I haven't been blogging this weekend since I've been consumed with my workout, organizing bills, and researching hot topics. I feel guilty for neglecting the blog, but happy to get a little break. Hopefully I will get back into the swing of things very soon and pick up the pace with the number of posts. Maybe tonights dinner was the perfect recipe for that.
It's been a long day with a busy work day, long workout, but it ended perfectly with this dinner. I had a burst of energy at the end of my workout and was excited to finally make dinner. I had been thinking about this combination of flavors in my head all day, trying to determine how I would make it work. A while bag I had bought a bag of Saffron, which was impressively only 99 cents. I think it may have been imitation saffron, if that even exists. None the less, it tasted pretty good in this recipe. I was craving something creamy but still saucy. The tomato sauce creates a little tang and the coconut milk adds the creaminess I was looking for.
I dished this plate with some roasted cauliflower. It's full of nutrients and great for after workouts, when I need a little added carb for to help with recovery. Continue reading for the full recipe.
Chicken Infused Saffron
Ingredients
DirectionsHeat medium sauce pan with coconut oil. Once oil is hot, add garlic. Saute for a minute.
Add saffron threads and continue to saute.
Add tomato sauce and spices. Reduce heat and simmer for 5 minutes.
Add coconut milk and continue to simmer for 5 to 10 minutes. Remove from heat and set aside.
Clean and trim chicken. Cut into 4-6 pieces.
Heat oil in saute pan. Add chicken pieces. Pan should sizzle. Cook on medium for a minute or two.
Add chicken broth and few more threads of saffron. Flip chicken ever few minutes. Continue to cook covered. Once chicken is cooked through remove from heat.
Add sauce to plate and place chicken on top. Enjoy with a side of roasted cauliflower.
Roasted Cauliflower
Ingredients
Directions
Pre-heat oven to 425 degrees.
In a large bowl, combine cauliflower florets, oil, garlic, and salt.
Spread out on baking pan evenly. Bake for 30 minutes or until browned, mixing halfway through.
Ingredients
- 1 ½ pounds chicken breast
- 1 Tbsp garlic minced
- 1 Tbsp coconut oil
- ½ cup chicken broth
- few threads of saffron
- ½ cup tomato sauce
- ½ cup coconut milk
- 1 tsp paprika
- 1 tsp dried parsley
- salt and pepper to taste
Directions
Add saffron threads and continue to saute.
Add tomato sauce and spices. Reduce heat and simmer for 5 minutes.
Add coconut milk and continue to simmer for 5 to 10 minutes. Remove from heat and set aside.
Clean and trim chicken. Cut into 4-6 pieces.
Heat oil in saute pan. Add chicken pieces. Pan should sizzle. Cook on medium for a minute or two.
Add chicken broth and few more threads of saffron. Flip chicken ever few minutes. Continue to cook covered. Once chicken is cooked through remove from heat.
Add sauce to plate and place chicken on top. Enjoy with a side of roasted cauliflower.
Roasted Cauliflower
Ingredients
- Large cauliflower head, broken up into small pieces
- 1 Tbsp garlic minced
- 1 Tbsp olive oil
- ½ tsp salt
- 1 tsp paprika
Directions
Pre-heat oven to 425 degrees.
In a large bowl, combine cauliflower florets, oil, garlic, and salt.
Spread out on baking pan evenly. Bake for 30 minutes or until browned, mixing halfway through.