Tag Archives: chicken

Low Fat Chicken, Quinoa and Veggie Soup

Low Fat Chicken, Quinoa and Veggie Soup

chicken quinoa sweet potato onion carrot garbanzo bean slow cooker protein gluten freeI 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.

chicken quinoa sweet potato onion carrot garbanzo bean slow cooker protein gluten freeWe 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).

chicken quinoa sweet potato onion carrot garbanzo bean slow cooker protein gluten freeBehold 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.

Low Fat Chicken, Quinoa and Veggie Soup
 
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Recipe type: Paleo, Gluten Free, Protein, Slow Cooker
Serves: A LOT
Ingredients
  • 1 lb chicken breast, cubed into 1 inch pieces
  • 32 ounces chicken broth (use gluten-free if needed)
  • 1 small sweet potato, cubed small
  • ½ cup dry quinoa (rinse if your brand isn't pre-rinsed)
  • 1 can garbanzo beans
  • ½ cup sliced carrots
  • ½ yellow onion, diced small
  • ½ cup shitake mushrooms, diced
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ teaspoon chili powder
  • dash salt/pepper
Instructions
  1. Use at least a 4 quart slow cooker.
  2. Place cubed chicken and sweet potato in the bottom of the slow cooker.
  3. Add everything else on top of the chicken and sweet potato, spices last.
  4. Stir to combine everything but try to keep the chicken sweet potato towards the bottom of the slow cooker.
  5. Cook on low for 8 hours.
  6. If the quinoa soaks up too much of the liquid, just add a cup or so of water, depending on how thick you like your soup.

 

Spinach & Blue Cheese Stuffed Chicken Breast

Spinach & Blue Cheese Stuffed Chicken Breast

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultryThis 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.

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultryI 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.

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultryYou 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.

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultryI 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.

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultry

5.0 from 1 reviews
Spinach & Blue Cheese Stuffed Chicken Breast
 
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Serves: 2
Ingredients
  • 2 chicken breasts, butterflied
  • 2 cups fresh baby spinach
  • 4 Tablespoon crumbled blue cheese or feta
  • 8 - 10 sun dried tomatoes
  • 2 teaspoons olive oil
  • 2 Tablespoons seasoning of your choice (ie: Italian seasoning, garlic salt, cayenne pepper, etc.)
  • Pinch salt and pepper
  • Baking twine
Instructions
  1. Preheat oven to 400.
  2. Line a baking dish with foil.
  3. Butterfly chicken breasts but leave sightly attached on one side, kind of like an open book.
  4. On the inside of each breast layer 2 Tablespoons blue cheese or feta, followed by 4 or 5 dried tomatoes then a ½ cup of spinach.
  5. Rub your seasoning of choice into both sides of each breast. Sprinkle with a pinch of salt/pepper.
  6. Tie breasts together with twine.
  7. Bake for 15 minutes, flip and cook for another 15 minutes.
  8. Turn oven to broil and broil for 3 minutes on one side to deepen the browning slightly. It's not necessary though.

 

Easy Paleo Honey Mustard Drumsticks

Easy Paleo Honey Mustard Drumsticks

honey mustard chicken legs drumsticks protein paleo easy curryI 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.

honey mustard chicken legs drumsticks protein paleo easy curryThis 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.

honey mustard chicken legs drumsticks protein paleo easy curry

Easy Paleo Honey Mustard Drumsticks
 
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Author:
Recipe type: Paleo, Protein
Ingredients
  • 5 - 7 chicken legs
  • 1 cup raw honey (can sub with regular honey)
  • ½ cup dijon mustard
  • 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
Instructions
  1. MARINADE:
  2. 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.
  3. Pat your chicken legs dry with a paper towel and put in a baking dish, pour marinade over them, coating completely.
  4. Cover and place in the fridge anywhere from 2 hours to overnight. Flip the chicken legs over half way through your marinading time.
  5. BAKING DRUMSTICKS:
  6. Preheat oven to 350.
  7. Pour the marinade into a small saucepan, set aside.
  8. Bake chicken for 65 - 70 minutes.
  9. 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.
  10. 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.

 

Recipe inspired by www.chewoutloud.com

Honey Chipotle Chicken Meatballs – Paleo and Gluten Free

Honey Chipotle Chicken Meatballs – Paleo and Gluten Free

honey chipotle chicken meatball paleo gluten free protein sweetI 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!

honey chipotle chicken meatball paleo gluten free protein sweetI have to admit, I was skeptical when I saw the original recipe for turkey meatballs on 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.

honey chipotle chicken meatball paleo gluten free protein sweetNext 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.

Honey Chipotle Chicken Meatballs
 
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Recipe type: Paleo, Gluten Free, Low Carb, Protein
Ingredients
  • 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
Instructions
  1. Preheat oven to 375. Either use a cast iron skillet that goes from stove top to oven or foil line a baking dish.
  2. In a large bowl combine ground chicken, onions, garlic, salt and pepper. Use your hands to combine everything together.
  3. Form into balls, set aside. This recipe yielded 16 balls for me.
  4. 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.
  5. 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).
  6. 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.
  7. After browning the meatballs, place them in your foil lined baking dish and bake for 5 minutes.
  8. Remove from oven and pour honey glaze over the top, coating each meatball.
  9. Bake for 4 minutes, flip, spoon liquid over meatballs and bake for another 4.
  10. Serve and hide the leftovers from everyone :)

 

 

Balsamic Roasted Chicken with Apple Rhubarb Chutney

Balsamic Roasted Chicken with Apple Rhubarb Chutney

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinBalsamic 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.

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinThe 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.

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinLean 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.

roasted balsamic chicken apple rhubarb chutney paleo gluten free protein

Balsamic Roasted Chicken with Apple Rhubarb Chutney
 
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Author:
Recipe type: Paleo, Gluten Free
Serves: 4
Ingredients
  • ROASTED CHICKEN:
  • 4 boneless skinless chicken breasts
  • ¼ cup + 2 tablespoons balsamic vinegar
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ garlic powder
  • ¼ paprika
  • CHUTNEY:
  • 1 large green apple, peeled and diced small
  • 2 or 3 stalks of rhubarb, diced small
  • ¼ red onion, finely diced
  • ½ cup apple juice, no sugar added
  • 1 inch piece of peeled ginger root
  • 2 Tablespoon dried cranberries
  • 2 Tablespoon raw honey
  • 1 teaspoon balsamic vinegar
Instructions
  1. ROASTED CHICKEN:
  2. Preheat oven to 400 degrees.
  3. Rinse chicken under cold water, pat dry and place in baking dish.
  4. In a small bowl combine salt, pepper, garlic and paprika. Mix until combined.
  5. With your hands, rub olive oil into chicken breasts to evenly distribute.
  6. Rub seasoning over the tops of each chicken breast. Really rub it in there.
  7. Pour the ¼ of vinegar over the top.
  8. Bake for 23 - 25 minutes.
  9. CHUTNEY:
  10. While the chicken is baking you can prepare the chutney.
  11. In a medium saucepan combine apple, rhubarb, onion, apple juice, ginger, cranberries and honey and bring to a boil.
  12. Once boiling, reduce to medium heat, cover.
  13. Let cook for 10 minutes, stirring occasionally.
  14. Remove from heat and let sit for 5 minutes.
  15. After the 5 minutes, remove ginger and add vinegar, stir.
  16. Using a slotted spoon, top your chicken with warm chutney.