Kristen Horne Health Coach

Greek Chicken and lemon Rice

Chicken
-1.5 lb skinless boneless chicken thighs
-1 teaspoon dried oregano
-1 teaspoon paprika
-salt and pepper to taste
-1/4 teaspoon red pepper flakes
-2 tablespoons olive oil

Greek lemon rice
-1 tablespoon olive oil
-8 oz grape tomatoes sliced in half
-2 cloves garlic minced
-1 teaspoon dried oregano
-salt and pepper to taste
-4 cups fresh baby spinach
-3 tablespoons freshly squeezed lemon juice
-2 cups cooked jasmine rice

Feta cheese mixture
-6 oz feta cheese diced into small cubes
-1 tablespoon freshly squeezed lemon juice
-¼ teaspoon dried oregano
-salt and pepper to taste

Leftover Thanksgiving Turkey soup!

-2 Tbsp olive oil
-1/2 yellow onion, finely chopped
-2 medium carrots, peeled and diced
-2 stalks celery, diced
-2 cloves garlic, minced
-1 teaspoon dried thyme
-½ teaspoon dried sage
-8 cups good quality chicken broth (homemade is best, but low-sodium store-bought works wonderfully)
-2-3 C cooked leftover turkey, shredded or diced into bite-sized pieces (a mix of white and dark meat is delicious!)
-1 C leftover cooked green beans, cut into small pieces
-1/2 C rice (optional) add during last 10 minutes to cook until soft
-1 bay leaf
-Salt and freshly ground black pepper, to taste
-parsley, chopped for garnish
ENJOY!!!

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Chinese Chicken and Broccoli!

-1 pound of boneless, skinless chicken breast, sliced into bite sized pieces
-2 cups of fresh broccoli florets
-2 tablespoons soy sauce
-1 tablespoon fish sauce
-2 tablespoons avocado oil
-1 tablespoon cornstarch
-2 cloves of garlic, minced
-1 teaspoon of ginger, minced
-Salt and pepper to taste
-organic brown rice (optional)

-Marinate the Chicken: In a bowl, combine the sliced chicken with 1Tbsp soy sauce and cornstarch. Allow it to marinate for about 10-15 minutes while you prep your veggies.
-Stir-Fry Vegetables: Heat 1 Tbsp of oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Toss in the broccoli florets and stir-fry for 3–4 minutes until they turn bright green and tender-crisp. Remove from the pan and set aside.
-Cook Chicken: In the same pan, add the remaining tablespoon of oil. Add the marinated chicken strips, ensuring they are evenly spaced. Cook for about 5-7 minutes until golden brown and cooked through.
-Combine and Sauce It Up: Return the broccoli to the pan with the cooked chicken. Add oyster sauce and second tablespoon of soy sauceand stir well to combine. Cook for another minute, allowing the sauce to coat the mixture evenly.
-Serve and Enjoy: Once everything is well combined and hot, transfer to a serving dish
Serve immediately with steamed rice

Love my sweet clients and appreciate the feedback!

It’s finally starting to feel like fall and I have the perfect, simple homemade chicken noodle soup for a nice chilly evening! 🍁
-8 cups chicken stock
-2 large boneless, skinless chicken breasts
-1 large carrot, diced
-1 celery stalk, diced
-1 Tbsp EVOO
-1/2 teaspoon ginger, minced
-1 clove garlic, minced
-2 oz brown rice noodles
-sea salt and pepper, to taste

-heat olive oil in a large soup pan
-add minced ginger and garlic and stir often until warm
-add chopped carrots and celery. stir until soft
-add chicken broth and chicken breasts
-Bring to a boil, then reduce the heat and partly cover simmering for about 20 minutes or until chicken is cooked through
-remove the chicken, shred it, and add it back to the soup
-add the noodles and simmer about 4 minutes or until noodles are soft
-add salt and pepper to taste
ENJOY!!

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