3 lb Chicken, whole broiler-fryer
1 Lemon, juice
2 tsp Lemon peel
2 Garlic, minced
1/2 cup Fresh basil, roughly chopped
1/4 tsp Sea salt
1/8 tsp Black pepper
Heat oven to 375 degrees. Trim fat from chicken.
Grate 2 teaspoons lemon peel. Cut lemon in half. Rub chicken inside and out with the juice from one lemon half, sea salt and black pepper.
Slice second lemon half. Stuff chicken with lemon slices, garlic and one third of the basil.
Place chicken breast side up in baking dish or roasting pan. Rub chicken with lemon peel. Sprinkle remaining basil over chicken. Pour any remaining lemon juice in the pan.
Cover and bake 1 hour. Uncover and bake until golden brown and tender, about 30 minutes.
Note: Fresh basil can be substituted with dried basil (1/2 cup fresh basil or 1 tablespoon dried basil). Basil is an excellent source of iron, calcium, potassium and Vitamin C, all of which are hugely beneficial to one’s health. It also contains smaller amounts of Vitamin A, magnesium and manganese.
4 chicken breasts ~ or 1 large turkey breast or a few turkey tenderloins
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 lime, squeezed.
2 Tbsp. cumin
2 Tbsp. chili powder
1 cup water
Throw everything into a crock-pot, veggies first. Turn on low heat for at least 8 hrs. Shred meat and dunk in juices. Serve.
*I suggest using taco toppings like hot sauce, lettuce, tomatoes but no sour cream. You could easily turn this into a burrito using lettuce wraps using leaf lettuce or romaine.
1 1/2 to 2 pounds lean ground turkey
1 tablespoon coconut oil
1 large onion, chopped
1 clove garlic, minced
1 medium cabbage, chopped
3 tomatoes, chopped
2 tomatoes pureed in blender
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat coconut oil over medium heat. Add the ground turkey and onion and cook, stirring, until ground turkey is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, pureed tomatoes, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
1 tablespoon coconut oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe Bartlett pears, cored and sliced in wedges
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons balsamic vinegar
1 apple, grated
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
Saute the chicken in the coconut oil until completely browned, 3 to 5 minutes; transfer to a slow cooker.
Add the onion to the chicken; season with salt and pepper.
Place the pears and asparagus on top of the chicken mixture.
Mix the garlic, balsamic vinegar, grated apple, rosemary, and ginger together in a bowl; pour over the asparagus. Season again with salt and pepper.
Cook on Low for 4 to 6 hours.
Makes 4 – 6 servings.
2 tablespoons coconut oil
1 small onion, diced
1 stalk celery, diced
3 carrots, diced
1 cup quinoa (rinse well)
2 cups chicken broth
1 tablespoon Italian seasoning
1 teaspoon chopped fresh sage
1 cup shredded cooked chicken meat
salt and black pepper to taste
Heat the coconut oil in a saucepan over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes.
Add the quinoa, chicken broth, Italian seasoning, and sage.
Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes.
Stir in the chicken meat; season with salt and pepper.
Makes 4 servings
- 4 tablespoons coconut oil
- 1 medium onion, diced
- 1 cup celery, finely diced
- 1 head cauliflower, trimmed
- 1 (4 ounce) can green chilies, diced
- 1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
- 1 teaspoon sea salt
- ground cumin, oregano and chili powder to taste
- 1 avocado
- salsa, if desired
In a large skillet, heat coconut oil over medium heat. Saute onion over medium heat for 10 minutes, until soft.
Add celery to skillet and saute for 5 minutes.
Place cauliflower in a food processor with the “S” blade and process until the texture of rice.
Add cauliflower to skillet, cover and cook 5-10 minutes, until soft.
Mix chilies and chicken into skillet. Stir in salt, cumin, oregano and chili powder
Top with avocado and salsa.
- 4 organic chicken breasts, trimmed of fat
- 2 – 4 cloves of garlic (depending on how much you like it), crushed
- small piece of ginger (around half an inch for a lighter taste or a full inch for those that like their ginger), finely chopped
- 1 small hot red chili, deseeded and finely
- 2 tbsp of coconut oil
- half of fresh lemon, juiced
- 1 teaspoon of turmeric
To begin, trim your organic chicken breasts of fat and, using a sharp knife, score them about half a dozen times with shallow slices horizontally. This helps the marinade to soak into the chicken.
Find a baking dish that will preferably just fit your chicken breasts. Larger baking dishes won’t allow as much of the marinade to cover the chicken so ones that they fit closely together in are better.
Pour your coconut oil directly into the baking dish first and then stir in the garlic, ginger, chili, turmeric and lemon juice until it’s all well mixed. Add the scored chicken breasts and flip to coat both sides with the marinade.
Cover and put into the fridge for at least an hour. Ideally, turn them after the first hour and let them marinate for another hour.
When you’re ready to cook your chicken, take them out of the fridge and put them into the oven at 350 degrees Fahrenheit for around 15 minutes. Turn each of them then and cook for a further 10 minutes.
Check that they are done by carefully slicing into the thickest part of the biggest one and making sure that the center is white and not pink. Larger chicken breasts may take a little longer so it’s a good idea to check them in this way.
**A favorite way to have these marinated garlic, ginger and chili chicken breasts is to serve them with steamed veggies and pour the remaining marinade right over the top of the vegetables as well. You can make up fresh salad and slice the warm chicken over it and drizzle it with the marinade for a dressing.
Because the flavor is so powerful, this marinated chili chicken goes really well mixed into high protein quinoa dishes.