This was a yummy one! Super simple but perfect for a cold and rainy day.
Chicken:
2 organic chicken breasts (cut into strips)
¼ cup olive oil
Organic Cajun Seasoning (to taste)
Potato Pancakes:
6 red potatoes
1 Tbsp organic butter
2 Tbsp organic cream cheese
1 clove garlic, minced
Pink Himalayan Sea Salt (to taste)
Fresh Cracked Black Pepper (to taste)
1 Tbsp organic coconut oil
Veggies:
1 cup organic, frozen green peas
½ cup organic yellow onion
¼ cup organic, sliced, white mushroom
2 cups organic baby spinach
1 Tbps coconut oil
Pink Himalayan Sea Salt (to taste)
Fresh Cracked Black Pepper (to taste)
Red Pepper Flakes (optional)
Directions:
Boil potatoes (with skin) in water until they are soft enough to mash. Drain water and place potatoes in a bowl. Add cream cheese, butter, minced garlic, salt and pepper. Mash until all ingredients are mixed thoroughly. Allow to cool while preparing chicken.
Preheat the oven to 335. Slice chicken breasts into strips and lay in 9×13 baking pan. Drizzle with olive oil. Coat chicken with Cajun Seasoning. Place in oven and bake for 23 minutes or until chicken is no longer pink inside.
While chicken is cooking, heat coconut oil on medium heat in frying pan. Take 1/2 cup of potato mixture and form into a ball. Drop into coconut oil and press down with a spatula. Fry until brown, (about 7 minutes) and flip to other side.
Heat coconut oil on medium/low heat in frying pan and add onions and mushrooms. Cook until onions become transparent. Add peas and spinach and continue to cook until spinach is wilted and peas are cooked through. Add salt and pepper to taste and red pepper flakes if you want additional flavor.
Serve everything while warm and pair with a glass of your favorite red wine!
organic looking glass 