Quick delicious meal in only 30 minutes!
Recipe adapted from The Healthy Glow Co.
1 pound ground chicken
1/4 c old fashioned oats, gluten free
1/4 c coconut flour
1 small sweet potato, grated
1 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp turmeric
1/2 tsp cumin
1/4 tsp salt
1/8 tsp pepper
1 tbsp olive oil ( add more for frying)
1 tbsp olive oil
1 (15 ounce can) coconut milk
1 small red onion, sliced
1 red bell pepper, sliced
1.5 zucchini, cut into cubes
1.5 c cauliflower
1.5 c snow peas
3 tbsp green curry paste
3.5 tbsp lime juice (1.5 limes)
salt to taste
- preheat oven to 375F
- in a large bowl, mix together all ingredients for the meatballs (except for olive oil)
- Heat a large, oven safe skillet over medium heat and add olive oil to the pan. Make balls, 1 inch in size with your hands. It works best of your hands are slightly moist with water. Place in skillet. Repeat.
- Brown meatballs for 4-5 minutes (they don’t need to be fully cooked.) Remove from heat. Set meatballs aside.
- In a separate mixing bowl, mix coconut milk, curry paste, lime juice, and salt and pepper. Set aside.
- Heat olive oil in the same skilled you used for the meatballs. Add red onion, red pepper and snow peas. Saute veggies for 2 mins. Add coconut curry sauce to the pan. Bring to a boil.
- Add browned meatballs to the skillet so they are sitting in the curry mixture. Place in the oven and bake at 375F for 15 minutes.
- Serve on a bed of rice or spinach.
Who doesn’t love a good taco?! These plantain shells are my new addiction! They add such great flavor!
These were super simple….
Plantain taco shell
Cilantro for garnish (and because I LOVE tons of it!)
What are your favorite taco toppings?
From Skinny Taste Blog. These were AMAZING!!
For the enchilada sauce:
- coconut oil spray
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2/3 cup chicken broth
- sea salt and fresh pepper to taste
For the zucchini boats:
- 4 (about 32 oz total) medium zucchini
- 1 tsp oil
- 1/2 cup green onions, chopped
- 3 cloves garlic, crushed
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 8 oz cooked shredded chicken breast
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chili powder
- 3 tbsp water or chicken broth
- 1 tbsp tomato paste
- salt and pepper to taste
For the Topping:
- 3/4 cup shredded sharp cheddar
- chopped scallions and cilantro for garnish
For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
For the Zucchini Boats:
- Bring a large pot of water to boil.
- Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
- Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
- In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, thenadd in chicken; mix and cook 3 more minutes.
- Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
- Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.** cheese optional.
- Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Top with scallions and cilantro for garnish.
1 chicken breast
1.5 tsp Chinese 5 spice
1 tsp butter
1/2 Tbsp + 1 tsp olive oil
1/2 Tbsp sesame oil
1 tsp ginger, finely chopped
3 cloves garlic, minced
1.5 Tbsp soy sauce
1.5 Tbsp rice wine vinegar
2 c veggie broth
4 mushrooms, chop some and leave some whole
1 zucchini, spiralized
3 Tbsp water
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
- Cook the chicken: Pre- heat oven to 350F. Season the chicken generously with salt and pepper & Chinese 5 spice. Heat the butter and 1 tsp of olive oil in a large oven-safe skillet over medium heat. Add the chicken, and cook until golden brown, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 8 minutes (for a soft, but set-up yoke). Let your eggs sit in an ice bath for at least 5 minutes and then peal. In a zip lock bag add 1 Tbsp rice wine vinegar, 1 Tbsp soy sauce, 3 Tbsp of water and add peeled egg to the bag. Let it merinade.
- Make the ramen broth: Heat 1/2 Tbsp olive oil & 1/2 Tbsp sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and rice wine vinegar, and stir to combine. Cook for another minute. Add the veggie broth, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the chopped mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
- Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño. Slice the chicken into thin pieces. Set aside. Add the zucchini noodles and left over whole mushrooms to the veggie broth and let it cook for 2-3 minutes, until soft. Add the sliced chicken. Top with scallions & jalapenos.
* if you would like to make it Whole 30 or Paleo use coconut aminos instead of soy sauce and ghee instead of butter.