Butternut Squash Turkey Chili
20th September 2018
Chicken Pad Thai
26th September 2018
Ingredients
- Lemongrass Chicken Marinade
- 2 tsp. freeze-dried lemongrass
- 2 cloves garlic minced
- 2 tbsp. Coconut Aminos (or soy sauce)
- 1.5 tbsp. fish sauce
- 1 tbsp. toasted sesame oil
- 1.5 lb. boneless, skinless chicken thighs
- Quick Pickle Slaw
- 2 cups shredded or julienned carrots
- 1/4 cup maple syrup
- 1/2 cup rice vinegar
- 1/2 tsp. Himalayan Crystal Salt
- 1 cup water
Garnishes and Assembly
- 1 large head's worth of cauliflower rice
- sriracha mayo mix those together
- cucumber sliced
- jalapeño sliced
- Fresh Coriander chopped
- fresh lime
Servings:
Instructions
- Marinate the chicken for at least 1 hour. Mix up the slaw and let it hang out/pickle in the fridge for about 30 minutes (longer and it'll still taste great, but may lose some color/brightness). Everything nicely marinated and pickled?
- Now it's time to cook/eat! Preheat the oven to 425 F. Salt and pepper the chicken and place the thighs in a baking dish. Bake (along with the cauliflower rice) for 20-25 minutes (or until the internal temp is 165 F). Let rest, covered, for about 10 minutes before you cut it up into strips. The cauliflower rice can be baked at the same time as the chicken (put it about halfway through and just make sure to keep a close eye on it since it is normally cooked at 400 F).
- When everything comes out of the oven, assemble your bowl: cauli-rice at the bottom, topped with chicken, quick pickle carrot slaw (drained), cucumber slices, jalapeño slices, sriracha mayo, fresh coriander and a squeeze of lime.
