#nutrientdensemeal

[dickchicklove]

Healthy and delicious Grilled Chicken with Mushrooms & Zucchini recipe. Perfect for summer grilling or a quick weeknight meal.

BBQ Recipe - Grilled Chicken with Mushrooms, Zucchini and Red Peppers

[mustanghalle]

A tasty Paleo take on the traditional Chicken Marsala, with a creamy sauce made with coconut milk and a coating made of almond flour instead of grains.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup almond flour. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons olive oil. 1/2 cup sliced mushrooms. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup full-fat coconut milk. 1/4 cup marsala wine. 2 tablespoons arrowroot powder. Fresh parsley for garnish.

Instructions: In a shallow dish, combine almond flour, salt, and black pepper. Dredge chicken breasts in the almond flour mixture, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from skillet and set aside. In the same skillet, add mushrooms and garlic. Cook until mushrooms are golden brown and garlic is fragrant, about 3 minutes. In a small bowl, whisk together chicken broth, coconut milk, marsala wine, and arrowroot powder. Pour mixture into the skillet with mushrooms and garlic, stirring constantly until the sauce thickens, about 2-3 minutes. Return chicken breasts to the skillet, coating them with the sauce. Cover and simmer for 8-10 minutes, or until chicken is cooked through. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Dos Amigos

[transmog-ideas]

This Loaded Taco Soup is a hearty and flavorful Paleo, dairy-free, and gluten-free dish that's perfect for satisfying your taco cravings while sticking to your dietary preferences. Packed with ground meat, colorful vegetables, and a blend of spices, it's a satisfying meal that's quick and easy to prepare.

Ingredients: 1 lb ground beef or ground turkey. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz tomato sauce. 2 cups beef or chicken broth. 1 cup chopped cauliflower florets. 1 cup sliced zucchini. 1 cup chopped carrots. 2 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. 1/2 tsp dried oregano. 1/2 tsp garlic powder. Salt and pepper to taste. 1/2 cup diced avocado optional, for garnish. Chopped fresh cilantro optional, for garnish.

Instructions: In a large pot, cook the ground beef or turkey over medium heat until browned. Drain any excess fat. Add the diced onion and minced garlic to the pot, and cook for a few minutes until the onion is translucent. Stir in the diced bell pepper, diced tomatoes, tomato sauce, and broth. Bring the mixture to a boil. Reduce heat to low and add the chopped cauliflower, sliced zucchini, and chopped carrots. Simmer for 15-20 minutes or until the vegetables are tender. Season the soup with chili powder, cumin, paprika, dried oregano, garlic powder, salt, and pepper. Adjust seasonings to taste. Serve the loaded taco soup hot, garnished with diced avocado and chopped fresh cilantro if desired. Enjoy your delicious and Paleo-friendly Loaded Taco Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

sara enrico