Dinner tonight was chicken stir fry served over quinoa and brown rice. This isn’t a hard dish to make and you don’t need to use stir fry sauces filled with all sorts of things you can’t pronounce!
3 organic free range chicken breasts
1-2 tablespoons coconut oil
1/2 medium onion, sliced thin
1 head broccoli
2 heads baby bok choy, cut in 1 inch pieces
1 cup baby bella mushrooms
1/2 tsp himalayan pink salt
2 tablespoons arrowroot powder
2 tablespoons avocado or sesame oil
2 tablespoons champagne vinegar
1 tablespoon honey
Most of your work is cutting. Don’t worry about everything being perfect, just try to get consistent sizes so things cook evenly.
Put about a tablespoon of coconut oil in a pan and heat to medium high. Add onions and cook for about 5 minutes or until translucent. This may take more or less time depending on how thin you slice them.
Add the broccoli and cook for another 5 minutes. Add chicken, peppers and carrots, sprinkle some pink salt in and cook for around 8 minutes. I ended up having to use two pans at this point, but it works.
Now add mushrooms, zucchini and bok choy for 4 minutes. Stir periodically during all of these steps.
Combine both pans if they are separate, pour in 1 cup of water and cover. Cook for about 8 minutes.
While this is cooking whisk together 1/2 cup of water and 2 tablespoons arrowroot powder. If you are not familiar with it, it works a lot like corn starch as a thickener. Get out some vinegar, avocado or sesame oil and honey.
Once the liquid in the pan is thicker, add about 2 tablespoons of the oil and vinegar. Add 1 tablespoon of honey.
Serve over just quinoa or as I did quinoa and brown rice. A little organic soy sauce and you are good to go!
Pretty simple meal tonight, but still delicious! I bought my new favorite cut of steak, flat iron. It is a really nice steak with good flavor, I guess that is why it is sometimes called the butchers cut. 🙂
First thing I did was put the steak in a 1 gallon ziplock. Poured in some worcestershire sauce, garlic, salt and pepper. I didn’t measure, sorry. Leave it on the counter and promptly ignore.
Cut up some organic red & yellow peppers and baby bella mushrooms…toss with grape seed oil & kosher salt. Place on a medium hot grill:
Put the steak on the grill and cook for about 6 minutes per side (depending on how hot your grill is – mine was cooler than I thought). I don’t think it looks that appetizing raw, but I thought you may still want to see it.
Let the steak rest…lets talk about that for a bit. Resting meat before cutting it is really important. You would be surprised how much difference this will make in your final product. Much more juicy. Keep in mind, the bigger the meat the longer the rest. Chicken breast or steak, rest around 4 minutes is good. A whole turkey, rest like 15.
When you cut the steak, turn your knife at a 45 degree angle and cut against the grain. This is not just for making a nice presentation, although it does do that! It makes the it less tough. You can do this on most cuts, even chicken. I think the texture is better.
Veggies can cook anywhere from the 12 or so minutes you have the meat on to close to 20. This variance depends on if you like any crunch left in them and how much char you like.
Like I said, very simple meal but really good.
How about you…what did you make for dinner?
This is a nice summer recipe for a grilled chicken salad.
First, pound the chicken breasts flat. I don’t know if pound flat is the right term, I just try and get the meat to be an even thickness. It helps to cook it evenly. Season with a chipotle pepper and garlic salt.
Heat your grill to medium. I threw some peppers, onions, grape seed oil & kosher salt in a basket and put that on at right away. Just shake the basket a bit each time you add or flip the meat.
When it is up to temp, place chicken on grill. Grill for 4-5 minutes on each side. After you take the chicken off the grill, let them rest for a couple minutes before you slice them.
While you wait, put some spinach greens & chopped tomato in a bowl. Place your grilled chicken, roasted peppers & freshly made guac
on your salad!
I love guac. It is great with some Beanito chips, with a meal or as a snack all by itself. You can get much fancier with different recipes, but I have a really simple one that is very delicious! Anyone can make this!
You only need a few ingredients:
This is an organic lemon, a non organic avocado (clean 15/dirty dozen
recommendations) and some organic salsa found at Costco.
Here is a little video of how to make this…really you can’t mess this up:
Let me know if you try it and what you think!!