Chicken with Peanut Sauce Grain Bowl

I can’t stopppp! I love these bowls with a few elements tied together with a quick drizzle of sauce for a balanced, speedy, and fun dinner. I appreciate these qualities most during my busy time of year at work and with meals the toddler can eat before/after us. Next time this one could use more texture, but it was tasty and added some good variety to the week.
The Three Bite Rule - Chicken with Peanut Sauce Grain Bowls

Chicken & Sweet Potato Grain Bowl with Peanut Sauce

Ingredients (for 3-4 bowls):

1 cup cracked wheat (or any grain of your choosing: rice/lentils/farro/couscous/quinoa/etc)
1 1/2 cups water
3 chicken thighs, boneless & skinless
1 -2 sweet potatoes
1/2 cup peanut butter
1/4 cup soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon sugar
1 teaspoon lime juice
touch of Sriracha sauce
1 avocado (or 1 cup edamame)

Directions:

Marinate the chicken overnight, or for 3+ hours in Italian dressing & some soy or teriyaki sauce. Then heat up the grill.
Cook the grain: I used cracked wheat + 1 1/2 cups water to a boil, then covers and cooks over low for 20-ish minutes.
Micro the sweet potato(es) for about 5 minutes. Flip them once and poke holes with a fork.
Grill the chicken until cooked through.
Add the peanut butter, soy sauce, garlic, ginger, sugar, lime juice, and hot sauce to a bowl.
The Three Bite Rule - Chicken with Peanut Sauce Grain Bowls
Whisk together, and add in a splash of water. Whisk again, and add more water if needed. (I started with about a tablespoon and added another teaspoon). It should be drippy enough to drizzle over the top of your bowls.
The Three Bite Rule - Chicken with Peanut Sauce Grain Bowls
Once the chicken has sat for a few minutes, slice into strips. Once the sweet potatoes are cool enough to handle, slice in half, then scoop from the skin with a spoon and slice into bite-sized pieces.
Assemble the bowls with 1/4 of the grain in the base of each bowl, then add chicken, sweet potato, and avocado. Drizzle the peanut sauce on top.
Enjoy!
The Three Bite Rule - Chicken with Peanut Sauce Grain Bowls
I loved the peanut sauce being creamy from the pb and salty from the soy sauce and a little wake up from the ginger and sriracha sauce. I cooked the sweet potato the night before so these were even speedier than they seemed! I thought I had edamame int he freezer – that would be a better texture to each bite than the soft avocado with soft sweet potato.

What’s my next bowl? I need a new theme!

Teriyaki Rice Bowl

The rice-bowl obsession continues! This one was so good and a hit for all of us! I looooved the pineapple and edamame. I whipped this up on an indoor grill pan but would be great outside too. We needed a flavorful and fresh break from a couple of very cold days. It makes tasty leftovers too!

The Three Bite Rule - Teriyaki Rice Bowl

Chicken Teriyaki Rice Bowls (for 4)

Ingredients:

2 cups rice
4 chicken thighs, or tenders, or breasts
1 cup teriyaki marinade
2 cups pineapple, sliced into chunks
1 1/2 cup edamame

Directions:

Marinate the chicken in most of the teriyaki marinade, reserving a few tablespoons for topping.
Cook the rice. I used 10-minute brown rice.
Heat a grill pan to medium heat and grill the pineapple a few minutes on each side.
The Three Bite Rule - Teriyaki Rice Bowl
Grill the chicken on each side. Using a meat thermometer, make sure the chicken cooks through. Keep warm in the oven while prepping everything else.
The Three Bite Rule - Teriyaki Rice Bowl
Cook the edamame. Mine was frozen out of the shells and just microwaved a few minutes.
Slice a piece of chicken for each bowl.
Spoon the rice into each bowl, add edamame, pineapple, and chicken. The Three Bite Rule - Teriyaki Rice Bowl
Drizzle with remaining &unused teriyaki marinade. (Not any marinade the raw chicken was in.) Enjoy!
The Three Bite Rule - Teriyaki Rice Bowl
The marinade is pretty strong, so use just a touch. I liked the sweet pineapple with a little char flavor against the teriyaki.

If you like this one, here are my other fav bowls:
Honey mustard Chicken, Bacon & Avocado & Orzo
Italian Grain bowl with Meatballs, Asparagus, Tomato & Cracked Wheat
Falafel Bowl with Couscous

I like the formula aspect of these: grain + protein + veggies + sauce = delicious. I’m not sure of my next one, but there will more, I’m sure of it.

Chicken Caesar Pasta

I needed a win in the kitchen, and this was it! I was SO HAPPY with this chicken caesar pasta! I made a few things recently that I just wasn’t thrilled with. One was a sandwich which was pretty good and I prob will still blog it. The other. Ugg. It just wasn’t great and I plan to remake it for you. It just had such porky potential!
The Three Bite Rule - Chicken Caesar Pasta

This Chicken Caesar Pasta was perfect! I love watching the little one eat spaghetti and he was very into the chicken. It was freezing, otherwise we might have grilled the chicken. It was quick (or could largely be made in advance) and is a crowd pleaser for sure. Win. Win. Win! Caesar begs for anchovy paste…don’t knock it till you’ve tried it. That is absolutely what gives that Caesar flavor…plus the pepper and Parmesan don’t hurt either.

Chicken Caesar Pasta (serves 4)

Ingredients:

~3 chicken thighs/tenders/breasts (I used thighs, of course)
1/4 cup salad dressing for marinade (I used creamy Caesar)
1 clove garlic
1 1/2 cup heavy cream
2 cups Parmesan
cracked black pepper
tiny dab (1/8 of a teaspoon, 1/4 inch squirt from the tube) Anchovy Paste
2 cups greens (I used a spinach/baby kale mix that go into my smoothies)
1/2 pound spaghetti

Directions:

Heat all the things: a large pot of salted water to a boil (for the pasta), preheat the oven to 350 (to keep the chicken warm), heat a large pan to medium heat with a tablespoon of olive oil (for the chicken).
In a medium pot, add in the heavy cream and grate or mince the clove of garlic. Heat over medium for about 10 minutes.
While the cream and garlic are cooking together, use the large pan with oil to pan sear the chicken.  Brown it on each side, then pop into the oven to keep it warm or finish cooking it.
Add the pasta into the boiling water.
Slice the chicken into bite-sized pieces.
The Three Bite Rule - Chicken Caesar Pasta
Add the cheese, pepper, and anchovy paste to the cream sauce stirring well. Cook for about 5-10 minutes.
Chop the greens.
The Three Bite Rule - Chicken Caesar Pasta
Drain the pasta and return it to the large pot. Add in the greens & cream sauce (ladle the sauce in and stir so you can add what you like).
The Three Bite Rule - Chicken Caesar Pasta
Add in the chicken and toss to coat everything.
The Three Bite Rule - Chicken Caesar Pasta
Enjoy!

The sauce was a trick from Sunny Anderson’s Instagram: 123 sauce – 1 garlic clove, 2 cups heavy cream, 3 cups cheese. I took a little liberty on the ratios since I knew I didn’t need too much. Love it.
The Three Bite Rule - Chicken Caesar Pasta

In a hurry? Use leftover grilled chicken and doctor up a jar of alfredo with the Parm & anchovy paste. Add in any greens you have (spinach will cook enough from the hot pasta, or saute any you have on hand). Boom. Dinner = done. Next time I might top it with some toasted panko/parmesan/drizzle of caesar & butter for a super crunchy topping!

Grain Bowl: Honey Mustard, Chicken, Bacon & Avocado

You know how I’m obsesssssed with grain bowls? This one was on my list for awhile and we all loved it. In the words of Joey Tribiani: what’s not to love? chicken? good! rice pilaf? good! avocado? good! bacon? goooood!

My other favs: Italian Grain Bowls with cracked wheat & Falafel Grain Bowls with couscous. The little one likes the challenge of eating rice. This would also be a good way to use any leftover grilled chicken and it is an easy way to stretch chicken since you wouldn’t need much at all here. We used our fav: chicken thighs.

The Three Bite Rule - Rice Pilaf & Honey Mustard Grain Bowl

Ingredients:

Marinaded & grilled chicken
Rice Pilaf
3 strips of bacon
1 avocado
cucumber
tomatoes
honey mustard dressing

Directions:

Marinade the chicken in salad dressing or your fav marinade for 4+ hours, or all day. Then grill the chicken to cook through.
Cook the rice pilaf according to the package and fluff with a fork.
Chop the bacon and then pan fry until the bite-sized pieces are crisp. Then remove and drain on paper towel.
Slice the avocado, tomatoes, and cucumbers. Slice the chicken.
Assemble and drizzle with honey mustard.

The Three Bite Rule - Rice Pilaf & Honey Mustard Grain Bowl
This was a hit. It worked out perfectly to grill on an unseasonably warm night. I liked this twist since I’d been thinking more Mediterranean/Thai. This was comforting and felt casually fun. Bring on all the grain bowls! Plus, it is so amusing to see the determination of a toddler scooping and then spooning rice into his mouth!

Coq au Vin

We had a date night to a super delicious French restaurant the other night. I believe duck on a menu cannot be bypassed. I saw coq au vin on the specials and while I didn’t order it, it reminded me to make it. I also wanted to simplify it. It is a traditional and a peasant dish for the French. Any meat cooked until really tender in wine is the perfect comfort for a cool or rainy day.
The Three Bite Rule - Coq Au Vin
I made it in the pressure cooker (in 10 minutes), but it’d be good on the stove if you have a little more time (~40 minutes).

Ingredients:

4 slices of bacon, chopped
4 boneless, skinless, chicken thighs, cut into 6 pieces
3 carrots, pealed & chopped
2 cups pearl onions
1 tablespoon minced garlic
1 cup chicken broth
1 1/2 red wine
1 pint of portabella mushrooms (& tablespoon of butter)
2/3 cup marsala wine or cooking sherry
2 tablespoons butter
2 tablespoons flour

Directions:

Pan fry the bacon in a large skillet or dutch oven until crisp. Then spoon onto a paper towel and leave the bacon drippings in the pan.
Then brown the chicken on each side.
The Three Bite Rule - Coq Au Vin
Then add the chicken, bacon, carrots, onions, garlic, thyme, chicken broth, and wine into a pressure cooker (or crockpot, or into the dutch oven).
The Three Bite Rule - Coq Au Vin
In a pressure cooker, cook on high for 10 minutes.
In a crockpot, cook for 2 hours on high.
In a dutch oven, cover and simmer for 40 minutes.
While the chicken cooks, saute the mushrooms in a little butter to brown.
The Three Bite Rule - Coq Au Vin
Then add in the marsala/sherry to deglaze, scraping off the brown bits at the bottom.
Mash together the 2 tablespoons of butter with the 2 tablespoons of flour & add to the mushrooms. Mix well and cook for about 5 minutes.
The Three Bite Rule - Coq Au Vin
Add the chicken/onion/carrot mixture into the mushrooms and a few spoonfuls of the wine/broth. Cook for 5 minutes over a low simmer.
Serve over mashed potatoes or egg noodles.
The Three Bite Rule - Coq Au Vin
I loved it. The chicken got purple-y from the wine. I don’t know how the pros avoid that, but there was so much flavor in this, I was happy to look past it. My mom makes it with white wine, which is delicious too.

Make this…just don’t use chicken breast. Don’t do it. If you do, you’ll be sad when the chicken is stringy and isn’t juicy. This is also a great use if you have old-ish wine open, or a wine you don’t love. The sauce is delightfully flavored and I liked the mushrooms to thicken the sauce just a tiny bit. Voila!

Italian Grain Bowls

My new fav dinner are these grain bowls! I made Falafel Bowls and was chomping at the bit to make another! I am obsessed with the toppings, how filling they are, and having a bite of this, with a bite of that! Roasted veggies with raw veggies with cheese and meatballs. Yes. Yes. Yes.
The Three Bite Rule - Italian Grain Bowl
My base was cracked wheat, but risotto/rice/orzo would all be good. I topped them with roasted asparagus, chopped tomato, fresh mozzarella, and meatballs with a drizzle of pesto. Seriously, I could eat this weekly. The little guy loved it too!

Ingredients:

1 cup cracked wheat
1 1/2 cup water/broth
1 bunch asparagus or a large zucchini
1/2 teaspoon Italian seasoning
6 meatballs
tomato
fresh mozzarella
2 teaspoons Parmesan
3 tablespoons pesto or marinara

Directions:

Preheat the oven to 375-degrees.
In a medium pot, bring cracked wheat & broth to a boil, then reduce to a simmer and cover. Cook for about 15 minutes. Fluff with a fork.
Trim the asparagus and drizzle with olive oil and a sprinkle of salt, pepper, and Italian seasoning. Roast for about 15 minutes.
The Three Bite Rule - Italian Grain Bowl
Heat the meatballs (mine were frozen turkey meatballs).
Slice the tomato and asparagus.
Assemble the bowls with cracked wheat, tomatoes, mozzarella, meatballs, and asparagus. Sprinkle with parmesan.
The Three Bite Rule - Italian Grain Bowl
Drizzle with pesto and enjoy!
The Three Bite Rule - Italian Grain Bowl
This is suchhh a fast and hands-off dinner. It’d be a great use for leftovers. Add in whatever you like: roasted peppers; olives; zucchini; eggplant; mushrooms; etc. You could swap the pesto for alfredo or marinara.

Crispy Chicken & Brussels Sprouts Slaw Wraps

I used these brussels sprouts as a slaw with apples, to go on a wrap with crispy chicken and buttermilk ranch. It was delightfully autumn-inspired for an unseasonably warm weekday that I wanted a speedy dinner that was a bit more unusual than the norm.

The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
We tend to have big tortillas around because believe it or not, the almost-2 year old will eat a whole one as a quesadilla. The chicken was living a happy life in the freezer and only the apple and brussels were fresh. Voila! Dinner!

Ingredients: (for 2 wraps)

2 crispy chicken tenders
~6 brussels sprouts
1/2 apple
1 teaspoon whole grain mustard
1/2 teaspoon apple cider vinegar
1 teaspoon honey
2 burrito-sized tortillas
3 tablespoons buttermilk ranch dressing

Directions:

Cook the chicken according to the package…some are raw and need to get fully cooked, others come fully cooked and just need to be heated and warmed through.
In a bowl, whisk together mustard, apple cider vinegar, and honey. Slice the bottoms of the brussels sprouts, then finely chop them into slivers and add to the dressing. Slice the apple and add that in as well.
The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
Let the slaw sit in the dressing, stirred occasionally, for 10 minutes while everything else preps.
Slice the chicken and let cool just a bit.
Lay the wrap out, then top with slaw, chicken, and a drizzle of ranch.
The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
Fold the “ends” in, then start to wrap with the end closest to you folding over the filling. slowly roll it and tuck the “ends” into the middle to keep everything inside.
Add two toothpicks, slice between them, and enjoy!

The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
The apple is awesome in there. I was interested to try the brussels sprouts raw. I’m not sure how I felt about it. It was pretty good. I did really love the mustard-y slaw dressing with the apple and then the crispy chicken. Overall it was a win in my book!

Chicken & Golden Mushroom Crockpot Dinner, Lightened

My crockpot got more of a workout in a few days than it has in a while. Mr. J made a cashew chicken that was great, though needs a tweak for next time. Stay tuned. I saw a chicken and golden mushroom recipe and thought I could lighten it the tiniest bit without sacrificing anything. Here it is, I loved it! It was good as leftovers and the babe liked it a lot.

Have you used golden mushroom soup? It is more like a thicker broth than a cream of mushroom. It can be hard to find. Find some. Stock up. Freeze some and use it the next time you need veggie broth.

The Three Bite Rule - Chicken & Golden Mushroom Lightened Up
Lightened up & adapted from Slow-Cooker Golden Mushroom Chicken

Ingredients:

1 pound baby portabella mushrooms
2 tablespoons butter
6 chicken tenders
1 cup chicken broth
1 cup water
1 can golden mushroom soup
1/4 cup cream cheese with chives
1 packet Italian Dressing mix
fresh cracked pepper
1/2 pound spaghetti
2 cups baby arugula

Directions:

In a large skillet over medium heat, add butter and mushrooms to cook for about 5 minutes. Stir well to golden brown and until the liquid all evaporates.
The Three Bite Rule - Chicken & Golden Mushroom Lightened Up
Cut the chicken into cubes.
In a large bowl, mix together the broth, water, golden mushroom soup, cream cheese, Italian Dressing, and cracked pepper.
Spray a slow cooker with non-stick spray then add in the chicken, the mushrooms, and the sauce.
Turn to low for 4-5 hours.
The Three Bite Rule - Chicken & Golden Mushroom Lightened Up
To serve, boil salted water for the pasta. Add the arugula into the crockpot and stir over low/warming for about 5 minutes to wilt.
Cook the pasta to al dente.
Serve the chicken, mushrooms, & sauce over the pasta. Enjoy!
The Three Bite Rule - Chicken & Golden Mushroom Lightened Up
The original had 2x as much soup, 4x as much creamed cheese, 3x as much chicken, and no greens. Mine still had plenty of flavor, creaminess, and tender chicken. The arugula is peppery and adds a nicer crunch than parsley would be.

Easy, Cheesy Polenta with Meatballs

Polenta is the ingredient I always forget will provide the variety to a weeknight meal we all need. Rice takes forever. Pasta seems overdone. Polenta? Yeah polenta cooks in just a few minutes. I like it soupy to be spoon-able. I used pre-cooked turkey meatballs, zucchini and a really quick sauce. Poof! Dinner!

The Three Bite Rule - Easy Cheesy Polenta

Ingredients:

6 meatballs
3 cups chicken or vegetable broth
1 tablespoon tomato paste
1 zucchini, chopped
1 cup dried polenta
1 1/2 cup water
1/2 cup gruyere cheese,  shredded or chopped
1/2 cup milk

Directions:

In a large skillet over medium heat, add the zucchini and tomato paste to cook for about 4 minutes.
The Three Bite Rule - Easy Cheesy Polenta
Add in the meatballs, 1 cup of the broth, and salt & pepper. Bring to a low boil and cook for about 8 minutes until broth reduces a bit.
The Three Bite Rule - Easy Cheesy Polenta
In a medium pot, add the polenta, butter, 1 cup of broth, 1 cup water and bring to a boil for 5 minutes.
Reduce heat to low and stir in the milk and cheese.
The Three Bite Rule - Easy Cheesy Polenta
Spoon polenta in to the bowls, then top with meatballs, zucchini, and the sauce.
Enjoy!

The Three Bite Rule - Easy Cheesy Polenta

BBQ Chicken Pizza Transformed

BBQ Chicken Pizza isn’t new or different BUT barbecue sauce in the tomato sauce woke this up! It was so flavorful with a sense of mystery. Where’s all that smokey sweetness coming from? Boom! I’ve made barbecue chicken pizza before but this new one is better!

The Three Bite Rule - BBQ Chicken Pizza Transformed

Ingredients:

pizza dough
2 chicken thighs
1 cup tomato sauce
3/4 cup barbecue sauce
2 cups shredded sharp white cheddar
1/4 red onion

Directions:

Preheat the oven (and pizza stone, if using one) to 400-degrees and grill the chicken.
Roll out the dough and stretch it onto the pizza stone (or pan sprayed with non-stick spray) and slice a few slits to prevent bubbles. Bake for 15-minutes until lightly browned.
Warm tomato sauce with most of the BBQ sauce, reserving about 3 tablespoons for the topping. Stir well.
The Three Bite Rule - BBQ Chicken Pizza Transformed
Over medium heat, saute red onion for about 3 minutes to soften slightly but maintain a slight crunch.
Spoon the sauce onto the dough and top with shredded cheese.
The Three Bite Rule - BBQ Chicken Pizza Transformed
Slice the chicken and add on top of the pizza with the onion.
The Three Bite Rule - BBQ Chicken Pizza Transformed
Bake for 5-10 minutes to melt the cheese and finish crisping the crust.
Swirl the remaining BBQ sauce over the top.
The Three Bite Rule - BBQ Chicken Pizza Transformed
Slice and enjoy!

It is definitely a sweet one from the BBQ sauce but with a nice smokey flavor from the sauce and the grilled chicken. I especially like these flavors as prime grilling season sort of wraps up. Plus the leftovers are so good.

The Three Bite Rule - BBQ Chicken Pizza Transformed