Healthy Chicken Recipes

Island Rice with Chicken

Serves 10

3 large boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon minced fresh ginger or dried
1 teaspoon onion powder
2 1/2 teaspoons salt
1/4 cup coconut oil
1 cup diced onion
3 cups organic brown basmati rice
1 cup diced celery
2 large organic carrots, finely shredded
1 1/2 cups fresh pineapple, diced, with juices
1/3 cup organic dried coconut
3 tablespoons sesame seeds
2 -3 chives, chopped
2 cups shredded romaine lettuce or bok choi
Optional: 1/3 cup of your favorite nut (cashews, peanuts, almonds, walnuts)

Thin out chicken breasts, drizzle on a little coconut oil, and season with garlic, ginger, and onion powder. Sprinkle on some dried coconut and sesame seeds (to taste) and 1/2 tsp salt. Set aside.

Bring to a boil 7 cups of water, ¼ cup coconut oil, remaining salt and diced onion. Add rice, boil on high until half water level evaporates. Stir twice; bring heat down to a simmer and cover. Do not over stir. It should be cooked within 20 minutes.

Grill chicken just until cooked through. Cut or shred into small pieces. Keep in cooking juices.

When rice is cooked, place in large deep platter or casserole dish. Layer ingredients over rice in this order: celery, carrots, chicken, pineapple with the juice, coconut, sesame seeds, chives, lettuce, and nuts. You may also drizzle some soy sauce and/or sweet and sour sauce if desired.

Cover and keep in hot oven 15 minutes before serving. Enjoy, it is delicious.

Recipe submitted by Debbie, North Branford, CT

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Zesty Dinner Salad

1 tablespoon organic tomato paste
1 tablespoon organic mustard
1 tablespoon organic apple cider vinegar or coconut water vinegar
1 teaspoon virgin olive oil
1 tablespoon coconut oil, melted
¼ cup shredded raw cheese
4 cups torn up spinach
2 tablespoons organic shredded dried coconut

In a large serving bowl, combine all wet ingredients and whisk together. Toss in cheese, spinach, and coconut.

This salad goes well with chicken dinners.

Recipe submitted by Jonathan, Stevens, PA

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Curried Coconut Chicken Salad

1 tablespoon coconut cream concentrate, or to taste
salt and pepper, to taste
1 tablespoon curry powder
2 tablespoons sour cream, or coconut mayonnaise
2 green onions, finely chopped
1 organic sweet apple, chopped
2 tablespoons shredded coconut
1 handful pecans, finely chopped
1 organic chicken breast, cooked and shredded

Place first 4 ingredients in a medium sized bowl and stir to combine. Mix in remaining ingredients and serve over salad greens or as a sandwich spread.

Recipe submitted by Piper, Slidell, LA

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Creamy Coconut Rice

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1 cup organic brown rice
2 cups filtered water
1 tablespoon organic coconut oil
¾ cup water mixed with 2 – 3 tablespoons organic coconut cream concentrate
1 teaspoon pepper
2 teaspoons salt

Add all ingredients together in heavy pot with lid or in rice cooker. Stir everything together until blended. Cook on medium heat until rice is cooked, about 30 minutes.

So tender and creamy! Enjoy! Seve with chicken and veggies or serve alone!

Recipe submitted by Heidi, Moorpark, CA

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Gluten Free Stuffed Oven Baked Chicken

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4 boneless chicken breasts
½ cup feta cheese
¼ cup coconut mayonnaise or sour cream
4 tablespoons fresh lemon juice
¾ cup coconut flour
¼ cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
½ teaspoon garlic powder

Preheat oven to 375 degrees. Grease a large glass pan with coconut oil and set aside.

Slit pockets in the chicken breasts and stuff with feta cheese, dividing evenly.

In a medium sized bowl mix the mayonnaise or sour cream and lemon juice, set aside. In another bowl mix the coconut flour, cornmeal and seasonings.

Dip each chicken breast in the mayonnaise/sour cream and lemon juice mixture, then roll in the seasoned coconut flour and cornmeal mixture.

Place on a prepared pan and bake for 45 minutes or just until well done. This is a delicious gluten free alternative to oven baked chicken.

Other stuffing suggestions are to add sun dried tomatoes with the feta cheese or artichoke hearts.

Recipe submitted my Renee, Meridian, ID

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Coconut Baked Chicken

1 pastured cut up chicken*
virgin coconut oil, melted
1 egg
salt and pepper to taste
1 cup whole grain flour
½ cup finely grated unsweetened dried coconut

Preheat oven to 350.

Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Recipe submitted by Linda, Wellington, TX

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Coconut Flour Gravy

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3 tablespoons coconut oil
5 tablespoons coconut flour
1 ¼ cups water, beef or chicken broth
1 teaspoon salt
1 teaspoon sesame oil – optional

Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown – be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and sesame oil and stir until oil is well mixed. Use your imagination for other seasonings.

Serve over mashed potatoes. YUMMY!!

If reheating leftover gravy, you may need to add more liquid.

Cheese Sauce Variation: after completing the above instructions, add ¼ cup cheese of your choice and serve over steamed broccoli or cauliflower.

Recipe submitted by Tammy, Cape Girardeau, MO

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Coconut Fried Chicken

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1 pound boneless skinless chicken thighs
1 cup coconut oil

Coating mix:

½ cup small coconut flakes
1 cup bread crumbs
2 tablespoons parsley, dried or fresh
1 teaspoon onion powder
1 teaspoon salt
½ ground pepper
1 dash cayenne pepper
1 egg
1/2 cup yogurt, mixed with enough milk to make it runny

Wash chicken thighs and pat dry with paper towels. In a large bowl, mix all the dry ingredients together.

Beat yogurt and egg together. Coat chicken thighs in egg/yogurt mixture and coat with bread crumb mixture.

Heat the coconut oil in a large skillet and fry chicken until golden on both sides, takes about 15 minutes to cook fully. Drain on paper towels and serve immediately.

Recipe submitted by Pat, Holly, MI

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