Easy Meal Prep Recipes | What Molly Made

Viral Lazy Kebab Rolls

Molly Thompson — Thu, 26 Mar 2026 17:18:48 +0000

This is one of those recipes I kept seeing everywhere and finally had to try. And it completely lived up to the hype.

You press the ground meat onto a tortilla, roll it up, slice it into spirals, and thread it onto skewers.

They come out with golden edges, juicy centers, and those layered pinwheels that look way more impressive than the effort it takes.

And once you make them, you definitely get why the internet latched onto it.

What Are Viral Kebab Rolls (and Why Is Everyone Making Them?)

Viral kebab rolls are a shortcut version of traditional kebabs that started trending because they’re easier, faster, and look super fun and impressive (because they are)

Instead of shaping meat onto skewers, you:

Press the meat onto a tortilla
Roll it up
Slice it into pinwheels
Then skewer and bake

The result is:

Evenly cooked meat
More surface area for crispy edges on every piece
A handheld, shareable version of kebabs

I’ve made my own version of several viral recipes, including the feta eggs, cottage cheese queso, and the la scala chopped salad. They’re all worth the hype!

Why This Viral Technique Works So Well

It’s not just a trend. There’s a reason this method works.

Pressing the meat thin onto the tortilla means it cooks quickly and evenly, so you don’t end up with dry edges and undercooked centers.

Then when you slice and skewer it, you create more surface area, which gives you those golden, slightly crispy edges all the way around.

It’s easier than traditional kebabs, and the texture is top tier.

Ingredients You Need (and Easy Swaps)

This is part of why it’s so popular. The ingredient list is simple and flexible.

For the kebab rolls

Ground chicken: ground turkey or ground beef also works.
Spices: Paprika, Garlic powder, and Kosher salt
Hot honey for drizzling
Burrito-sized tortillas

For the tzatziki

Plain Greek yogurt
Shredded dill pickles (or cucumber for a more classic version)
Fresh dill
Garlic
Lemon juice
Salt

If you like these flavors, you’d also love these sheet pan chicken gyros and easy greek chicken meatballs.

How to Make Viral Lazy Kebab Rolls

Step 1. Season the chicken: Add the cubed chicken to a large baking dish. Drizzle with olive oil and toss with Italian seasoning, lemon zest, grated garlic, kosher salt, black pepper, and cornstarch until evenly coated.

Step 2. Press onto tortillas: Divide the mixture and press it into a thin, even layer across each tortilla. Use parchment on top if needed. Thin is key here.

Step 3. Roll tightly: Roll each tortilla into a tight log so the layers stay intact.

Step 4. Slice into pinwheels: Cut into thick rounds, about 1–1½ inches. You should see those spiral layers.

Step 5. Skewer the rolls: Thread the pieces onto skewers, going through the center so the spiral faces outward. This keeps them from unwrapping and helps them cook evenly.

Step 6. Bake until golden: Bake at 400°F for about 20 minutes, until the edges are golden and slightly crisp and the centers are fully cooked.

I’ve tested a lot of viral recipes, and this is one that will make our regular rotation!

The Pickle Tzatziki That Makes This

This sauce is what takes it from good to “wait…wow.” It’s creamy, tangy, a little garlicky, and the pickles add that sharp bite that balances everything out.

Just stir all of the ingredients together and let it sit while the kebabs bake so the flavors come together.

If you’re into sauces like this, you’ll love these chicken and feta burgers or balsamic flank steak with feta sauce.

Tips for Juicy, Crispy Kebab Rolls Every Time

Press the meat thin
This is the biggest thing. Thick layers won’t cook evenly.

Use parchment to help spread
It keeps things even and way less messy.

Skewer after slicing
This is the trick. It keeps everything intact and gives you those golden edges on every piece.

Look for visual cues

Light golden edges
Slight crisp on the tortilla
Centers that look just set

Let them rest briefly
They’ll hold together better and stay juicy.

How to Serve These

These are one of those meals that work for a lot of situations:

Serve on skewers for an easy dinner
Slice smaller for an appetizer or party food
Pair with something fresh like cucumber tomato avocado salad or brussel sprout caesar salad.

My kids love these because they feel fun, and I love them because they’re actually easy.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

Microwave = softer, but still good

Oven or air fryer = best texture

FAQs

Is this the viral tortilla kebab recipe?

Yes, this is a version of the viral tortilla kebab method where you press meat onto a tortilla, roll, slice, and skewer before baking, with added flavor from hot honey and pickle tzatziki.

Can I use ground turkey or beef?

Yes. Turkey works great. Beef will be richer and may release more fat, so use a leaner ratio.

Do I have to use skewers?

They help hold the shape and give you even cooking, but you can bake them without if needed. I usually soak my skewers before baking/grilling, but tested these without and they worked great.

Can I make these ahead?

Yes. You can roll and slice them ahead, then skewer and bake when ready.

More Ground Chicken Recipes

Lazy Kebab Rolls

These viral lazy kebab rolls are made by pressing seasoned ground chicken onto tortillas, rolling, slicing into pinwheels, and skewering before baking until golden. They’re juicy on the inside, slightly crispy on the edges, and finished with hot honey and a creamy dill pickle tzatziki for the perfect balance.

Course Appetizer, Dinner

Cuisine American

Diet Diabetic

Keyword 30 minute meal, ground chicken, high protein

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 367kcal

Author Molly Thompson

Ingredients

Kebab Rolls

1 lb ground chicken
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
2 Tablespoons hot honey plus more for drizzling
6 tortillas gluten free if needed

Pickle Tzatziki

1 cup plain Greek yogurt
1/3 cup shredded dill pickles about 3 pickles or cucumber
1/4 cup chopped fresh dill
1 clove garlic minced or grated
1 Tablespoon lemon juice
1/2 teaspoon kosher salt

Instructions

Mix the chicken: In a large bowl, combine the ground chicken, paprika, garlic powder, salt, and hot honey. Mix until evenly combined.
1 lb ground chicken, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 2 Tablespoons hot honey
Press onto tortillas: Divide the mixture evenly between the tortillas. Press into a thin, even layer across each tortilla. Place parchment on top if needed to help spread it out.
6 tortillas
Roll tightly: Roll each tortilla into a tight log so the layers stay intact.
Slice into pinwheels: Cut into 1–1½ inch rounds. You should see spiral layers.
Skewer the rolls: Thread the pieces onto skewers, going through the center so the spiral faces outward. This keeps them secure and helps them cook evenly.
Bake: Arrange on a baking sheet and bake at 400°F for 20 minutes, until the edges are golden and the centers are fully cooked.
Make the tzatziki: While they bake, shred the pickle in a bowl and press the moisture out with paper towels. Mix it together with the Greek yogurt, dill, garlic, lemon juice, and salt. Taste and adjust salt or lemon as needed. Chill until ready to serve.
1 cup plain Greek yogurt, 1/3 cup shredded dill pickles
Finish and serve: Sprinkle the kebabs with a little extra salt and drizzle with hot honey. Serve warm with pickle tzatziki for dipping.

Notes

Lower Carb: Use Hero Tortillas that are higher in protein and fiber and lower in carbs.

Gluten-free or grain-free: swap the tortilla for a gluten-free version or use Siete tortillas for grain-free.

Nutrition

The post Viral Lazy Kebab Rolls appeared first on What Molly Made.

20-Minute Honey Garlic Chicken Bowls

Molly Thompson — Mon, 02 Mar 2026 10:00:00 +0000

Honey garlic chicken bowls are a fast, protein-packed dinner made with golden seared chicken, charred broccoli, and a glossy sweet-savory garlic sauce over rice. Everything cooks quickly, so the entire meal is ready in about 20 minutes.

The sauce is bold with garlic, balanced with honey, and thick enough to cling to every bite. The broccoli stays crisp (not soggy!). The chicken is juicy (not dry!). And everyone can build their own bowl, which makes this a weeknight win.

If you love meals like Ground Turkey Teriyaki Rice Bowls or Easy Ground Beef Taco Bowls, this one fits right into that rotation.

How to Make Honey Garlic Chicken Bowls in 20 Minutes

You make honey garlic chicken bowls in 20 minutes by starting the rice first, then prepping the broccoli and sauce while the chicken cooks. I intentionally developed and tested this recipe to reduce prep time!

Here is the exact flow:

Start 1 1/4 cups minute rice immediately.
Cube 2 pounds chicken into even 1-inch pieces.
Sear chicken in 1 tablespoon olive oil until 160 to 165°F.
While it’s cooking, chop any broccoli and mix the sauce. Then char the broccoli in the same skillet.
Simmer the honey garlic sauce for 2 to 3 minutes until thick then toss it all together and assemble the bowls.

This works because nothing waits around. The rice cooks while the protein and vegetables cook. Multi-tasking at its finest!

Why Your Honey Garlic Sauce Turns Watery (And How to Keep It Thick)

Honey garlic sauce turns watery when vegetables release moisture directly into the sauce, or you don’t simmer it long enough at high heat.

The solution is simple: cook the broccoli separately and simmer the sauce alone before combining everything.

After testing this multiple ways, here is what works best:

Whisk 1 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, and optional ginger.
Cook garlic over medium heat for 1 minute until fragrant.
Pour in the sauce and simmer 2 to 3 minutes. Make sure it comes to a bubble, this is when the cornstarch works its magic.
Stop cooking when it coats the back of a spoon.

That coating test matters. If the sauce runs thin like broth, it needs another minute. If it clings in a glossy layer, its ready.

How to Get Juicy Chicken Instead of Dry, Rubbery Pieces

Chicken stays juicy when it is cut evenly, patted dry, and removed from heat at 160 to 165°F.

Most dry chicken happens because:

The pan is overcrowded.
The pieces are uneven.
It is overcooked while waiting for the sauce.

Use a large skillet. Let the chicken sit undisturbed for the first few minutes so it browns properly. Browning equals flavor.

Remove it as soon as it reaches temperature. It will finish cooking slightly while resting.

For more reliable weeknight options, browse all of my Easy Chicken Dinner Recipes for simple, tested meals that don’t overcomplicate things.

How to Char Broccoli Instead of Steaming It

Broccoli gets charred when it cooks in a hot skillet without being stirred constantly.

Add broccoli to the hot pan with oil and let it sit untouched for 2 to 3 minutes. You should see bright green florets with darkened edges. Then stir and cook another 1 to 2 minutes until crisp-tender.

If you stir too often or overcrowd the pan, it steams instead of browns.

You can substitute bell peppers, snap peas, or green beans. Cook them exactly the same way until crisp with slight char.

Ingredient Choices That Actually Matter

Soy sauce: Low-sodium soy sauce prevents the sauce from becoming too salty since it reduces slightly.

Honey: A quarter cup provides balance without making the dish sugary.

Cornstarch: Three teaspoons are enough to thicken the sauce without making it gummy.

Garlic: Eight cloves sound bold, but once cooked, the flavor mellows into rich, aromatic sweetness. It is honey garlic chicken after all!

Minute rice: Keeps this truly 20 minutes. Traditional rice changes the timing. If you’re using traditional white or brown rice instead of minute rice, follow this perfectly cooked white rice guide and start it ahead of time.

How to Meal Prep and Store Honey Garlic Chicken Bowls

Honey garlic chicken bowls store well for up to 4 days in the refrigerator when components are kept separate.

For best texture:

Store rice, chicken with sauce, and broccoli separately.
Reheat chicken and sauce first.
Add broccoli after reheating so it stays firm.

You can freeze the chicken and sauce for up to 2 months. Broccoli is best fresh.

If you’re building out a weekly plan, my cava harissa chicken bowls and street corn chicken rice bowls are great for dinners and store perfectly for lunch prep.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless thighs work well and stay slightly more tender. Cook until 165°F.

Is honey garlic chicken very sweet?

Not too sweet. This recipe is balanced sweet-savory. The rice vinegar and soy sauce offset the honey.

Can I skip cornstarch?

Yes, but the sauce will be thinner and less glossy. It will taste the same but not cling as well. Arrow root starch or tapioca starch are great alternatives.

How do I make this gluten-free?

Use gluten-free tamari or coconut aminos instead of soy sauce. Note that coconut aminos has more sugar and will yield a sweeter sauce.

Can I double the sauce?

Yes. Double all sauce ingredients evenly and simmer slightly longer to thicken.

Honey Garlic Chicken Bowls

These honey garlic chicken bowls are a fast, flavor-packed dinner made with juicy seared chicken, crisp-tender broccoli, and a thick, glossy honey garlic sauce over rice. Everything cooks in parallel so it’s truly ready in about 20 minutes, making it perfect for busy weeknights. Bold garlic, balanced sweetness, and real ingredients that actually hold up for meal prep.

Course Dinner

Cuisine American, Chinese

Diet Gluten Free

Keyword high protein

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 494kcal

Author Molly Thompson

Ingredients

1 1/4 cups dry minute rice brown or white
2 lbs boneless skinless chicken breast
1 teaspoon kosher salt
2 Tablespoons olive oil divided
24-28 oz broccoli florets pre-packaged and cut
1 cup low-sodium soy sauce or tamari for gluten-free
1/4 cup honey
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 teaspoon fresh grated ginger optional
3 teaspoons cornstarch
8 cloves garlic minced or grated
Green onions and sesame seeds to garnish

Instructions

Cook the rice according to the package instructions.
1 1/4 cups dry minute rice
While the rice cooks, pat the chicken dry with a paper towel then cube the chicken into 1-inch pieces and sprinkle with salt and pepper to taste.
2 lbs boneless skinless chicken breast, 1 teaspoon kosher salt
Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden and just cooked through, 160-165°F. While the chicken cooks, trim or chop broccoli if needed. Remove the chicken to a clean plate or cutting board.
2 Tablespoons olive oil
Add another drizzle of olive oil if need and add the broccoli. Let it sit undisturbed for 2-3 minutes then stir and cook another 1-2 minutes, until it’s bright green with charred edges and the center’s are slightly crisp. Remove to another clean plate or cutting board.
24-28 oz broccoli florets
While the broccoli cooks, whisk together the soy sauce, honey, sesame oil, rice vinegar, ginger, and cornstarch in a small bowl. After removing the broccoli from the pan, lower the heat to medium, add a drizzle of olive oil and garlic and cook for 1 minute, until fragrant. Stir in the sauce and simmer over medium-low for 2-3 minutes to thicken, until it lightly coats the back of a spoon.
1 cup low-sodium soy sauce, 1/4 cup honey, 1 Tablespoon sesame oil, 1 Tablespoon rice vinegar, 1 teaspoon fresh grated ginger, 3 teaspoons cornstarch, 8 cloves garlic
Add the chicken back to the pan and toss to coat and reheat slightly. Optionally, add the broccoli back to coat in the sauce or serve the broccoli on top separately.
Assemble bowls with cooked rice and garnish with sesame seeds and green onions if desired.

Notes

Broccoli: Cook the broccoli separately so the honey garlic sauce stays thick and glossy instead of getting watered down. If your skillet is smaller, cook the broccoli in batches so it chars instead of steaming.

Rice: Minute rice keeps this recipe fast, but you can swap in regular white or brown rice, just start it earlier since it takes longer to cook.

Vegetable swaps: Bell peppers, snap peas, or green beans all work well here. Cook them the same way as the broccoli until crisp and tender, with a little char.

Nutrition

The post 20-Minute Honey Garlic Chicken Bowls appeared first on What Molly Made.

Honey Roasted Sweet Potatoes

Molly Thompson — Tue, 28 Oct 2025 14:26:59 +0000

This honey roasted sweet potatoes recipe is a favorite in our kitchen. My husband and kids love the perfect balance of crispy edges, creamy centers, and just the right hint of sweetness from the honey.

It’s become a staple on our holiday table, especially as a Thanksgiving side dish, right alongside classics like classic stuffing, broccoli casserole, and cheesecloth turkey. The caramelized flavor pairs perfectly with anything savory, and it’s simple enough to make on a busy weeknight, too.

The Side Dish That’s Always Gone First

These sweet potatoes are everything I want in a side: caramelized and golden on the outside, tender in the middle, and just the right amount of sweet.

I’ve roasted countless sheet pans of sweet potatoes for sweet potato kale salad, sheet pan meals, or just tossing them with rosemary. The secret to perfectly crisp sweet potatoes is high heat, not stirring too soon, and roasting without honey at first, so it caramelizes instead of burns.

Tested Tips Before You Start…

Don’t stir too soon. Let the potatoes sit on the hot pan so the bottoms get that golden crust.
Use two pans if you double it. More space = crispier edges.
Add the honey at the end. Adding it early makes the sugar burn before the potatoes finish cooking.
Keep an eye near the end. The honey caramelizes fast, so a few minutes can make or break it.
Less oil is better than more. You just need enough to lightly coat because too much turns them soft.

What You’ll Need

Just a few pantry staples! They’re all real, simple ingredients.

Sweet potatoes: about 2 lbs, peeled and cubed into 1-inch pieces.
Olive oil: enough to coat but not drown them (too much = soggy).
Paprika + garlic powder: for a savory balance to the sweet honey.
Honey: or hot honey for a little kick.
Optional toppings: crumbled feta and fresh thyme.

For vegan or dairy-free, use maple syrup instead of honey and skip the feta.

Jump to Recipe

How to Make Honey Roasted Sweet Potatoes

Welcome to my kitchen! Let’s make perfectly roasted sweet potatoes with a honey glaze. Simple, but so much flavor!

Step 1. Prep and season the potatoes: peel and cube them into even sizes so they cook evenly. Coat evenly and spread on a large sheet pan.

Step 2. Roast sweet potatoes with honey: Bake at 425°F for 25 minutes, toss with honey, then roast for another 5-10 minutes.

Variations to Try

Hot Honey Roasted Sweet Potatoes: Use hot honey and add a pinch of cayenne.
Maple + Cinnamon: Swap honey for maple syrup and add ½ teaspoon cinnamon.
Herb + Feta: Add fresh thyme, rosemary, or crumbled feta before serving.
Savory Meal Prep: Toss leftovers into veggie quinoa bowls, taco bowls, or salads for the week.

Make-Ahead and Storage

To store: Refrigerate in an airtight container for up to 4 days.

To reheat: Warm in the oven or air fryer at 400°F until crispy again (5–10 minutes).

To prep ahead: Dice and season the sweet potatoes up to a day in advance and roast just before serving.

More Healthy Side Dishes To Try

Honey Roasted Sweet Potatoes

These honey roasted sweet potatoes are perfectly caramelized with crisp, golden edges and a soft, creamy center. They’re naturally gluten-free, simple to make, and pair with everything from chicken and salmon to holiday mains.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy free, gluten free, healthy side dish

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 246kcal

Author Molly Thompson

Ingredients

2 lbs sweet potatoes (about 3-4 large potatoes), peeled and cut into 1-inch pieces
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3-4 Tablespoons honey or hot honey
Crumbled feta and fresh thyme for serving optional

Instructions

Prep and cut (5 min): Preheat the oven to 425°F. Peel and dice the the sweet potatoes into 1-inch cubes.
2 lbs sweet potatoes
Season the potatoes (3 min): Add the sweet potatoes to a large sheet pan and drizzle with olive oil and toss with seasonings. Spread the sweet potatoes out into an even layer, without overlapping. Use two sheet pans if needed. Overcrowding the pan results in steamed potatoes rather than crispy ones.
2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon paprika
Roast potatoes (30-35 min): Roast in the oven for 25 minutes then remove them and drizzle the honey on top. Toss to coat and roast for another 5-10 minutes, until fork-tender and the edges are caramelized.
3-4 Tablespoons honey
Taste and season with more salt as needed. Optionally, toss with crumbled feta and sprinkle with fresh thyme.
Crumbled feta and fresh thyme for serving

Notes

Pan: Use a very large sheet pan. The more space the sweet potatoes have, the better they roast. An overcrowded pan results in steamed potatoes rather than crispy roasted potatoes. Use two sheet pans if needed.

Storage: Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or oven at 400 until heated through to bring back some of the crisp.

Nutrition

FAQs

Can I leave the skin on?

Yes! Just scrub them really well. The skin adds fiber and gets slightly chewy when roasted.

Why aren’t mine crispy?

They were probably too close together. Give them space so the hot air can circulate.

What oven temperature is best for roasting sweet potatoes?

425°F is the sweet spot for roasting potatoes. It’s high enough for caramelization, but low enough to avoid burning the honey.

The post Honey Roasted Sweet Potatoes appeared first on What Molly Made.

Slow Cooker Shredded Chicken (Meal-Prep Friendly)

Molly Thompson — Mon, 20 Oct 2025 20:32:26 +0000

The Set-It-and-Forget-It Chicken I Make Every Week

Every Sunday, I toss a few chicken breasts in the slow cooker and call it my “weeknight sanity saver.” By dinner time, the house smells amazing, and I’ve got perfectly tender shredded chicken ready for tacos, salads, or a quick protein add-in for the kids’ meals.

After years of testing, I figured out the trick to making slow cooker chicken that stays juicy, not dry: a splash of apple cider vinegar and not overcooking it. This version has become my base for dozens of meals, and it works every single time.

Why it’s my go-to:

10 minutes of prep, max.
Tender, juicy texture that never dries out.
Adapts to any flavor (taco, BBQ, buffalo, etc.) for versatile lunches all week.
Freezer-friendly for months!
Makes busy weeknights feel calm and organized.

The Foolproof Formula for Juicy Shredded Chicken

Think of this as the “base recipe” for crock pot shredded chicken that always works. Just adjust the seasoning and flavors to make it your own!

Ingredient/Element	What to Use	Why it Matters
Protein	2-21/2 lbs boneless skinless chicken breast	Lean, shreds easily, stays juicy
Liquid	1 cup chicken broth	Adds moisture and flavor
Acid	1 Tbsp apple cider vinegar	Tenderizes and brightens flavor
Seasoning	2 tsp EACH garlic & onion powder, kosher salt, and pepper.	Builds balanced, all-purpose flavor
Slow Cooker Cook Time	LOW for 6-7 hrs or HIGH for 3-4 hrs	Long enough to tenderize, not so long it dries out

Why this works: The vinegar and broth create gentle steam that keeps the chicken juicy, while the dry seasonings build flavor that goes with any sauce later.

Jump to Recipe

How to Make Slow Cooker Shredded Chicken

Welcome to my kitchen! Let’s make this easy slow cooker pulled chicken recipe. The prep time couldn’t be faster!

Step 1. Add everything to the slow cooker:Place chicken in a single layer at the bottom. Sprinkle with all seasonings, pour in the broth and vinegar.

Step 2. Cook and shred: Cover and cook on high for 3–4 hrs or low for 6–7 hrs low, until the chicken shreds easily and the internal temp is 165. Don’t overcook!

How to Tell When It’s Perfectly Done

Internal temperature: 165°F
Texture: fork-tender, juicy, pulls apart easily
Visual: light golden edges, opaque center

Endless Ways to Use Shredded Chicken

Once you’ve got a big batch, dinner is halfway done all week! Try these ideas:

Toss with buffalo sauce for a high-protein lunch bowl
Stir into chicken soup or white chicken chili
Mix with BBQ sauce for sliders or sandwiches
Add to enchiladas, quesadillas, or tacos
Serve over salads or grain bowls for easy lunches
Combine with pesto and toss into pasta or zucchini noodles

Cook once, eat these recipes all week: BBQ chicken salad, healthy chicken enchiladas, creamy chicken tortilla soup, thai curry noodle soup, or buffalo chicken casserole.

Flavor Variations & Quick Add-Ins

Chicken Thighs: Use boneless thighs for darker, richer flavor (reduce cook time ~ 30 min)

Taco Shredded Chicken: Add 2 Tbsp taco seasoning + ½ cup salsa before cooking.

BBQ Chicken: Replace broth with ½ cup BBQ sauce; add ¼ cup more after shredding

Buffalo Chicken: Stir in buffalo hot sauce after shredding, to taste.

Herbed Lemon Chicken: Add 1 Tbsp lemon juice + 1 tsp Italian seasoning

Make-Ahead, Storage, + Freezing

To Refrigerate: Cool completely and store in an airtight container up to 4 days. Reheat with a splash of broth to keep it moist.

To Freeze:Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat:Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Meal prep tip: I make a double batch and divide it into four bags: plain, buffalo, BBQ, and taco. Each night, I heat one and pair it with rice, salad, or roasted veggies. Total lifesaver.

More Protein to Meal Prep

Slow Cooker Shredded Chicken

This slow cooker shredded chicken turns out tender and juicy every time with just a few simple ingredients. It’s the ultimate meal-prep staple—perfect for tacos, salads, sandwiches, or freezing for quick weeknight dinners. Just season, set, and shred!

Course Dinner

Cuisine American

Diet Low Lactose

Keyword chicken dinner, slow cooker, slow cooker meal

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 221kcal

Author Molly Thompson

Ingredients

2-21/2 pounds chicken breast
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup low-sodium chicken broth or 1 cup water with 1 bouillion cube

Instructions

Add to the slow cooker (5 min): Place the chicken in the bottom of the slow cooker. Sprinkle with seasonings then pour the apple cider vinegar and broth on top.
2-21/2 pounds chicken breast, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon fresh cracked black pepper, 1 cup low-sodium chicken broth
Slow cook: Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is tender and easy to shred.
Shred the chicken (3 min): Use two forks to shred the chicken and stir with the juices to keep it moist. You can also use a hand mixer on low for quick shredding and return back to the crock pot.
Serve or store: Use right away in soups or stews or toss with your favorite sauce (BBQ, buffalo etc.). Cool and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Notes

Refrigerate: Cool completely and store in an airtight container up to 4 days.

To Freeze: Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat: Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Flavor Additions:

Taco-style: Add 2 Tbsps taco seasoning + ½ cup salsa.
BBQ: Replace broth with ½ cup BBQ sauce, add ¼ cup more after shredding.
Buffalo: Drain excess liquid and stir in buffalo sauce to taste after shredding

Nutrition

FAQs

Can I put frozen chicken in the crock pot?

It’s not recommended. Frozen chicken heats too slowly, keeping it in the unsafe temperature zone for too long. Thaw it in the fridge first!

Can I use chicken thighs instead of breasts?

Yes! Boneless thighs work great. Just reduce cook time by about 30 minutes for the same tenderness.

How do I know when it’s done?

When it shreds easily with a fork and reaches 165°F internally. If it’s tough, it needs more time; if it’s mushy, it’s overdone.

How long does shredded chicken last?

Up to 4 days in the fridge or 3 months in the freezer when sealed airtight.

Can I double this recipe?

Yes, just make sure chicken is arranged evenly and check the internal temp. It may need up to 30 minutes longer!

The post Slow Cooker Shredded Chicken (Meal-Prep Friendly) appeared first on What Molly Made.

Overnight Steel Cut Oats (Quick Make-Ahead Recipe)

Molly Thompson — Thu, 28 Aug 2025 17:38:21 +0000

Why You’ll Dream About these Overnight Steel Cut Oats

The first time I made these steel cut overnight oats I toasted the oats just long enough to smell that nutty scent, and by morning they were so much softer than I expected.

I love that the oats continue to mellow in the fridge, making mornings effortless (and delicious). These jars let me balance protein, fiber, and fats with simple additions and toppings like fruit and nut butter.

Why you’ll love them too:

Starts with a toasty, nutty aroma that turns creamy overnight.
1:2 liquid ratio keeps texture balanced, never mushy.
High‑fiber breakfast that keeps you full and energized.
Totally customizable and portable for busy mornings.

Love oats for breakfast? Try blended overnight oats, strawberry cheesecake overnight oats, or blueberry baked oatmeal next.

What’s the Difference Between Steel Cut Oats and Rolled Oats?

If you’ve only made traditional overnight oats with rolled oats like these pumpkin overnight oats or blueberry overnight oats, you may notice a big difference in texture.

Rolled oats (old-fashioned oats) are whole oats that have been steamed and pressed. They absorb liquid quickly and soften into a creamy (almost pudding-like) texture when soaked overnight.
Steel cut oats are the inner kernels of whole oats that have been cut down into 2 or 3 pieces using a steel blade (hence the name). This leaves them chewier and nuttier (never mushy). Because they’re less processed, they take longer to soak.

Steel cut oats offer several benefits because they’re high fiber, low glycemic, and naturally gluten-free.

TLDR: rolled oats = creamier; steel cut oats = chewier, nuttier, and more filling (thanks to fiber).

Ingredients You’ll Need

Butter or coconut oil: to enhance the flavor of the oats and help break down the tougher outside of the oats.
Steel cut oats: whole‑grain, minimally processed, chewy, and high fiber!
Water and/or milk: use a blend of water and milk for creamier oats.
Flavor boost: 1 tsp kosher salt or vanilla.
Mix-ins: protein powder, dried fruit, nut butter etc.
Optional toppings: chia or flax seeds, fresh fruit (berries, banana or apple), nut butter, cinnamon, maple syrup, or dried fruit

Jump to Full Recipe

How to Make Creamy Make-Ahead Steel Cut Oats

Toast the oats: In a medium saucepan over medium heat, melt the butter or coconut oil. Add the steel cut oats and toast, stirring, until the aroma is toasty and nutty.

Boil and simmer: Add liquid and salt, bring to a boil. Cover and simmer for 1 minute, then remove from heat to let oats start absorbing liquid. This helps to get the breakdown of the oats started for softer oats.

Divide and chill: Spoon oats into jars (4–5), cover, and refrigerate overnight—8 to 12 hours lets oats absorb all liquid and soften fully.

Serve chilled or warm: For cold overnight steel cut oats oats, enjoy from the fridge. To warm, heat in the microwave for 1-2 minutes with a splash of milk.

Tested Tips and Tricks

Don’t skip toasting and simmering the oats. This enhances the nutty flavor and speeds up the softening.
Soak together or separately. I tried both methods and they’re nearly identical. Soaking together ensures consistency but separate jars makes them easy to grab-and-go.
Know what texture to expect. We’ve covered this, but it’s important to note that steel cut oats will have more chew.

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Overnight Steel Cut Oats

This hearty batch of overnight steel cut oats starts with lightly toasted oats soaked in a 1:2 oats‑to‑liquid ratio and refrigerated for 8–12 hours. They make mornings simple, so you can wake up to a creamy, fiber‑packed breakfast all week. Enjoy them chilled or quickly warm and top any way you like! They're the perfect healthy, customizable breakfasts.

Course Breakfast

Cuisine American

Diet Low Calorie

Keyword breakfast, healthy breakfast, meal prep breakfast, oatmeal, quick breakfast

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 179kcal

Author Molly Thompson

Ingredients

1 Tablespoon unsalted butter or coconut oil
1 cup steel cut oats
2 cups water or equal parts water and milk for creamier oats
1 teaspoon kosher salt
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Instructions

Toast oats (1-2 min): Melt the butter in a medium saucepan over medium heat. Add the steel cut oats and salt, toast for 1-2 minutes, until slightly nutty.
1 Tablespoon unsalted butter, 1 cup steel cut oats, 2 cups water, 1 teaspoon kosher salt
Boil and simmer (2 min): Pour in the water (or milk) and bring to a boil over high heat. Reduce to low, cover, and simmer for 1 minute then remove from the heat and cool slightly.
Soak (8-12 hrs): Divide into 4 jars or transfer to one big bowl. Cover and refrigerate for 8-12 hour, until the oats absorb all of the liquid and are softened and creamy. They should still have some chew to them.
Serve: To serve chilled, stir, add splash of milk, and top as desired. For warm oats, stir in a splash of milk and microwave for 1-2 minutes. Top and enjoy!
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Notes

High-Protein Overnight Steel Cut Oats: I highly recommend adding 2-3 scoops of protein to this mix to balance out the macronutrients to keep you full! I love this vanilla protein powder or this flavorless protein powder. Add an extra 2 Tbsp of milk for every scoop of protein.

Toppings to balance blood sugar: add some chia seeds and raspberries to boost the fiber even more and finish with a dollop of nut butter for healthy fats. That’s my favorite way to serve them!

Storage. Keep in the fridge in an airtight for up to 5 days.

Consistency tip. Steel cut oats have a chewier and firmer texture than typical rolled oats, so keep that in mind! For this recipe, a shorter soak = firmer and chewier texture, while a longer soak yields a creamier texture.

Nutrition

FAQs

Why toast and simmer the oats?

Toasting enhances the nutty flavor and simmering accelerates the softening processes (recommended because steel cut oats are firmer and chewier than rolled oats).

Will they get slimy?

Using the right ratio of 1:2 oats to liquid makes sure they’re not slimy or mushy. Steel cut oats tend to be chewier anyway, so they’re hardly ever slimy.

Can I divide before soaking?

You can soak them in one big bowl or divide them into meal prep jars then soak. I’ve tried both and there isn’t much of a difference.

How long do they last in the fridge?

They stay fresh and delicious in an airtight container for up to 5 days. Day 1 they’ll be slightly firmer, and by day 5 they’re ultra-creamy.

Can I eat them cold?

Absolutely—cold oats stay creamy with a splash of milk and are perfect for grab-and-go mornings. You can zap them in the microwave with a splash of milk too if you want them warm and cozy.

The post Overnight Steel Cut Oats (Quick Make-Ahead Recipe) appeared first on What Molly Made.

Easy Salmon Salad Recipe

Molly Thompson — Wed, 20 Aug 2025 16:23:13 +0000

A Quick & Healthy Dinner or Meal Prep Lunch

As a full-time working mom, I care so much about quick meals that are healthy & balanced, easy, and most importantly, delicious.

This recipe is everything I want in a salmon salad: bold Mediterranean flavors, fresh veggies, and a tangy herb dressing. Using leftover salmon (especially leftover greek salmon) makes it a 10-minute meal you can meal prep for lunches!

Recipe highlights:

Balanced meal with protein, healthy fats, and fiber
Quick to prep (only 15 minutes active time)
Customizable — use what you have on hand for a clean-out-the-fridge salad
Meal-prep friendly — salmon keeps well and tastes great cold

Love a quick and healthy salad? Try this la scala chopped salad, curry chicken salad, or cottage cheese egg salad next.

Ingredient Highlights & Swaps

Lemon juice: bright acidity to balance flavors.
Herbs: fresh dill & parsley and dried oregano for a Mediterranean flavor.
Salmon fillets: high in healthy fats and protein!
Romaine lettuce: crisp and sturdy base, but butter lettuce or mixed greens work too.
Mini cucumber: for fresh crunch.
Grape tomatoes: sweet and juicy.
Red onion: balances the flavors. Pickled onions work too!
Avocado: creamy texture, healthy fats, and fiber!
Chickpeas: plant-based protein and more fiber.
Feta cheese: the perfect greek flavors to finish the salmon salad. Leave it out for dairy-free or swap it with goat cheese!

Jump to Recipe

How to Make this Salmon Salad Recipe

Make the Dressing: Whisk dressing ingredients in a jar.

Assemble the Salad: Layer the romaine, cucumber, tomatoes, red onion, avocado, chickpeas, and feta in a bowl or seperate into containers for meal prep.

Serve: Flake the salmon using a fork and top the salad. Drizzle with reserved dressing if you’re serving it right away or store separately for meal prep.

Tested Tips & Shortcuts

Cold Salmon Tip: Leftovers taste amazing cold, so it’s perfect for meal prep lunches. Just store the dressing separately.
Pre-cooked salmon: Purchase pre-cooked salmon or even canned salmon if you don’t have leftover salmon on hand and don’t want to cook fresh.
Store-bought dressing: skip the homemade dressing if you don’t have time and buy your favorite Greek dressing at the store. I like Primal Kitchen’s greek dressing.

Salmon Salad Recipe

This salmon salad recipe combines crisp romaine, juicy tomatoes, creamy avocado, and flaky salmon with a Mediterranean herb dressing. It’s quick, nourishing, and perfect for weeknight dinners or meal-prep lunches.

Course Dinner, Lunch

Cuisine American, Mediterranean

Diet Diabetic, Gluten Free

Keyword family dinner, healthy dinner, meal prep lunch, salmon recipe, weeknight salmon

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 467kcal

Author Molly Thompson

Ingredients

Dressing

1/4 cup olive oil
Juice from 1 lemon (2-3 Tbsp)
1 clove garlic minced
1 Tablespoon fresh dill chopped (or 1 tsp dried)
1 Tablespoon fresh parsley chopped (or 1 tsp dried)
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Black pepper & red pepper flakes to taste

Salmon Salad

12-14 oz cooked salmon flaked (2-3 cups), see notes for cooking if you don’t have leftover salmon
1 head romaine chopped
1 mini cucumber chopped
10 oz grape tomatoes halved
1/4 cup red onion thinly sliced (1/2 onion)
1 avocado diced
1 (15-oz) can chickpeas drained and rinsed
4 oz feta cheese crumbled

Instructions

Make dressing (5 min): Whisk or shake the dressing ingredients together well in a jar. Taste and adjust seasoning as needed.
1/4 cup olive oil, Juice from 1 lemon, 1 clove garlic, 1 Tablespoon fresh dill, 1 Tablespoon fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, Black pepper & red pepper flakes
Assemble salad (5 min): Add the salad ingredients to a large bowl.
12-14 oz cooked salmon, 1 head romaine, 1 mini cucumber, 10 oz grape tomatoes, 1/4 cup red onion, 1 avocado, 1 (15-oz) can chickpeas, 4 oz feta cheese
Serve: Pour the dressing over the salad and toss to coat. Or separate into containers and store salad dressing separately for meal prep.

Video

Notes

Cook the salmon: Heat 2 Tablespoons of olive oil in the bottom of a large skillet over medium-high heat. Pat salmon dry and season with salt and pepper. Place it skin-side-down in the hot skillet and sear for 4 minutes without moving. The skin should be golden and crisp. Carefully flip and reduce the heat to medium. Continue to cook, 4-5 minutes, until the salmon flakes and reaches an internal temperature of 125-130°F. Let it rest for 5 minutes, remove the skin, and flake with a fork.

Canned salmon: this recipe works with canned salmon if you don’t want to cook it! Drain and flake before adding to the salad. I like Wild Planet canned salmon.

Store-Bought Dressing: I love homemade salad dressing, but store bought works to in a pinch. I like Primal Kitchen Greek dressing. Any greek, Italian, or balsamic dressing would be delicious.

To store: Store leftover salad, without the dressing, in an airtight container for up to 3 days. Dressed salad will stay fresh for a bout a day, but the lettuce will be slightly wilted.

Meal Prep: Assemble the salad ingredients into 4 separate airtight containers then mix and store the dressing separately.

Nutrition

My Favorite Variations

Greens: Try spinach, kale, or arugula instead of romaine.
Try another seasoning: the flavor of this salmon salad recipe depends on the dressing. Use leftover cajun salmon, Italian seasoned-salmon, or salmon seasoned with old bay. Use a matching dressing to your taste!
Grill or bake the salmon: Easily make baked salmon or grilled salmon instead.
Protein Swap: Use chicken instead (like in this grilled chicken salad), or swap for shrimp or tofu.
Dairy-Free: Skip feta or replace with dairy-free cheese.
Extra Crunch: Add toasted pita chips, sunflower seeds, or roasted chickpeas.

Frequently Asked Questions

Can I use leftover cooked salmon?

Yes! Flaky leftover salmon is perfect in this salad and others like salmon caesar salad and salmon arugula salad.

Do you it eat cold?

Yes, salmon salad is typically enjoyed cold as a quick lunch or meal prep option, but you can flake the salmon right when it’s cooked and enjoy it warm too.

Can I use canned salmon in this salad?

You can use canned salmon in this salmon salad! It’s a quick and easy alternative that turns this into a 5 minute recipe. Just drain and flake with a fork.

What’s the best way to store salmon salad?

Store leftovers in a air tight container or separate into meal prep containers without the dressing. This salmon salad will stay fresh in the fridge for up to 3 days.

More Salmon Recipes

The post Easy Salmon Salad Recipe appeared first on What Molly Made.

Mexican Street Corn Salad (Esquites)

Molly Thompson — Mon, 28 Jul 2025 20:18:52 +0000

A Flavor-Packed Twist on a Classic: This Mexican Street Corn Salad Is Your New Summer Staple

If you love elote (classic Mexican street corn on the cob), you’re going to love this off-the-cob version just as much, maybe more!

It’s charred, creamy, full of lime, and a little spicy. It’s perfect for taco night, BBQs, or a potluck. This is one of those recipes I’ve made more times than I can count—tested, approved, and always a hit.

Whether you’re scooping it up with tortilla chips as an appetizer or using it as a taco topping (on ground pork tacos or carne asada), this recipe uses the flavors of my elote seasoning, with minimal effort.

Meal prep bonus: I like to toss leftovers into salads with prepped cilantro lime chicken for an extra boost of texture and flavor.

Love Mexican street corn? Try Mexican street corn chicken salad or street corn chicken rice bowls next!

What Is Mexican Street Corn Salad?

Mexican street corn salad (also known as esquites or elote en vaso) is a deconstructed version of elote. Instead of serving corn on the cob slathered in mayo, cheese, and lime, you cut the grilled kernels off the cob and mix them in a creamy dressing with chili powder, lime juice, cotija cheese, herbs, and a little heat from jalapeño.

It’s fresh, vibrant, and way easier to serve to a crowd!

Try more of my favorite Mexican recipes like Mexican beef and rice, sheet pan chicken fajitas, or crispy Instant Pot carnitas next!

Ingredients You’ll Need

Fresh corn – Grilled for smoky flavor; about 5–6 ears
Olive oil or butter – For brushing the corn
Mayonnaise or Greek yogurt – Your choice for creaminess
Sour cream – Adds tang
Fresh lime juice + zest – Brightens everything up
Chili powder + garlic – For depth and kick
Cotija cheese – Or feta in a pinch
Scallions + cilantro + jalapeño – For herby heat and freshness

Jump to Recipe

How to Make Mexican Street Corn Salad

Grill the corn: Brush with olive oil or butter and grill over medium-high heat for 10 minutes, rotating for an even char.

Mix the dressing: In a bowl, whisk together the mayo, sour cream, grated garlic, lime juice and zest, chili powder, and salt.

Combine everything: Cut the corn off the cob and toss it in a bowl with the cheese, scallions, cilantro, and jalapeño. Pour the dressing over and toss to coat. Done!

Mexican Street Corn Salad

This Mexican Street Corn Salad is a fresh, tangy twist on classic elote—loaded with charred corn, creamy lime dressing, cotija cheese, and a kick of jalapeño. It’s the perfect summer side dish for taco night, BBQs, or meal prep. Serve it warm or chilled as a dip, side, or taco topping!

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Keyword 20 minute, appetizer, easy appetizer, mexican recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 251kcal

Author Molly Thompson

Ingredients

5 ears corn husked (about 3 cups of kernels)
1-2 Tablespoons olive oil or melted butter, for brushing
1/4 cup mayonnaise or plain Greek yogurt
1/4 cup sour cream
1 clove garlic finely grated
1 lime juice and zest
1/4 teaspoon chili powder
1 teaspoon kosher salt
2 oz cotija cheese or feta cheese, crumbled
1/3 cup finely sliced scallions
1/3 cup finely chopped cilantro plus more for topping
1 jalapeño pepper seeded and minced

Instructions

Grill the corn (10 min): Preheat your grill or grill pan to medium-high heat. Brush the corn all over with olive oil or melted butter. Grill for 2–3 minutes per side, turning occasionally, until lightly charred and tender. Set aside to cool slightly.
5 ears corn, 1-2 Tablespoons olive oil
Make the dressing (5 min): In a medium bowl, whisk together the mayo, sour cream, grated garlic, lime zest and juice, chili powder, and salt until smooth.
1/4 cup mayonnaise, 1/4 cup sour cream, 1 clove garlic, 1 lime, 1/4 teaspoon chili powder, 1 teaspoon kosher salt
Cut and mix (5 min): Slice the kernels off the cooled corn and place them in a large mixing bowl. Add the cheese, scallions, cilantro, and jalapeño. Pour the dressing over top and toss well to coat.
2 oz cotija cheese, 1/3 cup finely sliced scallions, 1/3 cup finely chopped cilantro, 1 jalapeño pepper
Finish and serve: Taste and adjust seasoning with more salt or lime, if needed. Garnish with extra cilantro and cheese. Serve warm, at room temp, or chilled.

Notes

No grill? Use a grill pan on the stove or broil the corn for a similar charred flavor.

Make ahead: This salad tastes even better after a few hours in the fridge—perfect for prepping in advance.

Dairy-free option: Use dairy-free sour cream (I like Kite Hill), and skip the cheese or use a plant-based alternative.

Cheese substitutes: Cotija is traditional, but feta works well in a pinch.

Heat level: Adjust the spice by keeping or removing the jalapeño seeds, or add cayenne for more kick.

Frozen or canned corn: Thaw or drain, then char in a hot skillet for the best flavor.

Serving ideas: Serve as a side dish, taco topping, dip with chips, or spooned over grain bowls and salads.

Storage: Keeps well in an airtight container in the fridge for 3–4 days.

Nutrition

Tested Tips from My Kitchen

Don’t skip the grill: That smoky char makes a big difference. No grill? Use a grill pan or broil the corn.
Make it ahead: This salad gets even better after a couple of hours in the fridge.
Customize the heat: Want it spicier? Leave the seeds in the jalapeño or add a pinch of cayenne.
Use it everywhere: Serve as a dip with homemade baked tortilla chips, spoon it on tacos, or toss into grain bowls.

Make it Your Own

Swap mayo for all Greek yogurt (or vice versa)for a lighter version or based on what you have on hand.
Add black beans or avocado for more texture or fiber.
Crumble in tortilla chips before serving for crunch.
Use frozen or canned corn in a pinch (but grill it in a pan for that char!).

FAQ

Can I use frozen or canned corn?

Yes! Just thaw (or drain) and sear it in a hot skillet with a bit of olive oil to mimic the grilled flavor.

Is it spicy?

It has a mild kick from the jalapeño and chili powder, but it’s easy to adjust to your taste. I don’t love spice and it was perfect for me, though my husband added more jalapeno to his!

How long does it last?

Stored in an airtight container, it stays fresh in the fridge for 3–4 days.

The post Mexican Street Corn Salad (Esquites) appeared first on What Molly Made.

Mexican Street Corn Chicken Salad

Molly Thompson — Fri, 25 Apr 2025 16:21:30 +0000

Elote Chicken Salad is My Favorite High-Protein Meal Prep Lunch

If you’re anything like me, you’re always looking for lunches that are easy to throw together, actually filling, and don’t taste like sad leftovers. This Mexican Street Corn Chicken Salad is all of those things.

It’s packed with rotisserie chicken, charred corn, creamy dressing, a little heat, and the tangy, salty magic of cotija cheese. Plus, you can scoop it into lettuce cups, stuff it into an avocado, or pile it on thick sourdough toast—flexibility is the name of the game.

The creamy dressing brings all the Elote flavor you love, and the protein from the chicken and Greek yogurt keeps you full. It’s also one of my favorite ways to use up a rotisserie chicken.

Tips and Serving Ideas

Make it spicier: Add more jalapeño or a splash of hot sauce.
Prep ahead: Store in an airtight container for up to 4 days. It gets even better the next day.
Need it dairy-free? Sub the Greek yogurt and sour cream with a plant-based alternative and skip the cheese (or use dairy-free).

Mexican Street Corn Chicken Salad

This Street Corn Chicken Salad is my healthy, Mexican-inspired twist on classic chicken salad—loaded with charred corn, rotisserie chicken, fresh cilantro, cotija cheese, and my creamy lime dressing. A high-protein, quick, and flavor-packed recipe is always my goal, especially for lunches, and this checks all the boxes.

Course Lunch

Cuisine Mexican

Diet Gluten Free

Keyword 15 minute meal, gluten free, lunch

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 301kcal

Author Molly Thompson

Ingredients

2 cups frozen corn
Kosher salt to taste
1 lb rotisserie chicken shredded or cubed
1/4 cup fresh cilantro chopped, plus more for serving
1/2 small red onion diced
1/2 jalapeno seeded and minced, more if desired
1/4 cup cotija cheese or feta cheese
3/4 cup plain Greek yogurt or mayo
1/4 cup sour cream
1/4 cup fresh lime juice 3-4 limes
2 teaspoons tajin
For serving: lettuce cups avocado, or bread

Instructions

Heat a medium skillet over medium heat. Add the corn and sprinkle with salt. Then, cook until warmed and slightly charred, around 5-6 minutes, then transfer it to a large bowl.
2 cups frozen corn, Kosher salt to taste
Add the rotisserie chicken, cilantro, red onion, jalapeno, and cheese to the bowl.
1 lb rotisserie chicken, 1/4 cup fresh cilantro, 1/2 small red onion, 1/2 jalapeno, 1/4 cup cotija cheese
Combine the Greek yogurt, sour cream, lime juice, and Tajin in a small bowl. Pour it over the chicken salad and toss to combine. Serve inside an avocado, on bread, or in lettuce cups. Sprinkle with more cheese, cilantro, and a drizzle of sriracha if desired.
3/4 cup plain Greek yogurt, 1/4 cup sour cream, 1/4 cup fresh lime juice, 2 teaspoons tajin, For serving: lettuce cups

Nutrition

The post Mexican Street Corn Chicken Salad appeared first on What Molly Made.

Cottage Cheese Egg Salad (High-Protein, No Mayo)

Molly Thompson — Mon, 31 Mar 2025 11:00:00 +0000

Ditch the Mayo — This High-Protein Egg Salad is A Gamechanger

I wanted something creamy and satisfying without mayo—and cottage cheese is the secret! Just like cottage cheese alfredo and cottage cheese flatbread, you blend it until smooth, turning it into a protein-packed dressing.

My top tip for egg salad is to use fresh herbs and season it well with salt and pepper. They’re small additions, but make all the difference!

Eggs are always part of my morning routine to meet my protein goals, but I’ve been making this on repeat for quick lunches and snacks, and it always hits the spot. Serve it on toast, tuck it into lettuce cups, or scoop it up with crackers!

Did you know? Eggs are a compact, natural source of vitamins and minerals. One egg contains 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Bonus, eggs are naturally free of sugars and low carb!

How to Make Cottage Cheese Egg Salad

What you need: hard-boiled eggs, salt, pepper, paprika, dijon mustard, cottage cheese, red onion, celery, chives, dill, and lemon juice.

Jump to Recipe

Add to Instacart

Step-by-Step Instructions

Hard boil the eggs then transfer to an ice bath to cool.

Peel and chop the hard-boiled eggs into bite-sized pieces.

Blend cottage cheese, lemon juice, Dijon, paprika, salt, pepper, and garlic until smooth.

Combine the eggs with the remaining ingredients and dressing in a bowl.

Serving Suggestions

On toasted sourdough – This is my personal favorite. Pile it high on a slice of crunchy, golden-brown sourdough for the perfect balance of creamy and crisp.

With a sprinkle of everything bagel seasoning – Add a boost of flavor and texture by topping your egg salad with a generous pinch of everything bagel seasoning. It’s especially great on sandwiches or toast!

In lettuce cups – For a light and low-carb option, serve the egg salad in butter lettuce leaves.

With crackers or sliced veggies – Keep it simple and scoop it up with your favorite crackers or crunchy cucumber and bell pepper slices.

As a sandwich – Classic, easy, and perfect for meal prep. Add a slice of tomato or avocado to take it up a notch.

This post is sponsored by The Ohio Poultry Association. For more about Ohio egg farmers, cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow them on Facebook, Twitter, and Instagram.

More High-Protein Lunch Recipes

Recipes

Lunch

Salads

Lunch

Cottage Cheese Flatbread

Cottage Cheese Egg Salad

This high-protein cottage cheese egg salad is loaded with fresh herbs, fresh flavor, and creamy texture—all without mayo. Just like classic egg salad, it makes the perfect make-ahead healthy snack or lunch, with a creamy cottage cheese dressing and the perfect crunch from celery and red onion.

Course Lunch, Snack

Cuisine American

Diet Diabetic, Gluten Free, Vegetarian

Keyword cottage cheese recipe, high protein, meal prep lunch

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 240kcal

Author Molly Thompson

Ingredients

10 large eggs
1 celery stalk finely diced
3 Tablespoons red onion finely diced
2 Tablespoons fresh dill chopped
2 Tablespoons fresh chives chopped
3/4 cup cottage cheese any kind (I used full fat)
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1 teaspoon kosher salt
Black pepper to taste
1 clove garlic

Instructions

Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
10 large eggs
Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.
3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic

Notes

Cottage Cheese. For the creamiest texture, use full-fat cottage cheese. If you still want a high protein egg salad, but don’t want mayo, use plain greek yogurt

More Herbs. Swap the dill and chives for green onions or parsley.

Hard Boiled Eggs. Check out the Ohio Poultry Association’s

Store. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

The post Cottage Cheese Egg Salad (High-Protein, No Mayo) appeared first on What Molly Made.

One Pot Cheesy Chicken Broccoli and Rice

Molly Thompson — Wed, 19 Feb 2025 19:22:20 +0000

If you’re looking for a cozy, cheesy dinner that comes together in one pan, this Cheesy Chicken Broccoli and Rice will be your new go-to. It has everything you want in a comfort meal—tender chicken, fluffy rice, melty cheddar, and perfectly cooked broccoli—all wrapped up in a creamy sauce.

Buy block cheese and grate it yourself if you can—it melts much better!

A One Pot Meal to Add to Your Rotation

I’ve always loved the classic combination of broccoli and cheddar, and pairing it with juicy chicken and perfectly cooked rice makes it even better.

It reminds me of a homemade, stovetop version of a broccoli cheddar casserole, but way easier to throw together on a busy weeknight. No oven required, no extra dishes to wash, just ridiculously creamy and cheesy flavor and 30 minutes.

It’s quick, easy, and always a family favorites. Just like white cheddar mac and cheese or one pot taco pasta.

Ingredients You’ll Need

This recipe keeps things simple and pantry-friendly, so you may already have everything on hand:

Chicken breast: Boneless, skinless chicken breasts stay juicy and flavorful in this one-pan dish.
Olive oil: Helps sear the chicken and deepen the flavors.
Kosher salt, black pepper & garlic powder: A simple seasoning mix that enhances everything.
Chicken broth: Cooking the rice in broth instead of water gives it tons of flavor.
Long grain white rice: Cooks up fluffy and tender—perfect for soaking up all that cheesy goodness.
Frozen broccoli: Thawed and chopped so it blends seamlessly into the dish.
Cheddar cheese: The star of the show! Shred your own for the best melt.
Milk or cream (optional): For an even creamier texture.

How to Make Cheesy Chicken Broccoli and Rice

Step 1. Season & Sear the Chicken – Season the chicken and sear in a large skillet over medium-high heat for 3-4 minutes per side, until golden brown.

Step 2. Cook the Rice & Broccoli – Stir in rice and chopped broccoli. Bring to a boil, then place chicken on top, cover and cook simmer on low for 15-18 minutes.

Step 3. Add Cheese & Creaminess – Remove chicken and stir in shredded cheddar until melted. Add a splash of milk or cream for extra creaminess. Place chicken back on top, add more cheese, then serve hot!

Serving Tips

This dish is already a complete meal, but if you want to add a little something extra, try:

🥗 Crisp Side Salad – Something fresh like kale apple salad or shaved brussels sprout salad.
🥖 Garlic Bread – Because cheesy rice + buttery bread is always a good idea.
🥕 Roasted Vegetables – If you want even more veggies, try roasted mini peppers or crispy carrot fries.

Storage & Reheating Tips

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

Reheat: Warm in the microwave with a splash of broth or milk to keep it creamy.

More One-Pot Meals

One Pot Cheesy Chicken Broccoli and Rice

This Cheesy Chicken Broccoli and Rice is comfort food at its best—quick, easy, and full of melty, cheesy goodness. It’s packed with juicy chicken, fluffy rice, and tender broccoli, all coated in a creamy sauce—and it all comes together in just one pan. That means minimal prep and easy cleanup.

Buy block cheese and grate it yourself—it melts much better!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword chicken dinner, easy chicken dinner, family dinner, gluten free dinner, one pan dinner, quick dinner

Prep Time 5

Cook Time 22

Total Time 27

Servings servings

Calories 601kcal

Author Molly Thompson

Ingredients

1 1/2 lbs chicken breast pounded to even thickness
2 Tablespoons olive oil
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 1/2 cups reduced sodium chicken broth
1 1/4 cups long grain white rice uncooked
12 oz frozen broccoli thawed and roughly chopped
2 cups shredded cheddar cheese
Milk or cream to taste optional

Instructions

Drizzle the chicken breast with 1 Tablespoon of olive oil and coat both sides evenly in salt, pepper, and garlic powder. Heat the remaining tablespoon of olive oil in a large, deep skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes without moving them then flip and cook for another 1-2 minutes. The chicken should be a deep golden brown. Remove to a clean plate or cutting board. It does not need to be cooked all the way through.
1 1/2 lbs chicken breast, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
Reduce the heat to medium and pour in the chicken broth and scrape the bottom of the pan to remove the brown bits.
2 1/2 cups reduced sodium chicken broth
Stir in the rice and broccoli and a pinch of kosher salt to taste. Bring the mixture to a boil over high heat then place the chicken breasts back on top of the rice mixture. Then reduce to low heat, cover the skillet and cook for 15-18 minutes. Stop to check the rice 1-2 times throughout to ensure the bottom is not burning.
1 1/4 cups long grain white rice, 12 oz frozen broccoli
When it’s done, remove the chicken to a cutting board and let it rest while you mix in the cheese. Add the shredded cheese to the rice and mix until melted. Add a splash of milk or heavy cream for a creamier texture. Taste and add more salt and pepper if needed.
2 cups shredded cheddar cheese, Milk or cream to taste
Slice or cut the chicken into cubes and add it back to the pot. Serve warm.

Notes

Fresh Broccoli. You can use fresh broccoli florets instead of frozen. Just chop them into small bite-sized pieces so they cook evenly with the rice. They will have a slightly crisp texture.

Dairy-Free. Use a plant-based milk and cheese.

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

Reheat: Warm in the microwave with a splash of broth or milk to keep it creamy.

Nutrition

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