CHICKEN RECIPES

Ginger Citrus Roast Chicken

Ingredients:
About 5 tbsp coconut oil (or lard, tallow, butter);
3 lemons or limes (if using limes, use 4);
2 oranges;
1 whole chicken (about 4 1/2 pounds);
3 tbsp grated fresh ginger;
Salt and pepper to taste.
Method:

Preheat your oven to 425 F. Grate the zest 1 orange and orange lemon and then cut them in quarter.

Wipe the chicken dry and place it in a roasting pan.

Mix 1 tbsp of the grated ginger with the citrus zest. Rub the citrus mixture in the chicken cavity with some added salt and pepper if wanted. Add the quartered lemon and orange inside the cavity.

Juice the remaining lemons and orange with the remaining 2 tbsp ginger and also add the melted coconut oil. 

Brush the chicken with the mixture.

Put in the oven for 15 minutes.

After 15 minutes, baste the chicken and reduce the heat to 375 F.

After another 25 minutes, baste again, turn the chicken on his breast and cook for another 25 minutes.

At this point, verify the doneness of the chicken by verifying if the juices run clear when you cut the thickest part of the breast. You can also verify with a meat thermometer (should be 160 F in the breast and at least 170 F in the thigh).

When ready, remove from oven and let the chicken rest for 15 minutes.

Garnish with extra citrus wedges if wanted on a bed of steamed vegetables or spinach. Use the citrus, coconut oil and ginger cooking juice as a sauce.

Enjoy!
*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/ginger-citrus-roast-chicken/" THANK YOU!

Olive, garlic & lemon chicken recipe

Ingredients:

1/4 cup butter (or ghee), tallow, coconut oil or poultry fat;
1/2 lb black olives (kalamata), cut in half;
8 chicken thighs, with bones and skin;
3 cups onions, sliced thin;
30 gloves garlic, minced and smashed almost to a paste;
1/2 cup lemon juice;
2 extra lemons, thickly sliced (remove seeds with the tip of a knife);
1 1/2 cups chicken stock;
A bunch of picked thyme leaves;
Sea salt and freshly ground black pepper to taste;

Method:

Preheat your oven to 350 F.

Melt the first 1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.

Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.

Add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.

Add the chicken stock, thyme and lemon juice and return the chicken thighs to the pan, skin side up.

Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.

Remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered.

Serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.

*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/olive-garlic-lemon-chicken/" THANK YOU!

Spicy chicken with herb sauce recipe

Ingredients:

CHICKEN:
4 boneless chicken breasts;
2 tbsp smoked paprika;
2 tsp ground cumin;
2 tsp ground mustard;
2 tsp ground fennel seeds;
1 tsp freshly ground black pepper;
2 tsp sea salt;
Coconut oil, butter, ghee or tallow to cook;

HERB SAUCE:

1 cup extra-virgin olive oil;
2 cups fresh mint leaves;
1 cup fresh flat-leaf parsley leaves;
6 garlic cloves, roughly chopped;
2 tbsp homemade or Dijon mustard;
1 green chili, seeded and chopped, optional;
Sea salt and freshly ground black pepper to taste;

Method:

To prepare the sauce, place the mint, parsley, garlic and chili, if using, in the bowl of a food processor and process to chop roughly.

Add the mustard, season to taste with salt and pepper and process again to combine.

Now slowly drizzle the olive oil in while the food processor in in function to create an emulsion.

For the spice rub, combine the paprika, cumin, mustard powder, fennel, salt and pepper in a bowl.

Rub the chicken breasts all over with your chosen cooking fat and also rub them with the spice mixture.

Heat a frying pan over a medium heat and fry the chicken breasts in some additional cooking fat for about 5 minutes per side, until well cooked.

Serve the spicy chicken topped with the fresh herb sauce.

*NOTE: Credit for this recipe goes to "http://paleodietlifestyle.com/spicy-chicken-with-herb-sauce' THANK YOU!/

Chicken with creamy sun-dried tomato sauce recipe

Ingredients:
2 whole chicken breasts, bone-less;
1 ½ cups heavy cream (use coconut milk as an alternative);
Good quality steak seasoning, optional;
4 fresh thyme sprigs;
½ cup homemade chicken stock;
10-12 sun-dried tomatoes, purred in a blender or food processor;
½ tsp fresh thyme leaves
Sea salt and freshly ground black pepper to taste;
Method:
Preheat your oven to 375 F.

Season the chicken breasts all over with sea salt and freshly ground black pepper. Optionally, also season them with a good quality steak seasoning. Look in your local health food store for a brand that is gluten-free and doesn’t contain any vegetable seed oil.

Place them in a baking dish, place a sprig of fresh thyme on top of each and place in the preheated oven for about 45 minutes, until the juices run clear.

Meanwhile, in a large skillet over a medium-low heat, bring the cream or coconut milk and the two remaining thyme sprigs to a light boil.

Once boiling, lower heat and let simmer. Allow the cream or coconut milk to reduce by approximately 1/3 of its volume. This should take close to 10 minutes.

Remove the cream or coconut milk from the heat and allow it to sit at room temperature for about 10 minutes. Do not remove from skillet.

Remove the thyme sprigs and return to heat. Add the chicken stock and allow to simmer for another 5 minutes.

Add the purred sun-dried tomatoes, season with salt and pepper to taste and the fresh thyme leaves.
Pour on top of the cooked chicken breasts and enjoy!

*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/chicken-sun-dried-tomato-sauce/" THANK YOU!

Coconut crusted chicken strips recipe

Ingredients:
2 boneless, skinless chicken breasts;
1/2 cup (or less) coconut flour;
2 eggs;
A splash of full-fat coconut milk;
1 cup (more or less) shredded coconut;
Sea salt and freshly cracked black pepper to taste;
Method:
Preheat your oven to 400 F.

Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. 

Cut the chicken into long strips that are about 3/4″ to 1″ in width.

You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the 

eggs and milk together) and one for the shredded coconut.

Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut. 

When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through.

*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/coconut-crusted-chicken-strips/" THANK YOU!

Pizza Chicken

Ingredients:

1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
1 tablespoon pizza sauce
4 slices pepperoni
1 teaspoon butter or oil
2 fresh mushrooms, sliced
2 thin green pepper rings
1 ounce mozzarella cheese, shredded

Method:
Season the chicken with salt and other seasonings 

Grill. 

Meanwhile, sauté the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. 

Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. 

Sprinkle with a little additional Italian seasoning, if desired. Bake at 350º about 10-15 minutes or until hot and the cheese is melted. 

Serve at once.

Makes 1 serving

CARBS: 3


PIZZA CHICKEN - SIMPLIFIED METHOD (No pre-grilling or pre-cooking involved)
Flatten the chicken breast slightly, if necessary, to make it an even thickness all over. Season with salt, pepper and garlic powder and place on a foil-lined baking sheet. Spread the pizza sauce over the top of the chicken then top with the pepperoni, raw mushrooms and green pepper rings. Sprinkle the vegetables with a little more salt if you like. Bake at 400º 15 minutes then top with the mozzarella cheese. Bake another 5 minutes or until the cheese is melted and the chicken is done to your liking.
*NOTE: credit for this recipe goes to "http://www.genaw.com/lowcarb/pizza_chicken.html" THANK YOU!

Rosemary Lemon Chicken

Ingredients:

1 pound skinless, boneless chicken breast
2 tablespoons olive oil
¼ cup lemon juice
2 cloves garlic, pressed
¼ cup fresh rosemary, minced
½ teaspoon celtic sea salt

Method:

In a medium bowl, combine olive oil, lemon juice, garlic, rosemary and salt

Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish

Pour marinade over chicken, cover and refrigerate for at least 30 minutes or up to 6 hours

Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center

Serve
* Credit for this recipe goes to "http://www.elanaspantry.com/rosemary-lemon-chicken/" THANK YOU!

Feta-Stuffed Chicken with Spinach

Ingredients:

1/4 Cup Crumbled basil-and-tomato feta cheese (1 oz*)

2 Tablespoons fat-free cream cheese (1 oz)

4 Skinless, boneless chicken breast halves (about 1-1/4 pounds total)

1/4 Teaspoon black pepper

1/2 Dash salt

1 Teaspoon olive oil

1/4 Cup chicken broth

1 10oz package rewashed fresh spinach, trimmed (8 cups)

2 Tablespoons walnut or pecan pieces, toasted

1 Tablespoon lemon juice

Lemon slices, halved (optional)

Method:

In a small bowl combine feta cheese and cream cheese. Set aside

Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket

Stuff pockets with the cheese mixture. If necessary secure openings with wooden toothpicks.

Sprinkle chicken with pepper and salt

In a large nonstick skillet cook chicken in hot oil over a med. high heat about 12 mins or until tender and no longer pink

Turn once (reduce heat to med. if chicken browns too quickly)

Remove chicken from skillet, cover and keep warm.

Carefully add chicken broth to skillet.

Bring to boiling, add half of the spinach. 

Cover and cook about 3 mins. or just until spinach is wilted.

Remove spinach from skillet, reserving liquid in pan. Repeat with rest of spinach.

Return all spinach to skillet.

Stir in the nuts and lemon juice.

Stuff the chicken pockets.

To serve, divide spinach mixture among 4 dinner plates. Top with chicken breasts. If desired garnish with lemon slices. Makes 4 servings.

NOTE: If basil-and-tomato feta cheese is not available, stir 1 teaspoon finely snipped fresh basil and 1 teaspoon snipped oil packed dried tomatoes, drained into 1/4 cup plain feta cheese.

CARBS: 2