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Chicken

Chicken Sweet Potato Salad

Ingredients:

  • 3 chicken breasts
  • 7 cups kale or other dark green
  • 1 carton cherry tomatoes
  • 1 large sweet potato 
  • 1 zucchini 
  • 2-3 peaches
  • olive oil
  • balsamic vinegar
  • garlic salt

Directions:

  1. Preheat oven to 375 degrees
  2. Cut chicken into small 1 inch cubes
  3. Also, cut sweet potatoes and zucchini into small 1 inch pieces
  4. Toss the veggies with olive oil and garlic salt
  5. Bake in the oven for 10 minutes
  6. Remove from the oven and add the chicken to the pan
  7. Bake for another 15-20 minutes(until the chicken is cooked and potatoes are tender)
  8. While baking, divide the kale into four bowls or containers
  9. Wash the tomatoes and remove the stems
  10. Divide tomatoes between the four bowls (or eat a large handful like I did)
  11. After the chicken finishes baking allow to cool and then dole out over the four salads
  12. Slice up your peaches and toss in to add a fruity touch
  13. Toss with balsamic and olive oil and enjoy!
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Chicken Pesto Zoodles

SO I got a zoodler.  I have walked around it a dozen times, it stared at me teasingly near the register every time I walked into Sur La Table, and finally I just bought it.  I am so glad I did.  I love spaghetti squash but sometimes even that can be pretty dense, and sometimes just not in season.  The zoodler(I know that's not what it's actually called..) is a great way to make most veggies into pasta noodles.  

Ingredients:

  • 6 small zucchinis (or 3-4 large ones)
  • 2 cloves garlic
  • 1 minced onion
  • 1.5 lbs chicken cut into small pieces (mine was a mixture of thigh and breast)
  • Pesto Ingredients:
    • 1 bunch of basil
    • 3 tablespoons pine nuts
    • 3 cloves garlic
    • 3 tablespoons olive oil
    • 1/2 teaspoon lemon juice

Directions:

  1. Cut the ends off of the zucchinis and place into the spiraler 1 at a time.  I put my "zoodler" over the sink with a colander under it so that the zoodles fell into the bowl. 
  2. Start boiling a medium pot of a water for the zoodles
  3. While the water is heating up, place about 1 teaspoon of olive oil into a skillet and sauté the onions and garlic
  4. While that is cooking, place all the ingredients for the pesto into a food processor.  Pulse lightly until it has been blended into a nice pesto
  5. Add the chicken to the sautéed onions and garlic and cook for about 5-10 minutes
  6. By now, your water should be boiled.  Add the zoodles to the water and cook for about 4 minutes
  7. Drain the zoodles and add to your chicken
  8. Stir in the pesto and allow to simmer for a couple more minutes
  9. I split it into 3 bowls for lunches and 1 for dinner!  Enjoy! 
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Artichoke Pesto Sweet Potato Bun

This is adapted from a recipe by Rachel at Grok Grub after seeing her sweet potato bacon bun on Instagram.  Her recipes are awesome and her pictures are beautiful!  

Ingredients:

  • 1 cup cooked sweet potato
  • 1 cup tapioca flour
  • 3 tablespoons coconut flour 
  • 1/4 tsp garlic salt
  • 1/2 cup chicken thigh either ground or cut into small pieces (if you want to make this meal vegetarian you can leave this ingredient out.)
  • 8 oz jar of artichoke hearts
  • 3 cloves of garlic
  • 1/4 onion
  • 1/2 of a bunch of basil (about 1/2 cup loosely)
  • 1 tsp olive oil
  • Potato Starch

Directions:

  1. Combine sweet potato, tapioca flour, coconut flour and garlic salt in a bowl (I think I cooked my potatoes a little too long so at first my dough was too sticky, so I just added a bit more tapioca and coconut flour which helped to smooth it out)
  2. Set the dough aside and work on the filling
  3. Place your artichoke hearts, garlic, onion, basil and olive oil into a food processor
  4. Blend until smooth and fragrant
  5. Preheat your oven to 350 degrees
  6. Sprinkle potato starch on a flat work surface
  7. Take about a quarter cup of the sweet potato mixture and roll into a ball
  8. Roll the sweet potato ball in the starch until it has a light coat of starch 
  9. Place the ball in the palm of your hand and press flat.  (Depending on the size of your hand it should cover most of the palm.)
  10. If you want to include chicken, add 1/2 teaspoon of the artichoke pesto and 1 teaspoon chicken to the center of the dough
  11. If you are going to make it vegetarian, just add 1-1.5 teaspoons of artichoke pesto
  12. Fold the edges over and seal creases until it looks like a sweet potato hockey puck
  13. Place the buns onto a lightly greased pan
  14. Bake for 20-25 minutes until the bottoms are crispy
  15. Flip the buns and bake for another 5 minutes
  16. Allow the buns a few minutes to cool(my mouth is burned from not learning that lesson), and enjoy!
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Eggplant Chicken Parm Stackers

Ingredients:

  • 1 1/2 lbs chicken thigh
  • 1/2 green pepper diced
  • 1/2 red pepper diced
  • 2 tsps garlic
  • 1 onion (half diced, half sliced)
  • 1 bag of brussel sprouts
  • 2 tbsps olive oil
  • 1 tsp garlic salt
  • 1/2 cup ricotta cheese
  • 1 tsp oregano 
  • 1 tsp parsley
  • 1 jar marinara sauce
  • 1 eggplant
  • 2 eggs
  • 2 cups almond meal mixed with 2 tsps garlic salt and pepper 

Directions:

  1. Preheat oven to 375 degrees
  2. Cut the stems off the brussels sprouts and slice in half
  3. Combine with large slices of onion in a baking pan
  4. Toss with olive oil and garlic salt
  5. Let these roast while you prepare your eggplant
  6. Cut your chicken into tiny pieces and place into a bowl
  7. Mix with peppers, minced onion, garlic, oregano, parsley, and ricotta cheese
  8. Stir together
  9. Slice your eggplant into large, thin disks
  10. Build the eggplant chicken parm stackers by placing a generous spoonful of chicken mix onto an eggplant disk. 
  11. Spoon half a tablespoon of marinara sauce onto the chicken mix and close stacker with another eggplant disk on top. 
  12. Prepare an egg wash and flour basin with three eggs and 2 cups of flour, respectively. 
  13. Take each eggplant chicken parm stacker, and fully submerge it into the egg wash so that it gets fairly saturated. Then quickly move it to the flour basin to lightly coat both sides.
  14. Bring a saucepan of cooking oil to a medium/high temperature and place each stacker so that there is a rolling boil around each. 
  15. Flip each stacker once during a total cooking time of about two minutes to ensure the chicken is fully cooked. 
  16. Then in a pyrex baking dish, spoon the remaining marinara and place each stacker in the sauce.
  17. Once one full layer of stackers is laid down in the sauce, put about two tablespoons of mozzarella cheese on top of each stacker, and place the next new layer of stackers directly on top of the cheese layer. 
  18. Once all the stackers are cooked in the oil and placed in the baking plan, transfer the dish to the oven set at 350 degrees for 12 minutes. 
  19. Remove the stackers from the oven and place about a tablespoon each of the remaining mozzarella on top of each stacker. 
  20. Switch oven temperature to broil and place the stackers back in the oven for five minutes or when the cheese is melted and browned. 
  21. For my resident overachievers, feel free to stir the sauce around the stackers to fully incorporate mix around the entire dish. 
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Fried Jerk Chicken with Collared Greens and Plantains

Ingredients:

  • 6 chicken drumsticks
  • 2 tablespoons Jerk seasoning (plus more for extra seasoning later)
  • 2 cups almond meal
  • 1 egg - scrambled
  • 3 pieces of bacon
  • bundle of collared greens - cut into small chunks
  • 1 papaya sliced
  • 1 large mango or 2-3 small mangos - sliced
  • 2 plantains - sliced thinly and into rounds
  • garlic salt (as needed)
  • garlic powder (as needed)
  • 1 jar of coconut oil


  1. Preheat oven to 400 degrees
  2. In a large bowl, mix the jerk seasoning with almond meal
  3. Take each drumstick and dunk it in the scrambled eggs.  Once it is fully coated with egg, drop it in the almond meal and toss until completely covered.  
  4. As you finish putting the meal on each leg, place into a baking pan alternating directions.  Try not to let the sides touch each other so they cannot stick together.  You want to maximize your outer layer to keep the moisture in and maintain an awesome crunch!
  5. After all they have been arranged as neatly as a bunch of synchronized swimmers in a hot tub, put in oven to cook for about 20 minutes 
  6. Slice bacon into 1 inch pieces and put into a frying pan on medium heat
  7. After bacon is almost completely cooked, and there is a nice layer of bacon fat, add collared greens
  8. Stir until the collared greens have cooked down, and then add papaya and mango. 
  9. Between the bacon fat and fruit you won't need much extra, but if you need a bit of a kick, season greens with garlic salt and jerk seasoning as you see fit
  10. Place onto a back-burner on low heat so you can start making your plantains
  11. Fill a small sauce pan with coconut oil -- I usually use almost an entire jar
  12. Carefully place each slice of plantain into the oil so it doesn't splash.  Fry for a few minutes on each side until they are a nice golden brown with a fried outside but still soft in the middle.
  13. Take your time here, it's better to do small batches to make sure they all cook evenly.  Keep an eye on your chicken, you will probably want to take it out of the oven while you finish the frying.  Turn off the oven when you do.
  14. As you complete each batch, place the plantains on paper towels to get rid of some of the excess oil and then toss in garlic salt.  (my favorite method actually involves two paper bags.  One bag folded to put the plantains on right after frying to get most of the oil out.  Then the second bag has garlic salt in it and you place the plantain inside the bag, fold over the edge, and toss in the bag.  It helps ensure that the chip is fully coated as well as keeps some of the grease)
  15. After you finish the plantains put the chips in a bowl or plate and put into the oven that is still a little warm from cooking the chicken.  
  16. Add any remaining coconut oil to pan and let reheat 
  17. Carefully, add each leg of chicken to the oil.  Depending on the size of your sauce pan you can do 1 or 2 at a time.  My pan was very small so I did one.  
  18. Be sure to turn every minute for about 5 minutes.  The chicken was already mostly cooked in the oven so this is to give it a nice crisp crust and a little bit more moisture.
  19. Remove from oil when crust looks dark brown and put onto paper towels to remove excess oil
  20. Carefully, toss in garlic salt, garlic powder and jerk seasoning as needed
  21. Plate all your deliciousness, and eat!
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