Last night was a blast! We had the inaugural session of my Paleo Cooking Classes in The Paleo Garage. The students were to arrive at 5:15pm, so at 5:00, I hopped in the shower to freshen up. When I came out of the shower, “The Bro” came up to me and said, “Dad the garage is full of humans!” He was in Ninja Turtle mode and I was laughing…

I’ve been a sucker for the lemon pepper profiles since I was a young boy while working on the line at Paisano’s in Dilworth, MN. One of my fellow line cooks made lemon pepper chicken penne for me, which wasn’t on the menu, and I was blown away. That version consisted of roasted red bell peppers, mushrooms, chicken stock and a whole lot of butter, but the star of the show was the lemon juice and the heavy dose of freshly ground black pepper.

Today’s recipe is an Asian twist on the lemon pepper profile. You’ve all been to a Chinese buffet at some point in your life. You’ve seen the chicken dish with the jalapeños and the large grinds of black pepper, right? Do you follow. Okay, take that one and combine it with the pasta version I mentioned above, add some asparagus and you’ve got today’s dish.

Here’s how it goes:

1. Pull both breasts from a rotisserie chicken, remove the skin and pull the meat into large chunks. Mine yielded 13.3oz or 13 protein blocks.

2. Hack up 1 pound of asparagus using the Asian Bias Cut (ABC), julienne one small onion, halve two lemons and julienne one red and one yellow bell pepper (or halve two handfuls of mini peppers as seen here). We’ll call this 5 carb blocks (we’ll balance these out at the end).

3. Heat a large saute pan over high heat, add 1.5 tablespoons olive or coconut oil (13.5 fat blocks), and the onions and asparagus. Season lightly with salt and pepper and toss to coat with oil.

4. Cook for 3 minutes, then add the peppers.

5. Cook for 5 minutes longer, then add the chicken, 1 tablespoon freshly ground black pepper, and the juice of the two lemons.

6. Cook for 3 minutes longer while stirring to incorporate the lemon and pepper, then season one last time with salt to taste and transfer to a plate for serving.

Boom! We served this family style and I drizzled mine with a bit of maple syrup to add moisture and sweetness and to balance out the carbs. If that’s not your style, then have a banana, an apple or an orange for dessert and you’ll be pretty close to “In The Zone”. This is enough for 3 solid meals, so add 3 carb blocks to each portion through fruit, syrup or honey and you’ll be golden!

We’re just over half way through January. How are you doing on your new year’s resolutions? If you’re like most people, within the next two weeks, your “fresh start motivation” will be wearing off. I want to encourage you to keep up the good work and make informed decisions. Don’t approach nutrition, fitness or life as a 30 day challenge, but as a daily challenge. Make small improvements and you’ll be surprised at how quickly they add up.

“Tomorrow is a mystical land where 99% of all human productivity, motivation, and achievement is stored.” Do something great today porque la unica cosa mejor que mañana es hoy (because the only thing better than tomorrow is today). There’s no time like the present, so decide today to make the most of it!

“Keep It Paleo!” my friends.

Your Pal,

Paleo Nick

(Doing what I love…)

Lemon Pepper Chicken with Asparagus

Ingredient List:

  • ¾ lb pulled chicken breast from a rotisserie chicken
  • 1 lb asparagus, ABC (Asian Bias Cut)
  • 1 small yellow onion, julienne
  • 2 lemons, halved
  • 1 yellow bell pepper, julienne
  • 1 red bell pepper, julienne
  • 1.5 tablespoons olive or coconut oil
  • 2 teaspoons fresh ground black pepper
  • Kosher salt, to taste
  • Maple Syrup or Honey as optional garnishes

Preparation Instructions:

  1. Heat a large sauté pan or cast iron skillet over med-high heat, add oil, onions and asparagus. Season with salt and pepper and cook for 3 minutes.
  2. Add Peppers and cook for 5 additional minutes, stirring/sautéing occasionally.
  3. Add the chicken, black pepper and lemon juice. Cook for 3 minutes, stirring to incorporate the lemon and pepper.
  4. Season with salt one last time, cut the heat and serve!
  5. To balance out this recipe, you have the option of drizzling with maple syrup or honey, or adding some fruit as a side to accompany this meal.

“Keep It Paleo!”

 

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