and set aside.
    • In a medium sized bowl, cream together the butter and sugars for 2-3 minutes, until light and fluffy. Add the flax or chia mixture and vanilla and beat until incorporated.
    • Add the flour, baking soda, baking powder, cornstarch, and salt and mix until combined. Add the chocolate chips and mix in by hand until evenly dispersed throughout the dough.
    • Using a 1-inch cookie scoop, scoop out the dough and drop on the prepared baking sheets leaving about 2 inches between each cookie.
    • Bake for 7-8 minutes. They will look underdone, but they will continue to cook as they cool and leave you with a nice chewy texture. Let cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling.

    Nutrition

    Calories: 259kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 206mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 0.003mg | Calcium: 37mg | Iron: 2mg
  • Baked Jicama Fries

    Baked Jicama Fries

    These delicious baked jicama fries are a low-carb alternative to French fries and are coated with savory seasonings! They’re oven-roasted for that perfect crispy, golden brown outer layer. You’re going to love them!

    I’m all about homemade fries. They’re just so good! If you’re looking for more healthy alternatives to French fries, try these zucchini fries, avocado fries, and sweet potato fries!

    Top-down view of jicama fries served with fry sauce.

    Oven-Baked Jicama Fries Recipe

    If you’ve never tried them before, jicamas are a Mexican yam that resemble a beet but have flesh similar to a potato. The taste of jicamas is mild and sweet and perfect for seasoning with all of your favorite flavors! But the best selling point, in my opinion, is the fact that this versatile root is super low in carbs and sugars, making it a healthier choice for things like fries! Prepare to be a fan!

    These jicama fries are insanely delicious. They are seasoned with paprika, garlic, and shredded parmesan for flavor you’ll LOVE! Jicama fries are cheesy and savory with the best hint of warm spice. One bite of these and you’ll be hooked! Combined with the amazing golden outside they get, this is a perfect health-conscious (and keto-friendly!) snack to have without sacrificing flavor and texture!

    Ingredients You’ll Need

    As long as you’ve got jicamas, the rest of the ingredients are likely in your pantry right now! It only takes a few simple ingredients to make these delicious, crispy fries. Measurements for each of these ingredients can be found in the recipe card at the end of the post.

    • Jicamas: You can find these next to other root vegetables at the grocery store. You’ll want them to be peeled and sliced before you start seasoning them.
    • Olive Oil: Helps the seasonings stick and the outsides of the fries become nice and crispy. Melted butter works too!
    • Grated Parmesan: Everything is better with parmesan! It adds the best cheesy flavor to these baked jicama fries. Try grating your own parmesan for the best flavor!
    • Seasonings: I used a blend of minced garlic, smoked paprika, Italian seasoning, and salt and pepper. You can adjust the amount you add to your liking!

    How to Make Baked Jicama Fries

    It only takes a few simple steps to make these healthy jicama fries! They work great as an appetizer or quick and easy snack.

    1. Preheat Oven: Preheat oven to 425 degrees F.
    2. Add Jicama Slices to a Bowl: In a large bowl add the jicama and fill with water until covered.
    3. Blanch: Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
    4. Dry: Strain and dry the jicama.
    5. Season: Add them to a bowl with the olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
    6. Bake: Place on a baking sheet with parchment and bake for 25-30 minutes or until crispy.
    7. Serve: Serve with fry sauce or ketchup
    2-photo collage of raw jicama slices being seasoned and added to a baking sheet.

    Tips for Making the Best Jicama Fries

    This delicious fry alternative is one of my favorites. Here are a few extra ways to make sure your batch turns out perfectly!

    • Blanch: Be sure to blanch your jicama slices before you bake them! This will make the insides of your fries nice and tender. I like to blanch my fries in the microwave. It’s hands-off and gives me time to prepare the seasoning!
    • More Seasonings: These baked jicama fries are great for customizing. If you want a little more spice, try adding a pinch of cayenne pepper to your seasoning mix! Cajun and lemon pepper seasonings are also great for switching things up!

    Delicious Dips

    You’ve got to have some delicious dips to serve your jicama fries with! They add an extra boost of flavor and are so creamy and delicious! These are a few of my family’s favorite dips that we always have when homemade fries are around! I know you will love them as much as we do. You can find my full list of sauces and dips here.

    Top-down view of baked jicama fries on a baking sheet.

    Storing Leftover Fries

    These yummy fries never last long at our house, but you can store and enjoy them later if you have leftovers!

    • In the Refrigerator: In an airtight container, your jicama fries will last for up to 4 days.

    Note: I always like to crisp up my fries a little when they’ve been refrigerated for a few days. I recommend popping them in the oven on a baking sheet for about 10 minutes at 400 degrees F.

    Closeup of jicama fries, served with dipping sauce in a gray bowl.

    More Tasty Fry Recipes

    If you’re a fry-lover like me, these recipes are for you! They’re super quick and easy to make but are perfectly crispy, golden and tender- everything a fry should be!

    Print

    Baked Jicama Fries

    These delicious baked jicama fries are a low-carb alternative to French fries and are coated with savory seasonings! They're oven-roasted for that perfect crispy, golden brown outer layer. 
    Course Appetizer
    Keyword jicama fries, jicama fries recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 275kcal
    Author Alyssa Rivers

    Ingredients

    • 2-3 large jicamas peeled and sliced
    • 1/4 cup olive oil
    • 1/4 cup grated parmesan
    • 1 teaspoon garlic
    • 1 teaspoon smoked paprika
    • 1 teaspoon Italian seasoning
    • Salt and pepper to taste

    Instructions

    • Preheat oven to 425 degrees F.
    • In a large bowl add the jicama and fill with water until covered.
    • Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
    • Strain and dry the jicama.
    • Add them to a bowl with the olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
    • Place on a baking sheet with parchment and bake for 25-30 minutes or until crispy.
    • Serve with fry sauce or ketchup.

    Nutrition

    Calories: 275kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 123mg | Potassium: 527mg | Fiber: 17g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 67mg | Calcium: 105mg | Iron: 2mg
  • Greek Orzo Salad

    Greek Orzo Salad

    If you are looking for a delicious salad full of flavor and packed with different textures, then this Greek orzo salad is for you! Vegetables and arugula drizzled with a lemon vinaigrette combine to make the most delicious and refreshing taste!

    Salads are delicious at any time of year, for any occasion, and there are enough recipes out there that there is something for everyone! Try out a few more of my favorites! I love this bacon ranch pasta salad, this delicious broccoli apple salad, or this fantastic antipasto salad.

    The top view of a bowl of Greek orzo salad.

    Greek Orzo Salad Recipe

    This Greek orzo pasta salad recipe is a hit at our house. They love the colors and the flavors that are packed into this dish. In fact, we love orzo so much that we made this Italian Orzo and Sausage Skillet right after! They loved the taste and texture of it! Usually, I have a harder time getting my kids excited about any salad recipe but not this one!

    Not only is this salad delicious, but my favorite part is that it’s SO fresh tasting. The vegetables complement each other, but then you add that homemade lemon vinaigrette, and it takes this salad up a notch! It adds a bold flavor and fresh taste. This salad goes with just about every meal and will be a hit with all your guests!

    Ingredients in Greek Orzo Salad

    The veggie ingredients in this salad are healthy and combine to make a delicious overall flavor. All of the exact ingredients are on the recipe card at the bottom of the post.

    • Orzo Pasta: You can cook up your pasta while you are cutting up all of your vegetables. I always cook my pasta at al dente for the perfect texture.
    • Cherry Tomatoes: I like to slice my cherry tomatoes in half, so they are easier to eat. You can also use grape tomatoes instead.
    • English Cucumber: I didn’t peel my cucumber, but you can if you prefer.
    • Kalamata Olives: You can also use black olives, but I love the color and taste of the kalamata olives.
    • Medium Red Onion: Dice up the red onion so that you don’t have large pieces in the salad.
    • Feta Cheese: I LOVE feta cheese, which adds a delicious texture to this salad.
    • Baby Arugula: I like to combine pasta and greens into a salad.
    • Fresh Dill and Parsley: Finely chop the dill and parsley to blend well in the salad.
    • Lemon Vinaigrette: You can buy this at the store, but I love making it at home using this recipe!

    Let’s Make a Salad!

    This Greek orzo salad takes less than 20 minutes from start to finish. It’s easy and delicious… What more can you ask for? I know that you will love it!

    1. Combine: In a large bowl, add the cooked pasta, tomatoes, cucumbers, olives, red onion, crumbled feta, arugula, dill, and parsley.
    2. Add Dressing: Pour all of the prepared lemon vinaigrette over the salad and lightly toss to coat the ingredients.
    3. Serve: Serve and enjoy!
    3 pictures showing the salad ingredients and then combining them into a bowl and pouring on the dressing.

    Variations

    This Greek orzo salad is so simple and versatile. I’ve made it in many different ways, depending on what ingredients I have in my house! Here are a few ideas on some things that you can add to switch things up.

    • Dressing: Another dressing that I like to use is Greek Salad Dressing! It adds in a totally different flavor but is also delicious!
    • Chickpeas: Try adding chickpeas as an additional ingredient. You can easily cook them up in the air fryer with this recipe and then toss them in!
    • Herbs: Try adding in some fresh mint or fresh basil instead of dill and parsley. It gives it a whole new (and equally delicious) flavor.

    The top view of a serving size bowl filled with salad and a spoon.

    Can You Make Greek Orzo Salad Ahead of Time?

    Yes! You can totally make it ahead of time. I actually love making this the day before I have a get-together, and then I can just grab it and go when I am ready! I would wait and add the fresh herbs and dressing until just before serving. Then it won’t get too soggy.

    A close up of a bowl of Greek orzo salad with a wooden spoon.

    More Delicious Greek Recipes

    I love Greek recipes with all of the colorful and flavordul ingredients. There are so many different ones out there that you could eat only my Greek recipes for a week! try a few more, I’m sure that at least one of them will become your favorite!

    Print

    Greek Orzo Salad

    Course Salad, Side Dish
    Cuisine American, Greek
    Keyword Greek Orzo Salad, orzo salad recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6
    Calories 122kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 10 ounces Orzo Pasta, (about 3 cups cooked)
    • ½ cup Cherry Tomatoes, sliced in half
    • 1 cup English Cucumber, diced
    • 1/2 cup Kalamata Olives, sliced in half
    • 3 Tablespoons Red Onion, diced
    • 1/3 cup Feta Cheese, crumbled
    • 2 cups Baby Arugula
    • 2 tbsp Fresh Dill, chopped
    • 2 Tablespoons Fresh Parsley, chopped
    • Lemon Vinaigrette

    Instructions

    • In a large bowl, add the cooked pasta, tomatoes, cucumbers, olives, red onion, crumbled feta, arugula, dill, and parsley.
    • Pour all of the prepared lemon vinaigrette over the salad and lightly toss to coat the ingredients.
    • Serve and enjoy!

    Nutrition

    Calories: 122kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 276mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg
  • Greek Chicken Kabobs

    Greek Chicken Kabobs

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Tender Greek-flavored chicken is grilled together on a skewer with fresh crisp vegetables. The Mediterranean marinade perfectly seasons these Greek chicken kabobs and transports your tastebuds to the streets of Greece.

    It’s all about the marinade! Greek chicken kabobs get the intense flavor from the delicious marinade. I’m a big believer in marinating my meat before it goes on the grill. Try these tried and true fan favorite marinades for steak, chicken, and Asian-inspired meat.

    Overhead photo of Greek chicken kabobs on a large white round platter. Sliced pita bread, sliced cucumbers, diced tomatoes, and kalamata olives served on the side. Sliced lemon garnished on the side with a small bowl of tzatziki sauce.

    Greek Chicken Kabob Recipe

    I love making kabobs for the grill because not only are they so delicious, but they are so easy to make. Plus, everyone can put what they want on them, so they work even for the pickiest of eaters! The marinade for these Greek chicken kabobs perfectly tenderizes and seasons the chicken for maximum flavor! Greek chicken kabobs really come together when you add in the veggies and grill them to perfection!

    I love a good kabob because it makes dinner time so easy. Having all the dinner ingredients on one skewer also makes the eating part fun! My kids get so excited when I make these steak kabobs, but my husband really loves my shrimp kabobs. Don’t worry, though! If you are a vegetarian, then my veggie kabobs are perfect for you! In fact, I love cooking up grilled vegetables for just about any side dish.

    Ingredients Needed For Greek Chicken Kabobs

    Greek chicken kabobs are the best because all of the ingredients are grilled on the skewer together. So what you see is what you get! The exact measurements for the ingredients can be found on the recipe card at the bottom of the post.

    • Olive Oil: Olive oil adds moisture to the chicken and is a great base for the marinade.
    • Red Wine Vinegar: This adds a tangy flavor.
    • Dried Oregano: This classic seasoning is essential in Greek-inspired food.
    • Garlic: Fresh minced garlic is always a must, but you can use minced garlic from a jar if that’s what you have on hand!
    • Salt: Salt helps bring out the flavors and seasons of the chicken.
    • Black Pepper: Pepper is a great marinade seasoning.
    • Lemon: Freshly squeezed lemon juice adds brightness to all the flavors.
    • Boneless Skinless Chicken Breasts: Cut the chicken into bite-sized pieces so the chicken cooks evenly.
    • Red Pepper: Red bell pepper is great for grilling!
    • Zucchini: I love zucchini in these kabobs! It’s tender, delicious, and adds in some pretty color.
    • Red Onion: The onion complements all of the flavors so well.
    • Skewers: I like to use metal skewers, but feel free to use wooden skewers. Soak wooden skewers for 20 minutes to avoid burning.
    • Tzatziki Sauce Recipe: My tzatziki sauce is perfect with these Greek chicken kabobs! Store-bought works great too.
    • Pita Bread: Sliced pita bread on the side is optional, but my kids love it!

    Let’s Make some Kabobs!

    Prepping the ingredients ahead of time for these Greek chicken kabobs makes assembly a breeze. I like to marinate the chicken first thing in the morning, and then I quickly chop the veggies right before threading the skewers. It makes for a quick and easy weeknight meal!

    1. Make the marinade: In a medium-sized bowl, add the olive oil, red wine vinegar, oregano, garlic, salt, pepper, and juice from one lemon. 
    2. Marinate the chicken: Add the chicken cubes to the bowl and then let it marinate for at least 30 minutes.
    3. Preheat: Preheat the grill to medium-high heat. 
    4. Skewer the Chicken and Veggies: Thread the chicken, zucchini, peppers, and onions onto the skewers. 
    5. Grill Kabobs: Grill on each side for 3-4 minutes or until it is no longer pink. 
    6. Serve: Serve with pitas on the side and tzatziki sauce for dipping.
    Four process photos of making Greek chicken kabobs. The first photo is the bowl of chicken pieces marinating. The second photo is the chopped vegetables. The third photo is threading the chicken and vegetables onto the skewers. The fourth photo is of the kabobs cooking on the grill.

    What to Serve With Greek Chicken Kabobs

    I love the combination of protein and vegetables in this meal! However, if you are looking to serve these kabobs with other delicious sides, here are a few ideas.

    • Grains: Orzo pasta or lemon rice are my favorite grains with Greek chicken kabobs.
    • Fruit: Round out this whole meal by adding a side of fruit because…YUM!
    • Salad: Keep with the theme and serve a greek salad with your kabobs! When I like to keep the meal gluten-free, I just remove the chicken pieces and veggies from the skewers and place them right on the salad.
    • Hummus: Serve hummus on the side just like the Greeks do because it is a delicious dip full of texture and flavor.

    Close up photo of Greek chicken kabobs on a large white round platter. Sliced pita bread, sliced cucumbers, diced tomatoes, and kalamata olives served on the side. Sliced lemon garnished on the side with a small bowl of tzatziki sauce. A hand is holding up one of the kabobs.

    Storing Leftovers

    My favorite way to store leftovers is by removing the grilled chicken and veggies from the skewers and placing them in the fridge. It makes rewarming the kabobs easy and lunches the next day even more convenient!

    • In the Refrigerator: Store cooked kabobs in the refrigerator in an air-tight container for up to 5 days.
    • To Reheat: Remove the chicken and veggies from the skewers and place them in the microwave for about 2 minutes on high or until warmed through.

    Close up photo of a Greek chicken kabob dipping in a bowl of tzatziki sauce.

    Greek-Inspired Recipes To Try

    If you enjoy the flavors of the Mediterranean, then these recipes are a must!  Definitely put them on your menu because I know you will fall in love with them!

    • In a medium-sized bowl add the olive oil, red wine vinegar, oregano, garlic, salt, pepper, and juice from one lemon.

    • Add the chicken cubes to the bowl and let marinate for at least 30 minutes.

    • Preheat the grill to medium-high heat.

    • Thread the chicken, zucchini, peppers, and onions onto the skewers.

    • Grill on each side for 3-4 minutes or until it is no longer pink.

    • Serve with pitas on the side and tzatziki sauce for dipping.

    Serves: 6

    Serving1kabobCalories191kcal (10%)Carbohydrates6g (2%)Protein17g (34%)Fat11g (17%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat7gTrans Fat0.01gCholesterol48mg (16%)Sodium287mg (12%)Potassium465mg (13%)Fiber2g (8%)Sugar3g (3%)Vitamin A728IU (15%)Vitamin C43mg (52%)Calcium34mg (3%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American, Greek

    Keyword vegetarian

  • Peach Burrata Salad

    Peach Burrata Salad

    This peach burrata salad is the salad you never knew you would dream about it! Sweet ripe peaches paired with fresh creamy burrata are drizzled with balsamic glaze to marry the unique flavors altogether.

    Peaches are always the star of the show in a recipe! Everyone loves peach season at our house, and you better believe I make ALL the peach recipes. Peach scones for breakfast, our favorite peach smoothie for an afternoon snack, and these mini peach cobblers for dessert.

    Top view photo of peach burrata salad on a gray platter. Black and gold serving spoons are lifting up the salad. Sliced peaches and crostini garnished on the side.

    What Is Peach Burrata Salad?

    Fresh sliced peaches and creamy burrata cheese go together? I am here to tell you they absolutely do! Layering those delicious peaches on a bed of greens is what categorizes this as a salad. Enjoy the burst of flavor in this peach burrata salad with the balsamic drizzle, the torn basil, and then a side of crostini. Toppings and garnishes always take salads to the next level!

    The BEST way to eat a salad is with the addition of fruit. My all-time favorite salad is this creamy grape salad that you must try! I love the addition of strawberries in this spinach salad. And for a heartier salad full of meat and fruit, you’re going to want to make this salad. I promise you that all of these salads are irresistible!

    Peach Burrata Salad Ingredients?

    I love that the ingredients for this peach burrata salad are fresh! The flavors of this salad will have your tastebuds happy as they can be. I appreciate that it doesn’t require any cooking, and I can just grab what I need at the store or in my garden.

    • Spring Lettuce Mix: I love the colors and texture of the spring lettuce mix! Because I love to switch things up, feel free to use any lettuce, spinach, or arugula if you prefer.
    • Peaches: Sweet peaches are certainly the best fruit on earth! Make sure they are ripe and perfectly tender.
    • Burrata Cheese: Fresh burrata cheese can be found in a container in the cheese section of most stores. I absolutely love adding this in because Burrata cheese is my favorite!
    • Balsamic Glaze: Balsamic glaze is the best compliment to sweet fruit. The taste of balsamic glaze on this summer salad is incredible!
    • Basil Leaves: Fresh basil leaves are a must! It adds incredible flavor to this salad.
    • Crostini: A crostini on the side makes this salad complete!

    How To Make Peach Burrata Salad

    Making this peach burrata salad is a breeze! This salad takes a few minutes to toss together. It is an impressive salad or side dish to bring to any event or potluck. Everyone will be asking who brought it!

    1. Wash Lettuce and Peaches: Prepare the salad ingredients by washing the greens and then the peaches.
    2. Slice the Peaches: Cut the peaches down the middle and remove the pits. Slice the peaches and set them aside. Because I like a little extra fiber, I leave the peaches with the skin on. Peeling the peaches is a personal preference.
    3. Assemble Salad: To assemble the salad, layer the greens on a platter. Then, top the greens evenly with the prepared peach slices.
    4. Add Burrata Cheese: Pull the burrata cheese apart into pieces and layer them on top of the salad.
    5. Drizzle Balsamic Glaze: Drizzle the salad with balsamic glaze. Don’t leave this out!
    6. Garnish and Serve: Garnish with fresh basil leaves and then you can serve it with a side of crostini. Enjoy!
    Close up view of peach burrata salad. Gold and black serving spoons are set in the salad. Balsamic glaze drizzled on top and garnished with crostini and fresh basil.

    Variations

    This peach burrata salad is an incredible summer salad on its own! Sometimes I like to take the flavors to the next level and go all out! Here are some variations of this salad that are always a hit.

    • Protein: Add some grilled chicken or salty prosciutto to make this salad a full meal. My husband always requests meat, so I love adding that in too!
    • Vegetable Variations: Because I love adding in veggies whenever I can, the addition of tomatoes would be lovely in this salad. Sliced red onion would also be delicious on top.
    • More Fruit: Blueberries and strawberries are a great addition to the peaches!
    • Nuts: Sprinkle on some extra crunch and texture with the addition of pistachios, pine nuts, or any nut you desire!
    • Drizzle Options: Extra Virgin olive oil, honey, lemon juice, or a delicious vinaigrette would also be delicious drizzled on top of this salad!
    • Grill the Peaches: Try grilling the peaches for more of a caramelized peach flavor. Because it’s pretty to serve with grill marks, and it tastes incredible!

    Top view photo of peach burrata salad on a gray platter. Balsamic glaze and basil garnished on top. Sliced peaches and crostini garnished on the side. One whole and halved peach next to the platter.

    Storing Tips

    Peach burrata salad is always best served fresh and right away! Whenever you work with fresh fruit and vegetables, it needs to be enjoyed before the fruit browns and the veggies wilt. Here are some tips if you want to keep the ingredients to make it throughout the week.

    Storing Peaches: Generally, peaches will last for 3-4 days on the counter. If you have ripe peaches that you want to save for more peach burrata salad later, store them in the refrigerator. You want to store it in the fridge because the cool temperature slows down ripening. It also prevents the peaches from quickly spoiling.

    **Do Not Assemble If Storing** Leftover ingredients to make this salad later should be stored separately. The assembly of the salad should only take place if you are about to enjoy it! Keep the lettuce and burrata stored in sealed containers in the fridge. When you’re ready for more salad, follow the directions on the recipe card.

    More Fruit Dessert Ideas

    Summertime means an abundance of fruit everywhere!  I love the sweet fresh flavors of a fruit dessert in the summer.  Here are some of my favorite fruit desserts you need to bring to your next potluck!

    Print

    Peach Burrata Salad

    This peach burrata salad is the salad you never knew you would dream about it! Sweet ripe peaches paired with fresh creamy burrata are drizzled with balsamic glaze to marry the unique flavors all together. 
    Course Salad, Side Dish
    Cuisine American
    Keyword 5 minute, easy, peach burrata salad
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4
    Calories 178kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups spring lettuce mix (spinach or arugula)
    • 2-3 fresh peaches, sliced
    • 8 oz burrata cheese, pulled apart and scattered
    • balsamic glaze
    • basil leaves for garnish
    • crostini for serving

    Instructions

    • Prepare the salad ingredients by washing the greens and peaches.
    • Cut the peaches down the middle and remove the pits. Slice the peaches and set them aside. Peeling the peaches is a personal preference. I like the extra fiber!
    • To assemble the salad, layer the greens on a platter. Top the greens evenly with the prepared peach slices.
    • Pull the burrata cheese apart into pieces and layer them on top of the salad.
    • Drizzle the salad with balsamic glaze. You can leave this out if you prefer but it is DELICIOUS!
    • Garnish with fresh basil leaves and serve with a side of crostini. Enjoy!

    Nutrition

    Serving: 1cup | Calories: 178kcal | Carbohydrates: 9g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 40mg | Sodium: 13mg | Potassium: 142mg | Fiber: 2g | Sugar: 7g | Vitamin A: 822IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 0.4mg