Archives for posts with tag: chicken

Very easy one pan dinner! Found some all natural, no fillers or nasties added chicken sausage at Sam’s Club. These ones were spinach and asiago chicken sausage and they were amazing. Wanted to have them in a dish, not “hot dog” style so I came up with this!
(True paleo if you choose a sausage without cheese in it, but paleo if you eat dairy in your version of paleo)

1⃣Cook spaghetti squash via desired method
2⃣Slice 5 spinach & asiago chicken sausage links (or desired flavor) into 1/4″ pieces and put in a large pan to brown
3⃣Chop one head of broccoli into small florets and put in pan of sausage while it’s browning
4⃣When sausage is brown on both sides, pour in 1 can garlic and onion flavored diced tomatoes (regular would work as well, but if you use regular, I would dice an onion and add it along with some garlic when you add the broccoli to sauté)
5⃣Add in 1c chicken broth, cover pan and simmer for 5-10min until broccoli is tender
6⃣When tender, add in spaghetti squash, season with s&p, mix and serve

Serves 4-6

**Can also be a make-ahead, simply let it cool after mixing everything together, then either keep it in the covered pan to reheat over the stove or place it in a 9×13″ baking dish to be reheated in the oven.


I’ve been wanting to make these for a while now but had a few other recipes ahead of them to try out first. Today was “try to make delicious chicken nuggets” day and it was a huge success! The texture was amazing and the flavor was perfect. They take a little work but the batch I made ended up being huge! I’m freezing some to see how well they freeze and will post and update to let you know. I think they are going to freeze really well and all you will need to do it pop then back in the oven to reheat. (Hoping)

Bowl 1-1 c Coconut flour

Bowl 2-3 large eggs, whisked

Bowl-3-toasted almond/coconut mixture:
1⃣In a food processor pulse until combined:
🔹1.5c shredded coconut
🔹1.5c almond flour
🔹Garlic powder
🔹Season all
2⃣Place on a baking sheet and toast in the oven at 350F for about 15 minutes stirring every 5 minutes until all toasted
3⃣Remove and this is bowl three

Chicken filling:
1⃣In a food processor combine until smooth:
🔹3 raw chicken breasts
🔹1 large cooked sweet potato, skin removed
🔹2 eggs
🔹1/2c coconut flour
🔹1/4c coconut oil
🔹Garlic powder
🔹Italian herbs
🔹Crushed red pepper

1⃣Scoop a heaping tablespoon of chicken mixture, shape into a “nugget” and dredge in:
🔹bowl 1-coconut flour
🔹bowl 2-egg wash
🔹bowl 3- toasted almond/coconut mixture
2⃣Pan fry (I used bacon fat but you could use coconut or olive oil as well) until just golden brown, both sides of nugget then place on a baking sheet
3⃣Continue until chicken mixture is all gone then place baking sheet with par-fried nuggets into the oven at 350F for about 10 minutes until fully cooked through. Check one to ensure it’s fully cooked then remove from oven and serve!

**Easier Version:
🔹Simply dredge chicken mixture nugget in coconut flour, then pan fry and bake as directed

**Easiest version:
🔹Simply pan fry nugget and bake as directed without dredging with any coating

Sorry I’ve been MIA for a while…we went home for a week and while there, I got sick and have been recovering ever since. Now I am feeling a ton better and actually feel like cooking and posting my creations 🙂 So here is dinner last night. I made-over chicken alfredo. This has a coconut milk based sauce with spaghetti squash for noodles topped with broccoli and chicken for a perfectly healthy meal. (Can easily be made paleo, simply remove the cheese)

1⃣Cook one medium spaghetti squash by method of choice, remove seeds and shred the squash into a large bowl, discard seeds and skin
2⃣Heat up some coconut oil in a large skillet and add in boneless chicken thighs or breasts that have been cut into strips
3⃣Season with s&p, garlic powder and crushed red pepper
4⃣Once fully cooked, scoop chicken into bowl with spaghetti squash
5⃣In a medium sauce pan, steam one head of broccoli that has been cut up into small pieces, until tender. Then put in bowl with spaghetti squash and chicken

1⃣In a small sauce pan sauté until translucent:
🔹1T olive oil
🔹1T butter
🔹1/2c diced onion
🔹2 cloves garlic, diced
2⃣Then add in:
🔹1 can full fat coconut milk
🔹1/2c almond milk
🔹1/4c grated parmesan
🔹1t oregano
🔹1t basil
🔹1t garlic powder
🔹1/2t crushed red pepper
3⃣Taste and adjust seasoning as needed, simmer for a few minutes until starts to thicken, then pour into bowl with squash, chicken and broccoli
4⃣Mix all ingredients together then pour into 9×13 pan. (Optional-top with shredded mozzarella.) Bake in the oven until cheese is melted and heated through

A spin-off from my “Coconut Curry Shrimp” and it turned out deliciously! I changed it to chicken with green beans and served it over spaghetti squash. Perfect, well rounded dinner.

1⃣In a large sauce pan bring to a simmer:
🔹1c coconut milk
🔹2T coconut butter
🔹1/2c chicken bone broth
2⃣Then add in and simmer for a few more minutes:
🔹1T curry
🔹1T paprika
🔹1/2T chili powder
🔹1t crushed red pepper
3⃣Taste sauce to see if you would like more seasoning then add in:
🔹Shredded chicken (previously cooked)
🔹Green beans (boiled until tender in chicken stock)
4⃣Simmer a few more minutes then serve over “noodles” of 1 small Spaghetti squash (cooked and scooped out ahead of time)

OH MY! Someone else needs to make these and let me know what you think because at my house they were a big hit! So delicious and EASY especially if you already have some chicken cooked. Topped these with salsa verde which was the perfect flavor addition. Yummy, low-carb dinner option. 20131030-072844.jpg 1⃣In a large frying pan sauté in organic grass-fed butter or olive oil: 🔹1 onion, julienned 🔹1 green pepper, julienned 🔹2 cloves garlic, diced 🔹s&p 🔹garlic powder 2⃣Once onions are translucent remove to bowl and set aside 3⃣Place organic grass-fed butter or olive oil in the same pan and heat 2lbs shredded (pre-cooked or raw diced) chicken. Season with: 🔹garlic powder 🔹s&p 🔹basil 🔹crushed red pepper 4⃣Once heated/cooked through add in 1/3c coconut aminos (or to taste), stir, then let it cook off for a few minutes. (Taste as you make it to see if it needs more spice/sauce.) 5⃣Next add to the pan and stir to combine: 🔹1/4c grade B maple syrup 🔹Sriracha as desired if you want heat, I put about 1/4c in mine and it added the perfect kick 6⃣When it is all heated and seasoned to your liking, stir back in the sautéed onions and peppers and 1 cup of cashews 7⃣Serve in boston lettuce to make lettuce wraps or tortilla shells. We topped ours with salsa verde

This roasted chicken turned out amazing! The herb seasoning on the outside infused with the tender meat on the inside to create an amazingly flavorful chicken. The brussel sprouts and onions cooked in the juices and herbs from the chicken and came out perfect as well! Leftover chicken will be for dinner tomorrow as Cashew Chicken Lettuce Wraps and I am using the bones from this chicken to make a bone broth that I will be using all week! Nothing goes to waste.

1⃣Wash and pat dry full chicken (around 3lbs), organs removed
2⃣Place chicken in a roasting pan and pour 1/4c melted, organic, grass-fed butter (preferably local) on top of chicken and rub around to ensure fully coated
3⃣Season with herbs/spices of choice. I used:
🔹crushed red pepper
4⃣Place in oven that has been preheated to 425F for 50min
5⃣Remove from oven and place 1-2lbs brussel sprouts cut in half and 1 large onion cut into large pieces around the chicken in the bottom of the pan. Also pour 1c chicken stock in the bottom of the pan
6⃣Put back into oven and cook for an additional 15min

It was a hot day here so I decided I wanted something cold for dinner. I stuffed these sweet pepper with a southwest chicken style mixture. They definitely hit the spot and are a healthy, low-carb, low-cal dinner option.

1⃣Cut the top off of 4 bell peppers and scrape out the seeds. Trim the bottom if necessary for them to balance
2⃣Fill pepper with southwest chicken mixture:
🔹2 chicken breasts, shredded (or 2 cans)
🔹3/4c greek yogurt
🔹1T spicy brown mustard
🔹1 cherry bomb pepper, diced
🔹1/4c diced onions
🔹1/2c diced tomatoes
🔹1/2c corn
🔹1/2c black beans
🔹spice to taste with: salt, pepper, garlic powder, chili powder
🔹optional-add in your favorite salsa

Last night we had shredded chicken tacos so this morning I decided to use the chicken again, but this time for breakfast. I put it in a pan with some veggies, cooked it until it was fully heated then topped it with some salsa and greek yogurt. Easy and unconventional yet delicious breakfast full of healthy nutrients. Give it a try!

Crockpot Shredded Chicken
1⃣Put 4 boneless, skinless chicken breasts in a crockpot on low for 4-6 hours seasoned with:
🔹taco seasoning
🔹chili powder
2⃣After cooked, shred with a fork and season again as necessary

Chicken Taco Salad
1⃣In a frying pan sautée
🔹diced onion
🔹diced red bell pepper
2⃣Once cooked, add in
🔹shredded chicken
3⃣Cook until spinach has wilted and everything is heated through
4⃣Serve with salsa, greek yogurt and/or hot sauce as desired

Another simple, healthy and delicious dinner. This chicken and veg dinner is pack with protein and nutrients while maintaining delicious flavors. Juicy chicken and crunchy green beans are a great combo!

Green Beans
1⃣Line pan with tin foil and spread out green beans
2⃣Drizzle with olive oil and season with:
🔹garlic powder
🔹crushed red pepper
🔹chopped garlic
3⃣Bake at 425F for 10 min
4⃣Remove and top with shredded parmesan and sliced almonds then put back in the oven and bake an additional 5 min

1⃣Marinate in coconut milk and then season with salt and peppers.
2⃣Get 3 bowls:
🔹(1)coconut flour (any flour of choice), Emeril’s essence seasoning, garlic powder, crushed red pepper
🔹(2)2 egg whites beaten
🔹(3)1C oats, 1/2C shredded coconut, any herbs of choice (I used parsley and oregano)
1⃣Dip the chicken in 1-2-3 and then pan fry in coconut oil or bake drizzled with coconut oil
**I have also substituted the coconut for shredded parmesan and it is just as delicious! If you dont have some of the ingredients just use what you do have to make it your own! let me know how it turns out 🙂

This is an easy “throw&go” meal. All you do is put everything in a crockpot, leave it alone for a few hours, come back and dinner is served! Healthy, nutritious and a great source of protein! Delicious as well!

1⃣In a crock pot combine and leave on low for 6-8hrs or high for 3-4hrs (until chicken becomes shred-able):
🔹3 chicken breasts, cubed or left full
🔹2 celery stalks, chopped
🔹1 small onion, chopped
🔹1c sun dried tomatoes, chopped
🔹1/2c artichoke hearts, quartered (from can/jar) then chopped
🔹1c chicken stock
🔹1/2c dry white wine
🔹2T garlic, chopped
🔹Crushed red pepper
🔹Garlic powder
2⃣The last 30min-1hr add in (or add in with the rest of the ingredients if you won’t be able to add later on)
🔹1bunch asparagus, cut into 1″ pieces