![]() Place skillet in oven bake for 10-12 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 F.ġ1. Add chicken breasts cook for 3-4 minutes. Heat oil in large, ovenproof skillet over medium-high heat.ĩ. Place in 1 layer on a baking sheet and bake for 10 minutes – turn over, bake another 10 minutes.Ĩ. If you are roasting vegetables, toss them with olive oil, salt, pepper & thyme (or spices of your choice) – I usually put them in a Ziploc to toss/coat. Dip each chicken breast into the egg mixture dredge in almond flour mixture until evenly coated. Combine egg and water in a shallow dish whisk to blend.Ħ. Combine almond flour, garlic, lemon peel, salt & pepper in a shallow dish mix well. Place each chicken breast half between 2 pieces of plastic wrap/waxed paper and pound with a mallet or tenderizer until ¼ inch thick. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). olive oil (or extra-virgin organic coconut oil)Ħ cups mixed vegetables (I roast zucchini and carrots)Ģ. * Cooking Time: 16 Min.ĬONTAINER EQUIVALENTS: 1 Green, 1 Red, ½ orange, 1 TeaspoonĦ (4 oz) raw chicken breasts, boneless, skinlessĤ cloves garlic, finely chopped (I use my garlic press)ģ tsp finely grated lemon peal (lemon zest)ġ tbsp. You can also serve it over brown rice (1/2 cup cooked = 1 Yellow) or cauliflower rice (1/2 Green). Options for serving: My kids like to use "Scoops" tortilla chips to eat this chili. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer. Check on the amazing mixture every so often and stir. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.Ĥ. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.ģ. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Cook over medium heat until beef is thoroughly cooked and browned. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook Time: 30 Minutesġ 1⁄2 cups onion, diced, about 1 large onionġ 1⁄2 cups carrots, peeled and diced, about 4 medium carrotsĤ cups zucchinis, diced, about 2-3 medium zucchinisġ 15-ounce can tomato puree or tomato sauceġ.
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