Dawna Stone

You Can Have A Better Life

Chicken

Ginger Chicken Stir-Fry

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This ginger chicken stir-fry recipe with brown rice is a perfect combination of fresh vegetables and protein and provides everything you need for a truly healthy and satisfying meal—not to mention it’s delicious! Want to make it vegan? Just sub tofu for the chicken.

P.S. Looking to jump start your healthy eating? Join me for a quick and simple 5-Day-Detox.

Chicken Stir Fry 2015

Ginger Chicken Stir-Fry
Servings
4
Servings
4
Ginger Chicken Stir-Fry
Servings
4
Servings
4
Ingredients
Rice
Stir-Fry
Servings:
Instructions
  1. In a medium pot with steamer tray, steam broccoli just until tender and set aside.
  2. To make brown rice: In a saucepan over medium-high heat, combine the brown rice, water and salt and bring to a boil. Reduce the heat to low, cover, and cook for 45 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff with a fork. Set aside.
  3. To make the stir-fry: In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Add onions and garlic and sauté for 1 to 2 minutes or until onions start to become translucent. Add chicken and tamari and cook for 4 to 6 minutes. Add carrots, peppers, snow peas and chicken broth. Cook for an additional 3 to 4 minutes. Add broccoli, spinach and ginger and cook until spinach is wilted approximately 2 to 3 minutes or until chicken is done.
  4. Fluff the reserved rice with a fork and divide among 4 bowls. Spoon the stir-fry mixture over the rice and serve.
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Chicken Noodle Soup – Wheat and Dairy Free!

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As the weather begins to cool down a few degrees, I'm pulling out my best soup recipes. This wheat and dairy-free chicken noodle soup is one of my favorites. It's one of the recipes in my Healthy You Cookbook but I'm sharing it with you below. Enjoy!

Chicken  Noodle Soup (A Twist on a Classic)

With ground chicken meatballs

Serves: 4

Ingredients:

8 oz. rice pasta (shape of your choice)

1 lb. ground chicken

1 cup carrots, peeled and sliced thin

½ cup mushrooms, sliced

1 yellow onion, chopped

½ cup celery, sliced thin

2 leafs of kale, cut in thin strips (stems discarded)

6 cups chicken broth, low sodium and organic

1 tablespoon olive oil

¼ teaspoon white pepper

salt and cracked black pepper, to taste

Directions:

In a large pot, heat the olive oil on medium-high. Add the onion and cook until translucent or approximately 4-5 minutes.  Add carrots and cook for 1 min. Add chicken broth, mushrooms, celery, kale, salt and pepper and bring to a simmer.

In a medium to large bowl, combine chicken, salt and white pepper. Form approximately 12 meatballs. Add meatballs to broth mixture. Add rice pasta and continue to simmer until chicken is cooked thoroughly and pasta is al dente about 10 – 12 minutes.

Season with additional salt and pepper, serve and enjoy!

Recipe from my Healthy You Diet cookbook.

White Chicken Stew with Homemade Tortilla Chips

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Cold or warm weather, I love my soup, stew and chili recipes! And I'm always busy creating new ones with the season’s best produce. For stews, I love going to the farmer’s market for fresh, local vegetables to combine in one healthy dish.

This White Chicken Stew is a favorite. It is hearty, yet healthy, and full of lean protein. The vegetables along with the beans and chicken create an amazing balance of taste and texture. The meal will leave you and the family feeling warm, happy and satisfied. It’s also easy to make extra servings for delicious (and easy) leftovers.

Get the recipe below. And if you're looking to jump-start your healthy eating, join me for a quick and simple 5-Day Detox!

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White Chicken Stew with Homemade Tortilla Chips
Servings
4
Servings
4
White Chicken Stew with Homemade Tortilla Chips
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a Dutch oven, heat the oil over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for approximately 5 minutes or until the onion is translucent. Add salt and pepper.
  2. Add the yellow pepper, jalapeño, Anaheim pepper, and green chilies and cook an additional 3-5 minutes. Add the broth, beans and kale. Bring to a boil, reduce the heat, and simmer for 25 minutes, or until the vegetables are tender. Add chicken and simmer an additional 5 to 10 minutes or until chicken is warmed through.
  3. While the stew is simmering, preheat the oven to 400°F. Arrange the tortillas on a baking sheet. Bake for 2-4 minutes, or until crisp
  4. Ladle the stew into bowls and top with crumbled tortilla chips.
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Almond Crusted Chicken Breast

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It's sometimes challenging to get my young kids to eat a healthy chicken meal. Like most kids, they tend to prefer fried chicken nuggets; so when I place a standard grilled chicken breast on their plates, I brace myself for complaints. Having this in mind, I tasked myself with creating a delicious chicken recipe that the whole family will enjoy while still providing nutritional benefits.

This crispy almond crusted chicken uses a splash of extra-virgin olive oil (eliminating the need for butter or peanut oil) and skips the white flour that is standard in most recipes. The end result is a gluten-free, nutty-tasting chicken that's awesome on its own or atop a bed of greens. Feel free to add your favorite veggies, squash, or grains to create a heartier meal.

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Almond Crusted Chicken Breast
Servings
4
Servings
4
Almond Crusted Chicken Breast
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large bowl, combine the almond meal, oat flour, paprika, onion powder, oregano, salt and garlic powder and set aside.
  2. In a medium bowl, whisk the eggs and set aside.
  3. Pound the chicken to an even thickness (about ½ inch) by placing the breasts between 2 plastic bags or sheets of plastic wrap and hitting the thick part of the chicken with a flat meat pounder or rolling pin.
  4. Dip the chicken breasts into the egg mixture. After dipping chicken into the egg, dip into the dry mixture so that it is evenly covered.
  5. In a deep skillet, heat the oil on medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes on each side or until cooked through. Time will depend on the thickness of the chicken.
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Join me on EatClean.com!

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eatCLEAN-no-TaglineFood is my true passion. To be more specific, I love exploring everything about healthy food – what it means to be “healthy,” how healthy food makes us feel, and how better food choices can improve our lives. In addition to sharing my passion through my website, my Healthy You Diet cookbook, and my online Healthy You Challenge, I am THRILLED to announce that I will be a contributing blogger on Prevention magazine’s new website EatClean.com, a site offering you “The Real Dirt On Real Food.”

I am always inventing (and sometimes re-inventing) recipes, and sharing tips and tricks that help me stay on track. Eat Clean gives me another opportunity to reach a broader audience and help people reach their own “healthy you” goals.

I hope you’ll join me on Eat Clean and discover the latest trends, news, and recipes surrounding clean eating!

Here are 3 of my healthy and warming soup recipes that recently appeared on EatClean.com:

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Gluten-Free Veggie Noodle Soup with Navy Beans: Gluten-free and vegetarian, this recipe appeals to the masses. I love the noodle and bean combination. The carrots add a beneficial dash of vitamin A, which help maintain healthy skin, teeth, and eyes.

 

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White Chicken Stew with Kale and Green Chilis: Chicken, beans, and fresh vegetables create a hearty soup full of protein. The jalapeno and green chiles offer a nice kick. Top the soup with fresh baked corn tortillas for a welcomed crunch.

 

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Chicken Meatball Noodle Soup: This recipe is a twist on the classic chicken noodle soup. This version is incredibly comforting and satisfying for lunch or dinner.

 

Chicken and Wild Rice Soup

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Anytime I can make a big pot of soup and have it for a couple days, I’m thrilled. Quick and simple dishes are what work best for me these days and this Chicken and Wild Rice Soup is just that.

Chicken and Wild Rice Soup 1 Edit

Although you can substitute white or brown rice in the recipe, the wild rice give the soup a rustic and nutty flavor that really sets it apart from other chicken and rice soups.

1 cup wild riceAlthough the stars of this soup are the chicken and the rice, I love that this recipe is also packed with fresh vegetables like celery, tomatoes, onion, carrots and spinach.

Chicken and wild rice soup ingredients

By using a store bought rotisserie chicken I save loads of time and can still make a protein packed meal.

Most soups feel more like a starter than a main meal but this one definitely makes a hearty main course.

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If you like this Chicken and Wild Rice soup recipe, you should also check out the Chicken Meatball Noodle soup in my new cookbook, The Healthy You Diet. I’m not sure if it was the meatballs or just the overall flavor of the soup, but it quickly became one of my husbands all time favorites.

Chicken and Wild Rice Soup
Servings
6
Servings
6
Chicken and Wild Rice Soup
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Cook rice according to package directions and set aside.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Add onion and garlic and sauté for 3 minutes or until onions begin to turn translucent. Add broth, carrots, celery, tomatoes, and thyme and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Add salt, pepper, reserved rice, chicken, and spinach and simmer for 8 to 10 minutes or until chicken is warmed through.
  3. Remove thyme sprigs. Top with parsley and serve.
  4. Note: The soup is dairy-free but if you’re not concerned with it being so, you can add some fresh grated Parmesan to the top before serving.
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