Chicken Satay with Sweet & Spicy Cole Slaw

Y'all - this was so good. MAKE IT. Tonight!

I took 2 chicken breasts and cut them up (while raw) into cubes about this size. Then I lightly doused them in Bragg Liquid Aminos put the pieces in a pan with a little olive oil and a little coconut oil (for flavor). The best thing about cooking chicken this way is time - it easily cuts your time in half.

While the chicken sauteed, I made the sauce as well as the cole slaw.

The recipe for the sauce was adapted from HERE.  I used my regular Liquid Aminos instead of coconut aminos. Note: this is derived from soy but is FAR better than soy sauce. You can read about the product here.

Sunflower Sauce (I halved this recipe for just the 2 chicken breasts): 

1/2 Cup Sunflower seed butter 
1 Cup coconut milk 
Juice of 1 lime or 2 Tbsp lime juice 
2 Tbsp Coconut Aminos (I used Bragg Liquid Aminos) 
1 Tsp Freshly ground ginger 
2 Garlic cloves chopped 
1/2 Tsp Red Pepper Flakes 
Combine all ingredients. 

Sweet & Spicy Cole Slaw: 
Note: I used the pre-shredded container of cabbage/carrots from Whole Foods. I highly recommend doing this.
3 cups shredded cabbage 
2 carrots - shredded
2 Tbsp yellow mustard 
3 - 4 Tbsp raw honey
1 - 2 Tbsp apple cider vinegar 
1 pinch of cayenne pepper (leave this out if serving kids) 
salt and pepper to taste
Combine all ingredients. 

The sunflower sauce is like peanut sauce you'd get at an Asian restaurant. When the chicken was cooked through, I poured it straight into the pan with the chicken to warm it a little.

The slaw is so light and has a kick to it. I love that you can still have cole slaw without having to use mayo (the honey acts as a binding agent).  

This entire meal took 15 minutes! Gotta love that. Happy Eating Friends!

Baked Chicken Breast with Roasted Brussels Sprouts

Obviously this is not rocket science - but it sure was G-O-O-D! I missed the gym today so decided to work out at home. As such, I wanted something that would bake itself while I busted out a half-Cindy in my garage (another story completely which ended in a huge hand rip).

I have a new favorite food - roasted brussels sprouts. I just cut the end off of these, cut them in half, and laid them out on a silicon-lined baking sheet. Then, I drizzled them with olive oil and sprinkled them with crushed garlic and kosher salt. I love the crushed garlic in the jar - makes everything faster.

Do you like my super glam award-winning iPhone photography?

I hammered these organic boneless, skinless chicken cutlets so they were all the same thickness and coated them in the exact same stuff - olive oil, crushed garlic, and kosher salt. Easy peasy.

Update: My chicken breasts were about 3/4 of an inch thick. If you pound them thinner, you'll want to reduce the baking time so they aren't too dry. 

375 degrees and 35 minutes to healthy, crunchy goodness. My main source of good fat here was olive oil. 

 So good I promise. So flavorful! I don't even miss cheese or blackberry cobbler right now. 

Xo,

Alyssa