We had leftovers the other night, and I was marveling how nice it was not to have to clean the kitchen. And then I realized there is an invention for that – I have a crockpot, and for some odd reason I haven’t used it in about a month. So this was dinner the next night! Served with some brown rice and side salad.
1.5-2lbs chicken breast tenders
1/4 c whole wheat flour (I used 1/8 c coconut flour and 1/8 c gluten free Pillsbury blend)
1/2 tsp black pepper
1 TBsp coconut oil
1/4 c soy sauce (GF if needed)
2 TBsp rice wine vinegar
1 TBsp tomato paste
1 tsp honey
1 garlic clove, minced
1/2 ginger, fresh grated or dried
1/2 tsp red pepper flakes (optional, I did a dash)
1/2 c cashews raw
Combine flour & pepper in large ziplock, add chicken and shake to coat. Heat oil in skillet over medium-high heat. Brown chicken approximately 2 minutes each side, place in crockpot. Combine rest of ingredients (minus the cashews) in a small bowl and pour over chicken. Cook on low 3-4 hours, add cashews before serving.
Makes approximately 4 servings (depends how much chicken you have!). Serve with brown rice and veggie of choice
21 day fix – 1 red, 1/2 blue, 1 yellow if served with rice, add 1 green for veggie side.