Tag Archives: Chicken

Butternut Squash Soup with Roasted Chicken and Vegetables

Hello! How’s your September going? My two girls have both started high school this year. I have been getting my gardens in shape and doing some Fall decorating.

Autumn is just around the corner, and this is a hearty, warming soup full of delicious nutrition! It is rib sticking healthy comfort food that you will want to make again and again this fall and winter!

Butternut Squash Soup with Roasted Chicken and Vegetables - Paleo

This soup is pure goodness in a bowl and pretty enough to serve to and impress guests! I love the rich creaminess of the soup and the toppings that you can sink your teeth into…..my kind of soup in the Fall! The fresh parsley adds brightness to the flavor, and the cumin and coriander give the soup an earthy richness. The honey, djon and splash of apple cider vinegar add that extra zing or umami.

Hearty Butternut Squash Soup with Roasted Chicken and Vegetables

Roasting vegetables makes them sweeter tasting and the browning adds flavor, flavor and more flavor! I am in love with this bowl of soup, and I think you will be too. 🙂

Butternut Squash Soup with Roasted Chicken and Vegetables

Butternut Squash Soup with Roasted Chicken and Vegetables

Ingredients for Soup Base:

1 Butternut Squash (peeled, seeded and cubed)

6 Carrots (peeled and sliced)

2 Leeks (white parts, sliced)

1/4 Cup of Olive Oil

1 Tablespoon of Ground Cumin

1 Teaspoon of Sea Salt

1 Teaspoon of Coriander

1 Teaspoon of Ground Fennel

1 Quart of Low Sodium Chicken Broth (I used this)

1/2 Cup of Coconut Milk (I used Thrive Brand with no additives)

1 Tablespoon of Dijon Mustard

1 Tablespoon of Honey

1 Tablespoon of Apple Cider Vinegar

1 1/2 Teaspoons of Dried Oregano

1 Teaspoon of Turmeric

Ingredients for the Soup Topping:

1 Whole Roasted Chicken (I like to batch roast two chickens and use one for the soup)

3 Cups of Brussels Sprouts (halved)

3 Cups of Fennel (chopped)

2 Tablespoons of Olive Oil

1/4 Teaspoon of Sea Salt

1/4 Cup of Chopped Fresh Parsley (for topping)


Preheat the oven to 400Âș degrees. In a large bowl, toss together the butternut, carrots and leeks with the olive oil, ground cumin, coriander, ground fennel and sea salt. Then, lay out your cubed Butternut, Carrots and Leeks on one, or two, parchment lined cookie sheets. The vegetables should be in a single layer. Roast the vegetables in your preheated oven for 40 minutes.

In a large stock pan, add the roasted vegetables and 1 quart of good quality low sodium chicken stock, the cider vinegar, honey, dijon, oregano and turmeric. Bring to a high simmer, and simmer for ten minutes. Cool slightly, then add the soup to a blender in two batches and puree, or use an immersion blender. Add the soup back to the pot. Salt to taste if needed.

While the soup base simmers, toss the Brussels sprouts and fennel with the 2 tablespoons of olive oil and 1/4 teaspoon of sea salt, and roast for 20 minutes in your 400Âș degree oven. While the vegetables are roasting, shred 3 cups of roasted chicken and warm it.

To serve:

Ladle the soup into a bowl, top generously with shredded chicken, the roasted Brussels sprouts and fennel, and sprinkle with chopped parsley.

Yum, a delicious, hot and hearty main dish soup full of nourishment and healthy comfort!

Serves 6

Enjoy your day!





Chicken Pizza Paillards

Chicken Pizza Paillairds

Paillards is a French term for pounded or thinly sliced meat. Paillards are quick cooking and tender. For these Chicken Pizza Paillards, I used Primal Palate’s Super Gyro Seasoning Blend. It is my favorite gluten free seasoning blend of Himalayan pink salt oregano, marjoram, thyme, and garlic. This is a fabulous, juicy chicken dish! A quick tip I got from Rachel Ray, buy boneless chicken breasts in bulk for savings, and pound them into paillards and freeze between sheets of parchment. Then when you want to make a quick cooking chicken dinner, you can just pull the amount you want out of the freezer. They thaw very quickly!

Chicken Pizza Paillards


4 Boneless Chicken Breasts

16 Oz. of White Button Mushrooms, Sliced

6 Tablespoons Olive Oil

Pizza Sauce (I used Muir Glen Organic which has no Sugar Added)

Fresh Basil, Chopped

3 Tablespoons of Aged Balsamic Vinegar (my favorite is 18 year old from Fustinis)

Super Gyro Seasoning Blend

Sea Salt

Directions: Preheat your oven to 350° degrees F. Pound the chicken breasts to about a half inch thick using a meat pounder, and cover the chicken with plastic wrap when pounding to prevent splatter. Slice the mushrooms, and add them to a cast iron skillet with 3 tablespoons of the olive oil. Sprinkle with a generous double pinch of sea salt, and cook over medium high heat for ten to fifteen minutes until nice and golden brown. When they are golden brown, add in 3 tablespoons of aged balsamic vinegar and cook until it has evaporated and infused into the mushrooms. Set aside.

In a large nonstick, oven-safe skillet, add the last 3 tablespoons of olive oil and heat over medium high heat. Season your pounded chicken generously with Super Gyro Seasoning by Primal Palate on both sides. (A nice even coat. The amount depends on the surface area of your chicken. I like to be generous) Add the seasoned chicken to the hot skillet and cook for 4 minutes a side or until golden brown on each side. Now, pop the chicken into the oven for five minutes, or until the center of the chicken reaches 165° degrees. While the chicken is in the oven, heat up the pizza sauce.

Remove the chicken from the oven and top each breast with the hot pizza sauce, 1/4 of the mushrooms and sprinkle with chopped basil.




Chicken Pizza Paillards

Orange Tarragon Chicken with Caramelized Pears

Tarragon imparts sweetness to sauteed pears. This chicken dish comes together quickly and tastes elegant.


I received a fruit and nut gift basket this week as a gift, and it included organic pears which are delicious just plain when perfectly ripe…..so good! When you slice and cook them in some olive oil and add onions, they are divine, soft, savory and sweet. Then add some juicy chicken thighs, and you have a fantastic main dish!

Orange Tarragon Chicken with Caramelized Pears

Preheat oven 375Âș degrees.


8 boneless chicken thighs

1 Ripe Pear, cored and sliced (it doesn’t need to be really ripe, but soft)

1 Yellow Onion, diced

Zest and Juice of Two Oranges

3 Tablespoons of Olive Oil

2 1/2 Teaspoons of Tarragon

1 1/2 Teaspoons of Herbamare Sea Salt Seasoning (this kind)

Directions: In a large oven proof skillet, add 2 tablespoons of olive oil and heat over medium high heat until warm. Add the pears and onion to the olive oil in the skillet, then sprinkle with 1/2 teaspoon of Herbamare and 1 teaspoon of tarragon. Cook for 5 to 10 minutes stirring occasionally until the pears and onion are soft and starting to caramelize.


Meanwhile, cut each boneless chicken thigh into quarters and sprinkle with the remaining 1 1/2 teaspoons of tarragon and 1 teaspoon of Herbamare seasoning salt.

Remove the caramelized pear and onion from the pan and set aside. Add the last tablespoon of olive oil, and then the seasoned chicken. Sprinkle the orange zest onto the chicken. Sautee for 4 minutes then flip the chicken and cook for 4 more minutes. Add the orange juice to the pan and cook for 1 minute to reduce the juice. Stir in the pear and onion mixture. Place the pan in the oven for ten minutes.

Remove from the oven and serve and enjoy!


Eat Your Nutrients!

Eat Your Nutrients!


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Hearty Baked Chicken and Sausage with Mushrooms


A Hearty Chicken and Sausage bake is a real crowd pleaser! We recently had the family doing some hard work here around the house, and they have been coming in at dinnertime ravenous! I have been calling them “a bunch of cavemen” 🙂 because they have been devouring the protein part of the meal. Have you every had cravings for protein?


Well, I’m a firm believer in listening to your body, so I made this Hearty Chicken and Sausage Bake for dinner, because all that use of muscle was creating a serious craving around here.



Hearty Chicken and Sausage with Mushrooms

Preheat the oven to 375Âș degrees.


2 1/2 Pounds of Bone In ChickenThighs

12 oz. of Fully Cooked Sausage Cut in Half on a Diagonal (I used gluten free Applegate Chicken and Apple)

1 Can of White Button Mushrooms

1 Large Yellow Onion, quartered and sliced

2 Tablespoons of Olive Oil

2 Cloves of Garlic, Minced (or substitute 1 Garlic Olive Oil for the Olive Oil above)

1 Teaspoon of Sea Salt

1/2 Teaspoon of Black Pepper


1 1/2 Teaspoons Dried Basil

1 Teaspoon Dried Tarragon

1 Teaspoon of Sea Salt

1/2 Teaspoon of Black Pepper

1/2 Teaspoon of Dried Oregano

1/2 Teaspoon of Dried Thyme

1/4 Teaspoon Crushed Rosemary

1/4 Teaspoon of Red Pepper Flakes

2 Tablespoon of Fresh Squeezed Lemon Juice

1 Tablespoon of Apple Cider Vinegar

2 Tablespoons of Olive Oil

Whisk the Sauce ingredients together and set aside.

In a large dutch oven, or an oven safe saute pan that you can cover with foil, pour the olive oil and garlic if using. Season the chicken with salt and pepper while warming the oil in the pan over medium-high heat. Add the chicken, and brown on both sides for about 5 minutes each side. Add the sausages, tucking them in around the chicken. Sprinkle the mushrooms and onion on top.

Drizzle with the previously prepared sauce. Cover and bake in your preheated oven for 40 minutes.

This can be served with hot jasmine white rice and vegetables.

Eat Your Nutrients!

Eat Your Nutrients!

Sticky Asian Chicken Drumsticks

These drumsticks are the perfect party food, kid friendly, and you can also substitute wings for Super Bowl Sunday!

We are cooking more Asian food the past couple weeks here at home with the Autumn Moon Festival coming up September 15th. Last year after having a fun dinner at our house, we lit Sky Lanterns outside, and it was a lot of fun!

If you are new to the blog, I have two Chinese daughters, and we have had so much fun celebrating their heritage with some of the special occasions celebrated in China since they were babies.

Asian Sticky Chicken Drumsticks

Sticky Asian Chicken Drumsticks


Today, I have a recipe for you for Sticky Asian Chicken Drumsticks! They are kid friendly, as all finger foods tend to be! 🙂 I found the inspiration for these in my many Asian cookbooks I have collected. We served them recently with Asian Cabbage Salad with Cashews, Hot Jasmine Rice, and for the rest of the family who can have them, some gluten free egg rolls from Feel Good Foods that I buy at the market for in the freezer section.

Sticky Asian Chicken Drumsticks

One of the nice things about this recipe, is the marinade! You make it and add the drumsticks. Then you let it refrigerate at least two hours and up to 24 hours. You have flexibility!


2 1/2 Pounds Chicken Drumsticks (This was 10)


1/2 Cup of Green Scallions (sliced)

1/4 Cup Olive Oil

2 Tablespoons of Garlic Olive Oil (or 2 more of Olive Oil and 2 Cloves of Minced Garlic)

1/4 Cup Honey (the sticky part)

2 Tablespoons of Coconut Aminos (this is a soy sauce substitute)

1 Tablespoon of Chili Powder

1 Tablespoon of Ground Ginger

1 Teaspoon of Sea Salt

1/2 Teaspoon of Ground Coriander

1/4 Teaspoon of Red Pepper Flakes

1/8 Teaspoon of Ground White Pepper

Zest of 2 Limes

Whisk together the marinade ingredients. Add the drumsticks to a baking pan, and coat them all over with the marinade. Cover and refrigerate for 2 to 24 hours.


Sticky Asian Chicken Drumsticks

Sticky Asian Chicken Drumsticks


When ready to cook the drumsticks, Preheat the oven to 350Âș degrees. Then, heat a large oven safe pan over high heat. Add 2 tablespoons of olive oil to the pan, then the drumsticks taken from the marinade. Brown on each side for approximately 3 minutes. Pour the marinade from the chicken over the chicken you browned, and bake in the oven for 30 minutes, turning after 15 minutes.  Bake until the center of the drumsticks reach 165Âș degrees.

Plate the drumsticks, and drizzle additional sauce from the pan over them at your discretion. 🙂

Eat Your Nutrients!

Eat Your Nutrients!





Grain Free Buffalo Chicken Nuggets

Who likes finger food? Admit it, and find your inner child!

The day to day grind can make us forget life is supposed to be fun along the way. Making chicken nuggets in the oven will not only delight any children in your life, but hopefully you as well!

School is starting soon, and I for one am going to be busier than ever with two daughters in school.  This is a fast and easy weeknight recipe with just a few ingredients, but oh so good!


Grain Free Buffalo Chicken Nuggets

Preheat the oven to 400Âș degrees. Lay out two parchment lined baking sheets with rims.


2 Pounds of Ground Chicken

3/4 Cup of Superfine Almond Flour

1/3 Cup of Buffalo Hot Sauce, plus more for brushing (I used Tessemae’s or you can use 2 Tablespoon’s of Frank’s with 3 Tablespoons of Olive Oil)

1 1/2 Teaspoons of Sea Salt

1/2 Teaspoon of Black Pepper

In a large bowl mix together all the ingredients gently but thoroughly. Over mixing ground meat can make it tough.

With a tablespoon scoop, make mounds of the chicken mixture evenly spaced apart on the two baking sheets. Gently press with your fingers to press them to about 3/4 inch thickness.

Place in the oven for five minutes. Remove the sheets from the oven, and brush them with additional hot sauce. Then return them to the oven for five more minutes. Remove them once again, and flip the nuggets, then brush them again with hot sauce. Bake another seven minutes, or until the center of a nugget tests to 165Âș degrees.

That’s it! They are ready! If you want to eat them with a fork, I will never tell! 🙂

Grain Free Buffalo Chicken Nuggets

Grain Free Buffalo Chicken Nuggets

Eat Your Nutrients!

Eat Your Nutrients!

Bistro Lemon Chicken Dinner Salad

If I go several days without a salad, I start having salad withdrawals. Salads are like a surprise grab bag, there is so much variety.  I never get bored with them. If you find them boring, maybe you are eating the same old one every day. One of the best things about salads is they can be an eclectic blend of different ingredients that go well together. The possibilities are vast.

One of my favorite establishments to eat in is a bistro. Bistros have an innovative, electric kind of happy buzz about them. The food isn’t fussy, but it is creative and pretty, and the ones I’ve been to have several kinds of freshly made enticing salads to choose from and many healthy options.


Bistro Lemon Chicken Salad

Bistro Lemon Chicken Dinner Salad


Here’s a Bistro Lemon Chicken Dinner Salad recipe you can make at home.

Bistro Lemon Chicken Salad

Bistro Lemon Chicken Dinner Salad


Bistro Lemon Chicken Dinner Salad


4 Boneless Chicken Breasts

8 Cups Mixed Baby Romaine Lettuce

1 Can Mandarin Oranges in Their Own Juice (I Used Native Forest Brand)

1/3 Cup of Raw Sliced Almonds (Omit for AIP)

1/4 Cup Fruit Sweetened Dried Cranberries

3 Scallions, sliced

For the Marinade:

Zest of 1 Lemon

1/4 Cup Olive Oil

1 Tablespoon Honey

2 Cloves of Minced Garlic

1 Teaspoon Dried Oregano

1 Teaspoon Dried Tarragon

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper (Omit for AIP)

The Dressing:

1/4 Cup of Good Olive Oil

2 Tablespoons of Fresh Squeezed Lemon Juice

2 Teaspoons of Honey

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper (Omit for AIP)


Preheat the Oven to 400Âș degrees. Place the chicken breasts on a baking sheet and brush all over top and bottom with the marinade. Bake in the preheated oven for 30 minutes or until the chicken is browning and has reached 165Âș degrees. Remove the breasts from the oven and let sit at least 15 minutes to retain their juice and cool.

Chicken Roasted for Salad

Now you can assemble the salad. Slice the chicken breasts thinly.

Sliced Lemon Chicken Breasts

Layer the romaine, chicken, oranges, almonds, cranberries and scallions in a large bowl. Whisk the salad dressing ingredients together and pour over the salad. Toss until well coated.

Bistro Lemon Chicken Dinner Salad

Bistro Lemon Chicken Dinner Salad

Bistro Lemon Chicken Dinner Salad is Gluten Free, Paleo, and a Big Salad. It is perfect for making ahead and having leftovers to pack for lunches on busy workweeks.

Makes 4 Large Dinner Salads

Eat Your Nutrients!

Eat Your Nutrients!


Spatchcocked Rosemary Lime Roasted Chicken

Spatchcocked chicken is a pretty way to cook a whole chicken, but even better is, it is moister everywhere, and you won’t dry out the breast while waiting for the slower thighs to be cooked through.

Spatchcocked Rosemary Lime Chicken

Spatchcocked Rosemary Lime Roasted Chicken


Although to the eye, the chicken looks fancy and difficult, it really isn’t at all.  I like to prepare my chicken several hours before roasting it, and put in in the refrigerator uncovered so it can rest in the rub right on the baking sheet and absorb the flavors. This also allows the skin to dry out when exposed to air, so it is extra crispy!!!

Spatchcocked Rosemary Lime Roasted Chicken


1 – 5 to 6 pound whole chicken

Zest of 2 Limes

3 Tablespoons of Olive Oil

1 Tablespoon of Sea Salt

1/2 Teaspoon of Black Pepper

1 1/4 Teaspoon of Crushed Rosemary

1 1/2 Teaspoon Ground Ginger

Directions: Mix the olive oil and seasonings together for your Rosemary Lime Rub and set aside.

Now let’s spatchcock the chicken. It takes a little elbow grease, but trust me, it is easier than it looks! Much easier than cutting up a whole chicken! You will need a sharp knife or poultry scissors.

Remove Backbone

Place the chicken on a prepared baking sheet. Turn the chicken over onto its back, and starting on one side of the back bone, cute through the back. Now, do the same thing on the other side, and remove the backbone completely from the chicken. (You can use the backbone and giblets to make stock.)

Backbone Removed

That was the most difficult part. Turn the chicken over so the breasts face up, and with the palms of your hands, flatten the chicken by pressing on the breast area and splaying out the legs. It should look like this.

Spatchcocked Whole Chicken

Rub the chicken all over front and back with the Rosemary Lime Rub.


Place the chicken uncovered in the refrigerator a few hours, or as long as overnight. This step before roasting makes the chicken skin very crispy! You can skip it if you don’t have time, or you want chicken right away.

When you are ready to roast your chicken, Preheat the oven to 325Âș degrees and roast the chicken for one hour.

Test the thigh to make sure it has reached 165Âș degrees. Remove from the oven, and let the chicken sit for ten minutes to retain the juices before carving.

Enjoy this juicy recipe!

Eat Your Nutrients!

Eat Your Nutrients!



Deli Chicken Salad

This recipe is so easy on a busy week. The cook once eat twice concept is a lifesaver for today’s busy lifestyles! I was talking to my sister on the telephone yesterday, and she has three children in five sports this Spring and is really struggling to put good food on the table. I hear her! It can be challenging to churn out healthy meals for the family no matter who you are, and busy Mom’s can really benefit from some fast recipe ideas!

Deli Chicken Salad (cook once eat twice)

My deli chicken salad recipe uses leftover roasted chicken. I used a chicken from my Lemon Herb Juicy Roasted Chicken recipe here. I had leftover roasted chicken and needed something quick on Monday night. I find chicken salad is so much moisture when you use the whole bird, (a mixture of dark and light meat).

To cook once eat twice, depending on the size of your family, you will need one or two whole chickens. Make the Lemon Herb Roasted Chicken recipe, or another favorite whole roasted chicken recipe the first night. The second night, you will shred the leftover cooked chicken and put together the chicken salad in ten minutes!

Deli Chicken Salad


2 1/2 Cups Shredded Leftover Chicken

1 Cup Good Mayonnaise (I used my favorite Paleo Mayonnaise here)

1 Tablespoon of Dill Pickle Relish (I love Bubbies) for those Low FodMap it has garlic, but this tiny amount should be fine!)

1 Tablespoon of Whole Grain Mustard (I just found this Clean Brand at my Local Coop, it is delicious!)

1/2 Teaspoon Himalayan Pink Salt or Sea Salt

Directions: Just mix it all together and serve it. Someone is sure to lick the bowl clean!

Tip: Double the recipe for even another day packed in lunches!

Delli Chicken Salad

Have a Happy Day!

Eat Your Nutrients!

Eat Your Nutrients!

Lemon Herb Juicy Roasted Chicken

Lemon Herb Juicy Chicken

I don’t know about you, but I like my chicken juicy! I also like it to taste like chicken…..good chicken, not chicken injected with something to make it more tender.

that wasn't chicken

The chicken I ate as a child was good pastured chicken with firm, juicy, unadulterated meat. Try this recipe at home for a juicy roasted chicken using the best quality chicken you can afford. I used an organic 4 1/2 pound chicken. Preparing the chicken ahead with the seasonings and refrigerating it for an hour and up to 24 hours will make it even more flavorful!

Lemon Herb Juicy Roasted Chicken

Directions: Preheat your oven to 425Âș degrees.


1 – 4 1/2 Lb. Good Quality Chicken

2 Tablespoon Grassfed Ghee

1 Organic Lemon

1 Teaspoon Himalayan Pink Salt or Sea Salt, Plus extra for inside the bird

1 Teaspoon of Black Pepper, Plus extra for inside the bird

2 Teaspoons of Dried Parsley

1/2 Teaspoon Dried Tarragon

Directions: Rinse and pat your chicken dry. Place in a roasting pan with a rack. Sprinkle the inside of the chicken with salt an pepper to season the cavity. Rub the outside of the chicken with 2 tablespoons of Ghee. Zest the lemon and mix the lemon zest with 1 teaspoon of salt, 1 teaspoon of pepper, 2 teaspoons of parsley and 1/2 teaspoon of tarragon. Sprinkle the herb blend evenly all over the chicken. Quarter the zested lemon and stuff inside the chicken.

At this point you may refrigerate the chicken covered for up to 24 hours or bake it right away.

Prepped Oven Roasted Chicken Ready for the Oven

Prepped Oven Roasted Chicken Ready for the Oven

Bake the chicken in the preheated 425Âș oven for one hour or until the meaty part of the thigh registers 165Âș degrees. Remove from the oven and let rest 10 to 15 minutes to retain the juices before slicing.


Eat Your Nutrients!

Eat Your Nutrients!




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