I love lists. Lists for groceries, to do list, list of books, “needed” Target items, recipe lists, favorites lists, friends-in-various-cities list, workout list. The list goes on!
Within 24 hours of moving to San Francisco I made lists for
- gyms to try before committing
- the best coffee shops to get caffeinated at
- shopping hoods to ravage
- must-do, non-touristy activities
- grocery markets to shop at
What is shockingly missing from the lists are restaurants. Of course I want to eat my way through the city, but for now I am going to reserve the extra $ for experiences and winter clothes.
With that decision, I have been cooking in my new apartment. It took a while to adjust to the new locations of cooking utensils and the placement of the oven, fridge, etc, but its already second nature by now.
This recipe is so good I wish it was mine. I have not yet made a dish from The Healthy Foodie that I didn’t like. After this masterpiece, I have officially decided that it is my favorite food blog, for recipe purposes.
Creamy Plantain Coconut Chicken
Recipe: Serves 1, gluten free, primal, high protein, low carb
adapted from The Healthy Foodie
- 5 oz chicken breast
- fresh ground salt & pepper, to taste
- 1 ripe plantain, sliced into 1/2 inch rounds
- 1/2 organic red bell pepper
- 1/4 cup sweet onion, diced
- 1 1/2 tbsp coconut butter
- 1/4 cup greek yogurt
- big pinch cumin
- big pinch nutmeg
- coconut shavings, to top
Directions – Lightly grease a pan with coconut oil and heat over medium high heat. When hot, add the plantain and cook for a couple minutes until golden. Flip. Once the other side has browned, remove the plantain rounds from the pan and set aside. Salt and lightly pepper the chicken. Slice into bite sized pieces and lay in the pan. Let cook until lightly browned and then flip. Add the diced onion and bell pepper. Once the chicken is thoroughly cooked and the onion and bell pepper are softened, turn off the heat. Sprinkle the coconut butter, spices, and the greek yogurt all around the pan and stir. Fold in the plantain. If needed, reheat on the stove and serve immediately. Top with shredded coconut. Enjoy!
I have been missing blogging quite a bit these last two weeks, so expect me to get back to my regular schedule soon 🙂