Chicken Recipes
Chicken Souvlaki with Cauliflower Pilaf
3-4 chicken breasts
squeeze lemon juice
1 tbsp olive oil
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp onion flakes
1 tsp garlic powder
tzatzkiki sauce
Marinate the chicken in lemon, oil, basil, oregano, parsley, onion flakes, and garlic powder. Grill or bake the chicken uncovered at 400F for about 20 minutes then broil for 5 minutes. Serve with tzatziki sauce and cauliflower pilaf (cauliflower rice, diced carrots, dried onion, garlic powder, lemon pepper seasoning, paprika, salt, grated cheese.)
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Thai Red Curry Chicken
3-4 chicken breasts, cut up
1 clove garlic, minced
1 inch piece ginger, grated
1-2 tsp thai red curry paste
1-2 lime leaves
1 can coconut milk
1 handful fresh basil leaves
1/2 tsp salt
squeeze lime juice
1 package broccolini
1 package cauliflower rice, cooked and salted.
Place chicken in large frying pan and cook until almost done. Add garlic, ginger, and curry paste and cook for about 3-5 minutes. Add coconut milk, salt, lime juice, broccolini, lime leaves, and basil. Let simmer for 20 minutes on med heat or until it's a nice thick consistency. Serve with cooked cauliflower rice.
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Chicken Cauliflower Fried Rice
1/2 head cauliflower riced or 1 bag of frozen riced cauliflower
chicken breast, cooked and cubed (use rotisserie chicken)
4 eggs
1/2 cup diced carrots
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
4 green onions, chopped
2 cloves garlic, chopped
2 tsp grated ginger
4 Tbsp soy sauce
In a small bowl, whisk together 4 eggs. Add a splash of oil to a small pan and then add whisked eggs and let cook like a pancake. About 2.5 minutes on one side and another minute on the other. Remove from pan when cooked through and cut into small pieces. Heat a wok with oil, add chopped carrots, white part of onions, garlic, ginger and stir-fry for about 2 minutes, then add cauliflower rice and chopped bell pepper and stir-fry for another 3 minutes, then add chicken, egg, and soy sauce and stir fry for another 2 minutes.
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Asian Chicken Stir-fry
1 pkg of ground chicken
1 pkg of fresh or frozen stir-fry vegetables (mushrooms, carrots, red peppers, snow peas, bean sprouts)
green onion, chopped
cilantro, chopped
ginger and garlic powder to taste
salt to taste
Place the chicken in a wok and cook through. Add the mushrooms and the carrots. Cook for about 5 minutes. Add the ginger powder, garlic powder and salt. Add the bean sprouts, red peppers and snow peas to warm through. About 3-4 minutes. Serve with your favorite sauce. (peanut satay, ginger sesame sauce, etc.)
Chicken Wings
Grill chicken wings on BBQ on med heat for 20-30 minutes. Season with salt, pepper and cayenne and a bit of ranch dressing. Serve with a Caesar salad or chef salad.
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Thai Red Curry Soup
1 lb ground chicken
1 cup red pepper, chopped
1 cup mushrooms, sliced
1 cup carrots, chopped
1 can coconut milk
1 can water
2 tsp ginger, minced
2-3 cloves garlic, minced
1-2 heaping tsp of red curry paste
1 1/4 tsp salt
1-2 tsp cilantro, chopped
squeeze of lime juice
In a large pot, fry up chicken, ginger and garlic for about 5-10 minutes. Add mushrooms, carrots and peppers. Stir through for another 5 minutes. Add the curry paste and stir through. Add the coconut milk and 1 can of water, salt, cilantro and salt. Stir through and simmer covered for 45 minutes. Serve or portion into jars and freeze. (makes 5 servings. Each serving is 1.5 fat, 1 protein, 3 vegetable)
Thai Pad Sew Ew
3-4 chicken breasts, cubed
4 cloves garlic, minced
1 inch piece ginger, minced
1 tbsp coconut oil
1/2 tsp salt
1 bunch broccolini cut in halves
2 long carrots, ribboned using a carrot grater
2 tbsp green onion
In a pan on medium heat add oil, garlic, and ginger and saute for 3-5 minutes. Add the chicken and cook through. Add salt, broccolini, and carrots. Stir through for a bout 10 minutes. Serve with green onion.
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Bacon Wrapped Chicken
4 chicken breasts
4 slices nitrate-free bacon
1-2 tsp ground sage
1 tsp cinnamon
salt and pepper
fig balsamic vinegar
Sprinkle each chicken breast with cinnamon, sage, salt, and pepper. Then wrap a slice of bacon around each piece of chicken. Place the chicken on high rack on BBQ and cook for 30 minutes. Drizzle with the fig balsamic vinegar and serve with mashed cauliflower and asparagus or a fresh blueberry greens salad.
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Rotisserie Chicken
with super greens in coleslaw or Caesar dressing
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Chicken Fajitas
3-4 chicken breasts, diced
1 red pepper, sliced
1/2 red onion, sliced
5 fresh mushrooms sliced
1 avocado, sliced
1 tsp chili powder
1/2 tsp cumin
salt and pepper
Place the chicken in a pan and cook until done. Keep aside. Heat some olive oil in a pan over medium heat and then add the red pepper, onion, mushrooms. Stir for about 1 minute. Add 3 tbsp of water and cook until water is evaporated. Add the spices. Add the chicken and heat through. Serve with fresh salsa, cilantro, and guacamole.
Thai Noodle Salad with Chicken
Chicken breast, cubed and cooked in garlic, ginger, and salt
Peanut sauce or hoisin sauce
1 zucchini, spiralled
1 cup romaine lettuce or spinach, thinly sliced
1 cup cabbage, sliced
1 red pepper, thinly sliced
1/4 cup green onions, chopped
1 carrot, julienned
salt
Toss all the ingredients in a large bowl.
Chicken Satay with Cauliflower Rice and Vegetables
For the Marinade:
1 tbsp onion flakes or onion, chopped
1 tsp garlic, minced
1 tbsp ginger, minced
1/4 tsp cayenne
1 tsp cumin
1/4 natural sea salt
1/4 cup coconut milk
Mix the above ingredients in a plastic resealable bag. Add 3-4 chicken breasts, diced. Refrigerate overnight. Place the meat on skewers and grill until done. Serve with satay sauce below and cauliflower rice and veggies.
For the satay sauce:
1/2 cup almond butter
1/2 tsp garlic, minced
1/4 natural sea salt
squeeze lime juice
1 tbsp coconut oil
1 tbsp fresh or ground ginger
Mix or blend above ingredients.
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Deconstructed Chinese Egg Roll
1/2 head of small cabbage, sliced
2 carrots, sliced or julienned
1 cup mushrooms, chopped
1 pkg of ground chicken
1-2 tbsp fresh ginger, minced
2-3 cloves garlic, minced
1 tbsp sesame oil
1/4 cup green onion, chopped
salt and pepper
cilantro (optional)
Add the oil, ginger, garlic and chicken to a wok. Cook for 5-10 minutes. Add the cabbage, carrots and mushrooms. Cook for another 5-10 minutes. Add the salt and pepper to taste. Garnish with green onion and eat as is or with your favorite egg roll sauce.
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Eggs Benedict
1 soft poached egg
1 portobello mushroom
2 slices round back bacon
2 tbsp goat cheese
balsamic vinegar
Grill the mushroom on the BBQ for about 5 minutes each side. Place the back bacon on the BBQ to warm through. Place the mushroom on a plate. Layer with back bacon, goat cheese, egg and then drizzle with balsamic. Serve with seared asparagus on the side.
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Roast Chicken with Sage Stuffing
1 roast chicken
Herb de Provence
1 cup cauliflower rice
6 mushrooms, chopped
3-4 carrots, chopped
1/2 red onion, chopped
1 tsp sage (fresh or ground)
1 tsp herb de Provence
1 tbsp olive oil
salt
Place chicken in roaster and sprinkle generously on top the Herb de Provence and some salt and pepper. Cook according to size at 350F. In a glass casserole dish, mix together cauliflower, mushrooms, carrots, onion, sage, herb de Provence, olive oil, and salt to taste. Cook covered at 350F for 30-60 minutes.
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Individual Mushroom, Cheese & Egg Frittata
5 white mushrooms, diced
1 small red pepper, diced
3 cloves garlic, minced
2 cups cauliflower rice
2 tsp paprika
8 eggs
1 tbsp Dijon mustard
2 green onions chopped
1 cup cheese, shredded
Heat frying pan. Add oil and mushrooms. Cook about 5 minutes. Add pepper, cauliflower, garlic, paprika, salt and pepper. Stir and cook for about 2-3 minutes. Remove from heat. In a bowl, whisk eggs and Dijon. Stir in the veggie mixture and remaining ingredients with the eggs. Grease 12-cup muffin tins with some oil. Divide the mixture into the 12 cups. Bake in the oven for approx 25 minutes at 375F. Great way to make a breakfast meal fast and easy. Store in the fridge and have ready made breakfast for the week.
Buddha Bowl
2 cups cauliflower rice, cooked
1 pkg ground chicken, cooked
1/2 cup cherry tomatoes, cut in halves
1/2 cup spinach/romaine, shredded
1 tbsp fresh cilantro, chopped
1 avocado, chopped
green onion, chopped
red pepper, chopped
1/2 tsp garlic powder
paprika, S&P
Caesar Dressing
Mix, serve.
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Indian Curry Chicken
1 package of ground chicken
1/2 onion, chopped
2 carrots, chopped
1 clove garlic, minced
1 tsp ginger, minced
1/2 red bell pepper, chopped
1 cup mushrooms, sliced
1-2 cups cauliflower riced
1 tsp salt
½ tsp ground turmeric
½ tsp allspice
½ tsp cumin
¼ tsp chili powder
½ tsp curry powder
1 can coconut milk
Fry chicken in a large pot until cooked through. Add garlic, carrots, ginger, bell pepper and onion in pot and stir through for about 5 minutes. Add spices and stir through. Add coconut milk. Cover and bring to a boil. Reduce heat to low and cook covered stirring occasionally until the sauce is a desired consistency and vegetables are cooked (60 minutes). Add the cauliflower 10 minutes before serving. Warm through. Serve.