Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6

Ingredients:

• 3 T. extra virgin olive oil, divided
• 2 lbs. boneless, skinless chicken thighs
• 1½ T. Italian seasoning, divided
• Sea salt and black pepper, to taste
• 3 T. unsalted butter
• ¼ c. chicken broth, preferably organic
• ½ c. multi-colored cherry tomatoes, quartered*
• 8 oz. fresh Mozzarella cheese, sliced
• ½ t. red pepper flakes

Optional garnish: Sprigs fresh basil

*Multi-color tomatoes suggested for visual appeal. Can substitute fresh tomatoes of choice.

Directions:

1. Preheat oven to 425°F.
   
2. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
   
3. Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet. 
   
4. Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.  
   
5. Transfer skillet into pre-heated oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.
   
6. To serve, top chicken with some pan sauce and fresh basil sprigs, if desired. Serve immediately with loaded cauliflower au gratin for a complete LCHF meal or your choice of sides. Enjoy!

Nutritional Information: *

Carbs/Serving:

Total Carbs: 2.16g
Fiber:  0.3g
Net Carbs:  1.88g

Calorie Breakdown:

Protein: 40%
Fat: 58%
Carbohydrates: 1%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

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The post One-Skillet Mozzarella Chicken Thighs – Keto Recipe appeared first on Face and Body Care.

Italian inspired Paleo Chicken Recipe

Ingredients:

• Chicken breasts – 500 g
• 1 box of organic chopped tomatoes
• Fresh basil (If you do not have these herbs in store then you could use an organic Italian herb mix)
• Fresh rosemary
• Fresh oregano
• 3 cloves of garlic
• ½ large onion

How to make:

1. Chop the onion and the garlic and the herbs
2. Place the chicken breasts in an ovenproof dish
3. Mix the tomatoes, onions, garlic and the herbs together and pour it over the chicken
4. Put it in the oven for about 30 min on 392 f (200 c)
5. Make a salad with vegetables of your desire
6. Salt to taste with sea salt

Chicken breasts with Dijon Mustard Recipe

Ingredients:

• Chicken breasts – 500 g
• A large teaspoon of organic raw honey
• 5 tablespoons of Dijon mustard

How to make:

1. Mix the honey and the mustard together in a bow
2. Place the chicken breasts in a oven proof dish
3. Pour the mustard mix over the Chicken
4. Put it in the oven for about 30 min on 392 f (200 c)
5. Make a salad with vegetables of your desire
6. Salt to taste with sea salt

Paleo Chicken Sandwich

You can make Paleo bread rolls and then you will have a chicken sandwich.

Indian Paleo Chicken Recipes

Indian food is packed with proteins, healthy vegetables and delicious spices. Additionally it does not take that long to make the food either, at least not the recipes that I am making.

The paleo korma

Ingredients:

• Chicken breasts – 500 g
• 1 can of coconut milk
• 3 cloves of garlic
• 1 thumb sized fresh ginger
• 2 fresh green chilies
• 1/3 of a fresh red chili
• 1/2 of a fresh tomato
• 1 small bunch of fresh cilantro
• ½ tsp. cayenne pepper
• 1 tsp. garam masala
• 2 tsp. cumin
• 1 tsp coriander seeds
• ½ tsp. sea salt
• 2 tbs neutral cold pressed oil

How to make:

1. Chop the garlic, chilies, tomatoes, cilantro and ginger in semi small pieces (You are going to blend this later on)
2. Put all the stuff you chopped in a bowl. Then add the rest of the spices. Now you blend this with a hand blender until you obtain a paste like texture
3. Chop the chicken and fry it in a pan. Preferably in a pan with high edges
4. When the chicken is done add the korma paste. Then you go on and add the coconut milk. Stir it and let it boil for 2 minutes and you are good to go
5. As a rice substitute you could use chickpeas or chop a zucchini in small pieces

You might also like: Hot Chicken Salad

Paleo Chicken Garam Masala

Ingredients:

• 3 chicken breasts
• ½ red chili
• 3 cloves of garlic
• 2 bell peppers
• 12 oz of coconut milk
• A box of chick peas
• 2 tbs of garam masala

How to Make:

1. Chop the bell peppers in long slices
2. Chop the garlic and chilli
3. Chop the chicken
4. Cook the chicken in a large pan with high edges (you could use a pot too)
5. Phase in the coconut milk and the garam masala. Pour some of it in the pan and stir around. Then add some more.
6. About half way through this process add the garlic and chilli
7. At last add the chickpeas.
8. Serve it with bell pepper slices on the side.

You should with your best effort try to include all the ingredients for the Indian recipes. I actually learned that what is so unique with Indian dishes is that the different ingredients are not similar in flavor. Whereas, the western cuisine has much more flavor combinations with similar flavors.

Paleo General TSO Chicken

General Tso Chicken is a crowd pleasing favorite, this delicious paleo version will leave you wanting more. This recipe is great main dish for the entire family, especially those who are gluten intolerant. This sweet and spicy yet wonderfully savory chicken dish is easy to make and will satisfy those cravings for Asian cuisine.

Ingredients:

• 2 boneless/skinless chicken breasts
• 3/4 cup chicken broth, low-sodium
• 3 Tbsp raw honey
• 2 Tbsp arrowroot powder
• 1/2 lemon juiced
• 1/2 tsp ginger, grated
• 1 tsp red pepper flakes
• 1 scallion, chopped
• 1 Tbsp coconut oil
• Sea salt and ground pepper to taste

Preparation:

1. In a sauté pan, heat up coconut oil over medium-low heat.
2. Season the chicken with salt and pepper and then cut into strips or cubes. Add to the sauté pan and brown on all sides, 7-8 minutes
3. Add in the arrowroot powder and then the rest of the ingredients and bring to a simmer for 10-15 minutes until it begins to thicken.

Baked Coconut Chicken Fingers

Paleo cooking seems to get a bad rep, although healthy eating habits are great and a new lifestyle of clean eating is far better choice, at times we can start to miss our old faithful favorite comfort foods. For us chicken fingers are the holy grail of comfort food, they are the one food growing up every restaurant made and a restaurants to make chicken fingers were the measurement of how good the joint was. A life without chicken fingers would be a sad life indeed and this delicious paleo chicken finger recipe that is available in the Paleo Recipe Book is definitely worth making whether you follow a Paleo lifestyle or not.

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1/4 cup almond meal
• 1/4 cup unsweetened shredded coconut
• 1/4 tsp. smoked paprika
• 1/4 tsp. sea salt
• 1/8 tsp. ground black pepper
• 1 egg
• coconut oil

Preparation:

1. Preheat oven to 400 degrees F.
2. In a bowl combine almond meal, shredded coconut, paprika, sea salt, and black pepper.
3. In a separate bowl beat egg, then dip chicken breasts in egg until coated.
4. Roll chicken breast in dry mixture until thoroughly covered.
5. Place chicken breasts in pan coated with coconut oil and bake for 25 minutes.
6. Optional: If added crunchiness is desired, broil chicken for an additional 2-3 minutes.

Savory Chicken Casserole

Ingredients:

• 2 c cooked shredded chicken
• 5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 1/4 c coconut oil, melted
• 25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Preparation:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.

Recipe makes 4 servings.

The post 7 Quick and Easy Paleo Chicken Recipes appeared first on Face and Body Care.

This classic dish will surely favorite for your Easter Guests.

Ingredients

• 5 lb leg of lamb
• 1 teaspoon salt
• 4 large garlic cloves crushed,peeled, and coarsely mince
• 1 c olive oil
• 6 tablespoon fresh lemon juice
• 2 tablespoon fresh oregano leaves
• 2 tablespoon basil leaves,Dried
• 2 fresh mint leaves
• 3 fresh rosemary leaves

Instructions

1. Two to four hours before roasting, remove meat from refrigerator.
2. Trim all outside fat and prominent sinews. In a food processor, blender, or electric mincer puree together salt, oregano, basil, mint, rosemary, thyme, and garlic. (Add 1 or 2 spoonfuls olive oil if needed.
3. If no electric appliance is available, mince herbs and seasonings and pound in a mortar.
4. Rub herb mixture on lamb. Stir together olive oil and lemon juice and paint some generously on meat, reserving remainder.
5. Let meat stand at least 2 hours.
6. Preheat oven to 475 degrees. Place leg on rack in roasting pan in center of oven. Lower heat to 350 degrees. Brush meat with reserved oil mixture every 10 minutes.
7. Roast until internal temperature at thickest part registers 135 degrees on an instant-read meat thermometer (20 minutes per pound) for rare, 150 degrees for medium, and 165 degrees for medium well-done.

Let meat rest before slicing across grain.

Serves: 8

You might also like: Hot Chicken Salad

Your Easter dinner recipes would be loved by everyone and they are going to love you for dishing out such wonderful recipes.

Share this recipe with your friends and family.

image source:taste.com.au

The post Easter Dinner Recipe – Greek Easter Lamb appeared first on Face and Body Care.

Ingredients:

• 24 chicken wings 1 c. soy sauce
• 3/4 c. chopped green onions with tops 1/3 c. sugar
• 4 tsp. salad oil
• 1 clove garlic, crushed 1 1/2 tsp. ground ginger

Instruction:

1. Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
2. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
3. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

The post Chicken Wings In Soy Sauce appeared first on Face and Body Care.

Ingredients:

• 1 1/2 c. cooked chicken, diced
• 1 c. diced celery
• 3 diced boiled eggs
• 1/2 tsp. salt
• 1 sm. jar pimentos
• 2 tbsp. chopped green onions
• 1 1/2 c. bread crumbs
• 1/2 c. slivered almonds
• 3 tbsp. lemon juice
• 3/4 c. mayonnaise
• 1 can cream of chicken soup
• 1 stick oleo

Instruction:

1. Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch).
2. Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs.
3. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

The post Hot Chicken Salad appeared first on Face and Body Care.

• 6 chicken wings
• 1 sm. clove garlic
• 1 scallion
• 1/4 c. soy sauce
• 2 tbsp. honey
• 2 tsp. rice-wine vinegar
• 1/2 tsp.g rated ginger
• 1/2 tsp. oriental sesame oil
• Pinch of cayenne
• 1 tsp. sesame seeds
• 1 tbsp. chopped fresh coriander or parsley

Instruction:

1. Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish.
2. Cover with plastic and vent.
3. Microwave on high for 5 minutes.
4. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes.
5. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

The post Oriental Chicken Wings appeared first on Face and Body Care.

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

Instruction:

1. Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat.
2. Cover chicken and refrigerate overnight.
3. Preheat oven to 350 degrees.
4. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

Ingredients

• 4 halves, skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

Instruction:

1. Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them.
2. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
3. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor.
4. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.
5. Refrigerate 30 minutes.
6. Arrange on a serving plate with fancy toothpicks.

The post Oriental Chicken – Tenders Curried Peanut Chicken appeared first on Face and Body Care.

• 2 lb. stewing chicken
• 4 c. water
• 2 1/2 tsp. basil
• 1/2 lb. sm. onions
• 1 bay leaf
• 1 clove garlic
• 5 carrots, sliced
• Parsley and celery leaves

1. Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil.
2. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup.
3. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

MEATBALLs —

• 1 c. finely minced beef
• 1 egg
• 1 slice crumbly white bread
• 1/2 tsp. salt
• Freshly ground black pepper

1. Mix beef with egg, bread, salt and pepper.
2. Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
3. Meanwhile, skim and bone the chicken. Cut meat into small pieces.
4. Garnish the soup with chicken and serve.

The post Chicken Soup with Tiny Meatballs appeared first on Face and Body Care.

Ingredients

• 2 eggs
• Pounded 8 boneless chicken breasts until they are ½ inch thick
• milk 1 cup,
• Olive oil 4-6 tbsp.
• seasoned bread crumbs
• spaghetti sauce ( from market or home-made) 2 16 Oz jars
• mozzarella cheese 16 slices
• Parmesan cheese grated

How to prepare the Parmesan chicken recipe

1. First whisk the eggs and milk together. Then you have to take the pounded chicken breasts and dip it in the milk and egg mixture.
2. After that, dip it in the bread crumbs. Then take a large skillet, and heat up the oil. Set the heat at medium –high.
3. Take the chicken in batches and brown them on the both sides in the heated oil. For per side of the chicken breast, it will take 3-4 minutes to become golden.
4. Take a large baking dish and put the browned chicken in it. On each chicken breast, apply two pieces of mozzarella cheese.
5. After that, you have to pour the jars of the spaghetti sauce on the browned chicken breasts. On top, you should sprinkle the grated Parmesan cheese.
6. Then you have to bake the prepared chicken breasts at 350 degrees for 25-30 minutes or till the cheese is bubbling hot. Now, the Parmesan chicken dish is ready to serve.

The post Chicken Parmesan Recipe appeared first on Face and Body Care.

Orange chicken consists of battered and fried chicken in a thick orange sauce and it derives its name from the use of dried orange peel. Once you learned how to make it using the recipe below, your family and friends will be amazed at how skillful you are at cooking this delicious chicken dish.

Ingredients:

• 1/2 lb chicken breast, cut into cube size
• 1 teaspoon orange zest, minced
• 2 cloves garlic, minced
• 1 inch ginger root, minced
• 2 teaspoons oil
• some cooking oil (for deep frying the chicken cubes)

For orange sauce:

• 1/4 cup orange juice
• 5 teaspoons sugar
• 3 tablespoons chicken broth
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/8 teaspoon white pepper powder
• 1 teaspoon corn starch
• 2 teaspoons rice wine
• 1 teaspoon rice vinegar
• 1 pinch salt

For frying batter:

• 1/2 cup water
• 1/2 egg
• 2 oz plain flour
• 1/2 teaspoon baking soda
• 1 oz corn starch
• 1 teaspoon cooking oil

 Instructions:

1. In a bowl, add in the orange juice, sugar, chicken broth, soy sauce, sesame oil, white pepper powder, corn starch, rice wine, rice vinegar and salt. Mix them well to form the orange sauce.
2. To make the frying batter, get another bowl and add in the water, egg, flour, baking soda, starch and cooking oil. Mix the mixture well so that everything is well blended. Dip the chicken cubes into the batter.
3. Heat up the wok and pour in enough cooking oil for deep frying. Wait for a few seconds for the oil to turn hot then carefully drop the chicken cubes into the oil and deep fry them until they turn crispy.
4. Once they turned golden brown, remove them from the wok and place them on a plate with some paper towels to absorb the extra cooking oil.
5. Either clean the wok you have just used earlier or get a new clean wok. Heat the wok up and add in 2 teaspoon of cooking oil.
6. When the cooking oil is hot, stir fry the garlic and ginger then add in the orange zest and finally the chicken.
7. Then add in the orange sauce and continue stir frying until the sauce gets thick enough.
8. Remove the dish and place in on a plate.
9. Serve over with cooked rice.

The post Orange Chicken Recipe appeared first on Face and Body Care.