So you could say this post is a little overdue. Maybe even a LOT overdue.
I’d say a lot.
I’ve taken off pretty much the entire month of july to just do 20-something year old things and WORK my butt off, too. I didn’t workout, I barely cooked, and I definitely wasn’t photographing anything. I was spending time with friends, camping in the middle of no where, and working full time on top of it all. I feel like I was barely even home! When I was home, i was cleaning and resting. That’s it. I’m sorry for my absence! I honestly feel like I don’t even know where the time went.
Now I’m finally working hard to get back into my good routine. Back cooking meals, being creative in the kitchen, working out, and doing school work for my nutrition program. It feels good but it was not easy! My workouts have felt extra tough after 2 weeks off, and cooking ANYTHING feels like a challenge. But it’s happening. We’re getting there.
A great simple meal to help me get back on track is the one I’m sharing today. It’s perfect because its easy, but it also tastes freaking GOOD! and not too many ingredients. If you ask me, that’s the perfect combination. Low ingredients, low work, high taste!
So without further blabbing, lets just get on with this recipe. It’s time for this little blog o mine to get back into the swing of things! And the best way is to just bite the bullet, right?
Weeknight Asian chicken
Total Time: 1 hour
Number of servings: 6
Per Serving 368 calories
Fat 28 g
Carbs 3 g
Protein 25 g
- 2 lb chicken thighs
- 1/2 cup green onion, chopped
- 1 tsp minced ginger
- 2 cloves of garlic, minced
- 1/4 cup coconut milk
- 1/4 cup coconut aminos
- 1/8 cup rice wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp arrowroot powder (optional)
- Preheat the oven to 400.
- In a large baking dish, lay down the chicken thighs in one layer. Sprinkle most of the green onions all over the chicken, saving a few for garnish. Sprinkle with salt and pepper evenly.
- In a separate bowl, whisk together the ginger, garlic, coconut milk, aminos, and rice wine vinegar. Pour over the chicken.
- Place in the oven and bake for 25 minutes. After 25 minutes, remove chicken and stir the sauce to mix it again. Place back into the oven and bake another 15 minutes, or until chicken is done according to a meat thermometer/ juices run clear.
- Remove the chicken from the dish (place on a plate). Whisk the arrowroot powder slowly into the liquids left behind to form a quick ‘gravy’. Add more arrowroot little by little to get your own desired thickness. Pour over the chicken and serve with a garnish of green onion.
It’s really simple and delicious! I feel like i say that about a lot of my recipes but what can I say, I guess that’s my cooking style. If that counts as a style.
I served this with some frozen veggies I sautéed up with a bit of avocado oil, coconut aminos and garlic.
I hope you guys try this one out and let me know what you think!