I’ve been know to make some absolutely delicious foods. And with that statement I don’t mean to sound that full of myself, but it’s true. If you feel like you’re good at something, why not admit it?
Anyway, I love to cook and bake and create foods. I’ve practiced doing so so much that I feel as though I’ve blogged my way into knowing what I’m doing. So, that all being said, I think I am a pretty darn good chef.
Lately, I’ve had many people ask for Paleo recipes, or recipes geared toward weight lifting, or just less grains, legumes, and carbohydrates. Something more meaty, for lack of a better phrase.
I say, it never hurts to ask. If you’re brave enough to ask, you usually end up getting what you want.
Or at least I do.
This is a great recipe for a low carbohydrate meal, and one that supports CrossFit, weight lifting, and just an active lifestyle. This recipe is gluten free and you can literally add any type of meat you wish, even subbing with veggies, tofu, etc., as the marinade would be amazing on anything.
Paleo Yogurt Basil Chicken Tenders
Yogurt Chicken and Marinade:
- 1 cup Greek yogurt
- 1 cup packed, fresh basil leaves, roughly chopped
- 1/4 cup white or red onion, roughly chopped
- 1 garlic clove, crushed
- 1 tsp salt
- 1 tsp pepper
- 1 tsp curry powder
- 1/2 – 1 tsp red pepper flakes
- 1 1/2- 2 pounds organic, humanely raised, chicken breast, sliced into smaller “tenders” pieces
Pulse yogurt, basil, onion, and garlic in a food processor several times. Transfer yogurt mixture to a large bowl and stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for later.
Preheat oven to 375 degrees. Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours).
Spread chicken onto a parchment-lined baking sheet. Bake for 12-15 minutes, turning chicken once, if needed for extra crispness.
Serve with reserved yogurt mixture for dipping.
When I made this, I chose a more surf-n-turf combo. If the chicken alone wasn’t incredible enough, I kicked it up about 12 notches by adding in jumbo shrimp and paprika roasted veggies.
And if you are in the mood for some shrimp, make this recipe now.
You won’t be sorry.
Outrageous Lemon & Parsley Jumbo Shrimp
Adapted from a recipe at Food & Wine
- 1 pound jumbo shrimp, washed and cut in half (poultry scissors work great for this)
- 1/2 cup frozen corn
- 3 1/2 tsp lemon juice
- 2 tbsp olive oil
- 1 tomato, roughly diced
- 2 tbsp yellow onion, diced into very small pieces
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
- 1/4 cup nectarine or peach, diced
Over medium-high, heat a large saute pan and 1-2 tbsp olive oil. Add the shrimp and marinade. Continue to heat the shrimp, stirring occasionally, for 5-8 minutes, or until shrimp are done but not overcooked (it won’t take long).
So, so, SO good!
What recipes do YOU want to see? I’m open.