Lemon Pepper Chicken

Did you like our Mango Lemon Chicken? Try this similar recipe - Lemon Pepper Chicken! It's easy to make for dinner during the week or even prepare in advance during food prep! I love it over our Sauteed Kale!

Lemon Pepper Chicken

Ingredients:

• 3 lbs chicken breasts or tenderloins, cubed
• Coconut oil, to coat the pan
• 2 Tbsp lemon pepper seasoning
• 2 Tbsp minced garlic
• 2 tsp black pepper

Directions:

1. Cube chicken (we use kitchen shears) and set aside

2. Heat coconut oil over medium-high heat in a large pan

3. Once oil is hot add chicken

4. Add 1/2 of the spices to the chicken

5. Continue cooking (turning the chicken so that it browns evenly) and add remaining spices

6. Cook until chicken is no longer pink (usually 8-12 minutes)

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

Spicy Thai Basil Shrimp and Rice Noodles

Our Clean Spicy Thai Basil Shrimp and Rice Noodles recipe is exactly what you need when you are craving a taste of the Orient. Crisp tasting with a hint of spice, you will forget that this recipe is even healthy! It’s a great recipe if you are crunched for time as it takes about 15 minutes to fully prep ingredients and prepare the dish. Grab some chopsticks and treat yourself to something special!

Clean Spicy Thai Basil Shrimp and Rice Noodles

Ingredients:

• 1 TBSP honey
• 1 TBSP lime juice
• 1 TBSP low sugar fish sauce (Most have 0g sugar and few ingredients)
• 1 TBSP coconut aminos

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• 1 package brown rice Pad Thai noodles (Use a brand that contains only rice flour. You could also substitute for Kelp noodles)

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• 2 TBSP coconut oil
• 1 tsp minced garlic
• ¼ tsp cayenne pepper
• ½ lb shrimp, shells on
• 1 C carrots, shredded
• 2 TBSP green onion, diced
• ½ C fresh basil, diced
• ¼ C raw cashews, chopped

Directions:

1.  Boil water for rice noodles as directed on package.

2. In a small bowl, whisk to combine honey, lime juice, fish sauce and soy sauce. Set aside.

3.  Prepare rice noodles as directed on package and strain into a large bowl once they are prepared.

4. As rice noodles are cooking, add coconut oil to a large pan or wok. Heat until liquefied over medium-high heat.

5.  Add minced garlic and cayenne pepper. Cook for 30-45 seconds stirring constantly.

6. Add shrimp, stirring frequently (approximately every 20 seconds) and cook for 2 minutes. 

7.   Add carrots and green onions and cook for an additional 2 minutes.

8. Add basil, cashews and sauce mixture, cooking until basil is slightly wilted or approximately 1 minute.

9. Combine stove top ingredients with rice noodles in a large bowl, tossing to coat noodles and equally distribute stir-fry ingredients.

10.  Serve immediately. 

Clean Eating Chicken Salad

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Chicken salad has always been a spring and summer food to me. Even though I don't like mayonnaise, miracle whip, or anything similar...I've always loved chicken salad. This was my first attempt to make a clean chicken salad and I'm proud to say that IT IS AMAZING! Everyone in my family loved it - even those who don't care about healthy eating!

Clean Eat Recipe: Chicken Salad

Ingredients:

• 6 boneless skinless chicken breasts
• 1 1/4 cup Greek yogurt
• 4 Tbsp unsweetened vanilla almond milk
• 1 cup celery
• 1 cup onions
• Bunch of organic grapes (approx 2 cups)
• Sea Salt, to taste
• Black pepper, to taste
• Onion powder (optional)
• Pecans or Walnuts (optional)

Directions:

1. Boil your chicken breasts until cooked through. This is a very important step.  I boiled ours as listed here with organic chicken broth, minced garlic, sea salt, and pepper.  It is very important to not over-cook your chicken!  Boiling instead of baking the chicken for the recipe makes a huge difference!

2. Dice celery and onion. Place aside.  You could also half or quarter your grapes.

3. Let chicken cool to room temperature. Once cooled, shred (I just used my hands) or cut into pieces.

4. Combine Greek yogurt and unsweetened almond milk using a whisk.

5. Add chicken to a large bowl and cover with Greek yogurt/almond milk mixture. Stir.

6. Add grapes, sea salt, black pepper, and onion powder (optional). Stir.

7. Garnish with pecans or walnuts (optional, this will add healthy fats).

8. Refrigerate for 30-45 minutes before serving.

He and She Tip: The longer this stays in the fridge the better it is!  It is really good the next day!

Macros (with grapes/without nuts):

• Calories - 169
• Protein - 31 g
• Carbs - 10 g
• Fat - 2 g

Macros (without grapes/without nuts):

• Calories - 153
• Protein - 30 g
• Carbs - 5 g
• Fat - 2 g

Enjoy!

- Scott and Whitney