Tag Archives: chicken

Recipe: Soy Free Chicken Peas and Pasta

Sometimes my job requires me to work long 16-hour days due to events, so I like finding dishes that I can make the night before to eat for dinner and then reheat for lunch/dinner the next day. This dish makes great comfort food and also a good hearty meal for days when you are on the go. As usual, because of acid reflux, I substitute real onion for onion flakes.

chickenpeas

Chicken, Peas and Pasta

8 chicken tenderloins

1 package of frozen peas

1 package of Tinkyada brown rice pasta (I prefer the spinach pasta)

1 package of shiitake mushrooms, chopped (optional)

1/2 to 1 cup heavy cream

Spices: garlic powder, pepper, onion flakes

Olive Oil or Coconut Oil

Shredded parmesan cheese (topping)

Cook pasta according to package directions. In a separate, deep skillet, cook chicken on medium, about 6-7 minutes on each side with garlic powder, pepper, and onion flakes. About 2-3 minutes before chicken is done, add shiitake mushrooms while defrosting peas. Add peas when defrosted. When all ingredients are warm, add 1/2 to 1 cup heavy cream depending on how much sauce you would like. Continue to cook on medium heat until cream is bubbling. Reduce heat to simmer until sauce is desired consistency, about 3-5 minutes. Add cooked pasta and stir. Serve topped with parmesan cheese.

Serves 6-8

Soy Free, Egg Free, Gluten Free Curry Chicken Salad

Soy Free Chicken Salad

I love chicken salad, but traditional chicken salad has something that many of us food allergic folks cannot have…mayonnaise. This chicken salad made with avocado is delicious, and just like chicken salad, it is even better after it has been chilled in the fridge. It makes great leftovers!

1 lb chicken tenderloins

1 cup grapes, halved

1/2 cup celery

1 cup chopped apples

1 avocado

1 tsp soy free, organic mustard

1 tbsp. coconut milk

1 tbsp. lemon juice

Salt to taste

1 tbsp. Curry

1 tbsp. Garlic Powder

1 tbsp. Olive Oil

Sautee chicken in olive oil, garlic powder, and curry. In a separate, large mixing bowl, combine grapes, celery, and apples. Peel avocado and remove seed. Place avocado in food processor and add coconut milk, lemon juice, salt, and mustard. Blend until smooth. Add to large mixing bowl but do not stir yet. Either cut chicken into pieces or use food processor to chop chicken. Combine chicken with rest of ingredients. Chill and serve.

Soy Free Slow Cooker Curry Chicken

I came up with this recipe while I was just beginning my elimination diet. There are a lot of other vegetables that you could add to this recipe as tolerated (potato, bell pepper, tomato, onion, corn, cauliflower, peas, etc.) Keep in mind that this recipe is very delicious, but its presentation is very simple for everyday dinners (not necessarily for guests.)

If you have never tried garam masala, you should definitely try this recipe! Garam masala is a blend of spices including cinnamon, black pepper, cumin, cardamom, etc.) It’s also great on baked apples or carrots.

2 pounds skinless chicken breasts

5 large carrots, sliced as desired

8 oz unsweetened coconut milk

1 tbs. onion flakes

1 tsp. garlic powder

1 teaspoon salt

1 tbs. curry powder

1 tbs. garam masala

2 tbs. water

1 1/2 tbs cornstarch or substitute equal parts rice flour (if corn intolerant)

Cooked brown rice

Brown chicken first for best flavor. Place chicken in slow cooker. Add remaining ingredients except cornstarch and water and stir. Cook for 4 to 6 hours, adding more coconut milk if needed. If the sauce needs thickening a few minutes before it is done, combine cornstarch and water together in a bowl until dissolved and add to slow cooker.

Serve over brown rice.

**Always keep in mind that chickens are likely to be fed soy, and there is conflicting research on whether the actual meat contains soy because of the feed.

 

 

Soy Free Easy Honey Ginger Chicken

I needed a quick meal for one tonight, and this honey/ginger glaze is great. I served it with bok choy sauteed in olive oil and fresh ginger.

1 tbs. olive oil

1 chicken breast

1 tbsp. pure honey

1/4 tsp. apple cider vinegar (could probably substitute a dash of lemon or lime juice)

1 tsp diced fresh ginger

Handful of raisins

Sautee chicken breast on medium heat in olive oil. In a separate bowl, mix honey, ginger, and just a couple splashes of apple cider vinegar to thin the honey without tasting the vinegar. When chicken is cooked, reduce heat to low, pour honey mixture over chicken and add raisins. Cook for 1-2 minutes until raisins and honey mixture is warm.

**Always keep in mind that chickens are likely to be fed soy, and there is conflicting research on whether the actual meat contains soy because of the feed.

Soy Free Sauteed Chicken with Apples, Walnuts & Brie

The day I came up with this recipe, I was in the grocery store, surrounded by lots of things I couldn’t eat anymore, and I decided to come up with a darn good recipe to make up for the frustration I was feeling. I am always nervous trying out new things, but this did not disappoint!

ChickenandBrie

2 Granny Smith Apples

2 tbs. chopped walnuts (optional)

2 tbs. raisins (optional)

1 tbs. butter

1 tbs. brown sugar

1 large slice of brie

2 chicken breasts

1 tbs. canola oil

Remove brie from refrigerator so that it becomes room temperature before using. Sautee chicken breasts in canola oil on medium heat, approximately 7 minutes on each side. In a separate sautee pan, add apples then pour brown sugar/butter mixture over apples. Sautee over medium high heat until brown and soft, about 5-10 minutes. Add walnuts to the apples, stir, and then add cooked chicken to the bottom of the pan with the apples/walnuts. Reduce heat to low. Place a small slice of brie over each chicken breast and cover pan until brie is slightly melted.

**Always keep in mind that chickens are likely to be fed soy, and there is conflicting research on whether the actual meat contains soy because of the feed.