I am not even going to lie; this move has exhausted me! Between all the time we have spent on the road before we moved, and the amount of time I have spent driving this last week trying to get some details ironed out, all I can say is, “waitress!” While that will have to wait because I am currently waiting for the UPS guy to show up with a document that has to be signed for, I figured that I would take a few minutes and share a super simple meal/recipe I threw together this week in the middle of unpacking, and cleaning.
I have consumed more fast food over the last month during out traveling back and forth, than I have in the last 2 years! I’ve been doing well ordering chicken, or a regular burger, with a side salad, but even that isn’t real food. It was the middle of the day, the kids wanted peanut butter and jelly, and I wanted real food. About a week ago I discovered that cooking chicken in coconut oil makes such a huge difference in moistness, and tenderness, that I am hooked. For as much as I use coconut oil I have still been using olive oil to cook chicken. Never again.
The day before my hubby left to go back up north to finish out some contracts I grabbed a few, what I consider, necessities from the grocery store. That included chicken, bell peppers, and lettuce. Sadly, I forgot the onion, but if you have those three items, you always have the ingredients for a good meal. I actually remembered to thaw the chicken in the morning, which rarely happens, so this made for an even easier process. And my pantry is never without coconut oil, so I was all set.
I have a gas stove in this house, and I haven’t used one in approximately 7 years, so anything could happen. I am happy to announce that I didn’t catch anything on fire, and nothing burned. I am actually enjoying my reunion with gas cooking. I heated a Tablespoon of coconut oil in a fry pan until I heard it start to pop (be careful, it has a lower smoke point than olive oil.) and I carefully placed the thawed chicken cutlets in the pan and seasoned them liberally with sea salt and pepper. While they cooked to a beautiful golden brown, about 10-12 minutes on each side, I cut an orange, and green, bell pepper into strips. I put half of each in the fridge, and kept out the rest. Once the cutlets were cooked through I placed them off to the side on a plate, heated the bells through, and voila, lunch was served!
It had made such an amazing lunch I decided to make some onion quinoa, and a big side salad, to go along with the leftovers for dinner. I swear, once you cook your chicken this way, you will become a coconut oil snob, and turn your nose up at olive oil for pan cooking from this point on. Just a side note, if you don’t have cutlets, and you just have chicken breasts, just butterfly them. Super easy, and they will cook quickly like they would if they were cutlets. This meal only takes 30 minutes from cutting board to the table (If you remember to thaw your chicken.) Make your tummy happy, throw together this simple dish, pair it with your favorite side, sit back, relax, and enjoy!
What is your favorite oil to cook with?
Do you have certain “staples” you keep that will always make a meal?
Coconut Oil Chicken & Peppers
By Angie Gouchenour
1 Tablespoon coconut oil
4 chicken cutlets or 2 butterflied chicken breasts (thawed if they are frozen)
½ orange bell pepper sliced
½ green bell pepper sliced
Sea salt and pepper to taste
In a large fry pan heat, the coconut oil until it starts to pop (This only takes a minute or two)
Swirl the pan for full coverage, then carefully place 2-3 cutlets in the pan
Sprinkle with sea salt and pepper to taste
Cook the on each side approximately 10-12 minutes until nicely browned
(If you are concerned about doneness poke the middle. If it is firm it is done, spongy it needs to cook a little more. When in doubt, cut it open.)
While the chicken is cooking cut the bell pepper halves into strips
Once the chicken is cooked, remove from the pan and set aside on a plate
Toss the peppers in the pan and heat through
Serve with your favorite side
222 calories per serving