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Category Archives: Chicken

Zucchini sausage pesto rolls

Day 11! Okay, we’ll I kind of cheated on the sugar detox yesterday but it was conscious decision and not a crazy craving. It was this magnificent piece of cheesecake which I only ate half, and I took the smallest little bites so it lasted like an hour. Yum. BUT, my stomach felt like shit and I got a sugar high right before I had to stand up and speak to about 40 people. I totally spazzed out and forgot what I was going to say and reverted to the scared of public speaking Kari from years ago. That sucked. I blame the cheesecake. But whatever, that’s after 11 days no sugar, no fruit.

Okay, on with today’s meal! I made this tonight for dinner and I either should have made a salad, side, or more. These should definitely be used for an appetizer. I saw this on paleOMG today and had to make it.

Ingredients:

  • Zucchini (about 2 or 3)
  • Italian sausages (I got the spicy chicken sausage from Whole Foods)
  • Fresh made pesto sauce

Cut the zucchini’s with a mandolin or about 1/4 inch thick. Spread on pan (or grill would be much better) and drizzle with olive oil and a little salt and pepper. I broiled them until they were tender and a little brown from broiling.

Put the sausages in a frying pan and cook them for about 10 minutes. Flip over when one side is brown and cook the other side.

Make your pesto sauce (basil, olive oil, garlic, a few walnuts)

Take your pesto and spread it on the zucchini strips. Take your sausage and cut it into 1 inch pieces and roll them up with the zucchini strips, pesto facing the sausage. You can put a toothpick in them or just set on the side that was last to be rolled. Enjoy!

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Paleo Pecan Crusted Chicken

I made this a while ago and it was delish! It helps with a sweet tooth if you are trying to stay away from sweets and desserts. Its super easy and definitely a hit.

Ingredients:

  • 1/2 cup spicy mustard
  • 2 tablespoons of raw honey
  • 1 cup pecans
  • 3-4 chicken breasts

Mix the honey and mustard together and dunk your chicken in the mixture until it is completely coated. Take your pecans and put them in your food processor until they are chopped pretty fine. Then roll the chicken with the honey/mustard mixture in the pecans until they are coated on both sides. Sprinkle with a little sea salt.

Bake at 350 for about 35-40 mins depending on how big your chicken breasts are. Voila your done!

I served mine with some asparagus, but any veggie will do.

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Posted by on July 22, 2012 in Chicken, Dinner

 

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Brazillian Crockpot Curry Chicken

You know you have had a successful morning when by 8:30am you have already gone to crossfit, taken a shower, and put dinner in the crockpot. I am definitely a morning person. Just ask my boyfriend as I yell at him at 11:30pm to shut off the damn light and stop reading, I need to be up at 6am to workout! He says I become cranky Kari at around 11pm. Its true. And then I become hyper happy Kari at 6am. No alarm clock needed. Gotta love him for putting up with that!

Okay, on to the chicken dish! Now you can see how quick and easy this is if I am done preparing it by 8:30. I will post an after picture when we eat it tonight.

Ingredients:

  • 3 chicken breasts
  • 1 small yellow onion thinkly sliced
  • 2 bell peppers in small cubes (red and yellow)
  • 3/4 cup coconut milk
  • 2 tablespoons of tomato paste
  • 1 tablespoon of ground ginger
  • 3 cloves of minced garlic
  • 4-5 tablespoons of curry powder (I ran out so only did 3, we will see how that turns out)
  • salt and pepper to taste
  • red pepper flakes (just a sprinkle)
  • 1 cup of chicken broth

Take your handy dandy crockpot and add the coconut milk, tomato paste, curry, ginger, and garlic. Mix around and then add the chopped bell peppers and onions. Sprinkle with salt and pepper and red pepper flakes. Mix around so everything is coated in the mixture. Add the chicken breasts and mix around. Pour in the chicken broth and make sure the chicken is covered with the sauce. Turn on low for 6-8 hours or high for 4-5 hours. Go to work, come home, and eat!

We are eating ours with coconut cauliflower rice and will top it with some cilantro and avocado slices. Mmmm Mmm, cant wait for tonight!

Props again to paleOMG for her delish recipes!

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Posted by on July 17, 2012 in Chicken, Dinner

 

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Stuffed Italian Mushrooms- little mini shroom pizzettes!

These would be an excellent appetizer plate to serve. We just ate them standing up next to the oven. I tried for a sit down, enjoy yourself dinner but these didn’t quite make it to the dinner table.

Super easy and quick and I have a suggestion if you want to make this into more a dinner then an appetizer.

Ingredients:

  • 12 Crimini mushrooms
  • 3/4 lb spicy chicken Italian sausage
  • Organic or low sugar pizza sauce
  • Yup, that’s it!

Take the mushrooms and clean them and take the stem out so your able to stuff the center. Take the chicken sausage and just squeeze it into the center of the mushroom. Bake at 375 for about 18-20 mins. Add the pizza sauce a minute or so before you take them out of the oven. Be careful when you cut into them, they squirt at you!

Another way to make this meal would be to put them in a portobello mushroom. You could even add some black olives, Italian sausage, onions, then pizza sauce and you have your own little portobello pizza!

I just served with a garden salad with whatever veggies I could find in the fridge. With my all time favorite dressing: Olive oil, balsamic, lime juice, salt and pepper. Yum!

Enjoy!

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Posted by on July 17, 2012 in Appetizers, Chicken, Dinner

 

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Crockpot Chicken Cacciatore (somewhat)

Basic, yummy, easy. I didn’t feel like shopping for anything today so this was basically whatever I could find in the fridge and cupboards. Turned out pretty good too!

Ingredients:

  • 2 chicken breasts
  • Can of organic stewed tomatoes
  • A cut up zucchini
  • Some mushrooms
  • Lots of spices! Garlic powder, onion powder, Italian seasoning, thyme, and a pinch of salt and pepper.
  • Baby spinach

Toss the chicken in the crockpot with the can of tomatoes, zucchini,mushrooms, and spices. Cook on high for 2-3 hours. Serve with some baby spinach and enjoy!

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Posted by on July 11, 2012 in Chicken, Dinner

 

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Paleo Chicken Fajitas in the crockpot!

Crockpot time! I got an A from the boyfriend on the paleo food scale, and he said if he was able to have a tortilla, cheese, and sour cream, they would have been the best fajitas he’s ever had. Sorry I mentioned those items but if your cooking for a family, then you can just add those to the dinner table and everyone is happy, including paleo eating YOU! And that’s who really counts anyway…

These I made during my lunch hour. Threw the chicken, spices, and salsa in the crockpot, shredded a little later, then just quickly sauteed the peppers. Boom, done!

Ingredients:

  • 2-3 chicken breasts (for more chicken just add a little more of each spice)
  • 1/2 cup salsa verde
  • 1/2 cup regular salsa
  • 2 tsp of each: onion powder, garlic powder, cumin, paprika, chili powder
  • Red, green, yellow bell peppers
  • 1 purple onion
  • 1 tomato
  • 1 avocado
  • Optional: lime and cilantro
  • Romain lettuce leaves

Toss the salsa’s into the crockpot, then put the chicken on top. Add the spices and cook on medium. A few hours into cooking this, take 2 forks and shred the chicken. Put lid on and keep cooking. I started it around noon and took it out around 5.

Take your peppers, onion, and tomato and slice them and sautée in a little olive oil. I added a bit of the spices to livin up the peppers. When they are all soft and carmelized together they are ready!

Take the lettuce leaves and use them like taco shells. Add the chicken mixture, peppers, and top with avocado. A squeeze of lime and cilantro would have been great too. Make sure you have napkins because this gets a tad messy!

Enjoy!!

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Posted by on July 10, 2012 in Chicken, Dinner

 

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Paleo Orange Chicken with Coconut Cauliflower rice

This was easy, spicy, and really good!

If you like a sweet and spicy combination this this is right up your alley. If your not so much into spice, just cut the teaspoon of the red pepper to 1/2 teaspoon and you’ll still get a little kick. I made the cauliflower rice extra creamy and when you mix the sauce in with it, it’s dreamy.

Ingredients:

  • 2 chicken breasts cut into pieces
  • 3 oranges
  • Zest of one of the oranges
  • 2 tbls raw honey
  • 1 tbls coconut oil
  • 1 tsp red pepper flakes
  • Salt and pepper to season the chicken
  • fresh chopped cilantro for garnish
  • Cauliflower
  • Coconut milk

Squeeze the juice from all the oranges into a saucepan along with the honey, coconut oil, and red pepper flakes. Grate the orange zest into the sauce and bring to boil. Turn heat down and simmer while you cook your chicken. (There is enough sauce for 3 breasts if you want to add more chicken)

I just cooked my chicken pieces in a tablespoon of coconut oil, salt & pepper. If you have a grill I would suggest grilling your chicken to get a nice browned. After they are cooked through then put the chicken into the sauce and let simmer for about 5-10 minutes. The longer the better I think to absorb the sauce as much as possible.

While the chicken is simmering away, put your cauliflower in the food processor and chop until very fine. Put the cauliflower in a small saucepan with about 1/2 cup or 1/3 cup of coconut milk (the thicker part in top of a refrigerated coconut milk can). Cook that just until hot and some of the coconut milk has been absorbed. I added a few spoonfuls of shredded coconut but that’s optional.

Serve yourself aserving of cauli rice with the chicken on top, garnish with cilantro and enjoy!

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Posted by on July 7, 2012 in Chicken, Dinner

 

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Mushroom coconut ginger chicken

This dinner is scrumptious. I am actually going to write the recipe a tad different then how I made it because I wasn’t too fond of the chicken thighs. I’d rather cut up pieces of chicken breast and use those in the recipe. So with that…..

Ingredients:

  • 2 chicken breasts cut into pieces
  • 1 can coconut milk
  • 3 tbls grated fresh ginger
  • 1 pack of shiitake mushrooms
  • 1 pack of crimini mushrooms
  • 2 cloves of garlic minced
  • 1/2 onion chopped
  • Salt, pepper, onion powder, garlic powder to season chicken pieces

In a large skillet add garlic and onions to some olive oil. Cook until tender then add coconut milk and mushrooms. Boil until reduced a bit. Add fresh grated ginger and s/p to taste. Put a lid on the skillet and simmer while you cook the chicken.

In a second pan, cook seasoned chicken pieces in a bit of olive oil. When these are done add to coconut sauce and let simmer together for another 10 minutes.

I didn’t make cauliflower rice but this would be a great dish to add to it because the sauce is so good you want something to absorb it!

Serve with your favorite steamed vegetables. Yum!

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Posted by on June 30, 2012 in Chicken, Dinner

 

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Paleo Chicken Tikka Masala with Coconut Cauliflower Rice

Well first off, I can’t believe I am sharing this recipe. This has been the go to recipe for impressing guests. As long as they like their food a bit spicy. I always play with the spices and add more of this, a pinch of that, but if you follow this recipe you will get amazing results.

There are two ways to make this. Paleo and Sooo close to paleo. The difference is really only when marinating the chicken. If you chose to marinate the chicken then you will use some yogurt. If you just saute the chicken, then you will avoid the dairy. But its so little, so it’s definitely up to you!

Spices, spices, oh how we love spices!

Marinated Chicken:

  • 1 cup plain yogurt
  • 1 tbls lemon juice
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 clove garlic, minced
  • 2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tbls fresh minced ginger
  • 3 or so chicken breasts, cut into small pieces to slide on a skewer

Combine all ingredients in a bowl, refrigerate 1-2 hours. Longer the better. Put on skewers and bbq or just bake in the oven for 10-15 minutes, until chicken is done. Set aside.

Sauce:

  • 1 tbls organic butter or ghee, or olive oil, or coconut oil
  • 1 glove minced garlic
  • 1 white or yellow onion chopped
  • 1-2 minced jalapeno (depending on how hot you like it. I usually do 2, but I like it hot!)
  • 2 tsp cumin
  • 2 tsp paprika
  • 2-3 tsp garam masala
  • 1/2 tsp sea salt
  • 8 oz can of organic tomato sauce
  • 3/4 -1 cup of coconut milk (do not get light)
  • 1/2 cup cilantro to garnish

Melt butter and saute garlic, onion, and jalapeno in butter until onion is translucent. Season with cumin, paprika, garam masala. Stir in tomato sauce until all spices are combined. Slowly add the coconut milk until sauce thickens. You may or may not use all the milk, depending on how thick the milk is you use. Taste and see how you like at this point, you may want to add more spice or a dash of salt. Add cooked chicken and simmer all together for about 10 minutes. Serve over Cauliflower rice and top with cilantro.

Coconut Cauliflower rice (Thanks to Crossfit Sausalito’s Sean and Collin for this recipe)

  • 1 can coconut milk
  • 1 head of cauliflower
  • sea salt/ pepper to taste

Put cauliflower in food processor until consistency of rice. Combine cauliflower and coconut milk in a pot. Turn on medium and stir occasionally. It is done when the coconut milk has almost completely boiled off. Serve under chicken!

This picture is with the NON marinated Chicken. Also when you marinate the chicken first, it does add another layer of spice!

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Posted by on June 29, 2012 in Chicken, Dinner

 

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Paleo ‘non peanut’ sauce with coconut chicken and ‘rice’

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This is the best sauce I think I have ever made! This goes great on any kind of chicken. I just made a simple coconut crusted chicken and side arugula salad to go with it. But this sauce would go great with beef or chicken skewers too.

Sauce ingredients:

  • 1/2 cup almond butter
  • 1/2 cup apple sauce
  • 1/2 cup coconut milk (not light)
  • 1 1/2 tbls. fresh grated ginger
  • 2 crushed garlic cloves
  • 1/2 a squeezed lime
  • Chili oil to taste if you like a kick

Combine everything in a food processor until extra creamy. Voila! Your done! I threw a few almond pieces on top just for some crunch.

Chicken:

  • 2 chicken breasts
  • 1 egg
  • Some almond meal mixed with coconut shavings
  • Salt pepper to taste

Beat the egg and use it as a wash on the chicken. Roll chicken in it then around in the almond meal/coconut mixture. Little sea salt on top, cook at 350 for about 35 minutes.

Salad

  • Arugula
  • Avocado
  • Olive oil
  • Other half of lime
  • Mushrooms

Mix a few tablespoons of olive oil with the lime juice. Add pepper and a bit of sea salt. Cut up other ingredients and add dressing.

Cauliflower rice

  • Cauliflower
  • Coconut shavings
  • Coconut milk
  • Salt/pepper
Put pieces of cauliflower in food processor. Chop until very fine pieces. Throw in microwave dish with some coconut flakes, about 1/4 cup coconut milk, and S/P. Microwave with lid on for about 4 minutes. Serve under chicken!

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Posted by on June 27, 2012 in Chicken, Sauces

 

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