Paleo Chicken Fried "Rice"

Happy New Year!  I have been so busy with work and life that I haven't had much time to spend in the kitchen working on new Paleo recipes. Now that the stress of the holidays are over, it's time to get back on track. I have always wanted to try cauliflower "rice" as a substitute in Asian cuisine. I will admit, I occasional miss this takeout food staple and decided to satisfy my craving for chicken fried rice.  It was amazing! I was completely shocked at how much my recipe tasted just like fried rice. Now I can indulge in my "bad" food cravings without the health consequences. So hold on 2013, this is going to be an amazing Paleo food year! Hope you enjoy.

Ingredients:
2 organic fresh chicken breast thinly sliced
1 slice fresh lemon
1 small head organic cauliflower separated in florets
2 organic eggs
1 tablespoon fresh grated ginger
1 tablespoon powdered ginger
1 large garlic clove minced
1 large shallot sliced
4 oz sliced fresh mushroom
4 oz diced carrots
2 oz diced broccoli
3 tablespoons wheat free tamari or coconut aminos
1 teaspoon exeller pressed toasted sesame oil
2 teaspoons Red Boat fish sauce

Method:
1.) Using a food processor, pulsate the cauliflower until the pieces are the size of rice. Set aside
2.) In a small bowl, whisk together the two eggs. Heat 1 teaspoon of EV coconut oil in a small skillet over medium heat. Add eggs, scramble, and when cooked remove to a covered dish.
3.) Meanwhile, season chicken with powdered ginger and fresh ground pepper. Heat 1 tablespoon of EV coconut oil in a large skillet over medium high heat. Add chicken and cook until lightly browned. Squeeze in fresh lemon, stir, and remove from skillet. Place cooked chicken in a covered dish.
4.) Add one teaspoon of EV coconut oil, carrots and broccoli to large skillet. Cook for 2 minutes. Next add in shallot, garlic, ginger, mushroom, tamari, sesame oil and fish sauce to skillet. Continue cooking over medium heat for 3 more minutes.
5.) Add in cauliflower "rice" to skillet and mix. Cover and cook for 3 minutes. Add in cooked chicken and scrambled egg. Cover with lid and cook for 2-3 more minutes or until "rice" is tender (but not too mushy).
6.) Add in additional black pepper, tamari, sesame oil, and fish sauce to taste.
7.) Garnish with fresh green onion if desired.

Almond Cashew Baked Chicken Tenders with Sweet and Spicy Dipping Sauce

Lately I have been having cravings for chicken strips! Most all chicken strips you buy at the store or order when eating out consist of thick breading, fried in grease with little meat. For my Paleo chicken strips, I use crunchy Almonds and Cashews as the "breading" and then bake the strips in the oven to savory perfection. Sweet and spicy dipping sauce made of raw honey and Sriracha is the perfect dip to pair with these meaty treats!

Ingredients:
1.5 pounds of fresh chicken breast (cut into strips and chunks)
1 large omega-3 egg
1 cup raw cashews (finely crushed using a food processor)
1/2 cup sliced raw almonds
1/2 tablespoon coconut flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ginger powder
1 teaspoon poultry seasoning
Sea salt and fresh ground black pepper to taste

Method:
1.) Preheat oven to 400 degrees. In a large bowl, combine the crushed cashews, almonds, coconut flour, and seasonings. In a medium sized bowl, add egg and whisk.
2.) Working in small batches, first dip chicken into egg and then roll in nut mixture. Place on greased baking sheet. Once all the chicken is coated in the nut mixture, place in the oven and bake for 20 minutes or until golden brown. Flip chicken once half-way through baking. Remove from oven and serve with dipping sauce.

Sweet and Spicy Dipping Sauce

In a small bowl, add 2 tablespoons raw, unfiltered honey. Add in 1 teaspoon of garlic and chili Sriracha (more or less to your liking). Add in 1/8 teaspoon wheat free Tamri (optional). Mix together and serve.

*Shown with Paleo raw honey mustard sauce

Italian Dressing Marinated Grilled Chicken

Fresh chicken breast marinated in Italian dressing and then grilled is a simple way to make chicken delicious! Unfortunately, most all store bought Italian dressings are full of scary ingredients and preservatives. My recipe for home-made Paleo Italian dressing is a perfect marinade for full flavored, juicy chicken minus the junk found in store bought dressing. Enjoy!

Ingredients:

1 pound fresh chicken breast

Dressing:

3/4 cup EVOO

1/4 Roasted garlic red wine vinegar

2 teaspoons garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon celery salt

Sea salt, fresh ground black pepper, and red pepper flakes to taste

Method:

1.) In a larger bowl, combine EVOO, red wine vinegar and all seasonings. Whisk together until well mixed.

2.) Add chicken breast to dressing mixture, toss to coat and cover with a lid or foil. Place in refrigerator for at least 4-8 hours or overnight.

3.) Pre-heat grill on high. Remove chicken from refrigerator 30 minutes prior to cooking. Grill chicken over medium-high heat for 7-8 minutes per side or until chicken is cooked through. 

4.) Let rest 5 minutes before serving.

Creamy Primal Chicken and Sweet Potato Bake

Fall is here and it's my favorite time of year. The weather is perfect for rich and hearty dishes that taste of comfort. This is a quick and delicious chicken bake that combines hearty vegetables with creamy goodness. Perfect for a cold night or when you are in need of comfort food, this primal chicken recipe will do the trick.

Ingredients:
1.5 pounds of fresh chicken breast diced
2 medium Japanese purple sweet potatoes (or any sweet potato) diced
1 cup fresh button mushrooms sliced
2 1/2 cups fresh green beans diced (steamed in microwave for 2 minutes)
1 tablespoon diced sweet pimento pepper
1 sweet onion diced and caramelized in grass fed butter
1 can Amy's organic gluten free soup (vegetable)
8 oz all natural sour cream (Daisy brand)
1 teaspoon Kame Fish Sauce
1 cup grated grass fed cheese (Mozzarella)
Seasoning (garlic powder, chili powder, sea salt, black pepper, poultry seasoning, red pepper flakes)

Method:
1.) Pre heat oven to 400 degrees. In a 9x13 glass baking dish, place diced sweet potatoes evenly on the bottom.
2.) Place diced chicken in large bowl and season with 1/2 teaspoon of each spice. Next add in mushrooms, green beans, pimento pepper, onion, soup, sour cream, and fish sauce. Stir together until all ingredients are mixed.
3.) Pour chicken mixture evenly over sweet potatoes in baking dish. Top with cheese and cover with foil.
4.) Cook for 45-1 hour, or until chicken is done and sweet potatoes are tender. Remove foil for last 5 minutes of cooking time.

Asian Cashew Chicken Wraps with Spicy Mushroom Egg Drop Soup

Typical Asian chicken wraps are made with a rich peanut sauce and served in lettuce cups. My Paleo version uses savory cashew butter as the sauce base and crunchy Napa cabbage for the wrap. Topped with toasted cashews and served alongside an egg drop soup, this is a quick and satisfying weeknight meal.

Asian Cashew Chicken Wraps

Ingredients:
1 pound fresh ground chicken breast
3 green onions (diced up to 2 inches of green)
2 cloves of garlic minced
2 tablespoons shredded carrot
1 teaspoon freshly grated ginger
1/4 cup raw cashew butter (if cold, warm up)
1 tablespoon Tamri
1 teaspoon Sriracha Chili Garlic Sauce (more or less to taste)
1 tablespoon unfiltered apple cider vinegar
2 tablespoon chicken stock
1 head Napa cabbage
2 tablespoons raw cashews toasted

Method:
1.) In a large cast iron skillet, heat 1 tablespoon EV Coconut oil over medium high heat. Add in garlic, ginger, ground chicken, carrots, and green onions. Cook until chicken in brown (about 10 minutes).
2.) Meanwhile, mix together cashew butter, Tamri, apple cider vinegar, Sriracha, and chicken stock in a small bowl. Add mixture to cooked chicken, mix well and remove from heat.
3.) Serve chicken in Napa cabbage leaves and top with toasted cashews.

Spice Mushroom Egg Drop Soup

Ingredients:
1 carton organic gluten free chicken stock
1 egg whisked in small bowl
3 green onions diced (up to 2 inches of green) *Reserve a few onions to garnish on top
1 cup mixed mushrooms (Shiitake, Oyster, Cantrell) thinly sliced
1 clove garlic minced
1 teaspoon Tamri
Red pepper flakes to taste

Method:
1.) Combine onions, garlic, red pepper flakes and mushrooms in a medium sized pot with 1 teaspoon of EVOO. Cook over medium heat for 4 minutes, or until garlic is tender.
2.) Add in chicken stock and Tamri and bring to a slow boil.
3.) Reduce soup to a simmer. With a spoon, slowly stir the soup and pour in the eggs. The eggs should form into "noodle" like shapes.
4.) Remove from heat and garnish with fresh green onion.

Primal Spicy Italian Chicken Arrabbiata

Arrabbiata means angry in Italian, which perfectly describes the spicy heat of the chili peppers used to flavor this sauce. My Primal version is a spin off traditional Arrabbiata, and uses a mix of sweet peppers, sundried tomatoes, and capers. The addition of rich all natural sour cream creates a rich and satisfying finish that makes a perfect sauce for the chicken.

Ingredients:
1.5-2 pounds fresh skinless chicken breast (pressed to same thickness)
3 cloves fresh garlic minced
1/4 cup preservative free sundried tomatoes (Trader Joe's)
1 can (8oz) all natural tomato sauce
1/4 cup roasted sweet peppers (diced)
3 tablespoon dry white wine
1/2 cup all natural full fat sour cream (Daisy brand)
2 tablespoons preservative free capers
1 tablespoon red pepper flakes
1 tablespoon basil
1 tablespoon oregano
1 teaspoon KAME (fish sauce)
Sea salt and black pepper to taste

Method:
1.) Arrabbiata Sauce- In a small skillet, saute garlic and sun dried tomatoes with 1 tablespoon EVOO over medium heat until garlic starts to brown. Add in white wine and continue cooking 2 minutes. Remove from heat.
2.) In a food processor, add sweet peppers, garlic and sundried tomato mixture. Blend for 30 seconds. Add in sour cream, basil, oregano, and tomato sauce. Blend for 1 minute or until creamy smooth.
3.) Pour contents in food processor into small sauce pan. Season with KAME, sea salt. and black pepper to taste. Turn heat to low, cover and stir occasionally until hot. (About 10-15 minutes). Remove from heat.
4.) Meanwhile, season chicken breast with basil, oregano, black pepper, garlic powder, and sea salt to taste.
5.) Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Once skillet is hot, add chicken and cook for 4-5 minutes per side (or until chicken is golden brown).
6.) Remove chicken from heat. Top chicken with Arrabbiata sauce and garnish with capers and additional sundried tomatoes if desired.
*For Paleo recipe, leave out sour cream. Add in chicken stock and a some tomato paste to thicken the sauce.

Chicken BLT Salad

Now that the weather is hotter than ever, nothing beats the heat like a cool summer salad. Bacon, lettuce, and tomato are the perfect combination for a satisfying summer dinner. Paired with garlic seared chicken breast and a rich bacon dressing, this is a restaurant quality salad you will want to serve again and again.

Ingredients:
1 pound fresh free range chicken breast
4 strips of nitrate free bacon
3 cloves fresh garlic minced
1 tablespoon onion minced
2 tablespoons red wine vinegar
Fresh grape tomatoes sliced
Organic spring mix salad greens
Dry white wine
Seasoning (sea salt, black pepper, garlic powder, cayenne pepper)

Method:
1.) Dressing: In a large cast iron skillet, cook bacon until crisp. Remove and place on a paper towel. Add garlic and onions to bacon grease and cook 3-4 minutes or until garlic and onions are tender. Poor mixture into a glass dish. Whisk in red wine vinegar. Season with sea salt and black pepper to taste. *Add more or less red wine vinegar to your liking.
2.) Use a meat tenderizer on the chicken to slightly flatten and make the chicken even in shape. Season chicken generously with sea salt, black pepper, garlic powder. Add cayenne pepper to taste.
3.) In a large cast iron skillet, heat 1 tablespoon EVOO over medium high heat. Add chicken to skillet and cook for 4-6 minutes per side or until chicken is lightly browned and cooked through. Add a slash of dry white wine to the chicken during the last 2 minutes of cooking time. Remove skillet from heat and let chicken rest 5 minutes.
4.) Slice chicken and serve over salad greens. Top with crumbled bacon, sliced tomatoes, and dressing.

Fiesta Chicken Soup with Avocado & Cilantro

If you are looking for a spicy and savory Mexican dish for your next party, this fiesta chicken soup is it! Tender chunks of chicken simmered in a bold spicy sauce and topped with cool avocado will please everyone. And don't forget the NorCal margaritas to complement this fiesta of a soup!

Ingredients:
2.5 pounds fresh free range chicken breast diced
1 large onion diced
1 1/2 cups carrots diced
6 stalks of celery diced
1 sweet pepper diced
3 cloves fresh garlic minced
1 jar salsa Herdez brand
1 package gluten and preservative free fajita seasoning
1 6oz can mild green diced chili peppers
1 (8oz) can no salt added tomato sauce
1 carton organic gluten free chicken stock
1 lime zested and juiced
1/4 cup gold Tequila
Avocado
Fresh Cilantro
Seasoning(cumin, chili powder, garlic, salt, pepper)

Method:
1.) In a large pot, heat 1 tablespoon of EVOO over medium high heat. Add in onions, carrots, sweet pepper, garlic, and celery. Cook for 10 minutes, stirring occasionally until onions become slightly tender. Add in green chili pepper, salsa, tomato sauce and chicken stock. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes or until vegetables are slightly tender.
2.) Meanwhile, season chicken breast with lime zest cumin, chili powder, garlic, sea salt and black pepper to taste. Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Working in batches, cook the chicken until lightly brown and cooked through. Remove chicken from skillet and reserve in a glass dish.
3.) Add Tequila to skillet and simmer for 2 minutes scrapping up brown bits. Add mixture to large pot.
4.) Add cooked chicken to pot along with fajita seasoning and lime juice. Cover with lid and simmer for 10 or until soup is slightly thickened.
5.) Serve with fresh chunks of avocado and cilantro. For Primal, garnish with all natural preservative free sour cream (Daisy full fat).

Thai Garlic Chicken

Thai garlic chicken is full of exotic flavors, and it is such a simple dish to make. Tender chunks of chicken simmered in a rich and spicy garlic sauce will transport you to the Southeast streets of Thailand all while satisfying your Asian food cravings. When served with fresh vegetables sans rice, this is a great Paleo "take out" treat.

Ingredients:
2 pounds free range fresh chicken breast (chunked)
1/2 cup diced carrots
1/4 cup diced celery
6 cloves fresh garlic minced
1 teaspoon KAME fish sauce
2 tablespoons wheat free Tamari or Coconut Aminos
2 teaspoons Thai chili garlic Sriracha
1 cup chicken stock
7 green onions diced
2-3 small crowns fresh broccoli chopped
1 tablespoon fresh ginger grated
1 lime juiced
Fresh cilantro
Dry white wine

Method:
1.) In a large pot, heat 1 tablespoon EVOO over medium high heat. Add in carrots and celery. Saute for 8-10 minutes or until fork tender. Next add in chicken stock, Thai Sriracha, KAME, Tamari, and ginger. Cover with lid, reduce heat, and simmer on low while chicken is cooking.
2.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Add in chicken, working in batches, until lightly browned and cooked through. Add cooked chicken to pot with sauce.
3.) Once chicken is cooked, add garlic and green onions to cast iron skillet. Cook for 2-3 minutes until lightly browned. Add in a splash of dry white wine to skillet, scrapping up garlic and browned bits. Add to pot with chicken.
4.) Saute broccoli in cast iron skillet over medium high heat with 1 tablespoon EVOO for 3-5 minutes, or until slightly tender. Add to pot with chicken, mix together and remove from heat.
5.) Squeeze a fresh lime over garlic chicken and serve with fresh cilantro and additional fresh green onions in desired.

Spiced Indian Butter Chicken over Kale

If you are looking for a delicious and filling curry recipe that mixes Thai flavors with traditional Indian curry, this is the recipe! Chicken spiced with curry, ginger and chili simmered in a coconut milk sauce is a flavor combination that will have you wishing you tried curry sooner. When served over fresh sauteed Kale, this is a perfect Paleo "take out" recipe.

Ingredients:
2 pounds free range chicken breast cut into chunks
1 can (13.5 fl oz) full fat coconut milk
1 can (6 oz) no salt added tomato paste
1 teaspoon KAME fish sauce
1 tablespoon Thai Red Curry Paste
1 onion diced
3 cloves fresh garlic minced
2 tablespoons Thai spice blend
1 teaspoon Garam Masala
1 teaspoon red chili powder
1 tablespoon fresh grated ginger
1/2 raisins
1/2 cup dry white wine

Method:
1.) Season chicken with Thai spice, garam masala, chili powder and fresh black pepper to taste. In a large pot, add onion, garlic and 1/2 tablespoon EV coconut oil. Heat to medium high heat and saute onions and garlic until tender. Add in coconut milk, tomato paste, KAME, red curry paste, and ginger. Bring to a simmer then reduce heat to low.
2.) Meanwhile, heat 1 tablespoon EV coconut oil in large cast iron skillet over medium-high heat until hot. Add chicken and cook until lightly browned. Mix cooked chicken in with coconut milk sauce and raisins. Add wine to caste iron skillet and scrape up browned chicken bits. Add mixture to pot with chicken.
3.) Continue simmering on low for 30-45 minutes or until sauce is thickened and chicken is very tender. Serve over fresh cooked kale. Add more raisins if you prefer and enjoy!

Island Spiced Orange Date Chicken with Broccoli

With over a thousand ways to make chicken, it is a wonder how chicken breast can become boring at the dinner table. This Paleo creation combines exotic spices, fresh citrus, sweet dates, and tequila to make these chicken breasts far from ordinary. If your feeling adventurous in the kitchen, this is the perfect chicken recipe to transport you to an island destination.

Ingredients:
1.5 pounds of free range chicken breast
1 large fresh orange, zest and juiced
2 tablespoons fresh grated ginger
1 small sweet onion sliced
1 cup pitted dates chopped (Trader Joe's Medjool dates)
1 fresh garlic clove minced
1/2 cup gold Tequila
1 cup organic gluten free chicken stock
1/4 teaspoon ground cloves
1/4 teaspoon Gram Marsala
1/2 fresh lime
Sea salt and pepper to taste

Method:
1.) In a small pan, mix together dates, juice from orange (zest first and reserve zest), 1 tablespoon grated ginger, cloves, Gram Marsala, 1/2 cup chicken stock and Tequila. Turn heat to medium and bring to a boil. Then reduce heat to a simmer for 10 minutes or until sauce is thickened. Remember to stir occasionally to prevent scorching.
2.) While sauce is cooking, season chicken breast with orange zest, ginger, sea salt, pepper and garlic powder to taste.
3.) In a large cast iron skillet, heat 1 tablespoon of EV coconut oil over medium-high heat. Once skillet is hot add chicken breast. Cook for 5 minutes or until chicken lifts easily from the pan and is lightly browned. Cook chicken on other side for 5 more minutes or until done. Remove chicken from pan and reserve on a plate.
4.) Add onions and garlic to skillet. Cook for 2-3 minutes or until onions start to caramelized Add in remaining 1/2 cup of chicken stock (or dry white wine) and bring to a boil, scraping up brown bits. Stir in orange date sauce and place chicken back in skillet. Squeeze fresh lime over chicken and turn off heat. Flip the chicken in the sauce to completely cover and serve.
*Serve with roasted, steamed, or cold "al dente" broccoli on the side. Oh, and don't forget the NorCal!

Chicken Satay

Chicken Satay is one of the easiest meat on a stick recipes and is a crowd pleaser.  Perfect for parties and entertaining or a week night treat, this delicious recipe will soon become your favorite way to make chicken.

Ingredients:
1.5 pounds of fresh chicken tenders
1 can whole fat coconut milk
1 tablespoon Thai Spice
1 tablespoon Curry Spice
1 teaspoon KAME fish sauce
1 tablespoon garlic powder
1 tablespoon Thai Red Curry Paste
Bamboo skewers

Method:
1.) Place chicken in large glass dish. Season with Thai spice, Curry spice, KAME, garlic powder and red curry paste. Rub seasoning into chicken.
2.) Add whole can of coconut milk to chicken and coat. Place lid on dish or cover with foil. Place in refrigerator for at least 3 hours or overnight.
3.) Take chicken out of refrigerator. Pre heat broiler. If desired, skewer chicken tenders on bamboo sticks. Place chicken on broiler safe pan or cast iron griddle. Broil for 6 minutes then flip chicken. Broil 6 more minutes then flip chicken. Continue cooking for 2 more minutes or until chicken in lightly brown and cooked through. 
*Tip: Be careful not to burn chicken. Cook without skewers to prevent burning and thread chicken on skewers after cooked.

*Serve with a spiced cucumber onion salad and fried okra. (Recipe to come).

Chicken Fajitas

The best part about tacos or fajitas isn't the doughy flour tortilla, but the savory spiced meat and refreshing toppings! Nothing beats cumin, garlic, and chili spiced chicken with fresh guacamole. With the addition of crisp iceberg and fresh diced tomatoes, you get all the flavors of a Mexican dish without the unnecessary grain or gluten filler. Served in iceberg lettuce wraps or as a salad, these chicken fajitas will completely satisfy your Mexican craving.

Ingredients:
1.5-2 pounds of free range chicken breast diced
1 package of organic gluten free fajita mix (Simply Organic brand is great)
1/2 can of petite diced tomatoes no salt added
1/2 onion diced
2 clove of fresh garlic minced
1 cup of water

Method:
1.) Saute onions in large pot (or Dutch oven). Meanwhile, add 1/2 tablespoon EV coconut oil to cast iron skillet. When hot, add in chicken, working in batches, and cook until browned.
2.) Add tomatoes with juice to pot. Bring to a simmer.  Add in water, fajita mix and chicken. Stir, turn heat to low and cover.
3.) Continue simmering chicken for 30-45 minutes until sauce is thick and chicken is tender.
4.) Remove from heat and let cool 10 minutes. Serve over iceberg and add fresh tomatoes, guacamole, black olives or any other topping you prefer.

*Make it Primal with all natural sour cream (Daisy brand).

Guacamole

Ingredients:
2 large ripe avocados
1 teaspoon garlic powder
1/2 fresh lime juiced
Sea salt
2 tablespoons fresh diced tomatoes (optional)

Method:
1.) Scoop out avocado and place in medium bowl. Add garlic powder, lime juice and sea salt. Mash mixture together until creamy smooth. Fold in diced tomatoes and serve.

*Carrot chips, celery sticks and fried plantain chips are great "chips" for this dip.

Thai Chicken Salad Over Spring Greens with Balsamic Vinaigrette

As the days get longer and the weather gets warmer, you might just find yourself craving a cold savory refreshing dish that doesn't take much time in a hot kitchen.  Chicken salad is great for the warm weather seasons and is also perfect for entertaining.  Thai spices, fruit, and fresh Paleo mayo pull this salad together to create a flavor combination that is sure to surprise.  Serve over spring greens and drizzle with balsamic vinaigrette to add some zest to this great salad.

Thai Chicken Salad

Ingredients:
4 lbs of fresh free range all natural chicken breast
4-5 cloves fresh garlic (peeled and whole)
2-3 stalks of celery diced
2 cups Paleo Mayo (*see tuna salad recipe)
1 cup fresh grapes halved
All natural Thai Spice (paprika, coriander, garlic, onion, cilantro, basil, red pepper, cinnamon, nutmeg, lemon oil, lime zest)
2 bags of organic spring baby green salad mix

Method:
1.) Place chicken and garlic in large pot and bring to boil.  Shimmer for 15 minutes or until chicken is cooked.  Be careful not to over cook chicken.
2.) Remove cooked chicken and garlic cloves to cutting board to cool. Once cooled, dice chicken and place in large bowl.  Finely chop cooked garlic and place in bowl with chicken.
3.) Season chicken with Thai spice, stirring and coating all of chicken. (5-7 tablespoons or to taste).  Add sea salt and fresh black pepper to taste.
4.) Mix in celery and grapes.  Fold in Paleo mayo until all of chicken is coated.  Cover and refrigerate until ready to use.
5.) Serve chicken salad over fresh baby green salad and drizzle with balsamic vinaigrette.  Coconut oil fried sweet potatoes go great on the side!

Balsamic Vinaigrette

Ingredients:
4 tablespoons of EVOO or Extra Light EVOO
1 tablespoon of organic Balsamic Vinegar
1 teaspoon of raw organic honey
Garlic powder, sea salt, black pepper

Method:
1.) Place EVOO in small bowl.  Whisk in balsamic vinegar.
2.) Whisk in honey and dash of garlic powder, sea salt, black pepper.
3.) *Oil and vinegar will separate.  Whisk right before serving over chicken salad.

Chipotle Spiced BBQ Grilled Chicken with Bacon Garlic Roasted Asparagus

Grilled chicken breast is a simple, quick and delicious protein that can be spiced up in so many ways.  Smokey chipotle flavors enhance bbq grilled chicken and the addition of roasted asparagus in bacon fat with fresh garlic turn this dish from simple to extraordinary.  Play around with different flavors and home made sauces to truly make this dish your own.

Ingredients:
1-2 pounds fresh free range chicken breast
All natural liquid smoke
All natural chipotle seasoning
Organic gluten free all natural BBQ sauce (Organic Ville Original BBQ Sauce)
2 cloves fresh garlic minced
1 tablespoon bacon grease
1 pound fresh asparagus
Sea salt and fresh ground black pepper

Method:
1.) Preheat outdoor grill to 450 degrees.  Season chicken breast with several dashes of liquid smoke, chipotle seasoning, sea salt and black pepper.
2.) Preheat oven broiler to 500 degrees.  Wash asparagus and chop off ends about 2 inches up stock.  Place bacon grease in cast iron skillet and lay asparagus flat in skillet.  Season with sea salt, black pepper, and fresh garlic.
3.) Add chicken to grill for 6-8 minutes then flip.  Cook 6-8 more minutes.  During last 2 minutes, brush with BBQ sauce if desired.
4.) While chicken is cooking for last 6-8 minutes, place asparagus under broiler.  Turn asparagus after 4 minutes.  Continue cooking 4 more minutes or until asparagus is desired tenderness.  Be careful not to over cook asparagus. 

*Sever with a side of fried sweet potatoes or fresh baby greens salad and a glass of wine of course!