Green Goddess Chicken Plate (Keto, Paleo, Quick Meals)

Green Goddess Chicken Plate (Keto, Paleo, Quick Meals)

Don’t you hate it when you forget to take frozen meat out of the freezer the night before your planned dinner?

Or maybe you decide on a recipe (like this one) last minute, but your ground chicken is frozen solid?

These scenarios are not uncommon in my world. There’s been numerous times where I forget to take meat out of the freezer with enough time to thaw out in the fridge OR I decide on a recipe last minute with only frozen meat on hand.

I’m assuming I’m not alone with my frozen meat problems, so I decided to give you some quick tips for thawing out frozen ground meat safely! 

The first method is best, BUT the second method comes in handy for those who forget to thaw out their meat using the first method or are last minute planners.

THE LONG THAW METHOD: If you have 12 to 24 hours…
If you know ahead of time that you want to use your ground meat, thawing it in the refrigerator is the safest way to do so. It takes about 24 hours to fully thaw one pound of ground beef in the refrigerator.

THE QUICK THAW METHOD: If you have 30-minutes to 1 hour…
With less than an hour to go before dinner and a pound of frozen ground meat in your hands, you can defrost it in a bowl of cold water. Make sure the frozen meat is in a sealed package, then submerge it in a bowl of cold tap water. Important note: DO NOT use warm or hot water since this will heat the outer layer of meat too quickly, risking the growth of bacteria. For this reason, you should also change the water to keep it from getting too warm. One pound of meat will take about one hour to defrost in a bowl of water, then it should be cooked right away.

Now that we’ve solved your frozen meat problems, it’s time to try this super delicious Chicken Green Goddess Plate!

This is one of my favourite go-to dishes during the busy work week. It’s super quick and easy to prepare and it’s packed with so much great flavour!

I used cabbage as a base for this recipe since I always have it on hand–it lasts long in the fridge and is super versatile. If you’re not a fan of cabbage feel free to substitute it with riced cauliflower, spaghetti squash, salad or another base of choice.

Green Goddess Chicken Plate (Keto, Paleo, Quick Meals)

Green Goddess Chicken Plate

INGREDIENTS: (serves 2-3)
1 lb ground pastured chicken
1 small green cabbage or half large, thinly sliced
2 tbsp avocado oil
1 tbsp extra virgin olive oil
Sea salt & black pepper to taste

1/3 cup almond or coconut milk, unsweetened
1/4 cup tahini
1/4 cup fresh parsley, basil or cilantro
1/4 cup chives or green onions
1/2 lemon, juiced
1/2 tsp apple cider vinegar

1. For cabbage: Using a deep stove-top pan heat 2 tbsp avocado oil, add cabbage and season with sea salt. Cook at medium heat, mixing occasionally, until cabbage is tender and begins to brown slightly. Remove from heat and mix in olive oil.
2. For chicken: While cabbage is cooking, cook chicken in another stove-top pan. Break meat apart, season with salt and pepper and cook until meat browns slightly.
3. For dressing: Add all ingredients into a blender or food processor and blend/process until smooth.
4. Place sauteed cabbage on plate, add chicken on top then drizzle with dressing. Enjoy!

Green Goddess Chicken Plate (Keto, Paleo, Quick Meals)

Simple Sautéd Cabbage (AIP, Plant-Based, Keto)

Simple Sautéd Cabbage (AIP, Plant-Based, Keto)

DID YOU KNOW? Cabbage is a great weight loss vegetable since it’s packed with many beneficial vitamins, minerals, plus water and fiber.

It’s also low in calories, containing only 33 calories per cup of cooked cabbage.

Cabbage is full of gut-friendly insoluble fiber, a type of carbohydrate that can’t be broken down in the intestines. Insoluble fiber helps support digestive health by adding bulk to stools and promoting regular bowel movements.

In addition, it’s rich in soluble fiber, which has been shown to increase the number of beneficial bacteria in the gut , like Bifidobacteria and Lactobacilli.

Enjoy cabbage on its own or use it various dishes including:

Simple Sautéd Cabbage

INGREDIENTS: (serves 2)
1/2 head green cabbage, thinly sliced
1 tbsp avocado oil
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
Sea salt & black pepper to taste


1. Using a deep pan heat avocado oil, add cabbage and season with sea salt.

2. Cook at medium heat until cabbage begins to brown slightly.

3. Remove from heat and mix in olive oil, apple cider vinegar and black pepper. Add more salt if needed.


Egg Roll in a Bowl (Soy Free, Low-Carb, Paleo )

Egg Roll in a Bowl (Soy Free, Low-Carb, Paleo )

DID YOU KNOW? Coconut aminos is a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt, making it a popular substitute for soy sauce.

Coconut aminos is milder and sweeter in flavour, but similar in color and consistency to light soy sauce–and even though it’s made from coconut sap, it doesn’t taste like coconut.

It’s free of soy, wheat and gluten, therefore a healthier alternative to soy sauce for those with certain food allergies or sensitivities. It also contains 65% less sodium than regular soy sauce.

So, if you’re adjusting your diet to reduce salt, avoid gluten or eliminate soy, coconut aminos is a great alternative.

You can find coconut aminos in health-food stores, the health aisles of most grocery stores & online. Be sure to store your coconut aminos in the fridge after opening.

Check out some of the awesome recipes I’ve created using coconut aminos (including the recipe below!): Hot & Saucy Thai Wings, General Tso’s Chicken, Orange Chicken, & Shrimp Pad-Thai.

Egg Roll in a Bowl

INGREDIENTS: (serves 3-4)
1 large green cabbage, thinly sliced
1 large yellow onion, thinly sliced
1 1/2 cups carrot, finely chopped
1 1/2 tbsp ginger, minced
6 garlic cloves, minced
1/4 cup coconut aminos
1 tbsp apple cider vinegar
1 1/2 pounds organic ground chicken
2 tbsp avocado oil
Sea salt and black pepper to taste
Green Onion, thinly sliced (optional garnish)

1 tbsp toasted sesame oil
4 tbsp sesame tahini or cashew butter
1 lime, juiced
2 tbsp coconut aminos
1/8 tsp ground ginger
Water (if needed to thin sauce)


1. In a large skillet or pot, heat avocado oil over medium heat.

2. Add onions, carrots and cabbage. Season with salt and cook until tender, stirring often for about 15 minutes.

3. Add ginger, garlic, coconut aminos and vinegar. Continue stirring and cook for another 5 minutes.

4. Add ground chicken and season with salt and black pepper. Break up the meat into small pieces with a wooden spoon. Continue stirring until the meat has cooked through – about 10 minutes. (Note: Chicken can also be cooked in a separate pan then added to the pot. I prefer this method since you can brown the ground chicken and get more flavour).

5. Mix all sauce ingredients in a small bowl using a fork. If sauce is too thick add a tablespoon of water in at a time to thin it out.

6.. Once meat is cooked, turn off heat and mix in 3/4 of the sauce. Coat cabbage mixture in sauce.

7. Plate and drizzle remaining sauce over top. Garnish with sliced green onion.