chicken avocado caprese salad

Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!

chicken avocado caprese salad

Ingredients

Marinade/Dressing:

• 1/4 cup (60 mL) balsamic vinegar
• 2 tablespoons (30 mL) olive oil
• 2 teaspoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)*
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to season

Instructions

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Full Recipes Source : cafedelites.com

Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew

Homemade chicken noodle soup is already easy to whip up, but tossing all of your ingredients in a slow cooker makes it even easier.

Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew

INGREDIENTS :

• 1 1/2 lb. boneless skinless chicken breasts
• 1 large onion, chopped
• 3 carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 4 tsp. sprigs fresh thyme
• 4 tsp. sprigs fresh rosemary 
• 3 cloves garlic, minced
• 1 bay leaf
• Kosher salt
• Freshly ground black pepper
• 10 c. low-sodium chicken broth
• 8 oz. egg noodles

DIRECTIONS :

1. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth. 
2. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. 
3. Cook on low, covered, until al dente, 20 to 30 minutes.

Full Recipes Source : www.delish.com

EASY, LOW-CARB KETO SPINACH CREAM CHEESE STUFFED CHICKEN

Easy, Low-Carb Keto Spinach Cream Cheese Stuffed Chicken is a quick and healthy dinner recipe loaded with boneless, skinless chicken breasts, cheddar, and mozzarella. You can use fresh or frozen spinach. This dish has only 1 net carb per serving making it perfect for ketosis and the keto diet! Looking for a little extra pizzaz? Add bacon!

EASY, LOW-CARB KETO SPINACH CREAM CHEESE STUFFED CHICKEN

Ingredients :

• 2 skinless chicken breasts mine weighed 25oz total
• 1 tablespoon olive oil
• 1 cup fresh spinach, chopped into bits You can use frozen if preferred. Be sure to thaw and drain the spinach first.
• 2 oz cream cheese (softened at room temp) You can also microwave for 15-20 seconds.
• 1/3 cup cheddar cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.
• 1/3 cup mozzarella cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.
• 1 teaspoon paprika
• McCormick’s Grill Mates Montreal Chicken Seasoning to taste
• salt and pepper to taste

Instructions :

1. Watch the video above for visual instructions.
2. Preheat oven to 400 degrees.
3. Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
4. There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast. 
5. There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.
6. Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
7. Season the chicken with McCormick’s Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.
8. Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer. 
9. Cut each breast in half and serve.

Full Recipes Source : www.staysnatched.com

baked mozzarella chicken rolls

Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it.

baked mozzarella chicken rolls

INGREDIENTS :

• 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
• 1 cup whole wheat Italian style bread crumbs
• 6 tablespoons grated Parmesan cheese, divided
• 5 ounces fresh baby spinach
• 1 clove minced garlic and olive oil for sauteeing
• 1/2 cup part-skim ricotta cheese
• 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
• 3 ounces fresh mozzarella cheese, thinly sliced
• 1 cup marinara sauce
• fresh basil for topping

INSTRUCTIONS :

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Full Recipes Source : pinchofyum.com

CABBAGE WITH CHICKEN

This succulent Cabbage and Chicken is hearty, filling, and so delicious. Just a few ingredients and about 15 minutes of active cooking time make up this amazing dinner. This is my #1 Best Recipe yet!

CABBAGE WITH CHICKEN

Ingredients :

• 3 tbsp olive oil
• 1 1/2 lb boneless chicken thighs, cut into small pieces
• 1 medium cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tbsp. tomato paste
• 1 cup chicken stock
• salt, pepper
• 1 tbsp. hot sauce optional
• chopped fresh parsley to garnish

Instructions :

1. Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
2. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
3. Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
4. Add the cabbage and cook for five more minutes.
5. Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
6. Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.

Full Recipes Source : cooktoria.com

Chicken Rice Soup

This easy Chicken Rice Soup recipe is a healthy soup that’s perfect for chilly days! It’s loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.

Chicken Rice Soup

Ingredients :

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 stalk celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 5 cups low sodium chicken broth
• 2 chicken breasts
• 1 cup brown rice
• 1 cup evaporated milk

Instructions :

1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic, parsley and thyme and cook 1 minute.
3. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
5. Remove chicken from pot and shred. Add back to the pot with evaporated milk.
6. Serve.

Full Recipes Source : www.spendwithpennies.com

CHEESY SOUTHWESTERN CHICKEN TORTILLA SOUP

We never say, Cheesy Southwestern Chicken Tortilla Soup. It’s too long, so we say, The Soup. It needs nothing else as it is The soup recipe of your dreams.

CHEESY SOUTHWESTERN CHICKEN TORTILLA SOUP

INGREDIENTS:

• 3 Chicken Breasts
• 15 Ounce Jar Tostitos Salsa Con Queso
• 1 Can Cream of Potato Soup
• 1 Cup Sour Cream
• 1 3/4 Cups Chicken Broth (or 1 14.5 ounce can) *see note
• 1/2 Can Fire Roasted Diced Green Chiles * see note
• 2 Cups Frozen Corn *see note
• 1 Packet Taco Seasoning *see note
• 1/4 Cup Chopped Cilantro, fresh *see note, plus more for garnish
• Tostitos Scoops Chips

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
3. Cover with foil and bake for 30 minutes.
4. Remove from the oven, and using two forks, shred the meat and set aside.
5. In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth.
6. Whisk to combine.
7. Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
8. Bring to a simmer and serve or keep on low for an hour or two.
9. Serve with Tostitos Scoops chips.

Full Recipes Source : ohsweetbasil.com

SLOW COOKER CHICKEN FAJITA SOUP

A delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing flavor packed soup ready for dinner!

SLOW COOKER CHICKEN FAJITA SOUP

Ingredients :

• 1 pound boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese

Optional Toppings:

• sour cream
• diced tomatoes
• green onions
• cilantro
• lettuce
• diced avocado
• tortilla strips

Instructions :

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Full Recipes Source : therecipecritic.com

BEST EVER CHICKEN POT PIE SOUP

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty, rich and soul-warming – not to mention easy to make. Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!

BEST EVER CHICKEN POT PIE SOUP

Ingredients

For the Soup

• 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
• 1/2 ground pepper to taste
• 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
• 1/3 cup butter unsalted
• 1/4 cup all-purpose flour
• 4 cups heavy cream [See Note 2]
• 4 teaspoons chicken base (bouillon) [See Notes 5]
• 1 cup Chicken Stock [See Notes 5]
• 1 tablespoon garlic minced
• ½ small yellow onion diced
• 1 cup frozen green peas thawed [See Note 3]
• 1 cup frozen carrots thawed [See Note 3]
• Pinch nutmeg freshly grated, optional

For the Pastry Sticks

• 2 Sheets Puff Pastry Thawed per package instructions

Instructions

1. Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside. 
2. Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes. 
3. Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. 
4. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. 
5. Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg. 
6. Prepare puff pastry by cutting the dough into 1-inch wide strips. 
7. Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy. 

Full Recipes Source : kitchendreaming.com

Chicken Parm Soup

Love chicken Parm? Of course you do. Now dig into the Italian fave with a spoon.

Chicken Parm Soup

INGREDIENTS :

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tbsp. tomato paste
• 1 tsp. crushed red pepper flakes
• 1 (15-oz.) can diced or crushed tomatoes
• 6 c. Swanson Chicken Broth
• 8 oz. penne
• 3/4 lb. cooked chicken breast (about 2 breasts)
• 1 1/2 c. shredded mozzarella
• 1 c. freshly grated Parmesan
• 1 tbsp. freshly chopped parsley
• Kosher salt
• Freshly ground black pepper

DIRECTIONS :

1. In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
2. Add penne and cook until al dente, 8 to 10 minutes.
3. Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

Full Recipes Source : www.delish.com

GREEK LEMON RICE AND CHICKEN SOUP

Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make!

GREEK LEMON RICE AND CHICKEN SOUP

INGREDIENTS :

• 2 Tbs EVOO (extra virgin olive oil)
• 1 large Sweet Onion chopped
• 3 cloves minced Garlic
• 4 cups Chicken Broth
• 1 Bay Leaf
• ½ tsp Sea Salt
• ½ tsp Black Pepper
• 2 boneless skinless Chicken Breasts
• ½ cup Arborio Rice
• Juice from 1 Lemon
• 3 Eggs
• ¼ cup chopped fresh Dill Weed

INSTRUCTIONS :

• In 6 Qt Dutch Oven add EVOO and Onion.
• Saute over med/high heat 5-6 min until Onions are translucent and softened.
• Add Garlic and saute 1 minutes.
• Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
• Bring to boil over med/high heat, cover and turn heat down to med/low.
• Let simmer 20 minutes.
• Remove Chicken and shred.
• Add Chicken back to the pot.
• Add Rice.
• Cover and simmer 20 more minutes.
• Remove Bay Leaf.
• In a small bowl whisk together Eggs and Lemon Juice.
• Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
• Add in Dill Weed and stir.
• Let cook about 5 minutes before serving.
• Taste and add more Lemon juice if needed.
• Garnish with Lemon Slices and more fresh Dill Weed.
• Enjoy!

Full Recipes Source : tastefulventure.com

creamy parmesan carbonara chicken (no egg)

creamy parmesan carbonara chicken is the ultimate twist! crispy, golden chicken fillets soak up a carbonara inspired sauce for a new chicken recipe loved by the entire family!

creamy parmesan carbonara chicken (no egg)

Ingredients

For The Chicken:

• 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
• 2 heaping tablespoons flour (all purpose or plain)
• 3 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper

For The Sauce:

• 1 tablespoon olive oil
• 2 teaspoons butter (or sub with oil)
• 8- ounces | 250 grams bacon , trimmed of fat and cut into strips (I use shortcut bacon in Australia)
• 1 small onion , chopped
• 6 large cloves garlic , minced or finely chopped
• 1-1/2 cups half and half (or use reduced fat cream or evaporated milk)*
• 1/2 cup finely grated fresh Parmesan cheese
• 1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water

Instructions 

1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
3. Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
4. Add the chicken back into the pan to serve.
5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.

Full Recipes Source : cafedelites.com

BUFFALO CHICKEN MEATBALLS- KETO APPROVED

Eating the keto way does not been you have to give up your favorite foods! Even though we love wings on keto, I like to change it up a bit with these keto buffalo chicken meatballs!

BUFFALO CHICKEN MEATBALLS- KETO APPROVED

Ingredients :

• 1 lb ground chicken
• 1 egg beaten
• 2 sprigs of green onion finely chopped
• 1 celery stalk trimmed and finely diced
• 1 tablespoon almond or coconut flour
• 1 tablespoon mayonnaise
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp pink sea salt
• 1 tsp ground black pepper
• 1 cup of buffalo wing sauce

Instructions :

1. Preheat the oven to 400. Spray a sheet pan with non stick cooking spray or grease with Olive oil, coconut oil or butter. (I use Olive oil)
2. In a large bowl, combine all ingredients, minus the buffalo sauce. Mix well.
3. Use your hands to form 2″ balls, mixture will be sticky. If desired set out a small amount of almond or coconut flour to dust your palms with. I personally just pushed through it and made a mess all over my hands!
4. Place meatballs on a sheet pan. Bake for 15 minutes or until center has reached 160º
5. Remove meatballs from the oven. Place in a skillet or pot over medium low heat. Coat with buffalo sauce. Continue to cook just until sauce is warmed.
6. Serve over pureed celery root or cauliflower that has been mixed with a ranch seasoning packet! Or eat as is.

Full Recipes Source : howtothisandthat.com

EASY BISCUIT CHICKEN POT PIE

Easy Biscuit Chicken Pot Pie : This easy chicken pot pie recipe is made in the slow cooker with biscuits baked right on top. It’s the perfect meal for busy weeknights, too.

EASY BISCUIT CHICKEN POT PIE

INGREDIENTS :

• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 1 medium onion, diced
• 1 cup diced celery
• 2 cans condensed cream of chicken soup
• 1 cup skim milk
• 1/2 Tbs. poultry seasoning
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 bag frozen mixed vegetables
• 1 can refrigerated biscuits

DIRECTIONS :

1. Spray the slow cooker insert with cooking spray and add the chicken.
2. In a separate bowl, mix together the chicken soup, milk, poultry seasoning, and salt and pepper, blending well.
3. Pour the soup mixture over the chicken, cover, and cook on low heat for about 3 hours.
4. Preheat the oven to 350 degrees.
5. Stir in the frozen vegetables and arrange the 8 biscuits on top.
6. Remove the slow cooker insert and bake for about 40 minutes or until the biscuits are cooked through. Enjoy!

Full Recipes Source : writtenreality.com

BANG BANG CHICKEN

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!

BANG BANG CHICKEN

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko*

FOR THE SAUCE

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, drizzled with sweet chili sauce.

Full Recipes Source : damndelicious.net

Satay Chicken with Peanut Sauce (Indonesian/Bali)

Many South East Asian countries have a version of Satay Chicken. This Indonesian version is the easiest, you can get everything you need from the supermarket and it is SO tasty. This peanut sauce is thick and chunky, not a thin dipping sauce. Because I like to DOLLOP the sauce on!

Satay Chicken with Peanut Sauce (Indonesian/Bali)

Ingredients :

CHICKEN

• 1 lb / 500g chicken thigh fillets (skinless and boneless)
• 2 1/2 tbsp kecap manis (thick sweet soy sauce - see Note 1)
• 1 tbsp unsalted butter , melted
• 12 - 14 small bamboo skewers , soaked in water for at least 30 minutes

PEANUT SAUCE

• 1 tbsp cooking oil (peanut, canola, vegetable)
• 2 garlic cloves , minced
• 1 small or 1/2 large onion , diced (red, brown, yellow or white)
• 3 birds eye chillis , sliced (or sub with hot sauce)
• 1/2 cup peanut butter (smooth or crunchy)
• 1 cup coconut milk (full fat is better, but light is ok)
• 2 1/2 tbsp kecap manis (Note 1)
• 1/2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 cup crushed unsalted roasted peanuts (buy crushed or chop your own)
• 1 - 2 tbsp fresh lime juice

GARNISH (OPTIONAL)

• Crushed peanuts
• Lime wedges
• Sliced shallots/scallions

Instructions :

CHICKEN

1. Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
2. Combine kecap manis and butter, then brush onto chicken.
3. Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
4. Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.

PEANUT SAUCE

1. Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
2. Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
3. Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

Full Recipes Source : www.recipetineats.com

KETO CHICKEN QUESADILLA

This Cheesy Gluten Free & Keto Chicken Quesadilla Recipe can be Made in Under 20 Minutes!!! It’s Incredibly Easy to Make and Tastes Just Like a Traditional Mexican Style Quesadilla. The Low Carb and Keto Cheese Shell is a Perfect Fit for this Classic. You’ll Wonder Why you Haven’t Tried This Sooner! It Makes an Awesome On The Go Lunch or an Easy to Throw Together Dinner. It Would also Be Great for Parties Because it Can be Made Ahead an Reheated in Just a Few Minutes.

KETO CHICKEN QUESADILLA

Ingredients :

• 1 1/2 Cups Mozzarella Cheese
• 1 1/2 Cups Cheddar Cheese
• 1 Cup Cooked Chicken
• 1/4 Cup Bell Pepper
• 1/4 Cup Diced Tomato
• 1/8 Cup Green Onion

Directions :

1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.
3. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.

Full Recipes Source : www.officiallyglutenfree.com

BUFFALO CHICKEN TACO SALAD

Your plate called. It wants you to make this Buffalo Chicken Taco Salad, stat!

BUFFALO CHICKEN TACO SALAD

Ingredients

• 1 cup 8 oz cooked chopped/shredded chicken
• 3 TBSP Frank's Red Hot sauce or equivalent
• 2 TBSP butter
• 6-8 oz chopped romaine lettuce
• 1 jalapeno sliced
• 1/2-1 cup chopped/diced tomato
• 1/4-1/2 cup black beans drained and rinsed
• 1/4-1/2 cup shredded cheddar cheese
• 6-8 cheesy tortilla chips

DRESSING OPTIONS:

• I topped mine with an all-natural ranch dressing and an extra drizzle of hot sauce. Feel free to follow suit! You can also try it with blue cheese dressing or snag your favorite salsa/guacamole to use as a fiesta-worthy salad dressing! Yum!

TASTY TOPPINGS (CHOOSE YOUR FAVORITES)

• fresh avocado
• sour cream or plain Greek yogurt
• fresh cilantro
• guacamole
• pico de gallo
• salsa verde
• salsa

Instructions 

1. Prep your chicken (see notes below) and chop your veggies for the salad.
2. Melt butter and combine with hot sauce, whisking to mix.
3. Pour sauce over chicken and serve over lettuce with all your favorite toppings from the list above!
4. Drizzle with dressing of choice (I opted for ranch and a hearty drizzle of hot sauce) and dig in.

Full Recipes Source : peasandcrayons.com

Buffalo Chicken Stuffed Spaghetti Squash

This is for the Buffalo chicken lovers who want a dish they can really tuck into and enjoy without any guilt. Drizzling the twice baked squash with creamy ranch dressing or a sprinkling of blue cheese (sorry, not Whole30) takes it over the top. You just might want to hide any leftovers – it’s that good!

Buffalo Chicken Stuffed Spaghetti Squash

INGREDIENTS

• 1 ¼ lbs chicken breast, cooked and shredded
• 1 medium spaghetti squash, halved (about 3 lbs.)
• 2 ribs celery, thinly sliced
• 2 green onions, white and green parts thinly sliced
• ½ cup diced red bell pepper
• ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
• Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
• Optional: 1/4 cup crumbled blue cheese (omit for Whole30)

INSTRUCTIONS 
To roast the squash:

1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Slice both ends from squash and discard.
4. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
5. Scoop seeds and stringy insides out using a large spoon.
6. Place squash cut-side down on the baking sheet.
7. Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
8. While squash is roasting, cook the chicken.

To cook the chicken:

1. Directions for Instant Pot: Insert rack into inner pot. Add 1 cup water or broth. Lay chicken on rack. Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
2. Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
3. To assemble the stuffed squash:
4. Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
5. Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.

Full Recipes Source : therealfoodrds.com