Roasted Italian Herb Chicken

This is one of the easiest recipes to make and a great way to break up the monotony of chicken for dinner. Think rotisserie chicken without the mystery of what your purchased rotisserie chicken was actually cooked with. (Just think! Eeew! It may have even been injected with a processed substance you would NEVER use!)

You may also like our clean & simple roasted chicken recipe!

Roasted Italian Herb Chicken

Ingredients:

• 1 whole organic chicken
• 1 TBSP Safflower Oil
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp basil
• 1 tsp garlic powder
• 1/2 tsp rosemary
• 1/2 tsp sage
• 1/2 tsp marjoram
• 1/2 tsp onion powder
• 1/2 tsp coarse grind black pepper
• 1/2 tsp coarse grind sea salt
• 1/2 lemon, peeled and cut in half
• 1/2 yellow onion, peeled and cut in half

Directions:

1. Preheat oven to 450 degrees F.

2. Rinse and pat your chicken dry using an unprinted paper towel. Place chicken in a baking dish WITH sides (there will be some drippings).

3. Combine spices together in a small dish.

4. Spread olive oil on chicken and shake spice mixture over chicken to coat. Rub the spices into chicken, combining olive oil and spices together.

5. Stuff lemon and onion into chicken inner cavity. (You will not be eating this - it is for flavor.)

6. Bake for 75 minutes at 450 degrees F.

7. Allow chicken to cool for approximately 10-15 minutes prior to eating.

Enjoy!

Savory Chicken Casserole

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Savory Chicken Casserole {Gluten Free and Paleo}

Recipe adapted from Paleo Grubs Stove-tip "Cheesy" Paleo Chicken Casserole

Do the words casserole and clean eating REALLY go together? Well, today they do! This is a great feel-good food recipe. It actually tastes cheesy although there is no cheese and NO dairy of any kind!

Ingredients:

• 2 c cooked shredded chicken (check out this guide on how to boil chicken!)
• 1.5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 2 Tbsp coconut oil, melted
• 1.25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Directions:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer. Not sure how to boil chicken? We've got you covered! Check out this post.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.

Cilantro Lime Chicken

Have some extra chicken on hand or looking for something new to add to your weekly food prep?  Try this Cilantro Lime Chicken - inspired by the Cilantro Lime Shrimp!

Ingredients:

1 lb chicken breasts or tenderloins, cubed

3 tsp - 1 Tbsp coconut oil

2 Tbsp minced garlic

1/4 - 1/2 cup cilantro, chopped

1 lime

Salt (to taste)

Pepper (to taste)

Directions:

1. Heat a large frying pan on medium-high heat.

2. Add coconut oil to the pan & once the pan is hot add the chicken.

3. Season with salt, pepper, and garlic.

7. Squeeze lime over chicken & toss with cilantro.

- Whitney