Chicken & Turkey recipes
|
Welcome to our collection of hormone and antibiotic-free chicken and turkey recipes! These dishes are crafted to give you the lean protein your body needs while keeping your meals clean, wholesome, and free from unnecessary additives. These chicken and turkey recipes are packed with flavour and designed to support your goals during your nutrition Program.
|
Chicken & Turkey Recipes
These hormone and antibiotic-free chicken and turkey recipes will help you stay on track with your clean-eating goals while offering satisfying, nutrient-rich meals that fuel your success during your Program. Clean eating as never tasted so good!
Rosemary Hummus Chicken
**3 servings.
Ingredients:
Directions:
Preheat oven to 450°. Prepare one large baking dish and lightly coat it with olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning.
In a large bowl, toss the sliced zucchini, squash and onion with olive oil until evenly
coated. Season with salt, pepper, and Italian seasoning.
Cover each chicken breast with 1 tbsp of hummus. Then place on top of the vegetables. Place all vegetables on the bottom of a 9×13 dish in an even layer. Lay the chicken evenly on top. Squeeze the juice of one lemon over the chicken and vegetables.
Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the remaining lemon, and place a few thin slices in the dish.
Drizzle balsamic vinegar over the top, then bake for about 25-30 minutes, until the
chicken is cooked through and the vegetables are tender. Serve immediately.
**3 servings.
Ingredients:
- 3 boneless, skinless chicken breasts
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 1 red bell pepper, 2” chopped
- 1 medium onion, chopped
- 2 lemons
- Salt and pepper, to taste
- Italian seasoning
- 1/2 cup hummus, homemade or store-bought
- 2 Tbsp. dried rosemary
- 1 Tbsp. extra virgin olive oil
- 1 tsp. smoked paprika
- Generous drizzle of Balsamic Vinegar
Directions:
Preheat oven to 450°. Prepare one large baking dish and lightly coat it with olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning.
In a large bowl, toss the sliced zucchini, squash and onion with olive oil until evenly
coated. Season with salt, pepper, and Italian seasoning.
Cover each chicken breast with 1 tbsp of hummus. Then place on top of the vegetables. Place all vegetables on the bottom of a 9×13 dish in an even layer. Lay the chicken evenly on top. Squeeze the juice of one lemon over the chicken and vegetables.
Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the remaining lemon, and place a few thin slices in the dish.
Drizzle balsamic vinegar over the top, then bake for about 25-30 minutes, until the
chicken is cooked through and the vegetables are tender. Serve immediately.
Sesame-Crusted Turkey
**3-4 servings
Ingredients:
Directions:
Preheat oven to 400°F. Mix the sesame seeds, cumin, and lemon pepper in a large bowl. Also, preheat a sauté pan to medium-high.
Season the turkey with 1/4 tsp. salt. Dip the turkey in the egg, allowing the excess egg to drip off. Finish by coating it completely with sesame seeds.
Add 1 Tbsp. Add olive oil to the sauté pan and sear the crusted turkey for 1-2 minutes on each side, until crispy and golden. Place in a glass baking dish. Roast in oven for 15 minutes or until internal temp 150°F. Let rest for 5 minutes once cooked.
**3-4 servings
Ingredients:
- 1 lb. organic turkey loin
- 1.5 oz. toasted sesame seeds
- 1 tsp. ground cumin
- 1 tsp. lemon pepper
- 1 egg white, lightly beaten
- 1 pinch salt
- 1TB extra virgin olive oil
Directions:
Preheat oven to 400°F. Mix the sesame seeds, cumin, and lemon pepper in a large bowl. Also, preheat a sauté pan to medium-high.
Season the turkey with 1/4 tsp. salt. Dip the turkey in the egg, allowing the excess egg to drip off. Finish by coating it completely with sesame seeds.
Add 1 Tbsp. Add olive oil to the sauté pan and sear the crusted turkey for 1-2 minutes on each side, until crispy and golden. Place in a glass baking dish. Roast in oven for 15 minutes or until internal temp 150°F. Let rest for 5 minutes once cooked.
Lemon Sautéed Chicken Thighs
**3 servings
Ingredients:
Directions:
Season chicken with salt and pepper. In a large sauté pan over medium heat, place chicken in a preheated pan with extra virgin olive oil or unrefined coconut oil. *The trick is not to turn the chicken over until the pieces are well browned.
When both sides are browned and cooked through, remove the chicken from the pan and continue with the remaining pieces. Remove chicken from the pan. Pour off all but 2 tbsp of the remaining oil. Add onions. Season with salt and pepper, to taste. Sauté onions until almost golden brown. Add the garlic and cook until the onions are golden.
Add the lemon slices and sauté for one minute. Add the stock and stir. Add the chicken back to the pan. Add the parsley and stir. Check for proper seasoning. Enjoy!
**3 servings
Ingredients:
- 6 pastured skinless chicken thighs, boned but with skin
- 1 Tbsp. Coconut oil
- 1 sweet onion, halved and thinly sliced
- 1-2 garlic cloves, thinly sliced
- 1/2 lemon, thinly sliced
- 1/4 cup organic chicken or vegetable broth
- 2 Tbsp. fresh flat-leaf parsley
- Salt and pepper, to taste
Directions:
Season chicken with salt and pepper. In a large sauté pan over medium heat, place chicken in a preheated pan with extra virgin olive oil or unrefined coconut oil. *The trick is not to turn the chicken over until the pieces are well browned.
When both sides are browned and cooked through, remove the chicken from the pan and continue with the remaining pieces. Remove chicken from the pan. Pour off all but 2 tbsp of the remaining oil. Add onions. Season with salt and pepper, to taste. Sauté onions until almost golden brown. Add the garlic and cook until the onions are golden.
Add the lemon slices and sauté for one minute. Add the stock and stir. Add the chicken back to the pan. Add the parsley and stir. Check for proper seasoning. Enjoy!
Zesty Cilantro Lime Chicken
**3-4 servings
Ingredients:
Directions:
Puree the oil, lime, juice, zest, cilantro, jalapeno and garlic in a food processor until smooth. Place the chicken on foil on a baking sheet, pat dry, and season with salt and pepper.
Spread the cilantro and lime mixture and bake in a preheated 400° oven (or on the grill) until the internal temperature reads 165 degrees F (about 25-35 minutes)
**3-4 servings
Ingredients:
- 1 lb. organic chicken breasts
- 1 Tbsp. Extra Virgin Olive Oil
- 1 lime, juice and zest
- 2TB fresh cilantro, coarsely chopped
- 1/2 jalapeno, coarsely chopped (optional)
- 1 clove garlic, coarsely chopped
- Salt and pepper, to taste
Directions:
Puree the oil, lime, juice, zest, cilantro, jalapeno and garlic in a food processor until smooth. Place the chicken on foil on a baking sheet, pat dry, and season with salt and pepper.
Spread the cilantro and lime mixture and bake in a preheated 400° oven (or on the grill) until the internal temperature reads 165 degrees F (about 25-35 minutes)