Paleo Jerusalem Chicken

This week I'm focusing on healing foods and recovery! I may be out of CrossFit for the week, but I'm not out of the kitchen! Sometimes when you're frustrated over things you can't control, it's beneficial to focus on things you can control, right? So it has become extremely important to me to do whatever I can to elicit healing! I'm using food (in a good way). Yep... healthy, healing-type foods packed with micro and macro nutrients and lean proteins! The typical Paleo way, personified!

Ok, so I'm not sure if tonight's dinner was as much healing for my body as it was comforting for my spirits... either way, it served its purpose!!! Road to recovery is underway! I hope you enjoy this tasty dinner! :-)

Recipe:

4 skinless boneless chicken breasts

1 C organic chicken broth

4 cloves garlic, crushed and minced

1 yellow onion, chopped

1 C white wine

1 (8 oz) package sliced mushrooms

1 (10 oz) can artichoke hearts, drained (packed in water)

1 C coconut milk

2 T fresh chopped Italian parsley

black pepper

paprika

sea salt (to taste)

2 tsp. olive oil

Preheat oven to 350 degrees. Place chicken in a baking dish and sprinkle with some black pepper and paprika. Bake chicken for about 20-25 minutes. While the chicken is baking, saute onion and garlic in olive oil. Add chicken broth and bring to a boil. When liquid is reduced by half, add the wine, mushrooms, and artichokes. Reduce heat and cook until mushrooms are tender and sauce thickens a bit. Finally, stir in the coconut milk (this gives the sauce that creamy texture and look). Pour all the sauce over the chicken breasts, and bake, uncovered, for an additional 15 minutes! Sprinkle with fresh Italian parsley. Serve with steamed zucchini (or vegetable of choice).

Scott raved over this! Hope you enjoy, too! It was pretty simple, delicious, and definitely comforting! ...Oh and made for excellent leftovers! I'll keep you posted as to its healing properties! ;-)

Shiitake Mushroom Baked Chicken over Spinach

Ahhh... This was earthy comfort on a place. Shiitake mushrooms are my favorite! If you're a mushroom fan, I highly suggest you try this! If not... well, I highly suggest you become a mushroom fan!

My husband and daughter went to the Fungus Festival in Santa Cruz this weekend, which sparked our appreciation and our appetites! Hope you enjoy!

Ingredients:

4 large chicken breasts

2 1/2 C fresh shiitake mushrooms, sliced

1 C white wine (or chicken broth)

1/2 C coconut milk

2 T coconut oil

Seasonings (1/2 tsp. each):

celery salt, garlic powder, onion powder, paprika, black pepper, and poultry seasoning.

fresh spinach, 1 bunch (or pre-washed bag)

2 cloves garlic, minced

2 tsp. olive oil

Preheat oven to 350 degrees. Pound chicken breasts to about 3/4 inch thick. Combine seasonings and sprinkle both sides of chicken until well covered. Heat coconut oil in a skillet and brown chicken breasts (about 4 minutes on each side). Remove chicken to a baking dish. Add shiitake mushroom to skillet and slowly add wine, deglazing the pan, and scraping up delicious bits. Cook until most the liquid is absorbed and shiitake mushrooms are tender. Lastly , add coconut milk. Mix well and pour over chicken. Bake, uncovered for about 20-25 minutes. While the chicken is baking, saute the spinach: Heat the olive oil in a skillet, add garlic and saute until tender (careful not to burn) add spinach. Cook, tossing spinach until wilted and well coated with garlic and olive oil. Center spinach on a diner plate, top with chicken & mushrooms (spoon additional mushrooms and sauce as desired). Hope you enjoy this earthy comfort Paleo meal!