Paleo Yogurt Basil Chicken Tenders and Lemon & Parsley Jumbo Shrimp

Paleo Yogurt Basil Chicken Tenders

Yogurt Chicken and Marinade:

• 1 cup Greek yogurt
• 1 cup packed, fresh basil leaves, roughly chopped
• 1/4 cup white or red onion, roughly chopped
• 1 garlic clove, crushed
• 1 tsp salt
• 1 tsp pepper
• 1 tsp curry powder
• 1/2 – 1 tsp red pepper flakes
• 1 1/2- 2 pounds organic, humanely raised, chicken breast, sliced into smaller “tenders” pieces

Directions:

Pulse yogurt, basil, onion, and garlic in a food processor several times. Transfer yogurt mixture to a large bowl and stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for later.

Preheat oven to 375 degrees. Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours).

Spread chicken onto a parchment-lined baking sheet. Bake for 12-15 minutes, turning chicken once, if needed for extra crispness.

Serve with reserved yogurt mixture for dipping.

Outrageous Lemon & Parsley Jumbo Shrimp

Adapted from a recipe at Food & Wine

• 1 pound jumbo shrimp, washed and cut in half (poultry scissors work great for this)
• 1/2 cup frozen corn
• 3 1/2 tsp lemon juice
• 2 tbsp olive oil
• 1 tomato, roughly diced
• 2 tbsp yellow onion, diced into very small pieces
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped
• 1/4 cup nectarine or peach, diced

Directions:

Over medium-high, heat a large saute pan and 1-2 tbsp olive oil. Add the shrimp and marinade. Continue to heat the shrimp, stirring occasionally, for 5-8 minutes, or until shrimp are done but not overcooked (it won’t take long).

Serve hot!