Lemon Pepper Legs with Red Pepper Coulis




I’m keeping this one short and sweet because this recipe is short and sweet!

As far as protein prep goes, it doesn’t get any easier. While the chicken’s cooking, throw down a tasty, Thai-influenced red pepper coulis and you’ve got winner, winner chicken dinner!

The Lemon Pepper Love spice blend will be available starting this Friday in our Paleo Grind 6-pack. Be sure to watch for that on the Ice Age Meals site and support the spicy new addition to the Paleo Empire.

The Other Paleo Nick is in town and we’ve got some radical things going on business development-wise. We’ll depart for Florida on Friday for the last CrossFit Culinary Ninja Course at CrossFit JAX. We’ve got a Paleo Pop-Up dinner on Sunday night with J. William Culinary and my pitch is airing on Shark Tank this Friday. So, this is quite a wild week. While I may not get much sleep, I’ll never complain and I wouldn’t have it any other way.

There is important work to do and I appreciate you following along as we “Change Lives, One Meal At A Time.”

As I say at the end of the video, share these legs with your friends and let their tastebuds know that Nick is here to help them…

“Keep It Paleo!”

Have a great week, guys!

Your Pal,

Paleo Nick

Lemon Pepper Legs with Red Pepper Coulis

Ingredients for Chicken Legs:

Ingredients for Red Pepper Coulis:

  • 2 cups roasted bell peppers
  • 2 cloves garlic
  • 1/3 cup coconut milk
  • 5 tablespoons almond flour
  • 2 teaspoons red curry paste
  • 1/2 lemon juiced
  • 1/4 cup raisins (optional)
  • Salt to taste

Preparation Instructions:

  1. Toss chicken in large bowl with Paleo Grind Lemon Pepper Love and a little olive oil.
  2. Evenly space chicken legs on an aluminum foil-lined pan, cook at 350°F in a convection oven.
  3. In a food processor, pulse bell peppers, garlic, coconut milk, almond flour, curry paste, and lemon.
    If you want a bit of sweetness, pulse some raisins in the mix.
  4. Once the chicken reaches an internal temperature of 175°F-180°F you can
    take them out and plate them family style, spoon on some of your fresh coulis, and garnish with Asian bias but scallions.
  5. Enjoy!

“Keep It Paleo!”

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