This recipe uses Medella Coconut Vinegar as part of the marinade. 🥥 It contains natural prebiotics, and does not give out a very sharp taste like other types of vinegar. Recipe down below:
What you'll need:
For the marinade
- Medella Coconut Vinegar, 1/2 cup
- Medella Coconut Cooking Oil, 1 tbsp
- Medella Organic Coconut Sugar, 1-1.5 tsp
- Garlic, chopped, 2 tbsp
- Himalayan Salt, to taste
For everything else:
- Red Rice, cooked separately with chicken broth.
- Organic, antibiotic-free Chicken Breasts, 4 pcs
- Ground Rosemary, to taste
- Ground Oregano, to taste
- Ground Parsley, to taste
- Pepper, to taste
- Medella Coconut Cooking Oil, 1-2 tbsp to sear chicken
Fresh Parsley leaves for garnish
What you'll need to do:
- Prepare the marinade in a large shallow bowl.
- Pierce chicken breasts with a fork all over, and marinate for at least 30 minutes in the fridge, covered.
- Pre-heat your cast iron skillet for 5 minutes, then drizzle oil, just enough to cover the base of skillet.
- Meanwhile, pre-heat oven at 180°C.
- Arrange chicken pieces on the skillet, cook for about 8 mins on one side, then another, sprinkling the seasoning on both sides.
- Flip chicken breasts and turn off the heat.
- Baste chicken with the liquid on the base of the pan. Then carefully (remember your mittens), transfer the skillet into the oven.
- Bake for 15 mins at 170°C in fan mode.
- Check if it is cooked through, bake a little longer if needed.
- Garnish with freshly-cut parsley leaves, serve with red rice.
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