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

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

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

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

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?


  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!

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

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

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

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

  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!

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

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

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

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

  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!