Whole 30 Garlic Chicken, Spiralized Potatoes, Roasted Vegetables with Coconut Flour Bread
Monday's Menu:
Print the Whole 30/ Paleo Garlic Chicken, Spiralized Potato, and Roasted Vegetables recipe here!
Print the Whole 30 / Paleo Coconut Flour Bread recipe here!
Happy Monday (again) everyone! Let's start this week off right with eating healthy and forging our way through the week so that we forget about our weekend blunders and create lasting, healthy habits of eating better. Sound good?!? ;)
Today I'm sharing an easy recipe that is both Whole 30 and Paleo friendly, as well as easily adaptable should you want to add in different seasonings than the basic ones I used. I'm also re-sharing my coconut flour bread recipe because I simply love it.
The menu (Whole 30 and Paleo friendly): garlic chicken, spiralized potatoes, with roasted vegetables and coconut flour bread.
Shopping List for Garlic Chicken, Spiralized Potatoes, and Roasted Vegetables:
- 1 organic, boneless, skinless chicken breast
- 2-4 tbsp Mama's Garlic Sauce
- 6-8 Brussels Sprouts, halved
- 1/2 purple onion, sliced
- 4-6 garlic cloves, peeled
- 1 Russet, Yukon, or sweet potato
- pink Himalayan salt, to taste
- Paprika, to taste
- Garlic powder, to taste
- onion powder, to taste
Shopping List for Coconut Flour Bread:
- 6 organic eggs (room temperature)
- 3/4 cup coconut flour
- 1/2 cup olive oil or coconut oil
- 2 tbsp arrowroot flour
- 1/2 tsp Pink Himalayan salt
- 1 tsp baking powder
Coconut Flour Bread: Preheat the oven to 350* F. Mix all of the ingredients together using a hand mixer and allow it to sit for about 5 to 10 minutes. Then pour the batter into a greased loaf pan. I usually like to sprinkle rosemary and salt on top of the bread before baking. You can also use oregano or other seasonings.
Bake the coconut flour bread at 350 F for 35-40 minutes, but just watch your time and the bread's appearance. It is done when you can stick a toothpick into the center and it comes out clear.
Roasted Vegetables: Wash the Brussels sprouts and cut off the stems. Cut them into halves. You can drizzle a little olive oil or coconut oil them if desired. Add it to a foil lined, greased baking sheet or disposable aluminum pan. I prefer to use foil or disposable sometimes to minimize clean up, but if yours is non-stick you can use that without foil.
Cut and peel the purple onion. Slice it into bite size pieces. Add this to the baking sheet.
Peel the garlic cloves and cut off any brown ends, if needed. Add this to the baking sheet.
Sprinkle the vegetables with salt, and the optional garlic powder and onion powder. Roast these in the oven for 30-40 minutes, until browned/charred as desired. You can use or add different vegetables if desired such as: cauliflower, broccoli, bell peppers, egg plant.
Spiralized Potatoes: Rinse and peel the potato. Cut off the ends to create a flat surface one each end. Place the potato into the Spiralizer and using blade C (if you have the Paderno Tri-blade spiralizer) turn the handle to create potato "noodles". Sprinkle with salt, paprika, garlic powder, and onion powder - all to taste. Add these to the baking sheet already in the oven to begin roasting them for 25-30 minutes. Watch for these to be done as you want them to crisp up a little, but soften as well as indication that they're cooked. Ovens and cooking times may vary some.
Garlic Chicken: Take the chicken breast out of the refrigerator while prepping the other items so that it warms to room temperature. I used about 4 tbsps of a pre-made, organic, gluten free, garlic sauce for my chicken. I can't find it online and my friend, Konni, gifted this to me so not sure where you might find it.
However, you can easily whip up your own using 2 to 3 tbsp olive oil, 3 minced garlic cloves, a dash of balsamic vinegar, a dash of garlic powder, a dash of crushed red pepper, and a smidgen of salt. Alternatives or in addition to this would be to add a squeeze of lemon juice, coconut oil, Italian seasonings, or simply rosemary or thyme tastes great too! Saute the chicken breast in a non stick skillet with 1 tbsp olive oil or coconut oil, or in the Copper Chef pan if you have one, flipping occasionally, until there is no pink in the center.
The garlic will darken as it cooks and that is OK...believe me when I say I basically picked off all of the cooked garlic to eat it by itself. ;)
Serve the chicken over the spiralized potato "noodles" with the vegetables and coconut flour bread on the side.
I hope you enjoyed this recipe idea and share with someone! Are you cooking up anything fun and/or healthy this week? If not, you can check out my previous recipe posts here for ideas!
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XOXO
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