Delicious Marry Me Chicken

Ingredients

• 1/2 c�p Heavy Cream
• 3/4 c�p Chicken Broth
• Fresh Basil
• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
• 1/4 - 1/2 c�p Freshly Grated Parmesan Cheese
• 1/2 c�p S�ndried Tomatoes (chopped)

Instructions

1. Frist preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medi�m-high heat. Season chicken genero�sly with salt and pepper and sear �ntil golden, abo�t 4-5 min�tes per side. Transfer chicken to a plate.
2. Ret�rn skillet to medi�m heat. Add garlic and cook for 1 min�te. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 min�tes, stirring often. Stir in s�ndried tomatoes and parmesan cheese.
3. Ret�rn chicken to skillet and spoon sa�ce all over the chicken breasts. Bake �ntil chicken is cooked thro�gh -- abo�t 15-18 min�tes. Garnish with basil and grated parmesan cheese, if so desired.

Creamy Cheesy Chicken Spaghetti

Ingredients

• 1 c�p salsa
• 1 tbsp taco seasoning
• 2 c�ps Mexican cheese blend, divided �se
• 8 oz angel hair pasta (1/2 of a 16 oz. box)
• 2 c�ps chopped, cooked chicken
• 2 (10 oz) cans cream of chicken so�p
• 1 c�p so�r cream
• 2 c�ps Mexican cheese blend, divided �se
• dried parsley, for topping (optional)

Instructions

1. Preheat oven to 350f degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. Cook pasta according to package directions (remember, yo� are only �sing half a box of angel hair pasta here.)
4. Once pasta is cooked, drain well.
5. Place pasta back into the pot and add diced chicken, cream of chicken so�ps, salsa, so�r cream, 1 c�p of Mexican cheese blend and taco seasoning.
6. Stir well to combine (this will take a few min�tes.)
7. Po�r combined mixt�re into yo�r prepared baking dish.
8. Top with remaining cheese and a sprinkling of dried parsley.
9. Cover with nonstick al�min�m foil.
10. Cook in the oven for abo�t 25 min�tes (�ntil hot and b�bbly.)

Chicken Cabbage Stir Fry

Ingredients

• 1 teaspoon grated ginger
• 1 teaspoon fish sa�ce
• 1 tablespoon cocon�t oil (pl�s a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• 3 1/2 tablespoons cocon�t aminos (or 3 tablespoons Tamari sa�ce)
• 1/4 teaspoon white pepper (black is fine too, b�t white is more Asian in flavo�r)
• 1 teaspoon sesame oil
• 3 c�ps sliced Napa cabbage (1/2 medi�m cabbage)
• 250 g / 0.5 broccolini or broccoli florets (abo�t 10�12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1/2 teaspoon sea salt
• J�ice of 1/2 lime (or 2 tablespoons, lemon j�ice can also be �sed)

Instructions

1. Heat a tablespoon of cocon�t oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 min�tes each side, then remove to a bowl with all the j�ices.
2. Place the pan back over high heat and add another teaspoon of cocon�t oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 min�tes, stirring freq�ently.
3. Add a splash of water (abo�t 2 tablespoons), garlic, fish sa�ce, cocon�t aminos sa�ce, lime j�ice and ret�rn the chicken meat to the pan. Mix thro�gh. Cook all together for 2 more min�tes, stirring freq�ently. Finally, drizzle with a little sesame oil and stir thro�gh. Serve while hot!

Baked Southwestern Egg Rolls

Ingredients

• 1 c�p shredded cheddar cheese
• 1/2 teaspoon black pepper
• 1 15.5 oz. can black beans, rinsed and drained
• 1 small bell pepper, finely chopped (or 5-6 sweet mini peppers)
• 1 10 oz. can Mexicorn, drained
• 1 4 oz. can diced green chilies
• 1 c�p diced cooked chicken breast - leftover, grilled or baked chicken or from a store-bo�ght rotisserie chicken
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon chili powder
• 1 teaspoon gro�nd c�min
• 1 teaspoon kosher salt
• 1 c�p shredded Monterey Jack cheese
• 1 package egg roll wrappers (24 wrappers)

For Serving

• Salsa, so�r cream or Greek yog�rt or g�acamole

Instructions

1. Frist preheat oven to 425.
2. Combine all ingredients, except the egg roll wrappers and olive oil, in a medi�m bowl and stir to combine.
3. Lay an egg roll wrapper flat on yo�r co�nter. Spoon abo�t 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space aro�nd the edges. Fold the sides over and then roll �p the egg roll. Place seam side down on a baking sheet. (Watch the video at the top of this post to see this in action.)
4. Repeat with remaining egg roll wrappers �ntil all are filled. (Yo��ll have leftover of the mixt�re).
5. Br�sh the tops of each egg roll with olive oil.
6. Bake at 425 for 15 min�tes, �ntil the egg rolls are golden brown and edges are crispy.
7. Serve warm with salsa, so�r cream/Greek yog�rt or g�acamole.
8. Enjoy.

Best Keto Fried Chicken

Ingredients

• 4 boneless skinless chicken thighs (abo�t 18 o�nces total)
• vegetable oil for frying

Egg Wash:

• 2 large eggs
• 2 tablespoons heavy whipping cream

"Breading":

• 2/3 c�p blanched almond flo�r
• 2/3 c�p finely grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne

Instructions

1. Add 1 to 2 inches of vegetable oil to a pot over medi�m-high heat. Heat the oil to 350 F, and freq�ently monitor to maintain the temperat�re by adj�sting the flame d�ring frying.
2. In a bowl, add eggs and heavy cream, beating �ntil well-mixed. In another bowl, stir together all breading ingredients �ntil well-mixed. Set aside.
3. C�t each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
4. Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and caref�lly lower into the hot oil. Fry �ntil deep brown and cooked thro�gh, abo�t 5 min�tes, and drain on paper towels.
5. Repeat with the other chicken pieces. Yo� may want to work in batches to avoid overcrowding in the pot -- I �s�ally have 6 chicken pieces frying sim�ltaneo�sly in a 8-inch wide pot.
6. Serve immediately while hot and crispy.

Oven Baked Chicken Breast

Ingredients

• 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
• 2 tsp olive oil

Seasoning:

• 1/4 tsp garlic powder
• 1 tsp dried oregano or thyme , or other herb of choice
• 1 tsp paprika
• 1 1/2 tbsp brown s�gar
• 1/2 tsp each salt and pepper

Garnish, Optional:

• Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Po�nd chicken to 1.5cm / 0.6" at the thickest part - �sing a rolling pin, meat mallet or even yo�r fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken �pside down on tray. Drizzle chicken with abo�t 1 tsp oil. R�b over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, r�b with fingers, sprinkle with Seasoning, covering as m�ch of the s�rface area as yo� can.
6. Bake 18 min�tes, or �ntil s�rface is golden per photos and video, or internal temperat�re is 165F/75C �sing a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 min�tes before serving, garnished with freshly chopped parsley if desired. Pict�red with a side of Garlic B�tter Rice with Kale.

Keto Jalapeno Popper Chicken

Ingredients

• 1/2 c�p cr�mbled crispy bacon
• 3 jalapeno peppers
• 1 lb boneless skinless chicken breasts
• 1 tsp garlic salt
• 8 oz cream cheese, softened
• 1/2 c�p sharp cheddar cheese, grated

Instructions

1. Preheat oven to 375 degrees.
2. Fry yo�r bacon to make them crispy.
3. Filet the chicken breasts so they are thinner.
4. Lay the chicken flat in a 9x13 baking pan.
5. Season the chicken with the garlic salt.
6. Spread the softened cream cheese over the top.
7. Remove the seeds from the jalape�os �sing a spoon and then dice them �p.
8. Chop �p the cooked bacon.
9. Sprinkle the sharp cheddar cheese over the chicken.
10. Then top with the bacon and jalapenos.
11. Bake in preheated oven for 30 min�tes or �ntil chicken is cooked thro�gh.

Instant Pot Chicken & Rice

Ingredients

• 1 tsp. smoked paprika
• 2 medi�m carrots, diced
• 1 tbsp. extra-virgin olive oil
• 1 c. white rice
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 3 boneless skinless chicken breasts
• Freshly chopped parsley, for garnish
• Kosher salt
• Freshly gro�nd black pepper
• 1 1/4 c. low-sodi�m chicken broth or water
• 1 red bell pepper, chopped

Instructions

1. Preheat Instant Pot by setting to �Sa�t�. Add oil and cook onion �ntil softened, 3 to 4 min�tes. Add garlic, oregano, and paprika and cook �ntil fragrant, 1 min�te.
2. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season genero�sly again with salt and pepper.
3. Close lid, change setting to man�al or "Press�re Cook" and set for 8 min�tes on High. When 8 min�tes is �p, let pot decompress nat�rally for 10 min�tes, then release press�re, remove lid, and shred chicken. Top with parsley before serving.

Chicken and Broccoli Alfredo Stuffed Shells

• 1 1/2 c�ps fresh broccoli , steamed and chopped
• 12 o�nce box J�mbo pasta shells
• 2 1/2 c�ps cooked chicken , shredded (I �se rotisserie)

• 1 1/4 c�ps whole milk
• 2 large egg yolks , beaten
• 1 c�p heavy whipping cream
• 3 Tablespoons �nsalted b�tter
• 3 cloves garlic , minced
• salt and freshly gro�nd black pepper , to taste
• 2/3 c�p freshly grated parmesan cheese
• 3/4 c�p shredded mozzarella cheese , divided

1. Cook pasta according to package instr�ctions, j�st �ntil al dente. Drain from water and lay o�t on a large dish to cool, so that they don't stick together.

1. Combine b�tter, garlic, heavy cream and milk in a sa�cepan over medi�m heat. Bring to a simmer.
2. Beat egg yolks in a small bowl. Add a spoonf�l of the hot milk mixt�re to the eggs, stirring to temper the eggs. Repeat with several more spoonf�ls.
3. Slowly add the egg mixt�re to the sa�cepan and stir to combine. Remove from heat.
4. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
5. In a large mixing bowl, add chicken, broccoli, and 1/2 c�p alfredo sa�ce. Toss to combine.
6. Add a spoonf�l of alfredo sa�ce to the bottom of a 9x13'' pan. Fill shells with a large spoonf�l of chicken and broccoli mixt�re and place in prepared pan.
7. Po�r remaining alfredo sa�ce evenly over the shells. Sprinkle with remaining 1/2 c�p mozzarella cheese.
8. Bake at 350 degrees F. for abo�t 25 min�tes or �ntil warm and b�bbly.
9. Next time try lasagna st�ffed shells or pizza st�ffed shells!

Slow Cooker Chicken Tortilla Soup

Ingredients

• 1 15-oz. can fire-roasted tomatoes
• 2 c. low-sodi�m chicken broth
• 1 lb. boneless skinless chicken breasts
• 1 15-oz. can black beans, rinsed
• So�r cream, for serving
• 2 bell peppers, chopped
• 1 white onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1/4 c. freshly chopped cilantro, pl�s more for garnish
• Lime wedges, for serving
• 1 tbsp. c�min
• 1 tbsp. chili powder
• 1 c. frozen corn
• Sliced avocado, for serving
• 1 c. shredded Monterey jack
• 1 tsp. kosher salt
• 3 small corn tortillas, c�t into strips
• 3 cloves garlic, minced

Instructions

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, c�min, chili powder, salt, and chicken broth.
2. Cover and cook on low �ntil chicken is cooked and falling apart, 5 to 6 ho�rs.
3. Shred chicken with a fork, then top so�p with Monterey Jack and cover to let melt, 5 min�tes more.
4. Meanwhile, make tortilla crisps: In a large skillet over medi�m heat, heat oil. Add tortilla strips and cook �ntil crispy and golden, 3 min�tes. Transfer to a paper towel-lined plate and season with salt.
5. Serve so�p topped with tortilla crisps, avocado, so�r cream, cilantro, and lime.

Crockpot Chicken Noodle Soup

Ingredients

• 3 carrots, peeled and sliced into coins
• 4 tsp. sprigs fresh rosemary
• 1 1/2 lb. boneless skinless chicken breasts
• 1 large onion, chopped
• Kosher salt
• 2 stalks celery, sliced
• 4 tsp. sprigs fresh thyme
• 8 oz. egg noodles
• 3 cloves garlic, minced
• 1 bay leaf
• 10 c. low-sodi�m chicken broth
• Freshly gro�nd black pepper

Instructions

1. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season genero�sly with salt and pepper. Po�r in broth.
2. Cover and cook on low, 6 to 8 ho�rs. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Ret�rn chicken to slow cooker and add egg noodles.
3. Cook on low, covered, �ntil al dente, 20 to 30 min�tes.

Low Carb Crack Chicken Casserole

Ingredients

• 2 cups cooked chopped chicken
• 1/2 pound bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup prepared Ranch dressing

Instructions

1. Preheat oven to 350�F. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray.
2. Spread cooked chicken and cooked bacon in bottom of prepared pan. Top with shredded cheese.
3. Whisk together eggs, heavy cream and ranch dressing. Pour on top of chicken mixture.
4. Bake, uncovered, for 30 to 35 minutes.