Creamy Sun-dried Tomato Chicken Recipe

This chicken recipe is for a creamy, Clean Eating chicken with sun-dried tomatoes and the chicken is tender and falls off the bones. This recipe is Paleo, gluten free, dairy-free and is good for a Clean Eating diet. It only takes 15 minutes to get started and then most of the cooking is done by your oven while you clean your kitchen, work, play or relax!
This is one of my personal favorite chicken recipes. The sun-dried tomatoes add a lot of flavor and the chicken turns out so juicy and tender. It is a versatile dish that can be made for gathering or just for one or a couple of people. It’s actually pretty impressive for company

I haven't always been a fan of sun dried tomatoes but figured I give this a try because the tomatoes would cook for a while in the crockpot.  To my surprise, I loved it!

We served it over some roasted acorn squash and the boys had it over mashed potatoes. It was AMAZING!


Recipe

Modified from Author: My Natural Family

Recipe type: Clean Eating

Serves: 6

Ingredients

• ¼ C. Unmodified Potato Starch or Tapioca Starch 
• 1 T. Coarse Real Salt
• 1 t. Freshly Ground Pepper
• 8 Chicken thighs, bone-in, skin removed
  
• 3 T. Olive Oil, divided
• 1 Yellow Onion, Sliced thinly
• ¾ C. Sliced Sun-dried Tomatoes (not packed in oil)
• 1 T. Garlic, minced
• 1 t. Italian Seasoning (oregano, thyme, parsley)
• Large Pinch Red Pepper Flakes
• 1 Can (13.5 oz.) Coconut Milk
• 1 C. Chicken Stock or Broth
• Basil, shredded, to top

Instructions

1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Add the chicken and all the liquid to a crock pot and cool on low for 5 hours.
7. Remove from the crock pot and top with shredded basil just before serving.

Orange Ground Chicken

Tonights dinner was definitely a keeper!

We added shredded carrots and broccoli into the chicken and paired it with some quinoa and kale! The kids loved it and we will be adding this one to our weekly rotation for sure! 

Heres the recipe:

INGREDIENTS

• 1 cup brown rice + 2 cups water (cook according to your preference)
• 1 Tablespoon sesame oil
• 1 pound ground chicken or turkey
• 2 Tablespoons freshly grated or minced ginger
• 4 garlic cloves, minced
• 1 Tablespoon asian spice sauce or red pepper flakes (try chili-garlic sauce, sriracha, or just red pepper flakes!)
• ½ cup orange juice (I juiced 8 clementines/mikans/tangerines)
• 3 Tablespoons soy sauce
• 2 small heads fresh broccoli - about 6-7 cups florets & some stems
• sesame seeds for garnish

INSTRUCTIONS

1. Cook brown rice according to your preference, I use a Unlce Bens Brown rice and its super yummy.
2. In a large nonstick pan, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn't have to be fully cooked yet.)
3. Add the ginger, garlic, spice sauce, orange juice, and soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
4. Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.
5. Make the bowls by either dividing the brown rice among four bowls and topping with chicken and broccoli, or by mixing it all together in the nonstick pan. Top with sesame seeds and enjoy!

Greek Veggie Salad

Over the weekend I brought this delicious salad over a friends house to watch the football game! It was a hit! 

You can have it as a side or throw it on top of chicken. Best part is its healthy and clean!

Greek Veggie Salad

Recipe:

8 Roma tomatoes
1 cucumber peeled and seeded
1 can of black olives
1 red onion
1 can of garbanzo beans
1 red pepper
2 tsp of oregano
1/4 cup of feta
Sea salt
1/4 cup olive oil 1/4 vinegar