Yield: 4 servings

Hummus-Crusted Chicken
Hummus serves as the perfect sauce in this easy baked
chicken dish!
Prep: 10 mins Cook: 25 mins Total: 35 mins

Ingredients:

4 boneless, skinless chicken breasts

salt and pepper

1 zucchini, chopped

1 yellow squash, chopped

1 medium onion, chopped

1 cup hummus, homemade or storebought

1 Tbsp. olive oil

2 lemons

1 tsp. smoked paprika or sumac

Directions:
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes
with cooking spray.
Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper.
In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated.
Season with salt and pepper.
If using one baking dish, place all of the vegetables on the bottom of the dish in an even
layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the
hummus so that the entire breast is covered. Squeeze the juice of one lemon over the
chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice
the remaining lemon, and place the slices in between the chicken and vegetables if desired.
**If using two pans, use one for the chicken and one for the vegetables.**
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are
tender. Serve immediately.

Chicken Teriyaki Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes

Ingredients:
1 (8-ounce) can crushed pineapple
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts
(about 2 pounds)

Directions:
1. To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a
bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the
other half. Place the chicken breasts in the resealable bag, close and give it a good massage to
coat with the marinade. Refrigerate for 30 minutes or up to overnight.
3. When ready to cook, turn on the broiler and place the rack in the middle position. Place the
marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky
pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist.
Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining
marinade in the bag.
4. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set
aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened
slightly.
5. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve
immediately.
TIP: Keeping the chicken in the marinade overnight will make it even tastier.
TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.

Chicken Breasts Dijon

Ingredients
Servings: 4

2 tablespoons olive oil

4 skinless, boneless chicken
breasts (about 1 1/2 pounds)

Kosher salt and freshly ground

black pepper

2 small leeks, white and palegreen parts only, thinly sliced

(about 1/2 cup)

1 small onion, minced (about 1/2 cup)

4 garlic cloves, minced

2 cups low-salt chicken broth

1 cup dry white wine

1/2 cup Dijon mustard

2 tablespoons minced fresh thyme plus thyme leaves for garnish

1 tablespoon unsalted butter

Preparation

Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken
breasts with salt and pepper. Place chicken in Dutch oven and cook until
brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
Place leeks and onion in same pot and saut until tender, about 8 minutes.
Add garlic and saut until tender, about 2 minutes. Stir in broth, wine, Dijon
mustard, and minced thyme and bring to a simmer. Return chicken to pot.
Cover and simmer over medium-low heat until chicken is cooked through,
about 15 minutes.

Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is
thickened and glossy, about 15 minutes. Whisk in butter and season with salt
and pepper. Spoon sauce over chicken and garnish with thyme leaves.

Lemon and Thyme Chicken Breasts

Ingredients:
1-2 tbsp olive oil
5-6 cloves of garlic, minced
1/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1/2 tsp dried oregano
1/2 tsp fresh thyme leaves
3 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper,
to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges

Directions:
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring
constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest,
lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season
both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the
chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.

Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is
cooked through and the juices run clear. Remove from the oven and let the meat rest for 5
minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve.

Pinot Grigio Chicken with Honey

Citrus Glaze
Ingredients:
for marinade
cup Barefoot Pinot Grigio
2 garlic cloves, minced
2 tbsp honey
juice of orange
for chicken
2 tsp canola oil
2 boneless skinless chicken breasts
1/3 cup Barefoot Pinot Grigio
1/3 cup honey
juice of orange
juice of lime
sprinkle of sea salt and pepper
Directions:
Combine the marinade ingredients in a
large shallow dish. Add the chicken
breasts, cover and place in the refrigerator for one hour.

After the chicken has marinated, remove from the fridge. Heat up the oil in a grill pan {or cast
iron skillet} over medium-high heat. Once hot, add the chicken.
Cook the chicken for about six to eight minutes per side, until cooked through.
During the final stages of the chicken cooking, make the glaze: combine the Barefoot Pinot
Grigio, honey, juice from the other half of your orange and lime juice in a small pot. Bring to a
simmer for 30 seconds. Remove from heat.
When your chicken has finished cooking, turn off the heat and pour the glaze over the chicken
breasts. Season with a pinch of salt and pepper.

Chicken and Garden Veggies Quinoa Skillet

Ingredients

1 cup water*

2 bay leaves

2 medium zucchini, quartered

1 bunch broccoli, coarsely chopped

1 large onion, minced

6 garlic cloves, minced

1 tbsp olive oil, extra virgin

2 large bell peppers, finely

chopped

2 lbs boneless & skinless

chicken breasts, cut into 1"
cubes

2 tsp salt

1 tsp ground black pepper

1 cup quinoa, uncooked

10 oz grape tomatoes, halved

1 bunch parsley/dill/basil, finely chopped

Directions
1. Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for
4 minutes, stirring frequently. Add bell peppers and saute for 3 more minutes, stirring
frequently. Add chicken and saute for 5 minutes, stirring occasionally. Sprinkle with salt
and pepper, add quinoa, water, bay leaves and stir. Bring to a boil, cover with a lid,
reduce heat to lower medium and cook for 12 minutes.
2. Now it's time to add vegetables. At this point quinoa should be cooked al dente.* Add
zucchini and broccoli. Stir, cover with a lid and cook on low-medium for 15 more
minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.
Storage Instructions: Refrigerate covered for up to 3 days.
Notes
*Some readers said after this quinoa started to burn. I think it depends how much liquid your
chicken releases during cooking process. Many store bought chicken breasts are infused with
water to make them heavier. And that's what I used for this recipe. Farm chicken is usually more
dry. Therefor, do your own judgement and add 1/2 - 1 cup extra water if necessary.
Ingredients
1. 2 chicken breasts (about 1 lb)
2. 6 slices prosciutto
3. 3 teaspoons honey
4. 1/2 teaspoon red pepper flakes
5. 1 clove garlic, minced
6. Salt and pepper, to taste
Instructions
1. Preheat oven to 400
2. In a small bowl combine honey, chili
flakes, and minced garlic.
3. Season chicken with salt and pepper,
place 1 teaspoon of the honey mixture
on each breast. Wrap 3 pieces of
prosciutto around each chicken breast
and then place the remainder of the
honey over the top.

4. Bake for 30-40 minutes or until chicken is cooked through and the juices run clear when
poked with a fork.

Balsamic Chicken with Pine nuts

Prep: 20 minutes
Cook: 8 minutes
Yield: 4 servings
Ingredients
2/3 cup balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 (4 ounce) chicken cutlets
2 tablespoons chopped green onions
1 to 2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh Italian parsley
Preparation
1. Whisk together balsamic vinegar, garlic and red
pepper flakes in a small bowl. Drizzle evenly over
chicken cutlets in a large shallow dish. Let stand 15
minutes.
2. Combine green onions, pine nuts and parsley in a
small bowl; set aside.
3. Cook chicken, discarding marinade, over medium
high heat on a grill or saut pan 4 minutes on each
side until desired degree of doneness. Top with pine
nut mixture.

Pistachio Crusted Chicken

Ingredients
2 pounds boneless, skinless chicken breasts
cup olive oil

1 cup finely chopped pistachi nuts (without the shells)

teaspoon black pepper

Instructions
1. Preheat the oven to 350 degrees. Trim the chicken breasts. In a small bowl or bag,
combine the pistachio nuts and pepper. Brush the chicken breasts with olive oil, then roll
them (or shake them if in a bag) in the nut mixture to cover both sides of the chicken.
Place the chicken breasts in a greased 9x13 pan. Bake at 350 degrees for 25-35 minutes,
or until juices run clear and chicken is baked through. Our chicken was thinly sliced and
took about 25 minutes. If your chicken breasts are thicker, they'll take closer to 35
minutes. Set the time for 25 minutes, then add more time if necessary, so the chicken
does not dry out.
Sticky Harissa Chicken
Ingredients
Serves 4
4 free-range organic chicken breasts, sliced
3 tablespoons harissa paste (make your own harissa with
this recipe)
2 tablespoons (mild-flavored) honey
3 tablespoons olive oil
Zest and juice of 1 lemon
teaspoon sweet paprika
1 teaspoon fine grain sea salt
Pinch of ground black pepper
Fresh chopped mint
Directions
Preheat oven to 400F (200C) and place a rack in the
middle.
In a small bowl mix harissa, honey, olive oil, sweet
paprika, lemon juice, lemon zest, salt and pepper.
Put the chicken in a shallow bowl (or Ziploc bag),
add marinade, cover (or seal) and marinate for at
least 10 minutes.
Heat an ovenproof skillet over medium-high heat,
add the chicken and fry for 3 minutes on each side
until golden.
Transfer to the oven and cook for about 8 to 10
minutes until cooked through and sticky.
Slice the chicken, sprinkle with chopped mint and
serve, along with any pan juices.
Serves 4
4 chicken breasts
6 cloves of garlic
2-3 sprigs of rosemary
4 tablespoons of olive oil

A good pinch of ground black pepper

A good pinch of sea salt
For the salad:
4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
A good pinch of ground black pepper
A good pinch of sea salt
1 large punnet of cherry tomatoes, sliced in half
120g of rocket leaves
1 small red onion, finaly sliced
Shavings of parmesan cheese to serve
In a bowl whisk together the olive oil and balsamic vinegar for the salad.
Add the tomatoes to a large roasting tray cut side up, pour half the dressing over and toss
to combine. Season with sea salt and black pepper.
Place in an oven at 200oC/Gas Mark 6 for about 35 minutes or until the tomatoes have
reduced in size.
While the tomatoes are roasting in the oven, in a pestle and mortar or with the back of a
knife, crush the garlic cloves with a little sea salt, until you have a fine paste.
Remove the leaves from the sprigs of rosemary, and add them with the mushed garlic, 4
tablespoons of olive oil, and chicken breasts to a bowl and allow to marinade while you
prepare the rest of the salad ingredients.
On a large hot griddle pan, fry the chicken breasts for 3-4 minutes either side, depending
on the size, but just make sure they are cooked through.
In a large bowl, toss together the rocket, roasted cherry tomatoes, red onion and remaining
dressing.
Lemon and Garlic Grilled Chicken
Ingredients

Juice of 1 lemon, approximately 3

tablespoons
3 tablespoons olive oil

1 teaspoon minced garlic, about 2

medium cloves

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out
and make the pieces a little smaller so they absorb the marinade better)

Directions
1. Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over
chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with
sides of your choice or cut into bite sized pieces and add to desired recipe (Ill be sharing
a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and
then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of
overnight.
2. Often, I will double the marinade and chicken and grill it all up and freeze the extras to
use later.

Paleo Chicken Fingers

Ingredients (Serves 1- 2)

1/4 tsp cayenne pepper

1/4 tsp Himilayan rock salt

1/2 cup (60g) ground almonds or almond

meal (not blanched almond flour)
3/4 pound (340g) organic chicken fillet
skinned and sliced in to strips

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp black pepper

1 whole organic egg

Instructions
Soak chicken overnight in the fridge2 cups of water (500ml) + 2 tsp Himilayan rock salt! This
will keep your chicken tender great tip from The Healthy Foodie.
Preheat oven to 200C (400F).
Coat sliced chicken breast in whisk egg.
Mix together all seasoning along with almond meal (meal as opposed to flour).
Roll each chicken strip with the coating.
Place on a non stick baking tray lined with baking parchment.
Drizzle with 1/2 tbsp melted coconut oil (or olive oil if desired).
Bake for 15 20 minutes turning over after 10 minutes. They should be golden and cooked
through. Take one out and cut in half if youre unsure!

Cilantro-Lime Grilled Chicken with Strawberry-Jalapeo Salsa

Yield: 4 servings
Ingredients

2 limes, zested and juiced

2 tablespoons olive oil

1 teaspoon honey

cup fresh cilantro leaves, finely chopped

4 thinly sliced boneless skinless chicken breasts (If you cant find thinly sliced chicken
breasts, dont panic. Just butterfly 4 regular boneless skinless chicken breasts.)

Kosher Salt

Coarse Black Pepper

For the Strawberry-Jalapeo Salsa:

2 cups diced strawberries
1 jalapeo, seeded and finely chopped

cup plus 1 tablespoon minced red onion

1 tablespoons finely chopped cilantro

lime, juiced

Kosher Salt

Instructions
1. In a shallow baking dish, whisk together the lime zest, lime juice, olive oil, honey and
cilantro with a pinch of salt. Briefly set aside.
2. Place each chicken breast between two pieces of plastic wrap. Using a rolling pin or
tenderizer (or random heavy object), pound the chicken until about -inch thick. This
process is sort of noisy, but also cathartic. Just go with it.
3. Place the pounded chicken breasts into the baking dish, and make sure each one is well
coated in marinade. Press plastic wrap on the surface of the chicken and refrigerate for at
least 20 minutes. (Obviously, the longer you can let your chicken marinate, the better.)
4. While your chicken is marinating, place all the ingredients for the salsa in a medium
bowl. Gently mix the ingredients with a fork (you dont want to smoosh your
strawberries), and season with salt to taste. Cover and refrigerate until ready to use.
5. Heat a clean, lightly oiled grill or grill pan over medium-high heat. Remove the chicken
breasts from the marinade and pat them dry. Season both sides of each breast with kosher
salt and coarse black pepper.
6. When the grill/grill pan is hot, add the chicken and cook for about 3 minutes per side
until grill marks appear and chicken is just cooked through.
7. Remove chicken to a plate and serve with strawberry-jalapeo salsa.

Chipotle Honey-Glazed Chicken with Avocado Cream Sauce

Ingredients
Serves 4
Chicken
1 lb / 453 gr free-range organic chicken
breasts, cut into strips
2 chipotle chiles in adobo sauce
2 garlic cloves, peeled
2 tablespoons raw organic honey
teaspoon ground cumin
1 teaspoon sweet paprika
2 tablespoons olive oil
teaspoon fine grain sea salt
Handful of cilantro, chopped for serving
Avocado cream sauce
1 avocado, pitted and scooped out
20 leaves (about a handful) fresh basil
leaves
Juice of one lime
1 garlic clove, peeled
2 tablespoons olive oil
1 teaspoon fine grain sea salt
Directions
Combine chipotle chiles, garlic, honey, cumin, paprika, salt and olive oil in a food
processor (or blender) and process until smooth. If its too thick add a couple of
tablespoons of water.
Combine chicken and marinade in shallow dish or ZipLoc bag. Cover or seal and
marinate for at least 30 minutes (marinate overnight for fullest flavor).
In the meantime make the avocado cream sauce. Place all ingredients in a food
processor (or blender) and blend until smooth. Transfer to a small bowl and set
aside.
Heat a grill or a grill pan to medium-high (if youre using an outdoor grill lightly oil
the grill grates)
and cook chicken until nicely charred and cooked through (about 4 to 5 minutes per
side).
Transfer to a plate, sprinkle with chopped fresh cilantro, and serve with avocado
cream sauce on the side.

Grilled Lemon Rosemary Chicken with Green Beans

Ingredients

Lemon, cut into 8 slices

Cooking spray (I use Misto)

Green Beans:
1 lb green beans, washed & trimmed
6 large garlic cloves, sliced

2 tsp olive oil, extra virgin

3/4 tsp salt

1 tsp ground black pepper

4 large (2 lbs) chicken breasts, boneless &

skinless
1 large lemon, juice and zest of

1 - 2 large rosemary sprigs, leaves removed from

the stem

1 large garlic clove, crushed

1 + 1/2 tsp salt

1 tsp ground black pepper

Directions
1. Cut each chicken breast in half to make 8 thinner chicken cutlets. Add to a medium bowl
along with lemon juice+zest, rosemary, garlic, salt, pepper and mix to combine. Cover
with plastic and refrigerate for at least 1 hour or up to 8 hours. In the meanwhile,
combine all ingredients for Green Beans in a large bowl and toss to combine.

2. Preheat the grill on low and spray with cooking spray, as well as the grilling vegetable
basket. Lay chicken and lemon slices in a single layer on the grill and discard the
marinade. Grill for 5 - 6 minutes, flip the chicken and place a lemon slice grilled side up
on top of the grilled side of the chicken breast. Cook for another 5 - 6 minutes.* You can
make green beans at the same time as chicken, if you have room on the grill. Just add
green beans to a vegetable basket and grill for 5 - 6 minutes, stirring often. I kept the lid
of the BBQ down except when I needed to stir and flip the food.
3. Remove chicken and green beans from the grill and transfer to a serving platter. Serve
hot, with quinoa or brown rice on a side, if desired.
Storage Instructions: Refrigerate chicken covered for up to 5 days. Green beans are best
to be consumed within a day or two.
Spiced Ginger Chicken
Ingredients
2 tablespoons coconut oil
3 chicken breasts, sliced in half
lengthwise (so you have two thin
fillets from each breast)

teaspoon chinese five spice powder

cup+ arrowroot powder or tapioca starch

1 teaspoon salt

1 teaspoon ginger powder

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons coconut aminos

1 tablespoon rice vinegar (or white balsamic for grain free)

1 cup chicken stock (the more gelatinous the better)

Instructions
1. Heat the coconut oil in a 16 inch skillet over medium heat.
2. Mix together the seasonings, sprinkle on the chicken.
3. Put cup arrowroot or tapioca starch on a plate, spread it out. Dredge the chicken in the
arrowroot, adding more to the plate if necessary. Shake off excess starch.
4. Sear the chicken well on each side, working in two batches. It takes 2-3 minutes per side.
5. Remove from the pan and set aside.
6. Add the chicken stock, coconut aminos, and rice vinegar to the skillet. Turn to high heat
and start to boil it. Boil for 3-4 minutes until the bubbles start to appear more hefty, it
should reduce by about half.
7. Reduce the heat to low. Once the sauce has stopped boiling and is either standing still or
just barely bubbling on the sides, add the chicken. Cover and cook for about 5 minutes,
flip the chicken and cook for a 3-5 minutes more until it is cooked through. Remove the
chicken, if the sauce is not thick enough bring it to a boil and boil for a few seconds to a
minute. The sauce should just be thick enough to coat the back of a spoon, than have a
trail left in it when you run your finger down the back of the spoon.
8. Serve the chicken with the sauce spooned over it.