West Coast Chicken Food

WEST COAST CHICKEN WITH KIWI SALSA

Steps:

• Whisk together vinegar, orange juice concentrate, oil, cilantro and salt.
• Remove 2 tbsp of mixture and set aside for salsa dressing.
• Add garlic and pepper to remaining mixture for marinade.
• Place marinade in a 1-gallon sealable plastic bag or shallow glass dish with chicken; turn to coat.
• Let stand 20- 30 minutes; turn chicken occasionally.
• Meanwhile, prepare salsa.
• Peel kiwi.
• Cut crosswise into 1/4" thick slices; stack slices and cut into quarters.
• Toss kiwi in reserved dressing with pepper, strawberries and red onion.
• Set aside.
• Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
• Grill chicken 5- 7 minutes per side over medium coals (375 degree grill surface temperature).
• Remove from grill when a meat thermometer inserted horizontally into the thickest part of the the breasts reads 160.
• Serve chicken with salsa, black beans and french bread.

WHOLE30 WEST COAST CHICKEN

Steps:

• Lay out chicken strips and season both sides with salt, pepper, garlic powder and thyme.
• In a very large skillet, over high heat, pour in two tablespoons of the olive oil and let get smoking hot.
• Piece by piece, lay in half the chicken and cook for about two minutes per side, then remove to a platter.
• Repeat for remainder of the chicken.
• Add the remaining tablespoon of oil and reduce to medium high.
• Add onions and stir two minutes then add peppers and stir and cook for two additional minutes.
• Add kale including any water stuck to leaves from rinsing and toss and cook 2 more minutes.
• Add vinegar and cook for about two minutes to deglaze.
• Add olives, tomatoes, stock and cooked chicken, including any liquid from chicken.
• Cook to evaporate some of the liquid, about two minutes, then remove from heat and add cold clarified butter and pesto and toss to combine.
• Serve immediately.