Greek Paleo Chicken
Serves 6 or more
2.5 to 3 pounds of chicken (white or dark meat or a mix) $13.50
8 medium Zucchini (yellow and green) $6
Lemon 50 cents
Slice zucchini thin. Yellow zucchini 1/8 inch thickness and green variety thicker about 1/4 inch or just under 1/4 inch (yellow takes longer to cook).
Preheat oven to 350 degrees. Coat sliced zucchini with 1-2 tbs of olive oil and add sea salt to taste. Place in a pan (layer about half inch thick or less). Place aluminum foil over pan to cover. Bake in oven about 30 minutes. Zucchini should still have slightly raw appearance but be slightly translucent. Be sure to check at 15 minute point and once more at 25 as ovens vary. You don’t want soggy zucchini.
Slice chicken into 2 inch thick strips. Season with oregano and rosemary. Dash of garlic powder is optional. Add sea salt to taste.
Add 2-3 tablespoons of olive oil in frying pan so bottom of pan is coated. Preheat then turn off to add chicken (This simple move will keep you from getting splattered with oil). Place pan on medium heat and cover. When chicken loses pink color on top remove the lid. About 5-8 minutes roughly. There should be some naturally occurring water in the pan by now. Turn heat up to high. Let 1/2 the moisture evaporate then turn chicken over (This next step should take about 2-5 minutes). Leave on high. Cook until golden. Flip over and let other side get slightly golden. The pan should have almost no moisture at this point. Turn off heat. Deglaze the pan by adding juice of 1/2 lemon. Stir. Serve on bed of zucchini. Enjoy!