Chicken with Sun Dried Tomato Sauce

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Sometimes I get tired of eating lots of meat (I know, blasphemy in the primal diet) and this yummy sauce spices things up a bit, I think.

Chicken with Sun Dried Tomato Sauce

6 boneless, skinless chicken breasts, sliced thin
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons coconut flour

1/2 cup onions, chopped finely

2 cloves garlic, minced

1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1 cup chicken broth
1 cup heavy whipping cream

Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often.

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Pour over chicken breast and enjoy!

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Cheddar Baked Chicken

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This chicken is really quite good – the original recipe called for 1/4 cup of Sriracha sauce, but gosh that stuff is HOT.  I use 1 Tablespoon and it’s more than enough zing.

Cheddar Baked Chicken

Ingredients
  • 3 large split chicken breasts
  • salt and pepper
  • 1 cup mayonnaise
  • 1/4 cup of shredded cheddar cheese
  • 1 Tablespoon Sriracha hot sauce
Instructions
  1. Preheat oven to 350 F. In a small bowl, stir together the mayonnaise and Sriracha.
  2. Pat the spilt chicken breasts dry with a paper towel and sprinkle lightly with salt and pepper. Spread the mayonnaise mixture evenly over each breast. Bake for 45 to 50 minutes, or until the chicken is golden and the juices run clear when pierced with a fork.
  3. Sprinkle with cheddar cheese and broil in oven for 2-4 minutes.
  4. Allow the chicken to rest for 5 minutes; serve.

Enjoy!

Crock Pot Chicken Fajitas

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I love a good crock pot meal – fix it and forget it!  This is about as simple as it gets.

Chicken Fajitas

3-4 chicken breasts

2-3 bell peppers (green, red, yellow, orange)

1 yellow onion

1/4 cup of chicken broth

1/2 tsp of salt (or more to taste)

2 T of cumin

1 T of chili powder

Squirt of lime juice

Tortillas

Fixings (lettuce, cheese, sour cream, guacamole/avocado, etc…)

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice squirt of lime juice over the top. Cover and cook on low for 4-6 hours or until meat is shreddable. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

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Primal/Paleo Jambalaya

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I’m on a cauliflower rice kick these days.  It’s just such a great substitute for rice, I can’t get enough of it!  This meal is yummy; just the right amount of spice in my opinion.  But you can always add more cayenne pepper for more kick!  I’ve never had real Jambalaya, so I can’t compare it to the real deal, but the trio of meats makes this dish fun.

Jambayala

2 Andouille sausages, sliced

2 chicken breasts, cubed

a bag of frozen shrimp, thawed & rinsed

2 garlic cloves, minced

1 yellow onion, diced

1 green pepper, diced

1 head of cauliflower, riced

1 6oz can of tomato paste

1 14.5 oz can of petite diced tomatoes, undrained

1/2 cup of chicken broth (or water)

2 T of coconut oil/olive oil/some type of fat

1 teaspoon of paprika

1 teaspoon of oregano

1/4 teaspoon of cayenne pepper (the original recipe called for 1/2 teaspoon, but I don’t like things too spicy)

salt and pepper to taste

 

First, prepare all your veggies and meats ahead of time (dice, rice, cube, slice).  It helps when it actually time to cook.  This is the longest part of the prep.

Heat a large pot over medium to high heat with your oil.  Add the onions and peppers and saute until they begin to cook down (about 5-7 minutes).  Add your garlic and cook for another minute.

Next add your riced cauliflower, broth, and 3 meats.  Mix together and cover and cook for 10-15 minutes, or until the meat is cooked through and the cauliflower rice is tender.

Then add your can of tomatoes and paste and spices.  Stir together thoroughly.  Cook for another 10 minutes or so.

Serve and enjoy!

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Mexican Chicken & Cauliflower Rice

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If you are on a paleo/primal/low carb diet, you owe it to yourself to try cauliflower rice.  It’s amazing, and I’m not just saying that.  It really does take the place of rice very well.  I’ve tried multiple recipes for cauliflower mashed potatoes and everytime I’ve hated it.  Yuck!  But cauliflower rice?  Yum!

Mexican Chicken and Cauliflower Rice

2 tablespoons of olive oil or coconut oil

1 medium yellow onion

1 head of cauliflower (use a food processor to “rice” it)

1 4 oz can of green chilies, diced

2 – 2 1/2 cups of cooked, shredded chicken

1/2 teaspoon of sea salt

1/2 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of oregano

1/2 cup of white mexican cheese, shredded

In a large skillet, heat the oil over medium heat.  Add diced onions and saute for 5 minutes, or until onion is translucent.  Add riced cauliflower to onions and mix.  Cook for 10 minutes, covered, until cauliflower is soft.  I stirred this mixture several times throughout.

Mix in diced chilies and shredded chicken and spices.  Cook for another 5 minutes, until heat through.

Take the skillet off the heat and add in the shredded cheese.

Serve and enjoy!  You can top this with salsa, avocado, cheese, or whatever else!

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