So far so good with our family Paleo challenge. It has taken some planning on my part to make sure that the foods that everyone likes are readily available. Hayley loves nuts. Mariah hates them. Mariah loves lemon in food. Hayley tolerates it in small amounts. You get the picture. One family member, Marc, is not onboard with our Paleo changes and has periods of frustration regarding the lack of bread and chips in the house. Sorry Marc. Thank you for your support.
I’m very proud of Frank. He’s been reading labels and at times reminding me to do the same. Mariah is modifying somewhat and that’s ok. As I’ve said before, baby steps. Hayley too has had some tiny modification, like still adding the small amount of relish to her tuna salad. I just can’t believe that it matters when the overall changes have been so great.
I’ve got a pretty decent collection of herbs growing in my garden now. I knew that I wanted to make chicken last night and this recipe is what happened. It was a hit with me and the family. Next time, however, I’ll make more of the herb rub to serve with the chicken as requested by Mariah. I think that this rub would also taste great on pork chops and even a nice skirt steak. If you try that, let me know.
This rub was something that I threw together without measurements, but I’m sure it will be easy to replicate. You’ll love to hear that it took about 3 minutes to put together the marinade and about 30 minutes total for the entire dinner. Now that’s my kind of weeknight meal. I had intended to grill the chicken but the heavens opened up and the rain came down. My cast iron skillet did the trick. I made a beautiful salad with with an oil and apple cider vinegar dressing and some steamed broccoli to accompany our chicken.
Here’s the printable. Enjoy!
- Serves: 3 to 5 servings
- Serving size: 1 to 2 cutlets
- 3 boneless, skinless chicken breasts (cut in half butterfly style to make thin cutlets)
- 1 handful of fresh parsley
- 1 handful of fresh dill
- 3 branches of thyme leaves
- 1 branch of rosemary leaves
- 2 tbsp of minced garlic, prepared or fresh
- 2 lemons, juiced
- 1 tsp of onion powder
- 1 small pinch of red pepper flakes
- salt and pepper to taste
- about ¼ to ½ cup of extra virgin olive oil
- Put all of the ingredients, except for the chicken, into a food processor and pulse until a wet paste consistency.
- Put the cutlets and herb paste into a ziploc bag and push all of the air out before sealing.
- Use your fingers to work the rub around the chicken.
- Let marinate for about 20 to 30 minutes or less if in a hurry.
- Grill chicken or cook over medium high heat in a pan with some ghee for about 3 minutes per side, depending on how thin the cutlets are.