A variation of an Indian recipe I used to make for a client in Santa Barbara. Easy to put together with just a handful of ingredients and will warm your belly on a chilly spring evening. I always make enough for leftovers, it freezes and thaws […]
This is a great meal when you don’t want to spend too much time cooking/cleaning up. Just cut up your vegetables, grab a package of sausage from the freezer and throw it in a hot oven! 40 minutes later dinner is served.. 1 pack frozen […]
Another cold leftover chicken lunch. So easy. So good!
I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too.
This plate took about 3 minutes to throw together, and packs so much flavor into each bite.
For the Chicken:
- 10 – 12 boneless skinless chicken thighs
- 2 tablespoons fresh minced ginger
- 1 tablespoon thai green chile paste (red would be equally good)
- 1 teaspoon dried galangal powder
- 1 teaspoon dried granulated garlic
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon coconut palm sugar (optional, leave out if you’re not doing sugars, or doing a Whole 30)
- 2 tablespoons unseasoned rice vinegar
Mix all marinade ingredients together in a large mixing bowl, add the chicken thighs and use your hands to coat the chicken well and evenly. Cover with plastic wrap or a plate on top and let marinate in fridge 4 hours up to overnight.
Bake chicken thighs in a 400F degree oven for 30 minutes or until well cooked throughout, basting a couple times with the juices toward end of cooking. Enjoy it hot from the oven, and look forward to some excellent leftovers.
For the Salad (enough for 1 hungry woman’s lunch):
- 2-3 large leaves bok choy, white and green parts – thinly sliced
- a handful of baby sweet bell peppers – seeded and thinly sliced
- 1 small cucumber – seeded and thinly sliced
Bok choy is really tasty when prepared raw, it has a nice little zing and delicious crunch. A member of the cruciferous variety, it’s high in vitamin K, a good source of vitamin C and vitamin A, provides a decent dose of folate, calcium, vitamin B6, manganese and even some iron to boot.
For the dressing:
I don’t measure these, I just sprinkle them in, but here is my best guess:
- 1 teaspoon umeboshi vinegar
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- a few dashes of Frank’s Redhot sauce
Note – umeboshi vinegar is very salty which is why there is no extra salt in this recipe.
Put the veggies in a mixing bowl, add dressing ingredients, toss well with tongs, taste and adjust seasonings to your liking.
These little flavor bombs are pure protein and absolutely delicious. No fillers or binders such as nut flour, bread crumbs or eggs are added to this recipe. Not that those additions wouldn’t be delicious, just that this recipe was created for clients who are on […]
Who doesn’t love some cold leftover chicken for lunch?
Here I sliced Balsamic & Herb Chicken Thighs (recipe coming in next post) and placed them over a bowl of mixed salad greens drizzled with Primal Kitchen Avocado Oil Ranch Dressing. Added sliced celery, gala apple, and organic raw pecans. It was so flipping good!
A delicious meal that took less than 2 minutes to put together. Knife skills, people. For years and years I would not buy bottled dressings because I was not into their ingredient lists. Wow is it handy to have some bottled dressing in the fridge! Nice work, Primal Kitchen!