This is Dan from Primal4Life bringing you “Paleo Almond Lemon Chicken.” I love it when my wife brings Paleo to a new level, and this dinner definitely is one of those meals…. And I also get excited to see her swapping new, healthy, Paleo-approved products in place of ingredients that we’ve used in the past. Knowing this recipe worked just fine with marmalade and cornstarch years ago, and updating it with Coconut Secret – Coconut Nectar and arrowroot powder, she made sure this delicious dish remained delicious but kept it Paleo!
Coconut Nectar is one of our latest and greatest, which we picked up from Julian Bakery…. We noticed it one day when we were stocking up on Paleo Bread, and ever since we’ve been in love. It has replaced not just our Agave Nectar, but apparently marmalade and sometimes maple syrup as well! And since its jam packed with amino acids and a broad spectrum of B vitamins, it’s a no brainer that we would switch over to the Coconut Nectar. Especially when it tastes great!!!
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground black pepper
6 1/2 tablespoons olive oil
6 chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon arrowroot powder, dissolved in 1 tablespoon water
- 2 tablespoons Coconut Secret – Coconut Nectar
- 2 tablespoons butter, cut into pieces
- 2 tablespoons chopped fresh parsley
- 1 slice coconut Paleo Bread
- 1 tablespoon olive oil
- Paleo Powder to sprinkle on toast
1) Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
2) In a large skillet, sauté the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade.
3) Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
4) Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and arrowroot powder/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes).
5) Add Coconut Nectar and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley. Return chicken to skillet and heat through. Add reserved almonds.
• 80 minutes
• 15 minutes
A few quick swaps in ingredients and this meal is completely Paleo…. No spike in blood sugar levels, inflammation is kept to a minimum, but taste is way up there! To be truthful, this dish still had a marmalade taste, but without the marmalade! And with a side of Coconut Paleo Bread with some Paleo Powder on top, I was completely satiated and very happy. And even though I had “bread”, that stable blood sugar and low inflammation still applies, because my “bread” was made from organic, natural ingredients, no gluten or grains, and no GMO’s as well. It’s the Coconut Paleo Bread, tasty, yet healthy!!!
Make sure you take a peek at www.PaleoBread.com for the Coconut and Almond Paleo Bread, as well as www.JulianBakery.com/Paleo for all of the best Paleo items around…. From cookbooks to superfruits, they have it all – in one great place! Thanks for check out our Paleo dinner using some of Julian Bakery’s finest Paleo products, and please stop by again soon!
Dan From Primal4Life
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