I mentioned in another recipe that my husband and I are in the process of packing up our house and moving from Illinois to Arizona in the next several weeks so I needed a super easy, hearty meal that would leave me with a good amount of leftovers so I could skip cooking for a day or two.
We eat soup all year long, not just in the winter. It’s a good thing too because there will be long snowy freezing nights in Arizona (really looking forward to that).
Behold Low Fat Chicken, Quinoa and Veggie Soup! I had a pound of chicken breast and veggies in the fridge because we had just hit the market the other day. I gathered my favorites, added some quinoa and garbanzo bean for even more of a protein punch. Lean protein and veggies was just what I needed.
This recipe is really easy but looks like you are a culinary artist. Look at you being all fancy schmancy. A great dish for company because you can do many chicken breasts at a time, just multiply the recipe. Simple, gluten-free protein in a snap.
I had never used baking twine before but it was a piece of cake. If you can tie a shoe, you can tie your chicken breast together. There is no die hard technique to it. Your goal is just to keep it together, easy peazy.
You can use either crumbled blue cheese or feta cheese depending on your taste preference. I like a strong blue cheese but sometimes I have a taste for feta because it’s a light and creamier so it just depends what you are in the mood for. You can even change it up for another variation and use mozzarella with maybe some asparagus. That sounds so good, wish I’d thought of it earlier.
I served mine on a bed of raw fresh baby spinach and some warmed fire roasted canned tomatoes. The hubby gobbled this down and LOVED it. He’s usually my recipe barometer so if he gives the thumbs up, it’s all good.
I am a sucker for a drumstick. I’ve loved them since I was little. What’s not to love, they come with their own handle for gosh sake. But the typical seasoned drumstick can get boring sometimes. This recipe is far from boring.
The recipe has a touch of curry in it which really adds a great savory flavor but is not overwhelming in the least. But if you aren’t into curry, you can omit it. They will still turn out super flavorful without it.
This simple recipe is easy, paleo and a great source of protein. You can bake these or make the marinade and put your chicken legs on the grill. It’s the marinade that makes this recipe for sure so use it on chicken breasts too if you want.
I boiled the marinade before using it to baste just because it was sitting on raw chicken but that’s just me being super cautious. You can skip this step if you aren’t concerned about it. If you do skip that step, only use the marinade for basting and not for any dipping sauce unless you boil it.
2 tsp coconut aminos (can sub with soy sauce if not going paleo)
2 tsp yellow curry powder (you can skip the curry if you don't like it)
2 tsp salt + a pinch or two
1 tsp ground ginger
1 tsp pepper
Combine everything except for the chicken legs and the extra pinches of salt. Whisk together. If using raw honey, it may seem thick at first but just keep stirring because it will liquify quickly.
Pat your chicken legs dry with a paper towel and put in a baking dish, pour marinade over them, coating completely.
Cover and place in the fridge anywhere from 2 hours to overnight. Flip the chicken legs over half way through your marinading time.
Preheat oven to 350.
Pour the marinade into a small saucepan, set aside.
Bake chicken for 65 - 70 minutes.
Once you put the chicken in the oven, bring your extra marinade to a boil, stirring constantly. I do this just because it was on raw chicken and I'm being extra cautious. If it doesn't bother you, then you can skip this step.
Once your marinade has boiled for a minute or so, baste your chicken legs generously every 15 minutes or so until they are done. If you have any left over you can use as a dipping sauce on the side.
Honey Chipotle Chicken Meatballs – Paleo and Gluten Free
I had to hurry to take pictures of these because I I couldn’t stop eating them. Heed my warning, these will go fast. These chicken balls are paleo, gluten free and low-carb. LOVE these balls!
I have to admit, I was skeptical when I saw the original recipe for turkey meatballson MarthaStewart.com because the recipe didn’t call for any breading to bind the meatballs together.
I made some minor changes, used organic ground chicken and bam, it worked. It really worked. You just have to be a little gentle. I recommend reading the whole recipe through before starting.
Next time I make these, Ill be doubling the recipe because at this point, I don’t want to share any more of them. I’m seriously considering hiding the rest of them in the veggie crisper so the hubby won’t find them. I’m a greedy rabbit. I’ll eat these as a meal or as a quick protein snack on the go.
Recipe type: Paleo, Gluten Free, Low Carb, Protein
1 pound organic ground chicken
½ yellow onion, diced small
4 Tablespoons raw honey
2 Tablespoon extra-virgin olive oil
1 - 2 Tablespoon adobo sauce (can sub with sriracha sauce)
4 teaspoon cider vinegar
1 teaspoon chipotle flakes seasoning
1 teaspoon minced garlic (I used the kind from a jar)
½ teaspoon sea salt
¼ teaspoon ground pepper
Preheat oven to 375. Either use a cast iron skillet that goes from stove top to oven or foil line a baking dish.
In a large bowl combine ground chicken, onions, garlic, salt and pepper. Use your hands to combine everything together.
Form into balls, set aside. This recipe yielded 16 balls for me.
In a small bowl, whisk together raw honey, vinegar, adobe sauce and chipotle seasoning. The raw honey will liquefy after a minute or so, just keep stirring.
Heat olive oil in a skillet on medium/high. (I used a cast iron skillet so I could use it on the stove top and move it directly to the oven but you could use regular skillet, just add another ½ Tablespoon of olive oil at a time to make sure the meatballs don't burn if not using a cast iron skillet).
Once the oil is heated, place meatballs in pan and cook until they are browned all over. I cooked them on one side for about 6 minutes then using tongs, CAREFULLY flipped them over and cooked for another 6 minutes.
After browning the meatballs, place them in your foil lined baking dish and bake for 5 minutes.
Remove from oven and pour honey glaze over the top, coating each meatball.
Bake for 4 minutes, flip, spoon liquid over meatballs and bake for another 4.
Balsamic Roasted Chicken with Apple Rhubarb Chutney
Balsamic Roasted Chicken with Apple Rhubarb Chutney ~ sounds so fancy, doesn’t it? It’s so flipping easy though. No special skills or tricks. If you can measure stuff and dice other stuff, you got this.
The chicken only takes a few minutes to prepare for baking. If you start the chutney once you put the chicken in the oven, they will be ready at the same time. But if they aren’t, no worries. Both the chicken and chutney reheat just fine so you can go ahead and make this ahead of time.
Lean protein topped with a flavorful chutney that is packed with vitamins and fiber. This chutney goes great on chicken, turkey and pork. Such a simple paleo, gluten-free meal. Ready in 30 minutes. Start to finish.
Balsamic Roasted Chicken with Apple Rhubarb Chutney