healthy fats

paprika chicken and a white wine butter thyme sauce

Smoky paprika. White wine. Smooth butter. Fragrant thyme. And some big ass chicken breasts… oh baby my mouth is watering just thinking about it all again. This chicken dish is not your average chicken dish. It’s not run of mill or boring and overdone. This chicken is juicy and decadent. It’s leave you wanting more.. and more… and more kind of good.

 

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Paprika Chicken in a White Wine Butter Thyme Sauce

Serves 4

Recipe adapted fromĀ the kitchen paper

Ingredients:

  • 4 large chicken breasts (boneless, skinless)
  • 2 tsp paprika
  • salt & pepper
  • 1 stick kerrygold butter (8 tablespoons)*
  • 1 handful fresh thyme leaves
  • 4 -5 large garlic cloves, minced
  • 2 cups dry white wine
  • 4 handfuls fresh spinach

Directions:

Season the chicken breasts with the paprika, rubbing evenly on all sides as well as some salt and pepper. Melt 2 tablespoons of the butter in a large pan or skillet over medium high heat. Add the chicken, top side down, and cook for roughly 3 minutes or until golden and crisping. Flip and cook for another 3 minutes on the other side, turning down the heat to medium.

After the 3 minutes add in the remaining butter, thyme, and the garlic. Cook, the garlic and thyme for another 2 minutes before adding in the wine. Bring to a gentle simmer and allow to cook for roughly 20-25 minutes. The wine will reduce, so feel free to add more if you need (I did, probably added in another 1/2 cup about half way through).

Add the spinach and allow to wilt fully. Make sure your chicken is cooked through and serve. We ate ours with some toasted brown rice and mushrooms (recipe on the way) and it was delicious!

* We love butter in our house, well not just any butter. We love kerrygold butter, made from the milk of grassfed cows. We are firm believers that fat doesn’t make you fat so we have no remorse scarfing down a healthy fat dense dinner, but we know that not everyone feels the same way just yet (it’s something that might need to be eased into). If you don’t have good quality butter or you just can’t stand the idea of using a whole stick of the stuff yet, you can sub up to half of the butter with olive oil.

roasted poblano sauce

A creamy sauce with just the right amount of kick made with mild blackened poblano peppers and smooth homemade mayo. It’s perfect on fish, in a slaw, or drizzled over chicken.

Roasted Poblano Sauce

Makes 4 servings

Ingredients:

  • 1 large poblano pepper
  • 1/2 cupĀ olive oil mayo
  • 1/2 tbsp lime juice
  • pinch sea salt
  • pinch black pepper
  • pinch cayenne pepper

Directions:

Turn on your broiler to high and line a baking sheet with foil. Set your poblano pepper on the baking sheet and set under the broiler. Allow the skin to blacken and blister ( you may want to turn your pepper after this happens on the side facing up).

Once blackened let the pepper cool, then cut off the stem and slice it open. Scrape out and discard the seeds.

Combine all your ingredients in a blender or food processor and blend until smooth.

 

*Recipe from The Performance Paleo Cookbook

olive oil mayo

Are you a mayo lover? Do you despise mayo with a deep-seated fiery passion? Either way, I need you to throw out everything you think about mayo right now and try this insanely easy, no added garbage, fresh made olive oil mayo. Theres no industrial vegetable oils in this stuff, just healthy fats that can be spiced up and added to give those healthy dishes of yours the fun kick they need.

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Olive Oil Mayo

Makes roughly 1 1/4 cups

Ingredients:

  • 1 cup + 2 tbsp light tasting olive oil**
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1 large egg

Directions:

In a blender, combine 1/4 cup of your olive oil, lemon juice, salt, and the egg. Cover the blender and let these ingredients come to room temperature for 20-30 minutes (this will allow the ingredients to fully form the emulsion you need).

Run the blender on low for 30 seconds, then remove the insert from the lid and begin to drizzle the rest of the olive oil in. POUR SLOWLY in a thin stream (not too fast, not too slow) and increase blender speed from low to medium. Keep pouring slowly until all the oil is integrated.

Scoop out into a container and store in the fridge. The mayo will last you until the egg’s marked expiration date.

** Note: definitely use the light tasting olive oil. The regular stuff is too potent and will overpower your mayo.

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Recipe from The Performance Paleo Cookbook