Chicken Pad Thai- Paleo

Cannot wait to try this one!

Chicken Pad Thai paleo style

Cooking Time: 30-45 min

Serves: 4

Ingredients and Cooking Steps

• 1 medium spaghetti squash
• 1-1.5 lb chicken diced, 1 tbsp coconut oil
• 6 green onion, leave some for garnish
• 2 garlic cloves minced
• 1 cup bean sprouts
• 3/4 cup chopped carrots
• 4 eggs
• 5 tbsp coconut sugar
• 1-tbsp chili garlic sauce, 4-tbsp fish sauce, 2 tbsp coconut, white wine vinegar
• 1.5 tsp crushed red pepper, 1/8 tsp cayenne pepper, juice of half a lime, 4 tbsp crunchy organic almond butter

-Preheat oven to 375. Cut spaghetti squash in half and place face down in a pan. Cooks 45-hour based on the size of the squash, don’t over cook it.
-While squash is cooking place coconut oil in a wok, once heated brown your chicken, 4 green onion and garlic. Remove from pan when chicken is cooked through. Add a little more oil if needed and place carrots and bean sprouts in wok for about 3-5 minutes. Add eggs, they don’t have to be beaten. Once eggs are cooked through add chicken back in and next 8 ingredients.
-Once spaghetti squash is done add desired amount into wok and mix thoroughly.
-Garnish with crushed peanuts or almonds and rest of green onion.

More mexican goodness

ngredients:
• 6 Low-carb tortillas (La Tortilla Factory)
• 8 oz chicken breast, cooked and cubed
• 1 avocado, pitted and mashed
• 1/2 cup white onion, chopped and grilled
• 1/4 cup salsa
• 1/4 tsp garlic, minced
• 2 tsp hot sauce
• 1 tbsp ground cumin
• 1/4 cup nonfat Greek yogurt
• 1 cup enchilada sauce, mild
Directions:
1. Preheat the oven to 350 degrees.
2. Bake or boil plain chicken breast. Set aside.
3. Coat an 8"x8" or 9"x9" pan with cooking spray.
4. Pour a small amount of enchilada sauce on the bottom of the pan so the enchiladas don't stick. Set aside.
5. Core avocado and scoop out flesh. Mash with fork.
6. Heat a small frying pan over medium. Coat with cooking spray. Chop white onion and grill until transparent.
6. In a medium-sized bowl combine avocado, Greek yogurt, minced garlic, cumin, hot sauce, and salsa. Add pepper and sea salt if desired.
7. Layer each tortilla with a rationed portion of avocado mixture, cubed chicken, and grilled white onion. Roll up and place side by side in the baking dish.
7. Drizzle remaining enchilada sauce over top, and then bake for up to 20 minutes.
8. Remove from oven and serve!
Nutrition Facts (per serving): 338 calories, 16.1g total fat, 1.67g saturated fat, 35.27g carbs, 3.51g sugars, 31.42g protein

Yummy Chicken Bella

Very good and only 350 cals

4 boneless chicken breasts
salt and pepper to taste
garlic powder to taste
Olive oil
butter
Parmesan Cream Sauce (see below)

Parmesan Cream Sauce
2 tablespoons butter
2 teaspoons flour
3/4 cups whipping cream
1/2 cup Parmesan cheese
can of artichoke hearts

Oven - 350 degrees
Place Chicken in dish and drizzle with Olive Oil
Sprinkle with Salt/Pepper/Garlic Salt
Bake Chicken 45 minutes/ until done

For Sauce
Med High Heat, melt butter in sauce pan
Add flour, whisk 1  minute
Add cream, whisk 2 minutes
Reduce heat and stir in cheese
melt cheese
add artichokes

Spoon over chicken and enjoy