Paleo skillet chicken with seared avocados is a fast and filling meal for a weeknight. Let’s be honest…if you eat just a salad with some meat on it, you’re hungry again in an hour or two. Why is that? Because you didn’t have enough fat. Fat’s necessary for us to feel satisfied. Avocado is a very healthy fat.
Watch the video and see how quick it is to make:
The recipe at My Recipes makes it look easy. And it’s perfect for the Paleo and Primal lifestyle.
What Would I Change
I love the South of the Border bent for this recipe. People are particular about the level of heat and spice in their dishes. The recipe calls for a fresh poblano pepper and some ancho chile spice. Poblanos are pretty mild. If you want to spice it up, you could use a fresh jalapeno or a serrano. If you want it really spicy, try a habanero chile pepper.
Remember, the heat is in the seeds and the ribs. So you may learn to like the flavor of one pepper over the other. If so, adjust how you cut it up, and how much you put in.
You could purchase a can of chipotle peppers in adobo sauce. That’s my favorite for making guacamole. It’s a warm heat. But be careful…it’s strong.
This Paleo skillet chicken does call for sour cream. Because it’s been fermented, some Paleo folk feel it’s ok to use. If you don’t, use curdled full fat coconut milk.
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