This delicious Creamy Lemon Chicken is prepared in a skillet and sautéed with mushrooms and asparagus. Full of flavor, but also dairy free using coconut milk as the cream base. Serve with rice, pasta, or zoodles for a complete healthy dinner that the whole family will enjoy!
I’m gonna be honest with you guys on this dish; it was really hard to photograph. I am not quite skilled in food photography (but getting better with practice) and I struggled with this one. I almost didn’t post it because I wasn’t happy with my photos, but I couldn’t bring myself to to nix it. Know why? Because it’s really really really good. I told my husband I wasn’t so sure about posting it, and he was adamant that I must share with the world because he loved it so much. So just trust me on this one, and try it out! No more worries about the yucky pictures because after almost 2 years, I finally posted new ones! And phew, I feel so much better about thee new ones…….
As mentioned above, this is a creamy dish. But instead of butter and cream, I used coconut milk and coconut oil. Coconut oil and milk are better alternatives to heavy cream and butter. Although they have high saturated fat content, they are much healthier source of fat than most saturated fat because they contain medium-chain triglycerides (also called MCT’s). I don’t want to get too scienc-y on you, but let me just share with you the difference between MCT saturated fats and other common saturated fats (such as vegetable oils, animal fats, etc.) MCTs are sent directly to your liver and are quickly converted into energy as opposed to being stored as fat. This also creates less stress on the digestive system and does not require special enzymes to break down. So don’t be turned off by the saturated fat content! Surprisingly, the coconut taste in this dish is nonexistent. But, if you are really scared of that part, you can always use half and half or cream as your base (but remember that these saturated fats behave differently and are not as beneficial like our MCTs).
So back to the dish I started off by heating up some coconut oil in a skillet. I sautéed each chicken breast for a few minutes on each side (they will not be cooked through), set aside. You may need to add a bit more coconut oil, and add your mushrooms, garlic, and asparagus to the pan. Cook for about 10 minutes, until the asparagus is nice and crispy, and the mushrooms are fragrant and soft:
- 3-4 large chicken breasts
- 2 tbsp coconut oil
- 3 garlic cloves crushed
- 8 medium sized asparagus spears cut into 1 inch pieces
- 8 oz sliced mushrooms
- 3/4 cup coconut milk the canned stuff, you can use light or full fat
- Juice of 1 lemon
- Zest of 1 lemon
- Salt to taste
1. Begin by heating up a large skillet to medium-medium high heat. Once hot, add 1 tbsp coconut oil.
2. Place chicken in pan, heat about 3 minutes per side, and set aside (chicken will not be cooked through).
3. Add remaining coconut oil if needed. Toss in crushed garlic, asparagus, and mushrooms.
4. Saute until asparagus is crispy, and mushrooms are soft and fragrant (about 10 minutes)
5. Return the chicken to the pan. Add in coconut milk, lemon juice, and lemon rind.
6. With the skillet on medium high heat, cover. Wait until the mixture bubbles, then lower to medium low. Cook for an additional 3-5 minutes or until the chicken is cooked through.
7. Salt to taste and serve with rice, pasta, or zoodles.
Bring on the Buffalo! This Buffalo Chicken Stuffed Spaghetti Squash is so good you’ll want to hide the leftovers.
You know when you make a recipe that’s just so incredibly amazing and you don’t want to leftovers to end? This is one of those. Especially for all of you Buffalo-sauced anything lovers (present company included).
I’m pretty sure I’m not the only one who has ever hidden leftovers in the fridge. You know, as in tucked them way in the back of the crisper drawer under the parnsips and celery to prevent husbands/partners/roommates/teenagers from devouring them before you do?
Don’t tell my husband but this is where all the best leftovers go – at least a small portion of them. And this Buffalo Chicken Stuffed Spaghetti Squash was no exception.
Ok, enough about my leftover hiding ways let’s talk Buffalo incredibleness here (though if you can relate to the leftover stashing, please leave a comment below. Leftover hoarders unite!) Inspired by our wildly popular Slow Cooker Buffalo Chicken that went absolutely viral last summer thanks to the supportive and voracious Whole30 community, this dish combines all the best things about Buffalo – a tangy, spicy sauce + crisp crunchy veggies + a cool, creamy drizzle of Ranch dressing (or a sprinkle of blue cheese to keep things authentic in Life After Whole30).
Buffalo sauce is relatively easy to make. A little ghee, a little hot sauce, something to make it salty and a pinch of garlic. It’s not complicated but it’s also one. more. step on the road to Buffalo chicken nirvana. So this time rather than whipping up my own sauce, I grabbed a bottle of Tessemae’s new Mild Buffalo Sauce and went to town. Because there could be no more waiting to get this dish into my face.
I know that those of you who know me are thinking, “Mild?!” because I love me some melt your face off Buffalo (or anything, for that matter) but hear me out! I’m totally loving this Mild Buffalo Saucebecause you get all the flavor of Buffalo without the heat so the other flavors in your dish still shine through. And it’s pre-made so it can easily go on all the things. Roasted veggies or potatoes, leftover shredded chicken, egg muffins and more.
If you’re still reading this and haven’t jumped immediately to the recipe, I’m amazed. Thanks for hanging in there. I have to say that the directions for this recipe look a little daunting BUT it’s actually quite simple to prepare. While the squash is roasting you’ll cook the chicken (I give you instructions for both Instant Pot and stovetop so you’ve got options) and dice up the celery, green onions and red pepper. And when the chicken is done you’ll toss it all together with the Buffalo sauce before mounding it back into the squash shells. At this point, feel free to eat it as is or pop it back into the oven until it’s heated through. I’ve done it both ways and I can say they’re equally delicious.
Just don’t forget to drizzle it up with some Ranch if you want to make it truly amazing. Try our Paleo Ranch Dressing & Dip recipe or pick up a bottle of Tessemae’s Creamy Ranch at your local grocer or Target – both options will allow you to keep this dish Whole30-friendly. Or, for those who ‘do dairy’ get crazy authentic here and sprinkle it all with some crumbled blue cheese before you put it back in the oven.
- 1 ¼ lbs chicken breast, cooked and shredded
- 1 medium spaghetti squash, halved (about 3 lbs.)
- 2 ribs celery, thinly sliced
- 2 green onions, white and green parts thinly sliced
- ½ cup diced red bell pepper
- ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
- Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
- Optional: 1/4 cup crumbled blue cheese (omit for Whole30)
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Slice both ends from squash and discard.
- Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
- Scoop seeds and stringy insides out using a large spoon.
- Place squash cut-side down on the baking sheet.
- Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
- While squash is roasting, cook the chicken.
To cook the chicken:
- Directions for Instant Pot: Insert rack into inner pot. Add 1 cup water or broth. Lay chicken on rack. Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
- Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
To assemble the stuffed squash:
- Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
- Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.
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This recipe first came from The Real Food Dietitians.
But can we talk about something? The brussels. Oh the brussels. I’m a little weepy because it was exactly two years ago that I tried them for the first time (well, for the first time prepared correctly, not like, only steamed with salt and pepper and thus inducing massive gag reflexes… which consequently ended up with me refusing to try something so horrific) and because I’m not dramatic or anything, well… it sort of changed my life. Except it really did. For real.
4 slices thick-cut bacon, chopped
1/2 red onion, diced
1 sweet potato, peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
10-12 brussels sprouts, stems removed and sliced
3-4 large eggs
salt + pepper to taste
Heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Slightly reduce the heat under the skillet and add onion and sweet potato, tossing to coat. Cook until sweet potato has softened, about 6-8 minutes, then stir in garlic and cook for 30 seconds.
Add sliced brussels sprouts and stir to combine, cooking them until soft and caramely, another 5 minutes or so. In the meantime, poach or fry eggs, cooking until desired doneness. Serve immediately with buttered toast!
Before the brussels came into my circle of trust, I could handle some onions and mushrooms and peppers inside of things, but the only vegetable I actually enjoyed and could semi stand was kale in chip form. Trust me. I know. I find it freakishly insane that for someone who doesn’t even like vegetables, the two that I enjoy the most are kale and brussels sprouts. Like, the two most disgusting things on the planet that smell gross and are just, blah. Well, wait. The one thing on the planet I realllllly can’t stand are fennel seeds. I like fennel, but fennel seeds? OMG gag me with a spoon. Puhlease somebody just banish them from this world. It would make my entire life.
So two years later and we’re still going strong. In order to celebrate, I chopped the brussles and threw them in a hot-as-heck skillet, making them sizzle out of their minds. But I tossed them in bacon grease, so that’s where all the love comes in. You seriously want to be in a relationship with me. I swear.
I must tell you though that this sooooo would not be breakfast in my house. I mean, maybe like, once in a blue moon. Maybe once a year? Maybe if it was leftovers? It just seems much more like dinner to me. Perhaps it’s because I grew up in a house that was stark raving MAD every morning before school (no really, pretty sure my dad had to THROW THINGS at my brother to get him out of bed) and on the weekends came pancakes, not potatoes and eggs. That was a speciality that my mom would whip out for dinner when my dad was away since he isn’t a breakfast-for-dinner fan and you know what? Neither is my husband. What is wrong with these people? What is my issue with men in my life and breakfast in the evening?
There has to be some subliminal meaning.
Now here I find myself with an entire skillet full of vegetables – very elated vegetables I may add, thankyouverymuch bacon – topped with some eggs… and actually consider it a meal. With really buttered, really seedy, really fluffy and crusty toast, of course. It’s basically like eating a skillet full of autumn. And who doesn’t want to eat a skillet full of autumn?
This article first appeared on How Sweet Eats.
For centuries, savory cottage pie and shepherd’s pie have been enjoyed as simple and frugal, yet flavorful and hearty comfort food that fills the belly, while warming the heart.
- 1 tbsp olive oil
- 1 cup sliced fresh carrots
- 2/3 cup finely chopped sweet onion
- 1 garlic clove, minced
- 1.25 lbs ground grassfed beef (or ground turkey)
- 1 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp dried thyme
- 2 Tbsp ketchup (for Whole30, use 1 Tbsp tomato paste)
- 1 cup frozen green beans
- 1/2 cup frozen peas (omit for Whole30)
- 1 (15oz) can diced tomatoes (fire-roasted is best)
- 5 cups mashed potatoes or sweet potatoes (seasoned w/salt & pepper to taste)
- Optional: 1 cup shredded grass-fed cheddar cheese (omit for Whole30)
- Preheat oven to 375°F. Heat a large skillet over medium-high heat. Add oil and sauté carrots, onion and garlic until onion begins to soften (about 2-3 minutes).
- Add ground beef (or turkey), breaking up meat with a wooden spoon; cook until no longer pink, about 4-5 minutes.
- Next, add salt, pepper, thyme and ketchup (or tomato paste). Then, add frozen veggies and diced tomatoes; stir until well combined.
- Reduce heat to medium, cover pan and allow to cook about 5 minutes until vegetables soften.
- Spoon mixture into a 9×12-inch baking dish. Sprinkle with shredded cheddar, if desired. Spoon mashed potatoes (or mashed sweet potatoes) over top and use an offset spatula to spread potatoes evenly across the meat mixture.
- Bake approximately 30-35 minutes until potatoes are lightly browned and mixture is bubbly. Allow casserole to rest 5 minutes before serving. Enjoy!
Not to be a culinary nerd, but technically speaking, there is a difference between “cottage pie” and “shepherd’s pie” … it’s all about the meat … Shepherd’s pie is made with lamb, whereas cottage pie is made with beef.
Of course, I have no idea what to call it if you opt to make cottage pie with ground turkey instead? (Which just so happens to be a personal favorite around here.) Technicalities aside, this is definitely a savory, hearty dish that comes together easily (especially if you have leftover mashed potatoes or sweet potatoes on hand).
This one bowl meal makes it easy to enjoy while sitting cross-legged on the floor next to the fireplace. Sometimes it’s nice to take a break from dinner at the table and instead enjoy a rustic meal gathered around a crackling fire on a cold winter’s night!
Penang (also called Panang) curry is a mild, nutty curry which is basically madeup of a Thai red curry with the addition of Peanut Butter. To make my Penang Whole30/Paleo approved, full of flavor, but also easy to whip up I took some short cuts. But rest assured, its still one heck of a meal, trust me!
- 3 tbsp. Red Curry Paste
- 3 tbsp. Crazy Richard’s Almond Butter
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 2 tbsp. avocado oil
- 1 large shallot, diced small
- 1 red bell pepper, seeds and core removed, and sliced thin
- 2 cups broccoli florets
- 1 can full fat, unsweetened coconut milk
- 1.5 lbs. boneless, skinless chicken thighs, sliced into bite sized pieces
- 2 tsp. red boat fish sauce
- 1.5 cups sliced shittake mushrooms
- 4 cups Roasted Spaghetti Squash (1 large squash) OR 4 cups spiralized zucchini
- thai basil, for serving
- cilantro, for serving
- 1 lime, cut into wedges, for serving
- In a small bowl, combine the red curry paste, almond butter, coriander, and cumin. Set Aside.
- Heat 2 tbsp. oil in a large skillet over medium-high heat. Add the shallot and saute for 2-3 minutes, or until tender.
- Add in the penang curry mixture, saute for about 2 minutes, or until very fragrant.
- Pour in the coconut milk and the fish sauce, whisk until well combined.
- Season the sliced chicken with salt and pepper, to taste.
- Add in the chicken, red bell pepper, broccoli, and stir into the sauce. Let simmer in the sauce until cook through, covered (but stirring occasionally) until the chicken is cooked through and the bell peppers are tender, about 5-7 minutes.
- Uncover and stir in the mushrooms and let simmer for 2 more minutes.
- Divide zoodles or the roasted spaghetti squash amungst 4 bowls. Ladle the curry over the “noodles”and toss to coat. Garnish with basil and cilantro, and serve with a wedge of lime.
BY ALEX SNODGRASS
You all know how I like to keep it simple and flavorful, so here is how I did it. To make a quick Penang, I combined ready made Thai Red Curry Paste with some creamy almond butter, a little ground coriander and cumin and voila! Paleo Penang paste like WOAH.
Combine that paste with a can of full-fat, unsweetened coconut milk and a little fish sauce and the possibilites are endless. I definitely plan on making some more fun recipes with this stuff but let’s start with this fantastic “noodle” bowl, shall we?
Chicken, spaghetti squash, and tons of veggies cooked in this curry make for one dreamy dinner. All you thai food lovers, get out there and make this asap! You’re going to love it!
(side note: I made this with both zucchini noodles (zoodles) and with spaghetti squash. They both were delicious, but I preferred the spaghetti squash with the penang flavor.)