Scratching your head about what to make for St. Patrick’s Day? Try my sister’s phenomenal Green Chicken. It’s not exactly a traditional Irish dish, but it’s butt-kickingly delicious.
Plus, it’s green! (Hence the name.)
This stuff’s even greener than the Chicago River right now!
If you don’t have chicken at the ready, you can use the emerald-green marinade as a sauce — just drizzle it in soups or on grilled meats for an instant boost of flavor (and color).
One more reason this recipe’s perfect for St. Patrick’s Day: my sister’s (married) name is Fiona Kennedy, which is just about as Irish as a Chinese-American gal can get.
Convinced? Then go get the recipe here!
(Want more Paleo-friendly St. Paddy’s Day recipes? Check out these recommendations from the Philadelphia Inquirer, A Girl Worth Saving, and Against All Grain!)
Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).
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