Creamy Paleo Rooster Skillet – The Paleo Eating regimen®


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Creamy Rooster Skillet

In terms of Paleo recipes, maybe probably the most versatile protein comes from our favourite poultry: the rooster.  Make sure to choose free vary, natural meats when making ready this recipe.  And utilizing coconut milk is an effective way to add an occasional creamy sauce to many meals.  This dish is bound to impress with its candy and savory flavors, all conserving you trustworthy to the Paleo Eating regimen® rules.  Mixed with the nutrient packed kale leaves makes this a whole meal by itself. 

Creator: Lorrie Cordain
Prep Time: 15 minutes
Cook dinner Time: 20 minutes
Complete Time: 35 minutes
Yield: 2 Folks 1x
Class: Poultry
Delicacies: American

Scale
1x2x3x
Elements
1 Tbsp Coconut oil
2 boneless skinless rooster breasts, lower into 1-inch items
1 small yellow onion, chopped
half crimson bell pepper, diced
half yellow bell pepper, diced
6 oz. white mushrooms, sliced
half tbsp white wine vinegar
1 14.5-oz. can coconut milk
2 cups contemporary kale, stems eliminated and shredded
Black pepper, to style

Directions
Warmth oil in skillet over medium warmth.
Add the onion to the pan and sauté for Four-5 minutes till comfortable.
Push the onion to 1 aspect and place the rooster in the pan. Flippantly brown the rooster on either side.
Stir within the bell peppers and mushrooms.
Cook dinner for an extra 5 minutes.
Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale.
Cook dinner for Three-Four minutes till the kale is wilted and the sauce is barely thickened.
Season to style with pepper. Serve heat.

Key phrases: paleo, poultry, rooster kale, coconut cream

About Lorrie CordainLorrie Cordain, M.Ed., Co-Creator of The Paleo Eating regimen CookbookView all posts by Lorrie Cordain

Posted in Poultry, Rooster

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Tagged The Paleo Eating regimen, paleo recipes, rooster, kale, Coconut Milk

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