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PLEASE READ -------SHIPPING: We ship Monday and Tuesday of each week. DEADLINE to place your order is Tuesday by 6 AM EST, for same week delivery. If you place your order after 6 AM EST on Tuesday, your order will ship the following week. Your tracking will be emailed to you, once UPS scans the box at the HUB--------- RECEIVING YOUR ORDER: Your order will come in refrigerator cold to frozen. Your meats are safe to refreeze or cook that day as if you took them out of the refrigerator to cook. They are safe for consumption PRE USDA------- CONTENTS IN THE INSULATED COOLER: Dry Ice (DO NOT TOUCH THE ICE, IT WILL BURN YOUR HANDS. GRAB THE BAG ITSELF, PLACE OUTSIDE AWAY FROM PETS AND KIDS, OR IN THE SINK TO EVAPORATE). The dry ice may evaporate, that is fine. There will be a plastic bag remaining.
PLEASE READ -------SHIPPING: We ship Monday and Tuesday of each week. DEADLINE to place your order is Tuesday by 6 AM EST, for same week delivery. If you place your order after 6 AM EST on Tuesday, your order will ship the following week. Your tracking will be emailed to you, once UPS scans the box at the HUB--------- RECEIVING YOUR ORDER: Your order will come in refrigerator cold to frozen. Your meats are safe to refreeze or cook that day as if you took them out of the refrigerator to cook. They are safe for consumption PRE USDA------- CONTENTS IN THE INSULATED COOLER: Dry Ice (DO NOT TOUCH THE ICE, IT WILL BURN YOUR HANDS. GRAB THE BAG ITSELF, PLACE OUTSIDE AWAY FROM PETS AND KIDS, OR IN THE SINK TO EVAPORATE). The dry ice may evaporate, that is fine. There will be a plastic bag remaining.
Healthy Pasture Raised Chicken Recipes

Healthy Pasture Raised Chicken Recipes

 

Balsamic Chicken and Tomatoes Recipe


Bright and budget-friendly, this recipe for Balsamic Chicken and Tomatoes Recipe is ready to become your default weeknight dinner. Ready in about 30 minutes—just enough time to make a big salad or warm up some crusty bread to sop up all that delicious pan juice.

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons whole grain mustard
  • 3 cloves garlic minced
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
  • 1 pint grape tomatoes
  • 2 sprigs rosemary broken in half
  • Preheat oven to 400 degrees. 
  • In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
  • Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels. 
  • In a 12-inch oven-safe skillet over medium-high heat, heat oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes.
  • Flip chicken and add tomatoes. Cook until tomatoes have started to pop release their juices, about 5 minutes. 
  • Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.
  • Bake until the chicken reaches 165 degrees on an instant-read thermometer, about 20 minutes. Remove from oven and remove rosemary stems. 

ENCHILADA QUINOA

Slow Cooker Chicken Enchilada Quinoa. It is simple, healthy, and full of all of those Mexican flavors you crave!

 

INGREDIENTS:

 

INSTRUCTIONS

  1. In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
  2. Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
  3. Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with the chopped green onions and cilantro.

 

TO MAKE THE CHICKEN AND SHRIMP PAELLA RECIPE, YOU’LL NEED:

  • olive oil (or other oil of your choice)
  • white wine (optional)
  • circle c farm chicken breasts
  • fresh or frozen shrimp
  • onion
  • green bell peppers
  • garlic
  • chicken broth
  • canned diced tomatoes
  • brown rice (short grain is best)
  • turmeric
  • garlic powder
  • paprika
  • oregano
  • salt and pepper
  • cilantro (optional)

 

 

Instructions

  • Chop your onion, mince your garlic, and slice your bell peppers.
  • Slice your chicken breasts by butterflying them first. To do that, place your hand on top of the chicken breast and slice horizontally straight into the middle until you can unfold the chicken breast and its width doubles, and then slice into thin pieces. 
  • Once your chicken has been sliced, ensure your shrimp has been completely defrosted and rinsed. Pat it dry with some paper towel to remove excess water.
  • Heat a large skillet over medium heat. While the skillet is heating, season the chicken breast slices with sea salt and pepper and 1/2 tsp paprika. Add 1 tbsp of your oil to the pan and after the oil is heated, add the chicken and cook until browned. Be careful not to turn the chicken too often. This prevents the browning process (which adds flavour).
  • When the chicken is fully cooked, remove it to a bowl and place the pan back on the heat. Add 1 tbsp of oil and when it's heated, add the shrimp. While they're cooking, season the shrimp with the garlic powder and a pinch of pepper (if you wish). You'll know they're done when they turn pink (a few minutes). Transfer to the same bowl as the chicken.
  • Next, add the last tablespoon of your oil to the pan and add the onion and garlic. Cook for 2-3 minutes or until the onions soften slightly.  Add the few tablespoons of white wine to the pan. It will start bubbling vigorously right away, so stir it around with the onions and garlic and let the wine soften the browned bits (leftover from the chicken and shrimp) stuck to the bottom of the pan. If you don't have any wine on hand, a few tablespoons of chicken broth will do the trick. Once you've deglazed the pan, add the rice, tomatoes (in their juice! Don't drain them!), chicken broth, and spices.
  • Once it starts to boil, turn down the heat just slightly and simmer (covered) for about 15-20 minutes.
  • Feel free to throw in your bell peppers at any time while the mixture is simmering. Since we have two small children I added the bell peppers right away in order to make sure they were soft. If you prefer them only slightly tender, leave the peppers out at this stage.
  • The mixture will reduce considerably after 15-20 minutes. At this time, add the chicken and shrimp (and the peppers if you haven't yet) and continue simmering for 4-6 more minutes, or until rice is tender. Add salt and pepper to your taste (approx. 1/4 tsp each). The amount of salt you add will largely depend on what type of chicken broth you used; mine was homemade broth that contained no salt, so I added just under 1/2 tsp. If yours is store-bought, consider the amount of sodium in the broth before adding salt.
  • Garnish with a little bit of chopped cilantro if you wish, and serve!

Notes

  • The way to keep this recipe as simple as possible is to prepare all your ingredients ahead of time: Chop your onion, mince your garlic, and slice your bell peppers. I usually use green bell peppers for this recipe because I have a strange obsession with making sure the colours of foods in a recipe are balanced, and since this recipe contains tomatoes and turmeric I'd have a hard time using red or yellow bell peppers. However, if that's what you have on hand I'm sure they would taste just fine!
  • Whenever you're slicing previously frozen raw meat for a recipe like this (mine was), it's a good idea not to completely defrost it. Partially frozen meat is much easier to slice thinly than meat that's been defrosted completely. And if you don't happen to have chicken breasts, chicken thighs would work just as well in this recipe.