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Coconut Lime Chicken & Red pepper Spinach Pasta

 

 

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Coconut Lime Chicken1 1/2 lb boneless skinless chicken breasts thinly sliced length-wise

4 Tblsp coconut oil

2 Tblsp canola oil

1Tblsp fresh lime juice

1 tsp salt

1 egg white

1/4 cup flour (try oat or rice)

1/2 cup coconut flakes (unsweetened)

  1.  Mix canola oil, lime juice, salt, egg white, flour, and coconut flakes along with chicken with hands in a bowl.
  2. Heat coconut oil on high in large skillet.
  3. Brown each side of chicken pieces.
  4. Cover and cook on Medium 2 minutes.
  5. Turn over chicken pieces then cover again about 1 minute or until desired tenderness.
  6. Keep warm in oven then serve over pasta or rice.

Red Pepper Spinach Pasta sauce (light!)

2 Tblsp coconut oil

1 red bell pepper thinly sliced 1-ich pieces

1/2 tsp sea salt

1/2 cup chicken broth

2 Tblsp sour cream

1 Tblsp fresh lime juice

2 cups fresh spinach (or as desired)

4 cups cooked pasta

salt & pepper to taste

  1.  Brown garlic in hot coconut oil in large skillet.
  2. add red bell peppers and cook until tender.
  3. Add broth, salt, lime juice, sour cream and bring to a simmer.
  4. Add Spinach and cook until soft.
  5. Toss in pasta and serve it now!!!:)

 

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