My kids adore salmon – and this oven baked salmon recipe is their favorite (they also love maple salmon)!

Seriously, the 6 of them can devour many pounds of salmon in one sitting, and I absolutely love making it for them because it’s so good for their little growing bodes (plus, I love it too).

In this baked salmon recipe – a delicious homemade spice mixture is rubbed all over the salmon, then it’s baked to just the right temperature to ensure it remains moist. The entire recipe takes 20 minutes from start to finish – making it perfect for busy weeknights.

Oven Baked Salmon: Ingredients & Substitutions

• Wild caught salmon. I always try to buy wild-caught salmon when it’s available. Any variety of salmon will do – but this will yield the best results.
• Spices: I use a blend of spices that compliment the fish very well. Feel free to adjust them as you wish, or substitute dried herbs with fresh.
• Cane sugar. white sugar or brown sugar are good substitutes for canes sugar.

How to Bake Salmon in the Oven

Let’s walk through how to cook salmon in the oven step-by-step, and don’t forget to watch the video.

Begin by making the rub. Plus the rub ingredients together in a high-powered blender or food processor until a coarse powder forms (no more large pieces of rosemary remain), about 5 seconds.

Once the rub is ready, place the salmon on a baking sheet or in a 9×13” baking dish and brush it with olive oil.

Then, sprinkle the rub evenly over the salmon on the top and sides.

At this point, you can cover the salmon with aluminum foil and let sit in the refrigerator for at least 30 minutes and up to 4 hours to let the rub really penetrate the fish. Or, you can bake it right away.

I usually prepare the salmon at lunch to cook for dinner!

Next, bake the salmon at 425°F for 10-15 minutes, or until the internal temperature reaches 135 degrees F. 

Serve

Remove the salmon from the oven and serve warm with your favorite side dishes. Here are some serving suggestions:

• Serve with roasted veggies like: roasted broccoli, roasted carrots, asparagus and Brussels sprouts.
• Green salads make a great side, try these: burrata salad, kale salad, panzanella salad, spinach salad, and broccoli salad.
• Potatoes go great with everything! Try this potato salad, mashed potatoes, mashed sweet potatoes, and crispy roasted potatoes.
• Serve with wild rice!

Store/Freeze

Store leftover baked salmon in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Oven Baked Salmon Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oven Baked Salmon Recipe

This oven baked salmon recipe is an easy healthy main dish ready in 20 minutes! Salmon is brushed with olive oil, seasoned with a delicious homemade rub and baked.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose

Prep Time 3 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 6 servings

Calories 194kcal

Author Laura

Cost $20

Equipment

• Food processor
• Vitamix blender
• measuring spoons
• baking sheet

Ingredients

• 1.5 pounds wild caught salmon
• 1 Tablespoon olive oil

Rub

• 1 teaspoon fine sea salt
• ½ teaspoon Black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon chili powder
• 1 Tablespoon cane sugar

Garnish

• Fresh parsley or rosemary (optional)

Instructions

Make the rub

• Pulse rub ingredients together in a high-powered blender or food processor until a coarse powder forms (no more large pieces of rosemary remain), about 5 seconds.

Prepare the salmon

• Place the salmon on a baking sheet or in a 9×13” baking dish, skin-side down.
• Brush the salmon with olive oil.
• Then, sprinkle the rub evenly over the salmon (top and sides).
• At this point, you can cover the salmon with aluminum foil and let sit in the refrigerator for at least 30 minutes and up to 4 hours to let the rub really penetrate the fish. Or, you can bake it right away.

Bake

• Preheat oven to 425 degrees F.
• Bake the salmon in the preheated oven for 10-15 minutes, or until the internal temperature reaches 135 degrees F. (baking time depends heavily on the thickness of your salmon).

Serve

• Remove from the oven and serve warm, garnished with fresh parsley or rosemary if desired.

Video

Notes

Salmon Thickness

The baking time depends heavily on the thickness of your salmon. Bake salmon for 10 minutes per 1 inch of thickness.

Ingredient Notes/Substitutions

• Wild caught salmon. I always try to buy wild-caught salmon when it’s available. Any variety of salmon will do – but this will yield the best results.
• Spices: Feel free to adjust them as you wish, or substitute dried herbs with fresh.
• Cane sugar. white sugar or brown sugar are good substitutes for canes sugar.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Nutrition

Serving: 0.25lb salmon | Calories: 194kcal | Carbohydrates: 3g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 441mg | Potassium: 578mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg

Try these recipes

Maple Salmon

Oven Roasted Broccoli

Burrata Salad

Pistachio Chicken

Chicken Sausage and Peppers Recipe

Spinach Stuffed Chicken Breasts

I drink a smoothie every single morning – without fail. I even pack my Vitamix in my suitcase when we travel so I can fuel my body with healthy foods like this spinach smoothie, even when we’re on vacation!

There are tons of delicious smoothie recipes on my website, and this spinach smoothie is one of them. It’s light and refreshing and loaded with nutrition from frozen fruit and fresh spinach.

It takes less than 5 minutes to make with 5 ingredients. Plus this spinach smoothie recipe is completely customizable, add a variety of mix-ins to make it your own. Enjoy it alongside peanut butter oatmeal, cottage cheese pancakes, etc.

Spinach Smoothie: Ingredients & Substitutions

• Almond milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Fresh spinach. Frozen spinach works well too, however make sure you use 2 cups of loosely packed frozen leaves.
• Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
• Frozen fruit.  you can choose any variety of fruit you would like. I prefer a tropical flair for our spinach smoothie. You can substitute apples, oranges, pears, cherries, strawberries, raspberries, etc. Use a total of 1 cup of fruit. If using fresh fruit (not frozen) freeze your fresh spinach so it is frozen.

How to Make a Spinach Smoothie

Let’s walk through how to make a spinach smoothie together, and don’t forget to watch the video.

Use a Vitamix

For the best smoothies I recommend using a Vitamix blender. Check out this Vitamix Buying Guide to learn why I chose Vitamix 10+ years ago and never looked back! 

Add ingredients to blending container

Begin by adding all the ingredients in the order listed in the spinach smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

Add the milk first, then the rest of the ingredients, for easy blending. Then add the honey on top of the frozen fruit so that it doesn’t get stuck to the bottom of the blending container.

Blend the Spinach Smoothie

Once the ingredients are in the blending container, secure the lid and blend until the mixture is smooth – starting on low speed and increasing to high. Use the tamper to press the ingredients to the blades (if using a Vitamix).

Then, blend on high speed for 50-60 seconds until mixture is smooth.

Spinach Smoothie Optional Mix-Ins

You can add some nutritional boosters to this spinach smoothie, here are some suggestions.

• Greens. Add kale, chard, etc. in place of some of the spinach, if desired.
• Protein powder. Adding a scoop of vanilla or chocolate protein powder is a great choice.
• Chia seeds.  for some extra protein and fiber, add 1 tablespoon chia seeds and drink the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) are great choices.
• Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Serve

Once you have finished blending, pour the spinach smoothie into 1 to 4 glasses (depending on who you’re sharing it with) and serve immediately.

Store/Freeze

You can store leftover spinach smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Spinach Smoothie Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Spinach Smoothie Recipe

This spinach smoothie recipe is a healthy and delicious way to enjoy your greens! Made with 5 ingredients in 5 minutes, it's the perfect quick breakfast or snack.

Course Breakfast, Drinks, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 3 minutes minutes

Cook Time 0 minutes minutes

Servings 1 serving

Calories 262kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring cups

Ingredients

• 1 ½ cups almond milk
• 2 cups spinach (fresh or frozen)
• 1 banana frozen
• ½ cup pineapple frozen
• ½ cup mango frozen
• Optional add ins: protein powder bee pollen, collagen, etc.

Instructions

• Put ingredients into the container of a Vitamix blender in the order listed.
• Start blending on low speed and increase to high.
• Blend on high speed for 50-60 seconds until mixture is smooth.
• Pour into 1 to 4 glasses and enjoy.

Video

Notes

Ingredient Substitutions

• Almond milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Fresh spinach. Frozen spinach works well too, however make sure you use 2 cups of loosely packed frozen leaves.
• Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
  
•  
• Frozen fruit.  you can choose any variety of fruit you would like. I prefer a tropical flair for our spinach smoothie. You can substitute apples, oranges, pears, cherries, strawberries, raspberries, etc. Use a total of 1 cup of fruit. If using fresh fruit (not frozen) freeze your fresh spinach so it is frozen.

Nutrition

Serving: 1Smoothie (full recipe) | Calories: 262kcal | Carbohydrates: 54g | Protein: 6g | Fat: 6g | Saturated Fat: 0.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 538mg | Potassium: 986mg | Fiber: 8g | Sugar: 34g | Vitamin A: 6642IU | Vitamin C: 97mg | Calcium: 535mg | Iron: 2mg

More delicious recipes

Best Healthy Smoothie Recipes

Healthy Banana Spinach Muffins

Peanut Butter Banana Baked Oatmeal

Breakfast Egg Muffins Recipe (Egg Cups)

Best Green Smoothie Recipe

Smoothie Bowl Recipe – 3 Ways

I adore beets. Whether they’re in a salad, blended into a smoothie or roasted and eaten all by themselves, beets are a delicious & versatile vegetable and nutritional powerhouse.

This Oven Roasted Beets recipe is my favorite way to prepare fresh beets. Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets).

Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

Roasted Beets: Ingredients & Substitutions 

• Fresh Beets. You could use drained canned beets, but fresh are so much better. Any color of beet (or a mixture of colors) works well.
• Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.
• Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.
• Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to Roast Beets 

Let’s walk through this roasted beets recipe together, and don’t forget to watch the video.

Begin by using a vegetable peeler to remove the skin from the beets. This is a messy process, but will be worth it in the end! Peeling and chopping the beets before roasting cuts down the bake time significantly.

Then, drizzle the peeled & chopped beets with olive oil and sprinkle them with sea salt. Make sure to stir them well.

Next, spread the seasoned beets in an even layer on a large baking pan.

Then, roast the beets in the oven for 30 minutes, or until they are soft to the touch, stirring once halfway through. Note: the size of the beet cubes will greatly effect baking time.

Roasting the beets before adding the balsamic glaze will ensure that the glaze doesn’t burn before the beets are fully cooked.

While the beets are roasting, combine the honey and balsamic vinegar in a small bowl.

After 30 minutes, remove the beets from the oven and drizzle the balsamic glaze over them. Stir until they are evenly coated.

Then, return the beets to the oven and roast an additional 10 minutes, stirring once halfway through. The beets are done when they are soft to the touch and the balsamic glaze has thickened and coated the them. 

Serve

Transfer the roasted beets from the baking pan to a dish and serve. I chose to garnish them with chopped beet greens, you can also use parsley, fresh rosemary, or basil as delicious & beautiful garnishes.

I suggest serving them on a salad, like burrata salad or kale salad. Or as a side to your favorite Thanksgiving recipes.

Store

Store roasted beets in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

FAQs about Roasted Beets

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Balsamic Roasted Beets Recipe

Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 61.2kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet

Ingredients

• 3 beets peeled & diced (about 3 cups)*
• 1 Tablespoon olive oil
• ½ teaspoon sea salt
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon honey (pure maple syrup for a vegan version)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into ½” cubes.
• Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
• Spread onto a greased baking sheet in an even layer.
• Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
• While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
• After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
• Remove from the oven and serve warm or store and serve later over your favorite salads.

Video

Notes

Ingredient Substitutions 

• • Fresh Beets.  Any color of beet (or a mixture of colors) works well.

• • Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.

• • Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

• • Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to prevent staining your hands: 

Wear rubber or plastic gloves while peeling and cutting the beet.s

Note on baking time: 

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone! 

How to Roast Whole Beets

*Instead of peeling and cutting the beets, you could roast them whole in the following way:

1. Wrap beets individually in aluminum foil and set on a baking sheet.
2. Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
3. Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
4. Dice and toss with recipe ingredients.
5. Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

Store/Freeze

Store roasted beets in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

Nutrition

Serving: 0.5cup | Calories: 61.2kcal | Carbohydrates: 9.7g | Protein: 1.1g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Sodium: 142.3mg | Potassium: 223.1mg | Fiber: 2g | Sugar: 7.5g | Vitamin A: 20IU | Vitamin C: 4.6mg | Calcium: 12mg | Iron: 0.6mg

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Oven Roasted Broccoli

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Oven Roasted Green Beans

Oven Roasted Vegetables Recipe

Oven Roasted Carrots

Oven Roasted Asparagus

I often order sweet potato fries when we go out to eat because they’re my favorite. However, these homemade sweet potato fries are even more delicious and healthier than any frozen or restaurant varieties.

Many store-bought or restaurant fries contain unnecessary ingredients such as vegetable oil, corn starch, food coloring (not joking), and preservatives.

But these homemade sweet potato fries are made with 4 nutritious ingredients and they are baked, not fried.

Sweet Potato Fries: Ingredient Substitutions & Notes

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make Sweet Potato Fries

We’ll walk through how to make sweet potato fries step-by-step, and don’t forget to watch the video. I have seen many different, more complicated methods for making these, but I have found this straightforward technique to be the best!

Begin by preheating the oven oven to 425 degrees F and greasing a large baking sheet (21” x 15”) or two regular sized baking sheets with olive oil.

Then, cut the sweet potatoes into long matchsticks and put them in a large mixing bowl.

Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Then, pour ¼ cup olive oil over the sweet potatoes in the bowl and stir until they are evenly coated.

Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.

Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown.

Remove from the oven and serve warm immediately.

Serve

Here are some serving suggestions:

• Serve them with the best meatloaf (or turkey meatloaf)
• I often make them with these Greek meatballs, greek salad, and tzatziki.
• Pair with your favorite chicken recipes, like baked chicken breasts, hummus baked chicken, etc.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Baked Sweet Potato Fries

These baked sweet potato fries are easy to make with only 4 ingredients! Homemade sweet potato fries are healthier and tastier than frozen or restaurant varieties.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 Servings

Calories 157kcal

Author Laura

Cost $3

Equipment

• mixing bowls
• measuring spoons
• spatula
• 2 baking sheet

Ingredients

• 2 pounds sweet potatoes
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Extra olive oil for greasing the pans

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Grease a large baking sheet (21” x 15”) or two regular sized baking sheets
• Cut sweet potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over sweet potatoes, stir until the potatoes are evenly coated.
• Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the sweet potatoes evenly in a single layer on the prepared baking sheet(s).
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown. If you do not have a convection oven, switch the baking sheets between the top and bottom halfway through baking.
• Remove from the oven and serve immediately.

Video

Notes

* Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Ingredient Substitutions

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

 

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

Try These Recipes

Candied Yams

Mashed Sweet Potatoes

Sweet Potato Soup

Cinnamon Roasted Sweet Potatoes

Best Sweet Potato Casserole

Black Bean Sweet Potato Tacos

I created this slow cooker pulled chicken recipe as a delicious but simple way to prepare chicken breasts.

I always prefer to cook meat in the crockpot, and this slow cooker shredded chicken isn’t an exception. The meat always turns out tender, flavorful, and easy for my little ones to chew – which is important for babies and kids who are in the phase of losing teeth!

This slow cooker pulled chicken recipe is easy to make with 5 simple ingredients. It’s flavorful enough to serve on its own, but seasoned in a way that make sit incredibly versatile.

It can be used in a variety of different dishes. I often use this recipe to cook chicken for chicken pot pie (or healthy chicken pot pie), chicken noodle soup, chicken & rice soup, chicken tetrazzini and to make chicken salad (or avocado chicken salad).

Slow Cooker Pulled Chicken: Ingredients & Substitutions

• Chicken breasts. Both, chicken thighs or a combination of thighs and breasts work well.
• Chicken broth. Use ready-made broth or make your own with 1 cup water and 1 tsp better than bullion)
• Paprika. smoked paprika tastes amazing in this recipe. You can also add more seasonings like oregano, cumin, coriander, fresh herbs, etc. if you want to experiment with new flavors.
• Salt. It’s always better to start with less salt because you can always add more later, but you can’t remove it from the recipe once it’s in there!
• Onion. yellow, white, or red onions are all great choices.
• Minced garlic. Fresh or jarred both work well. You can substitute 1 tablespoon minced garlic with 1 tsp garlic powder.

How to Make Shredded Chicken in the Crock Pot

Let’s walk through how to make shredded chicken in the crock pot step-by-step, and don’t forget to watch the video.

Begin by whisking together chicken broth, paprika, salt, pepper, onion, and minced garlic in the container of a slow cooker.

Then, add the chicken breasts and turn to coat.

Next, cook the chicken breasts on low for 6 hours or on high for 3 hours until they are fork tender.

Then, shred the chicken with two forks, turn crockpot to low, and let the mixture cook for another 30-60 minutes (to soak up the juice). Taste and adjust salt and pepper if necessary.

You can also remove the chicken from the crockpot and shred it in a separate bowl with forks or using a standing mixer.

Serve

Serve the slow cooker pulled chicken warm with your favorite sides here are some suggestions:

• We always serve it with a vegetable side or salad recipe like Roasted vegetables, roasted broccoli, kale salad, burrata salad, etc.
• Serve it with potatoes like these mashed potatoes, mashed sweet potatoes, roasted sweet potatoes, etc.

Or, use the crockpot shredded chicken in your favorite recipe that calls for cooked chicken. Here are some of our favorites:

• Chicken pot pie (or healthy chicken pot pie)
• Soup: chicken noodle soup, chicken & rice soup
• Chicken salad or avocado chicken salad

Store

Store leftover slow cooker pulled chicken in an airtight container for 5-7 days.

Freeze

Put the shredded chicken in a freezer-friendly, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Pulled Chicken Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Slow Cooker Pulled Chicken

This simple slow cooker pulled chicken recipe is easy, versatile and a great way to meal prep chicken for the week. This flavorful slow cooker shredded chicken is made with only 5 ingredients and can be used in a variety of ways – in soups, chicken salad sandwiches, pot pies, casseroles, etc.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 Servings

Calories 137kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 cup chicken broth (or 1 cup water + 1 teaspoon better than bullion)
• ½ teaspoon paprika
• ¼ to ½ teaspoon salt* (or to taste, see note)
• ¼ teaspoon ground pepper
• ½ onion diced
• 1 Tablespoon minced garlic

Instructions

• Whisk together chicken broth, paprika, salt, pepper, onion, and minced garlic in the container of a slow cooker.
• Then, add the chicken breasts and turn to coat.
• Cook on low for 6 hours or on high for 3 hours until fork tender.
• Shred the chicken with two forks (alternatively, you can remove the chicken from the crockpot and shred it in a separate bowl with forks or use a standing mixer).
• Then, turn the crockpot to low, and let the mixture cook for another 30-60 minutes (to soak up the juice). Taste and adjust salt and pepper if necessary.
• Serve warm.

Video

Notes

*Do not add any salt if you are using better than bullion. If using chicken broth, the amount needed will depend on the salt content of the broth. I suggest starting by adding ¼ tsp. You can always add salt later, but you can’t remove it.

Ingredient Substitutions

• Chicken breasts. Chicken thighs or a combination of thighs and breasts work well.
• Chicken broth. Use ready-made broth or make your own with 1 cup water and 1 tsp better than bullion)
• Paprika. smoked paprika tastes amazing in this recipe. You can also add more seasonings like oregano, cumin, coriander, fresh herbs, etc. if you want to experiment with new flavors.
• Salt. It’s always better to start with less salt because you can always add more later, but you can’t remove it from the recipe once it’s in there!
• Onion. yellow, white, or red onions are all great choices.
• Minced garlic. Fresh or jarred both work well. You can substitute 1 tablespoon minced garlic with 1 tsp garlic powder.

Store

Store leftover slow cooker pulled chicken in an airtight container for 5-7 days.

Feeze

Put the shredded chicken in a freezer-friendly, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Nutrition

Serving: 0.5cup | Calories: 137kcal | Carbohydrates: 2g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 314mg | Potassium: 446mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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I first had pistachio chicken when my friend made it for a dinner party at her house. Between the three moms present we had 18 kids (6 each) and every single one devoured the meal!

I fell in love with it and asked her for the recipe. She said it was simple and she just coated chicken with ground up pistachios! So I got to work creating the most delicious pistachio crusted chicken recipe.

This pistachio chicken is easy to make with 5 ingredients. I often prepare it before naps and store the pistachio coated chicken in the refrigerator until we’re ready to bake & eat it at dinnertime.

This recipe is gluten-free, dairy-free, paleo, keto, etc. etc. but we love it because it’s delicious! My daughter even chose this as her birthday dinner – which is a big deal around here!

Pistachio Chicken: Ingredients & Substitutions

• Chicken breasts. You can use chicken tenders, which saves the step of cutting the breasts into strips. I don’t love the stringy tendon in most tenders, which is why I usually opt for chicken breasts.
• Avocado or Olive Oil cooking spray. I choose to use a spray oil (non-aerosol) because it coats the chicken evenly and lightly without using too much oil. You can use regular olive oil or avocado oil, if you prefer. Or a canola oil cooking spray (but I’m trying to decrease the amount of canola oil we use).
• Dry roasted, salted pistachios. You can use an unsalted pistachio, you will just want to add more salt to the chicken before baking.

How to make pistachio chicken

This pistachio crusted chicken is really easy to make, but as always we’ll walk through the processes step-by step. Don’t forget to watch the video!

Begin by greasing two large baking sheets, then set them aside to use later.

Crush the pistachios

Place pistachios in a food processor fitted with the “S” blade, or in the container of a high-powered blender and process/blend (pulse) until coarse crumbs form.

If using a high powered blender (like a Vitamix), be very careful not to over-blend the pistachios and turn them into powder or nut butter!

Coat the Chicken

Next, transfer the crushed pistachios from the blending container to a shallow bowl.

Put the chicken in a bowl and spray with cooking spray (or coat with olive oil). Season lightly with salt and pepper and stir to combine.

Then, put the chicken pieces into the bowl with the pistachios and turn to coat.

Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.

Prepare in Advance

At this point in the recipe, you can qrap the baking sheets with plastic wrap and store them in the refrigerator until ready to bake (up to 3 hours). I prefer to let them sit in the fridge for at least 30-60 minutes because I feel like it helps the pistachio coating stick to the chicken.

Bake the Pistachio chicken

When you’re ready, bake the prepared pistachio chicken in the preheated oven for 12-15 minutes or until internal temperature reaches 160 degrees F. Baking time varies based on the thickness of the chicken.

Serve

Serve immediately. Here are some suggestions of dishes that pair well with this pistachio crusted chicken:

• Salad. Serve this on top of a kale salad, burrata salad, or quinoa salad!
• Serve with a side of homemade french fries or sweet potato fries.
• My daughter chose to enjoy this chicken with a side of homemade pita bread and homemade hummus for her birthday!
• Roasted vegetables. Serve this recipe with roasted carrots, roasted broccoli, roasted brussels sprouts, etc.
• Mashed potatoes or mashed sweet potatoes are a great side to go with this pistachio chicken.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven.

Pistachio Chicken Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pistachio Chicken Recipe

This pistachio chicken recipe is easy to make with 5ingredients. Pistachio crusted chicken is a gluten-free, paleo and keto main dish that is loved by both adults and children!

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 197kcal

Author Laura

Cost $10

Equipment

• Food processor
• Vitamix blender
• measuring cups
• measuring spoons
• spatula
• glass batter bowl
• baking sheet

Ingredients

• 2 pounds chicken breasts cut into strips (or chicken tenderloins)
• Pure olive or avocado oil cooking spray
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 8 ounces pistachios roasted, salted, shelled (2 Cups)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• Grease two large baking sheets – set aside.
• Place pistachios in a food processor fitted with the “S” blade, or in the container of a high-powered blender and process/blend (pulse) until coarse crumbs form (be careful not to turn them into a powder). Put the crushed pistachios in a shallow bowl.
• Put chicken in a bowl and spray with cooking spray (or coat with olive oil). Season lightly with salt and pepper and stir to combine.
• Place chicken pieces into the bowl with the pistachios and turn to coat.
• Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.
• *to prepare in advance: wrap the baking sheets with plastic wrap and store them in the refrigerator until ready to bake (up to 3 hours). I prefer to let them sit in the fridge for at least 30-60 minutes.
• Bake in the preheated oven for 12-15 minutes or until internal temperature reaches 160 degrees F. Baking time varies based on the thickness of the chicken.
• Serve immediately.

Video

Notes

Ingredient Substitutions 

• Chicken breasts. You can use chicken tenders, which saves the step of cutting the breasts into strips. I don’t love the stringy tendon in most tenders, which is why I usually opt for chicken breasts!
• Avocado or Olive Oil cooking spray. I choose to use a spray oil (non-aerosol) because it coats the chicken evenly and lightly without using too much oil. You can use regular olive oil or avocado oil, if you prefer. Or a canola oil cooking spray.
• Dry roasted, salted pistachios. You can use an unsalted pistachio, you will just want to add more salt to the chicken before baking.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven.

Nutrition

Serving: 1piece | Calories: 197kcal | Carbohydrates: 4g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 313mg | Potassium: 405mg | Fiber: 2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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When I am craving warm sandy beaches and the sound of the ocean weaves, I head into the kitchen and make this tropical smoothie! It is like a beach vacation in a glass (also try our mango smoothie and pineapple smoothie recipes).

This dairy-free recipe is delicious my kids request it often. It’s a sunshine-y addition to breakfast or lunch, and even makes a great healthy dessert.

This tropical smoothie is easy to make with only 6 ingredients in 5 minutes! One sip will make you feel like you’re on some beach, somewhere.

Tropical Smoothie Recipe: Ingredients & Substitutions

Note – this recipe is the best (thick and creamy) when you use frozen fruit. If using fresh it will be thinner.

• Lite Coconut milk. Something I love about this tropical smoothie recipe is that it’s best when made with canned coconut milk. This means I always have some on hand in the pantry to make this smoothie. I use a lite variety, but any canned coconut milk works well. You can also substitute an almond/coconut milk or another dairy or non-dairy milk.
• Frozen Banana. Adding frozen banana to smoothies is my favorite way to sweeten a recipe and impart an irresistibly creamy texture. Using frozen banana means that you don’t need to add ice to make it thick and cold.
• Frozen Pineapple and Mango. I always keep frozen pineapple and mango on hand in the freezer (hello pineapple smoothie and mango smoothie). It’s convenient and frozen fruit is always picked and frozen at the peak of ripeness, so it’s sweet and full of nutrients. You can use fresh pineapple or mango if you have them on hand. Or you can buy fresh pineapple or mango, cut it up, and freeze it.
• Honey. This is optional but recommend for the best flavor. You can also use pure maple syrup to keep this recipe vegan.
• Vanilla extract. The addition of pure vanilla extract takes this tropical smoothie recipe makes it special, I don’t suggest omitting it.

How to Make a Tropical Smoothie

Let’s discuss how to make this recipe, and don’t forget to watch the video.

Begin by adding all the ingredients in the order listed in the tropical smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

It’s important to add the coconut milk first, then add the frozen fruit, for easy blending. I like to add the honey on top of the frozen fruit to ensure it doesn’t stick to the bottom of the blending container.

Tropical Smoothie Recipe: Optional Add-Ins

If you’d like to add some nutrition boosters to this tropical smoothie, here are some suggestions that you can add before you begin blending:

• More fruit. Strawberries, papaya, raspberries, guavas, etc. can be used in place of some of the mango/pineapple.
• Greens. Adding 1-2 cups of spinach or power greens, won’t effect the taste or texture of this tropical smoothie at all. It will change the color to green, but it’ll taste great and have a bonus serving of veggies!
• Kale. If you’d like to add kale, I recommend adding 1 cup. Kale has a stronger flavor than spinach and could effect the taste.
• Protein powder. Adding a scoop of vanilla protein powder will both enhance the flavor and deliver a healthy dose of protein
• Chia seeds.  a nutritional powerhouse that can be added to this tropical smoothie. I recommend adding 1-2 TBS and drinking the smoothie immediately. 

Blend

Next, secure the lid and blend the tropical smoothie until it’s smooth and uniform throughout. Use the tamper to press the ingredients to the blades (if using a Vitamix).

You may need to pause, scrape down the sides and continue blending to ensure your smoothie is thick and frozen and avoid over-blending. The mixture should be smooth but thick.

Serve

Once blended, pour the tropical smoothie into 2-4 glasses and serve immediately. I suggest adding a cute little tropical umbrella if you’re trying to make a fun snack for your kids!

Store/Freeze

You can store this tropical smoothie in a glass jar with a lid for up to 2 days in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Tropical Smoothie Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Tropical Smoothie Recipe

This healthy Tropical Smoothie recipe is easy to make with 6 ingredients in 5 minutes, and it’s like a beach vacation in a glass! One sip will transport you to some beach, somewhere.

Course beverage, Drinks, smoothie

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 233kcal

Author Laura

Cost $4

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• spatula

Ingredients

• 14 ounces coconut milk (1 ½ cups)
• 1 banana frozen
• 2 cups pineapple frozen (12 oz frozen pineapple)
• 2 cups mango frozen (12 oz frozen mango)
• 2 Tablespoons honey
• ½ teaspoon pure vanilla extract

Instructions

• Place ingredients in order listed into the container of a Vitamix blender (or another high-powered blender).
• Blend, starting on low speed and increasing to high, using the tamper to push the ingredients into the blades.
• Blend on high speed for 30-60 seconds, or until the ingredients are blended and the mixture is smooth but thick.
• Serve immediately!

Video

Notes

Ingredient Substitutions

• Coconut milk. Any canned coconut milk (lite or full fat) works well. You can also substitute an almond/coconut milk or another dairy or non-dairy milk.
• Frozen Pineapple and Mango. You can use fresh pineapple or mango if you have them on hand. Or you can buy fresh pineapple or mango, cut it up, and freeze it. You can also substitute some of the fruit with other fruits including frozen strawberries, papaya, etc. 
• Honey. This is optional but recommend for the best flavor. You can also use pure maple syrup to keep this recipe vegan.

Optional Add-Ins

If you’d like to add some nutrition boosters to this tropical smoothie, here are some suggestions that you can add before you begin blending:

• More fruit. Strawberries, papaya, raspberries, guavas, etc. can be used in place of some of the mango/pineapple.
• Greens. Adding 1-2 cups of spinach or power greens, won’t effect the taste or texture of this tropical smoothie at all. It will change the color to green, but it’ll taste great and have a bonus serving of veggies!
• Kale. If you’d like to add kale, I recommend adding 1 cup. Kale has a stronger flavor than spinach and could effect the taste.
• Protein powder. Adding a scoop of vanilla protein powder will both enhance the flavor and deliver a healthy dose of protein
• Chia seeds.  a nutritional powerhouse that can be added to this tropical smoothie. I recommend adding 1-2 TBS and drinking the smoothie immediately. 

Store/Freeze

You can store this tropical smoothie in a glass jar with a lid for up to 2 days in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cup | Calories: 233kcal | Carbohydrates: 42g | Protein: 1g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 340mg | Fiber: 3g | Sugar: 32g | Vitamin A: 959IU | Vitamin C: 72mg | Calcium: 22mg | Iron: 1mg

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This honey roasted carrots recipe will have picky eaters asking, “Can I have more veggies, please?”

Roasting the carrots brings out their natural sweetness (like in this savory roasted carrots recipe), which is then enhanced with just a touch of honey. They seriously taste like vegetable candy, and I have a hard time not eating the entire pan all by myself.

I feel like carrots sometimes get a bad wrap, like they’re not a “vegetabley” enough vegetable if you know know I mean. And I have to be honest, I am a little bummed that even though I ate copious amounts of carrots when I was a kid I still have glasses.

But carrots are a nutritious powerhouse, loaded with beta keratin, vitamin A, fiber and antioxidants. And this honey glazed carrots recipe is a great way to enjoy them. It’s easy to make with only 5 ingredients in 30 minutes.

Honey Roasted Carrots: Ingredients & Substitutions

Here are a few possible substitutions you could make in this recipe!

• Olive oil. Any neutral tasting oil works great in this recipe. The top three I recommend are olive oil, avocado oil and canola oil. Or you could just replace the olive oil with more butter.
• Butter. coconut oil or ghee are dairy-free substitutions for butter.
• Honey. For a vegan version, use maple syrup.

How to Make Honey Roasted Carrots

This honey carrots recipe is easy to make, but here are a few tips to help ensure your success. Also, don’t forget to watch the video.

Peel & Trim Carrots

The first step in this recipe is to peel and trim the ends of the carrots (or cut them into the size/shape you prefer). 

Next, melt the butter and add the olive oil.

Then, toss the carrots with olive oil and melted butter or coconut oil and stir until combined. Then add sea salt and stir until it’s evenly distributed. 

Add oiled/seasoned carrots to a large baking sheet and spread evenly in one layer. Roast for 10-20 minutes, stir and then roast for 10 minutes more, or until the carrots are golden-brown.

It’s important to make sure the carrots are slightly browned before adding the honey. This will ensure they will be perfectly roasted and the honey won’t burn.

Once the carrots have begun to brown and are slightly soft to the touch, add the honey and stir to coat.

After adding the honey, return to the oven and roast until the honey has thickened and stuck to the carrots and they are golden-brown. 

Serve

 I recommend serving immediately with your favorite dinner recipes (trust me it’ll be hard to not eat the entire pan right away).

You can garnish them with some chopped pieces of the carrot tops, or other fresh herbs like rosemary, parsley, etc. Or just serve them plain! 

Store

If you have leftovers, store them in an airtight container in the refrigerator. Enjoy them cold tossed in a salad, or warm them up in the oven or microwave.

Honey Roasted Carrots Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Honey Roasted Carrots

This honey roasted carrots recipe is made with 5 ingredients in 30 minutes. Honey glazed carrots are so delicious they taste like vegetable candy, so even picky eaters enjoy them.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 44.6kcal

Author Laura

Cost $4

Equipment

• glass batter bowl
• measuring spoons
• baking sheet

Ingredients

• 2 pounds carrots peeled
• 1 Tablespoon olive oil
• 1 Tablespoon butter melted (or coconut oil)
• 1 teaspoon fine sea salt
• 2 Tablespoons honey

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Lightly grease a large baking pan.
• Cut carrots into the shape and size of your choosing. Note: I suggest using carrots cut into 1-2" long pieces. If using whole carrots, you will need to roast longer.
• In a small bowl, mix together olive oil and melted butter.
• Put carrots in a large mixing bowl and toss with the olive oil/butter mixture until all the carrots are coated.
• Add salt and stir until it’s evenly distributed.
• Spread in an even layer on the prepared baking sheet and roast in the preheated oven for 10-20 minutes (depending on the size of your carrots) or until carrots just begin to brown, stirring once halfway through.
• Remove the carrots from the oven and drizzle with honey, then stir until the honey is evenly distributed.
• Return the carrots back to the oven and roast for an additional 10-15 minutes or until carrots are just golden-brown.
• Serve immediately garnished with chopped carrot top greens or your favorite fresh herbs (parsley, rosemary, thyme, etc.)

Video

Notes

Ingredient Substitutions

• Olive oil. Any neutral tasting oil works great in this recipe. The top three I recommend are olive oil, avocado oil and canola oil. Or you could just replace the olive oil with more butter.
• Butter. coconut oil or ghee are dairy-free substitutions for butter.
• Honey. For a vegan version, use maple syrup.

Note: Carrot shape and size matters

You can cut the carrots into any shape or size you prefer, just be aware that you will have to adjust the roasting time if the pieces of carrot are smaller with more surface area touching the pan.

If you’d like more guidance on how to roast carrots cut smaller, check out this roasted carrots post and video!

Store

Store any leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or in the oven. 

Nutrition

Serving: 0.5cup | Calories: 44.6kcal | Carbohydrates: 6.9g | Protein: 0.6g | Fat: 1.9g | Sodium: 114.7mg | Potassium: 195.7mg | Fiber: 1.7g | Sugar: 4g | Vitamin A: 7340IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.2mg

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Oven roasted asparagus is a simple and addicting vegetable side dish! Made with only 6 ingredients, you will find yourself preparing asparagus this way time and again.

In this recipe, asparagus is tossed with olive oil and lemon juice, seasoned with salt, pepper and garlic.

Then it’s roasted to crispy perfection, which brings out all the best flavors and textures this powerhouse veggie has to offer.

Oven Roasted Asparagus Ingredients & Substitutions

There are only six ingredients in this roasted asparagus recipe (including salt and pepper). Here are a few possible substitutions:

• Fresh asparagus. Make sure to trim the asparagus well (see notes in the recipe card) so you don’t end up roasting any tough parts of the vegetable .
• Olive oil. Avocado oil or herb-infused olive oils also taste great in this recipe.
• Minced garlic. I usually use jarred minced garlic, but fresh minced garlic works well too!

How to Trim Asparagus

Begin this recipe by trimming the asparagus. This is an important step to ensure you don’t roast any woody/tough parts of the vegetable. To trim asparagus, you use your hands!

1. Hold each end of an asparagus spear firmly in between two fingers.
2. Slowly bend the asparagus in half.
3. Keep bending the asparagus until it snaps.
4. Discard the bottom end and keep the top.

In this process, each piece of asparagus will snap in right above the spot where the asparagus is woody and tough, leaving you with the most tender portions of the vegetable to roast and enjoy.

Some bunches are more “woody” than others. This one that I used to show the process was particularly so.

How to Roast Asparagus

Once the asparagus is properly trimmed, preheat the oven to 425 degrees F.

Then, toss the asparagus with olive oil and lemon juice and stir until evenly coated.

Next, add the sea salt, black pepper and minced garlic and stir until evenly distributed.

Then, arrange the asparagus on a large baking sheet in a single layer. Bake it in the preheated oven for 10 minutes, or until the tops are charred and crispy, stirring once halfway through. 

Serve

Once the baked asparagus is roasted, remove it from the oven and serve immediately. I prefer to eat it as-is, but you can add your favorite sauce or chop it up and use it in a salad, etc. Here are some dishes that compliment this roasted asparagus recipe really well:

• Serve it with baked chicken breasts or this pesto chicken.
• This crockpot pot roast is a great main to pair with this baked asparagus.
• Serve it with pesto pasta, or chop it up and add it to this pasta primavera!

Don’t forget to check out all of our roasted vegetable recipes (I love roasting veggies)!

Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To restore its crispiness, reheat it over high heat on the stovetop. Or, you can warm it in the microwave.

Roasted Asparagus Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oven Roasted Asparagus Recipe

The best oven roasted asparagus! Asparagus is tossed with olive oil and lemon juice, seasoned with garlic and roasted to crispy perfection, this simple baked asparagus is a favorite vegetable side dish.

Course Side Dish, vegetables

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 57kcal

Author Laura

Cost $5

Equipment

• baking sheet
• measuring spoons
• spatula

Ingredients

• 1 pound fresh asparagus trimmed
• 1 Tablespoon olive oil
• 1 teaspoon lemon juice
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ Tablespoon minced garlic

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• Toss asparagus with olive oil and lemon juice and stir until evenly coated.
• Add sea salt, black pepper and minced garlic and stir until evenly distributed.
• Place asparagus on a large baking sheet and bake in preheated oven for 10 minutes, stirring once halfway through.
• Remove from oven and serve immediately.

Video

Notes

How to Trim Asparagus

To trim asparagus, you use your hands:

1. Hold each end of an asparagus spear firmly in between two fingers.
2. Slowly bend the asparagus in half.
3. Keep bending the asparagus until it snaps.
4. Discard the bottom end and keep the top.

In this process, each piece of asparagus will snap in right above the spot where the asparagus is woody and tough, leaving you with the most tender portions of the vegetable to roast and enjoy.

Ingredient Substitutions

• Olive oil. Avocado oil or herb-infused olive oils also taste great in this recipe.
• Minced garlic. I usually use jarred minced garlic, but fresh minced garlic works well too!

Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To restore its crispiness, reheat it over high heat on the stovetop. Or, you can warm it in the microwave.

Nutrition

Serving: 0.25lb | Calories: 57kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 148mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg

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I’ve been making this honey mustard chicken recipe since I first got married (over 14 years ago)!

It is a healthy and flavorful recipe that’s easy to make with 6 ingredients in 30 minutes. The recipe calls for marinating the chicken but even if you don’t have time for that it still tastes delicious.

Serve it with a side of roasted broccoli and mashed sweet potatoes for a delicious meal!

Honey Mustard Chicken: Ingredients & Substitutions

• Chicken breasts. We prefer boneless, skinless chicken breasts. However you can use chicken breast tenderloins, or chicken thighs. Just make sure to adjust the cook time accordingly.
• Olive oil. Any neutral oil works well in this recipe such as avocado oil or canola oil.
• Dijon mustard. Substitute you favorite mustard variety. If you like spicy then choose a mustard with a kick!
• Lemon juice. fresh or bottled lemon juice can be used in this recipe.
• Minced garlic. 1 teaspoon garlic powder is a good substitute for the 1 tablespoon of minced garlic in this recipe.
• Honey. Maple syrup is a delicious substitute for honey!

How to Make Honey Mustard Chicken

This recipe is easy to make. I prefer to marinate my chicken (always) but you don’t have to if you’re short on time. Let’s walk through the process step-by-step, and don’t forget to watch the video.

Marinate the Chicken

Begin this recipe by combining the marinade ingredients in a medium sized bowl. Then, put the chicken breasts in the bowl and turn to coat them with the marinade. Cover and marinate in the refrigerator for 2-6 hours, or at room temperature for 30-60 minutes.

I will often whip up the marinade as I’m cleaning up lunch and then store the chicken in the refrigerator. That way it’s ready to go after naps when it’s time to cook dinner!

Make the Sauce

While the chicken is marinating, make the sauce by simply whisking the honey and mustard together.

Bake

Once the chicken has finished marinating, remove the breasts from the marinade. I often scrape off some of the excess marinade but you don’t have to!

Transfer the chicken breasts to a 9×13″ baking dish and spread them out in a single layer. Then, sprinkle each chicken breast with salt and pepper.

Next, drizzle the honey mustard sauce to the top of each breast.

Then, bake the honey mustard chicken in the preheated oven for 20-30 minutes or until the internal temperature is 165 degrees F. Baking time depends greatly on the thickness of your chicken breasts.

Make sure to use an instant-read thermometer to test for doneness any time you cook meat.

Serve

Serve the honey dijon chicken warm with your favorite sides! Here are some serving suggestions:

• Potatoes! Serve it with a side of mashed potatoes or mashed sweet potatoes.
• Salad! This honey mustard chicken pairs well with just about any salad – like our kale salad, burrata salad, and quinoa salad.
• Bread. Homemade dinner rolls, naan, whole wheat rolls, etc.
• Roasted vegetables. Roasting veggies is my absolute favorite. Try some of these recipes: roasted beets, roasted broccoli, roasted carrots, or roasted green beans.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Honey Mustard Chicken Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Honey Mustard Chicken Recipe

This honey mustard chicken recipe is made with 6 ingredients in 30 minutes. It’s a quick, easy and healthy main dish recipe perfect for busy weeknights.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 Servings

Calories 203kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• whisk
• 9×13″ baking dish

Ingredients

Chicken & Marinade

• 2 pounds chicken breasts cut into 4 thin breasts
• 2 Tablespoons olive oil
• 1 Tablespoons Dijon mustard
• 2 Tablespoons lemon juice
• 1 Tablespoon minced garlic
• Salt and pepper

Honey Mustard Sauce:

• ¼ cup Dijon mustard
• ¼ cup honey or maple syrup
• Salt and pepper

US Customary – Metric

Instructions

Marinate the Chicken

• Combine marinade ingredients in a medium sized bowl. Place chicken breasts in the bowl and turn to coat with the marinade. Cover and marinate in the refrigerator for 2-6 hours, or at room temperature for 30-60 minutes.

Make the Sauce

• Combine mustard & honey, in a small bowl and whisk to combine.

Bake & Serve

• Preheat oven to 375 degrees F.
• Remove chicken breasts from the marinade.
• Place them in a 9×13” baking dish.
• Sprinkle each breast with salt and pepper.
• Add honey mustard sauce to the top of each breast.
• Bake in preheated oven for 20-30 minutes or until the internal temperature is 165 degrees F. (baking time depends greatly on the thickness of your chicken breasts).
• Serve warm.

Video

Notes

Ingredient Substitutions

• Chicken breasts. We prefer boneless, skinless chicken breasts. However you can use chicken breast tenderloins, or chicken thighs. Just make sure to adjust the cook time accordingly.
• Olive oil. Any neutral oil works well in this recipe such as avocado oil or canola oil.
• Dijon mustard. Substitute you favorite mustard variety. If you like spicy then choose a mustard with a kick!
• Lemon juice. fresh or bottled lemon juice can be used in this recipe.
• Minced garlic. 1 teaspoon garlic powder is a good substitute for the 1 tablespoon of minced garlic in this recipe.
• Honey. Maple syrup is a delicious substitute for honey!

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 0.25pounds | Calories: 203kcal | Carbohydrates: 10g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 242mg | Potassium: 450mg | Fiber: 1g | Sugar: 9g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

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