Today's Lunch :
Pineapple Chicken Skillet with Broccoli, served over brown rice by Donna Elick recipe.
700 g. boneless skinless chicken breasts cut into small bites
1 T. olive oil
1 fresh pineapple
2 T. low sodium soy sauce
2 T. honey
2 t. fresh ginger, minced
2 t. fresh garlic, minced
½ red & yellow pepper sliced
Salt and black pepper
1 t. corn starch
Scallions and sesame seeds to garnish
Add oil to skillet and then chicken. Sprinkle with salt and pepper. Cook until browned and done, (approx. 5mn). Combine & whisk pineapple chunks and juice, soy sauce, honey, ginger, and garlic in a medium bowl.
Once chicken is cooked. Add pineapple mixture to pan and turn to high heat. Allow mixture to boil for about 5 minutes. Add broccoli and peppers, stir to combine. Cook until crisp tender.
Using a slotted spoon transfer chicken, vegetables and pineapple to a serving bowl.
Combine corn starch and 1 tablespoon water in a small bowl, pour into skillet. Whisk to combine and cook until thickens to syrup-like consistency.
Before serving, pour sauce over chicken and vegetables.
Sprinkle chopped scallions and sesame seeds over top.
Burrito time!🌯 Just brown rice with a shit ton of @franksredhot (hence the orange), my favorite @gardein burger “meat” with some taco seasonings and a little bit of @daiyafoods pepper jack cheeze. Wrapped it all up in a tomato tortilla. Simple and flavorful. Dinner is served.
Salmon with veggies and brown rice is all I need. #zestmylemon
181 1118610:17 PM Jan 7, 2018
My current obsession is steaming things. I very much enjoy the soft textures and warmth, a very comforting thought now that I think about it. Particularly enjoying having some steamed tofu and broccoli similar in the way that I typically order from my favorite Chinese restaurant. And you can replicate those steamed veggies too with the use of a steam basket. Cut up veggies and tofu into similar sizes so they cook evenly. Add a little water to a wok or sauce pan that can fit your steam basket. Brig water to a boil and then add in veggies and tofu. Cook for about 8-10 minutes, making sure veggies are bright in color and feel tender. Cooking it this way helps retain a lot more nutrients versus other cooking methods. 👌🏽Remove from heat and don't forget to add a fun sauce. BBQ, peanut sauces and mashed avocado have been super clutch recently. I've also been super heavy handed with red chili flakes. I love spicy. 😜
Peanut Sauce I used for this dish was made as follows: 2 tbsp peanut butter, 2 tsp low sodium soy sauce, 1 tsp maple syrup, pinch red chili flakes, 1/4 tsp ginger, 1/4 tsp garlic, 2 tbsp water. Whisk together and enjoy over your meal. If you have a peanut allergy, feel free to opt for some seed butter options like tahini or sunflower seed butter. 🌻
Bagna Cauda Bowl
I'm being more intentional in factoring in lunch when I make dinner. I knew these sides would contribute to a delicious lunch bowl, and it was one of the best things I have eaten in a while.
Bagna Cauda comes from the Piedmont region of Italy. It means "warm bath," and is a delicious mix of warm olive oil, garlic, and anchovy (keep reading...). It is traditionally used as a dip for vegetables, but it is so much more versatile than this! Try it with roasted veggies, beans, protein, salad, eggs, etc! I used a loose version on roasted broccoli, then combined extra bagna cauda with lemon for a quick dressing. .
Quick plug for anchovies: you can't taste them! They just add good savory umami, and when minced they blend in with the garlic - no one will suspect!
Brown and wild rice cooked in chicken broth
Roasted Broccoli with Bagna Cauda (Recipe below)
Garbanzo beans (canned), rinsed
Kale, sliced thin and quickly massaged with the dressing
1/3 Avocado, pixelated for distribution!
Red pepper flakes
Broccoli with Bagna Cauda
(This was enough for a pan of roasted broccoli with a little leftover for dressing)
2-3 broccoli crowns, chopped bite size
Avocado oil @chosenfoods
3-4 tbsp olive oil
3-6 garlic cloves, minced
4-6 anchovy fillets, minced @traderjoes
(You could also blend this together)
Lemon zest, Lemon juice, Red pepper flakes
Heat oven to 400-425 degrees. Toss broccoli with just enough oil to coat, season with s/p, and roast till browned and crisp on the edges.
While the broccoli is roasting, heat olive oil and anchovies over very low heat, then add all, or most, of the garlic (adding most early helps all the flavors combine, but a little at the end adds a pinch more kick). Continue to cook for 5-20ish minutes (longer is better, but shorter works!). Just before removing from heat, add any reserved garlic and some red pepper flakes if desired. .
Toss the roasted broccoli with the bagna cauda, taste, then add zest and juice from half a lemon if these flavors sound good.
For the dressing: reserve some bagna cauda, and whisk with lemon juice, zest, salt, and maybe extra oil.
117 2955 days ago
This product uses the Instagram API but is not endorsed or certified by Instagram. All Instagram™ logos and trademarks displayed on this application are property of Instagram