alex thomopoulos

Chicken Archives - alex thomopoulos

Whole 30 Paleo Lemongrass Chicken Bowls

Lemongrass Chicken, Shiritaki Noodle Bowls. Whole30 Paleo

I have been on a “bowl” kick as of lately. I love having the creative freedom to just pile in a bunch of delicious things and calling it a meal.

It’s a great way to eat super clean and still feel full and satiated without loading up on junk. I have been OBSESSED with Shiritaki noodles. They are a zero calorie, zero fat noodle derived from the Konjak yam. They are high in soluable fiber and make a great addition to a traditional rice noodle. They are perfect way to get your noodle fix if you are on a paleo, gluten free or whole 30 diet plan. You can find them on amazon, or in your local market. The most popular brand are called Miracle Noodles but you can find them in any international market under the name “yam noodle”.

I love the online food community because I am constantly inspired by other creative souls from all over the world. One blog in particular really inspires me both visually and culinarily. I saw a picture from Colors of Yum a few months and literally almost ate my phone it looked so beautiful. She is creating incredibly gorgeous South East Asian recipes (my fav in case you didn’t get the memo) and EVERYTHING she posts I want to eat. I never want to copy someone’s recipe, rather I love to take elements from several different recipes and adjust it to fit my tastes and dietary needs. She had a recipe for this Lemongrass Pork and since I don’t eat pork all that often I subbed out some chicken thigh. It was absolutely 150000% mouthwateringly delicious.

I hope this recipe pulls you out of your comfort zone and get’s you to try something new. It’s a few steps, and takes a little prep ahead but I promise it’s well worth the end result.


Lemongrass Chicken, Shiritaki Noodle Bowls.

(serves 4)
  • For the marinade:
  • 3 stalks lemongrass, remove outer leaves and only use the bottom ½ of the lemongrass stalk. Cut into quarters.
  • 5 garlic cloves
  • 2 shallots
  • 1/3 cup fish sauce
  • ¼ cup maple syrup or coconut sugar
  • 2 tablespoons sesame oil

    1 ½ pounds chicken thighs, cut into small chunks

  • 24 bamboo skewers (soaked in water for at least 30 minutes)
  • 2- 8 ounce packages of Konjaku noodles or Miracle Noodles, rinsed very well under cold water.

    Pickled carrot and daikon:

  • 2 cups shredded carrot
  • 2 cup shredded daikon
  • 1 cup hot water
  • ¼ cup coconut sugar
  • 7 TBSP vinegar
  • ½ teaspoon salt

    Chili Garlic Lime Sauce: combine all these ingredients in a container and set aside. This will last up to a week in the fridge.

  • 1/3 cup fish sauce
  • ¼ cup water + 1 tsp coconut sugar
  • Juice of 1 big lime
  • ½ cup boiling water
  • 2 cloves garlic, finely minced
  • 2 thai chili, finely minced

    Added Garnish:

  • Romaine Lettuce
  • Thai Basil
  • Fresh Mint
  • Chopped Roasted Almonds or Peanuts
  • Scallions

  1. To make the marinade add lemongrass, garlic, shallot, fish sauce, coconut sugar, water and salt and pepper to a blender and blend until you get a smooth paste.
  2. Place chicken in a large bowl and pour marinade over. Marinate 4 hours, up to overnight.
  3. To make the daikon carrot pickles: Add water, vinegar, sugar and salt in a jar. Add smashed garlic, carrot and daikon to the jar and press down to submerge the vegetables in the brine. Let them sit for at least 2 hours.
  4. Preheat your grill or a grill pan over high heat. Skewer the chicken and grill for 8-10 minutes or until all the meat is cooked through! I like using chicken thighs because it ensures the meat to stay nice and tender and juicy!
  5. Fill your bowls with lettuce, fresh herbs, the pickled carrot and daikon and spiral some noodles in the center. Place a couple skewers in each bowl and spoon a few tablespoons of the chili garlic sauce on top.

Thai Green Coconut Curry with Chicken

I am absolutely crazy for Thai food. In fact, anytime someone asks me what my favorite type of cuisine to eat, my Italian and Greek ancestors roll over in their graves as I declare “Southeast Asian” as my favorite. This category includes food from countries like, Thailand, Vietnam, Malaysia, Phillipines and Indonesia. There is something […]

Gluten Free Baked Chicken Tenders

I don’t care if you are 5 or 50, everyone loves a good chicken tender….unless your a vegan and in that case I am sorry for you in general, because chicken tenders are freakin’ delicious.

Traditional chicken tenders are breaded and deep fried, and obviously contain gluten. 3 strikes little bueno. This recipe is so easy to make and a much healthier way to enjoy one of the greatest culinary treats on this planet of ours.



I first came up with this recipe when I had to make up a salad recipe that kids would want to eat. You can check out that recipe here. Word to parents out there if you want your kids to eat anything, just put chicken tenders in/on it and watch the wonderment.

Crispy, crunchy and so freeeeeeaking good. Dunked in mountains spicy ketchup, to me there is not greater treat. I am 27 and I literally eat these guys once a week….with a glass of wine of course because I am an adult.

Gluten Free Baked Chicken Tenders

(serves 4)

For the Chicken Tenders: 1 pound organic chicken tenders 2 eggs 2 tablespoons milk (dairy free substitute works great too) 2 cups unsweetened rice cereal (I used Chex) ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon paprika 1 teaspoon garlic powder ½ teaspoon onion powder

  1. Preheat oven to 475. In a Ziploc bag, place rice cereal, oregano, salt, paprika, garlic powder, and onion powder. Seal the top, making sure there is no air left in the bag. Using a meat mallet or a small frying pan, gently crush the cereal until fine. This can also be done in a food processor or blender. Set aside

    In a medium bowl combine eggs and milk and whisk together. Salt and pepper the chicken tenders, then one by one dip them into egg wash and then place in bag with rice cereal. Shake to coat. Remove tender and place on a baking sheet that has been greased. Repeat process. Once all the tenders have been coated spray or lightly coat the tops of them with a little cooking oil

    Place baked tenders into oven for 8-10 minutes. The outsides should be crispy and light brown. If they aren’t cook them for another 2-4 minutes. Pull out of oven and dig in!

Gluten Free Fried Chicken and Biscuits

So I have been on a bit of a health kick lately. I really feel such a difference when I am eating right and exercising everyday. That being said, there are the occasional days I like to indulge myself in a meal that I feel encompasses all that is comfort and deliciousness. For me, Fried Chicken and Biscuits could be the most beautiful pairing since Sonny and Cher. I firmly believe that if you are going to indulge into a meal that is not in the top 10 of “Healthiest Foods on the Planet”, it has to be worth it and it has to be in moderation. Let me tell you something Nancy, this meal is WORTH IT.