Gluten Free

Magic Chicken Soup

I. Love. Soup. I really love it and I try to make it at least every other week, sometimes once a week! My friend once said I’m the soup queen and my heart smiled. A good soup is packed with amazing nutrients, a great protein and tons of flavor and that is exactly what this is!

Picture it – it’s December 2021. The week between Christmas and New Years. Noses are running. Kids are coughing. Parents are panicking about covid, of course, but also about all the other illnesses kids can get. So what does this mama do? She looks up all the veggies and herbs that have amazing healing properties and she whips up a soup that is ultra curing and tastes incredible.

So here is my Magic Chicken Soup. It was made twice during this week between the holidays and it was gobbled up both times. AND it is the perfect recipe to share with you all during this new year and state of runny noses and tired bodies.

One of the most important things to do with a soup is to let the flavors build. You don’t want to just add everything to a pot, cover with liquid and call it a day. Taking time to cook each thing and letting the herbs and spices mix and blend is key! After you add each ingredient, stir and let it sit for 2-3 minutes before moving on to the next step. Don’t rush the beginning steps before simmer time, trust me!

I LOVE to make my own bone broth but I don’t always have it on hand. There are so many amazing quality bone broths out there that I turn to when making soup. You can also make a quick version of your own broth by just adding water as your liquid. Since this is a healing soup though, and bone broth has WONDERFUL healing properties, if you add water instead of an already made broth, let it simmer on low for at least an hour and a half to extract the most out of those chicken bones!

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5 from 1 vote

Magic Chicken Soup

A little spin on traditional chicken soup filled with all the healing foods to cure any type of sickness.

Course Soup

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings 6 Servings

Author Nikki

Equipment

1 Dutch Oven a large stock pot can also be used

Ingredients

3 ribs celery chopped
3 large carrots peeled, chopped
2 medium yellow onions chopped
1 1/2 inches ginger root grated, split in half
1/2 large lemon zest
2 tblsp fresh sage finely chopped
2 tblsp fresh basil finely chopped
7 ounces shiitake mushrooms thinly sliced
4 cloves garlic minced
1 large lemon, juiced or two small/medium size
2 pieces chicken on the bone 2 hind quarters or breast quarters. Or one of each
1 cup spinach and/or kale gently packed
1 tsp pepper
48 ounces bone broth (1 1/2 cartons) chicken or beef or homemade or water
salt
olive oil

Instructions

Heat 2 tablespoons of olive oil in dutch oven.
Chop celery, carrots and onion and add to pot.
Sprinkle with salt and add pepper.
Once veggies start to get soft, add half the amount of grated ginger and all the lemon zest. Stir.
Add chopped sage and basil. Stir.
Rinse mushrooms and thinly slice them.
In your pot, move veggies to the sides so you can see the bottom of the pot. Add a drizzle of olive oil and put the mushrooms in a little at a time and let them brown and cook slightly. Repeat this till all the mushrooms have been added and are almost fully cooked.
Add half the amount of the lemon juice to deglaze the pot – either one small lemon or half of a large lemon – scraping up any brown bits on the bottom of it.
Add the minced garlic and the rest of the grated ginger. Stir.
Place chicken skin side down on top of the veggies.
Add broth till chicken and veggies are completely covered. Usually takes one and a half 32 ounce cartons of broth. You can just cover with water also.
Let simmer on low to medium heat till chicken is full cooked, at least 45 minutes.
Remove chicken and shred off the bone and add back to the soup.
Add in the spinach/kale and let it wilt into the soup.
Add the rest of the lemon juice, stir and serve!

Browned Butter Pasta w/ Scallops

Have you guys had “browned” butter?!?! I am currently so obsessed with browning butter for everything right now and if you haven’t done it, you have to!

It’s super simple and you can use a good quality grass fed butter and not feel guilty about wanting to bathe in it – my flavorite brand is Kerry Gold.

This dish is not complicated to make however, it does require attention. Because you are cooking each part by itself in the same pan, it can feel tedious, but trust me, it is way worth it. You don’t want to over crowd the pan with everything at once because the wat it all cooks will change and create different flavors.

Everyone in the family loved this and felt like they were having an indulgent gourmet meal. Make this for your next Sunday dinner for the whole fam and they will think you’re a professional chef!

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5 from 1 vote

Brown Buttered Pasta w/ Scallops

A super light yet totally satisfying and incredibly delicious meal.

Course Main Course

Cook Time 35

Servings 6 people

Ingredients

1/2 cup butter kerrygold, 8 tbsp
1 white onion diced
2 cloves garlic minced
salt and pepper
1 1/2 cup mushrooms thinly sliced, white or cremini
1 1/2 cup cherry tomatoes
1/2-1 pound sea scallops
8 oz pasta preferably banza
salt and pepper

Instructions

In a medium pan, melt butter. Brown the butter – bring to light boil till it starts to foam then lower and continuously stir.
Add chopped onion and garlic and cook till translucent and fragrant. Add some salt and pepper to taste. Remove all brown butter and onion and garlic from pan and set aside in small bowl.
Add two tbsp of the brown butter from the bowl into the pan with the sliced mushrooms. Do not over crowd the mushrooms and do not add too much butter.
Once the mushrooms have browned, add the tomatoes and toss around till they have wilted a little. Remove both mushrooms and tomatoes from the pan.
In the same pan, add back two tbsp of the browned butter and get the pan very hot. Sear the scallops on each side, about 2-3 minutes each side. Make sure not to over crowd the pan for this too.
Cook 8ounces of your flavorite pasta according to the directions.
Add pasta, scallops, mushrooms and onions and brown butter to the pan everything was cooked in and mix.
Top with fresh parsley and red pepper flakes or cracked black pepper and ENJOY!

Banana Maple Muffins

I swear, it’s almost like I subconsciously buy bananas with no intentions on eating them but instead to let them sit on the counter till they’re ready to be turned into a dessert. Anyone else?!?!

I’ve been all about maple the last few weeks. It give so much depth and flavor to things while being a natural sweetener. These muffins are by far the best Banana Muffins I’ve had. They are moist and flavorful and oh so tasty. Sienna absolutely LOVED them too.

Another thing I have been obsessed with recently is browning butter. I’ve been doing it a lot in dinner dishes but a friend said it’s great in baking so these were the perfect opportunity to try it out. You can easily just used melted butter for these but I will continue to brown butter in All. The. Things. Try it out at least once!

These are delicious as is but also fantastic with a glaze drizzled on top. Check out the Pumpkin Maple loaf for an easy glaze!

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Banana Maple Muffins

A super moist muffin packed with deep maple and banana flavors.

Course Dessert

Prep Time 5

Servings 12 muffins

Ingredients

1 1/3 cup almond flour
1/2 cup coconut flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup dark brown sugar
6 tbsp butter browned
1 tsp vanilla
1/2 cup maple syrup
3 bananas very ripe

Instructions

Preheat oven to 375 degrees.
In a small bowl mix all dry ingredients and set aside.
Over medium-high heat, melt butter till it starts to bubble and froth. Stir consistently till it starts to brown. remove from heat and set aside in small bowl.
In medium bowl, mash bananas. Add eggs, brown sugar, maple syrup and vanilla. Mix.
When butter has cooled slightly, add into banana mixture slowly stirring quickly the whole time. If butter is too hot, it will scramble the eggs so do this carefully.
Add dry ingredients to wet ingredients and mix.
Pour evenly in muffin/cupcake tin to make 12 muffins.
Bake at 375 degrees for 20 minutes.
Enjoy as is or add a cinnamon glaze – see pumpkin loaf for a quick glaze!

Maple Pumpkin Loaf

It’s FINALLY fall! I don’t know about you, but pumpkin season is my fave! Call me basic but I’m all about pumpkin flavored everything, sweaters, boots and that crisp air and colored leaves. That of course mean Pumpkin Bread!

My family loves pumpkin bread. Our typical go to was the Trader Joe’s pumpkin muffin box. If you know, you know. BUT we do love some good fresh homemade bread too. Of course every time is an experiment depending on what gluten free flour I have on hand so Jordan and I decided to solidify a delicious recipe and spice it up a little.

Enter Maple Syrup. I often use Maple Syrup as a sweetener substitute for sugar. You really can’t tell too much and I happen to love the hint of deep flavor it gives. So we’re calling this a Maple Pumpkin Loaf, because it sounds cooler than Pumpkin Bread.

I often see people use sour cream in bread recipes and I happen to have goats milk yogurt at home so I figured it would do the same thing sour cream does so we used the yogurt as our fat for this recipe over butter. Trying to make it slightly healthier all around since it’s of course with a mix of almond and coconut flour. Hey, we’re trying here.

This was an experiment like I said but only took 2 tries to get it DELICIOUS. It’s moist and sweet and maple-y and pumpkin-y and with the glaze on top, its everything you want in a pumpkin bread!

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Maple Pumpkin Loaf

A gluten free and ever so slightly healthier version of your favorite moist pumpkin bread!

Course Dessert

Prep Time 5

Total Time 45

Ingredients

1/4 cup coconut sugar
1/2 cup pure maple syrup
3/4 cup sheep/goats milk yogurt you can definitely use regular yogurt here
3 eggs
1 cup pumpkin puree
1/2 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 tsp cinnamon
2 cups almond flour
1/4 cup coconut flour

Glaze

1/2 cup powdered sugar
1/4 tsp vanilla
1-2 tbsp milk I use almond or macadamia nut
1/2 tsp pumpkin pie spice

Instructions

Preheat oven to 400 degrees
Whisk together sugar, syrup and yogurt.
Add eggs and mix. Add pumpkin and vanilla and mix.
Add all dry ingredients and mix til all incorporated.
Batter will be on the thicker side.
Line a bread pan with parchment paper. Pour in batter and cook for 35-45 minutes – til top starts to get golden brown, edges come off the side of pan and knife from center runs clean.
Remove parchment paper and bread from pan. Drizzle top with glaze.
Enjoy!

Sweet Potato Breakfast Stacks

I throw it down for breakfast! Breakfast could potentially be my flavorite meal of the day. And I LOVE eggs.

I think it’s hard for people who aren’t a fan of eggs to find a nutritious meal first thing in the morning. I’m not a fan of oatmeal everyday, causing a spike in blood sugar right from the jump. If you like eggs like me, you’ll love these stacks. And if you can tolerate eggs, then you have to try these to switch up your boring scrambles and give you some perspective on a better yet tasty egg sandwich.

These are totally customizable too. Don’t have prosciutto? No problem. That ham or turkey will do just fine. Hey, you can even use some bacon! No arugula? That’s okay. Spinach is great too or even that left over zucchini from dinner last night will work. Use what you have and what you like and you’ll have an amazing Sweet Potato Stack of your own!

I used Kite Hill dairy free cream cheese on these for the first time and it was great! If you don’t like your eggs super runny, the addition of the cream cheese is a good touch.

I started using sweet potatoes in place of breads when I did my first round of whole30. I have not looked back! Sure, I love an occasional true piece of toast but using a sweet potato makes everything a little sweeter, fluffier and all around better for my insides. I don’t feel like I’m sacrificing anything because they really are that good!

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5 from 1 vote

Sweet Potato Breakfast Stacks

A healthy, whole30 tasty breakfast everyone will love.

Course Breakfast

Prep Time 5

Cook Time 10

Servings 1 person

Ingredients

4 slices sweet potato 1/4-1/2 inch thick
2 eggs
2 slices tomato
2 slices prosciutto
bunch arugula
smear cream cheese kite hill dairy free

Instructions

Slice 4 large round sweet potatoes about 1/4 – 1/2 inch thick.
Heat olive oil in medium pan over medium heat. Fry sweet potato on both sides till both sides are brown.
In same pan, cook eggs over easy – or to desired wellness.
Assemble stacks – sweet potato, tomato slice, prosciutto, arugula, egg, cream cheese on top sweet potato. TA-DA!!

Lemon Tahini Loaded Kale Salad

This salad is packed with tons of nutrients including so many healthy proteins and veggies! It’s alternative name is Packed Protein Salad! It’s creamy and flavorful and everything you need to switch up any salad slump you’re in.

A few years ago, my sister & brother in law were grilling cheese on the BBQ. I was shook by what they were doing but I needed to know more. The cheese they were grilling was Halloumi Cheese. I had never heard of it but I tried it and it was incredible. It’s a goat and sheep milk cheese which I’m a big fan of because processed cows milk cheeses tend to give me a migraine. It’s salty and gooey and if you haven’t had it, you need to.

I’ve been seeing a few people using Halloumi cheese lately and I couldn’t be left out. Paired with chicken thighs and hard boiled eggs and roasted chick peas and you’ve got yourself a full nutritious meal!

I was going to put my Caesar dressing on this but knew it wasn’t going to go well. This needed something a little bit sweeter/tart to balance out the saltiness from the cheese while also staying a tad more mild. Lemon Tahini dressing is perfect!

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Lemon Tahini Kale Salad

A fun spin on your favorite creamy and nutritious salad.

Course Salad

Prep Time 5

Cook Time 30

Ingredients

1/2 12oz bag of chopped kale
1 can chick peas
5 chicken thighs
1/2 – 1 package halloumi cheese
1/4 cup pistachio nuts
4 hard boiled eggs

Lemon Tahini Dressing

2 tbsp tahini
2 medium lemons juiced
1 tsp dijon mustard
2 tbsp water more for thinning
1/2 tsp pepper

Instructions

In a family style serving dish, lay out chopped kale.
Boil water in small sauce pan and hard boil 4 eggs.
In a medium pan, toast chick peas over medium heat till slightly roasted. Remove and set aside.
Heat olive oil in same pan and deeply sear and fully cook chicken thighs.
Slice halloumi cheese into 1/2 inch pieces. When chicken is done, remove from pan and lightly fry both sides of the cheese.
Mix all ingredients for the dressing, adding water as necessary to thin it out.
Assemble salad and serve family style!

Hamburger Helper Beef Stroganoff Copy Cat

I really wanted to add to my copy cat recipes and Hamburger Helper seemed like the next perfect one!

When I was little, hamburger helper always grossed me out. I don’t know if I thought the meat came from the box, silly I know, but I didn’t know too much about the packaged mix to know it wasn’t all that good for you so the only rational thought is I disliked the meat part. My dad though, was a fan of it and my mom would always make her and I something else on these nights. She would often create her own version and skip the boxed stuff too.

I wanted to make something geared toward them. Something my dad would enjoy that my mom could make healthier. This did not disappoint.

It’s of course gluten free and dairy free. You can however, use your own choice of pasta. Just make sure to measure out the pasta if you use one different than Banza. The box of Banza is only 8 ounces. Typically regular pasta is 16 ounces. So use half the box or double the recipe OR try out the BANZA!!

This is also dairy free. My choice of “cream” here is Nutpods! They are becoming my flavorite cream/milk substitute lately. They are truly neutral tasting without sacrificing thickness. Make sure to get the original unflavored kind!

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Beef Stroganoff Hamburger Helper Copy Cat

A clean version of a hearty childhood flavorite.

Course Main Course

Prep Time 5

Cook Time 25

Servings 6 people

Author Nikki Fricke

Equipment

One Pot

Ingredients

3/4 lb ground beef
1 8 oz box Banza Pasta, cavatappi or 2 1/4 cups preferred pasta
1 white onion diced
10 cremini mushrooms finely chopped
2 cloves garlic minced
2 cups beef broth
1 1/2 cups nutpods unsweetened/original
1 tbsp paprika
1 tsp salt
1 tsp pepper
2 tbsp kite hill cream cheese
1 tbsp arrowroot starch
2 tbsp ghee
fresh parsley for garnish

Instructions

In medium size pot, heat 2 tbsp ghee over medium heat.
Add diced onion and mushroom. Cook about 5 minutes till translucent.
Add minced garlic and cook another 5 minutes till all fragrant and fully cooked.
Remove with slotted spoon and set aside in a bowl.
Add ground beef, salt, pepper and paprika and brown the meat, breaking it up with a wooden spoon.
Put mushroom and onions back in the pot. Add 2 cups broth, 1 1/2 cups nut pods and 8oz box of Banza Pasta. Make sure pasta is covered with liquid. Bring to a boil, then simmer till pasta is cooked through – follow timing on box of pasta.
When pasta is cooked, turn heat to low. Remove 1/2 cup of the liquid into another bowl and add arrowroot starch. Whisk to make a slurry. Add back to the pot to thicken.
Add 2 tbsp Kite Hill cream cheese and mix.
Serve and garnish with fresh parsley.

Homemade Fig Bars

I used to give my son fig bars as a treat when he was little and he loved them. I wanted to make my own as a quarantine project but only got around to them this month and HOLY MOLY they are fabulous.

They are gluten free but unfortunately not refined sugar free. I did not have anymore coconut sugar so I used organic granulated sugar. I will definitely try them out with coconut sugar though and give an update.

The bottom crust is ooey and the fig middle is gooey and then topped with a crisp crumble and I want these everyday with a cup of coffee.

You can EASILY fill the middle with a flavorite jam of yours or a date paste, up to you! But I would for sure give the figs a try!

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Fig Bars

A sweet luscious treat made with gooey figs topped with a sugary crisp.

Course Dessert

Prep Time 10

Cook Time 25

Author Nikki

Equipment

Oven
Blender
Parchment Paper
Mixer
Square pan

Ingredients

1/2 cup butter room temp, 1 stick
3/4 cup sugar
1 egg
1 1/4 cup almond flour
1/4 cup coconut flour
1/2 tsp salt
1/2 tbsp almond extract can use vanilla instead
11 oz dried figs stems cut off

Crumble Topping

3 tbsp coconut oil melted
1/4 cup sugar
3/4 cup almond flour

Instructions

Preheat oven to 375
In a mixer, cream together butter and sugar. Once mixed add egg and almond extract.
Add both flours and salt and mix into dough.
Line a square 8×8 baking dish with parchment paper.
Press dough into pan till all evened out. This is easiest with finger tips.
Bake for 10-15 minutes or until the top is just starting to get golden brown. Half way through, remove and use a spatula to deflate the dough if its risen.
While bottom crust cooks, boil figs. In small sauce pan, put 11 oz of figs in and fill with water till all figs are covered. Bring to boil then reduce to simmer for 10 minutes. Blend figs and 1/2 cup of water from pan till smooth and paste like. Set aside to cool a little and make crumble.
Mix together coconut oil, sugar and almond flour to wet sand consistency.
Remove the crust when finished cooking and raise oven temperature to 425.
Cover crust evenly with fig paste and top with crumble.
Put back in oven for 10-15 minutes, or until crumble is golden brown.
Remove when done, let cool and cut into bars and enjoy!

Notes

Add some flare – you can drizzle with melted peanut butter for a “PB&J” bar or melt some chocolate and drizzle over top also!

Blueberry Lemon Scones

It’s April 2020 – the heart of the COVID-19 Pandemic! I need something to keep me occupied, busy and sane! Tackle scone making? Sounds like a plan!

I have been dreaming of making scones for YEARS but for some reason they seemed super intimidating. I feel like they are a true science and a lot of work and I really just couldn’t bear trying to make them and then having them suck. So I skipped making them for a really long time. Welp, now it was a pandemic and I had NOTHING BUT TIME so if they turned out terrible guess what?! I could try the next day and the next day and the next day … you get the picture. Luckily, it only took one very long day and tons of flavor attempts but I came out with a freaking pretty delicious base formula for any flavor scone!

The first flavor I tried was Strawberry Rice Krispie – requested by my husband. I accidentally forgot the baking powder so they didn’t rise at all. Whoops. This was a trial and error process though so it’s okay! My son requested Cinnamon Chocolate Chip – these were dynamite! And I wanted a Maple Cinnamon flavor – also fantastic. Following these flavors were Coffee Almond and BLUEBERRY LEMON.

All of the scones except for the Blueberry Lemon did have a true scone-like texture – kind of dry and biscuit like. But the flavors of the Blueberry Lemon were unbeatable. You could easily make them on the drier side by adding about 1/2 cup more flour but I happen to like them more moist. I also find that people who don’t love scones will say it’s because they are too dry, so these will make those haters very happy.

Because I made at least 100 scones on this one particular weekend, I bagged them up and delivered them to my family. Everyone unanimously said the Blueberry Lemons were the best. So right now those get to be the star and get their own post!

Okay, a few disclaimers about these scones.

1. My husband is allergic to gluten. So I have only attempted these scones with gluten free flour. However! It must be cup4cup brand of gluten free flour. I have tried other gluten free flours and they are not all made the same! I have yet to try with almond/coconut/oat flour but those will need xanthan gum added to them and I’ll probably need more pandemic isolation to experiment with that.

2. I did not want to use regular milk or cream in these so I opted for full fat canned coconut milk since I often use that in place of dairy milks. I have since made these scones with oat milk and it truly isn’t the same – or it’s in my head – but I’d just stick with the coconut cream.

3. Grating frozen butter into the mix is KEY! Freezing the butter allows for it to stay separated while grating it so it is evenly spread out in the dough. Grate it right into the bowl and stir every few grates. This is time consuming. This is tedious. This is EVERYTHING though. I tried grating the stick onto the cutting board for the comfort of my hand. Doesn’t work the same. Just grate a stick of frozen butter directly over the flour mixture into the bowl. Trust me!

4. Everyone’s oven is different. The first time I made these I had my old oven that did not work very well so I kept checking on them every 4 minutes for a total of 22 minutes. In my new oven, I still check on them often but it totals about 12-16 minutes! Just keep an eye on them!

I think that’s all the tips I have!

I recently chopped up some fresh basil and added it in the glaze and it was so good! You can also cook down some blueberries and add them instead of the lemon extract for more blueberry pop. Or skip the glaze altogether. Possibilities are endless!

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Blueberry Lemon Scones

A moist, buttery, tart, delicious scone perfect for anytime of the day!

Course Dessert

Cuisine Pastry

Prep Time 20

Cook Time 12

Servings 16 scones

Equipment

Kitchenaide Mixer

Ingredients

2 cups gluten free flour cup 4 cup brand
3/4 cup white sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter 1 stick, frozen
1/2 cup full fat coconut milk canned
1 egg
2 1/2 tsp lemon extract
1/2 tsp vanilla extract
2 tsp lemon zest
1/2 – 1 cup blueberries washed and rinsed
1 tbsp almond milk
white or clear sugar sprinkles

Glaze

1/2 cup powdered sugar
1 tbsp almond milk
1 tsp lemon extract

Instructions

In your Kitchenaide, mix together flour, sugar, baking powder and salt.
Using a large grater, grate in frozen butter. This is the most tedious and time consuming part but worth it! After a few grates, stir butter into the flour to make pea size pieces of flour covered butter.
In a small bowl, whisk together the can of full fat coconut milk so the thick cream is mixed evenly with the watery part. Then measure out 1/2 cup and mix on low into the bowl. (save the remaining for more scones, smoothies or other recipes)
Add your egg, extracts, and lemon zest and mix on medium till well combined but don't over mix.
Mix in blueberries on low or by hand.
Divide the dough into 2 balls and refrigerate for minimum 30 minutes.
Preheat oven to 350 degrees.
On parchment paper dusted with flour, roll out one ball at a time to about 1/2 – 1 inch thick. Cut into 8 triangles and place each triangle on a cooking sheet.
With pastry brush, lightly brush on almond milk on top of each scone and sprinkle sugar on top.
Cook for about 12 minutes or until scones have fluffed up and start to turn brown on the edges.
While cooking, mix all ingredients for glaze together. You want this to be somewhat thick so add more powdered sugar/almond milk as needed.
Once scones have cooled, drizzle glaze on top and add more sugar sprinkles if desired.
Enjoy!

Notes

Enjoy with a morning cup of coffee or as a night time treat!

Make for a party and trust me everyone will think you’re an amazing pastry chef!

Sweet Tart Chicken

So I had an extra jar of sun-dried tomatoes from when I made my Mediterranean Chicken and I have been trying to figure out what to do with them. This is the PERFECT dish!

The sweetness of the sun-dried tomatoes mixed with the tartness of lemons added to chicken as your protein is the best combo! I was SHOCKED at how great this came out. I had this thought jotted down on my forever long list of food ideas and I put it together quickly because I was short on time. It was really so so simple but it came out so SO good!

I love me some chicken thighs. In fact, its a RARE occasion that I use breasts over thighs. They are just so much more tender and juicier. If you fear them because they are dark meat and more calories, DON’T! They are so good for you – a perfect protein and fat your body craves, promise! However, if you prefer breasts over thighs as far as taste goes, have at it!

This dish is really such a treat you won’t even realize it’s Keto, Whole30, Paleo, Clean, Gluten Free, Refined Sugar Free – all the good things. Add this to your weekly rotation, you wont regret it!

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Sweet Tart Chicken

This Chicken dish is a life changing sweet and tangy masterpiece!

Course Main Course

Cook Time 15

Servings 3 people

Equipment

Stove top

Ingredients

6 chicken thighs
1 8.5oz jar of sundried tomatoes
2 lemons 1 for zest and juice, 1 for slices
1/2 cup broth chicken or beef
1 tbsp ghee or butter
2 tbsp olive oil
salt
pepper

Instructions

Generously sprinkle both sides of chicken thighs with salt and pepper.
In large skillet, heat olive oil and brown both sides of chicken in about 2 batches not to over crowd the pan – about 4 minutes each side. Remove and side aside.
In same skillet, melt ghee scraping off any bits on the bottom of pan.
Add broth and bring to slight boil then simmer.
Zest one of the lemons and add zest and half the lemon juice to pan.
Drain sundried tomatoes and stir in.
Add sliced lemons and stir.
Add back the chicken and cook till lemons are tender.
Serve and enjoy!