Monday, March 22, 2010

Paleo Pineapple Chicken Bake

Spring is here! Fruit is in the stores! And... "Christine" has been tackled once again in the gym!
I hope you all suffered some great performances today, maybe even enjoyed a new PR, and then ultimately, I hope you came home and had an opportunity to replenish & recover with some good food!

I really liked this meal. It was a little sweet, a little spicy, and a lot satisfying! It would also be good if the chicken was cut up into bite-sized pieces and cooked as a stir fry! Have fun with it!
... Hope you enjoy!

4 small boneless skinless chicken breasts, cut in half (very slightly pounded)
Sprinkle these spices over chicken breasts:
black pepper
ground ginger
ground coriander
ground cayenne pepper
1 T coconut oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/4 C sliced sweet red pepper
1 stalk celery
1/4 C fresh cilantro, chopped
20 oz. pineapple slices, (in their own juice), reserve a few pineapple rings for garnish, chop the rest, and save the juice!
Dash crushed red pepper (about 1/8 tsp.)
1/8 C macadamia nuts, crushed

Preheat oven to 350 degrees. Heat coconut oil in skillet, and brown seasoned chicken breasts, about 5 minutes on each side. Remove chicken to baking dish. In the same skillet, saute onion, garlic and remaining vegetables. Add pineapple juice as needed. When vegetables are tender, add pineapple chunks, cilantro, and crushed red pepper. Mix well, and poor over chicken. Sprinkle crushed macadamia nuts on top and bake for about 10 minutes.

We served this with sauteed spinach (using coconut oil, sliced onion, garlic and red peppers). But I really think this would be great as a stir fry... maybe over some sauteed broccoli slaw?!
Hope you enjoy! :-)


Jason said...

I have been missing your beautiful creations! This one is fantastic!

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CrossFit Santa Cruz Central