Tag: chicken

Simple Stir Fry

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This is a quick-n-dirty stir fry I threw together the first week back from vacation inspired by Thai flavors – without having to source a few specialty ingredients.

gluten-free, paleo

Simple Stir Fry

1 lb boneless skinless chicken breasts

Zucchini, sliced into half moons

Bell pepper, chopped bite sized

Yellow onion, sliced into thin half moons

Green beans, chopped bite sized

4 cloves garlic, chopped

1 Tbsp fish sauce (check your labels for paleo & gluten free)

1 Tbsp coconut aminos or soy sauce

2 tsp chili garlic sauce

2 tsp ketjap manis (check your labels)

2 tsp molasses

Chop your veg. You are looking for about 5 – 6 cups total veg in whatever configuration you’ve got. Add to a large bowl.

Chop your chicken into bite sized pieces and add to the bowl.

In a small bowl, combine the sauces. Pour over the veg & meat and toss.

Preheat your air fryer to 400F for 3 mins.

Air fry your mixture for 8 or 9 minutes (I did 2 batches for a total of 19 minutes), tossing once or twice per go.

Serves 3 – 4 with no carbs; can easily stretch with carbs

Tandoori Pan

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This is a quick weeknight flavor Bomb that makes a great meal prep.

gluten-free, paleo

Tandoori Pan

1 lb chicken breasts or tenders

2-4 sweet potatoes, about 4 cups chopped

1/2 cup frozen peas

1 Tbsp ground cumin

1 Tbsp sweet paprika

1 Tbsp garlic powder

2.5 tsp ground ginger

2 tsp ground coriander

2 tsp ground turmeric

3/4 tsp ground cardamom

1.5 Tbsp oil (I used mustard oil)

2 cups cilantro

2 cloves garlic

2 Tbsp lime juice

1 tsp sweetener (I used maple syrup)

1/2 avocado

Pinch red pepper flakes

Salt & pepper

Preheat your oven to 200C. Prep a baking sheet.

Chop the sweet potato and add to a large bowl.

In a small bowl, combine the spices.

Add 2/3 of the spice mix to the sweet potatoes and toss with 3/4 of the oil + good cracks of salt and pepper. Bake 20 minutes.

While the potatoes are working, toss the chicken and peas with the rest of the oil and spice mix.

Scooch the potatoes to the sides of the pan and add the chicken + peas in the center. Bake another 10-20 minutes or until the potatoes are nice and browned and the chicken is cooked through.

While that is going, blend the cilantro, garlic, lime, sweetener, avocado and red pepper with enough water to loosen. Season with salt and pepper to taste.

Serves 4

Butternut Bacon Stew

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This is a light and healthy yet deeply satisfying stew perfect for a weeknight in Fall.

gluten-free, paleo

Butternut Bacon Stew

1 medium butternut squash, about 3 cups peeled & cubed

2 smallish zucchini, about 1 cup cubed

1 lb ground chicken

1 yellow onion, sliced thin

2 medium potatoes, about 3 cups cubed

3 pieces smoked streaky bacon, diced fine

1 liter your favorite stock

14 oz can diced tomatoes

1 Tbsp chili powder

2 tsp ground cumin

2 Tbsp onion powder

2 Tbsp garlic powder

2 tsp smoked paprika

Prep all ingredients and dump into your slow cooker. Hit stew – or your cooker’s equivalent – and go on with your life. Soup is on in a couple hours.

Serves 6 – 8

Macros for 7 servings: 266.71 calories, 34.26g carbs, 7.11g fat, 18.08g protein

Smoky Honey Chicken Salad Sandwich

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Yep – another chicken salad sandwich. I was in love with the bread I bought this week and had a bunch of leftover chicken.

gluten-free

Smoky Honey Chicken Salad Sandwich

2 small leftover chicken breasts or rotisserie chicken

1 Tbsp chili powder

2 Tbsp honey

2 tsp cinnamon

2 tsp apple cider vinegar

1 Tbsp Dijon mustard

1 Tbsp lemon juice

2 Tbsp tahini

1 chopped yellow pepper

1 c chopped snow peas

1 scallion, thinly sliced

Your favorite wrap for sandwiches

In a large bowl, whisk together the chili powder, honey, cinnamon, vinegar, mustard, lemon juice and tahini to make a dressing.

Chop the chicken, pepper and snow peas and add to the bowl. Thinly slice the scallions and add. Toss well to combine and serve in a wrap.

Makes 2-ish large wraps

Orange Chicken Salad Sandwich

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This sandwich makes a light dinner or decent sized lunch. The orange dressing is kind of a pain, but it’s worth it. Next time, I would double the recipe.

gluten-free

Orange Chicken Salad Sandwich

2 leftover boneless, skinless chicken breasts, chopped (rotisserie chicken would work great)

1 orange, peeled and wedged

2 Tbsp honey

1 Tbsp apple cider vinegar

1/3 c baby fennel, chopped fine

1 scallion, sliced thin

2/3 roughly chopped herbs – I used a mix of mint, basil & cilantro

Lemon juice

1 Tbsp sambal olek

2 cloves garlic, grated

Your favorite mayo – I used Kewpie

Slivered nuts (optional) – I used pistachios

Baby spinach (optional)

Some type of wrap to make it a sandwich

First, the P.I.T.A. dressing. Simmer the orange wedges, honey and vinegar in 300ml of water for about an hour. You want this mix to reduce to a thick syrup when blitzed. Pull and blitz until smooth.

The rest is easy to assemble. Add everything but the mayo, lemon juice, spinach & wrap to a large bowl.

Combine well. Add just enough mayo to stick together, hit with salt & pepper and lemon juice to your taste.

To make a sandwich, pile as much as your wrap can handle on a bed of spinach leaves and roll.

My wraps were large so I only had 2 and was bummed about that

Pesto Chicken Salad Wraps

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These are some dang good wraps and I’d like to bathe in this dressing.

gluten-free

Pesto Chicken Salad Wraps

1 packet boneless, skinless chicken breasts

2 Tbsp chicken breasts

Pre-cooked bacon (I used turkey bacon)

1 avocado

Fresh basil

2 wraps (mine happened to be gluten-free)

Nutritional yeast

Crisp lettuce

Dressing:

2 cloves garlic, minced

1 Tbsp pesto

2 tsp Dijon mustard

1 tsp lemon juice

4 Tbsp Kewpie mayo

1 tsp Worcestershire sauce

Cut the chicken into strips and toss with 2 Tbsp pesto. Cook in your preferred method (I air fried mine for 10 minutes).

Mix your dressing ingredients together.

Slice the avocado, separate a few leaves lettuce, and get your bacon out and ready.

Zap your wrap for about 20 seconds in a slightly damp towel to steam.

To assemble, slather a generous amount of dressing on your wrap. Top with a couple leaves lettuce, bacon, a few strips chicken, and about a quarter of your avocado. Sprinkle with a little nutritional yeast and snipped basil. Wrap and enjoy.

Makes enough chicken for 4 servings

Pesto Chicken Meatballs with Sundried Tomato & Corn Pasta

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This is a great way to fake having access to fresh ears of Summer corn that is worth eating.

Who me, missing good – or even terribly edible – corn? Never. The perils of #expatlife. We certainly don’t have Silver Queen, and the ears of corn we do get are mealy and gross. Frozen it is.

gluten-free

Pesto Chicken Meatballs with Sundried Tomato & Corn Pasta

1 lb ground chicken

2 Tbsp pesto

2 cloves garlic, minced

1 tsp baking soda dissolved in 1 Tbsp water

2/3 c frozen corn

1 large zucchini, chopped

5 sundried tomatoes, chopped

4 slices precooked bacon, chopped (I used turkey bacon)

2 Tbsp pesto

Half a box of your favorite pasta (I used a chickpea pasta)

Nutritional yeast (optional)

Fresh basil (optional)

Combine 2 Tbsp pesto with the minced garlic, baking soda and ground chicken and form into ping pong ball sized meatballs. Cook in your preferred method (I air fried mine for 10 minutes).

Put your pasta water on to boil and cook pasta to al dente. Reserve a little pasta water to help build the sauce when draining.

Salt, pepper & oil

Sauté the corn and zucchini in a little oil spread in large pan over medium-high. Hit with salt and pepper and let go until browned in bits.

Add the sundried tomatoes and bacon and let go another minute or two.

Add 2 Tbsp pesto, the pasta, and enough pasta water to loosen the pesto up to form a sauce. Toss and serve with the meatballs, snipped basil, nutritional yeast and a few cracks black pepper.

Serves 3 – 4 for dinner

Hawaiian Pizza Chicken Bowls

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I’m firmly team any way I can get pineapple – including on pizza. Yum.

gluten-free

Hawaiian Pizza Chicken Bowls

4 boneless, skinless chicken breasts

Your favorite pizza sauce (mine happens to be a red pepper & garlic spicy pesto, but you do you)

Vegan mozzarella (the mozzarella I used was fairly tasteless and could have really been skipped)

8 slices ham or prosciutto (I used turkey prosciutto)

1 can pineapple rings (I much prefer canned in juice)

Italian herb mix

1 cup basmati rice cooked in veggie stock

1 large zucchini, chopped

4 – 6 ounces mushrooms, sliced

Oil, salt & pepper

Preheat your oven to 200C/375F and prep a baking sheet. Chop the zucchini and slice the mushrooms. Set aside.

If your rice isn’t already made, start this now.

Season the chicken generously with Italian seasoning, salt and pepper. Spread a thick layer of pizza sauce over top. Top that with a couple slices ham/prosciutto, and cheese. Add a ring or two of pineapple on top of that, and sprinkle with more seasonings.

Arrange on the baking sheet with the veggies. Drizzle veggies with oil, salt, pepper and more Italian seasoning.

Bake 15 – 20 minutes or until the chicken is cooked through and the veggies are done to your liking.

When the rice is done, add a couple Tablespoons of your pizza sauce and the rest of the pineapple (cut into chunks).

Serve chicken and veggies over this nice rice.

Serves 4 for dinner

Peachy Chicken

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This dish surprised me. I had envisioned a kind of rice salad, but as it turns out, this dish lends itself much better to a warm but light almost stew.

Sounds weird, but it totally works.

gluten-free

Peachy Chicken

4 boneless skinless chicken breasts, cut into small pieces

1 smallish yellow onion, sliced

1.5 c green beans, cut into bite-sized pieces

4 cloves garlic, minced

1/3 c balsamic vinegar

1 Tbsp honey

3 peaches, sliced (about 2 cups)

1 14.5 oz can diced tomatoes

1/4 c basil leaves, thinly sliced

Hand full slivered almonds

1 Tbsp butter

Red pepper flakes

Olive oil

Salt & pepper

A base (I served with black rice cooked in vegetable stock)

Put a large pan that has a lid over medium-high heat. Add a turn or two of olive oil and bring up to temp.

Slice the onion into thin half moons and sauté until they are beginning to soften.

When the onions are ready, push to the sides of the pan. Add the chicken to the pan, season with salt and pepper and sauté until golden. Remove the chicken.

Add the garlic and balsamic and cook, stirring frequently, until the vinegar is reduced by half.

Add the peaches, honey, tomatoes and green beans. Season with salt and pepper.

Add the chicken back into the pan, stir, cover, and reduce the heat to medium-low.

Simmer 5-10 minutes or until the chicken is cooked through.

If your mix is a bit too wet, remove the chicken again so it doesn’t get rubbery and sauté the mix over medium-high with no lid until some of the excess liquid evaporates.

Add the butter while this is going on and stir to combine.

Top with the basil, almonds and red pepper flakes. Serve with the base of your choice.

Serves 4 for dinner

Pineapple Fried Rice with Meatballs

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This is a great meal full of natural juice from the pineapple and luxury from the coconut rice. The meatballs I could happily have on repeat.

A note on the ground chicken: if you, like me, cannot for the life of you find ground poultry in the store (seriously. I looked in multiple stores for a couple weeks and nada), you can whiz a packet of boneless skinless chicken in your food processor (or Ninja). It works just fine, but if you use breasts – it lacks a bit of fat.

gluten-free

Pineapple Fried Rice with Meatballs

Meatballs:

1 lb ground chicken (or boneless skinless chicken chunks)

1/2 onion, minced (or whizzed with the chicken chunks)

1/2 c cilantro, chopped (or whizzed with the chicken chunks)

1 jalapeño, minced (or whizzed with the chicken chunks)

3 cloves garlic, minced (or whizzed with the chicken chunks)

2 Tbsp hot sauce

1 Tbsp soy sauce or coconut aminos

2 tsp date molasses

2 tsp – 1 Tbsp spice blend (I used a hot chicken mix and it was great)

1/2 tsp baking soda

Generous pinch salt & pepper

Form into roughly ping pong sized balls and cook with your preferred method – I pan fried mine over medium; I also love to bake in a 400F oven for 15 – 20 mins.

Sides:

1 can pineapple cubes in juice, drained

1 red bell pepper, chopped

Sauté the pineapple and pepper in a little oil over medium-high heat until the pepper is soft and the pineapple is browned in bits.

Last week’s coconut rice

Topper:

1/3 c cilantro, chopped

2 scallions, chopped

To serve, combine the rice with the pineapple/pepper mix, top with cilantro & scallions and plunk a couple meatballs alongside.

Serves 4