Tag: chicken recipe

Chicken Spaghetti Squash Skillet

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

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!!

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!

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

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!

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 be on fresh grass every day.