Chicken Recipes

CHICKEN 

Thoro-Breaded “Fried” Chicken

• 1 chicken breast, sliced horizontally
• 1 cup oat bran or buckwheat (G)
• 1 egg
• 1/3 cup almond milk
• 1 Tbsp. ground flax seeds

Directions:   

1. Mix 1 egg and 1/3 cup milk in small bowl.
2. Combine oat bran and flax seeds in separate bowl.
3. Coat pan with coconut oil and heat over low-medium flame.
4. Dip chicken in egg/milk mixture, and then roll chicken in oat bran/flax seeds mixture to coat.
5. Immediately place in pan. 
6. Cook 3-4 minutes on each side. Serve

Pineapple Chicken “Fried” Quinoa

• 1 cup uncooked quinoa
• 1 organic chicken breast, cut into bite-sized pieces
• (Vegan: use tofu, extra firm, cubed)
• 1 cup crushed pineapple
• 2 eggs, beaten
• ¾ cup mushrooms, chopped
• 3 Tbsp. low-sodium soy sauce
• 3 green onions, thinly sliced
• 1 cup carrots, diced

Directions:   

1. Add 1 cup quinoa and 2 cups water to large saucepan.
2. Bring to boil, reduce heat and cover for 15 minutes.
3. Coat small pan with coconut oil and cook chicken.
4. Coat another small pan with coconut oil and cook eggs without stirring.
5. Once solid, put eggs on cutting surface and chop.
6. Using egg pan, sauté mushrooms, green onions and carrots until tender.
7. Stir in quinoa, pineapple and egg pieces.
8. Add chicken to vegetable mixture.
9. Add soy sauce and stir. Serve hot.

The Chicken Burger
Serves 2-4

• 1 lb. ground chicken
• 1 shallot, diced
• 1 Tbsp. garlic, minced
• 1/2 cup crimini mushrooms
• 1 egg
• 4 Tbsp. grapeseed oil
• 1 green bell pepper, chopped
• 4 whole wheat or gluten-free buns (or go protein style & wrap in butter lettuce leaves!)
• large handful baby spinach leaves
• 1 large avocado, sliced
• 1 large vine-ripened tomato, sliced
• 1/2 cup oat bran (or buckwheat for gluten-free option)
• 1 tsp. sea salt
• 1 Tbsp. black pepper

Directions:

1. In large pan, add 2 Tbsp. grapeseed oil and sauté the shallot, bell pepper and garlic until tender.
2. Add in the mushrooms and stir for about 2 minutes or until mushrooms brown. 
3. Set aside and let vegetables cool.
4. Next, in a large bowl, combine the chicken, vegetables, egg, oat bran, salt and pepper.
5. Mix all ingredients together and form into 8 patties.
6. Heat 2 Tbsp. grapeseed oil in large pan and cook each chicken patty over medium heat for about 5 minutes on each side until cooked through.
7. Place burger on buns or lettuce leaves and top with tomato, avocado and spinach. Add ketchup or mustard to taste.

Cinnamon Orange Pecan Chicken
Serves 4-6

• 4 skinless, boneless chicken breasts,
• each sliced in half lengthwise
• 4 Tbsp. organic maple syrup
• 1 cup pecans, crushed
• 3 Tbsp. grapeseed oil
• dash of sea salt
• dash of black pepper
• 3 oranges, 2 sliced into wedges & 1 juiced (if you don’t own a juicer, just squeeze it!)
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 Tbsp. cinnamon

Directions:

1. Trim any fatty parts from chicken breasts.
2. Place maple syrup in bowl and crushed pecans in another.
3. Roll chicken in 2 Tbsp. maple syrup and then in the crushed pecans.
4. Drizzle 3 Tbsp. grapeseed oil in pan and turn on medium heat.
5. Sprinkle chicken with salt and pepper and place in pan.
6. Drizzle with 1 Tbsp. syrup and press the rest of the pecans from the bowl onto the chicken breasts.
7. Cook about 4 minutes on each side until cooked through.
8. In a small pan, add orange juice, 1 Tbsp. syrup, cayenne and cumin.
9. Cook uncovered about 1-2 minutes until thickened.
10. Put chicken on serving plates and pour orange mixture over chicken.
11. Sprinkle with a pinch of cinnamon and serve with orange wedges.

Classic Red Beans & Rice (With Chicken)
Serves 4-6

• 2 chicken breasts, thinly sliced
• 1 yellow onion, diced
• 1 stalk celery, chopped
• 1 green pepper, diced
• 1 garlic clove, minced
• 1 Tbsp. grapeseed oil
• 3 (15-oz.) cans red beans, rinsed & drained

Note: Red beans & kidney beans are not the same, although one can be substituted for the other.

• 1 (16-oz.) can tomato paste
• 1 (14 1/2-oz.) can diced tomatoes
• 1 1/2 cups water
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 1/4 tsp. sage
• 1 Tbsp. parsley
• dash of sea salt
• dash of black pepper
• 1/4 tsp. Tabasco (optional)
• 1 bay leaf
• 1 cup brown rice, cooked according to package directions

Directions:

1. Cook the chicken breast slices in one pan with grapeseed oil and set aside.
2. In another pan, cook the green pepper, celery, onion and garlic until vegetables are soft.
3. Now add the beans, tomato paste, tomatoes (with juice), water, all the spices, Tabasco and bay leaf.
4. Cook 10 minutes, stirring often. Reduce to a simmer, mix in chicken and cook another 10 minutes.
5. Remove bay leaf. Serve over rice (or quinoa).

Buckwheat Chicken Parmesan
Serves 2-4

• 2 chicken breasts, sliced thin
• 2 eggs
• 1/4 cup almond milk
• 1 cup buckwheat
• 1 can diced tomatoes
• 4 Tbsp. grapeseed oil
• 1 1/2 cup fresh mozzarella shredded

Directions:

1. Preheat oven to 350 degrees.
2. Add grapeseed oil to large pan and put on low to medium heat.
3. Combine eggs and almond milk in small bowl and whisk together well.
4. Put buckwheat in a separate small bowl.
5. Dip each piece of chicken (one at a time) first in the egg mixture and then in the buckwheat flakes and place into pan.
6. Cook the chicken on both sides until tender and outsides are slightly browned.
7. Place chicken in 9 x 12 casserole dish and cover with diced tomatoes and their juices.
8. Cover with aluminum foil and bake 30 minutes. 
9. Remove from oven, top with fresh mozzarella and put back in oven, uncovered, for about 10 minutes or until cheese is melted and slightly browned.

Coconut Tropical Chicken
Serves 2-4

• 2 chicken breasts, sliced in half lengthwise
• 2 eggs
• 1/4 cup almond milk
• 1/4 cup oat bran - or buckwheat (G)
• 1/4 cup ground flax seed
• 1/4 cup unsweetened coconut flakes
• 4 Tbsp. unrefined coconut oil

Directions:

1. Combine eggs and milk in one small bowl.
2. Combine flaxseed, coconut and oat bran in another small bowl.
3. Coat chicken first in the egg mixture and then roll it in the coconut mixture.
4. Place chicken pieces in large pan with coconut oil and cook on low to medium heat about 8-10 minutes, carefully flipping pieces once they start to brown.
5. Keeping the pan uncovered will allow coating to become crisp. For a softer coating, keep covered.
6. Once chicken is cooked through, serve with your favorite green veggies and enjoy!

Garlic Portabella Chicken with Asparagus & Spinach

• ½ chicken breast, cut into bite-sized pieces
• 1/3 portabella mushroom, chopped
• 1 handful baby spinach
• 1 Tbsp. garlic, minced
• Half bunch asparagus (6-8 stalks), steamed
• 1 dash each of sea salt, oregano and pepper

Directions:  

1. Coat medium pan with grapeseed oil and put on low-medium heat.
2. Add portabella mushroom and garlic to pan.
3. Once mushrooms brown, add handful of spinach leaves and sauté until spinach shrinks into mushroom mixture.
4. Add asparagus.
5. In separate pan, sprinkle chicken with spices and sauté in grapeseed oil.
6. Once cooked, add chicken to mushroom pan. Lightly stir mixture.
7. Let cook together for 5 minutes, then plate.

Skinny Sumo Stir Fry

• 1 chicken breast, cut into bite-sized pieces
• 2 cups broccoli, chopped
• 1 cup mushrooms, chopped
• 1 Tbsp. low-sodium soy sauce
• 4 green onions, chopped
• 1 handful bean sprouts

Directions: 

1. Coat small pan with peanut oil and cook chicken until no longer pink inside.
2. Steam broccoli in separate pan until tender.
3. In another pan, sauté mushrooms in peanut oil until browned.
4. Combine chicken, mushrooms and broccoli in bowl.
5. Top with onions, sprouts and low-sodium soy sauce.

Baked Chicken Dinner

• 1 chicken breast, sliced horizontally
• 1 dash sea salt
• 1 dash pepper

Directions:  

1. Preheat oven to 350 degrees F.
2. Rub chicken with grapeseed oil and sprinkle with sea salt and pepper. 
3. Place in baking dish and cook for 20 minutes or until no longer pink inside.

No-Cook Fighter Fajitas

• 4 oz. chicken breast
• 1/2 cup oz. black beans
• 1/2 tsp. sea salt
• handful of baby spinach
• 1/2 tsp. black pepper
• 1 tomato, diced
• 2 whole grain or gluten-free wraps
• 1/4 avocado

Directions:

1. Smear avocado onto wraps.
2. Divide ingredients among each wrap. 
3. Fold and eat!

Fighter Fajitas

• 1 lb. skinless, boneless chicken breasts
• 16 oz. black beans
• 1 Tsp. chili powder
• ½ Tsp. sea salt
• ½ Tsp. ground cumin
• ½ Tsp. freshly ground black pepper
• 8-12 whole wheat or gluten-free tortillas

For toppings:

• 1 avocado, mashed in bowl with 1 Tbsp. lemon juice. Set aside.
• 1 chopped tomato
• ¼ head of lettuce, chopped
• Shredded cheddar cheese (optional)

Directions:

1. Preheat oven to 350 degrees F. 
2. Coat pan in grapeseed oil and set on low-medium heat.
3. Combine chili powder, sea salt, cumin and black pepper in a small bowl.
4. Chop raw chicken in bite-sized pieces and sprinkle with spices.
5. Place chicken in pan and cook 10 minutes, stirring often, until done.
6. Heat tortillas on cookie sheet in oven for 2 minutes and remove.
7. Divide chicken evenly among tortillas; top each tortilla with a sprinkle of lettuce, tomato, avocado and cheese.

 Chicken & Asparagus Stir Fry

• 2 chicken breasts cut into bite-sized pieces
• 1 bunch thin asparagus (about 20 stalks)
• 2 cloves garlic, chopped
• 1 medium shallot, minced
• 2 Tbsp. low-sodium soy sauce or teriyaki sauce

Directions:

1. Cut off thick ends of asparagus; wash what remains and cut into bite-sized pieces.
2. Steam for about 7-10 minutes, or until bright green, and then set aside.
3. In a large pan, sauté shallot and garlic in peanut oil for about 2 minutes.
4. Add chicken and continue to sauté about 6 minutes or until pink disappears.
5. Pour into heat-safe serving bowl and mix in asparagus.
6. Add 2 Tbsp. low-sodium soy sauce or teriyaki sauce and serve.

Supafly Chicken Salad

• 8 oz. chicken breast, cut into bite-sized pieces
• ½ celery stalk, chopped
• 1 cup grapes, halved
• 1 cup chick peas
• 1 avocado, peeled and pitted
• 1 Tsp. lemon juice
• Sea salt and pepper, to taste

Directions:

1. Lightly coat pan with grapeseed oil and cook chicken over low-medium heat.
2. Combine rest of ingredients in large bowl and mix well, mashing avocado into mixture.
3. Once chicken is cooked, let cool and then add to rest of ingredients in bowl and mix well.
4. Chill until serving.
   This salad can be served a number of ways: On a bed of lettuce, on whole grain bread or in a gluten-free wrap.

Hot Avocado Grilled Chicken Sandwich

• 2 slices whole wheat or gluten-free bread
• 1 slice cheddar, or cheese of your choice
• 1 chicken breast, cooked & chopped
• 1 Tbsp. green pepper, minced
• 1 Tbsp. onion, minced
• 1 Tbsp. Veganese
• 3 thin avocado slices
• 2 Tbsp. grapeseed oil (for sautéing)

Directions:

1. Chop chicken, peppers and onions and sauté in separate pans in grapeseed oil. (Chicken in one pan, veggies in the other.)
2. Make sure to cook onions and green peppers until soft.
3. Slice avocado pieces and set aside.
4. When chicken and veggies are nearly done, toast your bread.
5. As soon as bread is done, spread Veganese onto slices, then lay down the avocado, then cheese and top with hot chicken and veggies. 
6. Top with other bread slice, mash down and enjoy!

Honey Chicken Lettuce Cups
Serves 4-6

• 10 large butter lettuce leaves
• 8-10 sprays of Bragg Liquid Aminos to taste (or 2 Tbsp. low-sodium soy sauce)
• 3 Tbsp. honey
• 2 Tbsp. apple cider vinegar
• 4 Tbsp. peanut oil
• 3 boneless skinless chicken breasts, chopped
• dash of black pepper
• 2 garlic cloves, finely chopped
• 1 Tbsp. ginger root, grated
• 1 bunch scallions, diced
• 8 oz. water chestnuts, drained
• 1/4 cup roasted unsalted cashews, crushed
• 1 tsp. sesame seeds
• 1 cup quinoa (optional)

Directions:

1. Sprinkle the chicken pieces with pepper and cook it in the peanut oil on medium to high heat, stirring occasionally.
2. Add 2 Tbsp. peanut oil to separate large pan and stir in the grated ginger, garlic and scallions.
3. In about 2 minutes, add in water chestnuts, cashews and the honey mixture. 
4. Sauté together for about 2-3 minutes and then reduce to a simmer.
   Once the chicken is done, drain juices from pan and add the chicken to the veggie pan. 
5. Mix everything together thoroughly. Remove from heat.
   Put mixture in serving bowl and the lettuce leaves on a plate. 
6. To serve, spoon the chicken into each lettuce leaf, wrap the leaf around the chicken mixture, and enjoy!

Phenom Chicken & Date Wraps
Serves 2-4

• 2-4 whole wheat or gluten-free wraps
• 1 chicken breast
• 8 dates, pitted & sliced
• 8 oz. small curd plain cottage cheese
• 2 Tbsp. grapeseed oil

Directions:

1. Slice chicken breast into thin strips and cook in grapeseed oil and set aside.
2. Spread thin layer of cottage cheese on wraps and line with dates and chicken strips.
3. Wrap and eat!

Maple Chicken Veggie Kabobs
Serves 4-6

• 1 1/2 lbs. skinless boneless chicken breast, cut into 2-inch chunks
• 12 skewers
• 1 tsp. sea salt
• 1 large red bell pepper, seeded & cut into 2-inch slices
• 1 large green bell pepper, seeded & cut into 2-inch slices
• 7 oz. Portabella mushrooms, cut into chunks (optional)
• 1 bottle Annie’s Organic Smoky Maple BBQ Sauce (or similar)

Directions:
The key to the kabob is to cut everything so that you can spear it with a stick!

1. You can make this on the grill or in the oven. If using oven, preheat to 350 degrees.
2. In bowl, coat chicken chunks with about 3/4 cup of the Annie’s Maple BBQ Sauce, cover and let marinate about 15-20 minutes.
3. Then, in large pan, sear all sides of the chicken pieces so that when skewered, no raw chicken is touching the veggies.
4. Skewer the chicken and all veggies and place on grill, turning occasionally until chicken is cooked through and veggies are browned at edges. 
5. If cooking in oven, you’ll need one large (or multiple)baking dish(es). Place skewers in baking dishes, brush chicken and veggies with sauce and coo for about 30 minutes or until chicken pieces are cooked through and veggies are browned at edges.
6. Whether you’re cooking these on the grill or in the oven, be sure to baste occasionally while cooking.
7. Serve and enjoy!

Italian Chicken Kabobs
Serves 4-6
This is similar process as the previous kabob recipe except the marinade is different.

• 1 1/2 lbs. skinless boneless chicken breast, cut into 2-inch chunks
• 12 skewers
• 2 Tbsp. apple cider vinegar
• 1 1/2 tsp. sea salt
• 1/2 tsp. hot red pepper flakes (optional)
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh oregano, chopped
• 2 garlic cloves, minced
• 2 zucchini, sliced into rounds
• 1 large red bell pepper, seeded & cut into 2-inch slices
• 1 large green bell pepper, seeded & cut into 2-inch slices
• 7 oz. Portabella mushrooms, cut into chunks (optional)

Directions:
The key to the kabob is cut everything so that you can spear it with a stick!

1. You can make this on the grill or in the oven. If using oven, preheat to 350 degrees.
2. Whisk apple cider vinegar, 1 tsp. sea salt, and hot red pepper in bowl, followed by olive oil. 
3. Add basil, oregano and garlic, and stir. 
4. Add in chicken and toss to coat. 
5. Let marinate about 15-20 minutes.
6. In large pan, sear all sides of the chicken pieces so that when skewered, no raw chicken is touching the veggies.
7. Skewer the chicken and all veggies and place on grill, turning occasionally until chicken is cooked through and veggies are browned at edges. 
8. If cooking in oven, you’ll need one large (or multiple) baking dish(es). Place skewers in baking dishes, brush chicken and veggies with sauce and cook for about 30 minutes or until chicken pieces are cooked through and veggies are browned at edges.
   Whether you’re cooking these on the grill or in the oven, be sure to baste occasionally while cooking. Serve and enjoy!

Chicken Apple Quesadillas
Serves 2-4

• 4 gluten-free tortillas
• 1 chicken breast, cooked & shredded
• 1 cup aged white cheddar (optional) or nutritional yeast
• 1 apple, sliced thin

Directions:

1. In large pan, warm one tortilla at a time, sprinkle each with cheese a scoop of shredded chicken and a thin layer of apples.
2. Fold tortilla in half and flip over to cook other side.
3. When cheese melts remove from pan and cut in triangles.