3-4 limes (1/3c)
1/4 cup olive oil 1 can unpressed coconut milk 3-4 cloves garlic pressed 1/4 teaspoon ground ginger 2 teaspoons seasoned salt* 1/2 teaspoon black pepper 1/2 cup fresh parsley, chopped Combine all ingredients and pour over your chicken. Refrigerate for at least 30 min before cooking. If making this as a freezer meal, add all ingredients to a gallon size freezer bag, label and store until needed. Cooking Options: Bake (thawed or fresh) at 425 for 20-25 minutes - I use a meat thermometer to cook to 160 degrees then rest for five minutes before slicing; crockpot for 5-6 hours on low (6-7 hours from frozen); or grill (thawed or fresh) for 3-4 minutes per side, again using a meat thermometer to 160 degrees and allow to rest for five minutes before slicing. Instant Pot: Add the chicken, marinade and all, and cook on manual for 8-10 minutes depending how large your breasts are. Quick Release and serve immediately. If cooking from frozen, double your IP cook time to 16-20 minutes. Variations
*Homemade Seasoned Salt 1/4c pink himalayan salt 4t black pepper 1t paprika Combine well and store in a jar or container. |
This recipe made it's first appearance in my Marinating Chicken post. It's so good, I decided it needed a post of its own! Grilling this is our favorite way to cook it, but all the cooking methods below taste delicious.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
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This recipe started with some leftover roasted sweet potato cubes from dinner the night before. It was so delicious now I make it all on purpose, just for this recipe. I make and freeze my own beans in the Instant Pot (instructions here) but using canned is fine. If you keep healthy food prepped and ready to go, it's easy to make good choices. These store all week long in jars, just add toppings the day you're ready to eat one.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
For a long time, I was allergic to eggs on top of dairy so creating this recipe was a must! I can eat eggs again, but this still stays on our meal plan because it's so delicious!
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Add the eggs, milk and seasoning to a large bowl and blend with an immersion blender, or in a blender and pulse until well mixed and fluffy. Lightly grease your muffin tins with coconut oil (I prefer silicone) and add your leafy greens. Pour the egg mixture over the greens leaving about 1/2" from the top edge. Drop a few tomatoes on top and a few chives or herbs to finish it off. Bake at 350 for 20-25 minutes. Do NOT overbake. They will look shiny on top but won't run if you move the pan. That's when you know they are done. Watch carefully those last few minutes. You can see mine in the silicone start to pop out themselves! Serve immediately or store in the fridge for easy reheating, or grab and eat cold.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos. Links
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