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Spicy Chicken and Vegetable Soup

4 Jan

Many of you know of my borderline addiction to soup and making soup.  I’ve been wanting to open a soup restaurant just don’t have the financial backing to do it…yet!  Last night was the perfect night to make soup here in New England, with a Nor’easter having just dumped a big pile of snow on us and temperatures in the negative numbers, what else are you supposed to have for dinner?!?  I posted a picture of the soup on Facebook so decided to put the “recipe” on here.  Enjoy!

 

Ingredients:

  • 3 boneless skinless chicken breasts
  • 2 cartons of chicken broth (no sugar added)
  • 2 tablespoons Asian garlic & chili sauce
  • juice of 2 limes
  • 3 medium size carrots, sliced
  • 3 celery sticks, sliced
  • 1 package baby bella mushrooms, diced
  • 2 leeks, cut in half and sliced
  • 2 cups baby spinach, chopped
  • 1 zucchini, diced
  • 1/2 teaspoon cayenne
  • salt & pepper to taste

Spicy Chicken and Vegetable Soup

Instructions:

  1. Start out by pouring half a carton of chicken broth into a soup pot along with 2 tablespoons garlic & chili sauce and the juice of 2 limes
  2. Cut your chicken breasts into chunks and add to the broth and cover
  3. While your chicken is cooking, cut all vegetables and put to the side
  4. Allow the chick to cook for approximately 10-15 minutes until completely cooked, then remove chicken from broth and set aside
  5. Once the chicken is removed, add the remaining chicken broth, all vegetables and any spices to the broth
  6. When the chicken is cool enough to touch, shred it with your hands and add it back to the soup
  7. Allow to cook on a low to medium heat until the carrots and celery are tender.
  8. ENJOY!!!

Paleo Lemon Pepper Chicken & Brussel Sprouts

7 Dec

I know I have another recipe for Lemon Brussel Sprouts and I still stand by that being an awesome recipe.  However, I like to tweak my recipes and usually the more times I make it, the better it gets.  This is one of those examples, from the Lemon Brussel Sprouts came Lemon Pepper Chicken & Brussel Sprouts.  I hope you enjoy this as much as I do!

Lemon Pepper Chicken and Brussels

 

Ingredients:

  • Package stir fry chicken strips
  • Juice from 2 lemons
  • 1/4 red onion diced
  • 4-6 strips turkey bacon diced
  • Teaspoon coconut oil
  • Cracked black pepper
  • Garlic powder to taste

Instructions:

  • Start by cutting brussel sprouts in half and removing the gross stems and boil them until fork tender
  • While brussel sprouts are boiling, heat a large skillet and melt coconut oil in the pan
  • Once skillet is heated to a medium heat, start cooking diced turkey bacon and diced onion with crushed black pepper and garlic powder
  • In a separate pan, cook chicken strips with the juice of one lemon and plenty of cracked black pepper
  • Once chicken is cooked, add it to the bacon and onion mixture (including the juice)
  • Cover ingredients with cracked black pepper
  • Let cook for about 7-10 minutes mixing ingredients together
  • Drain brussel sprouts and add to skillet
  • Add juice from the other lemon and a little more black pepper
  • Mix everything together and cook until brussel sprouts start to caramelize
  • ENJOY!

Coconut Crusted Chicken

13 Jul

Coconut Crusted Chicken

Image

Ingredients:

  • Small boneless skinless chicken breasts (keep portion size smaller, if they’re too big cut the piece in half, make extra and eat it tomorrow)
  • Organic unsweetened coconut flakes
  • Sea Salt
  • Black Pepper
  • Garlic Powder
  • Egg (I used 1 for 3 pieces of chicken)
  • Coconut Oil

Instructions:

  • Mix coconut flakes, sea salt, black pepper and garlic powder together in a bowl (I use a good amount of garlic powder because I love it, if you aren’t a fan feel free to not use it.  If you prefer a different spice, throw a little of that in the mixture)
  • In a separate bowl, crack open the eggs and use a whisk or fork to blend it.
  • Heat a skillet on a medium heat and coat the pan with coconut oil (maybe a tablespoon or so depending again on the size of the pan and how much chicken you’re cooking)
  • Dip the chicken in the egg bowl then in the coconut flake mixture.
  • Once the pan is heated, put the chicken in the pan and let ‘em cook until both sides are golden brown.
  • I’m terrible at telling how long to cook chicken because I’m so afraid of under-cooking it so I usually cut into the middle to make sure there’s no pink.