10 November, 2015
Roasted Chicken Breast With Ginger Carrot SlawComments : 3 Posted in : Chicken, Main Dish, Salads as a Main Course on by : Cook Plate Fork Tags: Autumn, Barbecue chicken, Boston lettuce leaf, broiling, cherries, Chicken, Chicken (food), Coconut oil, dried cherries, Garlic, ginger cilantro dressing, Olive oil, Potato, Roasted Chicken, Roasting, Sauce
With chicken breasts on hand that are skinless, and boneless , you can always have something quick and satisfying to eat for dinner.Whether you grill, pouch or roast, there will always be an easy chicken breast recipe for any occasion.
Boneless chicken breasts are a go to fresh meat choice for any time-pressed home cook because they’re quicker to cook than bone-in chicken breasts.Brushing the chicken breasts with a cooking oil (preferably olive, coconut, or avocado oils) or marinade before roasting or broiling helps prevent the chicken breasts from drying out.For a quick lunch or dinner, it is really easy to incorporate chicken breast into salads, or pastas.
Roasted Chicken Breast With Ginger Carrot Slaw
4 chicken breasts, skinless, boneless3-4 tablespoons coconut oil, melted3 medium rainbow carrots shredded, one each: yellow, purple, orange1/2 cup dried cherries2 tablespoons cilantro, chopped1/4 ginger cilantro dressing, best choice is Paleo ChefBoston Lettuce leaves, about 8 pieces Slice breasts into two’s horizontally. Melt coconut oil (it is bought solid, but melts above 76 degrees), and place into a 13 X 9 glass baking dish.Next coat chicken in oil on both sides. You will note that the coconut oil will solidify once again on the cold chicken breasts, as they are colder than 76 degrees.Place baking dish in to oven on middle rack and roast for 10 minutes, than turn breasts and roast another 10 minutes or until chicken reaches 165 degrees internal temperature.While cooking the chicken, you can prepare the salad. Boil some water in a small pot, about 2 cups. Place shredded carrots and dried cherries into a medium glass mixing bowl, and add boiling water. Set aside for 3 minutes.Next drain water and rinse carrots and cherries in a colander under running water, and pplace produce back into the glass bowl.Next add the chopped cilantro with the 1/4 cup of Ginger Cilantro dressing and mix together. Set aside.Next plate a piece of Boston lettuce leaf, and place one cooked chicken breast on top. Then top the chicken breast with the ginger carrot slaw and enjoy!!
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