Delicious Apple Chicken

Ingredients

• 2 tbs. olive oil, divided
• 1 lb. chicken thighs, skinless, boneless
• 3/4 tsp. salt, divided
• 1/2 tsp. black pepper, divided
• 1/2 tsp. oregano dried, to taste
• 1/2 tsp. rosemary dried, to taste
• 1 tsp. Dijon mustard
• 2 apples, sliced thinly
• 1 small red onion , sliced thinly (optional)
• 1/2 c. chicken broth

Instructions

1. Heat a large skillet on medium-high heat. Add 1 tbs. olive oil
2. Sprinkle some salt and pepper on the chicken
3. Add chicken to skillet and brown, about 5 minutes each side or until brown
4. Set aside
5. In a bowl, whisk broth and mustard
6. Add remaining oil to pan and all ingredients (broth and mustard mixture, remaining salt, pepper, rosemary, oregano, apple, and onion)
7. Cook for another 4 minutes or until cooked

Chicken Veggie Patties

Ingredients

• 1/2 c. green zucchini (one small zucchini), grated
• 3 broccoli florets, grated (optional)
• 2 extra small bell peppers, chopped finely
• 1/4 c. cooked chicken, chopped finely (I use rotiserrie chicken)
• 1/4 c. green onions, chopped
• 1/4 c. flour
• Dash of Salt
• Dash of Pepper
• 1 egg
• Olive oil for frying
• 
  

Instructions

1. Wash and grate zucchini and dry with paper towel
2. Chop all vegetables and set aside
3. In a bowl, mix all ingredients until well incorporated
4. In a pan add 1 tbs of olive oil on medium high heat
5. Using a spoon or ice cream scooper, scoop about a tablespoon of batter onto the pan for each pattie. Use a spoon to flatten the scoop into a patty form. Cook until golden brown and flip on the other side for a few minutes.
6. Serve with chives and sour cream if desired

Crispy Garlic Chicken and Zucchini

Crispy Garlic Chicken and Zucchini
Makes 3-4 servings
Ingredients:
2 Chicken Breasts, sliced in half in length
3 Tbsps avocado oil, or extra virgin olive oil
1/3 cup almond meal
4 Tbsps extra virgin olive oil
2 Tbsps grated parmesan
3 medium zucchini, chopped bite size
2 garlic cloves, minced
2 free range eggs
Sea salt and pepper, to taste
Instructions:
To make the chicken: In a shallow dish whisk the 2 eggs with a pinch of sea salt and pepper. In another dish, add the almond meal, 1/2 tsp sea salt and fresh ground pepper.
Preheat a large skillet and drizzle with 2 Tbsps of oil. Dip the chicken in the egg mixture, then coat it with the almond meal and place it in the skillet. Cook on each side for about 4 minutes until the outside is crispy and the chicken is cooked throug. Set aside.
Add 2 Tablespoons of oil back to the skillet and sauté the minced garlic for just a minute. Add the zucchini to the skillet and sauté until just tender. Season with salt and pepper to taste and add the parmesan. Add the chicken back to the skillet and heat for a minute or so.
Serve immediately

Clean Eats Chicken Lettuce wraps

serves 4

Ingredients:

• 1 tbsp avocado oil
• 1 pound ground chicken breast
• 3 cloves of garlic, crushed
• 1 yellow onion, diced
• 1 cup carrots, julienned 
• 1 pkg sliced portobello mushrooms, finely diced 
• 1/3 cup hoisin sauce
• 1/4 cup coconut aminos
• 1 tbsp coconut vinegar
• 1 1/2 tbsp fresh ginger, minced
• 2 (8-ounce) cans whole water chestnuts, drained and diced
• 3 green onions, thinly sliced
• kosher salt and pepper to taste
• 1 head butter leaf lettuce

Method:

1. Heat oil in a saucepan or wok over medium high heat. Add ground chicken and cook until browned, about 5 minutes. Make sure to crumble chicken as it cooks and drain any remaining fat.
2. Stir in garlic, onion, carrots, mushrooms, hoisin sauce, coconut aminos, coconut vinegar, and ginger and cook until onions are translucent, about 2-3 minutes.
3. Stir in water chestnuts and green onions and stir until tender. Season with salt and pepper to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center or a lettuce leaf like you would a taco. Top with sriracha for an extra kick if desired. Enjoy!

Bacon Wrapped Chicken and Asparagus

Serves 4

Ingredients:

• 4 chicken breast cutlets about 1/4-1/2 inch thick (or two large chicken breasts cut in half and pounded to needed thickness)
• 8 slices all natural bacon (I use Pederson Farms)
• 20 medium asparagus spears, ends trimmed
• 1/4 cup Paleo pesto sauce (use regular if not avoiding dairy)
• salt and pepper to taste
• bakers twine

Method:

1. Heat oven to 400 degrees F.
2. Lay chicken out flat and salt and pepper to taste.
3. Spread 1 tbsp pesto sauce along inside of chicken.
4. Place 5 spears of asparagus on top of pesto.
5. Roll chicken around asparagus and wrap each roll with a strip of bacon (two if necessary to cover well).
6. Wrap each roll with bakers twine to secure, place seam side down on a baking sheet lined with parchment paper.
7. Bake uncovered, at 400 degrees F for 35-40 minutes or until juices run clear.
8. Broil on high 6 inches from the heat for 3-5 minutes or until bacon is crisped. You can wrap the ends of the asparagus with foil if needed to avoid burning. I like them crispy! 

Maple Citrus Grilled Chicken

serves 6

Ingredients: 

• 6 chicken breasts or 12 cutlets
• 3 cloves garlic, minced
• 1/2 lemon, juiced
• 1 lime, juiced
• 1/2 orange juiced
• 3 tbsp dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 1/2 tsp sea salt
• pepper to taste

Method:

1. Combine garlic, lemon juice, lime juice, orange juice, dijon, apple cider vinegar, olive oil, maple syrup, sea salt and pepper in a large container or plastic bag. 
2. Add chicken and allow to marinade for at least 2 hours to overnight (overnight is best).
3. Grill until breasts are cooked through.
4. Enjoy as a side or not op of a fresh garden salad.