Most of the time, I’m known as just a baker. But I’ll have you know, I'm actually quite
capable of also whipping up a good main dish or two...maybe even three. To adapt a quote from one of my favorite
movies, “I don’t profess to be an expert in the field of cooking, but my
friends do say I’m quite skilled in the
kitchen!” Haha, just joking, but
I do hope you'll give this dish a try!
Oh, and before we get started, if you
haven’t checked out my youtube channel yet, now is the perfect time. I have several videos posted already with many
more to come. And hey, if you like what
you see, might as well click subscribe right?
Lime & Peppered
Chicken
You'll need:
2 organic chicken breasts, roughly chopped
Black pepper
1 block Kerrygold butter
Once
you have chopped up your chicken breasts into chunky pieces, place them in a
container that has a lid. Pour enough
lime juice to cover the tops of the chicken, then sprinkle a generous amount of
pepper evenly across the top then. Stir
to combine then seal the container. Put
this in the fridge to marinate for at least 12 hours. I normally prepare my chicken the night before
I make the pasta salad so it has all night to marinate.
Set aside until needed.
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Crisp-Tender
Vegetables
You'll need:
1/2 cup yellow bell pepper, halved then slivered
1/2 cup red bell pepper, halved then slivered
1/2 cup onion, sliced
1/2 cup mini portabella mushrooms, chopped
Once you’ve prepared
all of your veggies, melt one tablespoon of butter into the cast iron skillet,
then add your vegetables to the pan. Over
medium-low heat, sauté the veggies just until they are cooked but still
slightly crisp. This took me about four
minutes. Remove from heat and transfer into
the dish want to use for the pasta salad.
Place the prepared chicken on top of the
veggies. Now it’s time for the pasta!
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Pasta
You'll need:
16oz package gluten-free fusilli pasta
Pinch salt
In a large pan, fill
halfway with water and add a pinch of salt. Bring the water to boil then add the package
of pasta. I suggest using the instructions on the package of pasta, since the
cooking instructions may vary depending on the brand or ingredients used in the
pasta. I boil my pasta for about 10
minutes before removing from heat and draining.
Once you’ve drained
the water, it’s time to add it to the chicken and veggies. Pour the pasta over the top of the mixture then
gently mix until fully combined. Now
it’s time to make a nice oil and lime dressing…
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Put the Lime in the
Coconut Dressing :)
You’ll need:
1/4 cup liquid coconut oil
1/4 cup lime juice
Zest from one whole lime
1 1/2 tsp salt
1/2 tsp pepper
In a small bowl,
combine all of these ingredients and mix well.
*Note: do not attempt to use regular coconut oil that you have
melted. Since this is a chilled pasta
salad, the coconut oil will solidify very soon after you put it in the fridge. This is why we’re using a fractionated coconut. It may be a little less nutritionally rich
than regular coconut oil, but it allows us to use that wonderful flavor in
chilled recipes.
Once the dressing is
ready, pour it over the prepared pasta, veggies, and chicken. Mix until fully coated.
One final touch…
1/2 cup black olives, sliced
1/4 cup Parmesan cheese, grated
Stir the final two
ingredients into the salad, then chill in the fridge for at least an hour to
allow the flavors to combine. Give it a
good stir before serving then enjoy!
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