Chipotle Lemon Chicken
Ingredients
- 6 small chicken drumsticks
- 6 small chicken thighs
- 2 tsp chipotle chilli powder or smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp ground cumin
- 2 tbsp refined coconut oil
- 2 lemons quartered
- 2 scallions thinly sliced
- salt and pepper season to taste
Zucchini Fettuccini:
- 800 g (1¾ lb) zucchini
- 4 tbsp grass-fed butter or olive oil
- salt and pepper season to taste
Instructions
-
Pre-heat oven to 180 °C (350 °F)
-
Combine the chipotle powder with the cumin, garlic and onion powders plus the salt and pepper in a large mixing bowl
-
Add the coconut oil, mix well then coat all of the chicken evenly
-
Place in an ovenproof baking dish with the lemon quarters and cook uncovered for 40-45 minutes, turning the chicken over and basting occasionally during the cooking time
-
Whilst the chicken is cooking, half the zucchini lenthways, scoop the seeds with a spoon and slice the halves very thinly with a potato peeler
-
Boil 2 litres or half a gallon of salted water in a large pot and parboil the zucchini slices for a minute
-
Drain the water, add salt and generous amounts of black pepper with the butter or olive oil and mix together
-
Serve the chicken over a bed of zucchini fettuccini, sprinkle over the scallions and serve!
Recipe Notes
Nutritional Information
per serving: total carbs 5g | protein 37g | fat 47g | kcals 591
