- Team BLC
Feed Your Soul "Lemon Coconut Chicken-Green Soup"
Disclaimer: I am NOT a food blogger or a secret gourmet chef. One of my favorite stories is the week of cooking where I set off the smoke alarm, started a fire on the stove, in the oven and (surprise) in the microwave - (yes, actually flames). So, when I say that anyone can cook this and it tastes damn good -you can take that to the bank!
There are some "staple" foods I make in my house so they are always ready because I like quick and easy. Then, I often add to or mix together those staple dishes...which is what this is. The end result earned me this high praise from my teen:
"Mom, thank you so much for mixing these flavors together. You should make a cookbook, seriously, I'd put it in my house."
Wow! Do you know how hard it is to get the attention of a teen, much less an unsolicited thank you? It was a good day indeed - LOL!
So, this is really mixing two recipes together to make a new third one. But first, you need to know how to make the Lemon Coconut Chicken. So here we go - easy-peasy!
Lemon Coconut Chicken
4-6 chicken breasts
Ghee, butter or coconut oil to saute onions
1 can Coconut Milk (full fat)
Toss some ghee, butter or coconut oil into pan (I use ghee or butter). Cut onion in half then thin slices and fling it into the pan along with some roughly chopped garlic and rosemary. Saute until onions are nicely browned, pour in can of coconut milk. Cut chicken breasts into about 1" size pieces and toss into the pan and cook thoroughly. Squeeze lemons into a bowl, spoon out the seeds and then pour the lemon juice into the pan. The chicken has a great lemon, coconut, garlic, rosemary flavor guaranteed to make the family smile!
Coconut Milk Note:
See my article on Fats for why you want to use saturated fats. I recommend the brand pictured below because there isn't any BPA in the can, it's organic and no guar gum added. You can order on Amazon. If you buy other coconut milk, just make sure that it is unsweetened and full fat (no lite).
What to do with it:
I like to make a lot at one time so I can then freeze half of it. Later I defrost it and toss into a new dish - super easy. The other half I keep in the fridge and use as the protein and fat for an entree dish, add on top of a salad, toss into soups, add to collard greens as a wrap, stir fry with broccoli and bok choy...the list goes on.
Lemon Coconut Chicken-Green Soup
Now you'll see how quick and lazy meal prep can be while still introducing new flavors. I take some of the Green Soup I already have prepped and add to pot - see recipe here. (Pictured below - the stash of Green Soup I made at one time for the freezer)
I add in some of the Lemon Coconut Chicken from the recipe above (likely already made or I just make it up right then and there). The two will cook together and it is a lovely mix of delicious green soup (yum!) and now the coconut, lemon, and garlic.
I grab bowls and toss some raw spinach in it and 1T of organic butter and sprinkle some Himalayan salt over the top (I don't cook with salt, just add later).
Then I spoon the newly mixed Lemon Coconut Chicken-Green Soup over it and serve. Happy people, happy tummies!
It's the perfect Feed Your Soul eating plan meal combining protein, carbs (cooked and raw veggies), and saturated fat - read the eating plan here. Of course, you can't beat the view!
Lemon Coconut Chicken
1T organic Butter
Himalayan salt to taste
Yes, you can make and freeze this too! Great to have in small containers for a quick meal or a big container for a family dish. Leave the greens and butter to always be added fresh.
Mix things up. Switch out your protein and it will taste different - try pasture fed ground beef or lamb. Add additional cut up veggies to dish and turn it into a stew: fresh broccoli, kale, bok choy, chard. Want a deeper curry flavor? Consider adding Turmeric or Cumin. Vary your raw greens - anything goes - personally I use organic spinach and/or arugula the most often. Try watercress for some bitters.
Serving Hands-On Healing,