Coconut Chicken with Honey Peach Dipping Sauce (Paleo)

I love Sundays, and as a bonus, it's a rainy Sunday. Just perfectly lazy, and, not surprisingly, all I want to do is cook. 

I spent this morning watching an amazing documentary called The Beautiful Truth about the connection between diet and your risk of cancer.  It was nothing ground-breaking for me; rather it simply reinforced my belief in eating organic, whole foods in their natural state and avoiding processed foods for the sake of my family's health.  Of course, the very best way to take ownership of your health and be sure that you are in control of what is in the food that you eat is to spend time in the kitchen cooking and creating nutritious meals.

Coconut chicken is one of my absolute favorite summer dishes, and so I wanted to experiment with a gluten-free version. This recipe, which is adapted from one at Paleo Plan, came out great.  And, even better, it is entirely grain-free and paleo (for more info on why to avoid grains, even gf grains, check out this great article from Mark's Daily Apple).

For the dipping sauce, I just experimented with what I had: some leftover peaches, lemons, honey, and onions.  I'm impressed with how tasty it all turned out.

The complete dinner menu is below.  If you try it, let me know what you think.

In health,
GFJG

Paleo Coconut Chicken

1 lb boneless, skinless chicken breasts (preferably free-range)
1/4 cup coconut or almond flour
1/2 cup unsweetened shredded coconut
1/4 tsp sea salt
1 egg
2 tbsp coconut oil

Beat egg in a bowl.

Mix flour, shredded coconut, and sea salt in a separate bowl.

Dip chicken breast in egg and roll in dry mix.

Heat a frying pan over medium heat and add coco oil when hot.

Pan fry chicken until cooked through.

Serve with dipping sauce.


Honey Peach Dipping Sauce

-1 large organic peach, diced
-1 tbsp honey
-1 tsp lemon juice
-1 tbsp crushed garlic
-1/4 onion, diced
-1 tbsp coconut oil

Heat all ingredients in a saucepan over low heat for five minutes. Transfer to Magic Bullet and puree.  Let cool and serve with coconut chicken.

*Note: If you wanted to add some heat to this sauce, you could always add a little jalapeno or cayenne pepper.  I left it out because I was making it for the kids and knew they wouldn't eat it if it was too spicy.