I recently realized that Hunky Hubbie and I have pretty much eliminated starch and bread from our nightly dinner- and without even trying.
Focusing on my January Clean Eating Recipes, I wanted to share a dish that is so simple and yet incredibly healthy and has no rice on the side- just loads of gorgeous vegetables.
It’s a chicken stir fry colored with beautiful turmeric which adds the most divine color to your chicken. Add in a lot.
Loads of fresh ginger and garlic are also stars in this recipe. The health benefits of these super star foods include regulating blood sugar (see Cleveland Clinic article here) to lowering cholesterol, combating cancer cells, and helping with weight loss.
Here is a rather interesting study from the National Institues of Health. An easier guide to the benefits of eating garlic- raw or cooked is here.
Packed within this recipe are superfoods like red onion, broccoli, edamame and mushrooms. Just before serving I add in roasted cashews for a bit of crunch. I find these vegetables so filing and satisfying that I have pretty much elimated the deisre to cook rice and serve it on the side with my dinners anymore.
One pan skillet dinner that is good for you and ready in under 45 minutes?
Yup- I’m here for you folks.
Golden tumeric Chicken – sevres 4
2 whole chicken breasts, cut into bite sized chunks
2 tsp tumeric
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp fresh ground black pepper
4 cloves of garlic, minced fine
2 heaping TBSP fresh ginger, grated
1 tsp “Everything but the Bagel” seasoning blend
1/4 cup tamari
3 TBSP sweet chili sauce
1/2 cup water
1/2 red onion, sliced
1 large red, yellow OR orange bell pepper, sliced
8 oz gourmet mushrooms, such as cremini, shitake, portobello, sliced
1 cup frozen shelled edamame, thawed
3 cups broccoli, cut into florets
7-9 stalks of asparagus, sliced on the diagonal and white part removed.
1/2 cup roasted cashews
Method- Prep time 15 minutes. Cooking time- 20 minutes
- Heat 1 TBSP olive oil in a large non stick or ceramic skillet until just shimmering.
Add in chicken, in batches, taking care not to let sides touch so they meat will brown and not steam. Sprinkle chicken with the tumeric, garlic powder, smoked paprika and black pepper while cooking. When the chicken is golden brown, (about 5-7 minutes) turn over and brown the other sides. You may lower the heat to keep the chicken from cooking too quickly. Set aside to rest, covered, to keep warm.
- Lower the heat in the pan to medium. Add in another 1 TBSP of olive oil.
Sauté the garlic and ginger for 1-2 minutes until fragrant.
Add in the onions and mushrooms. Cook until the edges are just browned- about 4-5 minutes. Add in the peppers, broccoli, and asparagus. Sauté another 3-4 minutes.
Stir in the Everything but the Bagel seasoning, tamari, (or low sodium soy sauce) water and sweet chili sauce.
Add in the edamame and return the chicken to the pan. Cook for another 5 minutes until the chicken is cooked through and the vegetables are crisp tender. Add in the cashews and toss well in the pan so they are well coated with the sauce.
- If pan becomes too dry, turn down the heat and add more tamari and water- 1-2 TBSP at a time. You can also cover the pan for a few minutes to help keep the dish from drying out.
If there is too much liquid in the pan, just increase the heat to help it evaporate. Watch the pan though- you do not want the dish to dry out.