Coconut Oil Sautéed Chicken Curry…

Coconut Oil Sautéed Chicken Curry

As an entrepreneur, wife, mom, and someone who tries to be a good friend I don’t have the time nor energy to be in the kitchen 24/7, but I do love to eat well and healthy.  So the other day I was messing around in my kitchen, I had some chicken available, some pretty cauliflower I picked up at Trader Joe’s (They have it at Whole Foods too), and an already baked sweet potato from the previous night’s dinner…. I looked at all three, scratched my chin and said to myself, “I want to truly eat the rainbow!”  So this is what I came up with… I thought it was a pretty plate, so I thought I’d share. Hope you try it and like it as much as I did!

This entire meal took 10 minutes to prep and 20 minutes to cook.  Had I prepared the cauliflower ahead of time it would have been a 10-15 minute meal.  A little tip:  when making roasted veggies and sweet potatoes always make more than you want to eat in one serving… they always warm up well, or you can do like I do many days and eat them cold (cold roasted cauliflower on salad is soooo good)!

curry chicken


2 Tablespoons of Coconut Oil
4-5 Chicken Breast
1/2 Tablespoon of EVOO (Olive Oil)
1 Tablespoon of Curry Powder
1/2 Tablespoon of Garlic Powder
1/2 Tablespoon of Onion Powder
1/2 Teaspoon of Herbamare or Pink Sea Salt (or to taste)
1/2 Teaspoon of Course Black Pepper

(If this is “too” much or you don’t have the spices “Trader Joe’s” has one already marinated, but keep in mind it’s VERY high in sodium.  However, in a time crunch it works).

Heat the coconut oil in the sauté pan until it liquefies over medium high heat.  Combine the olive oil and spices in a bowl and coat the chicken.  I like to cut my chicken or turkey breasts in half and pound them flat which makes them more tender (cover the meat with a paper towel to avoid chicken “juice” going everywhere.  Trust me I know from experience.  It made for an extra long disinfecting session in the kitchen).  Make sure the oil is good and hot.  Place the breast in the oil and let it cook for 3-4 minutes, nice and brown, then flip and cook for 3-4 more minutes.  Reduce heat and cook thoroughly.   The total cook time about 10-12 minutes.

Serve with baked sweet potatoes and roasted cauliflower

roasted cauliflower

Preheat oven to 400 and bake sweet potatoes for 30-35 minutes (I like to “under bake” and slice them.  That way when I warm them up in the future they are just the right texture.  A simple trick of batch cooking).

Preheat oven to 350 drizzle multicolored cauliflower with olive oil and sprinkle with Pink Sea Salt and Garlic lightly or Herbamare  and bake for 20-30 minutes until you get desired color and texture.  I love mine a bit crisp!

This is one of my favorite cooking spices for just about anything!

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