7 Chicken Dinner Recipes for Your Detox | Standard Process

Slow Cooker Chicken | Serves 4

2-pound whole chicken

1 small onion cut into rings

1 cup mushrooms, chopped

3 large celery stalks, chopped

3 cloves garlic, chopped

1 teaspoon dried basil

Sea salt and pepper

2 tablespoons coconut flour

1 ⁄2 cup coconut milk

2 tablespoons butter

In slow cooker, place chicken, onion, mushrooms, celery, garlic, basil, salt, and pepper. Cook on low for 5-6 hours. Remove chicken from slow cooker, transfer to colander and set in large bowl. Let cool slightly, then remove chicken from bones. Discard the bones. Take liquid from slow cooker and put in medium saucepan. Add 2 tablespoons coconut flour and bring to a boil. Cook until mixture thickens slightly. Reduce heat and add coconut milk, chicken, and butter. Simmer for 10 minutes. Serve with any combination of fresh vegetables.

Roasted Chicken and Kale | Serves 4

1 (3½-pound) roasting chicken

1 teaspoon sea salt, divided

3 lemons, cut into wedges

1 sprig fresh rosemary

1 tablespoon butter, softened

1 ⁄4 teaspoon black pepper

1 tablespoon fresh thyme leaves

1 ⁄2 cup water

10 cups (packed) kale, stems removed, chopped

1 tablespoon olive oil

½ teaspoon sea salt

Preheat oven to 400 F.

Roasting chicken: Season the inside cavity with ½ teaspoon sea salt, half of the lemon wedges, and the rosemary sprig. Place in roasting pan. Rub the chicken with the butter and squeeze the remaining lemon wedges over the surface of the chicken. Sprinkle with black pepper and thyme leaves. Add water to the bottom of the roasting pan. Roast the chicken uncovered for 1½-2 hours or until the meat reaches an internal temperature of 170 F and the meat surrounding the thigh joint is no longer pink. Remove the chicken from the oven. Wait 5 minutes before carving.

While the chicken is resting, prepare the kale. Place the kale in a large bowl along with the olive oil and toss well. Spread the kale out on an ungreased baking sheet and sprinkle with ½ teaspoon sea salt. Transfer to the oven and bake for 10 minutes or until the kale begins to brown around the edges and is cooked through.

Asparagus & Spinach Stuffed Chicken Breast | Serves 4

16 asparagus stalks, tough ends removed

4 tablespoons plus 1 teaspoon coconut oil, divided

2 cloves garlic, minced

2 cups fresh spinach

4 boneless, skinless chicken breasts

Sea salt and pepper

Toothpicks

Preheat oven to 350 F. Blanch the asparagus for 1 minute in boiling water, remove and set aside. In a medium sauté pan, over medium-high heat, melt 1 teaspoon coconut oil. Add garlic and sauté for 2-3 minutes. Add spinach and cook until slightly wilted, about 1 minute. Set aside. Cut the chicken breasts in half lengthwise. With the flat side of a meat mallet, gently pound the chicken breasts down to approximately ¼-inch thickness. Season the chicken with sea salt and pepper to taste. Open each breast and inside place 1 tablespoon of coconut oil, 4 spears of asparagus, and ¼ of the spinach/garlic mixture. Pull the sides of the chicken breast together to enclose your stuffing, and then secure with a toothpick. Do this for each chicken breast. Place the chicken in a 9x13 baking dish. Bake for 20 minutes or until chicken is cooked all the way through and the juices run clear.

Chicken Coconut Curry | Serves 4

1 cup coconut milk

2 pounds chicken breast

2 cups broccoli, chopped

1 cup mushrooms, chopped

1 onion, chopped

1 tablespoon curry powder

1 clove garlic, chopped

1 teaspoon fresh ginger, minced

In a large skillet, add coconut milk, chicken, broccoli, mushrooms, and onion. Cook on medium-high for 15 minutes. Add in curry powder, garlic, and ginger. Turn heat down to medium-low and cook for another 15 minutes. Serve immediately

Chicken Piccata | Serves 4

4 boneless, skinless chicken breasts

Sea salt and ground pepper

2 tablespoons coconut oil

3 tablespoons olive oil

6 cloves garlic, minced

3 green onions, chopped

3 ⁄4 cup chicken broth

Juice from 1 lemon

3 tablespoons capers

Cut the chicken breasts in half lengthwise. With the flat side of a meat mallet, gently pound the chicken breasts down to approximately 1 ⁄4-inch thickness. Season the chicken with sea salt and pepper to taste. In a large sauté pan, heat the coconut oil over medium-high heat. Place the chicken into the hot skillet and cook on both sides for 3-5 minutes or until the chicken is no longer pink in the middle but is still tender. Remove the chicken from the pan. Add olive oil, garlic, and onions to pan. Sauté for 2 minutes, scraping any of the chicken drippings off the bottom of the pan. Whisk in the chicken broth, lemon juice, and capers and allow mixture to simmer for 3-5 minutes. Pour the sauce over the chicken and serve immediately.

Chicken Stir-Fry | Serves 4

1 ⁄4 cup coconut milk

3 tablespoons balsamic vinegar

1 tablespoon olive oil

2 tablespoons fresh ginger, minced

3 cloves garlic, chopped

Salt and pepper

2 pounds chicken, cut into strips

3 tablespoons coconut oil, divided

3 cups broccoli, chopped

1 cup mushrooms, chopped

3 celery stalks, chopped

1 cup snap peas

2 teaspoons sesame oil

1 ⁄2 cup water chestnuts

3 scallions, chopped

Sea salt and ground pepper

In a small bowl, mix all marinade ingredients and transfer to shallow flat dish. Add the chicken and marinate for 15-30 minutes. In a large skillet, heat 1 tablespoon coconut oil over medium heat. Cook the broccoli for 3-4 minutes, then remove from pan and set aside. Add remaining coconut oil and stir-fry the mushrooms, celery, and snap peas for 2-3 minutes. Remove and set aside. Remove chicken from marinade and add to the skillet along with sesame oil. Cook the chicken over medium heat until completely white, about 5-7 minutes. Add water chestnuts and scallions, and mix well. Season with salt and pepper to taste. Serve immediately.

Herbed Chicken and Pomegranate Salad

3 cups quinoa, rinsed, cooked, and cooled

2 cups chicken, cooked, and shredded

1 cup pomegranate seeds (or dried cranberry)

Sea salt and ground pepper

1 ⁄4 cup (packed) fresh mint leaves, chopped

1 ⁄4 cup (packed) fresh cilantro leaves, chopped

Dressing:

2 teaspoons lime zest

2 tablespoons fresh lime juice

2 tablespoons olive oil

In a large bowl, combine quinoa, chicken, and pomegranate seeds. In a small bowl, whisk together lime zest, lime juice, and olive oil. Add to quinoa mixture and gently mix to coat. Season to taste, then cover and refrigerate for at least 30 minutes or until chilled. Just before serving, add mint and cilantro, gently mixing to combine.