What’s For Dinner?



Breakfast for dinner? Today’s “What’s For Dinner?” is inspired by the fact that not everyone, myself included, has time to whip up a 1.5 hour gourmet meal after coming home from a long day at work. But don’t worry, we’re not doing Breakfast For Dinner; you wouldn’t need this post for that! It would be great if the whole world walked out of their jobs at 5:00 PM, on the dot, arriving home at 5:30, with plenty of time for a 6:30 or 7:00 dinner. But does that really happen? No. Not often enough. So, today, I am putting together a Paleo Quick Fix for a meal on a budget. A time budget. And today’s time limit is 20 minutes.

Coconut Broiled Chicken Breast, Urban Paleo Chef White Wine Sauce, Avocado, and Green Olives

What you’ll need:

  • 2 Chicken Breasts
  • 2 cups White Wine, your favorite fruity bottle.
  • 3 tablespoons Coconut butter
  • Avocado
  • Green Olives
  • Rosemary, Thyme, Sea Salt, Pepper

Starting the chicken immediately: Add the two chicken breasts to a fry pan with a cover, and turn on high. Add 2 cups of your favorite fruity white wine, and 3 tablespoons of coconut butter. As soon as the liquid is warm enough to melt the coconut butter, stir it all up a bit, making sure the chicken has been exposed to the wine/coconut butter mixture on both sides. Now add the rosemary and thyme. Cover this, turn the heat down to medium (5, or so, on a 10 scale) and let it sit while you cut the avocado and olives.

Now cut up the Avocado the way you like it cut. When it’s being served as a stand-alone side, I like to cut it in quarters, and then slice the quarters, leaving just the tip of the avocado uncut, then spread it out like a fan. I think it looks nice that way, and presentation is an important part of a good meal. Now go ahead and place this on the plate.

Turning back to the Chicken at about 10 minutes: Now it’s time to add the sea salt and pepper. And to flip the chicken, making sure that both sides are given even access to the heat. This time, leave the cover off. It’s time to let the sauce boil down.

Now drain the olives, and put them on the plate as well. Finally, turning your attention to the chicken for the rest of it’s cooking. At this point, you should have about 5 minutes left of the 20 total, and the sauce should be getting low in the pan at this point. Start stirring regularly, to make sure that the chicken doesn’t burn as the wine sauce boils down.

Once the wine sauce has boiled down to a thick sauce, take the pan off the heat. Now serve the chicken, and drizzle the wine sauce over the top. And enjoy!

Et voila! 20 minutes for a healthy Paleo dinner!

For more Urban Paleo Chef “What’s For Dinner?” ideas and thoughts, check back daily! Also, feel free to post comments, thoughts, questions, and suggestions at any time!

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