Tag Archives: Poultry

Paleo Chicken Marsala

Paleo Chicken Marsala

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootMarsala wine is walking a fine line by calling it paleo but then I’ve been known to have 18 items in the “15-item only” line so I’ll be a rebel with this one.  But by all means, if you find a suitable paleo substitute for marsala wine, knock your socks off. That being said, this recipe is paleo(ish), dairy free and gluten free so that’s pretty good I’d say.

First of all, I want to give mad props to http://www.grandbaby-cakes.com/2015/03/skinny-chicken-marsala/  for providing the basis for this recipe. I changed up a couple of things like using arrowroot starch (paleo and gluten free) and using bone broth instead of chicken stock because I wanted to amp up the nutritional stats.

First, split each chicken breasts in half (you’ll have 4 pieces total) and place them between plastic wrap or in a big plastic bag and hammer away. Pound those babies till they are about a 1/4″ thick. Normally I would use a meat mallet but I don’t have one so I improvised.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootSeason generously with sea salt and pepper then dredge in the arrowroot starch. You can use regular or gluten free flour if you aren’t concerned with being paleo. Tap off the access and repeat until all 4 pieces are dredged.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHeat a large non-stick pan over medium-high heat a 1/2 tablespoon of olive oil and a 1/2 tablespoon of unsalted butter. When good and hot, place chicken in pan. Leave chicken untouched for around 3 – 4 minutes to brown. Once browned, turn over and repeat on the other side. Set aside.

I cooked my chicken 2 pieces at a time so they wouldn’t be too crowded in the pan. If you have a really big pan, you can cook them all at once.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootWhile your chicken is cooking, chop your shallots and slice mushrooms. I used my new portable food processor for the shallots and bought pre-sliced shitake mushrooms so the only thing I really had to chop were the button mushrooms.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootOnce chicken is done, place on a plate and set aside. Add another 1/2 tablespoon of olive oil and another 1/2 tablespoon of unsalted butter. Add shallots and garlic to the pan. Saute for a couple of minutes until shallots are soft.

Add mushrooms next and sprinkle with a 1/4 teaspoon of sea salt. Saute for about 4 – 5 minutes until mushrooms are browning and soft, not mushy though.  Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootAdd marsala wine and cook it down for a minute, scraping any burnt bits off of the bottom of the pan. Add your bone broth and continue cooking until it thickens up a bit. About 2 or 3 minutes.

Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootYou can eat it ‘as-is’ or top some organic brown rice, quinoa, farro or zucchini ‘zoodles’.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHubby’s review: He gave me the thumbs up and said “good chit babe”. Pretty legit review <3 Enjoy.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowroot

Paleo Chicken Marsala
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free
: Italian
Serves: 4
Ingredients
  • ***I ALWAYS RECOMMEND USING ORGANICS WHENEVER POSSIBLE***
  • 2 large chicken breasts
  • 8 ounces button mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • ½ cup shallots, diced
  • ½ cup chicken bone broth (can substitute with regular chicken broth)
  • ½ cup + 1 Tablespoon arrowroot starch, separated
  • ⅓ cup marsala wine
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1½ teaspoon minced garlic
  • ¼ teaspoon sea salt
  • pepper
Instructions
  1. Butterfly each chicken breast in half making a total of 4 pieces.
  2. Place pieces between 2 pieces of plastic wrap and pound to about ¼ inch thick.
  3. Salt/pepper each piece generously.
  4. Dredge each piece in arrowroot starch and shake off access.
  5. Heat ½ tablespoon of olive oil and unsalted butter in a large non-stick pan on medium/high.
  6. Place chicken in pan and leave untouched for about 3 - 4 minutes until browned. Turn over and repeat on the other side, set aside.
  7. Heat other ½ tablespoon of olive oil and unsalted butter.
  8. Saute garlic and shallots until shallots are softened. About 2 minutes.
  9. Add mushrooms next and sprinkle with a ¼ teaspoon of sea salt. Saute for about 4 - 5 minutes until mushrooms are browning and soft, not mushy though. Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.
  10. Add marsala wine and cook off for a minute, scraping the burnt bits from the bottom of the pan if any.
  11. Add bone broth and cook for 3 - 4 minutes.
  12. Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.
  13. Serve over brown rice, quinoa, farro or zucchini noodles or eat 'as-is'.

 

Gluten Free “Shake and Bake” Drumsticks

Gluten Free “Shake and Bake” Drumsticks

shake bake chicken leg drumstick protein gluten free protein poultryThings 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!

shake bake chicken leg drumstick protein gluten free protein poultryYou 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.

shake bake chicken leg drumstick protein gluten free protein poultryThese 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.

5.0 from 2 reviews
Gluten Free "Shake and Bake" Drumsticks
 
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Author:
Recipe type: Gluten Free, Protein
Serves: 3 or 4
Ingredients
  • 6 - 8 drumsticks
  • ¼ coconut flour
  • ½ cup ghee or grass fed butter
  • ¾ cup Parmesan cheese
  • 4 Tablespoon Dijon mustard
  • 3 Tablespoon chopped onion flakes or dried onion powder
  • 1 Tablespoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
Instructions
  1. Preheat oven to 350
  2. Line a baking sheet with parchment paper or foil.
  3. 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.
  4. 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.
  5. In a medium saucepan, melt ghee or butter and add in Dijon mustard, whisk to combine well.
  6. Dry drumsticks with a paper towel. This will help the ghee/Dijon mixture stick better.
  7. 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.
  8. 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.
  9. Place each drumstick on baking sheet or baking rack.
  10. Bake for 1 hour.

 

Buffalo Chicken Quinoa with Broccoli and Blue Cheese

Buffalo Chicken Quinoa with Broccoli and Blue Cheese

buffalo chicken quinoa broccoli carrot cabbage onion protein low fatIt’s no secret that I love quinoa. Whether it’s for breakfast, lunch, dinner or dessert. It is packed with clean protein and adaptable to any flavors you incorporate into it. This recipe is no different.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fat

This recipe is chock full of buffalo sauce flavor not to mention lots of protein from the chicken and the quinoa. With the broccoli, carrots and cabbage, there is a great dose of veggies in it.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fatTo bring the flavors up a notch, I topped it with some crumbled blue cheese. I always loved buffalo wings with blue cheese dressing so I get the same flavors now but with healthy ingredients and dramatically less fat.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fat

Buffalo Chicken Quinoa with Broccoli
 
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Author:
Recipe type: Protein
Serves: 6
Ingredients
  • 1 cup quinoa (I use the pre-rinsed kind)
  • 2 cups chicken broth
  • 1 pound boneless skinless chicken breast, cut into bite size pieces
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 2 roma tomatoes, diced
  • ½ cup blue cheese crumbles
  • 4 green onions (the white part) chopped. Reserve the green parts for garnish
  • 2 Tablespoon ghee or coconut oil (separated)
  • ¼ cup olive oil
  • ½ cup buffalo wing sauce
  • 1 teaspoon seasoned salt
Instructions
  1. Make the quinoa first. I use the pre-rinsed kind but if yours is not already rinsed, rinse thoroughly and drain before cooking.
  2. Put 1 cup uncooked quinoa and 2 cups chicken broth in a medium sauce pan and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let cook for 15 minutes or until all of the liquid has been absorbed, stirring every 5 minutes.
  3. While the quinoa is cooking, in a large skillet heat 1 tablespoon of ghee or coconut oil and add broccoli. Saute on low for 5 minutes, stirring so that it does not burn. You want the broccoli to still be somewhat crunchy, not soggy. Once cooked, set aside.
  4. Using the same pan, add the other tablespoon ghee or coconut oil and saute chicken on medium heat for 5 - 7 minutes. Turning occasionally so all sides are cooked.
  5. While the chicken is cooking, mix up the dressing. In a medium bowl combine olive oil, buffalo sauce and seasoned salt. Whisk until mixed thoroughly. Set aside.
  6. Add broccoli, carrots, cabbage, tomatoes, onions and half of the dressing mixture to the chicken and combine.
  7. Add quinoa next and the second half of the dressing mixture. Mix everything well and bring to a boil. Once boiling, reduce heat to medium and cook for 7 - 10 minutes or until the liquid has cooked off.
  8. Stir in blue cheese crumbles or save them to use as garnish and mix them in one serving at a time.
  9. Serve on a bed of shredded cabbage or in lettuce cups.

 

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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Author:
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