Airfryer Garlic Clove Chicken


4 bone-in skinless chicken breasts

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon dried basil leaves

⅛ teaspoon freshly ground black pepper

20 garlic cloves


Preheat airfryer to 350 degrees.

Combine the olive oil, lemon juice, basil and pepper.

Coat the chicken with the mixture.

Place the chicken in the air fryer basket and top with the garlic cloves.

Roast for about 25 minutes, or until the garlic is soft and the chicken reaches an internal temperature of 165°F on a meat thermometer.

Air Fried Orange Chicken

Ingredients :

2 lbs chicken thighs, boneless and skinless

4 tbsp flour of choice (I like cashew flour)

4 tbsp orange juice

4 tbsp lemon juice

Zest of 2 Oranges

1tbsp soy sauce (I like Bragg’s Amino Acids)

1 tbsp coconut oil

1 cup sugar or substitute

1 tsp ginger, minced

2 garlic cloves, minced

2 tbsp green onions, diced

¼ tsp red pepper flakes

¼ tsp kosher salt

¼ tsp black pepper

Sesame seeds, garnish


Mix together the orange juice, lemon juice, zest, soy sauce, sugar, ginger, garlic, red pepper flakes, and green onions in a medium sized bowl.

Combine salt, pepper, and almond flour in a zip lock bag.

Add the chicken and shake to coat.

Coat the air fryer basket with the coconut oil and preheat to 350 degrees.

Place the chicken pieces in the fryer and cook for 20 minutes or until golden brown on each side.

Add the chicken pieces to the orange juice mixture and coat evenly.

Air fry for an additional 5 minutes.

Garnish with sesame seeds and green onions.

Bloody Mary Chicken


4 chicken breasts

1 bottle Bloody Mary mix


Remove fat and skin from chicken breasts and place it in a slow cooker. Pour Bloody Mary mix over the chicken breasts and cook it on low heat for 8 hours.

Chicken and Lentils


1 cup brown lentils

1 teaspoon cumin powder

½ teaspoon chili powder

1 cup diced tomatoes

4 garlic cloves, chopped

1 shallot, chopped

½ teaspoon dried oregano

½ teaspoon dried thyme

2 cups chicken stock

Salt and pepper to taste

4 chicken breasts


Combine the lentils, cumin powder, chili, tomatoes, garlic, shallot, oregano, thyme, stock, salt and pepper in a deep dish baking pan. Place the chicken over the lentils then cover the pan with aluminum foil. Cook in the preheated oven at 350F for 30 minutes.

Mexican Chicken Soup

1 pound carrots, peeled and sliced

1 yellow onion, diced

2 garlic cloves, minced

2 roma tomatoes, chopped

1 cup tomato juice

1 teaspoons cumin

1 teaspoons coriander

1 teaspoons chili powder

1 teaspoon salt

Juice from 1/2 lime

1 pound chicken breasts

4 cups chicken broth

1 gallon-sized plastic freezer bag


Add all ingredients to freezer bag except chicken broth and label. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. The night before cooking, move frozen bag to your refrigerator to thaw. Add the contents to your slow cooker and add 4 cups chicken broth. Cook on “low” setting for 6-8 hours.

Rosemary Chicken Skewers


1½ pounds chicken breasts, cubed

1 tablespoon dried rosemary

1 teaspoon smoked paprika

1 zucchini, cubed

1 red onion, cut into large cubes


Season the chicken with rosemary and paprika. Alternate the chicken, zucchini and red onion on wooden skewers. Grill each side for appropriately 4-5 minutes.

Italian Chicken


1 small onion, diced

4oz frozen baby spinach

2 15oz cans of tomato sauce

2 garlic cloves, minced

1/4 cup honey

2 tablespoons extra virgin olive oil

1 tablespoon Italian seasonings

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes

1 pound chicken breasts

1 gallon-sized plastic freezer bag


Combine everything in a labeled freezer bag. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. Pour thawed contents of freezer bag into your crockpot. Cook on low for 4-6 hours, or until chicken is cooked through.

Garlic Mustard Chicken

Ingredients :

4 chicken breasts

6 tablespoons coconut oil

4 large garlic cloves, minced

1 teaspoon of mustard

1/2 teaspoon dried oregano

1 1/4 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 teaspoons lemon zest

Directions :

In a large zip lock freezer bag mix together the ingredients.

Add chicken to the marinade, seal the zip lock back tightly trying to press some of the air out, and turn it several times until the chicken is well coated.

Place in a bowl and refrigerate overnight or at least 6 hours.

Coat inside of crockpot with coconut oil.

Place chicken breasts in crockpot and pour remaining sauce on top.

Set the crockpot/slow cooker on low, cover and cook for 5-6 hours or 3-4 hours on medium.