Easy Grilled Herb Chicken (GF)

April 10, 2012 by · 10 Comments


Grilled chicken is so easy and versatile! That’s why I always grill a double-batch and save the extras for other meals I’ve planned for the week. From salads and sandwiches to pastas and rice dishes, grilled chicken makes it easy to whip-up a healthy meal.

Here are just a few ideas on how you can use grilled chicken to create quick, nutritious meals:
• Veggie Stirfry w/Leftover Grilled Chicken
• Chicken & Veggie Quesadilla Sandwiches
• Lentils, Carrots & Swiss Chard w/Leftover Grilled Chicken
• Grilled Chicken Salad

What are you’re favorite ways to use leftover grilled chicken?

Another favorite, is Grilled Balsamic Chicken – it’s especially delicious with fettuccine alfredo and can also be used to turn your favorite summer salad into a satisfying light supper.

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Easy Grilled Herb Chicken (GF)

Yield: 4 servings

Easy Grilled Herb Chicken (GF)

Ingredients

  • 1 pound organic boneless, skinless chicken breasts, fat trimmed
  • 2 tbsp olive oil
  • 1/4 tsp each of dried thyme, dried rosemary and garlic powder
  • 1/2 tsp Celtic sea salt
  • 1/8 tsp freshly ground black pepper

Instructions

  1. Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts. or cut breasts into strips (chicken tenders).
  2. In a medium bowl, whisk together olive oil and seasonings. Add chicken and use a fork to turn chicken over a few times to thoroughly coat with marinade.
  3. Tightly cover bowl. Place in frig and allow to marinate at least one hour or overnight.
  4. When ready to cook, preheat grill and grill 2-3 minutes per side, until cooked through.
http://thenourishinghome.com/2012/04/easy-grilled-herb-chicken-gf/

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Filed Under: Poultry ·

Lentils & Carrots with Swiss Chard (GF)

April 10, 2012 by · Leave a Comment


This recipe makes a delicious side dish, and it can easily convert to a light supper as well.

To make it a main meal, simply serve it with diced grilled chicken or steak and a side of buttered homemade tortillas, as shown above.

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Lentils & Carrots with Swiss Chard (GF)

4 servings

Lentils & Carrots with Swiss Chard (GF)

Ingredients

  • 2 tbsp olive oil
  • 1 cup yellow onion, finely chopped
  • 1 cup organic carrots, thinly sliced (about 3-4 carrots)
  • 1 tsp fresh organic thyme leaves
  • Sea salt and freshly ground black pepper to taste
  • 1 1/2 bunches of organic Swiss Chard (about 12-14 large leaves)
  • 2 cups *soaked and cooked lentils

Instructions

  1. Chop Swiss chard, separating the stems from the leaves.
  2. In a large skillet or wok, heat olive oil over medium heat. Add the chopped chard stems, onion, carrots and thyme. Season with salt and pepper.
  3. Cook, stirring occasionally, until the chard stems and carrots begin to soften (about 4-5 minutes).
  4. Add chopped chard leaves and cover to allow to wilt, making sure to stir occasionally (about 5 minutes).
  5. Add cooked lentils and stir to combine.
  6. Add a squeeze of fresh lemon juice, if desired.
  7. This is wonderful paired with blackened cod, roast chicken or grilled grassfed steak.

Notes

*Lentils are easy to soak and cook. Just rinse them well, then cover them with water and allow them to soak overnight. The next day, drain your soaked lentils and place them in a saucepan and cover with water, so there's at least two inches of water above the lentils. Bring to a boil, cover and reduce heat to a gentle simmer. Cook about 15-25 minutes, until lentils reach desired consistency. I recommend soaking and cooking a large batch and then freezing them in individual one-cup servings. To defrost, simply place on countertop for 2-3 hours, or in frig overnight.

http://thenourishinghome.com/2012/04/lentils-carrots-with-swiss-chard-gf/

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Filed Under: Beef/Pork, Poultry, Sides ·

Quick & Easy Veggie Stirfry (Gluten-Free)

April 7, 2012 by · Leave a Comment


This one-skillet meal is wonderful on it’s own, and is equally delicious topped with leftover grilled chicken or steak. We enjoy cooked soaked brown rice for this particular dish, but if you’re a white rice fan, you may find the article “White Rice Better Than Brown?” by Sarah of The Healthy Home Economist very liberating. It discusses the health benefits of white vs. brown rice.

Time-Saving Tip: Have you heard the term “mise en place?” It’s a French culinary term for having all of your ingredients prepped and ready to go before starting you start cooking. By learning to embrace “mise en place,” you will not only save time, but also greatly reduce your stress level in the kitchen, as well as improve your cooking skills.

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Quick & Easy Veggie Stirfry (Gluten-Free)

Yield: 4 servings

Quick & Easy Veggie Stirfry (Gluten-Free)

Ingredients

  • 2 tbsp sesame oil (or extra virgin olive oil)
  • 5 green onions, diced (include whites and some green parts)
  • 2 cloves garlic, finely minced
  • 2 medium organic carrots, cut into matchsticks
  • 6 oz. organic snap peas
  • 1 medium head of bok choy (chop and divide stem from leaves)
  • 1 large organic zucchini, cut into matchsticks
  • 1 cup organic broccoli florets
  • 1 cup sliced mushrooms
  • 1/8 tsp ground ginger
  • Coconut Secret soy-free sauce (I use this in place of soy sauce)
  • Sea salt and freshly ground pepper to taste
  • Cooked soaked brown rice (or white basmati rice)
  • Optional: Leftover grilled chicken or steak, cut into chunks

Instructions

  1. Heat a large skillet or wok over medium-high heat.
  2. Add oil, green onion and garlic. Cook until garlic becomes fragrant, about one minute.
  3. Then, add carrots, snap peas and bok choy stems. Sauté about 2 minutes (stirring constantly) and then cover for about 2 minutes until veggies begin to slightly soften.
  4. Next, add zucchini and broccoli. Sauté uncovered until broccoli begins to slightly soften.
  5. If using leftover grilled chicken or steak, add to the wok, along with the bok choy leaves and mushrooms. Cover pan to allow veggies to finish cooking to desired consistency. (We prefer ours al dente.)
  6. Then season with ground ginger, 1-2 tablespoons of soy sauce (or soy-free sauce) and salt and pepper to taste.
  7. Toss well to combine. Serve over cooked or steamed rice.

Notes

Please note, you can easily customize this recipe using your favorite veggies.

http://thenourishinghome.com/2012/04/quick-easy-veggie-stirfry-gluten-free/

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Filed Under: Beef/Pork, Meatless, Poultry ·