Mexican-style Chicken Salad

Mexican-style Chicken Salad
Whole30 Approved
Serves 2-4 people

 

I love taco salads and could eat them all day long, everyday! I find myself making something similar all the time so I wanted to try something more fresh, still within the Mexican-style but with other great flavors and textures. I like this because it doesn’t have cheese, but the olive texture replaces that (it doesn’t replace the cheese of course but this does the trick when you are omitting dairy), and this is bold with all kinds of huge flavors that work really well together for a simple, quick, healthy meal the whole family will love. This salad did the trick and even was a huge hit with the hubby.

 

You’ll Need:

 

Salad:

  • 2 chicken breasts, cleaned and cut in half or butterflied
  • ¼ bunch fresh cilantro, roughly chopped
  • ½ can black olives (more if you would like)
  • A handful of jicama, cut into matchstick size pieces
  • 1 cucumber, peeled and then spiralized (or you can cut in half lengthwise and slice if you do not own a spiralizer, though I definitely recommend investing in one, they are awesome)
  • 1 avocado, cut into bite sized chunks
  • 1 lime, cut in half to squeeze on top
  • 2 heads of hearts of romaine
  • Savory Spice Shop’s Mexican Adobo Chicken spice (enough to generously coat each side of the chicken breasts
  • Olive oil for cooking
  • 2 tbsp. Quick chimichurri mixture

Quick Chimichurri:

  • 1 bunch of cilantro, finely chopped
  • ½ cup champagne vinegar
  • ¼ cup olive oil
  • A pinch of salt and pepper

Dressing:

  • ⅓ cup dijon mustard
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • The juice from 3 limes, 2 lemons, and 1 orange
  • 2 pinches of salt and pepper

 

Method:

Pat chicken dry with paper towel then generously season both sides with adobo spice rub.

In a cast iron skillet, coated with olive oil, heat pan then add in chicken. Cook on medium heat until cooked thoroughly, about 3-4 minutes on both sides depending on stove and pan. Remove chicken, set aside until cool then slice in bite sized pieces.

Chop romaine and put into a big salad bowl and add in jicama, spiralized cucumber, chimichurri mixture, olives, and dressing and toss until ingredients are lightly coated with dressing. Place in bowls, add chicken, cilantro, avocado, and squeeze half a lime over each salad.

 

Mustard Crusted Baked Chicken

This chicken is so juicy, tasty, with just the right amount of tang and sweetness. My son loves it, so you know it’s got to be delicious! It takes less than 45 minutes to make, making this the perfect dish for a busy mom, or someone who is simply trying to eat healthy. Enjoy!

Mustard Crusted Baked Chicken. Whole30 & Paleo approved.

Whole30 & Paleo Approved

Serves 4

 

You’ll Need:

  • 3 chicken breast cut in halves
  • 2/4 cup brown, spicy mustard
  • ¼ cup coconut aminos (it’s a honey substitute)
  • 1 tsp olive oil
  • 3 tsp spice mix (paprika, salt, pepper, cumin, celery salt, garlic salt)
  • Salt and Pepper

 

Method:

Preheat oven to 375

In a small bowl mix the mustard, coconut aminos, and spices, and set aside.

In a baking dish, coat the bottom with olive oil. Pat the chicken dry, then season with salt and pepper on both sides. Place in pan, using half of the mustard mixture coat the top of the chicken breasts. Put in oven and bake for 20-22 minutes. Remove from oven, flip the chicken over, add the remaining mustard mixture, put the chicken back in the oven and bake for another 8 minutes, or until cooked.

 

This dish is wonderful with roasted baby potatoes with chimichurri. It’s a super delicious meal, it’s healthy, my kiddo loves it, and it’s so simple and quick to make. Just writing this down makes me what to eat the leftovers! 🙂

 

Eat Clean, Eat Healthy, & Eat Well.

Asian Roasted Cauliflower Rice Bowl

Asian Roasted Cauliflower Rice Bowl

Whole30 Approved

http://jessposhepny.com/2015/12/roasted-cauliflower-a-staple-for-the-healthy-household/

 

You’ll Need:

  • 3 boneless, skinless chicken breast
  • 6 carrots, peeled, and sliced
  • 2 zucchini, cut in quarters, then sliced
  • ½ yellow onion, sliced, then cut in half
  • 1 red bell pepper, chopped in ½ cm squares
  • 2 heads broccoli, cut into bite size pieces
  • 1 head cauliflower, roasted
  • Salt and pepper
  • ½ cup sesame oil
  • 2 tbsp. Chinese mustard
  • 1 tbsp. Siracha
  • 2 tbsp. Ponzu
  • 3 tsp. Garam Masala
  • 2 tsp red curry paste
  • Olive oil for cooking
  • Sesame seeds to garnish

Roasted cauliflower:

Drizzle with olive oil, season with salt, pepper, and 1 tsp Garam Masala, wrap in foil and roast in 375 degree oven for 45 minutes. Full roasted cauliflower method and recipe here on the blog.  

Remove from oven and unfoil. Let stand for a few minutes to cool enough to handle. Cut in half, then slice thinly, then chop into rice-like size pieces.

Sauce for chicken:

Mix up 4 tbsp. Sesame oil, red curry paste, sriracha, ponzu, 3 tsp Chinese mustard, and 1 tsp Garam Masala in a bowl and set aside.

Sauce for veggie:

Mix remaining Chinese mustard, sesame oil, and 1 tsp Garam Masala.

Heat large skillet and drizzle with olive oil, add onions, cook 5 minutes, add in carrots, stir and saute for about 10 minutes, add in red pepper and zucchini, saute another 10 minutes while stirring. Add the veggie sauce, mix up well while adding in broccoli making sure to coat everything. Turn the heat down to low and cover.

Chicken:

Butterfly the breasts, cut in half, then slice into strips. Season with salt and pepper. Heat a saute pan, add olive oil then chicken. Sear on both sides, then finish in the oven, about 5 minutes. Remove and drizzle the chicken sauce over, mix and let set 3-5 minutes.

To serve:

Scoop in the cauliflower “rice”, veggies, top with chicken, and sprinkle with sesame seeds.

Eat Clean, Eat Healthy, & Eat Well.

Moxie’s Hearty “Get Well” Soup

Moxie’s Hearty “Get Well” Soup

Whole30 Approved

 

After a very long Summer, we have been experiencing some much needed cooler climate weather and RAIN! With that comes the dreaded cold season.  I have a few feel good, head and nose cleansing soups up my sleeve but after getting hit myself and not eating much for two days, I thought this heart chicken and garden veggie soup was in order.

Normally I like to make all of my own stock but when energy is low, pre-made works just as well.

 

You’ll Need:

  • 4 medium sized boneless, skinless chicken thighs
  • 2 heads of cauliflower
  • 3 yellow squash, cut in 4 spears, then into chunks
  • 3 zucchini, sliced then cut into ¼ inch pieces
  • 1 bunch of celery, sliced into ¼ inch pieces
  • 1 red onion, peeled, and chopped
  • 15-20 cremini mushrooms, sliced then cut in halves
  • 1 32oz carton of organic, low sodium chicken broth
  • 1 quart of homemade vegetable stock {celery and onion from scraps above}
  • Olive oil
  • Salt and Pepper to taste
  • 3-4  shakes of red pepper flakes

Method:

Roast the cauliflower:

Take off all of the green parts around the bottom but keep the cauliflower head intact. With a large sheet of aluminum foil, enough to wrap the cauliflower in a little tent like cover {so that heat stays in but it’s not tight around the head}, put the heads on top, drizzle each with a little olive oil, season with salt and pepper then wrap them up. Place on a preheated grill, on the the top rack so this is not directly on the heat. I put two burners on and keep it on low. Cover and roast for about 40 minutes. The heads should feel soft but not mushy. Remove from grill, set aside to cool. Once cool enough to handle, clean off the leaves that were left on, cut off the flowers from the stem. Cut the flowers into bite sized pieces. Set aside.

 

Chicken:

Season both sides of the chicken thighs with salt and pepper.

In a stock pot, coat the bottom with olive oil, shake in a little red pepper flakes, you only want about 12-15 little flakes, just enough for a touch of heat. Add in the chicken, sear both sides on high heat for about 1 minute, just until lightly browned. Removed the chicken and set aside.

In that same stock pot, add a little more oil to coat the pan if needed, then add in the onions. Saute, stirring regularly for about 15 minutes, add in the celery, stir for about 8-10 minutes, then add in the mushrooms. Add in stock ass needed to keep the ingredients moist as the mushrooms soak up all of the juices. Cook on medium heat for about 15 minutes, stirring as needed. Pour the chicken stock into the pot along with the vegetable stock {you may not need all of the vegetable stock so keep some aside depending on the size of your stock pot}. Place the chicken in the pot, make sure it’s covered completely, turn up the heat to bring to a boil, then turn down to low and cover. Let cook for about 1 hour, or until the chicken falls apart.

Once chicken is soft and falling apart, break it up with a wooden spoon, add in the squash and zucchini, stir and cook for about 10-12 minutes, then add in the cauliflower pieces, stir and cover. Turn off heat, let stand for 10 minutes to let the flavors come together, then serve.

As always, this is a great soup to put into  ½ size quart containers and freeze for lunches throughout the week, or for quick dinners. Kids love this too! For my other soup recipes, check this out.

http://jessposhepny.com/category/recipes/soups/

Eat Clean, Eat Healthy, & Eat Well.

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Moxie’s Whole30 Chicken and Veggie Sauté

It’s definitely an advantage being married to a chef who can order me produce and help me with how long certain things will last after they’re chopped. He does NOT cook healthy though- or at home… But the family certainly eats whatever I cook with no substitutions so that’s helpful.

This chicken sesame sauté with fresh veggies was full of flavor and all Whole 30.
This recipe can be adjusted with more of each of the veggies depending on how you feel, that’s why I love this! Plus I just like to cook with a little bit of this and a little bit of that…
Here’s what’s in it:

You’ll Need: 

  • 2 Rocky Farms Chicken breasts butterflied and then sliced in long slices
  • 3 zucchini cut in half and sliced
  • 5 leaves of Bok Choy chopped
  • 1 red bell pepper chopped
  • 1/2 red onion sliced thick
  • 1 cup of chopped rainbow chard stems
  • 1 bunch cilantro, chopped
  • 1 lemon
  • Sesame oil for cooking
  • Sesame seeds for garnish

Method:

Use sesame oil in a hot cast iron skillet- lightly cook chicken until slightly colored and remove.
Throw in onions, sauté until soft. Add in the bok choy and chard stems, stirring so it doesn’t burn for about 4-5 minutes then add the zucchini and red pepper and cook until zucchini is soft. Add chicken back in stir and cover for a couple of minutes to ensure the chickens cooked.

Squeeze the lemon over and half of the chopped cilantro, season with salt and pepper and mix.

Serve up in a pretty bowl and garnish with sesame seeds and cilantro.

It certainly satisfied my want for an Asian flare cuisine but it’s all healthy.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

Eat Clean, Eat Healthy, & Eat Well.