Simple Supper Friday: Chicken with Snap Peas and Carrots

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Hello from Minneapolis! I’m in the midst of my trip home to Alpena, Michigan and am SO tired. I never got a chance to nap yesterday, which didn’t surprise me at all, so I’m running on a few janky hours of airplane sleep and it’s still very early in the morning Portland-time. I’m looking forward to taking a nice nap when I get into Alpena, and lucky for me, I’m flying directly into the tiny airport there, which means no 4-hour drive from Detroit. The 4-hour layover in Minneapolis was the tradeoff though.

Here’s yet another recipe that I modified from my vegetarian days. This was actually a vegan recipe and completely vegetable-based, but I used to add garbanzo beans for protein and then serve it over rice pasta. Now, it features grass-fed butter and chicken chunks. No grains either, obviously. It’s way better than it ever tasted before.

You’ll notice that the recipe calls for carrot baby food, but you can definitely use your own homemade carrot puree by cooking some carrots until tender, and then pureeing them in the food processor. Easy peasy. If you use baby food, just make sure to use a quality brand that doesn’t have any additives or junk added to it. It should only consist of carrots!

Ingredients:

  • 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1 yellow onion, chopped
  • 1.5 Tbsp grass-fed butter
  • 1 4 oz jar organic carrot baby food (I used this brand.) OR 4 oz homemade carrot puree
  • 2 cups carrots, chopped
  • 1 cup sugar snap peas
  • 1-2 Tbsp dried parsley
  • 1/3 cup low-sodium chicken broth, plus more if needed
  • Sea salt and pepper to taste

Directions:

  1. Melt butter in a large pan over medium heat. Add the onion and saute a couple minutes. Then, add the chicken pieces and continue to saute. Season chicken to taste with sea salt and pepper.
  2. After about 5-7 minutes, pour in the chicken broth, carrot baby food and parsley.  Stir and continue to cook over medium-low heat for about 7-10 minutes more.
  3. Meanwhile, steam the chopped carrots in a steamer basket for 2 minutes. Then, add the sugar snap peas and steam for 3 minutes more. Once done, add to the chicken mixture and stir. Adjust seasonings if needed and let cook for a minute or two more.
  4. Serve over zucchini noodles or cauliflower rice. We ate ours over zucchini noodles, and it was wonderful.

Yields: 3-4 servings

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I reside with my husband, Jesse and our two cats, Mila and Dutch, in inner NE Portland. I am a yoga, fitness, health and nutrition enthusiast, and enjoy cooking and experimenting in the kitchen.

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