Main Course

Stove-top “Grilled” Chicken

Sovetop chicken breast salad





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Stove-Top Grilled Chicken

This chicken is so amazingly tasty and easy. I always use it to top my salad when I make it- a “grilled” chicken salad.


As you can see in the photo, I also sauté garlic and mushroom along with either avocado slices or use my homemade guacamole.

Homemade garlic mayo or garlic sauce also goes well with it to give it a chicken shawarma feel.

The salad I make is simple, I either just use lettuce or throw in anything green I have available and some sprouts if I have any made up. The dressing is smashed garlic, salt, fresh lemon and olive oil. I usually also add fresh chopped cilantro or parsley and mint, depending on what’s available. Really, you can eat it over any salad or even just grilled veggies.

With the sides I mention; salad or grilled veggies, this makes a great lunch, especially since even cold, the chicken tastes great. This dish is especially if you’re doing an elimination diet, AIP or Paleo. It will leave you satisfied and not feeling full/bloated.

There is no specific amount for the ingredients, it’s basically however many breasts you are doing that will fit in your pan, probably 2 breasts per 10 inch pan.


  • 2 chicken breast
  • ¼ tsp. unrefined salt
  • Filtered water (about ½ cup total)


1. Place whole chicken breasts on a pan on medium-low heat that has a lid, not tight so that steam can escape. Sprinkle the salt and about 3 Tbs. of water.

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2. Put the lid on and steam for about 3-5 minutes until the outside of the breast is white and you are able to cut it into slices easily.

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3. Once you have cut the chicken breast into slices, put the lid on again and add a Tablespoon or 2 of water if needed.


4. Once the slices have turned completely white, don’t add more water yet. Let the side facing down dry out a little and start to brown, but be careful don’t burn. If it starts to burn just add a Tablespoon or 2 of water.


5. Once it has browned, turn over and do the same thing on the other side. This whole process takes about 20 minutes.

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6. At the end, remove the lid and add a Tablespoon of water to moisten the chicken if needed; it will quickly evaporate from the heat.


Paleo Chicken Coconut Curry

 coconut paleo curry

There are so many curry recipes out there, and I think the world could never have enough 🙂  Here is one that I really enjoyed making (and eating). It was quick to throw together about 20 minutes total since I had just made chicken broth). This recipe also makes a great AIP (autoimmune protocol) dish with any necessary adjustments.


Chicken Coconut Curry makes about 8 servings


  • 4 Tbs. coconut oil or ghee
  • 1 inch fresh ginger, peeled and chopped or grated (if not using processor)
  • 2 inches fresh turmeric peeled and chopped (if not using processor) – If no fresh is available, use 2 tsp. and add it with the cumin powder.
  • 6 cloves garlic, peeled or minced (if not using processor)
  • 1 small onion, peeled and quartered or minced (if not using processor)
  • Optional for spicy – 1 Serrano pepper; seeds removed and discarded



  • 5 medium carrots, peeled and cut in coins or cubes (however you prefer)
  • 4 C cauliflower flowerets in bite-sized pieces
  • ½ head of small purple (or green) cabbage, cut in chunks
  • 3 C of squash (I use zucchini but any kind of winter/summer will do)
  • 1 Tbs. cumin powder
  • 1 tsp. unrefined salt (Celtic or Himalayan)




  1. In a food processor, place the ginger, turmeric, garlic, onion and optional pepper and pulse until finely chopped. If there is no food processor available, mince those ingredients and use a cheese grater for the ginger and turmeric.
  2. In a large pot, melt the coconut oil and add the ingredients you processed or finely chopped.
  3. Sauté for just 1 minute until the aromas are released.
  4. Then add all of the cut vegetables and coat them well with the oil.
  5. Sprinkle the cumin powder and salt and mix again.
  6. Add the coconut milk and chicken broth. Add more broth if needed at any time.
  7. Add the cooked chicken.
  8. Bring the liquids to a boil, then reduce heat and simmer for about 10 minutes or until the vegetables are tender or to your liking.


  • The flavors are best when allowed to sit in the pot with a lid for a couple hours, but it can be eaten immediately.
  • Top individual servings with fresh chopped cilantro.
  • You can serve over basmati or jasmine rice, or eat as is.
  • Another option is to add a dash of cayenne and cumin to individual bowls.

Middle Eastern Chicken and Rice – maqlooba

 Chicken and Rice_maqlooba

In the Middle East, there is a traditional way of making maqlooba which means flipped over, loosely translated. It’s basically meat, vegetables and rice cooked separately, then layered in one pot topped with broth and cooked. Then it is allowed to cool, then flipped onto a serving tray and some people top with nuts and/or raisins.

Depending on which region of the Middle East the maqlooba has originated from, the ingredients can vary. This dish is very similar to kabsa, the main difference I see is that maqlooba is flipped and kabsa is layered after it’s cooked (correct me if I’m wrong).

I usually make this dish with eggplant, cauliflower, onion and tomato (in the summer, I’ll probably post that when the time comes). Since it is winter and I am using what I have available to me in my area (and on hand), I am only using carrot as the vegetable and a side of parsley salad which is basically tabouli with no tomato or burgul/bulgar. I have also chosen to top it with nut I have on hand; almond slivers, cashew and pistachio. In the winter a steaming side of broth should be served as well J.

The flavor here comes from the broth, so it’s important to make your own at home, you can use this recipe here. You don’t have to make the whole chicken, just choice cuts with the bone on for this recipe.


  • 4 C boiled chicken (I use the meat from making chicken broth)
  • 2 C basmati or jasmine rice, washed well and drained
  • 4 C homemade chicken broth
  • 1 large carrot, peeled and diced

*2 Cups optional nuts for topping; almond, pistachio, cashew, walnuts PLUS 1 Tbs. butter for toasting


  1. Get a pot that is about 8 inches in diameter.
  2. First layer the cooked chicken evenly in the bottom of the pot.
  3. Then layer the vegetables evenly on top.
  4. Next, sprinkle the rice evenly and carefully pour the chicken broth all over the rice.
  5. Bring to a boil and then cover and simmer on low for about 15 minutes or until the rice has absorbed all the liquid, add more liquid of needed. (Depending on which rice you use, you may need a little more broth and a little more time.)
  6. When it’s done, remove the lid and let it sit on the counter for 20 minutes, then you’re ready to flip it.
  7. To flip the pot, you will need to get a round serving dish or tray with a large lip (I use my glass Pyrex round pan).
  8. Place the serving dish over the top of the pot and quickly turn it over so now the pot is upside-down on the serving dish. Leave this for about 15 minutes or longer to set.
  9. Then, slowly lift the pot off.
  10. You can top with toasted nuts if you’d like.

Serve with a side of broth and a sour salad such as parsley salad, simple salad, or plain yogurt.

Creamy Mushroom, Broccoli and Chicken Soup -PALEO!

Creamy Mushroom Broccoli and Chicken Soup

This soup is perfectly light on the stomach as well as satisfying and best enjoyed on cold fall/winter days. I have been accused of adding starch or flour to this soup because of its consistency, but you’ll see once you try it why one might think that 🙂


  • 2 Tbs. grass-fed butter, ghee, coconut oil or other cooking fat, divided in half
  • 2 C chicken breast, thigh, or a mix of both, chopped or cubed
  •   ½ tsp. unrefined salt
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 2 C broccoli stems, chopped small
  • 2 ½ C mushrooms, chopped small
  • 4 C homemade chicken broth
  • 1 tsp. ground cumin
  • 2 C broccoli florets


  1. Melt 1 Tbs. butter or other cooking fat in a pot and add chicken. Cook fully until beginning to brown.
  2. Once finished, remove from pot and set aside until later.
  3. Add the remaining 1 Tbs. butter or other cooking fat to the pot and the onion and garlic. Sauté a few minutes until onions become limp.
  4. Add the broccoli stems and mushrooms, coat well and stir for about 1 minute.
  5. Next add the broth, cumin and bring to a boil then simmer covered for 10 minutes.
  6. Then use either an immersion blender and blend the soup contents, or remove and blend until smooth in a food processor or blender.
  7. Taste and add more salt if needed.
  8. Return blended soup back to the pot and add the broccoli florets and cooked chicken.
  9. Cover with a lid and simmer about 10 minutes or until broccoli is tender, but still slightly crunchy.
  10. Let sit for about 10 minutes or longer before eating for best flavor.

This make a great portable lunch when heated then stored in a thermos.

How To Make Lebanese Kabsa, a Meat and Rice Dish

Lebanese Kabsa

Kabsa (or kabsi) is a common Lebanon dish served on a big tray, usually presented when guests come over but can also be enjoyed by the family.

This recipe can seem complicated, but if you are prepared it can be simply assembled. This recipe is basically meat (lamb, beef or chicken), bone broth, rice, and toasted nuts (almond, walnut and/or pistachio). Served with either “salsa” (made with tomato, peppers, and carrots), cabbage salad, simple salad or yogurt; the point is to have a sour flavor along with the sweet (if using raisins) and savory flavor.

Ingredients for Meat:

  • 1 Tbs. grass-fed butter, ghee, or grass-fed tallow or lamb fat
  • 2 big cloves of garlic, mashed
  • 1 ½ lb boneless lamb, chicken or beef, cut into big chunks
  • 8 Cups homemade bone broth

Ingredients for Rice:

  • 1 Tbs. grass-fed butter, ghee, or grass-fed tallow or lamb fat
  • 4 whole cardamom or ¼ tsp. ground
  • 1 tsp. cinnamon
  • ¼ tsp. unrefined salt (or to taste depending on how salty the broth is)
  • 2 Cups basmati or jasmine rice
  • ¼ C golden or black raisins or pitted dates (chopped)

Ingredients for Nuts:

You can either use raw nuts or homemade crispy nuts; made by soaking raw nuts in salt water for about 7 hours, straining and drying in a low set oven or dehydrator.

  • 1 Tbs. grass-fed butter or ghee
  • ¾ C nuts; almond haves or slivers, shelled pistachio and/or broken walnut pieces

Instructions for the Meat:

  1. Melt cooking fat (grass-fed butter, ghee, or grass-fed tallow or lamb fat) and sauté mashed garlic in it.
  2. Once fragrant, about 1 minute, add meat of choice
  3. Cook until there is no longer pink/red.
  4. Drain the fat as best as you can and discard it.
  5. Put the meat and the broth into a pot and bring to a boil, then simmer for about 1-2 hours or until the meat falls apart with a fork.
  6. Keep the meat in the broth until ready to use.

 Instructions for the Rice:

  1. Wash the rice well until the water runs clear, and then strain well.
  2. Melt the cooking fat on low and stir in the cardamom and sauté for about 1 minute.
  3. Add the cinnamon and salt, stir quickly and add the rice.
  4. Turn the heat to med-high and keep stirring the rice until it dries, about 3 minutes.
  5. Next, mix in the raisins.
  6. Then add 4 Cups of broth; take from the broth that the meat is boiling in.
  7. Bring to a boil and make sure all the rice in pushed down in the water.
  8. Then turn down to the lowest setting , cover and leave for 15 minutes.
  9. After 15 minutes, turn off the heat and leave it covered until needed.

Instructions for the Nuts:

  1. Melt the butter or ghee on med-low heat or low depending on your pan.
  2. Add the nuts and sauté until the almonds are turning golden brown.
  3. Scoop with a slotted spoon onto a paper towel to cool off and drain.

To Assemble:

Either on a big tray or in an individual serving bowl, first layer the rice, then meat, then scoop broth over the top to moisten, then generously sprinkle nuts on top.  On the side, serve about a half cup or more of broth to sip and some plain yogurt.