chicken

Chicken Picatta

Ingredients 4 boneless skinless chicken breast halves Salt and black pepper, to taste ⅓ cup gluten-free all-purpose flour 4 T. butter, divided 4 T. olive oil, divided   Piccata Sauce ½ cup chicken stock or dry white wine 2 T. freshly squeezed lemon juice 2 T. shallots, chopped 3 cloves garlic, minced 2 T. drained capers 2 T. chopped fresh parsley   Instructions Place each chicken breast between two layers of plastic wrap and lightly pound to ¼ - inch thickness. Season both sides of chicken breasts ...

Fiesta Avocado Chicken Salad (No mayo, No dairy)

Ingredients 1 avocado 2 cups cooked chicken such as a rotisserie, shredded ½ red bell pepper, finely diced ¼ cup fresh cilantro, roughly chopped 2 scallions, thinly sliced (or 2 T finely diced red onion) Juice of one lime ¼ teaspoon cumin ¼ teaspoon smoked paprika 1 pinch cayenne pepper Celtic Sea salt to taste Black pepper to taste   Instructions Mash the avocado in a medium bowl with a ...

Butterflied Roasted Chicken Recipe

Ingredients 1 whole chicken, patted dry 3 T. bacon fat 3 T. fresh rosemary, finely chopped 2 onions, peeled and quartered 4 carrots, peeled and sliced 2 bell peppers, chopped 2 lemons, halved Sea salt and freshly ground black pepper to taste   Instructions 1. Preheat oven to 400°F. 2. Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end ...

Cranberry Pecan Chicken Salad

Ingredients: 3 cups cooked, shredded chicken 3/4 cup mayonnaise 3/4 cup chopped celery 3/4 cup chopped pecans 1/2 cup dried, sweetened cranberries 1/8 teaspoon salt 1/8 teaspoon white pepper   Instructions: Combine all ingredients together and mix well. Refrigerate for an hour to allow flavors to combine. Serve chilled.   Recipe inspired by: Life Currents

Paleo Pineapple Fried Rice

Ingredients: 1 pound cooked chicken, diced 1/4 cup avocado oil 2 cups small chunks fresh pineapple 1 red bell pepper 4 small carrots, weighing 8 ounces 2 cloves garlic, minced 1 bunch of green onions, thinly sliced 1 head of cauliflower 4 eggs For Sauce: 1/4 cup coconut aminos 2 teaspoons chili paste To Finish: 1 cup roasted cashew pieces Sea salt to taste, if needed   Instructions: Start by ...

Cranberry Chicken Stuffed Squash

Ingredients: 2 small butternut squash 1 tablespoon coconut oil, plus more as needed 4 (boneless, skinless) chicken thighs 1 onion 2 cloves garlic 2 large parsnips 1 cup cranberries 1 teaspoon fine sea salt 1/2 teaspoon black pepper Parsley leaves, for garnish (optional)   Instructions: Preheat the oven to 400 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Fill a large baking dish with an ...

Rosemary Chicken, Bacon and Avocado Salad

Ingredients for the Salad: 4 slices thick-cut bacon 1/2 pound boneless, skinless chicken breasts salt and pepper 1 tablespoon olive oil 2 tablespoons minced fresh rosemary 6 cups spring greens 1 bunch watercress 1 cup cherry tomatoes, halved 1 large avocado, thinly sliced Ingredients for the Rosemary Vinaigrette: 2 teaspoons dijon mustard 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon minced fresh rosemary salt and pepper Instructions: ...

Basic Chicken Salad

Ingredients: 1/2 cup mayonnaise 1 tablespoon lemon juice 1/4 teaspoon ground black pepper 2 cups chopped, cooked chicken meat 1/2 cup blanched slivered almonds 1 stalk celery, chopped   Instructions: Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.  Enjoy!!   Recipe inspired by: ...
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