Dinner tonight was heavenly.
Looks like another plate of chicken and veggies, but it’s packed full of flavor.
This isn’t my recipe. I found it on the Whole30 recipes Instagram this afternoon.
I had all the ingredients to make it, and the photo made it look amazing.
And it absolutely is.
What you need:
- Chicken cutlets
- Coconut oil
- Cherry tomatoes, halved
- One lemon, sliced
- 1/2 can coconut milk
- Orange bell pepper
- Fresh basil, chopped
Sauté the chicken in coconut oil until golden brown. Add the lemon slices, garlic and tomatoes. Cook until chicken is cooked completely.
Remove the chicken from the pan. Add the coconut milk to the lemon tomatoe mixture. Toss in the broccoli florets and thinly sliced bell pepper. Add salt and pepper to taste. Cover and cook on medium high until broccoli is fork tender.
Add the chicken back into the pan. Coat with sauce. Top with chopped fresh basil.
I was truly in love with this meal. The roasted sweet potatoes were an added bonus.
The boyfriend got a hunk of lemon thinking it was squash, and I think that made it not so lovely for him.
And that my friends is day 3.
Same breakfast. Last night’s leftovers for lunch. And a kickass Friday dinner all Whole30 approved.
I still have a headache. And I still miss cheese. And I’m gonna try Whole30 compliant coconut cream in my coffee as a Saturday treat.
I’m also going to make my own ranch and barbecue sauce. And make another trip to the grocery store. Believe it or not, we are out of almost everything now.