A weeknight wonder, chicken makes a healthy and tasty addition to many meals.
With 30 grams of protein per 3.5 ounces, this protein-rich food makes an easy lunch or a quick dinner. Chicken is a good source of tryptophan, niacin, selenium, vitamin B6, phosphorous and choline. Include dark meat for more B vitamins and select pasture-raised chickens for more omega-3s. Avoid anything fried or heavily processed, such as chicken nuggets or microwavable meals.
25 Ways to Serve Chicken
The following combinations can be enjoyed with rotisserie or leftover chicken:
Garlic & Herb Chicken Tenders
The tenders are the best part of the chicken with no annoying bones to get in the way. However, because the tenders are boneless and skinless, be careful not to overcook them.
1 pound chicken tenderloins
2 teaspoons garlic and herb seasoning (or honey + mustard, rosemary + lemon, ginger + orange)
Crisp-Skinned Chicken Thighs
Although grilling can be fun, sometimes you don’t want to spend time out in the heat cooking. This recipe is the perfect solution for tender, crisp-skinned chicken without breaking a sweat or having much cleanup.
3 pounds chicken thighs with bone-in and skin-on (about 8 thighs)
6 tablespoons fine sea salt
1 quart of cold (enough to cover the chicken)
Creamy Coconut Curry Chicken
This curry chicken delight starts on the stovetop by searing the meat until golden. Once the meat is browned, coconut milk is infused with the rich flavors of sweet curry, salty coconut aminos, and spicy ginger. The ingredients finish getting acquainted in the oven until the chicken is cooked throughout, the vegetables are tender, and the flavors have melded together into mouth-watering deliciousness!
2 pounds chicken thighs (preferably bone-in, skin-on)
1 tablespoon coconut oil
1 can full-fat coconut milk
1 tablespoon coconut aminos
1 tablespoon sweet curry powder
2 teaspoons ground ginger
1/2 bag baby carrots
3 stalks celery, sliced
1 head cauliflower, cut into bite-size florets
½ cup basil, sliced thin
Roasted Chicken with Veggies
4 carrots, peeled, cut into 2-inch pieces (or 1 pound bag of baby carrots)
1 head cauliflower, cut into bite-size pieces (or 1 pound bag of cauliflower florets)
1 cup mushrooms
6 scallions, sliced into 2-inch pieces
1 whole chicken (about 4 1/2 pounds)
2 tablespoons unsalted butter
1 teaspoon sea salt
2 teaspoons dried rosemary (optional)
Slow Cooker Chicken Cacciatore
A “crockpot” is terrific for turning chicken into forkfuls of tender goodness. Follow this recipe before you head to work and you’ll have one delicious dinner awaiting you at home.
Time: 6 hours on low
2 TB coconut oil
2 onions, minced
2 TSP of each: garlic powder, dried oregano, red pepper flakes
1/2 cup organic chicken stock
1/2 cup red wine (or another 1/2 cup stock)
2 cups crimini mushrooms
1/4 cup organic tomato paste
14.5 ounces organic tomatoes, canned, diced, drained
12 organic chicken thighs, bone-in, skinless
Sea salt and pepper
1/4 cup fresh basil, chopped
Wellness Coach, Functional Diagnostic Nutrition® Practitioner,