Recipes / chicken

Ingredients

1 Tbsp Olive or avocado oil

1 onion, chopped

3 cloves garlic

3 golden potatoes or 1 large russet potato, diced

1 cooked chicken breast shredded

1 can organic hominy 14 Oz (or corn)

4 cans green chilies (4 Oz per can)

32-64 Oz chicken or veggie stock

1 tsp salt

1/4 tsp pepper

1/2 tsp cumin

lime quarters, optional

cilantro, optional

 

Start oil in large soup pan or stock pot. Add chopped onions and cook for 5 mins. Add chopped garlic, diced potatoes, chicken, hominy, green chilies, stock, & seasonings. Bring to boil and eat when potatoes are done. Top with lime juice & cilantro!

 

 

 

Ingredients

Jicama Mini Street Tacos (keto, gluten free, paleo, Vegan/dairy free if you omit cheese)

 

Serves: 4

 

INGREDIENTS:

2 LARGE jicama (the size of the jicama determines the size of your tacos)

Olive, avocado, or coconut oil 

Salt, cumin, paprika

Meat or meat substitute of your choosing (I used leftover chicken)

1 avocado, mashed

Shredded Cheese, optional

Cilantro, optional

(*You might need a mandolin to slice jicama thin enough)

 

Heat 2 Tbsp olive oil a cast iron skillet over med heat. While oil is heating, peel jicama and cut ends off, and slice to 1/8” thickness with your mandolin. Place several jicama slices at a time into the hot skillet. Sprinkle salt, cumin, and paprika over all the slices then turn after a couple minutes on each side. Place on paper towel lined plate once finished. Then top with meat, avocado, shredded cheese, and cilantro. 

Easy Chicken Enchiladas

 

1.5-2 lbs Shredded chicken (instant pot recipe below)

2 cups shredded cheese divided

1/2 cup diced onion 🧅 

10-15 organic tortillas

1 jar Siete Green Enchilada Sauce

Cilantro, optional for topping

avocado, diced optional for topping

 

Preheat oven to 350. Spray 9X13 pan with cooking spray. Make your chicken and shred it in a large bowl. (Instant pot recipe below.) add 1.5 cups shredded cheese and diced onions to shredded chicken. Fill each tortilla with a couple Tbsp of the chicken/cheese mixture then roll up and place seam side down in casserole pan. Top with Siete Green Enchilada Sauce and more cheese. Bake in oven for 30 mins or until bubbly with melted cheese. Top w cilantro & enjoy! 

*I love to make extra enchiladas when I make these because they can be shared with others, eaten on for several days, or frozen for another meal.

 

Step-by-Step How to Cook Chicken in the Instant Pot

1. Add 2 cups of water to the 6-quart Instant Pot. Insert the trivet. Add the chicken to the pot. If frozen, make sure the pieces are broken apart and not in a solid mass. 
2. Season your chicken, if desired. 
3. Set the Instant Pot to cook on high pressure for 20 mins for chicken thighs.
4. After the cook time has finished, vent to release any remaining pressure. 
5. Carefully open the lid and check the chicken’s internal temperature with an instant-read thermometer. The chicken should register 165 degrees F at the thickest part, and the thermometer should not touch the bone. 
6. Once cool enough to handle, shred or dice as desired. 

Chicken Fajita Tortilla Soup

 

Ingredients:

2 Tbsp avocado oil

1.5-2 lbs chicken tenders, diced

1 large onion, thin sliced

2 cloves garlic, chopped

1 large bell pepper, thin sliced

1 large jalapeño, sliced

1 Tbsp Thyme

1/2 Tbsp whole coriander

Salt & pepper, to taste

1 mango, diced

2 (4 Oz) cans green chilies

3 quarts chicken stock

Cilantro

3 avocados, diced

1 lime

Green onions, chopped

Pepperjack or cheddar cheese, shredded

Tortilla chips

 

1. Heat 2 Tbsp oil in large stock pot. Add chopped chicken tenders & cook until fully done. Season w salt, pepper, thyme, & coriander.
2. Add garlic, onions, bell pepper, jalapeño, mango, green chilies, & chicken stock. Heat until onions are translucent
3. While soup is heating up, put diced avocados in a small bowl and squeeze lime over it. Put green onions in a small bowl, and chopped cilantro.
4. To assemble: Crush up 5 or so tortilla chips in bottom of bowl. Top with shredded cheese. Ladle soup into your bowl and top it with diced avocados, green onions, and cilantro. Enjoy!

Easy Chicken Sheet Pan Dinner

 

Ingredients:

-2 large chicken breasts, I cut these into smaller hand size pieces

-2 golden Beets, roughly chopped

-4 multi colored carrots, sliced

-4 Purple potatoes, roughly chopped

-3 Tbsp olive oil

-Garlic powder

-Herbs of your choosing (I used savory seasoning and turmeric)

-Salt and pepper to taste

 

Instructions:

Preheat oven to 425 degrees. Put cut chicken breasts in middle of pan and layer all the chopped veggies around it. Top chopped veggies with olive oil, then season veggies and chicken with all the seasonings. Cook 15-20 mins or until done. Enjoy!

You will want this recipe on repeat… my kids love it!

 

Serves: 5

Ingredients: 

5 large russet potatoes

2 lbs cooked chicken, sliced or shredded

2 bell peppers, sliced 

1 onion, sliced

2 Tbsp Avocado oil

shredded cheddar cheese

tomatoes, diced

butter

Greek yogurt or sour cream

green Onions, optl

cilantro, optl

mashed avocado, optl

tomatillo salsa, optl

1. Preheat oven to 425 degrees. Wash potatoes and poke with fork holes all around. Spray sheet pan w cooking spray. Place potatoes on sheet pan, spray w cooking spray, then top each potato with salt. Bake potatoes in oven for 1.5-2 hours. (You can make these the night before or in an instant pot if you are in a rush.) 

2. Make your chicken. You can cook on the stove or bake. If you have leftover chicken from another meal that’s even better! (I used a whole chicken from frozen in my instant pot while potatoes were in oven.)  For instant pot version, put entire chicken in instant pot, pour 2 cups water in pot, season chicken w your favorite seasonings. Put the lid on your instant pot, set to sealing, set time for 1.5 hours for a frozen chicken or 45 mins for a thawed chicken. Once chicken is finished release pressure on instant pot, open, and de-bone chicken to use on potatoes.

3. Heat 2 Tbsp avocado or olive oil in a cast iron skillet in med-high heat. Add sliced onions and bell peppers to hot pan and cook until caramelized. 

4. Slice done potatoes in half lengthwise and add a Tbsp of butter all over and mash with fork. Add shredded chicken, cheese, caramelized onions & peppers, diced tomatoes, green onions, cilantro, mashed avocado, Greek yogurt, & salsa. Enjoy!

 

 

Chicken Divine Recipe

Olive oil
1 lb chicken, diced 🍗
Broccoli 🥦 fresh cut into florets
1 lemon, juiced 🍋
2 cans or boxes organic crm of chicken soup
2 mashed avocados (this is instead of Mayo in the traditional recipe)
2 cups milk
Onion 🧅
2 cloves garlic
Celery
Salt 🧂
Pepper

Fry chicken in olive oil. Spray bottom of 9x13 casserole pan with cooking spray then add cooked chicken to the top of the broccoli. then layer fresh cut broccoli or frozen. Mix cream of chicken, avocados, milk, and lemon juice in bowl. Pour mixture on top of chicken and broccoli then bake on 350 degrees for 30 mins.

🎉Bonus I made this casserole 2 days ago and popped it in the fridge before cooking it. I cooked it on 350 for 45 mins! That way I could have a quick and easy 1 Pan dinner already prepped for a busy night.

🛒❤️Order your organic produce and groceries online b4 Wed at 12pm for delivery or pick up this Friday at AmarilloEatsOrganic.com