Chicken x 3.

Not a 3-way with chickens, you perv. I’m talking 3 ways to use up all of your baked chicken, son! No one likes to waste food. It’s horrible. Let’s do the environment a solid and keep garbage to a minimum. I’ve been posting a ton on insta and neglecting the ol’ blog, so I thought I’d pop on and share my whole chicken tricks with you all. I like to get crafty with using the entire chicken when I bake one, and I like to bake them whole because they are so much more exciting than plain ol’ chicken boobs. Feel me? No, you perv! Not the boobs. Jeez.

Gone are the days of ‘low fat is best’ and thankfully, most of us aren’t subjecting ourselves to bland boring foods anymore. I usually bake 2 chickens at once, that way I have a ton of leftover meat for lunches etc and I’m more likely to reach for a protein which is going to keep me full and make me big and strong! Lol. Once they’re baked, the sky’s the limit. This week I made wraps with half of the chicken, I topped sweet potato ‘toasts’ with chicken salad, and I made the most delicious easy peasy soup. All whole30 compliant (for those of you who are following along), paleo, dairy free, gluten free and most importantly DELICIOUS.

I’ll start with the sweet potato toast prep which is super quick and easy and can be stored in the fridge and popped in the toaster when you’re ready to eat it.

Ingredients:

• 2 large sweet potatoes (cut into /2 inch slices)
• pinch or to of salt
• avocado oil

Method:

Preheat over to 425 and line 2 large cookie sheets with parchment paper. Place slices on sheets and brush with avo oil on both sides and sprinkle with salt. Make sure your slices are spaced out far enough from each other so you get a crispy slice rather than a steamed one! Also, flip your potatoes half way through and bake until golden brown on both sides (35-40mins).

I like to store my toasts in a Stasher bag and cut up parchment paper (I reuse the paper i baked on) to separate the slices in the bag. I find this helps with moisture and makes for a better toast. Pop these bad boys in the toaster when you want a snack and top with your faves. Chicken salad, avocado and tomato or even a sweeter topping with almond butter, fruit and nuts!

Chicken salad is one of my go-to’s while on whole30. This could easily be subbed with tuna as well. All of the protein!

Ingredients:

• 1 cup chopped chicken
• 1 tbsp homemade mayo (or another compliant brand such as Primal Kitchen’s avo mayo)
• salt and pepper to taste
• 1/2 cup chopped apple
• chopped green onion
• 2 tsp hemp hearts
• chopped walnuts and almond slivers
• 1/2 chopped avocado
• chopped celery (optional but would be nice and tasty in a tuna salad.)
• 1/2 cup chopped red grapes
• microgreens for garnish

Method:

So easy. Just pop all of your ingredients in a bowl and set avocado aside. stir until well combined. fold in the chopped avocado at the end and add a scoop on a sweet potato toast and garnish with microgreens. Easy, gluten and dairy free, paleo, whole30 compliant and so FRICKIN’ good.

Chicken bacon wraps are the perfect lunch. Using the baked chicken, cut off a breast, slice it up and you’re ready to build the wrap of your dreams. I use Siete Foods almond flour or cassava flour wraps or cut up a head of romaine or use a blanched collard green as wraps.

Ingredients:

• compliant bacon ( I use maple leaf naturals reduced sodium bacon)
• sliced chicken
• salt and pepper to taste
• your choice of toppings: tomato spinach, peppers, micro greens, alfalfa sprouts, avocado etc
• your fave condiments: i use mustard and mayo and sometimes a little hot sauce

Method:

Pile your ingredients on your choice of wrap and enjoy. You could even pair it with a nice bowl of……….chicken soup! Which conveniently brings me to my next recipe: Chicken soup!

Ingredients:

carcass and meat of leftover chicken

7-8 yukon gold potatoes

5-6 carrots

1 small turnip

1 cup chopped green onion

3 stalks of celery

1 bunch fresh parsley

1 tsp whole black peppercorn

salt and pepper to taste

1/2 tsp oregano

1/2 tsp savoury (or 1/2 tsp oregano)

2 sprigs fresh thyme ( leaves only)

Method:

In a large dutch oven, heat 9 cups of water on low heat. Place chicken, one cup chopped green onion, parsley, celery, peppercorns, a little salt and 2 whole carrots. allow to simmer for several hours until meat falls from bones. Using a strainer, remove all contents from broth. I like to place them on a cookie sheet as it catches the juices and you can sift through the contents to make sure there aren’t any bones left. Place meat and onion/parsley back into the broth removing peppercorns, bones, carrot and celery. Peel potatoes and turnip and cut into chunks. Peel carrots chop (along with both carrots that were in the broth) and add to pot along with remaining spices, pepper and salt to taste. Allow to simmer until veggies are tender and serve. So easy, so satisfying! I make this soup at least once a week and it’s always a hit. It’s also great reheated so it’s great for leftovers.

3 recipes. 3 meals (maybe even more with leftovers) super nourishing, easy and tasty! Enjoy, friends!

*PS: If you’re following a low Fodmaps diet, green onion is a great way to get the savoury onion taste without destroying your guts. Just be sure to cut up the green part only!