Low Carb Baked Chicken and Cauliflower Rice

Low Carb Baked Chicken and Cauliflower Rice

Ingredients

For the cauliflower rice:

7 cups finely chopped raw cauliflower
1/4 cup chopped parsley
1/3 cup pitted green olives, quartered (optional)
2 Tbsp lemon zest (optional)
2 Tbsp lemon juice (optional)
1 cup chicken stock
1/4 tsp black pepper
1 tsp kosher salt
1/2 tsp garlic powder
2 Tbsp olive oil

For the baked chicken:

2 lbs chicken pieces (drumsticks, thighs, or breasts)
2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1 tsp onion powder
1 tsp paprika (smoked if you have it)

Instructions

Combine all of the cauliflower rice ingredients together in a large bowl and mix thoroughly. Spread out in a 33cmX23cm (13 x 9) baking dish.
Combine all of the chicken seasonings in a small bowl. Rub all over the chicken pieces. Place the chicken pieces on top of the cauliflower rice. Sprinkle any remaining seasoning over the top.
Bake at 200C/375F degrees for 45 minutes, or until the chicken is cooked through and the skin is crisp. Serve hot.

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Chicken breast in tomato souce

Chicken breast in tomato souce

 
Serves: 4
Cooks: In 60 minutes
Difficulty: Super easy
Ingredients:
500 gr chicken breast
230 gr tomato puree (no added sugar)
90 gr tomato sauce with paper
oregano
chili papers
olive oil
water
Preparation:
Cut the meat in small peaces and fry it on oil till it changes the color. Add tomato puree and tomato sauce with paper. If the mixture is too dense, add some water. Add nicely chopped chili in case you like the meal spicy. Cook on low temperature and stir occasionally. When it is almost done, add oregano.
The Pleasure Of Health
Spicy Roasted Chicken Legs

Spicy Roasted Chicken Legs

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Total Time: 1 hr 25 min
Prep: 50 min
Cook: 35 min
Yield: 8 to 10 servings
Level: Easy

Ingredients:
2 sticks butter
Juice of 2 to 3 lemons
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
4 cloves garlic, minced
24 whole chicken legs

Directions:

Preheat the oven to 230 degrees Celsius. Line baking sheets with foil.

Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.

Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.

Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.

Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.

Remove them when they are nice and golden brown and fully cooked.

Recipe courtesy of Ree Drummond
SHOW: The Pioneer Woman
EPISODE: Pickup Picnic

Read more at: www.foodnetwork.com

Garlic Roast Chicken with Rosemary and Lemon

Garlic Roast Chicken with Rosemary and Lemon

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Total Time: 30 min
Prep: 5 min
Cook: 25 min
Yield: 4 servings
Level: Easy

Ingredients
1 kg boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions
Preheat oven to 230 degrees Celsius.

Arrange chicken in a baking dish, 23 by 33 cm. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Turbo Classics

Read more at: www.foodnetwork.com

 

Michela’s smashed avocado, basil & chicken (no cook)

Michela’s smashed avocado, basil & chicken (no cook)

AvokadoChicken

Ingredients

½ a ripe avocado
2 sprigs of fresh basil
50 g leftover cooked chicken
optional:
extra virgin olive oil

Method

Peel, destone and roughly chop the avocado, then place in a bowl and mash. Pick and tear in the basil leaves. Shred the chicken into small pieces, then add to the bowl. Mix together, add a little oil to loosen (if using), then serve to your little one.

For younger babies:
Blitz to a pure or very finely chop, depending on the stage your little one is at (for more information on stages of complementary feeding, click here.).
Read more at www.jamieoliver.com

Garlic-Roasted Chicken

Garlic-Roasted Chicken

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Total Time: 30 min
Prep: 5 min
Cook: 25 min
Yield:4 servings
Level:Easy

Ingredients
2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 tablespoons white wine vinegar

Directions
Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.

Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.

Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.

Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Read more at: www.foodnetwork.com

Chicken drumsticks

Chicken drumsticks

With colorful peppers
Bataci

Serves 4
Cooks In 45 minutes
Difficulty Not too tricky

Ingredients

6-8 chicken drumsticks , (depending on the age and appetite of your children)
1/2 a red pepper , deseeded and sliced
1/2 a yellow pepper , deseeded and sliced
1/2 an orange pepper , deseeded and sliced
1 lemon , cut into quarters
200 ml fresh chicken stock*
1 small bay leaf
freshly ground black pepper , to taste
1 small handful of fresh parsley , chopped

Method

Preheat the oven to 200℃/fan assisted 180℃/gas 6

In a frying pan heat a little oil over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.

If your frying pan is ovenproof add the rest of the ingredients to the pan. If not, just transfer the chicken drumsticks to a roasting tin and then add the rest of the ingredients.

Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), the stock will have reduced to a make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the hob.
Remove the lemon quarters and bay leaf before serving and garnish with a sprinkle of parsley.

*If you choose to use shop-bought stock, please check the label carefully for allergens (celery and egg are commonly found allergen).

If nobody in your family is allergic to dairy, you can stir in a dollop of soured cream to the sauce when serving.

Read more at www.jamieoliver.com

Chicken Arrabbiata

Chicken Arrabbiata

Chicken

“You’ll love this super-simple version of an all-time Italian classic ”
Serves 4
Cooks In 1 hour,  Difficulty Super easy

Ingredients

4 chicken breasts
olive oil
5 fresh red chillies
6 cloves of garlic , finely sliced
1 bunch of basil , leaves picked and stalks finely chopped
3 x 400 g tins of chopped tomatoes
10 black olives , destoned
600 g mixed ripe tomatoes , roughly chopped
2 tablespoons small capers
a couple of handfuls of rocket
To serve:
¼–½ a lemon , zest of
a grating of Parmesan

Method

Place the chicken breasts between 2 layers of greaseproof paper and with a rolling pin bash them until they’re about 1cm thick. Season the chicken with salt, pepper and a little drizzle of olive oil. Rub this all over on both sides, then set aside.

Heat a good glug of olive oil in a medium-sized pan over a low heat. Prick 4 chillies, finely slice 4 garlic cloves and add to the pan along with the basil stalks and half of the leaves. Gently cook for 15–20 minutes, until softened but not coloured.

After 20 minutes remove the basil leaves (which should be beautifully translucent) and save them for later. Fish out the chillies, slice them open then scrape out and discard the seeds. Also scrape out the flesh and add it to the pan, discarding the skin.

Turn the heat up to medium and add the tinned tomatoes and remaining basil leaves, allowing the sauce to bubble away for at least 20 minutes, until it has thickened and the tomatoes have broken down. Tear up the olives and add to the pan along with the fresh tomatoes and most of the capers. Season to taste.

Place a griddle pan on a high heat and allow it to get super hot. Once hot, place the chicken breasts on the griddle and cook for a couple of minutes each side, or until golden and cooked through (juices should run clear when the meat is pricked). Leave to rest for a couple of minutes, then slice the chicken into long strips.

To serve, finely slice the remaining garlic and fry it in a little olive oil along with the remaining capers until crispy. Pour the tomato sauce onto a platter and lay the chicken slices on top. Sprinkle with your garlic, capers and the remaining chilli, deseeded and finely chopped. Scatter over some lemon zest, grated Parmesan, the rocket and the basil leaves.

Read more at www.jamieoliver.com