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Simple Cajun-Style Chicken, Sausage and Rice

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This healthier version of a traditional New Orleans favorite does not lack in flavor and is a great comfort meal for a chilly evening. I used an Instant Pot to make it even quicker, but it can be made on the stovetop, if desired. You can also add shrimp for a more traditional Jambalaya dish. 

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Ingredients

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  • 1 Tbsp grapeseed or avocado oil (or other high smoke point oil)
  • 1 pound chicken breast 
  • 4-5 chicken sausage links (I used Trader Joe’s Spicy Jalepeño) 
  • 1 small onion, diced
  • 2-3 garlic cloves, minced
  • 4 stalks celery, diced
  • 1 bell pepper, diced
  • 1-2 cups rice, cauliflower rice, or Right Rice (I used 2 cups Spanish Right Rice)
  • 2 Tbsp spicy seasoning blend* 
  • 2 cups organic bone broth
  • 2 Tbsp Worcestershire sauce 

Spicy Seasoning Blend (this will make enough for extra to store for next time)*

  • 2 Tbsp ground coriander
  • 1 Tbsp ground fennel
  • 1 Tbsp ground oregano
  • 1 Tbsp cayenne pepper
  • 2 Tbsp Himalayan sea salt

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Instructions

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Step 1

Select the Sauté setting on the Instant Pot and heat the oil. Place chicken breasts in the pot and lightly brown each side for about 5 minutes each. 

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Step 2

Place chicken sausages, onion, garlic, celery and bell peppers in pot and sauté for about 2-3 more minutes. 

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Step 3

Add all other ingredients (rice, spices and broth and Worcestershire sauce). Ensure broth completely covers the rice. 

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Step 4

Secure the lid and set the pressure release to “sealing”. Set the cooking time for 10 minutes at high pressure.

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Step 5

Once done, let the pressure release by switching the valve to “venting” and serve! 

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Variations

You can add shrimp or serve with pasta instead of rice. This recipe can be made without an instant pot/pressure cooker by using a crock pot for extended time or on the stove top! 

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Simple Chicken Salad

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  • 1 pound chicken breast, cubed (organic, free range recommended)
  • 1/2 small onion or 1/4 red onion, diced
  • 1 clove garlic, minced
  • 1 small apple, cut into cubes
  • 1 Tbsp dried cranberries (unsweetened recommended)
  • 1 Tbsp Dijon mustard
  • 4-6 Tbsp organic mayonnaise (can also use 100% avocado mayonnaise or Veganaise
  • 1 Tbsp fresh parsley or 1/2 Tbsp dried
  • Salt & pepper, to taste

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  1. Cook chicken and cut into cubes
  2. Dice onion and apple
  3. In a medium sized bowl, combine chicken, onion, apple, and remaining ingredients. Toss to combine.
  4. Add salt and pepper, to taste.
  5. Serve over a bed of mixed greens, in a bibb lettuce wrap, on a slice of gluten free whole grain toast, with crackers (such as Flackers, or Mary’s Gone crackers or enjoy all by itself!

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Entrees Uncategorized

One Pan Pesto Chicken

This is the simplest and tastiest weeknight dinner for those nights you just want something quick and easy! IMG_4284Ingredients:

  • 2 organic chicken breasts
  • 2 Tbsp Pesto
  • 2 slices Mozzarella cheese
  • Cherry tomatoes
  • Green beans
  • salt, pepper and garlic powder, to taste

Instructions:

  1. Optional: Tenderize your chicken using a meat mallet. This helps keep your meat tender and juicy even when reheating.
  2. Preheat oven to 350°F
  3. On a foil-lined baking sheet, spread a little avocado or olive oil to keep from sticking and place chicken breast and veggies of choice (I used tomatoes and green beans) around the chicken.
  4. Spread about 1 Tbsp of pesto over each chicken breast and place a piece of mozzarella cheese over the pesto.
  5. Sprinkle salt, pepper and garlic powder over the tray of vegetables and chicken and any other spices you like.
  6. Bake for approximately 20-25 minutes and enjoy!
Categories
Entrees Uncategorized

Slow Cooker Butter Chicken (Hint: There’s No Butter!)

INGREDIENTS

  • 1 lb. boneless, skinless chicken breast
  • 1 medium onion, diced
  • 2 tsp coconut oil
  • 4 cloves garlic, finely minced
  • 1 tsp fresh ginger, finely minced
  • 1 tsp cumin
  • ½ tsp salt
  • ¼-1/2 tsp cayenne pepper
  • 1 (14oz) can coconut milk
  • 1 (6oz) can tomato paste
  • juice of 1 lime

INSTRUCTIONS

  1. In a medium sauté pan, heat coconut oil over medium heat.
  2. Add onion and sauté until translucent. Add garlic, ginger, spices, and salt and cook for another minute.
  3.  Stir in coconut milk and tomato paste and stir until well combined.
  4. Add chicken to the slow cooker. Pour sauce over everything.
  5. Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
  6. Squeeze lime juice on top, and serve with your favorite vegetable or cauliflower rice!
img_2755
Recipe adapted from http://www.onelovelylife.com/slow-cooker-butter-chicken/
Categories
Entrees Uncategorized

Simple Rosemary Lemon Chicken with Potatoes

INGREDIENTS

  • 2-3 lbs. chicken breast
  • 1 lb. baby purple or red potatoes
  • ½ onion, cut in strips
  • 2 lemons, 1 sliced and 1 juiced
  • ⅓ cup olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh Rosemary
  • ½ teaspoon crushed red pepper flakes
  • 1½ teaspoon salt
  • ½ teaspoon fresh ground pepper

INSTRUCTIONS

  1. Preheat oven to 400°F.
  2. Spray a 13-in. x 9-in. baking dish and arrange chicken, potatoes, sliced onion and lemon slices evenly in pan.
  3. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional salt and pepper.
  4. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
img_2728
This picture does not do it justice, but this is the view from my lunch container 😉 
Recipe adapted from http://laughingspatula.com/easy-roasted-lemon-chicken-with-potatoes-and-rosemary/