d To Eat
Lunch Recipes
Marinade/Dressing:
- 3 tablespoons olive oil
- 100 ml (just over 1/3 cup) freshly squeezed lime juice
- 2 tablespoons cilantro, chopped
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes, (or red pepper flakes -- adjust to your preference of spice)
- 1/2 teaspoon ground Cumin
- 1 teaspoon salt
Salad:
- 4 chicken thigh fillets, skin removed (no bone)
- 1/2 yellow bell pepper, deseeded and sliced
- 1/2 red bell pepper, deseeded and sliced
- 1/2 an onion, sliced
- 5 cups Romaine, (or cos) lettuce leaves, washed and dried
- 2 avocados, sliced
- Extra cilantro leaves to garnish
- Sour cream, (optional) to serve
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Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
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Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
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Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
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Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
INGREDIENTS:
- 1 lb boneless, skinless chicken breast
- 1/4 cup flour (almond flour or whole grain gluten-free preferred. I used my “thrown together GF blend” – see notes. Use coconut flour or tiger nut flour for AIP.)
- 3/4 tsp salt (I recommend Real Salt. Add a tad more if using coconut flour if desired.)
- 1 tsp garlic powder (See Easy Homemade Garlic Powder)
- 1 tsp paprika (use onion powder for AIP)
- 1/8 tsp cayenne pepper (optional - omit for AIP)
- 1/8 tsp black pepper (omit for AIP)
- avocado oil (or other fat suitable for high heat. Use amount desired. About 1/4 cup should be enough.)
- Cut chicken into small chunks, about 1 – 1½ inch chunks. Place in bowl.
- Mix flour with seasonings.
- Sprinkle flour and seasoning mixture over chicken and mix well to coat thoroughly.
- Melt oil (if necessary). Drizzle over chicken and mix to coat lightly.
- Bake in preheated oven (425 degrees for convection / 450 for conventional) until chicken’s internal temperature reaches 180 degrees (about 10 minutes for a convection oven [I love my Hamilton Beach convection oven] and 14 for conventional).
- 2 cups cooked grilled chicken breasts, chopped (seasoned with your favorite spices,)
- 1/4 cup Hidden Valley Simply Ranch dressing
- 1/2 cup cilantro, minced (optional)
- 4 8" tortillas
- Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro in each tortilla. Fold tightly to form a burrito shape.
- Heat a heavy -duty pan or grill to medium heat. Coat with a light layer or oil of cooking spray and cool wraps for 1-3 minutes on each side or until the tortilla is crispy and goldn. Remove from heat, slice in half and serve immediately.