Chicken Vegetable Salad

posted in: Nutrition, Recipes | 0

chickenvegIngredients:

2 cups green leaf, red leaf, romaine, and butter lettuces

½ cup red cabbage, shredded

¼ cup jicama, julienned

¼ cup carrots, julienned

1 green onion, sliced thinly

2 radishes, sliced thinly

1 stalk of celery, sliced thinly

1 2-4 oz chicken breast

1 clove of garlic, macerated

2 tsp coconut oil

Sea salt and pepper, if desired

 

Preparation:

Rub chicken breast with the macerated garlic; add salt & pepper, if desired. Rub the bottom of a heavy sauté pan with the coconut oil & sauté the chicken over medium heat, turning once. Cook thoroughly and remove from skillet to cool. In a large bowl, combine all of the vegetables. When the chicken is no longer too hot to handle, slice into thin strips and add to the bowl of vegetables. Toss with vinaigrette. Makes one serving.

Mexican Chicken Stuffed Peppers

posted in: Recipes | 0

Paleo-Diet-Mexican-Stuffed-Peppers-image-c-Waterbury-Publications-300x336INGREDIENTS:

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 jalapeño or serrano 
chile pepper, seeded 
and chopped
  • 2 lb ground chicken 
or turkey
  • 1 14.5-oz can unsalted 
fire-roasted diced tomatoes, with juices
  • 1/2 cup chopped fresh cilantro, divided
  • 4 red, yellow and/or orange bell peppers
  • Lime wedges

SEASONING:

  • 1 tbsp cumin seeds
  • 4 tsp paprika
  • 1 tbsp granulated garlic
  • 1 tsp dried oregano
  • 1/2 to 1 tsp ground cayenne pepper, optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground saffron

INSTRUCTIONS:

  1. Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl and stir in remaining seasoning ingredients.
  2. In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture (reserve remaining mixture for use in Meal Plan); stir well. Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
  3. Meanwhile, cut 
bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2 to 
3 minutes or just until tender; drain. Fill peppers with chicken mixture.
  4. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.