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April 18th 2011
archived under: Chicken, Grain Free, Main Ingredient, Recipes, Sides, Vegetables

I’m not a big fan of KIWI magazine – it’s one of those natural parenting types which would be nice (I miss Mothering), but it’s pretty “conventional wisdom” and seems to push the idea that veganism and vegetarianism are awesome, noble, super-healthy ways of eating. Still though, they have good articles and recipes here and there. This was one. I read it the day before yesterday and decided it was something we needed to try, and I’m glad I did. It was pretty darned tasty and very quick to make. I changed a couple things so I’ll post my tweaked recipe here for you. If you want the original, pick up the latest issue of KIWI magazine.

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Peanut Chicken Recipe

Note: If you don’t want to use peanut butter, sub any nut or seed butter you like.

In a deep pie dish, combine:

  • 6 Tbsp peanut butter
  • 2 Tbsp honey
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp ginger
  • 2 Tbsp Worcestershire sauce
  • 1/2 tsp salt

Whisk until combined and creamy. Add strips of chicken to marinate for at least 30 minutes. I used 2 large chicken breasts.

Bake in a foil-lined pan at 375 degrees for 20 minutes or until cooked through. Sprinkle with sesame seeds, and broil for a couple minutes until seeds are toasted.

 

Tangy Broccoli Recipe

Cut broccoli into florets and wash.

Meanwhile, heat 2 Tbsp olive oil and 2 Tbsp butter in a pan.

Throw the broccoli in and toss around until the broccoli is bright green. Cover the pan and steam until desired softness.

Sprinkle generously with soy sauce and lemon juice. Do not add salt – there is plenty in soy sauce!

Turn heat to low until you’re ready to eat it (within a few minutes, otherwise it’ll get soggy and no one likes soggy broccoli!)







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