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spicy chicken meatballs and pineapple rice

Recipes in this collection:

Classic Roast Chicken  ⋅  Farmer’s Chicken  ⋅  5-Ingredient Pulled Chicken  ⋅  Chicken Cozy Bowl  ⋅  Chicken Noodle Soup  ⋅  Chicken Tortilla Soup  ⋅  White Chicken Chili  ⋅  Baked Chicken With Minted Chimichurri  ⋅  Masala Chicken Sheet-Pan Meal  ⋅  Spicy Chicken Meatballs With Coconut Pineapple Rice  ⋅   Lemon-Caper Chicken and Cauliflower Rice

Classic Roast Chicken

The ultimate comfort food. Learn how to season your chicken, ensure it’s juicy, and get that crisp, golden skin (hint: use butter!).

Classic Roast Chicken

Makes 6 Servings  •  Prep time 10 minutes  •  Cook time 1 hour, plus 10 minutes to rest

  • 14 ½ to 5-lb. organic chicken
  • 2 tsp. sea salt or kosher salt
  • 1 tbs. unsalted butter
  • 2 tsp. freshly ground black pepper
  • 1 lemon, quartered
  • 3 cloves of garlic, smashed
  • 2 sprigs fresh rosemary (or  ½ tsp. dried)
  • 2 sprigs fresh thyme (or ½ tsp. dried)
  • 2 fresh sage leaves

This recipe first appeared in “How to Roast a Chicken.” Recipe developer: Rebecca Katz. Photography: Andrea D’Agosto.

  • Preheat oven to 400 degrees F.
  • Pat chicken dry with paper towels, then rub the inside of the cavity with ½ teaspoon salt. Coat the outside of the bird with unsalted butter.
  • Combine pepper and remaining salt; lift as much of the skin as possible and rub half the mixture underneath and the remaining half on the outside of the skin.
  • Put two quarters of the lemon, as well as the garlic and herbs, into the cavity.
  • Set chicken on a roasting rack in a baking dish, breast side up. (Trussing is optional.) Roast until meat thermometer reads 163 degrees F when inserted in the thigh and the juices run clear, about one hour. (The temperature will climb to 165 degrees F as it rests. This is called carryover cooking.)
  • Let rest 10 minutes. Carve. Squeeze remaining lemons over chicken and serve.
  • Refrigerate up to four days, or freeze for up to four months.

Farmer’s Chicken

James Beard inspired my family to make this dish. His recipe was based on a traditional field hand’s lunch handed down from Spanish settlers in Southern California.

Farmer's chicken

Makes 2 to 4 servings  •  Cook time 25 minutes

  • 1 large chicken, cut into legs, thighs, breasts
  • 1 minced onion
  • 1 tbs. fresh lemon juice
  • 2 tbs. fresh lemon zest
  • 1 tbs. dried oregano
  • 1 tbs. Spanish paprika
  • ½ cup toasted almonds
  • 1 cup “mild” green olives (gerbers, picholine, green lucques work well)
  • 1 diced red pepper
  • 1 cup dry white wine
  • ½ cup dried currants or raisins
  • 1 cup chicken or vegetable stock

This recipe originally appeared in “A Game of Chicken.” Recipe developer: Andrew Zimmern. Photo: Terry Brennan

  1. Heat a large pan or skillet over medium-high heat. When hot, season your chicken parts with salt and pepper and brown in the pan, turning several times. The accumulating rendered chicken fat will do the job; no added fats are necessary.
  2. When browned, tip out all the rendered fat and add the onion and pepper to the pan. Stir and cook for several minutes and add the paprika and oregano; stir once more.
  3. Add the wine and cook until the pan is almost dry, add the stock, currants and olives. Cover and simmer for 10 minutes, remove cover and cook until pan is nearly dry and sauce has thickened. Season with sea salt and fresh minced parsley.
  4. Stir in the lemon juice and zest, garnish with the toasted almonds and serve.

5-Ingredient Pulled Chicken

This versatile recipe can easily be batch-cooked and served atop a salad, inside a lettuce wrap, or alongside some roasted vegetables.

5-ingredient pulled chicken

Makes 8 servings  •  Prep time 10 minutes  •  Cook time 4-5 hours

  • 2 lbs. chicken breast, ideally organic and pastured
  • 1 pack organic, nitrate-free bacon, chopped
  • 1 tbs. dried thyme
  • 1 tbs. dried oregano
  • ½ tbs. dried rosemary

Recipe developer: Samantha McKinney, RD, CPT 

  1. Add all ingredients to a slow cooker.
  2. Cook on high for four to five hours until the chicken shreds easily with a fork.

Chicken Cozy Bowl

Olives, roasted peppers, and lemon juice brighten up this comforting bowl of chicken and rice.

Chicken Cozy Bowl

Makes 4 servings  •  Prep time 10 minutes  •  Cook time 45 minutes, plus standing time for rice

  • 2 ¼ cups organic chicken stock
  • ⅓ tsp. finely chopped saffron threads or turmeric
  • 1 tbs. extra-virgin olive oil
  • 2 tbs. finely diced yellow onion
  • ½ tsp. sea salt
  • 1 cup jasmine rice, rinsed
  • 1 ¼ cup chopped roast chicken (use leftover chicken or the first recipe in this collection “Classic Roast Chicken“)
  • 3 tbs. chopped olives of choice
  • 1 tbs. diced pimiento or roasted peppers
  • Spritz of lemon juice
  • ½ cup flat-leaf parsley

This recipe first appeared in “How to Roast a Chicken.” Recipe developer: Rebecca Katz. Photography: Andrea D’Agosto.

  1. In a large saucepan, bring stock to a boil. Pour into a small, heatproof bowl, and add the saffron.
  2. In the same saucepan, warm olive oil over medium-high heat, and then add the onion and ¼ teaspoon sea salt. Sauté until soft, about two minutes.
  3. Add the rice to the saucepan and stir until well mixed and slightly toasted, about one minute.
  4. Stir in the broth and another ¼ tsp. sea salt. Bring the rice to a boil, and then lower the heat, cover, and simmer for 12 minutes.
  5. Stir in the chopped chicken, olives, pimiento, and lemon juice. Cover, remove from heat, and let stand 12 minutes. Fluff with a fork and serve, garnished with parsley.

Tip: Boost the phytonutrient factor by mixing in a cup of spinach or Swiss chard in the last five minutes of cooking.

Chicken Tortilla Soup

Add texture to your soup by crisping up tortilla strips in the oven.

Chicken Tortilla Soup

Makes 6 servings  •  Prep time 15 minutes  •  Cook time 30 minutes

  • 2 tbs. extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • ½ cup peeled and diced carrot
  • ½ cup diced celery
  • 2 tsp. seeded and diced jalapeño pepper
  • ½ tsp. sea salt
  • 2 cloves garlic, chopped
  • ¼ tsp. ground cumin
  • ¼ tsp. dried oregano
  • 1 14.5-oz. can diced tomatoes
  • 6 cups chicken stock
  • 6 corn tortillas
  • 1 cup thinly sliced roast chicken (use leftover chicken or the first recipe in this collection “Classic Roast Chicken“)
  • 2 tbs. plus ½ tsp. freshly squeezed lime juice
  • ½ avocado, diced
  • 2 tbs. chopped fresh cilantro

This recipe first appeared in “How to Roast a Chicken.” Recipe developer: Rebecca Katz. Photography: Andrea D’Agosto.

  1. Preheat oven or toaster oven to 350 degrees F.
  2. In a soup pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, jalapeño, and ¼ teaspoon of the salt; sauté until the vegetables begin to soften, three to five minutes. Add garlic, cumin, and oregano, and tomatoes with their juice; cook one minute. Add broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes.
  3. As soup simmers, stack the tortillas and cut into 1/2-inch-wide strips. Place on a baking sheet and bake until crisp, seven to eight minutes.
  4. Add the chicken, 2 tablespoons of the lime juice, and the remaining ¼ teaspoon salt to the soup. Simmer uncovered for five minutes. Remove from the heat and stir in the 1/2 teaspoon of lime juice. Add another squeeze of lime juice or pinch of salt to taste.
  5. Serve in bowls garnished with crumbled tortilla strips, avocado, and cilantro.

White Chicken Chili

This comforting chili tastes just as good reheated as it does the day you cook it.

White Chicken Chili

Makes 4 servings  •  Prep time 15 minutes  •  Cook time 30 minutes

  • 1 tbs. coconut oil
  • 1 lb. chicken breasts, cubed
  • 1 medium onion, chopped
  • 2 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 2 cups low sodium chicken broth
  • 1 can (16 oz.) coconut milk
  • 1 can (15 oz.) cannellini beans, drained and rinsed
  • 2 cans (4 oz. each) diced green chilies
  • 1 tbs. cumin
  • 1 tbs. chili powder
  • 2 tsp. sea salt
  • ½ tsp. dried oregano
  • ½ tsp. pepper

Excerpted from Life Time’s first-ever cookbook, “1-2-12.” Recipe by: Life Time Training Team. 

  1. In a large pot, heat the coconut oil, then add the chicken, onion, celery, carrots, and garlic.
  2. Stir occasionally until the chicken is cooked through, about eight to 10 minutes.
  3. Add the remaining ingredients to the pot and stir until well combined. Simmer for 20 minutes.

Baked Chicken With Minted Chimichurri

Take chicken thighs and jazz ’em up with a tantalizing minted chimichurri. 

chimichurri chicken

Makes 4 servings of chicken  •  Prep time 20 minutes (plus up to two hours to marinate)  •  Cook time 40 minutes

Chimichurri (makes 1 ½ cups)

  • 1 cup fresh mint, tightly packed
  • 1 cup flat-leaf parsley, tightly packed
  • ½ cup fresh oregano (or 3 tbs. dried)
  • 6 cloves garlic, minced
  • ¾ tsp. red pepper flakes
  • ¾ tsp. sea salt
  • 3 tsp. lemon zest
  • ½ cup freshly squeezed lemon juice
  • 1 cup extra-virgin olive oil

Chicken

  • 8 pasture-raised, bone-in, skin-on chicken thighs
  • 1 ½ cups minted chimichurri (at left)
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper

This recipe originally appeared in “6 Recipes to Help Boost Brain and Memory Health.” Recipe developer: Rebecca Katz. Photography: Lou Jackson.

Chimichurri

  1. Add all the minted chimichurri ingredients to a blender or food processor, and process until well combined.

Chicken

  1. Put the chicken in a large bowl with 6 tablespoons of the chimichurri and toss to coat. Cover and marinate in the refrigerator for at least 45 minutes or up to two hours.
  2. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  3. Wipe the chicken with a paper towel to remove excess chimichurri; place the chicken on the prepared baking sheet skin side up and season with salt and pepper.
  4. Bake for 40 minutes or until the chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 160 degrees F.
  5. Transfer the chicken to a serving platter and drizzle a few tablespoons of the remaining chimichurri over it.
  6. Serve, with the rest of the chimichurri on the side.

Masala Chicken Sheet-Pan Meal

This Indian-inspired sheet-pan meal combines marinated chicken with sweet potato, cauliflower, and red onion.

Masala chicken recipe

Makes 2 servings  •  Prep time 5 minutes, plus 30 minutes marinating time  •  Cook time 30 minutes

Marinade 

  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. ground coriander
  • 1 tsp. garam masala
  • 1 tsp. sea salt
  • ½ tsp. ground turmeric
  • ¼ tsp. ground ginger
  • ¼ tsp. black pepper
  • ¼ tsp. cayenne pepper
  • ⅛ tsp. cinnamon
  • ½ tbs. lime juice
  • ¼ cup full-fat plain Greek or almond-milk yogurt

Chicken

  • ½ lb. boneless, skinless chicken thighs or breasts, chopped into 2-inch chunks
  • ½ small cauliflower, cut into large florets (about 2 cups)
  • 1 cup diced sweet potato (½-inch cubes)
  • 1 tbs. extra-virgin olive oil
  • ¼ cup sliced red onion

This recipe first appeared in “5 Simple Sheet-Pan Meals.” Recipe developer: Kaelyn Riley. Photography: Andrea D’Agosto.

Marinade

  1. Mix the seasonings together in a small bowl.
  2. In a medium bowl, whisk the lime juice into the yogurt, then add about two-thirds of the spice mixture (reserve the rest for later) and whisk thoroughly until combined.
  3. Add the chicken chunks, toss to coat, and marinate for 30 minutes at room temperature or up to six hours in the refrigerator.

Chicken

  1. Preheat oven to 425 degrees F and line a half-sheet pan with parchment paper if desired.
  2. Place the chopped cauliflower and sweet potato on the sheet pan and arrange in a single layer.
  3. Add the olive oil and remaining spice blend, and mix on the pan until the vegetables are thoroughly coated.
  4. Cook for 10 minutes.
  5. Remove the pan from the oven and stir the red onions into the cauliflower and sweet potato, then push the vegetables to one side of the pan and add the chicken pieces to the other side.
  6. Cook for an additional 15 to 18 minutes, until the chicken is firm to the touch and the vegetables have softened.
  7. Serve as desired, with lime wedges, fresh cilantro, cooked grains, or naan.

Spicy Chicken Meatballs With Coconut Pineapple Rice

Oat flour helps bind together these spicy chicken meatballs, which are topped with a pineapple-honey glaze.

a dish of spicy chicken meatballs

Makes 6 servings  •  Prep time 20 minutes  •  Cook time 30 to 35 minutes

Rice

  • 1 ½ cups brown rice
  • 1 14.5-oz. can coconut milk
  • 1 ½ cups chicken broth
  • 1 red bell pepper, chopped
  • 1 cup chopped pineapple, fresh or canned

Meatballs

  • 1 lb. ground chicken
  • 1 egg
  • ¼ cup oat flour
  • 4 large cloves garlic, minced
  • 1 large jalapeño, finely diced
  • ¼ cup finely diced white onion
  • 2 tbs. minced cilantro
  • 3 tbs. coconut aminos, low-sodium tamari, or soy sauce
  • 1 tbs. chili-garlic sauce
  • 2 tbs. avocado oil or other neutral oil, for browning

Glaze

  • ½ cup chopped pineapple
  • 1 tbs. honey
  • 1 large jalapeño, chopped
  • 1 tbs. apple-cider vinegar

Garnish

  • Cilantro and green onion

This recipe originally appeared in “4 Comforting Meals to Bring to a Friend in Need.” Recipe developer: Maggie Augustin. Photography: Andrea D’Agosto.

1. Preheat oven to 350 degrees F.

Rice

2. Mix the ingredients for the rice in a 9-x-13-inch baking dish.

3. Cover with foil and bake for 45 minutes, until the rice has absorbed most of the liquid.

Meatballs

4. Meanwhile, prepare the meatballs. In a large mixing bowl, combine the meatball ingredients (except the oil) and mix until just combined. Use your hands to form the mixture into 16 equal-size balls.

5. Preheat a large sauté pan on medium-high heat, then add the oil.

6. Sear the meatballs for about two to three minutes per side, or until deeply browned and cooked through. Remove from the pan and set aside.

Glaze

7. Place the glaze ingredients in a food processor and blend until smooth.

To finish

8. When the rice has baked for about 45 minutes, remove it from the oven.

9. Top rice mixture with the meatballs and drizzle the glaze over the top. Cover, and continue to cook for the remaining minutes, until the rice is tender.

Lemon-Caper Chicken and Cauliflower Rice

You can make this gluten-free and dairy-free recipe by Danielle Walker in less than 30 minutes.

lemon caper chicken and cauliflower rice recipe by Danielle Walker

Makes 4 to 6 servings  •  Prep time 15 minutes  •  Cook time 10 minutes

  • 2 tbs. ghee or avocado oil
  • 2 lb. boneless, skinless chicken breasts, diced
  • ¾ tsp. fine sea salt, plus more to taste
  • Freshly ground black pepper to taste
  • 4 cloves garlic, diced
  • 1 shallot, diced
  • 2 tsp. dried parsley
  • 1 tsp. dried oregano
  • 1 12-oz. package frozen cauliflower rice
  • ¾ cup chicken bone broth
  • ¼ cup full-fat coconut cream
  • 1 tbs. arrowroot powder
  • Finely grated zest and juice of 1 lemon
  • 1 bunch lacinato (Tuscan) kale, stems and ribs removed and leaves torn into bite-sized pieces
  • 2 tbs. drained capers
  • 2 tbs. chopped fresh flat-leaf parsley

This recipe originally appeared in “4 Quick and Healthy Recipes From Danielle Walker.” Recipe developer: Danielle Walker. Photography: © 2022 by Aubrie Pic

  1. In a large skillet, melt the ghee over high heat. Season the chicken generously with salt and pepper, add to the pan, and cook, stirring occasionally, for two to three minutes, until well browned on all sides.
  2. Turn down the heat to medium-high, add the garlic, shallot, dried parsley, and oregano, and cook, stirring occasionally, for three to five minutes more, until the shallots begin to soften.
  3. Add the cauliflower rice and ¾ teaspoon salt and cook, stirring often, for two to three minutes, until the cauliflower has thawed and is slightly browned.
  4. Pour in the broth and stir to release any browned bits from the bottom of the pan.
  5. In a small bowl, whisk together the coconut cream, arrowroot, and lemon juice. Pour the mixture into the skillet and let it come to a boil.
  6. Turn the heat down to medium-low and simmer for three to five minutes, until the rice has soaked up most of the liquid.
  7. Stir in the kale and capers and season to taste with salt and pepper.
  8. Remove from the heat and serve immediately, sprinkled with the lemon zest and fresh parsley.
Lead Photo: Andrea D’Agosto.
Experience Life magazine
Experience Life Staff

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