Easy Weeknight Dinners

Hi friends! I hope you have had a great week! I have two new recipes to share with you this week, both of them would make easy weeknight dinners for the family! One is “technically” breakfast, but if your family is like mine, breakfast can be eaten any time of day! Especially for dinner! 🙂

First recipe: Lemon Coconut Chicken

I love cooking in a cast iron skillet! It’s so versatile, and is really great for making a gravy after cooking a meat, as you can really get some good bits of the “charred” pieces on the pan. I shared this recipe on Instagram, and encouraged y’all to try these simple swaps to a healthier chicken, mashed potatoes, and gravy.
Gravy = coconut cream + lemon juice. Mashed potatoes = mixed with ghee + almond milk.

Lemon Coconut Chicken

4 from 2 votes

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Course Main Course

Servings 4

Ingredients

  

1x2x3x

• 4 chicken breasts
• 1 can coconut milk
• 2-3 tsps lemon juice
• 1/2 onion (sliced)

Instructions

 

• Season chicken breasts with salt, pepper, garlic, and cook in a cast iron skillet until internal temp reads 165.
• Remove chicken breast from pan, and add in one can coconut milk plus sliced onion.
• Stir and heat mixture to almost boiling. Add lemon juice to preferred taste.
• Add chicken breasts back in with the sauce and let sit for a few minutes before serving.

Tried this recipe?Comment below and let me know how it was!

Second recipe: Sweet Potato + Arugula Breakfast Bowl

This recipe is SO simple! You only need 3 ingredients (plus some coconut oil to cook with). You can wash and chop up your sweet potato on your own, or you can even buy it pre-cubed to save prep time. Sweet potatoes are such a delicious way to boost your carbs for the day. Arugula is packed with antioxidants + vitamins for your health.

Sweet Potato + Arugula Breakfast Bowl

4 from 2 votes

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Course Breakfast

Servings 1

Ingredients

  

1x2x3x

• 1 medium size sweet potato
• 1 tsp coconut oil
• 2 large eggs
• 1 cup arugula

Instructions

 

• Wash, peel, and chop sweet potato into bite size cubes.
• Heat coconut oil in a non stick skillet, add sweet potato and sautée until softened.
• Transfer potatoes into a bowl, and fry your 2 eggs. (Cook until desired doneness.)
• Add arugula to sweet potatoes in bowl, and top with eggs. Enjoy!

Tried this recipe?Comment below and let me know how it was!

If you try either of these recipes, be sure to share and tag me on social! (@tinaschoenfeldt) For more whole food recipes visit this section of my blog here!!

Watch both of these recipes come together below!

@tinaschoenfeldt

Creamy Coconut Lemon Chicken 😋 Such a simple recipe & so delicious! ##glutenfreerecipes ##dairyfreerecipes ##glutenfreedairyfreelife ##sugarfree ##fwtfl

♬ Cooking Show – Waderman

@tinaschoenfeldt

Weekend brunch vibes 😋 ##sundaybrunch ##brunchin ##brunchinspo ##recipesoftiktok ##sweetpotatorecipe ##arugulasalad

♬ Ice Cream – Zen Masuta