Recipes Were Made To Be Broken
I love finding delicious looking paleo recipes and giving them my own spin. I recently came across this recipe for Paleo Chicken Primavera and couldn't help myself - I had to make it. The original recipe called for chicken breast. Since this recipe involves onions and peppers, I immediately wanted sausage. So, I swapped out the chicken breast for chicken sausage.
While chicken sausage is an excellent source of protein, it can be high in sodium, cholesterol, and can contain added sugar. I prefer the flavor of chicken sausage over that of turkey sausage however; you could use either of them. Since veggies are the main components of this dish, I had some flexibility to opt for sausage.
Alright, so what do you need?
· 4 Chicken Breast (4-6oz each) or Chicken Sausage (pack of 5)
· Sea salt or regular table salt
· Black pepper
· Extra-virgin olive oil
· 4 Garlic cloves, minced
· 1 Red Onion, thinly sliced
· 1 Red Bell Pepper, sliced and seeded
· 1 Zucchini, lightly peeled and thinly sliced
· 3 Cups of Kale, shredded
Before you start prepping the veggies, you can cook your protein source however you like.
Preheat oven to 400°F. Trim fat from the breasts. Spray baking dish with cooking spray. Brush both sides of each breast with olive oil. Season it with your favorite seasonings. I usually opt for onion and garlic salt. Mrs. Dash is great too. Bake uncovered for 25-35 minutes or until the centers of the chicken breast are no longer pink when cut. Remove from the oven and let stand for 10-15 minutes before cutting them into desired chunks.
Follow instructions on the package. Preheat oven to 350°F. Poke holes in the sausage using a fork. Spray baking dish with cooking spray. Place sausage in the dish and cover. Cook for about 20 minutes. Flip them half way through.
While your meat is cooking, you can start prepping your veggies. Remove the stems from the kale leaves. Fill your sink about half way with water. Add the kale leaves to clean them. Wash them at least twice before placing them in a colander to drain.
Mince four cloves of garlic. Core, seed, and slice one red bell pepper. Thinly slice 1 zucchini. Thinly slice half of a red onion.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil when the pan is hot. Add garlic and sauté for one minute. Add onions, peppers, and zucchini and sauté for another 3 to 5 minutes, just until slightly soft.
When you’re meat is done cooking, remove it from the oven, and give it a rough chop on a chopping board. Add it to the pan with the veggies and cook for another three minutes, and then remove it from the heat.
Add the kale leaves and cook them just until wilted, about 5 minutes. Then mix together in a bowl and you are done. Enjoy!
Original Recipe: http://www.paleoplan.com/2014/04-11/chicken-primavera-bowl/
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