I was born and raised on a dairy farm outside Canon City, Colorado. Because of my upbringing and knowledge of diet, farming and business, I advocate knowing, buying and consuming as close to the source as possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.

I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.

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Wednesday, April 11, 2012

Mediterranean Stuffed Chicken with Roasted Broccoli


Semi Paleo-- Support the Dairy Industry!

Ingredients

  • 4 pieces Skinned chicken breast
  • Feta crumbles
  • Salt and pepper
  • Sun Dried Tomatoes
  • Kalamata Olives
  • 2 Heads of Broccoli
  • 2 Shallots
  • 3 Garlic cloves
  • 2 Handfuls Pine Nuts
  • Parmesan Cheese (optional)
  • 6 tablespoons EVOO – Extra Virgin Olive Oil, divided

Preparation

1. Preheat oven to 375 
2.Generously season both sides of the chicken.
3.Using a small, sharp knife, cut into the fullest side of each chicken breast making a deep incision into the meat to form a pocket across each breast. Stuff some cheese, sun dried tomatoes and olives into each breast then season liberally with pepper and gingerly with salt. Also, stuff the mixture underneath the skin of the chicken breast as well.  This does not need to be fancy!
4. You could use thighs instead of chicken breast as well.
5. Cover pan with tin foil and drizzle EVOO and cook in the oven for around 25-30 minutes.
6. Let sit and serve.

Roasted Broccoli
1. Slice the broccoli into thin strips.
2. Add chopped shallots and salt n pepper to broccoli.
3. Generously season with salt and pepper and pour 3 TB of EVOO and mix
4. Roast in the oven underneath the chicken
5. Let cook for 25 minutes as well.
6. Halfway through cooking add the chopped garlic.
7. Take out and add pine nuts and Parmesan.
8. Mix and serve

1 comment:

  1. Oh yummy! Taylor I am so proud of you! I love these! Thank you for following my love of cooking!

    ReplyDelete

About Me

My photo

I was born and raised on a dairy farm outside Canon  City, Colorado. Because of my upbringing and knowledge of diet, farming and  business, I advocate knowing, buying and consuming as close to the source as  possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.
I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an  independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.