I love the taste of sweet and spicy together, and this is a recipe I’ve been wanting to try for awhile.
Makes enough chicken for 4 single-serving salads.
Chicken Ingredients:
4 chicken breasts, frozen, skinless, boneless
1 T vegetable oil
0.3 cup honey
2 T coconut aminos (soy sauce can be replaced)
1 T chipotle hot sauce (or hot sauce of your choice)
3 fresh garlic cloves, thinly sliced
1 t sea salt
Chicken Instructions:
- Preheat oven to 350 degrees.
- Mix ingredients together in the bottom of a large 9×13 baking dish. Tip: I measure the 1 tablespoon of oil into the 1/3 cup measuring cup first, and then measure the honey, the oil makes it slide out of the cup easily.
- Place frozen chicken breast in the sauce and cover both sides of the chicken breast.
- Cover pan in foil and bake for 30 minutes.
- Remove pan from oven, flip chicken, recover with foil, and bake for another 30 minutes or till cooked through, using a meat thermometer to check.
Salad Ingredients:
1-2 cup mixed spring greens & spinach
1-2 slim red onion sliced strips
2 sweet baby bell peppers sliced in thin strips
1 thinly sliced baked honey garlic chicken breast
0.25 c pumpkin seeds
30 g macedonian soft feta cheese
4 peppercinos, sliced
Salad Dressing Ingredients:
0.5 T olive oil
0.5 T lemon juice
0.5 T honey
0.5 T coconut aminos (or soy sauce)
1 t chipotle hot sauce
Pinch of sea salt
Salad Assembly:
- Mix salad dressing ingredients in a mug and whisk with a fork. Warm in microwave for 10 seconds, whisk till honey is combined.
- Layer salad ingredients in a large bowl, drizzle with salad dressing.
- Enjoy!
Plum Hill 