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Category Archives: Chicken

Paleo Stuffed Chicken Breasts w/ Bacon, Mushrooms, Artichoke hearts, and Spinach

chicken-breastThis is kind of a left over type of meal. Just see what you have left in the fridge after your week of meals, sautee it all together, and then stuff it into the center of a chicken breast! Serve with a side of roasted brussell sprouts and you are good to go!

Ingredients:

* 2 chicken breasts
* 4 slices of bacon- chopped up
* 2 cloves of garlic
* about 6-8 oz of chopped mushrooms
* Half a jar of artichoke hearts chopped up
* couple handfulls of spinach

1. Chop up your bacon into bite size pieces. You can cook the bacon and then chop, but I think its easier this way. Cook until nice and crispy and take out of pan and onto a paper towell.

2. Keep the bacon fat in the saucepan and add your chopped garlic. After just a minute, add your chopped mushrooms and cook unitl soft. Add your chopped artichoke hearts. Throw in your spinach and when the spinach is wilted and everything is combined together your ready to stuff!

3. Take your chicken breasts and cut them in the middle so you create a pocket. Stuff the mixture inside and then close them with toothpicks.

4. Cook at 375 for about 30 minutes. That’s it!

5. Serve with any vegetable- I prefer roasted brussels. I would have put bacon in the brussels but its already in the stuffed chicken. But if you dont mind bacon overload- throw that in with the brussels. Delish!

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Posted by on April 5, 2013 in Chicken, Dinner

 

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Paleo Lemon Artichoke Pesto Chicken “Pasta” with Spinach too!

artichokesWow, was this good! It tastes almost creamy but there is really nothing bad at all in this dish. No dairy or cheese, but almost feels like it should have some in it. Super healthy and has to be one of the top dishes I have made. This is a repeater for sure. I used ribbons of zucchini as my spaghetti but you can also use spaghetti squash or any type of stringy squash.

Indredients:
* 1 lb chicken cut up into little pieces
* 2 large zucchini’s. I used a curly peeler that makes them look like spaghetti
* 1 jar of artichoke hearts.
* 2 cloves garlic
* 1/2 cup Italian parsley
* 1/2 cup fresh basil
* 1/3 cup chopped walnuts
* 4-5 tablespoons of olive oil
* 4-5 tablespoons of vegetable broth
* 1/2 lemon juice
* 4 large handfuls of baby spinach
* salt/pepper

1. First thing I did was sprial cut the zucchini. Get a pot of water going and have that start to boil. Set aside for a while. You DO NOT want to overcook your spaghetti “noodles”. If you do, they will become mush. So this is the last thing you do.

2. In a saucepan add some olive oil, or butter. Melt down and then add one of your diced garlic pieces. When that just starts to become fragrant, add your artichoke hearts and cook these until they turn a tad brown or cooked well.

3. Add your walnuts, olive oil, clove of garlic, and vegetable broth in a food processor and puree until smooth. When the artichokes are done cooking, add them to the mixture and puree well.

4. Add your parsley, basil, and 1/2 juice of a lemon and mix until creamy smooth. If you like chunky artichokes in your sauce, then leave a few of those out and add at the very end, just chopping a little bit. Taste and if you like more of a lemon flavor, then add more lemon. Make sure to add a dash of salt and pepper to the mix as well!

5. Take your chicken and cut into small pieces. Add a little more olive oil or butter to your saucepan you cooked the artichokes in and cook your chicken until just brown on the sides. When your chicken is almost cooked, now is the time to drop your zucchini spaghetti into the water. Only leave in for a few minutes until soft. Think al dente, even though it isnt real pasta.

6. Add about 1/2 cup of the artichoke mixture to your chicken along with about 4 large handfuls of spinach. Cook until the spinach has wilted and become soft.

7. Add in your cooked ‘spaghetti’ and the remainder of the sauce to the saucepan. Mix well together until everything is combined.

8. Serve with a little fresh basil on top and one of the remaining artichoke hearts.

ENJOY!!

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Posted by on April 3, 2013 in Chicken, Dinner

 

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Spicy paprika lemon chicken

paprkikaIt seems like I cook chicken all the time but tend to stick to my favorites so I wanted to try something new. This one was a great addition and extremely easy to make. I marinated my chicken for a few hours but I am sure you could just throw it all together and cook right away and it would be just as good. It was a bit spicy, so if you dont like too much spice then cut back on the cayenne pepper a bit. Otherwise, great chicken dish!!

Ingredients

  • 2 lbs organic chicken thighs (I used skinless boneless)
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tbsp cayenne pepper
  • 1 tsp salt
  • zest of one entire lemon
  • juice of one lemon
  • 1/4 cup olive oil

In a large bowl mix all the dry incredients together well. Add the lemon zest, juice of lemon, and olive oil to create marinade. If its not spicy enough for you, then add more cayenne. It was plenty spicy!

Add your chicken thighs to the mixture and marinate in the fridge for a few hours.

Put into a baking dish and cook at 375 for about 30 minutes or until done! DELISH!

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Posted by on November 19, 2012 in Chicken, Sugar Detox approved!

 

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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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