Category: Chicken

Chicken Caprese Skillet

Posted on April 10, 2023 by - Chicken, Health & Wellness

Chicken Caprese Skillet

Delicious, easy and super good for you! The melted mozzarella on top of this dish might be my favorite. You can get fancier with it and make a balsamic glaze if you’d like. I kept it super simple and just poured some balsamic vinegar over the top and it was perfect! 

INGREDIENTS

  •  4 chicken breasts, pounded evenly
  • 3 Tbsp butter
  • 2 tsp Italian seasoning
  • 1 tsp pink Himalayan salt
  • 2 garlic cloves, minced
  • 2 Tbsp balsamic vinegar
  • 1/2 cup pearl mozzarella balls
  • 1/4 cup fresh basil, chopped fine

DIRECTIONS

Preheat oven to 400F.

Heat 1 Tbsp butter in cast iron skillet over med-high heat. While skillet is warming up, sprinkle salt and Italian seasoning on both sides of the chicken breasts (add more butter as needed).

Once the skillet is hot and butter is melted, place the chicken in the skillet and sear 3-4 minutes, flip and sear 2-3 minutes on the other side. Remove the skillet from the heat. 

Add the tomatoes, garlic and any extra butter and then drizzle the balsamic vinegar over the chicken. Bake at 400F for about 20 minutes, or until internal temp comes to 165F. 

Add the mozzarella cheese and broil for 2-3 minutes just until the cheese melts. 

Remove the skillet from the oven. Add fresh basil and extra balsamic vinegar as desired. Enjoy!

Chicken Spaghetti Squash Skillet

Posted on January 25, 2023 by - Chicken, Health & Wellness

This Chicken and Spaghetti Squash recipe is so tasty and full of fun flavors! If you are a low carb/keto person and miss pasta, you might like spaghetti squash as an alternative. However, this recipe would also be super delicious even without the spaghetti squash!

Lots of healthy protein and fat in this recipe! Enjoy!

INGREDIENTS:

  •  1 large roasted spaghetti squash
  • 2 Tbsp avocado or olive oil
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 1 large head of broccoli, florets only, chopped
  • 1-1.5 lb boneless, skinless chicken breast, chopped
  • 3 cups baby spinach
  • 1 cup sun-dried tomatoes (if in liquid, drain first. You can also used dried)
  • 2 Tbsp fresh basil, chopped
  • 1 tsp pink Himalayan or sea salt, to taste
  • 2/3 cup feta cheese, crumbled
DIRECTIONS:
SPAGHETTI SQUASH
Preheat oven to 400F
Cut ends off the squash and slice it in half, lengthwise. Scoop out and toss the seeds and “innards”. 
Drizzle the inside of each half with oil and spread it around with your fingers. Sprinkle with plenty of salt. 
Place the squash face down on a baking sheet and bake for 35-50 minutes (depending on how soft you want it and how big the squash is). Test by sticking a fork into the squash to make sure it is soft to test doneness.
Remove the squash from the oven and once it is cool enough, use a fork to scrape out the insides into the “spaghetti strands”. 
CHICKEN MIXTURE
Heat a large skillet on the stove over med-high and add the avocado oil. Once the oil is warm, add the chopped onion and saute until soft. 
Next, add the chopped chicken and garlic to the skillet; sprinkle with salt and pepper and cook, stirring occasionally, until cooked through. 
Add the broccoli florets, sun dried tomatoes, spinach and basil. Cover the skillet and allow to cook until spinach is wilty and broccoli is cooked, but not too soft (3-5 minutes). 
Stir in the cooked spaghetti squash and feta cheese. Season with any additional salt and pepper desired and serve!

Baked Crack Chicken Breasts

Posted on December 29, 2022 by - Chicken, Health & Wellness

What is not to love about this recipe? There’s bacon, cream cheese, melted cheddar all slathered on chicken breast! It is amazing, low carb and will leave you feeling super satisfied! This recipe is full of protein and good fat…you will NOT miss all the carbs!

INGREDIENTS:

  • 4 slices bacon, diced and cooked
  • 1 Tbsp butter
  • 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • Pink himalayan salt and ground pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

For the topping:

  • 4oz cream cheese, softened
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried dill weed
  • 1/2 tsp dried chives
  • 4 oz shredded cheddar cheese

For garnish:

  • chopped fresh parsley
  • sliced green scallions
DIRECTIONS
1. Preheat oven to 400F.
2. Grease a 9×13 baking dish with butter and set aside.
3.Pound chicken breasts to 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
4. Set a large skillet over medium-high heat and add butter and, once the butter has melted, add the chicken breasts. 
5. Cook the chicken breasts for 2 to 3 minutes on each side (or until golden brown).
6. Remove chicken from the skillet and place in your prepared baking dish. 
7. In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix well. 
8. Top each chicken breast with 2 tbsp of the cream cheese mixture. Spread to coat each chicken breast well.
9. Sprinkle half of the bacon on top of the chicken. Then sprinkle the shredded cheese over the chicken breasts.
10. Bake, uncovered, for 15 minutes, or until chicken is cooked through (165F internally with a meat thermometer) and the cheese is golden and melted.
11. Remove from oven,
garnish with remaining bacon, fresh parsley, and scallions and ENJOY!!

Jalapeño Lime Drumsticks

Posted on September 26, 2022 by - Chicken

Jalapeno Lime Drumsticks

If you like something with a little kick, but not overly spicey, you’ll love this recipe! Of course, you can easily dial the spice up or down either way with more or less jalapeños. Remember to really clean the seeds and membranes out of the inside of the jalapeños if you are extra sensitive to spice!

Marinating these drumsticks with this coconut amino base (better for you than soy sauce) really gives it a delicious flavor! 

I ate mine solo, but you can absolutely add some riced cauliflower or a big salad to these yummy Jalapeño Lime Drumsticks (for some keto options). They would be a pretty great appetizer as well! 

INGREDIENTS:

  • 1/4 cup avocado oil
  • 1/4 cup coconut aminos
  • 3 Tbsp fresh squeezed lime juice + some wedges for serving
  • 5 thin slices of fresh ginger
  • 3 scallions, sliced
  • 2 cloves garlic
  • 3 jalapeños + some slices for serving if desired
  • 5 sprigs freish thyme
  • 1/4 tsp ground allspice
  • Pink Himalayan salt (to taste)
  • 12 chicken drumsticks  

DIRECTIONS:

  1. Puree these ingredients in a blender or food processor: coconut aminos, lime juice, ginger, scallions, garlic, jalapeños, thyme, allspice and a pinch of salt until the mixture is smooth. 
  2. Pour the marinade into a gallon size zip lock bag with the chicken. Seal (making sure to release air) and toss to coat. 
  3.  Place the sealed bag on a plate and refrigerate at least 4 hours but you could go overnight as well. 
  4. Heat the oven to 425F. Line a backing sheet with foil and then place a wire rack over that. Take the drumsticks out of the marinade and arrange them on the rack (discard the marinade). 
  5. Bake about 35-40 minutes; until the drumsticks are cooked through and at least 160F internally. 
  6. Serve with jalapeños and lime wedges if desired. 

Greek Stuffed Chicken

Posted on August 19, 2022 by - Chicken, Health & Wellness

Greek Stuffed Chicken

This Greek Stuffed Chicken recipe looks fancy, but it really doesn’t take much time in the kitchen or any special tricks. It has amazing flavor with the dill, lemon, feta, garlic…so tasty! This dish is low carb/keto and very filling; no sides needed!

INGREDIENTS:

  • 4 boneless, skinless chicken breasts (pasture raised)
  • 3 Tbsp avocado or olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp fresh dill, chopped (extra for garnish)
  • 1 Tbsp fresh parsley, chopped (extra for garnish)
  • 2 cloves garlic, minced
  • pink Himalayan salt (to taste)
  • Fresh ground pepper (to taste)
  • 1 small zucchini, halved and sliced thin
  • 2 medium tomatoes, halved and sliced thin
  • 1/2 red onion, halved and sliced thin
  • 2 lemons, halved and sliced thin
  • 1 cup crumbled feta
  • 1 cup mozzarella, shredded

DIRECTIONS:

  1. Preheat oven to 400F. 
  2. Make 4-5 deep slits in each chicken breast (do not cut all the way through). 
  3. Place the chicken breasts in a casserole dish.
  4. In a small bowl, combine the oil, lemon juice, dill, parsley and garlic. Whisk and the drizzle over the chicken breasts, making sure the oil gets inside the slits you just made. 
  5. Stuff each chicken breast with the thinly sliced tomatoes, zucchini, red onion and lemons. 
  6. Season with desired amount of salt and pepper. 
  7. Sprinkle feta and mozzarella on top of the chicken and bake at 400F for about 25 minutes, or until no longer pink inside!
  8. Garnish with extra dill and parsley. Enjoy!

Berry Chicken Summer Salad

Posted on August 18, 2022 by - Chicken, Health & Wellness

Chicken Berry Salad

There’s nothing like a fresh salad with juicy berries for a delicious summer dinner! Easy and little cooking involved for those hot days. I love using Sun Valley Mustard for recipes and of course this one did not disappoint! It’s so great with chicken!

We offer several varieties of mustard flavors. I used Chardonnay for this recipe, but I think a number of them would have been just as good!

INGREDIENTS:

  • Cooked, whole chicken (you’ll want 3+ cups of bite size pieces of chicken)
  • 1 shallot, finely diced
  • 2 Tbsp red wine vinegar
  • 1/3 cup olive or avocado oil
  • 2 tsp gourmet mustard
  • 2 cups mixed greens
  • 1.5 cups berries of choice (sliced if necessary)
  • 1/4 cup fresh basil or mint leaves (I used mint leaves from my herb garden, and it was amazing)
  • Pink Himalayan salt, to taste
  • Fresh ground pepper, to taste

DIRECTIONS:

  1. Remove meat from chicken and cut into bite sized pieces. 
  2. In a small bowl combine the shallot, red wine vinegar, mustard and a pinch of pink Himalayan salt and fresh ground pepper. Whisk.
  3. Keep whisking as you add in the oil of choice. 
  4. Place all of your greens, berries and chicken in a salad bowl or dish into individual bowls/plates. 
  5. Garnish with mint or basil and drizzle with dressing!
  6. Enjoy!

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Organic Whole Fryer Chicken from Oregon Valley Farm

Whole Fryer Chicken

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Chicken Fajitas (Keto Style)

Posted on May 7, 2021 by - Chicken

Chicken Fajita Keto Style Recipe from Oregon Valley Farm

Raise your hand if you love fajitas! These have amazing flavor, and you can absolutely control how much heat you like with the amount of chipotle powder you add. I am kind of a medium-hot spice person myself. I added a whole teaspoon, and it was perfect. It wasn’t over the top hot to where you can’t taste the rest of your meal (but if you like that, perhaps add some jalapeños instead of just using them as a garnish like I did)!

You can make your own riced cauliflower easily in a food processor. I prefer to just have some organic riced cauliflower in the freezer so that it’s there whenever I want it (and for when I don’t have the extra time to rice it myself). You can get riced broccoli and a mix of the two as well! Delicious!

If you really, REALLY want some kind of a tortilla to have with your fajitas, I recommend the Siete brand as it uses gluten free flours like casava, cashew and almond. Just beware that, although lower carb and a much healthier choice as they are gluten free and minus a bunch of the typical junk in tortillas, they do still have plenty of carbs!

INGREDIENTS

Chicken:

  • 1–1.5 lbs chicken breast (pasture raised, of course!)
  • 1/2 – 1 tsp chipotle powder
  • 2 Tbps avocado or olive oil
  • 2 Tbps tomato paste
  • 1 tsp garlic salt
  • Salt and pepper to taste
  • Juice of half a lime

Riced Cauliflower:

  • 4 cups riced cauliflower
  • ¼ cup chopped chilantro
  • 1 lime, juiced
  • 1 tsp garlic salt
  • Salt and Pepper to taste

Veggies:

  • 4 bell peppers (mix of colors), sliced
  • 1 white onion, sliced
  • 1 tbs avocado or olive oil
  • 1 tsp garlic salt
  • 1 tsp cumin

DIRECTIONS

Mix all the ingredients for chicken marinade in a small bowl and set aside.

Place the chicken breasts in a casserole dish and slather the marinade all over all sides of the chicken then cover and set aside.

Warm a pan on medium high heat and spray with an avocado oil cooking spray (Chosen Foods is the brand I use…just do not use something that contains canola, corn or soy oil as those are highly processed inflammatory to us!

Add in riced cauliflower, garlic salt, salt and pepper to taste and sauté until cauliflower is tender (about 5-7 minutes).

Mix cauliflower with lime juice and chopped cilantro in a bowl and set aside

Keeping pan on medium high heat, add 1 tbs oil and sliced onions. Sauté for about 1-2 minutes just until onions start to soften a bit.

Add sliced bell peppers, garlic salt and cumin to pan and sauté until veggies are a little tender but still crisp (about 4-5 minutes). Set aside.

Add more oil to the pan if needed and cook chicken for 4-5 minutes per side (depending on thickness) or until no longer pink

Assemble bowls with chicken, cauliflower rice and fajita vegetables

Optional toppings and garnishes: lime, cilantro, avocado, jalapeños.

Enjoy!

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Boneless Skinless Chicken Breasts from Oregon Valley Farm

Boneless Skinless Chicken Breasts

These meat chickens are raised on a pasture in moveable pens so that they are given the opportunity to eat fresh grass every day.

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Bone Broth

Posted on January 5, 2021 by - Beef, Chicken, Soup

Bone Broth Recipe from Oregon Valley Farm

The benefits of bone broth are MANY!

  • Boosts immunity
  • Great for gut health & gut repair (think leaky gut)
  • Fights systemic inflammation
  • Promotes weight loss
  • Good source of Electrolytes which are essential for good health!
  • Boosts mood due to influence on the microbiome
  • Supports insulin regulation
  • much more…

Bone broth is FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin. It’s super easy to make but there are also a lot of good bone broth on the market these days.

If you buy yours be sure it’s from grass fed, no hormone, no antibiotic sources!! Toxins are stored in fat and bones and then released as they are cooked and consumed so it is critical you pay attention to this detail!

NEEDED ITEMS

  • Slow cooker or instant pot
  • Strainer
  • Mason jars to store the broth unless you plan to use it in a recipe right away.
  • Beef bones or chicken bones (we sell beef bones but if you are making chicken broth, you can use a mixture of bones, including backs, necks, feet – we have these on our site as well). If you cook a whole chicken, save the bones for broth!

How many bones you need depends on the size of the pot you are using. Between 1-3 pounds is typical, but just fit as many bones in your pot as you can with your veggies and then make sure there is enough room to cover the bones completely with water.

INGREDIENTS
Ingredients can honestly be whatever you want within these basics:

  • A combination of veggies + herbs like carrots, celery, garlic, thyme, etc.
  • 1 Tbsp apple cider vinegar (to help draw minerals out of the bones)
  • Sea salt or pink Himalayan salt (more can be added for taste after as needed)
  • Water: enough to cover the bones!

Here’s an example of what I have used:
A whole onion, 2 carrots, 2 celery stalks, a garlic clove, a bunch of rosemary, sea salt, ground pepper, apple cider vinegar.

DIRECTIONS
I always place the bones in the slow cooker or instant pot first then the veggies + herbs and finish with the apple cider vinegar and water.

To really get the nutrients out of the bones it’s important to slow cook them for 12-24 hours (2 hours in an instant pot)!

Once the broth is done, turn the pot off and use tongs to remove the bones and large chunks of veggies.

Strain the broth (removing any little chunks) and pour it into glass jars (make sure to add extra salt before hand if needed).

You can store the bone broth in the fridge for 5 days or in the freezer for up to 6 months. Be careful not to fill the jars too full if going in the freezer!

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Chicken Backs from Oregon Valley Farm

Chicken Backs

Chicken backs are perfect for making chicken stock or chicken soup! This 3 pound pack includes 3-4 chicken backs (skin on).

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Bacon Wrapped Chicken Bites

Posted on November 17, 2020 by - Appetizers, Chicken

Bacon Wrapped Chicken Bites Recipe from Oregon Valley Farm

Easiest appetizer EVER that is also a crowd pleaser! Makes for a great snack any time of year. High protein and great to make ahead and heat up for a quick low carb option.

INGREDIENTS

  • 2 boneless, skinless chicken breasts
  • 1/2 tsp pink himalayen or sea salt
  • 1/2 tsp ground black pepper
  • 1/2 lb bacon

DIRECTIONS
Preheat oven to 375F. Line a cookie sheet with parchment paper.

In a medium bowl, combine chicken, salt + pepper.

Wrap each chicken strip with a piece of bacon and place on the cookie sheet.

Bake for 15 minutes then turn to broil cook for 3-5 minutes to make the bacon more crispy.

Serve with sauce of choice (I recommend BBQ Ranch from Primal Kitchen!).

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Bacon from Oregon Valley Farm

Bacon

1 pound of delicious bacon from pasture raised pigs with no added hormones or antibiotics! All vegetarian feed. Smoked and thick sliced!

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Boneless Skinless Chicken Breasts from Oregon Valley Farm

Boneless Skinless Chicken Breasts

These meat chickens are raised on a pasture in moveable pens so that they are given the opportunity to eat fresh grass every day.

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Chicken Bacon Ranch Dip

Posted on November 2, 2020 by - Appetizers, Chicken

Chicken Bacon Ranch Dip Recipe from Oregon Valley Farm

If you’re looking for a low carb, easy, crowd pleasing appetizer, look no further! We highly recommend Siete chips for those who want something grain-free (paleo friendly) but aren’t necessarily looking for low carb. Otherwise, this dip is great with pork rinds or veggies!

INGREDIENTS

  • 1 (8-oz) package cream cheese, softened
  • 1 (1-oz) package Ranch dressing mix
  • 1 cup chopped cooked bacon
  • 2 cup shredded cheddar cheese
  • 1 (16-oz) container sour cream
  • 2 cups chopped cooked chicken

DIRECTIONS
Preheat oven to 400ºF. Spray a 2-qt baking dish coated with butter or coconut or avocado oil.

In a bowl, combine all ingredients well. Transfer to prepared dish.

Bake uncovered for 25 to 30 minutes, until hot and bubbly.

Serve with chips, pork rinds or cut up veggies.

Buy Chicken for this Recipe

Browse Chicken delivered to your door with Oregon Valley Farm

Chicken

Get fresh chicken delivered to your door. Buy chicken in bulk from a whole fryer chickens to drum sticks and chicken wings.

Shop Chicken
Boneless Skinless Chicken Breasts from Oregon Valley Farm

Boneless Skinless Chicken Breasts

These meat chickens are raised on a pasture in moveable pens so that they are given the opportunity to eat fresh grass every day.

Buy Now