Posts Tagged ‘Chicken’

EASY Crockpot Shredded Chicken

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This is such an easy clean way to prepare protein for the week! All this is is 6 chicken breasts cooked in a crockpot for 8 hours. It shreds awesome which makes it so easy to put on salads, squash, tacos or just as a side dish.

Ingredients:
6 chicken breasts (mine were frozen)
Garlic salt
Pepper
Garlic powder
Cilantro (dried)
Chili powder (optional)
Add any spices you want

Throw in breasts with 2 inches of water & spices. Cook on low for 8 hours. Take out water & shred with a fork. Done!!!

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Easy Summer BBQ

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BBQ is clean, easy, grain free & a quick meal to end the evening. At lunch I took out 4 chicken breasts. A few hours later once they were I unthawed I put them in a ziplock & added balsamic vinegar, dried cilantro & salt and stuck the chicken in the fridge.

At dinner time we started the BBQ, chopped the yam & sweet potato into wedges, added a dash of olive oil & salt & cooked away! We threw the chicken on, chopped up avocado & tomato and were DONE! Clean, easy, quick BBQ dinner and even better there were barely any dishes for Ben to do 🙂

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Sweet Potato and Kale Chicken Patties

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Sweet Potato and Kale Chicken Patties

2 green onion, finely chopped

1/2 medium sweet potato, peeled and cut into tiny little cubes

2 1/2 cups kale, finely chopped (leaves only)

1 pound skinless boneless chicken breasts, cut into chunks

1/2 teaspoon sea salt

1 garlic clove, minced

1 teaspoon paprika

1 teaspoon Dijon mustard

1 tablespoon fresh rosemary, finely chopped

1 egg

2 tablespoons coconut flour

Instructions:

Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil (or bacon grease) add green onions and cook until tender, about 3 to 5 minutes.

Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.

Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.

Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.

Divide your chicken mixture into 6 to 7 even patties.

Coat a large non-stick pan with coconut oil or even better bacon grease to just coat the bottom (not a lot). Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.

Serve as is or with a side salad. I used a little guacamole, which was delicious!

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Crockpot Cashew Chicken

Crockpot Cashew Chicken

 

  • 2 lbs boneless, skinless chicken thighs
  • 1 Tbsp coconut oil
  • 1/4 cup GF soy sauce/coconut aminos
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sugar or honey
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 2 cups broccoli florets
  • 1 cup carrots, sliced into coins
  • 1/2 to 1 cup cashews
  • 1 cup cilantro, chopped
1. Grease Crockpot with coconut oil. Add chicken thighs.  (Cut into tenders, or not. Mine were left whole.)
2. Mix GF soy sauce/coconut aminos, vinegar, honey, garlic, ginger in a bowl.
3. Pour over chicken and toss.
4. Cook on high for 4 hours or low for 6-8.
5. Throw in veggies to cook for last hour.
6. Top with cashews and cilantro
Variation:
If you would like to thicken the sauce, pour some out and add some
arrowroot starch to it

Thanks to Picket Fence Paleo for this easy crockpot dinner!


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Paleo Orange Chicken

Ingredients

  • 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
  • 3 T fat (coconut oil works well here)
  • juice of 2 oranges*
  • zest from 1 orange
  • 1 t fresh ginger
  • 3 T coconut aminos or wheat-free soy sauce
  • 1 t chili garlic sauce or sriracha
  • 3 green onions, chopped

Method

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

Thanks to Health Bent for this Chinese food recipe WITHOUT MSG!!

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Chicken with Orange Glaze

Source: Plan to Eat by Betty Crocker Cooking Basics (adapted)

Course: GAPS/Paleo/SCD-Main (Chicken)

Serves: 6

Ingredients

  • 2 pounds organic chicken breasts
  • 4 Tbs coconut oil or other cooking fat
  • 2 tsp arrowroot powder or other starch thickener
  • 1 tsp dry mustard powder
  • 1 cup orange juice
  • 1/2 cup orange marmalade fruit juice sweetened
  • 1/4 cup coconut aminos or tamari

Directions

  1. Heat the coconut oil in a skillet over medium heat. Cook chicken on both sides until no longer pink in the middle. (Alternately, you can cook the chicken, covered with foil, in a 350 degree oven until done through, then brown in a skillet or grill pan.)
  2. While the chicken is cooking, mix the arrowroot and mustard in a small bowl. Stir in the orange juice, marmalade and coconut aminos, mixing well. Pour the orange mixture into a small saucepan and heat gently until boiling. Continue to boil about 1 minute, stirring constantly, until the sauce is thickened. Pour the glaze over the chicken to serve.

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Chicken Vegetable Noodle Stirfry

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Ingredients:
3 chicken breasts
1 head broccoli
15 Brussels sprouts
2 carrots
1 onion
Handful raw cashews
2 pkgs miracle noodles
1 lg tbsp coconut oil
Salt / pepper
3 tbsps (or so) coconut aminos
2 eggs

Sauté the chopped onion, carrots & Brussels in coconut oil until soft. Cooked chopped chicken breasts in separate pan in coconut oil until brown. Add broccoli, chicken & coconut aminos. Sauté & season with salt & pepper. Cook the calorie free noodles for 1 min, rinse, dry & chop. Add them to stir fry. Toss on cashews & crack in 2 eggs. Stir fry a few more minutes until cooked. Serve hot & enjoy!!!

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Coconut Chicken Strips

Coconut crusted chicken strips recipe

Serves 2 to 4

Ingredients

  • 2 boneless, skinless chicken breasts;
  • 1/2 cup (or less) coconut flour;
  • 2 eggs;
  • A splash of full-fat coconut milk;
  • 1 cup (more or less) shredded coconut;
    Sea salt and freshly cracked black pepper to taste;
  • Preparation

    1. Preheat your oven to 400 F.
    2. Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are about 3/4″ to 1″ in width.
    3. You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut.
    4. Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through.
    5. Serve with some paleo ketchup or a homemade plum or chilli sauce and enjoy!

Thanks to Paleo Diet Lifestyle for this great recipe!

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EASY Crockpot Dinner

My favorite season of Fall is HERE…FINALLY!  After a few weeks of 90 degree October days I thought it would never come.  Super glad to see the leaves on the ground, the rain in sky & the cool feeling of Fall.  Reminds me of my home in Alaska…EXCEPT there is no snow on our mountains 🙂

So in honor of this Fall feeling (AND the fact that I still have no kitchen..) I thought an easy & warm crockpot dinner would be perfect.

INGREDIENTS:
*Serves 4 people – or in our case serves 2 with lunch leftovers
4 chicken breasts
3 large sweet potatoes
A bunch of brussell sprouts
Garlic salt
Pepper

Unthaw the chicken, add to your crockpot, along with enough water to fill 3/4’s of your pot.  Add as a little garlic salt & turn on high for a good 5-6 hours.  When you have about 2 hours to go, chop up your sweet potatoes into big round chunks & add them to your pot.  When you have about 1 hour to go cut your brussels in half & add to your pot.  Serve HOT!

I served ours with a side of Bubbies sauerkraut, salt, pepper & Ben used a little organic butter on his sweet potatoes.  Super yummy, warm, EASY & perfect for this feeling of FALL…

ENJOY

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Chicken Noodle Garden Stir-fry

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Ingredients
2 organic chicken breasts
2 tbsps organic coconut oil
1/2 large onion
1 head broccoli
1 carrot
6-8 mushrooms
Big handful kale
1 pkg Miracle Noodles
1 egg
Handful raw cashews
1/2 avocado
Nutritional flakes
Coconut aminos (or braggs aminos)
Salt / pepper
Onion powder & any spices you enjoy!

Chop up your chicken breasts & onion. Sauté in your wok in coconut oil until chicken is done. Add all chopped veggies. In meantime blanch your noodles for one minute, strain, dry & chop them up. Once veggies are soft add noodles, cashews & egg. Stir fry in, add coconut aminos, salt, pepper & spices. Top your bowl with sliced avocado & Braggs nutritional flakes. Enjoy!!

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