Burrata isn’t just a cheese—it’s an experience. This Caprese-inspired Burrata Salad balances its sublime creaminess with peppery arugula, sweet cherry tomatoes, a sunny lemon dressing, and syrupy balsamic glaze—just add some crusty bread on the side!

Why You’ll Love This Tomato Burrata Salad Recipe

• No-Cook Summer Dinner. Like my Italian Chopped Salad and Antipasto Salad, this is a salad you can make into a meal—especially if you pair it with Grilled Flank Steak, Smoked Chicken Breast, or your favorite protein. Best of all, you don’t need to turn on the oven to make it! (Who wants to turn on the oven when it’s 90 degrees out?! Absolutely no one!)
• One Word: Burrata. It’s literally cheese inside of cheese—a shell of mozzarella with cream and cheese curds inside. Needless to say, it’s a lot on its own, but pairing it with light, fresh ingredients balances that buttery richness. (Can’t get enough burrata? Be sure to try my Burrata Pizza too, or swap burrata for mozzarella in my Caprese Pasta Salad!)
• A Versatile Recipe. Like all salads, this burrata salad is fabulously flexible. I share some ideas below, but the bottom line is, there’s a lot of room to make this recipe your own.
• The Quintessential Summer Salad. Seriously, it doesn’t get much better than this. The creamy burrata is balanced by fresh tomatoes, greens, basil, and a citrusy dressing—what more could you ask for? It also transitions from backyard barbecue to potluck picnic or a weeknight dinner on the patio with ease.
• Made in Minutes. This burrata salad comes together quickly, leaving you more time to enjoy the summer fun.

How to Make Burrata Salad

The Ingredients

For the Burrata Salad

• Baby Arugula. The peppery bite of arugula is ideal for pairing with decadent burrata, but you can go with milder spinach if you prefer.
• Cherry Tomatoes. Use all red tomatoes for a traditional look, or multicolored for some pizzazz. You choose!

• Fresh Burrata Cheese. These days, most grocery stores sell burrata. You can usually find it in plastic tubs alongside fresh mozzarella. Burrata can be made with buffalo milk or cow’s milk; use whichever you prefer for this recipe.

• Fresh Basil Leaves. Because basil, tomatoes, and creamy burrata cheese are a trifecta of deliciousness! Save the rest for Basil Pesto.
• Balsamic Glaze. Buy it or make your own. Some aged balsamic vinegars are thick and syrupy without having to cook them down into a glaze first.
• Kosher Salt and Black Pepper. This is also a great opportunity to grab that jar of flaky fleur de sel from your pantry.

For the Dressing

• Extra-Virgin Olive Oil. Use a fancy one of you have it!
• Lemon Juice. Lemon brightens up the flavor of this salad, and the acid also brings balance to the rich burrata.
• Kosher Salt and Black Pepper. Yep, a little more in the dressing.

The Directions

1. Make the Base. Combine the arugula with half of the tomatoes, half of the burrata, and half of the basil in a large bowl.

2. Make the Dressing. Whisk together the dressing ingredients in a small bowl or liquid measuring cup.

3. Dress the Salad. Spoon about 3 tablespoons of dressing over the salad and toss to coat.

4. Top It Off. Add the remaining tomatoes, burrata, and basil to the salad, then drizzle with the balsamic glaze. Serve with additional dressing on the side and ENJOY!

Recipe Variations

• Burrata Salad With Fruit. Swap the tomatoes for sliced peaches, nectarines, plums, or a combination of all three stone fruits. Figs would make a luscious addition, as would blueberries. Keep the basil or try mint leaves instead.
• Burrata Salad With Balsamic Vinaigrette. Instead of the lemon vinaigrette in this recipe, use the dressing from my Balsamic Chicken Salad and skip the balsamic glaze.
• Burrata Panzanella. Add cubes of toasted crusty bread (sourdough or a baguette will work well!) to your salad.
• Burrata Prosciutto Salad. Tear slices of prosciutto over the top. This variation. is extra delicious with peaches.
• Extra-Summery Burrata Salad. Diced cucumbers and fresh corn (or Grilled Corn!) amp up the summery flavors in this burrata salad even more.

Storage Tips

• To Store. Refrigerate leftovers in an airtight container for up to 2 days. (I don’t recommend purposely making this salad in advance to serve later.)
• To Freeze. This is not a recipe that freezes well. Enjoy it fresh!

What to Serve with Burrata Salad

• Cocktails. Burrata salad is best enjoyed al fresco with a glass of Italian Margarita or White Sangria.
• Bread. Visit your favorite bakery and pick up some crusty bread for serving with your burrata salad, or make my No Knead Foccacia if you’re feeling ambitious. Crostini is delicious here too!
• Whole Grains. Make your salad a meal by tossing it with cooked farro or quinoa.
• Chicken. Round out your dinner with a simple chicken recipe like my Grilled Chicken Breast or Air Fryer Chicken Thighs.
• Seafood. Grilled Shrimp and Broiled Salmon are also easy options for pairing with burrata salad.
• Italian Dishes. Serve burrata salad as an appetizer or side with Pesto Pasta or Zucchini Lasagna.

Recommended Tools to Make this Recipe

• Mixing Bowls. These bowls are my favorite because they do double-duty as mixing bowls and serving bowls.
• Non-Slip Cutting Board. A cutting board that actually stays in place!
• Sharp Knife. Dull knives just won’t cut it (pun intended) with tomatoes.

Recipe Tips and Tricks

• Use the Best Ingredients. When a recipe is simple, that’s when ingredients matter most. Pick up a pint of cherry tomatoes from the farmers’ market, use your best bottle of olive oil, and don’t skimp on the balsamic vinegar. You’ll be able to taste the difference here.
• Make Sure Your Burrata Is Fresh. Burrata is a fresh cheese that is best used within 48 hours of purchasing. Keep this in mind when planning your grocery shopping.
• Serve It Right Away. Yes, it will keep in the fridge for a bit, but burrata salad is so much better when served right after assembling. The greens are crisper, the tomatoes haven’t released all their juices into the salad, and everything is just fresher and more delicious.
• Let the Burrata Come to Room Temperature. Related to the previous point, this is a salad that tastes best at room temperature—you can tear the burrata into pieces while chilled (in fact, it’s easier this way), but it should be room temp when you serve it because this allows you to really appreciate its uniquely creamy texture.

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Burrata Salad

This Caprese-inspired burrata salad pairs rich, creamy burrata cheese with peppery arugula, cherry tomatoes, and balsamic glaze. It's divine!

Course Salad

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 280kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrata Salad:

• 5 ounces baby arugula about 5 cups
• 1 pint cherry tomatoes halved (about 2 cups), divided
• 8 ounces burrata cheese torn into rough pieces, divided
• 1/4 cup tightly packed fresh basil leaves chopped or torn into pieces, divided
• 2 tablespoons balsamic glaze store bought or see notes for homemade
• Kosher salt and black pepper

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
  
• Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
  
• Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.
  

Notes

• To make balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
• TO STORE: Refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend purposely making this salad in advance to serve later.
• TO FREEZE: This is not a recipe that freezes well. Enjoy it fresh!

Nutrition

Serving: 1 (of 4) | Calories: 280kcal | Carbohydrates: 10g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 35mg | Calcium: 374mg | Iron: 1mg

Related Recipes

Salads are the ideal summer dinner—light, fresh, and no cooking required! Here are some more of my favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Mexican

Mexican Street Corn Quinoa Salad

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Salads

Cucumber Tomato Avocado Salad

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Transform chicken thighs from an everyday dinner staple to an absolute showstopper with this Smoked Chicken Thighs recipe. Smoky, flavorful, and fall-off-the-bone tender, they taste like a menu item from your favorite hole-in-the-wall BBQ joint!

Why You’ll Love This Smoked Chicken Recipe

• The Dry Spice Rub Brings It. And by it, I mean: allllll the flavor. It’s sweet, smoky, savory, a little bit spicy, and the addition of cloves or cardamom gives it that little je ne sais quoi that will have everyone asking for your recipe.
• Juicy on Juicy. Bone-in, skin-on thighs don’t exactly have a reputation for being dry, but when they’re smoked, they’re supremely tender and juicy beyond your wildest dreams. 
• Smoking Brings Out the Best In Everything. From Smoked Chicken Breast to Smoked Salmon, there’s just something magical about the smoking process. The aroma, the flavor—it’s just objectively true that smoked foods are irresistible.
• It’s Easy. Okay, it’s not as easy as popping a baking dish of chicken into the oven for Baked Chicken Thighs, but as far as smoking recipes go, these smoked chicken thighs are a great place to start. There’s nothing too complicated or fussy here.

How to Smoke Chicken Thighs

The Ingredients

For the Chicken Thighs, Smoking, and Basting

• Bone-In, Skin-On Chicken Thighs. I used 6, but this is a recipe that’s easy to scale up for a crowd. Don’t use boneless skinless chicken thighs—you want bone-in and skin-on for the best flavor.
• Charcoal, Pellets, or Whatever Fuels Your Smoker. We use hardwood lump charcoal.
• Wood Chips or Chunks. I recommend pecan, oak, or apple wood. Cherry wood works too.
• Barbecue Sauce. I like using my Homemade Barbecue Sauce, but your favorite barbecue sauce will work just fine.
• Butter. Combined with the barbecue sauce for basting. Mmmmm.

For the Smoked Chicken Rub

• Brown Sugar. Dark brown sugar has a more assertive molasses flavor, while light brown sugar is more mild. Use either here.
• Kosher Salt. Always my favorite salt for cooking.
• Smoked Paprika. This adds another layer of smoky flavor to our smoked chicken thighs.
• Garlic and Onion Powder. These allow us to get all that savory flavor without having to use actual onions and garlic.
• Chili Powder and Cumin. Both bring some earthiness to our rub.
• Ground Black Pepper. Use freshly cracked peppercorns for the best flavor.
• Ground Cloves or Cardamom. The little somethin’-somethin’ that takes this dry rub to the next level.
• Cayenne Pepper. Adjust the amount as you please.

The Directions

1. Prepare. Set the chicken thighs on a parchment-lined baking sheet and pat them dry.

2. Make the Dry Rub. Whisk together all of the rub ingredients.

3. Season. Coat the chicken in the dry rub and let it sit for 30 minutes.
4. Heat the Smoker. Follow the instructions for your smoker to heat it to 225 degrees F.

5. Smoke the Chicken. Place the chicken thighs in the smoker and smoke until they reach 165 degrees F, or 45 to 75 minutes.

6. Make the BBQ Baste. Warm the barbecue sauce and butter, stirring until the butter melts.

7. Baste. Brush the sauce mixture over the chicken when the internal temperature of the chicken thighs reaches the 150 degree F mark. Keep smoking until the chicken is done.

8. Rest. Remove the chicken from the smoker and tent with aluminum foil for 10 minutes before cutting and serving. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Loosely cover the chicken thighs with foil and reheat in a 350 degree F oven until warmed through, or warm carefully in the microwave. 
• To Freeze. Store smoked chicken thighs for up to 2 months in the freezer. Wrap them well and place them in an airtight container or freezer bag. Thaw the smoked chicken thighs overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Smoked Chicken Thighs

• Vegetables. Veggies and protein make a complete meal! Try these smoked chicken thighs with Roasted Sweet Potatoes or Air Fryer Zucchini.
• Grains. Healthy whole grain dishes like Butternut Squash Quinoa Salad or Broccoli Rice Casserole are the perfect accompaniment to smoked chicken.
• BBQ Sides. Classic BBQ side dishes like Boston Baked Beans and Instant Pot Mac and Cheese are made for serving with this recipe!
• Potatoes. Try Crock Pot Baked Potatoes with cheese and a sprinkle of minced chives or Oven Roasted Potatoes.
• Grilled Foods. As long as you’re cooking outside anyway, you might as well make some Grilled Corn on the Cob or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Smoker. A charcoal smoker, pellet smoker (pellet grill), or kamado smoker all work here, so choose whichever one appeals to you.
• Brush. For basting the chicken thighs.
• Instant-Read Thermometer. You’ll never suffer through dry, rubbery chicken again once you invest in a good thermometer.

Recipe Tips and Tricks

• Use the Best Wood and Charcoal. For the charcoal, I like hardwood lump charcoal, like FOGO. Use a mild wood or fruit wood, like pecan, oak, or apple for smoked chicken thighs.
• Make Sure the Rub Sticks. Dry the chicken thighs thoroughly before applying the rub. This will help it adhere better so the flavor stays on the chicken, not the smoker!
• Disregard the Time. Instead, rely on your instant-read thermometer. With smoking, it’s virtually impossible to pinpoint the precise time when something will be ready to eat. Only a thermometer can tell you when your food is done. Insert the probe into the thickest part of the chicken thigh and continue to smoke until it reaches 165 degrees F. Don’t watch the clock!
• Don’t Rush It. Although smoking and grilling have a lot in common, smoking is not a quick cooking process like grilling is. You just can’t rush it if you want the best results. (If you’re in a time crunch, make Grilled Chicken Thighs instead!)
• Don’t Cook Lower Than 225 Degrees F. A lower temperature will make the skin rubbery—not the crispy chicken skin you want! (A slightly higher temperature is okay, though.)

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Smoked Chicken Thighs

How to make the best Smoked Chicken Thighs at home! They're juicy, flavorful, and fall-off-the-bone tender. An easy recipe for beginners!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 4 -6 servings

Calories 656kcal

Author Erin Clarke / Well Plated

Ingredients

For the Chicken Thighs, Smoking, and Basting

• 2 1/2 pounds bone-in skin-on chicken thighs about 6
• Charcoal pellets, or whatever fuels your smoker, we use hardwood lump charcoal
• Wood chips or chunks such as pecan, apple, or oak
• 1/3 cup Homemade Barbecue Sauce or your favorite store-bought BBQ sauce
• 2 tablespoons unsalted butter

For the Rub

• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cloves or cardamom
• 1/4 teaspoon cayenne pepper

Instructions

• Remove the chicken thighs from the refrigerator, place on a parchment-lined baking sheet, and pat dry.
  
• In a small bowl, combine the rub ingredients: brown sugar, salt, smoked paprika, garlic powder, onion powder chili powder, cumin, black pepper, cloves, and cayenne.
  
• Rub all over the chicken, working some of the rub underneath the skin. Let sit for 30 minutes at room temperature while you prepare the smoker.
  
• Heat your smoker to 225°F. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225°F; just note that the chicken will cook more quickly. Do not cook it any lower than 225°F or the skin will be rubbery.
• Add the chicken thighs skin-side up and smoke until they reach 165°F on an instant-read thermometer inserted at the thickest part, 45 minutes to 1 hour 15 minutes depending upon the size of your thighs, your smoker set up, and how much your smoker temperature is fluctuating. Smoke to temperature, not to time on the clock.
  
• While the chicken is smoking, heat together the barbecue sauce and butter, stirring until the butter melts completely. Once the chicken reaches around 150°F (about 40 minutes in), baste the chicken all over with the sauce, then continue smoking until the chicken reaches 165°F.
  
• Remove the chicken from the smoker. Tent with foil and let rest 10 minutes. If you’d like to crisp the skin, place the chicken under the oven broiler for a few minutes just before serving.
  

Notes

• TO STORE: Store leftover smoked chicken thighs in an airtight container in the refrigerator for up to 3 days.
• TO REHEAT: Loosely cover the chicken thighs with foil and reheat in a 350°F oven until warmed through, or warm carefully in the microwave. 
• TO FREEZE: Store smoked chicken thighs for up to 2 months in the freezer. Wrap them well and place them in an airtight container or freezer bag. Thaw the smoked chicken thighs overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4) | Calories: 656kcal | Carbohydrates: 19g | Protein: 40g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 251mg | Potassium: 642mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1488IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 3mg

Related Recipes

Chicken is one of my mealtime staples. Here are some more healthy chicken dinner ideas to try:

Main Dishes

Smoked Chicken Thighs

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Burrito Bowl

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Stir Fries

Chicken Stir Fry

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Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks, this bright Zucchini Pasta is the recipe that convinced me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles.

Why You’ll Love This Zucchini Pasta Recipe

• Zucchini Noodles You’ll Actually Want to Eat. Most of the time if you are cooking with zucchini noodles, it’s because you are trying to save calories or keep things low carb. But, like my Healthy Shrimp Scampi, this creamy zucchini pasta is an absolute delight with its bright, summery flavors.
• Use Up All That Summer Zucchini. Zucchini Muffins and Blueberry Zucchini Bread are great, but if you’re looking for healthy ways to make zucchini for dinner, this zucchini pasta is right up there with my Stuffed Zucchini and Zucchini Pizza Boats.
• It’s a Versatile Recipe. You can keep the recipe vegetarian as written, or add your protein of choice. See “What to Serve with Zucchini Pasta” below for ideas.
• Zucchini Pasta Is Ridiculously Easy. 15 minutes of prep plus 10 minutes of cooking time equal an outstanding weeknight dinner option.

More About Zucchini Pasta

Zucchini pasta is a bit of a misnomer, because this recipe doesn’t actually include traditional pasta noodles—and no, you won’t find it alongside linguine and bucatini when you’re eating dinner at a ristorante in Italy.

Instead, it uses spiralized zucchini, meaning zucchini that has been cut into long, thin spaghetti-shaped “noodles” using a spiralizer machine.

Spiralizers are not expensive—the one I recommend will set you back around $20, but I know it can feel like a lot to add another appliance to your kitchen. I have a few suggestions for how to make zucchini noodles without a spiralizer below.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Zucchini noodles absorb flavors well, you can twirl them around your fork like traditional noodles, and it does feel good to know you are enjoying a hefty serving of veg.

Zucchini noodles can also provide a pasta-like option for those who can’t have traditional pasta for dietary reasons. If you are gluten-free, wanting to reduce carbohydrates, or are following a diet like Whole30, keto, or Paleo, zoodles are a great option (check out these Whole30 Meatballs, by the way).

How to Make Zucchini Pasta

The Ingredients

• Zucchini. Zucchini noodles are a delicious, healthy pasta alternative that make this dish worthy of eating on repeat. They’re gluten-free, low carb, and keto/Paleo/Whole30 friendly.

• Lemon Juice + Cornstarch. The sneaky thickener for our pasta sauce. The lemon juice adds brightness, while the cornstarch helps the sauce thicken without resorting to heavy cream.
• Butter. While you could use extra-virgin olive oil, I love the flavor that butter adds to this zucchini pasta.
• Shallot +  Garlic. An iconic duo that creates a scrumptious flavor base for our pasta sauce.
• Cherry Tomatoes. Juicy, red pops of sweet goodness that flavor the sauce and every bite you take.
• Red Pepper Flakes. For the ideal amount of heat.
• Parmesan. Not only does the Parmesan provide salty, cheesy flavor, but it also plays a role in thickening our pasta sauce.
• Basil. A shower of fresh basil is the perfect finishing touch for this dish.

The Directions

1. Prepare. Spiralize the zucchini.

2. Start the Sauce. Prepare the lemon and cornstarch slurry.

3. Cook the Veggies. Sauté the shallots in butter. Add the garlic. Stir in the tomatoes.
4. Make It Creamy. Pour in the slurry and red pepper flakes.

5. Coat the Noodles. Add the noodles, stirring to coat them in the sauce.

6. Bring It All Together. Add the cheese. Cook until the noodles are al dente. Keep on tossing the whole time.

7. Finish and Serve. Sprinkle in salt and pepper, and add the basil. Top with Parmesan, and ENJOY!

Storage Tips

• To Make Ahead. Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.
• I don’t recommend freezing this dish, as the zoodles can have a mushy texture once thawed.

What to Serve with Zucchini Pasta

• Meatballs. A side of Baked Turkey Meatballs would be a delicious and hearty addition.
• Shrimp. Zucchini pasta with shrimp is a winning combination. Garlic Butter Shrimp or Grilled Shrimp Seasoning would be tasty.
• Chicken. For a crowd-pleasing addition, serve this dish with Grilled Chicken Tenders or Air Fryer Chicken Thighs.
• Bread. For a gluten-free option, try this Almond Flour Bread. Or, you can pick up a loaf of your favorite bread from a local bakery. No Knead Focaccia is good too!

Recommended Tools to Make this Recipe

• Spiralizer. The easiest way to create perfect zucchini noodles.
• Tongs. The best way to toss the noodles.
• Large Skillet. A kitchen tool you’ll use constantly, and it’s perfect for many of these one pan meals.
• Citrus Juicer. A helpful gadget that’s worthy of a spot in your kitchen.

Keeping Zucchini Noodles from Becoming Soggy

Zucchini has a naturally high water content, meaning that if you aren’t careful, you’ll end up with soggy noodles and a watery sauce.

This zucchini pasta recipe uses the water content of zucchini to its advantage. As the zucchini releases water, we toss the zoodles continuously in Parmesan and a bit of cornstarch.

The cornstarch and Parm bind with the noodles, turning the zucchini liquid into a light, creamy zucchini pasta sauce. I stole the approach from this Pasta al Limone and was delighted to find that it works well here also.

Here are a few tips more tips to make your zucchini noodles not soggy:

• Wait to Add Salt. Salt naturally draws moisture out of ingredients, so it could make the noodles soggy if added too early. Wait to add the salt until just before serving.
• Don’t Overcook Them! Once the noodles are al dente, they’re done. Overcooked zucchini noodles can quickly become a mushy, soggy mess.
• Pat Them Dry. After you’ve spiralized your zucchini, lay the noodles on a towel, and gently press down to remove any excess moisture.

How to Make Zucchini Noodles without a Spiralizer

By far, the easiest and fastest way to make zucchini spaghetti is with a spiralizer. It’s inexpensive and once you own it, you’ll likely find yourself making veggie noodles more frequently.

I like countertop models like this one. You can find many similar models on Amazon and at other retailers too. You can use them for other vegetables in addition to the zucchini.

If you don’t have or wish to purchase a spiralizer, you certainly have options!

• You can use a handheld vegetable peeler like this one to create long, straight zucchini noodles.
• Slice your zucchini lengthwise on a mandoline for easy zoodles (I use this technique for my Zucchini Ravioli).
• If necessary, you can even cut zucchini noodles by hand using a knife. Cut long, thin noodles down the length of the zucchini (though by the time you are done, you may wish you’d bought a spiralizer).

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Zucchini Pasta

This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds zucchini about 4 medium
• 1/4 cup freshly squeezed lemon juice about 1 medium lemon
• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 3 cloves minced garlic
• 1 pint cherry tomatoes halved
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese plus additional for serving
• 1/2 cup packed fresh basil leaves roughly chopped
• Kosher salt
• Ground black pepper

Instructions

• Spiralize the zucchini (see blog post above for tips). Set aside.
  
• In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
  
• In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
• Add the garlic and cook just until very fragrant, about 30 seconds.
• Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
  
• Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
• Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
  
• Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
  
• Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
  

Video

Notes

• TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Potassium: 920mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1510IU | Vitamin C: 75mg | Calcium: 197mg | Iron: 2mg

Related Recipes

Zucchini is a summertime favorite, and these recipes are my favorite ways to highlight this versatile veggie:

Breakfast & Brunch

Zucchini Waffles

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Side Dishes

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

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Main Dishes

Blackened Zucchini Tacos

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Today, we are mastering a life skill: Baked Bacon in the oven. Here’s how to cook bacon that is impeccably crispy and uniformly cooked with less mess. You’ll call yourself a bacon perfection!

The Oven is the Best Way to Cook Bacon

The secret to perfect fried bacon is that it isn’t fried; it’s baked.

Baked bacon is one of those rare culinary situations where the method that yields a superior result (baked bacon) is actually easier than the conventional method (pan frying).

• Even Cooking. An oven-safe rack allows the heat to circulate evenly around the bacon, a key component of bacon excellence.
• Hands-Free. No standing at the stove to babysit your bacon. It cooks in the oven unattended.
• Safer. Oven bacon won’t splatter you with hot grease while you fry it.
• Restaurant-Worthy. Ever wonder how your favorite brunch, burger or BLT spot achieves those flat, thick, and magically crisp bacon slices? I’d wager my last piece that the bacon is baked. It’s the method most restaurants use.
• Bigger Batches. Cooking for a crowd? Bake two sheet pans at once.
• Easy Clean Up. Let the grease harden on the foil, then discard it. Simple!
• Healthier than Fried. The grease from the bacon drips off and is collected below the rack, which means it stays off your bacon and out of your body. I also pat the bacon to remove some extra grease and keep it crisp.

Conculsion: Oven baked bacon is easier to make, healthier, and produces better results than fried bacon (Air Fryer Bacon is another great method).

Ready to dive into how to cook perfect baked bacon? Let’s do it!

A Quick Note. While baked bacon is arguably healthier than fried bacon, it is still bacon.

Enjoy it in moderation as one tasty component of a balanced diet.

Whenever we have bacon, I like to serve it with other lean proteins, fruits, whole grains, or vegetables to make a complete meal.

How to Cook Bacon in the Oven

The ONLY Ingredient

• High-Quality Bacon. This might sound obvious, but I can’t overstate its importance: the better quality of bacon you buy, the better your final baked bacon will taste. I promise it’s worth it!

Tips for Buying Bacon

• Purchase bacon from the butcher counter at the grocery store. It’s usually only a dollar or two more than the pre-packaged stuff, but the taste is remarkably better.
• Go for the thick cut bacon (no wimpy bacon here!). It’s easier to layer onto to sandwiches, makes more of an impact when sprinkled on salads, and is extra satisfying when munched on its own.
• For flavor, focus on the quality of the bacon first. Bacon that is applewood smoked is always good, but any flavor is delicious when it’s well-sourced.

Tips for Perfect Baked Bacon

• Bake at 400 Degrees F. Some recipes recommend baking bacon at other temperatures or starting the bacon in a cold oven, but I found that a preheated 400 degrees F is the best temperature for baking bacon. It cooks the bacon evenly no matter its thickness and the bacon won’t splatter.
• Use a Rack. Not only does the rack make the bacon healthier, but it also helps make it crispy and evenly-cooked.

How Long to Bake Bacon

How long bacon should be cooked in the oven will vary based upon the thickness of your bacon and your desired crispness.

• For Thin-Cut Bacon. Regular, thin-cut bacon will typically bake in 12 minutes at 400 degrees F. If you want it extra crispy, you can let it bake a little longer, but keep a close eye on it.
• For Thick-Cut Bacon. Thicker bacon will take 14 to 20 minutes, depending upon your thickness and how crisp you would like it to be.

The time the bacon takes to cook will also vary by how many slices you are making at once.

If your sheet pan is very crowded, you may need to extend the baking time by a few minutes.

Cooked Bacon Storage Tips

• To Store. Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• To Reheat. Recrisp your bacon slices on a baking sheet in the oven at 350 degrees F.
• To Freeze. Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

How to Use Baked Bacon

Now that you’ve mastered the life skill of how to make oven baked bacon, it’s time to use it!

• Use It in Any Recipe That Calls for Cooked/Crumbled Bacon. In addition to the most obvious end (gobbling the slices directly from the plate), baking bacon in the oven is an ideal method any time you have a recipe that calls for adding cooked, crumbled bacon, or if you want to make a standard recipe a little more decadent. These Roasted Brussels Sprouts are delicious with a little bacon sprinkle, to name but one example.
• Loaded Potatoes. A classic Baked Potato, Air Fryer Baked Potato, or Crockpot Potato Soup are all better with bacon.
• Salads. Crumbled bacon makes salads scrumptious and extra appealing. Try BLT Chopped Salad, 7 Layer Salad, Cobb Salad, or add it to Apple Walnut Salad.
• Top Pizzas. Dice it and use it to top Naan Pizza, Ricotta Pizza, and Brussels Sprouts Bacon Pizza.
• Sandwiches and Burgers. A slice of crisp bacon is always a good choice on a BLT, Air Fryer Grilled Cheese, Turkey Burgers, and more!

Favorite Recipes Using Cooked Bacon

Appetizers

Jalapeño Poppers

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Side Dishes

Sweet Potato Salad with Bacon

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Pastas

Chicken Bacon Ranch Pasta

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Recommended Tools for Making Bacon in the Oven

• Rimmed Baking Sheet. Your oven baked bacon BFF.
• Aluminum Foil. Adding a layer of this to your baking sheet makes cooking bacon in the oven a breeze to clean up.
• Oven-Safe Baking Rack. A key component in our crispy baked bacon.

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Baked Bacon

Delicious oven baked bacon recipe. Cooking bacon in an oven results in perfect, evenly cooked, crispy bacon every time. Healthier than fried!

Course Breakfast, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 to 100!

Calories 92kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices bacon or any number of strips and thickness you like (see notes for recommendations)
• Nonstick cooking spray

Instructions

• If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400 degrees F.
• Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
  
• Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
  
• Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don’t (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes.
• To clean up: Let the bacon grease cool and harden, then crumple it up inside the foil and discard. If you’d like to use the bacon grease for another purpose, let it cool for a few minutes, transfer it to a lidded container or jar, and refrigerate.

Video

Notes

• I like and recommend thick-cut applewood smoked bacon. The applewood smoke flavor is classic, and the thick cut provides maximum bacon crunch and full flavor. I also prefer center cut bacon when possible, as it is more lean and “meaty.” If you can get the bacon from the butcher directly or from a local supplier, that’s even better. With bacon, quality really counts, and it’s worth the splurge. We are making bacon, after all.
• TO STORE: Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• TO REHEAT: Rewarm gently in the microwave or use at room temperature.
• TO FREEZE: Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

Nutrition

Serving: 1bacon strip | Calories: 92kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Potassium: 44mg

We’re all about corn, zucchini, and green beans in the summer, but it’s time to show eggplant some love! This Roasted Eggplant recipe is a simple way to bring out the best in this humble purple veggie that fills farm stands this time of year.

Why You’ll Love This Baked Eggplant Recipe

• Roasted Veggies Are the Best Veggies. Okay, I take that back: they’re definitely tied with grilled veggies. (Maybe make a batch of my Grilled Eggplant too and see which recipe comes out on top?) But! Roasted vegetables are always fabulous because they add a note of caramelization and soften crisp veggies into something tender and succulent.
• Eggplant Is Seriously Under-Rated. When cooked, eggplant becomes soft and almost buttery in texture. There’s a reason Eggplant Pasta and Eggplant Lasagna are so popular! Roasted eggplant is luscious, not spongy or bland.
• It’s Versatile. Eggplant is found in cuisines around the world, and while it’s delicious on its own, it pairs beautifully with a wide range of sauces, seasonings, and herbs. Serve it as a side dish, combine it with Roasted Red Peppers and Roasted Tomatoes for a Roasted Vegetable Salad, or toss it into your favorite jarred simmer sauce with your protein of choice.
• Outrageously Easy. Four ingredients (and three of them are likely in your pantry already!), a few minutes of prep, and no hands-on cooking time other than a quick toss at the halfway point. 

How to Make Roasted Eggplant

The Ingredients

• Eggplant. You’ll need small or medium eggplant; smaller eggplants have a more tender texture and sweeter flavor than the large globe eggplants often used to make eggplant Parmesan. Larger ones can be bitter, so I prefer the medium ones here.

• Kosher Salt. Kosher salt is always my choice for cooking.
• Ground Black Pepper. You can add a little bit extra for a more peppery flavor.
• Extra-Virgin Olive Oil. Only a small amount of oil is needed since the eggplant is roasted on a parchment-lined baking sheet.

The Directions

1. Cut the Eggplant. I like to slice it into 1-inch rounds, then dice those rounds into cubes.

2. Season BEFORE Oiling. Be sure to line your pan with parchment paper.

3. Add Oil & Toss. Eggplant absorbs oil FAST, which is why I like to season it first, so I can start tossing the moment the oil touches it.

4. Cook. Roast the eggplant at 425 degrees F for 23 to 28 minutes, tossing at the 15-minute mark.
5. Serve. Toss again and serve hot or at room temperature. ENJOY!

Recipe Variations

• Roasted Eggplant With Pesto. Plate the roasted eggplant and drizzle it with Basil Pesto. 
• Roasted Eggplant With Tzatziki. The subtle sweetness of roasted eggplant pairs well with the tangy flavor of yogurt, so a drizzle of tzatziki is another great serving option. My favorite recipe is in The Well Plated Cookbook.
• Greek-Inspired Roasted Eggplant. Place the roasted eggplant on a platter and dress it up with a squeeze of fresh lemon juice, feta, and fresh basil, parsley, oregano, or mint.

Storage Tips

• To Store. Keep leftover roasted eggplant in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Warm up leftovers in a 350 degrees F oven or skillet until heated through. You can also eat leftover roasted eggplant cold or at room temperature.

What to Serve with Roasted Eggplant

• Pasta. Toss roasted eggplant with Garlic Pasta or use it in Pasta Primavera. It’s also great with pasta and your favorite store-bought marinara sauce!
• Grains. Serve your roasted eggplant alongside Lemon Rice or Quinoa Salad.
• Chicken. Smoked Chicken Breast is an excellent accompaniment to this recipe when the weather’s warm enough for outdoor cooking, or make Air Fryer Chicken Thighs while you roast the eggplant.
• Mediterranean Dishes. Eggplant pairs well with Mediterranean flavors like those in my Moroccan Couscous and Mediterranean Chickpea Salad.
• Pork. Smothered Pork Chops or Air Fryer Pork Tenderloin will take your dinner to the next level and add some protein to round things out.

Recommended Tools to Make this Recipe

• Knife Set. With regular sharpening, a quality knife set like this can last decades.
• Cutting Board. Eggplant is like a sponge, which means it will soak up off flavors from your cutting boards. This non-porous board will keep your eggplant from tasting like onions!
• Measuring Spoons. I swear by these magnetic measuring spoons.

Recipe Tips and Tricks

• Cut Uniform Pieces. Then they’ll all be done roasting at the same time and you won’t have smaller pieces of eggplant that end up burnt.
• Never Freeze Leftover Eggplant. Eggplant is not a vegetable that freezes well! The texture ends up mushy and unpleasant after freezing, thawing, and reheating.
• Don’t Add More Oil. The eggplant will soak up all of the oil you add to it, which may leave you wondering if you should add some more. Don’t do it! If you keep adding oil until the eggplant is no longer dry, you’ll end up with a sheet pan of oily, unappetizing roasted eggplant. 
• Give It Space. As with any roasted vegetable, eggplant needs breathing room so it caramelizes instead of steaming. Don’t crowd your eggplant onto the baking sheet—each cube should have some space around it and they should be arranged in an even layer.

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Roasted Eggplant

Tender and lightly caramelized, this roasted eggplant is delicious as-is or dressed up with your favorite seasonings. A fast, easy side dish!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 -3 servings

Calories 150kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 medium eggplant cut into 3/4- to 1-inch cubes (about 12 ounces eggplant or 4 cups cubed)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons extra-virgin olive oil

Instructions

• Place a rack in the center of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.
• Place the cubed eggplant in the center and sprinkle it with the salt and pepper.
  
• Drizzle on the oil then IMMEDIATELY toss to coat the eggplant (the oil will start to absorb instantly, which is why I suggest seasoning it with salt and pepper first; if you forget and pour the oil on first, toss it immediately, then add the seasoning and toss again). Spread the pieces into an even layer, making sure they do not overlap.
  
• Roast eggplant for 23 to 28 minutes, using a spatula to toss it at the 15-minute mark, then spread it back into an even layer. When cooked, the eggplant will be tender and lightly browned in places. Remove from the oven and toss once more. Serve hot or at room temperature.
  

Notes

• TO STORE: Refrigerate leftover roasted eggplant in an airtight container for up to 5 days.
• TO REHEAT: Warm up leftovers in a 350°F oven or skillet until heated through. You can also eat leftover roasted eggplant cold or at room temperature.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Potassium: 523mg | Fiber: 7g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Related Recipes

Everyone needs some easy side dishes in their back pocket! Here are some of my favorites:

Side Dishes

Roasted Eggplant

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Instant Pot

Instant Pot Mac and Cheese

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Side Dishes

Cauliflower Mac and Cheese

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One of the most impactful events to grip my tiny college town was the opening of Chipotle. Every bite of this homemade chicken Burrito Bowl recipe takes me back to those glorious moments in a strip mall four miles from campus. This easy homemade version is even better (and better for you!).

Why You’ll Love This Burrito Bowl Recipe

• It’s Better than a Burrito. Only a person with a mouth wide enough to swallow a bowling ball could bite all the way through a Chipotle burrito. That leaves most of us nibbling separate bites of cold sour cream and hot beans—womp womp. A burrito bowl, on the other hand, lets you get a little bit of everything in each bite.
• You Can Have It Your Way. Chipotle has a lot of burrito bowl options, but you have way more when you DIY it. Want to add black olives? Use leftover Instant Pot Pulled Pork instead of chicken? Swap in vegan cheese? The world is your oyster, friends.
• Ideal for Making in Advance. As an additional bonus, this recipe is excellent for healthy meal prep, whether it’s for an effortless weeknight dinner or satisfying work week lunch. See below for tips.
• Homemade Burrito Bowls Are a Healthy Fast Food Alternative. While Chipotle is one of the better fast food options out there, to call a burrito bowl from Chipotle “healthy” can be a stretch, especially when you factor in toppings (and we know Taco Bell burrito bowls are not typically associated with health). This homemade burrito bowl, however, delivers a total nutritional package that’s slimmer on calories without sacrificing an ounce of flavor.
• Cost Effective. A burrito bowl from a restaurant costs between $8 and $10, depending upon the protein you choose. Factor in extra toppings and multiply if you are feeding a family, and it adds up quickly. Making your burrito bowl at home offers a far more friendly price point per serving.

How to Make a Burrito Bowl

The Ingredients

• Quinoa. The base of our wholesome chicken burrito bowl is my healthy spin on Chipotle’s signature cilantro lime rice. Quinoa offers far more fiber and protein than white rice.

• Chicken Breast. A delicious lean protein choice for this burrito bowl. It’s seasoned and grilled to perfection.
• Lime. Lime juice adds flavor and acidity to both the quinoa and the chicken. I also used the lime zest on the chicken breasts.
• Red Onion. Crisp and lively for a burrito bowl.
• Cilantro. Added to our quinoa to mimic the beloved Chipotle cilantro lime rice.
• Black Beans. Black beans help make this bowl ultra satisfying and give it a distinct southwest flair. If pinto beans are your go-to at Chipotle, feel free to use those instead.
• Corn. Sweet, juicy corn is a must-have in our burrito bowls. Either canned, fresh, or frozen corn will work great.
• Cherry Tomatoes. Add a burst of sweetness to every bite.
• Jalapeño. For a touch of heat.
• The Dressing. A mixture of olive oil, lime juice, chili powder, cumin, cayenne, salt, and pepper, the dressing for these bowls is bright, light, and full of warm spices.
• Avocado. Because at home, we do not get charged extra. Pile it on for the perfect burrito bowl. (Or add Homemade Guacamole instead!)

The Directions

1. Prepare. Pound the chicken breasts.

2. Season. Rub the oil, spices, lime zest, and juice on the chicken. Let it rest in the marinade.
3. Make the Quinoa. Cook the quinoa, then fluff it with a fork.

4. Mix the Dressing. Whisk the dressing ingredients together.

5. Finish the Quinoa. Toss the dressing with the quinoa and cilantro.

6. Cook the Chicken. Grill the chicken over medium-high heat.

7. Cut the Chicken. Dice the chicken, then add it to the quinoa with the red onion.

8. Combine. Stir the beans, corn, tomatoes, and jalapeño into the mixture. Serve with desired toppings. ENJOY!

Recipe Variations

• Chicken and Rice Burrito Bowl. If you prefer using rice in your burrito bowl, swap in either long grain white or brown rice for the quinoa in this recipe.
• Chipotle Steak Burrito Bowl. Swap the chicken for diced pieces of cooked steak. (Grilled Flank Steak would be excellent here!)
• Chipotle Vegetarian Bowl. Omit the chicken, or add in pieces of cooked and crumbled tofu, or my Air Fryer Tofu.
• Low Carb Burrito Bowl. Swap the quinoa for cauliflower rice (cilantro-lime cauliflower rice would be scrumptious) or romaine lettuce.
• Taco-Style Burrito Bowl. Love old-school tacos? Use ground beef or ground turkey to make seasoned taco meat and add this to your burrito bowls instead of grilled chicken.

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Rewarm burrito bowls in a large skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Burrito Bowls

• Fresh Fruit. With veggies, grains, and protein, a burrito bowl is a complete meal on its own, but you can round things out with Fruit Salad or Watermelon Salad.
• Grilled Veggies. Since you’re already grilling the chicken, it’s easy to make some Grilled Corn or Grilled Zucchini for some extra smoky, charred flavor.
• Homemade Salsa. Black Bean Corn Salad would be excellent additions to your burrito bowls!
• Cocktails. This burrito bowl is made for serving with a Spicy Margarita or Skinny Blackberry Margarita. Can’t get those at Chipotle!

Recommended Tools to Make this Recipe

• Grill Pan. Perfect for grilling chicken breasts indoors.
• Instant Read Thermometer. No more guessing when your chicken is done.
• Citrus Juicer. My go-to tool for juicing lemons and limes.

Recipe Tips and Tricks

• Make Sure the Quinoa Is Dry. If it’s wet, it won’t be fluffy—and all the flavors you add to it will be watered down. You can continue cooking the quinoa uncovered until the liquid cooks off if you need to.
• Rinse the Beans Well. The liquid in the can has a distinctive smell and flavor that can distract from everything else going on in the recipe. Place the beans in a sieve and rinse them until the water runs clear and they’re no longer foamy.
• Use Gloves With the Jalapeño. Jalapeños are relatively mild compared to other hot peppers, but every once in a while, you get one that’s extra spicy and your hands will burn for a day or two afterwards. Don’t risk it! Wear a pair of disposable latex gloves to be safe.

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Burrito Bowl

This homemade burrito bowl recipe with grilled chicken tastes like Chipotle, but even better! An easy, healthy dish perfect for meal prep.

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 385kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrito Bowls:

• 2 boneless, skinless chicken breasts about 1 pound
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lime zest and juice
• 1 small red onion diced
• 1 cup quinoa
• 1/2 cup chopped fresh cilantro plus additional for serving
• 1 (14-ounce) can black beans rinsed and drained
• 1 (14-ounce) can corn drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
• 2 cups halved cherry tomatoes about 1 pint
• 1 jalapeño seeded and diced

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lime juice plus additional for serving
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper use less or omit if sensitive to spice
• 1/4 teaspoon black pepper

For Serving (optional):

• Diced avocado or Best Guacamole Recipe
• Shredded cheese
• Non-fat plain Greek yogurt or sour cream
• Salsa

Instructions

• Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
• Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450°F).
  
• Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
• Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
• To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
  
• Drizzle over the warm quinoa, then add cilantro, and toss to combine.
  
• Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165℉, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
  
• Cut into bite-sized pieces and add to the bowl with the quinoa.
  
• Drain the red onion, then add to the bowl with the quinoa.
• Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.
  

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm burrito bowls in a large skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6), without toppings | Calories: 385kcal | Carbohydrates: 47g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 24mg | Potassium: 665mg | Fiber: 8g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg

More Healthy Bowl Recipes

You’ll also love these other healthy and fantastic bowl recipes:

Seafood

Teriyaki Salmon Bowl

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Main Dishes

Whole30 Vegetarian Power Bowls

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Stir Fries

Korean Beef Bowl

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Succulent, slightly charred Grilled Shrimp are one of the simple pleasures of summer—if you know how to grill them the right way. This recipe will help you achieve grilled shrimp perfection every single time!

Why You’ll Love This Grilled Shrimp Recipe

• Grilled Shrimp Is Fast. Like, lightning fast. So fast that it takes more time to fire up the grill than it does to cook the shrimp. (Might as well make some Grilled Corn or Grilled Broccoli since you took the time to preheat the grill though, right?) 
• It’s Also Easy. Whisk together a homemade Grilled Shrimp Marinade or Shrimp Seasoning, prep the shrimp if needed, and cook it. Your work is done.
• Shrimp Is a Treat. I don’t know about you, but I always feel like shrimp is something special—it’s not a dish I make on a regular basis, so it feels like a treat. While I love Grilled Chicken Breast and Grilled Pork Chops, grilled shrimp just hits different. (When it’s not grilling season, I love my Baked Shrimp Scampi and Air Fryer Shrimp!)
• You Can Scale It Up for a Party. Instead of the standard barbecue fare (looking at you, hot dogs!), impress your guests with a platter of grilled shrimp. Because it cooks so quickly, it’s great for entertaining—and this grilled shrimp recipe pairs well with all kinds of light, summery cocktails like White Sangria.
• It’s Versatile. Make grilled shrimp skewers with your favorite veggies, pile them onto pasta dishes like Garlic Shrimp Pasta, serve them over a bed of Lemon Rice, tuck them into Shrimp Tacos, or dip them in warm garlic butter for a decadent dinner. (Who can resist Garlic Butter Shrimp?!)

How to Make Grilled Shrimp

The Ingredients

• Shrimp. Technically, you can skip the peeling and deveining, but I recommend doing both. Peeling will help the seasoning or marinade soak in better and deveining prevents anyone from getting unpleasant grit in their mouths while eating. (Also, “vein” is a nice way of saying “digestive tract,” which is a nice way of saying, “it’s where the excrement lives.” So let’s get rid of it!)
• Shrimp Marinade or Grilled Shrimp Seasoning. Choose your own adventure! You’ll add lots of flavor to this grilled shrimp recipe with either option.
• Canola Oil. We use canola oil instead of olive oil here because it has a higher smoke point.

The Directions

1. Marinade or Season the Shrimp. For marinade, let sit at least 30 minutes, or up to 4 hours. If seasoning, you can cook the shrimp right away.

2. Grill. Brush the grill or pan with oil, then grill the shrimp on both sides until they’re pink and opaque. Serve immediately and ENJOY!

How Long to Grill Shrimp

Grilled shrimp should take 2 to 3 minutes per side to cook, but this is an estimate—the exact amount of time needed will depend on the size of the shrimp and the precise temperature of your grill. 

Because there can be some variation, instead of watching the clock, it’s important to watch the shrimp.

Shrimp are done cooking when:

• The tails curl slightly (a tight curl means they’re over-cooked!).
• The color goes from translucent gray to opaque pink.

Recipe Variations

• Teriyaki Grilled Shrimp. Use the teriyaki sauce from my Teriyaki Salmon to give your grilled shrimp some Asian-inspired flair. Simply brush the teriyaki sauce onto the shrimp just before grilling, and then again after they’re done cooking.
• Broiled Shrimp. To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray (or use a well-seasoned cast-iron skillet). Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• Lemon Pepper Shrimp. Citrus and pepper pair beautifully with seafood—see my Lemon Pepper Salmon for proof! Use a store-bought or homemade lemon pepper seasoning; alternatively, you can use the seasoning or marinade linked in my original grilled shrimp recipe and serve the shrimp with an extra squeeze of lemon juice and freshly cracked pepper. Swap in lime juice or cayenne pepper for a kick.
• Sweet and Smoky Grilled Shrimp. Use my Salmon Seasoning, which has garlic powder, smoked paprika, and brown sugar for a delightful blend of sweet and savory flavors.

Storage Tips

• To Store. Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

What to Serve with Grilled Shrimp

• Vegetables. For a light and healthy summer dinner, pair this grilled shrimp recipe with a simple side dish like Sautéed Broccoli or Roasted Red Potatoes seasoned with flaky sea salt.
• Pasta. Add grilled shrimp to Garlic Pasta with herbs like fresh parsley and a little bit of lemon zest or serve the shrimp atop a bowl of Pesto Pasta.
• Salad. Make a large bowl of Shrimp Pasta Salad or serve grilled shrimp on a bed of Arugula Salad.
• Grains. Grilled shrimp skewers are an excellent accompaniment to cooked farro or quinoa, seasoned with a squeeze of lemon juice.
• Grilled Dishes. Make your whole dinner on the grill! Toss some veggies on the barbecue and make Grilled Asparagus or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Skewers. Use double prong grill skewers or simple wood skewers—just remember to soak them!
• Mixing Bowls. You’ll need these for marinating or seasoning the shrimp.
• Grill Tongs. If you’re putting the shrimp directly on the grill grates, tongs are essential for flipping them!

Recipe Tips and Tricks

• Thaw Frozen Shrimp. It’s absolutely fine to use frozen shrimp in this grilled shrimp recipe—in fact, most fresh shrimp at the grocery store was actually frozen and thawed. Let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
• Soak Your Skewers. If you’re using wooden skewers to grill your shrimp, it’s super important to soak them in water for at least 30 minutes, or up to overnight. This keeps them from igniting when you put them on the grill.
• Don’t Over-Marinate. If you’re using my grilled shrimp marinade, don’t leave the shrimp in it for more than 4 hours. At this point, the acid from the lemon juice will begin to change the texture of the shrimp.
• Flip the Shrimp in the Same Order You Placed Them on the Grill. Yes, this sounds supremely fussy, but seriously: shrimp cooks really fast and an extra minute or two on the grill can be the difference between tender perfection and rubbery disappointment. When it’s time to turn the shrimp and cook the other side, start with the shrimp or skewer you placed on the grill first.
• Use Wild-Caught Shrimp. They’re far more flavorful than the farmed variety!
• Don’t Pile the Cooked Shrimp on a Platter. Just like moody teenagers, grilled shrimp need their space! If you pile them on top of each other, they’ll continue to cook, which can make them rubbery.
• Save the Shells. You can save the shells of shrimp and use them to make seafood stock for clam chowder and other seafood soups and stews.

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Grilled Shrimp

How to make perfect grilled shrimp every time with seasoning or marinade. No muss, no fuss, just an easy, healthy summer dinner ready fast!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 96kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• 1 batch Shrimp Marinade or Grilled Shrimp Seasoning
• Canola oil for grilling

Instructions

• Marinade the shrimp for 30 minutes (or up to 4 hours); if using the seasoning, you can season and cook right away. If using wood skewers, soak them for at least 30 minutes (smaller shrimp will need skewers; larger shrimp can cook directly on the grates).
  
• Preheat an outdoor grill or indoor grill pan to medium high heat (425°F to 450°F). If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
• Brush the grill or grill pan with canola oil. Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra marinade). Serve immediately.
  

Notes

• TO BROIL: To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray. Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• TO STORE: Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
• Nutritional information is an estimate and had been calculated without the marinade or seasoning, as the calorie count will vary depending on which option you choose.

Nutrition

Serving: 1 (of 4, without seasoning or marinade) | Calories: 96kcal | Protein: 23g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Potassium: 299mg | Calcium: 73mg | Iron: 1mg

Related Recipes

Shrimp is a fantastic source of protein—and it’s delicious too! Here are some of my favorite shrimp recipes.

Seafood

Cajun Shrimp and Grits

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Pastas

Shrimp Orzo with Lemon and Asparagus

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Main Dishes

Healthy Shrimp Scampi with Zucchini Noodles

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Proudly stepping onto the podium to accept the Gold Medal on behalf of fast weeknight dinners everywhere: Chicken Stir Fry. Loaded with vegetables and finished with juicy mandarin oranges to convince the veggie suspect, this recipe is a favorite of kiddos big and little.

Why You’ll Love This Easy Chicken Stir Fry Recipe

• Stir-Fries Are Fast and Healthy. In the Venn diagram of nutritious and quick dinners, this chicken stir fry falls right into that sweet spot in the middle. Recipes like Teriyaki Chicken Stir Fry, Beef Stir Fry, and Tofu Stir Fry are a seriously tasty way to get your fill of vegetables and lean protein in a single meal.
• It’s Versatile. This chicken stir fry recipe is adaptable to the ingredients you have on hand—perfect for cleaning out that crisper drawer.
• You’ll Love the Sweet-and-Savory Flavor. Even among the robust collection of stir fry recipes on my site, today’s healthy chicken stir fry stands out. It’s juuuust sweet enough to make things interesting, without being cloying.
• Mandarin Oranges! Need I say more? While pineapple isn’t unheard of in a stir fry, mandarin orange segments are a little more unexpected—and a lot more delicious. They add a juicy burst of citrus flavor to this chicken stir fry recipe. (Love that flavor? Check out this Orange Chicken next!).

How to Make Chicken Stir Fry

The Ingredients

• Broccoli Slaw. My first secret ingredient. A variation of coleslaw, broccoli slaw features thinly shredded broccoli stems in place of (or in addition to) shredded cabbage. The beauty here? You don’t have to chop the broccoli. Simply open the bag, dump, and stir fry away.
• Mandarin Oranges. My second secret ingredient that makes this stir fry DELICIOUS. While I was making this stir fry, I took a cue from our cult classic Ramen Salad and tossed a few over the stir fry. It makes it fresh and kid-friendly
• Red Pepper. Thinly sliced red bell pepper adds color plus extra vitamins (A & C).

• Lean Protein. I made the stir fry with diced, boneless, skinless chicken breast and a handful of shelled edamame. Feel free to use one or both.

• Soy Sauce and Rice Vinegar. Create that classic Chinese-style stir fry flavor we all know and love.
• Honey. Adds just the right amount of sweetness without overloading the sauce with high-calorie sweeteners (and Sweet and Sour Chicken agrees!).
• Garlic and Ginger. A powerful, dynamic duo that’s essential in any classic stir fry sauce.
• Cornstarch. Thickens the sauce and brings everything together into one delicious stir fry.

The Directions

1. Cook the Chicken. Sauté the onion and chicken, then remove to a plate.
2. Make the Sauce. Whisk together the chicken stir fry sauce ingredients in a bowl.

3. Add the Vegetables. Next, sauté the vegetables until crisp-tender.

4. Finish. Return everything to the skillet and pour the sauce over the top. Allow the sauce to thicken for a few minutes, then top with the mandarin oranges, green onions, and seeds. ENJOY!

Storage Tips

• To Make Ahead. Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.
• To Store. Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• To Freeze. Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Stir Fry

• Healthy Grains. Pair chicken stir fry with your favorite grain to soak up any extra sauce! Try it with brown rice (or Instant Pot Brown Rice), white rice, or quinoa.
• Fried Rice. Enjoy a restaurant-style dinner at home by serving chicken stir fry with Cauliflower Fried Rice or Egg Fried Rice.
• Salad. Keep it light and fresh with Asian Cucumber Salad or Asian Noodle Salad on the side.
• Toppings. Garnish your stir fry with abandon! A drizzle of sesame oil, roasted peanuts or cashews, crushed red pepper flakes for some heat—you’ve got endless options!

Recommended Tools to Make this Recipe

• Large Glass Measuring Cup. For measuring and mixing up this easy stir fry sauce.
• Silicone Tongs. For quickly stirring and tossing your stir fry as it cooks without damaging your wok or skillet.
• Garlic Press. This garlic press is an absolute workhorse and it has a nifty little lever that pops out the garlic peel for you, making cleaning it out a breeze.

Recipe Tips and Tricks

• Prep Ingredients First. Stir fry recipes move quickly, so it’s important to have all your ingredients prepared before you start cooking. Chop all your vegetables, cut your chicken pieces, and measure out your spices and seasonings before you turn on the stove.
• Mind Your Vegetable Size. Try to cut your vegetables so they are uniform in size. This will help them cook in about the same amount of time.
• Swap in Frozen Vegetables. You can use frozen vegetables in this recipe if you prefer. Thaw them overnight in the refrigerator (or if you forget, warm them a little in the microwave). Pat them dry on a paper towel. Make sure your skillet is hot before you add the frozen vegetables, so they do not become soggy. Frozen veggies may cook faster than fresh, so keep an eye on them. Heads up: they won’t be *as* crisp as if you’d used fresh vegetables, but they’re a nutritious, budget-friendly, and time-saving option.
• Skip the Accompaniments. If you are looking for a new kind of stir fry, you could skip the actual noodles and/or rice entirely and enjoy this stir fry on its own with just the slaw. When the broccoli slaw sautées and soaks up the chicken stir fry sauce, its shape and texture resembles rice noodles.

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Chicken Stir Fry

An easy, healthy chicken stir fry with fresh vegetables, mandarin oranges, and a flavorful stir fry sauce. Delicious and nutritious!

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 tablespoons extra virgin olive oil divided
• 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 1 small onion diced
• 4 tablespoons low sodium soy sauce divided
• 1/4 teaspoon kosher salt
• 1 tablespoon minced fresh ginger
• 3 cloves garlic minced (about 1 tablespoon)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes
• 1 red bell pepper cored and thinly sliced
• 12 ounces broccoli slaw
• 1 cup shelled edamame fresh or frozen and thawed
• 1 cup mandarin oranges packed in juice drained
• Chopped green onions for serving
• Toasted sesame seeds optional, for serving
• Prepared brown rice or quinoa for serving

Instructions

• In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
• Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
• In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes.
  
• Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
  
• Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine.
  
• Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
  

Video

Notes

• TO STORE: Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• TO FREEZE: Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO MAKE AHEAD: Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.

Nutrition

Serving: 1(of 4) without rice or quinoa | Calories: 387kcal | Carbohydrates: 26g | Protein: 45g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Potassium: 1292mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1980IU | Vitamin C: 141mg | Calcium: 96mg | Iron: 3mg

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