This is a remake of an old favorite, it’s easy, and I love it. I switched the meat and some of the spices, but the cooking method is the same as my Garlic Beef and Onions with Green Beans. This rendition has the tastes of Chicken Kiev but is way easier to make and no breadcrumbs needed. Enjoy!
Ground Chicken with Garlic, Onions, and Parsley
1 tablespoon avocado oil
1 large onion, chopped
5 cloves of fresh garlic, minced
1 pound ground chicken
1/2 cup chicken stock
2 tablespoons parsley
2 teaspoons salt (or to taste)
Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground chicken and crumble. When the chicken is almost white, pour in the chicken stock and turn up the heat to medium high or until it begins to simmer. Add the salt and parsley. Cook until the broth cooks down or about 20 minutes.
Being on the road is pretty great, but there are some things that I miss. A crock-pot is one of them. Whenever I have access to one, you better believe I’m pulling that thing out, coming up with a meal, and trying something new.
I ate this salsa chicken over rice and added a little bit of white cheddar cheese and Greek yogurt. It was delicious. I also ate it plain today for lunch and it was great on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?
Crock-Pot Salsa Chicken
2 chicken breasts
2 cups mild salsa
2 cups frozen corn
1 can black beans, drained and rinsed
Simply add everything to a crock-pot and cook for 3 hours on high. Remove and shred chicken. Add chicken back in and stir to incorporate.
I like potatoes and I’ve been wanting a new roasted potato recipe for a while. I tried this recipe tonight and it was so yummy and came together in no time.
Use parchment paper for clean-up that’s easy and quick. With only six ingredients, most of which are likely in your pantry, you’re gonna love this dish.
Oven-Roasted Diced Potatoes
3 small baking potatoes, cut into diced-sized pieces
2 tablespoons avocado oil
1/4 tablespoon salt
1/4 tablespoon pepper
1/4 tablespoon onion powder
1/4 tablespoon garlic powder
1/4 tablespoon dried parsley
Grease a baking sheet with one tablespoon avocado oil and preheat the oven to 400 degrees. In a separate bowl, combine one tablespoon almond oil, seasonings, and potatoes. Mix well to incorporate and pour the potatoes onto the baking sheet.
Bake for 30 minutes or until the potatoes begin to turn brown. Yum!
Like this recipe? Check out my other books, and watch for more to come!
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