This recipe is based on a recipe for steak bites, another family favorite. It is easy, quick, and requires few ingredients.
- boneless, skinless chicken breasts or thighs-enough to feed your family (I use 1-2 lbs)
- garlic powder
- olive oil, coconut oil, butter or ghee
Cut up your chicken in bite sized pieces. Season to taste with the salt, pepper, and garlic powder. My family likes a lot of flavor on these, so I usually use quite a bit of my favorite seasoning on them.
Heat the oil in a large skillet over medium-high heat.
Add the chicken to the skillet, making sure not to crowd the pan. A crowded pan will steam the chicken, rather than brown it. I usually do at least two batches, keeping the first batch warm on a foil-covered plate while the second batch cooks.
Cook 3-5 minutes or until browned, then toss to brown the other side. Cook another 3-5 minutes or until cooked through.
Remove from skillet and serve with roasted veggies, add to a stir fry, toss with a salad or along side spaghetti squash and tomato sauce.
Refrigerates well to have on hand for lunches through the week.
This is my new go-to recipe for batch cooking. Super yummy and easy to make a large batch to have on hand for the week. Even my kids like them. Well, a few of them did. With four kiddos it’s rare to please all of them all at the same time, but at least two of them liked this dish which is a huge win for me.
This is based on Holly’s recipe…..and if you haven’t checked out Holly’s blog, you should. It’s a great resource for easy, real-food recipes, many of which are paleo/primal-friendly if that’s your bent.
Honey-spiced Chicken Thighs:
2 lbs of boneless, skinless chicken thighs (or as much/little as you want to make)
4 teaspoons chili powder
3 teaspoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon ground cumin
9 tablespoons honey
3 teaspoons cider vinegar
1. Preheat your broiler to high
2. Mix next 5 ingredients in a small bowl (chili powder through cumin)
3. In a large bowl, toss chicken with spice mix until evenly coated
4. Line a baking sheet with foil and place a cookie/cooling rack on top. Place chicken on rack, sprinkling with cayenne pepper to taste (I skip the cayenne for my kids, but I love it….try it!)
5. Place baking sheet in oven for 5-6 minutes. Remove from oven, turn chicken thighs, and return to oven another 5-6 minutes.
6. Meanwhile, whisk together honey and cider vinegar. After the second 5-6 minutes in the oven, brush honey mixture over chicken. Return to oven 1-2 minutes, turn thighs, brush with more honey, then back in the oven another minute or two.
These are great sizzling hot right out of the onion, and also served cold, thinly sliced over a salad.
You could also grill the chicken…..toss with the spice mix, then grill as you normally would, brushing the honey mixture on the last few minutes on the grill. YUM!
We love tacos at our house and they show up almost weekly on our menu. I’ve shared my steak taco recipe before…..below is its close cousin, chicken tacos. Yum!
Boneless, skinless chicken breast (4-6, or enough to feed your family and have left-overs)
Taco seasoning (this recipe is perfect)
1-16ounce jar of salsa (red or green)
Pour jar of salsa into the bottom of your slow cooker. Add 2-3 tablespoons of taco seasoning and stir well. Add chicken breasts and toss to coat.
Cook on low 8-10 hours, or on high 4-6 hours. Shred chicken about 30 minutes before serving and let simmer in juice.
Serve in your favorite taco shell, tortilla, over chips, with cauliflower spanish rice or in a lettuce wrap. Enjoy!
Grilled chicken is a family fave at our house, and this is currently the most requested version. It’s super easy and super fast….a great weeknight dinner when you don’t have a lot of time to cook. Cook up a lot on the weekend to have on hand through-out the week for lunches. It’s great chopped up for chicken salad, or sliced along side a big green salad, and drizzled with balsamic dressing. Yum!
Chicken breasts (enough for your family…and for left-overs!)
Sprinkle both sides of the chicken breasts generously. And by generously I mean you shouldn’t be able to see much of the chicken…..you want a nice layer of seasoning. Adjust according to your taste….I usually use less pepper for my kids.
Grill until cooked through. Alternatively, you could bake in a greased baking dish at 350 degrees for 35-45 minutes, or until cooked through.
I found this recipe the other day and oh my goodness, it was yummy! Cass and I loved it, kids liked it, even the neighbor kids that were over for dinner liked it. I made just a few adjustments, of course, since I never make a recipe as-is. Below is my version…..please, try it very soon!
1 tbsp chipotle powder
1 tbsp paprika (smoked if you have it)
1 tbsp onion powder
1 tbsp salt
1 tsp ground pepper
Mix all ingredients together and store in an air-tight container.
Bacon-wrapped Chicken Thighs:
6 chicken thighs, boneless and skinless
6-8 pieces of bacon
2 tsp smoky seasoning mix
Sprinkle some seasoning on the chicken thighs, wrap each thigh in bacon, then sprinkle again.
Line a baking sheet with foil, spray/brush with olive oil, then place each thigh on the sheet.
Bake at 375 degrees for about 40 minutes.
***I had quite a bit of the seasoning left over….I plan to use it as a dry rub on burgers soon, or maybe on some grilled chicken. Any other ideas?
This was a HUGE hit at my house……I may have done a happy dance when two of my four kids asked for a second serving!
3 tbsp lime juice
4 tbsp soy sauce (I use gluten-free tamari, you could also use coconut aminos)
2 tbsp olive oil
2 tsp minced garlic
1-2 tbsp honey
1/2 tsp ground ginger (more to taste)
1-2 tsp onion powder
Mix all ingredients together in small bowl and set aside.
2 tbsp coconut oil
1-2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (I used 2 pounds for my family of 6)
Heat oil in large skillet. Add chicken and cook until browned on all sides and almost cooked through.
Add sauce, reduce heat and simmer about 5 minutes or until chicken is cooked through.
Top with sliced green onions, sesame seeds or some slivered almonds.
I think next time I’ll serve with some cauli-rice, or add some broccoli florets to the mix.
You can’t beat this soup on a chilly evening. It’s my very favorite…..partly because it’s really, really good, and partly because it’s a recipe from a sweet friend. I smile every time I make it…and usually send her a quick text to let her know I’m thinking about her.
5-6 boneless chicken breasts, cooked and chopped into bite-sized pieces
4 cans chicken broth (I use 2-32oz boxes)
2 celery stalks, chopped
1/2 medium onion, chopped
2 cups carrots, grated or finely chopped
1/4 cup butter
2 tbs flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup heavy cream
1 1/2 cups egg noodles or instant rice
Bring chicken broth to a boil in large pot, reduce heat and simmer. Add cooked chicken.
Melt butter over medium heat in large skillet. Cook carrots, celery and onion until tender. Add flour, salt, pepper and garlic powder. Cook a few more minutes. Add to chicken in pot.
Add noodles or rice and cook until tender, stirring occasionally. Stir in cream and serve hot.
Notes: For the chicken I usually boil the breasts in water or chicken broth for 30-ish minutes or until cooked through. I’ve also used meat from a whole chicken I’ve roasted or cooked in the slow-cooker. If you are grain-free simply omit the pasta and/or rice and increase the chicken or veggies. Oh…and be sure to add the heavy cream at the end….it totally makes the soup. Milk and half-n-half are poor substitutes….go ahead and use the cream. You’ll be glad you did!