Today, my husband's packed lunch featured (clockwise):
- Leftover fried chicken thighs - these were battered with egg, then in a half/half mix of Tropical Traditions Organic Gluten Free Coconut Flour and Let's Do Organic Shredded, Unsweetened Coconut. I had also added some shredded parmesan cheese and seasonings (including salt) to the dry breading mix.
After battering, I fried this batch of chicken thighs in a large pan with Nutiva Organic Extra Virgin Coconut Oil on high heat, and then placed the fried thighs into the oven at 400F for around 40 minutes so that the chicken was cooked all the way through. Organic virgin coconut oil is one of your best bets for high heat frying and sauteeing because it is shelf stable and high in saturated fats. This means that the oil won't oxidize and become rancid by the time your meal hits the dinner table! Also, remember that saturated fat is not the enemy.
- Broccoli, sauteed in a mix of salted Kerrygold and Nutiva Organic Extra Virgin Coconut Oil, with garlic powder and ginger powder added, as well. I love this side veggie because the florets really soak up that delicious combo of oil and butter.
- A fresh peach. Yum!
- Mini-peppers, with the top and seeds cut out, filled with roasted red pepper hummus. This is a very tasty grain-free gluten-free way to enjoy hummus. I'm already contemplating serving them this way as a summer party appetizer.
Disclosure: This post contains Amazon affiliate links. Thanks for supporting Primal Kitchen at no additional cost to you!