Why serve bland chicken breast in Cobb salad, when spicy chicken wings taste so much better? This salad is especially great for parties and potlucks. A big, colorful Cobb salad is always a hit. Plus, it’s easy (and affordable) to grill up a bunch of chicken wings for a crowd.
These chicken wings are delicious hot off the grill (or out from under the broiler), but if you want to make this salad ahead of time, go for it. The wings are just as good chilled from the refrigerator.
You gotta love a meal that can be cooked and served on the same sheet pan, and will dirty only 3 other things in your kitchen. Maybe you’ll have to wash a food processor (if you rice your own cauliflower instead of buying cauliflower rice at the store) and maybe a garlic press and a spatula, but that’s about it—not bad for a healthy and tasty home-cooked meal.
The “recipe” for sheet pan chicken with cauliflower rice, olives and feta goes like this: Spread cauliflower rice out on a pan with olive oil, garlic and chicken. Bake. Add spinach, olives, feta and herbs. Serve. Eat. Enjoy.
How’s that for simple?
As a great source of probiotics and unique bioactive peptides, kefir is one of the healthiest, most nutrient-dense ways to consume dairy. But if you’re only pouring it into glasses and drinking it, you’re missing out on its extensive and underrated culinary applications.
Kefir is a fantastic marinade for chicken. The acidic nature of kefir makes it the perfect tenderizer, especially for chicken breasts. Like buttermilk but better, kefir is a great way to get the flavors of the marinade to penetrate the meat. This recipe uses lemon and dill, but any blend of herbs or spices can be whisked into a kefir marinade.
Kefir can also be an excellent base for a mayo dressing to be used on salads and as a dipping sauce for meat, veggies, or fish.
Who doesn’t love a meal that cooks itself? Especially when it’s easy, reliably delicious comfort food like chicken cacciatore? Throw this recipe into a slow cooker and come back hours later to a hearty dinner. Even better, this recipe serves 8, which should take care of more than one meal. Chicken cacciatore tastes great leftover the next day, and it also freezes well.
If you’re not familiar with chicken cacciatore, it’s classic Italian-American food. Tender chicken falls off the bone into a thick sauce of tomatoes, bell peppers, mushrooms and garlic. It’s flavorful—but in a mild “everyone’s gonna like this” sort of way.
This chicken and spinach Alfredo is a celebration of high-fat dairy and butter. If cream, aged Parmigiano-Reggiano, crème fraiche, and grass-fed butter are high-fat ingredients that your body craves, then you?ll absolutely love this easy recipe. Mix in chicken breast and baby spinach, and pour the sauce over zucchini noodles for an irresistible low-carb, high-fat dinner.
It?s true that dairy isn?t for everyone, but if dairy agrees with you, then you absolutely have to try this recipe. The Alfredo sauce is unbelievably creamy and so good you?ll eat it out of the saucepan with a spoon. It?s also easy to make?a little too easy, actually, because it?s tempting to pour it over everything?from grilled steak to sautéed greens and roasted cauliflower.
Liver is one of the most nutrient dense foods on the planet. A little bit is all you need to get a healthy dose of the vitamin A, copper, folate and zinc that liver offers. So, serving liver as an appetizer, instead of a main course, makes plenty of sense.
If you never eat liver because you’re not entirely confident about how to cook it, try this: skewer it and grill it. It really is that easy. Use chicken livers, which are naturally small and easy to skewer. Grill for about 6 minutes, then pour on the butter and fresh herbs. It’s hard to find an appetizer that is both easier to make and healthier than this one.