Butterfly chicken stack

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Butterfly chicken stack, Paleo Crust

Just booked a trip to the Butterfly Valley in Turkey, making butterfly chicken, hey may even try butterfly swimming stroke… then again may possibly drown, or at least need butterfly stitches, so maybe I’ll just keep my butterflying to the kitchen!

Butterflying is a really useful technique to create a uniform thickness throughout a piece of meat, so it cooks quickly and evenly, and is inspiration for today’s stack.

Succulent, juicy chicken encased in lashings of creamy avocado between two wholesome veggie stacks.

Who needs a stodgy sandwich when you’ve this healthy Paleo alternative? It won’t leave you bloated or lethargic like bread either. These ones are also nut free.

I’m totally addicted to these stacks. Literally veggies and eggs so a nutrition powerhouse. More loaded stack recipes coming soon. Stay tuned on InstagramFacebook and Twitter.

Makes two double stacks

INGREDIENTS

For the stack base
  • 1 carrot
  • 1/2 cauliflower
  • 1 courgette
  • 1/4 celeriac
  • 2 eggs
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoons of coconut oil (melted)
For the filling
  • 2 chicken breasts
  • 1 avocado
  • 1 carrot
  • 1/4 cauliflower
  • 1 tablespoon coconut oil
  • Salt and pepper

METHOD

Make the stacks following my basic stack recipe.

Whilst these are in the oven, prepare the roasted vegetables and chicken.

For the roasted vegetables

Preheat the oven to 200C.

Chop the cauliflower into forests.

Thinly slice the carrot into ribbons using a vegetable peeler.

Transfer to a baking tray, scatter with oil and salt.

Roast the cauliflower in the oven for about 15 minutes until it starts to turn golden. The carrots only take two minutes so add these towards the end.

Three easy steps to butterfly a chicken breast

1. Put the chicken breasts on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.

2. Open out the breast so that it looks like a butterfly.

3. Cover with cling film and bash with a rolling pin to create an even thickness. Season with salt and pepper.

To pan fry the chicken breast, add the coconut oil to the pan. When hot, add the butterflied chicken breasts and cook until golden brown, flipping half way through to ensure it’s cooked through.

Using a fork, mash up the avocado and sprinkle with black pepper. You’re ready to compose your masterpiece. Stack, avocado, veggies, chicken, stack… demolish!

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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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