Sometimes it’s really hard to find the positive things in life. I know that I have a tendency to dwell on the negative, as I think so many of us do. You know, the glass of lemonade thing. Yesterday was the last farmers’ market of the season. Sad face. I just happened to run across a guy with a meditation/yoga booth. His classes are all free (donations accepted but not required). So while I’m sad that I no longer have access to these yummy fresh fruits and veggies, I’m happy that I found such a cool community resource. It’s incredible how many things are out there that many of us just don’t know about.
I debated whether to tag this dish KISS. On one hand, it requires a blender, which I think turns some folks off. On the other hand, it came together in just over 30 minutes (and the only reason it took that long was because I was baking chicken). Maybe I could just call it KIS (eliminating the ‘super’). I finally decided that it didn’t really meet the criteria for KISS as it wasn’t “super simple,” and decided to ditch it.
When my teenager said, “This was really good, you should make this again,” I knew we had a winner. This kid doesn’t say much of anything, let alone a compliment like that. I served the chicken with some roasted asparagus (which takes only 7-8 minutes in the oven). It was the perfect lunch, packed with protein, healthy fats and, of course, the yummy veggies. If making it for dinner, I would probably roast another vegetable.
Have you read my posts on meal planning? If you have made up some chicken breasts already, you can just pull those out, slice them thinly and have the meal on the table in about, oh, ten minutes. If you don’t have any chicken cooked, this is a good opportunity to do some inadvertant batch cooking and just cook up some extra chicken. Then it’s on hand for when you need some protein. I made six breasts instead of the three I needed for the recipe. Wouldn’t you know it, there were no leftovers from dinner last night, so I was able to toss the chicken into a bowl with some zoodles, top it with a little leftover sauce, and I had the perfect lunch.
For the chicken:
3 chicken breasts
Juice from 1 lemon
1 T. olive oil
For the sauce:
1 cup raw, unsalted cashews
1⁄4 cup coconut milk or cream
1⁄4 tsp sea salt
1⁄4 tsp onion powder
1 tsp paprika
1-2 tsp coconut aminos
1 T. nutritional yeast
1 1⁄2 cup to 2 cup chicken stock
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Combine chicken breasts, lemon juice and olive oil in a large mixing bowl. Toss well with tongs and let marinate for about 10 minutes. Transfer chicken to baking sheet in a single layer. Bake for 30 minutes or until internal temperature reaches 160 degrees and is no longer pink.
While chicken is baking, prepare the sauce. Put cashews in a blender and pulse for about 30 seconds or until powder like, scraping the sides occasionally to prevent forming “cashew butter.” Add coconut milk or cream and seasonings, and about one cup of the chicken stock. Blend on high until very smooth, adding additional chicken stock if needed. Make sure the sauce is thin, as it will thicken when it heats.
Pour sauce into a small saucepan over mediumlow heat. Whisk very frequently, and remove from heat when it reaches desired thickenss (mine went about ten minutes). If sauce gets too thick, simply whisk in additional chicken stock.
Thinly slice chicken and arrange on serving plate. Spoon sauce over chicken, and serve with vegetables.