2014 was a bit of a bust! Myself and many of my friends are working hard to make 2015 an amazing year.
I have spent many years working on myself as you all know. Focusing on what I eat, practicing yoga, learning to run and picking up golf. Of course there is horseback riding, spin, hiking, biking and……the gym on top of it. It can be a bit crazy to do all the activities I love and work full time and be healthy. Imagine throwing kids into the mix?! Props to all the parents out there! And because of all this hard work I want to be sure I’m focusing on my physical health as well by eating well and staying active.
In the spirit of all the cleanses, detoxes and the chance to make 2015 an incredible year here is a dish that I whipped up for lunch with Maz.
Peruvian Chicken recipe from Mommypotomas
1 1/2 teaspoons coconut oil (more for greasing the roasting pan)
1 tablespoon plus 1 1/2 teaspoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons unrefined sea salt
1 1/4 teaspoons ground black pepper
4-6 cloves minced garlic (about 3 teaspoons)
2 tablespoons plus 1 1/2 teaspoons apple cider vinegar
2 large white onions sliced thinly
2 lbs chicken breast cut into 10 pieces
2 red bell peppers cut into chunks
1 lemon slices in thin rounds
Preheat oven to 425 degrees
Mix the spices, garlic, vinegar and coconut oil to form a paste.
Toss the sliced onions with 2 tablespoons of the paste.
Rub the remaining pasted on the chicken and place in a well oiled roasting pan.
Top with onions, peppers and lemon slices.
Cook for 45 or until chicken is done and occasionally basting with the pan juices.
***I cooked this last night and reheated and served it today. I popped a couple bone in skin on thighs as well so we shall see how those turned out.