Chicken & Turkey recipes
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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.
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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!
Turkey Burgers
***Makes 6-8 burgers. (Goes great with guacamole)
Ingredients:
Directions:
Over medium heat, sauté onion in coconut oil until translucent. Add red pepper, cumin, garlic powder, parsley, cayenne, and salt and pepper. Sauté for 5 minutes more, and remove from heat. Once cool, add ground turkey to the mix and form 4 oz. patties.
Heat up a large skillet under medium heat and add burgers. (1 tsp. coconut oil optional for cooking burgers) Flip after 4-6 minutes and cook through on the other side until done.
*** Burgers freeze very well. Make sure to wrap well & freeze for a backup meal!
***Makes 6-8 burgers. (Goes great with guacamole)
Ingredients:
- 1.5 lb. ground turkey meat
- 1 Tbs. Coconut oil
- 1 sweet onion, diced
- ½ red pepper, diced
- 1 teaspoon ground cumin
- 1/8 tsp. cayenne pepper or red pepper flakes (optional)
- ½ tsp. garlic powder
- ½ cup flat-leaf parsley, finely chopped
- Sea salt & pepper to taste
Directions:
Over medium heat, sauté onion in coconut oil until translucent. Add red pepper, cumin, garlic powder, parsley, cayenne, and salt and pepper. Sauté for 5 minutes more, and remove from heat. Once cool, add ground turkey to the mix and form 4 oz. patties.
Heat up a large skillet under medium heat and add burgers. (1 tsp. coconut oil optional for cooking burgers) Flip after 4-6 minutes and cook through on the other side until done.
*** Burgers freeze very well. Make sure to wrap well & freeze for a backup meal!
Turkey Meatballs
***Makes 8 servings. (3-4 meatballs depending on size – about 5 oz. per serving.) Make sure to keep these frozen for backup meals!
Ingredients:
Directions:
Preheat oven to 400 degrees. In a food processor, finely chop the zucchini, onion, garlic & pepper. Set aside in a large bowl. Next, add the yam and carrots to the food processor, finely chop, and then add to the zucchini mixture.
Then, combine your veggie mixture with the turkey, almond meal, eggs, salt & pepper. Mix really well, and then form lots of golf-ball size (1”) meatballs.
Bake meatballs for about 20 minutes or until cooked through & no longer pink in the middle. DELISH!
***Makes 8 servings. (3-4 meatballs depending on size – about 5 oz. per serving.) Make sure to keep these frozen for backup meals!
Ingredients:
- 1 zucchini, lightly chopped
- ½ med onion, lightly chopped
- 2 cloves of garlic
- ½ red pepper, lightly chopped
- ½ yam, lightly chopped
- ½ cup carrots, chopped
- 2 lbs. of lean ground turkey
- 1 cup of almond meal/flour
- 2 large eggs
- 2 tablespoons olive oil
- ½ tsp. Sea Salt & freshly ground pepper to taste
Directions:
Preheat oven to 400 degrees. In a food processor, finely chop the zucchini, onion, garlic & pepper. Set aside in a large bowl. Next, add the yam and carrots to the food processor, finely chop, and then add to the zucchini mixture.
Then, combine your veggie mixture with the turkey, almond meal, eggs, salt & pepper. Mix really well, and then form lots of golf-ball size (1”) meatballs.
Bake meatballs for about 20 minutes or until cooked through & no longer pink in the middle. DELISH!
Easy Breezy Marinated Chicken Breast
***Makes 6-8 servings
(Always good to have on hand for salads & lettuce wraps)
Ingredients:
Directions:
In a 1-gallon plastic Ziploc bag, combine lemon juice, garlic, olive oil, tarragon, thyme, salt & pepper.
Add chicken breasts to the bag and ensure they are all coated evenly with marinade. Squeeze the air out of the bag and seal it.
Marinate the chicken in the refrigerator for at least 1-2 hours, turning occasionally.
Preheat the oven to 350° Place chicken breasts in a glass baking dish. Bake covered in aluminum foil for about 10 minutes then cook for about 10 minutes more UNCOVERED or until juices run clear.
***Makes 6-8 servings
(Always good to have on hand for salads & lettuce wraps)
Ingredients:
- 4 boneless, skinless chicken breasts (6-8 oz. each, typically I buy the air-chilled chicken breast from Whole Foods, and it’s a double breast)
- 1/2 cup lemon juice
- 3 cloves garlic, minced
- 2 tsp. olive oil
- 2 tsp. tarragon
- 1 tsp. thyme
- 3/4 tsp. salt
- 2 tsp. black pepper
Directions:
In a 1-gallon plastic Ziploc bag, combine lemon juice, garlic, olive oil, tarragon, thyme, salt & pepper.
Add chicken breasts to the bag and ensure they are all coated evenly with marinade. Squeeze the air out of the bag and seal it.
Marinate the chicken in the refrigerator for at least 1-2 hours, turning occasionally.
Preheat the oven to 350° Place chicken breasts in a glass baking dish. Bake covered in aluminum foil for about 10 minutes then cook for about 10 minutes more UNCOVERED or until juices run clear.
Baked Chicken Oreganata with Onions & Lemon
***Makes 4 servings (Remember to HALVE this recipe if you are making this only for yourself during the program)
Ingredients:
Directions:
Preheat oven to 350°. In an oven proof sauté pan on medium heat, brown the chicken on top and bottom in olive oil and remove from pan.
In the same pan, lower heat and add onion and sauté until golden and tender (onion will be clear). Add garlic and cook for 10 seconds. Add wine or chicken stock. Bring to a simmer for 2-3 minutes to cook out the alcohol.
Return chicken to the pan, coating each piece in the sauce. Season with salt & pepper to taste. Add lemons, oregano and parsley. If you like, add the olives. Place in oven, covered, for 20-25 minutes until the chicken is cooked through.
***Makes 4 servings (Remember to HALVE this recipe if you are making this only for yourself during the program)
Ingredients:
- 1 chicken cut up into 8 pieces, skin removed OR 4 boneless chicken breasts (or 2 double breasts)
- 2-3 Tbsp. olive oil
- 2 yellow onions, halved & sliced into ¼" pieces
- 1 clove garlic, minced
- ½ cup white wine or low sodium chicken stock
- 2 lemons, washed, and sliced thin
- ½ teaspoon oregano
- ¼ cup fresh parsley, chopped
- Sea Salt & freshly ground Pepper to taste
- Optional: scatter some pitted green olives (around 1/2 cup or small jar, drained)
Directions:
Preheat oven to 350°. In an oven proof sauté pan on medium heat, brown the chicken on top and bottom in olive oil and remove from pan.
In the same pan, lower heat and add onion and sauté until golden and tender (onion will be clear). Add garlic and cook for 10 seconds. Add wine or chicken stock. Bring to a simmer for 2-3 minutes to cook out the alcohol.
Return chicken to the pan, coating each piece in the sauce. Season with salt & pepper to taste. Add lemons, oregano and parsley. If you like, add the olives. Place in oven, covered, for 20-25 minutes until the chicken is cooked through.
Pan-Seared Chicken & Curried Parsnips
***Makes 4 servings
Ingredients:
Directions:
In a large skillet, melt coconut oil over medium heat. Season chicken tenders with salt & pepper on both sides.
Sear the tenders in HOT coconut oil for 3-5 minutes on each side until golden brown. Remove the chicken and set it aside.
Add diced onions to pan and sauté for 2-4 minutes in the same pan. (add more coconut oil if necessary) Next, add the parsnips and sauté until they start to turn golden brown.
Add garlic and pears to the pan and sauté another 2-3 minutes.
Sprinkle curry powder and cilantro over mixture and then pour chicken broth and coconut milk in, and stir very well. Bring mixture to a simmer and stir until parsnips are fork tender and sauce begins to thicken.
Season mixture with salt & pepper. Next, place the chicken tenders over the veggies in the pan, cover, turn heat to low, and cook for 5 minutes more.
***Makes 4 servings
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into 2-3 long strips
- 2 parsnips, cut into bite-sized pieces
- ½ med sweet onion, diced
- 2 Bosc or other variety of ripe pears, peeled, seeded, & diced
- 2 garlic cloves, minced
- ½ Tbs. curry powder
- ½ Tbs. cinnamon
- ½ cup chicken broth
- ¼ cup canned full-fat coconut milk
- 2-3 Tablespoons coconut oil
- ¼ chopped cilantro
- Sea salt & black pepper to taste
Directions:
In a large skillet, melt coconut oil over medium heat. Season chicken tenders with salt & pepper on both sides.
Sear the tenders in HOT coconut oil for 3-5 minutes on each side until golden brown. Remove the chicken and set it aside.
Add diced onions to pan and sauté for 2-4 minutes in the same pan. (add more coconut oil if necessary) Next, add the parsnips and sauté until they start to turn golden brown.
Add garlic and pears to the pan and sauté another 2-3 minutes.
Sprinkle curry powder and cilantro over mixture and then pour chicken broth and coconut milk in, and stir very well. Bring mixture to a simmer and stir until parsnips are fork tender and sauce begins to thicken.
Season mixture with salt & pepper. Next, place the chicken tenders over the veggies in the pan, cover, turn heat to low, and cook for 5 minutes more.
Grilled Chicken with Mango Salsa
***Serving Size is 1 chop (about 4-5 oz) and 1/3 a cup of mango salsa.
Mango Salsa:
Directions:
Mix ingredients in a bowl & refrigerate for 2 hours.
Chicken:
Directions: (Grill or Broil)
To Grill: Rub olive or coconut oil on chicken breast, season with salt and pepper on each side. Place grill on med-high heat & grill chicken until nicely golden on the outside and slightly pink on the inside. Approx. 5 - 6 minutes per side. Watch carefully as not to overcook them.
To Broil: Preheat broiler (around 450°) to Make sure the chicken will be 4-5 inches from the broiler when you place it in the oven. Brush with olive oil or coconut oil and season both sides with sea salt and pepper. Broil for 8-12 minutes on each side.
Once the meat is finished cooking, let it rest for a few minutes and serve with Mango Salsa.
***Serving Size is 1 chop (about 4-5 oz) and 1/3 a cup of mango salsa.
Mango Salsa:
- 2 mangos (peeled & cubed)
- 1 onion (peeled & diced)
- 1 jalapeno (seeds removed, minced)
- 1 red pepper (seeds removed, diced)
- 1 avocado (peeled & diced)
- 1 tomato, diced
- Juice of 1 lime
- Bunch of cilantro, chopped
- ½ tsp. sea salt
Directions:
Mix ingredients in a bowl & refrigerate for 2 hours.
Chicken:
- 2-4 organic chicken breasts
Directions: (Grill or Broil)
To Grill: Rub olive or coconut oil on chicken breast, season with salt and pepper on each side. Place grill on med-high heat & grill chicken until nicely golden on the outside and slightly pink on the inside. Approx. 5 - 6 minutes per side. Watch carefully as not to overcook them.
To Broil: Preheat broiler (around 450°) to Make sure the chicken will be 4-5 inches from the broiler when you place it in the oven. Brush with olive oil or coconut oil and season both sides with sea salt and pepper. Broil for 8-12 minutes on each side.
Once the meat is finished cooking, let it rest for a few minutes and serve with Mango Salsa.
Chicken & Pineapple Skewers
***1 serving = 2.5 skewers
***Makes 4 servings
Ingredients:
Directions:
Put the olive oil, garlic, cumin, paprika, and cinnamon into a large bowl and mix well. Add chicken to the mixture and let them marinate for 30 minutes at room temperature or in the refrigerator (covered) overnight.
Skewer the chicken, pineapple, peppers, and onions onto the Bamboo skewers. Brush any leftover marinade into the pineapple, peppers and onion. Season skewers with salt and pepper to taste.
Over a medium to medium-high heat, grill the skewers for 10-12 minutes, turning about 5-6 minutes through. This is great served with our LBD guacamole recipe!
***1 serving = 2.5 skewers
***Makes 4 servings
Ingredients:
- 3 Tbs. of olive oil
- 2 garlic cloves, smashed
- 1 tsp. ground cumin
- ½ tsp. paprika
- 1/8 tsp. ground cinnamon
- 1 lb. boneless, skinless chicken breasts, cut into small pieces
- 1 red pepper and 1 yellow pepper, (take out seeds and cut to 1” squares)
- 1 medium sweet onion, cut into 8 wedges
- ½ fresh pineapple cut into 1” squares
- Sea salt & pepper to taste
- 8 Bamboo Skewers (soaked in water for 30 min)
Directions:
Put the olive oil, garlic, cumin, paprika, and cinnamon into a large bowl and mix well. Add chicken to the mixture and let them marinate for 30 minutes at room temperature or in the refrigerator (covered) overnight.
Skewer the chicken, pineapple, peppers, and onions onto the Bamboo skewers. Brush any leftover marinade into the pineapple, peppers and onion. Season skewers with salt and pepper to taste.
Over a medium to medium-high heat, grill the skewers for 10-12 minutes, turning about 5-6 minutes through. This is great served with our LBD guacamole recipe!