Pecan Popcorn Chicken

Pecan Popcorn Chicken (gluten-free, grain-free, low carb) | Lexi's Clean Kitchen

This Pecan Popcorn Chicken makes for the perfect kid-friendly snack! Looking for flavorful, crispy, tender, and juicy popcorn chicken? This recipe is for you!  Made in partnership with the American Pecan Council!

Pecan Popcorn Chicken | Lexi's Clean Kitchen

When I think of popcorn chicken, I think of KFC. Though I would certainly not eat that now, I wanted this popcorn chicken recipe to be reminiscent of the crunchy, crispy exterior, with a tender, juicy center! This recipe is just that!

I am so excited to partner with my friends at the American Pecan Council to bring you this recipe!

Pecan Popcorn Chicken | Lexi's Clean Kitchen

These chicken nuggets, or popcorn chicken bites, are nutrient-dense, so you’ll feel GOOD about serving these! Pecans are lower in carbs and higher in fiber compared to many other nuts, and they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

Pecan Popcorn Chicken | Lexi's Clean Kitchen

Dairy-free, Grain-free, gluten-free, and paleo-friendly! Plus, that Cajun Garlic Dipping Sauce is truly AMAZING.

Pecan Popcorn Chicken | Lexi's Clean Kitchen

Pecan Popcorn Chicken

Prep Time 15 minutes Cook Time 15 minutes Total Time 0:30 Serves 4

Ingredients

    Pecan Mixture

    Egg White Mixture

    • 2 egg whites
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Other Ingredients

    Cajun Garlic Dipping Sauce

    Directions

    1. Mix all ingredients for the pecan mixture in a medium mixing bowl and set aside.
    2. Place arrowroot flour and egg white mixture in two separate mixing bowls and set aside.
    3. Line a baking sheet with parchment paper and set next to the three mixing bowls.
    4. Place chicken in the egg mixture, dredge in arrowroot flour, place back into the egg mixture and then dredge in the pecan mixture. Make sure to coat the chicken generously in the pecan mixture.
    5. Heat the avocado oil in a large skillet over medium heat. Splash a drop of water in it, if it sizzles, it is ready to go!
    6. Carefully, place the chicken in the hot skillet and fry for about 8-10 minutes, or until outside is golden and no pink remains. Transfer to a plate lined with paper towels.
    6. While chicken is cooking, place the Cajun garlic dipping sauce ingredients into a high-speed blender. Blend until just combined. Taste and adjust lemon and spices as necessary. Pour into desired serving cups and set aside until ready to eat.
    7. Serve warm!

    Recipe Notes

    *Bake the chicken poppers instead of frying!
    Pre-heat oven to 400 °F. Bake for 12 minutes. Transfer chicken to the top rack of the oven and broil on high for 1-2 minutes on each side, until the outside is golden.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Sheet Pan Buffalo Chicken and Veggies

    This Sheet Pan Buffalo Chicken and Veggies dinner is a quick, no-fuss weekday dinner for all of you buffalo fans out there!

    Sheet Pan Buffalo Chicken and Veggies

    I am so excited to be back today partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you this hearty meal!

    As I mentioned last week, although I’ve never personally been a smoker, members of my family still smoke, and I feel truly passionate about helping each and every one of you on whatever journey you may be on! Whether it’s trying to eat healthier, changing your diet for health reasons, quitting smoking cigarettes, or knowing somebody you’d like to help, I am here to help you on your journey and hopefully make your life easier!

    Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within! And that’s just what this meal can do!

    If you love all things buffalo like I do, you will absolutely fall in love with this meal! Tender chicken drumsticks paired with roasted buffalo cauliflower, roasted carrots, and green peppers all made in one sheet pan!

    Sheet Pan Buffalo Chicken and Veggies

    Who needs a crazy dinner prep and then the clean up after a workday? Not us! Minimal clean up is just the best, and that’s just one of the reasons you’ll love this meal. Plus, it makes for great leftovers!

    Sheet Pan Buffalo Chicken and Veggies

     

    Sheet Pan Buffalo Chicken and Veggies

    Sheet Pan Buffalo Chicken and Veggies

    Prep Time 8 minutes Cook Time 60 minutes Total Time 1:08 Serves 4

    Ingredients

    Directions

    1. Preheat oven to 375°F and line a baking sheet with parchment paper.
    2. In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
    3. Pat chicken dry and season with salt and pepper.
    4. In a large bowl add cauliflower and chicken. Add remaining olive oil, salt, pepper, and garlic granules. Toss with hot sauce, sriracha, and butter mixture until well combined.
    5. Place carrots, peppers, cauliflower and chicken in a single layer on a parchment-lined baking sheet. Bake for 45 minutes until the chicken is cooked through. Remove chicken if the veggies aren’t fully tender, and let veggies cook for an additional 20 minutes.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.

    20 Low-Carb Side Dishes Perfect For Spring

    Spring is here, which means days are finally longer and grilling season is on the horizon for many of us! Here are 20 Low-Carb Side Dishes Perfect For Spring. There are colorful, healthy, and SIMPLE meals to make with all of the fabulous Spring produce in abundance this season!

    20 Low Carb Sides Perfect for Spring - Lexi's Clean Kitchen

    Spring Rolls with Mango Ginger Sauce from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, omit the honey and the shrimp to make this vegan!)

    Sweet & Crunch Chicken Slaw from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly)

    Salad Roll-Ups from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, nut-free, paleo-friendly, and Whole30 approved! Check out the video HERE!)

    Antipasto ‘Pasta’ Salad from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly and nut free)

    Herb Cucumber Salad from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, vegan-friendly)

    Grilled Romaine Salad with Lemon Tarragon Vinaigrette from Tasty Yummies (Grain-free, refined sugar-free, gluten-free and 30 minutes or less! Make this dairy-free, paleo-friendly, and Whole30 approved by using coconut yogurt in the dressing)

    Roasted Spring Carrots with Lemon Dill Pesto from With Food and Love (Vegan-friendly, grain-free, gluten-free, Paleo-friendly, Dairy-free, and Whole30 approved)

    Raw Vegetable Nori Wraps from Gourmande in the Kitchen (Raw, Vegan-friendly, Paleo-friendly, and no refined sugar)

    Greek Healthy Broccoli Salad from Food Faith Fitness (Whole30 compliant, grain-free, gluten-free, sugar-free, and dairy-free)

    Rosemary Balsamic Green Beans from Fit Foodie Finds (Grain-free, dairy-free, and egg-free. Substitute the soy sauce for coconut aminos to make this Whole30 approved, paleo-friendly, and gluten-free)

    Spring Slaw with Smoked Shrimp from Primal Palate (Paleo-friendly, Whole30 compliant, sugar-free, grain-free, and dairy-free)

    Asparagus, Egg, and Bacon Salad from SkinnyTaste (Whole30 compliant, paleo-friendly, dairy-free, grain-free, and no added sugar)

    Coconut Curried Greens from Minimalist Baker (Dairy-free, grain-free, paleo-friendly, gluten-free, egg-free, nut-free)

    Homemade Snap Pea Chips from Cotter Crunch (grain-free, vegan-friendly, dairy-free, and paleo-friendly)

    Crispy Lemon Roasted Baby Artichokes from Running to the Kitchen (Grain-free, gluten-free, paleo-friendly, Whole30 approved)

    Seriously Delicious Detox Salad from Gimme Some Oven (Dairy-free, 30 minutes or less, grain-free, paleo-friendly, and egg-free)

    Spring Salad with Shaved Asparagus from The Roasted Root (Grain-free, gluten-free, and no added sugar. Omit the cheese to make this paleo-friendly and Whole30 compliant).

    Sweet Sesame-Lime Cabbage Slaw from Detoxinista (Grain-free, dairy-free, paleo-friendly, no refined sugar, and egg-free)

    Garlic Broccoli Noodles from Inspiralized (Grain-free, dairy-free, egg-free, and no sugar added. Omit the cheese to make these paleo-friendly, dairy-free, and Whole30 compliant)

    Grilled Sesame Ginger Bok Choy from The Healthy Maven (Dairy-free, grain-free, no-refined sugar, and paleo-friendly)

    Happy Cooking!

    Lexi

    Instant Pot Chicken Cacciatore

    This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker! Easy Chicken Cacciatore

    Instant Pot Chicken Cacciatore

    This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers. The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!

    What do you eat chicken cacciatore with?

    Instant Pot Chicken Cacciatore

    Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!

    Which instant pot to get?

    I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

    What can I cook in instant pot?

    Lots of things, but let me say, not EVERYTHING. I’ve seen people wanting to make every single thing in the Instant Pot and I don’t think it works like that. It’s used for convenience. It cooks fast and definitely can cook things uniquely that you can’t get over the stovetop. With that said, it cooks food using water or other cooking liquid. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. So since it steams, you wouldn’t want to make things like steak in your pressure cooker. Does that make sense?

    How do you use an instant pot?

    Based on what you’re cooking, add a cup or so of cooking liquid or of water to the pressure cooking pot. Lock the lid in place and make sure the valve is in the sealing/pressure cooking position. Select a pressure cooking button and let it cook! Use quick release or natural release (see below) once done, then enjoy!

    InstantPot Chicken Cacciatore over pasta

    Watch the video:

    Want more Instant Pot recipes? Try these pressure cooker favorites:

    Instant Pot Chicken Cacciatore

    Prep Time 10 minutes Cook Time 20 minutes Total Time 0:30 Yields 6

    Ingredients

    • 8 chicken legs and/or thighs
    • 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
    • 2 teaspoons freshly ground pepper, use more as necessary  for coating chicken and seasoning at the end
    • 2 tablespoons avocado oil or extra-virgin olive oil
    • 1 medium onion, sliced into thin strips
    • 3 carrots, minced
    • 1 red pepper, diced medium
    • 1/2 pound mushrooms, trimmed and sliced
    • 2 large garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoon fresh basil, chopped
    • 1 bay leaf
    • 1 cup chicken broth
    • 14.5 oz can Tuttorosso diced tomatoes in juice
    • 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
    • 2 tablespoons freshly parsley, plus more to garnish
    • 1 teaspoon fresh thyme
    • 1/4 cup balsamic vinegar

    Directions

    1. Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
    2. Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
    3. Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
    4. Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.

    Recipe Notes

    * Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!

    Instant Pot Pho

    I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho made in the pressure cooker is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.

    Instant Pot Pho

    Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!

    Instant Pot Pho

    I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!

    What is an Instant Pot?

    The Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.

    Instant Pot Pho

    Do you love your pressure cooker? Try these pressure cooker recipes:

    Instant Pot Pho

    Prep Time 10 min Cook Time 1 hour and 15 minutes Total Time 0:10 Serves 6

    Ingredients

      Bone Broth

      • 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
      • 2 medium onions, sliced in half
      • 2 cloves garlic, skin removed
      • 2 medium carrots, sliced in half
      • 2 knob of ginger, sliced in half
      • 1 tablespoon apple cider vinegar
      • 1 teaspoon ground cinnamon
      • 1 teaspoon ground coriander
      • 1 teaspoon whole black peppercorns
      • 2 teaspoon salt
      • 4 whole star anise
      • 1 teaspoon ground cardamom
      • 6 cups of water

      Add-ins

      • 1/2 teaspoon fish sauce
      • 1 cup bean sprouts
      • 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
      • 1 lime, cut into wedges
      • 2 scallions, sliced thinly
      • 1 box of rice noodles, par-cooked based on package instructions
      • 1 bunch Basil
      • 1 bunch Cilantro
      • 1 teaspoon Sriracha
      • 1 tablespoon fresh mint
      • Fresh Hot Red Pepper, sliced

      Directions

      1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
      2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
      3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
      4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
      5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
      6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.

      7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!


      Recipe Notes

      • * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
      • When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
      • * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, you will get $15 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
      • *Make it in your slow cooker!
      • Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Paleo Veggie Mushroom Burgers

      These Meatless Mushroom Burgers are flavorful, savory, hearty and simple to prepare! They are a great way to add more veggies into your weekly routine without compromising flavor. The best part? These don’t have ANY beans or grains, a meatless burger WIN in my book!

      Meatless Mushroom Burgers

      The smell throughout your kitchen will be DELICIOUS.

      Paleo Veggie Mushroom Burgers | Lexi's Clean Kitchen

      Pulse in the food processor gently until combined, not until smooth.

      Meatless Mushroom Burgers

      We have a new series over here on LCK! Meatless Monday! We’re working on incorporating more plant-based meals into our diet, and honestly, it’s been a challenge to find good recipes that aren’t filled with grains and legumes! SO, we set out to do just that! To make some awesome plant based recipes free of those ingredients that can often cause inflammation.

       

      Meatless Mushroom Burgers

      We worked hard getting the flavor and texture of these just right, and I know you are going to love them as much as we do!

      Meatless Mushroom Burgers

      Prep Time 00:10 Cook Time 00:40 Total Time 0:50 Yields 6

      Ingredients

      Toppings

      • Tomato, sliced 1/4 inch thick
      • Red onion, sliced thinly
      • Pickles
      • Mustard
      • Ketchup

      Directions

      1.Pre-heat oven to 400 °F.
      2. In a medium skillet over high heat, cook mushrooms and onions until caramelized. About 8-10 minutes.
      3. Place sweet potato on a sheet-tray lined with parchment paper. Toss in a teaspoon of olive oil, one teaspoon sea salt, and one teaspoon pepper. Roast for 15-20 minutes, or until fork tender.
      4. In a food processor add mushrooms, onions, 1 cup of the cooked sweet potato, walnuts, spices, almond flour, egg and chia seeds. Pulse a few times until just combined, make sure not to over process the mixture. There should be pea like sized bits of sweet potato.
      5. Line a sheet tray with parchment paper and bring the oven temperature down to 350 °F.
      6. Shape the sweet potato and mushroom mixture into 6 one-inch patties.
      7. Bake for 30 minutes or until the patties are firm to touch. Let cool for 5 minutes and serve warm with toppings of choice!

      Recipe Notes

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

       

      What is your favorite meatless recipe to make?