1.5 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli floret
1 cup red bell peppers, diced
2 cloves garlic minced
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce (I use Bragg liquid Amino’s- found in organic section of grocery store)
2 tablespoons raw honey
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce
Add cornstarch, salt, pepper, chicken to a gallon size zip lock bag. Seal and shake to coat chicken evenly.
In a large skillet on medium-high heat, add the oils, chicken, and cook for about 4 to 5 minutes. Stir every minute or so, so all sides cook evenly. Chicken should be about 80-90% cooked through.
Add the broccoli and bell peppers and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce
To a medium bowl add the soy sauce, garlic, honey, rice wine vinegar, chili-garlic sauce, and whisk to combine; set aside.
Add the cashews to the skillet and stir to combine.
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
If you know me, you know I am a BIG fan of spicy food!! I have tons of recipes on here if you haven’t seen them, be sure to check them out!!! So speaking of spicy, Sriracha is one of my favorites too!! I feel like a kid in a candy store with all the different things with Sriracha now including the Sriracha almonds and Sriracha ketchup!! #WINNING!!!!
So anyways.. I want to share this awesome recipe with you all!! Its so simple to make and literally takes 3 ingredients!!
1 lb Boneless, skinless Chicken breasts
2 TBSP Sriracha Sauce
4 TBSP Ranch (I make it healthy, so I use Greek Yogurt Ranch)
Put all 3 ingredients into a large ziplock bag and let marinade in fridge for 3 hours.
Cook on grill (or I even use George Foreman) until cooked through.
This is a perfect recipe for grilling out for Memorial Day parties, or whatever parties and get togethers you are having for the summer!!!
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So who doesn’t love the summer time and the chance to use the grill to cook?! I have become slightly obsessed with my grill, but in a good way! Instead of cooking inside and baking, I’m using the grill to my advantage!
Since I am prepping for my first Figure NPC show and I am about 13 weeks out, I am using the grill for almost all my protein and veggies!! I don’t know why, but everything tastes SOOOOO much better this way!!
Some ways to keep your nutrition regimen healthy while grilling:
Use the grill instead of cooking with butter
Grill veggies and use spray EVOO instead of cooking on stove in butter
A little seasoning doesn’t hurt to improve the taste
Add fruit as a side instead of heavy carbs like macaroni or potato salad
Lay off the salt- Herbs will do the trick!
Here are just a few things I have grilled over the past week:
What better food than using from your own garden??! Ok well my mom’s garden lol! Mine aren’t up yet! Hopefully I didn’t kill them!! Im not good with watering haha! This seriously saves so much money at the grocery store, especially when we know veggies can be expensive, along like any other food!
Oh yea!! Topping it off with just a little shredded cheese, garlic powder, and pepper!
Kabobs?!? HECK YES!!!
Yesterday, I went crazy with my veggies lol!
Since I am not allowed my raw veggies with hummus, I had to find away to still eat the veggies… These are mini sweet peppers sliced up and I also added sliced zucchini, onions, mushrooms, and of course minced garlic and pepper!! YUMMO!!
I am so proud of myself for creating this recipe!! Ok, this may have been out there, but I thought of it without searching lol!
Spaghetti Squash with Chicken and Grilled Veggies
Ingredients: (Serving approx 6)
1 lb of 6 oz chicken breasts grilled
1 small spaghetti squash
1 medium zucchini
1 lb mini sweet peppers
1/2 medium onion chopped
4 oz raw mushrooms
2 tbsp minced garlic
1 tsp crushed black pepper
3 tbsp EVOO
To cook Spaghetti Squash:
-Cut in half length wise
-Remove seeds from middle on each side and set upside down on plate (round part facing up)
-Cook in microwave for approx 12-14 min or until soft
-Use fork to remove squash that will appear like spaghetti
Grill Chicken on medium until thoroughly cooked.
Take raw peppers and zucchini, mushrooms, onion, garlic, black pepper, and EVOO and place on top of foil.
Mix so EVOO and seasoning is throughout veggie mix
Grill on medium for approx 12 min without covering, stirring a few times to brown ends slightly.
Cut Grilled chicken into small cubes.
Place Spaghetti squash on bottom of plate to act as spaghetti noodles, then once veggies are done, place on top of squash, then top with cubed chicken.
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