Tag Archives: chicken

Healthy Creamy Chicken Noodle Soup.

This creamy chicken gluten-free noodle soup is the real deal, you can pair it with some healthy butter bread slices.

This is by far one of the easiest and delicious chicken noodle soup recipe.

You can replace the paleo with tapioca flour, or gluten-free flour. You can also substitute pasta noodles for zucchini noodles.


2-3 cups cooked chicken breast, shredded

1 tbsp olive oil

1 yellow onion, diced

2 cloves fresh garlic, minced

2 large carrots, sliced

1 celery stalk, chopped

1/3 cup flour

2 tbsp parsley, chopped

2 tsp chicken or vegetable stock powder

4 cups chicken broth or bone broth

5 cups 2% milk (creamy unsweetened non-dairy milk preferable).

10 oz uncooked pasta

1/3 cups fresh or frozen peas

A pinch of sea salt.


Heat oil in a large wok over medium heat, saute onion, garlic, carrots and celery for about 5 minutes.

Add flour, parsley, stock powder and sea salt. Mix thoroughly and cook for another 3 minutes.

Pour in the broth and mix. Bring to boil for about 5 minutes, reduce heat and simmer for 20 minutes, partially covered.

Add chicken, milk and pasta, bring to boil and cook for about 6 minutes. Add peas and simmer until peas are cooked and soup has thickened.

Serve and enjoy with butter bread.


Delicious Baked Feta Chicken.

Clean and healthy is one of my goals this year, I tried this gluten-free, grain-free and dairy-free pasta and it worth the time spent.

All you need to do is sear the chicken with paprika and garlic while you bake the feta, it takes just 30 minutes to finish this meal.


1 lb. chicken breast

1/2 tsp smoked paprika

1/4 tsp garlic powder

1 (6-8 oz) block quality feta cheese ( use vegan feta for dairy-free)

1/4 cup and 1 tbsp olive oil

2 cups cherry tomatoes

3 cloves fresh garlic, minced

1/4 cup chopped fresh basil

Sea salt and pepper, to taste.


Preheat oven to 200 C.

Place the feta in a large cast-iron or baking dish and add the cherry tomatoes, drizzle with 1/4 cup olive and toss to coat.

Season with sea salt and pepper and bake for 30 minutes.

While baking the feta, prepare the chicken. Heat 1 tbsp olive oil in a large pan/skillet over medium-high heat, season chicken breasts with paprika, garlic, sea salt and pepper to taste.

Place in the pan and fry for 8-10 minutes per side, or until golden and cooked through.

Remove the pan from the oven and mix the feta and tomatoes until creamy (as shown in the picture below).

Add minced garlic and basil, mix to incorporate. gently nestle the chicken breasts into the feta-tomato sauce and put the pan back to the oven, bake for another 5 minutes until golden and bubbly.

Serve immediately and enjoy with rice, quinoa or broccoli.


Mushroom Chicken In White Sauce.

Chicken breast is the best part of the chicken for me. Because its rich meat is tastier and stands up to robust flavours.

This recipe take just 25 minutes to make, it’s super easy to make and very delicious, it’s Keto-friendly and gluten-free.


2 tbsp olive oil

1.5 lb (700g) chicken breast

1 medium onion, diced

6-8 garlic cloves, finely chopped

1 oz. (30g) Sun-dried tomatoes, chopped

10 oz. (400g) mixed mushrooms, sliced

3/4 cup chicken stock.

1 cup heavy cream

Salt and pepper, to taste

10 sprigs of fresh thyme, divided.


Season the chicken breasts on both sides with sea salt and freshly ground black pepper.

Heat oil in a large skillet/wok over medium heat, cook chicken for 3-5 minutes on each side, until brown, but not cooked through. ( Note, the chicken will not be fully cooked as it will do so later on with sauce) set aside.

In the same preheated wok/skillet, add the onions, garlic, Sun-dried tomatoes and mushrooms, sauté for about 5 minutes.

Take half of the thyme sprigs, pull the leaves off the stems and add them to the skillet/pan. Pour in the chicken stock and cook for a few minutes.

Stir well with a wooden spoon, scraping any brown bits left on the skillet bottom.

Stir in the heavy cream and reduce the heat, once simmering, return the chicken to the pan and nestle them into the sauce.

Reduce the heat and cook for additional 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with the remaining thyme and serve.




Delicious Chicken Florentine.

This delicious golden brown chicken breasts, topped with your creamy sauce and serve with spinach will make you bite your tongue.


4 boneless skinless chicken breasts

3 tbsp butter divided

Sea salt and pepper to taste

8 ounces white mushrooms, sliced

1 1/2 tsp garlic, minced

1 tbsp gluten-free flour

1/3 cup dry white wine

3/4 cup heavy cream

1/4 cup grated parmesan cheese

3 cups baby spinach leafs

2 tbsp chopped parsley leaves.


Heat 2 tablespoons of butter in a large pan/wok over medium heat.

Season the chicken breasts to taste with salt and pepper, add the chicken to the hot wok and cook for 4-5 minutes on each side. or until chicken is golden brown and cook through.

Remove the chicken from the wok and set aside, cover with foil to keep warm.

Add the mushrooms to the same wok, cook for 4-5 minutes or until tender. Remove mushrooms from the wok, wipe the wok with a paper towel.

Add the remaining 1 tbsp butter to the wok, add garlic and saute for 30 seconds, stir in the flour and cook for 1 minute more.

Add the wine to the wok and bring to a simmer, cook for 2-3 minutes or until wine is reduced by half.

Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half, and has started to thicken.

Stir in the parmesan cheese, season the sauce with salt and pepper.

Add the spinach to the wok, simmer for 2-3 minutes or until spinach has withered. Stir in the mushrooms into the sauce.

Place the chicken breasts back to the wok and spoon the sauce over the top of the chicken.

Sprinkle with parsley leaves and serve.




Creamy Tuscan Chicken And Zoodles.

Are you planning on getting your meal preparation? here is a recipe for you to add to your list.

The ingredients make 3-4 meals.


1 pound boneless skinless chicken thighs

1 tsp sea salt

3/4 tsp black pepper or to taste

1 1/2 tsp smoked paprika

3 tbsp olive or avocado oil, divided


2 tbsp minced garlic

1/2 tbsp Italian seasoning

3 oz jarred sun-dried tomato strips in oil drained (reserve 1 tbsp of the oil for cooking)

3/4 cup heavy cream

1/4 cup chicken broth or more

3 cups spinach, chopped

1/2 fresh grated Parmesan cheese

2 tbsp freshly chopped parsley leaves, to serve.


Season your chicken thighs with sea salt and pepper.

Heat 2 tbsp of the olive oil in a large skillet over medium-high heat, sear the chicken for about 8 minutes each side. Or until golden and cooked through, transfer to a plate and set aside.

Add the remaining olive oil to the skillet and fry the garlic until fragrant (about 1-2 minutes). Then add in the sun-dried tomatoes with 1 tbsp sun-dried tomato oil to the skillet.

Fry for 2 minutes to release their flavours.

Reduce the heat to low-medium heat, add the cream and chicken broth and bring to simmer for 4-5 minutes. While stirring occasionally, season with sea salt, pepper and Italian seasoning to your taste.

Add in the chopped spinach leaves and allow to wilt in the sauce, then add in the Parmesan cheese.

Allow sauce to simmer on low for another 2 minutes until cheese melts through the sauce.

Add the chicken back into the skillet, top with parsley.

Serve the chicken with zucchini noodles or steamed vegetables.

Enjoy your meal!