cooked chicken breast cubes
Category
Whole30 Thai Chicken Noodles
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Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!
Print Recipe Whole30 Thai Chicken Noodles Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with “peanut” sauce, chicken, and kale. An easy family friendly meal, serve hot or cold! Ingredients Salad- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
Rating: 4.13
You: Rate this recipe! Info Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 23
Rating: 4.13
You: Rate this recipe! Ingredients Salad
- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
- In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
- Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
- In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...
Best Whole30 Chicken Lo Mein
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Healthy Lo Mein made with delicious carrot noodles! An Easy 15 minute whole30 meal the whole family will enjoy! Grain free, paleo, gluten free.
Print Recipe Best Whole30 Chicken Lo Mein Healthy Lo Mein made with delicious carrot noodles! An Easy 15 minute whole30 meal the whole family will enjoy! Grain free, paleo, gluten free. Ingredients Noodles- 12 oz carrot noodles or other vegetable noodle
- 1 1/2 cup crimini mushrooms sliced
- 1 medium red bell pepper jullianed
- 1 cup broccoli florets cut into bite size pieces
- 1/2 medium white onion sliced
- 1 cup snap peas
- 1 cup cooked chicken breast cubes
- 1/2 cup coconut aminos
- 2 tablespoons sesame oil or tahini
- 2 tablespoons tapioca flour
Rating: 3.76
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 51
Rating: 3.76
You: Rate this recipe! Ingredients Noodles
- 12 oz carrot noodles or other vegetable noodle
- 1 1/2 cup crimini mushrooms sliced
- 1 medium red bell pepper jullianed
- 1 cup broccoli florets cut into bite size pieces
- 1/2 medium white onion sliced
- 1 cup snap peas
- 1 cup cooked chicken breast cubes
- 1/2 cup coconut aminos
- 2 tablespoons sesame oil or tahini
- 2 tablespoons tapioca flour
- Place the carrot noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop instead, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water!
- In a frying pan, lightly saute the vegetables in 1-2 tablespoons sesame oil or water. Cook for about 5 minutes until soft (but not mushy). Then set aside.
- In a mason jar or hand blender puree ingredients for the sauce. Thicken sauce over medium heat in a sauce pan or skillet, stirring consistently with a whisk, until the sauce thickens and is smooth. Do not over cook the sauce otherwise it will become too thick! If this happens, just add more water.
- In a serving bowl, add the noodles, vegetables, cooked chicken, and pour the sauce over top. Serve with sesame seeds and chopped green onion.
Chicken Broccoli Cauliflower Rice Casserole
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Meet your dinner plans. 🙂 Creamy whole30 chicken, broccoli, cauliflower rice casserole. Your family is going to love this warm and comforting casserole! Kid proof and stuffed with three veggies, topped with the best herb cream sauce.
Print Recipe Chicken Broccoli Cauliflower Rice Casserole Meet your dinner plans. 🙂 Creamy whole30 chicken, broccoli, cauliflower rice casserole. Your family is going to love this warm and comforting casserole! Kid proof and stuffed with three veggies, topped with the best herb cream sauce. Ingredients Casserole- 3 cups cauliflower rice
- 3 cups broccoli florets
- 2 cups cooked chicken breast cubes
- 1/4 cup green chiles canned
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 tablespoon Italian herb seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1 large egg
- 1/4 cup tapioca flour
Rating: 3.68
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings servings (or 4 large servings) MetricUS Imperial Course Main Dish Votes: 132
Rating: 3.68
You: Rate this recipe! Ingredients Casserole
- 3 cups cauliflower rice
- 3 cups broccoli florets
- 2 cups cooked chicken breast cubes
- 1/4 cup green chiles canned
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 tablespoon Italian herb seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1 large egg
- 1/4 cup tapioca flour
- Preheat oven to 400F. Generously grease a 9" by 9" casserole pan with avocado oil (or olive oil).
- layer in the cauliflower rice, broccoli, chicken, and green chiles into the pan.
- In a medium sauce pan whisk together all the sauce ingredients, except the egg and tapioca flour. Bring to a boil, then reduce to a simmer.
- In a cup, whisk the egg and pour into the sauce while stirring continuously. The sauce will begin to thicken, continue to stir to avoid clumping.
- Next whisk in the tapioca flour and continue to simmer and whisk for about 1 minute until the sauce thickens and all the clumps are beaten out. Be careful to take it off the heat as soon as it starts to thicken, otherwise it will become too thick. Then pour the sauce over the casserole and bake on 400F for 45 minutes until the edges are browned.
Thin Crust Chicken Pesto Paleo Pizza
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Quick and easy paleo pizza with delicious Mediterranean toppings! Healthy low carb garlic herb crust topped with chicken breast, dairy free basil pesto, kalamata olives, mushrooms, and red onion. Mmmmm:) 100% gluten free and lip smacking good!
Print Recipe Thin Crust Chicken Pesto Paleo Pizza Quick and easy paleo pizza with delicious Mediterranean toppings! Healthy low carb garlic herb crust topped with chicken breast, dairy free basil pesto, kalamata olives, mushrooms, and red onion. Mmmmm:) 100% gluten free and lip smacking good! Ingredients crust- 1/2 cup arrowroot flour
- 1/2 cup coconut flour
- 2 eggs
- 1/4 cup olive oil
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon dried oregano
- 1/2 teaspoon garlic granules
- 1/4 teaspoon fresh cracked pepper
- 1/3 cup basil olive oil pesto
- 1/2 cup cooked chicken breast cubes
- 1/3 cup kalamata olives Cut in halves.
- 3-4 whole white mushrooms Sliced.
- 1/4 cup red onion Sliced.
- 1 tablespoon olive oil
- 1 tablespoon olive oil For drizzling on top.
- basil olive oil pesto For sprinkling on top after cooked- If desired.
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 10-15 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients crust
- 1/2 cup arrowroot flour
- 1/2 cup coconut flour
- 2 eggs
- 1/4 cup olive oil
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon dried oregano
- 1/2 teaspoon garlic granules
- 1/4 teaspoon fresh cracked pepper
- 1/3 cup basil olive oil pesto
- 1/2 cup cooked chicken breast cubes
- 1/3 cup kalamata olives Cut in halves.
- 3-4 whole white mushrooms Sliced.
- 1/4 cup red onion Sliced.
- 1 tablespoon olive oil
- 1 tablespoon olive oil For drizzling on top.
- basil olive oil pesto For sprinkling on top after cooked- If desired.
- Preheat oven to 400F.
- In a medium mixing bowl or KitchenAid, combine all the ingredients for the crust.
- Roll the crust out on a pieces of parchment paper. Then transfer the pizza on the parchment paper onto a pizza or baking dish.
- Brush the olive oil over the pizza crust, followed by the pesto.
- Layer on the chopped mushrooms, onions, olives, and chicken breast.
- Bake on 400F for about 20 minutes.
- Once the pizza has cooked you can opt to drizzle on more olive oil and pesto if you want.