Healthy Chicken Recipes

Apple Chicken Stir-fry

4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup virgin coconut oil
1 tablespoon sesame oil
¼ cup honey
1 tablespoon shredded ginger
2 cups mushroom slices of your choice
salt and pepper to taste
chopped green onions
2 – 3 cups of steamed wild rice

Cut chicken and apples into chunks and set aside.

Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should be tender.

Add the mushrooms and season with salt and pepper to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Absolutely delicious!

Recipe submitted by Tammy, Marysville, WA

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Spicy Coconut Fish

2 tablespoons coconut oil
1 lb fresh fish fillets
cayenne pepper to taste
salt
1 onion – diced
2 cloves garlic – minced
2 tablespoons Coconut Cream Concentrate
1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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Rich Coconut Peanut Curry Chicken

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1 pound of organic pastured chicken breast.
2 tablespoons coconut oil to fry chicken

Cut chicken into small pieces and fry in a very large skillet. When chicken is just cooked, stir in the following ingredients:

approximately 2 cups of organic coconut milk.
½ cup of organic peanut butter
½ cup organic whole milk plain yogurt
2 teaspoons red curry paste (or powder) to taste
1 teaspoon chicken bullion powder
fresh ground black pepper to taste

Cook until everything is well mixed and serve over whole grain rice or pasta.

Freezes well, does well in crock pot, serves four, and impresses every time.

Recipe submitted by Britt, Renton, WA

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Roasted Winter Squash Soup

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Serves 6

4 cups roasted winter squash
1 large onion, diced
2 tablespoons virgin coconut oil
32 oz chicken or vegetable broth
32 oz regular milk or unsweetened almond milk
2 tablespoons Coconut Cream Concentrate
pinch of nutmeg

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA

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Coconut Chicken Curry Stir-fry

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3 Tablespoons coconut cream concentrate (or more)
1 cup water
1/4 cup plain yogurt
5 stalks cilantro (or to taste)
1 1/2 Tablespoon curry powder
2 large cloves fresh garlic
chunk of fresh ginger to taste
1 1/2 teaspoon Himalayan salt
2 Tablespoons coconut oil (plus 2 more for browning)
1/4 cup dried coconut flakes
1 lb cubed white meat (chicken or turkey)
2 cups broccoli
1 can sliced water chestnuts − drained

In a food processor or blender, process
the coconut cream concentrate, water, yogurt, cilantro,
curry, garlic, ginger, salt, 2 tablespoons coconut oil, and
(optional) water chestnuts, and coconut flakes until smooth.
Set aside.

In a hot pan, add oil and meat of your
choice and brown. Add the broccoli and water chestnuts (if
not already used) along with the curry sauce to the meat and
let simmer for 20-25 minutes, stirring occasionally.

Serve with rice or separately and
enjoy!

Submitted by Michelle, Glen
Allen, VA

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your recipe here!