This recipe has been in my repertiore for several years. I had forgotten about it until recently, when I was going through some old cookbooks in search of paleo friendly recipes. I tweaked the original recipe just a touch, and my family loves it. It’s simple, light, flavorful, and back in regular rotation in my kitchen. I served it tonight with some spicy sauteed asparagus and (though I’m aware it isn’t paleo) organic red rice with lime.
Four chicken breasts, preferably organic
2 heaping Tbsp coconut oil
2 Tbsp fresh thyme divided
1 Tbsp fresh lime juice
1 tsp organic minced, jarred (or 2 gloves fresh) garlic
fresh ground pepper
Pat chicken dry, and place in an oven proof cassarol dish. Cut a slit lenthwise in each breast to make a pocket. Mix together 1 Tbsp fresh thyme, a pinch of sea salt, half of garlic and a dash of fresh pepper. Combine ingredients and divide among breasts pushing a bit into each pocket. Melt coconut oil, and stir in lime juice and remainder of garlic and thyme. Sprinkle some more salt and pepper over chicken, and then pour coconut lime mixture over the top. Let marinate for about 15 minutes, and preheat oven to 375. Bake chicken for 30-45 minutes or until cooked through. Serve with spicy asparagus (recipe follows) or any other favorite veggie.
1 bunch fresh asparagus
1 Tbsp ghee
1/2 tsp red pepper flakes
1/2 tsp garlic
dash of sea salt
Melt ghee (clarified butter) into a skillet with red pepper and garlic, just until spices become fragrant. Add asparagus and toss to coat. Cook until tender. Add a dash of salt and a squeeze of lemon or lime juice.