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The Amazing 3 Meal Chicken

One of the easiest ways to cook once and create multiple meals from one protein is to roast a chicken or two on the weekends. Roasted chicken on its own is wonderful, and left overs can be easily be used in other main dishes throughout the week. Here are three recipes starting with a simple roasted chicken recipe that is Paleo-friendly with two recipes for the leftovers.

roasted chicken
roasted chicken

You will need: 1 whole organic free range chicken (approx. 4lbs) 3 tbsp butter, a grass fed butter such as Kerry Gold is a good choice 4 cloves of garlic minced 1 tsp fresh thyme chopped 1 tsp fresh rosemary chopped 1 sm onion cut into wedges Salt, pepper, and paprika to taste

Directions: Preheat the oven to 425 Place the chicken in a roasting pan Mix the salt, pepper, thyme and rosemary and butter in a small bowl and spread over the outside of the chicken. Stuff some under the breast skin too. Place the onion wedges and extra sprigs of thyme and rosemary into the cavity of the chicken Bake for on hour or until the internal temp is 165. If the skin starts to brown too quickly, cover with tin foil.

Chicken and Spinach Salad Recipe

Left over chicken can easily be added to a great salad.

chicken and spinach salad
chicken and spinach salad

You will need: 2 cups chopped chicken (from leftover roasted chicken) 1 package Spinach 16 oz Mandarin Orange segments ½ cup Chopped walnuts Blue or Feta cheese crumbles Balsamic vinegar dressing ½ cup dried cranberries (optional) Directions: In a medium serving bowl, place the spinach, chicken, oranges, walnuts and cheese crumbles. Toss to combine. Drizzle the balsamic dressing over the top, or serve on the side.

Chicken Tacos Recipe

Chicken Tacos
Chicken Tacos

Chicken tacos are fun for the family and easy to whip together on a busy night.

To make these you will need: For the Chicken: Shredded chicken 2 tbsp olive oil ½ tsp Himalaya salt ½ tsp pepper 2 tsp ground cumin 1 tsp smoked paprika ½ rsp chili powder ½ tsp garlic powder ¼ tsp chipotle chili powder ½ onion powder

For the salsa: 1 cup cherry tomatoes – quartered ½ finely diced red onion ¼ cup chopped fresh cilantro

For the chipotle lime crema: 3 tbsp greek yogurt ¾ cup unsweet coconut milk 1 tbsp adobo sauce Juice of half a lime Zest of half a lime 1/8 tsp Himalayan salt

Corn tortillas Queso fresco cheese crumbles 1 avocado sliced

Directions: Place the olive oil in a skillet over medium heat, then warm the chicken and season with the next 7 ingredients. Remove from heat and set aside. To make the salsa- Toss together in a small bowl the tomatoes, cilantro and red onion, squeeze with a little fresh lime juice. Set aside To make the crema- In a small bowl whisk together the Greek yogurt, coconut milk, adobo sauce, lime juice, lime zest and salt. Set aside.

Once the chicken is warmed through, and the salsa and crema are prepared, call everyone to the kitchen and let them each assemble their tacos. Garnish with queso fresco cheese crumbles and serve with avocado slices. (recipe adapted from howsweeteats)

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