Chicken Mole

Chicken Mole
Prep Time
50 minutes
Number of Servings
6
Ingredients
  • [q:1/4] cup pumpkin seeds
  • [q:1/4] cup almonds
  • 2 Tbsp oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 plum tomatoes, chopped
  • 1 Tbsp chili powder
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground coriander
  • [q:1/2] tsp anise seeds or ground anise*
  • [q:1/4] tsp ground cloves
  • [q:1/4] cup raisins
  • 2 Tbsp molasses
  • 2 Tbsp lime juice
  • 2 (6 inch) soft gluten-free corn tortillas, torn into pieces
  • [q:1 1/2] cups low-sodium chicken broth
  • 2 oz dark chocolate, broken into pieces
  • Salt and freshly ground black pepper
  • [q:1 1/2] lbs skinless, boneless chicken breast, cooked and shredded
Directions
  1. Toast pumpkin seeds and almonds in a dry skillet, tossing over medium heat until golden, about 5 minutes. Transfer to a high-speed blender.
  2. Heat oil in a sauté pan set over medium heat.
  3. Add onion and garlic and sauté for 5 minutes, stirring frequently. Add tomatoes, along with chili powder, cinnamon, coriander, anise seeds, and ground cloves, and sauté with onion-garlic mixture for 2 minutes. Transfer mixture to blender.
  4. Soak raisins in boiling water to soften for 10 minutes. Drain raisins. Add drained raisins, molasses, lime juice, torn tortillas, and broth to blender. Blend until smooth.
  5. Transfer blended sauce back to sauté pan set over medium-low heat. Add chocolate and simmer over low heat, stirring frequently, until chocolate melts and sauce reduces, about 20 minutes.
  6. Season to taste with salt and pepper. Add cooked and shredded chicken to sauce and warm through over low heat. Serve over brown rice. 
Nutrition Info
347 Calories, 31 g Protein, 26 g Carbohydrates, 3 g Fiber, 13 g Total fat (4 g sat, 6 g mono, 2 g poly), 176 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, [nutrition:4] Phosphorus, Selenium, [nutrition:2] Vitamin B12, Copper, Magnesium, Manganese, Pantothenic acid, Zinc, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Vitamin C, E, Biotin, Iron, Potassium

Gluten-Free Honey-Mustard Pretzel Chicken

Gluten-Free Honey-Mustard Pretzel Chicken
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 lb boneless, skinless chicken breast
  • [q:1/2] cup olive oil
  • [q:1/3] cup gluten-free whole-grain mustard
  • 2 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • [q:1/4] tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • [q:1 1/2] cups crushed plain, gluten-free, dairy-free pretzels*
Directions
  1. Preheat oven to 425°.
  2. Cut chicken into 3 by [q:3/4] inch thick strips. Set aside.
  3. In a bowl, whisk together oil, mustard, honey, vinegar, garlic powder, and salt and pepper to taste. Set aside half of the honey-mustard for a dipping sauce. Pour remaining half of mixture into a large shallow plate.
  4. Coat each chicken strip in plate with honey mustard. Then dredge each strip in crushed pretzels.
  5. Place chicken onto an oiled baking pan. Bake for 7 minutes and flip. Bake for another 7 to 10 minutes, or until chicken is cooked through.
  6. Serve chicken strips with reserved honey-mustard dipping sauce.
Nutrition Info
383 Calories, 28 g Protein, 25 g Carbohydrates, 1 g Fiber, 19 g Total fat (3 g sat, 11 g mono, 2 g poly), 233 mg Sodium, [nutrition:5] Vitamin B3 (niacin), [nutrition:3] Vitamin B6, [nutrition:2] Phosphorus, Selenium, [nutrition:1] Pantothenic acid

Apple Mulligatawny Soup

Apple Mulligatawny Soup
Prep Time
45 minutes
Number of Servings
4
Ingredients
  • 1 Tbsp vegetable oil
  • 1 cup chopped onion
  • 1 cup diced carrot
  • 1 cup thinly sliced celery
  • 1 Tbsp minced ginger root    
  • 2 cloves minced garlic
  • 1 Tbsp curry paste
  • [q:1/2] tsp each salt and pepper
  • 1 cup coconut milk
  • 2 cup low-sodium chicken stock
  • 2 cup cubed butternut squash
  • 4 cup diced Washington Granny Smith apples
  • 2 cup diced cooked chicken
  • [q:1/4] cup chopped fresh coriander
Directions
  1. In deep skillet, heat oil over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until tender but not browned, about 10 minutes.
  2. Stir in ginger root, garlic, curry paste, salt, and pepper and cook one minute.
  3. Pour in coconut milk and chicken stock and bring to a boil.
  4. Add squash and reduce heat to simmer for 15 minutes.
  5. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
  6. Sprinkle with coriander and serve with warm bread or cooked basmati rice.
Nutrition Info
437 Calories, 28 g Protein, 44 g Carbohydrates, 8 g Fiber, 19 g Total fat (12 g sat, 3 g mono, 3 g poly), 295 mg Sodium, Vitamin A, Vitamin B3 (niacin), Vitamin B6, Manganese, Vitamin C, Pantothenic acid, Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin B1 (thiamine), B2 (riboflavin), B12, Biotin, E, Folate, K, Calcium, Iron, Molybdenum, Zinc

Chicken Souvlaki

Chicken Souvlaki
Prep Time
35 minutes prep time + 2 hours marinate time
Number of Servings
4 (1 wrap each)
Ingredients
  • Chicken and Marinade
  • 10 oz skinless chicken breasts, cut into large chunks
  • 1 tsp sweet paprika
  • 1 tsp dried Greek oregano
  • 2 garlic cloves, crushed
  • 1 Tbsp lemon juice
  • 1 tsp red wine vinegar
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • Souvlaki
  • A little olive oil
  • [q:1/2] zucchini, shaved or sliced into thin strips
  • 4 warm flatbreads
  • [q:1/2] red onion, finely sliced
  • Tzatziki
Directions
  1. Place chicken in a bowl with all other marinade ingredients. Cover and leave in fridge for at least 2 hours, or preferably overnight.
  2. Preheat oven broiler to maximum or heat an outdoor grill. Thread marinated meat onto metal skewers. Broil in the oven or on the grill for 3 to 5 minutes per side, or until cooked through.
  3. Heat a griddle or frying pan over high heat with a little oil. Cook zucchini until it just begins to brown, just a minute or two.
  4. Stack each flatbread with chicken, zucchini, a little onion, and tzatziki. Roll up and serve immediately.
Nutrition Info
Without tzatziki: 334 Calories, 26 g Protein, 42 g Carbohydrates, 2 g Fiber, 6 g Total fat (1 g sat, 3 g mono, 1 g poly), 485 mg Sodium

Gluten-Free Thai Chicken Wings

Gluten-Free Thai Chicken Wings
Prep Time
45 minutes
Number of Servings
8 to 10 as an appetizer
Ingredients
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 one-inch piece of fresh ginger, finely grated
  • 1 tsp salt
  • [q:1/2] tsp black pepper
  • 3 lbs chicken wings (whole wings, drumettes, or a combination of the two)
  • [q:1/3] cup sunflower seed butter
  • Juice and zest of 2 limes (finely grate the zest)
  • 1 Tbsp honey
  • 1 to 2 Tbsp chili garlic sauce
  • 2 tsp fish sauce
  • 1 tsp toasted sesame seeds
Directions
  1. Preheat oven to 425°. In a large mixing bowl, whisk together oil, garlic, ginger, salt, and pepper. Add chicken wings and toss to coat. Arrange wings on a rimmed baking sheet in a single layer. Bake for 30 minutes.
  2. While wings are baking, combine sunflower seed butter, lime juice and zest, honey, chili garlic sauce, and fish sauce in a small sauce pan. Heat over medium heat and cook until mixture is smooth and combined.
  3. After wings have cooked for 30 minutes, drain off any juices from the pan. Brush half of sauce on wings, bake for 10 minutes, flip wings, and brush with remaining sauce. Cook for another 10 minutes. Sprinkle with sesame seeds and serve.

Cornbread Stuffing

Cornbread Stuffing
Prep Time
45 Minutes
Number of Servings
Serves 8
Ingredients
  • [q:1 1/2] Tbsp oil, divided
  • 1 lb chicken sausage, chopped into bite size pieces
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium white onion, finely chopped
  • 3 cups bite-size pieces gluten-free cornbread
  • [q:1/4] cup chopped fresh parsley
  • [q:1/2] low-sodium chicken stock
Directions
  1. Preheat oven to 375°. Oil a large casserole dish with 1 teaspoon of the oil and set aside.
  2. Heat remaining oil in a large skillet set over medium heat. Add sausage and cook until it begins to brown.
  3. Add garlic, carrots, celery, and onion to skillet. Cook for about 10 minutes, until vegetables begin to brown.
  4. Add corn bread and parsley. Slowly pour in stock and stir gently.
  5. Spread stuffing mixture in an even layer into casserole dish. Bake until heated through, approximately 15 to 20 minutes.
Nutrition Info
237 Calories, 10 g Protein, 16 g Carbohydrates, 2 g Fiber, 14 g Total fat (4 g sat, 2 g mono, 2 g poly), 736 mg Sodium, [nutrition:1] Vitamin K, Calcium, Phosphorus

Avgolemono Soup

Avgolemono Soup
Ingredients
  • 6 cup low-sodium chicken broth
  • [q:3/4] cup orzo
  • 2 cooked chicken-breast halves, shredded
  • 3 large eggs, at room temperature
  • [q:1/3] cup fresh lemon juice
  • 1 lemon, thinly sliced
Directions
  1. Place the broth and orzo in a large saucepan and bring to a boil.
  2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
  3. Add the chicken. Remove the soup from heat and cover.
  4. In a separate bowl: Whisk the eggs and lemon juice in a medium bowl until frothy.
  5. Slowly add 1 cup hot chicken broth to the lemon and eggs, whisking continually.
  6. Slowly stir the warmed eggs into the soup.
  7. Ladle soup into bowls. Serve immediately with a slice of lemon.

Rosemary Lemon Chicken Skewers

Rosemary Lemon Chicken Skewers
Prep Time
15 minutes, plus 4 hours to marinate
Number of Servings
Serves 6
Ingredients
  • 4 boneless skinless chicken breasts, cut into 1-inch cubes
  • Grated zest and juice of 3 medium-size lemons (reserve the juiced lemons)
  • 8 garlic cloves, minced
  • 1 cup olive oil
  • 1 tsp kosher salt
  • 1 tsp red pepper flakes
  • 8 (4-inch) rosemary sprigs
Directions
  1. Divide chicken cubes evenly among 8 large skewers, leaving a little space between the pieces. Place them in a shallow baking dish or heavy-duty plastic bag.
  2. In a large bowl, mix together lemon zest and juice, garlic, oil, salt, and red pepper flakes. Mix well. Add juiced lemon halves and rosemary. Pour mixture over chicken and turn it a few times to evenly coat. Allow skewered chicken to sit, refrigerated, in marinade for at least 4 hours, or up to overnight.
  3. Bring grill to medium heat and cook skewers directly over heat for 6 to 8 minutes, or until cooked through, rotating skewers as you go to ensure even cooking.
  4. Once chicken is cooked through, transfer it to a platter and allow to cool before serving.
Nutrition Info
341 Calories, 42 g Protein, 132 mg Cholesterol, 5 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 17 g Total fat (3 g sat), 472 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:2] Vitamin B2 (riboflavin), Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B12, Vitamin E, Magnesium, Potassium, Zinc

Honeyed Cashew Chicken

Honeyed Cashew Chicken
Ingredients
  • [q:1/4] cup raw honey
  • [q:1 1/2] Tbsp coconut aminos
  • 2 cloves garlic, pressed
  • 1 tsp sea salt
  • 1 tsp crushed red pepper flakes
  • 6 boneless, skinless chicken breast halves
  • 1 cup finely chopped raw cashews
  • 1 to 2 Tbsp ghee
Directions
  1. In a medium bowl, whisk together first five ingredients. Dip each chicken breast half into the mixture, making sure all sides are evenly coated. 
  2. After soaking one, sprinkle with cashews on all sides. 
  3. Repeat with remaining chicken. 
  4. Heat ghee in a large skillet over medium-high heat and sear chicken for 4 to 6 minutes per side, or until cooked through.
Nutrition Info
301 Calories, 23 g Protein, 62 mg Cholesterol, 7 g Carbohydrates, 6 g Total sugars (6 g Added sugars), 1 g Fiber, 18 g Total fat (5 g sat), 297 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, [nutrition:4] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin E, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Potassium

Avocado-Chicken Salad with Honey Mustard Dressing

Avocado-Chicken Salad with Honey Mustard Dressing
Number of Servings
6 to 8
Ingredients
  • 3 Tbsp honey
  • 3 Tbsp prepared Dijon-style mustard
  • 2 Tbsp champagne vinegar (or white wine vinegar)
  • 2 tsp lemon zest
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp ground white pepper
  • 1 Tbsp poppy seeds
  • 2 cups diced rotisserie chicken
  • 1 cup diced cantaloupe
  • 1 cup diced honeydew melon
  • 1 large avocado, diced
  • 1 cup seedless red grapes
  • 8 cup torn butter lettuce
  • [q:1/2] cup cashews, coarsely chopped
Directions
  1. Whisk together the honey, mustard, vinegar, lemon zest, garlic powder, pepper and poppy seeds in a medium non-reactive bowl.
  2. Mix together the chicken, melons, avocado, and grapes into the bowl with the salad dressing. Cover and refrigerate for an hour, or until completely chilled.
  3. Arrange lettuce on a large serving platter, mound with chicken salad. Sprinkle cashews over the top and serve.
Subscribe to chicken