Tag Archives: Chicken

Chicken, Turkey and Black Bean Chili

chicken turkey chiliEven though summer is still lingering around these parts, the nights are becoming cooler, and I’ve definitely been feeling a bit of fall in the air! I decided to give in to the impending cool weather, and break out my crock pot for some good old fashioned, hearty, healthy chili. This stuff is packed with protein, healthy carbs, and tons of flavor. Enjoy with a dollop of nonfat Greek yogurt, your favorite cheese, or sliced avocado.

Enjoy!

Crystal

CHICKEN, TURKEY, & BLACK BEAN CHILI

  • 1 20 oz package lean ground chicken
  • 1 20 oz package extra lean ground turkey
  • 2 large green bell peppers, chopped
  • 1 large sweet red onion, chopped
  • 4 cups sliced mushrooms
  • 2 cans diced tomatoes
  • 1/4 cup tomato paste
  • 5 cloves garlic, minced
  • 1 can low sodium black beans, rinsed
  • 1 can low sodium kidney beans, rinsed
  • 4 tablespoons chili powder
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons tobasco sauce (or favorite hot sauce)
  • cumin, cayenne, onion powder, cinnamon, italian seasoning & sea salt/pepper to taste
  • Fresh herbs of your choice (I used oregano, cilantro, and sage)

Plug in your crockpot and set to low. Using a large non stick skillet, sautee mushrooms, onions and bell peppers over medium heat until soft and fragrant. You won’t need to add oil, since the mushrooms are high in water content. Remove mixture from heat, and add to your crockpot. Using the same skillet, add ground turkey, chicken and minced garlic. Cook over medium heat until meat is lightly browned. Add mixture to crock pot. Add rinsed beans, chopped herbs, tomatoes with the liquid from the can, and all seasoning to crockpot and mix well. Close the lid to the crockpot and leave cooking on low for 4 hours. Add more seasoning if desired and serve warm with your favorite healthy garnish! I like to add avocado and nonfat greek yogurt to mine.

Serving size 2 cups.

calories
361
Total Fat
8.7g
Sat. Fat
2.6g
Cholest.
107.1mg
Sodium
492.2mg
Carb.
31.6g
Fiber
8.6g
Sugars
11.3g
Protein
42.1g

Curry Chicken Salad

CURRYchixSALAD
This bright, light and simply scrumptious recipe was inspired by my boss, Kelly. She made some absolutely delicious and inspiring curry chicken salad and brought it to work once…I was determined to make some at home! I put a few things together from my fridge and came up with this mouth watering, super nutritious version of her chicken salad. Serve it on your favorite whole grain bread, on top of cucumber slices, or eat it right out of the bowl with a fork – whichever you choose, I hope you will enjoy it as much as I did!

-Crystal

CURRY CHICKEN SALAD

  • 5 chicken breasts, thawed
  • 1 can light coconut milk
  • 2 tbsp curry powder
  • 2 cups broccoli slaw (I used organic, prepared)
  • 1 cup nonfat Greek yogurt
  • 2/3 cup sliced almonds
  • 2/3 cup sliced green onion
  • 2/3 cup golden raisins
  • 1/4 cup toasted, shredded unsweetened coconut
  • 2 tsp sea salt (optional)

Pierce raw chicken breasts with a fork until there are several punctures in each one. This is so the coconut milk and curry mixture will saturate and season the chicken inside and out. Place chicken into large shallow saucepan, and cover with  coconut milk and half of the curry powder and salt. Bring coconut milk to a boil, then cover, reduce heat, and let simmer for 20 minutes, or until chicken is cooked all the way through. It helps to flip the chicken half way through cooking.

While the chicken cooks, add broccoli slaw, yogurt, scallion, almonds, raisins, coconut and remaining curry powder/salt. combine well.

Once chicken is cooked, remove from heat and cut into small chunks, or shred with a fork and knife. Add chicken and coconut milk to the vegetable/nut/yogurt mixture and combine well. Allow mixture to sit in the refrigerator for 1 hour to soak up all the flavors and remaining coconut milk. Serve chilled over your favorite whole grain wrap or bread, on fresh sliced cucumber, or enjoy straight from the bowl.

Serving size 1 cup:

calories
243
Total Fat
9.3g
Sat. Fat
3.8g
Cholest.
45.7mg
Sodium
72.3mg
Carb.
17.9g
Fiber
3g
Sugars
11.8g
Protein
22.5g

Chicken Salad Lettuce Wraps

chicken salad 1

When I am traveling, camping, working, or simply just have a busy week, I always turn to this Go-To Chicken Salad recipe. It is so quick to prepare, and I love having a big batch to enjoy for a few days. I usually prepare a few pre-cooked chicken breasts every week by baking them in the oven at 375 degrees for about 30 minutes. You may also use canned chicken meat, but it is always a healthier option to prepare your own so they are free from added sugars, oils and preservatives.

I hope you enjoy this simple recipe.

-Crystal

CHICKEN SALAD LETTUCE WRAPS

You will need:

  • 2 chicken breasts, cooked
  • 1 cup red grapes, sliced
  • 1 cup celery, sliced
  • 1/2 cup raw almonds, chopped or sliced
  • 2 tsp ground cumin
  • 1 cup Greek yogurt
  • salt & pepper to taste
  • 1 head butter or Boston lettuce, cleaned

chicken salad 2

Begin by combining celery, grapes, and chopped almonds in a large mixing bowl.

chicken salad 3

Next, slice, shred or chop chicken breasts into small pieces and combine into your mixing bowl.

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Combine mixture with Greek yogurt, cumin, salt and pepper and mix well.

chicken salad 5

Serve chicken salad over your cleaned butter lettuce leaves, and enjoy!

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🙂

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Easy Chicken Fajitas

fajitas

These yummy fajitas are so easy to make, and so delicious – you will be amazed! This recipe utilizes pre-cooked chicken breasts for an incredibly fast preparation.

Serve them over a warm whole wheat or QUINOA tortilla, with a dollop of Greek yogurt, avocado, hot sauce or cabbage, and enjoy!

Crystal

You will need:

  • 1 Large chicken breast, cooked, sliced into bite sized pieces
  • 3 cups sliced white onion and bell pepper mixture
  • 2 tablespoons Ms. Dash fiesta lime spice
  • Greek yogurt (for topping)
  • Hot sauce (optional)
  • Whole wheat or QUINOA wraps

cinco 003cinco 005Add sliced cooked chicken, bell peppers, onion, Ms. Dash, and 1/2 inch water to a large skillet. Cook all ingredients on medium/high heat until nearly all the moisture has evaporated. Add salt and pepper to taste.

Serve mixture over a warm wrap with a dollop of Greek yogurt and your favorite hot sauce. I like fresh jalapeno and cabbage on mine as well! Enjoy. Makes enough to enjoy for 2 sittings.

If I don’t have time to prepare my own quinoa tortillas, I like to buy these low carb, high fiber whole wheat wraps:

cinco 009

Per serving:

calories
278
Total Fat
4.3g
Sat. Fat
1.2g
Cholest.
54.8mg
Sodium
212.9mg
Carb.
30.6g
Fiber
5.8g
Sugars
12.3g
Protein
28.7g

Crockpot Chicken & Roasted Tomatillo Salsa

Verde Chicken

Prepare to amaze yourself with this mouth watering crockpot “Chili Verde!” Sweet, spicy and tangy sauce with melt in your mouth pulled chicken – it is sure to have you coming back for seconds.

Try it on a whole wheat wrap with brown rice, avocado, radishes, and Greek yogurt, on top of a salad, or as part of a scramble for breakfast! The possibilities are endless.

It really is easy to make bright, flavorful dishes at home with just a few fresh ingredients!

Cheers, I hope you enjoy this recipe. 🙂

-Crystal

CROCK POT CHICKEN & ROASTED TOMATILLO SALSA

  • 12 large fresh tomatillos
  • 1 large while onion
  • 6 cloves garlic
  • 1 serrano pepper
  • 1/4 bunch fresh cilantro
  • 1 lime
  • 1 small can of diced green chilis
  • Sea salt and black pepper to taste
  • 4 large chicken breasts

Preheat oven to 450 degrees. Lay tomatillos over a large cookie sheet and leave them in their skin. Chop the onion into large pieces and add them to the cookie sheet. Roast tomatillos and onions in the over for 30 minutes, or until they begin to char on top. Remove from oven and peel skins away from soft tomatillos. (Careful, they will be HOT!)

tomatillos

Using a food processor, combine tomatillos, onions, peeled garlic, cilantro, green chilis, seeded serrano pepper, lime juice, salt and pepper. Blend mixture until smooth.

tomatillo processor

tomatillos 2

green sauce

To make delicious crock pot chicken, simply add 4 large thawed chicken breasts to your crock pot, along with all of your Roasted Tomatillo Salsa, and a little sea salt. Cover and let cook on high for 3 hours. The chicken will pull apart very easily with a spoon, spatula, or fork. I just used a wooden spoon and smashed the chicken while it was still in the crock pot until it all pulled apart nicely.

Bon Apetit!

Slow Cooked Verde Chicken with Pineapple Salsa
Slow Cooked Verde Chicken with Pineapple Salsa

White Bean Chicken Chili

Hi Everyone!

Winter weather always makes me want warm, hearty meals. Soup, chili, stew, and all things drenched in pasta sauce or gravy of some kind are a few of my favorite go-to winter meals. Cody and I take part in a weekly organic veggie share from a local farm, and have been receiving loads of different root veggies, greens, and leek type stuff as of late. Having lots of extra random vegetables always inspires me to make a big pot of soup – I love having delicious leftovers for a quick and easy meal any time of day.

This recipe is a slightly different take on your average chili – but every bit as mouth watering! I used my large crock pot to slow cook all the ingredients, but you may use a large soup pot instead. Most of the ingredients I have listed are easily interchangeable with whatever you have on hand. I hope you enjoy!

-Crystal

You will need:

  • 16 oz Organic Ground Chicken
  • 4 Cups Chopped Veggie Mix (Carrot, Onion, Bell Pepper, Celery and Radish)
  • 3 Large Cloves Garlic
  • 30 oz (appx. 3 cups Cooked White Beans (I used half white and half garbanzo)
  • 1 Cup Mung Beans (optional)
  • 44 oz (appx. 3 cans) Low Sodium Chicken Broth
  • 2 Bunches Collard Greens, Kale, or Bok Choy
  • 1 Small Can Diced Green Chiles
  • 1 Cup Salsa Verde
  • 1/2 Cup Plain Greek Yogurt
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Sliced Scallion (for garnish)

Seasoning:

  • 1 Tablespoon Cumin
  • 1 Teaspoon Paprika
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon Cayenne
  • 1 Teaspoon Chili Powder

Set your crock pot to it’s lowest setting, and add chicken broth, green chiles, salsa verde, collard greens, and bean mixture. Chop all veggies to approximately same size chunks.  Set aside yogurt and sliced scallion. Saute onion, celery, radish, carrot, garlic, and bell pepper over medium/high heat, coating lightly with olive oil, until fragrant and slightly soft. Add veggies to pot. Next brown the ground chicken and add to the crock pot. Add all seasonings, to taste. Cover and let simmer for 4 hours on low heat. Remove lid after 4 hours and add yogurt. (Temper the mixture using some of the hot broth so it doesn’t separate.) Taste chili and determine if it needs adjustments to the seasoning. Cover again, and turn temperature to high. Let simmer for 1 hour. Enjoy warm with sliced scallion and a dollup of Greek yogurt.

Serves 8

Per Serving:

Calories
278
Total Fat
5.8g
Sat. Fat
1.1g
Cholest.
45mg
Sodium
602.1mg
Carb.
34.3g
Fiber
8.5g
Sugars
3.8g
Protein
20.1g

Chicken Tortilla Soup

Hey Everyone!

I have a delicious, nutritious and simple recipe for you today! This is my husband, Cody’s recipe – It is full of fresh flavor, has all of the elements of a comfort food, and is about 200 calories per serving! *This calculation does not include the tortilla chip topping

tortilla soup 004

 

You will need:

  • 3 boneless, skinless chicken breasts, or 1 whole rotisserie chicken (you may use tofu instead if you are vegetarian)
  • 2 cartons (64 oz total) of low sodium chicken or vegetable stock
  • 1/2 cup chopped yellow onion
  • 1 1/2 cups salsa of your choice (I use Pace medium for cooking)

For the garnish:

  • 1 cup chopped cilantro leaves
  • 1 cup cubed avocado
  • 1 can (or 1 1/2 cups) black beans (rinsed)
  • 1/2 cup sliced green onion (optional)
  • crumbled tortilla chips (optional) *Bean-itos is a great brand for high fiber, low fat chips made from black beans*

Prepare the chicken breast by steaming over medium heat in a pan with 2-3 inches of water until the meat has all turned white, but is not over cooked and rubbery. You may add herbs or spices to your chicken while steaming, but it is not necessary. Once cooked and slightly cooled, shred the chicken using a fork, knife, or just your fingers and add to a large pot. If you are using a whole rotisserie chicken, pull the meat from the bones, excluding the skin, and place into your pot. Add chicken or vegetable broth, onion, and salsa, and simmer over low-medium heat for about 15-20 minutes, stirring occasionally. You do not want to bring the soup to a raging boil, but keep it just hot enough to where you see little bubbles along the outside of your pot.

Once the chopped onions become soft, the soup is ready to serve! Top with fresh cilantro, avocado, green onion, black beans, and a few crumbled tortilla chips. YUM! Some other great options as garnishes are black olives, jalapenos, etc – get creative! This soup is even better the second day, after the flavors have all melded nicely in the fridge.

Serves approximately 6

Enjoy!

-Crystal