{Whole30} Chicken Fajita Poppers

These chicken poppers are deliciously flavored with fajita seasoning. They are easy to make and Whole30 compliant.

The battle between Jhuls 1 and Jhuls 2 is still ongoing. Who are they, you ask? Both of them are me. Jhuls 1 is the determined one and positive thinker, and she’s the one telling me that I can do this Whole30 thing again. She’s too boring to be with. Jhuls 2 is the cheerful one and always hungry. Even if she has tummy pain, she can still eat ice cream. Mostly, Jhuls 2 is the one active. Jhuls 1 will be the one in-charged when she thinks that Jhuls 2 has eaten enough naughty foods and starting to complain about the joint pain.

Now that Jhuls 1 is on, I am sharing you a Whole30 recipe. I have seen a recipe for Chicken Fajita Poppers from Jessie and I thought of making the same, but using the chicken fajita recipe I have on the blog. The chicken fajita poppers are baked and I did it using a muffin pan. Usually, it is done on a baking sheet lined with a parchment paper or an aluminum foil, but I was feeling lazy to form the chicken mixture into balls, so I did use a muffin pan. When the chicken poppers were baked for 15 minutes, I removed them from the muffin pan and moved them to an aluminum foil-lined baking sheet to continue the cooking by broiling them. You can skip the broiling and add more 5-10 minutes to the baking time.

I served these chicken poppers with my homemade harissa-tahini sauce and they were amazing! These can be enjoyed with salad as well.

I am sharing taking these at Fiesta Friday #215. This week’s co-hosts are Laurena and Alex. Thanks, lovely ladies and thanks, Angie!🌺

Chicken Fajita Poppers

Ingredients:

  • 400g chicken breasts or boneless and skinless chicken thighs
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1 onion, chopped
  • 1 tsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp hot smoked paprika (or use regular paprika or regular smoked paprika)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin powder

Instructions:

  1. Preheat oven to 425 F. Prepare a baking sheet lined with aluminum foil or a greased mini muffin pan.
  2. Wash the chicken and pat dry. Cut into chunks
  3. In a food processor, add chicken and pulse until minced.
  4. Add bell peppers, onion, oil, salt, pepper, cumin, paprika, garlic powder and onion powder. Pulse until everything is combined. Transfer to a bowl.
  5. If using a muffin pan: fill the greased muffin pan holes with the chicken mixture. If using a baking sheet, line it with aluminum foil and shape the chicken mixture into balls or you can make them flat like small patties.
  6. Bake for 15 minutes, then broil the chicken poppers until charred. (Broiling is optional. If you don’t want to broil the chicken poppers, bake them for 5-10 minutes more. Baking them longer than that will give you dry chicken poppers.) (Please see notes below.)
  7. Take out the cooked chicken poppers and enjoy them with your favorite dipping sauce.

Notes:

I used a muffin pan when I baked them for 15 minutes coz I was lazy to shape them into balls using my hands. Haha! I moved them to a foil-lined baking sheet to broil. I think I over-broiled them. Ugh!

I noticed that it is easier to remove the chicken poppers when using aluminum foil compared with a parchment paper. Use what works for you.

Oven temperatures vary – I baked mine for 15 minutes and broiled them till charred. Again, see what works for you.

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Calamansi Chicken

Let’s say that this is like a Filipino take on Chinese Orange Chicken. 😉 This dish is tangy/citrusy and sweet. Make sure you have enough rice! 😀

Do you proofread your draft posts before publishing them? I do, but I still discover too many mistakes – both the post itself and the recipe. Well, not all, but 90%. It is too disappointing and embarrassing. Most are typo errors and missed ingredients or instructions.

I’ve gone through all of my posts and checked every detail (phew!) and as far as I know, I have corrected the mistakes I found. I hope I did well – fingers crossed! (You may still find grammar mistakes – too bad!)

Now that I have checked each recipe I have shared (hoping that everything is correct now), it is time to share another recipe.

I am so madly in love with the Chinese orange chicken, so I thought I would also love Lalaine’s calamansi chicken.

And I was not disappointed.

This came more on the tangy side than sweet, but I absolutely loved every bite. You can do a taste test for the calamansi sauce and adjust according to your liking. This is my first time to use egg whites as coating and it was great to try something else. It worked for me so I am keeping the same coating in the below recipe. In case you have your favorite coating or you are doubtful, you are welcome to try something else.

This is so perfect to be paired with white rice. I added peanuts to add some crunch, but that is completely optional.

I am taking this with me at Fiesta Friday #209. Our co-hosts this week are Monika and Laurena. Thanks as well to Angie for keeping this party running.♥️

Calamansi Chicken

Ingredients:

For the chicken:

  • 400g chicken thighs, boneless and skinless (chicken breast can be used, too)
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 2 egg whites
  • 1 tbsp cornstarch
  • Cooking oil, for frying the chicken

For the calamansi sauce:

  • 1/3 cup freshly squeezed calamansi juice
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup brown sugar
  • 2 cloves garlic, peeled and finely minced
  • 1 tbsp ginger, peeled and finely grated
  • ½ tsp red chili flakes

Cornstarch slurry:

  • 1 tbsp cornstarch
  • 1/4 cup water

To serve:

  • Cooked white rice
  • Sesame seeds, toasted
  • Spring onions, sliced
  • Peanuts, toasted and chopped (optional)

Instructions:

  1. In a bowl, add chicken pieces, soy sauce and rice vinegar. Mix to coat the chicken. Place in the fridge for 30 minutes.
  2. To prepare the chicken for frying, discard the marinade from the chicken. Mix egg whites and cornstarch in a bowl. Mix until frothy. Add the chicken pieces and mix until chicken pieces are well coated.
  3. In a thick pan over medium-high heat, add in cooking oil. Fry chicken until golden brown in color, about 5 minutes. Make sure not to overcrowd the pan. Remove from the oil and place in a strainer to drain excess oil.
  4. In another pan or skillet over medium heat, combine all ingredients for calamansi sauce. Heat until sugar is dissolved.
  5. In a small bowl, combine water and cornstarch. Add this mixture to the calamansi sauce and cook until desired thickness of the sauce is achieved, keeping in mind that the sauce will thicken more when the dish has cooled down.
  6. Add the cooked chicken to the sauce and mix to coat. Turn off the heat.
  7. Serve with cooked white rice and garnish with spring onions, toasted sesame seeds and toasted peanuts (if using).

Source recipe: Calamansi Chicken by Kawaling Pinoy

Notes:

  • For the coating, you can use your favorite coating if you are doubtful or if you haven’t tried this kind of coating. This worked for me.
  • Please do a taste test and adjust according to your preference. Each and every one of us has different taste buds. You don’t have to exactly follow the recipe – this is just a guide.

Thanks a bunch for spending your precious time!

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Fiesta Friday #210 

Meaty mains + #recipeoftheweek 12 – 18 Feb

 

{Whole30} Coriander Lime Chicken Wings

The Not So Creative Cook is also the-not-so-good-in-describing, so can I just give you an advice? Do not finish these all by yourself!

Can you get somebody who will do the meal planning for you without having to complain what the person prepares for you?

I’ve been doing this meal planning thing for my Whole30 meals, but I’ve been fighting with myself a lot like, ‘Ugh! You just made that last week. Try something new?‘ or ‘You don’t have coconut aminos, how could you ever do that?’ I am starting to think that I have another person living in the same body as Jhuls (that’s me, of course).

When both Jhuls (the meal planner and the one complaining) get tired of arguing, they always settle for a very simple recipe (no more room for complications here!).

Sooooo, both settled for these Coriander Lime Chicken Wings.

The recipe is very easy to follow – prepare the ingredients, mix the marinade and chicken (save part of the marinade for later), let the chicken embrace the marinade for 20 minutes or so, then roast them. For the remaining marinade, mix it with ghee (or butter, if not doing Whole30 – ohhhh, so good!) then coat or brush the chicken pieces with the mixture, broil and they are ready to be devoured in minutes. 😀

They are so so good and you can even finish with a help (or you can by yourself – I won’t judge, haha!). I don’t want the chicken to be spicy, so I just used red chili for garnish. 😀

I am taking this at Fiesta Friday #202 with our lovely ladies – Angie, Aunt Juju & Laurena – thanks for hosting! Happy Fiesta Friday!!!

Whole30 Coriander Lime Chicken Wings

Initial note: Please do adjust the measurements according to your liking.

Ingredients:

  • 800 g chicken wings, split
  • Salt & pepper, to taste
  • 3 tbsp. olive oil
  • 3 cloves of garlic, finely minced
  • 2 tsp lime zest
  • 2-3 tbsp lime juice
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1-2 tbsp ghee (or butter if not doing Whole30)
  • 2 tbsp coriander, finely chopped (plus more for garnish)
  • Red chili, for garnish (optional)

Instructions:

  1. Wash and dry chicken wings using paper towels.
  2. In a bowl, place the chicken and season with salt & pepper.
  3. In another bowl, combine olive oil, garlic, lime zest, lime juice, finely chopped coriander, paprika and cumin. Add about 2-3 tbsp of the mixture to the chicken, mixing them to coat very well. Keep the remaining marinade in the fridge until ready to use.
  4. Let the chicken marinate for at least 20 minutes or up to overnight. (If marinating overnight, please bring the chicken to room temperature before roasting.)
  5. Preheat the oven to 400 F. Prepare a baking sheet wrapped in aluminum foil. Place a rack above then place the chicken on the rack. This is done to cook the chicken evenly. If you are concerned about the drippings, you can use it later. 😉
  6. Roast the chicken for 30-35 minutes or until chicken is cooked.
  7. Meanwhile, take out the remaining marinade and place in a small saucepan. Add 2-3 tbsp of the marinade and cook just until the ghee is melted.
  8. When chicken is cooked, transfer the chicken to a bowl. Pour the dripping on the pot with ghee mixture and mix. Pour this mixture to the bowl with chicken and mix to coat.
  9. Return back the chicken on the rack (with the aluminum-lined baking sheet as well). Broil until crisp/browned, turning the chicken occasionally. Remove from under the broiler. You can use the remaining heated marinade to coat the broiled chicken.
  10. Place on a serving plate and garnish with chopped coriander.
  11. Best served immediately.

Source recipe: Spicy Cilantro Lime Baked Chicken Wings by The Defined Dish

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{Whole30} Roasted Chicken and Sweet Potatoes with Za’atar

A simple chicken and sweet potato roasted dish with the amazing flavor of Za’atar 

I have just discovered the deliciousness of Za’atar. I know. Silly, right?

I have this friend who used to get me flatbread and croissant with Za’atar and I was always like ‘NOOOOOOOOO!’. Don’t ask – I don’t even know. She never offered again.

Then one day, I’ve had a lunch with another good friend – she ordered a flatbread with cheese and Za’atar. You know how flatbread looks like when being served in a restaurant, right? Perfectly thin crust. That made me take one slice, then two, three, four, and so on. 😀

The same friend gave me a Za’atar mix (long way before the lunch), which I’ve been keeping for a while and figuring out how to use it. Ahhhh! After that bite (or bites!!), my love for Za’atar started growing and craved for anything Za’atar for more than a week! My craving is crazy that way.

Having that crazy Za’atar craving, I Googled until I found a recipe that I have all the ingredients I need. Yesssss!

The lonely chicken thighs and sweet potatoes are flavored with the delicious Za’atar mix. This dish is so good I can eat the whole thing at once! This would be very nice with flatbread (or any kind of bread, I think) or with rice. I was on a Whole30 street during this time, so I enjoyed this as is. It was super, super delicious!!

I am taking this with me at Fiesta Friday # 201 (where did time go??) where Monika and I are co-hosting. Our Amazing Angie will be there, too. 😉 I hope you join us this week – food and friends = fun, right? Also, please visit other party goers as well. What’s fun in link and run??

Whole30 Roasted Chicken and Sweet Potatoes with Zaatar

Ingredients:

  • 6 chicken thighs (or drumstick), bone in, skin on, washed and pat-dried
  • 6 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 tbsp za’atar
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 300g sweet potatoes (or potatoes), cubed
  • Parsley, to garnish (optional)

Instructions:

  1. In a bowl, combine olive oil, lemon juice, za’atar and garlic powder. Adjust the taste accordingly by adding salt and pepper.
  2. Add in chicken thighs and sweet potatoes, mix to coat thoroughly. Marinate for about 20 minutes up to overnight. If marinating overnight, add the sweet potatoes with the chicken 20 minutes to 3 hours before baking and give them a good mix again.
  3. When ready to bake, preheat the oven to 400F. Place the chicken and sweet potatoes in a baking pan big enough to handle them. (You can also line the pan with aluminum foil.)
  4. Bake for 35-45 minutes or until the chicken is cooked through. (The juice when you cut the thigh is no longer pink.)
  5. Garnish with parsley and drizzle with lemon before serving if desired.

 

Source recipe: One Sheet Pan Roasted Za’atar Chicken and Potatoes by Little Spice Jar

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{Whole30} Sweet Potato Chicken Poppers

These Sweet Potato Chicken Poppers are so good that you’d want to put one after the other in your mouth. They are Whole30 compliant and baked (yay!), so they are good for you.

Some of you might say, ‘Wow! Congrats on keeping up with your Whole30!’

Honestly, I don’t do the 30 days anymore. It’s Whole6 now – haha! I strictly follow the Whole30 rules for 6 days and then I will have a rest (okay, cheat day!) for one day. If there are more holidays, then that is good! Haha!

Meal planning for Whole30 approved foods can be a little pain if you don’t have all the ingredients like the one I’ve always wanted to have – coconut aminos (send me some??). So you have to think or look for other recipes that will surely make your taste buds happy like these Sweet Potato Chicken Poppers…

I ran out of ideas and I asked Pintrest for help and I came across Michelle’s Sweet Potato Chicken Poppers. Good timing – I had homemade mayonnaise during this time. If you will check, the first one I made was yellow and this is white (looks like the real thing – yay!) – it is because I just put a tiny bit of mustard and well, my egg yolk was too pale (boo!). But I am glad it turned out AMAZING!

Going back to the Sweet Potato Chicken Poppers – what can I say aside from the fact that I ALMOST finished everything in one go? Haha! These are so cute and delicious that you’d want to put one after the other in your mouth. Since they are Whole30, I am sure you know that they are healthy, too.

The ingredients are not too much – ground chicken, sweet potato, garlic powder, onion powder, spring onions, arrowroot powder (can use coconut flour), olive oil (or coconut oil) and paprika (it is just too good with sweet potato). This is also super easy to make as you’ll only need to mix all of them and shape them into golf-size balls and bake them. Yes, my friends! These are baked! Make them now??

I am taking these with me at Fiesta Friday # 199. Thanks to our hosts this week, Aunt Juju, Mollie and Angie. Happy Fiesta Friday, my friends!!

Whole30 Sweet Potato Chicken Poppers

Ingredients

  • 400g ground chicken
  • 2 ½ cups sweet potato, peeled
  • 2 tbsp olive oil
  • 2 tbsp arrowroot powder
  • 1 tsp smoked paprika
  • ¼ cup spring onion, chopped finely
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt

Instructions

  1. Preheat oven to 400F. Prepare a baking sheet with parchment paper greased with cooking spray.
  2. Grate the peeled sweet potato using a grater or food processor. Place the grated sweet potato on a kitchen towel and squeeze out the liquid and discard. Transfer  to a large bowl.
  3. To the bowl of grated sweet potato, add the rest of the ingredients. Using your clean hands, mix until well combined.
  4. Wet your hands (if necessary) and take out about a size of a golf ball and place on the parchment-lined baking sheet. Repeat until mixture is finished.
  5. Bake for 25-30 minutes, flipping halfway through (I forgot this step – ugh!). If necessary, you can place the poppers under a broiler for 1-2 minutes to make the outer crispier.
  6. Remove from the oven and let the poppers cool down for about 10 minutes before removing from the baking sheet.

Source recipe: Sweet Potato Chicken Poppers by Unbound Wellness

Notes:

  • I made 24 chicken poppers.
  • I served this with Whole30 compliant homemade mayonnaise.

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{Whole30} Skillet Cauliflower “Arroz” Con Pollo

Chicken and cauliflower rice dish with kalamata olives cooked in fire-roasted chopped tomatoes and seasoned with sazon seasoning. 

It is really fun exploring cauliflower rice recipes. I never knew you can enjoy cauliflower rice in so many ways – from the plain fried rice to adding various flavors like Mexican or Spanish flavors. This time, I made this delicious Spanish style cauliflower rice. It is seasoned with Sazon seasoning.  It is with chicken, too. So you’ll have a whole meal.

The chicken is cooked first with fire-roasted chopped tomatoes and sazon seasoning. When the chicken is done, riced cauliflower is added to the skillet along with kalamata olives (or green olives) and a small quantity of brine. The brine from the olives gives saltiness and a unique flavor to the dish as well so you might want to watch the salt when you adjust your seasoning.

Gina, the author of Skinny Taste, used tomato paste and green olives. I used fire-roasted chopped tomatoes and kalamata olives coz they were the ones available in the kitchen. I also made Gina’s sazon seasoning which is made of coriander, cumin, annatto powder, garlic powder, salt and oregano. Everything blended perfectly!

I am taking this with me at Fiesta Friday # 198. Thank you to our ladies this week, Aunt Juju, Liz and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Skillet Cauliflower “Arroz” Con Pollo

Ingredients:

  • 2 whole legs (you can use 4 chicken thighs or 4 drumstick), skin on, bone in
  • 1/2 teaspoon kosher salt
  • 1/3 cup onion, chopped
  • 1/3 cup red bellpepper, chopped
  • 2 cloves garlic, minced
  • 2 tbsp parsley, chopped
  • 1 tbsp olive oil
  • 1 can / 400 ml fire-roasted chopped tomatoes
  • 1/2 teaspoon Sazon seasoning
  • 300 g riced cauliflower
  • 1/4 cup kalamata olives, pitted + 1 tbsp brine

Instructions:

  1. Wash and pat dry chicken. Season with salt and pepper.
  2. In a non-stick skillet (or cast iron) over medium-high heat, add a small amount of olive oil.
  3. Brown the chicken for 5 minutes on each side. Remove and transfer to a plate for later.
  4. On the same skillet over low-medium heat, add the remaining olive oil.
  5. Sauté garlic, onion, bell pepper and parsley until fragrant.
  6. Add in fire-roasted chopped tomatoes and sazon seasoning. Put back the chicken in the skillet and cook on low heat for 30-45 minutes, turning the chicken halfway through cooking. (If the sauce gets dry, add 1 tbsp of water at a time.)
  7. When the chicken is cooked, remove the chicken again and transfer to a plate.
  8. Add the riced cauliflower to the skillet along with the olives and brine, and cook for 5-8 minutes or until riced cauliflower is cooked. Adjust seasoning if required.
  9. Turn off the heat and return back the chicken to the skillet on top of the cooked riced cauliflower.
  10. Garnish with parsley.

Source recipe: Skillet Cauliflower “Arroz” Con Pollo by Skinny Taste

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{Whole30} Tahini-Marinated Chicken with Cucumber and Tomato Salad

Chicken thighs served with garlicky tahini sauce along with refreshing cucumber and tomato salad. This can be paired with rice, couscous or riced cauliflower, or even with pita bread.

When I crave for something to eat, it is brownies most of the time. Surprisingly, I badly craved for anything with garlic and tahini. If you know me well, you already know how much I love dishes with tahini.

I was thinking of making this Garlicky Tahini Chicken from our beloved Selma, but this one is so good with bread and I can’t consume bread when Whole30 is on. I asked for my BFF’s help. Google, of course!😆 And I settled on this recipe. Chicken thighs, cucumber and tomato salad, plus a tahini sauce that sounds close to shawarma (I just guessed that).

It turned out I was right. The taste of the tahini sauce is very close to shawarma. It is too good! The source recipe asked to grill the chicken, but I am too lazy to do that. I used the oven, instead, and I kept the chicken skin. The chicken and the sauce are so perfect together! I was almost tempted to finish the whole thing! The cucumber and tomato salad is simply delicious! The mint gives a refreshing flavor to the dish. I was right to serve this with cauliflower rice. Everything is perfect! Apart from cauliflower rice, this can be paired with rice and couscous. The chicken can be chopped up, too, and make as a filling for pita bread along with the salad and the sauce. And oh, I won’t judge you if you get greedy on the sauce.😉

(January 15, 2018 >> Yay! Corina at Searching for Spice made this one! So so good! :D)

I am also taking this at Fiesta Friday #196, where Antonia and I are co-hosting. Thanks for the party, Angie!

Tahini-Marinated Chicken Thighs with Cucumber and Tomato Salad

Ingredients:

  • 6 boneless chicken thighs (skinless, if preferred)

For the chicken marinade:

  • 1/2 cup tahini
  • 1/4 cup to 1/2 cup water
  • 3 tbsp olive oil
  • 2 tsp lemon zest
  • 3 tbsp freshly squeezed lemon juice
  • 3 tbsp parsley, finely chopped
  • 2 garlic clove, finely grated
  • 2 tbsp grated onion
  • Salt, to taste

For the tomato and cucumber salad:

  • 1 cup cucumber, chopped
  • 1 cup firm and ripe tomatoes, chopped
  • 1/2 cup parsley, roughly chopped
  • 1 tbsp fresh mint, roughly chopped
  • 1/2 tbsp freshly squeezed lemon juice
  • 1 tsp olive oil
  • Salt, to taste

To serve, you can have rice, cauliflower rice or couscous

Instructions:

  1. Wash and dry chicken thighs. You can remove or keep the skin. I like mine with skin. Place in a bowl or ziplock bag. Set aside.
  2. Combine all the chicken marinade. (Do a taste test and adjust accordingly.) Pour 3/4 of the mixture into the bowl/ziplock bag with chicken. Mix to coat the chicken thoroughly. Keep in the fridge overnight to marinate and develop more flavor. Reserve the remaining tahini mixture and keep in the fridge.
  3. When ready to cook, remove the chicken thighs from the marinade and discard the marinade. Sprinkle chicken with salt. Roast at 400F for 30-40 minutes or until chicken is cooked through. Turn on your broil and broil the chicken until top is crisp and developed golden brown color – this step is OPTIONAL. (You can also grill the chicken thighs 4-5 minutes on each side.)
  4. When chicken thighs are cooked, let them rest while you are making the salad.

For the tomato and cucumber salad:

  1. In a bowl, combine all the ingredients and give it a good mix.

Serve your chicken thighs with your choice of rice. Place desired amount of salad and drizzle the chicken thighs with the remaining tahini mixture. The chicken can be chopped up, too, and make as a filling for pita bread along with the salad and the sauce.

Source recipe: Tahini-Marinated Chicken Thighs with Cucumber and Tomato Salad

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{Whole30} Baked Chicken Breasts with Dates

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. Irresistibly sweet and delicious!

Is it true that the body and mind are always in a battle, especially when it comes to food? My answer is yes. Every single time. It is also true that when on the Whole30, you will not feel that insane cravings. Looking at the mouthwatering food photos from Pinterest and Facebook doesn’t make me crave anything. However, when I smell something delicious, that is a different story.

Strangely, my hijab smells like food- something sweet. Thanks to my fabric conditioner which gives me dream of vanilla ice cream. That’s when this certain feeling kicks in. I am denying that it was a craving, so let it be not.

I always keep dates with me. This sweet tooth needs something to munch on, you know.

I eat them as is. I never tried them with anything else, even with cocoa powder or nuts to make energy bars. I came across a recipe that uses dates and chicken together. I had tender chicken breasts remaining from the 1kg I got before which was on sale. So thought – I had dates and chicken – why not try the recipe? The only thing missing was fresh rosemary. I had the dried one and I didn’t think it will make a huge difference if I skip the fresh one. To be honest, I cannot wait any longer. 

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. What do you think? For me, they were really deliciously sweet! The smell was incredible. To really feed my brain looking for something sweet, I served this with roasted sweet potatoes. Drizzled with lemon before enjoying? So perfect!

I tried serving this with cauliflower fried rice, but it was a little weird for me, so I left out the cauli rice on my next meal.

I am bringing this at Fiesta Friday #194. Thanks to Angie for having this party, along with our co-hosts this week, Petra and Vanitha.

Whole30 Baked Chicken Breasts with Dates

Ingredients

  • 2 large chicken breasts, boneless and skinless
  • ½ cup onions, sliced thinly
  • 10 dates, pitted & chopped
  • ½ tsp dried rosemary
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare aluminum foil that’s enough to wrap two large chicken breasts. You can double the aluminum foil to make sure the liquid doesn’t leak. (You can do this with baking dish, but I’d like dish to embrace the steam if you know what I mean)
  3. Add in chicken breasts. Pour in olive oil, balsamic and apple cider vinegar. Mix to coat the chicken.
  4. Add dates, onions and dried rosemary on top of each chicken.
  5. Wrap/seal the aluminum foil. Place on a baking sheet and bake for 30-35 minutes or until chicken is cooked through.
  6. Let the chicken rest before cutting and enjoying.

Source recipe: Date and Shallot Rosemary Chicken by paleOMG

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{Whole30} Cajun Chicken and Cauliflower Rice

Chicken and cauliflower rice flavored with cajun seasoning and roasted to perfection. This is one of the healthy meals I truly enjoyed during my Whole30 adventure. 

The adult human body is 50-65% water. My brother told me mine is composed of 80% green tea. I consume a lot of green tea. Let’s say an average of 1-1.5 liters everyday. Then, water. Don’t ask me – I just love the comfort I get from drinking green tea. Need something to go with a slice of cake? Green tea. Need something to drink while watching TV? I could use a cup or two. When calculating my expenses? I’ll get the whole kettle, please! I am not sure if the word is comforting or addicting.

If my body is composed of 80% green tea, maybe the 15% is for cajun seasoning (let’s call it CS). I have never met CS before. Or if did, I didn’t knew about it. When we met, it was love at first taste. It was like the goddess Aphrodite made me fall in love with CS instantly. I wanted to eat something with CS every single day. But most days, I end up with roasted potatoes. If I should describe it in one word, I would say ‘addictive‘. But I can’t eat anything cajun roasted without my harissa-tahini sauce. They are just so perfect together that they can even marry each other!

Sad to say, bottled tahini can be a bit pricey. I might break the bank when I continue with the CS and tahini marriage. So I had to give CS and tahini some space. CS has to stay, and tahini needs to leave… for now. I have to pair CS with CF (cauliflower).

I have been eating cauliflower rice for a while now, so I’ve thought of roasting CF with CS and chicken. But instead of frying the riced cauli, I roasted them together with the chicken.

The dish turned out really good – the cauli rice was so tasty given the fact the I have coated them with cajun seasoning, olive oil, ghee and garlic. The juices of the chicken also added good flavor to the cauli rice. The cauli rice and chicken were roasted to perfection.

This can be done in separate baking pans, but I have only one oven rack so I fit them in one pan (pictured above). When the cauli rice was cooked, I removed the chicken, transferred to a plate and polished off the cauli rice and moved to a serving plate. Then I returned back the chicken to the pan and again placed back into the oven to cook thoroughly.

This is one of the perfect meals I enjoyed while on the Whole30 adventure.

I am bringing these at Fiesta Friday #191. Thanks to our Angie and to our co-hosts this week, Aunt Juju and Antonia.

Whole30 Cajun Chicken and Cauliflower Rice

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp ghee
  • 1 tbsp garlic, minced
  • 2 tbsp Cajun seasoning
  • 3 cups riced cauliflower (about 4 cups florets)
  • 4 chicken pieces (preferably chicken thighs and drumsticks)
  • Parsley, for garnish

Instructions:

Prep tip: Riced cauliflower and chicken can be marinated (placed in a baking pan) overnight inside the fridge with me rest of the ingredients.

  1. Preheat the oven to 400 F.
  2. In a small bowl, combine olive oil, ghee, garlic and Cajun seasoning.
  3. In a baking pan, add in riced cauliflower. Pour in half of the oil Cajun-oil mixture and give it a good mix.
  4. Rub the other half of the oil mixture all over the chicken, adding a good pinch of salt on each chicken pieces.
  5. Place the chicken over the riced cauliflower.
  6. Bake the cauliflower rice for 25-30 minutes. After that, remove the chicken from the pan. Transfer the cooked cauliflower rice to a plate and put back the chicken pieces to the pan. Return back inside the oven and bake for further 20 minutes or until chicken is cooked through.
  7. Turn off the heat and remove the pan from the oven. Place the cauliflower rice (season with salt, if necessary) on a serving plate, top with chicken. Garnish with parsley if desired.

Notes:

Chicken and cauliflower can be placed in separate baking pans, making it easier to remove the cooked cauliflower rice. It mixed them in one baking pan so the cauliflower rice will get the juice from the chicken.

You can make a large batch and keep some in the fridge up to two days for your next meal. Keeping them in the freezer will make them last longer.

I made only a small batch and kept the half of the dish and enjoyed after 2 days.

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