I’m Dan, 31, proud parent, Ambassador for Skinny Chimp, supported by NRGfuel and TurnKey supplements. Full time has engineer and also model as well, if you’ve been following me on social media you’ll no abit about me, if not then there’s not much to no, I’m very transparent, hard working, proud parent and hugely into my fitness and health,
I chose this recipe for a few reasons, if you’ve been following me you’ll no I’m currently seriously injured with possible herniations in my spine with muscular damage (a re occurring injury that I won’t bore you with details) so I’m currently laid up at home and have been for the past 3 weeks, I’m a flexible dieter and count and track my macros, that doesn’t however mean I eat crap foods, I eat a highly nutritious, tasty diet and track everything, micros and macros! I plan my meals weekly and pre cook foods the night before to take to work but being at home I’ve got a lot more time on my hands so the one thing to keep my mind busy, keep me focused on the diet is being more creative in the kitchen, making quick easy delicious meals that will take me less than 30mins to prep and cook (pretty much the required time I need to be on my feet for every few hours as per doctors orders) and that’s how I basically came up with this! Just figured the coconut flour would be perfect on my chicken and that it would taste amazing made into skewers and BBQ’d (on my grill) topped with some highly nutritious veg, was as simple as that, just being creative and thinking about what I’m eating
Prep: 10 mins
Cook: 15 mins
200g chicken breast (cut into even chunks)
10g coconut flour
4 asparagus spears
Cracked black pepper
Coconut Chicken Skewers
1For this quick and easy recipe I rolled the chicken chunks into and pressed the coconut flour and a pinch of salt and pepper into the chicken until fully covered, then I placed the chunks on the 2 metal skewers and cooked them using a steak frying pan, using a steak frying pan allowed me to keep rotating the skewers to evenly cook the chicken whilst also giving it a nice BBQ cooking effect, they take approx 15mins on a hot pan rotating, evenly and frequently until cooked all the way through.
1Take the kale and chop it up into small pieces, I then added salt, pepper and a few squirts of 1kcal spray and rubbed fully into the kale pieces, then put into a small roasting tin and bake in a pre heated oven at 180 for 12mins
2Then serve the skewers onto the kale crisps with boiled spinach and grilled asparagus and dust with hot paprika.