A sizzling one-skillet meal packed with tender steak, sweet potatoes, and crisp bell peppers—Whole30-friendly, bursting with flavor, and ready in just 30 minutes!
One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece!
If you're looking for a quick, flavorful, and nutritious meal that comes together in just 30 minutes, this One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece! is your new go-to recipe. Juicy, seared steak bites pair perfectly with caramelized sweet potatoes and crisp bell peppers, all tossed in a savory garlic-infused soy glaze. It’s the perfect combination of hearty, wholesome, and absolutely delicious—all made in just one pan for minimal cleanup!
Not only is this dish incredibly easy to make, but it’s also packed with nutrients and fits a variety of diets. The protein-rich steak and fiber-filled sweet potatoes create a balanced meal, while bell peppers add a fresh, vibrant crunch. If you're following Whole30, paleo, or gluten-free eating, a simple swap of coconut aminos for soy sauce makes this dish fully compliant. Plus, it’s versatile—great for a quick weeknight dinner, meal prep, or even an impressive yet effortless dish for entertaining.
With just one pan and a handful of simple ingredients, this 30-minute meal is a true lifesaver for busy days. A quick pre-cook of the sweet potatoes in the microwave ensures they’re tender without extra stovetop time, while the steak sears to perfection in minutes. The result? A bold, satisfying, and nourishing dish that proves healthy eating can be both effortless and crave-worthy. Whether you’re feeding the family or making a solo dinner, this skillet meal will quickly become a favorite in your recipe rotation!
One-Skillet Steak Bites with Sweet Potatoes and Bell Peppers
serves 4
1 large sweet potato, diced into 1″ pieces 1 teaspoon kosher salt 1 lb sirloin steak, diced into 1″ pieces 3 tablespoon olive oil, divided 2 cloves garlic, minced 2 bell peppers, seeded and diced into 1″ pieces 2 teaspoon cracked black pepper 2 tablespoon soy sauce
Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes stirring halfway through. You want the potatoes just so you can pierce one with the tip of a knife with a little resistance. You don't want them too cooked or they will turn out mushy.
Heat a large skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every so often like stir frying, until browned, about 6 minutes. Remove the steak to a plate or baking sheet. Set aside.
Reduce the heat to medium-high and add another tablespoon of olive oil to the skillet. Add the sweet potatoes, tossing to coat and cook, stirring occasionally, until browned, 3-4 minutes. Add the bell pepper, stirring occasionally until crips tender, about 3-4 minutes. Add the garlic and stir to combine.
Add the steak and juices back to the pan along with the soy sauce. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
These crepes are the perfect balance of rich and delicate. The homemade crepes are light and slightly buttery, while the filling is packed with shredded chicken, fresh spinach, Swiss cheese, and a hint of garlic for depth. But the real star? The luscious Swiss cheese sauce that coats every bite in creamy, melty goodness. It’s the kind of dish that makes you want to slow down and savor every forkful.
Whether you’re looking for a cozy weekend dinner, a dish to impress guests, or a comforting meal for a special occasion, these Swiss Chicken Crepes fit the bill. They’re elegant enough for a dinner party but easy enough for a weeknight when you’re craving something indulgent. Plus, they can be made ahead of time—simply assemble the crepes, refrigerate, and bake when you’re ready to serve.
Ham & Swiss Crepes (Savory Croque-Style) – Replace the chicken with thinly sliced ham and a touch of Dijon mustard inside the filling for a French-inspired variation.
Seafood Crepes – Use cooked shrimp, crab, or a mix of seafood in place of chicken. A sprinkle of Old Bay seasoning adds a coastal flair.
Herb & Spinach Crepes – Add fresh herbs like thyme or basil to the filling for a fresh, aromatic touch.
Kitchen Tips and Notes
Use a Nonstick Pan or Crepe Pan – A well-greased nonstick skillet or crepe pan makes flipping the crepes much easier. Keep melted butter nearby to lightly grease the pan between each crepe.
Thin Batter is Key – Crepe batter should have a thin, pourable consistency. If it’s too thick, whisk in a little more milk, a tablespoon at a time.
Don’t Overfill the Crepes – A generous, but not overloaded, filling ensures they roll up neatly and stay intact while baking.
Make-Ahead Tip – Crepes can be made in advance and stored in the fridge (stacked with parchment paper in between) for up to 2 days. The entire dish can also be assembled a day ahead and baked when ready to serve.
Cheese Sauce Consistency – If the Swiss cheese sauce is too thick, whisk in a little warm milk or half-and-half until smooth. If it’s too thin, let it simmer a bit longer to thicken.
Freezing Instructions – Freeze unbaked crepes (without sauce) by wrapping them tightly in plastic wrap and placing them in an airtight container. When ready to use, thaw, add the sauce, and bake as directed.
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Melt-in-Your-Mouth Swiss Chicken Crepes
serves 4
Crepes: 3 large eggs 2/3 cup flour 1 cup milk 2 tablespoons melted butter
Make the Crepes: In a medium bowl add 3 eggs and beat until emulsified. Add in flour and milk and stir until well combined. Let crepe batter rest for 20 minutes. Heat a small skillet or a crepe pan over medium heat, brush with melted butter and pour 1/3 cup of batter into the pan and immediately swirl or tilt the pan so the batter coats the entire skillet. (keep butter nearby for greasing the pan between each crepe) Let the batter cook until it appears dry and starts to pull away from the sides. Flip and cook until lightly browned and moves freely in the pan. Prepare remaining crepes in the same manner, brushing pan with butter each time. Stack crepes until ready to fill.
Preheat the oven to 350 degrees.
Prepare the Swiss Cheese Sauce: In saucepan add half-and-half and cornstarch. Whisk in salt and pepper and bring to a boil over medium-high heat, whisking constantly. Boil 1 minute until sauce has thickened. Add cheese , reduce heat to low, and simmer, whisking constantly for 1 minute. Remove from heat and use immediately.
Prepare the filling: In a medium bowl add chicken, spinach, Swiss cheese, garlic and pepper, and 1 cup of Swiss Cheese Sauce.
Filling the Crepes: Pour a little of the cheese sauce in the bottom of a baking dish. Divide the chicken mixture among each crepe, spooning down the center. Gently roll up the crepe and place seam side down in the baking dish. Repeat with all crepes. Top with remaining Swiss cheese sauce. Cover with Aluminum foil
Bake, covered, at 350 degrees for 15 minutes, or until hot and bubbly. Remove from oven and garnish with parsley and serve.
A Hearty, Spiced-Up Couscous Salad with Chicken That Brings Bold Mediterranean Flavors to the Table!
Bold & Spicy Harissa Couscous Salad with Chicken
If you’re looking for a bold, flavor-packed dish that’s perfect for the Mediterranean diet, this Harissa-Spiced Couscous Salad with Chicken is a must-try! With juicy seasoned chicken, fluffy Israeli couscous, and a spicy harissa vinaigrette, this dish brings the perfect balance of spice, zest, and freshness. Sweet golden raisins, crunchy pistachios, and creamy feta add layers of texture and flavor, making every bite exciting. The mix of warm spices and vibrant herbs makes this salad both nourishing and satisfying, all while keeping it light and wholesome.
Ready in just 45 minutes, this is an easy go-to meal for busy weeknights, meal prepping, or even a stunning dish for entertaining. Serve it warm for a comforting dinner or chilled as a refreshing make-ahead salad. Plus, if you’re serving a crowd with different spice preferences, it’s easy to adjust! For a kid-friendly version, use mild harissa or leave it out completely—the dish will still be packed with Mediterranean flavors. Whether you're planning a casual family dinner, a weekend gathering, or a flavorful meal prep option, this spicy, vibrant couscous salad is guaranteed to impress!
Chicken Cutlets – Using thin-cut chicken breasts (cutlets) ensures they cook quickly and evenly. If you don’t have cutlets, you can slice regular chicken breasts horizontally or pound them thin with a meat mallet.
Toasting the Couscous – Don’t skip toasting the couscous in the pan before adding the broth. This step helps develop a nutty, deeper flavor and ensures the couscous absorbs the liquids more evenly.
Harissa Sauce Heat Level – If you're making this dish for kids or those who aren’t fans of spice, use mild harissa or skip it entirely for a milder flavor profile.
Leftovers – This couscous salad keeps well in the fridge for a couple of days, making it perfect for meal prep. The flavors meld beautifully over time!
Chicken Seasoning - I used a favorite spice blend Caribbean citrus chile rubas the citrus flavors compliment the spicy couscous. You can use what ever chicken spice blend you prefer.
EQUIPMENT YOU MAY NEED
Small saucepan – To heat the chicken broth and harissa sauce.
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Bold & Spicy Harissa Couscous Salad with Chicken
serves 4
1 14.5 oz can reduced sodium chicken broth 1 Tablespoon Harissa sauce 2 Tablespoons olive oil 3 green onions, thinly sliced, white and green parts separated 1 cup Israeli couscous (pearl) 1/4 cup golden raisins 2/3 cup frozen whole kernel corn 1 cup multicolor cherry tomatoes, halved 1/2 cup chopped fresh parsley 1/3 cup roasted, unsalted pistachios 1/4 cup crumbled feta cheese 1 pound chicken cutlets (4 cutlets, thin cut breasts) Chicken seasoning (I used Caribbean Citrus Chile Rub)
2 Tablespoons chopped fresh mint zest and juice of 1 lemon
Harissa Vinaigrette:
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/2 Tablespoon Harissa sauce
2 teaspoons honey
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
In a small bowl whisk together all ingredients for the Harissa vinaigrette and set aside.
In a small saucepan whisk together the chicken broth and Harissa sauce. Bring to a boil over high heat, then reduce the heat to low, keep warm.
Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Season your chicken breasts with a complementary seasoning blend. Cook the chicken cutlets 3-4 minutes per side, turning once, until chicken is done and has reached 160 degrees inside.
In a large (12 inch) skillet over medium-high heat add the white parts of the green onions. Cook 1 minute. Add the couscous and cook until toasted, about 4 minutes. Slowly add the chicken broth/Harissa mixture and the raisins. Brig to a boil, then reduce heat to low and cook about 10 minutes, stirring occasionally and until all liquid has been absorbed. Add corn and cook 1 minute.
Remove the skillet from the heat. Add in the tomatoes, parsley, pistachios, lemon zest, and Harissa Vinaigrette, and toss to combine. Top with feta, chicken, green onions, and mint and a squeeze of lemon juice.
