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Garlic Herbed Chicken Bites
Can’t ever have enough TASTY + QUICK chicken recipes!
Garlic Herbed Chicken Bites are FANTASTIC for meal prep!
Stays good in the fridge for 4 days.
I added 1 cup of zucchini and 1/2 cup of quinoa to my meal prep containers along with about 4 ounces of chicken bites.
Thoroughly enjoyed this meal prep!
Serve alongside our Ranch Zucchini.
4 servings
Ingredients:
- 1-1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- sea salt and ground black pepper, to taste
- 2 Tbsps GF flour, Arrowroot powder, or cornstarch
- 3 Tbsps clarified butter or ghee, divided
- 1 cup chicken bone broth
- 4 cloves fresh garlic, pressed
- a handful of fresh parsley, minced
- a handful of fresh oregano, minced
Instructions:
Chop your chicken and place it into a bowl.
Sprinkle with sea salt, pepper to taste, and then sprinkle with the flour or cornstarch and stir to coat well.
Preheat a large skillet over medium heat. Add 1 tablespoon of ghee/butter and 1/3 of the chicken with some space in between the pieces. Cook the chicken until golden brown and cooked through, then set aside. Repeat with the remaining ghee/butter and chicken. We want to do this step in small batches so the chicken can crisp up and get nicely golden.
Once all the chicken bites are done, place them all together into the skillet.
Stir in the broth, garlic, and fresh herbs. Continue to cook over medium heat, for 2 minutes, or until hot and the garlic releases its flavor.
Serve chicken immediately over rice or quinoa.
Leftovers will keep 4 days in the refrigerator or up to 1 month in the freezer.
Enjoy!
Also try this with our Ranch Zucchini!
💚Rachel
Ingredients
- 1-1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- sea salt and ground black pepper, to taste
- 2 Tbsps GF flour, Arrowroot powder, or cornstarch
- 3 Tbsps clarified butter or ghee, divided
- 1 cup chicken bone broth
- 4 cloves fresh garlic, pressed
- a handful of fresh parsley, minced
- a handful of fresh oregano, minced
Instructions
- Chop your chicken and place it into a bowl. Sprinkle with sea salt, pepper to taste, and then sprinkle with the flour or cornstarch and stir to coat well.
- Preheat a large skillet over medium heat. Add 1 tablespoon of ghee/butter and 1/3 of the chicken with some space in between the pieces. Cook the chicken until golden brown and cooked through, then set aside. Repeat with the remaining ghee/butter and chicken. We want to do this step in small batches so the chicken can crisp up and get nicely golden.
- Once all the chicken bites are done, place them all together into the skillet.
- Stir in the broth, garlic, and fresh herbs. Continue to cook over medium heat, for 2 minutes, or until hot and the garlic releases its flavor.
- Serve chicken immediately over rice or quinoa.
- Leftovers will keep 4 days in the refrigerator or up to 1 month in the freezer.
- Enjoy!
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