Cilantro Lime Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A classic duo that won't disappoint you.

Ingredients

  • 1lb chicken (breast or thigh)
  • 2 tablespoons olive oil
  • 4 garlic cloves (minced)
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 lime (juiced)
  • ½ bunch cilantro (chopped)

Directions

  1. Place the chicken into a bowl. Season with cumin and salt.
  2. Add in lime zest and the remaining ingredients (only half the cilantro).
  3. Toss the chicken to coat and marinate for at least 30 minutes.
  4. When ready to cook, heat a skillet over medium-high heat.
  5. Cook the chicken fully through on both sides.
  6. Once ready, plate and add the rest of the cilantro on top. Garnish with lime wedges.
  7. Enjoy!

Tuscan Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A taste of Italy in your own kitchen.

Ingredients

Chicken

  • 1 lb chicken (breast or thigh)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon italian seasoning
  • 1 teaspoon salt
  • 2 tablespoons ghee
  • 2 tablespoons balsamic vinegar

Topping

  • 2 tomatoes (diced)
  • 1 garlic clove (minced)
  • 2 tablespoons parsley (chopped)
  • 2 tablespoons onion (diced)
  • 1 teaspoon salt
  • ½ lime (juiced)

Directions

  1. Season chicken with the dry ingredients and set aside.
  2. Heat the ghee in a saucepan over medium heat.
  3. Add in the chicken and cook fully through on all sides.
  4. Meanwhile combine all the ingredients for the topping.
  5. Transfer the chicken to a plate. Add the topping.
  6. Drizzle the balsamic vinegar on top.
  7. Enjoy!

Garlic Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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Easy and delicious comfort food.

Ingredients

  • 1 pound chicken (breasts or thighs)
  • 1 cup chicken stock
  • 2 tablespoons garlic (minced)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoons salt
  • 3 tablespoon cilantro (chopped)
  • 2 tablespoon ghee

Directions

  1. Cut the chicken pieces in half to make them thinner.
  2. Stir together the salt, garlic powder, and onion powder in a small bowl. Set aside.
  3. Add half the ghee to a large pan over medium-high heat.
  4. Once hot, add the chicken. Season with the mixture.
  5. Cook until nearly ready. Remove from pan and set aside.
  6. Add the remaining ghee and minced garlic to the pan.
  7. Cook until fragrant, about one minute.
  8. Reduce the heat to medium. Add the stock and cilantro.
  9. Place the chicken back into the pan. Simmer until fully cooked.
  10. Enjoy!

Jerk Chicken Bowl

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A tropical, sweet and tangy dish.

Ingredients

Chicken

  • 2 chicken breasts
  • 2 tablespoons jerk seasoning
  • 1 tablespoon avocado oil

Jerk Seasoning

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon thyme (dried)
  • 1 tablespoon parsley (dried)
  • 1 tablespoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon paprika
  • ½ teaspoon nutmeg
  • 1 teaspoon red pepper or cayenne (optional)

Rice

Mango Salsa

Directions

  1. Combine all the ingredients for the jerk seasoning in a bowl.
  2. Season both sides of the chicken heavily with the jerk seasoning.
  3. Heat the avocado oil in a skillet over medium-high heat.
  4. Add the chicken and cook 3-5 minutes on one side without moving.
  5. Flip the chicken over and repeat until fully cooked on both sides.
  6. Transfer to a cutting board and let it rest for 5 minutes.
  7. Spoon the cauliflower rice into serving bowls. Add in the mango salsa.
  8. Cut the chicken into slices. Add it into the bowl.
  9. Accompany with lime wedges.
  10. Enjoy!

Cashew Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A delicious alternative to take-out.

Ingredients

Chicken

  • 1 lb chicken (breasts or thighs)
  • 1 zucchini (sliced)
  • 1 can water chestnuts
  • 1 cup cashews
  • ½ onion (diced)
  • 2 tablespoons avocado oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Sauce

  • ½ cup coconut aminos

  • 2 garlic cloves (minced)
  • ¼ cup chicken broth
  • 1 teaspoon sesame oil
  • 2 teaspoons arrowroot or tapioca powder

Directions

  1. Heat half the avocado oil in a skillet over medium-high heat.
  2. Add the chicken and season with the salt and pepper. Cook fully through, set aside.
  3. Heat the rest of the avocado oil in the skillet. Add in the onions and zucchini.
  4. Stir occasionally while continuing to cook the onions.
  5. Meanwhile, add all the sauce ingredients to a bowl. Mix together and set aside.
  6. Add chicken back to the skillet when the onions and zucchini are almost ready.
  7. Pour in the sauce. Mix to evenly coat.
  8. Stir in the cashews and water chestnuts.
  9. Enjoy!

Chicken Burrito Bowl

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy and filling meal full of protein.

Ingredients

Chicken

  • 1 lb chicken (breast or thigh)
  • 1 tablespoon garlic powder
  • 1½ tablespoons coco aminos original seasoning sauce and marinade (big tree farms)
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 2 teaspoons avocado oil

Rice

  • 1½ cups cauliflower rice
  • 1 tablespoon coconut aminos garlic sauce (coconut secret)
  • 1 teaspoon cumin
  • ½ lime (juiced)
  • ½ teaspoon salt
  • 1 tablespoon avocado oil

Guacamole

Pico De Gallo

  • 1 tomato (diced)
  • ½ onion (diced)
  • 1 tablespoons cilantro (chopped)
  • ½ lime (juiced)

Directions

  1. Season chicken with the dry ingredients and put into a bowl.
  2. Add in the seasoning sauce and let it marinade for several minutes.
  3. Heat avocado oil in a saucepan over medium heat.
  4. Add in the cauliflower rice and the remaining ingredients for the rice.
  5. Cook fully through, making sure the rice is evenly seasoned. Once cooked, set aside.
  6. Heat the avocado oil and sesame oil in a skillet over medium-high heat.
  7. Once hot, add in the chicken. Cook fully through on all sides.
  8. Transfer to a cutting board and let it rest for 5 minutes. Dice the chicken into small cubes.
  9. Spoon the cauliflower rice into serving bowls and top with the chicken.
  10. Add in the pico de gallo and top with half the guacamole per bowl.
  11. Garnish with cilantro or parsley if desired. Accompany with your favorite salsa.
  12. Enjoy!

Grilled Chicken Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A salad full of protein.

Ingredients

  • 1 lb chicken (breasts or thighs)
  • 1 large avocado (diced)
  • 2 tomatoes (cut up)
  • 6 cups romaine lettuce (chopped)
  • 1 teaspoon salt
  • 3 tablespoon dry mixed herbs (rosemary, oregano, thyme, sage)
  • 2 tablespoons garlic powder
  • 2½ tablespoons balsamic vinaigrette (primal kitchen)
  • 2 tablespoons avocado oil

Directions

  1. Heat avocado oil in a skillet over medium-high heat.
  2. Place the chicken into pan and season with mixed herbs, salt, and garlic powder.
  3. Sear until both sides are fully cooked.
  4. Take the chicken off the stove and cut into pieces. Place into a mixing bowl.
  5. Add in the lettuce, tomatoes, and avocado. Toss the salad with the balsamic vinaigrette.
  6. Enjoy!

Teriyaki Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a restaurant favorite.

Ingredients

  • 1 lb chicken breasts 
  • 2⁄3 cup coconut aminos teriyaki sauce
  • 1 tablespoon avocado oil
  • 2 garlic cloves (minced)
  • ½ teaspoon salt
  • ½ tablespoon arrowroot or tapioca powder
  • ½ tablespoon sesame oil
  • 2 tablespoons sesame seeds

Directions

  1. Whisk the arrowroot powder, coconut aminos, and sesame oil in a small bowl.
  2. Rinse the chicken and pat dry. Cut into bite-sized pieces. Season with the salt.
  3. Heat the avocado oil in a large skillet over medium-high heat.
  4. Add the chicken pieces and cook until it looks nearly ready, then add in the garlic.
  5. Cook for an additional 30 seconds. Remove the chicken and garlic from the pan and set aside.
  6. Reduce the heat to medium and add the sauce to the pan. Cook until thickened.
  7. Return the chicken to the pan and toss to coat, not more than about 30-60 seconds.
  8. Season with sesame seeds and any other garnish, according to preference.
  9. Enjoy!

Chicken Poke

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A quick and easy dish to enjoy.

Ingredients

  • 1 lb chicken breast (cut into cubes)
  • 4 cups mixed greens
  • 1 tablespoon cilantro
  • 2 scallions (thinly sliced)
  • ½ cup teriyaki sauce (primal kitchen)
  • 1 cup bean sprouts
  • 1 tablespoon crispy garlic
  • 1 tablespoon chili oil
  • 1 tablespoon sesame seeds

Directions

  1. Cook the chicken according to your liking.
  2. In a mixing bowl combine the chicken, mixed greens, bean sprouts, and crispy garlic.
  3. Add the scallions, chili oil, sesame seeds and the teriyaki sauce.
  4. Toss thoroughly until salad is fully mixed.
  5. Enjoy!

Mango Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A tropical sweet chicken dish.

Ingredients

Chicken

  • 4 tablespoons arrowroot or tapioca flour
  • 1 lb chicken breast
  • 1 teaspoon salt
  • ¼ cup avocado oil

Sauce

  • 2 tablespoons coconut oil
  • 2 teaspoons garlic (minced)
  • 1½ cups mango juice (100% pure juice)
  • 1 tablespoon coconut aminos
  • 2 teaspoons arrowroot or tapioca flour

Garnish

  • 1 large mango (cubed)
  • 2 tablespoons cilantro (roughly chopped)
  • 1 tablespoon green onion (thinly sliced)
  • 1 tablespoon sesame seeds

Directions

  1. Melt half of the coconut oil In a pot over medium heat. Add in the garlic, cook until fragrant.
  2. Add in the remaining coconut oil, juice and coconut aminos. Bring the pot to a boil.
  3. Place two teaspoons of tapioca flour into a small bowl. Set aside.
  4. Once the liquid comes to a boil, add 1 tablespoon to the bowl with the tapioca flour.
  5. Mix until smooth. Pour the tapioca mixture into the pot and boil for an additional 2 minutes.
  6. Reduce the heat to medium-low and simmer while stirring frequently.
  7. After the sauce has slightly reduced, transfer to a bowl and let it cool.
  8. Wash and pat dry the chicken breasts. Cut into small cubes and season with salt.
  9. Place the remaining tapioca flour into a new bowl and add the chicken. Mix until it is all evenly coated.
  10. Heat the avocado oil in a pan over medium-high heat. Place some of the chicken into the pan.
  11. Avoid crowding and cook until golden brown on both sides.
  12. Transfer the chicken to a paper towel-lined bowl to soak up the excess oil. Repeat with the remaining chicken.
  13. Add in the mango. Pour the sauce over the mango chicken and toss until evenly coated.
  14. Garnish with  your preference of cilantro, green onion and/or sesame seeds.
  15. Can accompany with cauliflower fried rice.
  16. Enjoy!