Shopping List
Chicken tenders
Onions
Lemons
Mushrooms
Grape tomatoes
Garlic
Zucchini
Serrano chili peppers
Basil
Olive oil
Chicken broth
Coconut aminos
Honey
Stone ground mustard
Chinese five spice powder
Italian seasoning
Spicy Thai Chicken Stir Fry
2 pounds chicken tenders, cut into bite size pieces
2 zucchinis, cut into bite size pieces
1-2 serrano chili peppers, seeds removed & diced fine (use one for less spice & two for more)
4 cloves garlic, minced
½ cup coconut aminos
3 Tablespoons olive oil
2 Tablespoons stone ground mustard
1 Tablespoon honey
1 Tablespoon Chinese 5 spice powder
1 teaspoon salt
Basil, chopped for garnish
Directions:
1. Place the chicken pieces in a medium size bowl.
2. Combine the Chinese 5 spice powder & salt.
3. Sprinkle the seasoning mix over the chicken & toss to coat.
4. Heat the olive oil in a large skillet over medium high heat.
5. Brown the chicken on all sides, stirring as necessary, until completely cooked.
6. Add the zucchini, peppers & garlic into the pan & continue cooking three more minutes.
7. Combine the coconut aminos, mustard & honey in a small bowl.
8. Pour the sauce over the chicken & veggies.
9. Turn the heat down to low & continue cooking 2 more minutes.
10. Serve over rice.
Grilled Chicken Kabobs
Ingredients:
2 pounds chicken tenders, cut into bite-size pieces
1 yellow onion, cut into large chunks
2 zucchinis, cut into slices
1 pint grape tomatoes
1 8-ounce package whole mushrooms, stemmed & sliced in half
2 lemons, cut in half
1 serrano chili pepper, sliced, keep seeds
2 cloves garlic, minced
½ cup coconut aminos
3 Tablespoons olive oil
1 Tablespoon honey
1 Tablespoon stone ground mustard
1¼ teaspoons salt, divided
1 teaspoon Italian seasoning
1 teaspoon Chinese 5 spice powder
Basil, chopped for garnish
Directions:
1. Make a marinade by combining the coconut aminos, olive oil, honey, mustard, garlic cloves, serrano pepper slices (seeds included) & 1 teaspoon of the salt in a medium size bowl with a lid.
2. Add the chicken pieces to the marinade & toss it around to cover all the chicken.
3. Refrigerate the chicken for at least an hour, as long as six to eight hours.
4. When ready to cook, preheat an outdoor grill to 450-500 degrees.
5. Using metal skewers, alternate the chicken, onions, zucchini, mushrooms & tomatoes in a pattern leaving a little bit of room at each end of the skewer.
6. Once completed, brush all of the remaining marinade over the skewers.
7. Place the kabobs & the lemon halves on the grill & cook the kabobs 4 minutes per side or until done. Leave the lemons cut side down during the entire grilling.
8. Once you take the kabobs off the grill, immediately squeeze the lemon juice all over the kabobs & sprinkle with the remaining ¼ teaspoon salt.
Italian Skillet Chicken
Ingredients:
2 pounds chicken tenders, cut into bite size pieces
1 yellow onion, diced
1 pint grape tomatoes, halved
8 ounces mushrooms, stemmed & sliced
3 cloves garlic, minced
¼ cup olive oil, divided
¼ cup chicken broth
1 lemon, juiced
1 tablespoon stone ground mustard
1 tablespoon Italian seasoning
1 ¾ teaspoons salt, divided
1 teaspoon pepper
Basil, chopped for garnish
Directions:
1. Place the cubed chicken in a medium size bowl.
2. Combine the Italian seasoning, 1 ½ teaspoons of the salt & the pepper.
3. Sprinkle the seasoning mix over the chicken & toss to coat.
4. Heat 3 tablespoons of the olive oil in a large skillet over medium high heat.
5. Brown the chicken on all sides, stirring as necessary.
6. Once the chicken is mostly browned, but not completely cooked, transfer it to a bowl & keep warm. Reserve oil & drippings in skillet.
7. Pour the remaining tablespoon of olive oil into the skillet.
8. Add the onion to the skillet & brown, stirring about three minutes.
9. Add in the mushrooms, garlic & tomatoes. Continue cooking until veggies begin to soften.
10. Sprinkle with the remaining ¼ teaspoon of salt.
11. Combine the chicken broth, lemon juice & mustard in a small bowl.
12. Pour into the skillet with the veggies.
13. Return the chicken to the skillet & stir.
14. Reduce heat to low & cover. Continue cooking for 10 minutes.
15. Garnish with basil.
Cara Price is the recipe creator, blogger and nutrition coach of The Nourished Body and Soul. After struggling for three years with debilitating pain, she found healing through a foundation of whole foods and now shares that knowledge with readers of her blog. Cara helps individuals learn the value of a whole foods based approach to nutrition and to balance their spiritual, physical and emotional health so they can live an abundant life.