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WellPlate, بني ملال, Aghbala (2026)

23/08/2026

Mediterranean Chicken Stir Fry
Ingredients:
2 large chicken breasts, sliced into thin strips
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon sea salt
½ teaspoon black pepper
1 zucchini, shaved into ribbons
1 red capsicum, sliced
1 small red onion, sliced
1 cup cherry tomatoes
2 cups baby spinach
½ cup Kalamata olives, sliced
⅓ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Juice of ½ lemon
Optional: lemon wedges for serving
Directions:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season the chicken with garlic powder, smoked paprika, oregano, onion powder, salt, and pepper.
Cook the chicken for 6–8 minutes until golden and cooked through. Remove from the skillet.
Add the remaining olive oil and sauté the onions and capsicum for 3–4 minutes.
Stir in the zucchini ribbons and cherry tomatoes. Cook for another 2–3 minutes until the tomatoes begin to soften.
Add the baby spinach and cook just until wilted.
Return the chicken to the skillet and toss everything together.
Stir in the sliced olives and drizzle with fresh lemon juice.
Serve immediately topped with crumbled feta and chopped parsley.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 410 kcal | Servings: 4 servings

21/08/2026

Creamy Lemon Garlic Chicken Pasta with Crispy Bacon and Golden Mushrooms

Ingredients:

12 ounces penne pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
6 slices bacon, chopped
8 ounces cremini mushrooms, sliced
1 tablespoon olive oil
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups baby spinach
2 tablespoons fresh parsley, chopped

Directions:

Heat a large deep skillet over medium heat. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
Season the chicken pieces with paprika, salt, and black pepper. Add the olive oil to the skillet if needed, then add the chicken. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
Add the sliced mushrooms to the same skillet and cook for 4-5 minutes, until golden and their moisture has evaporated.
Add the minced garlic and Italian seasoning. Cook for about 30 seconds, stirring constantly, until fragrant.
Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Add the pasta and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10-12 minutes, stirring every few minutes, until the pasta is nearly tender and most of the broth has been absorbed.
Stir in the heavy cream, lemon juice, and lemon zest. Cook uncovered for 2-3 minutes, allowing the sauce to thicken.
Add the Parmesan cheese and stir until melted and creamy.
Return the cooked chicken and crispy bacon to the skillet. Fold in the baby spinach and cook for 1-2 minutes, just until the spinach wilts.
Taste and adjust the seasoning as needed. Garn

21/08/2026

Creamy Cheesy Chicken Penne with Smoky Bacon, Golden Mushrooms and Wilted Spinach

Recipe

Ingredients:

1 tablespoon olive oil
6 slices bacon, chopped
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
8 oz mushrooms, sliced
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
12 oz penne pasta
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 cups fresh spinach
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving a little bacon flavor in the pot.
Add the chicken pieces to the same pot and cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate.
Add the sliced mushrooms to the pot and sauté for 5–7 minutes until golden brown and lightly caramelized. Stir in the garlic and cook for 30 seconds.
Pour in the chicken broth and heavy cream. Stir in the Italian seasoning, paprika, salt, and black pepper.
Add the penne pasta and bring the mixture to a gentle boil. Reduce the heat to medium-low, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Return the cooked chicken and crispy bacon to the pot and stir to combine.
Add the fresh spinach and stir until wilted into the creamy pasta.
Reduce the heat to low. Add the mozzarella and Parmesan cheese, stirring until melted into a thick, glossy sauce with subtle cheesy stretches between the penne.
Taste and adjust the seasoning if needed. Serve hot straight from the pot for a hearty, cozy meal.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 780 kcal | Servings: 6 servings

20/08/2026

Garlic Butter Steak Bites & Crispy French Fries 🥩🍟

A restaurant-style easy dinner loaded with bold flavor!

📝 Ingredients :

For the Steak Bites:
1½ lbs sirloin steak, cut into bite-sized cubes
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 tsp black pepper
1 tsp salt
½ tsp paprika
For the French Fries:
4 large russet potatoes, cut into fries
2 tbsp vegetable oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
For Garnish:
Flaky sea salt
Extra melted garlic butter (optional)

🍽️ ** How to Make It :**

1️⃣ Prepare the Fries:

Soak the cut potatoes in cold water for 30 minutes, drain, and pat dry. Toss with oil, salt, pepper, and garlic powder. This best homemade fries, easy comfort food, and family favorite side dish starts with perfectly seasoned potatoes.

2️⃣ Cook Until Golden:

Bake at 425°F (220°C) for 35–40 minutes or air-fry until crispy and golden brown. These crispy French fries, restaurant-style fries, and crowd-pleasing side turn out perfectly every time.

3️⃣ Season the Steak:

Toss the steak cubes with salt, pepper, and paprika. Heat olive oil in a cast-iron skillet over high heat. This best steak bites recipe, protein-packed dinner, and easy weeknight meal delivers incredible flavor.

4️⃣ Sear the Steak Bites:

Cook the steak pieces in batches for 2–3 minutes per side until browned. Add butter and garlic during the final minute and toss to coat. This garlic butter steak, restaurant-quality dinner, and quick skillet recipe creates a rich, savory finish.

5️⃣ Assemble & Serve:

Pile the crispy fries onto a plate and top with juicy steak bites. Drizzle with garlic butter and sprinkle with flaky sea salt for the ultimate comfort food, steak and fries dinner, and homemade restaurant favorite.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Serving: 4 persons

Calories: ~760 per serving | Protein: ~42g per serving

20/08/2026

Sticky Glazed Teriyaki Chicken with Charred Brussels Sprouts
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size strips
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the teriyaki glaze:

1/3 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon cornstarch
2 tablespoons water

For finishing:

1 tablespoon sesame seeds
2 green onions, thinly sliced
1 tablespoon mayonnaise
1 teaspoon sriracha, optional

Directions:

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Place the halved Brussels sprouts in a bowl. Toss with 1 tablespoon olive oil, salt, black pepper, and garlic powder until evenly coated.
Arrange the Brussels sprouts cut-side down on the baking sheet. Roast for 20-25 minutes, or until deeply golden and crisp around the edges.
While the Brussels sprouts roast, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan.
In a separate small bowl, whisk the cornstarch with 2 tablespoons water until smooth. Add the mixture to the saucepan.
Bring the teriyaki mixture to a gentle simmer over medium heat, whisking frequently. Cook for 2-3 minutes, until the sauce thickens into a glossy glaze. Remove from the heat.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
Pour approximately three-quarters of the teriyaki glaze over the chicken. Toss continuously for 2-3 minutes, allowing the sauce to caramelize slightly and coat every piece.
Combine the mayonnaise and sriracha in a small bowl if using.
Divide the crispy Brussels sprouts among serving

20/08/2026

Apple Walnut Feta Salad

Ingredients:

6 cups mixed greens
2 medium red apples, thinly sliced
3/4 cup walnuts, toasted and roughly chopped
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
1 1/2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:

Place the mixed greens in a large serving bowl.
Arrange the thinly sliced apples over the greens, followed by the toasted walnuts, dried cranberries, feta cheese, and red onion.
In a small bowl or jar, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and black pepper until smooth and emulsified.
Drizzle the maple Dijon vinaigrette over the salad just before serving.
Gently toss the salad until the greens and toppings are lightly coated with the dressing.
Serve immediately while the greens are crisp and the toasted walnuts provide a pleasant crunch.

Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes

Kcal: 315 kcal | Servings: 4 servings

18/08/2026

Crispy Oven-Fried Chicken Drumsticks with Garden Salad ✨🔥

The best crispy chicken dinner everyone will crave!

📝 Ingredients :

For the Chicken:
8 chicken drumsticks
2 cups buttermilk
2 cups crushed cornflakes
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
2 tbsp olive oil or cooking spray
For the Garden Salad:
3 cups iceberg lettuce, chopped
1 cucumber, sliced
1 cup cherry tomatoes
2 tbsp Italian dressing

🍽️ How to Make It :

1️⃣ Marinate the Chicken:

Soak the drumsticks in buttermilk for at least 2 hours or overnight. This best crispy chicken recipe, easy family dinner, and comfort food favorite starts with a flavorful marinade.

2️⃣ Prepare the Crunchy Coating:

Mix crushed cornflakes, flour, paprika, garlic powder, onion powder, salt, and pepper in a large bowl. This creates a golden crunchy coating, restaurant-style chicken, and crowd-pleasing meal.

3️⃣ Coat the Drumsticks:

Remove chicken from the buttermilk and coat thoroughly in the cornflake mixture. Place on a baking sheet and lightly spray with oil for a crispy baked chicken, easy comfort food, and weeknight dinner winner.

4️⃣ Bake Until Golden:

Bake at 425°F (220°C) for 40–45 minutes until golden brown, crispy, and fully cooked. This delivers a best homemade chicken, crispy chicken dinner, and family favorite recipe.

5️⃣ Prepare & Serve:

Toss lettuce, cucumber, and cherry tomatoes with dressing. Serve the crispy drumsticks alongside the fresh salad exactly as shown for a balanced family meal, easy dinner idea, and homestyle comfort food.

Prep Time: 15 minutes (+ marinating) | Cook Time: 45 minutes | Total Time: 1 hour (+ marinating) | Serving: 4 people

Calories: ~590 per serving | Protein: ~38g per serving

17/08/2026

Golden Pan-Seared Chicken with Creamy Marsala Mushrooms and Angel Hair

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
3/4 cup dry Marsala wine
1 cup low-sodium chicken broth
1/2 cup heavy cream
8 oz angel hair pasta
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped

Directions:

Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Place the chicken breasts between sheets of plastic wrap and gently pound them to an even thickness. Pat dry with paper towels.
In a shallow bowl, combine the flour, Italian seasoning, garlic powder, salt, and black pepper. Dredge each chicken breast lightly in the seasoned flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
Reduce the heat to medium and add the remaining tablespoon of butter. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until deeply golden and tender.
Add the minced garlic and cook for 30 seconds. Carefully pour in the Marsala wine and scrape the browned bits from the bottom of the skillet. Simmer for 2–3 minutes to reduce slightly.
Pour in the chicken broth and heavy cream. Stir well and simmer for 5–7 minutes, until the sauce thickens enough to coat the back of a spoon.
Return the chicken to the skillet and spoon the creamy mushroom sauce over the top. Simmer gently for 2–3 minutes so the chicken absorbs the sauce.
Add the cooked angel hair pasta to the skillet, tossing gently with the sauce. Add a splash

15/08/2026

Velvety Peanut Butter-Dijon Chicken Stroganoff with Crispy Shallots & Roasted Tomatoes

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
6 slices bacon, chopped
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 teaspoon sweet paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup low-sodium chicken broth
1/3 cup smooth peanut butter
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup heavy cream
1 cup cherry tomatoes
1 tablespoon olive oil, for roasting tomatoes
4 cups cooked white rice
1/3 cup crispy fried shallots
2 tablespoons toasted pumpkin seeds
2 tablespoons fresh parsley, chopped

Directions:

Heat a large skillet over medium heat and cook the chopped bacon for 5-7 minutes, until browned and crisp. Transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of the rendered fat in the skillet.
Add the olive oil and chicken pieces to the skillet. Season with paprika, thyme, salt, and black pepper. Brown the chicken for 3-4 minutes per side, working in batches if necessary.
Add the onion, garlic, and mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the onion softens and the mushrooms begin to brown.
Transfer the chicken, mushroom mixture, and half of the cooked bacon to a slow cooker.
Whisk together the chicken broth, peanut butter, Dijon mustard, and Worcestershire sauce until smooth. Pour the mixture over the chicken.
Cover and cook on LOW for 4-5 hours, or until the chicken is tender and cooked through.
About 20 minutes before serving, stir in the heavy cream. Cover and continue cooking until the sauce is hot, creamy, and slightly thickened.
Meanwhile, preheat the oven to 425°F (220°C). Toss the cherry tomatoes with olive oil and arrange them on a baking sheet. Roast for 12-15 minutes, until softened and lightly blistered.
Taste the stroganoff and adjust the salt and pepper if needed.
Spoon fluffy white rice into serving bowls and ladle the creamy chicken and bacon stroganoff over the top. Garnish with roasted cherry tomatoes, crispy fried shallots, toasted pumpkin seeds, fresh parsley, and the remaining bacon.

Prep Time: 25 minutes | Cooking Time: 4 hours 30 minutes | Total Time: 4 hours 55 minutes

Kcal: 735 kcal | Servings: 6 servings

14/08/2026

Golden Australian Beef Chiko Rolls with Savory Cabbage and Curry Filling

Ingredients:

8 large spring roll wrappers
1 pound ground beef
2 cups finely shredded green cabbage
1 medium carrot, grated
1 celery stalk, finely diced
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon cornstarch
2 tablespoons water
1 egg, beaten
Vegetable oil, for frying
Tomato sauce, for serving
Sweet chili sauce, for serving

Directions:

Heat a large skillet over medium-high heat and add the ground beef. Cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
Add the chopped onion, garlic, carrot, celery, and shredded cabbage. Cook for 5-7 minutes, stirring frequently, until the vegetables soften but still retain some texture.
Stir in the Worcestershire sauce, soy sauce, curry powder, black pepper, salt, and onion powder. Cook for another 1-2 minutes so the flavors blend.
Mix the cornstarch and water in a small bowl to make a smooth slurry. Pour it into the skillet and stir until the filling thickens and the excess moisture is absorbed.
Remove the skillet from the heat and allow the filling to cool completely. A cool filling makes the rolls easier to wrap and helps prevent the pastry from becoming soggy.
Place one spring roll wrapper on a clean work surface with one corner pointing toward you. Spoon about 3 tablespoons of filling across the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in both side corners. Roll the wrapper tightly toward the top corner, brushing the final edge with beaten egg to seal it securely.
Repeat with the remaining wrappers and filling, keeping the finished rolls covered with a clean damp towel while you work.
Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Fry the rolls in batches for

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