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!

Teriyaki Chicken Salad

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★
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A delightful salad full of crunch and flavor.

Ingredients

  • 2 lbs chicken thighs (boneless, skinless)
  • 2 cups slaw mix
  • 1 cup purple cabbage (shredded)
  • ¼ cup cilantro (chopped)
  • 1 bunch scallions (thinly sliced)
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • 2 tablespoons avocado oil
  • ¾ cup cashews (raw)
  • 2 tablespoons teriyaki sauce (primal kitchen)

Directions

  1. Combine the slaw mix, cabbage, scallions, cashews, and cilantro in a large mixing bowl. Set aside.
  2. Heat avocado oil in a large skillet over medium-high heat.
  3. Rinse and pat dry the chicken. Season with the onion powder and garlic powder. Add to the skillet.
  4. Cook fully through until you get a nice golden brown crust on both sides.
  5. Remove the chicken and let it cool for 1-2 minutes on a cutting board.
  6. Cut the chicken into cubes. Place the chicken pieces onto the salad.
  7. Add in the dressing and toss the entire salad.
  8. Enjoy!

Chicken Kebobs

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A restaurant favorite that you can make at home.

Ingredients

  • 2 lbs chicken thighs or breasts (boneless, skinless)
  • 1 small onion (peeled, sliced)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1⁄8 teaspoon ground saffron (powder)
  • 1 lemon (juiced)
  • 2 tablespoons parsley (roughly chopped)

Directions

  1. Rinse the chicken and pat dry. Begin trimming all of the fat.
  2. Cut the chicken into equal pieces (1 ½ – 2 inches) and place them in a medium glass container.
  3. Add the onions, saffron, salt, and lemon juice to the chicken and toss to coat completely.
  4. Cover the dish with plastic wrap and refrigerate 24-48 hours.
  5. When you’re ready to roast the chicken, preheat the oven to 450F (230 C).
  6. Line a large baking sheet with aluminum foil and place a baking rack inside the lined baking sheet.
  7. Grease the baking rack with the olive oil and use tongs to arrange a single layer of marinated chicken on top of the baking rack (may need to bake in batches).
  8. Bake in the oven for 20 – 30 minutes, or until the chicken is fully cooked.
  9. Turn on the broiler and char the chicken until starting to blacken, about 3 minutes.
  10. Add in the parsley to garnish.
  11. May choose to add an extra lemon wedge, onion, or tomato, on the side to the finished dish.
  12. Accompanies well with the Shirazi Salad.
  13. Enjoy!

Baked Pesto Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fast and filling all-time favorite dish.

Ingredients

Directions

  1. Preheat oven to 375F (185 C).
  2. Rinse the chicken and pat dry.
  3. In a mixing bowl pour half the pesto sauce.
  4. Add in the chicken pieces and fully coat with the pesto sauce.
  5. Place into a baking dish and make sure the chicken is evenly spread out.
  6. Bake for 30 minutes or until chicken is fully cooked.
  7. Take the dish out of the oven and top with the remaining pesto sauce.
  8. Enjoy!

Sesame Chicken

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A simple dish packed with flavor.

Ingredients

  • 1lb chicken thighs
  • 2 garlic cloves (minced)
  • ¼ cup coconut aminos
  • 3 tablespoons sesame oil
  • 1 tablespoon avocado oil

Directions

  1. Heat the avocado oil in a skillet over high heat.
  2. Rinse the chicken thighs and cut into smaller pieces.
  3. Add the chicken to the pan and cook with the garlic.
  4. Meanwhile combine the coconut aminos with sesame oil in a small bowl.
  5. Add the sauce to the chicken and reduce heat to medium-low to simmer for a few minutes.
  6. Remove once chicken is fully cooked.
  7. Enjoy!

Creamy Mushroom Chicken

  • Servings: 2
  • Difficulty: medium
  • Rating: ★★★★
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Succulent chicken in a creamy mushroom sauce - a simple yet elegant dish.

Ingredients

  • 1lb chicken thighs (boneless and skinless)
  • ½ cup arrowroot or tapioca flour
  • 2 tablespoon avocado oil
  • 2 tablespoons garlic (minced)
  • 1 shallot (diced)
  • ½ cup mushrooms (sliced)
  • ½ cup chicken broth
  • 1 tablespoon balsamic vinegar
  • ½ cup coconut milk
  • 1 lemon (juiced)
  • 1 teaspoon salt
  • 2 tablespoons mixed herbs (parsley, thyme, oregano)

Directions

  1. Place arrowroot and salt into a bowl. Mix with a whisk.
  2. Dip the chicken thighs into the mixture until they are lightly coated on all sides.
  3. Heat a large skillet over medium heat with avocado oil. Once hot, add the thighs.
  4. Cook the chicken until golden brown. Remove and place on a plate.
  5. Add shallot, garlic, and mushrooms to the skillet. Sauté until mushrooms start to soften.
  6. Pour in the chicken broth, coconut milk, vinegar, and lemon juice.
  7. Stir and reduce to low heat to simmer.
  8. Place the chicken back into the sauce and continue simmering until fully cooked.
  9. If the sauce is too thick, add more chicken stock (little at a time) to reach desired consistency.
  10. Enjoy!