Well firstly, Jessie wants to say hi.
And she also wants me to tell you how incredibly helpful she is when I blog. Like… soooo helpful. See?
And also (and slightly more to the point), my bananas are talking to me again.
So I did them a favor and made banana bread with spouted quinoa flour and honey and coconut oil, which in reality did ME a huge favor because whatever, banana bread is maybe my favorite food thing ever. evereverever.
And then I made this chicken thing… and put it in direct sunlight to photograph it because I was feeling sassy. Sorry I’m not sorry I’m breaking all the food photography rules…
It’s delicious and an easy way to fix chicken—I do it on the regular when I want a fast lunch. This time I ate it with quinoa and avo because really—everything just gets better with avo.
Coconut Amnio Marinated Chicken
Serves… however many you like, depending on how much chicken you use! The so-called ‘recipe’ is from somewhere deep in the depths of my brain. Healthy, fast and delicious (also gluten free!).
- chicken breasts, thawed and sliced into thin strips
- 1-2 tbsp coconut aminos
- 1 tbsp seasoned rice wine vinegar
- 1/2 tbsp coconut oil (per 1 chicken breast), or other high heat oil for sautéing
Defrost chicken, and slice it into small bits or thin strips. In a small bowl, combine coconut aminos and rice wine vinegar, and add thawed chicken. Let it marinate for however long—I’ve left it for anywhere from 15 minutes to an hour (usually I’m hungry). Heat a skillet over medium and toss in a bit of coconut oil (or your preferred high heat oil). Once the pan is heated, add chicken, stirring periodically so all sides are dooone.
Eat with whatever! I like it in sushi, over faro, veggies, or another grain…. or really any way. But make sure you add avo, whatever you do!