EASY AND QUICK: 30 Minute Meals That Will Wow Your Taste Buds!

Welcome to Feeding the Byrds!
We love a good quick and easy meal. These are two great ones that we’ve had lately. These 30 minute meals are ones that you are going to really enjoy as well.

What’s included in these quick and easy meals:
0:00 Intro
0:05 Greek Chicken and Orzo – https://www.farmhouseonboone.com/greek-chicken-with-orzo-pasta
9:54 Cajun Chicken – https://thecozycook.com/cajun-chicken/

Items used in this video:

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WATCH THESE NEXT:
Check out these easy dinners: https://bit.ly/3VHD88T
You probably already have these ingredients: https://bit.ly/3Fcz9vy

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My name is Amber and I spend lots of time in the kitchen making food for my family. My hope is that when you come here, you are inspired and encouraged and you get some new recipes to try for your own family. Thank you so much for stopping by and if you aren’t subscribed, I would love if you would considering subscribing and sticking around for more food content.

**This video is not sponsored. I will always give my honest opinion, regardless of sponsorship, products sent to me for review, and referral or affiliate links.

we are making a Greek chicken Oro kind of bowl thing tonight but I want to get the marinade made up for our chicken before we start anything else starting with some oil this is avocado oil we need around a 4 cup I also am adding about a/4 cup of apple cider vinegar so right around a 4 cup maybe a little more on this one you guys know how much we love using Dijon mustard in marinades about 2 tablespoons there add some honey just about a tablespoon some oregano I want to add a decent amount of oregano probably around 2 teaspoons I mean oregano in those Greek Mediterranean flavors you just you have to have in of salt since we’re using this as a marinade I’m going to go a little heavier handed on the salt in between a half teaspoon and a teaspoon okay so for this recipe I am actually going to be uh cubing my chicken so I’m going to go ahead and do that because I feel like the um smaller pieces is will kind of take the marinade better so why not right why not just go ahead and get that done and we’re going to drop it right into our marinade I do cut off the fatty pieces cuz I do not like it so I’m going with around I don’t know in between a half in to an inch size pieces they don’t have to be really small they don’t have to be really large I would say just bite size whatever your family considers bite-size piece pieces go ahead and cut them like that okay let’s just mix in the chicken making sure it’s nicely coated I’m just going to set this to the side I actually need to um put everything away that’s in the dishwasher and reload it before I can move on with anything else wash up that knife that I was just using so I’m going to go ahead and do that while this marinates then we’ll come back and go ahead chop up all of our vegetables and get everything ready to go I’m so excited about dinner tonight you guys so excited have a zucchini here or zucchini squash let’s wash it now I’m going to dice this I’m actually going to dice it pretty fine though I don’t want any really large pieces so I’m just going to cut into maybe half in strips and then Dice and for the sake of the length of this video and sheer boredom now I probably don’t need this whole thing we’re just going to go ahead and use it if I don’t if I put it over in the pot and feel like I don’t need all of it I have another recipe actually this week that calls for zucchini so I can I can save some of it now you can use regular Tomatoes but I do feel like sundried tomatoes will be really good in here but I’m going to cut up some sundried Tomatoes okay I don’t really have an amount I think i’ ideally like to have about a four cup chopped let’s just see see how let’s see how this looks I’m going to try and chop about about the same size as I did the zucchini feel free to just use regular Tomatoes I saw these in the fridge and I thought hm I think that this would be delicious with sundried I’ve just realized I’m missing what I would consider to be a crucial ingredient for this recipe we’re going to eat it without it but camada olives how do I not have those I always have camada olives always because we eat Mediterranean flavors so often I’m first going to start to heat up this chicken and then really we want to completely cook the chicken through and just set it to the side you can do both things at one time because the Oro is going to cook in one pot the chicken’s going to cook over in a skillet for the purpose of this video so that I can show you all of the different components of what is happening in the meal I’m not going to do that I’m going to cook them separately while my Skillet is heating I wanted to tell you I used all of the marinade in my chicken the reason I I did that is because I make up a very very similar dressing it’s all the same flavors almost on a weekly basis so that we have this available for salads for dipping for all different things that we might need it for so I have this here ready to go you may want to only use half of what you make up for the marinade and then Reserve half of your marinade that doesn’t CH touch the raw chicken so that you can drizzle that over the top of your bowl once these are made let’s take this chicken over to the stove top where I have a nice hot pan ready to take this you can add oil to the pan but we added oil to our marinade so I’m actually going to skip that step I just have a dry hot pan okay that’s a very hot pan let’s take that down and Notch we need like a medium high not a um burn everything High I’m probably going to cook this in two separate batches just to make sure there’s no overcrowding and we get good searing on all of that meat I want to make sure that my chicken is all the way cooked great color that we’re getting here though so that part was helpful for having it nice and hot the chicken is cooked we’re moving over our Dutch oven style pot you can use a dutch oven if you want to and I’m going with a medium high again let’s turn or let’s put about a tablespoon of oil into that pot and get it nice and hot okay now we’re going to get some good good flavor into this pot not hot yet good sometimes these handles get really hot okay I’m going to add in the garlic that’s about three to four cloves so a decent amount and then add in those chopped vegetables my goodness it smells so good already let me just throw some of the zucchini over the side on the stove cuz I didn’t just clean this the other other day Okay medium high heat currently we’re going to sauté these adding some amazing flavor also while these cook I’m going to add a little bit of salt to them maybe just like a half teaspoon y’all if you could smell my kitchen right now wow these are just going to cook about 3 to 5 minutes allow them to soften up all those flavors to work together my vegetables are exactly where I want them to so I’m adding a full 16 oz of this orzo I’m going to toast it for just about 30 seconds or so and then add in one cup of bone broth you can use chicken broth whichever you prefer you guys know we always use bone broth and I get the question a lot why do you use bone broth instead of chicken broth and it is because the protein count is actually higher in bone broth cooking your things like rice noodles and stuff like that and bone broth you’re adding protein to it so we are going to start by adding one cup about a cup anyway of the broth we’re just going to let that cook for a minute until really all of it has been absorbed it won’t take long just a few minutes you can just cook orzo straight on the stove top pour all of your water or your liquid in with the orzo and just boil it and cook it down just like like pasta tonight we’re treating it a little bit more like risotto and so we’re adding a little bit of liquid letting all of that be absorbed adding a little bit more liquid letting that be absorbed until we get to that Al Dente but it it takes a little longer I do think the extra effort can be worth it if you really want it to be over the top you can see here that the majority of the liquid has been uh has been absorbed so let’s add some more broth about another cup overall it’ll probably be about 4 cups s okay mix that together and again just let that uh kind of boil or simmer until that is absorbed for this last bit I’m actually going to pour the liquid in and I’m going to put a lid on it just to finish this up let’s just stir it to make sure it all gets around there I did just taste the Oro it’s still not quite there and I do feel like it needs a little bit of salt so we’re going to add a touch of salt if you want it to go a little bit faster put that lid on take it off stir put the lid back on that’s going to help the process kind of Move Along lid on for just a few minutes at this point the orzo is done cooking it looks great the the liquid is all absorbed my chicken can be put directly into the orzo and you can just make it a mixture or if you want to make it look a little prettier in the bowl you’re just going to throw that chicken back in the skillet that you originally cooked it in just reheat it for a couple of seconds if you mix it all together it still tastes amazing but I think for presentation purposes this looks really pretty let’s turn this on over here just to get that chicken reheated through that’s all we’re doing this is done I’m going to turn this [Music] low let’s give this a try so I can serve it up look how good this looks all those flavors together wow that is so delicious if you guys haven’t made something from my channel in a while this is the one to make that is really good popping with flavor I mean all bursting with flavor all the flavors the chicken is so good the orzo is so good topped with that feted cheese delicious make this one a Cajun chicken we’re going to serve it over rice but it has this really creamy amazing sauce that goes with the chicken on top of the chicken chicken cooked in it so good I went ahead and prepped my chicken okay so all I did was slice those chicken breasts in half I’ve got two of them I sliced them in half so that they would be a little thinner then I topped them with some Cajun seasoning use whatever kind of Cajun seasoning you love or you can mix up one uh on your own if you want to as well you’ve got things like dry mustard a little bit of brown sugar I love adding coriander you definitely need some salt in there maybe a little bit of K for heat if you want some heat all these different really good flavors okay I have a Cajun seasoning so I just sprinkled with Cajun seasoning and then we sprinkled them with some flour you can dredge them in flour but we’re going to take these chicken breasts over to the stove top and just sear them really well they’ll cook in the sauce but we want to get a good sear on them first now I already went ahead and prepped all of my ingredients you can see them over there next to my stove I thought we had tons of Rotel and apparently we did not but we had a lot of canned tomatoes and then a can of green chilies so I went ahead and drained the juices but reserved the juices from both of those and then put the the chilies and the tomatoes in a separate [Applause] container then in addition to that we needed to make up our liquid so I have about 1/2 cup of chicken broth chicken stock bone broth whatever it is that you prefer to use here and I’m going to add around 1/2 cup of milk feel free to use heavy cream or half and half if you really want a nice thick consistency to this sauce it adds such a beautiful richness then I added in about a teaspoon or so maybe a teaspoon and a half of honey and about 2 teaspoons of hot sauce now if you don’t want this to be spicy at all don’t don’t think Cajun has to mean spicy it doesn’t Cajun just has a lot of flavor you can cut down on the spice by cutting out certain spices in your occasion seasoning you can also skip the hot sauce and we’re just going to take this over to the stove top because pretty much everything is over there at this point okay I’m going to start by getting some oil here into my pan and that’s going to help us sear off that chicken all right let’s go ahead and sear off the chicken I do think I’m going to have to do this in batches and then in preparation for searing off the other side we’re just going to add a little bit more flour since I didn’t dredge it just doing it this way this thing has really come in handy for so many things see how good that looks once this is done we’ll transfer to a plate and then make up our sauce okay let’s take this batch out I’m also turning my heat down it’s actually going to go toward a medium low and just really start to cool down a bit before I put in the next step which is butter because I don’t want to burn the butter so we’re just going to let it just calm down for just a minute actually let me just take it off the heat for a minute and just just cool a bit okay so I have about 2 tablespoons of butter We’ll add that in get that melting I don’t know about you guys but we love Cajun flavors and I know I’ve said it here before I’ll say it again Cajun doesn’t necessarily have to mean spicy so don’t don’t be afraid to use those Cajun flavors okay let’s put in some minced garlic it’s about a clove and a half or so you could go more if you like a lot of garlic I have 2 tablespoons of flour we’re going to add that in and just start to cook that off doesn’t take long just a couple minutes really make sure that pan is not too hot uh when you do when you add in that garlic cuz um burnt garlic is really bitter and just not very good now we’re going to take those reserved juices from the tomatoes and the green chilies and we’re going to use it to deglaze the pan and just mix in the flour mixture you could pull out a whisk if you feel like you need it I’m kind of scraping the bottom of the pan as I do this this whisk is a little more flimsy on the bottom which doesn’t allow for really good scraping slowly start to add in that liquid mixture that we make with the that we made with the honey and the chicken stock chicken broth whatever it is that you choose to use uh the milk or the heavy cream and just start to make up our sauce get all of this Incorporated and I just prefer to do this a little at a time I’m actually going to switch to a whisk I also find that I regularly get this kind of stuff on my shirt if I’m trying to do it with a um spatula also if you are ever looking for a utensil that I use in any of my videos you can check the description box which is just below the video it’ll have a very very short description and then it’ll say like see more or click here or something like that for more information and in that description box you will find that I always list everything that I use so for instance I’m using this whisk that it has a silicone end I will add that into the video the utensils all of the measuring cups everything like that there’s always links to all of those products okay now we have a nice sauce working here I’m going to turn the heat back up to a medium and really let this start to cook it’ll start to thicken up which is great now if you’re using a heavy cream you’re going to have a bit of a richer sauce than I will so it’ll it should actually look a little bit more Rich you’ll see it’s a going to be a little bit whiter in color and you can just kind of see that that thickness almost in a heavy cream we’re just going to let this start to work don’t leave it alone for too long don’t walk away for 10 minutes or so because you’ll find that you’re really going to have to mix it really well if you come back because everything will start to settle now I personally find that this recipe needs a little more grain cilantro would be so good in this we don’t have any of that right now um I’m going to add some thyme leaves they just they just add a pretty color I also really love Thyme and although thyme is not a flavor that you would maybe that it might not be your first choice in a recipe like this I feel like it’s really good now you could also add in those herbs when you are cooking your garlic and your um butter if you want to do it that way I really like it when it keeps that green color sometimes sautéing them can turn them a really dark green almost a brown so I typically like to wait mostly because for me although I absolutely love the flavors a lot of times for me it’s more about the look of it it’s starting to thicken up a little bit and I want to add the I want to add the rest of my ingredients but I want to make sure it doesn’t break so we’re going to add in those Whoop I’m dropping stuff we’re going to add in those canned tomatoes with the what were they chilies the green chilies and I added a little bit more Creole seasoning to the uh arasan seasoning to the top of mine just because I I really wanted more okay now we’re just going to let this thicken up for just a couple of minutes and then we’re going to add in some cheese and add our chicken back in we are going to add some cheddar cheese now if you want to add some real kick to this I would suggest something like a pepper jack you could also do a monterey jack or something like that just want to make sure we don’t have this one too spicy for the kiddos so I probably added a little over maybe like a/ third cup I think I probably still will add a little bit more but I do like to add my cheese a little at a time cuz if you overdo it it can break up and then it’s just not very good anymore so let’s add a little more now that that is incorporated mix all this together then I’m going to put that chicken back in and just let it cook for a few more minutes on a medium low the chicken you guys saw I mean the chicken was already almost completely cooked anyway but just letting it kind of incorporate these flavors in there and finish off any of the cooking that is [Music] left all right this is ready let’s give it a shot give it a try ch chicken Cajun seasoning spices let’s see how spicy it is it’s definitely not very spicy it would be more rich with that heavy cream versus the milk even half and half would make it a little bit more rich I think this would be delicious now if you like heat this would be delicious with pepper jack cheese because you’re going to get a little bit more heat with that obviously you can add in more um hot sauce if that’s something you want to do as well but this is good it’s really good the chicken is not overdone at all it’s it’s perfectly cooked actually so I think searing it off first and then finishing it when in the sauce is great our verse today comes from Psalm 941 18-19 when I thought my foot slips your steadfast love oh Lord helped me up when the cares of my heart are many your consolations cheer my soul I hope you enjoyed today’s video if you need more inspiration in the kitchen check out the video that I have listed above you’re going to get even more there there’s so many good there are some delicious recipes in this video hope you’re having a great week