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One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale – Paleo, Gluten Free

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One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeI 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.

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeI 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.

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeYou 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
 
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Recipe type: Paleo, Gluten Free, Protein
Serves: 4 servings
Ingredients
  • *** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
  • MARINADE:
  • 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
  • STIR FRY:
  • 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
Instructions
  1. MARINADE:
  2. 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.
  3. STIR FRY:
  4. Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
  5. Remove chicken from bag with slotted spoon, reserve the liquid.
  6. 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.
  7. Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
  8. Add kale and saute until it is good and wilted.
  9. Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
  10. Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.
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Baked Chicken in Artichoke Hearts and Spinach – Paleo and Gluten Free

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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.

baked chicken artichoke heart spinach paleo gluten free low fat onion carrot vitamin c proteinBrowning 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.

baked chicken artichoke heart spinach paleo gluten free low fat onion carrot vitamin c proteinWhile 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
 
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Serves: 4
Ingredients
  • 1 tablespoon grass fed butter
  • 2 tablespoons extra virgin olive oil
  • 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
Instructions
  1. Preheat oven to 425.
  2. Heat oil and butter in a large pan.
  3. Brown chicken for about 7 - 10 minutes each side until nicely browned.
  4. Remove chicken from pan and set aside on a plate.
  5. Using the same juices saute the onions, carrots, artichokes and garlic for about 5 minutes or until veggies have softened up.
  6. Add bag of fresh baby spinach to the pan and once it gets good and wilty.
  7. Put the veggies in large baking dish and pour the broth over the top.
  8. 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.
  9. Serve warm but it reheats really good.
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Balsamic Roasted Chicken with Apple Rhubarb Chutney

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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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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.
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Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

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Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

spicy thai scallop chili pepper garlic protein sea peanut onion

I had a craving for scallops recently and wanted something besides rice or pasta to put them on so I cooked up this deliciously rich and spicy dish (this shiz has got some heat to it). I just finished a small plate and I cannot wait until I’m hungry again because it was SO good.

I’m going to do a separate post for the Crispy Bacon Brussel Sprouts. Just click HERE for the recipe.

crispy brussel sprouts bacon vegetable fiber cabbage leafy green vitamin c

Let’s just get to the recipe for the scallops because they were so easy. I’ve included some substitutes you can use in the recipe if you want.

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
 
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Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
Author:
Recipe type: Seafood, Protein
Ingredients
  • 1 lb. sea or bay scallops, whatever your preference
  • 1 tablespoon coconut oil (can sub with olive oil)
  • 1 tablespoon arrowroot starch/flour (can sub with cornstarch)
  • 14 ounces vegetable broth
  • 1 - 1½ tablespoons chili sauce (use 1½ if you like a lot of spice)
  • 2 tablespoons creamy peanut butter (can sub with almond creamy almond butter)
  • ¼ cup finely diced onion
  • 1 teaspoon minced garlic
  • dash of salt and pepper
  • **Optional: crushed roasted peanuts**
Instructions
  1. In a small bowl combine arrowroot starch, vegetable broth, chili sauce and peanut butter. Whisk until combined and smooth. Set aside.
  2. In a large skillet heat oil of choice and add scallops.
  3. Heat scallops on both sides until no longer opaque. Once heated, remove from skillet with a slotted spoon and set aside.
  4. Using the same skillet and whatever liquid is left in the skillet, add diced onions, salt/pepper and garlic. Saute for 3 - 5 minutes.
  5. Add peanut butter mixture to skillet and bring to a boil and stir for a couple of minutes until the mixture starts to thicken.
  6. Once thickened up a bit, reduce heat to a simmer and add scallops.
  7. Cover and simmer for 3 - 5 minutes.
  8. Serve over bacon brussel sprouts.
  9. **Optional: top with crushed peanuts**
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