{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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Hot Chocolate Cream in Brownie Cups

Whipped cream mixed with instant hot chocolate in fudgy and delicious brownie cups, topped with toasted marshmallows

I’ve told myself not to get a bag of marshmallows when on the healthy lifestyle street. But I cannot shake up the thought of using my dying hot chocolate mix with whipped cream in brownie cups and I know they would be prettier (and yummier) when topped with toasted marshmallow. So I gave in.

The idea came from Burlap and Blue. I really loved the idea of cream cheese in the recipe, but I don’t think the girl inside me with a migraine would love it, so I skipped it (too sad!). Also, I didn’t have filo for cups or anything similar, so I’ve thought of brownie cups.

Sooooo……

Brownie cups. Whipped cream with hot chocolate mix (you can go level 10 naughtiness and add cream cheese!). Toasted marshmallows.

They all sound naughty and perfect for your cheat day! 😀 I always tell my friends that when I say I will be on a cheat day, I really mean it! Besides, these were made during my birthday last month. 😉

I don’t think I have to explain these pretty ones further. It’s pretty obvious – when you take a bite, you’ll have a taste of brownies (my favorite!), whipped cream with hot chocolate mix and toasted marshmallows. The addition of marshmallows can be skipped, but may I ask why?? I added colorful sprinkles coz what’s a birthday without happy sprinkles?? Pretty little treats!

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!!

Hot Chocolate Cream in Brownie Cups

  • Hot chocolate cream (recipe below)
  • Brownie cups (recipe below)
  • Marshmallows, toasted (optional)

For the hot chocolate cream:

Ingredients

  • ¾ cup whipping/heavy cream
  • 2 packets instant hot chocolate mix

Instructions

  1. Make sure that your bowl, beaters, and whipping/heavy cream are very cold.
  2. In your cold bowl, add in whipping/heavy cream. Beat until stiff peaks form.
  3. Add in instant hot chocolate mix gently using a spatula.
  4. Place in the fridge until ready to use.

For the brownie cups: 

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp coffee dissolved in 1 tbsp warm water
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F. Generously spray muffin pan with cooking spray.
  2. In a large bowl, combine melted butter, eggs, vanilla and coffee mixture.
  3. Add in flour, cocoa powder, and salt. Mix using a spatula, making sure not to overmix them.
  4. Using a small ice cream scoop (or 1 tbsp), place in batter into the muffin hole over each mini Oreos.
  5. Bake for 11-14 minutes or until the top doesn’t look too glossy or mostly set.
  6. Remove the pan from the oven and press the top of each brownie with the bottom of a small container or glass to create a well.
  7. Let them cool in the pan for 15 minutes before removing to a cooling rack to cool completely.
  8. When brownie cups have cooled completely, fill them with the hot chocolate cream.
  9. Chill in the fridge before serving and top with toasted marshmallows.

Note: For the sprinkles, I melted chocolate in a microwave and dunked the top edges of the brownie cups then I added sprinkles.

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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
  • 1/2 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} Baba Ganoush with Roasted Garlic

This version of middle-eastern eggplant dip is made with roasted garlic which gives a hint of sweetness to the dip. Perfect with cucumbers and carrots. You know what? This is also perfect with roasted veggies to enjoy as a ‘salad’. 

Do you remember me posting about the crazy food budget I was trying to do? Well, it was nearly successful until I ran out of tahini.

There are many stuff I need to have in my pantry, but I think, since I had my relationship with tahini, it is the most essential one. I did try my best to fit a certain food budget each in a week. First three weeks were completely fine. I’ve managed the headaches I had while thinking deeply what meals could I have within that certain amount. I had to divide meals into more than two meals. I was close to celebrating that finally, for the first time since I was born, I’ve learned how to manage a certain amount of money in a month. I was wrong.

It gone wrong when I started to look for a dip. I wanted hummus, but chickpeas are out of the Whole30 circle. I’ve thought of baba ganoush, which I also really love. It was saved in my system (that I would make it on the coming weekend), but later I found out that I ran out of tahini. I had to choose – whether to reboot my system (which I am 99.9% sure not possible) or to stop this insane food budget and get that bottle of tahini to make my tummy happy. As you can see, I choose that latter. I’ve told myself that I think I did well for the first three weeks and it’s time to celebrate. Three weeks sticking to the food budget? That was insane and I am glad I survived three weeks! Phew!

Baba ganoush is a Middle-eastern eggplant dip. This does not require a lot of effort, but it requires patience while waiting for the eggplants to be cooked and for them to cool down before peeling. After that, everything will be the food processor’s job. I’ve read different versions on how to make this and all of them used freshly minced/grated garlic. I’ve made the same at first, but I didn’t like the aftertaste of the garlic. Even after I brushed my teeth, my burp tasted garlic! Yuck! So the second time, I roasted a whole bulb of garlic while my eggplants are cooking and mixed the garlic with the rest of the ingredients and it was A-MA-ZING!

The roasted garlic gave a hint of sweetness to the dip and it was superb!! Baba ganoush and hummus are now having a battle – which one is better. I might try roasting the garlic the next time I make hummus and let’s see which one wins.

Baba ganoush stayed delicious for two days in my fridge. I enjoyed it with cucumber and carrots. I also tried adding cajun roasted sweet potatoes on top of the dip and I loved it, especially when you add harissa-tahini sauce. I could eat this everyday!

Have you tried making baba ganoush with roasted garlic? If not, why not try it? You will love it, I am sure.

I am sharing this at Fiesta Friday #195. Thanks to Angie and our co-hosts, Monika and Sandhya.

Whole30 Baba Ganoush with Roasted Garlic

Ingredients:

  • 2 eggplants, 600g in total
  • 6 tbsp tahini
  • 4-6 tbsp lemon
  • 1 tbsp olive oil
  • Roasted garlic, 2 whole bulbs (for roasting garlic, you will need: 2 tbsp of olive oil, salt and pepper, and aluminum foil)
  • 1/4 cup parsley chopped
  • 1/4 to 1/2 tsp cumin powder
  • Parsley, to garnish
  • olive oil, to drizzle the baba ganoush
  • Salt, to taste
  • Chili powder, to serve (I used kashmiri chili powder)

Instructions:

  1. Wash and dry the eggplants. Pierce them using a fork and apply a thin amount of olive oil in each.
  2. Turn on the stove top to low-medium and place the eggplants above and cook until soft, making sure to turn them to make sure that they are evenly cooked.
  3. While eggplants are cooking, preheat the oven to 400F. Cut off the head of the garlic bulb, making sure that cloves are exposed. Place in aluminum foil. Pour olive oil and then season with salt and pepper. Close the aluminum foil and place in larger baking pan. Roast for 25-35 minutes or until garlic is soft when pressed. (Your house will smell amazing!) When done, remove from the foil and let cool, Squeeze out the garlic from their skins and set aside until ready to use.
  4. When eggplants are done, transfer to a bowl and cover with a plate for 5 minutes. (This is to further steam the eggplants) Remove the lid and let cool down. (I used a portable mini fan to cool them down coz I was very impatient.)
  5. Peel off the eggplants and place the flesh into the food processor.
  6. Add in chopped parsley, tahini, cumin, roasted garlic, olive oil and pulse until desired consistency is reached.
  7. Add in lemon and salt according to liking.
  8. Transfer to a serving plate.
  9. Garnish with parsley, paprika or chili powder.

Note: This can be eaten right away or can be kept in the fridge.

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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} Fisherman’s Eggs

This dish is packed with nutrients and quick to make. It is also delicious that you’d want the whole dish to yourself. 

Fisherman's Eggs 3

What in the world are Fisherman’s Eggs??

I don’t know. I am asking you. You tell me.

I did ask my BFF Google, but it didn’t give me much answer. Sardines cooked with lots of garlic, then onions (I cooked mine a little longer so it caramelizes a bit and it was amazing), spring onions and eggs – I am in!

Fisherman's Eggs 2I love canned sardines a lot and I love eggs (even more). So having both together in one dish a win-win situation. Also, I don’t know much recipes with sardines – this is a good way to add this recipe to my never ending list. The thing was… I overcooked the eggs AGAIN. Keep up the bad work, Jhuls. Keep multi-tasking and do not focus when you cook! 

Fisherman's Eggs 1The dish is very easy to make and doesn’t require many ingredients. It was totally filling and delicious. It is so perfect with those slices of onions that have been little caramelized. It was a perfect meal to enjoy!

Fisherman's Eggs 4

I am bringing this at Fiesta Friday #193. Thanks to our Angie and to our co-hosts this week, Suzanne and Ginger.

Whole30 Fisherman's Eggs

Ingredients:

  • 2 cans of sardines in water
  • 1 cup onions, sliced
  • 2 tbsp garlic, minced
  • 2 tbsp olive oil
  • 3-4 eggs
  • 2 tbsp spring onions, sliced
  • Salt and pepper, to taste

 

Instructions:

  1. Preheat oven to 450F.
  2. In an oven proof pan over low-medium heat, add oil.
  3. Add in sliced onions and cook until caramelized (about 10 minutes). Remove ¼ of the onions and transfer to a plate.
  4. Add in garlic and cook until fragrant.
  5. Add in sardines and loosen with a fork and season with salt and pepper.
  6. Bake for 10 minutes.
  7. Remove from the oven and crack 3-4 eggs over the sardines.
  8. Place back in the oven and bake further for about 5-8 minutes, depending on the doneness of the eggs you prefer.
  9. Remove from the oven and top with spring onions.

Source recipe: Fisherman’s Eggs by Garlic Matters

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