Unprocessed Living

A Healthy Living Recipe Box

Instapot Chicken Breast April 15, 2018

Filed under: Chicken,Gluten Free,Instapot,Miscellany,My Favorites,Paleo,Recipe — Crista @ 3:52 pm

Modifed from: https://recipesfromapantry.com/best-instant-pot-chicken-breast/

The credit for this absolutely goes to the blogger at the above link. I modified it for my own tastes/needs, but definitely go there for all sorts of amazing and helpful tips and options for this recipe, including if you don’t have an Instapot! I recently received one as a gift and I’ve only used it a couple of times, but I’m looking forward to trying more new and healthy recipes in it. This one is mainly for chicken to add to my lunch salads at work. Hoping it’ll be perfect!

1 lb organic skinless boneless chicken breasts
2 tsp Herbamare
1/2 tsp ground garlic
1/2 tsp fresh ground black pepper
1/2 cup plus 1 tbsp chicken stock, divided
2 tbsp olive oil, divided

In a small bowl, mix the seasonings, 1 tbsp chicken stock, and 1 tbsp olive oil into a paste. Coat the chicken breasts with the paste and let sit for 10 minutes (or more in refrigerator). Turn Instapot to sauté setting, add 1 tbsp oil, and once preheated, brown the chicken (about 2 minutes on each side).

Remove chicken and set aside on a plate. Add remaining chicken stock to Instapot and scrape the bottom with a silicon spatula to remove stuck-on chicken pieces. Insert the trivet and place the chicken on top. Cover the Instapot and seal the valve.

Set to Pressure Cook on high for 5-10 minutes (depending on thickness) for defrosted chicken (see above link for tips on cooking frozen chicken). Let the steam release naturally, about 10-15 minutes before opening. Let cool, slice, and store for the week!



Chicken Marsala September 24, 2017

Filed under: Chicken,Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:37 pm

Modified from http://allrecipes.com/recipe/8887/chicken-marsala/

Can be made gluten free using almond or other gluten free flour!

1 lb thin free range chicken cutlets
1/4 cup organic whole grain flour
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 tsp organic dried oregano
4 tbsp grass-fed butter (or ghee)
4 tbsp olive or coconut oil
1 c sliced organic mushrooms
1/2 cup Marsala (or other dry white) wine
1/4 cup cooking sherry (or apple cider vinegar)

Combine flour, salt, pepper, and oregano in shallow bowl. Rinse chicken and coat in flour mixture. Melt butter and oil over medium heat in large skillet. Lightly brown chicken; turn over and add mushrooms. Pour in wine and sherry (or apple cider vinegar). Cover skillet and simmer chicken for 10 minutes, turning once and cooking until no longer pink and juices run clear.


Crockpot Shredded Taco Chicken April 5, 2017

1 small onion, finely diced
1.5-2 lbs skinless boneless chicken breasts or thighs
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp sea salt
1/2 tsp fresh ground pepper

Layer onion on the bottom of the crockpot. Mix the seasonings in a small bowl. Rinse and layer the chicken in the crockpot, and sprinkle the seasonings on both sides of the chicken. Cook on low for 6-8 hours, until the chicken shreds easily. Use two forks to shred the meat and serve with your choice of tortillas or taco shells, shredded cheddar cheese, black beans, refried beans, rice, and/or avocado. Works great for “make your own burrito” night!


Roasted Chicken January 11, 2017

Filed under: Chicken,Gluten Free,Main dish,My Favorites,Recipe — Crista @ 10:46 pm

Since I can’t really take credit for changing much of anything in this recipe, I’ll just post a link to the original source and hope it doesn’t go anywhere any time soon!


That said, it was really pretty simple, and quite delicious. Extremely moist and tasty. I roasted mine upside down since I didn’t have kitchen twine, and the legs were a little undercooked, so next time I’ll be sure to cook it a bit longer despite the temp showing 165, and/or pick up some kitchen twine to have on hand! I served it with roasted brussels sprouts, roasted seasoned potatoes, and warm bread…the entire meal was a hit. I also saved the “leftovers” to make a bone broth, and it was absolutely delicious! Recipe coming soon…


Simple Chicken Stir-Fry November 2, 2016

Filed under: Chicken,Gluten Free,Main dish,Miscellany,Paleo,Recipe — Crista @ 8:24 pm

I’m all about simple and quick prep these days, for so many reasons, so I combined my chicken stir-fry recipe with that of a good friend (whose cooking my daughter raves about), and it was a hit with the man and the 11-year-old!

2-3 tbsp organic coconut oil
1 tbsp organic tamari or coconut aminos
1 tsp grated ginger
2-3 cloves garlic, minced
2 chicken breasts, cubed
1 pkg broccoli and cabbage cold slaw
2 cups chopped broccoli
1 cup baby corn (omit for strict paleo)
1 cup chopped mushrooms

Marinate chicken in tamari or coconut aminos with 1 tbsp minced garlic for at least 30 minutes (overnight works too). Heat approximately 1 tablespoon coconut oil in wok at medium-high heat. Add the garlic and ginger, cooking for around 30 seconds before adding the chicken. Stir-fry for 5-10 minutes, until chicken is cooked thoroughly but not over cooked. To check, cut into the biggest piece to make sure it isn’t pink in the middle. Add more coconut oil if needed, and then add the broccoli slaw, broccoli heads, and baby corn. Sprinkle a small amount of tamari to taste and continue to stir fry for 2-3 minutes (longer if you like softer veggies), and then add mushrooms. Sprinkle with a small amount of tamari, mix together, serve, and enjoy!


Buffalo Chicken Dip September 20, 2015

Filed under: Appetizer,Chicken,Gluten Free,Recipe,Snack — Crista @ 10:34 pm

Decidedly un-paleo, but very much unprocessed! The 10-year-old has been raving about this since her cooking camp this past summer, so Sunday Funday Football called for it. I tweaked it, including using Applegate grilled chicken (taking the lazy route from cooking it myself) in lieu of canned chunk chicken (though word has it BJs has an organic free range version which I’m going to have to check out ASAP since this was such a hit) and Tabasco with added garlic powder and paprika in place of Frank’s Red Hot (since I didn’t have any on hand…ETA: made this again a week later and it was even better with Frank’s Red Hot, though with less of a kick). I was nervous as to how this would go, but the 10-year-old, the BF, his sister, AND both of their kids pretty much devoured it, so…I’d say it was a success! It’s not my cup of tea, but it will be made again….

1 8-oz. package organic cream cheese, softened to room temperature
12 oz. organic sour cream
3 tbsp Tobasco sauce plus 1 tsp garlic powder OR 1/4 cup Frank’s Red Hot
1 tsp paprika, divided (optional)
2 cups chopped/chunk grilled chicken
2 cups shredded cheddar cheese, divided  (1.5 cups for mixture; 1/2 cup for topping)

Mix together all but 1/2 cup shredded cheese. Some cream cheese lumps are okay since they’ll melt during baking. Spread mixture into an oven safe baking dish and top with 1/2 cup cheese. Bake for 25 minutes at 350 degrees.


Italian Stuffed Chicken March 4, 2015

Filed under: Chicken,Gluten Free,Main dish,My Favorites,Recipe — Crista @ 10:43 pm

Modified from http://www.barbellsandbellinis.com/2013/05/roasted-red-pepper-mozzarella-and-basil.html

A friend posted the original recipe on FaceBook a week or so ago and I knew immediately I HAD to try it with sun dried tomatoes instead of peppers. Have been in need of something different with the same meals every week, and couldn’t wait any longer (i.e., until the end of the Whole Life Challenge), so tonight was the night. Definite success! Relatively quick and easy to prepare too. I had some leftover spaghetti squash in the fridge, so I heated that up and served the chicken over that. Perfection!

1 tsp coconut oil
2 boneless skinless chicken breasts
4 ounces fresh mozzarella, sliced
6-8 medium sized sun dried tomatoes (preferably jarred in oil)
1 bunch fresh basil, whole leaves
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp parsley (optional)
Salt and pepper to taste (optional)

Preheat oven to 400 degrees and grease baking dish with coconut oil. Slice chicken breasts with a sharp knife, cutting through length-wise to butterfly, cutting about 1/4 of an inch from the other end. Place in baking dish face open. Mix dried seasonings and sprinkle over chicken, saving some for the top layer. Layer the sun dried tomatoes, basil leaves, and mozzarella slices (saving one for each breast) on the bottom layer of chicken and fold top over to cover all. Sprinkle remaining seasonings on top, drizzling with oil from the sun dried tomatoes if desired. Bake for 30-35 minutes, until chicken is thoroughly cooked. Remove from the oven, top with the remaining mozzarella slices, and return to the oven on high broil for 5-10 minutes. The cheese will become browned and bubbly…and delicious!

            IMG_1950  IMG_1951  IMG_1952  IMG_1953IMG_1954


%d bloggers like this: