With 30 grams of complete protein per 3.5 ounces, this metabolism-boosting food is great for a protein-rich snack, easy lunch, or 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.
The following combinations can be enjoyed with rotisserie or leftover chicken:
- Veggies with Primal Kitchen dressing
- Carrots, cucumber, red peppers, hummus & olives
- Braised bacon apple cabbage & mashed sweet potatoes
- Broiled asparagus with sliced portobello mushrooms
- Sauteed stir fry veggies, fresh ginger, coconut aminos & basil
- Prosciutto wrap with asparagus, mascarpone & balsamic reduction
- Chili with white beans, zucchini & raw milk cheddar cheese
- Spaghetti squash with mozzarella & tomato sauce
- Mung bean fettuccine with Parmesan & butter
- Gluten-free penne pasta with broccolini & mushrooms
- Smashed red potatoes & lemony green beans
- Tuscan kale salad with Parmesan & walnuts
- Spinach salad with avocado & orange
- Mixed greens with strawberries, pecans & balsamic vinaigrette
- Greek salad with olives, feta, tomatoes, cucumber & red onion
- Club lettuce wrap with bacon, tomato & Primal Kitchen ranch
- Organic corn tortilla tacos with lettuce, salsa & guacamole
- Organic corn tortilla quesadilla with beans, raw milk cheese & peppers
- Sprouted cinnamon raisin sandwich with goat cheese & spinach
- Baked coconut curry with cauliflower
- Black bean enchiladas with red cabbage
- Skewers with cherry tomatoes, zucchini & mozzarella
- Roasted with garlic, carrots, mushrooms & cauliflower
- Quinoa salad with kale, peppers, pine nuts & lemon vinaigrette
- Taco salad with black beans, bacon, tomatoes & avocado
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)
– Preheat broiler. Toss chicken with seasonings and spread into one layer on a large rimmed baking sheet.
– Broil for 5 minutes.
– Flip and broil for 4-5 more minutes. Cut into the largest piece of chicken to make sure the juices run clear.
– Rest for 5 minutes before serving.
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 while brining)
– Brine in the fridge overnight: In a large container, combine chicken, salt, and water.
– Drain and dry chicken with paper towels.
– Season with dried herbs and spices as desired.
– Preheat broiler and arrange the chicken skin-side down on a baking sheet.
– Broil on the lowest rack for 14 minutes a side.
– Move baking sheet to the upper rack and broil for 1 minute.
– Remove from the oven when the skin is crisp and the meat reaches 165 degrees.
– Cover and let rest for 5 minutes.
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
– Preheat the oven to 350 degrees. Meanwhile, dry chicken thoroughly with paper towels.
– Preheat a large skillet. Add oil, then sear each thigh, skin-side down until golden, about 5 minutes.
– Add chicken skin-side up to a 9×13 inch baking dish.
– Add coconut milk, coconut aminos, curry, and ginger to skillet. Use a wooden spoon to deglaze the skillet.
– Add all of the veggies to the baking dish. Pour the hot coconut milk mixture over the top.
– Cover the dish and bake for 1 hour or until the internal temperature of the thighs reach 165 degrees.
– Sprinkle with basil before serving.
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)
– Preheat oven to 375 degrees. In a large baking dish, layer carrots, cauliflower, mushrooms, and scallions.
– Dry chicken with paper towels, then place on top of veggies.
– Lift the chicken skin and add 1 tablespoon of butter to each breast.
– Lather skin with sea salt and rosemary.
– Roast for 1 hour in a large (13 x 9 inch) baking dish.
– Flip the chicken so the breast side is face down and roast for another 20 minutes.
– Check temp. Chicken is done when breast meat reaches 160 degrees and thigh meat reaches 165 degrees.
– Remove from oven, cover and let rest for at least 20 minutes before carving.
– Serve with veg and pan juices.
– Use the leftover bones to make a homemade broth.