This is not a low calorie meal but it’s just too good not to share.

• 1 pkg pasta (I use @jovialfoods GF)
• 2 chicken breasts
• 1 pkg sliced mushrooms
• 3 pieces bacon chopped
• 1 Tbsp roughly chopped tarragon
• 2 Tbsp Dijon
• 1 C chicken broth
• 1/2 C dry white wine
• 1/4 C heavy cream
• 2 chopped shallots
• 6 minced garlic cloves
• 2 Tbsp butter
• 1 Tbsp olive oil
• Salt
• Pepper

Bring a pot of heavily salted water to a boil.

Cut your chicken breasts horizontally in half.  Salt and pepper both sides.   Drizzle olive oil and butter in pan and over med high heat cook chicken until done about 3-5 min each side.  Set aside.

In same pan, cook your bacon then half way through add your shallots and garlic.  Cook until soft.  Set aside (you should have some bacon grease still in pan)  then add mushrooms to cook until browned on both sides.

Add bacon, onion and garlic back to pan and add in your chicken stock and wine. Let simmer on med heat for about 5 min to reduce.

Add your cream, dijon and tarragon, stir to combine.   Then add in chopped chicken.   Keep stove on lowest heat and cover if possible.

At this time, add your pasta to your boiling water and cook according to directions minus 1-2 min for al dente.  Drain and save 1 cup of the pasta water to add to your sauce.

Pour in 1/3 c of the pasta water at a time until you get the sauce consistency you want.

Throw in your pasta and keep tossing to combine everything.

Add more salt, pepper and tarragon if needed.

• 1  4.5-5 lb organic whole chicken
• 2  lemons
• 2 small or 1 large sweet onion
• 1 large whole garlic bulb
• Small handful sprigs fresh thyme
• 2 C chicken stock
• 1/4 C melted butter (I prefer @kerrygoldusa )
• 1/3 C dry white wine
• 1 Tbsp non GMO cornstarch
• Kosher salt

Preheat oven to 425 degrees

Clean and pay dry chicken

Place chicken in a roasting pan on a rack

Baste chicken with butter all over

Heavily salt chicken all over

Cut 1 lemon and garlic bulbs in half.  Stuff inside cavity of chicken with thyme.

In the pan, pour your stock, squeeze the other quartered lemon juice (along with the whole lemon) and sliced onions.

Bake for about 1 hour 15 min.  Cut between chicken breast and leg to make juices run clear.

Remove from roasting pan and set on a cutting board.  Cover with foil for about 10 min.

Put all juices, lemon and onions from pan into another sauce pan along with your wine.  Over stove, let boil for a few min then add cornstarch. Keep stirring for about 5 min or until it becomes a thick consistency.

Pour into a dish along with the chicken, carve and serve along side potatoes, rice and/ or veggies!

• 1 lb ground white chicken
• 1 lb chorizo
• 1/2 C almond flour
• 1 egg
• 1/4 C almond milk
• 2 minced garlic cloves
• 1/2 C chopped yellow onion
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat oven to 350 degrees.  Prepare a full size baking sheet with parchment paper. Set aside.

In a lg mixing bowl whisk egg, milk, onion and garlic together.  Then add your almond flour salt and pepper.  Whisk together.   Crumble your chicken and chorizo into the wet mixture.  Gently mix together with your hands.  Form into small balls.

Drizzle oil into a pan and heat to med/high.   In batches, brown your balls on all sides then transfer to the baking sheet.  When all balls are done bake the balls for about 8 min to ensure they are fully cooked. #balls #chorizo #chickenchorizo

• 1 organic rotisserie chicken chopped into cubes
• 3/4 C sliced organic red grapes
• 1/2 C thinly sliced organic celery
• 1/2 C chopped organic apple (I prefer gala)
• 1/2 C toasted and chopped walnuts
• 1/4 C finely chopped red onion
• 1 Tbsp Chia seeds
• 1 Tbsp Hemp seeds

Sauce

• 1/2 C avocado mayo
• 1/2 C full fat Greek yogurt
• 1 organic lemon zested and juiced
• 1 Tbsp Manuka Honey
• 1/2 tsp pink Himalayan salt
• 1/4 tsp pepper

Combine all salad ingredients into a large bowl.  Don’t mix yet.

Whisk well all sauce ingredients together in a separate bowl.

Pour sauce over salad.   Gently mix so not to break up the chicken.

• 2 lbs boneless skinless chicken thighs
• 1 can fire roasted tomatoes
• 1 chipotle in adobo sauce
• 2 tbsp adobo sauce
• 1 c chicken bone broth
• 2 tomatillos
• 1/4 c toasted pepitas
• 1 yellow onion roughly chopped
• 5 garlic cloves  roughly chopped
• 1/2 tbsp granulated garlic
• 1/2 tbsp granulated onion
• 1/2 tsp cumin
• 1 tsp dried oregano
• 1 tbsp fresh lime juice
• 2 (1 tbsp) avocado oil
• 1 tsp salt
• 1/2 tsp pepper

In a large dutch oven or pot, add your avocado oil then cook your onions and garlic until soft and fragrant.  Put into a high speed blender.   Then put your chopped tomatillos in the pan and cook until soft.  Add to blender with the canned tomatoes, chipotle, chipotle sauce, toasted pepitas, granulated garlic/onion, cumin, oregano, salt and pepper.  Blend on high for about a min.  Season your room temp and paper towel dried chicken w/ salt and pepper on both sides.  Add another tbsp of avocado oil to the Dutch oven.  Brown chicken on both sides and set aside on another plate.   You should have nice brown bits at the bottom of your pan.  Deglaze it with your cup of bone broth (Bonetox) on med heat.  Add your chipotle tomato sauce and chicken into pan.  Let simmer for about 30-45 min.  Remove chicken pieces and shred with 2 forks.  Put back into sauce, add more salt if needed.  Serve in tacos or over rice.

• 1.5 lbs organic boneless, skinless chicken breast cutlets
• 2 C gluten free thin salted pretzels
• 1 C Trader Joe’s new rice crumbs or panko
• 2 pasture raised eggs
• 1/2 C tapioca flour (or any other fine gluten free flour)
• 1 tbsp mustard powder
• 1 tbsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• Grape seed Oil
• Flaky salt for finishing.

Honey Mustard

• 1/4 C avocado mayo
• 1/4 C dijon
• 1/4 C honey
• 1 Tbsp apple cider vinegar
• Dash of cayenne

Preheat oven to 350 degrees and line a banking pan with foil.

Prepare honey mustard sauce by mixing all ingredients together.  Set aside.

In a food processor, pulse the pretzels until coarsely ground.  Or smash them in a plastic baggie with a rolling pin or can of food.

In 3 deep baking dishes, prepare your breading: In one bowl crack and whisk your eggs.   In the 2nd, whisk together flour, mustard and garlic powder, paprika, salt & pepper.  3rd:  pulsed pretzels, rice crumbs.  One by one dip your chicken in the flour on both sides.  Shake off excess.  Dredge in egg.  Then add to pretzels and firmly pack on the mixture.  Set aside each piece to fry.

Heat a heavy bottom pan to med/high heat.   Add 2 tbsp oil to pan.  Wait till it gets hot.  Add your breaded chicken in a couple pieces at a time.  Don’t overcrowd.  Fry for a couple min per side (Add more oil as needed for each batch.). Carefully watch they don’t burn.  Should turn into a nice golden brown color.  Place on baking sheet.  When all are done move to oven to finish cooking through for about 8-10 min.  When out of oven I sprinkle Maldon flaky salt all over.  Drizzle or dip chicken in honey mustard.

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• 1 lb organic chicken cutlets
• 1 pint organic cherry tomatoes
• 4 oz goat cheese
• 1.5 C chicken broth
• 1/4 C basil
• 8 garlic cloves minced
• 2 tbsp grass fed butter
• Olive oil
• 1 pkg @andean.dreams fusilli pasta
• Salt and pepper
• Preheat oven to 400 degrees.

Pound your chicken even thinner than you get from the store. Put cutlets on a cutting board and place a piece of plastic wrap on top of them.  Pound away with a meat tenderizer, heavy rolling pin or a can of veggies.  Generously sprinkle salt and pepper on both sides and set aside so they get to room temp.

Line a baking sheet with aluminum foil.  Put cherry tomatoes, 4 minced garlic cloves, heavy drizzle of olive oil and a couple pinches of sea salt on pan.  Toss well with your hands and then roast for about 15-20 min or until they get blistered and the juices pop.

Heat the 2 tbsp butter and drizzle of olive oil in a pan over med/high heat.  Cook chicken for a couple min each side until they get nice and browned.  Don’t overcrowd the pan or else the chicken won’t get that caramel coloring.  Set aside and cover with foil to keep warm.  In same pan over med heat (add more butter or olive oil if needed) cook other 4 minced garlic cloves until soft.  Add chicken stock and crank up the heat to med/high and let stock reduce a bit about 8-10 min.  Bring heat to low and stir in goat cheese.  Cook down for another 10 min.  Gently stir in your roasted tomatoes w/ garlic and all the olive oil drippings.

While your sauce is cooking, make your pasta according to directions, drain and add pasta to sauce.  Sprinkle torn basil over pasta.   Top with chicken breast, add a dollop of goat cheese and some more basil.  Done.