Chicken Parmesan

I was sitting in the "lunch room" at work one day this week and one of my co-workers pulled out this container of chicken Parmesan which I haven't had in ages. So that night I went home and just had t find a recipe that I would make work for me. This is the one I found and tried. It was pretty darn good. Again this recipe does have some Parmesan cheese in it because it must! I guess if you really wanted to you could omit it but I suggest you don't. If you do, I don't think you can actually call it chicken parm...

Typically, chicken parm is served with spaghetti or some form of pasta. You easily could serve it with spaghetti squash I just didn't have one that night so I served mine with steamed broccoli. 

2 boneless, skinless chicken breasts
1 cup almond meal
1 1/2 tbsp Italian seasoning
2 tsp salt
2 tsp garlic powder
2 eggs, whisked
2 tbsp grated Parmesan cheese (optional)
1 can diced tomatoes

First, I like to make my own sauce which is where I used the diced tomatoes. You can use of store bough sauce, I won't judge...much.Making your own is super simple and you know exactly what is in the sauce! I blend them in the magic bullet then put them on the stove on low with some Italian seasoning, a clove of chopped garlic and about 2 tbsp of Parmesan cheese. Basically, you put all the ingredients together in a pot and let it simmer for about 30 minutes uncovered to concentrate the flavors and reduce the overall volume. 

Now for the chicken. I like to start by pounding them so they are even in size and thickness, this helps the cooking time. We then need to set up our “dipping station”. Add the Italian seasoning & other spices to the almond meal and mix until combined. Dip your chicken in the egg & then roll in the almond meal to coat. Place on a plate and let them sit for a few minutes, this just ensure that the coating won't fall off in the cooking process.

Now, here you have two options. You can bake the chicken at 375 for 35 minutes or until no longer pink on the inside. Or you can fry it! My preferred option! Heat a large skillet with a generous amount of coconut oil or olive oil and fry the chicken till each side is golden brown 5 -7 minutes and until the chicken is no longer pink in the middle.

Top with sauce and enjoy! 

Recipe adapted from The Cultured Cavewoman 

Crockpot Chicken Yellow Curry

Today the project forecast in Saskatoon was a high of -45 C with windchill. As such nothing is better than a hot bowl of soup. Better yet... when the meal cooks itself. I made this curry soup in the crockpot and it was waiting for me when I got home from work. 

2 - 3 boneless skinless chicken breasts or thighs, cut into chunks
6 cups of veggies, chopped (onion, carrots, green beans, broccoli, tomatoes, cauliflower and red bell pepper)
1-14 oz can of full fat coconut milk
1 cup crushed tomatoes
3 tbsp yellow curry powder
1 tbsp cumin
2 tsp ground coriander
2 tsp ground ginger
2 tsp garlic powder
1 teaspoon cayenne pepper, optional
1 cup water (for a thicker, curry-like sauce, omit the water)
Salt, to taste

Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot. Stir in the coconut milk, and crushed tomatoes. Then add the spices and the water. Stir to combine everything.

Cook on low for 5-6 hours. I cooked mine longer as I went to the gym after work and it still turned out great.

If the you want it more like a curry and less like a soup, omit the 1 cup of water above.

Season to taste with salt and enjoy!!

Recipe from Stupid Easy Paleo

Chicken Cacciatore

Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with tomatoes, onions, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora). I have been on an Italian kick lately so may as well keep them coming!

3 tbsp olive or coconut oil
1 (3 lb) chicken breasts, cut up
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 medium yellow onion, sliced
1/2 lb mushrooms, sliced
3 cloves garlic, minced
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp dried oregano
1 large bell pepper, cut into 1" pieces

In a large skillet, heat oil over medium-high heat. Season chicken with sea salt and freshly ground black pepper. When pan is hot, add chicken and brown on all sides, about 10 minutes. Remove and drain on paper towels. Add onions and mushrooms to the hot pan and sauté until onions are slightly translucent, about 5 minutes. Add remaining ingredients. Stir well. Return chicken to pan and bring to a boil. Once boiling, reduce heat, cover and simmer 30 minutes, until chicken is tender.

Recipe from The Paleo Plan

Chicken Strips with Honey Mustard

1 lb boneless and skinless chicken breasts, cut into strips
1 cup almond flour
1 egg
3/4 tsp paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper

Honey Mustard Sauce
5 tbsp raw honey
2 tbsp Dijon mustard
1 tbsp apple cider vinegar

Preheat oven to 375 degrees F. Line a cookie sheet with the other sheet of parchment paper, and set aside.

Combine paprika, cumin, onion powder, garlic powder, salt and pepper. Lay out the chicken strips and season both sides. In a small bowl, whisk the egg. In another place place the almond flour. Take each piece of seasoned chicken, dip it in the egg, and then flour with the almond flour. Make sure all the pieces are well coated. Lay each piece on your parchment lined cookie sheet. Once they are all coated, bake for 15-20 min
Note: these will not brown up like fried chicken strips. 

While the chicken is cooking, make the honey mustard sauce. In a small bowl whisk together the honey, mustard and apple cider vinegar – it’s that easy!

Enchilada Chicken Stew

You know me and my love for Mexican food. Here is another good one!

2 lbs chicken breasts

1 yellow onion, chopped
1 green bell pepper, chopped
1 (4oz) can of chopped jalapenos
1 (4oz) can of chopped green chiles
2 tablespoons coconut oil
1 (14oz) can of diced tomatoes
1 (7 oz) can tomato sauce
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
salt and pepper, to taste
bundle of cilantro, to garnish
avocado, to garnish

Pull out your crockpot. Add your chicken breasts. Then add the rest of the ingredients on top, in any order. Put on low for 8-10 hours or high for 6-8. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients. Top with cilantro and some avocado. Simple as that.

Enjoy!

Recipe from PaleOMG

Deconstructed Chicken Fajita

It's time to spice things up. My favorite food is Mexican so any time I can make something Mexican inspired I jump at the opportunity. I hope you enjoy this one!

2 lbs chicken breast, cut in thin strips
1 tbsp olive or coconut oil
2 bell peppers (red, yellow, or orange)
2 onions sliced
1 tbsp oregano
1 tbsp chili powder
1 tbsp cumin
1 tbsp coriander
3 garlic cloves, chopped
Juice of 2 limes
Butter Lettuce to serve

Combine the chicken, bell peppers, onions, spices garlic and lime juice in a bowl and mix well. Heat a large skillet on medium heat and cook everything with the oil until the chicken is cooked through and the onion and bell pepper are soft. Put the hot chicken, peppers and onions in a large bowl. Serve on top of lettuce leaves with your favorite toppings (salsa, guacamole, etc.)

Recipe from Fast Paleo

Chicken Satay with Almond Butter Sauce

Chicken Satay
Boneless, skinless chicken breast tenders (or chicken breasts cut into pieces) and a corresponding number of skewers
1/2 cup coconut cream (store your coconut milk can in the back of your fridge for a few hours and the cream will to rise to the top of the can)
2 tsp fresh ground ginger
2-3 minced garlic cloves
1 tbsp of curry powder
A squeeze of lime juice, plus a little bit of zest
Salt and pepper

Combine the coconut cream, ginger, garlic, curry, and lemon zest in a ziplock bag and squish it all around. If the coconut cream is too thick, loosen it up with a little lime juice and water. Add salt and pepper, then taste for seasoning. Add more curry powder, if you love the flavour.

Add the chicken to the bag and massage the bag to get the chicken coated. Marinate for a minimum of an hour, the longer the better. Once the chicken is done marinating, thread each piece onto a wooden skewer. Soak the skewers first if you choose to prevent them from burning. 

Place them on a heated grill and cook till no longer pink about 8 - 12 minutes. 

Almond Butter Sauce
1 tbsp almond butter
1/4 cup coconut aminos
1 tsp crushed red pepper
Juice of one lime
Some hot water

This sauce is the easiest thing in the world. Just mix all the ingredient together, adding the hot water last and add in just a little at a time until it loosens up the sauce to the consistency you want. 

Serve with chicken and enjoy! I made this for the first time this week and I love it! I will definitely be making this recipe again!

Mexican Chicken with Pico de Gallo

Chicken
4 chicken breasts
1 tbsp cumin
1 tbsp oregano
1 tsp fresh ground pepper
2 tbsp olive oil

Pico de Gallo
3 tomatoes, diced
1/2 white onion, minced
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1/2 lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin
sea salt and ground black pepper to taste

Heat grill to medium heat. Place chicken breasts in a large ziploc bag. Tenderize/pound out the chicken with a rubber mallet or rolling pin until chicken is an even thickness. Place chicken on a plate and sprinkle cumin, oregano and pepper. Drizzle with olive oil and give the chicken breasts a massage to work the spices into the chicken. Place on heated grill and cook for 10 - 15 minutes or until the juices run clear. 

For the pico de gallo: Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Top chicken with pico de gallo and enjoy!

Citrus Marinated Chicken

4 chicken breasts
Juice and zest of one lime
Juice and zest of one lemon
4 tbsp fresh cilantro, chopped
2 tbsp coconut aminos (Soya Sauce)
3 cloves garlic, chopped
1/4 cup olive oil
Salt and pepper

Place chicken in a nonmetallic dish. Mix the remaining ingredients together and pour over the chicken. Turn to coat chicken well, cover and let marinate in the refrigerator overnight up to 24 hours. Heat grill to medium-high heat and BBQ for 15 to 20 minutes until chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. 

Enjoy! This is amazingly tasty and best served with grilled vegetables or a fresh salad. 

Chicken Fried "Rice"

1/2 of a large head of cauliflower, riced
2 chicken breasts, chopped into small pieces
1 tbsp coconut oil
1 tsp hot chili pepper powder
1 tsp ginger powder (or 1 tbsp minced fresh ginger)
2 cloves of garlic, minced
2 cups of cole slaw mix
1 handful of bean sprouts
1 bunch of scallions / green onions
1 small white onion, diced
3 tbsp of coconut aminos
2 tbsp of fish sauce
1 tbsp hot chili paste (optional) such as Sriracha.
2 to 4 tbsp of water
2 eggs

Use a food processor to rice your cauliflower, or use a cheese grater. Turn your large pot or dutch oven to medium heat. Add your coconut oil, chicken, chili powder, ginger, and garlic. Stir well, and cook your chicken until browned and mostly cooked but not fully cooked. Add your coconut aminos and fish sauce and use them to deglaze your pot, stirring well.

Add your cauliflower, cabbage, scallions, onion, and bean sprouts. Stir well and make sure everything is well mixed, let cook for a couple minutes. Add 2 to 4 tbsp of water to the pot, and stir well again. Lower heat to medium low, cover and cook for up to 10 minutes, stirring occasionally, until cabbage and cauliflower are soft. If you want to add chili paste such as Sriracha, do it now and stir well.

Turn your heat up to high and stir well until all excess liquid has cooked off. Crack 2 eggs into your pot, stir fast like mad as you remove the pot from the heat. Stir well until the eggs are totally worked into your “rice” and then you are done. Garnish with chopped scallions and raw bean sprouts. Enjoy!

Recipe adapted from Paleo Pot

Homemade Chicken Stock

1 carcass from roast chicken
7 cups of water
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 yellow pepper, chopped
2 cloves of garlic
1 bunch fresh parsley
8 to 10 peppercorns

Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add the remaining ingredients. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface. Remove the bones and strain the stock.

I always have chicken stock in my fridge and has so many different uses including soups.  

Chicken Salad

2 chicken breasts, cooked and chopped or meat from small roasting chicken
3 green onions, chopped
1/2 yellow bell pepper, chopped
1/2 cup seedless red grapes
1/4 cup paleo mayo
1 tsp fresh ground pepper
1 tsp sea salt
1 tsp dillweed or fresh dill (I didn't have any)

I purchased a small roasted chicken from Sobey's. I carved and chopped the chicken (saving the bones for homemade stock). Combine ingredients together in a bowl and let sit for an hour or so. This is a simple yet delicious recipe. This can be eaten on it's own or served in a lettuce wrap.

Enjoy!

Grilled Lemon Dill Chicken

4 chicken breasts
Juice of 1 lemon
Zest of 1 lemon
2 tbsp olive oil
2 tsp dill weed
1 tbsp fresh dill, chopped
1 tsp celery seed
1 tsp black pepper
1 tsp sea salt

Flatten the chicken breasts with meat tenderizer or rolling pin. This will allow the marinade to penetrate faster and the chicken to cook faster. Place chicken in a bowl or container and add the remaining ingredients. Mix thoroughly to coat the chicken. Let the chicken marinade for a minimum of 15 minutes up to an hour. In the mean time heat grill to medium heat. Place chicken on heated BBQ and cook for 7 - 10 minutes or until no longer pink in the center. Serve with grilled vegetables. 

Coconut Green Thai Curry

3 chicken breasts, chopped
2 tbsp olive oil
1/2 cup mushrooms, sliced
2 - 3 tbsp green curry paste (I used Thai Kitchen from Sobey's)
1 can coconut milk
2 cups mixed vegetables (broccoli, snow peas, carrots, cauliflower, celery) - I used a bag of stir fry mix from Sobey's
Bean sprouts
Lime wedges

Heat 1 tbsp of olive oil in a skillet on medium heat. Add chicken and cook until no longer pink. Add the sliced mushrooms and cook for an additional 3 to 4 minutes. remove the chicken and the mushrooms from the pan and set aside.

Heat the remaining 1 tbsp of olive oil in the same pan, add the green curry paste and cook for 1 minutes. Slowly add the coconut milk and whisk together. Continuing mixing until the curry paste has been incorporated. Add the vegetables and simmer for 10 to 15 minutes. Add the chicken and mushrooms back to the pan and cook for an additional 5 minutes. 

Serve on top of bean sprouts and with a lime wedge.

Lemon and Herb Marinated Grilled Chicken

Juice and zest of 2 lemons
2 sprigs fresh rosemary, finely chopped
2 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
4 chicken breasts, trimmed of excess fat
Kosher salt
Fresh cracked pepper

In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken breasts in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the chicken to coat with the herb mixture. Cover and refrigerate overnight. 

Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.

Preheat grill. Brush and oil the grill to clean.

Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt, pepper and drizzle with a little bit of fresh olive oil.

Grill the chicken for 10 to 15 minutes per side, or until no longer pink and juices run clear.

Enjoy!

Blackened Chicken with Mango Salsa

Blackened Chicken
4 chicken breasts
2 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1/4 olive oil

Mango Salsa
2 ripe mangoes
1 long English cucumber
3 green onions
3 tbsp cilantro, chopped
Juice of 2 limes
2 tbsp olive oil
Salt to taste

Combine the chili powder, cumin and garlic powder. Add the olive oil, almost making a paste. Add the chicken breasts and coat with the spice mix. Place in the refrigerator and let marinate for 4 to 6 hours. 

For the salsa, chop the mangoes, cucumber, green onion and cilantro into fine pieces. Add the lime juice and olive oil. Add salt to taste. Place in refrigerator and let sit for a minimum of 30 minutes to allow the flavors to incorporate together. 

Turn the BBQ to medium high heat and cook the chicken breasts for 15 - 18 minutes, may need to be longer if thicker. Cook until no longer pink in the middle. 

Top with mango salsa and enjoy!

Salsa recipe courtesy of my friend Nat. 

Dry Rubbed Grilled Chicken

This is a super simple recipe! Quick and easy. From fridge to table in less than 20 minutes. 

4 chicken breasts, cut into strips
1/4 cup The Ultimate Spice Blend
2 tbsp olive oil

After cutting chicken into strips, rub with the spice blend, let sit for 10 minutes to let the seasoning permeate into the meat. Heat grill to medium and oil grill. Place chicken on the BBQ and cook between 6 - 8 minutes. Enjoy! Served with salad, grilled portobello mushrooms or grilled vegetables. 

Cobb Salad

Salad
1/2 container mixed greens
2 chicken breasts, cooked and shredded (I just bought a roast chicken from the grocery store)
2 large avocados- sliced
1 package grape tomatoes
10 slices bacon- crumbled
4 hard-boiled eggs- sliced
raw almonds (can sub any type of nuts basically)
4 green onions, chopped


Dressing
1/4 cup olive oil
Juice of 1/2 a lemon
1 egg
2 cloves fresh garlic
3 tbsp Dijon mustard
1/3 cup coconut milk
fresh ground pepper- to taste
dash of cayenne pepper

Begin by hard-boiling eggs and setting them aside. Check out the post on Easy to Peel Hard Boiled Eggs. Then, place strips of bacon in frying pan or on a baking sheet and cook until crispy.

In the meantime, prepare and chop all other ingredients and veggies. When ready, arrange all ingredients decoratively on a large platter (line or quadrant formation). Garnish with raw almonds and green onions.

To prepare the dressing, combine all the above ingredients and mix together with a hand immersion blender or food processor (again I used my wonderful magic bullet - I love that thing!). Drizzle dressing on top of salad and serve!

I took this to yet another potluck (I go to a lot of potlucks) and it was gobbled right up!

Recipe from PALEOdISH

Olive, Garlic & Lemon Chicken

1/4 cup coconut oil or bacon fat
3/4 cup black olives (kalamata), cut in half
4 chicken breasts, cut into pieces;
1 large onion, sliced thin;
10 gloves garlic, minced and smashed almost to a paste;
1/2 cup lemon juice
2 extra lemons, thickly sliced (remove seeds with the tip of a knife);
1 1/2 cups chicken stock;
2 tsp thyme
Sea salt and freshly ground black pepper to taste;

Preheat your oven to 350 F. Melt the first  1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.

Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so. Add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point. Add the chicken stock, thyme and lemon juice and return the chicken to the pan, skin side up. Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.


Remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered. Serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.

Adapted from Paleo Diet Lifestyle

Hawaiian Chicken Skewers

These are seriously to die for!!

3 cups fresh pineapple, cut into chunks (I used canned because that's all I had on hand)
1 tbsp cilantro, chopped
1 tbsp ginger root, minced
1 tsp sea salt
1/4 cup olive oil
4 chicken breasts
3 cloves garlic, minced
Juice of 1 lemon
Extra pineapple for skewering
1/2 red pepper, cut into large pieces 

Combine diced pineapple, olive oil, garlic, ginger,cilantro, lemon juice, and salt in a small bowl. Puree mixture in a blender or food processor. I made this at my parents house and they have a food processor however at home I don't have one so I would just use my magic bullet.

Slice chicken into small cubes and pour 3/4 of the marinade over the chicken and let sit for a minimum of 30 minutes up to 2 hours. Reserve the other 1/4 of the marinade to use as glaze during grilling. 


Preheat grill to medium-high heat. Skewer pieces of chicken, red pepper and pineapple on metal or pre-soaked bamboo skewers.

Grill skewers for 12–15 minutes, turning every 4–5 minutes. Brush the chicken with the pineapple glaze periodically while grilling. Garnish skewers with chopped cilantro, and serve.

The natural sugar that releases from pineapple when cooked, may cause a sticky situation for the grill grates. The chicken and pineapple tends to have trouble releasing, so we recommend lightly oiling a grill plate to use, or grilling the skewers on top of foil.