This chicken is such a filling yet light dish and reheats well too! I love the simplicity of this dish. It is so easy and yet it tastes rich and looks beautiful.
I love this dressing! I tasted it once in a vegan Japanese restaurant and I went home and created my version of it. Make extra and give it to a friend! It is so beautiful and bold in color and stays fresh up to 4 days in the fridge. Just shake it really well before serving.
The corn in this soup makes it creamy and more full flavored. Feel free to add beans and fresh lime to this soup to make it a real Mexican chicken soup! The longer you cook this soup, the more flavor it will have.
I love this colorful one pan wonder! Feel free to use asparagus, green beans, broccoli, cauliflower or any other vegetable you love more! You can also use any fish in this recipe, if the fish is salmon or something thicker, be sure to cook it for longer.
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.