Tag Archives: Chicken

Quick Zesty Chicken and Carrots

Here come the holidays! I don’t know about you, but there are plenty of days when I am rushing around at dinner time to get something on the table that is nourishing, delicious and fast! This is a very moist and flavorful chicken dish that will have you out of the kitchen in no time. Serve it with a salad on the side.

Quick and Zesty Chicken and Carrots


8 Boneless, Skinless Chicken Thighs

12 Carrots, peeled and sliced into thin rounds

1/4 Cup Fresh Squeezed Lime Juice

Zest of one Lime

1/4 Cup Garlic Olive Oil, divided

1 Teaspoon Himalayan Pink or Sea Salt

1 Teaspoon Black Pepper

1/2 Teaspoon Ground Chipotle Pepper

1/8 Teaspoon Ground Cayenne Pepper

Preheat Oven 350º degrees. Cut the chicken thighs into quarters. Mix together Salt, Pepper, Chipotle & Cayenne. Heat 2 Tablespoons of Garlic Olive Oil in a large nonstick oven proof skillet over medium high heat. Add the carrots and sautee for 5 minutes until starting to brown. Remove the carrots from the pan and set aside. Add the other two tablespoons of Garlic Olive Oil to the pan maintaining the heat. Sprinkle the chicken with the seasoning and add to the pan. Cook the chicken four minutes without touching it, then flip it over and cook another four minutes. Zest the lime over the chicken, add the carrots back in to the chicken and pour over the lime juice. Toss to coat with the juice and zest and place the pan in the oven for ten minutes until chicken is cooked through. Serve!

4 Servings

Zesty Chicken and Carrots

(See In My Pantry For Ingredient Links)

Eat Your Nutrients!

Eat Your Nutrients!

Cranberry Apricot Stuffed Chicken Breasts

This chicken is moist and juicy!  I don’t know about you, but I pretty much like stuffed anything, because it usually means extra flavor and deliciousness.  I developed this recipe recently because boneless chicken breasts can be juicy and flavorful when done right, and anything but boring! I hope you try these, they are nutritious and so festive!

Cranberry Apricot Stuffed Chicken Breasts

Cranberry Apricot Stuffed Chicken Breasts

You can prep these up to a day in advance and store them in the refrigerator for  a super fast dinner.  I served them with a tarragon cream sauce, but they are great without it.  The sauce bumps it up to extra fancy.

Cranberry Apricot Stuffed Chicken Breasts

Cranberry Apricot Stuffed Chicken Breasts

Cranberry Apricot Stuffed Chicken Breasts


4 Boneless, Skinless Chicken Breasts


6 Dried Apricots, unsulphured organic is best

1/4 Cup Dried Cranberries, sweetened with juice

1/4 Cup Sliced Almonds

2 Tablespoons Sunflower Seed Butter or Almond Butter, no sugar added

2 Scallions, green tops only, thinly sliced

1 Teaspoon Fresh Squeezed Lemon Juice

1/4 Teaspoon Pink Himalayan Salt

1/4 Teaspoon Black Pepper


1 Egg

3/4 Cup Almond Flour, fine

Himalayan Pink Salt

Black Pepper

2 Tablespoons Olive Oil


Soak the dried apricots 30 minutes in very hot water to soften.  Set aside and while they are soaking gather the rest of your ingredients.  In a small blender or food processor, puree the apricots after draining off the soaking water.  Add Sunflower Seed Butter, Salt, Pepper and Lemon Juice and fully incorporate.  Stir in by hand the cranberries, sliced almonds and scallions.

Slice your boneless chicken breasts in the center to make a pocket for stuffing, but don’t slice all the way through.  Like this:


Cranberry Apricot Stuffed Chicken Breasts

Cranberry Apricot Stuffed Chicken Breasts

Once they are stuffed, you are ready to coat them.  It is simple.  Crack the egg into a shallow dish, put the almond flour in another shallow dish, and dip the chicken into the egg on both sides, then roll in the almond flour. Repeat for all four breasts. Then season them with salt and pepper as you would like. You can at this point cover then and refrigerate until you are ready to cook them.

Pre-heat your oven 375º degrees. Heat an oven proof pan over medium high heat on your stove top and add 2 tablespoons of olive oil.  When oil is hot, add the chicken breasts and brown on both sides. This will take approximately 3 minutes a side. After browning, they will not be completely cooked.  Slide your oven proof pan with the chicken into the pre-heated oven for 15 to 20 minutes until cooked all the way through, 365º degrees in the center.

Cranberry Almond Stuffed Chicken Breasts Ready for the Oven

Cranberry Almond Stuffed Chicken Breasts Ready for the Oven

Serve with Tarragon Sauce found here. (optional)

Eat Your Nutrients!

Eat Your Nutrients!


Crock Pot Chicken Veggie Soup

Crock Pot Chicken Soup

Crock Pot Chicken Soup

I don’t travel well, darn it!   I thought now that I had finally got a diagnosis of SIBO and had done the antibiotic protocol, which made me feel so great, that I would travel much better.  Much to my disappointment, after a twelve hour car ride up north for some summer fun, I had a set back.  Here is a nourishing,  soothing chicken soup recipe for when you need very cooked and easy to digest food.  It is delicious, and you can enjoy it with your family. It cooks in the crock pot for 6 to 8 hours, so you can play, and dinner will be ready when you get home.  The longest part of making it is the chopping.


1 Whole Chicken (preferably organic)

1 Cup One Inch Sliced Green Beans

2 Medium Zucchini, Chopped

3 Endive, Sliced

4 Peeled and Chopped Carrots

1 Green Pepper, Chopped

6 Scallions, Green Parts Only, Sliced

Fresh Parsley, 1 small handful stems removed and minced

Zest and Juice of 1 Lemon

4 Teaspoons Himalayan Pink Salt

3/4 Teaspoon Pepper

6 to 8 cups filtered or well water

Chicken Soup Prep

Chicken Soup Prep

Put all the prepped ingredients into a crock pot, add enough water to cover your chicken (about 6 to 8 cups. The chicken makes your broth) and cook on low for 8 hours.  Take out the chicken and shred and remove the bones.  Put the chicken back in the crock pot. Serve.

Prepped Chicken Veggie Soup

Prepped Chicken Veggie Soup

Alternately, if you only have six hours.  Turn crock pot to high for 1 hour, then turn to low for the remaining five hours.

Web Site Chractor color corrected



Chinese Five Spice Chicken Bites – Paleo

Chinese Five Spice Chicken Bites - Paleo, Soy Free

Chinese Five Spice Powder is Amazing!  It is a combination of Star Anise, Fennel, Black Pepper, Cinnamon and Cloves.  It is a warming blend that pairs wonderfully with meat!  Here I use it to make Five Spice Chicken Thigh Bites using boneless chicken thighs.  This is very kid friendly because of the bite size pieces, and it is slightly sweet with fresh squeezed orange and lemon juices and just a bit of heat with red pepper flakes.  You can turn up the heat by adding more red pepper flakes if you like, but don’t leave them out.  You need them to balance the dish.


2 1/2 pounds of boneless skinless chicken thighs

3 Tablespoons Coconut Oil

2 Tablespoons of Chinese Five Spice Powder (Gluten Free)

2 teaspoons Ground Ginger

3 Tablespoons of Clear Honey

1/4 Cup Fresh Squeezed Orange Juice

1/4 Cup Fresh Squeezed Lemon Juice

1 1/2 teaspoons Himalayan Pink Salt divided

1/2 teaspoon of Black Pepper

1/4 teaspoon of White Pepper

1/4 teaspoon Red Pepper Flakes

Preheat oven 375 degrees. Quarter each boneless chicken thigh into 4 cubes.  Mix together in a small bowl the Chinese Five Spice Powder, Ground Ginger, 1 Teaspoon Salt, White Pepper and Black Pepper.

Place Chicken Thigh cubes and powdered spice mixture into a gallon ziplock bag and shake until very well distributed.  Get in there and massage with your hands if necessary. 🙂

Mix together the orange juice, lemon juice, honey, red pepper flakes, and the other 1/2 teaspoon salt in a small saucepan and bring to a boil, then simmer until reduced by half. Melt the coconut oil in a large oven safe skillet or fry pan. Add the chicken cubes in one layer (very important for browning, so make sure your pan is big enough).

Sauteing Chinese Five Spice Chicken Bites

Chinese Five Spice Chicken Bites

Brown for five minutes not touching, then flip the cubes and brown 5 more minutes. Pour the reduced sauce over the chicken cubes and transfer to the oven in the pan and bake for 5 minutes.  Viola! Done!  Pour the chicken and sauce into a serving dish and toss a couple times to coat with the sauce.

Eat Your Nutrients!

Eat Your Nutrients!

I love to hear your comments!

Honey Mustard Chicken Wings


Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

If you are craving some tangy, succulent wings that are easy and everyone will love, this recipe is a great choice!  The sauce is quick to mix together.   They smelled so good when they were baking in the oven, I could hardly wait to dig into them!  They would be great the next day in a lunchbox, but we didn’t have any left, so next time, I will need a double batch.  They are baked and then finished off under the broiler to get them nice and crispy.


2 lbs. Chicken Wings

2 TBS. Garlic Infused Olive Oil

1 Tablespoon Clear Honey

1 Tablespoon Garlic Free Yellow Mustard

1 Tablespoon Djon Mustard

1 teaspoon Ground Cumin

1 teaspoon Chipotle Chili Powder

1 teaspoon Himalayan Pink Salt

1/8 teaspoon White Pepper

two dashes of Habanero Pepper Sauce

2 Tablespoons Fresh Squeezed Lime Juice

Preheat oven 375 degrees.  Lay wings on a parchment lined rimmed baking sheet, sprinkle with a little extra Himalayan Pink Salt and Black Pepper (pre-season your meat to build flavor) and bake ten minutes. Meanwhile whisk up the rest of the ingredients for the sauce.   After ten minutes of baking, remove wings and brush with some of the sauce…coat them well.  Bake another ten minutes, remove from the oven and turn the wings over and brush again and return to the oven ten more minutes. Repeat once more for ten minutes. Keep an eye on your wings.  (Depending on the size of them the time will vary.  My wings were medium sized and took 40 minutes.) Turn on broiler and broil the wings until they are at your desired crispiness, coating again and turning once.  This will only take a minute or two.  Serve!

Can't Resist Them - Honey Mustard Chicken Wngs

Can’t Resist Them – Honey Mustard Chicken Wings


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