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INGREDIENTS  12 oz skinless boneless chicken breast/thigh, cut into small pieces  oil, for deep-frying  1 tablespoon oil  2 cloves garlic, minced  4 tablespoons bottled Thai sweet chili sauce  1 teaspoon lime juice  1 pinch salt  1/2 teaspoon white sesame  1/2 tablespoon chopped cilantro leaves Frying Batter:  1 egg white  1/2 cup all-purpose flour  1/4 cup cornstarch  1/2 teaspoon baking powder  1/2 cup water, ice cold  1 tablespoon cooking oil  1 pinch salt DIRECTIONS Mix all the ingredients for the Batter until well combine. Add the chicken into the batter. Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil. Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into th...

Ingredients Chicken 1 tablespoon coconut oil 1 small red onion chopped fine 1 teaspoon minced garlic 1 pound boneless skinless chicken breasts Dressing 4 tablespoons lime juice 3 tablespoons fish sauce Red Boat brand 1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil) 2 teaspoons red pepper flakes 1 tablespoon honey to taste 3 tablespoons extra virgin olive oil Salad 4 cups shredded Napa cabbage 1 red pepper diced 3 carrots grated 2 scallions chopped 1/4 cup fresh basil chopped 1/4 cup fresh cilantro chopped 1/4 cup raw cashews toasted and chopped Instructions Chicken Heat coconut oil over medium high  heat. Season to taste with salt and pepper. Add onion and garlic and cook for two minutes.  Add chicken and saute until browned and the chicken is fully cooked.  Allow to cool and shred chicken Dressing Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.  Slowly whisk in olive oil until emulsified. Add hon...

Ingredients Teriyaki Sauce 1/2 cup low-sodium soy sauce 1/3 cup water 3 tablespoons brown sugar 2 tablespoons granulated sugar 2 tablespoons rice vinegar 1 clove garlic, minced or pressed (I use garlic paste) 1 teaspoon ground ginger (I use ginger paste) 1 tablespoon cornstarch 2 tablespoons warm water Chicken 1 lb ground chicken 1 teaspoon onion powder 2 cloves garlic, minced or pressed (I use garlic paste) 1 1/2 cups finely chopped broccoli 3/4 cup thinly sliced carrots chopped green onions, sesame seeds (for garnish) cooked rice for serving Instructions Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved. Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat.  In a large skillet over medium-high heat add ground chicken, onion powd...

INGREDIENTS: 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded* 1 tablespoon cornstarch 1/3 cup reduced sodium soy sauce 1/4 cup brown sugar, packed 3 cloves garlic, minced 1 tablespoon freshly grated ginger 2 tablespoons honey 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks 1 tablespoon olive oil 1 teaspoon sesame seeds 1 green onion, thinly sliced DIRECTIONS: In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning th...

Ingredients 1.5 lbs. boneless skinless chicken tenders breasts will work fine too 1 lb. bag baby carrots 1.5 lbs. Yukon gold potatoes cut into wedges ½ cup salted butter melted 1 Tbsp. minced garlic ½ tsp. salt ¼ tsp. pepper 1 tsp. dried thyme 1 tsp. dried parsley Instructions Add the chicken down in the middle of the slow cooker. Add the potatoes on one side and the carrots on the other side. In a small bowl mix together the butter, garlic, salt, pepper, thyme and parsley. Pour the butter mixture over the chicken and veggies. Cover and cook on HIGH for 4 hours or low for 6-8 hours. Serve and enjoy! Source :  https://www.themagicalslowcooker.com/slow-cooker-garlic-butter-chicken-and-veggies/

INGREDIENTS 5 boneless skinless chicken breasts 1 cup chicken broth 1/2 cup teriyaki sauce 1/3 cup brown sugar 3 teaspoons minced garlic 4 cups cooked rice 2 cups baby carrots (steamed) 2 cups broccoli florets (steamed) INSTRUCTIONS Spray slow cooker with nonstick cooking spray and place chicken in bottom. In a medium bowl, whisk together chicken broth, teriyaki sauce, brown sugar and garlic. Pour over chicken. Cover and cook on low for 6-8 hours. Shred chicken in slow cooker once cooked. Place cooked rice in individual bowls. Top with chicken, extra sauce from slow cooker and steamed vegetables. Source :  https://www.sixsistersstuff.com/recipe/slow-cooker-chicken-teriyaki-bowl/

Ingredients 1 lb chicken breast (500g) (cut into bite-sized cubes) 1 onion (diced) 3 cups cauliflower (blended/chopped into fine “rice”) 3 cups broccoli 2 garlic cloves (minced) 1/2 cup chicken broth 1/2 cup cream cheese 1 cup cheddar cheese (grated) 1 tbsp paprika 1 tsp ground coriander to taste salt and pepper Instructions Heat up a skillet and sauté the chicken, onion, garlic, paprika, coriander, salt and pepper in a little bit of oil, until the chicken is cooked. About 5-10 minutes. Add the cauliflower, broccoli and chicken stock and allow to cook for another 5-10 minutes, until the broccoli is cooked to your desired tenderness. Add the cream cheese and stir until everything is melted and combined. Take a bite and see if you need any more salt! Now, top with the grated cheddar and slide under the broiler until the cheese is melted, golden and bubbly. (You can skip the broiler and allow the cheese to melt by putting a lid on the skillet for a couple of minutes if you desire). Garnis...

Ingredients 2 lbs boneless skinless chicken breasts 1 cup chicken broth this is to pour over chicken in slow cooker 1 onion chopped 1 green pepper chopped 3 garlic cloves minced 1 tablespoon of butter 6 oz cream cheese 2 10 oz cans diced tomatoes with green chilis 2½ cups chicken broth ½ cup heavy whipping cream 2 1/2 tablespoons of homemade taco seasoning recipe here or 1 packet of taco seasoning salt and pepper to taste Instructions Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper. When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.) In a large saucepan saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent. With a spoon mash the cream cheese into the veggies so that it will combine smoothly as it melts. Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning. Simmer...

INGREDIENTS 1 Cup Ricotta 1/2 Cup Parmesan 1 Egg 1 Tablespoon Italian Seasoning 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 2 Cups Marinara * I use my low carb pizza sauce 1 Cup Mozzarella 5 Chicken Breasts medium Fresh Basil to serve INSTRUCTIONS Preheat oven to 400 degrees. In a bowl, combine ricotta, parmesan, egg, Italian seasoning, salt and pepper. Set aside, this is your “lasagna stuffing”. Generously salt and pepper each side of the chicken breast and gently pat to adhere. Slice chicken breast in half to form a “pocket”. Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer. Spoon an even amount of lasagna stuffing in each of the chicken breasts. Cover with the remaining marinara. Sprinkle mozzarella on top. Bake in the oven for 35 minutes. Ensure the chicken is cooked through and no longer pink** — if using a meat thermometer, the chicken should be at least 165 F in the thickest part. Serve with fresh basil and enjoy! Source ...

Ingredients 6 boneless skinless chicken thighs OR 4 chicken breasts fine sea salt to taste freshly cracked black pepper to taste 2 tablespoons butter ghee or olive oil - divided 3 garlic cloves minced 1 teaspoon Italian seasoning 1/2 cup drained sun-dried tomatoes finely chopped 3/4 cup heavy cream 1/2 cup low sodium chicken broth 1 cup loosely packed spinach chopped 2 tablespoons grated parmesan 1/2 teaspoon freshly chopped basil Instructions Season chicken with salt and pepper. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until brown and cooked through. About 7-8 minutes on each side for chicken thighs and 5-6 minutes on each side for chicken breasts. Remove chicken from the pan and set aside Heat the remaining butter in the same pan and add garlic and Italian seasoning. Cook for 30 seconds until fragrant then stir in sun-dried tomatoes and cook for another minute. Add the heavy cream, chicken broth until smooth. Add the...

INGREDIENTS For the burger 1 lb ground chicken 1 cup shredded zucchini, with excess water squeezed out 1/4 cup red onion, finely diced 2 tbsp coconut flour Juice of half a lemon 2 tbsp parsley, chopped 2 tsp dried dill 2 tsp garlic powder 2 tsp dried oregano 1 tsp sea salt 1/2 tsp black pepper (omit for AIP) 1 tbsp coconut oil or avocado oil (and extra for frying) For the tzatziki 1 cup coconut yogurt (This brand, or this recipe. Sub this recipe if not AIP) 1/4 cup cucumber, diced 2 tsp dill 1 tsp garlic powder 1/2 tsp sea salt 1 tbsp olive oil Juice of 1/2 lemon INSTRUCTIONS For the burger Prepare either a grill or a grill pan and set to high heat. Add coconut oil to the grill pan if using. Mix the ground chicken with the seasonings, zucchini, red onion, coconut flour, lemon juice, and coconut oil until well combined. Form the chicken into 4-5 burgers, evenly portioned. Grill the burgers on the grill surface (using extra coconut oil if frying) for about 5 minutes on each side, or unti...

Ingredients 2 - 3 boneless chicken breasts frozen (no need to thaw) 1 can Cream of Chicken Soup 1 cup Milk 1/2 onion chopped 3-4 potatoes (peeled and diced) (1) 16 oz bag of Frozen mixed vegetables 1/2 cup chopped celery Salt and Pepper to taste 1 tsp Garlic powder 1/4 tsp Poultry Seasoning Instructions Place everything in the crock pot except the biscuits. Cook on low all day. Remove chicken and Shred. Add back into the crock pot and stir to combine. Bake your biscuits and serve a biscuit on top of each bowl. It is delicious and very easy! Source :  https://www.eatingonadime.com/crockpot-chicken-pot-pie/

Ingredients 1 15- oz. can black beans 1 15.25- oz. can corn undrained 1 10- oz. can Rotel tomatoes undrained 1 package ranch dressing mix 1 tsp. cumin 1 Tbsp. chili powder 1 tsp. onion powder 1 8- oz package light cream cheese 2 chicken breasts Instructions Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken. Top with seasonings and ranch dressing mix. Stir together. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy! Source :  https://www.yummyhealthyeasy.com/easy-crock-pot-cream-cheese-chicken/

INGREDIENTS 4 chicken thighs, deboned and cut into 2-3 pieces each 1 1/2 cups almond flour 1/2 teaspoon paprika 1/4 teaspoons onion powder 1/2 teaspoon chili powder 1/4 teaspoon black pepper 1/4 teaspoon celery salt 1/4 teaspoon dried sage 1/4 teaspoon garlic powder 1/4 teaspoon ground allspice 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried marjoram 2 eggs 2 tablespoons heavy whipping cream 2 cups oil INSTRUCTIONS: Place oil in a heavy pan or deep fryer. Set heat to medium and allow to heat as you prepare the chicken tenders. In a small bowl, mix together 1/2 cup of the almond flour with all the seasonings. Crack the eggs into a second bowl, add the heavy whipping cream and then whisk for 30 seconds. Dredge the chicken through the almond flour mixture, then the eggs mixture, then repeat through the almond flour. I had to do this in 3 batches as the almond flour gets wet and clumpy after a while (more so than all-purpose flour). When the oil is hot, add 3 pieces ...

Ingredients 2 cups tortellini , uncooked 1/2 pound asparagus 1 tablespoon olive oil 1 lb chicken breast , chopped 1/4 teaspoon Italian seasoning 1/4 teaspoon salt 8 slices bacon , cooked and chopped 1 cup heavy cream 1/4 cup Parmesan cheese , shredded Instructions Cook tortellini according to the package instructions, and then drain. While the tortellini is cooking, cook the asparagus as you prefer: steam it or boil it in hot water. I boiled it quickly in hot water to the desired crispiness. Drain. Heat olive oil in a large skillet. Add chopped chicken breast, sprinkle it generously with salt and Italian seasoning and cook the chicken, occasionally stirring, until it is completely cooked through. In the skillet where you just cooked chicken, combine cooked tortellini, cooked asparagus, cooked chicken, and 2/3 of the amount of chopped cooked bacon (reserving the rest of the bacon for later). Add heavy cream. Bring to boil and boil for 1-2 minutes, occasionally stirring. Sauce should thi...

Ingredients Cranberry Rosemary Marinade 1/3 cup fresh cranberries 2 tablespoons olive oil or avocado oil 2 tablespoons coconut aminos or soy sauce 2 tablespoons maple syrup 3 cloves garlic 1 teaspoon fresh rosemary leaves 1/4 cup dry white wine Chicken 3 pounds bone-in skin-on chicken thighs about 6 1 tablespoon olive oil or avocado oil salt 1/2 cup fresh cranberries 4 sprigs fresh rosemary plus more for garnish, if desired 1 tablespoon maple syrup Equipment Needed 9x3" baking dish pastry brush Source :  https://40aprons.com/cranberry-rosemary-one-pan-chicken/

Ingredients 2 tbsp butter 2 tsp garlic minced (2 cloves) 1 tsp sage 2 tbsp flour 1 cup chicken broth 1/2 cup half and half also known as half cream 4 oz cream cheese cubed 1/2 cup Parmesan cheese shredded 1/2 cup chicken cooked and shredded 2 1/2 cups spaghetti squash cooked salt, pepper, and parsley, to taste Instructions Melt butter in a skillet over medium heat. Add garlic and sage and cook for about one minute. Stir in the flour and cook for about one minute, stirring constantly. Whisk in the chicken broth and then the half and half. Stir in the cream cheese and Parmesan cheese until smooth. Add the cooked spaghetti squash and the cooked, shredded chicken. Cook until heated through. Taste the chicken alfredo spaghetti squash. Then, season with salt, pepper, and parsley. Source :  https://www.thegunnysack.com/chicken-alfredo-spaghetti-squash

INGREDIENTS 1 tbsp olive oil 1 lb chicken breast Salt and pepper to taste 1/2 cup buffalo sauce 1/2 cup ranch dressing 1 bag Corn tortilla chips 10-15 ounces 1 cup shredded colby jack cheese 2-3 green onions sliced INSTRUCTIONS Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional) In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken. Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes. On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through. Top with green onions and serve warm! Source :  https://www.yellowblissroad.com/buffalo-chicken-nachos/

Ingredients FOR THE SALAD: 4 hard boiled eggs, diced 12 to 16 ounces chicken breasts, chopped or shredded 2 avocados, diced 1 cup corn, (I use canned corn) 8 bacon slices, cooked to a desired crispness and chopped 1 small red onion, chopped FOR THE CREAMY LEMON DILL SALAD DRESSING: 1/3 cup mayonnaise 1/3 cup sour cream 2 tablespoons chopped fresh dill 1 1/2 tablespoons lemon juice 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper Instructions Add all the Salad ingredients to a large mixing bowl; mix gently just to combine and set aside. In a mixing bowl combine all the Salad Dressing ingredients; whisk until thoroughly incorporated. You can also place the ingredients in a jar and shake until combined. Add as much of the salad dressing as you prefer over the prepared Avocado Chicken Egg Salad; gently toss until well combined. Served immediately or refrigerate until ready to use. Source :  https://diethood.com/avocado-chicken-egg-salad/

INGREDIENTS: 16 ounces baby red potatoes, halved 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 1/3 cup all-purpose flour 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix 2 pounds boneless, skinless chicken breasts, cut into strips 2 large eggs, beaten 3 cups crushed Corn Flakes 4 zucchini, chopped 2 tablespoons chopped fresh parsley leaves DIRECTIONS: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside. In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat. Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes.* Stir i...