Chicken
Cooking Time: 25 minutes
Servings: 4
The less dirty dishes the better! I am a lover of one pan dishes! The original recipe came from Creme de la Crumb. You can find the original recipe here.
Ingredients:
3-6 Chicken Thighs or Boneless Skinless Chicken Breasts (breasts pounded to even 1/2-inch thickness)
Salt and Pepper, to taste
1 pound Asparagus, ends trimmed
3 Tablespoons Butter or Ghee, divided
1 Tablespoon Minced Garlic
½ teaspoon Dried Basil (see note)
½ teaspoon Dried Oregano
½ teaspoon Dried Thyme
½ teaspoon Onion Powder
Salt and Pepper, to taste
Instructions:
Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
Scoot the chicken over the sides and add the remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
Recipe Notes
In place of the dried basil, oregano, and thyme, you can use about 1-1/2 teaspoons dried Italian seasoning.
Cooking Time - 40 minutes
Servings - 4
This recipe came from the famous Tasty.co! I have saved many recipes from this website. You can find the original recipe here.
Ingredients:
4 Chicken Breasts
½ Onion, diced
½ Yellow Bell Pepper, diced
½ Red Bell Pepper, diced
½ Green Pepper, diced
2 Tablespoons Fajita Spice Mix
3 Tablespoons Salsa
½ cup Cheddar Cheese, grated
Instructions:
Preheat the oven to 350°F (180°C).
Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
Stir in the salsa and sprinkle the cheese over.
Mix together until the cheese has melted.
Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
Bake in the center of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear. Enjoy!
Cooking Time - 40 minutes
Servings - 4
This is my favorite meal to make when it’s 6:00 and I haven’t started dinner yet. It’s quick and healthy! I found this recipe at gimmedelicious.com. The link to the original recipe is here. You can add pretty much any veggie you like. I usually do frozen because it’s much faster. I will just include the veggies in the original recipe to give you something to start with.
Ingredients:
4 medium Boneless Skinless Chicken Breasts, cut into 1/2 inch pieces
1 cup Broccoli Florets, frozen or fresh
1 small Red Onion, chopped
1 cup Grape or Plum Tomatoes
1 medium Zucchini, chopped
2 Cloves Garlic, minced
1 Tablespoon Italian Seasoning
1 teaspoon Salt
½ teaspoon Black Pepper, optional
½ teaspoon Red Pepper Flakes, optional
½ teaspoon Paprika
2 Tablespoons Olive Oil
Instructions:
Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
Bake for 15-20 minutes or until the veggies are charred and chicken is tender.
Cooking Time - 40 minutes
Servings - 4
This casserole, or as us North Dakotans like to call it - hotdish, doesn't get much simpler and tastier than this! I found this recipe on Easy Family Recipes. You can find the original recipe here.
Ingredients:
3-4 Boneless, Skinless Chicken Breasts (about 2 lbs.)
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic Powder
1 medium Zucchini
1 medium Yellow Squash
½ medium Sweet Yellow Onion
½ cup Pesto, prepared
4 oz Parmesan Cheese
4 oz Mozzarella Cheese
Instructions:
Preheat the oven to 375˚F.
Chop the zucchini, squash, and onion and combine.
In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder.
Next layer the veggies on and then dollop the pesto over the veggies, then top with the cheeses.
Bake on the middle rack for 35-45 minutes or until chicken is cooked through, 165˚F internal temp. If it starts to brown more than desired, loosely cover with foil until it is done cooking.
Serve hot and enjoy!
Cooking Time - 40 minutes
Servings - 4
This recipe is AMAZING! I found the recipe on The Seasoned Mom. You can find the original recipe here.
Ingredients:
1 lb. Boneless Skinless Chicken, cut into bite-sized pieces
2 cups Cubed Fresh Pineapple
1 medium Red Bell Pepper, diced
1 medium Green Bell Pepper, diced
2 small Sweet Potatoes (8 ounces each), peeled and diced into small 1-inch cubes
2 Tablespoon Olive Oil or Ghee
1 Tablespoon Unsweetened Shredded Coconut
1 Tablespoon Lime Juice
Instructions:
Heat oven to 400 degrees F.
Spray baking sheet with cooking spray.
Place chicken, pineapple, peppers, and potatoes onto prepared baking sheet.
Drizzle with oil; sprinkle with salt and pepper. Toss to coat all ingredients.
Roast in oven for 15 minutes; stir and return to oven for an additional 10 minutes or until lightly browned and chicken is cooked through.
Sprinkle with coconut and drizzle with lime juice just before serving.
Cooking Time - 50 minutes
Servings - 5
You think you're eating comfort food when eating this! I found this recipe on Cooking Classy. You can find the original recipe here.
Ingredients:
5 (6 - 7 oz) Bone-In, Skin-On Chicken Thighs
4 Tablespoons Olive Oil, divided
1½ Tablespoons Red Wine Vinegar
3 Cloves Garlic, minced (1 tablespoon)
1 Tablespoon each Minced Fresh Thyme, Sage and Rosemary
Salt and Freshly Ground Black Pepper
1 large Sweet Potato (about 16 oz), chopped into 3/4-inch cubes
1 lb. Brussels sprouts, sliced into halves
2 medium Fuji Apples, cored and sliced into half-moons about 3/4-inch thick
2 Shallot Bulbs, peeled and sliced about 1/4-inch thick
4 slices Hickory Smoked Bacon, chopped into 1-inch pieces
2 Tablespoons Chopped Parsley, for garnish (optional)
Instructions:
Preheat oven to 450 degrees.
Pour 2 tablespoons olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
Set chicken thighs over veggie/apple layer.
Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden-brown crispy skin on chicken if desired.
Garnish with parsley if desired and serve warm.
Cooking Time - 45 minutes
Servings - 5
I make this dish ALL THE TIME. I found this recipe on cookingclassy.com. You can find the original recipe here.
Ingredients:
1½ cups Dry Quinoa*
3 cups Low-Sodium Chicken Broth
1 Tablespoon Chili Powder
1½ teaspoons Ground Cumin
¼ teaspoon Garlic Powder
Salt and Freshly Ground Black Pepper
1½lbs. Boneless Skinless Chicken Breasts
1½ Tablespoons Olive Oil
1⅔ cups Frozen Corn, warmed (optional)
1 (14.5 oz) can Black Beans
Mexican Blend Cheese, optional
Plain Greek Yogurt, optional
Avocado Salsa
3 medium Roma tomatoes, diced
1½ medium Avocados, diced
½ cup chopped Red Onion, rinsed
1 Jalapeño, seeded for less heat if desired and minced**
1 clove Garlic, minced
2 Tablespoons Fresh Lime Juice
2 Tablespoons Olive Oil
¼ cup finely Chopped Cilantro
Instructions:
In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest for 5 minutes.
Meanwhile, heat a grill (or indoor grill, panini press, or cook over the stove in a grill pan) to 425 degrees. In a small bowl whisk together ancho chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with the 1 1/2 tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat or sear). Transfer chicken to a plate, cover and let rest for 5 minutes then cut into pieces, season with more salt to taste if desired.
While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste.
To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt. Serve immediately.
*Rinse quinoa under water in a sieve if it's not listed on the package that it's pre-rinsed.
**If you don't like spicy food just omit the jalapeño, replace it with 1/4 cup finely chopped bell pepper if desired.
Almond Crusted Chicken Tenders
Cooking Time - 35 minutes
Servings - 3
I stumbled upon this recipe when I was searching for a grain free, low carb batter for chicken. Much to my surprise, my entire family loved it! Now this is how I always make chicken tenders. This recipe is a great substitute for chicken strips that the kids will still love. I found this recipe on skinnyminniemoves.com. The original recipe can be found here.
Ingredients:
2 Cups Raw Unsalted Almonds
1 Teaspoon Sea Salt
2 Chicken Breasts
Extra Virgin Olive Oil Spray
Instructions:
Preheat oven to 400 degrees Fahrenheit
Put almonds and salt into a food processor. Grind almonds until it resembles a flour consistency.
Place almond meal into a large bowl
Slice your chicken breasts into tenders
Spray each tender with a little olive oil spray
Dip each chicken tender into the almond meal and place them onto a baking sheet
Bake for 25 minutes or until brown on top
*** You can grind up extra almonds and save it in the fridge for a different time. It keeps in the fridge for a couple weeks.
Chicken Fried Rice
Yes, I'm serious! You can make chicken fried rice during the work week, with little effort, if you play your cards right. Of course, it's best to use freshly chopped veggies, but when you are short on time, this is the best way to do it. The fastest way to make this is by using left over rice and frozen vegetables.
Ingredients:
4 Boneless, Skinless Chicken Breasts, cut into thin strips
Fresh Ground Black Pepper and Sea Salt
4 cups Cooked Rice (leftover rice tastes best)
3 Tablespoons Extra Virgin Olive Oil
2 cups Frozen Peas and Carrots
1 small Onion, chopped
1 Garlic Clove, minced
2 Eggs, beaten
⅓ cup coconut amnios (replaces soy sauce)
Instructions:
Season the chicken strips with salt and pepper to taste. Heat 3 tablespoons of extra virgin olive oil over high heat in a large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes.
Remove the cooked chicken strips into a medium sized bowl and reduce heat to medium high. Add the onion, garlic, peas and carrots to the frying pan or wok. Stir-fry for 1 to 2 minutes or until onion has softened.
Remove the vegetables into the same bowl as the chicken. Pour the eggs into the frying pan or wok and stir fry until scrambled.
Reintroduce the chicken, vegetables, and rice to the frying pan or wok with the scrambled eggs. Add the coconut aminos. Stir fry until thoroughly heated.
*** When I have extra time, I like to play around with this recipe. I like to add fresh cut sweet peppers.
One Pot Black Pepper Chicken
This Southeast Asian One-Pot Black Pepper Chicken dish is a spicy and savory delight, with flavors of ginger, soy, and garlic playing off one another, and black pepper emerging as the star. Because it requires only one pot, clean-up is easy, and prep is as simple as marinating and stir-frying.
Ingredients:
1½ pounds boneless, skinless chicken breasts, cut in cubes
1 red bell pepper, seeded and cut into strips
1½ teaspoons freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
2 cloves garlic, peeled and finely minced
3 Tablespoons lite soy sauce, divided (optional, coconut aminos, Tamari or Bragg Liquid Aminos)
3 Tablespoons white vinegar, divided
12 drops stevia, or 1 tbsp erythritol or xylitol
2 Tablespoons olive oil
Instructions:
Whisk together in a medium-sized bowl, half the soy sauce, half the vinegar and the sweetener. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
Time to add oil to a skillet and heat to medium-low. Add the ginger and garlic and cook for 30 seconds, just until garlic is fragrant, but not burnt.
Now add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.
Spoon chicken over or alongside brown rice or quinoa.
Cooking Time - 55 minutes
Servings - 4
Protein rich chicken pieces and fresh nutritious veggies are tossed with flavorful herbs and spices and all roasted together on a single sheet pan, mean easy dinner and quick clean up! We love this dinner! This is also a great recipe for meal prep for lunch. Recipe found on cookingclassy.com.
Ingredients:
20 oz Sweet Potatoes, peeled and diced into 3/4" inch cubes (2 medium, about 3 cups)
4 tablespoons Olive Oil, divided
1½ pounds Boneless Skinless Chicken Breasts, diced into pieces (about 1 1/4", keep them close to the same size so they all cook even.)
4 cups small Broccoli Florets
½ of a medium Red Onion, diced into chunks
3 Cloves of Garlic, minced
¾ teaspoon of each Dried Thyme, Parsley, Sage and Rosemary
⅛ teaspoon Nutmeg
Salt and Freshly Ground Pepper
½ cup Pecans, whole or roughly chopped
⅓ cup Dried Cranberries
Instructions:
Preheat oven to 400°. Place sweet potatoes in a mound on a rimmed 18x13-inch baking sheet, pour 1 TBSP olive oil over top and toss to coat evenly.
Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients.)
Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly)
Sprinkle with garlic and drizzle everything with remaining 3 TBSP olive oil (focusing mainly on the broccoli so it doesn't dry out) and toss with a spatula to evenly coat.
Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp. salt and 1/2 tsp. pepper. Toss again to evenly coat seasonings and spread out evenly (try not to overlap chicken pieces.)
Return to oven and roast about 16-20 minutes longer, tossing once halfway through, until chicken registers 165° in the center.
Toss in pecans and cranberries. Serve immediately!
Cooking Time - 25 minutes
Servings - 4
Tastiest ever!! Click the photo for the recipe and tips from cookingclassy.com.
Ingredients:
1½ lbs. Boneless Skinless Chicken Breasts, butterflied and halved
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Italian Seasoning
Salt and Freshly Ground Pepper
2 Tablespoons Olive Oil
6 oz. Fresh Mozzarella, cut into 8 slices
½ Avocado (from firm but ripe large avocado)
2 medium Vine Ripened Tomatoes, sliced (106g)
3 Tablespoons Balsamic Glaze
⅓ cup Chopped Basil Ribbons
Instructions:
In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp. salt and 1/4 tsp. pepper.
Dab chicken dry with a paper towel then sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in 12-inch skillet over medium-high heat.
Add the chicken (cover pan with splatter screen if you have one) and cook until golden brown on bottom, about 4-6 minutes.
Rotate and cook opposite side until the chicken has nearly cooked through (about 160 in the center), reducing burner temperature slightly if needed, about 4-5 minutes.
Add 2 slices of mozzarella to the top of each cutlet, followed by 1 avocado slice and 1-2 tomato slices.
Cover the pan with lid, return to heat and allow to cook 1-2 minutes longer until the cheese has melted and chicken registers 165 in center.
Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
Cooking Time - 15 minutes
Servings - 10
Perfect for potlucks or Holiday parties! Check out the recipe and tips at reluctantentertainer.com.
Ingredients:
2 small bags of Coleslaw Mix - about 12 cups
4 cups Rotisserie Chicken, finely chopped
1½ cups Toasted Sliced Almonds or Cashews
1½cups Dried Cranberries
¾ cup Red Onion, finely diced
1 cup Sesame Sticks, optional
1½ cups Chopped Cilantro
¼ cup Black Sesame Seeds
1 cup Extra Virgin Olive Oil
½ cup Balsamic Vinegar
4 Tablespoons Low-Sodium Soy Sauce
3-4 Cloves of Garlic, chopped
4 Tablespoons Honey
4 Tablespoons Minced Ginger
2 teaspoons Toasted Sesame Oil
Instructions:
Layer the cabbage in large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional) and cilantro.
Combine the olive oil, balsamic vinegar, soy sauce, ginger, garlic, honey, and sesame oil in a blender. Add 3 tablespoons water. Process until smooth.
Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. (You may have a little dressing left over.
Cooking Time - 50 minutes
Servings - 6
A quick and easy 5 ingredient weeknight dinner - it's packed with flavor and it's healthy too! Click photo for more. Found on layersofhappiness.com.
Ingredients:
6 Red, Orange, or Yellow Bell Peppers
2 - 8oz. Chicken Breasts, cooked and shredded (You could also use a whole Rotisserie Chicken)
1½ cups Mozzarella Cheese, divided and shredded
1 cup Cooked Quinoa
1 (6.25 oz.) jar of Pesto
Instructions:
Turn on broiler to high. Place bell peppers under broiler and broil for 5 minutes on each side until the skin blisters and begins to turn black.
Remove peppers from oven, set aside.
In a medium sized mixing bowl combine the shredded chicken with 1 cup shredded cheese, the pesto and the quinoa and toss to coat.
Once peppers are cool enough to handle, slice in half and remove membrane and seeds. Add a heaping 1/4 cup of the chicken mixture to each pepper and top with cheese.
Bake for 10 minutes. Serve immediately.
Cooking Time - 8 Hours
Servings - 6
Here's a nummy crockpot recipe! Click the photo for more! Found on thefamilyfreezer.com.
Ingredients:
2 pounds Boneless Skinless Chicken Breasts
½ cup Uncooked Quinoa
2 cups Low-Sodium Chicken Broth
3 Carrots, shredded
14.5 oz. can Fire Roasted Diced Tomatoes
Juice & Zest of 1 Lemon
3 Green Onions, chopped
¼ cup Pesto (store-bought or homemade)
3 cups Kale, chopped (If you would like your kale al dente, you can wait until the last half hour of cooking to put it in the crockpot to steam it.)
Instructions:
Add all ingredients to crockpot and cook for 6-8 hours on low setting.
Shred chicken and stir in crockpot to absorb sauce.
Cooking Time - 15 Minutes
Servings - 8
Great no cook meal for summer or a quick meal! Click the photo for more! Found on realfoodwithjessica.com.
Ingredients:
2 pounds Chicken, cooked and chopped into bite size pieces (about 5 cups)
1 cup Red Grapes, sliced
1 Green Apple, diced
⅓ cup Green Onion, chopped
⅔ - 1 cup Paleo Mayo
½ teaspoon Salt
½ teaspoon Black Pepper
Instructions:
In large bowl, stir all ingredients together. Start with 2/3 cup of mayo and add more as needed.
Stir until evenly mixed and store in fridge.
Serve over lettuce leaf or out of a bowl.
Cooking Time - 20 Minutes
Servings - 4
I made this last night and the whole family loved it! I used a bag of frozen stir-fry veggies (time saving) and aminos instead of soy sauce! It was yummy! Click the photo for the recipe. Found on dinneratthezoo.com.
Ingredients:
1 Tablespoon + 1 teaspoon Olive Oil, divided
1 cup Carrots, thinly sliced peeled
2 cups Broccoli Florets
1 lb. Boneless Skinless Chicken Breasts, cut into 1-inch pieces
4 Cloves Garlic, minced
¼ cup Low Sodium Chicken Broth or Water
¼ cup Soy Sauce or Coconut Aminos
3 Tablespoons Honey (Nutrition template sub 3 tbsp xylitol or erythritol)
2 teaspoons Cornstarch or Arrowroot Flour
Salt and Pepper, to taste
Instructions:
Heat 1 teaspoon of oil in large pan over medium heat.
Add the broccoli and carrots and cook approximately 4 minutes or until vegetables are tender.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step-in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl, whisk together the chicken broth, honey, and soy sauce.
In a small bowl, combine the cornstarch with a tablespoon of water.
Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.
Cooking Time - 35 Minutes
Servings - 6
These low carb paleo coconut flour fried chicken tenders are gluten free and keto friendly. Enjoy them plain or dipped in your favorite sauce. This recipe was found on lowcarbyum.com. Click the photo for the recipe.
Ingredients:
¼ cup Coconut Flour
2 Tablespoons Grated Parmesan (optional)
½ teaspoon Kosher or Natural Sea Salt
½ teaspoon Ground Cumin
¼-½ teaspoon Ground Smoked Paprika
½ teaspoon Garlic Powder, optional
½ teaspoon Onion Powder, optional
½ teaspoon Black or White Pepper
1 pound Chicken Tenderloins, 6 large pieces (8 smaller pieces)
1 Large Egg, beaten
¼ cup Avocado Oil, for optional frying
Instructions:
On a plate or shallow container, mix coconut flour, Parmesan, and spices with a fork.
Beat egg in small container. Drench each tenderloin in egg then gently press each chicken tenderloin in coconut flour mixture. Spray extra olive oil over the coating until wet to prevent dryness (or they can be fried after baking).
Ensure each tenderloin is completely covered with coating then place on a rack inside shallow baking pan. Spraying extra olive oil on top prevents dry coating.
Bake at 400° for 10-12 minutes then flip each tenderloin.
Continue baking for an additional 10-12 minutes. To brown the outside, place tenders about 6 inches from top broiler on high and brown each side for about 1 minute. (You'll need to flip the tenders again to brown each side using the broiler.) For better browning, heat 1/4 cup oil in frying pan and fry each piece, flipping once, until both sides are browned.
Eat plain or dip in your favorite sauce.
Bruschetta Chicken
Cooking Time - 35 Minutes
Servings - 6
The best part of bruschetta isn't the bread but what you put on top! So, we've turned this Italian appetizer on its head by taking standard bruschetta toppings including tomatoes, garlic, basil and serving them over chicken for a tangy, salty, highly flavored meal. If you're missing the bread, serve a slice of whole wheat or Ezekiel toast alongside and count it as your carb for the meal.
Ingredients:
1½ lbs. Boneless-Skinless Chicken Breasts, cut into 3/4-inch pieces
6 ounces Artichoke Hearts (from 1-13.75-ounce can in water, drained, quartered)
6-8 Basil Leaves, thinly sliced, for garnish
2 Cloves Garlic, minced
1 Large Tomato, diced
1 teaspoon Himalayan Salt
½ teaspoon Pepper
2 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
Instructions:
Season the chicken with garlic, salt, and pepper, heat oil in a skillet over medium-high heat, and cook the chicken pieces until golden brown, about 4-6 minutes. Remove them to a plate.
Add diced tomato and cook until the juices are released, about 2-3 minutes. Then add the artichoke hearts and return the chicken back to the pan to warm through.
Finish with the balsamic vinegar and cook until it's slightly caramelized and coats the chicken like a sauce.
Garnish with fresh basil. Serve immediately.
Chicken & Rice with a Bite
Cooking Time - 35 Minutes
Servings - 6
Comfort food with just the right kick of spice to keep you energized rather than stuffed and sleepy! Plenty of protein will keep you satisfied and feeling strong!
Ingredients:
2 Tablespoons Extra-Virgin Olive Oil
1 lb. Boneless, Skinless Chicken Breasts, cut into 3/4" cubes
½ teaspoon Himalayan Salt
½ teaspoon Fresh Ground Pepper
½ Chopped Onion
1 cup Sliced Button Mushrooms
1 Red Bell Pepper
4 Cloves Garlic
½ cup Rice
1½ cups Chicken Broth
2 Tablespoons Coconut Aminos
½ teaspoon Cayenne Pepper (if you prefer it less spicy, drop down to 1/4 teaspoon)
3 Tablespoons Fresh Basil, chopped
Instructions:
In a large high-sided skillet with lid, heat oil on medium-high. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring once or twice until lightly golden and almost cooked through, about 6 minutes.
Add onions and cook until onions are just beginning to soften, about 2 minutes.
Add mushrooms, peppers, and garlic and cook until peppers are crisp tender, about 3 minutes.
Mix in rice, broth, coconut aminos, cayenne pepper, and bring to boil. Reduce heat, cover and simmer until liquid is absorbed and rice is tender, about 25 minutes.
Remove from heat and let stand covered for an additional 10 minutes to let rice further absorb the liquid. Fluff with a fork and mix in basil. Serve immediately.
Crockpot Balsamic Chicken & Veggies
This dish is reason enough to go out and buy yourself a slow cooker! A satisfying meal of tangy, tender chicken and veggies will be your effortless reward.
Ingredients:
1½ pounds Boneless Skinless Chicken Breast
1 teaspoon Himalayan Salt
½ teaspoon Pepper, to taste
2 cups Carrots, sliced
2 cups Celery, chopped
½ onion, chopped
6 Cloves Garlic, minced
2 Tablespoons Basil Leaves, thinly sliced, plus more for garnish
½ cup Balsamic Vinegar
1 Tablespoon Xylitol or Erythritol
3 Tablespoons Extra-Virgin Olive Oil
Instructions:
Place chicken into the crockpot and season to taste with salt and pepper.
Place carrots, celery, onion, garlic, and basil on top of chicken. Do not stir.
Pour in the balsamic vinegar, coconut nectar and olive oil.
Cover and cook on high for 4 hours until chicken is very tender. Serve immediately, garnished with basil leaves, if desired.
This Healthy Bruschetta Chicken contains many of the flavors you love from traditional bruschetta but now you can enjoy it for dinner! Fresh ingredients and a thick balsamic reduction make this dish a family favorite! Recipe found on thewholecook.com.
Ingredients:
Chicken:
2 Tablespoons Extra Virgin Olive Oil
4 Chicken Breasts
Salt & Pepper, to taste
1 Tablespoon Dried Basil
1 Tablespoon Minced Garlic
Bruschetta:
3 ripe Roma Tomatoes
7 Basil Leaves, chopped
1 Sprig Oregano, chopped
2 teaspoon Garlic
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Balsamic Vinegar
¼ teaspoon Salt
¼ teaspoon Pepper
Balsamic Glaze
1 cup Balsamic Vinegar
Instructions:
Chicken:
Add olive oil to sauté pan or cast-iron skillet. Heat pan to medium high heat.
Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each cutlet. Cook until browned, about 5 minutes. Flip chicken. Add garlic to the pan. Cook until the remaining side of the chicken is browned, about 5 minutes.
Bruschetta:
Add all ingredients to a bowl and stir together until combined.
Pour over your cooked chicken breasts.
Balsamic Glaze:
Add 1 cup balsamic vinegar to small saucepan. Bring to a boil over medium heat. Reduce heat to medium. You should see bubbling along the outside of your pan. Let simmer for 10 minutes. Stir occasionally as vinegar begins to thicken and coat the spoon. Remove from heat and set aside to cool for a few minutes. It will thicken a bit more as it sits, and you will end up with about 1/4 cup of balsamic glaze.
Drizzle over bruschetta topped chicken.
Cooking Time - 58 minutes
Servings - 4
These oven roasted chicken thighs and potatoes cook perfectly in one skillet. The chicken is juicy on the inside and crispy on the outside while the potatoes are buttery and tender! Your family will love this delicious flavorful meal! Recipe found at cookedbyjulie.com.
Ingredients:
Chicken:
2 lbs. Bone-in Skin-on Chicken Thighs
1 tablespoon Butter
2 teaspoons Kosher Salt, to taste
½ teaspoon Black Pepper
½ teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
¼ teaspoon Cayenne Pepper
2 Garlic Cloves, finely minced
1 Lemon, juiced
Potatoes:
2 cups Baby Potatoes, halved
1 teaspoon Rosemary, finely minced
¼ cup Parmesan Cheese
1 tablespoon Butter, melted
Salt and Pepper, to taste, season generously
Instructions:
Preheat oven to 425 degrees F, and pat dry the chicken thighs with a paper towel.
In a small bowl, combine 2 teaspoons Kosher salt, 1/2 teaspoon black pepper, cayenne pepper, Italian seasoning, garlic powder, paprika, and onion powder.
Coat the chicken thighs with butter and season with the spice blend. Make sure to season under the skin as well. Place the chicken thighs, skin side up in a cast iron skillet or baking dish.
In a small bowl, combine the lemon juice and garlic. Pour the mixture over the chicken thighs. Cover the chicken and bake for 20 minutes.
Slice the potatoes in half and coat them with the butter, rosemary and parmesan cheese. Season generously with salt and pepper.
Once the 20 minutes is up, uncover the chicken and place the potatoes in the same skillet. Place the skillet back into the oven uncovered, and cook for an additional 25 minutes or until the chicken reaches an internal temperature of 165 degrees F.
Once the 25 minutes are up, broil for 2-3 minutes.
Allow the chicken and potatoes to rest for 4 minutes before serving.
Cooking Time - 30 minutes
Servings - 2
This easy chicken and cabbage stir fry recipe is a winner for busy weeknights. Juicy and tender chicken breast is cooked with crisp veggies, creating a low-carb meal that's ready in under 30 minutes. It's a wholesome meal that's both tasty and budget-friendly. Recipe found at theyummybowl.com.
Ingredients:
3 cups Shredded Green Cabbage, a bit thicker than coleslaw
8 oz Ground Chicken or Boneless Skinless Breast or Thighs
2 Tablespoons Yellow Onion, diced
1 Tablespoon Butter, for cooking
½ cup Carrots, medium grated
1 teaspoon Sweet Paprika
3 teaspoons Tomato Paste or more to taste
¾ cup Chicken Broth
Salt and Pepper, to taste
Parsley, chopped
½ cup cooked Brown Rice or Cauliflower Rice
Instructions:
Heat half a tablespoon of butter in a medium skillet over medium-high heat. Once melted sauté the chicken until almost cooked through. Season with salt and pepper. Set it aside.
In the same skillet add more butter, over medium heat, and sauté onion until soft. Follow with cabbage, seasonings, and tomato paste. Stir and mix a couple times and pour in the chicken broth. Cover with the lid and simmer the cabbage for 20-25 minutes until softened and flavorful. Return the chicken and add rice and grated carrots. Stir to combine and simmer another 5 minutes or so until all the ingredients are warmed. Garnish with parsley and serve right away.
We serve this sauteed cabbage with fresh herbs (green onion, parsley, cilantro) and a dollop of plain Greek yogurt.
Cooking Time - 10 minutes
Servings - 8 - 1/2 cup
This recipe for lightened-up Cucumber Dill Greek Yogurt Rotisserie Chicken Salad comes together in less than 10 minutes and tastes like summer in a bowl thanks to crisp cucumber and flavorful herbs. Made with Greek yogurt, it’s a protein-packed salad that will fill you up without making you feel weighed down! Recipe found on pbfingers.com.
Ingredients:
3 cups Rotisserie Chicken, chopped and chilled
⅔ cup Full-Fat Greek Yogurt
1 tablespoon Dijon Mustard
Juice of 1/2 Lemon
⅓ cup Green Onion, chopped
¾ cup Seedless Cucumber, peeled and chopped
½ cup Celery, chopped
¼ cup Fresh Parsley, chopped
1 teaspoon (dried) Dill
1 teaspoon Sea Salt
¼ teaspoon Freshly Ground Pepper
Instructions:
Mix all ingredients together in a large bowl and stir until completely combined.
Store any leftovers in an airtight container in the refrigerator.
Cooking Time - 55 minutes
Servings -4
Mediterranean style dinner recipe with lots of healthy ingredients. Tomatoes, basil, artichokes are smothered with Parmesan and Mozzarella cheeses and baked on top of chicken breasts in a casserole dish. Easy recipe! Recipe found at juliasalbum.com
Ingredients:
4 Chicken Breasts, 2 lbs. total, if they are large use 2 and half them horizontally
Salt
Italian Seasoning
1 Tablespoon Butter
14 oz. Artichoke Hearts
¼ cup Fresh Basil, chopped
1 Roma Tomato, chopped
2 Garlic Cloves, minced
¼ cup Parmesan Cheese, shredded
8 oz. Fresh Mozzarella Cheese, sliced
Instructions:
Preheat oven to 375 degrees F.
Grease the bottom of the baking pan (I used a 2.5-quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. Place chicken breasts into the greased baking dish and bake for 15 minutes, uncovered.
Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and parmesan cheese together in a small bowl.
Place this mixture on top of the chicken in the baking dish. Top with sliced fresh mozzarella cheese.
Continue baking the chicken for 15-20 minutes more, uncovered. Broil in the end, if desired.
Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.
Cooking Time - 8 Hours 10 minutes
Servings -4
Indulge in the ultimate comfort food with this easy and delicious Slow Cooker Chicken Pot Pie recipe. Made with seasoned pulled chicken and fresh-cut vegetables, slow-cooked in a blend of savory spices, this dish is sure to become a family favorite. Recipe found at iamhomesteader.com.
Ingredients:
1 Yellow Onion, chopped
1½ cups Carrots, chopped
1½ cups Celery, chopped
¼ cup Fresh Parsley Leaves, chopped
1 teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper
1 cup Chicken Stock
2⅛ cups Greek Yogurt
3-4 Boneless Skinless Chicken Breasts, about 2 pounds
1½ cups Frozen Peas
1 can (15 oz) Corn, drained
1 can (16.3 oz) Refrigerated Biscuits, baked
Instructions:
Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and Greek yogurt in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
Nestle the chicken breasts into the mixture and spoon the mixture over the chicken to coat.
Cover the slow cooker. Cook on low for 8 hours. Thirty minutes before the end of cooking time remove the breasts and shred using two forks. Return the shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
Serve topped with a biscuit.