On nights when you just want to make a “don’t want to think about it” meal, make this delicious and healthy enchilada skillet!

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I’m all about quick, easy, and healthy dinners; this is the perfect recipe for that combo! This meal has it all: fiber, fat, protein, and carbs. Made with sauteed veggies, beans, cheese, brown rice, and avocado, it’s nutritious and comfort in a bowl. With minimal prep and easy cleanup, you’ll have a healthy and tasty family-friendly meal on the dinner table in no time!

I’ve made versions of this meal many times, but the difference this time is that I added enchilada sauce. I love verde sauce, but red enchilada sauce would also taste fabulous in this dish.

And although this meal is vegetarian, you could certainly add chicken or ground meat for even more flavor and protein. I love topping this dish with avocado, jalapeno, a little greek yogurt, and cilantro. You’ll love how easy this meal comes together for busy weeknights!

Quick and Easy Enchilada Skillet with Rice

Nicole Alexandra

On nights when you just want to make a "don't want to think about it" meal, make this delicious and healthy enchilada skillet with rice!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1/2 yellow onion, diced
• 1 large red bell pepper, diced diced
• 1 15 ounce can of pinto or black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 cup frozen cauliflower rice
• 1 cup frozen corn
• 1 tbsp garlic powder
• salt to taste
• 1 tbsp extra virgin olive oil
• 1 8 ounce package of green enchilada sauce I like simply organic
• 1 cup shredded cheese I use white cheddar
• 1 ripe avocado, diced

For Garnish

• sliced jalapenos
• cilantro
• greek yogurt or sour cream

For Rice

• 1 cup rice, cooked according to the package
• 1/2 tbsp olive oil
• 1 tsp garlic powder
• pinch of salt

Instructions

 

• Add the rice to a pot with 1/2 tbsp of olive oil, 1/2 tsp of garlic powder, and a little salt, and cook according to the package.
• While the rice is cooking, heat the olive oil in a large skillet and add your diced onions and red bell peppers. Season with garlic powder and salt and let cook stirring occasionally for about 8 minutes or until the veggies are soft.
• Add in your beans, riced cauliflower, and frozen corn, and saute another few minutes. Then add in the enchilada sauce and let simmer for 5 min.
• Remove the skillet from heat, and add your cooked rice and shredded cheese to the pan.
• Divide into bowls and serve topped with avocado, greek yogurt or sour cream, cilantro, and jalapenos. Enjoy!

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This post was all about the easiest and healthiest enchilada skillet with rice.

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This is the simplest canned chickpea recipe that is full of flavor, a vegetarian protein source, and it tastes amazing!

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Sure you can open a can of chickpeas, rinse and throw them in your salad or whatever recipe you’re making, but if you want to really make those chickpeas stand out, then you’ve got to give this simple but delicious recipe a try. No more bland canned beans here!

This recipe only calls for five ingredients and in under 10 mins, you have a tasty vegetarian protein source to throw in all types of recipes or to even eat by themselves. They’re seriously addicting! And you can feel great about serving this delicious and healthy canned chickpea recipe to your family!

Ingredients For The Best Tasting Canned Chickpeas:

• Chickpeas: One organic can of chickpeas is obviously the main star of this dish. Also called garbanzo beans, this little legume is packed full of protein and fiber

• EVOO: extra virgin olive oil will help make the chickpeas tender plus EVOO is rich in antioxidants and monounsaturated fats

• Onion: diced and sauteed with the chickpeas, they get caramelized and sweet

• Garlic Powder: adds instant flavor and is high in iron, potassium, and magnesium

• Salt: I cook with Pink Himalayan Salt which gives this dish a bit more flavor

Double This Recipe For Leftovers or Meal Prep!

This recipe calls for one can of chickpeas, but my husband and I can eat it all in one meal especially if it’s our only source of protein for that meal. Therefore, I like to double this recipe for leftovers. Cooked chickpeas will stay good in the fridge for up to 3 days.

Ways To Eat Cooked Chickpeas:

• The main protein source in a buddha bowl

• Toss into salads

• Make Chickpea Gyros

• Alongside roasted veggies

How To Make Canned Chickpeas Taste Amazing

Nicole Alexandra

This is the simplest canned chickpea recipe that is full of flavor, a vegetarian protein source, and it tastes amazing!

This recipe only calls for five ingredients and in under 10 mins, you have a tasty vegetarian protein source to throw in all types of recipes or to even eat by themselves. They're seriously addicting!

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Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 2

Ingredients

  

• 15 ounce can of chickpeas
• 1/2 small white or walla walla onion diced
• 2 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• generous pinch of salt salt to your liking

Instructions

 

• Dice your onion.
• Drain and rinse the can of chickpeas until the bubbles are gone.
• Heat a skillet on medium heat and add the olive oil.
• Add the chickpeas, onion, garlic powder, and salt to the pan.
• Saute stirring occasionally until the chickpeas are tender and the onion is lightly browned. About 8 min or so.
• Serve and enjoy!

Notes

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

Keyword canned chickpeas, chickpea recipe, canned chickpea recipe

This post was all about how to make canned chickpeas taste delicious!

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If you’re looking for a quick and healthy salad recipe with fantastic flavor, you’ve got to try this high protein vegetarian salad!

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This Mediterranean-inspired salad is full of flavor and so good for you! 30 grams of vegetarian protein from the cottage cheese will keep you full all afternoon. It’s salty and savory and the flavors meld so well together.

I came up with this salad when I didn’t have any chicken prepped for my greek salad recipe but I wanted to get in a reasonable amount of protein at lunch. It takes five minutes to make and is delicious!

What You Will Need:

• Cottage Cheese: This is where the 30 grams of protein comes from, making this salad so creamy. I like to use 2% milk-fat cottage cheese for more flavor.

• Arugula + Spinach: I love this combo of greens and always use it as the base for my salads. Greens are full of antioxidants and anti-inflammatory properties and the arugula adds a peppery flavor.

• Cherry Tomatoes: Bursting with flavor and an excellent source of heart-healthy nutrients.

• Olives: They are salty and perfect in this Mediterranean salad. I choose marinated jumbo green olives.

• Avocado: Providing healthy fats and a creamy flavor and consistency.

• Cucumber: Gives this salad crunch and a fresh flavor.

• Feta Cheese: A salad is not complete without a bit of cheese and feta is both salty and creamy.

• Everything But The Bagel Seasoning: Sea salt, garlic, and onion gives this salad even more flavor.

• Olive Oil: A good quality olive oil creates a rich and smooth taste to this salad and really compliments this recipe.

The Best Tasting High Protein Vegetarian Salad

Nicole Alexandra

If you're looking for a quick and healthy salad recipe with fantastic flavor, you've got to try this high protein vegetarian salad!

This Mediterranean-inspired salad is full of flavor and so good for you! 30 grams of vegetarian protein from the cottage cheese will keep you full all afternoon. It's salty and savory and the flavors meld so well together and it takes five minutes to make!

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Main Course, Salad

Cuisine Greek, Italian, Mediterranean

Servings 1

Ingredients

  

• 1 cup cottage cheese I recommend 2% milk fat or higher
• 1.5 cups arugula spinach mix
• 1/2 cup cherry tomatoes sliced in half
• 4 large olives sliced
• 1/2 cup avocado cubed
• 1/2 cup cucumber diced
• 1/4 cup feta cheese
• 1/4 tsp everything but the bagel seasoning
• drizzle of olive oil

Instructions

 

• First, add your greens and cottage cheese to a bowl.
• Top with all of your other ingredients.
• Sprinkle with everything but the bagel seasoning.
• Lastly, drizzle with olive oil. Enjoy!

Keyword high protein vegetarian salad, high protein salad, vegetarian salad

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This quick and easy Greek salad recipe will become your new lunch obsession. With crunchy bell pepper, cool cucumber, and creamy tzatziki, it’s simple to make, healthy, and tastes fantastic!

This post may contain affiliate links, which means I may receive a commission if you purchase through my link, at no extra cost to you.

This Greek salad recipe might be a bit different from your typical Greek salad, but it’s a version I know you’ll love. Fresh arugula and spinach mixed with shredded cabbage are the base of this delicious recipe. Followed by crispy cucumber and red bell pepper, feta, olives, and chicken, with a simple creamy tzatziki sauce dressing.

Making a large batch of my baked chicken recipe really helps this salad come together in 5 min on busy weekdays. Of course, you could omit the chicken or add a different protein like chickpeas, but the baked chicken really adds great flavor and it’s what helps keep me full for hours afterward.

I especially enjoy that this salad has a tzatziki dressing instead of your usual Greek vinaigrette. Don’t get me wrong, I love an oil and vinegar dressing, but I prefer it more as a side salad. The creaminess of the tzatziki with the feta makes this salad feel heartier which is what I’m looking for if it’s going to be a meal. Tzatziki is naturally low calorie, typically made with low-fat yogurt so it still makes this salad an excellent healthy option!

This salad recipe is also made without onions which are typically found in a Greek salad. I like onions and cook with them often but I find when they’re raw, they can overpower the salad. They are also very acidic which makes them hard to digest. So if you have a sensitive stomach, this Greek salad recipe is an excellent option because it’s easy on your digestive tract.

All the flavors go so well together! In fact, I’m on week two of having it almost daily for lunch

Ingredients:

• Arugula + Spinach: The base of the salad and full of antioxidants and anti-inflammatory properties

• Cabbage: The cabbage has a naturally sweet flavor and crunch that pairs well with the arugula and spinach and is full of good-for-you prebiotics

• Cucumber: A classic in a Greek salad, it’s crisp with a mild flavor

• Red Bell Pepper: Crunchy with a hint of citrus flavor, I prefer this over tomatoes which are acidic and can make a salad too wet.

• Baked Chicken: Adds lean protein and my baked chicken recipe adds tons of extra flavor. I like baking a few chicken breasts to use on this salad for the week. I also think warming up the chicken for this salad makes the flavors really meld together.

• Feta Cheese: Salty and tangy, a classic in any Greek salad. Although, goat cheese is really good with the salad too.

• Sunflower Seeds: Adds more immune-boosting support and nutrition with a lot of crunch!

• Gourmet Marinated Olives: I love olives and although I like the classic Greek Kalamata olives, I find these gourmet marinated green olives have a great Mediterranean flavor.

• Tzatziki: Creamy and gives the salad more substance rather than a vinaigrette. I buy a limited ingredient store bought one, but you could also make your own.

Protein Options:

• Baked Chicken: By far my favorite protein for this salad, my baked chicken recipe in particular gives it so much flavor.

• Cottage Cheese: I use this protein if I’m out of chicken, it makes the salad even creamier.

• Veggie Burger: I’ve crumbled a veggie burger into this salad and it was delicious.

• Chickpeas: This vegetarian protein pairs wonderfully with this Mediterranean salad, giving the salad even more crunch.

Quick and Easy Greek Salad

Nicole Alexandra

This quick and easy Greek salad recipe will become your new lunch obsession. With crunchy bell pepper, cool cucumber, and creamy tzatziki, it's simple to make, healthy, and tastes fantastic!

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Salad

Cuisine Greek

Servings 1

Ingredients

  

• 1 cup arugula and spinach
• 1/2 cup cabbage slaw
• 1/3 cup chopped cucumber
• 1/3 cup chopped red bell pepper
• 1/2 cup chopped baked chicken breast warmed tastes best with this salad
• 1/4 cup feta cheese
• 1 tbsp sunflower seeds optional, but adds nutrition and more crunch
• 2 tbsp tzatziki sauce
• 2-3 gourmet marinated green olives

Instructions

 

• Add your greens and cabbage to a large salad bowl.
• Add the cucumber, red bell pepper, and warm chicken breast
• Top the salad with feta and sunflower seeds.
• Mix the salad with the tzatziki sauce until combined.
• Add the olives on the side.
• Enjoy!

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