This recipe has a solid protein and fat source (yes, you do need to eat fat), and it has crunchy carby asparagus and is served over the starch of your choice. I chose RP Pasta's spinach fettuccine noodles.
If your workouts are creating that special exhausted feeling in you, or if you are asking extra workouts of your body and want to be sure to have all different kinds of fuel in the tank, reach for this recipe, it's delicious and will leave you ready for a 10 mile run. Or 1 mile, wherever you're at.
- 1 package (about 2lbs) chicken thighs or breasts or whatever you have thawed and ready
- 2 Tbsp coconut oil
- 3 garlic cloves, chopped and crushed with the flat of your knife blade
- 1lb asparagus spears cut into roughly 2" length pieces
- ¾ cup canned full fat coconut milk
- 1 1/2 Tbsp Arrowroot or 1 Tbsp tapioca flour, whatever you have on hand
- The juice of 1 lemon or 2 Tbsp lemon juice
- Starch of your choice (keep in mind that most gluten-free pastas are made from brown rice and so forth, so even gluten-free pasta will have a good amount of starch and thus carbs)
- Grab a deep frying pan (ideally 2-3" deep or more) and melt your coconut oil on medium heat
- Place chicken pieces in one layer in the pan and cook about 3 mins/side, then set aside (chicken will not be cooked through)
- Toss in your crushed garlic and chopped asparagus and saute until asparagus turns that vibrantly green shade and is cooked but still crispy (about 6-7 mins)
- Return the chicken to the pan. Add in coconut milk (some of the fat and some of the liquid), and the lemon juice and stir everything together.
- Add arrowroot to the pan and re-stir everything (air on the side of over-stirring because you don't want the arrowroot to clump)
- With the burner on medium high heat, cover. Cook/simmer for an additional 4-5 mins until chicken is just cooked through. Do not overdo it or your amazing nutrient-packed asparagus will be mushy
Serves 4, or 2 athletes for dinner and then the same 2 later on for supper