Sweet & Sour Chicken

I really do love me some sweet & sour!! A friend told me to make it, and of course I tweaked what I should do, and added a jalapeño pepper sauce, that was to die for !!! (This was store bought, but is on my list to make homemade!) &Of course I’ll blog that too haha. But for now here is my recipe of Sweet & Sour chicken!

I also made a Tofu version of it, exactly the same way I made the chicken, just made with Super Firm Tofu from Nosoya Organic. With 11 g protein 3 oz.

Ingredients

  • 2 LB Chicken Breast
  • 2 Cups cooked brown rice, or you cauliflower rice.
  • Pineapple chunks (about 1 1/2 cups, I like a lot of pineapple)
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Sweet onion
  • 5 OZ of a Jalapeño pepper sauce/jelly. (Does not make this dish spicy)
  • 1 Tbsp Pure Honey
  • 1 Tsp of Apple Cider Vinegar
  • 1/2 Tbsp of Soy sauce
  • 1/2 Tbsp Olive Oil
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Black Pepper

Prep Time: 10 minutes

Cook Time: 30 minutes

Directions :

Chop green and red bell peppers, and onion into thicker slices. Set aside.

Make your mixture, get a large bowl and add your sauce/jelly, soy sauce, apple cider vinegar, honey, black pepper, and garlic powder mix together.

Cut your chicken breast in cubes and add to your mixture. Let sit for 10 minutes, while that is marinading start cooking your rice.

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Grab your frying pan and add olive or coconut oil. Cook your chicken on medium heat for 20 minutes stir occasionally.

Add your pineapple, bell peppers and onion to your chicken. Cook for another 5-10 minutes depending on how your chicken is doing, you don’t want to cook your chicken too long with the scare of drying it out, so I added the veggies a little RIGHT before the chicken was going to be done that way it can all cook and be finished together. I also like my veggies a bit more on the crunchy side especially for this dish!

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When done, add over your rice.

 

E N J O Y~

JESS ❤

 

 

 

Easy Baked Chicken Breast

Have you ever ate really, really moist meat? Like right out of the oven, so juicy and full of flavor? Isn’t it the BEST?! Well I’ve definitely had my fair share of dry meat, and I believe thats why I’m not a huge meat lover. So when I discovered a secret ingredient (okay not really secret) I was so happy and felt relieved that I can meal prep this juicy chicken breast in less than 30 minutes.

This is easy to pair with any type of veggies, brown rice, potatoes, or a fresh crisp salad.

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: About 4

Nutrition

4 oz chicken 26.3 g protein, 1g fat, 111 calories

1 cup chicken broth 1g protein, 5 calories

1 Tbsp natures basket organic butter 4.5 g protein, 8.5 g fat, 2.5 g carbs, 105 calories

Ingredients

  • 4 Boneless Skinless Chicken Breast
  • 2 Tbsp Olive or Coconut Oil
  • 1 Cup Chicken Broth (AKA Secret Ingredient)  I use Natures Basket Organic Broth
  • 4 Thin Slices of Butter
  • 1/2 tbsp Black pepper
  • 1/2 tbsp Garlic powder
  • 1 tsp Salt

You can add any seasoning you’d like, but this is just the very basic version. You’ll notice I use this same technique of cooking chicken but for many different dishes that come with so many different flavors!

Directions

Preheat oven to 350 degrees. Slice chicken in half vertically to get two thin layers. Oil your baking pan, and place chicken in pan. i usually drizzle a bit more oil on top of the chicken and rub it over. Add your seasonings.

DRUM ROLL PLEASE (okay I know, I know. Im making a big deal out of this damn broth, however is it amazing and you’re taste buds will dance with joy!)

First get your 4 slices of butter and align the 4 sides of your pan. Then pour your cup of chicken broth around your chicken.

Bake for 25 minutes.

E N J O Y~

JESS ❤

Spicy Sofritas

A few friends have challenged me to make a dish using tofu. I’ve attempted once…. (key word “attempted”) & well lets just say it was not the tastiest. If I remember correctly I just placed the tofu on a cookie sheet and baked it in the oven… no seasoning…no form of any direction of how I should cook it. I’m sure somebody out there likes it that way, but not these taste buds.

I’ve been wanting to try something new, so I decided to buy tofu, avocados, and greek yogurt. I have a small garden where I picked the fresh jalapeños. I made fresh salsa that has been canned for months! (SO GOOD)

Prep Time: 10 minutes

Cook Time: 20 Minutes

Ingredients

  • 1 package (14oz) of Super Firm Tofu (I use NASOYA ORGANIC)
  • 2 Tbsp Salsa
  • 1 can of black beans (I use Natures Basket Organic Black Beans)
  • 1 Avocado
  • 1 Roma Tomato
  • 2 Jalapeños (cut out the seeds if you want less spice)
  • 1/2 red or sweet onion
  • 2 cloves of large garlic.
  • a pinch of water
  • olive oil
  • 1 Tbsp Chipotle Seasoning (I use FlavorGod)
  • 1/2 tbsp black pepper
  • 1/2 tbsp Dry or Fresh chopped Oregano Leaves
  • 1/2 Tbsp Chili Powder
  • 1/4 tbsp salt

So I typically start my dishes by chopping all my veggies first. Chop onion, jalapeños, and garlic. Add to blender with a pinch of water and the salsa. You can add some seasoning to this if you want. I did not. Pulse a few times and then scrape the sides to get it all back to the bottom, blend a few seconds until runny. You want this runny for your marinade basically for tofu.

Set the mix aside.

Grab a frying pan, add olive oil and tofu. You’re going to set on medium heat. Mash up the tofu as soon as you get it in your pan. I used a whisk, or you can use a potato masher.

Let that brown, and stir frequently. After about 10 minutes, add your can of black beans. Let that cook for 5-7 minutes. Add in your mix (sauce) on top of it all. Simmer on low for 5-7 minutes.

While thats cooking cut and chop up your avocado and Roma tomato (or any tomato you have or like) Add 1/4 onion, 1/2 tbsp black pepper, 1/2 chili powder, and 1 tsp salt and mix together. There is your GUAC<3 !

Top your dish with the guac, salsa, and greek yogurt 🙂 !

E N J O Y~

JESS<3