Chicken Fajita Seasoned Whole 30 Compliant (Paleo)

Not that I am judging BUT....consider not buying pre-made seasonings and make your own.Overall, there are so many benefits to trying new recipes and you can create CLEAN seasonings very easily.  Recipes are everywhere so it's not rocket science you are dealing with, just personal preference.  

Tonight I made a fajita seasoning and used it on chicken.  This meal was serving myself and my three children who primarily have a vanilla palate.  The recipe I am posting below comes from Chocolate Moosey (whom I shall mentions takes beautiful pictures of the process.  Meanwhile you have my one shot and a picture of my finished Whole 30 compliant/Paleo meal.  I had Fajita chicken with onions and peppers, guacamole and a lettuce salad. I added tons of cilantro and fresh lime juice. I think a clean hot sauce would be a great addition if you can't fire up the seasoning too much because you have children with vanilla palates like I do!  

The What's:

1 Tbsp chili powder
1 1/2 tsp cumin
1 tsp black pepper
1 tsp salt
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper (optional)


The How:
Simply place all of the What's into a airtight container and shake!

Go ahead and give it a shake.  Shake it off, Shake it off. Below is my Whole 30 compliant dinner in which I had two servings of.  I normally skip the green peppers but since I need to make sure I eat enough green stuff, I made it work for the better!  Enjoy and remember you can use this seasoning recipe on mostly any protein. 

Paleo and Whole 30 compliant Soup De Jour: Chicken Chili Soup

We are forecasted to have many many days of rain this week I prepared this recipe when my energy was high and time just ticked away until I had a delicious Whole 30/Paleo compliant lunch! I added in more tomatoes and some avocado and viola, a Whole 30 compliant Soup de Jour.  I boiled a whole chicken instead of using a store-bought one and the broth made this soup extremely rich and tasty.  I added garlic powder, onion powder, oregano and salt to the broth so after the chicken boiled, the broth was rich.  If you have some extra time, add this element to the recipe. Marissa Says posted this recipe and I had to make some minor modifications to remain compliant for the Whole 30 program. 

The What's:
 3 tablespoons ghee  
1 medium green pepper, diced
1 medium yellow onion, diced
2 medium zucchini, diced  
2 large carrots, diced  
1 jalepeno, diced (if you want your chili to have a kick include the ribs and seeds)
2 garlic cloves, minced
2 tablespoons chili powder  
1 tablespoon paprika  
2 teaspoons cumin
½ teaspoon cayenne pepper  
5 C. of Whole 30 Compliant Chicken Broth (I used broth from the boiled chicken)  
3 tablespoons tomato paste
2 whole beefsteak diced tomatoes or 1 can of petite diced tomatoes, drained
Meat from the whole chicken, no skin or you can use a compliant store-bought compliant Whole 30 chicken.  I diced the chicken in large pieces.   
Juice of 2 whole limes Salt to taste
(top with more cilantro and avocado)

Directions
In a large soup pot sauté the green pepper, onions, zucchini, carrots, jalapenos and minced garlic in butter over medium heat stirring frequently.

Once soft (about 5-8 minutes), season with the chili powder, paprika, cumin and cayenne. Add in 4 cups of chicken broth {reserve remaining 2 cups} stir and bring to a simmer. Stir in tomato paste.

Add in the diced tomatoes and shredded chicken. Stir and in more broth {as needed, you may end up using almost the whole container}. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes. Add lime juice and stir. Season with salt to taste.

Paleo Whole 30 compliant One-Pot Chicken

This recipe comes from Stupid Easy Paleo.   In my spare time I search for Whole 30 compliant meals, heck I have even made a pinterest board with all of my findings-Follow me here! This particular recipe is called Tuesday Night Chicken Recipe and since I have planned ahead, I naturally wanted to serve this on Tuesday! 

This was the first time I ate Fire-Roasted Tomatoes.  I really dig them, yum!  I thought this recipe was good enough to prepare for others but I wished my family appreciated my efforts more.  I did save some chicken for my children (second image) and left those pieces out of the sauce so they wouldn't complain; overall it's important to get them to eat than require them to enjoy the recipe! In addition, I didn't follow the recipe well enough so I marinated the chicken in the Italian Seasoning instead of the House Seasoning but added the House Seasoning to the chicken while I cooked it.  I am trying to lay off of salt, but I noticed others using salt at the table while eating it.  

The What's:

2 large skinless, boneless chicken breasts (about 1 pound [454 g])

1 tsp (5 g) House Seasoning Blend (see below)
Extra virgin olive oil
1 cup (150 g) diced white or yellow onion
2 cloves garlic, minced
1 batch Italian Seasoning Blend (see below)
½ tsp kosher salt
¼ tsp ground cinnamon
1 (14.5 oz [411 g]) can fire-roasted tomatoes
Fresh basil and/or flat-leaf parsley for garnish
For the House Seasoning Blend:
1 tsp garlic powder, 1 tsp onion powder, ¼ tsp cayenne, ½ tsp black pepper
For the Italian Seasoning Blend:
1 tsp basil, 1 tsp oregano, ½ tsp marjoram, ½ tsp thyme, ¼ tsp red chili flakes

The How's:

1. Prepare the chicken breasts first by filleting lengthwise to make 2 thick breasts into 4 thinner ones. Dust both sides with the House Seasoning Blend.
2. Heat a high-sided skillet over medium-high heat and add a little bit of olive oil to the pan—enough to just coat the bottom. When the oil is hot, lay the seasoned chicken breasts in to sear. Work in batches to avoid overcrowding the pan as overcrowding leads to steaming, not browning. When the chicken has been seared (note, not fully cooked) on both sides, transfer it to a plate and set aside.
3. Reduce the temperature to medium and replenish the pan with a little more olive oil if it looks dry. Add the onion, garlic, Italian Seasoning Blend, kosher salt and cinnamon and cook, stirring often. If you are not accustomed to building sauces this way, I know it may appear a bit strange, but trust me on this. Applying heat and oil to the dried herbs prior to immersing in liquid revives the oils and creates a deeper flavor. It’s the trick to crafting a rich tomato sauce in such a short amount of time.
4. Cook until the onion is translucent and the garlic and herbs fragrant. Pour in the fire-roasted tomatoes and mix together. When the sauce bubbles, add the par-cooked chicken back to the pan, nestle it into the spiced-tomato-goodness, cover and reduce the temperature to a simmer.
5. Simmer for 15 to 20 minutes while chopping the fresh garnishes—use either or both basil or flat-leaf parsley.
6. I like to serve this directly from the pan after scattering with the vibrant green fresh herbs.

 

Chicken Asparagus Almond Salad

There is a small market up the street that is the land of a farmer, so Farmer's Market?  I THINK SO!  This place has been open a few years now and today was their first day open for this season.  They will stay open until late summer and into the beautiful falls days of the orange foliage.  My children and I bought these items for less than $20 and we immediately sliced the cucumbers up and squeezed lemons for a salad dressing. 

From the above image, I have already made a My Grandmother's Greek Dressing and it was delicious!  Mine was a little tangy because I love lemon and I added in some dill weed.  This dressing should cover a salad for 4 people.

It was lunch time when I drove home from the market.  I wanted to use the lemon's for the dressing recipe (shown above) and the asparagus in a salad I saw a recipe earlier that day.  At least once a week, I cook about 10lbs of chicken breast so it's all done.  I prepare the chicken many different ways then eat it during the week whenever I am short on time, which is always.  The chicken is cooked, it is seasoned (not too much) and it is portioned for breakfast lunch or dinner.

For my Chicken Asparagus Almond Salad, I found this Whole 30 approved recipe.    

The What's:

1 bunch of trimmed and sliced asparagus
1 large chicken breast, pre-cooked, cubed
8 cherry tomatoes, halved
1 Tbsp. Silvered Almonds
Cubed cucumber, as many as you desire 

Bring a large saucepan of water to the boil over high heat. Add asparagus. Boil for 2 minutes or until just tender. Drain. Rinse under cold water. Combine asparagus, chicken, tomatoes, cucumbers and almonds in a bowl. Spoon dressing into salad mix and toss.  Serve cold.  Remove to an airtight container.

Paleo Whole 30 Chicken Soup

Today's recipe is from Framing Cali

Someday's I follow directions well then other days I don't.  This recipe reflect me NOT following a recipe.  

The What's:

1 whole chickens

2 sweet potatoes

"CLEAN" Diced Tomatoes, Canned

1 Bell Peppers 

 2 large Onion

Avocados (optional)

use the following spices in equal parts to taste (I used roughly 1/2 Tbsp):

Onion Salt, Garlic Powder

 

The How's:  

Boil your whole chicken (about 30-40 minutes) and season to taste. I used garlic powder, onion salt, kosher salt and bay leaves.

While the chicken is boiling, dice your vegetables. Remove chicken and add sweet potatoes to the broth made while cooking the chicken. Allow to boil until the potatoes are tender (About 15 minutes). While the vegetables are cooking, peel and discard the skin of the chicken and shred the meat. You should just be able to use a fork to shred it right off of the bones.  (You can cook the chicken in advance and let it cool in the pan so you don't hurt yourself when taking the skin/meat off of the bone).  Once the potatoes are tender add the chicken, remaining vegetables, and spices to the broth. Be sure to taste the recipe at this point.  You may not need additional spices.  Simmer on low for about 20 more minutes.

Enjoy!  

Cashew Chicken Stir Fry

This recipe comes from Savory Lotus!

The What's:

Sauce
1 cup chicken or vegetable broth
2 cloves of garlic, minced
½ teaspoon fresh ground ginger
Salt and pepper to taste

Stir Fry

2 tablespoons coconut oil or butter
2 large boneless skinless chicken breasts, cubed
4 medium carrots, cut into matchsticks
1 large bunch of broccoli, cut into florets
½ of a medium red onion, thinly sliced into half moons
1 cup raw cashews

The How's:

1. For the sauce: Combine chicken broth, garlic, and ginger in a small bowl. Whisk to combine. Season with additional salt and pepper if desired.
2. Heat a large saucepan with 1 tablespoon coconut oil over medium heat until shimmering.
3. Add cubed chicken in a single layer. Cook for a few minutes until lightly browned and turn over each piece to finish cooking through.
4. Move chicken to a plate.
5. Roast cashews for a few minutes, watching carefully.  Just get them to toast.  
6. Melt the second tablespoon of coconut oil in the hot pan and add the carrots, broccoli, and red onion. Stir constantly for a few minutes, adding the meat back into the pan when the vegetables are tender-crisp and still vibrant in color.
7. Stir in the sauce and allow everything to get nice and hot.
8. Serve immediately and sprinkled with cashews. 

I really miss the crunch of Chinese noodles so the buttery cashews help satisfy the missing crunch!  

Baked Chicken with Artichoke and Spinach

This dinner comes to me on a very windy afternoon!  We have just begun to leave the house after a week's long virus that literally put three of us on the sofa for a week.  Thankfully, as the wind creates chilly air, the germs are swirling their way into the robust world and out of our home.

Today's recipe is a one pot meal of Baked Chicken with Artichokes and Spinach.  I found the original recipe while searching through pinterest under paleo.  With my variation, I used some leftover Big Batch Chicken in place of raw chicken.  I purchased artichokes in juice from Aldi's and it tasted
great.   I don't know if this is a recipe that my children will particularly enjoy as I have made it for our dinner and leftover lunch.  A few chicken breast did the trick for me. Throw in whatever vegetables you have to use up.  The recipe is not definitive so be creative.

The What's:

1 tablespoon butter
2 tablespoons extra virgin olive oil
4 to 6 chicken pieces (thighs, chicken breast, legs, etc...)
salt and fresh ground pepper, to taste
1 can (14-ounces) quartered artichokes, rinsed and drained
 1 red onion, thinly sliced
1 large carrot, sliced into thin rounds
1 bag (6 to 8 ounces) baby spinach, cut in julienne strips
a handful of cherry tomatoes
½ cup vegetable broth

The How's:

Preheat oven to 425.  Melt butter in a large nonstick skillet that's safe for stovetop and oven.  I opted for a cast iron skillet.  Season chicken with salt and pepper. Add chicken to skillet and brown on both sides; about 5 minutes on each side.  Remove from skillet and set it on the side, leaving butter in skillet.  Add artichokes, onions, and carrots to the skillet.  Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally.  Add chicken back into skillet, for 1 minute, placing spinach  and cherry tomatoes on top.  Remove from heat and add broth. Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked.   Remove from oven and let stand 5 minutes.

Plate and ladle liquid and veggies over chicken pieces.   Serve Warm and Enjoy.

Chicken. GREEK Style!

I love most things Greek. Their marinades, the way they roast, grill and the simplicity of eating!

Tonight, I bring you a dinner plate that you may eat in the Isles of Greece or if staying local, at a Greek restaurant.  The recipe came from Andy Sonima Chef.  The marinade is easy.  I mixed the ingredients together in a bowl then, I spooned it over the chicken as it sat in a ziploc bag.  I left this bag in the refrigerator for almost 36 hours.  Something came up and we had to make alternate plans for dinner; that's life folks!

Since I have tried this recipe, I can tell you it's pretty good.  The herbs that slather the chicken, give this a good taste that I want to try on grilled shish-kabob's.  My husband has yet to rate this but I don't see why he wouldn't enjoy it after all; I didn't douse it with citrus all in the name of Greek food! I would follow instructions on the oven time to avoid drying and sprinkle with salt as tastes prefers.  

Again, this is the link to the recipe but I will show you The What's and The How:

The What's:

2 bone-in chicken breasts
2 cloves garlic, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1 cup yogurt
1/4 onion, chopped
1/4 bunch cilantro, chopped
drizzle olive oil
salt and pepper, per your preference


The How's:

Wash the chicken and place in a mixing bowl.
Chop the onion and herbs, and combine with the chicken.
Add yogurt, salt and pepper, and mix all the ingredients together.

Preheat the oven to 400ºF. Put the chicken on a baking tray and drizzle with olive oil. Roast for about 20 minutes or until the internal temperature reaches 160ºF to 165ºF.

Before cutting the chicken, let it sit for 5 minutes. Then cut, serve, and enjoy!

Enjoy!
-Enriching Ego

Honey Lime Pan-Grilled Chicken

Hello Folks.  Its pretty much the dead of winter here in the Carolina's.  It's been pretty mild but these last few days, have been the coldest days so far. To lighten the place, I am reaching into my pocket of tricks to bring summer into the house through food.  Today I made the children Cherry Limeades topped with very sweet red maraschino cherries.  I love drinking and eating things that make my taste bud's pucker.

Tonight's meal is a Honey Lime Pan-Grilled Chicken.  Along side, broccoli was it's partner for me, rice and corn for the kids.  This is where the limeade ties into our meal. The chicken I bought came in bulk so I co-marinated the Honey-Lime batch with a Sesame Chicken recipe which I will post later about.

Honey Lime Pan-Grilled Chicken Recipe

(Adapted from http://www.blessthismessplease.com/)

The marinade consists of:

Juice and zest from 2 whole limes, 1/2 cup honey, 2 Tbsp. Worcestershire sauce, 1 tea. sea salt

1/2 teas. fresh black pepper, 4 trimmed, skinless, boneless chicken breast sliced lengthwise.

Trim your chicken and discard the fatty pieces, or keep them for the doggie like I do.  Add all the ingredients to a large zipper-top plastic bag, close the top and turn it over in your hands until the marinade is well-blended and all of the chicken is evenly covered. Lay the bag in the bottom of a rectangular baking dish and put it in your fridge.  This the BEST advice ever! Marinade the chicken at least four hours but up to overnight.  

Since it was wintertime here, we used a pan to grill the meat.  You don't want to move it around too much but be sure that you let the chicken reach the internal temperature of 160 degrees.  Serve warm. 

Although I marinated the chicken for six hours and I did enjoy this recipe, I didn't taste the lime as pronounced as I was hoping.  I added a little bit on top for an added kick!  The original author of this recipe mentioned cooking this on a George Foreman grill and I actually think that may be the best way to cook this.  Once the honey begins caramelizing, the pan becomes brown.  Therefore so does your chicken.  Be watchful that the honey doesn't burn but oh, what a treat to have chicken with a taste of honey.

I can't wait to make this chicken this summer!  Be blessed with this Honey Lime Pan-Grilled dinner.

Friday Night Chinese!

I eat chinese once a week.  It's from a really nice asian bistro, so it makes me feel fancy.  Fancy bento box filled with beef and broccoli, brown sauce included, sweet carrots, white rice and a fried eggroll.  I eat the whole thing.  So far this week, I  have skipped my fancy feast.

As I meal planned for the end of the week, I thought Teriyaki chicken would appeal to us all so I tried  this recipe.   I am normally not a huge ginger fan but I found this tiny bulb at the grocery store and used a microplane to shred it all.  I hope you try it in your sauce because it really made it!

I served this teriyaki chicken with a quinoa fried rice with roasted cashews.   Their picture of the fried rice is much better than my picture. I did not use bacon, I substituted with roasted cashews.  I also added napa cabbage and two crowns of broccoli.  Honestly, I prepped and cut everything in advance and I was still not happy with the process.  I also clean as I go so I was getting distracted. In addition to that, I was trying really hard to instruct my five year old daughter through the process and she was in charge of cooking the chicken.  What an important role to trust her with.  

As I placed this on the table, only one of my three children ate the quinoa. She was the chicken cooker and said she enjoyed it.  I think it helped that she was part of the process so I encourage you to embrace this opportunity and let your children cook.  One child didn't want to eat at all and the last child ate the chicken and at least tried the quinoa.  My husband and I both enjoyed the quinoa rice and I particularly enjoyed finding a roasted cashew.  The marinade on the chicken was perfect.  I was going to try to marinade them all day but I limited myself to a thirty minute marinade. 

Clean Clean Clean.

Hope you enjoy your clean eating chinese meal.  I enjoyed using ginger and tamari sauce, both new to me.

- XOXO,
Enriching Ego