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.


Winter Parsley Salad

Winter Parsley Salad

Parsley is in abundance where I live right now and I was thinking to make tabouli, except tomato season is long gone and I cannot bring myself to buy a GMO tastless tomato from the market, so I thought I’d try with out them, also without burgul/bulgar since I no longer eat wheat.

This salad made a great side to the chicken and rice dish I made it for, I didn’t notice much difference from the traditional tabouli, especially since it had a nice crunch from the minced onions.


  • 3 C parsley leaves, washed and chopped fine
  • 1/2 small onion, minced
  • 1 Tbs. dry mint or 1/4 C fresh mint, chopped fine
  • 6 Tbs. lemon juice (fresh squeezed)
  • 3 Tbs. EV olive oil
  • 1/4 tsp. unrefined salt (or to taste)


  1. Mix everything together and let it rest at least 30 minutes before eating.


Chicken Shawarma Lettuce Wraps!


Chicken Shawarma Lettuce Wrap

I love making chicken and beef shawarma at home and I love it just the same wrapped in lettuce instead of bread, it’s amazing!!

I usually throw ingredients together… a little of this and that and never measure so I thought I’d try the following recipe taken from Mamas Lebanese Kitchen (with a few variations) and see how it turned out so I could share. It is definitely worth a try.

You an eat these as a wrap or as a salad 🙂

  • 2.5 lbs of thinly cut skinless boneless chicken breast and/or thigh mixed
  • ½ cup of lemon juice
  • 2 tablespoons of tomato sauce
  • 4 tablespoons of plain (Greek) yogurt (or coconut cream, but it might end up with a slight coconut flavor)
  • 3 tablespoons of ACV (apple cider vinegar)
  • 1 head of garlic, peeled and crushed
  • 2 tablespoons of olive oil
  • 1 and 1/2 teaspoons of unrefined salt (or to taste)
  • ½ teaspoon of ground oregano (or thyme)
  • 1 teaspoon of paprika
  • ½ teaspoon of ginger powder (optional)
  • 1/2 tsp. allspice powder
  1. Rinse the boneless chicken breasts with fresh cold water then cut horizontally into thinner cuts of about ½ inch (each breast could possibly be split into 2 slices depending on thickness).
  2. Mix all ingredients in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.
  3. When ready, grill the marinated chicken using a panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
  4. Once cooked, shred the chicken thinly as in the photo and it’s now ready to be wrapped into a Shawarma Sandwich. Spread the chicken shreds along the diameter of a pita bread, spread a bit of Lebanese Garlic paste, add some salty cucumber pickles, some French fries, and some grilled or fresh tomatoes, roll and enjoy.
Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled. Add grilled tomatoes in the sandwich instead of raw tomatoes Some restaurants add french fries in the sandwich, others add a cabbage/mayo salad to the sandwich. Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible. We found that using a panini grill cooks faster and keeps the moisture inside the chicken You can find salty middle eastern cucumber pickles from Middle Eastern grocery stores.

Sardine Salad

sardine salad

This “recipe” is quite simple, you may use tuna in place of sardines, however, sardines are packed full of protein, calcium, magnesium, zinc, and the essential Vitamin D.


  • 1 can sardines in extra virgin olive oil (I like the Wild Planet brand which is superior in flavor and they are sustainably caught wild in the Pacific Ocean) Or 1 can tuna.
  • Juice of 2 lemons (or to taste)
  • 1/4 tsp. unrefined salt (or to taste, I like more but some people may not)
  • 3 Cups of greens; baby spinach, romaine lettuce, arugula, or a mixture or any you like.
  •  1 small tomato chopped (optional)
  • 1/2 small onion chopped (optional, but very tasty)


  1. Open can into a bowl and mash with a fork.
  2. Add Lemon and salt, mash with a fork (you can mash it very fine, or keep it chunky).
  3. In a large serving bowl, put your vegetables.
  4. Now pour your sardine mix over it and enjoy.


If you are not using sardines with extra virgin olive oil, then get with water, drain all the water and add about 2 Tbs. extra virgin olive oil to your sardine mixture.

Simple Salad

simple saladtomato and cucumber salad

This is a simple salad that goes well with many dishes and can be adjusted slightly to your taste and texture.


  • 1 tomato, diced small or bite sized
  • 1/2 small onion, diced small or bite sized
  • 2 small/medium cucumbers, diced small or bite sized
  • 1/2 tsp. unrefined salt, or to taste
  • 2 Tbs. fresh parsley or mint, chopped (or mix both)
  • OR 1 Tsp. dried mint
  • 1-2 Tbs. fresh squeezed lemon juice (taste after adding 1 Tbs. and see if needs more)
  • 1-2 Tbs. EV olive oil (taste after adding 1 Tbs. and see if needs more)

*Since vegetables are various sizes, the salt, lemon juice and olive oil should be used as guidelines, use your taste to guide how much you need.


Mix all ingredients together in a bowl and enjoy.