Recipes / chicken

Chicken & Rice Bowls

Chicken & Rice Bowls



Chicken Marinade:

  • 1.5 lbs. BlossomPure stir fry chicken breast 
  • 1 tbsp yogurt
  • 1 tbsp lemon Juice
  • 1 tsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp chili flakes
  • Salt & pepper to taste


  • 1 cup basmati
  • 2 cups water
  • 1/4 chicken bouillon cube
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • Salt to taste

White Sauce:

  • 3 tbsp plain Balkan yogurt
  • 4 tbsp mayonnaise
  • 1 tbsp parsley
  • 2 tbsp lemon juice
  • 1 tsp minced garlic 
  • 1/4 tsp salt


  • Marinate chicken with listed ingredients for up to 8 hours.
  • Remove marinated chicken from fridge and bring to room temperature before cooking.
  • Pan fry chicken in a lightly oiled hot pan on medium high heat for 2 mins on each side until seared- cover with lid and cook on low for 5-7 minutes.
  • Remove chicken from the pan and rest 5 mins. Optional: Cut into pieces. 
  • Make a sauce by combining white sauce ingredients and mix well. 
  • For the rice, add washed basmati rice to a pot with oil on high heat. Add spices & water, bring to a boil, cover and reduce heat to low for 12 minutes. Turn off heat and keep covered 5 mins, fluff and serve. 
  • Serve cooked chicken over rice serve with fresh tomatoes, lettuce & parsley and drizzle the white sauce on top.

Macro information per 1 serving (Chicken, rice & sauce): 

Protein: 38g

Fats: 22g

Carbohydrates: 44g

Calories: 580 cals

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Making Your Own Bone Broth!

Ah, bone broth – comforting, immune-boosting, nutrient-dense, and one of our best sellers here at BlossomPure Organic. Did you know that you can make your own bone broth from our chicken, turkey, beef, and lamb soup bones? It’s easy, economical, healthier than store-bought versions, and oh-so-versatile!

In traditional societies across the world, every part of the animal was used – no exceptions. This included boiling the bones of the animal to make rich, nutritious broth, which you’ll now find in nearly every culinary tradition across the world. You can use bone broth as a base in soups and stews, to cook grains such as rice and quinoa for extra flavour, or to braise and roast meats and vegetables – though many choose to drink it plain, seasoned with salt and pepper to taste. It’s just that good for you on its own!

Some of the benefits of bone broth in the body include:

  • Promoting digestive health
  • Stimulating brain health
  • Boosting the immune system and metabolism
  • Supporting the body’s detoxification process
  • Aiding joint, hair, skin, and nail health

Remember, when you make bone broth, you are extracting the minerals from the bones. You’ll want the healthiest bones you can find – certified organic and 100% grass-fed from start-to-finish are your best bet. We always have soup bones in stock! 

How can you make your own bone broth at home? It’s simple, and once you try it, we’re sure you’ll have a pot simmering on your stove on a regular basis. We’ve adapted the following recipe from Wellness Mama:


  1. 2 lbs or more of BlossomPure’s chicken, turkey, beef, or lamb soup bones
  2. 2 chicken feet (optional – this adds gelatin)
  3. 2 tablespoons Apple Cider Vinegar
  4. 1 onion, 2 carrots, 2 stalks of celery, and additional vegetables as desired (these are optional, but add extra flavour and nutrition)
  5. Additional herbs or spices to taste (optional – ex. 1 bunch parsley, 1 tablespoon or more of sea salt, 1 teaspoon of peppercorns, 2 cloves of garlic for the last 30 minutes of cooking) 


  1. If you are using raw bones, place them in a roasting pan and roast for 30 minutes at 350. This is optional, but improves flavour (especially for beef bones)
  2. Place the bones in a large stock pot. Pour water of your choice over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water (The acid helps bring out the nutrients from the bones)
  3. Rough chop and add the vegetables to the pot. Add anysalt, pepper, spices, or herbs, if using (except garlic and parsley – add these in the last 30 minutes).
  4. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done – 48 hours for beef or lamb, and 24 hours for chicken or turkey.
  5. Optional - during the first few hours of simmering, you can skim off the denatured proteins that float to the surface. This frothy/foamy layer will form and can be easily scooped off with a big spoon. Discard this if you’d prefer a less cloudy broth.
  6. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Recommended Further Reading

  1. Bone Broth Benefits for Health  - Wellness Mama 
  2. Bone Broth, Broths, and Stocks - Nourished Kitchen


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Parmesan Crusted Chicken

We found this recipe on Taste and See. "This is such an easy recipe - perfect for a weeknight dinner. The chicken is cheesy, moist and so delicious."

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes 
Servings: 5


  • 5 Chicken breasts boneless, fat and skin removed
  • 1 cup panko bread crumbs
  • 2/3 cup grated parmesan cheese
  • 3 tablespoons minced parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup melted butter
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic minced


  1. Preheat oven to 350 degrees.
  2. Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow pie dish or a deep plate.
  3. Mix the butter, lemon juice and garlic together in another shallow pie dish or deep plate.
  4. Dip both sides of the chicken in the butter mixture - coating it well.
  5. Quickly, place the chicken on the bread crumb mixture and toss the crumbs up over the edges and top of chicken breast using either your hands or a spoon. Then gently press the chicken so the crumbs on the bottom side stick to the chicken. Now turn the chicken over and again press that side into the crumbs.
  6. Place chicken in 9x13 baking dish and repeat steps 3 and 4 with the rest of the chicken. Depending on the size of the chicken breasts you may need to use additional pans.
  7. When all chicken is prepped, bake for 40 minutes or until a meat thermometer reads 165 degrees when inserted in the thickest part of the chicken breast.

Recipe Notes

  • If the butter and lemon juice mixture starts to congeal, microwave for 20 seconds.
  • Be sure to use grated parmesan cheese, shredded cheese won't stick to the chicken as nicely.
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Lemon Pepper Pan Chicken

We found this recipe on Gonna Want Seconds. "Easy Lemon Pepper Chicken Recipe – it’s light and crispy, with a peppery, creamy lemon sauce that transforms your table into an elegant French dining room in less than 30 minutes. Made in One Skillet. Great served with pasta to soak up ALL the sauce!"

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 4-5 1 3/4-2 Pounds Thin Cut Chicken Breasts
  • 1/4 Cup All-Purpose Flour
  • 1 Tablespoon Lemon Pepper
  • 1 Teaspoon Salt
  • 2 Tablespoons Vegetable Oil


  • 1 1/2 Cup Chicken Broth
  • 1/4 Cup Fresh Lemon Juice
  • 3/4 Teaspoon Sugar
  • 2 Tablespoons Cornstarch Mixed with 2 Tablespoons Water
  • 2 Tablespoons Unsalted Butter


  • 1 Lemon Slice Thinly
  • 2 Tablespoons Flat Leaf Parsley Chopped


  1. Mix together flour, lemon pepper and salt in a shallow bowl or plate. Dredge chicken breasts in flour mixture, shaking off excess.
  2. Heat oil in large skillet over medium-high heat. When it begins to shimmer, add the chicken breast in a single layer, without crowding the pan (may need to brown in 2 batches) and cook 2-4 minutes per side until golden brown and there is no longer any pink. Remove the chicken to a plate and loosely tent with foil to keep warm.
  3. Add chicken broth, lemon juice, and sugar and bring to a boil, stirring to scrape up all the brown bits on the bottom of the skillet. Bring to a boil then add cornstarch/water mixture and continue to boil until thick, about 1 minute. Remove from heat and add butter and stir to melt. Return chicken to pan. Garnish with chopped parsley and lemon slices and serve.
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Garlic and Paprika Chicken

We found this recipe on Jo Cooks. "Garlic and Paprika Chicken – Deliciously baked crispy, juicy and tender chicken drumsticks with a garlic and smoked paprika sauce. This is one of our favorite chicken recipes that we make often because they’re super easy and so good."

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 12


  • 12 chicken drumsticks
  • 1/2 cup olive oil
  • 8 cloves garlic minced
  • 2 tbsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/4 cup parsley fresh, chopped
  • 2 tbsp oregano fresh, chopped
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper or to taste


  1. Preheat oven to 425 F degrees.
  2. In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
  3. Clean and dry the drumsticks and season with salt and pepper.
  4. Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture.
  5. Place the drumsticks in a 9x13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.
  6. Serve with your favourite side dish and/or salad.
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Easy Roasted Herb Chicken

We found this recipe on Little Broken. "Ridiculously easy and foolproof oven roasted chicken drumsticks. Seasoned perfectly with a mixture of dried herbs and then roasted until golden crisp on the outside and melt in your mouth tender inside. This is a family favorite every single time!"

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4-5


  • 2 lbs. chicken drumsticks, pat dried with paper towel
  • 1 Tbsp. olive oil
  • 2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. dried basil
  • 1/4 tsp. cayenne pepper
  • 1 tsp. kosher salt
  • fresh black pepper, to taste


  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
  2. In a small bowl, mix together all of the spices and set aside.
  3. Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
  4. Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
  5. Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.
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Slow Cooker Spicy Coconut Chicken

We found this recipe on 365 Days of Crockpot. "A slightly spicy and creamy coconut chicken and sauce that braises for hours in the slow cooker while you’re getting a million other things done!"

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 5


  • 1 (14 oz) can coconut milk
  • 1 tsp dried basil
  • 2 Tbsp Sriracha
  • 1 Tbsp garlic thai chili paste
  • 1 Tbsp soy sauce
  • 1 cup diced onions (I used a yellow onion)
  • 1/2 cup chopped cilantro, plus more for serving
  • 3-4 lbs of chicken drumsticks (I put 10 in my slow cooker)


  1. Combine basil, coconut milk, Sriracha, garlic thai chili paste, soy sauce, onion and cilantro in the slow cooker. Stir.
  2. Using a double layer of paper towels pull the skin off of the chicken legs. Add the now skinless chicken legs into the slow cooker. Nestle them into the sauce.
  3. Cover the slow cooker and cook on LOW for 6-8 hours, Chicken will be very tender.
  4. Serve the chicken and sauce over rice and top with extra cilantro.

Recipe Notes

  • I used my 6 quart slow cooker for this recipe.
  • If you want you can make this into a slow cooker freezer meal! Just place all the ingredients into a freezer size gallon zipper bag (I like the Hefty slider bags). Then freeze. When you’re ready to cook drop everything from the bag into the slow cooker and cook on LOW for about 8-10 hours, if still frozen and 6-8 hours if thawed.
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