Meal Menu Idea:
Curried Chicken Breasts
Roasted Root Vegetables
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| Photo credit: extremebodyfit.com |
CURRIED CHICKEN BREASTS
2 chicken breasts
2 teaspoons coconut oil, divided
1 teaspoon Indian curry powder
1/2 teaspoon paprika (hot, sweet or smoked)
1/4 teaspoon turmeric
Dash of salt & freshly ground black pepper
* Trim chicken breasts to remove fat and the tendon. Rinse meat with water and pat dry with a paper towel.
* Preheat a cast iron skillet.
* In a small bowl, make a dry rub with the spices.
* Drizzle 1 teaspoon melted coconut oil over the chicken and rub spice mix onto both sides of the meat.
* Add 1 teaspoon coconut oil to the preheated skillet; once melted, add the chicken.
* Turn chicken once after 3-4 minutes. Cook to an internal temperature of 165 degrees.
* Remove chicken to a serving plate, add a steamed or roasted vegetable and dinner is served. Enjoy!
**Make extra chicken for grab-n-go meals the next day. Store leftovers in glass containers (divide into individual servings) and refrigerate.
** Cooking Meat to Perfection Tip: Invest in an instant-read thermometer (We recommend the 'Thermopen'). It will be the most heavily used gadget in your kitchen and will ensure that your expensive, quality cuts of meat are roasted, grilled and pan fried to perfection every time!!!
Recipe: w.lynne
Taste and see what's good, then pass it on!