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.
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.
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!
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.
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
Tags: benefits of coconut oil, chicken dinner recipes, coconut oil recipes, dinner, dinner recipes, easy dinner recipes, how to grill chicken, Marinated Grilled Chicken Breasts, roasted asparagus, roasted potatoes, Simple Roasted Asparagus, Simple Roasted Potatoes