On this edition of quick and easy meals for the days you don’t feel like cooking or are on-the-go, I present you…wait for it…Trader Joe’s Ready Made Grilled Chicken Strips, one nuked plantain and half an avocado, all in one lovely red bowl.
Another Peruvian (also popular in Brazil, Chile and Bolivia) dish that I miss that I can normally not have eating paleo-ish because it’s breaded is Milanesa de Pollo (commonly made with skirt steak). Had defrosted chicken in my fridge for a couple days so it was time to make SOMETHING. Why the hell not this…but my way.
What You Need
5 boneless skinless chicken thighs
Coconut flour or Almond flour
TJ 21 Salute seasoning
Almond slivers
Egg
Coconut milk
Plantain (yellow)
Coconut oil
What you do
Pretty simple really. Pound flat the chicken thighs. In a bowl mix and whisk and egg and mix in a bit of coconut milk. In a dish mix in coconut flour (or almond flour - or be whimsical and mix the two) with some TJ 21 Salute and the almond slivers. Dip the flattened chicken in the egg mix, then roll in the flour mix. Repeat for each. Slice your plantains at an angle (so that they’re a bit longer rather than round).
In a deeper pan or skillet, heat coconut oil so that you have about a 1/3” layer. Carefully place your chicken in it and cook each side for about 5-7 minutes (just check it every couple minutes). In a separate pan, heat up some more coconut oil, and carefully place your plantain slices. Watch these for these cook fairly quick. About 3 minutes per side. Enjoy!
Verdict?
Hit the spot. Nom. Another dish that can easily fool any non-paleoish eaters. The one thing I may think would turn out better is using almond flour instead because it can be seasoned better while coconut flour I feel limits you to what can be mixed in.
Paleo Chicken Nuggets (with some fresh guacamole)
I have revisited and old - but missed - recipe of mine: Fried Coconut Chicken Nuggets.
What you need:
- boneless skinless chicken tenders
- egg whites
- coconut flour
- unrefined coconut oil
What you do:
Heat up some coconut oil in a deep enough pan, so that it’s a decent layer. Then I prepared the nuggets by cutting the tenders into small nugget pieces, dipped each in egg white, then rolled in coconut flour. Once the oil was hot enough I set pieces slowly into the pan (kudos to you if you have a deep fryer). I didn’t really time it, but let each side fry for about 7-8 minutes or so (just make sure the fried side is browned enough), and repeat on other side, then remove onto a paper towel covered plate (to soak up excess oils), then serve hot! I quickly made some fresh guacamole (avocado, tomato, lime juice, ground pepper, garlic powder and red chili powder) to dip the pieces.
Verdict (second time around)?
Delicious once again. One of those perfect replacement meals when you feel like having something junky (please don’t take the McD’s route). An awesome grain-free, wheat-free paleo nom session.
Worked through my lunch today but at least I got to eat this delicious rotisserie chicken, salad drizzled with balsamic vinegar de Modena and sautéed spinach.
Clearly I forgot to photograph my lunch nom, buuuut it was jamaican jerk chicken, baked plantains and small serving of quinoa (which is actually a fruit not a grain - still carby though so in small doses only).
Before I tell you what this is, let me preface is it by telling you the end result was absolutely delicious, and so did the other two witnesses.
This here are chicken skins fried (I usually fry in coco oil - but an impromptu decision we used…not so great oil this time). Now before you gag, free your mind (and the rest will follow). Crispy, delicious goodness.
Back story: I tried this experiment with my dear fellow meat lover, Chris (The Meat Rack), a while ago and it was expectacular. Since then I have been on the hunt to find a butcher that would sell me just chicken skins. I was judged hardcore 5 different times by grocery store butchers from Ralph’s, Albertsons, Vons, Pavillions, and Super A Foods. Walked away head bowed. Until last night, at the glorious enormous Whole Foods I encountered Marcelle, my now favorite butcher who not only didn’t judge me but granted my request on the spot!
After still feeling kind of queasy today (felt queasy all day yesterday - apparently there’s a stomach bug going around), I had to eat lunch.
And go me for finding something good and paleo at Ninjin Sushi (no, I am not a fan of sashimi, it’s a texture thing). Spicy Grilled Chicken and grilled onions. Nomtastic. And at least almost finished it. Tummy behave.
A sad (yet delicious) kind of dinner from last night.
It’s pretty tragic when you’re off work late, and in order to not eat too late at home, you stop by Whole Foods and put together a meal of quarter rotisserie chicken, baked plantains and a cucumber/tomato/red onion salad with lemon juice and pepper, and eat it in the car drive home.
My contribution to the family gathering: Beef and Chicken meatballs mixed with mozzarella, Parmesan and secret seasonings. Slightly coated with coconut flour.
Recipe to come soon.
On this edition of sad dinners: shredded rotisserie chicken and sharp cheddar over a baked sweet potato. Hello combination of left over food.
Last nights dinner nom of grilled chicken (seasoned with garlic, lemon, TJ 21 Salute, creole seasoning) made in coco oil with side half baked sweet potato.
Love it when I actually get a chance to cook. Made some to set aside for leftovers too!
Rotisserie, baked sweet potato topped with freshly sliced muenster cheese. Nom everywhere.
Devoured half a rotisserie, so savage and delightful of me. Dash of avocado perfected it.
It’s like an optical illusion! Is it a little bit of chicken or a giant avocado? Giant florida avocado!
If you know me, that’s like me finding a unicorn.
Late dinner is better than no dinner and better than resorting to eating out (which is easy to do).
Chicken breast tenders seasoned with creole seasonings, TJ 21 Salute and cumin pan fried in coconut oil with freshly made sweet potato baked fries.
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