Chicken with Artichokes

This is an easy, one-pot meal. Most ingredients can be prepped ahead and it can be thrown together at the last minute. Would go great over spaghetti squash.

2 cans artichoke hearts cut in 1/8ths
2 diced red peppers
1 medium can sliced black olives
2 sundried tomatoes diced
4 chicken breast diced
1 tbsp diced garlic
2 tsp lime juice
2 tsp capers
1/2 tsp salt
1/4 tsp pepper
3 tbsp grapeseed oil
2 tbsp olive oil

Heat grapeseed oil in saute pan. Sear chicken breast in oil until all sides turn white but not cooked through. Remove chicken and juices and reserve in covered container.

Add 1 tbsp olive oil to pan along with challots and garlic. Sweat over medium heat until transluscent. Add all artichokes, capers, lime juice, olives, salt, pepper, tomatoes, sundried tomatoes to pan and saute 3 minutes over med-high heat.

Add chicken and all juices as well as 1 tbsp olive oil to pan and simmer over low-medium heat minutes.

Feel free to spice it up with crushed red pepper flakes.

Chicken-Chili Soup

This was the result of a list minute "throw it in a pot" moment of cooking. Turned out pretty well...tastes like chili, but completely SCD legal and bean-free (important in our house!) Feel free to adjust the spices up or down to dial in the chili flavor. If I was making it just for myself, I would have added more cayenne, but since a little man was sharing with me, I kept it mild.

1 tbsp olive oil
1 onion diced
2 large carrots diced
3 cloves garlic diced
1 bell pepper diced
1 large organic chicken breast, sliced very thin against the grain then diced
2/3 cup organic tomato puree
1 ½ tsp large grain sea salt
Pinch cayenne
1/8 tsp cumin
1/8 tsp coriander
Pinch cinnamon
Pinch pepper
Water
2 tbsp chopped fresh cilantro.

In a 2 quart cast iron pot, caramelize diced onion in the olive oil. Once caramelized, add diced carrots and sweat until just slightly tender. Add garlic and sauté 2 minutes. Add pepper, tomato, seasoning and add enough water to come 1 inch from bottom of pot. Bring to boil and reduce heat to simmer. Add chicken and cook 5 minutes (or until chicken is done). Add cilantro and simmer 5 more minutes.

Lemon-zinger Chicken Marinade

Juice & Zest from 1 large lemon
6-8 cloves garlic
1/2 cup olive oil
1 1/2 tbsp honey
1 tsp salt
1 tsp oregano
1 tsp basil

Puree all ingredients. Marinate 4-6 butterflied chicken breasts for 8 hours.

Cilantro-Lime Chicken

Marinade:
1/4 Cup Grapeseed Oil
1/4 Cup Olive Oil
1/3 Cup apple cider vinegar
4 cloves garlic
1/4 cup diced cilantro
1 seeded jalapeno
juice of 2 limes
1 tsp sea salt
2 tbsp honey
Puree in blender.

Marinate 2 pounds chicken overnight for best flavor then grill away!

Fajita-ish Chicken

Okay, so, usually I have a plan for dinner. Tonight I did not. So, I threw a few things in a pan hoping to replicate a little fajita-ish flavor for my flavor-deprived boy. Turned out great and I ate half. Oops. The portions are small b/c I thought I was cooking for one. I'll update the next time I make it for larger portions.

1/2 organic chicken breast, sliced very thin against grain and diced.
1/2 organic zucchini, pealed and diced
1/2 organic red pepper, diced.

Marinade:
2 Tbsp apple cider vinegar
2 Tbsp oil (light olive works well)
1 Tbsp honey
1/4 tsp coriander (can be increased if you like more fajita-ish flavor)
1/8 tsp cumin
1/8 tsp black pepper
1/4 tsp dried oregano
1 tsp salt
2 cloves diced garlic

Mix marinade and pour over chicken and veggies. Let sit 15 minutes. Dump everything into a VERY hot skillet and stir-fry until done.

Chicken Curry

1 tsp olive oil
1 onion diced
4 cloved minced garlic
1 tsp salt
2 1/2 tsp SCD Curry Powder
2 medium tomatoes diced
1 Tbsp minced garlic
1 1/2 lb chicken diced
1 1/2 C Water

1. Saute onion & Garlic in oil 4-5 min.
2. Add salt, ginger & Curry. Cook 1-2 min.
3. Add tomatoes & mix well
4. Add chicken, stir well.
5. Add water.
6. Cover & cook on medium 20 minutes
7. Uncover & cook on low 10 minutes

Egg-Free Pecan-Banana Muffins (Chicken binder)

Which comes first, the chicken or the egg? Well, if your kid can't eat eggs, then it is most definitely the chicken!! Raw, pureed chicken makes a great replacement for eggs in muffin batter.

5 Cups SCD Flour (I use 3 cups Pecan, 2 cups Pumpkin Seed)
2 tsp Baking Soda
4 RIPE bananas pureed with 1 tsp baking soda
1 cup pureed squash (butternut, acorn)
6 ounces pear puree
2 ounces honey
1/2 small - medium organic chicken breast

Preheat oven to 300 degrees
Line 3 muffin pans with paper liners
In large bowl mix flour and 2 tsp baking soda. Set aside
Purree bananas with 1 tsp baking soda and set aside
In food processor, puree chicken with pear sauce until smooth. Add in squash and honey. Puree further until smooth. Add in bananas. Puree until smooth.
Pour wet ingredients into dry ingredients and mix until combined.
Fill muffin liners 1/2 - 2/3 full. Should make 3 dozen muffins.
Bake 35 - 45 minutes until muffins spring back and toothpick comes out clean.
Cool on rack. Keep in freezer. Liners peel off most easily when muffins are frozen. Microwave 15 seconds to rewarm.

Egg-free Pancakes

1/2 thawed raw chicken breast diced
3 tablespoons pear sauce
1/4 tsp baking soda
salt

Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.

Makes about 6 silver-dollar sized pancakes.