Creamy Tuscan Chicken

Try making this Creamy Tuscan Chicken for your next fall dinner option! Chicken serves as an excellent source of protein and Vitamins B6 and B12. Coconut milk is rich in antioxidants and helps to reduce inflammation in the body. Sun dried tomatoes are not only sweet and delicious, but they are also packed with Vitamin C and iron. Spinach offers a wide range of health benefits that include regulating blood sugar levels, promoting healthy bones, and reducing hypertension. Garlic aides in boosting the immune system and lowering cholesterol. Prepare this Creamy Tuscan Chicken recipe on a cozy fall day and enjoy!

Ingredients:

• 2 tbsp coconut oil

• 1 tbsp italian seasoning

• 1 tsp sea salt

• 1 tsp black pepper

• 4 chicken breasts

• ¼ cup chicken broth

• 2 tbsp arrowroot starch

• 1 shallot, chopped

• 4 cloves garlic, minced

• 1 ½ cups coconut milk

• ½ cup sun dried tomatoes

• ¼ cup basil, finely chopped

• 3 cups spinach

Instructions:

1) Heat the coconut oil in a large skillet over medium-high heat.

2) In a small bowl, mix the Italian seasoning, sea salt, and black pepper. Coat each side of the chicken breasts with the seasoning. Add the chicken breasts to the skillet and cook each side for 5 minutes.

3) While the chicken is cooking, combine the chicken broth and arrowroot starch in a bowl. Remove chicken from the skillet and set aside.

4) Add the shallot and garlic to the skillet and cook for two minutes.

5) Add the coconut milk, sun dried tomatoes, and basil to the pan. Toss in the chicken broth and arrowroot starch mixture and combine well. 

6) After stirring well, chop the chicken breasts into bite sized pieces and add back to the pan. Cover the pan with a lid and turn heat to low. Cook for about 3-5 minutes or until chicken is completely cooked through.

7) Once the chicken has finished cooking, toss in the spinach. Cook and stir until spinach wilts.

8) Serve with cooked rice, noodles, or potatoes and enjoy!

Mandarin Orange Chicken Salad

Try making this Mandarin Orange Chicken Salad for your next lunch or dinner option! Mandarin oranges serve as an excellent source of Vitamin C and promote a healthy immune system. Romaine lettuce is known to have antimicrobial properties, prevent inflammation, and improve body metabolism. Chicken serves as a great source of protein and helps to improve heart health. Not only do almonds aid in maintaining healthy blood sugar levels, but they also promote healthy bones. Serve this salad as a main dish or as a side and enjoy!

Ingredients:

Salad:

• 4 cups romaine lettuce, chopped

• 2 10 oz cans organic mandarin oranges

• 2 cups chicken, cooked and diced

• ½ cup almonds, chopped

Dressing:

• 2 tbsp coconut aminos

• 2 tbsp apple cider vinegar

• 2 tbsp remaining juice from canned mandarin oranges

• 1 tbsp extra virgin olive oil

• 2 tsp toasted sesame oil

• ½ tsp ginger, minced

• ½ tsp sea salt

• ¼ tsp black pepper

• 1 clove garlic, minced

Instructions:

1) Drain the canned mandarin oranges but reserve 2 tbsp of juice for the dressing.

2) In a large salad bowl, combine the lettuce, organic mandarin oranges, chicken, and almonds.

3) In a separate smaller bowl, whisk together ingredients for the salad dressing.

4) Pour the dressing over the salad and toss together until well combined. Enjoy!

Greek Chicken Kabobs

Try making these Greek Chicken Kabobs for your next lunch or dinner option! Chicken serves as an excellent source of protein, Vitamin B6, and Vitamin B12. Bell peppers are loaded with Vitamin C and have been proven to benefit eye health. Not only are they packed with antioxidants, but zucchinis also promote proper digestion due to their high amount of fiber. White onions help to reduce inflammation and benefit gut health. Enjoy!

Ingredients:

Chicken:

• 1 lb boneless skinless chicken breast

• 2 tbsp lemon juice

• 2 tbsp red wine vinegar

• 2 tbsp extra virgin olive oil

• ½ tsp garlic powder

• ½ tsp dried oregano

• ½ tsp sea salt

• ½ tsp black pepper

Kabobs:

• 1 green bell pepper

• 1 yellow bell pepper

• 1 red bell pepper

• 1 white onion

• 1 zucchini

Instructions:

1) Slice the chicken into cubes and transfer to a large bowl. Add in all the wet and dry ingredients for the chicken and mix well. Let marinate in the refrigerator for 30 minutes.

2) While the chicken is marinating, cut the veggies for the kabobs into slices.

3) Preheat your grill to medium-high heat.

4) Once the chicken is done marinating, place the chicken and sliced veggies on skewers, alternating ingredients as you prefer. This recipe should yield about 8 skewers.

5) Grill the skewers for 10 minutes on each side, or until chicken is cooked through and veggies are tender. Let cool before serving and enjoy!

Loaded Sweet Potatoes with Cashew Sour Cream

Try making these Loaded Sweet Potatoes with Cashew Sour Cream for your next lunch or dinner option! Sweet Potatoes are exceptionally high in fiber and antioxidants, making them beneficial for gut health. Red onion helps fight inflammation and maintain healthy blood sugar levels. Cashews are a great source of heart-healthy fats and fiber. Apple cider vinegar aids in weight loss, boosts heart health, and fights off harmful bacteria. Feel free to top off these sweet potatoes with other toppings such as chickpeas, black beans, shredded meat, or guacamole, and enjoy!

Ingredients:

 Sweet Potatoes:

• 4 medium sized sweet potatoes

• 1 tsp coconut oil, melted

• 1 tsp sea salt

• ¼ red onion, diced

• Cilantro for topping, optional

Cashew Sour Cream:

• 1 cup raw, unsalted cashews (soaked overnight)

• 2 tbsp lemon juice

• 2 tbsp apple cider vinegar

• ¼ cup water

• Dash of sea salt

Instructions:

1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2) Place the sweet potatoes on the lined baking sheet and use a fork to poke holes in the sweet potatoes. Coat the sweet potatoes with the melted coconut oil and sea salt.

3) Bake the sweet potatoes in the oven for 45 minutes, or until a fork can be easily inserted into them. Remove the sweet potatoes from the oven, cut them in half lengthwise, and allow to cool.

4) While the sweet potatoes are cooling, begin making the cashew sour cream by draining the soaked cashews from the previous night.

5) Transfer the cashews to a high-speed blender or food processor and blend for about one minute. Add in the lemon juice, apple cider vinegar, water, sea salt, and blend until smooth.

6) Top off the baked sweet potatoes with the cashew sour cream, diced red onion, and cilantro. Enjoy!