Today’s lunch was a quick (under 10 minutes), easy, and delightful surprise! It was sort of a cross between a curry and an Alfredo dish. Very delicious! This can be served atop cooked cauliflower, zucchini noodles, lightly stir-fried cabbage, like I did (which turned out to be a very good choice for this dish), or if you eat them, shirataki noodles. This dish would be suitable for Atkins OWL phase or for Paleo eating. I used red palm oil to saute my chicken in, thus it gave it the distinctive yellow color you see in the pic. If you use olive oil or coconut oil, the sauce will be white.
8 oz. skinless chicken breast
1 T. red palm oil (or oil of your choice)
Dash crushed red pepper
2 T. pesto sauce (I use my homemade: http://buttoni.wordpress.com/2011/06/09/pesto-sauce/)
½ c. coconut milk
¼-½ water (or chicken stock if you prefer)
Dash sea salt
DIRECTIONS: Cut up chicken into bite sized pieces. I actually used a baked leftover chicken breast. In a heated non-stick skillet, saute the chicken in the oil until it begins to brown and is fully done. Add the crushed red pepper and pesto sauce. Lower heat. Add the coconut milk, just enough water to achieve the thickness you like and the dash of salt. Simmer on low while you prepare the sauteed cabbage or whatever you plant to serve this on. If it gets too thick, thin with a little more water stirred in. Serve atop your vegetable or “noodle” substitute of choice.
NUTRITIONAL INFO: Makes 2 servings, each contains (not including the cabbage or base you decide to serve this on)
40 g fat
5.1 g carbs, 2.1 g fiber, 3.0 g NET CARBS
37 g protein
543 mg sodium
445 mg potassium
46% RDA Vitamin B6, 15% B12, 10% E, 30% copper, 31% iron, 19% magnesium, 41% manganese, 113% niacin, 48% phosphorous, 11% riboflavin, 64% selenium, 9% thiamin and 20% zinc