I cook. You all know this. And I don't just cook sometimes. I cook 6 nights a week, if not 7. And I don't share this to be braggadocious but to illustrate that Mo never cooks. Not to say that he can't cook - he's actually very good at it.

We have a little running joke between us because when we first started dating - as in the first month - one of the way we connected was over nutrition... He was attending The Institute for Integrative Nutrition at the time and I was studying to get my Nutrition License, so we were both reading so much about food and experimenting with it in our own kitchens. So I invited him over to cook with me and well, he ended up doing all the cooking. What can I say? The man made me nervous! So funny to think about now! Ha! He's given me hell for this ever since. But the irony? Since that day in April or May of 2010, I bet I could count on one hand the amount of meals he's cooked for us vs the ones I've cooked - I'm not sure we could even count!

So now, when I am out with friend for the evening or traveling and Mo is left to his own devices, it is either Origin Kitchen + Bar or this Rosemary Coconut Chicken with sauteed spinach. He is like clock-work! It is so funny! And one of the most endearing things about him! You know how that is though? When you have a skill that you don't cultivate and use that often, you lose your mojo or your creativity sometimes. So please hear me - the man can cook! He just doesn't!

He did, however, come up with this recipe and I gotta say - it's awesome and super quick and easy! I serve it with a "big salad" ***wink, wink*** or my Sweet Potato Hash with Thyme and Pumpkin Seeds!

Perhaps this will become your new go-to as it has for Mo! We hope you enjoy!

Yields1 Serving

 1 lb pastured chicken breast, cubed*
 2 tbsp coconut oil
 2 tbsp fresh rosemary, chopped
 2 cloves garlic, minced
 sea salt and black pepper, to taste

1

Place the coconut oil in a large sauté pan over medium heat.

2

Once the oil is melted, add the garlic and rosemary and sauté until fragrant - about 1 minute.

3

Add the chicken and cook until chicken is cooked through – a meat thermometer reads 165 degrees F.

Notes:

  • When you’re purchasing the chicken, ask your butcher to cube the chicken for you!
  • Serve with my Coconut Rice, Sweet Potato Hash or Zucchini Noodles.

#alixbarthnutrition#holisticnutritionist#holisticrecipes#instafood#justeatthefood#linkendurancerecipes#paleo#primalantiinflammatorycleaneatingcoconutoildairyfreeeasytomakeeasyweeknightdinnerglutenfreegrainfreeleftoverslinkendurancemoderationNutritionRosemary

Ingredients

 1 lb pastured chicken breast, cubed*
 2 tbsp coconut oil
 2 tbsp fresh rosemary, chopped
 2 cloves garlic, minced
 sea salt and black pepper, to taste

Directions

1

Place the coconut oil in a large sauté pan over medium heat.

2

Once the oil is melted, add the garlic and rosemary and sauté until fragrant - about 1 minute.

3

Add the chicken and cook until chicken is cooked through – a meat thermometer reads 165 degrees F.

Rosemary Coconut Chicken