What you will need:
6 boneless and skinless chicken thighs
1 14 oz can unsweetened coconut milk
1/2 cup diced red onion
2 peeled cubed carrots
1 large peeled and cubed sweet potato
2 TBSP honey
2 TBSP butter
1/2 cup chicken broth
1 TBSP tomato paste
1/2 cup mango chunks
salt & pepper
shredded coconut flakes
How to make:
Pre-heat oven to 365 degrees.
On the stove heat a dutch oven or pan to med heat with 1 tbsp. of butter.
Add your carrots, onion and sweet potatoes to start to soften and cook for about 10 min.
Next add your seasonings: coriander, cayenne, ginger, nutmeg and salt/pepper (use about 1 TBSP of each but if you want to make this spicy add more cayenne and blk pepper)
Add tomato paste and stir then add chicken broth and coconut milk and cook for an additional 5 min to 10 min on med heat. At this point add a touch more of each seasoning and add your cinnamon stick that you will later remove after it comes out of the oven.
Pour mixture into an oven safe pan (use the other tbsp. of butter to coat the pan with and then add chicken thighs. Next add the mango chunks around the chicken thighs.
Bake for about 45 min.
When it comes out of the oven remove the cinnamon stick and add parsley, lemon zest and coconut flakes for garnish.
I made couscous on the side and served it over that but you can eat this just as is or even over rice. I even thought about pureeing the mango into the chicken broth and coconut milk so maybe I will try that next time!
This makes 6 servings.
I hope you enjoy it!
Everyone in my house loved the chicken-it was flavorful and so moist!
I had it again for lunch today and the couscous was amazing after soaking up most of the coconut milk sauce.
This is a dressing I make a lot and you can even do it without the Greek yogurt. I use a lot of the spices listed below because they help with the digestion process and of course it makes it taste delicious! Today I made this mixed up salad (not sure what else to call it) with corn, feta, sunflower seeds, dried cranberries, thinly sliced cucumber, chopped celery, shredded carrots, avocado, chickpeas and tomatoes and when I eat it I will top it with this dressing.
I hope you enjoy this dressing! xo, A
I had a lot of tomatoes on hand and needed to figure out different ways to use them before they went bad. I used 3 summer yellow tomatoes in my smoothie this morning! Here is the full list of what I used:
3 med yellow tomatoes
6 mini carrots
2 mini orange sweet peppers
1 tbsp chia seeds
1/4 cup cranberry nectar
4 ice cubes
I removed the watery seeds from the tomatoes, gave them a rough chop and then added all of the ingredients into the blender and blended until smooth!
This one was definitely energizing! You can also make it spicy if you want by adding pepper, etc.
Lettuce wraps! Love this idea and there are endless combinations you can prepare! Make it fun, think outside of the box…make them your own!
I used :
1 lb cubed chicken breast
1 c corn
1/4 c each onions, celery, carrots, silvered raw unsalted almonds
Seasoning for the mixture:
lime juice, cumin, Badia complete seasoning, cilantro, parsley, ginger, crushed red pepper, pepper, garlic, 1/4 c lite sodium soy sauce (I would have made it spicier for sure with wasabi, Sriracha and Red Hot if my son wasn’t eating it too-he handled the above flavors great though!)
I sautéed the chicken first with all the seasonings/juice/sauce and slowly added in the veggies and then spot checked for taste and added more of whatever I thought it needed. Total cook time 20 min. Wrap in iceberg lettuce and serve-I need a little help on my wrapping skills but that will come! Enjoy!!! xoxoxo-A