Chicken Cabbage Stir Fry
3 Chicken Boneless Skinless Chicken Breasts, Cut in to Strips
1 Tablespoon of Vegetable Oil
3 Cups Green Cabbage, Shredded
1 Tablespoon Cornstarch
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Garlic Powder
1/2 Cup of Water
1 Tablespoon Soy Sauce, Reduced Sodium
Heat oil in large frying pan over medium-high heat.
Fry chicken until no longer pink inside.
Add cabbage, fry for 3 minutes.
In a small bowl mix cornstarch, ginger, garlic powder, water and soy sauce.
Pour sauce over chicken/cabbage and fry for another 2 minutes.
Paleo Chicken Soup
You need 4 cups of chicken broth for this recipe. It's healthier to make your own as opposed to buying the salty store bought chicken broth. To make home made broth you'll need left over bones from a chicken carcass:
Ingredients for the chicken broth:
Leftover bones and skin from a cooked or raw chicken carcass
Celery
Onions
Carrot
Parsley
Pepper
Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add 1/4 teaspoon of pepper.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
Remove the bones and strain the stock.
To Make Paleo Chicken Soup:
Ingredients:
2 garlic cloves, minced
2 carrots, peeled and cubed
1 small butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
1/2 yellow onion quartered
2 tablespoons extra virgin olive oil
4 cups of your home made chicken broth
2-3 cups shredded chicken
3/4 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
1 cup water
Preheat oven to 425 degrees F. Toss all vegetables in olive oil and sprinkle with pepper. Roast for 20 minutes or until the vegetables are tender.
Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add chicken, herbs and pepper. Cover and cook while the vegetables are roasting for 15 minutes.
Add half of the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onion quarters in the blender. Puree the vegetables with 1 cup of water.
Add the puree to the soup. Simmer for 5-10 minutes.
Curry Chicken
1 tablespoon olive oil
1 onion, chopped
2 teaspoons of minced garlic
1 bay leaf
1 (14.5 ounce) can diced tomatoes (no salt added), drained
2 teaspoons curry powder
1/8 teaspoon sea salt
3 chicken breasts cubed
1 (14 ounce) can coconut milk
1 lemon juiced
Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.
Coconut Chicken
1 lb boneless skinless chicken breasts
1/4 cup almond flour
1/4 cup unsweetened shredded coconut
1/8 tsp salt
1 egg
2 Tbs coconut oil
Mix almond flour, shredded coconut and sea salt together in a bowl
Beat egg in a separate bowl
Dip chicken breast in egg and roll in dry mixture
Heat frying pan over medium heat and add coconut oil when hot
Pan fry chicken until fully cooked. Gently turn chicken.
**IF the crust starts to brown by your chicken isn't fully cooked yet (depends on the size of the breast) take it out of the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes covered with foil.
Mexican Chicken and "Rice"
4 tablespoons of olive oil
1 medium onion diced
1 Cup Celery, finely diced
1 head cauliflower
1 4 ounce can green chillies diced
1 pound boneless, skinless chicken breast, grilled/fried and diced in to 1 inch pieces
1 teaspoon sea salt
Ground cumin, oregano and chili powder to taste
1 avocado
In large skillet, heat olive oil over medium heat. Saute onion for 10 minutes until soft.
Add celery to skillet and saute for 5 minutes.
Place cauliflower in a food processor and process until texture of rice. Add to skillet.
Cover and cook 5-10 minutes until soft.
Mix chillies and chicken in to skillet.
Stir in salt, cumin, oregano and chili powder.
Serve topping with sliced avocado.
3 Chicken Boneless Skinless Chicken Breasts, Cut in to Strips
1 Tablespoon of Vegetable Oil
3 Cups Green Cabbage, Shredded
1 Tablespoon Cornstarch
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Garlic Powder
1/2 Cup of Water
1 Tablespoon Soy Sauce, Reduced Sodium
Heat oil in large frying pan over medium-high heat.
Fry chicken until no longer pink inside.
Add cabbage, fry for 3 minutes.
In a small bowl mix cornstarch, ginger, garlic powder, water and soy sauce.
Pour sauce over chicken/cabbage and fry for another 2 minutes.
Paleo Chicken Soup
You need 4 cups of chicken broth for this recipe. It's healthier to make your own as opposed to buying the salty store bought chicken broth. To make home made broth you'll need left over bones from a chicken carcass:
Ingredients for the chicken broth:
Leftover bones and skin from a cooked or raw chicken carcass
Celery
Onions
Carrot
Parsley
Pepper
Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add 1/4 teaspoon of pepper.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
Remove the bones and strain the stock.
To Make Paleo Chicken Soup:
Ingredients:
2 garlic cloves, minced
2 carrots, peeled and cubed
1 small butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
1/2 yellow onion quartered
2 tablespoons extra virgin olive oil
4 cups of your home made chicken broth
2-3 cups shredded chicken
3/4 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
1 cup water
Preheat oven to 425 degrees F. Toss all vegetables in olive oil and sprinkle with pepper. Roast for 20 minutes or until the vegetables are tender.
Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add chicken, herbs and pepper. Cover and cook while the vegetables are roasting for 15 minutes.
Add half of the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onion quarters in the blender. Puree the vegetables with 1 cup of water.
Add the puree to the soup. Simmer for 5-10 minutes.
Curry Chicken
1 tablespoon olive oil
1 onion, chopped
2 teaspoons of minced garlic
1 bay leaf
1 (14.5 ounce) can diced tomatoes (no salt added), drained
2 teaspoons curry powder
1/8 teaspoon sea salt
3 chicken breasts cubed
1 (14 ounce) can coconut milk
1 lemon juiced
Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.
Coconut Chicken
1 lb boneless skinless chicken breasts
1/4 cup almond flour
1/4 cup unsweetened shredded coconut
1/8 tsp salt
1 egg
2 Tbs coconut oil
Mix almond flour, shredded coconut and sea salt together in a bowl
Beat egg in a separate bowl
Dip chicken breast in egg and roll in dry mixture
Heat frying pan over medium heat and add coconut oil when hot
Pan fry chicken until fully cooked. Gently turn chicken.
**IF the crust starts to brown by your chicken isn't fully cooked yet (depends on the size of the breast) take it out of the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes covered with foil.
Mexican Chicken and "Rice"
4 tablespoons of olive oil
1 medium onion diced
1 Cup Celery, finely diced
1 head cauliflower
1 4 ounce can green chillies diced
1 pound boneless, skinless chicken breast, grilled/fried and diced in to 1 inch pieces
1 teaspoon sea salt
Ground cumin, oregano and chili powder to taste
1 avocado
In large skillet, heat olive oil over medium heat. Saute onion for 10 minutes until soft.
Add celery to skillet and saute for 5 minutes.
Place cauliflower in a food processor and process until texture of rice. Add to skillet.
Cover and cook 5-10 minutes until soft.
Mix chillies and chicken in to skillet.
Stir in salt, cumin, oregano and chili powder.
Serve topping with sliced avocado.