weight, Rebecca Lazar - CHICKEN & GREENS SLIDERS

These chicken slider are super quick and easy to prepare, contain healthy green veggies packed with immune supporting nutrients like Vitamins A and C, and key minerals including Potassium, Calcium, Magnesium, Manganese and Iron. They are also high in Protein (21 grams for 2 sliders), low in calories and taste delicious! Wrap them in Boston lettuce with sliced tomato and avocado, stuff them in a Gluten-Free Pita and/or enjoy with this Healthy Coleslaw.

Serves 6; freezes and reheats well for up to 3 months.


1 1/2 lb. extra lean ground chicken

1 1/2 teaspoons dried oregano

1 1/4 teaspoons Himalayan pink salt

3 cups organic kale, removed from stems and finely chopped

3 cups brocolli florets, finely chopped

1 1/5 Tablespoons organic olive oil

Putting it all together:

  • Preheat grill or indoor grill to medium heat. We love this Cuisinart grill with reversible plates.
  • Remove center stems from kale (simply grab bottom of stem with one hand and use other hand to slide all the leaves off); discard stem and chop kale into fine pieces. You can also use a food processor to chop it along with the broccoli but don’t over-pulse or it will become mushy. Wash and rinse well – an herb colander is great for this step.
  • Combine all ingredients in a bowl and mix well. Form the mixture into even sliders (about 3 inches each).
  • Cook for 8 to 10 minutes per side, or until cooked through.

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A delicious, healthy lower-calorie alternative to meatballs the whole family will enjoy. Quick and easy to prepare!

Serves 8; freezes well.


2 lb. extra lean ground chicken

1 bunch green onion, finely chopped

3 cloves garlic, minced

2 eggs

2 tsp Himalayan pink salt, divided

1/2 tsp black pepper

1 cup organic vegetable broth

2/3 cup organic tomato paste

1/2 cup organic raw honey

2 Tablespoons raw organic apple cider vinegar

1 Tablespoon organic chili powder

1/2 tsp paprika

1/2 tsp organic ground mustard powder

Putting it all together:

  • Preheat oven to 350 F.
  • Line a large pan with unbleached parchment paper.
  • In a large bowl, combine ground chicken, green onion, minced garlic, eggs, 1 tsp of the salt and black pepper.
  • Mix well and, using wet hands form mixture (will be loose and a little difficult to form into balls otherwise) into meatballs and place on parchment lined pan, spaced a little apart from one another.
  • Bake for 30-35 minutes until lightly browned.
  • Meanwhile, in a medium saucepan, combine broth, tomato paste, honey, apple cider vinegar, chili powder, paprika, ground mustard and remaining 1 tsp salt.
  • Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.
  • Remove meatballs from the oven and top with sauce.


Delicious over gluten free pasta or plain roasted spagetti squash.

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weight, Rebecca Lazar - PINEAPPLE CHICKEN

Simple and healthy, this chicken is a family favorite!


2 family packs of chicken legs and thighs with skin, bone in

3 – 4 rings fresh pineapple, cut into chunks*

3 Tablespoons organic ketchup

3 Tablespoons pure organic maple syrup

2 teaspoons fresh squeezed lemon juice

Himalayan pink salt, black pepper and organic garlic powder, to taste

Putting it all together:

  • Pre-heat oven to 375 F.
  • Trim chicken of excess fat and place in single layer on parchment lined pan or glass baking dish.
  • Sprinkle with salt, pepper and garlic powder
  • Combine ketchup, maple syrup, lemon and pineapple in a small bowl. Brush over chicken pieces.
  • Bake for 1 hour, uncovered, basting occasionally.


* We love this simple and easy pineapple corer.

Optional: Top with fresh parsley before serving.

Sauce from the chicken is delicious on top of organic brown rice or gluten free noodles.

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