Chicken Teryaki w/ Cauliflower Rice

After intro SCD diet you can try to add certain things that are not legal, but some.people can tolerate like Tamari (gluten free soy sauce), or coconut aminos for a soy sauce substitute. It's trial and error whether your body can tolerate or not. 

I just adore Cauliflower rice! It really makes a meal like this easily SCD substitutable without realizing you are not eating the "real" thing. This SCD Chicken Teriyaki with Cauliflower Rice is Gluten free, grain free, refined sugar free, made with gluten free Tamari or coconut aminos for SCD friendly soy sauce, and sweetened with honey.

4-5 Boneless Skinless Chicken Breasts, diced
Salt & Pepper
2 Tbsp Olive Oil
1 lb of your favorite stir fry veggies (fresh or frozen)
Fresh Pineapple Chunks
Cauliflower Rice
SCD Teriyaki Sauce 

Season and Saute diced Chicken Breasts in oil in a saute pan on medium heat.
Set aside meat and add Frozen veggies and 1/2 Cup of Teriyaki Sauce to Pan.
Once veggies are cooked add cooked chicken and mix well.
Serve over Cauliflower Rice with extra Teriyaki sauce on the side.

Chicken Cacciatore

I just love anything cooked in wine and this dish is one of those reasons why! This is a recipe I tweaked to be SCD friendly from Giada De Laurentiis from the Food Network. This SCD Chicken Cacciatore is Gluten Free, Grain Free, Refined Sugar Free, and Lactose Free.

One Whole Chicken Cut up
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 Cup Almond Meal/Flour
3 tablespoons Olive Oil
1 Red Bell Pepper
1 Green Bell Pepper
1 Onion, Diced
3 Tbsp minced Garlic
3/4 cup dry White Wine
1 ( 28-ounce) can Hunts Diced Tomatoes with juice
3/4 cup Chicken Broth
1 Tbsp Italian Seasoning
Shredded Parmesan Cheese to top it

Season chicken pieces with Salt & Pepper and coat with Almond Meal.
Heat Olive Oil in a large pot on medium-high heat.
Brown each piece on both sides, about 5 minutes per side, then remove from pan and set aside. (Do in batches if needed)
Add the Bell Peppers and Onions to pan an saute in drippings from Chicken about 5 min. until tender.
Add minced garlic, salt & pepper and saute another 2-3 minutes.
Add the Wine and then simmer until reduced by half, about 3-5 minutes.
Add the Diced Tomatoes juice and all, Chicken Broth and Italian Seasoning.
Add the chicken to the pot and turn and coat and submerge.
Simmer on medium-low for about 45 minutes - an hour.
Sprinkle with freshly Shredded Parmesan Cheese and enjoy!!!!!!
Yum.
Add the 

Chicken Salad

I LOVE chicken salad! So thankful to find such an easy and delicious mayo recipe to make this wonderful dish :) The grapes make this dish so don't omit them! I didn't measure or anything for this recipe so I'm just guesstimating my amounts, will update with better instructions. This SCD Chicken Salad is lactose free, and refined sugar free.

3 Cups Left-over roasted chicken, shredded
1 Celery Stalk, diced
1/2 small Onion, diced
1-2 Cups grapes, quartered
Optional: You could also add some hard-boiled eggs or pecans or something :) Sky is the limit.
SCD Mayonnaise (start with 1/2 Cup and add to your liking)
dab of mustard, Salt & Pepper to taste.

Chicken & Broccoli "Alfredo"

I originally meant this to go over zucchini noodles but I overcooked them and decided to put the sauce over broccoli instead. I am glad I did because this is one of my new favorite meals :) I actually ran out of broccoli after I fed the kids so I only had a few pieces for my pic! lol. The kids devoured it =P Great way to get your kids to eat their veggies!!!! SCD Alfredo

3 Boneless, Skinless Chicken Breasts
Salt & Pepper to taste
2 Heads Broccoli
2-3 Tbsp Olive Oil
2 Cups SCD Yogurt, dripped
1 Stick of Butter
1 Cup Parmesan
1 Cup pureed white beans (soaked 24 hours, cooked - Puree with a little water for a smooth consistency. I feel like pureed cauliflower would work here too if you dont want to use beans. Let me know if you try it)
1 Cup Chicken Broth
1 tsp Salt
1/4 tsp Minced Garlic



Preheat Oven 350*. Heat Oil in large nonstick skillet on medium-high.
Sear Chicken breasts about 2-3 minutes on each side until browned, flip over and do the other side.
Place in a foil lined baking dish and bake for 25 minutes.
Let cool and cut into bite size pieces, Set aside. (can also use leftover chicken)
Cut up and Boil or steam broccoli to your desired tenderness, I boil mine for about 20- 30 minutes because I like it super soft.

Heat a large pot on medium-high and add Beans, Chicken Stock, Butter, Garlic and Salt.
Mix until all ingredients are melted and combined.
Add Yogurt and Parmesan Cheese to the mixture and turn heat to medium-low.
Stir frequently until cheese is melted and sauce is hot.
Add Chicken pieces and turn off heat.
Serve over cooked Broccoli.

Smothered Chicken

Pretend there are mushrooms on this! My store was out of them tonight :( Will update picture ASAP.

5 Chicken Breasts
1 Small White Onion, diced
1/2 Tbsp minced Garlic
1 8oz Package Mushrooms, sliced
1 1/4 Cups Shredded Cheddar Cheese
6 Slices Sugar free Bacon

1/2 Cup SCD Dripped Yogurt

1 Cup Chicken broth  
Salt & Pepper to taste
1 stalk Green Onions, Garnish
3 Roma Tomatoes, diced
4 Tbsp Olive oil or Bacon Grease

Preheat Oven to 375*.
Cook bacon and set aside.
In a large skillet use the olive Oil or leftover bacon grease (add more as needed) to sear chicken on medium-high for 5 minutes just until a pretty brown, keep juices and bits in pan to saute veggies.
Place seared chicken on a parchment paper lined cookie sheet.
Add oil to Chicken and bacon pan if needed, add Onions and Mushrooms on medium low, scraping up bits in pan until veggies just starting to carmelize, about 5 minutes.
Add Minced Garlic and saute another 1 minute. don't burn garlic.

Add SCD Dripped Yogurt and Chicken broth

Mix until thickened sauce
Spoon sauteed mixture onto top of each chicken breast.
Top each piece with 1/4 Cup cheese
Sprinkle crumbled bacon, green onions and tomatoes on top.
Bake 15 minutes until juices no longer run pink
Garnish with sliced green onions.
LET YOUR CHICKEN REST at least 5 minutes before you serve it ;)

Roasted Chicken w/ Gravy

 This is a favorite in our house. It's easy to prepare and super moist and delicious.

1 Whole Chicken, (discard or save neck but we will use the Organs for gravy)
1 Large Onion, roughly chopped
Paprika
Garlic Powder
Salt & Pepper
2 Cups Water
2 TBSP Butter, Softened

Preheat oven to 350* Use either a roasting pan, or a casserole pan and a metal rack. You don't want the chicken sitting in the juices.

Take chicken and remove neck and organs. Discard or save neck for future recipe. Place organs in the bottom of the roasting pan. Rinse chicken inside and out, place on rack and pat skin dry with a paper towel. Rub bird down with Butter all over skin and under the skin the the breasts, careful no to tear. Season entire bird inside and out with seasonings. Stuff the chopped onion inside the bird and put remaining pieces of onion on bottom of roasting pan. Tuck wing tips behind the back and tie the feet of the legs together with a wire, this helps everything cook evenly. Add 2 Cups of water to the bottom of the roasting pan and put in the oven. Bake approximately 1 hour 30 minutes, see your cooking instructions for your size bird. They are all pretty close in size so I usually just check it after that time and go from there.

Once bird is done Place Chicken on cutting board to rest while you do the gravy. I make sure and have the bird done cooking at least 20 minutes before dinner. Take onion out of chicken and put in bottom of roasting pan with all the juices and organs. Let juices and chicken rest for about 10-15 minutes. Now take pan drippings and onions and organs and place all into blender. *Be cautious of the temperature of the drippings when you blend. I use a paper place as a lid for the blender so I can let heat escape if it's too hot. Be careful or you will have a mess :) Blend your Gravy until smooth and taste to see if it needs salt. Carve Chicken and serve with your favorite side dish.

TIP
*Please, use a thermometer if you are not sure how to tell if chicken is done. I don't use a thermometer but this is how I check. Start by cutting the skin between the thigh and the breast and slowly move the thigh away to see if the juices are still pink. If still pink throw it in the oven another 30 minutes, no less. Now check the other thigh. If juices run clear go to the shoulder of a wing if you are still not sure if it's done. NOTE Don't poke at the breast! The chicken is done when the legs, thighs and wings are done. the more you poke it, the more juices you lose.

Chicken Fajitas w/ White Bean Tortillas

Simple and delicious ;) These SCD Chicken Fajitas w/ White Bean Tortillas are Gluten-free, Grain Free, Yeast Free, refined sugar free, and lactose free.

4 Chicken Breasts
1 Small Onion, sliced
1 Green Bell Pepper, sliced
1 Red Bell Pepper, sliced
Paprika
Salt & Pepper to taste
SCD White Bean Tortillas
SCD Yogurt 
1/4 Cup oil
Cheddar Cheese
Franks Original Hot Sauce

Season the chicken breasts with Paprika, Salt & Pepper. Grill breasts about 7 minutes on each side until done and juices run clear. In a separate saute pan, saute all vegetables in the oil on medium-low until done to your liking. I like mine pretty soft so I cook them about 30 minutes or so stiring throughout. Slice your chicken and build your fajita. Top with SCD Yogurt and Cheddar Cheese. Enjoy :)

Bacon Wrapped Chicken

According to my husband, anything wrapped in Bacon is delicious. He is right :) Bacon adds a delicious smokey flavor to any meat. Server with your favorite side dish and you have an easy weeknight dinner.

4 Boneless Skinless Chicken Breasts
8 Slices of SCD Bacon (If large breasts 2 slices per piece, if small use one)
Salt & Pepper
8 toothpicks

I use my wonderful George Foreman Grill for this one. If you don't have a Foreman Grill, a large skillet will do just fine.
Season each breast with salt and pepper. Take each slice of bacon and wrap each chicken breast starting at the tip covering it entirely. For large chicken breasts, use 2 slices. Secure with toothpicks.

Foreman Grill
350* for large breasts, 375* for small. Grill 15-20 minutes until chicken is done

Skillet
Heat skillet to medium-low.  Place each bacon-wrapped breast on skillet and cook for about 7-10 minutes or until lightly browned. Flip and cook for another 7-10 minutes or until chicken is done.

Creamy Garlic Chicken & Bacon SCD Stuffed Zucchini

I LOVE anything stuffed lol. This is a bit involved but you can make these ahead of time also.This is a GREAT recipe for leftover chicken :)

3 Zucchinis, Cut length wise & hallowed (save insides for Zucchini Bread!) 
3 Chicken breasts, cut into small pieces
6 slices of low-sodium Bacon (usually its sugar free, check ingredients to be sure its legal)
1/2 White Onion, thinly sliced
3/4 Cup SCD Yogurt
1 Cup SCD Mayonnaise
1 Tbsp minced Garlic
1 Cup Extra Sharp White Cheddar, shredded (It was all I had, I think Gruyer would be lovely)
1 Cup Mushrooms, chopppes
1/4 Cup Parmesan, shredded
2 Roma Tomatoes, Diced
Salt & pepper to taste


Preheat oven to 400* Prepare Zucchini by cutting length wise and hollow them out with a spoon. Place in a casserole dish lined with parchment paper and set aside.

Cook the Bacon and then use the juices to saute. (If using leftover chicken, saute onions and mushrooms until carmelized and then add cooked chicken and go to next step) Season chicken and onions and saute on high heat until the chicken is just cooked. (I LOVE cooking my bacon in the oven, 400 for like 15 minutes on a cookie sheet)

Remove from heat and strain the juices out of the saute pan leaving the chicken and onions. Then add the Yogurt, Mayo, Garlic, Cheddar, Half of the bacon crumbled and season with salt and pepper. (Taste!)

Fill hollowed Zucchinis with filling. Top with Diced tomatoes and Parmesan. Cover and Bake for 45 minutes. You can vary your time depending on how soft you like your zucchini. I like mine extremely soft so I keep them in for 45. Once done to your liking top with remaining Bacon and serve.

Chicken Nuggets

Almond Flour makes some awesome fried foods! These SCD Chicken Nuggets are Gluten-free, Grain Free, Yeast Free, refined sugar free, and lactose free.

4 Chicken breasts, cut in bite sized pieces
3/4 cup Almond Flour
1 egg
1 tbsp water
1/4 cup oil
salt & pepper to taste
(Add 1/3 cup shredded Parmesan for Chicken Parmesan!)

Heat oil in a large skillet on medium-low heat. Put almond flour in one bowl, beat the eggs and water in another. Season the chicken with salt and pepper then dip chicken pieces in egg, and then almond flour mixture, and place in heated oil. Cook for 2-3 minutes or until starting to brown then flip. Put on a paper towel to drain when fully cooked and serve with Honey mustard or SCD Ranch (Will post condiment recipes soon)

*Tip - I like to season my chicken instead of the flour. I feel like I have more control over the salt content and flavor ;)