If you have stumbled across this page, welcome to my Paleo Journey Blog . I am a health and fitness enthusiast who in NO way is an expert in nutrition or health science. I do, however, LOVE to eat and am happy to share the good, bad, and ugly of my expirimenting through the jungle of Paleo cooking. Please let me know what you think of the recipes posted by adding a rating in the comments section and feel free to send in new recipes through email.

Tuesday, January 10, 2012

Lemony Yogurt Grilled Chicken

Ok, Lemon Chicken has been the order of business lately and we have two more recipes to throw in the mix.  We are having a veritable Lemon Chicken Smackdown, and its up to you all to vote for your favorite.  Besides the Lemon Artichoke and Mushroom Chicken Breasts and the Lemon Pepper Chicken Thighs, Ariel has tested out a fantastic recipe for Dad's Grilled Lemon Chicken from Everyday Paleo and I am marinating chicken for Lemony Yogurt Grilled Chicken.  Do a cooking challenge at home and tell me what you think!

Lemony Yogurt Grilled Chicken
3 cups plain greek yogurt (not paleo but great protein)

2 lemons, juiced
2 tsp garlic
1 tsp sea salt
1 4-oz boneless skinless chicken breasts
chopped fresh herbs or a couple shakes of garlic herb seasoning

Mix all ingredients except chicken and reserve 1/2 cup.  Put rest in a ziploc bag with chicken and marinate for 30 min to 6 hours.  Heat grill to high, then reduce to med before cooking meat. Discard marinade and grill meat 4-7 min per side.  Serve with reserved yogurt and a couple of fresh lemon slices.

Wednesday, January 4, 2012

Lemon Artichoke and Mushroom Chicken Breasts

Wish I took a picture, this has to be the best chicken I have had in I can't remember how long.  Tweaked a recipe from Allrecipes.com, my go to recipe site, and it is so full of flavor I had a hard time wrapping up the leftovers, wanted to eat it all in one sitting.  Here is the recipe:

Lemon Artichoke and Mushroom Chicken Breasts

1 tbspn butter (trader joes has a Kerry Gold butter that is made from the milk of grass fed cows - Melissa K swears by it!)
1/3 cup almond flour
1/4 tspn salt
4 skinless boneless chicken breasts
2 lemons, juiced
1 cup chicken broth
2 tbspn worcestershire sauce
1/4 cup vermouth
1 tspn basil
1/2 jar artichoke antipasto from Trader Joes
1 container sliced mushrooms
1 tbspn cornstarch
1/4 cup water

melt butter in large skillet over med heat. gently press chicken breasts in almond flour to coat and place in pan with butter.  Cook until browned on each side, about 10 min.  Add lemon juice, chicken broth, worcestershire, vermouth, and sauteed mushrooms (I cooked these in a separate pan).  Bring to a boil then cover and simmer on low heat for 15 min.  Stir in Artichoke antipasto and continue simmering until chicken is no longer pink in the center, about 15 min.  Mix cornstarch and water in small bowl and stir the mixture into the chicken, and continue cooking until thickened, about 5 min.  I served this with roasted brussel sprouts cooked with bacon, pine nuts and onions.  YUMMMMMMMM