Sunday, January 20, 2013

Awesome Paleo Avocado Peach Cilantro Chicken

I had to do this in the oven but would be even better on the grill!
This is my bbq - not really grilling weather in Winnipeg!

Okay - it is cold here in Winnipeg - really cold. I am running out of groceries and fresh food. Its minus 29 degrees Celsius without the windchill (-40 with) and hubby was gone all day and I refused to leave the house. So I had to get crafty with a general lack of ingredients and I actually really loved the end result. I can't wait for spring so I can try this again on the bbq - definitely a new one for the rotation. If I do it again I will grill the chicken and maybe even the peaches. Also, I'm sure it would be good with some lime juice (which I don't have) and maybe some kind of pepper if you want some heat. This meal actually cheered me up - it was a LONG day to be housebound with 3 kids. One is sick (read: whiny)  and baby is teething fiercely so I could barely put him down all day. My back is paying for it but they are in bed now and sleeping like angels (for at least 2 hours). They are so easy to parent when they are sleeping.

Cilantro Chicken with Peach Avocado Salsa

1 tbsp Extra Virgin Olive Oil
1 clove garlic
1 tbsp lemon juice (I used bottled but fresh would be great)
1 tbsp cilantro (I have the kind in a tube) but dried or fresh would work too
4 small chicken breasts

Mix the first four ingredients and pour them on the chicken. I let it marinate for about 2 hours (no science to this - that's just when baby took his 1/2 hour nap - arghhh) in the fridge. 

Preheat oven to 425. I placed the marinated chicken pieces on a parchment lined cookie sheet and cooked for 5 minutes at high heat. I them reduced heat and cooked at 325 degrees for about another 20 minutes. I took it out of the oven and sliced it before serving.

1/2 cup diced peaches (I used canned and only kept about 1 tbsp of the juice)
1 tbsp finely diced red onion
1 tsp cilantro
1 tsp lemon juice
1/2 tsp garlic, minced
sea salt and pepper to taste
I mixed this together and put in fridge for about an hour. Right before serving I mixed in half a chopped ripe avocado. 

I served the sliced chicken on a bed of fresh baby spinach leaves and topped it with the salsa. 



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