The Best Gluten Free Pizza Crust

This is the best Gluten Free Pizza Crust recipe! It’s easy to make, using a handful of ingredients and comes together in under 10 minutes. Plus, there is no kneading or proofing required. It’s paleo and grain-free, but you wouldn’t know it. It’s light and chewy with just the right texture. Bake it with your favorite toppings for pizza ANY night of the week.

easy gluten free pizza with pepperoni and melty cheeseGluten Free Pizza Crust

If you haven’t tried my Gluten Free Pizza Crust before, you have been missing out. This pizza crust was first published back in 2014 and was also included in my cookbook. It has been made and loved by so many of you! I have to admit, it’s a favorite of mine too. We rephotographed it, as well as updated one ingredient to make it even easier to make. This gluten-free, paleo and nut-free crust comes together quickly, in 1-bowl in under 10 minutes. No kneading, proofing or fussing is required! This pizza crust uses a blend of coconut flour, tapioca flour and ground flaxseed. It’s light and chewy and is a crowd pleaser. It’s easy to make ANY night of the week and perfect for any topping you’d like!

Paleo Pizza Crust Ingredients

Previously, when I first published this recipe I used palm shortening instead of the olive oil that is now listed. While that works equally as well, a lot of readers don’t commonly keep palm shortening on hand. We tested this with olive oil and love the results, so we’ve updated the recipe to call for that instead. If you know and love this with palm shortening, you can still go ahead and use equal the amount of that.

How to Make Gluten Free Pizza Crust

What I love about this crust is how truly easy it is to make! All you need is a bowl, a whisk and a spatula. First you whisk together the wet ingredients. Next you add in the dry ingredients, whisk together until you can’t whisk anymore, and then continue to stir it together with a spatula.

Because we’re using coconut flour, the dough will look more like a batter and thickens as it sits. After it’s been mixed together, let it sit for about 5 minutes.

Next, you dump the dough on a piece of parchment that is dusted with tapioca starch. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a circle 8-9″ circle, dusting with additional tapioca as needed. The thinner you pat out the dough, the crispier the crust will be.

Once you have formed your pizza dough you can lightly brush off any excess tapioca flour.

Tips for Working with Homemade Paleo Pizza Crust

  1. Use a scale to measure out the flour! Coconut flour is very absorbent. If it is not measured correctly it could impact the recipe. Check out this post for more information.
  2. Form the crust directly on the parchment and baking sheet you plan to bake the pizza on.
  3. Let the dough rest for a few minutes before you form the pizza crust. This dough uses coconut flour and the longer it sits the more liquid it absorbs. If you try to form the crust right away it may be too wet.
  4. This pizza crust is sticky! Use extra tapioca flour as needed to prevent it from sticking to you, or the parchment. If you have an excess after you have finished forming the pizza, brush or gently blow it off.
  5. You must parbake the crust. Typically pizza is baked at a very high temperature. Because of the use of paleo flours, it is better for the flavor for this crust to be baked at 350ºF, so you’ll need to fully bake the crust before adding in your toppings.

patting out gluten free pizza doughHow to Bake Gluten Free Pizza

This pizza crust must be baked first before you add any toppings. Bake in a preheated 350ºF on the the middle to lower rack for 20 minutes. Then add your pizza toppings and continue to bake until the cheese is melty.

This recipe makes a pizza for 1-2 people. If serving more, feel free to double the recipe. If you want to make a bigger batch than than that, it is better to make it in a separate bowl. For example, if you want to serve more than 4 people, could could make 2 double batches in two bowls, instead of making them all on the same bowl.

gluten free pepperoni pizza

If you like this gluten-free recipe, check out these others:

If you like this pizza recipe, check out these others:


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The Best Gluten Free Pizza Crust

This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

Corn and avocado salsa recipe in a bowlAvocado and Corn Salsa Recipe

This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.

Corn Salsa Ingredients

Corn salsa with avocado plated with fishMethods to Cook the Corn

The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.

If you like this avocado recipe, check out these others:

If you like this side dish, check out these others:

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Avocado and Corn Salsa

Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!

Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!

We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.

Chicken breast cooked in tomato sauceWant to make this easy chicken and tomato recipe without the spice?

We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.

Ingredients Needed to Make this Italian Chicken in Tomatoes:

You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.

Chicken in tomato sauce Italian on a plate

If you like this chicken recipe, check out these others:

0.0 rating

Spicy Chicken in Tomatoes


Yield 2
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



Author: Lexi
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Ingredients

Roasted Green Beans

Directions

  1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
  2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
  3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
  4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
  5. Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
  6. While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
  7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
  8. Remove from heat. Serve hot with roasted green beans!
  9. Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.

Recipe Notes

  • This post was updated in March, 2017

Nutrition

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Quick Spicy Italian Chicken in Tomatoes

This easy Coffee Banana Smoothie Recipe is the perfect creamy and flavorful smoothie to add to your morning routine! It uses leftover coffee or cold brew, and is dairy-free, refined sugar-free, and SO delicious.

Coffee Banana Smoothie

Coffee Banana Smoothie

Looks like summer is here and I am certainly ready! I started off my day with a refreshing shake that contains my morning coffee, protein, and healthy fats (don’t be afraid of fats, you guys!). Oh, and it was DELICIOUS.

Easy Coffee Smoothie Recipe

This smoothie is a hit with everyone who makes it! To build a perfect smoothie, you want it to be nutrient dense, creamy, and not super thin. 

Frozen bananas smoothie prep

For other healthy smoothie recipes, try these favorites:

Watch the video:

5.0 rating
7 reviews

Vanilla Coffee Protein Shake


Yields 2
Prep Time 10 minutes
Cook Time
Total Time



Author: Lexi
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Ingredients

  • 1/2 cup unsweetened almond milk
  • 1/2 cup freshly brewed organic coffee, place in fridge for 10 minutes
  • 1 frozen banana
  • 1 scoop SFH Grass-fed Whey Protein {Use code LEXI for 10% off all purchases}
  • 1/2 tablespoon chia seeds
  • Optional: 1 teaspoon raw honey or sweetener of choice
  • Optional: Handful of ice cubes

Directions

  1. Combine all ingredients in a high speed blender.
  2. Blend until creamy.
  3. Taste and add additional sweetener if needed.

Recipe Notes

  • *If your shake isn't thick enough for your liking, add the optional ice.
  • **Photos updated April, 2017.

Nutrition

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Coffee Banana Smoothie

This easy Italian meat sauce recipe is my probably my all-time favorite pasta sauce recipe! It’s an easy homemade meat sauce recipe that is hearty and flavorful, and perfect for a weeknight meal. Make this healthy meat sauce with ground turkey or ground beef, and let it cook nice and slow! It’s gluten-free, paleo-friendly, whole30 compliant, and so yummy! Serve it over zucchini noodles or spaghetti squash for low carb, or gluten-free pasta!

Italian meat sauce recipe

Homemade Meat Sauce Recipe

I LOVE Italian dishes. Especially a quick and delicious meat sauce! I often make my favorite Italian dishes into healthy versions that I love to dig into, weekly. This spaghetti meat sauce is delicious, always a hit and so versatile! Serve it over zucchini noodles, spaghetti squash, the options are endless! I often make a big batch to have for the week, and I never get sick of it!

How do you make meat sauce
If you love meat sauce, try this spaghetti sauce in these recipes:

Spaghetti Squash with Meat Sauce

Want other healthier pasta recipes? Try these favorites:

How Do You Make Meat Sauce

5.0 rating
2 reviews

Lexi's Meat Sauce


Yield 6
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



Author: Lexi
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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 3 large organic carrot stalks, chopped
  • 1 lb. organic grass-fed beef (or ground turkey)
  • 1 15 oz. can organic diced tomatoes
  • 1 15 oz. can organic tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes, more to taste
  • 1 teaspoon sea salt, more to taste
  • 1 teaspoon freshly ground pepper, more to taste
  • 1 tablespoon fresh basil, more for garnish
  • Optional: Serve with fresh parmesan
  • Optional: Garnish with fresh Basil

Directions

  1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
  2. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
  3. Add meat to saucepan and let cook until brown and no pink remains.
  4. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
  5. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
  6. In a large skillet, heat remaining tablespoon of extra virgin olive oil over medium-high heat. Add in zucchini noodles and red pepper flakes and let cook for 2-3 minutes.
  7. Serve over zucchini noodles or spaghetti squash.

Nutrition

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Homemade Meat Sauce Recipe

Sausage Peppers and Onions | Lexi's Clean Kitchen

This low-carb and keto-friendly Sausage, Peppers, and Onion, one-pan dish is made in just twenty-minutes! Such a perfect sausage and peppers recipe for any night of the week.

How to make Sausage and PeppersSausage, Peppers, and Onions

Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.

This is the EASIEST sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like! I like to find ones with minimal added ingredients.

Chicken Sausage and Peppers with cauliflower rice

It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal!

How to make Sausage and Peppers

Sausage Peppers and Onions on a plate

You can get creative with how you serve this dish! I love it served over roasted spaghetti squash or cauliflower rice but I bet it would be great with gluten-free pasta or spiralized veggies as well! This sausage and peppers recipe is Paleo friendly, whole30 compliant, dairy-free, grain-free, and no sugar added!

Like this easy skillet recipe? Try these other favorite one pan meals!

4.5 rating
6 reviews

Sausage, Peppers, & Onions


Yield 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



Author: Lexi
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Ingredients

Directions

  1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
  2. Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
  3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
  4. Pour in diced tomatoes, chicken broth, and spices. Mix well.
  5. Bring to a boil then reduce heat and let simmer for 10 minutes.
  6. Taste and adjust spices as desired.
  7. Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!

Recipe Notes

  • *If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.

Nutrition

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Sausage, Peppers, and Onions

Egg Rolls in a bowl, Indian Spiced Chicken and Cauliflower, a hearty Breakfast Salad, and more, make up this week’s dinner meal plan! Equipped for leftovers and tons of flavor!

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Meal-Plan-Graphic-Week-21

Monday: Cioppino Stew (30 minutes or less, low-carb, dairy-free, egg-free, gluten-free, paleo-friendly)

Tuesday: Loaded Taco Skillet (30 minutes or less, low-carb, egg-free, gluten-free, grain-free, and nut-free)

Wednesday: Leftovers

Thursday: One-Pan Indian Spiced Chicken and Cauliflower (Dairy-free, low-carb, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant if you use ghee!)

Friday: Leftovers

Saturday: BRINNER: Green Goddess Breakfast Salad (Dairy-free, paleo-friendly, nut-free, gluten-free, grain-free, low-carb, and Whole30 compliant)

Sunday: Egg Roll Bows (30 minutes or less, low-carb, paleo-friendly, dairy-free, and grain-free)

Grab your free printable shopping list HERE!

Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Kung Pao Cauliflower (page 222) is a great low-carb dish to pair with the Egg Roll Bowls! SO simple to make and so so flavorful! You can also add the Burnt Broccoli on page 230 to the Green Goddess Breakfast Salad as a nice crispy and flavorful touch!

Dessert idea: These Blueberry Crumb Bars are gluten-free, grain-free, refined sugar-free, and are exploding with flavor! Such a great way to celebrate blueberry season!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

Happy Cooking!

Lexi’s Weekly Dinner Plan Week 21

This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!

I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!

Here are a few others that I have my eye on:

Butternut Mac n’ Cheese

Sweet Potato Queso

Loaded Nacho Dip

Creamy Mushroom Soup

Avocado Caesar Salad

Strawberries & Cream Freezer Pops

Frosty Chocolate Shakes

Carrot Cake Cupcakes

5.0 rating
1 reviews

Cauliflower Baked Ziti


Yields 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes



Author: Lexi
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Ingredients

Directions

  1. In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
  2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
  3. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
  4. Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

  • *If you want to add meat, sauté it separately, and then add it to the mixture before baking!
  • *Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
  • *Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore

Nutrition

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Grab your copy today!

Cauliflower Baked Ziti

This Sweet Potato Gnocchi: Two Ways takes some time to make, but it isn’t complicated once you get the hang of it and makes for such a fun hands-on task! Simply delicious, and guilt-free! I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good.


Sweet Potato Gnocchi: Two Ways

 

For a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of gluten-free flours I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste.

Sweet Potato Gnocchi: Two Ways

This dish was a huge hit. All of my trusty taste-testers requested seconds! I plan on making a spinach version, pumpkin, pesto, and so on one day!

Sweet Potato Gnocchi: Two Ways

Sweet Potato Gnocchi Without Ricotta

Sweet Potato gnocchi without ricotta

Easy Sweet Potato Gnocchi

5.0 rating
1 reviews

Sweet Potato Gnocchi



Prep Time 30 min
Cook Time 15 min
Total Time 45 minutes



Author: Lexi
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Ingredients

  • 3 cup sweet potato, peeled, boiled, and mashed
  • 2 cup almond flour
  • 1 1/3 cup tapioca starch, more for dusting
  • 1/4 cup coconut flour
  • 1 egg
  • Dash sea salt

Easy Tomato Sauce

Spinach and Butter Sauce

Directions

  1. In a medium mixing bowl, mix together the mashed sweet potato, egg, sea salt, almond flour, tapioca flour, and coconut flour*
  2. The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
  3. Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot starch, put some on your hand as well
  4. Roll the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed
  5. Roll it out into long logs and cut into desired gnocchi sizes
  6. Place your fork lightly into each piece to get an indent*
  7. Cover a medium pot with water and bring to a boil.
  8. Work in batches to drop pasta into the boiling water
  9. Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
  10. Remove with a slotted spoon and place in a dish
  11. For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over pasta and serve
  12. For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over pasta and serve

Recipe Notes

  • *Indents work better when the pasta is coated lightly with flour
  • *This recipe was updated as of 9/26/2017. We removed the coconut flour and added 1/4 cup of almond flour in the gnocchi and found it to be fluffier! Since so many of you love this recipe, we are putting these changes in the notes! Keep in mind that when removing the coconut flour, the dough will be a little harder to work with and you might need to use more tapioca starch when rolling the dough out!

Nutrition

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Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

What is your all-time favorite pasta dish?

Sweet Potato Gnocchi: Two Ways (Gluten-Free)

Warming hearts, one bowl at a time. At least that’s how it is for me. I love soup of all kinds, especially hearty and healthy ones that use your favorite seasonal vegetables. This Rustic Vegetable Tomato Soup is a hit! Packed with flavor and perfect for that cool winter night. If you’re experiencing the cold that we are here in Boston this week, you can relate!

Find my Healthy Holiday Recipes Series and so much more on American Express’ Tumblr!

Rustic Vegetable Tomato Soup

 

Rustic Vegetable Tomato Soup 

Rustic Tomato Soup

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Rustic Tomato Soup
 

 

 

 I was selected by American Express as to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

 What is your favorite soup?

5.0 rating
3 reviews

Rustic Vegetable Tomato Soup



Prep Time 10 min
Cook Time 45 min
Total Time 55 minutes



Author: Lexi
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Ingredients

Directions

  • Chop all vegetables and set aside
  • Heat olive oil in a large pot.
  • Saute garlic, onions, carrots, purple potatoes, and celery for 8-10 minutes, stirring often until onion is translucent and potatoes have softened.
  • Add in green beans, zucchini, mushrooms, and cauliflower. Let cook for 7-10 minutes, stirring often until translucent. Add 2 teaspoons of water if the bottom of the pan starts to brown.
  • Add in 3 cups of broth, diced tomatoes, tomato paste, and spices.
  • Bring soup to a boil and then reduce heat to a simmer. Let simmer for 45 minutes.
  • Taste and adjust spices as desired.
  • Recipe Notes

  • This recipe was updated on January 19th, 2017

  • Nutrition

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    Rustic Vegetable Tomato Soup

    One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

    This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    How to make roasted chicken

    Want other chicken recipes? Try these:

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

    5.0 rating
    3 reviews

    Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}


    Yields 4
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 425 °F.
    2. In a medium dutch oven, heat oil over high heat.
    3. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
    4. In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
    5. Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
    6. Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
    7. Serve hot!

    Recipe Notes

    • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.

    Nutrition

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    What is your go-to cozy Autumn/Winter meal?

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    These paleo Banana Bread Donuts are so moist, flavorful, and yummy. The perfect snack or breakfast that are gluten-free, grain-free, dairy-free, and refined sugar free!

    Banana Bread Donut Holes

    Fall is the perfect time for some nice warm banana bread. So why not in donut form? These babies are a perfect clean breakfast donut, or why not make them a treat by adding walnuts, chocolate chips, and a chocolate drizzle!

    Banana Bread Donut Holes

    Tuesday is here again, you know what that means! If you’re new here, on Tuesday’s I post treats, they are de-lish and guilt-free; except maybe not as guilt-free when you eat them all in 8 hours like we did, but who’s counting? Let’s be real, I am counting, but they were really that good. We couldn’t resist! Anyway… It may or may not be National Donut Day today. I’m slightly confused whether it’s today or on June but actually I’m happy with two National Donut Day’s in a year, so we’ll go with that. These banana bread donuts are so moist and have the perfect amount of sweetness.

    Want other donut recipes? Try these:

    Banana Bread Donut Holes

    3.5 rating
    1 reviews

    Banana Bread Donuts





    Total Time



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

  • 1. Preheat oven to 350
  • 2. In a mixing bowl, combine dry ingredients
  • 3. In a small bowl, whisk together wet ingredients
  • 4. Combine wet and dry ingredients
  • 5. Grease donut pans and pour batter into pans
  • 6. Bake for about 15 minutes until donuts are firm

  • Nutrition

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    Are you gearing up for Thanksgiving? What Thanksgiving recipes are a hit each year at your table?

    Paleo Banana Bread Donuts

    Paleo Shepherds Pie Two Ways | Lexi's Clean KItchen

    I didn’t grow up eating shepherd’s pie, but since making this recipe I have fallen in love! This Shepherd’s Pie: Two Ways is such a perfect Fall dish when you are craving something hearty and comforting. Loaded with protein, Fall veggies, and topped with creamy sweet potato or cauliflower mash for a low-carb alternative!

    Paleo Shepherds Pie Two Ways

    If you love mashed potatoes as much as I do, this is a must-try!

    Paleo Shepherds Pie Two Ways

    Savory Sunday is back and this week’s recipe is a good one! I can’t believe it is Sunday. This weekend was relaxing and productive on my end. Speaking of the last post, did you guys kick it into gear with your November goals? I am pushing hard in my workouts this month.

    Paleo Shepherds Pie Two Ways

    com·fort food
    noun
    1. Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

    Paleo Shepherds Pie Two Ways

    How do you feel about comfort food?

     

    This definition kind of bothers me for some reason.

     

    Maybe because I feel that food shouldn’t necessarily be what provides one with a sense of well-being or consolation, and I don’t generally find comfort in high sugar or high carb dishes, but I do find comfort in meals associated with home cooking.

     

    This week’s Savory meal idea is perfect for the Fall! Healthy comfort food made TWO ways, to satisfy everyone in your home.

     

    Paleo Shepherds Pie Two Ways

    What is your favorite comfort food? 

    5.0 rating
    1 reviews

    Shepherd's Pie: Two Ways


    Yield 4
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Ground Beef Base

      • 1 tablespoon extra-virgin olive oil
      • 2 garlic cloves, minced
      • 1 large onion, finely diced
      • 1 cup mushrooms, finely chopped
      • 1 cup carrots, diced
      • 1 cup frozen peas
      • 1 pound grass-fed ground beef
      • 1/2 cup organic beef or chicken stock
      • 1/2 teaspoon sea salt, more to taste
      • 1/2 teaspoon ground pepper, more to taste

      Sweet Potato Mash

      • 2 large sweet potatoes, roasted until fork tender and skin removed
      • 1/4 cup non-dairy milk
      • 1/4 teaspoon sea salt, more to taste

      Cauliflower Mash

      • 1 head cauliflower, roughly chopped
      • 2 cloves garlic, crushed
      • 1/4 cup non-dairy milk, add more as needed
      • 2 tablespoons grass-fed butter, more to taste
      • 1/2 teaspoon sea salt, more to taste
      • 1/2 teaspoon black ground pepper, more to taste

      Directions

      1. In a large cast-iron skillet, heat oil and garlic over medium-high heat just until fragrant, about one minute.
      2. Add onions, mushrooms, carrots, and frozen peas. Sauté over medium-high heat for 5 minutes or until the onions are translucent and the carrots start to soften.
      3. Add ground beef and let cook over medium-high heat until brown and no pink remains. Stir often.
      4. Add in beef or chicken stock, sea salt, and black pepper. Taste and adjust seasoning as desired.
      5. Reduce heat to low and simmer for 8-10 minutes. Take off heat and set aside.
      6. Add roasted sweet potato to a medium mixing bowl or high-speed blender. If using a mixing bowl, mash the sweet potato well before adding in the rest of the ingredients. If using a high-speed blender, place all of the sweet potato mash ingredients in at the same time, and blend until smooth.
      7. Steam cauliflower until soft, about 5-7 minutes.
      8. Place cauliflower and the rest of the cauliflower mash ingredients in a medium mixing bowl or high-speed blender. Mash or blend until smooth. Taste and adjust seasoning as desired.
      9. Pre-heat oven to 350 °F.
      10. Divide beef mixture between two similar sized cast iron skillets. Top one cast iron skillet with sweet potato mash and the other with the cauliflower mash.
      11. Bake for 10 minutes and then broil on high for 5-8 minutes, or until the tops are golden.
      12. Serve warm!

      Recipe Notes

      *For the sweet potato mash: Roast sweet potato at 400°F on a lined baking tray for 45-50 minutes, or until fork tender. Once soft set aside to cool before making the sweet potato mash.

      *Use ghee in the cauliflower mash to make it paleo-friendly!

      *Photos updated August 2017.


      Nutrition

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      Shepherd’s Pie: Two Ways

      Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

      Buffalo Chicken Chili

      Buffalo Chicken Chili (Instant Pot or Stove Top)

      This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!

      Buffalo Chicken Chili

      If you like this chili recipe, try these recipes:

      Buffalo Chicken Chili

      4.7 rating
      3 reviews

      Buffalo Chicken Chili


      Yields 6
      Prep Time 10 min
      Cook Time 30 min
      Total Time 40 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Garnish

      Directions

      • Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
      • In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
      • Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
      • Taste and adjust spices as desired. Garnish and serve hot.

      Nutrition

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      Buffalo Chicken Chili (Instant Pot or Stove Top)

      Looking for the perfect Paleo Chocolate Chip Cookies? These are soft, chewy, chocolate-y, and simply delicious. They are easy to make and are sure to be a hit in your home! You won’t be able to tell that they are gluten-free, grain-free, and paleo-friendly!

      Best paleo chocolate chip cookiesPaleo Chocolate Chip Cookie Recipe

      A warm chocolate chip cookie dipped in milk (or in my house, almond milk) just feels like home. The smell of cookies baking in your house is heavenly! These Paleo Chocolate Chip Cookies are a treat, and one that is nutrient-dense with almond flour as it’s base and SO SO delicious.

      What’s in them?

      bite shot of honey chocolate chip cookies paleo

      Want to make it extra special?

      I like to sprinkle the cookies with a coarse flaky sea salt before baking, because sea salt and chocolate are the ultimate combo in cookies! And Mike LOVES these straight from the freezer! You can store them so you’ll always have a little treat on hand when you are having a craving!

      paleo almond flour cookies on a baking tray

      If you like this cookie recipe, check out these others:

      Close up of paleo choc chip cookies

      Check out these recipes featuring chocolate chips:

      5.0 rating
      4 reviews

      Paleo Chocolate Chip Cookies


      Yields 7
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      1. Position oven rack to the middle of your oven and preheat oven to 350°F. The middle rack will ensure even baking.
      2. In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt.
      3. In a small mixing bowl combine egg, honey, butter, and vanilla.
      4. Pour wet ingredients into dry ingredients and mix well.
      5. Drop tablespoons of dough on a parchment lined baking sheet.
      6. Bake for 10 minutes (for soft, slightly undercooked cookies- my favorite!) or 12 minutes (for fully cooked cookies).
      7. Let cool and serve (perhaps with a glass of almond milk)!

      Recipe Notes

      • Using grass-fed butter is my preferred method for delicious copy-cat Tollhouse style cookies, but you can use coconut oil if you are dairy-free.
      • Yields: 14 medium size cookies
      • Images updated in March, 2017.

      Nutrition

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      Paleo Chocolate Chip Cookies

      Spaghetti Squash Primavera {Dairy-free, grain-free, paleo-friendly, gluten-free} | Lexi's Clean Kitchen

      This Spaghetti Squash Primavera is the perfect healthier spin on the Italian classic! Loaded with seasonal veggies, protein, and flavorful spices, it is the perfect hearty and nutritious meal for any night of the week! Dairy-free, grain-free, paleo-friendly, and no added sugar!

      Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

       Spaghetti Squash Primavera

      I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables, garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

      Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

       

      Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

       

      Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

      Watch the video:


      4.0 rating
      1 reviews

      Spaghetti Squash Primavera [VIDEO]


      Yields 4
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 1 Spaghetti Squash
      • 2 tablespoons extra-virgin olive oil
      • 2 garlic cloves, minced
      • 1 onion, minced
      • 1/3 cup sun-dried tomatoes, soaked in warm water for a few minutes, drained and then roughly chopped
      • 1 cup grape tomatoes, quartered
      • 4 asparagus, sliced thinly
      • 1 head broccoli, sliced into bite-sized florets
      • 1/4 teaspoon ground garlic powder
      • 1/2 teaspoon red pepper flakes, more to taste
      • Freshly ground pepper, more to tase
      • Fine sea salt, more to taste
      • 2 handfuls fresh organic spinach
      • 1 lb. organic boneless chicken breast, cooked as desired*
      • 10 shrimp, cooked**
      • Optional: 2 tablespoons parmesan cheese

      Directions

      1. Preheat oven to 375 °F.
      2. Roast spaghetti squash.
      3. Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
      4. Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
      5. Add in spaghetti squash and cook for 1-2 minutes.
      6. Toss in spinach and cook just until the spinach begins to wilt.
      7. Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.

      Recipe Notes

      • We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
      • Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.
      • Recipe updated March, 2017.

      Nutrition

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      Spaghetti Squash Primavera [VIDEO]

      Chocolate Muffins (no refined sugar, grain-free, dairy-free) | Lexi's Clean Kitchen
      These Double Chocolate Muffins are so moist and delicious! The perfect morning treat to wake up to! Eat them plain or top them with some melted chocolate of choice for a delicious dessert option. Grain-free, dairy-free, gluten-free, and done in 20 minutes!
      Chocolate Muffins | Lexi's Clean Kitchen
      Sometimes you just need a treat (in moderation) and these double chocolate muffins are great for when you are craving chocolate! Just the right amount of sweetness and moist on the inside but crumbly on the outside = muffin perfection.
      Chocolate Muffins | Lexi's Clean Kitchen
      5.0 rating
      1 reviews

      Double Chocolate Muffins/Cupcakes


      Yields 6
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Dry Ingredients

        • 3/4 cup almond flour
        • 1 1/2 tablespoon unsweetened cocoa powder
        • 3 tablespoon Enjoy Life's mini chocolate chips
        • 1/4 teaspoon baking soda
        • Pinch of salt

        Wet Ingredients

        Directions

        1. Pre-heat oven to 350 °F and line a muffin pan with muffin liners of choice.
        2. In a medium mixing bowl, combine dry ingredients and mix well.
        3. In a separate mixing bowl, combine wet ingredients and whisk together.
        4. Pour the wet ingredients into the dry ingredients, add in chocolate chips, and mix until well combined. Pour batter into the muffin pan, making sure to fill each muffin liner 3/4 of the way.
        5. Bake for 10 minutes, or until a toothpick comes out clean.

        Recipe Notes

        • *Frost these with Vanilla Buttercream Frosting from page 288 of the Lexi's Clean Kitchen cookbook!
        • ** This recipe yields 6 cupcakes, double the recipe to make 12.
        • ** Photos updated May 8th, 2017.

         


        Nutrition

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        Double Chocolate Muffins

        I’m feeling tropical this morning with this Piña Colada Protein Smoothie! For a few minutes I felt like I was back in Mexico sipping on a delicious refreshing drink; though this one has the health benefits I needed to start my day off right. Can you tell I’m feeling beach-ready?

         

        Pina Colada Smoothie {Dairy-free} | Lexi's Clean Kitchen

         

        The perfect balance of frozen mango and coconut! The perfect light and refreshing treat for these warm days!

        Pina Colada Smoothie {Dairy-free} | Lexi's Clean Kitchen

        0.0 rating

        Piña Colada Protein Smoothie



        Prep Time 5 minutes
        Cook Time
        Total Time 5 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 1 cup frozen pineapple chunks
        • 1/2 cup organic unsweetened coconut milk or unsweetened vanilla almond milk
        • 1 scoop vanilla protein powder
        • 1 teaspoon organic pure honey or raw honey (optional)
        • 1 teaspoon chia seeds
        • 1/2 tablespoon coconut oil
        • Optional: garnish with organic unsweetened coconut flakes

        Directions

        Place all ingredients in blender
        Blend until smooth and creamy
        Garnish and enjoy!


        Nutrition

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        Piña Colada Protein Smoothie

        Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen
        This Seafood Primavera is the perfect healthy alternative to the classic pasta dish! Such a great simple, veggie-packed Dinner for any night of the week!
        Seafood Primavera | Lexi's Clean Kitchen
        I realized yesterday that of my many dishes made with spaghetti squash, almost all are meat-based and none of them contain seafood. That had to be changed! I was in Whole Foods when I began conjuring up ideas. Spaghetti squash infused with white wine, spices, garlic, veggies, and seafood? DONE! Eating healthy never has to be boring!

        Seafood Primavera | Lexi's Clean Kitchen

         

        0.0 rating

        Seafood Primavera


        Yield 4
        Prep Time 10 minutes
        Cook Time 50 minutes
        Total Time 1 hour



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 1 spaghetti squash
        • 2 teaspoons extra-virgin olive oil
        • 1/2 teaspoons sea salt
        • 1/2 teaspoon black pepper
        • 1 white onion, diced
        • 2 handfuls fresh organic spinach
        • 2 cups broccoli florets
        • 2 garlic cloves, crushed
        • 1 cup mushrooms, sliced thin
        • 1 pound frozen seafood medley containing shrimp, mussel Meat, calamari, whole Shell Clams, and clam Meat
        • 1/3 cup dry white wine
        • 1 lemon, juiced, more to taste
        • 2 tablespoon extra-virgin olive oil
        • 1 teaspoon basil
        • 1 teaspoon parsley
        • 1 teaspoon garlic powder
        • 1/4 teaspoon red pepper flakes (more to taste)
        • 1/2 teaspoon sea salt, more to taste
        • 1/2 teaspoon ground pepper, more to taste

        Directions

        Preheat the oven to 375 °F.
        Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
        Line baking sheet with parchment paper.
        Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
        In a large skillet, add extra-virgin olive oil over medium-high heat. Add in garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.
        Heat a separate skillet with extra-virgin olive oil. Add garlic and cook for 1-2 minutes, or until fragrant. Pat seafood dry and season with salt and pepper. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through. Add white wine, and 1/2 lemon and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.
        Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.
        Serve warm!


        Nutrition

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        Seafood Primavera

        These Cinnamon Bun Banana Muffins are the perfect weekday or weeknight treat. Loaded with cinnamon, bananas, and my trusty almond flour and coconut flour blend, absolutely no one will be able to tell they are gluten-free! 

        Delicious Paleo Banana Muffins

        Cinnamon Bun Banana Muffins

        Muffins are the perfect mid-week snack or Mother’s Day brunch recipe! These paleo muffins are easy to make and are loved by so many!

        These muffins are:

        They also make your kitchen smell amazing!

         
        Paleo Muffins

        Like this healthy paleo muffin recipe? Try these other favorites:

        Paleo Cinnamon Bun Banana Muffin Recipe

        Watch the video:

         

        4.8 rating
        8 reviews

        Cinnamon Bun Banana Muffins


        Yields 9
        Prep Time 5 min

        Total Time 5 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          For the muffin

          For the Cinnamon Swirl

          Directions

        • Preheat oven to 350°F and line muffin tin with muffin liners.
        • In bowl combine almond flour, coconut flour, baking soda, and salt.
        • In a separate bowl combine egg, melted coconut oil or grass-fed butter, honey, and mashed banana and mix well.
        • Combine wet and dry ingredients.
        • Fill muffin tins 3/4 of the way. Top each muffin with 1 teaspoon of the cinnamon swirl mixture and mix with a toothpick.
        • Bake for about 20-25 minutes or until a toothpick comes out clean.

        • Nutrition

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          Cinnamon Bun Banana Muffins (Paleo!)

          This slow cooker shredded chicken is an all-purpose recipe that goes with just about anything and is made easy in the crock pot! The slow cooker is one of my favorite kitchen appliances, especially if you have a busy schedule.

          Slow Cooker Shredded ChickenSlow Cooker Shredded Chicken

          This basic all-purpose chicken recipe is great because you can turn it into so many things. From shredded buffalo chicken lettuce wraps to chicken soup, chicken salad, and shredded chicken tacos, this easy recipe is so simple and always delicious!

          What is the best way to shred chicken?

          How do you shred chicken with a mixer?

          Slow Cooker Shredded Chicken

          Like this recipe? Try these other slow cooker chicken recipes:

          How do you make shredded chicken?

          4.0 rating
          1 reviews

          Slow Cooker Shredded Chicken


          Yield 4
          Prep Time 5 min
          Cook Time 3 hr
          Total Time 3 hours 5 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

          1. Place 2 whole boneless, skinless chicken breasts (1⅓ to 1½ pounds) in the insert of a slow cooker. Pour enough chicken broth over the chicken to cover, about 1 cup.
          2. Add garlic, diced onion, garlic powder, sea salt, and ground pepper.
          3. Cover and cook on high for 3 hours.
          4. Remove the chicken and shred with two forks.

          Recipe Notes

          • If you don’t have leftover cooked chicken on hand to make this recipe, buying an organic rotisserie chicken from the market is the most convenient solution. Almost as convenient, and what I do most often, is to throw some chicken breasts in the slow cooker. It’s easy, economical, and you control the ingredients.
          • Makes about 3 cups shredded cooked chicken.
          • Stovetop Directions: Place chicken breasts into a pot and pour in enough water to cover the chicken. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks!

          Nutrition

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