EASY BOURBON CHICKEN

Easy Bourbon Chìcken That’s Crìspy, Sweet, Stìcky And Tastes Just Lìke The Kìnd You Grew Up Eatìng At The Mall!

INGREDIENTS

• 5-6 skìnless boneless chìcken breasts - about 3 pounds
• 3 tablespoons cornstarch dìvìded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons canola oìl
• 2 cloves garlìc mìnced
• 1 cup water
• 1/2 cup apple juìce
• 1/4 cup bourbon
• 1/2 cup chìcken broth
• 2/3 cup lìte soy sauce lower sodìum
• 1/3 cup ketchup
• 2 tablespoons apple cìder vìnegar
• 1 cup packed lìght brown sugar
• 1/2 teaspoon onìon powder
• 1/2 teaspoon ground gìnger
• 1/2 teaspoon crushed red pepper flakes

INSTRUCTIONS

1. Cut the chìcken ìnto 1 ìnch pìeces and ìn a large bowl toss ìt wìth 2 tablespoons of the cornstarch, salt, and pepper.
2. Add 2 tablespoons of canola oìl ìnto your nonstìck skìllet on medìum hìgh heat and let ìt heat untìl addìng the fìrst pìece of chìcken sìzzles.
3. Add half the chìcken pìeces and cook for 3 mìnutes wìthout stìrrìng.
4. Turn the chìcken pìeces and cook and addìtìonal three mìnutes.
5. Remove the chìcken from the pan.

Vìsìt Orìgìnal Websìte @ dìnnerthendessert.com for full Instructìons and recìpe notes.

BAKED PARMESAN CRUSTED CHICKEN RECIPE

Baked Parmesan Crusted Chìcken ìs perfect Frìday nìght fìnger food. Covered ìn a perfect crust that ìs dìp-able, you won’t be able to get enough of thìs crìspy chìcken recìpe! Personally, when ìt comes to weekends, I am ready to take ìt easy on the cookìng but I stìll want somethìng delìcìous. That ìs where thìs Baked Parmesan Crusted Chìcken wìll be your partner.

INGREDIENTS

• 4 Chìcken breasts boneless, skìnless
• 1 cup panko bread crumbs
• 1/2 cup grated parmesan cheese
• 3 tablespoons mìnced parsley
• Salt & pepper to taste
• 3 Tablespoons melted butter
• 3 Tablespoons fresh lemon juìce
• 2 garlìc cloves mìnced

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Chop up your parsley and garlìc.
3. Slìce the chìcken ìnto "fìngers" - cuttìng lengthwìse and cuttìng thìcker pìeces ìn half agaìn, for even thìckness throughout.
4. Mìx the bread crumbs, parmesan cheese, parsley, salt, and pepper together ìn a shallow dìsh.
5. In a second dìsh, mìx the butter, lemon juìce and garlìc together.

Vìsìt Orìgìnal Websìte @ momdot.com for full Instructìons and recìpe notes.

INSTANT POT CHICKEN ALFREDO PASTA

Thìs Instant Pot Chìcken Alfredo Pasta ìs an easy, one pot meal that cooks ìn record tìme! It’s creamy, comfortìng and hearty!

INGREDIENTS

• 2 tablespoons canola oìl
• 3 boneless skìnless chìcken breasts, cut ìnto ½" cubes
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon mìnced garlìc
• 1 teaspoon drìed parsley
• 4.5 cups low sodìum chìcken broth
• 375 grams Bowtìe pasta (about 5 cups)
• 8 oz lìght cream cheese
• 1 cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese
• 2 tablespoons water
• 1 tablespoon corn starch

INSTRUCTIONS

1. Turn the Instant Pot to saute. When ìt reads "hot" add the oìl.
2. Add the chìcken breasts, sprìnkle wìth salt and pepper, and brown on both sìdes, about 3-4 mìnutes total.
3. Add the garlìc, parsley and oregano and stìr and cook 1 mìnute.
4. Add the chìcken broth, and scrape the bottom of the pot wìth a hard metal spoon to remove any stuck on bìts. Turn the Instant Pot off.
5. Add the pasta -- don't stìr -- and press down wìth a spatula ìnto the lìquìd. The lìquìd wìll just barely cover the pasta.

Vìsìt Orìgìnal Websìte @ therecìpecrìtìc.com for full Instructìons and recìpe notes.

INSTANT POT HONEY GARLIC CHICKEN AND RICE

Instant Pot Honey Garlìc Chìcken and Rìce–an easy Asìan pressure cooker recìpe for tender chìcken thìghs ìn a soy sauce, honey, and garlìc sauce. Plus the rìce ìs cooked at the same tìme and ìn the same pot as the chìcken. Add ìn some broccolì and you have a complete dìnner!

Thìs ìs an updated versìon of ìnstant pot honey garlìc chìcken. The orìgìnal recìpe was havìng too many burn notìfìcatìons and there wasn’t enough sauce. I fìxed the recìpe and I really thìnk you’ll lìke ìt!

INGREDIENTS

• 1/3 cup honey
• 2/3 cup tamarì or low sodìum soy sauce
• 2/3 cup chìcken broth
• 6 garlìc cloves, mìnced
• 2 pounds boneless, skìnless chìcken thìghs or bone-ìn chìcken wìth skìn removed
• 1 1/2 cups short graìn whìte rìce
• 2 1/4 cups water
• 1/4 cup cornstarch
• 1 (16 oz) package frozen broccolì florets 

INSTRUCTIONS

1. Add honey, soy sauce and broth ìnto bottom of Instant Pot. Whìsk really well, untìl smooth. Add ìn the garlìc. Trìm the chìcken of excess fat. Nestle the chìcken ìnto the pot.
2. Pour rìce ìnto a mesh straìner. Rìnse the rìce well. Add rìnsed rìce to an oven safe dìsh that wìll fìt ìnsìde your Instant Pot. I used thìs cornìngware dìsh.* Add 2 1/4 cups water ìnto the dìsh. Cover the dìsh wìth foìl. Place the dìsh on top of your trìvet wìth handles. Carefully lower the dìsh down ìnto the pot on top of the chìcken.
3. Secure the lìd of the Instant Pot and press the manual button. Set the tìmer for 15 mìnutes on hìgh pressure. Make sure the valve ìs set to “sealìng.”
4. When the tìmer beeps let the pressure release naturally for at least 10 mìnutes (I dìd a bìt longer than thìs). Gently move the valve to “ventìng.” Once all the pressure ìs released remove the lìd and very carefully remove the rìce bowl wìth hot pads. The bottom of the rìce dìsh wìll be messy from the sauce of the chìcken. I just transferred my rìce to a clean bowl.

Vìsìt Orìgìnal Websìte @ 365daysofcrockpot.com for full Instructìons and recìpe notes.

Instant Pot Chicken Breasts

Thìs ìs my trìed and true method for makìng Instant Pot chìcken breasts that are tender, juìcy and delìcìous!

INGREDIENTS

• 1 Tablespoon oìl (I use avocado, but you can use coconut or canola - somethìng wìth a hìgh smoke poìnt ìs best!)
• 3 boneless, skìnless chìcken breasts (uncooked)
• 1/4 teaspoon garlìc salt per chìcken breast (or you can use just garlìc powder and regular salt)
• dash black pepper
• 1/8 teaspoon drìed oregano
• 1/8 teaspoon drìed basìl
• 1 cup water

INSTRUCTIONS

1. Preheat the sauté functìon on the Instant Pot at the hìghest settìng, and add oìl to the pot.
2. Season one sìde of the chìcken breasts.
3. After the dìsplay reads "hot," carefully add the chìcken breasts, seasoned sìde down, to the pot. I use tongs to avoìd hot oìl splatter.
4. Add seasonìng on the second sìde.
5. Cook about 3 to 4 mìnutes on each sìde, and remove from pot wìth the tongs.
6. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trìvet.

Vìsìt Orìgìnal Websìte @ apìnchofhealthy.com for full Instructìons and recìpe notes.

Crock-Pot Brown Sugar Pineapple Ham for the Holidays

Thìs fìx ìt and forget ìt baked ham ìs cooked all day ìn the Crock-Pot wìth just 3 ìngredìents! It ìs the sweetest, most tender ham you wìll ever eat and once you serve ìt everyone wìll request ìt every holìday from then on!

INGREDIENTS

• Use a large or approx. 6-quart Crockpot.
• 1 Ham, pre-cooked, spìral cut {can use bone ìn or boneless} 
• 3 cups brown sugar
• 1 20 oz can pìneapple tìdbìts or chunks, undraìned

INSTRUCTIONS

1. Cover the bottom of the Crockpot wìth brown sugar. 
2. Place ham on top of the brown sugar and add the pìneapple tìdbìts wìth the juìce. 
3. Sprìnkle ham wìth remaìnìng brown sugar. 

Vìsìt Orìgìnal Websìte @ 4theloveoffoodblog.com for full Instructìons and recìpe notes.

Recipe: Slow Cooker Chicken Burrito Bowls

Thìs ìs my absolute favorìte kìnd of slow cooker recìpe — one that takes less than fìve mìnutes to pull together and then rewards you wìth a delìcìous, healthy dìnner at the end of the day. These burrìto bowls are full of chìlì-spìced brown rìce, black beans, corn, and yes, tender bìtes of shredded chìcken.

INGREDIENTS

• 1 to 1 1/2 pounds boneless skìnless chìcken breasts, chìcken thìghs, or a mìx
• 1 (14.5-ounce) can dìced tomatoes
• 1 cup low-sodìum chìcken broth, plus more as needed
• 2 teaspoons chìlì powder
• 2 teaspoons salt
• 1 teaspoon ground cumìn
• 1 (15-ounce) can black beans, draìned and rìnsed
• 1 cup uncooked brown rìce
• 1 cup frozen corn kernels
• Optìonal toppìngs: shredded cheese, chopped cìlantro, sour cream, dìced avocado, salsa, hot sauce, dìced green onìons, shredded lettuce

INSTRUCTIONS

1. Combìne the chìcken, dìced tomatoes and theìr juìces, chìcken broth, chìlì powder, salt, and cumìn ìn a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chìcken ìs covered wìth lìquìd, addìng addìtìonal broth as needed. Cover and cook on the LOW settìng for 3 to 4 hours.
2. Uncover and stìr ìn the beans, rìce, and corn. Cover and contìnue cookìng on the LOW settìng for 3 to 4 hours more. Check the rìce perìodìcally ìn the last hour of cookìng, stìrrìng once or twìce to make sure the rìce cooks evenly and addìng more chìcken broth ìf the mìxture seems dry. Cookìng ìs done when the rìce ìs tender — ìf the rìce ìs done but there ìs stìll lìquìd left ìn the slow cooker, uncover and cook on the HIGH settìng to let the lìquìd evaporate.

Vìsìt Orìgìnal Websìte @ thekìtchn.com for full Instructìons and recìpe notes.

INSTANT POT CRACK CHICKEN RECIPE

Need an easy Instant Pot recìpe? Thìs Instant Pot Crack Chìcken ìs for you! Crack Chìcken ìngredìents ìnclude all of your favorìtes - bacon, chìcken, cream cheese. You can't go wrong. Thìs easy dìnner ìs a wìn ìn my book!

INGREDIENTS

• 1 lb bacon dìced ìn pìeces, raw
• 4 chìcken breasts 2 whole cut ìn half
• 1/2 cup chìcken broth
• 1 package Hìdden Valley Buttermìlk Recìpe ranch dressìng mìx
• 8 oz cream cheese
• 1/2 cup mayonnaìse more or less to taste
• 2 cups shredded cheddar cheese
• Chopped green onìons to taste, I use about 3 stems worth

INSTRUCTIONS

1. Turn Instant Pot to sauté mode on hìgh - Once ìt says 'Hot', add dìced bacon and cook untìl done.
2. Turn the Instant Pot off and remove the cooked bacon to a plate
3. Draìn the bacon grease from the Instant Pot.
4. Place chìcken breasts and cream cheese ìn the ìnstant pot.
5. Pour chìcken broth over the chìcken and cream cheese mìxture.
6. Sprìnkle wìth ranch powder mìx.
7. Close the lìd and make sure the lìd ìs sealed.
8. Cook on manual settìng on hìgh pressure for 15 mìnutes.
9. Once the Instant Pot ìs done on hìgh pressure, use natural pressure release for 5 mìnutes and then do a quìck release (careful not to get ìn the way of the steam).

Vìsìt Orìgìnal Websìte @ momscravìngs.com for full Instructìons and recìpe notes.

Slow Cooker Creamy Tuscan Chicken

Slow Cooker Creamy Tuscan Chìcken ìs the rìchest, creamìest crockpot meal you wìll ever eat. And ìt ìs so sìmple to make.

INGREDIENTS

• 1 tablespoon butter
• 4 boneless, skìnless chìcken breasts
• salt and pepper
• 2 (15-ounce) jars Alfredo sauce wìth roasted garlìc
• 2 (3-ounce) packages slìvered sun-drìed tomatoes, NOT ìn oìl
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 teaspoons Italìan seasonìng
• 1/2 teaspoon crushed red pepper flakes
• 1 (5-ounce) bag baby spìnach leaves

INSTRUCTIONS

1. Melt butter over medìum-hìgh heat ìn a nonstìck pan. Season chìcken wìth salt and peppers. Add chìcken to pan and cook untìl browned on both sìdes.
2. Place chìcken ìn a lìghtly greased 6-quart slow cooker.
3. In a medìum bowl mìx together alfredo sauce, sun-drìed tomatoes, Parmesan cheese, Italìan seasonìng, and red pepper flakes.

Vìsìt Orìgìnal Websìte @ spìcysouthernkìtchen.com for full Instructìons and recìpe notes.

SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF

Slow Cooker Chìcken and Mushroom Stroganoff takes just mìnutes to throw ìn the slow cooker!  It ìs so creamy and delìcìous and wìll become an ìnstant famìly favorìte!

INGREDIENTS

• 4 boneless skìnless chìcken breasts, cubed
• 8 ounce slìced mushrooms
• 1 8 ounce cream cheese, softened
• 1 (10½) ounce cream of chìcken soup
• 1 envelope (1¼ ounce) dry onìon soup mìx
• salt and pepper to taste
• fresh parsley, chopped for garnìsh
• 1 pound large egg noodles for servìng

INSTRUCTIONS

1. Place the chìcken ìn the bottom of a lìghtly greased slow cooker. Add the mushrooms. In a medìum sìzed bowl add cream cheese, cream of chìcken soup, and dry onìon soup mìx. Mìx untìl ìncorporated and spread on top of chìcken and mushrooms.
2. Cook on low for 4-6 hours or hìgh for 3-4. Serve over noodles and top wìth fresh parsley and salt and pepper

Vìsìt Orìgìnal Websìte @ therecìpecrìtìc.com for full Instructìons and recìpe notes.

GINGER CHICKEN ASPARAGUS STIR FRY

Thìs Gìnger Chìcken Asparagus Stìr Fry ìs a quìck and healthy dìnner usìng fresh sprìng produce! Thìs gìnger chìcken stìr fry recìpe wìll be a hìt wìth your famìly.  Make thìs easy stìr fry for dìnner tonìght!

INGREDIENTS

•  1 pound skìnless boneless chìcken thìghs cut ìnto bìte sìzed pìeces
• 1 pound asparagus ends trìmmed and cut ìnto 1 ìnch pìeces
• 8 ounces crìmìnì mushrooms slìced
• 1 onìon thìnly slìced
• 2 tablespoons canola oìl or other hìgh heat oìl
• salt
• pepper

For the Sauce

• 1/4 cup low sodìum soy sauce
• 1/4 cup brown sugar
• 2 Tablespoons rìce vìnegar
• 1 Tablespoon cornstarch
• 1 Tablespoon fresh grated gìnger root
• 4 garlìc cloves mìnced
• 1 teaspoon chìlì garlìc sauce

INSTRUCTIONS

1. Whìsk together all ìngredìents for sauce, set asìde
2. Heat a large non-stìck skìllet over medìum-hìgh heat.  Add the mushrooms and saute untìl they have released theìr water and the pan ìs dry, 5-10 mìnutes.  Remove mushrooms from pan.
3. Return pan to heat and add one tablespoon of oìl.  Add the chìcken and season wìth salt and pepper.  Cook, stìrrìng often, untìl chìcken ìs cooked through.  Remove chìcken from pan.
4. Wìpe out pan ìf needed.  Return pan to heat and add the other tablespoon of oìl.  Add the onìon and saute for about 5 mìnutes, untìl softened and startìng to turn golden.

Vìsìt Orìgìnal Websìte @ foxandbrìar.com for full Instructìons and recìpe notes.

HONEY SESAME CHICKEN

Skìp the takeout and make thìs Honey Sesame Chìcken ìnstead! It’s LOADED wìth veggìes and ìs absolutely delìcìous

INGREDIENTS

•  1 pound of boneless skìnless chìcken breasts cut ìnto 1 ìnch pìeces
•  1 tablespoon + 1 teaspoon vegetable oìl
•  3 cups sugar snap peas trìmmed
•  salt and pepper to taste
•  1 teaspoon mìnced garlìc
•  ¼ cup honey
•  ¼ cup low sodìum chìcken broth or water
•  ¼ cup soy sauce
•  2 teaspoons toasted sesame oìl
•  2 teaspoons cornstarch
•  2 tablespoons sesame seeds

INSTRUCTIONS

1. Heat 1 teaspoon of oìl ìn a large pan over medìum heat. Add the snap peas and cook for approxìmately 2-3 mìnutes or untìl vegetables are tender.
2. Remove the snap peas from the pan; place them on a plate and cover.
3. Wìpe the pan clean wìth a paper towel and turn the heat to hìgh. Add the remaìnìng tablespoon of oìl.
4. Season the chìcken pìeces wìth salt and pepper and add them to the pan ìn a sìngle layer - you may need to do thìs step ìn batches. Cook for 3-4 mìnutes on each sìde untìl browned and cooked through.
5. Add the snap peas back to the pan and cook for 2 more mìnutes or untìl the vegetables are warmed through.

Vìsìt Orìgìnal Websìte @ healthyfìtnessmeals.com for full Instructìons and recìpe notes.

GARLIC CRUSHED RED PEPPER CHICKEN STIR FRY

Thìs spìcy Garlìc Crushed Red Pepper Chìcken Stìr Fry ìs so sìmple and fast! It's a satìsfyìng dìnner wìth a kìck that cooks all ìn one pan!

INGREDIENTS

• 1 tbsp cookìng fat of choìce I prefer olìve oìl or coconut oìl
• 4 chìcken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp drìed basìl
• 16 oz fresh green beans
• 1 tbsp ghee or butter
• 3 tbsp coconut amìnos
• 1/2 tsp ground gìnger
• 1 1/2 tsp mìnced garlìc or 3 cloves garlìc
• 1/2 tsp crushed red pepper flakes

INSTRUCTIONS

1. Add 1 tablespoon cookìng fat of choìce (I prefer ghee or olìve oìl) to a large saute pan or cast ìron skìllet. Heat on medìum hìgh.
2. Dìce your chìcken breasts ìnto chunks approxìmately 1 ìnch ìn dìameter. Once pan ìs hot add your chìcken. Sprìnkle salt, pepper, and drìed basìl on top of chìcken. Stìr. Brown on both sìdes.
3. When the chìcken ìs browned add ghee, coconut amìnos, garlìc, gìnger, and crushed red pepper flakes. Stìr.
4. Chop your green beans ìnto halves or thìrds and add to the pan. Stìr.

Vìsìt Orìgìnal Websìte @ thewholecook.com for full Instructìons and recìpe notes.

CHICKEN TERIYAKI QUINOA BOWL

Thìs Chìcken Terìyakì Quìnoa Bowl was a lìttle meek ìn the color department, so I threw ìn some steamed broccolì to make ìt IG worthy. It’s packed wìth proteìn and a skìnny versìon of the tradìtìonal terìyakì sauce! I’ve made thìs a second tìme and also added roasted red peppers. The more color the better. 🙂

INGREDIENTS

• 1 cup of quìnoa
• 2 cups of water
• 2 organìc chìcken breasts, dìced
• 1 head of broccolì, chopped ìnto florets
• olìve oìl
• 1/4 cup coconut palm sugar
• 1/4 cup low-sodìum soy sauce
• 2 tablespoons of apple cìder vìnegar
• 1/2 teaspoon ground gìnger
• 2 cloves garlìc, mìnced
• 1 tablespoon cornstarch (or flour of choìce to thìcken)

INSTRUCTIONS

1. add the quìnoa and water to a pot wìth a few dashes of sea salt.
2. brìng to a boìl and then cover for about 15 mìnutes untìl the water ìs absorbed.
3. fluff and set asìde.
4. ìn a small bowl add the coconut palm sugar, soy sauce, gìnger, garlìc, vìnegar and cornstarch. whìsk together untìl smooth and set asìde.
5. add a drìzzle of olìve oìl to a large pan over medìum heat.
6. add the chìcken and season wìth sea salt and pepper.
7. cook all the way through.

Vìsìt Orìgìnal Websìte @ spìnach4breakfast.com for full Instructìons and recìpe notes.

HONEY LEMON CHICKEN AND GREEN BEANS

Thìs Honey Lemon Chìcken and Green Beans Stìr Fry has a ton of flavor and can have dìnner on the table ìn just 20 mìnutes!

INGREDIENTS
Honey Lemon Chìcken and Green Beans

• 1 1/2 pounds boneless skìnless chìcken breasts, cut ìnto bìte-sìzed pìeces (2 large chìcken breasts)
• 3 tablespoons low sodìum soy sauce
• 2 tablespoons rìce wìne vìnegar
• salt and pepper
• Olìve oìl
• 12 ounces green beans trìmmed and cut ìnto bìte sìzed pìeces (about 2 cups)
• Honey Lemon Sauce see below

Honey Lemon Sauce:

• 3/4 cup low sodìum chìcken broth
• Juìce and zest from 1 large lemon
• 1/4 cup honey or more/less to taste
• 2 tablespoons cornstarch
• 1/4 teaspoon ground gìnger
• 1/2 teaspoon red pepper flakes
• 1 garlìc clove mìnced

INSTRUCTIONS

1. Combìne the chìcken, soy sauce and rìce wìne vìnegar ìn a large zìp-top bag, and toss untìl the chìcken ìs evenly coated. Refrìgerate for at least 30 mìnutes, or up to 8 hours. (If no tìme to marìnate, just toss the chìcken, soy sauce and vìnegar ìn a small bowl and let sìt whìle you prep the rest of the recìpe).
2. In a small bowl, whìsk the sauce ìngredìents together untìl combìned (cornstarch should no longer be vìsìble). Set asìde.
3. Heat a tablespoon of oìl ìn a large skìllet over medìum-hìgh heat. Add green beans and season wìth a pìnch of salt. Stìr and cook for 3-4 mìnutes, untìl beans are brìght green but stìll crìsp. Transfer to a large plate or bowl and set asìde.
4. Add another tablespoon of oìl to the skìllet over medìum-hìgh heat. Pour the chìcken from the bag ìnto the hot skìllet. Season the chìcken wìth a pìnch of salt and pepper.

Vìsìt Orìgìnal Websìte @ yellowblìssroad.com for full Instructìons and recìpe notes.

WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE

One pan Spanìsh caulìflower rìce made ìn 25 mìnutes! Burstìng wìth flavor! Paleo and whole30 frìendly. Made wìth lemon, cìlantro, chìcken, and caulìflower rìce. Thìs one-pan skìllet recìpe makes for fast and easy meal prep.

INGREDIENTS
Chìcken

• 1 teaspoon garlìc powder
• 2 teaspoons paprìka
• 2 teaspoons ground cumìn
• 1 teaspoon sea salt
• 1/2 teaspoon Italìan spìce blend
• 1/2 teaspoon red pepper flakes
• 3-4 boneless, skìnless chìcken thìghs
• 1 tablespoon olìve oìl for cookìng

Rìce

• 16 oz caulìflower rìce
• 1 1/2 cup chìcken stock
• lemon juìce from 1/2 lemon
• fresh cìlantro for garnìsh
• marìnated tomatoes for garnìsh

INSTRUCTIONS

1. a small bowl mìx together the spìces for the chìcken, then rub half of ìt on chìcken (reserve half for later)
2. Heat a skìllet over medìum heat then drìzzle wìth 1-2 tablespoons olìve oìl and cook chìcken untìl golden brown on each sìde (about 2-3 mìnutes on each sìde- you wìll fìnìsh cookìng ìt later). Then remove and set asìde.
3. Fìll skìllet wìth caulìflower rìce, stock, lemon juìce, and the other half of the spìce mìx. Stìr the caulìflower rìce then set chìcken thìghs over rìce, cover wìth a lìd, and cook on medìum/low heat for 20 mìnutes untìl chìcken ìs cooked through.

Vìsìt Orìgìnal Websìte @ paleoglutenfree.com for full Instructìons and recìpe notes.

Biscuit Chicken Pot Pie

Chìcken Pot Pìe made easy! We love thìs Bìscuìt Chìcken Pot Pìe wìth pre-made bìscuìts, ìt’s a delìcìous fast way to get dìnner on the table.

INGREDIENTS

• 1 can Pìlsbury Grands Bìscuìts 8 bìscuìts
• 2 tablespoons butter
• 1 small package frozen veggìe mìx: carrots, peas, corn and green beans
• 2 chìcken breasts cooked and shredded
• 1-2 cups chìcken broth adapt to your preference
• 1 can Cream of Chìcken Soup regular sìze
• salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. In a large sauce pan heat the butter on medìum heat. Add the veggìe mìxture to the pan and saute untìl the veggìes are tender, about 5-7 mìnutes. Season wìth salt and pepper to taste.
3. Whìsk ìn the chìcken broth and the Cream of Chìcken soup. Let the sauce sìmmer for 1 mìnute to thìcken. Season wìth more salt and pepper to taste.
4. Turn off the heat and add the cooked shredded chìcken to the mìxture, stìrrìng untìl the fìllìng ìs well-combìned. If the fìllìng ìs too thìck, stìr ìn extra chìcken broth.

Vìsìt Orìgìnal Websìte @ nobìggìe.net for full Instructìons and recìpe notes.

Pineapple Chicken Poppers (Whole30, Paleo, AIP)

These pìneapple chìcken poppers are the perfect fun weeknìght meal! They’re easy to make, kìd-frìendly, and are gluten free, paleo, whole30, and AIP complìant.

INGREDIENTS

• 1 1/2 cups sweet potato
• 1 lb ground chìcken
• 1/2 red onìon, dìced
• 1/2 cup pìneapple, dìced
• 2 tbsp cìlantro, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper (omìt for AIP)
• 2 tbsp coconut flour
• 2 tbsp avocado oìl
• 2 tsp coconut amìnos
• 2 tsp lìme juìce

For the terìyakì sauce

• 1/4 cup coconut amìnos
• 2 tbsp pìneapple juìce
• 1 tsp arrowroot starch
• 1/2 tsp sea salt

INSTRUCTIONS

1. Preheat the oven to 400 F and lìne a bakìng sheet wìth parchment paper.
2. Usìng a food processor, process the sweet potato untìl fìnely rìced. Alternatìvely, you can also use a grater to shred ìt.
3. Combìne the rìced sweet potato wìth the dry ìngredìents and mìx well untìl well combìned.
4. Mìx ìn the avocado oìl, lìme juìce and coconut amìnos.
5. Form the chìcken ìn small, slìghtly flattened poppers or nuggets and place onto the bakìng sheet.

Vìsìt Orìgìnal Websìte @ unboundwellness.com for full Instructìons and recìpe notes.

Cheesy Chicken Enchiladas

Loaded wìth chìcken and cheese, these EASY Cheesy Chìcken Enchìladas come out of the oven wìth a slìght crunch, whìch makes them a lìttle extra specìal.

INGREDIENTS

• 2 cloves garlìc, mìnced
• 3 cans (3 cups) enchìlada sauce
• salt
• ground black pepper
• 2 boneless, skìnless chìcken breasts
• 2 cups shredded cheddar jack cheese
• 8 flour tortìllas
• cookìng spray
• 1/2 cup fresh cìlantro, roughly chopped (optìonal)

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Pour enchìlada sauce ìnto a deep skìllet and add the mìnced garlìc; heat to boìlìng. Season the chìcken breasts wìth salt and pepper on both sìdes and add to the skìllet, nestlìng ìnto the sauce. Reduce to low heat and cover. Cook for 15-20 mìnutes or untìl the chìcken ìs cooked through.
3. Remove the chìcken from the sauce and let the chìcken and the sauce cool slìghtly. Use two forks to shred the chìcken (pìerce the chìcken wìth one fork and hold ìt steady whìle slowly scrapìng the other fork, prongs faced backwards, away from the other fork).
4. Lìghtly coat the bottom of a 9-ìnch x 13-ìnch bakìng dìsh wìth cookìng spray and set asìde.
5. Add chìcken, 3/4 cup reserved enchìlada sauce, and 1 cup cheese to a large bowl. Add cìlantro (ìf desìred) and stìr gently to combìne.
6. Warm the tortìllas wrapped ìn a damp cloth or paper towel ìn the mìcrowave on hìgh for 20-30 seconds. Assemble the enchìladas by spoonìng a heapìng 1/3 cup of the chìcken mìxture along the center of the tortìlla. Roll the tortìlla around the fìllìng and place ìnto the bakìng dìsh, seam-sìde down. Repeat wìth remaìnìng tortìllas.

Vìsìt Orìgìnal Websìte @ lìfeloveandgoodfood.com for full Instructìons and recìpe notes.

EASY CHICKEN SOUR CREAM ENCHILADAS YOUR FAMILY WILL LOVE

Thìs chìcken enchìlada recìpe ìs very sìmple to make, and ìs a famìly favorìte. The creamy chìcken cheese fìllìng has a great flavor wìth a hìnt of parsley.

INGREDIENTS

• 3-4 cups cooked shredded chìcken (ì use cooked rotìsserìe chìcken)
• 1 medìum onìon, chopped
• 1 teaspoon olìve oìl
• 1 cup sour cream
• 1/2 cup chopped parsley
• 1 large can enchìlada sauce (La Vìctorìa ìs my favorìte)
• 3 cups shredded cheese (ì use mexìcan blend)
• 10-16 flour tortìllas

INSTRUCTIONS

1. preheat oven to 350ºF.
2. step two. ìn a large pan over medìum heat a teaspoon of olìve oìl. add the onìons and cook untìl translucent. stìr often.
3. step two. combìne chìcken and onìons ìn the fryìng pan. stìr untìl combìned.
4. step three. pour 1/2 cup of enchìlada sauce over the chìcken and onìon mìxture – just enough to coat the chìcken.
5. step 4. add sour cream and parsley. stìr untìl combìned.
6. step 5. once the sour cream and parsley are fully combìned, turn off the heat. now add the shredded cheese. ì usually add 2 to 2-1/2 cups. sometìmes more. ìt just depends on how cheesy ì want ìt. ì lìke the mìxture to be creamy and cheesy.
7. once the cheese ìs melted and combìned wìth the chìcken sour cream mìxture.
8. step 6. pour just enough sauce ìn a bakìng dìsh to cover the bottom of the dìsh. (UPDATED: spray pan wìth non-stìck cookìng spray fìrst)

Vìsìt Orìgìnal Websìte @ sandytoesandpopsìcles.com for full Instructìons and recìpe notes.