Chipotle Chicken with Pineapple Avocado Salsa

This recipe is SO EASY you are going to love it!  I throw it in the crock pot, turn it to high until it is done, shred the chicken and serve it with an amazing pineapple avocado salsa.  Done.  This meal is great for those days where you don't feel like making a big production.  I made this on a Sunday so we would have leftovers for the rest of the week.  Okay, it didn't last that long but I tried.  To make this a lighter dish, serve as a salad.  Otherwise try it with some organic basmati brown rice and fresh organic spinach.  Either way, I like mine drizzled with Chipotle-Honey Vinaigrette (found here). Enjoy!

Ingredients:
4-5lb boneless skinless chicken thighs
2-3c of your favorite salsa (make sure it's mild though because we are adding chipotle later and it's hot!)
2-4 chipotle chiles in adobo, minced (For a lot of spice, keep the seeds.  For less spice, remove the seeds)
1tbs adobo sauce (from the same can)

Pineapple Avocado Salsa:
1 pineapple, diced
2c cherry tomoatoes, diced
2 avocado, diced
1/4c cilantro, chopped
A pinch of garlic powder
Fresh ground sea salt to taste
1 drop DoTerra Lime Essential Oil (Secret ingredient that really makes this recipe to DIE for!  Buy here)

Optional:
Salad Greens
Organic Brown Rice (Basmati is my favorite)
Chipotle-Honey Viniagrette (recipe found here)
Corn Tortillas:  You can make them gluten free tacos if you want too

Directions:
1. In a slow cooker, add your chicken, salsa, chipotles and adobo sauce.  Mix well.  Turn to high for about 4-5 hours or until meat is tender.  Alternatively, turn it on low (it will take almost double the time so maybe 7-8 hours depending on your slow cooker).
2. When the chicken is done, break it up into chunks or shred it with two forks depending on your preference.
3. Put together the salsa:  Mix pineapple, tomatoes, and cilantro. Add a sprinkle of garlic powder and sea salt and taste.  Keep adjusting until you have the amount of garlic you like.  Add 1 drop of lime essential oil (this will make your whole dish POP).  Stir well.
4. Serve chicken with salsa on top.  Alternatively, make a brown rice burrito bowl drizzled with vinaigrette.  Or turn it into a salad.  They would also make delicious shredded chicken tacos.  The possibilities are endless.  Enjoy!


About Essential Oils:
You can visit my sister blog Aroma Nurse to learn about DoTerra Essential Oils or my DoTerra Wellness Store to purchase them.

Mexican Fish Salad w Chipotle Honey Vinaigrette

I love Chipotle.  No, I'm not talking about the chile (although I love that too).  I'm talking about the take-out restaurant.  We eat there at least a few times a month.  I always order the same thing: Carnitas salad, with peppers, mild salsa, guacamole & their deliciously smokey vinaigrette.  I also make my own version of these salads at home.  This time I used wild-caught-cod and it was just delightful.  Usually I do chicken or steak in these Mexican dishes but I think I just found my new favorite spring meal.  Enjoy!

Ingredients (serves 2):

Veggies:
2 bowls of chopped greens (I used a mixture of Organic Red Lettuce & Romaine)
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
1tbs extra virgin olive oil

Fish:
2 filets mild and flaky wild-caught-fish (I used Alaskan Cod)
1tbs extra virgin olive oil
1tbs butter
8 drops DoTERRA Lemon Essential Oil ( buy here)
Sea salt and fresh cracked black pepper
a pinch of garlic powder

Guacamole Salsa:
2 avocados, diced
1 tomato, diced
organic cilantro, chopped (to taste - I used about 1/4c)
1 drop DoTERRA Lime Essential Oil (buy here)
garlic powder and salt to taste

Chipotle Vinaigrette: 
1/4 cup apple cider vinegar
2tbs honey
1tsp dijon mustard
1/2 tsp ground chipotle powder
1 tsp adobo sauce from a can of chipotle's in adobo (if you have it)
1 drop DoTERRA Lime Essential Oil (buy here)
1/4tsp paprika
pinch garlic powder, onion powder and oregano
1/4c extra virgin olive oil
salt and pepper to taste

Directions:
1. Preheat your oven to 450F.  Then prepare your viniagrette by whisking all of the ingredients in a glass bowl (or put them in a glass jar with a lit and shake well).  Add salt and pepper to taste.
Note:  If you aren't used to cooking with essential oils, a little goes a long way.  Lemon and Lime are my absolute FAVORTE to cook with because you only need a drop and it gives the dish SO MUCH fresh flavor!  They are must-haves for your kitchen spice cupboard in my opinion.
2. Prepare your guac-salsa.  In a medium size bowl, mix your avocao, tomao, cilantro and lime essential oil.  Add a sprinkle of salt and garlic powder then mix some more and taste.  Keep adding garlic and salt until it's to your liking and keep mixing until the guacamole has some mushed pieces but some still cubed.
3. Now cook up your peppers.  Spread them in a single layer on a baking sheet (I use one lined with non-stick foil for super easy clean-up).  Drizzle with 1tbs olive oil and toss well.  Add a bit of salt.  Throw them in the oven and cook about15 minutes or until they are softening and have some brown or black areas.  Toss them after 10 minutes.
4. While your peppers are cooking, heat a large skillet over medium high heat with 1tbs olive oil and 1tbs butter (this mixture tastes absolutely divine).  Add a bit of salt, pepper, and garlic powder to your fillets and place them into the hot skillet.  Cook on one side until seared a deep golden brown, then flip, add 4 drops lemon essential oil on the top of each fish, cover with a lid, turn to medium-low and cook until fully cooked through (mine took an additional 4 minutes).  They are done when the fillet flakes easily with a fork.
5. To serve:  In a bowl, place some greens.  Top with peppers, then a filet of fish, and a huge scoop of salsa guac.  Drizzle the salad dressing over the whole thing and dig in.  OMG so good!

About DoTERRA Essential Oils:
See my Primal Bites Page Cooking w Essential Oils
See my sister blog Aroma Nurse
Purchase any oil at My DoTERRA Wellness Store or contact me directly at lizgracerendon@gmail.com for information on wholesale prices

Basil Balsamic Grilled Chicken & Apple Salad w Butternut Squash Mash

Now that it is officially Spring, it's back to the grill for this quick go-to recipe.  I marinated my organic chicken thighs in leftover Basil Balsamic Vinaigrette from this recipe then grilled them up and placed them on top of a delicious apple salad.  Paired with a simple butternut squash mash, this dish was a hearty well rounded meal for the whole family (even baby P loved it).  I hope you do too.

Ingredients (Serves 4):
8 Organic Boneless Skinless Chicken Thighs
1/2c Basil Balsamic Dressing (see below)
1/4c Organic Chicken Stock
1 Butternut Squash, halved and seeded
2tbs Organic Butter
8c Organic Mixed Greens (I used Spinach & Arugula)
2 Organic Apples, diced
2 Avocado, seeded & diced
1/2c pinenuts
1/2c Pear Walnut Dressing (see below)
Salt & Pepper to taste

Basil Balsamic Vinaigrette:  (Recipe also found here)
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Directions:  Place in a jar and shake.  Add salt and pepper to taste.

Pear Walnut Vinaigrette:
1/4c Toasted Walnut Oil
1/4c Pear balsamic vinegar (found at a local oil & vinegar store, another fruity balsamic will do)

Directions:  Place in a jar and shake.  Add salt and pepper if needed to taste.

Directions:
1. In a large gallon size ziploc bag, place chicken thighs.  Add 1/2c Basil Balsamic Vinaigrette and 1/4c Chicken Stock.  Let marinate in the refrigerator at least a few hours or up to a day.  Let chicken come to room temperature about 20-30 minutes prior to cooking.
2. To make the sqaush, line a baking sheet with nonstick foil.  Preheat the oven to 350F.  Place the squash, skin side up, on the baking sheet and bake until a fork easily pierces through the squash, about 45 minutes for mine.  Remove from the oven.  Using a spoon, scoop out the flesh into a bowl.  Add a few tbs of butter and mash with a potato masher.  Add a bit of salt if needed.  Keep warm.
3. When ready to cook chicken, heat grill to medium-high heat.  Add your chicken thighs and cook until tender but done (estimating 8 minutes per side for mine).
4. Meanwhile, in a large bowl toss mixed greens, apples, avocado and pear walnut dressing (add as much or as little dressing as you like).  Scoop out a serving onto each plate.  Top with pinenuts. 
5. When chicken is done cooking, slice on a cutting board and place on top of each salad.  Serve alongside a hearty scoop of butternut squash.  Oh yea!