Recently, my husband and I embarked on the Whole30. As I’ve shared before, finding delicious & wholesome recipes are important to us- because who likes healthy food that tastes like “healthy food” (aka: not delicious). We’ve all seen those ads and movies where someone is on a diet or choosing to eat healthily and pulls out a rice cake. Noooooo. Not in my house! So, it has always been a priority for me to find meals we love to eat that are also good for us.
When we chose to embark on the Whole30, we had been eating clean (i.e., not processed with extra ingredients you don’t know the meaning of included) for awhile. I wrote last year about what led us to that place and how we resulting switched to the 80/20 lifestyle for what we bought and kept in our home. This summer I went through a difficult health season, and as a result my husband & I decided to take the plunge and do the Whole30, due to the extra eliminations to things allowed that we had never done before. Starting out, it was difficult to not eat any grains, added sugar (which is in practically everything!!), legumes, or dairy. However, at the end of our 30 days we both noticed a tremendous difference in the way we felt and saw a drastic difference on the scale. Crazily enough, we had been eating potatoes, (compliant) bacon, and clarified butter (aka ghee) and still saw this difference. Having done fasts and cleanses before that eliminated diary and added sugar, I knew the grains was the big difference maker for me and I needed to continue eating compliantly most of the time.
So, as I started out with, delicious meals are important to me and my husband. Looking for new recipes was something I did at the beginning of the Whole30 and this was a huge part of us not struggling too much over the course of those 30 days. As soon as we ended, I had planned to make Chicken Taco Rice, a recipe I grew up eating, but upon completing the Whole30, I really didn’t want to go back on grains that way. My husband & I made a plan (an adjusted 80/20 that only allows for diary and added sugar in the 20 and only allows any type of grains -including any type of flour- once a week), and I decided to try to remake my childhood recipe, replacing the rice and tortilla chips. This recipe is what resulted, and I must tell you, we’ve eaten it twice this month and enjoyed it just as much as we did when we were including those eliminated ingredients.
If you’re doing the Whole30 or a Paleo diet lifestyle, you might notice the corn in my picture. Yes, this is considered a grain, and can be replaced to make this compliant. Check out this recipe below and note the needed changes for compliance, if desired- and enjoy! We certainly have!
- 2 lb. skinless, boneless chicken breast
- 3 cups chicken broth (water can be substituted)
- 8 oz. tomato sauce
- Taco seasoning mix (recipe in notes)
- 12 oz. corn (for Whole30/Paleo, leave this out)
- 3 red potatoes, thinly sliced
- 1 bunch kale, chopped
- Cube chicken and throw into pot*. Cover in chicken broth.
- Add in tomato sauce and taco seasoning.
- Add corn and potatoes. Cook until chicken & potatoes are cooked through.
- Add in kale. Cook until kale is wilted and stalks are no longer hard.
- Serve with cheese, as desired.
- *Is your chicken frozen? No problem- throw into a pot and cover with water; boil until the chicken is just cooked. Cube the chicken and use the water from boiling as the broth!
- 1 Tbl. Chili Powder
- 1/2 Tbl. Garlic Powder
- 1/2 Tbl. Onion Flakes
- 1/4 tsp. Red Pepper Flakes
- 1/4 tsp. Oregano
- 1/2 Tbl. Paprika (Smoked Paprika really kicks it up a notch)
- 1/2 Tbl. Cumin
- 1 tsp. Salt
- 1 tsp. Black Pepper