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Easy Grilled Herb Chicken (GF)

By Kelly · 24 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 Zoodle Stirfry 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.

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Print
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 to medium high heat and grill 2-3 minutes per side, until cooked through.

Notes

Whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

3.1
https://thenourishinghome.com/2012/04/easy-grilled-herb-chicken-gf/

 

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Made With Love Chicken Noodle Soup (GF, DF)
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Filed Under: Poultry, Whole30 ·

Fresh Pineapple Salsa (GF, DF, Whole30)

By Kelly · Leave a Comment

Fresh Pineapple Salsa
Fresh pineapple salsa is the perfect accompaniment to grilled poultry or seafood, as well as a delicious addition to burritos, quesadillas, etc. And it’s especially delicious as a topping over Grilled Pineapple Chicken.

This tropical-tasting salsa can be made and kept in the fridge for 3-4 days, or frozen for up to one month. If you don’t like tomatoes, or for an even sweeter salsa, you can substitute diced fresh mango or papaya for the tomatoes.

Cheater’s Version! In my Grilled Pineapple Chicken recipe, I share a little time-saving secret to making Fresh Pineapple Salsa that’s great when you’re short on time. If you don’t have time to make pico de gallo, you can find it at most markets and replace it for the homemade pico de gallo called for in this recipe.

Of course, if you create a weekly meal plan, you can always plan to make a double batch of Pico de Gallo and use it for making homemade guacamole one night, and this tasty, fresh pineapple salsa for another’s night’s dinner. That’s just one of the many time-saving benefits of meal planning!

Print
Fresh Pineapple Salsa (GF, DF, Whole30)

Yield: 4 cups

Fresh Pineapple Salsa (GF, DF, Whole30)

This delicious tropical salsa is simply my Ultimate Pico de Gallo with some fresh diced pineapple tossed in. It's truly a sweet-n-savory addition to your favorite grilled poultry and seafood!

Ingredients

  • 2 1/2 cups diced plum tomatoes (about 5-6)
  • 1/2 cup fine-diced red onion
  • 1/4 cup fresh chopped cilantro
  • 1 small jalapeño, finely minced
  • 1 clove garlic, finely minced
  • Juice of 1 lime
  • 1/2 teaspoon sea salt
  • 1/8 tsp fresh grated organic lime zest
  • 1 1/2 cups diced fresh pineapple

Instructions

  1. Combine all of the pico de gallo ingredients in a bowl, mixing well. Then, fold in the diced pineapple.
  2. Serve immediately, or cover and refrigerate up to one week.
  3. Great accompaniment to grilled chicken or fish, as well as a delicious addition to burritos, quesadillas, etc.

Notes

Mango-Pineapple Salsa: To create an incredibly flavorful Mango-Pineapple Salsa, simply reduce the 1 1/2 cups of diced fresh pineapple to just 1/2 cup. Then add 1 cup of diced fresh mango. Follow the directions above for combining the ingredients. Mango-Pineapple Salsa is perfect for adding a sweet and spicy Caribbean flare to your favorite grilled meats and seafood. Enjoy!

3.1
https://thenourishinghome.com/2012/04/fresh-pineapple-salsa-gf/

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Filed Under: Condiments, Savory, Whole30 ·

Grilled Shrimp Kabobs (GF)

By Kelly · Leave a Comment

Grilled Shrimp Skewers

Emeril is the man when it comes to kickin’ it up a notch! That’s why I LOVE using a homemade version of Emeril’s Essence to make these delicious Grilled Shrimp Kabobs. This easy-to-make seasoning blend is also terrific on grilled chicken, fish and veggies. BAM!

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Watermelon Salsa plated

Add a side of fruit salsa for a tropical twist the whole family will love. Here are a few of our favorite summertime salsas:
• Watermelon Salsa (shown above)
• Pineapple Salsa
• Peach Mango Salsa

Print
Grilled Shrimp Kabobs (GF)

Yield: 4 servings

Ingredients

  • 1 lb uncooked peeled & deveined, tail-on jumbo shrimp (about 20)
  • 1 tsp of homemade Emeril's Essence seasoning
  • 3 tbsp olive oil
  • Your favorite organic veggies, cut into chunks, such as: zucchini, bell peppers, onion, mushrooms, etc.
  • Sea salt

Instructions

  1. Preheat grill to medium heat. Pat dry shrimp.
  2. Cut veggies into chunks that will fit on a skewer, making sure to not cut them too thick, or they won't cook through enough before shrimp is done.
  3. Combine homemade seasoning blend and olive oil.
  4. Assemble kabobs by threading on the shrimp and veggies in alternating patterns.
  5. Brush kabobs with seasoning-olive oil mixture on both sides. Lightly sprinkle with sea salt.
  6. Grill (uncovered) about 2-3 minutes per side until shrimp is opaque.
  7. Serve over veggie cauli rice or with a side of watermelon salsa. Delish!
3.1
https://thenourishinghome.com/2012/04/grilled-shrimp-kabobs-gf/

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How to Make Simple Seasoned Cauliflower Rice
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Filed Under: Seafood, Whole30 ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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