Dairy Free Dinner Recipes Archives | 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.

Korean Beef Bowls

Molly Thompson — Fri, 13 Mar 2026 17:09:34 +0000

If you want a fast dinner that tastes like takeout but is made with simple pantry ingredients, these Korean beef bowls are it.

Savory ground beef simmers in a glossy sweet-savory Korean-style sauce made with soy sauce, sesame oil, garlic, and ginger. It gets spooned over warm rice and finished with crunchy cucumbers, carrots, sesame seeds, and green onions.

The whole thing comes together in about 20 minutes, making it one of those dinners you can pull off even on the busiest nights.

The best part? The sauce thickens right in the skillet so it coats every bite of beef instead of pooling at the bottom of the bowl.

If you love quick dinners like this, try ground beef taco bowls or simple ground beef stir fry next.

What Makes These Saucy Korean Beef Bowls So Good

The goal here is maximum flavor with minimal work.

Instead of marinating meat or using specialty ingredients, the sauce builds flavor quickly with a few key pantry staples.

A few things that make this version work especially well:

Fresh garlic and ginger bloom in the pan first so the flavor actually penetrates the beef.
Maple syrup or brown sugar balances the salty soy sauce.
Sesame oil at the end gives the dish that unmistakable Korean-style aroma.
Quick pickled veggies add brightness and crunch so the bowl doesn’t feel heavy.

It hits that perfect balance of savory, sweet, tangy, and fresh.

If you love bold flavor bowls like this, my honey garlic chicken bowls and ground turkey teriyaki rice bowls make our weekly rotation often.

Ingredients That Make the Sauce Taste Like Takeout

The sauce is the heart of this recipe. It’s simple, but the ratios matter.

Soy sauce or tamari: Adds deep savory flavor. Tamari keeps the recipe gluten-free.
Maple syrup or brown sugar: Balances the saltiness and helps the sauce caramelize slightly on the beef.
Rice vinegar Adds brightness so the sauce doesn’t taste flat.
Sesame oil: This is what makes the dish smell like Korean takeout the moment it hits the pan.
Gochujang or sriracha (optional): Adds mild heat and depth if you like a little spice.
Cornstarch: This thickens the sauce so it clings to the beef instead of sitting watery in the bowl.

Quick Pickled Veggies (The Trick That Makes These Bowls Better)

Before you start cooking, toss the carrots and cucumbers in a bowl with a splash of rice vinegar, sugar, and a pinch of salt.

Let them sit while everything cooks.

In about 10 minutes they turn slightly tangy and crisp, which balances the richness of the beef. It’s a tiny step that makes the bowls feel restaurant-quality instead of heavy.

If you like adding fresh crunch to dinners like this, try my cucumber tomato avocado salad too!

How to Make Korean Beef Bowls

Step 1. Cook the beef: Cook the green onions, garlic and ginger. Add the ground beef and salt. Cook, breaking it up, until browned and cooked through, about 5–6 minutes. Drain excess grease if needed. Tip: Leave about 1 tablespoon of fat in the pan for flavor.

Step 2. Make the sauce: Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch.

Step 3. Simmer the beef. Pour the sauce into the skillet and simmer for 2–3 minutes until thick and glossy, stirring to coat the beef.

Step 4. Assemble the bowls: Add cooked rice then top with beef and pickled veggies. Finish with sesame seeds and green onion. I like to deconstruct the bowls for my kid’s plates!

Tips for Flavorful Korean Ground Beef

Use fresh garlic and ginger: They make a huge difference compared to powders.
Don’t skip the sesame oil: Add it to the sauce — it creates that authentic Korean aroma.
Let the sauce simmer long enough: It should look glossy and slightly thick before serving.
Break the beef into small crumbles: Smaller pieces soak up more sauce.

For another dinner with bold, saucy flavor, try sweet and spicy pork lettuce wraps.

Variations That Work

These bowls are really flexible depending on what you have in the fridge.

Add broccoli: Stir in roasted or sautéed broccoli for a veggie boost.

Make sticky rice: Swap minute rice for short-grain rice for a slightly stickier texture. I love this microwave sticky rice.

Use ground turkey: Works great for a lighter option.

Make it spicy: Add extra gochujang or finish with some chili crisp.

Love adaptable dinners like this? Cava harissa bowls make perfect meal prep or deconstructed kid dinners.

How to Store and Reheat Korean Beef Bowls

These bowls are great for meal prep! I just think ground protein reheats the best as leftovers.

To meal prep: Store the beef, rice, and veggies separately if possible. The beef keeps well for 4 days in the refrigerator.

Reheat the beef in the microwave or in a skillet over medium heat with a splash of water to loosen the sauce.

Then assemble fresh bowls with rice and toppings.

What to Serve With Korean Beef Bowls

They’re a full meal on their own, but if you want to round out dinner you could add:

Simple Asian cucumber salad
Roasted broccoli side dish
Easy coconut rice

FAQs

Can I make Korean beef bowls ahead of time?

Yes. The beef reheats very well and actually gets even more flavorful the next day.

Is gochujang required?

No. It adds depth and mild heat but the bowls are still delicious without it.

Can I freeze Korean beef?

Yes. Freeze the cooked beef for up to 2 months. Thaw overnight and reheat in a skillet.

Korean Beef Bowl

These Korean beef bowls are a fast 20-minute dinner made with savory ground beef, garlic, ginger, and a sweet-savory Korean-style sauce. Served over rice with crunchy cucumbers and carrots, they’re the perfect balance of bold flavor and fresh texture. Easy enough for weeknights but satisfying like takeout.

Course Dinner

Cuisine Asian, korean

Diet Low Lactose

Keyword dairy free dinner, weeknight dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings bowls

Calories 558kcal

Author Molly Thompson

Ingredients

Pickled Veggies

2 cups Shredded carrots
3-4 mini cucumbers thinly sliced
1/3 cup rice vinegar
1 Tablespoon honey
1 teaspoon kosher salt

Korean Beef Bowls

1 1/4 cups dry minute rice white or brown
1 Tablespoons olive oil
1 bunch green onion sliced, whites and greens separated
2 teaspoons fresh grated ginger
3 cloves garlic minced
1 lb ground beef I used 90/10
1 teaspoon kosher salt
1/2 cup low-sodium soy sauce or tamari
3 Tablespoons maple syrup or brown sugar
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
1-2 teaspoons gochujang or sriracha optional, more to taste
1 Tablespoon cornstarch

Instructions

Pickle the vegetables. Whisk the vinegar, honey, and salt in a bowl. Add the cucumber and carrots and stir to coat. Let it sit while you make the rest of the dish.
2 cups Shredded carrots, 3-4 mini cucumbers, 1/3 cup rice vinegar, 1 Tablespoon honey, 1 teaspoon kosher salt
Cook the rice: Cook the minute rice according to the package instructions.
1 1/4 cups dry minute rice
Cook the garlic and ginger: Heat the olive oil over medium heat. Add the onion whites, garlic and ginger and cook for 30–60 seconds, stirring constantly, until fragrant. Don’t let it brown, this step builds flavor without bitterness.
1 Tablespoons olive oil, 2 teaspoons fresh grated ginger, 3 cloves garlic, 1 bunch green onion
Brown the ground beef: Add the ground beef and sprinkle with salt. Cook, breaking it up, until browned and just cooked through. Drain excess grease if needed, leaving about 1 Tablespoon in the pan.
1 lb ground beef, 1 teaspoon kosher salt
Simmer the sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch. Pour the sauce into the skillet and with the beef and simmer for 2–3 minutes, until thickened and coating the ground beef.
1/2 cup low-sodium soy sauce, 3 Tablespoons maple syrup, 2 Tablespoons rice vinegar, 1 Tablespoon sesame oil, 1-2 teaspoons gochujang or sriracha, 1 Tablespoon cornstarch
Assemble the bowls: Divide rice between bowls, top with Korean ground beef and pickled veggies. Garnish with sesame seeds and green onions if desired.

Notes

Sticky rice: I used microwave sticky rice because its so good and that’s what I had time for. I like Bibigo microwave sticky rice. You can get it an many major grocery stores.

Less sweet: I found 2-3 Tablespoons of maple best to balance the sauce, but you can start with 1 Tablespoon and taste it before you pour it in with the beef.

Nutrition

The post Korean Beef Bowls 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.

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.

Perfect Marinated Grilled Salmon Recipe

Molly Thompson — Wed, 25 Jun 2025 15:44:14 +0000

Why This Will Be Your Go-To Grilled Salmon

Juicy flakes, crisp grill marks, and a bright lemon-garlic glaze—this is the grilled salmon recipe that disappears first at every cook-out. The marinade is simple pantry magic (soy, brown sugar, lemon, parsley) and does the heavy lifting while you wrangle kids and side dishes.

No-fail grilling cues (never sticks) – cook until it releases, flip once, and it’s tender, moist, and flaky.
30-second marinade – whisk pantry staples, drop in fillets, park in the fridge.
Perfectly flavored marinade – sweet, salty, citrusy; kid-friendly yet still date-night worthy.
Healthy dinner hero – high protein, omega-3s, naturally dairy-free.

Make it a meal: serve this grilled salmon recipe with grilled peach salad, tomato peach burrata salad, or another cookout side dish.

Ingredients Line-Up & Swaps

Ingredient	What it does	Swap ideas
Soy sauce	Salty umami	Coconut aminos or tamari for GF
Brown sugar	Sweetness + caramelization	Maple syrup or honey
Olive oil	Locks in moisture	Avocado oil
Lemon juice + zest	Bright acidity	Lime
Fresh parsley	Herby freshness	Cilantro or dill
Salmon fillets	Protein star	Whole salmon fillet

Grab your tongs, cue the playlist, and let that lemon-garlic aroma bring everyone to the patio—dinner’s on in ten!

Perfect Marinated Grilled Salmon

Juicy, char-marked grilled salmon fillets soak in a zesty lemon-garlic–soy marinade for 1–8 hours, then hit a 400–450°F grill: 4–5 min flesh-side, 4–5 min skin-side to 125–130°F. Rest 2 minutes, brush with a splash of lemon and parsley—dinner’s done. It's perfectly flaky, tender, juicy, and never sticks to the grill!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword 30 minute meal, easy dinner, gluten free dinner, healthy dinner

Prep Time 15

Cook Time 10

Total Time 25

Servings fillets

Calories 231kcal

Author Molly Thompson

Ingredients

2 Tablespoons soy sauce or coconut aminos
3 Tablespoons brown sugar or maple syrup
2 Tablespoons olive oil
2 Tablespoons lemon juice (about 1 lemon)
1 Teaspoon lemon zest (about 1 lemon)
1/4 cup finely chopped parsley plus more for topping
1 Teaspoon kosher salt
Black pepper to taste
4 (4-6oz) skin-on salmon filets

Instructions

Marinate the salmon (1 hr): Whisk together the soy sauce, brown sugar, olive oil, lemon juice, lemon zest, parsley, salt, and pepper in a large bowl. Add the salmon and turn to cover. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours.
2 Tablespoons soy sauce, 3 Tablespoons brown sugar, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 Teaspoon lemon zest, 1/4 cup finely chopped parsley, 1 Teaspoon kosher salt, Black pepper to taste, 4 (4-6oz) skin-on salmon filets
Prep the grill: Clean the grill grates really well and brush generously with olive oil. This helps prevent the salmon from sticking. Preheat the grill to medium-high heat (400-450°F).
Grill salmon (8-10 min): Add the salmon flesh-side-down, close the lid and cook for 4-5 minutes, until the salmon has clear grill marks and releases easily from the grates. If it doesn’t release with a nudge of your spatula, cook for another 1-2 minutes until it easily releases. Use a fish spatula to carefully flip the salmon. Close the lid and cook skin-side-down until the internal temperature of the salmon reaches 125-130°F, another 4-5 minutes. It should be slightly opaque, flake easily, and feel slightly firm.
Rest salmon (5 min): Remove the salmon to a clean plate or cutting board and allow it to rest for 2-5 minutes to finish cooking and redistribute the juices. Brush with additional olive oil (or melted butter), lemon juice and a sprinkle of parsley before serving.

Notes

Cooking & Doneness Tips

Internal temp: For medium salmon, grill until the internal temp reaches 125–130°F, then rest to reach 130–135°F.
Visual cues: The salmon should flake easily with a fork and appear slightly opaque in the center.
Rest time: Let the salmon rest for 1–2 minutes after grilling to help the juices redistribute.

How to Keep Salmon from Sticking

Clean the grill grates very well before preheating.
Brush the grates with high-heat oil (like avocado).
Grill flesh-side down first and don’t flip too early—wait until it naturally releases.
A fish spatula helps prevent tearing.

Make-Ahead & Storage

Marinate ahead: You can marinate the salmon up to 8 hours in advance. Don’t exceed 12 hours or the acid may break down the texture too much.
Leftovers: Store cooked salmon in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat in a skillet with a splash of lemon juice or olive oil, or eat cold on salad.

Substitutions

Soy sauce: Use coconut aminos for gluten-free.
Sweetener: Maple syrup works great in place of brown sugar.
Herbs: Swap parsley with cilantro or dill for a different flavor profile.

Nutrition

Step-by-Step Walkthrough

Marinate – Whisk soy, sugar, oil, lemon juice/zest, parsley, salt & pepper. Submerge salmon, cover, chill 1–8 h.

Grill salmon — Lay fillets flesh-side down, lid closed, 4–5 min. Slide a fish spatula under, flip to skin-side, lid closed another 4–5 min to 125–130 °F internal.

Pro Tips to Prevent Sticking

Scrub last-night’s burger bits off the grates.
Oil the grates really well.
High heat = quick sear = natural release.
If the fillet doesn’t release after 4 min, give it 60 sec more—then it will.

Here’s a few more tips to prevent fish from sticking to the grill.

Grilled Salmon FAQs

Can I grill frozen salmon

Thaw overnight for best texture; frozen fillets tend to stick and overcook on the outside.

Skin on or off?

Skin-on acts as a built-in spatula and protects the flesh—keep it.

Sweetener alternative?

Swap 3 Tbsp maple syrup or keto brown-sugar substitute 1:1.

How long does grilled salmon keep?

Store in the fridge for 3 days in airtight container; reheat gently or flake cold onto salads, like this crispy rice salad.

Storage & Leftovers

Fridge: 3 days—great for meal-prep bowls.
Freeze: Cool, wrap tightly, freeze up to 2 months; thaw in fridge.
Repurpose: Flake into tacos, pasta, or salmon salad with Greek yogurt.

More Salmon Recipes

Salmon with mango salsa (grilled or baked)
Grilled Greek salmon
Blackened salmon
Salmon Caesar salad
Glazed honey garlic salmon

The post Perfect Marinated Grilled Salmon Recipe appeared first on What Molly Made.

Shrimp Pad Thai (Better-Than-Takeout)

Molly Thompson — Thu, 19 Jun 2025 20:25:23 +0000

Reader-Favorite Pad Thai, Upgraded for Quick Protein!

Pad Thai became my weeknight obsession years ago, after I set out to recreate the magic of our favorite take-out spot—minus the extra oil and mystery ingredients.

Dozens of test batches (and plenty of peanut-butter-spattered notes) later, my healthy chicken Pad Thai has become a reader favorite on the blog.

This new shrimp version keeps that same balanced sweet-tangy sauce, but adds juicy sautéed shrimp for quick protein—and it’s still on the table in 30 minutes-flat. Here’s why you’ll love this pad thai with shrimp:

Weeknight-fast: one wok, 30 minutes, done.
Balanced flavor: salty-sweet, tangy, umami + customizable heat.
Naturally dairy-free with an easy gluten-free swap (use coconut aminos).
Better texture: no soggy noodles or rubbery shrimp—step-by-step timing below.
High-protein: about 500 calories and 32g of protein per serving.

Love restaurant-worthy recipes at home? Try Miso Pork Ramen, Gochujang Noodles, or Thai Curry Noodle Soup next.

Ingredients You’ll Need

Full list of measurements live in the recipe card.

Ingredient	Why It’s Used	Easy Swap
Wide rice noodles	Traditional chew; follow package directions.	Any flat rice noodle ¼-inch wide.
Shrimp (peeled & deveined)	Quick-cooking protein; buttery flavor.	Chicken or extra-firm tofu cubes.
Red bell pepper + carrots + beans sprouts	Crunch and color—classic veggie trio.	Swap zucchini or snap peas.
Shallot & garlic	Savory backbone	Yellow onion + garlic powder in a pinch.
Eggs	Signature Pad Thai silkiness + extra protein.	Omit and add extra shrimp for egg-free.
Peanuts & cilantro	Crunch + fresh herbs for finish.	Cashew & Thai basil
Pad Thai Sauce	50% salty, 30% sweet, 20% sour/heat—see next section.	Store-bought Pad Thai sauce in a rush (but fresh tastes best!).

Pad Thai Sauce Ratio

4 parts salty : 3 parts sweet : 2 parts tangy : 1 part spicy
(Soy sauce / coconut aminos, coconut sugar, rice vinegar + lime, sriracha)

Add 3 Tbsp creamy peanut butter and a splash of fish sauce for authentic depth.

Step-by-Step Instructions

Cook noodles. Cook according to package directions. Drain well.

Mix sauce. Whisk soy, lime, vinegar, fish sauce, coconut sugar, sriracha, peanut butter, and ginger until smooth.

Sear shrimp. Heat 1 Tbsp sesame oil in a ripping-hot wok; cook shrimp 1–2 min per side until pink & opaque (120–125 °F). Remove to plate.

Stir-fry veggies. Add remaining oil. Sauté bell pepper & shallot 2–3 min; add carrots & garlic, cook 1 min more.

Scramble eggs. Push veggies aside, pour in beaten eggs, stir until just set.

Combine & sauce. Return shrimp, add noodles + sauce. Toss over medium heat until noodles absorb sauce and everything glistens.

Shrimp Pad Thai

Juicy shrimp, chewy rice noodles, and a lightened-up sweet-tangy peanut sauce come together in one wok for a 30-minute Shrimp Pad Thai that tastes like take-out but fits a weeknight. Naturally dairy-free with an easy gluten-free swap, this reader-tested favorite delivers balanced Thai flavor without fuss.

Course Dinner

Cuisine Asian

Diet Gluten Free

Keyword 30 minute meal, asian, healthy dinner, shrimp dinner

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 546kcal

Author Molly Thompson

Ingredients

Shrimp Pad Thai

8 oz wide rice noodle
2 Tablespoons sesame oil divided
1 lb shrimp peeled and deveined
1 red bell pepper thinly sliced then halved
1 shallot minced
1 cup matchstick carrots
4 cloves garlic minced
3 eggs beaten
2 cups bean sprouts
2 green onions chopped
1/2 cup unsalted peanuts roughly chopped
1/4 cup cilantro chopped

Pad Thai Sauce

1/4 cup soy sauce or coconut aminos for gluten free option
1 Tablespoon lime juice
2 Tablespoons rice vinegar
1 Tablespoon fish sauce
3 Tablespoons coconut sugar or brown sugar
1 Tablespoon sriracha or red chili paste plus more if you want more heat
3 Tablespoons creamy peanut butter
1/2 teaspoon ground ginger

Instructions

Cook Noodles (8-10 min): Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce. When the noodles are done, strain them. Toss them with 1 tablespoon of sesame oil and set aside.
8 oz wide rice noodle, 2 Tablespoons sesame oil
Mix Sauce (2 min): While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated and the peanut butter is no longer clumpy. Then set aside.
1/4 cup soy sauce, 1 Tablespoon lime juice, 2 Tablespoons rice vinegar, 1 Tablespoon fish sauce, 3 Tablespoons coconut sugar, 1 Tablespoon sriracha or red chili paste plus more if you want more heat, 3 Tablespoons creamy peanut butter, 1/2 teaspoon ground ginger
Sear Shrimp (3 min): Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once it’s hot and rippling, add the shrimp and cook without moving for 1-2 minutes on each side, until pink and opaque. Transfer to a clean plate or bowl.
1 lb shrimp
Stir Fry Veggies (4 min): Add the red pepper, bean sprouts and shallots to the same pan and cook on medium heat for 2-3 minutes, until soft. Add the carrot and garlic and cook for 1-2 minutes.
1 red bell pepper, 1 shallot, 1 cup matchstick carrots, 4 cloves garlic minced, 2 cups bean sprouts
Scramble Eggs (1 min): Turn the heat to medium low, add the beaten eggs and stir to scramble, being careful not to overcook them.
3 eggs beaten
Combine & Sauce (2 min): Add the shrimp back to the pan with the cooked noodles and sauce and mix well to coat everything.
2 green onions, 1/2 cup unsalted peanuts, 1/4 cup cilantro

Notes

Gluten-free: swap soy sauce for coconut aminos and double-check fish sauce brand.

Heat level: 1 Tbsp sriracha = medium. Add extra at the table for spice lovers.

No wok? Use a 12-inch stainless skillet and work fast to keep heat high.

Make-ahead: whisk sauce up to 5 days early; store in jar in fridge.

Leftover tip: Rinse cold noodles briefly, then reheat in skillet with 2 Tbsp water to loosen.

Nutrition

Variations & Dietary Tweaks

Low Carb: Swap rice noodles for spiralized zucchini; stir-fry 1 min.
Vegetarian: Trade shrimp for cubed pressed tofu; increase fish sauce to 1 Tbsp mushroom-soy + ½ tsp salt.
Extra protein: Add ½ cup cooked edamame with the bean sprouts. Scramble 1-2 more eggs.

Storage Tips

Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet for 3-4 minutes with a splash of water.

Freeze: Not recommended (noodles break).

Shrimp Pad Thai FAQ

Why did my noodles turn gummy?

Soaked too long or over-stirred in sauce. Aim for al dente before they hit the wok and toss gently.

Can I use pre-cooked shrimp?

Yes—add at the very end just to warm, or they’ll turn rubbery.

Calories in shrimp pad thai?

At ~450 calories and 30 g protein per serving (shrimp version), it beats most take-out and is naturally dairy-free.

The post Shrimp Pad Thai (Better-Than-Takeout) appeared first on What Molly Made.

Bang Bang Chicken Skewers

Molly Thompson — Mon, 16 Jun 2025 18:54:53 +0000

Sweet Heat Magic in 30 Minutes!

Confession: I created these bang bang chicken skewers on a night when we really wanted take-out but the DoorDash timer said 60 minutes. Nope. Thirty minutes later my husband declared, “Please add this to the weekly lineup.”

If you love crispy chicken pieces, a creamy chili kick, and dinner that basically cooks itself—grab your skewers, because this recipe checks every box. Here’s why you’ll love them:

Weeknight fast: 10-minute prep + 20-minute cook.
One sauce, two jobs: quick marinade and finishing drizzle—hello flavor!
Grill, oven, or air-fryer: choose your adventure.
Custom heat: dial the sriracha up or down for kid-approved spice.

PS. It would be so good with the cucumber salad from these bang bang salmon bowls!

Love grilled chicken kabobs? Try hawaiian chicken kabobs next!

Ingredients You’ll Need

(Amounts are in the recipe card—keep scrolling for the print-friendly version).

Chicken thighs OR breast, boneless—breasts give perfect cubes; thighs stay extra juicy.
Bang bang sauce basics: mayo, Thai sweet-chili sauce, sriracha.
Garlic, honey, garlic & paprika for quick marinade depth.
Fresh herbs & sesame seeds for a pretty, crunchy finish.

Recipe swaps: Sub Greek yogurt for mayo, use agave instead of honey, or tone down the spice with less sriracha.

Step-by-Step Instructions

Season the chicken. Toss cubed chicken with olive oil and spices.

Thread chicken. Skewer the chicken tightly onto soaked skewers.

Whisk sauce and coat. Reserve half for dipping, spread the rest on the chicken skewers.

Cook. Grill (or air-fry) until char-kissed and 165 °F inside. About 20 minutes on the grill and 12 in the air fryer.

Bang Bang Chicken Skewers

My family loves these bang bang chicken skewers! Juicy chicken cubes soak up a creamy bang-bang marinade—a simple mixture of mayo, Thai sweet-chili, and spicy sriracha—then char on the grill (or in the air-fryer) in about 20 minutes. One quick drizzle of reserved sauce turns the skewers sticky-sweet and spicy for a flavor-packed dinner ready in 25 minutes flat.

Course Dinner

Cuisine American, Thai

Diet Gluten Free

Keyword chicken dinner, easy meal, family friendly, summer dinner

Prep Time 10

Cook Time 20

Total Time 25

Servings skewers

Calories 577kcal

Author Molly Thompson

Ingredients

5 wooden skewers
2 lbs chicken thighs
2 Tablespoons olive oil
2 teaspoons kosher salt
1 Tablespoon honey
2 teaspoons paprika
1 teaspoon garlic powder
1 cup mayonnaise I use Primal Kitchen
1/3 cup Thai sweet chili sauce
1 Tablespoon sriracha
To garnish: green onions, sesame seeds, lime juice

Instructions

Prep chicken & skewers(4 min): Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.
5 wooden skewers, 2 lbs chicken thighs
Season chicken(2 min): Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.
2 Tablespoons olive oil, 2 teaspoons kosher salt, 1 Tablespoon honey, 2 teaspoons paprika, 1 teaspoon garlic powder
Skewer chicken(5 min): Skewer the chicken pieces onto the skewers and pack them very tightly.
Whisk the bang bang sauce (2 min): Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.
1 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 Tablespoon sriracha
Grill (20 min): Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. You can brush the skewers with the remaining sauce as you grill, brush it on at the end, or serve it on the side.
Air Fry (12 min): Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.

Notes

Skewer safety: Soak wooden skewers 20 min to prevent burning. Metal skewers work too.

Chicken breast option: reduce the cook time by 5-7 minutes for the grill and 2-3 minutes in the air fryer.

Heat hacks: 1 Tbsp sriracha = mild-medium. For kids, start with 2 tsp; for heat lovers, splash on more at the end.

Make-ahead: Marinate up to 12 hours; keep reserved sauce refrigerated and separate.

Nutrition

Serving & Storage

Serve with: stovetop coconut rice, Instant pot coconut rice, crunchy slaw, or lettuce cups (or all three!)

Leftovers: Store skewers (sauce separate) in an airtight container in the fridge for 3 days. Reheat at 350°F for 8 min in the oven or air fry for 3 min.

Recipe FAQ

What is bang bang sauce made of?

Bang bang sauce is a classic combo of mayo, Thai sweet-chili sauce, and sriracha. Some add lime juice for balance.

Breasts or thighs—which cut is better?

Breasts make uniform cubes that cook evenly; thighs have higher fat and stay juicy (my preference even though they take slightly longer to cook). Both work—just cube them to equal size.

Can I bake instead of grill?

Yes—bake at 425 °F for 15 minutes or until the internal temp reaches 165. Broil at the end for a charred finish.

Is this gluten-free?

Check your sweet-chili and sriracha labels; most mainstream brands are GF, but verify.

The post Bang Bang Chicken Skewers appeared first on What Molly Made.

Korean BBQ Meatballs with Roasted Vegetables

Molly Thompson — Wed, 09 Apr 2025 11:03:00 +0000

The Sheet Pan Korean Meatball Dinner You’ll Want on Repeat

If you love a sweet and savory glaze, these Korean BBQ meatballs are going to be a regular on your dinner rotation. They’re packed with flavor, coated in a sticky Korean sauce, and baked right on the same pan as roasted sweet potatoes and crispy Brussels sprouts.

These meatballs are tender and flavorful, thanks to the mix of fresh garlic, ginger, and a little milk-soaked panko to keep them moist.

The sauce is where the magic happens—sweet, salty, slightly spicy, and super sticky and bubbly once broiled. Pair it with caramelized roasted veggies, and you’ve got a easy, whole food dinner.

Plus, it all happens on one sheet pan with minimal cleanup. It’s why I love sheet pan recipes like Firecracker meatballs and steak fajitas.

Ingredients Notes

Ground beef: It’s flavorful, protein-rich, and naturally packed with 10 essential nutrients—including iron, zinc, and B vitamins. Plus, it’s a wholesome, single-ingredient protein—no additives, just nourishing beef. In Ohio (where I live) over 15k families raise beef cattle using environmentally friendly practices!
Gochujang: This Korean chili paste brings the heat. It’s spicy, sweet, and savory all in one. You can find it in the Asian aisle at most grocery stores.
Sweet potatoes & Brussels sprouts: Roasting these on the same pan with the meatballs adds texture and color.
Scallions, garlic & ginger: Don’t skip them—they add that classic Korean BBQ depth.
Soy sauce (or coconut aminos): The base of our homemade BBQ sauce. Low sodium is best here since gochujang is already salty.
Maple syrup: Adds that signature sticky-sweet glaze to balance spice.
Sesame oil: A little goes a long way, adding warmth and richness.

Jump to Recipe

Add to Instacart

How to Make Sheet Pan Korean BBQ Meatballs

Mix the meatballs: Soak breadcrumbs in milk, then mix with ground beef, scallion whites, garlic, ginger, gochujang, and salt. Form into meatballs.

Bake the meatballs: Place them on the sheet pan with the veggies and bake for 14–16 minutes.

Make the Korean BBQ sauce: Simmer soy sauce, maple syrup, vinegar, garlic, ginger, and gochujang. Thicken with cornstarch and water.

Glaze and broil: Toss cooked meatballs in the sauce, return to the pan, and broil for 2–3 minutes until caramelized.

Tips & Variations

Appetizer style: Skip the veggies and serve these with toothpicks and a bowl of the sticky sauce for dipping—perfect for game day or parties.

Adjust the heat: Gochujang brings warmth and heat, but you can dial it up or down by adding more or less, or even using sriracha instead.

Swap the veggies: Try butternut squash, carrots, broccoli or green beans instead.

This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.

More Meatball Recipes

Korean BBQ Meatballs and Vegetables

These Korean BBQ meatballs are packed with flavor, featuring a sweet glaze that caramelizes beautifully under the broiler. Served alongside crispy brussels sprouts and tender sweet potatoes, this meal is an easy, all-in-one dinner that pairs well with other dishes like steamed rice or a fresh Asian slaw. Perfectly spiced with gochujang, these meatballs are a must-try for a quick weeknight meal or an impressive appetizer!

Course Dinner

Cuisine Asian, korean

Diet Low Lactose

Keyword kid friendly, sheet pan meal

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 413kcal

Author Molly Thompson

Ingredients

Korean Meatballs

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
12 oz brussels sprouts trimmed and cut in half
2 Tablespoons sesame oil divided
1/4 cup panko bread crumbs gluten-free if needed (I like Aleia’s)
1/4 cup milk
1 lb ground beef
3 scallions thinly sliced and white ends and greens separated
1 teaspoon fresh grated ginger
2 cloves garlic minced
1 teaspoon kosher salt plus more to taste
1 teaspoon Gochujang or sriracha sauce

Korean BBQ Sauce

1/2 cup low sodium soy sauce or coconut aminos
1/3 cup maple syrup or brown sugar
2 Tablespoons rice vinegar
2 cloves garlic minced
2 teaspoons fresh ginger grated
1 Tablespoons Gochujang or sriracha sauce, plus more to taste
1 Tablespoon cornstarch + 1 Tbsp water
Toppings: sesame seeds and green onion

Instructions

Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
2 medium sweet potatoes, 12 oz brussels sprouts, 2 Tablespoons sesame oil
While they’re roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
1/4 cup panko bread crumbs, 1/4 cup milk
To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.
1 lb ground beef, 3 scallions, 1 teaspoon fresh grated ginger, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon Gochujang
Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
Bake for 14-16 minutes, or until the internal temperatures reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
While they're baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.
1/2 cup low sodium soy sauce, 1/3 cup maple syrup, 2 Tablespoons rice vinegar, 2 cloves garlic, 2 teaspoons fresh ginger, 1 Tablespoons Gochujang
Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
1 Tablespoon cornstarch
Carefully remove the baked meatballs from the pan and add them to the saucepan with the bbq sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.

Notes

Spice Level. I don’t like a lot of heat and didn’t find these to be spicy as written. Add more or less Gochujang to the the meatballs and/or the BBQ sauce. You could also add red pepper flakes!

Appetizer (Omit Veggies). Follow the instructions to make meatballs and the bbq sauce glaze and serve them with white rice or on a platter as an appetizer.

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

Freeze: Let the cooked meatballs cool completely, then transfer them to a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer bag for up to 3 months.

Reheat: Thaw meatballs in the fridge overnight. Warm them in a skillet over medium heat with a splash of water until heated through, about 5-7 minutes. You can also bake them at 350°F for 10-12 minutes.

Gochujang. This is a korean chili paste you can find at almost all local grocery stores. Use more or less to adjust the spice level.

Nutrition

The post Korean BBQ Meatballs with Roasted Vegetables appeared first on What Molly Made.

Crispy Rice Salad

Molly Thompson — Fri, 21 Mar 2025 14:30:58 +0000

This Crispy Rice Salad is Fresh, Crunchy, and Full of Flavor

This viral Thai crispy rice salad is a fun riff on Nam Khao, a traditional Laotian appetizer-style salad made with crispy rice and bold, fresh flavors. It starts with seasoned rice that gets baked until golden and crunchy, then tossed with crisp veggies, herbs, and a creamy tahini dressing that pulls everything together.

It’s bright, crunchy, and totally crave-worthy—plus naturally dairy-free and gluten-free (if you use coconut aminos). This is the kind of salad that feels light but still satisfies, making it perfect for lunch or a colorful dinner (especially if you add protein like rotisserie chicken or blackened salmon).

Molly Yeh shared a version on her Instagram, and I knew I had to make my own! It’s the perfect way to use leftover rice.

How to Make Crispy Rice Salad

Ingredients You Need

Step-by-Step Instructions

Bake the rice until crispy.

Make the dressing.

Add the salad ingredients to a large bowl.

Mix with the dressing.

Recipe Tips & Variations

Use leftover rice. Day-old rice works best here because it’s dry and crisps up nicely in the oven.
Adjust the heat. Add more or less chili crunch based on your spice preference. You can also use sriracha or leave it out for a mild version.
Swap the veggies. This salad is flexible—try shredded carrots, bell peppers, or snap peas in place of cabbage or cucumber.
Make it a meal. Add grilled chicken, crispy tofu, or shrimp for a protein boost and turn it into a full dinner.

More Delicious Salad Recipes

Salads

Side Dishes

Salads

Salmon Arugula Salad

Crispy Rice Salad

This crispy rice salad recipe is packed with fresh herbs, crunchy vegetables, and tossed in a bold maple-tahini ginger dressing. Baked crunchy rice adds texture and flavor to every bite, making it the perfect gluten-free, feel-good dish for lunch or dinner.

Course Healthy, Lunch, Main Course, Salad

Cuisine American, Asian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword healthy salad, thai recipe, viral recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 337kcal

Author Molly Thompson

Ingredients

Crispy Rice Salad

2 cups cooked white rice leftover or cooked and cooled
1 Tablespoon soy sauce or coconut aminos
1 Tablespoon sesame oil
1-2 teaspoons chili crunch (I use Momofuku), or sriracha
2-3 cups shredded red cabbage
3 mini cucumber sliced
1 cup edamame (10oz frozen) steamed and shelled
1/4 cup chopped green onions thinly sliced (about 4-5)
1/3 cup cashews chopped
2 Tablespoons fresh cilantro chopped
1 Tablespoon fresh mint chopped

Maple Tahini Ginger Dressing

1/4 cup tahini
1 Tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon chili crunch (I use Momofuku), or sriracha
2 Tablespoons maple syrup
2 Tablespoons lime juice 1 lime
1 Tablespoon mirin or rice vinegar
1 Tablespoon soy sauce or coconut aminos

Standard – Metric

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Add the rice to a medium mixing bowl with soy sauce, sesame oil, and chili crunch. Stir to combine, making sure the rice is coated well. Spread it out in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes. Start checking it frequently the last 10 minutes of baking because it can burn quickly
2 cups cooked white rice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, 1-2 teaspoons chili crunch
While the rice is cooking, make the dressing. Combine everything in a bowl or jar and whisk together until combined. Taste and adjust heat or sweetness as needed.
1/4 cup tahini, 1 Tablespoon sesame oil, 1 teaspoon chili crunch, 2 Tablespoons maple syrup, 2 Tablespoons lime juice, 1 Tablespoon mirin, 1 Tablespoon soy sauce
Add the shredded cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint, to a large bowl. Top the salad with crispy rice pour the dressing on top. Toss to coat and serve right away.
2-3 cups shredded red cabbage, 3 mini cucumber, 1 cup edamame, 1/4 cup chopped green onions, 1/3 cup cashews, 2 Tablespoons fresh cilantro, 1 Tablespoon fresh mint

Notes

More Toppings. Add sliced avocados, crushed peanuts,

Rice. I used cooked leftover jasmine rice. You could also use basmati rice, long grain white rice, or brown rice.

Protein. Add shredded rotisserie chicken, blackened salmon, spicy tuna, shrimp, or tofu.

Nutrition

The post Crispy Rice Salad appeared first on What Molly Made.

Sheet Pan Pork Tenderloin with Roasted Potatoes and Carrots

Molly Thompson — Mon, 03 Mar 2025 14:08:06 +0000

You Should Absolutely Make this Sheet Pan Pork Tenderloin

There’s something so satisfying about one pan recipes. I love how this sheet pan pork tenderloin delivers a full, balanced dinner with minimal effort.

The pork turns out incredibly tender and juicy, thanks to a simple marinade. One of my favorite tricks is to simmer the marinade, turning it into a sweet, delicious, and safe to eat pork tenderloin glaze. Roasting everything at high heat locks in the juices of the pork and gives the veggies caramelized edges.

I’ve made this recipe so many times—whether for busy weeknights or when I want something impressive without the hassle (kind of like sheet pan pork chops too). Plus, my kids gobble it up and cleanup is a breeze, which is always a win!

Need another sheet pan recipe? Try green goddess chicken, sheet pan greek chicken, or sheet pan sausage and veggies next.

Key Ingredients and Substitutions

Pork Tenderloin – This cut is naturally lean and provides nutrients like vitamin B12, iron, zinc and essential fatty acids. I buy mine at Costco for a great price and freeze extras for easy meals. It’s such a versatile protein you can pair with different veggies like I do in these pork lettuce wraps. Switch up the veggies with what you have on hand to save money and clean out the fridge!
Soy Sauce or Coconut Aminos – Adds umami depth while tenderizing the pork. If you’re gluten-free, go with coconut aminos. Balsamic vinegar would be a great substitute.
Dijon Mustard – A little tang and richness go a long way! You can swap for whole-grain mustard if you prefer a bit of texture.
Maple Syrup or Brown Sugar – Just a touch of sweetness balances the flavors and helps with caramelization.
Potatoes – Yukon gold, petite gold, or baby red potatoes work best because they hold their shape and get crispy on the outside.
Carrots – Roasting brings out their natural sweetness, making them the perfect side for the pork.

See the recipe card for full ingredients and amounts.

How to Make Sheet Pan Pork Tenderloin

Step 1. Marinate the Pork. Whisk together the marinade ingredients and coat the pork tenderloin. Let it marinate for at least 1 hour or overnight for the best flavor.

Step 2. Arrange the Ingredients. Add foil to half of the sheet pan, creating and edge on the side to protect the veggies from the juices. Remove the pork from the marinade and save it for later. Add the pork on the foil-lined section of the pan. Toss the potatoes and carrots with seasoning then spread them on the the other side.

Step 3. Roast. Bake at 425°F for 30 minutes, flipping the pork in its juices halfway through. Toss the veggies at the same time for even roasting. Let the pork rest for 5-10 minutes before slicing.

Step 4. Make the Glaze (optional). While the pork rests, pour the reserved marinade into a small saucepan. Bring to a rolling boil for 5 minutes to kill any bacteria, then reduce and simmer until thickened.

Need more pork tenderloin recipes? Try pork tenderloin tacos or grilled pork tenderloin next. Or check out all of these pork recipes.

Recipe Tips

Check the internal temperature of the pork – It should be 145°F. Overcooking can result in dry pork (nobody wants this!).
Don’t skip the resting time – This keeps the pork juicy! It’s my tip for cooking all protein well, like grilled ribeye and baked chicken breast.
Want extra crispy veggies? Make sure they’re in a single layer, without overlapping, so they roast instead of steam.
Marinate overnight for the most flavor-packed, tender pork.

Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this pork recipe.

Ohio has more than 3500 family pork farms that raise enough pork to feed more than 25 million people. So when you buy pork at the grocery store or the farmers market, you are supporting Ohio farm families that produce that nutritious, sustainable pork.

More Sheet Pan Meals to Try

Dinner

Sheet Pan

Dinner

One Pan Tahini Ginger Salmon with Sesame Asparagus

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Sheet Pan Pork Tenderloin with Potatoes and Carrots

This Sheet Pan Pork Tenderloin is a flavorful, easy weeknight meal that delivers juicy pork and perfectly roasted veggies—all cooked on one pan for easy cleanup. A simple marinade infuses the pork with flavor while the potatoes and carrots caramelize beautifully. It’s an effortless way to serve up a restaurant-quality dinner at home.

For extra tender and juicy pork, use a meat thermometer to cook it to 145°F and let it rest for at least 5-10 minutes before slicing.

Course Dinner

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose

Keyword gluten free dairy free recipe, sheet pan meal, weeknight dinner

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 410kcal

Author Molly Thompson

Ingredients

Marinade

3 Tablespoons olive oil
3 Tablespoons soy sauce or coconut aminos
2 Tablespoons lemon juice about 1/2 lemon
1 Tablespoon Dijon mustard
1 teaspoon kosher salt
Black pepper to taste
4 cloves garlic minced
1 Tablespoon fresh chopped parsley or 1 tsp dried parsley
1 Tablespoon maple syrup brown sugar, or honey

Pork and Veggies

2 lb pork tenderloin
6 large carrots peeled and sliced into 2-inch pieces
1/2 lb potatoes diced into 1-inch cubes (I used petite gold)
1 Tablespoon olive oil
2 Tablespoons fresh chopped parsley or 1 1/2 tsp dried parsley
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

Instructions

Add all of the marinade ingredients to a large bowl or freezer bag and mix until combined. Place the pork tenderloin in the marinade and turn to coat. Refrigerate and marinade for at least one hour, or overnight.
3 Tablespoons olive oil, 3 Tablespoons soy sauce, 2 Tablespoons lemon juice, 1 Tablespoon Dijon mustard, 1 teaspoon kosher salt, Black pepper to taste, 4 cloves garlic, 1 Tablespoon fresh chopped parsley, 1 Tablespoon maple syrup, 2 lb pork tenderloin
Preheat the oven to 425°F. Line half of a large rimmed baking sheet with foil, folding up the edges so the juices from the pork don’t run into the veggies while cooking. Grease the other side with nonstick spray or olive oil.
Remove the pork from the marinade, shaking off the excess, and place it on the foil side of the sheet pan. Save marinade to cook down into a glaze before serving if desired (definitely recommend!). Add the carrots and potatoes to the other side. Drizzle with olive oil and sprinkle with fresh parsley and spices. Toss to coat the veggies then spread them in an even layer without overlapping. This helps them crisp and caramelize rather than steam.
6 large carrots, 1/2 lb potatoes, 1 Tablespoon olive oil, 2 Tablespoons fresh chopped parsley, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and pepper to taste
Roast in the preheated oven until the pork reaches an internal temperature of 145°F and the veggies are tender and caramelized, 28-32 minutes. Toss the veggies halfway through and broil the last 2-3 minutes, if desired, for extra flavor.
Remove from the oven and let it rest for 10 minutes. While it’s resting, make the glaze. Pour the reserved marinade into a small saucepan. Bring to a rolling boil and boil for 5 minutes to remove any bacteria. This makes it safe to eat. Simmer to reduce then taste and add more lemon juice or maple syrup to balance out any excess salt.
Slice the pork and drizzle the glaze on top. Serve warm with more chopped parsley.

Notes

Potatoes. You can use yukon gold, petite gold, or baby red potatoes

Glaze. It’s completely safe to consume the glaze if it boils for 5 minutes. This kills all of the bacteria. Cooking it down condenses the seasoning and salt in the glaze, so taste it and adjust as needed. You can add more acid (lemon juice) or maple syrup to balance out excess salt. I found the glaze to be salty when I tasted it by itself, but spread over the pork it was perfect and added an extra layer of seasoning and flavor.

Pork Tenderloin. Not to be confused with pork loin (which has more fat and takes longer to cook). I buy pork tenderloin from Costco because they’re high quality and you get 4 for about $1.99/lb. Cook two and freeze the extra two for another meal.

Foil. If you don’t have any foil, you can add the pork to a small baking dish and place it on the pan. You can put the veggies and pork on the same sheet pan in a pinch, but the pork releases a good amount of juices while it roasts, so expect some moisture to reach the vegetables.

More Vegetables. You can swap the potatoes and carrots for another vegetable that takes about 30 minutes to roast, like broccoli, onions, green beans, sweet potatoes, brussels sprouts, or butternut squash.

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Freeze pork and veggies in a sealed container or freezer bag for up to 3 months.

Reheat: Warm in the oven at 350°F for 10-15 minutes, in the microwave in 30-second intervals, or in a skillet over medium heat for 2-3 minutes per side, adding broth or reserved marinade to keep it juicy.

Nutrition

The post Sheet Pan Pork Tenderloin with Roasted Potatoes and Carrots appeared first on What Molly Made.