Tag Archives: Chicken

Chicken Bacon Ranch Skillet with Roasted Brussels Sprouts

Ingredients

  • 4 slices bacon
  • 1.5 lbs chicken tenders
  • 1 lb brussels sprouts
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 packet ranch seasoning

Preparation

  1. Preheat the oven to 375
  2. In a medium-sized bowl, toss the sprouts with 1 Tbsp olive oil, garlic and a small pinch of salt.  Spread them evenly on a large prepared baking sheet.
  3. When preheated, put brussels in the oven and roast for 25 minutes, until crispy
  4. while brussels are roasting, put the chicken dry and cut into bite-sized pieces. Set aside
  5. Heat a large a cast iron skillet over medium heat.  Once hot, cook the bacon for about 3 minutes per side until slightly crispy.
  6. When the bacon is cooked through, remove it from the pan and place on a paper towel
  7. With the cast iron still hot, add your chicken in single layer.  Do not move it for about 5 minutes so the bottoms brown. Then flip over the chicken and cook for another 4-5 minutes.
  8. Turn the heat down on the cast iron to medium low and add the brussels and bacon, along with garlic and ranch seasoning.
  9. Stir lightly with a wooden spoon to the seasoning spreads evenly.  Warm the flavors together for about 5 minutes.

Macaroni and Cheese With Broccoli

Nicole was out with a friend the other night, but before that she said she had a craving for some mac and cheese.  I found this gem on the Beachbody Blog, and modified it a little bit.  The boys loved it! Nicole needed a little extra pepper though!

Ingredients
  • 4 oz. dry whole wheat elbow macaroni (or pasta)
  • 4 tsp. organic grass-fed butter (or organic coconut oil)
  • 2 Tbsp. unbleached whole wheat flour
  •  cups unsweetened almond milk
  •  cups freshly grated extra-sharp cheddar cheese
  • 3 cups cooked chopped chicken breast, boneless, skinless
  • 6 cups chopped broccoli florets, steamed
  • 1 tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
Preparation
  1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.

  2. Melt butter in large saucepan over medium heat.

  3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).

  4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.

  5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.

  6. Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.

  7. Serve immediately.

Spaghetti Squash With Chicken, Bacon, Spinach, and Goat Cheese

Ingredients

  • 1 medium spaghetti squash
  • 4 grilled chicken tenders
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper
  • 6 slices bacon, cut into 1-inch pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 5-ounce bag baby spinach
  • 2 ounces soft goat cheese, crumbled

Preparation

  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1 inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
  3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
  4. Heat a large skillet over medium heat, cube and cook the chicken tenders, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
  6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  7. Divide between two plates and serve immediately.

Modified from https://www.buzzfeed.com/christinebyrne/spaghetti-squash-with-bacon-spinach-and-goat-cheese?utm_term=.ejAZga54YV#.eiE8g5ajE3

Jambalaya with Chicken and Sausage

Ingredients

  • 5 links of sausage sliced
  • Grilled Chicken Tenders
  • 1 Can of Petite diced tomatoes
  • 1 Tablespoon of Olive Oil
  • 1/2 Onion finely diced
  • 3 Celery stalks diced
  • 1/2 green pepper diced
  • 1/2 red pepper diced
  • 2 cloves of garlic finely chopped
  • 1/4 bunch of parsley finely chopped
  • 1 Tablespoon of Dried Oregano
  • 1-2 Tablespoons of Cajun Seasoning
  • 2 Tablespoons of Worcestershire Sauce
  • Salt and Pepper to taste

Instructions

  1. Cook sausage and chicken together in olive oil until cooked through.
  2. Add all of the vegetables and saute for 2-3 minutes
  3. Add the Cajun seasoning, Worcestershire sauce, Oregano, and Parsley and stir well
  4. Add the cauliflower rice.
  5. Cover and let simmer over medium high for 20-25 minutes (until the rice is done).

Pineapple Firecracker Chicken

Sweet and Spicy Chicken on a bed of cauliflower rice.

  • Total  Time: 30 minutes
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

Ingredients

For the sauce

  • 1 1/2 Tbsp Avocado oil or olive oil
  • 1 1/2 tsp Fresh ginger, minced
  • 3/4 Cup Pineapple juice
  • 1 –2 Tbsp Franks red hot sauce or Sriracha sauce
  • 2-3 Tbsp soy sauce
  • 2 Tbsp Chili Garlic sauce
  • 2 Tbsp Sweet Chili sauce
  • 1 Tbsp cornstarch mixed with cold water (to thicken sauce)

For the chicken

  • 1 Lb Chicken breast, cubed
  • 2Tbsp Avocado oil or olive oil
  • 1/4 Cup Pineapple tidbits, drained
  • Cooked white rice, or cauliflower rice, for serving
  • Sliced green onion,for garnish

Preparation

  1. In a medium frying pan heat the avocado oil (for the sauce) on medium heat.  Add in the ginger and cook until fragrant, about 30 seconds.  Turn up the heat to medium high and add in the pineapple juice, hot sauces and soy sauce.  Bring to a boil.
  2. Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low add corn starch mixture, and cook an additional 1 minute, until the sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken. *
  3. Heat 1 Tbsp of the avocado oil or olive oil on medium high heat in a large frying pan.  Add chicken until cooked through (salt and pepper to taste)
  4. Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat.
  5. Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds.
  6. DEVOUR!