Sunday, January 11, 2015

A Few Chicken Dishes

After I launched this blog and my like page {Kate Markovitz} publicly last week, I got quite a few messages for some healthy recipes that are simple!  Today, I decided I would share THREE of my favorite CHICKEN recipes.

Now, I have to admit, I am not the creative genius behind some of these recipes and they are not overly "fancy." But, I wanted to start by sharing some recipes that will be reasonable and easy to make with few ingredients (that you may even have in the pantry!)

Pulled Crockpot Chicken
Mustard Glazed Chicken Thighs
Chicken Stir Fry

Pulled Crockpot Chicken

Crockpot + Frozen chicken breasts + seasonings + 8 hours low (or 4 hours high)! ~> Done :)
Buffalo Pulled Chicken

Buffalo Chicken Version
To the crockpot, add: 
  • 6 frozen chicken breasts
  • 1 packet Mrs. Dash Salt Free Ranch Seasoning
  • 6-12 oz Hot Sauce (depending on "how hot" you can handle!)
  • 1/2 cup Chicken Broth
BBQ Chicken Version
To the crockpot, add:
  • 6 frozen chicken breasts
  • Favorite BBQ Sauce
Keep in crockpot for 8 hours low or 4 hours high and shred with two forks.  You can shred in the middle of the cooking time or wait until the end!

Mustard Glazed Chicken Thighs

From {Practical Paleo} written by Diane Sanfilippo, this recipe is a favorite with mashed cauliflower and green beans.
From Practical Paleo

Ingredients:
  • 1/2 Melted Grass-Fed Butter (or Ghee or Coconut Oil)
  • 2 Tbsp Gluten Free Mustard
  • 1 tsp Sage Salt (or sage + a pinch of sea salt)
  • 12 bone-in, skin-on Chicken thighs (Could use boneless, but may lose some flavor)
Directions:
  1. Preheat oven to 425F
  2. In a small mixing bowl, combine first 3 ingredients.
  3. Place chicken thighs on a baking sheet or oven-safe dish and brush mixture evenly over each.
  4. Bake for 45 minutes (or until meat thermometer reaches 165 degrees).
Chicken Stir Fry

When I am short on time, I go to stir fry.
Protein + Veggies + Starch = Quick and Easy Yumminess

Buying a rotisserie chicken is one of the easiest ways to use chicken as the protein.  You can also use chicken breasts and sauté them on the stovetop in coconut oil.
For veggies, I love the frozen stir fry veggie bags (personal favorite: peppers & onions).  You can also add a carb such as sweet potatoes, brown rice, quinoa, beans, etc.  I saute the veggies, add the chicken and starch (cooked appropriately), and throw in some fun seasonings, such as herbs, hot sauce, garlic, etc.  Whatever your taste buds desire!


I hope you enjoy and can use some of these recipes this week!


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