Paleo Coronation Chicken

I came across this recipe on a fab irish blog/website called The Little Green Spoon . It is so good. There was polishing off of plates here it was that good. Modified it slightly :-)

Ingredients

• 400g Chicken Diced
• 1 bunch spring onion
• 3 Tbsp lemon juice
• 1 egg
• 1/2 cup melted coconut oil
• 1/2 cup olive oil
• 3 tsp curry powder
• handful flaked almonds

Method

1. Dice up the chicken and fry it in a small amount of coconut oil. 
2. 
3. Dice up the spring onion and add it to the chicken while its cooking. 
4. In a food processor put in the lemon juice and egg and blend until combined.
5. Slowly add the oils while the processor is on low, until completely combined. 
6. You will notice that by the end it should be thick consistency - mayonnaise. 
7. Add the curry powder and blend again until completely combined. 
8. Add the chicken and onions and mayo to a bowl and mix until all the chicken is completely covered. 
9. Sprinkle with flaked almonds and serve. 

You can serve this with salad :)

Coconut 'Porridge'

Yes you'll see a few recipes on this site that are 'porridge' but they do not contain oats and are gluten free . They are replacements for what you could have instead of porridge maybe as a breakfast.

The most recent one i tried was coconut porridge. And i have to say i was pleasantly surprised

Ingredients

• 2/3 cup coconut milk (or almond milk)
• 1/4 cup shredded coconut
• 1 tsp vanilla (optional)
• dash of himalayan rock salt
• 2 Tbsp of almond flour
• 1 Tbsp flakseed 
• Handful blueberries

optional extras as protein source

• 1 egg white
• 1 scoop protein powder 

Method

1. Heat milk, coconut, vanilla, almond flour and flak seed in a pan.
2. Cook on a medium heat until desired consistency.
3. Serve with a topping of blueberries and/or flaked almonds. 

Hazlenut Basil Pesto Chicken

A new one it's been a while since i posted. This one added a bit of flavour to the chicken breast :)

Ingredients

• 3 Chicken breasts 
• 1 clove garlic
• 20g fresh basil leaves
• 1/8 cup hazlenuts ( approx. 14)
• 1 Tbsp extra virgin olive oil
• 
  
  

Method

1. Preheat the oven to 180deg C.
2. In a food processor mix the garlic, oil, basil and hazelnuts until a paste is formed.
3. 
   
   
4. Butterfly out the chicken breasts and cover in cling film and flatten out with a rolling pin.
5. Take a Tbsp of the pesto mixture , lining it along the seam and folding it over like a flap. 
6. 
   
   
7. Ensure the pesto is completely covered and none of the pesto is sticking out. 
8. Place the chicken breasts on a baking tray.
9. Season the chicken with salt and pepper.
10. Cover the tray with tinfoil.
11. Place in the oven for 30 minutes. 

Serve with some steamed broccoli :)

Almond Berry Muffins

So i just modified the pancake mix to make up some muffins instead. An alternative to the pancakes and lovely as a breakfast or on the go snack.

Ingredients

• 2 Eggs
• 50g Ground Almonds
• 1/2 scoop vanilla protein power
• dash of almond milk
• handful of frozen berries
• 1 tsp Almond butter

Method

1. In a bowl place the eggs, almonds and protein powder. 
2. Using a hand whisk  combine the ingredients until texture is like cake batter.
3. Throw in a handful of frozen berries (i used blueberries and raspberries).
4. Pour the mixture into muffin moulds in muffin baking tray. 
5. Add a 1/4 tsp almond butter into each muffin mixture and stir.
6. Place in the oven for 20 minutes or until golden on top, and a toothpick placed in the middle comes out dry.

Spicy Roasted Chicken, with Tarragon, Garlic and Cherry Tomatoes

Haven't posted in a while so thought i'd make it a good one. Looking for a savoury chicken dish thats full of flavour.

Ingredients

• 
  
  
• 250g pack of cherry tomatoes; halved/quartered depending on the size
• 4 Tbsp olive oil
• 5 cloves of garlic, crushed
• 2 Tbsp chopped tarragon
• 1-2 tsp hot red chilli flakes, or to taste
• 4 Boneless, skinless, chicken breasts about 125g each

Method

1. Heat the oven to 190deg C.
2. In a large bowl mix the tomatoes, olive oil, garlic, 1 Tbsp tarragon and chilli flakes.
3. 
   
   
4. Place each chicken breast in the bowl and toss over the ingredients. 
5. Place the chicken on a rimmed baking sheet.
6. Pour the tomatoes in a single layer around the meat. 
7. 
   
   
8. Roast for 30-35 minutes or until the chicken is no longer pink. 
9. Transfer the chicken to a plate and spoon over the tomatoes and roasting juices. 
10. Sprinkle with some of the remaining tarragon (optional).

Can be served with cauliflower rice