Coconut Oil in Every Dish

Grilled Chicken Breast with Asparagus and Potatoes

You can incorporate coconut oil into every part of your meal.  I recently made dinner that consisted of a marinated and grilled chicken breast with asparagus and potatoes…. and guess what? Coconut oil was in all of the dishes!  The meal was simple and healthy (minus the bacon in the potatoes, shhh!).  Below are all of the recipes.

Marinated, Grilled Chicken Breasts

2 boneless, skinless chicken breasts

4 teaspoons Kelapo coconut oil

1 teaspoon dried oregano

4 medium garlic cloves, minced

1/2 teaspoon salt

1/8 teaspoon ground cayenne

Pinch of black pepper

2 teaspoons low-sodium soy sauce

Juice of 1 lemon

Trim the chicken breasts of any fat, flatten with a mallet and place in a large Ziploc bag.  Add the rest of the ingredients to the bag, close, and shake up to thoroughly mix.  Let chicken marinate at least one hour, I like to marinate my chicken overnight.

Heat skillet on medium-high heat.  Grill chicken breasts for 5 minutes on each side or until cooked through. Serve with asparagus, potatoes, and some lemon slices for a little extra flavor.

Simple Roasted Asparagus

1 bundle of asparagus

1 lemon

2 tablespoons Kelapo coconut oil

Salt and pepper, to taste

Preheat oven to 400 degrees F.  Trim ends of asparagus and toss with coconut oil, salt, and pepper.

Thinly slice half of the lemon. Place prepped asparagus in small baking pan. Squeeze remaining half of the lemon onto the asparagus and lay the slices of lemon on top.

Bake for 15-20 minutes, depending on how done you prefer your asparagus.  Flip half way through cooking time. Enjoy!


Oven Roasted Potatoes

Simple Roasted Potatoes

2 tablespoons Kelapo coconut oil

½ lb bacon

3 ½ lbs red potatoes

2 cloves garlic, minced

1/4 cup parmesan cheese

Salt and pepper, to taste

Scrub potatoes and place in a large boiling pot of water.  Add 1 tablespoon coconut oil to boiling water so it does not boil over.  Boil potatoes 15 minutes or until fork tender.  Cut potatoes into your preferred size, I cut mine into about 10 pieces per potato.

Meanwhile, slice bacon into very small pieces and cook in skillet over medium-high heat until it is almost done.  You don’t want it too crispy, it will crisp up in the oven.

Prepare a large baking pan by adding the remaining tablespoon of coconut oil and bacon drippings.  Toss potatoes in the oil and bake for 35-40 minutes.  Add bacon, garlic, parmesan, salt, and pepper and bake an additional 15-20 minutes or until cooked through. Enjoy!

*You may need to add some additional coconut oil throughout the cooking process to prevent potatoes from sticking to the pan.

For dessert serve our coconut oil chocolate mousse!

 –  Jen

Related Posts Plugin for WordPress, Blogger...

Tags: , , , , , , , , , , ,

Post a Comment

Your email is never published nor shared.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>