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Angie’s Recipe of the day: Roasted Chicken with Sundried Tomato Pesto and Cauliflower Mash

11
Oct

Angie’s Recipe of the day: Roasted Chicken with Sundried Tomato Pesto and Cauliflower Mash

Angie’s Recipe of the day: Roasted Chicken with Sundried Tomato Pesto and Cauliflower MashRoast Chicken Recipe

4-6 boneless skinless chicken breast;
2 tbsp Coconut Oil melted
A pinch or two of your favorite dried h
Sea salt and freshly cracked black pepper to taste;

1.Preheat your oven to 375 F.
2.Place the chicken breasts in baking dish and pierce the meat with a fork on both sides. Drizzle with the coconut oil and season with salt, peppers and dried herbs.
3.Bake for 35 to 45 minutes, or until the juices run clear.

Cauliflower Mash Recipe

Ingredients
1 head cauliflower;
1/4 cup coconut oil
1/4 cup coconut milk;
2 cloves garlic, minced;
Sea salt and freshly cracked pepper to taste;

Preparation
1.Bring a large pot of water to a boil.
2.Cut the cauliflower into florets. Place in the boiling water and cook for anywhere from 10 to 15 minutes, until the cauliflower is tender. Check this by poking it with a fork.
3.Strain the cauliflower from the water and place back into the pot. Add the cooking fat, coconut milk, garlic, salt and pepper. Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture.

Sundried Tomato Pesto Recipe

Ingredients
1 cup fresh basil;
1/2 cup sundried tomatoes;
1/4 cup walnuts;
2 cloves garlic;
Juice of 1/2 a lemon;
A pinch of red pepper flakes;
1/2 tsp sea salt;
1/4 cup extra virgin olive oil

Preparation
1.Place all the ingredients into a blender and blend until smooth.
2.Taste prior to serving to gauge if it requires more of any ingredient.
3.Smear atop the chicken breast to serve.

Nutrition Information
Total 508 Calories
17g Carbs
28g Fat
51g Protein

Photo: Angie's Recipe of the day: Roasted Chicken with Sundried Tomato Pesto and Cauliflower Mash</p>
<p>Roast Chicken Recipe</p>
<p>4-6 boneless skinless chicken breast;<br />
2 tbsp Coconut Oil melted<br />
A pinch or two of your favorite dried h<br />
Sea salt and freshly cracked black pepper to taste;</p>
<p> 1.Preheat your oven to 375 F.<br />
 2.Place the chicken breasts in baking dish and pierce the meat with a fork on both sides. Drizzle with the coconut oil and season with salt, peppers and dried herbs.<br />
 3.Bake for 35 to 45 minutes, or until the juices run clear.</p>
<p>Cauliflower Mash Recipe</p>
<p>Ingredients<br />
1 head cauliflower;<br />
1/4 cup coconut oil<br />
1/4 cup coconut milk;<br />
 2 cloves garlic, minced;<br />
 Sea salt and freshly cracked pepper to taste;</p>
<p>Preparation<br />
 1.Bring a large pot of water to a boil.<br />
 2.Cut the cauliflower into florets. Place in the boiling water and cook for anywhere from 10 to 15 minutes, until the cauliflower is tender. Check this by poking it with a fork.<br />
 3.Strain the cauliflower from the water and place back into the pot. Add the cooking fat, coconut milk, garlic, salt and pepper. Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture.</p>
<p>Sundried Tomato Pesto Recipe</p>
<p>Ingredients<br />
 1 cup fresh basil;<br />
 1/2 cup sundried tomatoes;<br />
 1/4 cup walnuts;<br />
 2 cloves garlic;<br />
 Juice of 1/2 a lemon;<br />
 A pinch of red pepper flakes;<br />
 1/2 tsp sea salt;<br />
 1/4 cup extra virgin olive oil </p>
<p>Preparation<br />
 1.Place all the ingredients into a blender and blend until smooth.<br />
 2.Taste prior to serving to gauge if it requires more of any ingredient.<br />
 3.Smear atop the chicken breast to serve.</p>
<p>Nutrition Information<br />
Total 508 Calories<br />
17g Carbs<br />
28g Fat<br />
51g Protein