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.
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yum yum yum! did i mention just HOW much i love your blog - i'm always sat licking my lips :)
ReplyDeleteThank you so much for this recipe for the chicken thighs. They're our favorite and I've been trying to find something that fries well. I didn't have the coconut, so I just did coconut flour, parmesan and seasoning and they came out fabulous! I send my hubby out each day with a lunch and am always looking for good things to pack. Thanks also for the idea of stuffing those little peppers. I stuff them with tuna and they are a big hit. You are the best.
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