Chicken Stroganoff

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A creamy and filling dish.

Ingredients

  • 2 chicken breasts or thighs
  •  tablespoons  avocado oil
  • 1 cup mushrooms (thinly sliced)
  • 1 teaspoon ghee
  • ¼ small onion (diced)
  • garlic cloves (minced)
  •  cup coconut milk
  •  cup  chicken stock
  •  tablespoons chives
  • 1 teaspoon lemon (juiced)
  • 1 teaspoon salt

Directions

  1. Rinse the chicken and pat dry. Cut into small pieces and lightly season both sides with salt.
  2. Heat avocado oil in a pan over high heat.
  3. Add the chicken and cook until golden brown on both sides. Transfer to a plate and set aside.
  4. Lower the heat to medium, add the mushrooms and ghee to the pan.
  5. Season with a pinch of salt. Cook the mushrooms stirring frequently until soft.
  6. Once the mushrooms have browned, add the onions and again cook stirring frequently until soft.
  7. Add the garlic while stirring and continue to cook for another minute.
  8. Add the coconut milk and bring the pan to a simmer. Keep stirring and cooking until the liquid has reduced by half.
  9. Add the chicken stock and repeat the same step, until the liquid has reduced by half.
  10. Once the sauce is ready, add the chicken back to the pan. Stir until fully coated.
  11. Remove the pan from the heat, add the chives and lemon juice.
  12. Enjoy!

Cauliflower Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

No need for a teppanyaki grill with this great at-home recipe.

Ingredients

  • 4 cups cauliflower rice
  • 3 large eggs
  • 1 lb chicken breast (finely cut)
  • 2 garlic cloves (minced)
  • ½ cup onion (diced)
  • ¼ cup spring onion (chopped)
  • 4 tablespoons teriyaki sauce (primal kitchen)
  • 2 tablespoons sesame oil
  • 2 tablespoons avocado oil
  • 1 teaspoon salt

Directions

  1. Heat half the avocado oil and sesame oil in a large skillet over medium-high heat.
  2. Whisk the eggs and pour into the pan. Season with salt and cook fully through.
  3. Remove the eggs and set aside on a cutting board until they cool off. Roughly chop into small pieces.
  4. Pour the remaining avocado oil and sesame oil into the pan. Add the onions and cook until they have softened.
  5. Add the garlic and cook for about another 30 seconds, until they become fragrant.
  6. Rinse the chicken and pat dry. Season with salt and add to the skillet.
  7. Cook for about five minutes until the chicken is mostly done.
  8. Add in the cauliflower rice and stir for about 3-5 minutes until the rice begins to soften.
  9. Stir in the cooked egg and teriyaki sauce and keep stirring until most of the liquid has evaporated.
  10. Scoop into serving bowls. Garnish with green onions and sesame seeds.
  11. Enjoy!

Caesar Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A simple alternative to a classic salad.

Ingredients

  • 1 chicken breast
  • 2 cups mixed greens
  • 1 large avocado (cubed)
  • 2 scallions (thinly sliced)
  • ¼ cup caesar dressing (primal kitchen)
  • 2 tablespoons cilantro
  • 1 tablespoon crispy garlic (dried)
  • 1 tablespoon avocado oil
  • 1 teaspoon sesame seeds

Directions

  1. Place avocado oil in a pan over medium heat. Add chicken breast.
  2. Cook fully through and set aside to cool off. Cut into cubes.
  3. In a mixing bowl combine the mixed greens, cilantro, crispy garlic, and avocado.
  4. Add the chicken, scallions, sesame seeds, and the caesar dressing.
  5. Mix thoroughly until the sauce has seasoned the entire dish.
  6. Enjoy!

Coconut Lime Chicken

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★
  • Print

A light and creamy sauce with a burst of lime flavor makes this a perfect meal.

Ingredients

  • 1lb chicken breasts
  • 2 limes (juiced)
  • ½ teaspoon salt
  • 4 garlic cloves (minced)
  • ½ cup cilantro (finely chopped)
  • 1 shallot (diced)
  • 2 tablespoons avocado oil
  • ¼ cup chicken broth
  • 1½ cups coconut milk

Directions

  1. Rinse chicken breasts and pat dry. Season with salt.
  2. Heat avocado oil in a large skillet over medium heat.
  3. Once hot, add in the chicken. Cook until a nice brown crust is formed.
  4. When chicken is mostly cooked through, remove from the skillet and set aside.
  5. Add in the garlic and shallot to the pan. Cook for 1-2 minutes while stirring constantly.
  6. Add in the chicken broth, coconut milk, lime juice, and cilantro. Stir to mix.
  7. Add the chicken breasts back to the skillet and coat with the sauce.
  8. Cover and lower the heat. Simmer for 5 minutes or until the chicken is fully cooked.
  9. Enjoy!