Easy Greek Lemon Chicken with Olives and Artichoke Hearts
When I say this recipe is easy, I really really mean it. Not only is it easy but its paleo, gluten free and low carb. Not to mention, delicious.
I found this recipe at Beauty and the Foodie, a great food blog that I found recently. Check it out if you get a chance. I made a couple of changes to their recipe like using boneless chicken breasts and kalamata olives for example.
Start to finish, this delicious Greek chicken bake took less than an hour. And it really could not have been easier. Serve topped with some crumbled feta if that’s your thang or some lemon slices for some extra zing. Yum-may!
Easy Greek Lemon Chicken with Olives and Artichoke Hearts - Paleo, Gluten Free, Low Carb
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale
I love a one pan meal. The easier the better. Coupled with being packed with veggies and high on the nutritional quota, we have a winner.
I love ginger! Love love love it. First, I love the taste. Second, it’s anti-inflammatory and protects against some cancers. Not to mention that it relieves gastrointestinal issues and helps to relieve nausea. But all that doesn’t sound as good as “I love the taste” so we’ll just stick with that.
This recipe is super easy. I found one similar here and made some changes to see if I could make it any healthier by adding tons more veggies and replacing beef with chicken. You could also replace the meat with your favorite tofu or eliminate it all together and just add more mushrooms and kale. The flavor is really in the marinade that you’ll be sauteing the veggies in.
You can eat this a million ways. Ok, maybe a million is a little much. Have it on some brown rice noodles, brown rice, quinoa, in a lettuce wrap or on it’s own. It tastes awesome with any of those options.
Paleo, easy to make, vegan optional, gluten free, delicious and husband approved. Score.
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot, Kale Stir Fry - Paleo, Gluten Free
*** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
⅓ cup coconut aminos (can sub with soy sauce but it wouldnt be paleo or gluten free)
½ cup vegetable broth
3 Tablespoons rice wine vinegar (I used a red pepper infused variety)
2 Tablespoons arrowroot starch
2 teaspoons ground ginger
2 boneless skinless chicken breasts, cubed
2 Tablespoons olive oil
2 teaspoons minced garlic
8 ounces baby portabello mushrooms, halved or chopped
4 ounces shitake mushrooms, halved or chopped
4 green onions, thinly sliced (white part only)
3 large carrots, peeled and chopped
2 cups broccoli florets
3 cups chopped kale
In a gallon size zip lock bag, add all marinade ingredients including the cubed chicken, toss so that chicken is coated. Put in the fridge for at least a half hour. The longer the better. I marinaded mine for 3 hours.
Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
Remove chicken from bag with slotted spoon, reserve the liquid.
Add chicken to heated olive oil along with minced garlic and saute for 3 - 4 minutes, stirring occasionally, until the chicken is almost cooked. It will continue cooking when you add the vegetables.
Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
Add kale and saute until it is good and wilted.
Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.
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Chicken, Eggplant, Tomato and Spinach Skillet
This has got to be one of the easier things I’ve made lately. One meal, one pan = fast and delicious!
This is an almost perfect meal. It’s Paleo, gluten free and loads of vegetables, It’s also vegan optional by just omitting the chicken. You could substitute tofu or add some quinoa to ramp up the protein factor.
Just chop your veggies ahead of time and the rest of the recipe comes together within minutes. You could eat this right out of the pan or top some brown rice pasta or quinoa.
Chicken, Eggplant, Tomato and Spinach Skillet - Paleo and Gluten Free
Baked Chicken in Artichoke Hearts and Spinach – Paleo and Gluten Free
I don’t think I’ve ever liked artichoke hearts as much as I do in the recipe. It took me a really long time to appreciate them just like asparagus. But now like asparagus, I can say I love artichoke hearts.
Artichoke hearts have antioxidants, 9 times more Vitamin C than orange juice or red peppers and 10 grams of soluble fiber per artichoke. Not a bad resume.
Browning the chicken in a pan on the stove prior to baking is totally worth it and I think really makes the recipe go from good to kick ass. I used chicken (bone-in) cut into 8 pieces from Trader Joes. Using a very sharp knife, I removed the skins to make it lower in fat. Use 6 – 8 pieces for a family meal but if its just you and your sweety, 4 pieces will be fine. Just halve the rest of the ingredients.
I also made this same dish with boneless, skinless chicken breast and it came out fantastic too. You’ll prepare everything the same but reduce the baking time by about 5 minutes.
While the chicken is browning on the stove (about 7 – 10 minutes on each side), cut up the onions and carrots. Then once the chicken is browned, remove it to a plate and using the same juices in the pan, saute the onions, carrots, artichokes and garlic. After about 5 minutes, the veggies should be softened up. Now add a bag of fresh baby spinach and once it gets good and wilted, pour everything from your pan into your baking dish and pour the broth over the veggies. Now nestle your chicken pieces in the veggies and broth and bake for 20 – 25 minutes (for bone-in) or 15 – 20 minutes (for boneless). Check to see if its done by slicing into the thickest piece and if there’s no pink, you are good to go.
Baked Chicken in Artichoke Hearts and Spinach - Paleo and Gluten Free
6 - 8 bone-in chicken pieces (thighs, chicken breast, legs) OR 2 - 4 pieces of boneless skinless chicken breasts
2 cans (14-ounces) quartered artichokes, rinsed and drained
1 yellow onion, diced fine
1 red onion, diced fine
1 large carrot, peeled and sliced into thin rounds
2 garlic cloves, finely chopped OR 2 teaspoons minced garlic
1 bag (6 to 8 ounces) fresh baby spinach
1 cup vegetable broth
salt and pepper to taste
Preheat oven to 425.
Heat oil and butter in a large pan.
Brown chicken for about 7 - 10 minutes each side until nicely browned.
Remove chicken from pan and set aside on a plate.
Using the same juices saute the onions, carrots, artichokes and garlic for about 5 minutes or until veggies have softened up.
Add bag of fresh baby spinach to the pan and once it gets good and wilty.
Put the veggies in large baking dish and pour the broth over the top.
Nestle your chicken pieces in the veggies and broth and bake for 20 - 25 minutes for bone-in OR 15 - minutes for boneless. Just cut the pieces open to make sure there is no pink before serving. If you need to cook longer than do 5 minute increments at a time so not to overcook.
Things we don’t eat…breading, rice, pasta, white bread, white refined sugar, etc..That doesn’t mean I don’t miss certain foods. I was missing “shake and bake” chicken legs the other day. I don’t miss it anymore because of this recipe. It tasted just like “shake and bake” like when I was a kid but much healthier and gluten free. Score!
You can do this 1 of 2 ways. You can do the traditional way with putting all of the “shake and bake” in a gallon size plastic bag or put the ingredients in a shallow baking dish and roll it around. I opted for the baking dish and used a spoon to scoop the “breading” onto the drumstick.
These turned out extremely “shake and bake” like. It was really easy, I had all the ingredients available because I always keep coconut flour on hand. It’s one of the 39 Things I Keep Stocked at all times.
3 Tablespoon chopped onion flakes or dried onion powder
1 Tablespoon paprika
1 teaspoon oregano
1 teaspoon salt
½ teaspoon ground pepper
Preheat oven to 350
Line a baking sheet with parchment paper or foil.
Optional: place a cooking rack (like the ones used for cookies) on top of the lined baking sheet. This way your "breading" will be crispier all around but it's not necessary.
In a medium baking dish or a gallon size baggy, combine coconut flour, Parmesan cheese, onion, paprika, oregano, salt and pepper. Stir to combine everything well.
In a medium saucepan, melt ghee or butter and add in Dijon mustard, whisk to combine well.
Dry drumsticks with a paper towel. This will help the ghee/Dijon mixture stick better.
Brush each drumstick with the ghee/Dijon mixture. I used a pastry brush but then ended up using my hands because I found I was able to cover each drumstick more thoroughly.
After brushing the ghee/Dijon mixture on drumstick, roll in coconut flour mixture or put chicken leg in plastic baggy and shake around until covered. I laid the drumstick in the mixture and used a spoon to cover the top and sides. Either way works.
Place each drumstick on baking sheet or baking rack.