Friday, April 25, 2014

spicy honey lime chicken + "fried quinoa"


Ending my week full of link-ups {sorry} by joining the beautiful ladies Christina and Samantha for Cooks in the Kitchen. Every month we try cooking with a new ingredient. The first month we used delicious chocolate chips, and this month we're using limes. Here's what I created/adapted:

When I finished my Whole30 diet, I knew I wanted to continue “eating whole” without all the restrictions. So, I’ve been slowly building a catalog of easy, healthy recipes. The biggest weapon for fighting unhealthy habits is an arsenal of ready-to-go meals that are delicious and good for you. 

When I’m tired from a long day of work, I have to overcome the urge to pop a frozen pizza in the oven or order take out. Recipes like this make that possible. I adapted it from Laura’s recipe at Eating Whole - which is a gold mine for delicious, nutritious meals. Seriously, she’s a genius.



Spicy Honey Lime Chicken

Ingredients:
4 cooked chicken thighs, diced 
½ tablespoon of sriracha
2 tablespoons of honey
2 teaspoons of granulated garlic
1 teaspoon of coconut oil
1 teaspoon of coconut aminos
juice of one lime
salt & pepper to taste

Directions:
1. This recipe is extra easy if you cook a bunch of chicken breasts to use throughout the week. I didn’t think that far enough in advance {and I didn’t have chicken breasts}, so I just grilled some thighs on the George Foreman real quick.
2. Heat the coconut oil in a frying pan on medium high and add the chicken.
3. Drizzle the remaining ingredients on top until the sauce begins to thicken and form a glaze.


Veggie-licious “Fried” Quinoa

Ingredients:
2 cups cooked quinoa
1 bag of frozen stir-fry veggies
5 cloves garlic minced
2 teaspoons of sesame seed oil
2 tablespoons of oyster sauce
4-5 tablespoons of coconut aminos
½ teaspoon of ginger
4 eggs

Directions:
1. Cook the frozen veggies according to directions on package. The kind I bought you cook in a frying pan with oil. If you have the kind you steam in the microwave, transfer them to a frying pan with the sesame seed oil after they are cooked.
2. Add in the oyster sauce, coconut aminos, garlic and ginger and let simmer for a couple of minutes.
3. Add quinoa and mix well.
4. Make a hole in your quinoa-veggie mixture and crack the eggs. I used a spatula to scramble them and mix them into the mixture.
5. Once the eggs are cooked through, transfer to a plate and serve with spicy honey lime chicken on top.

What's your go-to recipe?


11 comments:

  1. mmm that looks delish!!! especially the quinoa - i've been trying to find new ways to cook it and i'm definitely gonna try this! i love eating whole!! she has an instagram too and i'm always screenshoting her recipes!

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  2. Wow! With recipes like that I could definitely do Whole 30 :)

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  3. YUM this sounds amazing! Right up my alley!

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  4. This looks so good! That Lime chicken looks amazing and I love quinoa!

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  5. This looks so yummy and pretty healthy, too! Quinoa is so good!

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  6. That sounds so good and very healthy! I love easy meals like this. I do agree that making one big ingredient (like chicken) ahead of time is a great time saver. Good job for eating healthy after the Whole30 and after being tired from work!

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  7. aww jenny, this looks delicious! even the name sounds good - you should post it on food gawker!

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  8. This looks amazing! I've been looking for new ways to cook with quinoa, so I'm excited to try this one!

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  9. This sounds SO good! Adding it to my weekly meal plan!

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  10. I'm thinking that fried quinoa might be a pretty good introduction to quinoa--I've never had it before!

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  11. Hey, lady! Hope you're doing okay :) This recipe sounds good. We don't like spicy much, but maybe I'll just have to try it and see!

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