Healthy Chicken Recipes

Peanut Coconut Sauce

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1/2 cup peanut butter
2 tablespoons fresh lime juice
1-2 cloves fresh garlic
1 teaspoon freshly minced ginger
1-2 teaspoons fish sauce (to taste)
1-3 tablespoons srircha (Vietnamese hot sauce) or other hot sauce to taste
4 tablespoons coconut cream concentrate
1/3 cup water (or more if necessary)
2 tablespoons organic fermented soy sauce
2 tablespoons coconut oil

Blend all ingredients in blender until smooth, adding more water if necessary. Serve with hot rice noodles, steamed vegetables, chicken or fish. Recipe submitted by Kathy, Chicago, IL

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Coconut Rice

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Cook time: 45 minutes / serves 12

2 tablespoons virgin coconut oil
3 cups brown rice
6 1/2 cups water
1 fresh lime
1/2 cup dried unsweetened toasted coconut

Heat coconut oil and rice in pan until rice darkens in color, stirring constantly. Pour in water 2 cups at a time. Leave uncovered on high heat to boil. When rice has swelled cover pan half way and let cook for 10-15 minutes. Then cover pan entirely, turn on low, and let simmer until rice is tender.

Fluff with fork and squeeze lime on top. You may add some butter on top as well if you like and garnish with toasted coconut. Serve with chicken or fish.

Recipe submitted by Jocelyn, Fort Wayne, IN

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Crispy Baked Coconut Chicken

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1 whole cut up chicken
Coconut milk, as needed*
1-2 fresh limes, juiced
2-4 cloves garlic, minced
1/4 onion, chopped (or to taste)
Salt & pepper, to taste
1 cup coconut flour
1/2 cup coconut flakes, plus extra
Favorite seasoning (ex: Italian seasoning, poultry seasoning, etc.)

Marinate chicken in coconut milk, lime juice, garlic, onion and salt and pepper for 1-4 hours.

Preheat oven to 350 degrees F. Grease a large glass pan with coconut oil. Set aside.

Mix coconut flour, coconut flakes, and your choice of seasoning together. Dredge chicken in the flour mixture and press extra coconut flakes onto chicken pieces.

Place chicken in baking dish and bake in preheated oven for 45 minutes, depending on how big the pieces are.

This recipe goes well with coconut rice.

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Karen, Melbourne, FL

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Curried Cabbage

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5 slices turkey bacon
5 tablespoons expeller pressed or virgin coconut oil
1 medium yellow onion, chopped
1 1/2 teaspoons curry powder
1 head organic cabbage, shredded
1 teaspoon lemon pepper
1/2 teaspoon salt, or to taste.
1/4 cup organic chicken stock
1/4 – 1/2 cup toasted coconut flakes

Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.

Add coconut oil, onion and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.

Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!

Recipe submitted by Blair, Shreveport, LA

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Easy Coconut Curry Rice

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3 cups brown rice
1 cup coconut cream concentrate
1/4 cup butter (or coconut oil combo)
5 cups homemade chicken stock, as needed
2 tablespoons curry powder

Soak rice in water for 12 hours. Drain.

Put all ingredients in a rice cooker. Cook as per directions of machine or simmer/steam on stove top until kernels are soft and tender. Fluff and serve. ENJOY!

Recipe submitted by Kimberly, Parma, ID

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Creamy Coconut Chicken Soup

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30 oz coconut milk*
2 teaspoons lime juice
1/8 cup mild sweet chili sauce (Thai sauce)
3 cloves garlic, crushed
1 quart chicken broth
1 3-inch ginger root, peeled and sliced
1 tablespoon soy sauce (fish sauce is also good)
Coconut oil, as needed
2 cups raw chicken, cubed
2 green peppers
10 medium sized mushrooms, sliced
Salt & pepper, to taste

Simmer all ingredients except chicken and green peppers together in a medium sized pot.

Meanwhile, heat coconut oil in a skillet. Sauté chicken, green peppers, and mushrooms and season with salt and pepper if desired. Add to soup and simmer until ginger flavor is strong.

You could also add carrots, or other colored peppers to add variety.

*To make Coconut Cream milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Delight, Burns, OR

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Coconut Cream Red Lentil Soup

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1/4 cup chopped onion
4 cloves garlic (minced)
2 tablespoon organic olive oil
1 cup organic red lentils
4 cups organic chicken broth
2 cups water
3-4 tablespoon organic coconut cream concentrate, to taste
1 tablespoon organic curry seasoning
1 tablespoon organic cumin
Salt and pepper to taste

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.

Note: You can also make your own broth from chicken bones (ex. the neck, back, etc.)

Recipe submitted by Marianita, West Bend, WI

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Paprika Coconut Chicken

1 medium onion, chopped
1-2 cloves garlic, minced (or ½ teaspoon garlic powder)
2 teaspoons (or more) expeller-pressed coconut oil
1 chicken, cut up
1 cup chicken broth
1 tablespoons sweet Hungarian paprika (or to taste)
1 – 1 ½ tablespoons coconut flour
8 ounces sour cream

Sauté onion and garlic in oil. Add chicken; brown on all sides. Add broth, and paprika to taste. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first.

Remove all chicken; keep chicken warm while preparing sauce. Reserve cooking liquid from chicken.

Mix coconut flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot used for cooking chicken – mix with sauce. Cook for 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.

Serve with noodles or rice.

Recipe submitted by Simi, Los Angeles, CA

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