Strawberries have been ripe here in Alabama and we have loved getting them from Jerry Marsh Farms. My goal is to enjoy them while they are here and make sure to freeze some and make some jam. Today we had … Continue reading
My friend Nikki has been raving about this chicken recipe, so I finally tried it last night. It’s a keeper! The original recipe is from Paleo Plan, but I changed it up a bit.
(Sorry for the blurry picture. That’s what you get when the food is hot and everyone is hungry!)
Rosemary Bacon Chicken
Chicken Breast (use 3-4 for my family of 4), cut into strips
Juice from 1 lemon
lots of garlic – I used 6 cloves
1/3 c olive oil
Salt and Pepper
Rosemary sprigs – 1 for each chicken strip
Bacon cut in half – 1/2 piece for each chicken strip
Mix the lemon juice, minced garlic, olive oil, and salt and pepper in a big ziplock. Marinade the chicken strips at least 3-4 hours – more if you can.
After the chicken has marinaded, place a sprig of rosemary on each chicken piece and then wrap each piece in a half slice of bacon. Secure with a toothpick.
I planned on grilling the chicken, but it was pouring down rain so I pulled out my grill plan inside. Grill the chicken about 3 minutes per side, or until done and the bacon is crispy.
I served this with some of our favorite side – Pan fried carrots, roasted broccoli, and roasted squash and onion. If you have never roasted veggies, you must try it! The high heat caramelizes the veggies and makes it taste as good as it possibly could. I don’t think I’ve met a roasted vegetable that I didn’t love.
Here’s how you roast vegetables:
Preheat your oven to 425. Put your sheet pan in the oven while you are prepping your veggies and let the pan get really hot. Toss you veggies in some melted coconut oil, salt and pepper, and experiment with different seasonings (garlic, thin sliced onions, red pepper flakes, and Penzy’s greek seasoning are some of our favorites). Then pour all the vegetables on the (very) hot pan and roast until they start to get some black spots. I usually stir then a couple times to make sure nothing burns. Broccoli takes about 10 minutes, squash and zucchini take about 20 minutes, and root veggies take up to 45 minutes.
And the carrots:
My kids beg for these, sneak them while we’re praying before we eat, and fight over second helpings. And they couldn’t be easier!
Slice carrots into penny sizes (I make about 2 lbs of carrots and there are no leftovers)
Melt about 3 T grassfed butter in your pan (you can use coconut oil, but the butter flavor is really good here)
Add carrots, sprinkle with salt and pepper, and cook over med-low heat until they are golden brown (about 25 minutes). They burn easily if the heat gets too hight, so keep an eye on them. you can toss them with chopped fresh parsley if you have some but they are good either way.
1 tsp oregano
1 tsp chili powder
1 tsp sea salt (optional)
1 lb boneless, skinless chicken breasts, sliced into strips
1 Tbs coconut oil (I used Olive Oil)
1/2 red onion, sliced
2 red bell peppers, sliced
juice of 1 lemon
juice of 1 lime
2 heads butter lettuce, root removed, washed and dried
avocado with sea salt
Heat a large saute pan over medium-high heat. When pan is hot, add coconut oil.
Saute onion for 3 minutes. Add chicken and continue to cook until chicken is almost fully cooked (about 10-15 minutes), stirring often.
Just before chicken is done, add red peppers, lemon and lime juice. Stir and cook for 3 more minutes.