Today my little ones started kindergarten! Sad…yes envision me with tears in my eyes as I walked out the front door of “big girl school” all while thinking….I just brought them home from the hospital. We both know that is totally not true but it honestly feels like we just brought them home. Now they are in elementary school! Where does the time go! Yikes! You know what is sad, as I was walking the girls into each of their (different) classrooms I saw a mom in the hallway breaking down crying. I cried for her! I cried for the mom who was crying. My heart broke for the women. Of course just moments before I was telling myself to stay strong and wait to get to my car before breaking down and then I saw her and all that went out the door. I seriously think parents have the hardest time. I think the biggest thing I had issues with this year was girls had to separated into two different classes. This is the first. They have always had each other through pre-school and now…they are on their own. I have heard mix reviews on splitting twins up so we shall see how this year goes. And by the way, I highly recommend the new mom’s who drop their little ones off at big girl school to go straight to your local crossfit class with all your wonderful crossfit friends and sweat all the sadness away. I did that! A huge thanks to the ladies (you know who you are) that helped me get my mind off everything this morning. Love you guys!
I asked this morning on the Multiply Delicious facebook page if you wanted sweet or savory….and savory won hands down! I made this recipe back in May but have been crazy busy with things that I’m just getting to posting it. Sorry! It happens to be at the perfect time, which I totally didn’t plan by the way, because this weekend is the long Labor Day weekend! Yay! Love long holidays! When I think of the last summer holiday I think squeezing in that last cookout. Don’t worry though because with this recipe you can stay inside and still get a wonderful BBQ going on. Another good thing, if you like it you can make it any time you’d like. Gotta love that, right? Let’s get to the recipe but before I do….Happy Long Labor Day weekend everyone! I hope it’s relaxing!
- 1 1/2 cups [Paleo BBQ Sauce[http://www.multiplydelicious.com/thefood/2013/05/paleo-bbq-sauce/], divided
- 4 (5 to 6 ounce) boneless, skinless chicken breasts
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Fresh Black Pepper
- 1 tablespoon bacon grease or coconut oil
- Adjust an oven rack to the upper-middle position, about 5-inches from the heating element, and heat the oven to 325 degrees.
- Wash the chicken and pat dry with paper towels and season with the sea salt and pepper.
- Heat the bacon grease or coconut oil in a 12-inch ovensafe skillet over medium-high heat. Add the chicken and cook until lightly golden, about 1-2 minutes. Using tongs flip the chicken and cook on the other side until lightly golden, another 1-2 minutes. Transfer the chicken to a plate and set aside.
- Add 1 cup Paleo BBQ sauce to the skillet and using a wooden spoon stir the sauce with the browned bits left from cooking chicken. Simmer the sauce over medium heat stirring often until the sauce is thick, about 4 minutes. Off the heat, return chicken to the skillet and turn to coat the chicken in sauce. Spoon the sauce over each piece also to create a thick coating.
- Place the skillet in the oven and cook until the thickest part registers 130 degrees. Remove the skillet from oven and turn the oven to broil, allow to heat 5 minutes. Once the broiler is heated, place skillet back in the oven and broil until the chicken registers 160 degrees, about 3 to 5 minutes. Meanwhile, whisk remaining 1/2 cup sauce in skillet for 3 minutes to heat and thicken slightly. Serve extra sauce with chicken.