Heat olive oil in a large skillet over medium heat;
add diced chicken breasts.
Not exact matches
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I
added more but I just love it) 3/4 c of water 1 onion, medium sized,
diced Chicken breast — I was using tenders so I did 10 total (you can use
breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground pepper
I scrambled 1 egg (next time I'll
add 2) and 1 large
diced chicken breast.
1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2
diced white onion About 20 edamame 2
chicken breasts 2 tablespoons of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash of pepper Optional:
Add a few dashes of chili flakes
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds of
chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender,
added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
Did not
add the cream of
chicken or
chicken breast Did
add:
diced green peppers, sweet peppers, hot green chilis, garlic, and cilantro.
Once quinoa has cooled,
add any combination of the following: 1 red or yellow bell pepper,
diced 1 cucumber,
diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion,
diced basil, chopped optional: 2
chicken breasts, poached and chopped optional: crumbled feta cheese
Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was
chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (
chicken broth and
diced tomatoes for this soup), simmer, then
add in any vegetables and extras (such as tortellini) that need a smaller amount of cooking time.
After sautéing
chicken breasts, Melissa Rubel Jacobson
adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves.
● 4
chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled &
diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed &
diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar
added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
Add pieces of
diced chicken breast to white bean chili to rev up its protein and nutritional content.
Once the vegetables have softened,
add 1 1/2 pounds of
diced chicken breasts, lots of
chicken broth, and orzo pasta.