Crock Pot Sesame Honey Chickenhttp://www.skinnytaste.com/2013/02/crock-pot-sesame-honey-chicken.html
Use boneless, skinless chicken breasts for this dish and have it as lettuce wraps or on top of coconut rice, whatever you wish! Why not wrap it up in a corn tortilla you wild and crazy guy!?
Coconut rice: 1.5 cups rice, 1.5 cups light coconut milk, and 1.5 cups water. Put it all in the pot and bring it to a boil. Reduce to simmer for 15-20 minutes or until all liquid is gone.
Moroccan chicken (with salad)
You like the spice and the pizazz of chicken, but not on your salad so as to keep your fingers for lickin'
Grilled Chicken with Tomato-Avocado SaladSpice rub:
1.5 tbsp olive oil
1 tsp onion powder
1 tsp ground cumin
1 tsp salt
1/2 tsp chili powder (chipotle if you have it)
Salad:
1 large tomato
1 avocado
1 ear of corn
1 red onion
While you have the grill on: spray a shucked ear of corn with cooking spray, then salt & pepper it. Go ahead and cut thick slices of red onion, spray each side with cooking spray. Throw them on the grill too! Red onions will take ~5 min a side. Just keep rotating the corn for about 15 minutes, or until you get the char you want.
Meanwhile, back in the kitchen: Slice the tomato and avocado and arrange on the plate. When the corn is done, cut it off of the cob and sprinkle over the tomato and avocado. Cut the red onion up and sprinkle over top as well. Drizzle with ranch dressing (I usually cut the dressing with water to make it lighter).
1 cup rice
1 lb boneless, skinless chicken breasts OR skinless chicken thighs (sliced into thin strips)
1 tbsp canola oil
1 tbsp sesame oil
2 cups broccoli florets
1 cup frozen, shelled edamame
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 unsalted cashews
Sauce:
2 tbsp rice vinegar (sushi vinegar is OK)
6 tbsp honey
4 tbsp gluten-free soy sauce
2-3 tbsp Sriracha
Prepare rice.
Heat a large skillet over med-high heat, add canola and sesame oils. Add chicken strips, cook through (until slightly browned 4-6 minutes). Increase heat to high, add broccoli, edamame, garlic, onion, and red pepper. Cook ~5 minutes or until vegetables are tender. Stir often! Stir in cashews. In a small bowl, combine ingredients for sauce and stir with a whisk. Add sauce to chicken and vegetables; toss to coat.
1 lb boneless, skinless chicken breasts sliced into strips
1/3 cup gluten-free flour (add salt & pepper)
2 eggs, beaten
3/4 gluten-free panko bread crumbs
1/2 finely shredded coconut
Preheat oven to 450F. Spray 2 oven sheets with cooking spray.
Man your breading station! 1 plate with the flour, 1 bowl with the egg, and 1 plate with the panko/coconut mixed together. One piece at a time, dip the chicken strip in flour, egg, and then panko. Place them on the cookie sheets. Spray the top side of the chicken strips with cooking spray as well (seems odd, but trust me). Bake for 6 minutes on each side or until done.
Meanwhile, make that dipping sauce:
3 tbsp mayo
2 tsp rice vinegar (sushi vinegar is OK)
2 tsp Sriracha
2 tsp gluten-free soy sauce
Super easy, quick dinner--done in 30 minutes with little prep!
1 jar tasty sounding indian simmer sauce
1 large, yellow onion, thickly sliced
1 package of boneless, skinless chicken thighs or bone in (skin off).
Plain or coconut rice (see recipe above)
Heat the large skillet over med-high heat. Add a good swirl of olive oil to the pan. Throw in the onions and cook until just tender (becoming translucent). Add another swirl of olive oil to the pan. Place skinless chicken pieces in pan among onions and brown on each side for ~2-3 minutes to get a little browning action. Then reduce heat to med-low, cover, and let chicken simmer for 15 min per side or until done. Baste the chicken every so often with the sauce as it thins. BOOM, dinner my friend.
More ideas....
Chicken tacos: cook boneless chicken breasts in a greased saute pan until done (10-15 min per side, keep it covered to speed the process and keep things juicy!). Shred chicken with hands or fork/knife. Add back to clean pan with packet of McCormick Taco Seasoning (and however much water it calls for). Heat through, put in your belly (in a corn tortilla with all the fixin's of course).
Honey lemon roasted chicken: Page 65 in the Elana's Pantry cookbook. You can use a package of chicken thighs (with skin) for this recipe. Just scatter all ingredients around chicken. Roast thighs at 350F for ~30 minutes, or until done. Then turn on the broiler for a few minutes to crisp the chicken skin. Just keep an eye on it, this happens quickly!