free range chickens

If you are looking to clean up your diet and have started paying attention to food labels, it’s important to understand what the labels truly mean. Often food labels are misleading and used more for marketing purposes than informational purposes. I have created a series of articles to help you navigate the tricky world of food labels. This article is about understanding food labels you see on chicken. Find out what terms such as free range, cage free and non-antibiotic really mean. (read more…)

Wildtree’s recipe for Buffalo Wings is delicious and healthier for you than eating out. These baked chicken wings are loaded with flavor and easy to make!

Buffalo Wings

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  • 1 pound chicken wings
  • 1 tablespoon cornstarch
  • 1/4 cup Wildtree Wing Sauce


Preheat an oven to 450°F.

Place all the chicken wings and the cornstarch in a large bowl and toss to coat.

Line a baking pan with foil and coat with non-stick spray.

Cook chicken wings on the middle rack for 20 minutes, flip, and cook for an additional 30 minutes. When the wings are cooked, place them in a bowl and toss with Wildtree Wing Sauce.

Serve immediately with your choice of dipping sauce.


In the mood for refreshing and tropical with a little bit of spice? Wildtree’s Agave Lime Grilled Chicken with Mango Jalapeno Salsa is the perfect meal for you! This salsa goes great with any protein so try it with chicken, pork or fish.

Agave Lime Grilled Chicken with Mango Jalapeno Salsa
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  • 1/4 cup Wildtree Agave Margarita Mixer
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • ½ tablespoon low sodium soy sauce
  • 1 teaspoon Wildtree Chipotle Lime Rub
  • 4 chicken breast (1 pound)
  • ½ cup mango, diced
  • ½ cup pineapple, diced
  • ½ red bell pepper
  • 2 tablespoons red onion, diced
  • 1 teaspoon lime zest
  • 2 tablespoon fresh cilantro, chopped
  • 2 teaspoons Wildtree Jalapeno Pepper Blend
  • 1 tablespoon sherry vinegar


In a bowl whisk together the Agave Margarita Mixer, Grapeseed Oil, soy sauce, and Chipotle Lime Rub.

Add this marinade and the chicken to a resealable bag and marinate in the refrigerator for 2 hours. Meanwhile, prepare the salsa by combining the remaining ingredients (mango through sherry vinegar).

Refrigerate until ready to use. Preheat grill or grill pan to medium high heat. Lightly grease with pan spray.

Grill the chicken 5-8 minutes per side or until the chicken is completely cooked through. Serve with the salsa.

Recipe and picture courtesy of Wildtree


Leave a comment and let me know how this recipe or my meal planner is working for you!

I love slower cooker and one pot recipes. I can throw everything into the slow cooker and go outside to work in my garden while dinner cooks itself! I highly recommend trying the Slow Cooker Hawaiian Chicken if you are in the mood for something tropical. In place of rice, try serving with cauliflower rice instead.

Slow Cooker Hawaiian Chicken
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  • 1 pound boneless, skinless chicken breasts
  • 2 cups pineapple chunks, fresh or canned and drained, juice reserved
  • 1/2 cup pineapple juice
  • 1 cup Wildtree Cactus Pete's Agave Barbecue Sauce
  • 3 tablespoons Wildtree Pineapple Jalapeño Jam


Place chicken in a slow cooker and top with pineapple, pineapple juice,

Cactus Pete’s Agave Barbecue Sauce, and Pineapple Jalapeño Jam. Cook on high for 4 hours or until chicken is cooked thorugh: 165°F.

Serve over rice.

Recipe and photograph courtesy of Wildtree


This Caribbean Chicken Cobb Salad is just the right amount of spice, filling and healthy. I also picked this recipe because it is heavy enough to act as the main entree when you want something light during the heat of summer. Cook the chicken on the grill or on the stovetop.

Caribbean Chicken Cobb Salad

15 minPrep Time

10 minCook Time

25 minTotal Time

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  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons Wildtree Jamaican Jerk Seasoning
  • 3 hardboiled eggs, peeled and chopped
  • 2 teaspoons Wildtree Lemon Pepper Blend
  • ½ cup nonfat Greek yogurt
  • ¼ cup Wildtree Roasted Garlic Grapeseed Oil
  • 1 tablespoon red wine vinegar
  • ¼ cup water
  • 1 romaine heart, chopped
  • 2 cups arugula
  • 1 pint grape tomatoes, halved
  • 1 mango, diced
  • 1 avocado, diced
  • 2 scallion, sliced


Season chicken with Jamaican Jerk Seasoning.

Preheat grill to medium heat.

Clean and grease the grill grates.

Grill the chicken for about 5 minutes on each side or until cooked through: 165°F. Cool for 5 minutes on a cutting board before slicing.


Whisk together Lemon Pepper Blend, Greek yogurt, Roasted Garlic Grapeseed Oil, and red wine vinegar.

Thin out dressing to desired consistency using ¼ cup water.

Salad Prep

Toss together romaine and arugula.

Divide among 5 plates.

Top with sliced chicken, tomatoes, mango, avocado, scallions, and hard boiled egg.

Drizzle with prepared dressing.

This recipe and photo is courtesy of Wildtree