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poultry

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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Chicken with Madras Curry and Cauliflower Rice

Ingredients:

  • 1 head of cauliflower
  • 1 tsp garlic salt
  • 1 onion 
  • 4 cloves of garlic
  • 1 tbsp ginger
  • 1 sweet potato
  • 3 chicken breasts cut into squares
  • 1 12.5 oz jar of Madras Curry (I used Maya Kaimal)

Directions:

  1. Saute onions and garlic until fragrant
  2. Add sweet potato cut into small pieces
  3. While sweet potatoes cook, break cauliflower into florets
  4. Put cauliflower in food processor and run on high until the consistency of rice
  5. Put cauliflower in a saucepan with 1/4 cup water and garlic salt
  6. Cook on low while you prepare the chicken
  7. Add chicken to onions and sweet potato
  8. Stir until chicken is mostly cooked
  9. Add curry to the pan, cover and simmer for about 15 minutes
  10. Put cauliflower rice in bowl and top with chicken
  11. Enjoy! 
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Grown Up Chicken Fingers

Ingredients:

  • 1 sweet potato
  • 3 small zucchinis
  • cooking oil
  • salt and pepper to season 
  • 1 lb chicken
  • 1 egg
  • 1 cup almond meal
  • 1 tsp garlic salt 
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • 3 tbsp coconut oil
  • Honey Mustard

Directions:

  1. Pre-heat the oven to 400 degrees
  2. Cut your veggies into long and thin slices
  3. Spread out onto a cookie sheet and sprinkle with oil and seasoning
  4. Place into the oven and check on periodically and toss as needed
  5. While it's cooking, slice your chicken into tenders
  6. Whisk the egg in a small bowl
  7. Mix the almond meal, garlic salt, garlic powder, and pepper on a place
  8. Dip each piece of chicken in egg and then coat with the almond meal mixture
  9. Place into a large glass baking dish
  10. Once all pieces are well coated, place the dish into the oven
  11. Bake for about 7 minutes
  12. Heat up the coconut oil in a small frying pan
  13. After the chicken has baked, fry the tenders in small batches
  14. By this time your veggies should also be done, so take the cookie sheet out of the oven
  15. Throw in a little honey mustard to dip your chicken and Enjoy!
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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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