Hot Honey Chicken Bowl

This is a great one to keep in your back pocket. This chicken is [fire] and would be fantastic in a cold summer salad (I’m thinking a mandarin affair), or a quick stir fry. Yum.

gluten-free

Hot Honey Chicken Bowl

Chicken:

1 lb. boneless, skinless chicken breasts, cut into cubes

2 tsp. garlic powder

2 Tbsp. cornstarch or arrowroot powder

1 tsp. cayenne pepper

Generous salt & pepper

1 Tbsp. olive oil

1/4 c. honey

2 Tbsp. sambal olek

3 cloves garlic, minced

2 tsp. lemon juice

1 Tbsp. soy sauce or coconut aminos

More salt, pepper, cayenne & red pepper flakes

Bowl:

1-2 zucchini, cut into moons & air fried until nice and brown with a little salt, pepper & oil

2 carrots, shredded

1 avocado, chopped

2c. quinoa or cous cous cooked in broth with salt & pepper

Juice & zest of 2 limes

Sauce:

1/4 c. your favorite yogurt (I used a thick Skyr-style soy)

1 tsp. lemon juice

1 Tbsp. ranch seasoning powder

Hand full of chopped chives or scallions to garnish

Chop the chicken into bite-sized pieces and toss with the garlic powder, cornstarch/arrowroot powder, cayenne & a generous sprinkle salt & pepper. Blast with a little spray oil and air fry on 400 15 mins or until crispy and done (shaking and re-spraying a couple times through the cook time).

In a medium bowl, combine the olive oil, honey, sambal, minced garlic, lemon juice, soy sauce/coconut aminos and a generous sprinkle each of salt, pepper, red pepper flakes and cumin. Toss the chicken with the sauce and set aside.

Prep the grain bowl bottom and veggies.

Assemble as you wish.

Combine the sauce ingredients together in a small bowl, thinning out with a little water if you want a more pourable sauce.

Top with the scallions or chives.

Serves 4

Air Fryer Sweet Potato & Chive Chicken Meatballs

These are addictive. I’m not sure why, since they’re so simple, but they are. It’s probably the chive. So good, I’m keeping some on hand for snacking.

gluten-free, paleo, Whole30

Air Fryer Sweet Potato & Chive Chicken Meatballs

1 pound ground chicken

1 small sweet potato, peeled & rough chopped (about 2 cups when shredded)

1/4 cup chives, snipped fine

1 small shallot, peeled & rough chopped

Salt & pepper

Whack your chopped sweet potato and shallot in a food processor until the pieces look like small shreds. Mix with the ground chicken and hit with generous salt & pepper.

Preheat your air fryer to 200C/400F for 3 minutes.

When your air fryer is done heating, form the ground chicken mix into roughly ping pong ball sized meatballs and drop into the basket in a single layer, leaving a little space around each ball to breathe. I did mine in 2 rounds. Air fry 7 minutes per batch, shaking a few times during the cooking process to avoid sticking. Mine wanted to stick a bit, but with the shaking, the balls stayed together and ended up coming out just fine.

Serve with pretty much anything – I had some for a super simple ‘I’m not that hungry’ dinner with some babaganoush one night, nestled in a mess of stir-fried snow peas for lunch, and alongside some lazy af Ranch-y zucchini for another dinner. These babies are versatile. Would also be great with pasta.

Serves 4-6, depending on what you do with them

Air Fryer Honey Garlic Chicken Nibbles

Ooh man, the air fryer can make some delicious nuggets. I let this batch marinate longer than anticipated (afternoon + over night instead of for like an hour) and the ginger garlic was definitely noticeable in every bite.

gluten-free

Air Fryer Honey Garlic Chicken Nibbles

1 pound chicken thighs, chopped into bite-sized pieces

Marinade:

2 Tbsp honey

2 Tbsp soy sauce or coconut aminos

2 tsp your fav vinegar (I used ume plum)

1/2 inch grated ginger

2 cloves grated garlic

Sauce:

2 Tbsp soy sauce or coconut aminos

1.5 Tbsp honey

2 tsp sambal olek

1 tsp vinegar

2 tsp garlic powder

1 Tbsp sesame oil

1/2 tsp grated horseradish

Cornstarch

Black pepper

Spritz oil (I have flaxseed, but any kind will do)

Add your marinade ingredients and chicken to a large bag or bowl. Shake well to coat and marinate for at least an hour, but I would suggest over night. Mine went for almost a full day because my chicken was still a bit too frozen and it was magnificent.

Preheat your air fryer to 200C/400F for 3 minutes.

While the air fryer is warming, add your chicken to a large bowl (trying to get as little of the marinade as possible). Generously sprinkle with cornstarch and black pepper. Toss. Hit again with cornstarch and pepper – you’re looking for most if not all of the pieces to be coated.

Add to the basket of your air fryer and blast with a few spritzes oil.

Turn the timer to 10 minutes and fry, shaking vigorously to break up any clumping and spritzing with oil 3-4 times while the chicken cooks.

While the chicken is going, whisk together all the sauce ingredients.

This is great served with some veggies (I did peppers, onions & portobello mushrooms) simply air fried with salt, pepper and a blast of spritz oil until a touch browned (takes about 12 minutes).

Serves 3-4

Air Fried Pepper Chicken

This recipe is enchanting. Not 100% what I had envisioned (no sichuan peppercorns or deep fried taste), but gone in seconds.

Note: I ran out of cornstarch about halfway through making this chicken and had to finish the rest without it. It was also delicious.

gluten-free, paleo

Air Fried Pepper Chicken

500g chicken breast, cut into bite sized pieces

2 Tbsp. soy sauce or coconut aminos

1 inch ginger, grated

2 Tbsp. rice vinegar

1 c. cornstarch or arrowroot powder

2 eggs, beaten

Generous shake salt & pepper

Oil for spritzing

Sauce

2 Tbsp. butter

2 tsp. Togarishi seasoning

2-4 tsp. sambal olek

Generous shake black pepper

Cut your chicken into bite sized pieces. Grate the ginger and add ginger, soy and rice vinegar to the chicken. Marinate :30 or overnight.

When you’re ready to cook, cut a piece of baking paper to cover the bottom of your air fryer basket. Preheat the air fryer for 3 minutes.

While your fryer is warming, set up a dredging station – 1 plate of cornstarch seasoned with salt & pepper and 1 shallow bowl of beaten egg.

Dredge the chicken chunks in cornstarch, egg, and back into cornstarch. Add to the preheated and lined air fryer basket in a single layer with a little room around each piece (you will need to do this in multiple batches).

Spritz with a little oil and air fry 8 minutes, flipping and re-oiling if necessary halfway through.

Continue on with the rest of the chicken.

While the chicken cooks, combine the butter (melted), togarishi and sambal in a small bowl; hit with a generous amount of black pepper.

To serve, toss the fried chicken with the sauce.

Serves 4

Zaatar Chicken Sandwiches

This is a nice and simple sandwich that can be dressed a bunch of ways and has a good mix of protein, fats and carbs. I served these as a stand-alone for dinner and was satisfied.

high protein

This picture is tragic, but I was starving

Zaatar Chicken Sandwiches

150g chicken breast per person, sliced into thin strips

2 Tbsp. zaatar

Salt & pepper

Drizzle chicken with a touch of oil (a teaspoon worth max), toss with spices and air fry 7 minutes, shaking a couple times during cooking.

Whisk together:

1/4 c. yogurt

2 Tbsp. fresh dill, minced

2 Tbsp. fresh parsley, minced

2 Tbsp. lemon juice (more if necessary to add more zing – I started with this amount and kept adding to mask the taste of coconut yogurt)

1 Tbsp. garlic powder (more if necessary)

Salt & pepper

Toppers:

Sliced avocado

Sliced cherry tomatoes

Sautéed mushrooms & bell peppers

Sliced olives

Cucumber strips

Stuff a pita with chicken, top with veggies of your choice & yogurt sauce.

My pita ended up not being able to hold all the chicken I needed to hit my 150g protein macro, so I had a little extra in the side – along with the avocado, which kept leaping out of my sandwich. Delicious.

Bulgogi-Style Chicken Bowl

This spin on a bulgogi bowl was my favorite dish of the week, and with a 150g of chicken serving, it helped meet my protein goal for the day with 33g.

gluten-free

Bulgogi-Style Chicken Bowl

500g boneless, skinless chicken, chopped into bite-sized pieces

Marinade

1 crisp apple, grated

1 pear, grated

2 inches ginger, grated

4 cloves garlic, grated

1/4 onion, grated

1/4 cup soy sauce

2 Tbsp. gochujiang

2 Tbsp. sesame oil

2 tsp. date molasses, honey or sugar

Combine all ingredients and marinate chicken for a few hours. To cook, I air fried the chicken for 10 minutes, shaking every few. Note: this marinade is a bit wet for the air fryer and it kind of made a mess, but it was workable; I just had a bit of cleaning to do afterward.

Bowl Base

1 package broccolini, chopped

Optional: shiritaki noodles, rice, etc.

Prep your bowl base. I air fried broccolini tossed in a scant teaspoon oil, salt and pepper for 7 minutes. I meant to bulk the dish up some with shiritaki, but ended up being not so starving for dinner. Broccolini worked great.

Toppers

1 scallion, minced

Nice amount of kimchi

1 cucumber, cut into matchsticks

1 fried egg

Optional: sesame seeds, teriyaki sauce, sriracha mayo, sliced nori

The chicken makes 3 servings, the toppings as written 2

Buffalo Chicken Meatballs

I love it when a recipe turns out exactly how I pictured in my minds’ eye. I was craving buffalo chicken dip and wanted to give my Ranch powder a whirl – and I’m glad I did. This dish held up really well as leftovers.

gluten-free, paleo (if you use paleo ranch seasoning), low carb

Buffalo Chicken Meatballs

1 lb. ground chicken

3 Tbsp. ranch seasoning powder

1 rib minced celery

An equal amount grated carrot

1 Tbsp. garlic powder

1 Tbsp. onion powder

4 Tbsp. buffalo hot sauce

2 tsp. baking soda dissolved in 1 Tbsp. water

2 tsp. butter, softened

Generous pinch salt and generous dusting pepper

Prepare a baking sheet and preheat your oven to 200C/375F.

Mix all ingredients by hand, form into golf ball sized meatballs, and place on the baking sheet.

Bake 15 minutes.

I served these with Ranch sweet potato fries (pictured).

To make, peel 2 small sweet potatoes and cut into fry-shaped sticks. Toss with a little oil or ghee, salt & pepper and 2 Tbsp. ranch powder. Arrange in a single layer on a prepared baking sheet and bake 20 minutes.

Flip, scootch over to the side, add the meatballs and bake another 15 minutes with the meatballs.

Serves 3 – 4 for dinner/lunch

Middle Eastern Spiced Meatballs

This is a good one – baked meatballs are quick to make and last in the fridge for days – a great meal prep component or emergency snack to keep on hand.

gluten-free, paleo, low carb

Middle Eastern Spiced Meatballs

1 lb. ground chicken

3 Tbsp. zaatar

1/4 c. slivered pistachios

2 tsp. sumac or lemon powder

1 small onion, grated

4 cloves garlic, grated

2 tsp. cumin

2 tsp. baking soda dissolved in 1 Tbsp. water

Salt & pepper to taste

Preheat your oven to 200C/375F. Prepare a baking sheet.

Add all ingredients to a bowl and mix with your hands to combine.

Form into meatballs and bake 15 minutes.

Makes enough for 4 servings

Bonus Recipe: A quick side salad to go with

2 cucumbers, cut into small moons

15 cherry tomatoes, halved

2 Tbsp. green onions, minced

2 cloves garlic, grated

1/4 c. parsley, chopped

Hand full of olives, sliced thin

Hand full of your favorite salty cheese (I used an aged provolone tasting vegan cheese)

2 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

2 tsp. your favorite mustard (I used Dijon)

1 Tbsp. zaatar

Salt & pepper

Whisk together all ingredients from the olive oil down. Pour over the rest.

Salad serves 2-3

Eggplant Curry With Meatballs

Ooh, this is a sneaky good one. I had *hoped* it would turn out well, but don’t have the best track record when I’m winging a coconut-based curry.

I’m happy to report that bland track record has been rectified – this dish is zippy, tangy, and still manages to give that ‘hug in a bowl’ feeling of a good coconut broth. Plus: it’s paleo, which is even better feeling for my particular body – and I didn’t miss the rice one bit.

gluten-free, paleo

Eggplant Curry With Meatballs

First, make the curry so it can simmer while the meatballs cook.

2 small potatoes (white and kinda waxy – you want something that won’t fall to mush after a good simmer)

1 medium purple eggplant

1/4 cup tamarind paste (this one is good)

1 Tbsp. roasted chili paste (this one is good)

1 can full fat coconut milk

1/2 cup good broth (I used a homemade combo chicken & ham bone broth)

Heaping Tablespoon of your favorite curry powder

Small chop the potatoes and eggplant. Add to a large pan over medium heat with a couple teaspoons neutral oil. Hit with a little salt and pepper.

Sauté a couple minutes while you gather the rest of your ingredients.

Add the stock, bring up to a simmer and let cook a couple more minutes.

Add the tamarind and chili pastes. Stir well to combine.

Add the coconut milk. Stir to combine.

Add the curry powder. Stir to combine. Bring up to a simmer, kick the heat back and let barely burble 20 minutes or until the potatoes are well cooked and the eggplant is super soft. Taste. Add a little more salt and pepper if necessary.

While the curry is working, make the meatballs.

Preheat the oven to 375F/200C. Prepare a baking sheet.

In a large bowl, combine:

1 lb. ground chicken

1/4 red onion, grated

1/4 red onion, minced

1/4 cup cilantro, minced

1 Tbsp. baking soda mixed in 1 Tbsp. water to form a slurry

2 cloves garlic, grated

1 inch ginger, grated

1 Tbsp. your favorite curry powder

Salt & pepper

Form your meat mixture into ping pong sized balls and arrange on the sheet.

Bake 15 minutes while the curry works.

To serve, a squeeze of lime is nice on top but isn’t necessary.

Serves 3 – 4 for dinner

Non Dairy Greek-Style Frychos

This recipe came about because of a video from one of my favorite kitchen hack channels: RachLovesLife. She’s got a ton of videos testing viral recipes, and they’ve been great fun to watch over this past year & some change of varying levels of lockdown. She did a recipe on fry hacks, and this was something she mentioned wanting to morph one of them into – just with my own non-dairy twist, ‘cause I’m not trying to die.

gluten-free, non-dairy, comfort

Non Dairy Greek-style Frychos

3 boneless, skinless chicken breasts

1 bell pepper

1 red onion

2 cloves garlic

1/2 batch this 6-ingredient vegan tzatziki sauce from the Minimalist Baker

1/2 a block of vegan cheese (this is the one I used)

Olive oil

Salt, pepper, oregano

Optional toppers: sundried tomatoes, black olives

1/2 a bag of your favorite fries (I used McCann’s crinkle cut)

Chop the onion and pepper fairly small. Mince the garlic. Add to a pan with a couple teaspoons oil and sautee over medium until soft. If the heat is a little high and the mix looks like it’s going to burn before getting nice and soft, hit with a little water and let that evaporate off as the mixture steams a bit. Make sure to hit with salt, pepper and a couple teaspoons oregano as the mix cooks to season.

While the mix works, add the fries to the oven and bake according to package directions. Salt about halfway through baking.

After the veggies are done, remove from the pan.

Add the chicken, chopped into small bites, with a Tablespoon of oil. Sautée, seasoning with salt, pepper and oregano, until cooked through.

Set aside when fully cooked.

Dice or shred the cheese.

When the fries are browned to your liking, pull from the oven, and sprinkle with the cheese. Pop back into the oven long enough to melt the cheese.

To serve, pile cheesy fries on a plate, top with chicken & veggies, drizzle sauce over top and finish with the optional toppers.

Serves 2 for dinner with enough left over toppings for another couple meals – or a nice pasta the next night