What’s For Dinner?


Herb and Lime Roasted Chicken, Roasted Veggies, and Urban Paleo Chef (UPC) Coconut ‘Slaw

LimeRoastChickenDinner tonight was inspired by needing to bring it to a good friend who recently had hip surgery. And what could be more Paleo than coming together as a tribe, and spending time and energy supporting those you love? Well, I’ll tell you: Doing all of that with great Paleo Food of course!! Back to the meal of the day: I am planning on leaving the house with as little extra baggage as possible, while still carrying a delicious meal. So, a roast chicken with roasted vegetables in the pot will be perfect, and a second side of some Paleo ‘Slaw will be just right!

Note: The pictures have been updated with my own actual pictures of the meal.

Herb and Lime Roasted Chicken and Veggies:

What you’ll need:

  • Roasting Chicken, skin on
  • 2 Limes
  • 2 Cloves Garlic, sliced
  • Rosemary, chopped (fresh if possible)
  • Sage, chopped (fresh if possible)
  • Sea Salt and Fresh Ground Pepper

And for the Roast Veggies:

  • Young carrots (3-4)
  • Boiling onions (about 6 ounces)
  • White button mushrooms (washed, about 4 ounces)
  • Small sweet potatoes (the 4 smallest you can find)
  • Parsnips (2 large parsnips)

Start dinner preparation with the chicken, since it takes longer to cook. Pre-heat the oven to 375. In a roasting pan, coat the bottom of the pan lightly with coconut oil, so that nothing will stick. Now sprinkle a pinch of sea salt and some ground black pepper, then add the roasting chicken. On top of the chicken, sprinkle another pinch of sea salt, pepper, the sliced garlic, and the spices: sage and rosemary. Now carefully lay the vegetables evenly around the outside of the chicken. I will be slicing the young carrots once the long way, and the parsnips in to similar size pieces; the other vegetables will be added whole, with the mushrooms added last. Put the top on the roast pan, and put it in the oven. Finally, squeeze one of the limes over the chicken. The second lime should be sliced up, and the slices can be placed on top of the chicken, spread out to provide some lime flavor to as much of the chicken as possible.

Roasting time is based on weight; so I would do a quick search on the internet to make sure that you plan enough time for your chicken. Mine is a skin-on 7.5lb bone-in whole chicken, and I’ll be roasting it for 3 hours at 375.

LimeRoastChicken2

Urban Paleo Chef Coconut ‘Slaw:

PaleoCoconutSlaw

Serves about 4

What you’ll need:

  • 1 cup shredded Red cabbage
  • 1 cup shredded Green cabbage
  • 1 can coconut cream
  • 2 tablespoons Coconut butter
  • 1 cup raisins
  • 2 large carrot, shredded
  • 1/2 cup broccoli sprouts (shredded broccoli or clover sprouts will work too, in a pinch)
  • 1/2 cup shredded coconut
  • Spices: Sea Salt, Turmeric
  • 1 teaspoon apple cider vinegar

First make the Paleo Coconut ‘Slaw Sauce:  Start by warming the coconut cream and coconut butter in a pan. This should be on low heat, and you should stir regularly until they have blended entirely. Add the shredded coconut, cover, and let cool.

Then combine the shredded veggies with the spices: Shred the cabbages, using equal amounts of each, and the carrot. I use both the red and green cabbages because I love the added color and flavor. You should have approximately 1 cup of each, but a little more won’t hurt. Now combine all vegetable ingredients together in a mixing bowl with the spices and apple cider vinegar, and toss this, making sure that it’s thoroughly mixed. Cover this and let it sit for at least an hour, longer if possible.

Now combine all together: Add the Coconut ‘Slaw Sauce to the mixing bowl with the shredded, now marinated veggies. Toss this until it has been mixed thoroughly. If you’re doing this with the chicken, I would suggest letting this wait until just before serving. Or, as is the case for me, wait until just before putting it all in a take-out container.

Serving:

Put the ‘Slaw on the plate first. Next add the roasted vegetables. Last, slice the chicken for serving, and serve with the skin on. The skin should be toasted, and should peel off the chicken easily, letting it be left on or taken off as desired. And enjoy!

Keep an eye out for my Urban Paleo Chef meal suggestions in my “What’s For Dinner” posts weekdays daily! Also, for questions, thoughts, if you liked it, or if you have any special Urban Paleo Chef recipe requests, please post comments!

6 thoughts on “What’s For Dinner?

    • Thanks! I figure there are lots of places people can go to get a recipe. How many of them tell you why the chef chose the ingredients, and what they were intending to do by choosing them instead of other alternatives?

  1. Pingback: Roast Lime Chicken and UrbanPaleoChef Coconut ‘Slaw | Urban Paleo Chef

  2. Pingback: What’s For Dinner? | Urban Paleo Chef

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