Tag: chicken

Taco Chicken Tenders with Lemon Zucchini Noodles


  • 2 pounds chicken tenders, or 3-4 boneless, skinless chicken breasts, cut in to strips
  • 4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought zucchini noodles)
  • 4 tablespoons butter, divided
  • 2 tablespoons taco seasoning
  • ¼ cup low-sodium chicken broth
  • Juice of ½ of a lemon
  • Minced garlic, to taste
  • 1 tablespoon hot sauce of your choice
  • 1 tablespoon fresh chopped parsley
  • Crushed red pepper, to taste
  • Slice of lemon, for garnish


  1. Combine chicken strips with taco seasoning. Allow to sit on the counter while prepping other ingredients.
  2. In the meantime, wash and trim the end of the zucchini. Using a spiralizer make the zucchini noodles and set aside. 
  3. Heat two tablespoons of butter in a large skillet over medium-low heat. Gently stir-fry the chicken strips on all sides until golden brown. Remove the chicken from the skillet and set aside on a plate. You might have to work in batches to avoid crowding the pan and steaming the chicken vs. making it golden brown. 
  4. In the same skillet over medium-high heat, add two tablespoons butter, lemon juice, hot sauce, and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
  5. Stir in fresh parsley and the minced garlic. Then, add the zucchini noodles and toss for 2-3 minutes to heat. Allow the cooking juices to reduce for one minute if the noodles render too much water. 
  6. Add the taco chicken back to the pan and stir for another minute to reheat. Garnish as you like and serve immediately. 

Parmesan Chicken Tenders

Parmesan Chicken Tenders


*Another tasty recipe brought to you by Go Figure Chef David

1 lb. chicken breast, cut into small 1 inch pieces

1 egg

1 Tbsp. olive oil

1 tsp. chicken seasoning

*1 ½ cups almond flour (available in bulk at Rosauer’s Huckleberry section for much lower price than packaged)

¼ cup grated parmesan

*Do not replace almond flour with other flours.  Almond flour is only finely ground almonds.


Whisk egg and oil in bowl.  Toss chicken pieces in egg mix.  Mix chicken seasoning, almond flour and parmesan in bowl.

Take chicken out of egg mix and toss in bowl with almond flour mix.

Place coated chicken on a baking sheet with pieces not touching each other.  Bake at pre-heated 425 degree oven for 20 minutes and serve.


©David and Cheryl MacDonald, 2014

Flavorful Fiesta Chicken

Flavorful Fiesta Chicken

This dish combines flavors from culinary traditions of East and West to provide a lot of flavor without a lot of calories.


2 lbs. chicken breast, cut into smaller pieces

1 cup good quality chunky salsa                  1 cup chicken broth

Salt and pepper to taste                              1 can unsweetened coconut milk

1 ½ tsp. curry powder                               Olive, grapeseed or coconut oil

¼ tsp. ground cloves

*¼ cup coconut or almond flour (these are ground coconut and almonds, not grains)


Heat over medium-high heat about 2 Tbsp. oil in each of two large pans, one of which is a soup pot.  Season chicken with salt and pepper.  After oil is hot, lay chicken pieces into pan in a single layer.  Brown on both sides, about 10 minutes.  Remove chicken from pot.

Into soup pot, add salsa, curry, and cloves and cook until liquid has been reduced and it is sizzling.  Lower heat and whisk in flour until oil is absorbed.  Slowly pour in chicken broth and coconut milk while continuing to whisk.  Season lightly with more salt and pepper to taste.  Bring sauce to a simmer over medium heat.

Return chicken to pot, cover, and cook until chicken is fully cooked, another several minutes, stirring occasionally, making sure it stays at a simmer.

Spoon chicken and sauce into a bowl.  If you’d like, you can put some other cooked veggies in the bowl with it to be flavored by this yummy sauce.

Coconut milk has some good nutrients, but is high in calories, so be careful with how much sauce you consume at one meal.

*Almond flour can be purchased for less cost in bulk at Huckleberry’s/Rosauer’s.


©David and Cheryl MacDonald, 2014

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