Recipe: Honey-Sesame Chicken Thighs

🍯 Looking for a fast & easy weeknight crowd pleaser? Try these – they’re easy to make and are LOADED with tangy-sweet goodness.

Make 4 servings.

Ingredients:

• 1 lb (450 g) boneless chicken thighs

• 1 Tbsp extra virgin olive oil

• Sea salt & freshly ground black pepper

• 1 Tbsp honey

• ½ tsp rice vinegar

• ½ tsp coconut aminos or tamari

• 1 tsp sesame seeds

Directions:

1. Preheat your oven to 425ºF/220ºC. Place the chicken thighs in a baking dish. Drizzle the olive oil over them and add a sprinkle of salt & pepper. Bake for 20 minutes.

2. Whisk together the honey, vinegar, and coconut aminos. Brush over the tops of the chicken thighs. Sprinkle the chicken with the sesame seeds and return to the oven to bake for 5-7 minutes. Serve & enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Tatiana Volgutova from Getty Images 

Recipe: Chicken Salad with Grapes

🍇 This is a lunch you’ll look forward to!

Serve this on top of a piece of sprouted grain bread, over salad greens, or in a wrap.

Make 6 servings.

Ingredients:

• ½ cup (115 g) plain Greek yogurt

• ⅓ cup (75 g) mayonnaise made with olive oil

• 2 Tbsp chopped fresh dill

• 2 tsp lemon juice

• ½ tsp sea salt

• Pinch of dried ginger

• 3 cups (420 g) cooked chicken, chopped

• 1½ cup (145 g) seedless grapes, cut in half

• 2 stalks of celery, diced

• ½ cup (60 g) pecans, chopped

Directions:

1. In a large bowl, mix together the yogurt, mayo, dill, lemon juice, salt, and ginger until it forms a dressing. Stir in the chicken, grapes, and celery. Sprinkle nuts over the top.

2. You can serve this immediately (at room temperature) or chilled. Delicious!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Merinka from Getty Images

Recipe: Cup O’Chicken Curry Noodles

I’m going to keep this intro short and sweet because this recipe is AMAZING and I don’t want to waste time getting into it.

But know this: not only is it tasty, but it’s also perfect for meal prep. Just fill up a few mason jars ahead of time, store them in the fridge, and heat when it’s time to eat.

That said, I do recommend making 1-2 single batches first in order to find your perfect “soupiness” level (as well as spiciness). 

Makes 1 serving.

Ingredients:

• 2 Tbsp chicken broth

• 1-2 tsp red curry paste (to taste)

• 2 Tbsp coconut milk (from a can)

• 1 cup (100 g) frozen stir-fry veggies

• 3 oz (85 g) cooked chicken breast, diced or sliced

• ¾ cup (90 g) spiralized zucchini noodles

• (Optional) Extra chicken broth or water, as needed

Directions:

1. Mix together the broth, curry paste, and coconut milk in a large soup bowl. Add the veggies, chicken, and zucchini noodles and place in the microwave for 1 minute. Stir, and add more water (or chicken broth) if needed to reach your desired level of “soupiness.” 

2. Return to the microwave to cook for 2-3 minutes (until steaming hot). Let stand for 1-2 minutes, stir, and eat!

Of course, you can make this on the stove if you want, instead! 

SO GOOD.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Stockphoto24 from Getty Images

Recipe: Creamy Chicken and Mushrooms

Sometimes you just CRAVE a hearty comfort food meal. The problem is, they often take a long time to prep or aren’t the healthiest choices!

That’s why I’ve got a delicious recipe for you today that:

1) is actually healthy 

2) tastes like you simmered it for hours but takes less than 30 minutes!

(Bonus: it will be a huge hit with anyone who loves mushrooms.)

You can serve this one with a green salad or rice, or switch it up each time you make it!

Serves 4.

Ingredients:

• 4 x 4 oz (115 g) chicken cutlets

• Sea salt & pepper

• 2 Tbsp olive oil, divided

• 4 cups (280 g) mixed mushrooms, cleaned (sliced if large)

• ½ cup (120 ml) chicken broth

• ¼ cup (55 g) plain Greek yogurt

• ¼ cup (60 ml) unsweetened milk (your choice) 

• (optional) 2 Tbsp finely chopped fresh parsley

Directions:

1. Sprinkle the chicken with a small amount of sea salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium heat.

2. Place the chicken in the skillet and cook, turning once, until browned and cooked through, about 7-10 minutes (depending on how thick the chicken is). Remove from the pan and place on a plate.

3. Add 1 Tbsp of olive oil and the mushrooms to the pan and cook for about 4 minutes, stirring occasionally until any liquid is reduced. 

4. Increase the heat to medium-high and add the broth, continuing to cook for another 4 minutes, until the liquid has mostly evaporated.

5. In a small bowl mix together the yogurt and milk. Lower the heat to medium and stir in the yogurt mixture along with ¼ tsp each of salt and pepper.

6. Add the chicken back to the pan and stir to coat it with the sauce. 

7. Remove from the pan and serve the chicken topped with the sauce and sprinkled with optional parsley.

Let me know if you try this recipe!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by qssm from Getty Images

Recipe: Chicken Stew

Chicken stew is the ultimate comfort food. Make a double batch of this and enjoy the leftovers - it tastes better the second day!

You can make this a vegan dish by substituting the chicken with 1 can of white beans and 1 cup (140 g) of uncooked quinoa. Just be sure to watch the liquid - add more broth if it becomes too dry.

Serves 4.

Ingredients:

• 2 Tbsp olive oil

• 2 stalks celery, chopped

• 1 carrot, peeled, chopped

• 1 small onion, chopped

• Salt and freshly ground black pepper

• 14.5 oz. (400 g) can chopped tomatoes

• 2 medium sweet potatoes, diced

• 2 cups (475 ml) chicken broth

• 1 Tbsp tomato paste

• 1 bay leaf

• 1 tsp dried basil

• ½ tsp dried thyme leaves

• 1 lb (450 g) chicken breast, chopped into bite-sized pieces

• 4 handfuls fresh spinach, chopped

Directions:

1. Heat the oil in a heavy saucepan over medium heat. Add the celery, carrot, and onion and saute about 5 minutes, until the onion is translucent. Season with salt and pepper to taste. 

2. Stir in the tomatoes and juice, sweet potato, chicken broth, tomato paste, bay leaf, basil, and thyme. Stir well, and then add the chicken breasts, making sure they are fully covered.

3. Bring to a simmer and reduce heat to medium low cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is cooked through, about 30 minutes.

4. Remove the bay leaf. Stir the spinach into the pot and cook until wilted, about 5 minutes. Season with additional salt and pepper to taste.

5. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by fotogal from Getty Images

Recipe: One-Pan Chicken Fajitas

Don’t you love recipes that require virtually no work and very little cleanup? This one comes together fast, and there’s just one pan!

Serve with a side of guac, some black beans and you’ve got a quick, healthy weeknight meal.

Makes 6 servings.

Ingredients:

• 1 tbsp chili powder

• Sea salt and freshly ground black pepper

• 3 large yellow and red bell peppers, sliced and seeded

• 1 large yellow onion, sliced

• 2 tbsp avocado oil

• 1 1/2 pounds boneless, skinless chicken breast, cut into tender-sized slices

• 1 lime, juiced

• (your choice of toppings: salsa, avocado, goat cheese, pepitas)

Directions:

1. Line a baking sheet with foil, and preheat the broiler to high

2. Mix the chili powder, 1 tsp salt and 1 tsp pepper in a small bowl.

3. In a larger bowl, toss the peppers and onions with 1 tbsp of oil and place on the baking sheet. Season with half of the chili powder mixture. Broil for about 10 minutes, until they are soft and starting to char.

4. Toss the chicken with the remaining spice mixture and 1 tbsp oil. Add to the baking sheet with the charred veggies, and broil for 5-8 minutes, until the chicken is cooked through and beginning to brown. Drizzle with the lime juice and add salt/pepper to taste.

5. Remove the oven and put on a serving platter, with your choice of toppings.

Recipe by: Saara Haapanen

Photo Credit: Canva by rudisill from Getty Images Signature

Recipe: Baked Rosemary Lemon Chicken Breasts

A classic recipe gets a new twist with some superfood goji berries!

Serves 4

Ingredients:

• 2 tbsp avocado oil

• 4 chicken breasts

• 2 cups cubed sweet potatoes

• 1 red onion, sliced thin

• Juice of 1 large lemon

• 2 tbsp rosemary

• 1 tsp each marjoram and thyme

• 6 minced garlic cloves

• ½ cup goji berries

• 1 large lemon, sliced

• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees.

2. In a small bowl, mix the lemon, rosemary, thyme, marjoram and minced garlic.

3. Heat the oil in a large cast-iron skillet over medium-high heat. Season the chicken breasts with salt and pepper and then place in skillet, along with the sweet potato cubes and onion slices. Cook until the chicken breast is brown, about 5 minutes.

4. Flip chicken over, stir in the goji berries and pour the lemon mixture over the skillet contents. Top with the lemon slices and bake for 30 minutes, or until the chicken is cooked through. Serve and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by virginijavaidakaviciene

Recipe: Chicken Sausage Jambalaya

Serve this jambalaya over cauliflower rice, sweet potato or spaghetti squash.

Serves: 4 - 6

Ingredients:

• 1 lb. boneless chicken, cut into tenders

• sea salt and freshly ground black pepper

• 2 tbsp avocado or olive oil

• 1 red or yellow bell pepper, chopped

• 1 yellow onion, chopped

• 3 celery stalks, chopped

• 1 garlic clove, minced

• 3 chicken sausages, chopped

• 1 15-oz can diced tomatoes (with juice)

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp red pepper flakes

Directions:

1. Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet, cooking until done. Remove from the skillet.

2. Add the peppers, onion, celery and garlic to the pan and saute for 5-6 minutes. Add the chopped sausage and cook till the veggies are soft. Stir in the tomato sauce and spices, lower the heat slightly and allow to simmer.

3. While that’s cooking, chop up the chicken and add to the sauce and cook another 5-10 minutes.

4. Taste and adjust the seasonings, and serve!

Recipe by: Saara Haapanen

Photo Credit: Canva by martinturzak from Getty Images

Recipe: Spicy Crockpot Shredded Chicken (Perfect for Tacos!)

This is a meal prep classic. You’ll have lots of chicken for your weekday lunches and dinners!

Ingredients:

• 1.5 to 2 lbs boneless skinless chicken breasts

• 3 tbsp avocado oil

• 2 tbsp chicken broth

• 1 tbsp apple cider vinegar

• Spice mix:

• 2 tbsp chili powder

• 1.5 tbsp onion powder

• 1.5 tsp garlic powder

• 1 tsp dill

• 1 tsp pepper

• ½ tsp red pepper flakes

• ½ tsp paprika

• Salt to taste

Directions:

1. Add all ingredients to a slow cooker for 4 to 6 hours (until done and very tender). Remove chicken from slow cooker and, using two forks, shred. Return meat to crockpot to combine with remaining spice mixture.

2. Use in your favorite recipe – it’s perfect for salads, as a stuffing for sweet potatoes, or in tacos. Yum!

Recipe by: Saara Haapanen

Photo Credit: Canva by ahirao_photo from Getty Images

Recipe: Cilantro Lime Chicken

Serves 3-4

Ingredients:

• 1 lb. organic chicken breasts

• 1 Tbsp. extra virgin olive oil

• 1 lime, juice and zest

• 2 Tbsp. fresh cilantro, coarsely chopped

• ½ jalapeno, coarsely chopped (optional)

• 1 clove garlic, coarsely chopped

• Salt and pepper to taste

Directions:

1. Purée the oil, lime juice, zest, cilantro, jalapeno, and garlic in a food processor until smooth.

2. Place the chicken on foil on a baking sheet, pat dry, and season with salt and pepper.

3. Spread the cilantro and lime mixture and back in a preheated 400° F oven (or on the grill) until internal temperature reads 165° F (about 25-35 minutes).

Photo Credit: Canva by LauriPatterson from Getty Images