Category Archives: Chicken & Turkey

Paleo Kung “Power” Chicken with Medjool Dates

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Training for spring season obstacle course racing and the 5-week long Crossfit Games Open competition makes me hungry. Really, really hungry. After 25+ years as a competitive athlete, I’ve learned (and sometimes the hard way), what does and doesn’t work for me when it comes to fueling my fitness. Lots of junk food and candy, not so good. Salty, over-sugared or fat-laden drive-thru and take-out meals, also not optimal. Restrictive dieting or skipping meals, even worse. Paleo Kung "Power" Chicken with Medjool Dates

But, you know what’s good? Healthy, homemade recipes like my Paleo Kung “Power” Chicken, an easy-to-make meal that gives me the energy I need to accomplish my daily fitness goals, make workout gains and recover optimally for the next sweat sesh! There is lots of lean protein for muscle-making, this take-out inspired dinner also features a surprise ingredient that is great for athletes – MEDJOOL DATES! Read on to find out all the deliciously savory-sweet-sticky details and get the recipe! Continue reading →

Lemon Ginger Chicken Soup + Meal Prep

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I love me the soups. Nourishing, comforting, satisfying and life-simplifying, a bowl of soup really hits the spot. Unlike baking, soup making is so forgiving – just throw in what you’ve got! Plus, leftovers never get stale, in fact, they get better! My recipe for Lemon Ginger Chicken Noodle Soup makes a great meal for lunch, a light dinner or even on-the-go! Lemon Ginger Chicken Noodle Soup makes a nourishing lunch or light dinner. It's gluten-free with rice noodles and can be meal-prepped with my bonus instructions.

In addition to the directions for making a big pot full at once, I’ve also shared bonus instructions and hacks on how to shortcut the process if you are meal-prepping for enjoyment later. You don’t even have to cook the noodles!

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Sheet Pan Ginger-Honey Chicken w/ Sweet Potatoes, Apple, Fennel

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ginger-honey-sheet-pan-chicken-close-upI’ve had 99 problems this week, but at least getting a quick healthy dinner on the table wasn’t one of them thanks to this Sheet Pan Ginger-Honey Chicken with Sweet Potatoes, Apple & Fennel. This dish is so simple to prepare, just a couple minutes of chopping, tossing on a cookie sheet and drizzling with a quick sauce to keep everything moist white it to roast for 30 minutes – and only one pan to clean up!

Ginger Honey Sheet Pan Chicken with Apples, Sweet Potato and Fennel a simple yet hearty sheet pan dinner with loads of seasonal vegetables and a touch of honey and ginger. Easy clean-up, great for weeknights!

honey-ginger-sheet-pan-chicken-pouring-on-dressingA bed of fresh, seasonal vegetables  make a “lift” for the chicken breasts, ensuring they cook up nice and evenly – plus, I butterflied each massive breast to make a more reasonable-sized portion and speed up cooking time.  I originally developed this recipe for Litehouse Foods using their Organic Ginger with Honey Dressing which marries all my ingredients with just a touch of sweetness and the brightness of ginger.  In case you can’t find this dressing in the refrigerated section of your produce department, I’ve adapted the recipe (and noted how to do the bottled dressing swap).

apple-sweet-potato-onion

Fennel is one of the ingredients in this dish, and one I should definitely use more often. The scent of fresh fennel is amazing. It smells like black licorice but the cooked bulb has a very mild taste, you can use it as you would an onion. The crunchy raw bulbs and feathery stems can be used in salads, dips, and such to add an herby, aromatic effect.

jennifer fisher thefitfork brainpower5kIn other news, I jumped into my first 5k since the spring and was thrilled to come in 2nd overall female despite the hills, humidity and feeling slightly off my game at the start (in training and sleep). Had the lead until halfway when a girl about half my age made her move and I just could never muster up a surge. But, anyway, it’s all good and gets my head and heart back into the game for the Fall season.

One Sheet (Pan) to the wind! Ginger-Honey Chicken w/Sweet Potatoes, Apple, Fennel #Fitfluential

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So, what non-cookie recipe have you made on a baking sheet? Have you ever tried fennel? Are you running this fall — 5ks, marathons, or around the neighborhood? Please share in the comments below – XOXO, Jennifer 

Ginger Honey Sheet Pan Chicken with Apples, Sweet Potato and Fennel
Print
30min Sheet Pan Ginger-Honey Chicken w/ Sweet Potatoes, Apple, Fennel
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A simple yet hearty sheet pan dinner with loads of seasonal vegetables and a touch of honey and ginger. Easy clean-up, great for weeknights!
Cuisine: American
Servings: 4 servings
Ingredients
  • 1 fennel bulb with feathered stalks
  • 1 tablespoon olive oil
  • 1 large sweet potato, cut into 1/3” slices and quartered
  • 1 medium red onion, sliced into 1/3” slices and quartered
  • 1 large Granny Smith apple
  • 1 1/2 lbs boneless, skinless chicken breast
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon chinese five spice
  • 3 tablespoons oilve oil* or swap 1/2 cup tota Litehouse Foods Organic Ginger Honey Dressing
  • 3 tablespoons apple cider vineager* or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing
  • 3 tablespoons honey* or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing
  • 1 tablespoon fresh grated ginger root* or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing
Instructions
  1. Preheat oven to 425 F degrees.
  2. Cut bulb off fennel stalks and slice bulb, removing core and root. Set aside 2 tablespoons of snipped feathery leaves from stalks to use as garnish.
  3. Drizzle oil on large rimmed baking sheet and fill with cut sweet potato, apple, onion and fennel in single layer (some overlap okay). Sprinkle with salt and pepper.
  4. Add chicken on top of vegetable layer, sprinkle entire pan with five spice.
  5. In small bowl, whisk together "dressing" of olive oil, vinegar, honey and ginger. Drizzle approximately 1 ounce of dressing over top of each chicken piece (alternatively, use 1/2 cup of the store-bought dressing - Organic Ginger with Honey Dressing from Litehouse Foods.
  6. Place in oven on center rack and roast for a total of 30 minutes (up to 40 minutes depending on chicken thickness), drizzling the chicken with juices collected with a baster or large spoon approximately halfway through cooking time.
  7. Garnish with snipped fresh fennel.

Comforting Chicken & Rice Soup Recipe – Really Helps You Feel Better!

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Comforting Chicken and Rice SoupThis is a bad news, good news post. Unfortunately, it’s that time of year when the sneezes, sniffles and the stuffy-head crud comes on. But the upside is that a comforting bowl full of chicken soup (your grandmother’s remedy) actually has some merit to making you feel better — plus, it tastes great too!

Best Ever Chicken and Rice Soup

fort davis boysI whipped up a huge batch of my  Best-Ever Chicken and Rice Soup when the kids came back from our recent trip to the mountains feeling under the weather. I had them licking their colds . . . and the bottom of their bowls in record time.

Dozens upon dozens of scientific studies have investigated the basis for this centuries-old remedy — from how the hot temperature unblocks stuffy airways to how the zinc found in certain ingredients might just shorten the length of a cold. Science aside, it’s pretty much agreed on that slurping up soup helps keep you hydrated, chases away chills associated with fever and reduce certain annoying symptoms of being sick. Plus, the addition of turmeric, a golden spice related to ginger, helps to provide the antioxident power you need to start feeling better.

Immunity Boosting Turmeric Chicken Soup takes away the chills and provides nutrients you need to start feeling betterIf you’re not feeling up to par, please see a doctor to make sure it’s nothing serious. But, I’d also highly recommend a batch of my Best Ever Chicken and Rice Soup.

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This easy soup recipe is also ideal for light dinner and lunch leftovers to keep your wellness in check every day of the year.  Plan ahead and double the recipe – freeze in single serve portions for busy or sick day convenience.

Best Ever Chicken and Rice Soup with Instantly Fresh Herbs

instantly fresh herbsI’ve used Instantly Fresh Italian Herb Blend as a recipe shortcut to lighten and brighten the broth – it’s a medley of basil, oregano, garlic, red onions, red pepper, marjoram, rosemary and sage conveniently bottled together. I love these freeze-dried Instantly Fresh Herbs by Litehouse Foods — they have a huge assortment (I also love the Mint). Find them in the produce section or herb aisle of your grocery store. Head over to my Instagram profile (@thefitfork) now through this Monday (1/4) at midnight for a flash giveaway for three free product coupons. Look for my Chicken Soup photo and follow the post instructions to enter.

Comforting Chicken and Rice Soup #FeelBetter #BowlofLove #SoupMonth

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Do you have a home remedy for times when you’re feeling under the weather? What is your favorite soup? Please share in the comments below, XOXO — Jennifer  

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Best Ever Chicken and Rice Soup with Instantly Fresh Herbs
Print
Best Ever Chicken & Rice Soup
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Soup
Cuisine: American
Servings: 8 large bowls
Ingredients
  • 1 cup (dry) white or brown rice (plus water to cook rice)
  • 8 cups additional water
  • 1 pound boneless, skinless chicken breast
  • 8 cubes chicken bullion
  • 2 tablespoons olive oil
  • 1 large white onion, finely chopped
  • 1 medium yellow bell pepper, seeded and finely chopped
  • 2 long celery ribs, finely chopped
  • 2 large carrots, finely chopped
  • 2 cloves minced garlic
  • 1 teaspoon ground turmeric
  • 2 tablespoons Instantly Fresh Italian Herb Blend
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • salt and pepper to taste
Instructions
  1. Prepare rice according to package instructions. Set aside. In large stock pot, boil chicken breasts in water for 15 to 20 minutes or until no longer pink inside and internal temperature reaches a minimum of 165 F degrees.
  2. Remove chicken breasts from pot, but do not discard water. Skim off any residue not desired in soup. When chicken is cool enough to handle, pull apart with fingers or fork into large shreds. Add back to pot with water. Add bouillon cubes. Turn heat to medium low and simmer, stirring occasionally.
  3. Meanwhile, add olive oil to large skilled and bring to medium high heat. Add chopped onion, bell pepper, celery, and carrots. Sauté for 5 to 7 minutes or until vegetables are softening. Add garlic and continue to cook for 1 more minute.
  4. Add vegetables to stock pot with chicken. Return skillet to stove top. Add Instantly Fresh Herb Blend to pot with chicken and vegetables, keep simmering and stirring occasionally.
  5. To make thickening roux, melt butter in skillet over medium heat. When butter is beginning to bubble, whisk in flour and stir constantly and quickly for several minutes, or until it has turned a light golden brown. Remove skillet from heat and allow roux to cool a bit.
  6. Once roux is no longer hot (can be warm), scrape into stock pot and stir well to combine. Stir in prepared rice. Season with salt and black pepper to taste. Continue to simmer soup for 15 more minutes, or until everything heated through.