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Healthy Chicken Recipes

Mexican Style Pepper Chicken

Mexican Style Pepper Chicken recipe photo
Mexican Style Pepper Chicken
Photo by recipe author

Servings: 4
Preparation time: 12 minutes

  • 2-3 tablespoons organic coconut oil
  • 3-4 organic frozen chicken breasts
  • 1/2 -1 cup whole frozen peppers (jalapenos, green chili, Anaheim or banana peppers)
  • 1-2 cups whole frozen small garden tomatoes (cherry, Roma, yellow pear or other tomatoes)
  • 1/2 large onion, cut into chunks
  • Sea salt, pepper and other seasonings to taste
  • Grated organic mozzarella cheese or queso fresco (optional)
  • Tortillas (optional)

Melt coconut oil in a large skillet on medium heat. Add frozen chicken. Cover chicken with vegetables and seasoning, if desired. Spread peppers, tomatoes and onions evenly.

When chicken is done on one side (approximately 20-30 min), turn breast pieces over. Cook another 20-30 minutes until thoroughly done. Vegetables will be very soft.

Serve Mexican style with toasted tortillas. Top with grated cheese, if desired.

Recipe submitted by Dakotah, Winfield, KS

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Coconut Grass-fed Beef Stroganoff

Coconut Grass-fed Beef Stroganoff recipe photo
Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

  • 3 tablespoons coconut oil
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 3.8 lbs. sirloin tip roast, cut into strips
  • Salt and pepper to taste
  • 3 (8 oz) containers mushrooms, sliced
  • 1 tablespoon dill weed
  • 1/2 cup red wine
  • 1/2 cup beef or chicken stock
  • 2 tablespoons coconut water vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons coconut flour
  • 1 tablespoon tapioca flour/starch or cornstarch
  • 1 16 oz container sour cream
  • 1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

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Chicken Adobo

Chicken Adobo with organic coconut oil and coconut water vinegar recipe photo
Chicken Adobo with organic brown rice and broccoli

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation time: 5 minutes

Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.

While chicken is frying whisk all the remaining ingredients together. Pour over chicken.

Place a lid on the pan and simmer the chicken for 30 minutes. Turn over once and simmer for another 30 minutes or until done.

Serve with rice and vegetables and garnish with spring onions if desired.

* Can eliminate if gluten free is needed, or find gluten free version.

Recipe courtesy Marianita Shilhavy

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Gluten Free Fried Chicken


Gluten Free Fried Chicken Recipe Photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Marianita Shilhavy.
Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

Marinade:

1 day or 1 hour in advance: Whisk all marinade ingredients together and pour into a large zip lock bag. Set aside.

Wash the chicken then pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.

Preheat the oven to 375 degrees F.

After the chicken has marinated combine the coconut flour, tapioca flour, garlic salt and ground black pepper in a small bowl. Beat the eggs and set aside.

Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.

In a large frying pan heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.

Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35-45 minutes or until chicken is fully cooked.

Serve with steamed vegetables as side dish.

*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.

Posted by Marianita Shilhavy

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Chicken Supremes a la Meunier

Chicken Supremes a la Meunier recipe photo. Photo by recipe author, all copyrights reserved.

Photo by recipe author

A very simple dinner that can be concocted in minutes. Chicken tenders dusted with curry flavored flour lightly sautéed in coconut oil. Coconut oil based chicken gravy flavored with poultry seasoning.

Flatten chicken with a tenderizer to even thinness. Mix curry with 1/2 cup flour and salt and pepper. Adjust seasoning to taste.

Lightly coat flattened chicken with flour mixture. Tap off excess flour.

Heat coconut oil in a medium pan and lightly sauté until cooked through. Remove from pan and set aside.

For gravy:

Estimate the amount of coconut oil remaining in the pan and add an equal amount of flour to the remaining coconut oil. Mix well.

Add the poultry seasoning and salt and pepper to taste. Add enough chicken broth to bring the roux to gravy thickness. Stir until thickened and all the little bits are brought up off the pan.

Recipe submitted by Bo, Denver, CO

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Using Coconut in Savory Dishes

Coconut can be used in many different ways, and just as much in savory dishes as in desserts. For now I’ll tell you how to use Coconut Cream Concentrate (CCC) in savory dishes.

One of our family-favorite coconut savory dishes is a non-dairy lentil soup (see recipe below). Coconut Cream Concentrate gives the soup a mildly creamy taste, complimenting the taste and texture of the red lentils nicely. In the recipe below, the Coconut Cream Concentrate is simply stirred right into the soup base. There is no “gritty” texture since the lentils have a thick consistency once cooked and the coconut just blends in. CCC is also a great addition to soups if you want a creamy flavor but cannot have dairy.

For other soups where the gritty texture of the CCC might be an issue, you can first make a sauce or roux using cornstarch or flour and stir the desired amount of CCC into that. Once everything is incorporated, you can add it to your soup.

CCC is also great in stir-fries! Just add a tad bit more butter or oil, stir in a few tablespoonfuls of the coconut and mix it all together. You could also add some broth or stock to make a light sauce for the stir-fry, and add different herbs and flavors (a great combo is lime, CCC and cilantro). For batters and breads, simply add to the mixture. Unless you add a lot (a cup or more) of the coconut, you usually won’t have to add anything else to the dish. If you use a large amount in baked goods though, you may want to add an egg or flax seeds (1 tablespoon of ground flax seeds soaked in 3 tablespoons of water will replace 1 egg in recipes). For a really yummy and creamy coconut rice, add about anywhere from 2 tablespoons to over 1/4 cup of CCC per 1 cup of rice (cook the usual way).

Coconut Cream Concentrate is very forgiving and versatile. Use your imagination, the possibilities are endless! But for now, try the soup recipe below.

Coconut Cream Red Lentil Soup

Coconut Cream Red Lentil Soup
stock photo

In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.

Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy!

As always, please don’t hesitate to comment or ask me any questions you may have! 🙂

Posted by Sarah Shilhavy

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Coconutty Chicken Salad

Coconutty Chicken Salad
stock photo

4 servings

Boil chicken in a large stock pot full of water. When meat is done, pull out chicken and cool. Remove all meat from bones and skin. Return bones and skin to stock pot to make chicken stock.

Use 1-2 cups of the meat, cut up, for chicken salad. Save the rest of the meat for soup.

Mix all ingredients together in a medium sized bowl. Adjust to taste.

Recipe submitted by Kay, Mustang, OK

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Coconut Cream Fresh Green Bean Soup

Coconut Cream Fresh Green Bean Soup
stock photo

Dairy Free

This is one of my new favorite creations. I had a bunch of green beans needing to be used up quickly. It is so simple and absolutely delicious. Enjoy!

1. In a medium saucepan, mix hot water/broth with coconut cream concentrate.

2. Steam green bean just until bright green.

3. Place all ingredients into a blender and purée until smooth.

4. Season to taste (see variations) and heat or chill.

5. Serve warm or chilled.

Variations:

  • Adjust the water/broth as desired.
  • Add your favorite snippets of herbs or spices.
  • Use broccoli in replace of green beans.

This also makes a nice dressing for your favorite salad, a sauce, dip or gravy for veggies or veggie burgers.

Recipe submitted by Adrianne, Metuchen, NJ

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