Paleo-Battered Chicken with Sweet Corn Sauce

makes 4 servings

What You Need:

  • 4 skinless, boneless chicken breasts
  • 1/4 cup full fat coconut milk
  • dash of black peppers
  • 3/4 cup coconut flour
  • 1 1/4 tsp paprika
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard
  • 1 tsp olive oil

For the Sauce:

  • 1/2 cup frozen sweet corn, defrosted
  • 1 TB garlic, minced
  • 1/4 cup diced scallions
  • 1 1/4 tsp olive oil
  • 1 tsp jalapeno, minced
  • 2 TB bell pepper, minced
  • 1 1/2 cup low-sodium chicken stock
  • 1 TB raw honey, melted
  • 1/2 tsp sea salt
  • 1/4 tsp thyme, chopped
  • 2 tsp fresh lemon juice

SUGGESTION: Serve with pan-grill bell peppers

To Make:

  1. Flatten the chicken breasts with a meat mallet. In a shallow dish, place the chicken with the coconut milk + pepper- refrigerate for 2 hours +.
  2. In a medium sautée pan with a dash of oil, sautée the corn, garlic, + scallions over medium heat for roughly 3 minutes. Add in the jalapeno + bell pepper, cook for another 30 seconds. Add the chicken stock + cook until the liquid is reduced by 50%. Season with the honey, salt, pepper, thyme, + lemon juice. Blend until pureed. Set side.
  3. Combine the flour + spices in a medium bowl. Dredge each chicken breast on both sides in the mix until coated. Over medium heat, heat 1 1/2 TB oil for 30 seconds. Add in each chicken breast + cook 3-5 minutes/side until cooked through.

***Serve each breast with 1/4 cup sweet corn sauce + a side of veggies.

Nutrition:

260 calories,

23g carbs,

7g fat,

30g protein,

2g fiber

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