Chicken Hearts Recipe
These chicken hearts are full of protein and healthy fats and are so flavorful! Pair them with mushrooms for a quick and easy, healthy meal.
Servings: 4
Calories: 251kcal
Ingredients
- 1 lb chicken hearts
- 8 oz mushrooms
- 2 tablespoon olive oil
- ½ onion
- 2 cloves garlic
- 1 teaspoon bouillon powder
- ½ teaspoon cayenne pepper
- 2 tablespoon coconut aminos substitute with soy sauce
- 1 teaspoon salt or to taste
Instructions
- Slice the chicken hearts into two and wash thoroughly under running water.1 lb chicken hearts
- Add olive oil to a pan, then add the onions and garlic, and stir till translucent.2 tablespoon olive oil, ½ onion, 2 cloves garlic
- Add the chicken hearts and spices.1 teaspoon bouillon powder, ½ teaspoon cayenne pepper, 1 teaspoon salt
- Stir and cook till the chicken hearts are no longer pink. The chicken hearts will release a lot of water while being cooked.
- Add the mushrooms and coconut aminos and simmer till done.8 oz mushrooms, 2 tablespoon coconut aminos
Notes
This recipe serves 4 and contains 3 net carbs per serving.
- Do not cook the chicken hearts too long as this can make it tough and overly chewy.
- After adding the mushrooms, if the liquid has reduced, you can add about ¼ cup of water so it cooks a little longer.
- If you want to thicken the sauce, you can make a slurry. Mix 1 tablespoon of arrowroot powder with two tablespoons of water, and pour it into the sauce to thicken it. Let it cook for 2-3 minutes.
- The chicken hearts will release a lot of water while being cooked.
- Add as much or as little cayenne pepper as you like!
- Top with fresh herbs for flavor and a nice pop of color.
- Throw in extra vegetables like asparagus, zucchini, spinach, or kale.
Nutrition
Calories: 251kcal | Carbohydrates: 4g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 799mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 7mg