Chipotle Grilled Chicken

Ingredients:

4 chicken breasts, boneless, skinless
2 chipotle peppers, chopped
1/2 teaspoon cumin powder
1 tablespoon soy sauce
2 tablespoons raw honey
2 tablespoons lime juice
1 teaspoon salt
1 pinch freshly ground pepper
coconut oil

Procedures:

Prepare the marinade by mixing the soy sauce with the honey, salt, lime juice, cumin powder and chipotle peppers.

Pour the marinade into a zip lock bag and add the breasts into the bag as well.  Toss them around to evenly coat them in marinade and refrigerate for 2 hours or overnight.

Heat a grill pan on medium flame and brush it with coconut oil.

Cook the chicken on the grill for 5-6 minutes on each side or until the juices of the chicken look clear.

Serve them with steamed green beans and broccoli if you like.

Serves: 4 person

Source: Caveman Paleo Recipes

Mushroom Quiche

Ingredients:
1 shallot, finely chopped
1/2 stick butter
2 tablespoons grated Parmesan cheese (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4oz cheese, grated (optional)
7oz cream cheese, softened (optional)
4 free-range eggs
5oz cooked ham or bacon, diced
chopped fresh parsley to garnish

Procedures:
Preheat oven to 375°F.

Melt the butter in a frying pan and sauté the mushrooms and shallot until tender, over a medium heat. Stir in the Parmesan (if you tolerate dairy) and season to your taste.

Grease a pie dish with butter or coconut oil and pour in the mushrooms and shallots ensuring the bottom of the dish is covered equally. If adding dairy, evenly add the cheese on top of the mushrooms and shallots.

In a bowl beat together the eggs, adding the cream cheese (if adding dairy).

Once thoroughly mixed, stir in the ham or bacon, before carefully pouring the mixture into the dish, over the mushrooms and cheese.

Bake in the oven until set in the middle, about 30 minutes. Once cooked, garnish with parsley and serve warm, or save in the fridge for breakfasts over the next few days.

Source - Paleo Breakfast Recipes