It’s official! All the Christmas: plates; bowls; and mugs are out, and I’m already dreading having to put them away when Christmas is over ?. Today I made a healthy version of sweet’n’sour chicken. I ended up making it with an extra spice kick (shocker) so I changed the name to sweet’n’spicy chicken. This recipe is protein loaded and paleo, win win! I made it in bulk for the week so if you aren’t planning on feeding an army (or a very hungry husband) I would cut it in half. This is amazing over quinoa or brown rice. A few game changers about this recipe:

1. Use chicken broth for your quinoa (or brown rice) to replace water
2. If you can, buy your honey raw, fresh from the hive, and in a mason jar from the sweet gentleman on the side of the road! I tried fresh honey a year ago and have never looked back a.h.h.h.m.a.z.i.n.g!

bon appétit!

Ingredients: (all organic)

• 2TB coconut oil
• 1 chopped pineapple ?
• 1 chopped red pepper
• 1 chopped yellow pepper
• 3 chopped carrots
• 1/2 sweet diced onion
• 1 bunch chopped green onion
• 6lb boneless skinless chicken thighs

Sauce:

• 6TB honey ?
• 1/2 cup bragg liquid aminos
• 1/2 cup raw coconut vinegar
• 5TB tomato paste ?
• 7 cloves minced garlic
• 1TB grated (fresh) ginger
• 2TB sriracha
• 1t red pepper flakes ?

Directions:

1. Mix sauce ingredients and set aside
2. In a large skillet heat coconut oil and cook chicken thighs until crispy on each side over medium/high heat (about 7min each side)
3. Once chicken is fully cook chop into bit size pieces and set aside
4. Sauté diced carrots and onion in skillet for 5 minutes
5. Add ?, bell peppers, and sauce mixture. Sauté for an addition 3-5 minutes
6. Add chicken, stir well
7. Sever over brown rice or quinoa and garnish with chopped green onions

BY OFG FOODIE KRISTIN

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