Tag Archives: chicken

Basil Lime Chicken


If you need a super quick and easy source of protein, this is your ticket (I even forgot to document the end result this was so quick)! Simply throw some chicken breast in this marinade overnight and toss it on a grill pan the next day and you’ve got a versatile stash of flavorful protein. I added it cold to an arugula salad with chipotle lime ranch dressing and it was a delicious and satisfying lunch for work! You can also eat it over quinoa and grilled veggies, on its own as a snack, or any other way you can dream up. This marinade is packed with flavor and keeps the chicken perfectly tender and juicy.

Basil Lime Chicken (Adapted from Goodness Gracious) (Difficulty-Easy; Serves 4)

  • 2 lbs. organic free-range chicken breasts
  • 2 organic limes, juiced and zested
  • 4 organic scallions, chopped
  • 2-3 cloves garlic, minced
  • 2 Tbsp. chopped basil
  • 1/4 c. extra virgin olive oil
  • 2 Tbsp. organic mustard
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. liquid aminos (or soy sauce)
  • salt and pepper to taste

Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, liquid aminos or soy sauce, green onions, garlic, and  salt and pepper and mix well. Trim and cut chicken into even cutlets and place in a tupperware container. Pour marinade over the chicken and marinate for 1 hour or overnight. Heat a grill pan over medium-high heat and brush lightly with olive oil. Place chicken on grill and sear 3-4 minutes on each side or until cooked through. Remove from grill and let rest a few minutes before serving.




Almond Crusted Chicken and Nectarine Salad


You can never have too many summer salad recipes. When the weather is nearing 110°F in good old Topanga Canyon, I will be searching high and low for new salad combinations. While this one does require that you use your stove, the salad is still deliciously refreshing with the juicy seasonal nectarines and full-flavored buttermilk dressing. It feels like something I should be eating on a one of those giant wrap-around decks on an old Southern estate with a tall glass of iced tea. Ahhh…summer!


Almond Crusted Chicken and Nectarine Salad (Adapted from Fine Cooking Magazine) (Difficulty-Easy; Serves 4)


  • 1/4 cup organic unsweetened coconut milk, plus 1/2 tsp. organic distilled white vinegar (non-dairy buttermilk)
  • 1 Tbsp. full fat greek yogurt
  • 1 Tbsp. white  balsamic vinegar (I only had regular balsamic on hand which tastes just as good, it will just make the dressing a different color)
  • 1/2 tsp. raw honey
  • 2 Tbsp. organic extra-virgin olive oil
  • 2 Tbsp. minced organic parsley
  • Kosher salt and freshly ground black pepper


  • 1 large organic free range egg
  • 1 1/2 c. sliced almonds
  • 1/4 c. almond meal
  • 1 1/2 lb. organic free-range chicken tenderloins
  • Kosher salt and freshly ground black pepper
  • 2-3 Tbsp. canola or olive oil


  • 8 oz. organic mixed greens
  • 3 ripe organic nectarines halved, pitted, and sliced 1/4 inch thick
  • Kosher salt and freshly ground black pepper

Make the dressing: In a medium bowl or liquid measuring cup, combine the coconut milk, white vinegar, greek yogurt, balsamic vinegar, and honey. Slowly whisk in the oil to blend. Stir in the parsley and season to taste with salt and pepper.


Make the Chicken: Lightly beat the egg in a wide, shallow dish. Pulse the almonds and almond meal together in a food processor until the almonds are chopped; transfer the almond mixture to another wide, shallow dish. Season the chicken on all sides with 1 tsp. salt and 3/4 tsp. pepper. Dip one piece of chicken at a time in the eggs. Shake off the excess and dredge in the almond mixture, pressing lightly to help it adhere. Set aside on a wire rack.


Preheat oven to 350°F. Heat 2 Tbsp. of the oil in a large skillet over medium heat until shimmering hot. Working in batches, cook the chicken until light golden brown on both sides and just cooked through, 3 to 4 minutes per side. Transfer the chicken to a foil lined baking sheet and finish cooking in the oven for an additional five minutes.  Between batches, remove any stray almonds from the pan and add more oil if necessary.

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Assemble the Salad: In a large bowl, toss the mixed greens and the nectarines with about half of the dressing. Season to taste with salt and pepper. Divide among 4 dinner plates. Divide the chicken among the plates, overlapping the pieces on top of the salad. Drizzle additional dressing over the chicken and serve.


Primal Pad Thai


It’s so nice to share a Primal meal with people you love! My brother turned me over to the Primal side last summer and I loved it so much I’ve never looked back. Around that time, I met a woman in her young twenties that was battling uterine cancer and she had started a Paleo lifestyle and quit taking her prescription drugs. Each time she returned for blood work, her levels were better and better. She was healing herself purely through diet.

At the same time, my dear cousin, Joanna, in Boston was fighting breast cancer and I immediately called her to tell her this inspirational story and how great I had been feeling on the Primal diet. After getting her diagnosis, Joanna and her husband John immediately started reevaluating their eating habits, even though they have always lived a healthy lifestyle. They bought a vitamix and started focusing on eating more raw fruits and vegetables. Most people I told about my new Primal lifestyle thought I was nuts, but John and Joanna were of course receptive to it because they had just been handed a new perspective on life. As much as the last year has been full of struggle for them, sometimes the best thing life can throw at us is a new perspective, and a chance to inspire others, which is exactly what Joanna has done. I am thrilled to report that she is cancer free and I just spent Memorial Day with them and their beautiful daughter, making fresh juices and a delicious primal meal.

And apparently my Thai kick is still going strong. I had been hearing about kelp noodles from a local raw vegan chef in LA and I was eager to try them. I was flipping through one of my cousins’ new cookbooks, Thrive foods, a collection of plant-based recipes, when I found a recipe for kelp noodles with an almond butter based sauce (essentially a new and improved pad thai–this sauce is killer!). unfortunately, our visit to the Asian market was not fruitful for kelp noodles, so we decided to try the sweet potato noodles that we stumbled upon. These noodles are obviously still full of starch so not an everyday option, but if you really are craving noodles, you can feel much better about their nutrient-rich source.  Being so used to our Primal lifestyle, we felt we needed to add some protein to this plant-based meal, so of course we threw in some chicken, and naturally swapped the high glycemic carrots fo greens. I also made a version of my Primal Chocolate Cupcakes for dessert–recipe coming soon.

My favorite part is the gorgeous garden in my cousins backyard, which we picked our broccoli directly from. And best of all, we used the entire plant, stalks and all, in this delicious stirfry!

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Primal Pad Thai (Adapted from Thrive Foods Cookbook) (Difficulty-Intermediate; Serves 4)

  • 1 package sweet potato noodles (found in Asian markets)’
  • 1/2 c. creamy almond butter
  • 2-3 Tbsp. organic honey
  • 2 Tbsp. organic brown rice miso
  • 2 tsp. wasabi powder
  • 1/2 tsp. garlic powder
  • 2 tsp. ginger powder
  • 1/2 c. water, or more as needed
  • 1 1/2 lbs. organic chicken breast, diced into bite sized-pieces
  • 1 bunch organic kale, chopped
  • 1 head organic broccoli, chopped
  • 1/2 c. organic cilantro, chopped
  • 4 Tbsp. toasted almonds, finely chopped
  • 2 scallions, thinly sliced
  • 4 Tbsp. toasted sesame seeds
  • sesame oil
  • salt and pepper
  • sriracha

Prepare the Sauce and Noodles: Whisk the almond butter, honey, miso, wasabi, garlic, ginger and water in a medium bowl until smooth. Add extra water to thin the sauce as necessary. If you like your food spicy, you can add some sriracha or red chili flakes to the sauce, or also to the completed dish just before serving.

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Meanwhile, bring a large pot of salted water to boil. Add the sweet potato noodles, and cook for about 6 minutes, or until al dente. Transfer noodles to a strainer and coat with a teaspoon or two of sesame oil to prevent them from sticking together. The noodles will be very sticky! When you add them to the stir fry, the sesame oil and sauce should help to separate them.

Make the stir fry: Heat 2 tsp. of sesame oil in a large skillet or wok on medium-high. Season the chicken with salt, pepper, garlic powder, and a little Hungarian paprika for color. Add the chicken to the hot oil and cook until slightly browned on the outside, about 5 minutes. Transfer to a plate and set aside. The chicken will finish cooking when you add it back to the pan with the veggies.

With the skillet still hot, add another teaspoon of sesame oil if necessary, and cook the kale and broccoli until just tender, about 5 minutes. Add the sweet potato noodles and chicken to the skillet and pour the sauce over. Stir to evenly distribute the sauce, adding any water as necessary to thin the sauce out. Serve with fresh cilantro, scallions, toasted sesame seeds, chopped almonds, and sriracha (if desired).


Balsamic Mushroom Chicken


 I love this blog I stumbled upon-Peace Love and Low Carb– I mean really, what else is there in life? She also just came out with a cookbook that I’d be interested to flip through. This dish is amazingly simple and is something a little new. It reminds me of chicken marsala but the balsamic gives it a little more of an acidic flavor which is a nice change and balances well with the nutty parmesan. The original recipe also calls for onions which I did not have (surprisingly). I’m sure they would be a great addition, but I like the simplicity of the balsamic and mushroom flavors together. I probably don’t even have to mention this, but I ate it over cauliflower rice and topped with an extra sprinkle of Parmesan cheese–surprise!


Balsamic Mushroom Chicken (Adapted from Peace Love and Low Carb) (Difficulty-Easy; Serves 4)

  • 1½ lb. organic free range boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. organic mushrooms – sliced
  • ½ c. of organic low-sodium chicken broth
  • 1/2 c. greek yogurt
  • 1/4 c. organic coconut milk
  • 2 Tbsp. butter, divided
  • ½ c. grated Parmesan cheese
  • 2 Tbsp. balsamic vinegar
  • paprika
  • crushed red pepper (optional)
  • salt and pepper to taste

Season chicken with salt, pepper, and paprika. Heat 1 Tbsp. of butter in a skillet over medium-high heat. Place the chicken in the pan. Brown on both sides, remove from the pan and set aside (Note – they will not be all the way cooked at this stage).


Add remaining Tbsp. butter  and saute mushrooms until tender, about 7 minutes. De-glaze the pan with the chicken stock. Make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce. Add the balsamic vinegar, greek yogurt, and coconut milk and stir.


Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through, about 5 minutes. Remove chicken breasts from the pan and plate. Add the Parmesan and crushed red pepper, if using, to the sauce and keep stirring until the cheese is completely melted in.


Cover the chicken with the sauce and serve.


Spicy Chicken with Rhubarb-Cucumber Salsa


Here comes more rhubarb!!! I have to admit I’ve been hanging onto this recipe from Bon Appetit for a good eight months because I love rhubarb THAT much. This is a wonderfully fresh and spicy seasonal Spring dish for that weather that’s starting to warm up–Can’t believe it’s already hitting 90° in LA this week. The marinade for the chicken in this recipe is quite spicy, which I love, but if you are sensitive to spice, definitely remove at least half or all of the seeds from the habanero pepper. I imagine this would be the perfect dish to serve to lunch guests on an outdoor patio in the sunshine, paired with a chilled ice tea! Can you tell I’m excited about Spring and warm weather??  


Spicy Chicken with Rhubarb-Cucumber Salsa (slightly adapted from Bon Appetit) (Difficulty-Easy; Serves 4)

  • 1 habanero chile, with seeds, stemmed (**remove the seeds to reduce the spice)
  • 2 garlic cloves
  • 2 organic scallions, thinly sliced, white and green parts divided
  • 1 Tbsp. soy sauce
  • 1/4 c. extra virgin olive oil
  • 2 lbs. organic free range skinless boneless chicken thighs
  • Kosher salt
  • 1 1/2 c. organic rhubarb, cut into 1/4-inch cubes
  • 1 c. organic cucumber, cut into 1/4-inch cubes
  • 1/2 c. organic cilantro, coarsely chopped
  • 1 Tbsp. raw honey
  • 1 Tbsp. extra virgin coconut oil
  • 2 tsp. fresh lime juice
  • Freshly ground black pepper

Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.


Trim chicken thighs of fat. Season with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 18-20 minutes. Broil on high for an additional 2 minutes for crisper chicken, if desired. Let rest for 5–10 minutes.

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Meanwhile, toss rhubarb, cucumber, cilantro, honey, coconut oil, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld. Serve chicken with rhubarb salsa alongside. I served mine on a bed of lettuce with sliced avocado–the salsa makes for a great salad dressing.

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Read More http://www.bonappetit.com/recipes/quick-recipes/2012/04/spicy-chicken-thighs-with-rhubarb-cucumber-salsa#ixzz2S47Cxbm5