by Heather | Apr 1, 2019 | chicken, fruit, general health, gluten free, greens, recipe, salad
Chicken-Berry Salad
Ingredients:
3 cups salad greens
½ cup grape tomatoes
½ cup chopped salad veggies, your choice: peppers, carrots, onions, etc.
1.5 tbsp olive oil
1.5 tbsp apple cider vinegar
Salt and pepper to taste
3 oz grilled or roasted chicken, chopped
¼ to ½ avocado, sliced
1 cup berries: sliced strawberries, raspberries, blueberries, blackberries, pomegranate seeds, whatever you like
2 tbsp pumpkin or sunflower seeds
(optional: 2 tbsp crumbled goat cheese)
Directions:
Wash salad greens and place in big salad bowl. Add in the grape tomatoes, salad veggies and chicken.
In a small bowl, whisk together the oil and vinegar and add in the salt and pepper to taste. Whisk again as you pour over the salad greens. Toss together to mix.
Add the chicken, avocado, berries, pumpkin/sunflower seeds and optional goat cheese and toss again. Serve and enjoy!
by Heather | Mar 20, 2019 | chicken, gluten free, paleo, protein, recipe, whole 30
Spicy Crockpot Shredded Chicken (perfect for tacos!)
This is a meal prep classic. You’ll have lots of chicken for your weekday lunches and dinners!
1.5 to 2 lbs boneless skinless chicken breasts
3 tbsp avocado oil
2 tbsp chicken broth
1 tbsp apple cider vinegar
Spice mix:
2 tbsp chili powder
1.5 tbsp onion powder
1.5 tsp garlic powder
1 tsp dill
1 tsp pepper
½ tsp red pepper flakes
½ tsp paprika
Salt to taste
Add all ingredients to a slow cooker for 4 to 6 hours (until done and very tender). Remove chicken from slow cooker and, using two forks, shred. Return meat to crockpot to combine with remaining spice mixture.
Use in your favorite recipe – it’s perfect for salads, as a stuffing for sweet potatoes, or in tacos. Yum!
by Heather | Jan 29, 2019 | chicken, cooking, gluten free, meat, paleo, protein, recipe, whole 30
Slow Cooker Rotisserie Chicken
Ingredients:
Coconut oil
1 tbsp each of chili powder and smoked paprika
1 tsp each of dried thyme and marjoram
Whole chicken, neck and giblets removed
Kosher or Himalayan sea salt
Freshly ground black paper
Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.
In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.
Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.
Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.
Let the chicken rest 5-10 minutes before carving.
by Heather | Oct 22, 2018 | chicken, cooking, gluten free, recipe
Creamy Tomato Soup with Chicken!
Ingredients:
• 2 x 14.5 oz. cans fire roasted tomatoes
• 1 cup bone broth or water
• 1/4 teaspoon fresh pepper
• 1 teaspoon Sea Salt
• 1/3 cup packed fresh basil
• 2 tablespoons olive oil
• 2 pounds boneless skinless chicken thighs
• 1 can full fat coconut milk
Directions:
1. In a large soup pot, stir together the tomatoes, broth or water, pepper, salt, basil, and oil.
2. Place chicken in the pot, covering the chicken as much as possible.
3. Cook on medium heat, covered, for 25 minutes. Stirring occasionally. Remove from heat, remove the chicken from the liquid, and let cool on a plate.
4. Blend soup with a blender. Then, add in coconut milk and stir to combine.
5. Pour the liquid back in the pot and shred and add the cooked chicken. Cook on medium for about 5 more minutes and serve.
6. Enjoy!
by Heather | Oct 1, 2018 | chicken, cooking, gluten free, protein, recipe
Honey Chicken Kabobs!
Ingredients:
• 1⁄4 cup vegetable oil
• 1⁄3 cup manuka honey
• 1⁄3 cup gluten free tamari sauce
• 1⁄4 tsp. ground black pepper
• 8 boneless, skinless chicken breast, halves cut into 1 inch cubes
• 2 clove garlic
• 5 small onion, cut into 2 inch pieces
• 2 red bell pepper, cut into 2 inch pieces
• 2 zucchini
• Skewers
Directions:
1. In a large mixing bowl, whisk oil, honey, soy sauce, and pepper.
2. Set aside a few tablespoons before adding the chicken (to brush kabobs while cooking)
3. Place the chicken, garlic, onions and peppers in the bowl, cover, and marinate in the refrigerator for at least 2-3 hours.
4. Preheat the grill on high heat.
5. Drain marinade from the chicken and vegetables and discard marinade. Alternate placing the veggies and chicken on the skewers.
6. Place skewers on the grill and cook for 12 to 15 minutes. Brush frequently with marinade and flip often. Remove from the grill when juices run clear.
7. Enjoy!!!
by Heather | Apr 16, 2018 | chicken, cooking, gluten free, paleo, protein, recipe
Healthy Bruschetta Chicken (Servings 4)
Ingredients:
• 3 or 4 chicken breasts
• 2 Tbs. olive oil
• 4 or 5 small tomatoes, chopped
• 1 clove garlic, minced
• ½ small red onion, chopped
• 1 tsp. balsamic vinegar
• ⅛. tsp. sea salt
• Handful basil, chopped
Directions:
1. Preheat oven to 400 degrees F. Rub chicken breasts with 1 Tbsp. olive oil, and season with salt and pepper. Bake for about 10 minutes. Flip, and cook for another 15 or until the juices run clear.
2. In the meantime, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Place bowl in refrigerator until chicken is ready. Spoon over chicken and enjoy!
