Dave and I, after much painful trial and error, have declared Sundays "socializing-free zones," which means that except for major occasions—like a friend's recent wedding—we...Read More
Paleo Piña Colada Chicken
When Dave and I were fairly new to yoga, we went on a week-long yoga retreat in Mexico. Sounds like paradise, right? That’s what we thought, but then we became the jerks who complained about their beach paradise. The restaurant served only vegetarian food, the resort had no air conditioning, and at the end of the first night, we were covered in mosquito bites and tremendously sleep deprived from being woken up by the heat, the humidity, the laughing gecko lizards, the very hungry mosquitoes, and the roaring surf. Yes, we were eventually annoyed by the sound of the waves crashing on the beach. It was not like the gentle murmur of water on a meditation soundtrack—it was crashy and unnerving.
When in doubt, try coconut.
To turn our vacation around, we watched the sun set each evening with a piña colada in our hands and our feet in the sea. I recommend this Piña Colada Chicken anytime you need your own escape to a coconut-and-pineapple paradise.
FUN FACT: The pinã colada has been the official drink of Puerto Rico since 1978.
Piña Colada Chicken from Well Fed 2
Serves 2-4 | Prep 15 minutes| Cook 35 minutes | Whole30 compliant
1 pound boneless, skinless chicken breasts or thighs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 tablespoon plus 1/2 tablespoon coconut oil
1 medium onion, diced (about 1 cup)
1 medium green pepper, diced (about 1 cup)
1 medium red pepper, diced (about 1 cup)
1 teaspoon arrowroot powder
1 cup canned chunk pineapple (packed in its own juice), drained
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons Jerk Seasoning
juice of 1 lime (about 2 tablespoons)
1/4 teaspoon vanilla extract
1 cup canned, unsweetened coconut milk
Brown the chicken. Cut the chicken into 1-inch cubes. Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add 1/2 tablespoon coconut oil and allow it to melt. Brown the chicken – cooking in batches, if necessary – until golden all around, about 3-5 minutes per side. Remove the chicken from the pan as it browns and place in a bowl to catch the juices.
Get saucy! To the pan, add 1/2 tablespoon coconut oil. Sauté the onions, peppers, and arrowroot until the vegetables are just-tender, about 5 minutes. Add the pineapple chunks to the pan; stir-fry until they begin to brown, about 3 minutes. Add the garlic and Jerk Seasoning, stirring until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk, stirring to combine. Place the chicken in the sauce and pour in any accumulated juices. Bring to a boil, then simmer, uncovered, until the sauce begins to thicken, about 5 minutes.
You Know How You Could Do That?
Avocado: Top your plate with diced avocado and a spritz of lime juice.
Toasted nuts: Sprinkle your plate with crushed toasted pecans or macadamia nuts.
Cauliflower Rice: Serve on a bed of Oven-Roasted Cauliflower Rice.