dinner

Quick Dinner Recipe: Coconut Skillet Chicken

coconut skillet chicken

Coconut Skillet Chicken

Serves 4

Ingredients:
4 skinless boneless chicken breasts (about 1 1/2 pounds) or firm tofu
1/4 teaspoon sea sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, sliced
1 cup vegetable stock
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon red chili flakes (adjust to taste preference)
1/2 cup coconut milk
1 tablespoon corn starch mixed into 1 tablespoon water
2 cups cooked brown rice

Directions:
1. Season each side of the chicken with salt and pepper.
2. In a large skillet, melt the coconut oil over a medium high heat. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side.
3. In the same skillet, add the chopped onion and sauté for a few minutes to soften. Add the vegetable stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce to a simmer, continue to simmer for 5 – 10 minutes to let the sauce reduce down.
4. Stir in the coconut milk and bring to simmer again for another 5 minutes. Add the prepared corn starch and bring to a boil to thicken the sauce.
5. Add the chicken back to the skillet and let the chicken continue to cook until it is cooked through (about 5 – 10 minutes).
6. Serve over the brown rice.

Click here to watch a the recipe video.

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Dinner Idea: Mango Ginger Chicken

Are you in need of quick dinner ideas? Grab this delicious Mango Ginger Chicken recipe from my Olum's Cooking project. Click here for the recipe video and recipe. 

Mango Ginger Chicken - Quick and Easy! 

Mango Ginger Chicken - Quick and Easy! 

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Quick Salad: Mexican Quinoa Salad

This salad recipe has a homemade jalapeno vinaigrette dressing that is absolutely delicious and not too spicy! Plus it is really beautiful and colorful. 

Grab this recipe and watch the recipe video from Molly's cooking project with Olums: https://youtu.be/oJPCQnuarBQ

Mexican Quinoa Salad with Jalapeno Vinaigrette

Mexican Quinoa Salad with Jalapeno Vinaigrette

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Panzanella Salad

I absolutely love, love, love panzanella salad! Classically panzanella is a salad of bread and tomatoes although, I like to switch it up and use a base of all different vegetables, like pictured here: cucumbers, red bell peppers, sweet onions. This recipe goes great with Italian meals or even as a stand alone salad. You can serve it topped with grilled marinated chicken or tofu too!

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Panzanella Salad

Serves 6

Ingredients:

1/2 sweet onion

5 mini cucumbers

1 red bell pepper

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil

1 tablespoon mayonnaise

1 tablespoon honey mustard

1 tablespoon agave nectar

sea salt and black pepper

4 slices of bread or rolls, cut into bite-size cubes

2 tablespoons Parmesan cheese

1 ounce fresh Parmesan cheese, cut into thin slices

Directions:

1. Preheat the oven to 425 degrees F.

2. Prepare vegetables by chopping into bite-size pieces and place on baking sheet.

3. Whisk together in a small bowl: vinegar, olive oil, mayonnaise, honey mustard, and agave nectar. Then season with sea salt and black pepper.

4. Reserve 2 tablespoons of the vinaigrette and drizzle the rest of the dressing over the chopped vegetables. Roast the vegetables for 20 - 25 minutes or until they are tender.

5. Heat a skillet over medium heat. Add the reserved vinaigrette and then add the cubed bread. Stir throughout cooking and continue to cook until the bread cubes are lightly browned. Then remove from the heat and toss with the Parmesan cheese.

6. After the vegetables are done add the prepared croutons and top with the Parmesan cheese slices. 

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