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Paprika Chicken

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Paprika Chicken
Enjoy this LP+MCT hot or cold. Enjoy by itself, with a FC or FC+NC. Submitted by Lifetimer Achiever Mary Anne.
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Course Main Dish
Cuisine American
Category LP+MCT
Prep Time 10 Minutes
Cook Time 12 Minutes
Total Servings
Breasts
Ingredients
Paste
Chicken
Instructions
  1. Gently pound the chicken bread to an even thickness. I do this on top of a layer of plastic wrap.
  2. Paint each chicken breast on both sides with a thin, even layer of the paprika paste. All them to stand at room temperature for 20 to 30 minutes.
  3. Preheat your broiler to High. Line a baking pan with foil and place the chicken breast on it. Place the pan at least 4 inches under the broiler, and cook for 7 minutes.
  4. Flip the breast and cook for another 5-7 minutes until the internal temperature is 160 degrees.
Course Main Dish
Cuisine American
Category LP+MCT
Prep Time 10 Minutes
Cook Time 12 Minutes
Total Servings
Breasts
Ingredients
Paste
Chicken
Instructions
  1. Gently pound the chicken bread to an even thickness. I do this on top of a layer of plastic wrap.
  2. Paint each chicken breast on both sides with a thin, even layer of the paprika paste. All them to stand at room temperature for 20 to 30 minutes.
  3. Preheat your broiler to High. Line a baking pan with foil and place the chicken breast on it. Place the pan at least 4 inches under the broiler, and cook for 7 minutes.
  4. Flip the breast and cook for another 5-7 minutes until the internal temperature is 160 degrees.
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Vertically Grilled Whole Chicken

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Vertically Grilled Whole Chicken
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Course Main Dish
Cuisine American
Category LP
Prep Time 15 minutes
Cook Time 85 minutes
Total Servings
servings
Ingredients
Instructions
  1. Preheat a grill for indirect, medium-heat cooking (about 400 degrees F)
  2. Remove giblets from chicken and trim excess skin and fat. Loosen the skin over the breast and thigh meat. Rub oil, salt and pepper under the skin onto the breast meat and leg meat, and on the skin and inside the cavity.
  3. Hold the chicken upright and fit the opening of the cavity over a vertical grilling rack.
  4. If using a gas grill, turn off part of the grill (leaving 1 to 2 burners lit, depending on your grill). Place the chicken on the rack over the unlit part of the grill. Close the lid and grill until the chicken is very tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 1 1/4 to 1 1/2 hours. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.) Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving.
Course Main Dish
Cuisine American
Category LP
Prep Time 15 minutes
Cook Time 85 minutes
Total Servings
servings
Ingredients
Instructions
  1. Preheat a grill for indirect, medium-heat cooking (about 400 degrees F)
  2. Remove giblets from chicken and trim excess skin and fat. Loosen the skin over the breast and thigh meat. Rub oil, salt and pepper under the skin onto the breast meat and leg meat, and on the skin and inside the cavity.
  3. Hold the chicken upright and fit the opening of the cavity over a vertical grilling rack.
  4. If using a gas grill, turn off part of the grill (leaving 1 to 2 burners lit, depending on your grill). Place the chicken on the rack over the unlit part of the grill. Close the lid and grill until the chicken is very tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 1 1/4 to 1 1/2 hours. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.) Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving.
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Chicken Piccata and Rice

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Chicken Piccata and Rice
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Nutrition Facts
Chicken Piccata and Rice
Amount Per Serving
Calories 379 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Trans Fat 0.05g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 128mg 43%
Sodium 395mg 16%
Potassium 603mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 53g 106%
Vitamin C 14%
Calcium 1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Category AA
Prep Time 15 minutes
Cook Time 25 minutes
Total Servings
servings
Ingredients
Instructions
  1. Cook rice as directed.
  2. Sprinkle chicken with pepper.
  3. Add 1 tsp MCT oil and 1/2 clove of garlic to non-stick skillet, saute until fragrant, over medium heat.
  4. Add chicken and cook 2 minutes on each side or until no longer pink.
  5. Remove chicken from heat, cover with foil. In same skillet add remaining garlic and MCT oil, saute until fragrant.
  6. Toss with cooked rice.
  7. Top rice with chicken, drizzle with lemon juice and sprinkle with capers.
Course Main Dish
Category AA
Prep Time 15 minutes
Cook Time 25 minutes
Total Servings
servings
Ingredients
Instructions
  1. Cook rice as directed.
  2. Sprinkle chicken with pepper.
  3. Add 1 tsp MCT oil and 1/2 clove of garlic to non-stick skillet, saute until fragrant, over medium heat.
  4. Add chicken and cook 2 minutes on each side or until no longer pink.
  5. Remove chicken from heat, cover with foil. In same skillet add remaining garlic and MCT oil, saute until fragrant.
  6. Toss with cooked rice.
  7. Top rice with chicken, drizzle with lemon juice and sprinkle with capers.
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Nutrition Facts
Chicken Piccata and Rice
Amount Per Serving
Calories 379 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Trans Fat 0.05g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 128mg 43%
Sodium 395mg 16%
Potassium 603mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 53g 106%
Vitamin C 14%
Calcium 1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
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Oven Roasted Chicken Fajitas

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Oven Roasted Chicken Fajitas
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There is no Nutrition Label for this recipe yet.
Course Main Dish
Category LP+FC
Prep Time 10 minutes
Cook Time 40 minutes
Total Servings
servings
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the onion and bell peppers into 1/4 inch wide strips. Place them in a large 9x13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro.
Course Main Dish
Category LP+FC
Prep Time 10 minutes
Cook Time 40 minutes
Total Servings
servings
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the onion and bell peppers into 1/4 inch wide strips. Place them in a large 9x13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro.
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Recipe Notes