And according to social networking, you are the only one NOT posting photos and inspirational thoughts relaying your experience with one of the above diet monikers.
Well, you and me both.
I don’t suffer food allergies, and I already have enough commitments in my life (spouse, kids, taxes), so I don’t see myself ever truly converting to a food religion of any kind. But I do believe that there are some wise facets from each of these diets that I choose to incorporate into my personalized, lifelong food journey.
That’s right. I’m a food universalist.
And what is more universal than chicken?
Oh, how I love/hate chicken.
Love: the cost, nutrition factor, and everything that Frank’s Red Hot Buffalo Sauce does for it.
Hate: it’s bland, quite boring, and gives me a mini panic attack every time I defrost the frozen variety (Salmonella? Microwave radiation poisoning?!?).
So here are three quite simple, easy-to-modify for most diets (sorry vegans), and, most importantly, undeniably tasty methods for preparing chicken.
Baked Paprika-Parmesan Chicken
Kitchen Items Needed:
- Two wide-mouthed bowls or pie tins for chicken dipping
- Jelly roll pan or large baking dish to bake chicken
- Measuring cups
- Glass container to melt butter in microwave or small pot to melt on stove (I’m kind of old-fashioned and love my stovetop butter warmer pot).
- Plastic cutting board and meat cutting knife
- 2-3 skinless, boneless chicken breast halves (1.5 pounds)
- 1/4 cup all-purpose flour (absolutely sub for gf glour, almond flour, etc.)
- 1/2 cup grated Parmesan cheese
- 2 teaspoons paprika (optional, you could also do Italian seasoning)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 3 tablespoons milk
- 1/4 cup butter, melted (optional)
1. Preheat oven to 350 degrees. Grease jellyroll pan or baking dish cooking spray, oil or butter.
2. Combine flour, parmesan, paprika, salt, and pepper in a wide-mouthed bowl or pie tin.
3. In a deep bowl, whisk together the egg and milk, then pour into a second pie tin or wide-mouthed bowl.
4. Note: Don’t worry, if you have a toddler underfoot at your house they are sure to throw a tantrum right about now when you are elbow deep in raw chicken. Just go with it.
5. Cut the chicken into similar size pieces (I like them about 4-5 inches long, and about 1 inch wide). Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish.
6. If you wish, pour the melted butter evenly over the chicken. I usually drizzle about 2 Tablespoons of melted butter along with some avocado oil.
7. Bake for about 30-45 minutes in the preheated oven (depending on the thickness of the chicken) until the cheese has browned, and the chicken has cooked through.
We serve this with simple veggies and rice on the side. You can buy paprika for $2 at
Trader Joe’s or try the bulk spice bins at Winco, Market of Choice or Fred Meyer.
Honey Almond Chicken
Kitchen Items Needed:
- Big bowl and whisk to mix marinade
- Wok or 12-inch fry pan
- Plastic cutting board and meat cutting knife to chop up chicken
- 2 boneless, skinless chicken breasts (1.5 pounds), cubed
- 1/4 cup soy sauce, coconut aminos (my favorite), or Bragg’s Liquid Aminos
- 2 tablespoons honey
- 1 lime, juiced
- 1 clove garlic, minced
- 1.5 Tablespoons natural almond or peanut butter
- 1/2 teaspoon curry powder
- Pre-cooked veggies of choice
1. Mix all marinade ingredients in a bowl, then add chicken, cover, and marinate 1-2 hours in the refrigerator.
2. In your wok or skillet, pan-fry the chicken in the marinade over medium heat for 7-8 minutes until chicken is cooked through.
3. Reduce heat and add any precooked veggies (green beans, zucchini, broccoli, etc.) until cooked through. Serve on top of cooked brown rice.
One Pot Chicken & Veggies
Kitchen Items Needed:
- 9x13 baking dish (or two if you prefer)
- plastic cutting board and meat cutting knife to chop up chicken
- separate cutting board and chef knife to chop potatoes
- 2 boneless, skinless chicken breasts (1.5 pounds, cubed)
- 3 cups green beans (feel free to use frozen or canned, and if you do, get the French-cut variety)
- 1.5 pounds potatoes, chopped into 1" pieces (I prefer sweet potatoes…golds and reds work great too)
- 1 packet Italian Dressing seasoning mix (I make my own* to save on cost and to avoid some interesting ingredients in the packet mix, see below)
- 2-3 Tablespoons cold butter, chopped
1. Preheat oven to 350 degrees. Season chicken lightly with a little salt and pepper.
2. In the 9x13 baking dish(es), line one side of the pan with green beans. Then place chicken in the middle, and place potatoes down the other side. Sprinkle seasoning mix on top of green beans, chicken and potatoes. Dot the top with chopped butter.
3. Place foil over the top and place in preheated oven for 45 minutes (or until potatoes are soft and chicken is cooked through).
4. Dish up on plates and serve with a side of fruit.
*Italian Dressing Seasoning Mix Recipe:
- 1-½ teaspoon garlic powder
- 1 Tablespoon onion powder
- 2 Tablespoon dried oregano
- 1 Tablespoon dried parsley
- 1 Tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- ¼ teaspoon thyme
2 ½ Tablespoons = one packet of dressing mix
Let us know if you try one of these. They all look so delish!