you've got a chicken breast on the board and we're going back to the first restaurant I worked at Paesanos this is going to be chicken and mushroom arrabbiata and v paleo our chicken breasts we're going to cut off the rib meat here it's going to clean it up a little bit I don't mind this stuff but usually like proper form would be to do that here we'll give this guy a rough dice and then across this way and this one we're going to say is maybe a meal for two or I to smaller portions a pretty big chicken breast so we got that done oil and a preheated skillet here Greek freak boom this is like my Mediterranean Italian Greek type blend rosemary basil oregano garlic salt pepper all that good stuff mix that up I'm going to add a little bit more salt look at that gold I next up fresh garlic I'm going to go with two large cloves might end up being three two in here he has one little one one medium-sized one but somewhere around that range check on our chicken here oh good hot pan you can see we got some caramelize a ssin going a little bit there they like that that's what we're looking for all the way around garlic going to rub my knife through this roughly chopped and get that in the pan a little more olive oil to help it next up one zucchini there we go down the middle like that we're going to flesh it out a little bit right here just taking that excess moisture out of the middle and then to help keep things crunchy and I wouldn't say dry but just not like kind of stopping overly wet with me and these I'm going to go straight across they're going in the pan go a red bell pepper neck chandelier cut right no seeds on the board not even one one yeah there was one right there get the pepper in chickens coming along you guys right here textbook beautiful right here guys carmelization the herbs are seared right into the crust you get a lot of flavor from them the more salt and then some shrooms will go where you go for and for these are like cremini or brown cap mushrooms all right screams going in and then where's the other Robbie ought to come in the spice right the heat so we'll give that some red chilies right now a couple pinches of those and little one more and then some water kind of help it along we're going to let that cook you have to come back in here on mushrooms just paste it one great need a little bit of salt so I added that now we're just waiting for this moisture to reduce and then we'll be ready to plate I think the chickens just about there on the board I've got some Italian flat-leaf parsley and all I do here is go through and pick the leaves from the stem the stems here are pretty woody so I do a little bit better job than I would I don't know what basil or definitely cilantro come on try to chop the stems up right with it then we'll run the knife through this parsley something like that it's a rough chop I'm going to zest the lemon and then this guy nice and tender I'm gonna juice top of this in give us a little acidity mix well with our heat let's get half of that in here boom cut the heat ha ha with time to play so here we are an Italian meal fit for a king or perhaps two princes right one large meal or two small ones I do a pretty zone balanced paleo ingredients smells great tastes great a little bit of heat some acidity from the lemon some freshness from the parsley this meals tough to beat get out there you guys get in the kitchen have some fun with this and at all times do your best keep it paleo .
Video Description:
On the heels of National Pasta Day, Nick shares a super simple Paleo Preparation that is the offspring of one of the first meals he learned to cook.
While there's no pasta involved, he's got red chile flakes and a stash of Greek Freak to create a flavor you won't soon forget.
Tune in, turn it up and say "Basta" with the pasta...
November 10, 2020
Tags :
chicken
,
mushrooms
,
Paleo
,
Paleo Diet
,
Paleo Pasta
,
Video
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