Blueberry Chicken Salad with Maple Vinaigrette

Main dish | August 21, 2015 | By

Blueberry Chicken Salad with Maple Vinaigrette
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Ingredients
  1. Salad
  2. 2-3 cups of pre-cooked shredded turkey or chicken
  3. 6 cups of chopped romaine
  4. 2 apples, chopped small
  5. 1/4 cup of blueberries
  6. 1/2 cup of slivered almonds
  7. 8 strips of bacon – cooked and crumbled
  8. Vinaigrette
  9. 1/4 cup pure maple syrup
  10. 2 tbs balsamic vinegar
  11. 1/2 tsp Dijon mustard
  12. 1/4 tsp salt
  13. 1/4 tsp pepper
  14. 1/4 cup extra virgin olive oil
Instructions
  1. Mix maple vinaigrette ingredients together, adding oil last
  2. Whisk until thoroughly blended
  3. Combine salad ingredients and toss with vinaigrette
  4. Divide among four bowls and serve
Hearth and Honey http://hearthandhoney.com/

Chicken Salad & Sesame Lime Dressing

Main dish | August 19, 2015 | By

Chicken Salad & Sesame Lime Dressing
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Ingredients
  1. 1/2 cup oil – Such as avocado, walnut, or olive oil
  2. 1/3 cup plus a tablespoon more of fresh lime juice
  3. 2 tsp sesame oil
  4. 2 tsp raw honey
  5. 1 red chili pepper – such as jalapeno, chopped small
  6. salt and pepper to taste
  7. Whisk above ingredients together. I usually make a little extra dressing to mix in with the shredded chicken before I make the salad. I gives it great flavor.
Salad
  1. 1/4 head shredded green cabbage
  2. 1/4 head shredded red cabbage
  3. 1 small head of romaine – about 2 cups
  4. 1/2 cup chopped cilantro – leaves only (Optional)
  5. 2 carrots – grated
  6. 1 or 2 tomatoes – chopped
  7. 2 avocados – chopped
  8. 2-3 cups of shredded chicken
Instructions
  1. Toss all salad ingredients in a bowl with chicken
  2. Add dressing as desired
  3. Sprinkle with sesame seeds
  4. Enjoy!
Hearth and Honey http://hearthandhoney.com/

Berry Delicious Chicken Salad

Main dish | August 18, 2015 | By

Berry Delicious Chicken Salad
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Ingredients
  1. 1 cup sliced strawberries
  2. ½ cup blackberries
  3. 1 nectarine or peach – cut into pieces
  4. 1 avocado
  5. 4-6 slices cooked bacon
  6. 2 chicken breasts (depending on how much you like in your salad)
  7. 4 cups salad mixed greens – whatever kind you like.
  8. Vinaigrette
  9. ¾ or 1 cup strawberries
  10. 1 tbs coconut vinegar (you can use apple cider if you don't have coconut vinegar)
  11. 1 tbs raw honey
  12. 1/8 tsp salt
  13. 1/4 tsp pepper
  14. 1/4 cup extra virgin olive oil
  15. Honey Mustard Sauce
  16. 5 tbs raw honey or pure maple syrup
  17. 2 tbs organic Dijon mustard
  18. 1 tbs apple cider vinegar
Vinaigrette
  1. Combine berries, coconut vinegar, raw honey and salt and pepper in a blender. Next slowly add olive oil on a lower speed
  2. Stop and taste the mixture – you may want to add more honey or vinegar depending on your own personal taste
  3. Store in refrigerator until you're ready to serve your salad
Salad
  1. Grill your chicken and brush on the Honey Mustard Sauce.
  2. Cook your bacon and crumble into bacon bits.
  3. Get your salad together with the greens, chicken, strawberries, blackberries and nectarine/peach.
  4. Top with avocado, bacon and the yummy strawberry vinaigrette!
  5. Dig in and enjoy!
Hearth and Honey http://hearthandhoney.com/

Ginger Orange Chicken with Cauliflower Rice

Main dish | August 1, 2015 | By

Ginger Orange Chicken with Cauliflower Rice
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Ingredients
  1. 1 teaspoon of healthy oil such as (grape seed oil, walnut oil, extra virgin olive oil)
  2. 8 bone-in chicken thighs, skinless
  3. ¼ teaspoon sea salt
  4. ¼ teaspoon fresh cracked pepper
  5. Juice from 1 naval orange, about ½ cup
  6. 2 tablespoons honey
  7. 1 tablespoon sesame oil
  8. 1 tablespoons coconut aminos
  9. ¼ teaspoon chili flakes
  10. 1 -1 "piece of ginger, grated on a micro plane or very finely minced
  11. 2 garlic cloves, grated on a micro plane or very finely minced
  12. 1 teaspoon tapioca starch or similar substitute
  13. A pinch of turmeric, for color
  14. Toasted sesame seeds, cilantro and orange wedges, to serve
For the cauliflower rice
  1. 1 teaspoon of paleo friendly oil such as (grape seed oil, walnut oil, extra virgin olive oil)
  2. 1 medium head of cauliflower, grated (a food processor makes quick work of this!)
  3. 1 garlic clove, very finely minced
  4. ¼ teaspoon sea salt
Instructions
  1. Heat the oil in a large frying pan over high heat. Sprinkle the chicken thighs with the sea salt and pepper and add them to the pan. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
  2. While the chicken is searing prepare the orange glaze. In a medium sized bowl whisk together the orange juice, honey, sesame oil, soy sauce, chili flakes, ginger, garlic, tapioca starch and optional turmeric.
  3. Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes. Flipping the chicken over isn't necessary for cooking it, but it does help the color develop on both sides so it looks even better.
For the cauliflower rice
  1. While the chicken is cooking prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
  2. If the cauliflower is ready before the chicken simply remove the pan from the heat and keep it covered until the chicken is done.
Hearth and Honey http://hearthandhoney.com/

BBQ Chicken Salad Bowl with Raspberry Pesto Vinaigrette

Main dish | July 31, 2015 | By

BBQ Chicken Salad Bowl with Raspberry Pesto Vinaigrette
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Ingredients
  1. 2 chicken breasts, cut into 1½ inch pieces
  2. 4 tablespoons of your favorite BBQ sauce, or homemade BBQ sauce, divided
  3. 1 tablespoon honey
  4. Sea salt
  5. 4 cups spinach leaves
  6. A few handfuls of cherry tomatoes
  7. ¼ cup mint leaves, lightly packed
  8. ¼ cup basil leaves, lightly packed
  9. 2 tablespoons slivered almonds
  10. 2 tablespoons goat cheese (optional)
  11. Sliced radishes, raspberries and edible flowers, for garnish (optional)
For the raspberry basil vinaigrette
  1. 1 cup fresh or frozen and thawed raspberries
  2. ⅓ cup cold water
  3. 2 tablespoons basil leaves, packed (if you have a high-powered blender you can leave the stems on)
  4. 2 tablespoons honey
  5. 1 tablespoon neutral flavored oil (such as extra virgin olive oil etc)
  6. 1 tablespoon balsamic vinegar
Instructions
  1. Preheat your BBQ to medium high. Oil the grate well.
  2. Toss the chicken chunks with 2 tablespoons of the BBQ sauce and honey and pop them on the BBQ. Grill them until dark grill marks appear and no pink remains in the middle, about 10 minutes, turning a few times. Brush them with the remaining 2 tablespoons of BBQ sauce and sprinkle them with some sea salt.
  3. While the chicken is cooking prepare the salad dressing. Put all the salad dressing ingredients in a blender and blend on high until smooth.
  4. Fill 2 bowls (or a small platter) with spinach leaves. Top with the BBQ chicken, tomatoes, mint and basil leaves, slivered almonds, goat cheese and garnishes. Drizzle with the dressing and serve immediately.
Notes
  1. The dressing and BBQ chicken can be made up to 2 days in advance.
Hearth and Honey http://hearthandhoney.com/

Rosemary Mustard Grilled Chicken and Green Beans

Main dish | July 29, 2015 | By

Rosemary Mustard Grilled Chicken and Green Beans
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Ingredients
  1. 8 small boneless, skinless chicken breasts (can be made from cutting larger breasts into smaller ones)
  2. 1 cup of green beans for side dish, cooked how you like
Marinade Ingredients
  1. 1/2 cup Dijon mustard (or mustard of your choice)
  2. 1/4 cup fresh lemon juice
  3. 2/3 cup good quality extra virgin olive oil
  4. 2 tsp. garlic powder or minced fresh garlic (fresh is best)
  5. 2 T crumbled dried rosemary (see below) or 3 - 4 T minced fresh rosemary
  6. 1 tsp. coarse ground black pepper
  7. 1 T Spike Seasoning (optional, but recommended, or use any good all-purpose seasoning if you don't have spike)
  8. 1 tsp. celery seed (optional)
Instructions
  1. (To crumble rosemary, put the desired amount into a small ziploc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered.)
  2. Trim all fat undesirable parts from chicken breasts, then make small slits going crosswise down the length of each piece of chicken. This is to help the marinade penetrate the meat and make it so the chicken cooks more evenly. Be careful not to cut too far into the chicken. Put chicken and marinade into large ziploc bag and let marinate in the refrigerator at least 6 hours or all day.
  3. When you're ready to cook, take chicken out of the fridge and let it come to room temperature. Make sure your grill is clean and spray or brush with oil or grilling spray, then preheat grill to medium-high heat. (Sometimes I use a paper towel dipped in olive oil to rub oil on the grill again immediately before I put the chicken on. Try that if you have a problem with meat sticking on the grill.)
  4. Lay chicken on the preheated grill at an angle to grill grates and cook 3-4 minutes (or until you see grill marks when you lift up the edge of the chicken.) Rotate chicken going the opposite angle to the grill grates and cook 3-4 minutes more (or until you see criss-cross marks when you lift up the edge of the chicken.) Turn chicken over and cook until chicken is firm (but not hard) to the touch. Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is. For the most accurate way to tell when chicken reaches the safe temperature of 165F, use an instant read meat thermometer to test chicken.
  5. You might get flare-ups if the marinade drips down when you put the chicken on the grill. I spray water on them, even though some experts say not to do that. Don't baste chicken with the reserved marinade because it contains bacteria from the raw chicken.
Hearth and Honey http://hearthandhoney.com/

Roasted Caprese Chicken

Main dish | June 29, 2015 | By

Roasted Caprese Chicken
Serves 4
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Roasted Tomatoes
  1. one package of cherry or grape tomatoes
  2. 2 Tbsp olive oil, divided
  3. 5-6 large cloves of garlic, peeled and cut into thick slices
  4. 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  5. 1/4 tsp sea salt
  6. 1/4 cup thinly sliced basil leaves
  7. 1 Tbsp balsamic vinegar
Chicken Parmesan
  1. 1 lb. boneless, skinless chicken breasts, cut in half
  2. 1 large egg
  3. 1/2 cup almond flour
  4. 1/3 cup fresh grated Parmesan cheese
  5. 1/2 tsp sea salt
  6. 1/4 tsp dried Italian seasoning
  7. Optional: 4 oz. fresh mozzarella (or Monterey Jack), sliced thinly
  8. Salad Ingredients: (makes 2 salads, 1 for leftovers)
  9. 4 cups of greens (lettuce, spinach, kale, etc w/e you prefer)
  10. leftover cherry or grape tomatoes
  11. 1 cucumber, sliced
  12. 1 carrot shredded
  13. 2 tbsp of salad dressing (per salad)
  14. Mix together and portion into two bowls.
Instructions
  1. For the Roasted Tomatoes: Preheat oven to 400°F. Line a rimmed baking sheet with parchment; set aside.
  2. Cut the tomatoes in half and place in a medium bowl. Add the olive oil, garlic, thyme and salt; toss well to combine.
  3. Evenly distribute the tomato mixture on prepared baking sheet. Bake 18-20 minutes, until tomatoes begin to wrinkle and juices are bursting.
  4. While the tomatoes are roasting, prepare the chicken per instructions below.
  5. Then transfer the roasted tomatoes back into the medium bowl. Add the sliced basil and balsamic vinegar; tossing gently to combine. Set aside.
  6. For the Chicken: Be sure oven is preheated to 400°F. Line a baking sheet with parchment; set aside.
  7. In a wide shallow bowl, whisk the eggs until slightly foamy. Add the chicken.
  8. On a large plate, combine the almond flour, Parmesan cheese and seasonings.
  9. Coat the chicken in the egg wash, one piece at a time, and dredge through the flour mixture, making sure to thoroughly coat each side.
  10. Place chicken on prepared baking sheet, sprinkle with an extra pinch of salt and bake approximately 15-18 minutes, until cooked through.
  11. Remove chicken from oven. Using a slotted spoon, add 1-2 spoonful's of the roasted tomato mixture to each chicken breast and top with a slice or two of mozzarella, if desired.
  12. Set oven to broil and broil chicken for 1-2 minutes, until tomatoes are slightly browned and cheese has melted.
Hearth and Honey http://hearthandhoney.com/

Grilled Rosemary Bacon Chicken

Main dish | May 16, 2015 | By

Grilled Rosemary Bacon Chicken
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Ingredients
  1. 4 teaspoons garlic powder
  2. 1 pound chicken breasts, boneless, skinless
  3. 1/2 teaspoon sea salt
  4. 1/4 teaspoon black pepper, freshly ground
  5. 4 tablespoons rosemary, fresh
  6. 4 slices bacon
Instructions
  1. Preheat outdoor grill for medium-high and oil grates (or use a heavy bottomed skillet over medium heat on the stove or oven).
  2. Season chicken breasts with garlic powder, sea salt and freshly ground black pepper.
  3. Lay one rosemary sprig on top of each chicken breast and wrap one slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.
  4. Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle.
Hearth and Honey http://hearthandhoney.com/

Chicken Primavera Bowl

Main dish | May 15, 2015 | By

Chicken Primavera Bowl
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Ingredients
  1. 4 chicken breasts, boneless skinless (4-6 oz per breast)
  2. 1/2 teaspoon sea salt
  3. 1/4 teaspoon black pepper, freshly ground
  4. 2 tablespoons olive oil, extra virgin
  5. 4 medium garlic cloves, minced
  6. 1 medium onion, red, thinly sliced
  7. 1 medium bell pepper, red, seeds removed and sliced
  8. 1 medium bell pepper, yellow, seeds removed and sliced
  9. 1 medium zucchini, trimmed and thinly sliced
  10. 3 cups spinach, baby, or shredded kale
  11. 2 tablespoons parsley, fresh, chopped
  12. 1 medium lemon, juiced, (about 2 tablespoons)
Instructions
  1. Pre-heat oven to 350 F.
  2. Season chicken with sea salt and freshly ground black pepper.
  3. Place chicken breasts on a non-stick baking sheet and roast in the oven for 15 to 18 minutes, or until the internal temperature reaches 165 F.
  4. In the meantime, heat a large skillet over medium heat. Add olive oil when pan is hot.
  5. Add garlic and cook for about 1 minute, stirring frequently.
  6. Add onions, peppers, and zucchini and cook for another 3 to 5 minutes, or until slightly soft, but still crisp tender.
  7. When chicken is fully cooked, carefully remove it from the oven. Place on a cutting board, roughly chop and add to the vegetable mixture.
  8. Add spinach and parsley and stir with a wooden spoon just until wilted.
  9. Add salt and pepper if needed. Drizzle lemon juice over top to serve.
Hearth and Honey http://hearthandhoney.com/

Fruity Chicken Salad Wrap

Main dish | May 12, 2015 | By

Fruity Chicken Salad Wrap
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Ingredients
  1. 1 cup chopped chicken
  2. 1 chopped Fuji apple
  3. 1 cup chopped red grapes
  4. 2-3 tsp honey
  5. 2-4 tbsp almond butter
  6. romaine lettuce
Instructions
  1. Mix all ingredients together and wrap in romaine lettuce leaves.
Hearth and Honey http://hearthandhoney.com/