Grilled Chicken Bowl Ideas

 Day 1: Grilled Chicken Salad

- 4 oz grilled chicken breast
- 2 cups mixed greens
- 1/2 cup cherry tomatoes
- 1/4 cup sliced cucumber
- 1/4 cup sliced red onion
- 2 tbsp balsamic vinaigrette

Day 2: Grilled Chicken and Quinoa Bowl
- 4 oz grilled chicken breast
- 1/2 cup cooked quinoa
- 1/2 cup roasted sweet potato
- 1/2 cup steamed broccoli
- 1/4 avocado
- 2 tbsp tahini dressing

Day 3: Grilled Chicken and Veggie Skewers
- 4 oz grilled chicken breast
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 zucchini, chopped
- 1/2 cup cooked brown rice
- 2 tbsp tzatziki sauce

Day 4: Grilled Chicken Tacos
- 4 oz grilled chicken breast
- 2 corn tortillas
- 1/4 cup black beans
- 1/4 cup diced tomatoes
- 1/4 cup shredded lettuce
- 1/4 avocado
- 2 tbsp salsa

Day 5: Grilled Chicken and Roasted Veggies
- 4 oz grilled chicken breast
- 1/2 cup roasted Brussels sprouts
- 1/2 cup roasted carrots
- 1/2 cup roasted cauliflower
- 1/2 cup cooked quinoa
- 2 tbsp pesto sauce

Tarragon Chicken with Mushrooms

 INGREDIENTS

2 chicken breasts

Kosher salt and freshly-cracked black pepper

½ cup tapioca starch

3 tablespoons extra virgin olive oil

1 tablespoon ghee substitute butter for non-Whole30

8 ounces mushrooms sliced, such as shitake, cremini, button, or portobello

3 cloves garlic finely chopped

14 ounces full-fat coconut milk substitute full-fat almond milk or heavy cream for non-Whole30

1 tablespoon finely chopped fresh tarragon

1 small bunch of chives finely chopped, for garnish

INSTRUCTIONS

 Slice the chicken breasts in half, lengthwise and season all sides with salt and pepper. Add the tapioca starch to a large bowl and season with a pinch of salt and pepper. Set aside.

Preheat a non-stick or stainless-steel pan over medium heat. Add the olive oil and heat until shimmering. Lightly dredge both sides of each chicken breast in the tapioca starch and carefully add them to the hot oil. Cook, undisturbed, until golden brown, 4 minutes. Flip and cook until golden brown and the thickest part of the breast reaches 165F, 4 more minutes. Note, depending on size of skillet you may have to work in batches. Transfer browned chicken to a serving platter and cover with foil to keep warm.

Reduce the heat to medium-low, add the ghee and mushrooms. Cook, undisturbed, until the mushrooms start to turn golden brown, around 4 minutes. Flip and cook, stirring, until the other sides start to take on some colour, 2 minutes. Add the garlic and cook, stirring, 60 seconds.

Pour in coconut milk and use a wooden spoon to scrape off any brown bits that formed on the bottom of the pan. Bring the sauce to a simmer and reduce by half – around 4 minutes. If the sauce becomes too thick, adjust with more coconut milk, chicken broth or water. Taste and season with salt and pepper as desired. Remove from heat, add the tarragon and stir to combine.

Spoon the sauce overtop of the chicken, garnish with chives and serve immediately.

Thai drunken noodles

 8 ounces dried rice noodles

¼ cup oyster sauce

¼ cup soy sauce

1 tablespoon Asian fish sauce

1 tablespoon maple syrup

1 teaspoon white sugar

2 tablespoons cold water

2 tablespoons vegetable oil

1 teaspoon sesame oil

1 cup shallots, thinly sliced

6 teaspoons chile padi (bird's eye chiles), thinly sliced

4 cloves garlic, minced

2 ½ pounds skinless, boneless chicken thighs, cut into strips (Optional)

1 pound Chinese broccoli, sliced (Optional)

4 green onions, thinly sliced

1 cup fresh Thai basil leaves

Directions

Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.

Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.

Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.

Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.

Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

Cauliflower Rice Bowls

6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 

4 cups cauliflower rice

⅓ cup chopped red onion

¾ teaspoon salt, divided

½ cup chopped fresh dill, divided

1 pound boneless, skinless chicken breasts

½ teaspoon ground pepper, divided

3 tablespoons lemon juice

1 teaspoon dried oregano

1 cup halved cherry tomatoes

1 cup chopped cucumber

2 tablespoons chopped Kalamata olives

2 tablespoons crumbled feta cheese

4 wedges Lemon wedges for serving

Instructions

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in 1/4 cup dill.

Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 15 minutes total. Slice crosswise.

Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.

Divide the cauliflower rice between 4 bowls. Top with the chicken, tomatoes, cucumber, olives and feta. Sprinkle with remaining 1/4 cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.

Chicken Bites with Ginger-Apricot Sauce

 Ingredients

1 pound ground chicken

2 cups shredded sweet potato

1 cup finely chopped Swiss chard leaves loosely packed

1 large egg whisked

1 teaspoon minced garlic

½ teaspoon ground ginger fresh ginger 

2 scallions thinly sliced

1 tablespoon Indian curry powder 

2 teaspoons Diamond Crystal kosher salt

Juice and zest from 1 lime

Apricot-Ginger Sauce

2 tablespoons coconut aminos

½ cup apricot jam sweetened with fruit juice

½   teaspoon minced fresh ginger or ¼ teaspoon ground ginger

¼ teaspoon freshly ground black pepper

2 tablespoons lemon juice

Instructions

Preheat the oven to 400° F convection bake with the rack in the middle position. Line two rimmed baking sheets with parchment paper and set aside.

In a large bowl, combine all the chicken bite ingredients

Using your hands, mix all the ingredients together until well combined, but don’t overwork the mixture.

Scoop out heaping tablespoon balls and arrange them on the two lined baking sheets, making sure they sit about 2 inches apart. Smoosh each ball with your fingers into ½-inch thick patties.

Cook in the oven for 15  minutes or until browned on the edges and cooked through, rotating the tray at the midway point. 

While the bites are baking, make the dipping sauce. In a small saucepan, combine the coconut aminos, apricot jam, and fresh ginger. Stir the sauce over medium heat until simmering. 

Remove the pot from the heat, and add the freshly ground black pepper and lemon juice.

Serve the turkey bites with the dipping sauce!

Corn Dumpling Soup

Ingredients

Soup

1 bone-in chicken breast (about 1 ¼ pounds)

1 small yellow onion, peeled 

1 small carrot

1 stalk celery

1 large clove garlic

¾ teaspoon salt

8 cups water

4 cups diced butternut squash

Dumplings

1 large egg plus 1 egg yolk

¼ cup grated white onion

1 cup fine stone-ground cornmeal

2 tablespoons ghee or unsalted butter, at room temperature

1 cup grated queso blanco or ricotta salata

Chopped fresh parsley or scallion greens for garnish

Instructions

Place chicken, yellow onion, carrot, celery, garlic and salt in a large pot. Add water, cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until an instant-read thermometer inserted in the thickest part of the meat without touching bone registers 165°F, about 25 minutes. Allow the chicken to cool in the broth for 10 minutes. Transfer the chicken to a plate. Strain the broth and return it to the pot. 

Meanwhile, to prepare dumplings: Mix egg, egg yolk and onion in a large bowl with a fork. Add cornmeal and stir to combine. Add ghee (or butter) and mash it in with the back of the fork. Add cheese and knead until a smooth dough forms. Cover and let rest for 10 minutes. 

Bring a large saucepan of water to a boil over high heat. Shape the dough into 18 dumplings, about 1 inch in diameter. Reduce heat to a simmer and add half the dumplings. Cook until they rise to the surface, about 4 minutes, then continue to simmer for 5 minutes. Use a slotted spoon to transfer them to a large plate. Repeat with the remaining dumplings. 

Add squash to the broth in the pot. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the squash can be easily pierced with a fork, 10 to 15 minutes. 

Shred the chicken and return to the broth, along with the dumplings. Simmer until the chicken and the dumplings are heated through, about 5 minutes. Serve topped with parsley or scallion greens, if desired.

Chicken and squash soup

 Ingredients

2 teaspoons canola oil

2 leeks, trimmed, chopped and rinsed

1 red bell pepper, chopped 

3 cloves garlic, minced

4 cups reduced-sodium chicken broth

Butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes

2 teaspoons dried thyme

1 ½ teaspoons ground cumin

1 pound turkey cutlets, cut into 1/2-by-2-inch strips

2 cups frozen corn kernels

2 tablespoons lime juice

½ teaspoon crushed red pepper

¼ teaspoon salt

1 Freshly ground pepper, to taste

Instructions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

Step 2

Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

Thai chicken curry casserole

 Ingredients

¼  cup Thai red curry paste or whichever color you prefer, use only 2 tablespoons if you’ve got a spicy Thai paste and you want it more mild

1 14-ounce can full-fat coconut milk

1 tablespoons Red Boat fish sauce

1 tablespoon coconut aminos

1½ teaspoon Diamond Crystal brand kosher salt  use ¾ teaspoon salt if using Morton’s kosher salt or fine grain salt

1½ pounds boneless skinless chicken thighs, trimmed of excess fat and thinly sliced

1 small yellow onion thinly sliced

3 large carrots peeled and cut into ¼-inch slices

1 pound broccoli florets

Juice from 1 lime

½ cup fresh basil leaves

¼ cup fresh cilantro leaves

Preheat the oven to 400°F with the rack in the middle position. Prep the ingredients as the oven heats up.

In a large bowl, combine the curry paste, coconut milk, fish sauce, coconut aminos, and kosher salt. Whisk well.

Add the sliced chicken, and the onion, carrots, broccoli, and bell pepper. Toss well.

Transfer the contents to a 9-inch by 13-inch casserole or baking dish. Cover tightly with foil and shove it in the oven.

Bake for 35 to 40 minutes or until cooked through and bubbly. Stir in the lime juice and herbs, and serve immediately. This Thai Chicken Curry Casserole pairs perfectly with Simple Cauliflower Rice!

Orange chicken meatballs

 Ingredients

Meatballs:

1 pound ground chicken

1 egg

1/2 cup almond flour

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

zest of 1 orange, minced

olive oil

Sauce:

1 1/5 cups orange juice

1/4 cup orange juice concentrate

2 tablespoons fresh orange zest

2 teaspoon garlic, minced

2 tablespoons + 2 teaspoon coconut aminos

1 teaspoon sesame oil

1 teaspoon tapioca starch (added later)

Add-Ins:

2–4 cups fresh broccoli florets

Instructions

Combine orange juice, orange juice concentrate, orange zest, garlic, coconut aminos and sesame oil in a small saucepan. Let simmer while making the meatballs.

Combine ground chicken, egg, almond flour, onion powder, garlic powder, salt, black pepper and orange zest in a medium mixing bowl.

Scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate.  Continue until all of the meatball mixture is used. (See Notes)

Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan.  Add chicken meatballs and sear on all sides, about 3 minutes.

Turn down heat to medium and cover.  Let cook 10-15 minutes, moving around frequently, until fully cooked (165 internal temperature – I recommend using a meat thermometer).

Once meatballs are fully cooked remove them from the skillet and place on a plate; set aside. In the same skillet you cooked the meatballs, pour in the sauce that has been simmering. Add in the tapioca starch and whisk continually, bringing the sauce to simmer. It will slowly start to thicken.  Once sauce is thick enough to coat the back of a spoon, add the meatballs back in.  Toss to coat the meatballs. Remember the sauce will thicken even more as it cools a little.

If you are making broccoli to go with this you can add that in at this point, cover the dish and let the broccoli steam for a few minutes (just don’t let the sauce go above a small simmer or it may get gummy).  You can also just steam your broccoli separately and then add in to the sauce or serve it on the side.

Serve immediately.

Cantonese chicken

 Ingredients

1 tablespoon  ghee or avocado oil

1 cup thinly-sliced shallots about 3 large

Kosher salt

4-6 chicken breasts

4 oz shitake mushrooms

2 inch fresh ginger peeled and cut into thin coins

6 garlic cloves peeled and smashed

¼ teaspoon freshly ground black pepper

1 cup  bone broth

1 teaspoon  fish sauce`

¼ cup sliced green onions

¼ cup roughly chopped fresh cilantro

Instructions

Heat the oven to 450°F with the rack in the middle position.

Heat a 12-inch oven-safe heavy bottomed skillet over medium heat. Melt one tablespoon of ghee in the hot pan, add the sliced shallots, and a sprinkle of salt.

Cook until the shallots are softened, stirring occasionally. This should take 5-10 minutes.

While the shallots are cooking, sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.

Once the shallots have wilted, add the sliced mushrooms, ginger, and garlic to the pan.

Stir-fry for about a minute or until aromatic. Transfer the vegetables to a plate.

Return the pan to the stovetop, wipe out any remnants with a paper towel, and increase the heat to medium-high. Then, sear the chicken pieces skin-side down in the hot pan until nicely browned and crispy, about 4 to 5 minutes.

Flip the pieces over and cook for 2 minutes more.

Stir the fish sauce into the broth and pour it in the pan, making sure to avoid pouring the liquid on the crispy skin.

Add the reserved shallots, mushrooms, and garlic back to the pan, tucking them in between the chicken pieces. 

Transfer the pan to the hot oven and roast the chicken for 15-20 minutes or until the internal temperature of the chicken reaches 165°F.

Taste the sauce for seasoning and adjust as needed. Garnish the chicken with a shower of sliced scallions and cilantro, and dig in!

Chicken and brown butter grape sauce

4  Boneless, Skinless Chicken Breasts
1 cup  Semi-Pearled Farro
4 oz  Red Seedless Grapes
2 cloves  Garlic
1  Fennel Bulb
1 bunch  Kale
1 bunch  Thyme
4 Tbsps  Butter
2 Tbsps  Rice Vinegar
2 Tbsps  Sliced Roasted Almonds
2 Tbsps  Crème Fraîche
½ cup flour

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Remove and discard any stems from the grapes; halve the grapes. 
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add the prepared fennel and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess flour before adding). Cook 6 to 7 minutes per side, or until browned and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Leaving any browned bits (or fond) in the pan, transfer to a plate. 
In the pan of reserved fond, heat the butter and whole thyme sprigs on medium-high until the butter has melted. Once melted, cook, stirring constantly and scraping up any fond, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the almonds, halved grapes, and remaining vinegar (carefully, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Taste, then season with salt and pepper if desired. 
To the pot of cooked farro, add the cooked vegetables, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished farro topped with the cooked chicken and sauce. Enjoy! 

Chicken, cabbage and apple

Ingredients

Chicken Ingredients:

3 cups apple juice
3 cups water
8 tsp salt
6 tsp coconut crystals
6 cloves garlic
2 tsp rubbed sage
4 boneless skinless chicken breasts

Braised Cabbage, Fennel, and Apple Ingredients:

2 cups cabbage shredded
1 cup fennel bulb julienne
1 cup Granny Smith apple julienne
1 cup onion julienne
4 cups apple juice
2 tbsp olive oil
1 cup apple cider vinegar
1/2 tsp caraway seed
2 bay leaves
Salt and pepper to taste
Fennel fronds for garnish

Instructions

In a large container that you can seal, whisk together all "chicken ingredients" except the chicken.
Add chicken breasts. Let brine in refrigerator for at least 4 hours or overnight for best results.
When you're ready to start cooking, preheat oven to 400 Fahrenheit degrees.
Place chicken on a baking sheet and season with salt and pepper.
Place chicken in oven and roast for 25 minutes or until internal temperature of 165 degrees Fahrenheit is achieved.
While chicken is in the oven, heat a large pot or Dutch oven on medium high.
Add olive oil, cabbage, fennel, apple, and onion to the pot. Cook, stirring often, until ingredients are wilted.
Reduce heat to low, add remaining ingredients, and season with salt and pepper
Simmer uncovered for 20 minutes.
Slice chicken and serve over cabbage, fennel, and apple mixture.

Chicken breast with green onions and ginger

Ingredients
¼ cup softened duck fat, ghee, avocado oil, or fat of choice
½ cup thinly sliced scallions (about 3 scallions)
1 tablespoon grated fresh ginger (use a microplane for best results!)
Diamond Crystal brand kosher salt
4 bone-in, skin-on chicken breasts (10-12 ounces each)
1 tablespoon melted duck fat, ghee, or fat of choice

Instructions
Preheat the oven to 450°F with the rack in the middle position. In a small bowl, add the fat, scallions, ginger, and 2 teaspoons of Diamond Crystal brand kosher salt  Mix well.
Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket. Add 1 tablespoon of the “pesto” under the skin of each breast.
Carefully press and massage the skin to evenly distribute the pesto.
Put the chicken skin-side up on a wire rack atop a foil-lined baking sheet.
Brush the melted fat on the chicken breasts, and season with more salt.
Oven-roast for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 150°F.
Rest the chicken for 5 to 10 minutes. Then, debone the breasts, slice, and serve!

Ginger Chicken Meatballs

Meatball Ingredients:
1.5 lbs organic pasture-raised ground chicken
1 tbsp scallions diced
1.5 tbsp fresh ginger minced
2 fresh garlic cloves minced
Pinch of ground ginger powder
1/2 tsp salt
1/2 tsp pepper

Meatball Instructions:
Preheat oven to 350 degrees Fahrenheit.
Dice scallions.
Add chicken to a large bowl and add remaining ingredients to the bowl.
With clean hands, mix ingredients well and roll into 1- to 1.5-inch balls.
Place meatballs in a lightly greased oven safe skillet. Sear for 3-4 minutes on medium heat on the stove. Flip each meatball with tongs and sear another 3-4 minutes.
Carefully move the skillet to the oven and cook for 20 minutes.

Paper-wrapped chicken

Ingredients:

½ cup All-Purpose Stir-Fry Sauce
4 cups sliced bok choy
Diamond Crystal brand kosher salt
Freshly ground black pepper
4 (6-ounce) boneless, skinless chicken breasts or thighs (If I were you, I’d choose thighs because they’re tastier more forgiving if you leave the packets in too long!)
8 shiitake mushrooms, thinly sliced
2 large shallots, thinly sliced

Method:

Set the oven to 450°F with the rack in the middle position. Grab 4 large parchment sheets, and fold each in half. Draw half a heart on each sheet so that when you cut them out, you get full hearts.
Unfold the paper hearts and lay them flat.
Place a cup of sliced bok choy on one side of each heart. Sprinkle salt and pepper on the bok choy.
Salt and pepper the chicken, too. Then, place a piece of chicken atop each pile of bok choy.
Top with ¼ of the mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauce onto each mound.
Fold the other half of each heart over the top. Tightly crimp the edges together, starting at the top-center of each heart. At the pointed bottom end, twist the paper to seal well. Repeat steps for the three remaining chicken packets.
Place the parchment packets on a rimmed baking sheet.
Bake in the oven for 15 to 20 minutes or until the chicken is fully cooked. The breasts should register 150°F on an instant-read thermometer, and the thighs should register 165°F.
As soon as the packets are out of the oven, carefully cut them open. Serve immediately!

Stir-Fry Sauce Ingredients:

1 cup coconut aminos
½ cup fresh orange juice
¼ cup Red Boat fish sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon sesame oil (optional)

Tamale recipe from Norma

Ingredients

 2 pounds chicken breast
 1 bag dried corn husks, approx. 3 dozen
 2 onions
 Chopped tomatoes
 2 bay leaves
 6 garlic, cloves peeled
 1 oz. dried guajillo chiles, tops cut off and seeds removed
 1 oz. dried ancho chiles, tops cut off and seeds removed
 4 cups masa mix/masa flour
 4 cups chicken broth, warm
 1 cup fat
 1 tablespoon vegetable oil
 1 tablespoon salt, divided
 1 tablespoon cumin ground
 2 teaspoons baking powder
 1 teaspoon oregano
 salt and pepper, to taste
 water, as needed

Directions

Combine chicken, onion, chiles and garlic cloves, cumin, tomatoes and salt in InstantPot.  Cook for 30 mins.
Remove chicken and shred.  Transfer sauce to a blender. In batches, puree until smooth. Add sauce to shredded chicken, mix until thoroughly coated with sauce.
Carefully soak dried cornhusks for 30 minutes in a large bowl of warm water. When ready, rinse and dry cornhusks and set them out on a baking sheet, covered by a damp towel.
 In a separate bowl, combine masa mix, baking powder and 2 teaspoons salt. Pour in broth, a little at a time, until you've got a dough-like consistency.
In a small bowl, beat vegetable shortening for 3-5 minutes, or until fluffy and lightened in color. Add shortening to the masa and beat until the dough is spongy.
Remove damp towel from husks and place 1 large husk, smooth side up and horizontally, on a flat surface. Using a spoon dipped in water, spread a thin layer of masa over the husk, but leave 1/4 of the husk exposed at the top.
Add 1-1 1/2 tablespoons of meat filling to the center of the masa, but leave some extra space at the narrow end. Fold the narrow end up and over to the center. Then fold both sides in towards the center. Pinch the top closed.
Once all tamales are wrapped, place them open/pinched sides up in a colander or steamer. Place steamer in a large pot filled with 2-3 inches of water, but make sure the water does not reach the steamer.
Cover pot with a damp cloth and place lid on top of pot. Steam tamales for 2 hours, making sure water stays at a low boil and doesn't boil away.
Tamales are finished when the insides begin to pull away from the outer husks.

Another buffalo chicken casserole recipe

Ingredients
4 cups riced cauliflower one medium head
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 sweet onion diced
1 lb shredded cooked chicken
1 cup homemade mayo
1 cup Franks Red Hot Original sauce
1 teaspoon salt
1/4 teaspoon black pepper

Instructions
Preheat oven to 375°.
Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well.
In a separate bowl, combine the mayo and hot sauce and mix well.
Pour the sauce over the casserole, and stir to combine, coating everything well.
Bake covered for 45 minutes, then uncover and bake 15 minutes more.
Serve topped with homemade ranch, diced avocado, and a bit of bacon.

Roast Chicken in the Instant Pot

Ingredients

1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil
1 tsp. paprika
1½ cups chicken broth
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled

Instructions

In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for 5 minutes before carving.

My first foray into using my Instant Pot.  This came out so well, I wish I had bought one before!!!!!

Chicken Tikka Masala in Instant Pot

Ingredients

2 lbs boneless skinless chicken breast

1 small onion, chopped

1/2 yellow pepper, chopped

2 tablespoons butter or ghee

1 teaspoon cumin

1 teaspoon corainder

1-2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (or more to taste)

1 1/2 teaspoon sea salt

15 oz can diced tomatoes

1/2 cup full fat coconut milk

3 cloves garlic, minced

1 teaspoon grated fresh ginger

Instructions

Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.

Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 

Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry.

When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

Chicken Pho in Instant Pot

Ingredients

For the broth:

• 1 tablespoon coriander seeds
• 3 whole cloves
• Chubby 2-inch (5 cm) section ginger, peeled, thickly sliced, and bruised
• 1 large (10 oz | 300 g) yellow onion, halved and thickly sliced
• 7 cups (1.66 l) water
• 1 (4 lb | 1.8 kg) whole chicken (no bigger!)
• 1 small (4 oz | 115 g) Fuji apple, peeled, cored, and cut into thumbnail-size chunks
• ¾ cup (0.7 oz | 20 g) coarsely chopped cilantro sprigs
• 1 tablespoon Diamond Crystal kosher salt (or 1½ TEASPOONS fine sea salt or Morton’s kosher salt)
• About 1½ tablespoons fish sauce
• 1- 2 teaspoons maple syrup (optional)

For the bowls:

• 4 medium zucchini, spiralized and blotted dry with paper towels
• About half the cooked chicken from the broth
• ½ small (2 oz | 60 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
• 2 thinly sliced green onions, green parts only
• ¼ cup (0.2 oz | 5 g ) chopped fresh cilantro, leafy tops only
• Thai basil leaves (optional)
• Pepper (optional)
• Paleo sriracha (optional)
• Lime wedges (optional)

Instructions

1. Toss the coriander seeds and cloves in a 6-quart pressure cooker. Press the sauté button on your Instant Pot (or place a stovetop pressure cooker over medium heat) and toast the spices for several minutes, shaking or stirring, until fragrant. Throw in the ginger and onion and stir everything until aromatic, 45 to 60 seconds.
2. Pour in 4 cups (1 l) of the water to stop the cooking process. Carefully place the chicken in the cooker, breast side up.
3. Add the apple, cilantro, salt, and remaining 3 cups (0.71 l) water.
4. Press the Cancel/Keep Warm button, lock the lid in place, and make sure the valve on top is in the sealed position. Press the Manual button and set the Instant Pot to cook under high pressure (~12 psi) for 14 minutes.
5. If you’re using a stovetop pressure cooker, bring to low pressure, 8 psi, over high heat on a gas or induction stove, or medium heat on an electric stove. Lower the heat to maintain pressure, signaled by a gentle, steady flow of steam coming out of the cooker’s valve. Cook for 15 minutes, or a few minutes longer if your cooker’s low setting is less than 8 psi. If your cooker only has a high-pressure,15 psi, setting, cook for 12 minutes. Your aim to gently poach the chicken and not overcook it!
6. When done, turn off the Instant Pot and let the pressure decrease naturally for 20 minutes. Set a timer and if the pressure hasn’t completely released when it dings, turn the valve at the top to quickly vent the remaining pressure.  (If you’re using a stovetop pressure cooker, slide it to a cool burner and let the pressure decrease naturally, about 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
7. Wait another 5 minutes before using tongs to transfer the chicken to a large bowl; if parts fall off in transit, don’t stress. Add cold water to cover the chicken and soak for 10 minutes to cool and prevent drying. Pour off the water, partially cover, and set the chicken aside to cool.
8. Skim some fat from the broth, before straining it through a Chinois or muslin-lined mesh strainer positioned over a large pot. Discard the solids. You should end up with about 7 cups broth.
9. If using right away, season the broth with the fish sauce, extra salt, and maybe a smidge of  the maple syrup. Or, partially cover the unseasoned broth and let cool, then refrigerate for up to 3 days or freeze for up to 3 months; reheat and season before using.
10. Use a knife or your hands to separate the breast meat and legs from the chicken. Set aside half of the chicken for another use. Reserve the remaining chicken for pho bowl assembly. The chicken can be refrigerated for up to 3 days or frozen for up to 3 months; bring to room temperature to use.
11. Prep and assemble the bowls. Cut or shred the chicken into bite-size pieces. Discard the skin or save it for cracklings. Bring the broth to a simmer over medium heat as you are assembling the bowls.
12. Divide the zucchini noodles among four soup bowls. (If you like softer zoodles, use a mesh strainer to dunk them in boiling water until the desired softness before placing the drained zoodles into the soup bowls.) Top the zoodles with shredded chicken.
13. Check the broth flavor once more, raise the heat, and bring it to a boil. Ladle about 2 cups (480 ml) broth into each bowl.
14. Then garnish with onion, green onion, cilantro, basil, pepper, and sriracha if desired.  You can squeeze on fresh lime juice, too. Serve immediately!