So with that in mind, I made some super simple, super light, and according to him very delicious Rosemary Chicken Breasts.
The trick to eating healthier: Either bake your meals or find a way to steam/ low fat cook them. Well for me, I have found a new addiction to coconut oil, and in addition to it's ability to moisturize, heal, and yes even be used on baby, I find that it's a good oil to cook with (in small portions). So while I would normally bake the chicken, I pan roasted them instead with a light layer of coconut oil and a big amount of love and flavor!
I hope this recipe finds you well! Sure, it's a simple one, but then again aren't some of the simplest things the best?
Rosemary Chicken Breasts
What You Need:
3-4 Boneless Skinless Chicken Breasts
1 tsp Coconut Oil
2-3 sprigs Fresh Rosemary (can use ground dried rosemary to rub instead - 1 tsp)
Short list of ingredients to have a clean and simple meal. To start, place the coconut oil into a large skillet and begin to heat over medium heat. Sprinkle the chicken breasts with garlic salt and a small pinch of black pepper.
Place the chicken into the skillet, setting the sprigs of rosemary on top.
Cover and let brown for 6-8 minutes then flip. Repeat the browning with another 6-8 minutes on the new side, then add 1/4 cup of water to the pan. Cover again and let the steam lock in the flavor of the rosemary sprigs. If you are using the dried rosemary powder instead, sprinkle this on while adding the other seasonings. You do not need to add water i this case, just simple rotate the chicken every 6-8 minutes until the breasts are completely cooked - about 20-25 minutes depending on size.
|Uncovered after the first 6-8 minutes - Ready to flip!
Oh well, we are working on making a meal completely healthy. I got him to eat some Kale today - MAJOR Milestone :)
Thanks for cooking with us!
Aimee and Family