Loaded Chicken Poppers (bulk recipe)

Ingredients:

2 lbs raw ground chicken
3-4 carrots, shredded
1 cup raw butternut squash, shredded
1 medium raw sweet potato, shredded
1 red onion, finely chopped
1 bunch (5-6) green onions, cut into small pieces
2 tbsp parsley
2 tbsp chives
4 tbsp fresh dill, chopped finely
4 garlic cloves, crushed
1 tsp Himalayan salt
4 tbsp nutritional yeast

Directions:

Preheat oven to 375 degrees and line 2 large baking sheets with parchment paper.

I used my kitchen aid grater attachment to shred the carrots, squash, and sweet potato. I use a food processor to chop the onions. (This makes a large recipe and is worth it to bring out the kitchen appliances!)

Combine all ingredients in a large bowl and mix thoroughly. Scoop a small amount (a bit larger than a golf ball) and roll into a ball and then flatten slightly to make a 'nugget' shape. Repeat with remaining mixture until you have used up the entire amount. Bake for 20 minutes and then flip and bake an additional 15-20 minutes or until cooked through.

Cool completely and then freeze in a Ziploc bag. I keep these on hand in the freezer for a quick snack/meal when I am hungry and short on time.

They are good on their own but also fabulous dipped in a compliant bbq sauce.

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Paleo Caprese Chicken

Ingredients:
1 tbsp olive oil
4-6 boneless, skinless chicken breasts
himalayan salt
dried oregano
Fresh ground pepper (optional)
1 pint grape tomatoes, quartered
3-4 cloves garlic, crushed
1/4 -1/2 cup balsamic vinegar
4-6 pieces "cheese" (I often use this recipe)
2 tbsp fresh basil, finely chopped

Directions:
In a large skillet, heat oil over medium heat. Season chicken breasts with salt, oregano, and pepper if desired. Cook on both sides until browned and cooked through. (about 6-8 minutes on each side) Transfer cooked chicken to a plate.

Add quartered grape tomatoes and cook until softened and wilted. Drain off some of the liquid and then add garlic and cook until fragrant. Add balsamic vinegar and cook until slightly thickened. Return chicken to skillet and place a slice of "cheese" on each piece of chicken and cover with a lid until cheese melts. Spoon some tomatoes on to each piece of chicken and then top with fresh basil. Serve with steamed spiralized zucchini or steamed rutabaga noodles cut with a Kitchen Aid veggie sheet cutter and then sliced into long thin strands.