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Paleo Cilantro Lime Chicken Recipe

21st January 2016
Paleo Cilantro Lime Chicken Recipe

I love cooking healthy and delicious recipes and I am a BIG believer in eating REAL food. I love the Paleo diet because it is really just a guideline to eating foods that nourish your body, while eliminating foods that cause disease.  Besides being absolutely scrumptious, this Paleo recipe has so many health benefits it would be difficult to name them all! But here are just a few good reasons to nourish your body with this dish:

 

1. Cilantro is a chelating agent, meaning it binds to heavy metals that have built up in your body and helps you excrete them safely.

2. Avocado, coconut oil, and grass-fed butter are the healthiest fats you can eat.

3. Turmeric is a powerful anti-inflammatory, but it must be paired with black pepper for proper absorption.

4. There are many colored vegetables in this dish. Each color represents a different nutrient that will make your body happy.

5. This dish adheres to the Paleo lifestyle because it is gluten-free, grain-free, dairy-free, soy-free, legume-free, low carb, organic, and non-GMO.

 

Ingredients, serves 4

4 boneless skinless free range chicken breasts (aprox. 4-6 oz for girls, 6-8 oz for guys)

3-4 Tbs fresh squeezed lime juice

2 Tbs Extra Virgin Olive Oil ( I use Bariani EVOO because it it 100% pure)

Handful fresh organic cilantro

1/4 tsp Himilayan or Celtic sea salt

 

1.5 cups organic tomatoes, chopped (tomatoes are on the dirty dozen list so buy organic)

2 Tbs finely chopped red onion

3-5 tsp fresh squeezed lime juice

1/4 tsp Himalayan or Celtic Sea Salt

Ground pepper to taste

1 large avocado

Handful of fresh organic cilantro

 

2 lbs broccoli, cut into small florets

1/2-1 Tbs organic garlic powder

1/2-1 Tbs organic turmeric

1/4-1/2 Tbs ground black pepper

1/4 Tbs Himilayan or Celtic Sea Salt

2-4 Tbs grass fed butter or extra virgin coconut oil

 

Directions:

Marinate the chicken in lime juice, EVOO, cilantro and sea salt for 30-90 minutes at room temperature. Grill chicken on both sides (if you need to use cooking oil, use extra virgin coconut oil or red palm oil) over medium-high heat. I used a cast iron grill pan because cast iron is non-toxic cookware, but you could also throw the chicken on an outdoor grill.

To prepare the salsa, combine tomatoes, onion, lime juice, sea salt, ground black pepper and diced avocado in a bowl and stir gently so you don’t bruise the avocado. Serve the salsa over the chicken. Finish with fresh cilantro.

To prepare the broccoli, melt the coconut oil or grass fed butter and then transfer the melted oil to a large bowl.  Toss the broccoli in the bowl with the melted oil/butter, garlic powder, turmeric, black pepper and sea salt. I find I can use a lot less oil /butter by tossing in a bowl to coat rather than just dumping the broccoli in the oiled pan. Stir fry the coated broccoli for just a few minutes. You want the broccoli to be crisp, so don’t over-cook.

 

 

 

 

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