It’s also one of those no-stress meals you can prep ahead and forget about until dinnertime. Just marinate, bake, and you’re done.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Large mixing bowl
• Whisk
• 9 x 13 inch baking dish with lid or foil
• Measuring cups and spoons
• Microplane or zester
• Tongs

Ingredients

• 2 lbs chicken thighs
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup greek yogurt
• Zest of 1 lemon
• 4 teaspoons garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika

For Serving

• Lemon slices
• Fresh parsley
• Tzatziki sauce
• Pita bread
• Crumbled feta cheese
• Greek Rice
• Greek roasted veggies

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, yogurt, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, pepper, and paprika until well combined.
2. Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade.
3. Transfer the chicken and marinade into a 9 x 13 inch baking dish.
4. Cover with a lid or foil. Refrigerate and let the chicken marinate for at least 4 hours, or overnight for the best flavor.
5. Preheat your oven to 350°F. Bake the chicken, covered, for 40 to 45 minutes until cooked through and tender.
6. Remove the cover and broil for 2 to 5 minutes at the end to achieve a golden, slightly crispy top.

Dietary Information

This recipe is naturally gluten free and low carb, making it a great option for those following a keto-friendly or gluten-free lifestyle. To keep it dairy free, simply ensure your Dijon mustard contains no added dairy ingredients, which most do not.

Tips or Variations

• Swap chicken thighs for chicken breasts if you prefer a leaner cut, but reduce cooking time slightly to avoid drying out.
• Add a splash of red wine vinegar for extra tang.

Serving Suggestions

Serve these Greek chicken thighs with fluffy Greek rice, roasted Greek vegetables like zucchini, peppers, and red onion, and a generous side of tzatziki. The creamy, cool sauce balances the bright lemon and garlic perfectly, while the rice soaks up all those flavorful juices. Add some warm pita on the side if you want to round it out into a full Mediterranean-style spread.

FAQ’s

Can I freeze the marinated chicken?
Yes, you can freeze the chicken directly in the marinade. Thaw overnight in the fridge before baking.

How do I know when the chicken is done?
The internal temperature should reach 165°F. The juices should run clear when pierced.

Can I grill this instead of baking?
Absolutely. Grill over medium heat for about 6 to 7 minutes per side, depending on thickness.

How long will leftovers last?
Store in an airtight container in the fridge for up to 4 days.

Time & Yield

Prep Time: 10 minutes
Marinate Time: 4 hours to overnight
Cook Time: 45 minutes
Total Time: About 5 hours
Servings: 4 to 6

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Marinated Greek Chicken Thighs appeared first on Cooking Katie Lady.

This bacon avocado chicken salad is perfect for spring and summer lunches when you want something light but still satisfying. The creamy avocado and Greek yogurt base keeps it fresh and high in protein, while a surprising ingredient takes it over the top in the best way.!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Chicken Salad

• ✅ Gluten free + meal prep friendly – perfect for lunches all week
• 🥗 Clean ingredients – no junk, just nourishing, flavorful goodness
• 🐔 High protein – thanks to shredded chicken and a creamy, protein-rich dressing
• ⏱ Quick & easy – especially if you use precooked shredded chicken like I did

The Secret to Making It Fast

To save time, I used precooked and shredded chicken from my Trifecta meal prep subscription. It’s a game-changer for throwing meals together quickly without sacrificing nutrition.

👉 Use my code CKL40 for 40% off your first box!

Equipment You’ll Need

• Mixing spoon or spatula
• Medium blender or food processor
• Large mixing bowl
• Knife and cutting board

Ingredients

Chicken Salad

• 1 1/2 lbs cooked and shredded chicken ( (I used precooked and shredded chicken from my Trifecta meal prep plan! Use the code CKL40 for 40% off)
• 8 slices bacon (cooked and crumbled)
• 2 to 3 celery stalks (finely chopped)
• 1 red onion (small to medium)
• 1 ear of corn (cooked and kernels removed)
• 2 handfuls fresh chives (chopped)
• 1 handful salt and vinegar chips (crushed – I love using Siete for a cleaner option)

Creamy Avocado Sauce

• 2 avocados (large)
• 1 1/4 cup Greek yogurt (plain nonfat)
• 1 to 1/2 tsp wasabi paste
• 1 lemon (Juice and zest of 1 lemon)
• 1 1/4 tsp salt
• 1 tsp black pepper

Instructions

1. In a blender or food processor, combine all the creamy avocado sauce ingredients. Blend until smooth, creamy, and vibrant green.
2. In a large mixing bowl, add the shredded chicken, crumbled bacon, chopped celery, corn, red onion, and chives.
3. Pour the avocado yogurt sauce over the mixture and toss until everything is evenly coated.
4. Gently fold in the crushed salt and vinegar chips for that tangy crunch. Give it one final mix and serve immediately.

Dietary Information

This recipe is naturally gluten free and high in protein thanks to the chicken and Greek yogurt. It’s also lighter than traditional versions since it skips mayo while still staying creamy.

To modify:

• Use dairy free yogurt if needed
• Swap bacon for turkey bacon for a lighter option
• Skip chips

Tips or Variations

• Store in the fridge for up to 3 days
• Want more heat? Add a little extra wasabi or a pinch of chili flakes
• If making ahead, add the chips right before serving to keep them crunchy

Serving Suggestions

This chicken salad is incredibly versatile. Try it:

• On toasted sourdough
• Stuffed into a croissant
• Wrapped in lettuce for a low carb option
• Scooped with extra chips for a snack style meal
• Over a bed of greens for a light salad

FAQ’s

Can I make this ahead of time?
Yes, just wait to add the chips until right before serving so they stay crisp.

Can I use canned chicken?
You can, but freshly cooked or rotisserie chicken will give the best texture and flavor.

Is the wasabi very strong?
No, it adds a mild kick and enhances the overall flavor without overpowering it.

Can I freeze this?
This recipe is best enjoyed fresh and not recommended for freezing due to the avocado and yogurt.

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Creamy Bacon Avocado Chicken Salad appeared first on Cooking Katie Lady.

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Serving Suggestions: Perfect Pairings for Your Stir Fry

While this stir fry is delicious on its own, it can be even more satisfying when paired with a hearty base. For a complete meal, serve it over a bed of steamed rice, such as jasmine rice or brown rice for added fiber or cauliflower rice for a low-carb, veggie-packed alternative!

Equipment You’ll Need

• Whisk
• Large wok or deep skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Small mixing bowl or measuring cup (for sauce)

Ground Chicken: A Lean Protein Powerhouse

Ground chicken is the star of this stir fry, providing a lean source of protein that supports muscle repair, boosts metabolism, and keeps you feeling satisfied. Unlike fattier meats, chicken is lower in calories, making it an ideal choice for anyone aiming to maintain or lose weight without sacrificing taste or nutrition. Plus, it’s packed with essential nutrients like B vitamins, phosphorus, and selenium, which support energy production, immune health, and overall vitality.

Coconut Aminos: The Soy-Free, Sweet & Savory Alternative

Coconut aminos are a fantastic alternative to soy sauce, especially for those who are avoiding soy or gluten. This naturally fermented sauce is made from the sap of coconut trees and has a rich, savory flavor with a hint of sweetness — perfect for stir fry dishes. Coconut aminos are also lower in sodium than traditional soy sauce, making it a heart-healthy choice. Plus, it’s rich in essential amino acids and antioxidants, which support overall health and wellbeing.

Ingredients

For the Chicken and Veggies:

• 2 lbs ground chicken
• 1 tsp salt and pepper (or to taste)
• 1/4 tsp ground cloves
• Red pepper flakes (to taste)
• 3 tbsp avocado oil
• 2 heads broccoli (chopped)

For the Sauce:

• 1/3 cup coconut aminos
• 2 tsp rice vinegar
• 3 tbsp honey
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• Zest of 1 orange
• 1 cup fresh orange juice
• 1 tbsp chili paste
• 2 tbsp sesame seeds

Slurry:

• 2 tbsp cornstarch
• 2 tbsp water

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Instructions

1. In a small bowl or large measuring cup, whisk together all sauce ingredients until smooth. Set aside.
2. Heat avocado oil in a large wok or skillet over medium-high heat. Add the ground chicken in an even layer and let it cook undisturbed for 4 to 5 minutes to develop golden, crispy edges. Season with salt, pepper, ground cloves, and red pepper flakes. Break up the chicken and continue cooking until fully cooked through.
3. Add the chopped broccoli and cook for another 4 to 5 minutes, until tender.
4. Reduce heat to medium-low and pour in the prepared sauce. Let it gently bubble. Lower heat to low.
5. Slowly pour in the cornstarch slurry while stirring to prevent clumps. Let the sauce simmer and thicken for about 5 minutes, then toss everything together until well coated. Serve warm over rice.

Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!

If you want more heat

If you want more heat, you can add additional red pepper flakes and increase the chili paste in the sauce.

How To Store

You can store leftovers in an airtight container in the fridge for up to 4 days. Just reheat them in the microwave for a minute or so when you are ready to enjoy again.

Dietary Information

This recipe is naturally gluten-free, dairy-free, and refined sugar free. It is a great option for those looking for a cleaner takeout alternative. To make it low-carb, you can reduce the honey or substitute with a low-carb sweetener and serve over cauliflower rice.

Tips or Variations

• Swap broccoli for snap peas, bell peppers, or green beans for variety.
• Use ground turkey instead of chicken if that is what you have on hand.
• Add extra chili paste or red pepper flakes if you like more heat.
• Fresh orange juice really makes a difference here, but bottled works if you’re in a pinch.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Serving Suggestions

Serve these stir fry bowls over fluffy jasmine rice, brown rice, or cauliflower rice for a lighter option. A sprinkle of extra sesame seeds or sliced green onions on top adds a beautiful finishing touch. Pair with a crisp cucumber salad or simple edamame on the side.

FAQ’s

Can I make this ahead of time?
Yes, it reheats beautifully. Store in the fridge and warm in a skillet or microwave before serving.

Can I freeze it?
Yes you can freeze for up to 3 months. It actually freezes great since there is no dairy in this dish!

What can I use instead of coconut aminos?
Tamari or soy sauce works well if you are not strictly gluten-free.

How do I make it spicier?
Add more chili paste or red pepper flakes to taste.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Orange Ground Chicken Stir Fry Bowls appeared first on Cooking Katie Lady.

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Equipment You’ll Need

• Large mixing bowl
• Deep 9 x 13 inch baking dish with a lid
• Measuring cups and spoons
• Zester or microplane
• Fork for fluffing rice

Ingredients

Casserole

• 2 lb. chicken (raw, diced – I used breasts)
• Juice of 1/2 lemon
• Zest of 1 lemon
• 2 tbsp olive oil
• 2 tsp garlic (minced)
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp cumin
• 1/2 tsp lemon pepper
• 1/2 tsp cayenne
• 1 1/2 tsp sea salt
• 1 1/3 cups long grain white rice
• 2 cups chicken broth
• 1 zucchini (diced)

For Serving

• Lemon slices
• Fresh parsley
• Tzatziki sauce
• Pita bread
• Crumbled feta cheese

Instructions

1. In a large mixing bowl, combine the diced chicken, lemon juice, lemon zest, olive oil, garlic, and all the spices. Mix well and allow to marinate for at least 30 minutes.
2. Preheat your oven to 375°F. Lightly spray a deep 9 x 13 inch baking dish with avocado oil or your preferred cooking spray.
3. Add the marinated chicken to the baking dish along with the diced zucchini, rice, and chicken broth. Stir until evenly combined.
4. Cover tightly with the lid and bake for 50 to 60 minutes, until the rice is tender and the chicken is cooked through.
5. Remove from the oven and let the casserole sit, covered, for 10 minutes.
6. Remove the lid, fluff the rice with a fork, and serve with lemon slices, fresh parsley, tzatziki, pita bread, and feta if desired.

Dietary Information

This recipe is naturally gluten free and high in protein. For a dairy free option, skip the feta and use a dairy free tzatziki. You can also swap the rice for brown rice, though you may need to add extra broth and baking time.

Tips or Variations

• Swap zucchini for yellow squash or bell peppers if that’s what you have on hand.
• For extra richness, stir a little olive oil or butter into the rice after baking.
• This casserole stores well in the fridge for up to four days, making it great for meal prep.

Serving Suggestions

• Serve as a fresh side dish with roasted salmon, grilled chicken, or shrimp.
• Pair with sparkling water, lemon iced tea, or a crisp white wine.
• Perfect for meal prep lunches or casual entertaining.

Fun Fact

Tzatziki is traditionally made with yogurt, cucumber, garlic, and olive oil, and it’s often served as a cooling contrast to bold, herb seasoned meats in Greek cuisine.

FAQ’s

Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work great and stay extra juicy. Just dice them the same size for even cooking.

Can I make this ahead of time?
You can assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.

What if my rice isn’t fully cooked?
Add a splash of broth, cover again, and bake for an additional 5 to 10 minutes.

Can I freeze this casserole?
Yes, freeze after baking and cooling. Thaw overnight in the fridge and reheat until warmed through.

Time & Yield

Prep Time: 10 minutes (plus marinating time)

Cook Time: 50 to 60 minutes

Total Time: About 1 hour 10 minutes

Servings: 6

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Dump & Bake Greek Chicken & Rice Casserole appeared first on Cooking Katie Lady.

Nothing pairs with this stir fry quite like organic white jasmine rice from Lundberg Family Farms. It’s light, fragrant, and the perfect base for soaking up all that glossy sauce.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Large wok or deep skillet
• Medium mixing bowl
• Whisk
• Cutting board and sharp knife
• Rice cooker or saucepan

Why You’ll Love This Stir Fry

• It’s bold, spicy, and perfectly balanced with a sweet heat sauce that clings to every bite of chicken and veggies.
• Everything comes together in one pan, making cleanup quick and easy.
• It’s made with clean, simple ingredients and is naturally gluten free, dairy free, soy free, and refined sugar free.
• The vegetables stay crisp and colorful, adding great texture and freshness.
• It pairs beautifully with fluffy jasmine rice and tastes even better than takeout.
• It’s fast enough for a weeknight but flavorful enough to crave again and again.

This is the kind of stir fry you keep in your back pocket for busy nights when you still want something exciting on the table.

Ingredients

Marinade

• 2 lbs chicken breasts (diced- Get FREE high quality organic protein in every order here from Butcher Box)
• 2 tbsp coconut aminos
• 2 tbsp honey
• 2 tsp rice vinegar
• Salt and pepper to taste

Stir Fry

• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1-2 jalapeños (diced small – one large or two small)
• 12 oz snap peas (organic)
• 1 bunch green onions (organic, sliced)
• 2 tsp fresh ginger (organic, fresh, minced)
• 2 tsp garlic (organic, fresh, minced)

Sauce

• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2/3 cup coconut aminos (organic)
• 1/4 cup honey (organic, raw, unfiltered)
• 1 tbsp coconut sugar (organic)
• 2 tbsp chili paste
• Slurry (optional): 1 tbsp water mixed with 1 tbsp cornstarch

For Serving

• 2 cups organic white jasmine rice (makes about 4 cups when cooked equal parts water and rice)
• Fresh cilantro, sliced jalapeño, and sesame seeds for garnish

Get high quality organic meat from ButcherBox here. My link throws in free meat with every box!

Step-by-Step Instructions

1. Place diced chicken in a mixing bowl and season with salt and pepper. Add the coconut aminos, honey, and rice vinegar. Toss until evenly coated and set aside to marinate while you prep the remaining ingredients.
2. Whisk together all sauce ingredients in a bowl or large measuring cup until smooth. Set aside.
3. Start cooking the jasmine rice according to package instructions so it’s ready to serve.
4. Heat a large wok over medium heat and add one tablespoon of sesame oil.
5. Add snap peas, bell peppers, green onions, and jalapeño. Sauté for one to two minutes until vibrant and slightly tender.
6. Stir in garlic and ginger and cook for another one to two minutes until fragrant.
7. Add the marinated chicken, discarding excess marinade. Cook until the chicken is fully cooked and reaches 165 degrees.
8. Reduce heat to low and pour in the sauce. Simmer for about five minutes.
9. Slowly whisk in the slurry if using, keeping the sauce moving until thickened and glossy.
10. Remove from heat and serve over jasmine rice. Garnish with cilantro, jalapeño, and sesame seeds.

Get organic meat from ButcherBox here. My link throws in free meat with every purchase!

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Dietary Information

This stir fry is naturally gluten free, dairy free, soy free, and refined sugar free. Coconut aminos keep the flavor rich without traditional soy sauce, making it a great option for many dietary needs.

Tips or Variations

• For extra heat, leave the jalapeño seeds intact or add an extra spoon of chili paste.
• Swap chicken breasts for thighs if you prefer a juicier texture.
• Add broccoli, carrots, or zucchini for more veggies.
• Store leftovers in an airtight container for up to three days.

Serving Suggestions

This dish shines over jasmine rice, but it’s also delicious served over cauliflower rice or rice noodles. Pair with a simple cucumber salad or citrusy slaw to balance the heat.

FAQ Section

Is this stir fry very spicy
It has a medium heat. You can easily adjust by using fewer jalapeños or reducing the chili paste.

Can I make this ahead of time
Yes. It reheats well in a skillet over low heat or in the microwave for about a minute per serving.

What can I use instead of coconut aminos
Low sodium soy sauce also works if soy is not an issue.

Can I skip the slurry
Absolutely. The sauce will still be flavorful, just slightly thinner.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Jalapeno Chicken Stir Fry appeared first on Cooking Katie Lady.

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Why You’ll Love This Recipe

• Hands-off cooking in the crockpot with minimal prep
• Wholesome ingredients with no refined sugars, gluten, or dairy
• Sweet and savory teriyaki chicken paired with a fruity salsa full of flavor notes like tangy lime, sweet peach, juicy pineapple, and a touch of heat from jalapeño
• Versatile for family dinners, meal prep, or entertaining

Ingredients

For the chicken:

• 2 lbs chicken breasts (organic)
• 1/2 cup coconut aminos (organic)
• 3 tsp garlic (organic, minced)
• 3 tsp ginger (organic, minced)
• 1/4 cup honey (organic, raw)
• 3 tbsp coconut sugar (organic)
• 1 tbsp sesame seed oil
• 2 1/2 tbsp rice vinegar
• 2 tbsp sriracha
• 1 tbsp sesame seeds
• Slurry: 1 tbsp water + 1 tbsp cornstarch

For the salsa:

• 20 oz pineapple
• 2 large peaches (diced)
• 1/2 red onion (diced)
• 1 large red bell pepper (diced)
• 2 jalapeños, diced (remove most seeds for less heat)
• Juice of 1 lime
• 2 large handfuls of cilantro (chopped)

Instructions

Make the Salsa

1. In a large mixing bowl, combine pineapple, peaches, red onion, bell pepper, jalapeños, lime juice, and cilantro. Stir gently until everything is evenly combined. Cover and refrigerate until ready to serve. Chilling helps the flavors deepen.

Make the Chicken

1. In a measuring cup, whisk together coconut aminos, garlic, ginger, honey, coconut sugar, sesame oil, rice vinegar, and sriracha.
2. Place chicken breasts in the crockpot in an even layer. Pour sauce over the chicken.
3. Cover and cook on low for 5 hours until chicken is tender.
4. Shred chicken with two forks directly in the crockpot. Cook another 30 minutes so the flavors soak in.
5. Stir in the cornstarch slurry to thicken the sauce. Sprinkle with sesame seeds.

Assemble the Tacos

1. Spoon shredded teriyaki chicken into tortillas of choice. Top with pineapple peach salsa and serve immediately.
   
   
   

Tips and Variations

• Make it paleo by serving with lettuce wraps instead of tortillas.
• To make it spicier, leave in more jalapeño seeds or add a dash of chili flakes to the chicken.
• Try serving the chicken over rice bowls instead of tacos.

Health Benefits of the Ingredients

• Chicken: Lean protein to support muscle and keep you full.
• Coconut aminos: A soy-free alternative to soy sauce, lower in sodium and easier to digest.
• Pineapple and peaches: Rich in vitamin C and antioxidants that support immunity.
• Garlic and ginger: Naturally anti-inflammatory and beneficial for digestion.
• Cilantro: Supports detoxification and adds freshness.

Storage and Reheating

• Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
• The salsa is best fresh but will last about 2 days in the fridge.
• Reheat chicken on the stovetop over medium heat or in the microwave until warmed through. Add a splash of water if needed to loosen the sauce.

Serving Suggestions

These tacos pair perfectly with sides like coconut rice, roasted sweet potatoes, or a simple cabbage slaw. For a lighter option, serve alongside a big green salad or grilled vegetables.

FAQ’s

Can I make this ahead of time?
Yes. The chicken can be cooked and shredded up to 3 days in advance. Store in the fridge and reheat before serving.

Can I freeze the chicken?
Absolutely. Store shredded chicken in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat.

Do I need fresh pineapple and peaches?
Fresh is best for flavor and texture, but you can use canned pineapple or frozen peaches in a pinch.

Can I use chicken thighs?
Yes, boneless skinless thighs work great and stay juicy. They have a bit more fat content than chicken breasts and are dark meat.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Discount Codes

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Use the code KATIE10 for 10% off!

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Code COOKINGKATIELADY for 15% of all starter kits!

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Thrive Market

Get $60 FREE gift + 30% off your first order

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Code COOKINGKATIELADY for 20% off Kettle u0026amp; Fire organic bone broths

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Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

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These Crockpot Teriyaki Chicken Tacos with Pineapple Peach Salsa are a healthy, flavorful, and family-friendly dinner you’ll want to make again and again. With the convenience of the crockpot and the fresh, bright flavors of the salsa, it’s a recipe that checks all the boxes. Perfect for weeknights, meal prep, or impressing guests.

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The post Crockpot Teriyaki Chicken Tacos with Pineapple Peach Salsa appeared first on Cooking Katie Lady.