Serves 4 - 6
Preparation: 20 minutes
Lunch time can be headache time for so many parents.
Add on the complexity and stress of a chronic illness, picky eaters or dietary restrictions ... EEK! It's enough to make your head explode.
So many parents tell me "AIP and Paleo is too difficult to do with kids." It doesn't have to be.
This is one of my kids' favourite lunch recipes, and it's a go-to for at least twice a week.
For the most part, my kids' lunches are Paleo or AIP inspired. It was an easy transition when we all went gluten free because ... well ... gluten free bread that sits for a couple hours ... let's just say, they aren't fans.
I simply cube the chicken in travel safe containers (we typically use stainless steel) and make sure I include an assortment of vegetables, fruit and some sort of healthy fat.
The nice thing about this approach? It takes two minutes to assemble and they actually eat their lunches! Headaches ... be gone. This recipe also works well for weekends - as you can see in the photo! You can add the chicken any salad, or use a main.
It's so simply lemony-perfect, I know for sure, it's going to be part of your regular rotation. For other AIP-friendly meal solutions, visit Helix Pheonix's AIP Paleo Recipe Roundtables!
1 Tbsp avocado oil or coconut oil
3 organic chicken breasts or 6 chicken cutlets
1/2 whole lemon
1/2 tsp garlic powder
1/2 tsp oregano flakes
Sea salt to taste
If using whole chicken breasts, simply slice in half length wise (and across) to make
thinner cutlets (as in the photo).
Heat up the avocado or coconut oil in a frying pan. Add chicken when warm.
Squeeze the lemon over the chicken and throw the lemon in the pan (why not?).
Season cutlets with garlic, oregano and sea salt.
Cook on medium temperature until the chicken starts to cook white around the edges and through the centre. Flip over and continue to cook. Add more lemon juice or a splash of bone broth or ever water, if you're concerned about the frying.
My kids like theirs a little browned, but typically, the chicken is cooked through within 20 minutes. It really all depends on how thick your cutlets are. Make sure you do a little cut to ensure the meat isn't pink! Safety first.
Store in a glass container in the fridge for up to three days.