simple paleo - paleo balsamic basil chicken

paleo balsamic basil chicken

This dish is so ridiculously simple, inexpensive and tasty that I have a hard time believing its good for me!

*Remember, if you are cooking chicken thighs instead of chicken breast, cook each side for 2-3 minutes longer. 

Preparation: 10 minutes 

Cook: 10-15 minutes

Serves 4 

INGREDIENTS 

2 pounds of organic chicken breast tenders (or chicken thighs)

1/4 cup of extra virgin olive oil

1/2 cup of organic balsamic vinegar 

4 cloves of organic garlic, minced 

1 tablespoon of organic basil

1/2 teaspoon of Himalayan salt

1/2 teaspoon of black pepper

METHOD

1. Combine the balsamic vinegar, olive oil, basil, garlic, sea salt and black pepper into a measuring cup. Make sure you mix well with a fork. 

2. Pour half the marinade into a glass dish. Place the chicken into the marinade then pour the other half of marinade over the chicken. Make sure all the chicken is coated.

paleo balsamic basil chicken

3. Cover the glass dish and set aside for at least 2 hours.

4. Heat a large skillet, on medium-high. When the skillet is nice and hot pour about a fourth of the marinade into the pan for about 30 seconds then place the marinated chicken into the skillet. Pour half of the remaining marinade over the chicken as it heats up. Cook for 4 minutes per side for chicken tenders (6 minutes per side for chicken thighs). After chicken has been cooked on both sides equally, cook both sides for another 1-2 minutes. As the chicken cooks, move the chicken around as the balsamic vinegar tends to make the it stick.  Make sure you heat the chicken until its a dark brown on both sides and there is no pink inside. Watch chicken closely to make sure it doesn't burn.


RAWR like a cavewoman and Enjoy!


Did you know?


The reason balsamic vinegar is Paleo is because fermented foods existed during the caveman´s day and actually precedes human history.
The term ¨fermentation¨  is used to refer to the chemical conversion of sugars into ethanol.
Traditional Balsamic Vinegar is made from the concentrated juice, or must of white Trebbiano grapes. It´s dark brown, rich, sweet, and complex, with the finest grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper, ash, and acacia wood. The grapes are mashed and the alcoholic fermention is starting. After a fermenting time of 3 days the grapes are pressed. Now this fermenting juice is heated in an open pan and broiled until not more than half of the quantitiy has remained. While this procedure it is necessary to stir all the time. With this cooking the alcoholic fermention is stopped and the extract of the ready vinegar is higher.