Honey BBQ Chipotle Chicken

Procrastinating on preparing for my dissertation defense, so posting a delicious new recipe! There are so many ways you can prepare chicken and having it taste completely different each time. This honey BBQ chipotle chicken is an awesome twist of tangy, sweet, and savory. The avocado is the perfect blend to combine all the tastes... it sounds odd, but it really works with this dish!

Honey BBQ Chipotle Chicken

Served with a side of roasted zucchini, paleo pigs on a blanket, and a paleo apple cake dessert (recipe forthcoming)

INGREDIENTS
2 boneless, skinless chicken breasts, diced
2 tbsp chipotle powder, separated
4 tsp cumin, separated
2 tsp garlic powder
2 tsp onion powder
2 garlic cloves, crushed
1/2 c tomato puree
1/4 c apple cider vinegar
3 tbsp honey
1/2 tbsp coconut aminos or tamari
1 avocado, sliced
Shredded cheddar cheese, optional (omit for paleo)
4 tbsp coconut oil 

DIRECTIONS
1. Heat a large skillet to medium heat. Pour coconut oil into pan. 
2. Sprinkle chicken with 1 tbsp chipotle powder, 2 tsp cumin, garlic powder, and onion powder. Saute until all sides are cooked. Place on a plate off to the side.
3. In the same skillet, add another tablespoon of coconut oil. Saute minced garlic until begins to brown. Add 1 tbsp chipotle and 2 tsp cumin. Saute for 1 minute.
4. Stir in tomato puree. Cook until mixture thickens, stirring constantly, about 5 minutes.
5. Stir in vinegar, honey, and tamari.
6. Add chicken and cheese (if using). Toss until everything is thoroughly combined, chicken is heated, and cheese melts.
7. Slice avocado on your plate and place chicken on top.
8. Devour!!! There were no leftovers here :)

Almond-Crusted Tilapia with Zucchini "Spaghetti" & Paleo Chocolate Bars

Yikes, long time since my last post!! All time & energy focused on the dissertation and job search. Should be getting my PhD in 9 days and accepted a new job in NYC! Time to celebrate with paleo goodness...

Almond-Crusted Tilapia & Zucchini "Spaghetti"

Almond-Crusted Tilapia
INGREDIENTS
1 lb tilapia
1/2 c almond meal (unblanched is fine)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp old bay, optional
Juice of 1 lemon, optional
1 egg white
Coconut oil, for frying

DIRECTIONS
1. Combine almond meal, garlic powder, onion powder, paprika, and old bay.
2. Heat a large skillet on medium heat.
3. Crack the egg white in a separate dish. Add coconut oil to the heated skillet. Oil is hot when a flick of water poured into the pan sizzles.
4. Coat tilapia in egg white, then dredge into the almond meal mixture. Fry until both sides are cooked to your liking (took me ~4 minutes per side). 
5. Sprinkle with lemon juice if you like.


Zucchini "Spaghetti"
 INGREDIENTS
1 medium-large zucchini
1 batch of lazy tomato sauce (see below) or other sauce (see basil pesto or kale pesto for alternatives)
1 14.5 oz can of diced tomatoes with garlic & herbs
1.5 c spinach, optional (adds extra veggies and disguises the taste)


DIRECTIONS
1. Wash zucchini and cut off ends. Fill a large pot 2/3 full with water and bring to a boil.
2. With a mandoline, slice zucchini into 1/4" pieces. Use a nice to cut them into long ribbons, spaghetti shape.
3. Place zucchini "pasta" into boiling water and boil until softened, about 2-3 minutes. NOTE: do not over-cook or zucchini will be a little mushy (not the end of the world, but not quite 'al dente').
4. While zucchini boils, place canned tomatoes & spinach in a food processor or blender. Whip until blended into a smooth paste, about 5 seconds.
5. Drain zucchini. Add tomato sauce to the pot and mix until combined. The heat of the zucchini will warm the tomato sauce.

Paleo Chocolate Bars

 

INGREDIENTS
1 medium sweet potato
2 tbsp coconut oil
1 egg + 2 egg whites
1/4 c honey or agave
1/4 tsp vanilla
4 tbsp unsweetened cocoa powder
2 tbsp coconut flour
1/4 tsp baking powder

pinch of salt
1/4 c chocolate chips, optional

DIRECTIONS
1. Preheat oven to 425 degrees. Poke holes in sweet potato and bake until soft, about 40 minutes.
2. Turn oven down to 350. Slice potato in half, scoop out the insides, and mash in a bowl. 
3. Add the wet: coconut oil, eggs, honey/agave, & vanilla.
4. Then add the dry: cocoa powder, coconut flour, baking powder, & salt.
5. Combine. Stir in chocolate chips if using.
6. Pour into a greased 8x8 pan. Bake for 30-35 minutes. 
7. Transfer to a wire rack to cool. Slice into squares. Devour!