Category: Chicken

Chicken Caprese Skillet

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! 


  •  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


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!

Baked Crack Chicken Breasts

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!


  • 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
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

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! 


  • 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  


  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

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!


  • 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


  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!

Chicken Fajitas (Keto Style)

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!



  • 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


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


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.


Buy Chicken for this Recipe

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

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

Chicken Bacon Ranch Dip

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!


  • 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

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

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

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

Chicken Thai Zoodle Soup (Low Carb, Dairy Free)

Chicken Thai Zoodle Soup (Low Carb, Dairy Free) from Oregon Valley Farm

If you love Thai food, you will love this soup! You can absolutely do this with or without the zoodles (spiralized zucchini) or you could even use something like shirataki noodles which are low carb and made from the konjac yam. Don’t let the jalapeño scare you; the soup is not spicy! The flavor is delicious and this makes for one of those soups that feels like a comfort food.

Notice you use chicken bone broth in this recipe. We made our own. Bone broth is different than regular “broth” or “stock” because of the cooking time. Rather than cooking bones with or without meat and added veggies and herbs and spices for a short duration, it is cooked for a good 24 hours. The goal is to extract gelatin and other compounds and minerals such as collagen, glucosamine, amino acids, electrolytes and more that are not released from the bones with shorter cooking durations.

There is a reason many cultures have bone broth as a staple in their diet! If you read the above, then you obviously are aware of just how nutrient dense bone broth is. What it can do for your immune system, your cellular health, keeping your electrolytes balanced (something people often struggle with and don’t realize that’s what their symptoms are pointing to); not to mention the awesomeness of collagen on your skin, hair, joints, gut health, etc.

Yes, you can use regular broth or stock, but why would you?? I love using bone broth in delicious recipes like this because I am just not one to drink bone broth by itself in a mug (although I know plenty of people who do and love it!).


  • 1 tbsp coconut oil
  • 1/4 medium onion, chopped
  • 1 jalapeño, chopped
  • 1 1/2 tbsp green curry paste
  • 2 cloves garlic, minced
  • 6 cups chicken bone broth
  • 13.5 ounces canned coconut milk (always go for FULL FAT!)
  • 1 medium red pepper, thinly sliced
  • 1 pound chicken breasts or thighs, thinly sliced
  • 2 tbsp fish sauce
  • 1/4 cup chopped cilantro
  • 2 medium zucchini, spiralized
  • 1 lime cut into 8 wedges


1. In a large sauce pan, heat the coconut oil over medium heat until melted. Add the onions and sauté until just translucent, about 5 minutes.

2. Stir in the jalapeño, curry paste and garlic. Sauté about 1 minute. Add the chicken bone broth and coconut milk; whisk until well combined.

3. Bring to a boil, then reduce the heat to medium and add the red pepper, chicken and fish sauce. Simmer until the chicken is cooked through, about 5 minutes. Stir in the cilantro.

4. Serve by adding zoodles to the bottom of the soup bowls and pour the soup over (the heat of the soup will soften the zoodles). Serve with a squeeze of lime!

Buy Chicken for this Recipe

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

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

Autumn Shredded Chicken Bowl

Autumn Shredded Chicken Bowl recipe from Oregon Valley Farm

I am always mindful of foods that support a strong immune system, but it is now officially Fall and it becomes even more important. I love meals like this one that mix it all into a cute bowl; there’s just something comforting and inviting about it! I will be honest, I cheated when I made this and bought some FROZEN organic root veggies to make life easier. The thing is, frozen can actually mean you get MORE nutrients from your produce due to the fact that often times we are purchasing from a grocery store where the produce has traveled for days after harvest and each day it loses more of its nutrient density. Frozen foods are typically flash frozen at harvest, therefore maintaining the nutrient profile at its optimal level. The exception to this is if you purchase your produce from local farms at their farm stores or at farmers markets where you are getting produce freshly harvested.

Those of you who are low carb/keto and gasp when you see an apple and sweet potato in here, do know that you can adjust the amount to create the macronutrient profile you are going after. I would encourage keeping these ingredients in here and just reducing the amount (perhaps even add more chicken)!

The dressing includes some pure maple syrup (which makes for an excellent natural sweetener in small doses. Just be sure you are buying PURE maple syrup and not maple flavored corn syrup!). If you would rather not have the maple syrup, simply omit, or use whatever vinaigrette you prefer. Just remember: 2 Tbsp of maple syrup are in the entire recipe, so when you drizzle a small portion over your bowl, you will not be getting many extra carbs from the syrup! I prefer to see these types of sweeteners used versus many of the non-caloric sweeteners available and trust me when I say the hint of maple in this bowl is AMAZING!!

Autumn Chicken and Kale Bowl with Maple Balsamic Vinaigrette (about 4 servings)


  • 4 cups cooked riced cauliflower & broccoli mix (for low carb) OR quinoa and rice
  • 1 large sweet potato, diced (or mix of root veggies. I used beets, carrots and sweet potatoes)
  • 1 Tbsp olive oil or avocado oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • ½ tsp sea salt or pink Himalayan salt
  • 1 bunch of kale, destemmed and chopped
  • 1 small red onion, diced
  • 1 apple, diced
  • 2 cups cooked, shredded, pasture raised chicken
  • 1 cup smoked gouda, grated
  • ½ cup chopped pecans


Preheat the oven to 425F. Line a baking sheet with parchment paper. Place the diced sweet potatoes (or root veggie of your choice) on the baking sheet. Drizzle the oil over the potatoes then sprinkle the seasonings on top. Toss to combine and put in the oven for 20 minutes or until they are tender.

While the sweet potatoes are roasting, cook your riced cauliflower and broccoli (or rice and quinoa) according to the directions on the package and set aside.

Once your sweet potatoes are done you can assemble your bowl however you would like; in layers, mix it all together in one large bowl and then serve…totally up to you! The balsamic vinaigrette can be mixed in with everything before serving or, leave in a small dish on the side so individuals can add the dressing on their own.


  • 2/3 cup olive or avocado oil
  • 1/3 cup balsamic vinegar
  • 2 Tbsp PURE maple syrup
  • 1 clove garlic, minced
  • ½ tsp sea salt or pink Himalayan salt
  • ½ tsp ground black pepper
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh rosemary, finely chopped

Add all of the ingredients into a food processor or blender. Blend until the dressing turns creamy. Add the herbs and stir. Keep in an airtight refrigerator for up to one week.

Buy Chicken for this Recipe

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

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

Chicken Honey Garlic Sloppy Joes

Chicken Honey Garlic Sloppy Joes recipe from Oregon Valley Farm

This is definitely not a low carb/keto recipe! But it is DELICIOUS! This is super easy to make and a fun twist on regular sloppy joes.


  • 1 lb pasture raised ground chicken
  • 1 cup diced yellow onion
  • 1/3 cup honey (more if you prefer a lot of sweetness)
  • 2 tbsp soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp minced garlic
  • 1 tsp pepper
  • 1 tsp salt
  • 1/4 cup water
  • 1 tbsp corn starch
  • 4 hamburger buns


Preheat oven to 400F for toasting the buns.

Put the ground chicken into a large pan over medium-high heat along with a dab of butter.

Add the diced onions and ground chicken. Break the chicken up as it cooks.

Once the ground chicken is fully cooked, add the honey, soy sauce, white vinegar, minced garlic, pepper and salt.

Stir well and bring to a boil.

Pour the water and corn starch into a small bowl and stir well.

Add the corn starch and water mixture to the pan with the sloppy joe mixture. Stir well and leave the mixture to continue cooking for 2 minutes to allow the sauce to thicken, then reduce the heat to low.

Put the buns in a single layer on a baking sheet. Place the baking sheet in the oven and toast the buns for 4 minutes.

Remove the buns from the oven and spoon the chicken mixture onto the bottom buns.