I will say chicken is a staple dinner for sure in our household every week. But I steer clear of just making chicken breasts all the time. Our favorite is organic roasted whole pastured chickens that I bake in the oven. (Let me stress that PASTURED chicken is the only chicken I recommend eating, quality matters! So get to know your farmer or find a good source here)
After roasting I carve and cut all the meat off to serve and then use the bones to make a pot of broth. I have made it a point to get my kids liking ALL of the meat on the bird. There is a mix of light and dark in the breasts, thighs, wings, and drumsticks and they will eat it all along with crispy roasted skins and all the drippings. Yup all that stuff is delicious and its good for us especially growing kiddos! Its full of healthy fats, collagen, amino acids, and protein! Plus when you eat whole chicken with the skins on its super flavorful and satisfying. When your food satisfies your taste buds and body’s cravings, you don’t need to eat as much or as often (might help curtail after dinner snacking!)
Here are a couple of my family’s favorite chicken dinners!
First and foremost ROAST a whole pastured chicken (choose a size that is going to give you a nice bit of leftovers to!) Use that leftover meat for these recipes.
Chicken Pesto Pasta
2 cups diced pastured chicken
1 box gluten free noodles (we like the brand Jovial, or make zoodles from shredding zucchini)
1 cups homemade pesto (in food processor puree 2 cups basil, 1 garlic clove, 1/2 cup olive oil, 1/4 cup organic parmesan cheese, 1/4 cup walnuts)
2 cups steamed and chopped broccolli
1/2 cup white beans (we use Eden organic brand)
First make pesto in food processor. In a large serving bowl add in chicken, broccoli, beans, and noodles, pour pesto over top and toss. Serve warm
Chipotle Chicken Wraps
2 cups shredded pastured chicken
1 head organic romaine lettuce
1 cup diced celery
1 organic red pepper diced up
1-2 tablespoons Primal Kitchen brand chipotle lime mayo (buy here)
1 tablespoon mustard
1 /4 cup sprouted pumpkin seeds
Mix chicken, celery, pumpkin seeds, mayo, and mustard together well in bowl. Clean and tear off 2-3 larger romaine lettuce leaves and put a little chicken mixture in each. Fold up , eat, enjoy!
Chicken Lemon Rice Soup
2-4 Cups diced cooked leftover pastured chicken
4 cups bone broth
2 carrots diced finely
2 celery diced finely
4 cloves garlic dices finely
1/2 onion diced finely
1 cup cooked white basmati rice
1 tsp coconut vinegar
Chop up veggies and sauté in a bit of pastured ghee or butter until softened, add in broth and cook low 30 min. Add in cooked rice, chicken, juice of lemon, and coconut vinegar and simmer on low for 30 more min. Serve topped with chopped fresh parsley.
Susie R 🙂