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19 articles Articles posted in chicken

paleo chicken & cauliflower fried rice

by on Tuesday, 0 comments

i’ve been experimenting with cauliflower “rice” for a few weeks now – predominantly with how to make it the same consistency as rice. i tried grating it with a box grater, which yielded great results, but also a giant mess. for this dish, i pulsed the cauliflower in the cuisinart, which was super fast and not messy, but made the pieces too small. despite the mess, i think i’ll stick with the box grater. slighter larger pieces keep the cauliflower from over-cooking and turning to mush. that said, despite my too small “rice” this dish came out surprisingly good!

a couple things to caveat – if you use low sodium tamari, you’ll likely be dumping salt in this dish, so you may as well go full sodium. also, the recipe is super mild, so i suggest some of your favorite hot sauce added to the side when serving if you like a little kick to your fried rice. if you have a wok, i would certainly recommend it, as high heat will be your friend when cooking this so that it never gets too moist. cauliflower cooks very quickly when grated, so be sure all your ingredients are at the ready once you add it to the pan. enjoy!

ingredients

1 lb ground chicken or turkey
5 tbsp tamari sauce (aka gluten free soy sauce)
2 tsp dry sherry
1 tsp sesame oil
1 clove garlic, minced
2 heads cauliflower, grated to size of cooked rice
1 cup peas
1 cup diced carrots
3 tbsp coconut oil
3 large eggs
4 green onions, chopped

directions

mix 1 tablespoon of tamari, the sherry, and garlic in a bowl. add the ground chicken and allow to marinate for 30 minutes. meanwhile, cook peas and carrots in a small sauce pan with enough water to cover vegetables till tender, approximately 10-15 minutes, then drain and set aside.

in a very large saucepan or wok, heat 1 tablespoon of coconut oil over medium-high heat. add the chicken mixture, breaking up the pieces with a wooden spoon, till cooked through. remove chicken from pan. coat pan with the remaining 2 tablespoons of coconut oil and remaining 4 tablespoons of tamari, then add grated cauliflower, mixing well. stir constantly till cauliflower is evenly heated through and coated in the tamari and coconut oil mixture.

create a small center well in the middle of the cauliflower and add the 3 eggs, whisking in the pan till scrambled, then mix with the cauliflower. add the sesame oil, peas, carrots, chicken, and green onion, mixing well till all the ingredients are incorporated. season with salt, or additional tamari, and serve hot.

(recipe adapted from deliciously organic)

lemon & artichoke chicken

by on Friday, 0 comments

i didn’t really know what to expect the first time i made this dish as i never really cook anything with artichokes or capers. and beyond that, i had never cooked a bone-in, skin-on chicken breast before. i know, total noob. that said, it was super easy to make and the flavors are so incredible, it’s now a regular dish in our house. i absolutely love how the shallots and artichoke begin to caramelize in the pan, and the chicken remains totally moist with a bit of crunch in the skin. the only adaption we make to this is using coconut oil and butter, versus all butter. enjoy!

ingredients

4 tablespoons grass fed butter or coconut oil
2 shallots, thinly sliced
2 cups quartered artichoke hearts, rinsed and drained
1/4 cup capers, drained
juice of two lemons
2 lbs bone-in, skin-on chicken breasts

directions

heat oven to 375˚F.

heat a large, oven-safe skillet over medium heat. add 2 tablespoons coconut oil or butter, and shallots.  saute until shallots are translucent. add the artichoke hearts, capers and lemon juice, stirring to combine. place the chicken in the skillet and top each piece with the remaining two tablespoons butter and salt. place the entire skillet in the oven and bake for 45 minutes, or until the chicken reaches 165˚F near the bone. serve hot.

mexican chicken + lime soup

by on Wednesday, 0 comments

this soup is so incredibly basic, and has such rich and robust flavors. the key here is using whole, fresh ingredients. while i often suggest using left-over chicken or even store bought rotisserie in soups, this is one soup where cooking the chicken in the broth makes a world of difference. also, as they are a major ingredient in this soup, make sure to use fresh limes. if you don’t like too much spice in your food, rather than chopping the jalapeño, simply slice it in half and seed it thoroughly. add when indicated in the recipe, but remove just before adding the broth. enjoy!

ingredients

2 – 3 limes
2 bone-in, skin-on chicken breast halves
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tbsp coconut oil
1 large white onion, chopped
5 garlic cloves, minced
1 jalapeño chili, seeded and minced
6 cups low-sodium chicken broth
1 1/2 tsp Mexican oregano
1 avocado, pitted, peeled and diced

directions

juice as many  limes as needed to measure 1/4 cup. season the chicken breasts with the 1 tsp salt and 1/2 tsp pepper. in a large saucepan or non-stick pot, warm the coconut oil over medium heat. gently add the chicken, skin side down, and cook until browned. remove chicken, then add the onion to the pan and sauté until translucent. add the garlic and jalapeño and sauté until fragrant. add the broth, lime juice and oregano, then return the chicken to the pan.

increase the heat to high and bring the liquid to a boil, skimming off any foam that may rise to the surface. once boiling, reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced, approximately 30 – 40 minutes.

transfer the chicken to a carving board, removing and discarding the skin and bones. shred the chicken into bite-size pieces, then gently stir the chicken back into the soup. add additional salt + pepper if necessary.

serve the soup warm with diced avocado as your garnish.

(recipe adapted from williams sonoma)

paleo tortilla soup

by on Thursday, 0 comments

i love tortilla soup, and sometimes miss the hominy and black beans that comes in it. although, i don’t really miss the belly ache that comes with them. tortilla soup without tortillas, or beans, or hominy, may sound kind of lame, but trust me, it can still be good! green chiles and a home made broth add all the robust flavor you need. if you allow dairy in your diet, splurge a little on the shredded cheese, or use feta for a little extra oomph.

ingredients

1.5 lbs boneless skinless chicken breasts
2 tbsp coconut oil
1 large red onion, diced
1 jalapeno pepper, diced (seeds removed for less spice)
2 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
2 tsp salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 14-oz can fire roasted diced tomatoes
juice of 2 limes
shredded cheese for serving (optional)
chopped cilantro and scallions for serving (optional)
1 diced avocado for serving (optional)

directions

bring a large pot of water to a boil over medium-high heat. add the chicken breasts and simmer for 20 minutes, until breasts are thoroughly cooked. drain, then chop chicken breasts into cubes.

heat the coconut over medium high heat in a dutch oven or very large pot. add the diced onion and jalapeno and cook for five minutes, until soft. add the garlic, cooking for an additional minute. add the chili powder and cumin and mix until well combined.

pour in the chicken stock and add the diced tomatoes, green chilies, diced cooked chicken and salt. bring to a boil. season with salt + pepper, plus lime juice. serve with chopped cilantro and/or scallions, avocado, and cheese. enjoy!

modified cobb

by on Tuesday, 0 comments

one of my favorite salads is the cobb. i could seriously eat it every day. i season my chicken with garlic salt, oregano, and thyme, then saute it in a pan on medium-high heat, 4-6 minutes per side (till cooked through). i let the meat rest while i prep the salad (i typically use romaine). i’m a glutton for hearts of palm, so i use a quarter of a 14.5 oz can, rather than using hard-boiled egg. then of course there is a shredded pieces of a slice of turkey bacon, a handful of cherry tomatoes, one diced cucumber, a quarter avocado (diced), and crumbled blue cheese (omit for paleo). i tend to skip dressings on my salads, but i do like a lemon vinaigrette on this one. once the greens are prepped, i slice the chicken and dig in. enjoy!