Mushroom Chicken

1 teaspoons butter
 1/4 cup sliced mushrooms
 1 tablespoon chopped onion
 1/4 teaspoon salt
 1/2 cup chicken broth
 2 chicken tenders
 1/4 cup rice
 3 ounces peas

 In a saucepan, melt butter. Add mushrooms, onion and salt. Gradually stir in chicken broth. Add chicken and rice and cook until tender. Add peas and heat until warm.
 

Tomato Chicken

2 teaspoons oil
1 boneless chicken fillet or thigh
1/3 can stewed tomatoes
1/2 cup chicken broth
1/4 cup instant rice
1 teaspoon salsa
1/4 teaspoon parsley
1/4 teaspoon cumin
1/8 teaspoon basil
1/4 cup frozen peas (thawed)

In a large pan heat oil over medium-high heat. Add chicken; cook 5 minutes or until lightly browned. Stir in undrained tomatoes, broth, rice and spices; bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Stir in peas. Cover; cook 10 minutes more or until rice is tender.

For frozen chicken, bring everything except the chicken and peas to a boil. Add chicken reduce temperature to low. Cook until chicken is done, about 30 minutes. Add peas and cook 10 minutes. 

Chicken Stir Fry

1 tablespoons oil

1/2 medium onion, roughly chopped

1 cups chopped boneless chicken

1/2 cup peas and carrots, thawed

1 clove minced garlic

1/2  tablespoon minced ginger

1 cup cooked rice, cooled

1 egg, lightly beaten

¼ cup water

1 teaspoon soy sauce

Salt and ground black pepper to taste 

 

Preparation

1. Put oil in a wok or a large skillet and turn heat to high. A minute later, add onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
2. Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Add peas and carrots to skillet; cook for about a minute, or until hot. Add them to bowl.
3. Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center, add the egg into it; scramble them a bit, then incorporate into rice.
4. Return chicken and vegetables to skillet and stir to integrate. Add water and cook, stirring, for about a minute. Add soy sauce, then taste and add salt and pepper if necessary.

 

Chicken Bake

1/4 lb gluten-free pasta
1 teaspoon butter
1 tablespoon chopped onion
1 tablespoon gluten-free flour
1 cup chicken broth
2 chicken tenders
1 teaspoon parsley
3 ounces broccoli

Preheat oven 350° F. In baking dish melt butter, add onion and chicken. Bake while pasta is cooking Cook pasta according to package directions. To baking dish add flour and broth. Drain pasta. Add pasta, chicken, parsley, broccoli. Bake, uncovered 25 minutes.

Chicken Broccoli Casserole

2 chicken tenders
onion powder
garlic powder
butter
3 ozs Broccoli Florets - Birds Eye
1/2 cup water
1/2 teaspoon chicken bouillon
1/4 cup instant brown rice   

Cook rice and let set.
Preheat oven broiler. Heat greased broiling pan about 3 minutes.  
Arrange chicken in a single layer on prepared pan. Add broccoli. Sprinkle with spices and top with butter.
Broil a few inches from the heat for 5 minutes. Flip over the chicken and stir broccoli, broil about 5 minutes until chicken is done. Turn off oven. Stir in cooked rice and return to oven for 15 minutes. 

Broiled Chicken Meal

2 chicken tenders
onion powder
garlic powder
butter
baking potato
6 ozs Broccoli Florets - Birds Eye

Microwave potato until tender. 
Preheat oven broiler. Heat greased broiling pan about 3 minutes.  
Arrange chicken in a single layer on prepared pan. Add broccoli. Sprinkle with spices and top with butter.
Broil a few inches from the heat for 5 minutes. Flip over the chicken and stir broccoli, broil about 5 minutes until chicken is done.

Spanish Chicken

1 teaspoon oil
1 tablespoon chopped onion

1 clove garlic

1/2 teaspoon chicken bouillon
1/4 teaspoon cumin

1/4 teaspoon basil

1/2 can stewed tomatoes

1/2  cup water

1/4 cup instant brown rice  

3 ounces green beans

2 chicken tenders

In an oven proof skillet, heat oil, saute onions and garlic. Stir in spices. Add tomatoes and water, bring to boil. Stir in rice and green beans. Add chicken. Bake 350 for 30 minuets. 

 

Chicken Stew

2 chicken tenders
1/4 cup diced potatoes
1/4 cup sliced mushrooms
3 ounces peas & carrots

1 teaspoons butter
1/4 teaspoon salt
1 tablespoon chopped onion
1 tablespoon gluten-free flour
1 cup chicken broth

In a saucepan, melt butter. Add salt and onion. Blend in flour. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened.

Broil chicken tenders until brown. Set aside. Brown potatoes. Set aside. Brown mushrooms, then add peas & carrots. Stir in chicken and veggies into sauce.

White Chicken Chili

• 1 lb Chicken breasts

• 2 cloves Garlic
• 1 15oz can Great northern beans
• 1 big pinch Basil, dried 
• 1 1/2 tsp Cumin 
• 1 Shallot or 1/2 onion 
• 1 tbsp Gluten-free flour  
• 1 1/2 tsp Salt

• 2 cups Chicken broth, gluten-free

Chicken Pot Pie

1/2 cup gluten-free flour
1/4 teaspoon salt
3 tablespoons coconut oil
1 tablespoon and 1-1/2 teaspoons cold water

2 chicken tenders
1/4 cup diced potatoes
1/4 cup sliced mushrooms
3 ounces peas & carrots

1 teaspoons butter
1/4 teaspoon salt
1 tablespoon chopped onion
1 tablespoon gluten-free flour
1 cup chicken broth

Preheat oven to 400 degrees F

In a large bowl, combine flour and salt. Cut in oil until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate. Roll one ball out. Place bottom crust in dish. Add filling. Roll out top.

In a saucepan, melt butter. Add salt and onion. Blend in flour. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened.

Broil chicken tenders until brown. Set aside. Brown potatoes. Set aside. Brown mushrooms, then add peas & carrots.

Stir in chicken and veggies into sauce. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Chicken Pot Pie Bites

 

3/4-ish of a cup of Leftover Mixed Veggies
6-7 Mushrooms, chopped (white, crimini whatever you have)
1 (3 oz.) can Chunk Chicken, drained
5 eggs, beaten
1/2 teaspoon Kosher Salt
1/2 teaspoon Poultry Seasoning (do not leave out)
a few twists of Black Pepper
2 teaspoons Parmesan Cheese, grated

Preheat oven to 350. Saute mushrooms till golden. Mix all ingredients together (except egg and cheese.) Allow to cool. Add to eggs.

Spoon into lightly greased (Pam non-stick spray works great for this) mini muffin tin. Sprinkle with Parmesan cheese.

Pasta Chicken

1/2 cup uncooked pasta
1-1/2 teaspoons olive oil
1 clove garlic
2 chicken tenders
1/2 cup spinach
Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium-high heat, and cook the garlic. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked pasta. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese

Mediterranean Bowl

sliced cucumbers

chopped tomatoes

sliced radishes

sliced onions

4 oz shredded chicken

sliced pickles

cabbage slaw

1 tbsp hummus

zucchini noodles

Thai Chicken Bowl

4 oz cooked chicken, shredded

1 handful chopped almonds

green onions, chopped

1/4 avocado, sliced

1/4 cup almond butter

2 tbsp soy sauce

2 tbsp vinegar

1 tbsp freshly squeezed lime juice

1 tbsp liquid Stevia

cabbage slaw

1/2 cup unsweetened coconut milk

Chinese Chicken Bowl

4 oz grilled chicken cubes

snow peas

broccoli

mushrooms

green onions

2 tbsp low-sodium soy sauce

Mexican Bowl

4 oz chicken, shredded

kidney beans

tomatoes

green pepper

onion

1/4 avocado, sliced

2 tbsp salsa

cauliflower riced

Peanut Chicken

2 lbs chicken breasts
1/2 cup creamy peanut butter
1/3 cup chicken broth
1/4 cup water
1/4 cup gluten-free soy sauce
2 cloves garlic, mince
2 Tbl brown sugar
1/2 tsp ground ginger
1/8 tsp red pepper

In a saucepan mix together all the ingredients except the chicken. Broil the chicken until all pink is gone. Pour sauce over the chicken and broil until golden.

Pineapple Chicken

1/2 cup pineapple juice
1/2 cup soy sauce
1/4 cup oil
1/4 cup honey
1 clove garlic, minced
1 T fresh ginger, grated
1 t pepper
6 chicken breast halves, boneless and skinless
1 can (20 oz) pineapple tidbits, drained
1/2 cup cilantro, chopped
1/4 cup red onion
1 t lime juice

Mix juice, soy sauce, oil, honey, garlic, ginger, and pepper in a large ziptop bag. Add chicken. Place in a dish and refrigerate 4-8 hours. Mix pineapple, cilantro, onion and lime juice. Cover and refrigerate until ready to serve. Drain marinade into a medium saucepan. Bring to boil over high heat, boil 2 minutes. Grill or broil chicken breasts, turning once and basting often with glaze until golden brown and no longer pink in the thickest part. Transfer to a clean platter and serve with the pineapple salsa.

Chicken and Dumplings

4-5 lb chicken
1 onion
2 cloves garlic
2 stalks celery
1 cube Maggi chicken boulin
1/2 t pepper
1 bay leaf
3 cups water
2 cups carrots
2 T butter
1 clove garlic, minced
1 cup frozen peas
2 cups Jiffy Baking Mix
2 t parsley
2/3 cup milk

Place chicken, onion, garlic, celery, boulin, pepper, bay leaf and water  in large pot. Bring to a boil. Reduce heat to low. Cover and simmer 2 hours. Strain broth. Remove chicken from bones and return to pot with strained broth. Microwave carrots, butter and a little broth until carrots are tender. Add garlic and microwave another minute. Add carrots, garlic, and peas to pot. Bring to boil. Combine baking mix, parsley and milk. Drop dough into boiling broth. Cover, cook 10 minutes; uncover, cook 10 minutes more.

Chicken and Noodles

4-5 lb chicken
1 onion
2 cloves garlic
2 stalks celery
1 cube maggi chicken boulin
1/2 t pepper
1 bay leaf
3 cups water
12 oz noodles
2 T butter
1 clove garlic
1 T parsley
4 T corn starch
4 T cold water

Place chicken, onion, garlic, celery, boulin, pepper, bay leaf and water  in large pot. Bring to a boil. Reduce heat to low. Cover and simmer 2 hours. In another pot cook noodles according to package directions. Drain noodles, leave in colander. In the same hot pot add butter, saute garlic and parsley. Return noodles to pot and toss with butter mixture. Remove chicken from bones and set aside. Strain broth into cooked noodles. In small bowl mix corn starch and cold water. Add corn starch slurry to noodles and broth, bring to boil and simmer until thickens. Add chicken and re-heat.