For my birthday, we visited a locally owned place that is one of those places you visit only on fancy occasions without kids.  Mike ordered the most amazing chicken thighs. “CHICKEN THIGHS?!” I thought. He complains when I make them at home, so I was SHOCKED he ordered them for a special occasion dinner. He had taken the waitress up on her recommendation, and I’m so glad he did!

They were citrusy, but with spice from the jalapeños.  I’m sure their method was MUCH more complicated than mine, but I don’t have time for that! These turned out so delicious, tender, and flavorful.  They will be on the menu at home more often!

Enjoy!

Ingredients:

3 Sliced Jalapeños

1 Lemon (juiced)

5-6 Boneless Skinless Chicken Breasts

1 Tbsp Butter

4 Tbsp Avocado Oil

Instant Pot Directions:

1. In Instant Pot, add 2 Tbsp avocado oil, lemon juice, chicken thighs, and jalapeños.
2. Pressure cook on high for 10 mins.  Natural release for 5 mins, then quick release.
3. Drain sauce and set aside. Remove chicken and hold for browning.
4. Turn Instant Pot to Sauté, and add remaining avocado oil and butter.
5. Brown both sides of the chicken.
6. Add sauce back in.
7. Serve and enjoy!

Directions:

1. Preheat oven to 400*
2. In cast iron pan, add butter and avocado oil.
3. Sauté jalapeños remove and set aside.
4. Brown chicken thighs on both sides, remove, and set aside.
5. Add lemon juice and whisk any browned bits from bottom of pan.
6. Add chicken and jalapeños back into the pan.
7. Place pan in oven until chicken is cooked through to 165* internal temp.
8. Serve and Enjoy!

I pre-make these any time we are running low and are having another meal with chicken breasts.  I buy a pack of chicken much larger than we need for that night, and any chicken that doesn’t go in that nights meal gets made into these and put into the freezer. I already have chicken on my hands, a cutting board dirty, and time while that nights chicken cooks.  A little multi tasking one night can save a LOT of time during future meals. Often times I’ll make up 2-3 batches of these at a time.

Enjoy!

Ingredients:

2 pounds chicken breast cut into nugget size

1 cup crushed Pork Rinds

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Parsley Flake

2 Tbsp Nutritional Yeast

OPTIONAL:

• 1 tsp Cayenne Pepper (for a spicier nugget)
• Dipping Sauce: We love this Sugar Free BBQ

Directions:

1. Cut chicken breast into nugget sized pieces.
2. In gallon zip top bag, put all other ingredients.
3. Shake to mix.
4. Add chicken and shake to cover.
5. If freezing: spread nuggets out within the zip top bag and lay flat in freezer to prevent them from freezing together.  Once frozen, they no longer need to be stored flat.
6. Cooking: place desired number of nuggets into air fryer. Turn on to 370* for 10-15 mins flipping half way through.  An oven could also be used for cooking, but I love the crispiness that come from the air fryer.

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Enjoy!

Ingredients:

• 1 pound ground chicken
• 1 cup grated parmesan
• 1 cup mozzarella
• 1 Tbsp Italian seasoning
• 1 cup heavy whipping cream
• 8 Tbsp butter
• 2 Tbsp minced garlic
• 1 jalapeño sliced with seeds removed
• 6 strips of bacon cooked and chopped
• 1/2 cup shredded parmesan cheese

Directions:

1. 1. Preheat oven to 400*
   2. Mix ground chicken, grated parmesan, mozzarella, and Italian seasoning together.
   3. Roll the mixture out between two pieces of parchment paper into the shape of your baking pan. I like to use a pizza stone like this to get a nice crisp on the pizza.
   4. Leaving the crust on the parchment place on baking pan and bake for 20 mins. I find it helpful to place a pan on the rack under the pizza to help catch the drips from the chicken.
   5. While crust is baking, melt butter in sauce pan. Then add the garlic.
   6. When bubbles start, add in heavy cream and continue to reduce the sauce over medium heat stirring occasionally.
   7. Pull crust out when top has started to brown and flip it over directly onto the pizza stone. This helps to get a nice crust that holds up when eating, but doesn’t stick to the pan when baking!
   8. Bake crust for 5-10 mins for the top to brown slightly.
   9. Top crust.  First sauce followed by jalapeños and bacon, and topped with shredded parmesan cheese.
   10. Back in the oven until cheese is melted and jalapeños are soft.
   11. After taking the pizza out of the oven, let sit for 10 mins to help crust stiffen up.

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