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Kale Pesto Paleo Sweet Potato Pitas
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Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer.
Print Recipe Kale Pesto Paleo Sweet Potato Pitas Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer. Ingredients Pita- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 5
You: Rate this recipe! Ingredients Pita
- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
- Preheat oven to 350F.
- In a food processor or bowl combine ingredients for pitas until smooth. Note: Add more or less cassava flour to get the dough to be pliable. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- Separate dough into 4-5 equal parts and press down with your fingers into flat 5" pitas on a baking tray lined with parchment paper. Bake on 350F for 10 minutes on each side until golden brown.
- Preheat oven to 425F. Add chopped cauliflower on a baking tray lined with parchment paper, drizzle with olive oil, salt and pepper to taste, and bake on 425F for 30 minutes.
- To make soft boiled eggs, bring a pot of water to a boil then add eggs and boil for 7 minutes. Remove eggs and chill in an ice bath before peeling.
- In a food processor blend ingredients for kale pesto until it reaches desired consistency.
- Assemble pitas by layering on pesto, roasted cauliflower, red peppers, and eggs. Top with fresh lime juice, chili flakes, and coconut milk to taste.
Golden Turmeric Vegetable Soup
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Creamy golden turmeric vegetable soup; made with vegetables, cashews, and curry spices! A warm and comforting paleo whole30 dinner recipe, full of rich earthy flavors.
Print Recipe Golden Turmeric Vegetable Soup Creamy golden turmeric vegetable soup; made with vegetables, cashews, and curry spices! A warm and comforting paleo whole30 dinner recipe, full of rich earthy flavors. Ingredients- 1 medium sweet potato peeled, chopped
- 2 large carrots chopped
- 1/4 head cauliflower chopped
- 1/2 large white onion chopped
- 2 large garlic cloves
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger grated
- 1 tablespoon turmeric powder
- 1 tablespoon red curry paste
- 2 teaspoons sea salt
- black pepper to taste
- dash of nutmeg
- lemon juice from 1/2 large lemon
- 4 cups water or vegetable broth
Rating: 3.42
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12
Rating: 3.42
You: Rate this recipe! Ingredients
- 1 medium sweet potato peeled, chopped
- 2 large carrots chopped
- 1/4 head cauliflower chopped
- 1/2 large white onion chopped
- 2 large garlic cloves
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger grated
- 1 tablespoon turmeric powder
- 1 tablespoon red curry paste
- 2 teaspoons sea salt
- black pepper to taste
- dash of nutmeg
- lemon juice from 1/2 large lemon
- 4 cups water or vegetable broth
- In a large soup pot add olive oil, cashews, and vegetables. Cover with a lid and saute until soft (stirring on occasion). Then add spices and water.
- Blend everything in a large blender until smooth and serve.
Whole30 Greek Turkey Burgers With Mint Avocado Sauce
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Best bun-less burger recipe! Easy whole30 greek turkey burgers with mint avocado sauce. Served with a slice of apple and portobello for a bun! A healthy paleo meal the whole family will enjoy!
Print Recipe Whole30 Greek Turkey Burgers With Mint Avocado Sauce Best bun-less burger recipe! Easy whole30 greek turkey burgers with mint avocado sauce. Served with a slice of apple and portobello for a bun! A healthy paleo meal the whole family will enjoy! Ingredients Burger- 1 lb ground turkey
- 1/4 medium red onion diced
- 1/4 medium green bell pepper minced
- 1/4 cup fresh parsley minced
- 1/4 cup kalamata olives chopped
- 2 tablespoon fresh mint minced
- 2 tablespoon fresh oregano minced
- 2-3 medium garlic cloves
- salt and pepper to taste
- olive oil for drizzling
- 1 large avocado pitted
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons green bell pepper
- 1 tablespoon red onion
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1-2 medium garlic cloves
- lemon juice from 1 lemon
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk
- 2 tablespoons green bell pepper
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1 medium garlic clove
- lemon juice to taste
- salt and pepper to taste
- portobello mushrooms
- apple rings
- tomato slices
- arugula
- clover sprouts
- red onion sliced in rings
Rating: 4.67
You: Rate this recipe! Info Cook Time 60 minutes Prep Time 5 minutes Servings bugers MetricUS Imperial Course Main Dish Votes: 3
Rating: 4.67
You: Rate this recipe! Ingredients Burger
- 1 lb ground turkey
- 1/4 medium red onion diced
- 1/4 medium green bell pepper minced
- 1/4 cup fresh parsley minced
- 1/4 cup kalamata olives chopped
- 2 tablespoon fresh mint minced
- 2 tablespoon fresh oregano minced
- 2-3 medium garlic cloves
- salt and pepper to taste
- olive oil for drizzling
- 1 large avocado pitted
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons green bell pepper
- 1 tablespoon red onion
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1-2 medium garlic cloves
- lemon juice from 1 lemon
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk
- 2 tablespoons green bell pepper
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1 medium garlic clove
- lemon juice to taste
- salt and pepper to taste
- portobello mushrooms
- apple rings
- tomato slices
- arugula
- clover sprouts
- red onion sliced in rings
- Preheat oven to 375F. Line a baking tray with parchment paper.
- In a bowl combine ingredients for turkey burgers. Divide into four even balls. Drizzle a baking tray (lined with parchment paper) lightly with olive oil. Press balls down onto the pan into burger patties. Bake on 375F for 60 minutes until golden on outsides.
- Blend ingredients for white sauce in a food processor or blender until combined. Do the same with the avocado mint sauce. Serve burger with sauces and any of the following: arugula, olives, tomato, and sprouts. I used portobello mushrooms and apple slices as my bun- it's a must!
Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema
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Favorite paleo/whole30 lunch idea: these pitas made with cauliflower, topped with roasted vegetables and the best avocado sauce you’ll ever have!
Print Recipe Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema New favorite paleo whole30 lunch idea: these roasted veg cauliflower pitas with avocado crema. The pitas are made with cauliflower and eggs and taste amazing! Topped off with roasted vegetables and the best avocado crema that will change your life! Ingredients Cauliflower Pitas- 4 packed cups cauliflower rice
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic herb seasoning or italian seasonings
- 1/2 teaspoon sea salt
- 4 cups cauliflower florets in bite size pieces
- 1 large white sweet potato peeled
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- black pepper flakes to taste
- olive oil for drizzling
- 2 pitted avocados
- 1/2 cup cilantro
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 serrano pepper
- 2 medium cloves garlic
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- lime juice from 1 1/2 limes
Rating: 3.91
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings pitas MetricUS Imperial Course Main Dish Votes: 23
Rating: 3.91
You: Rate this recipe! Ingredients Cauliflower Pitas
- 4 packed cups cauliflower rice
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic herb seasoning or italian seasonings
- 1/2 teaspoon sea salt
- 4 cups cauliflower florets in bite size pieces
- 1 large white sweet potato peeled
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- black pepper flakes to taste
- olive oil for drizzling
- 2 pitted avocados
- 1/2 cup cilantro
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 serrano pepper
- 2 medium cloves garlic
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- lime juice from 1 1/2 limes
- Preheat oven to 425F. Line a baking tray with parchment paper.
- Steam cauliflower rice for five minutes until soft, then drain excess water- put the cauliflower into a colander and press the cauliflower down with a large spatula to really get rid of any water, otherwise tortillas will be soggy. You can also squeeze out the water by wringing it out in a clean dish towel.
- In a food processor blend cauliflower with rest of ingredients until smooth.
- Make four equal balls of dough and press down into 1/2" thick pitas. Bake on 425F for 30-40 minutes until golden. After pitas have cooked allow to cool, so they can "solidify". Note: if the pitas are still set inside, pop them in the toaster for a few minutes!
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Dice sweet potato into 1/2" chunks. Add sweet potatoes and cauliflower florets on a baking tray lined with parchment paper, drizzle with olive oil, toss with spices, and bake on 425F for 30 minutes.
- In a food processor or high speed blender combine ingredients for avocado crema until smooth.
- Assemble pitas by layering on avocado crema and roasted vegetables onto cauliflower pitas. Optional: top with cilantro and full fat coconut milk or yogurt.
Whole30 Lunch Thai Sweet Potato Lettuce Wraps
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Whole30 lunch idea: these drool worthy thai lettuce wraps, stuffed with roasted sweet potato, rainbow mango slaw, and the best thai “peanut” sauce you ever had. Easy, healthy, and delicious! A great paleo lunch for on the go.
Print Recipe Whole30 Lunch Thai Sweet Potato Lettuce Wraps Whole30 lunch idea: these drool worthy thai lettuce wraps, stuffed with roasted sweet potato, rainbow mango slaw, and the best thai "peanut" sauce you ever had. Easy, healthy, and delicious! A great paleo lunch for on the go. Ingredients- 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 1 medium mango diced
- 1/2 cup chopped cilantro
- 1/4 cup chives or green onions minced
- 1 head butter lettuce
- lime wedges for topping
- white sesame seeds for topping
- 1/2 cup peanut butter or almond butter for whole30
- 1/3 cup coconut aminos
- 1/4 cup distilled white vinegar
- 1/4 cup sesame oil
- 2 tablespoons red chili paste
- 1-3 teaspoons lemongrass paste to taste
- 2-4 tablespoons water
- 4 large medjool dates pitted
- 1-2 large knobs of fresh ginger to taste
- 1-2 medium garlic cloves
Rating: 3.18
You: Rate this recipe! Recipe Notes
Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.
Info Cook Time 15 minutes Prep Time 10 minutes Servings servings (12 wraps) MetricUS Imperial Course Main Dish Votes: 22Rating: 3.18
You: Rate this recipe! Recipe Notes
Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.
Ingredients- 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 1 medium mango diced
- 1/2 cup chopped cilantro
- 1/4 cup chives or green onions minced
- 1 head butter lettuce
- lime wedges for topping
- white sesame seeds for topping
- 1/2 cup peanut butter or almond butter for whole30
- 1/3 cup coconut aminos
- 1/4 cup distilled white vinegar
- 1/4 cup sesame oil
- 2 tablespoons red chili paste
- 1-3 teaspoons lemongrass paste to taste
- 2-4 tablespoons water
- 4 large medjool dates pitted
- 1-2 large knobs of fresh ginger to taste
- 1-2 medium garlic cloves
- Puree ingredients for sauce in a high speed blender until completely smooth.
- Heat cast iron skillet over medium heat on the stove. Cook cubed sweet potatoes on medium heat in a little water or oil until soft- I cook mine about 15 minutes until golden on the outsides. Add half the sauce and cook for another 3-5 minutes until crispy. Then set aside.
- In a bowl add julienned peppers, cilantro, chives, diced mango, the rest of sauce and toss.
- Wash and prepare lettuce leaves. I layer two leaves per wrap. Then layer on a scoop of the mango pepper slaw, sweet potatoes, and top off with sesame seeds, more chives, cilantro, and a squeeze of lime juice. Makes about 10-12 wraps
Creamy Avocado Green Goddess Sauce
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Pair this creamy avocado green goddess sauce with any salad, chips, or veggie sticks! Perfect for adding loads of flavor and creamy factor! Paleo, dairy free, whole30.
Print Recipe Creamy Avocado Green Goddess Sauce Pair this creamy avocado green goddess sauce with any salad, chips, or veggie sticks! Perfect for adding loads of flavor and creamy factor! Paleo, dairy free, whole30. Ingredients- 1 large avocado
- 1/2 cup olive oil
- 1/4-1/2 cup water to desired consistency
- lemon juice from 1 lemon
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup green onions
- 2 cloves garlic
Rating: 0
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Condiment, Sauce Votes: 0
Rating: 0
You: Rate this recipe! Ingredients
- 1 large avocado
- 1/2 cup olive oil
- 1/4-1/2 cup water to desired consistency
- lemon juice from 1 lemon
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup green onions
- 2 cloves garlic
- Blend all ingredients in a food processor until it reaches desired consistency. Store in fridge for 5-7 days.
2 Ingredient Paleo Date Sauce
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Ultra smooth and creamy date sauce- made with two ingredients and a dash of salt! Ready for a great alternative to maple syrup? This easy paleo recipe for date sauce can be added to ketchups, sauces, and breakfast recipes for a little sweetness- sans refined sugar!
Print Recipe 2 Ingredient Paleo Date Sauce Ultra smooth and creamy date sauce- made with two ingredients and a dash of salt! Ready for a great alternative to maple syrup? This easy paleo recipe for date sauce can be added to ketchups, sauces, and breakfast recipes for a little sweetness- sans refined sugar! Ingredients- 1 cup medjool dates
- 1 cup water
- 1/2 teaspoon sea salt
Rating: 3.76
You: Rate this recipe! Info Prep Time 5 minutes Servings cup MetricUS Imperial Course Condiment Votes: 25
Rating: 3.76
You: Rate this recipe! Ingredients
- 1 cup medjool dates
- 1 cup water
- 1/2 teaspoon sea salt
- Blend ingredients in food processor (or blender) until completely smooth. Store in fridge for up to one week.
Creamy Carrot Noodles With Cashew Alfredo
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Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen!
Print Recipe Creamy Carrot Noodles With Cashew Alfredo Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen! Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
Rating: 3.67
You: Rate this recipe! Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12Rating: 3.67
You: Rate this recipe! Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
- Puree all ingredients for the sauce together in food processor or high powered blender for 3-5 minutes until completely smooth.
- Place carrot noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook noodles in a skillet on the stovetop, but I have found convection baking carrot noodles turns out perfect results every time and eliminates excess water. I get carrot noodles from Trader Joe's. You can also use sweet potato noodles or any other vegetable noodle.
- Once noodles are cooked, serve with alfredo sauce, top with fresh chopped basil (optional), and serve! Leftovers can be stored in the freezer and reheated later- if you are meal prepping, blend sauce and freeze separate, do not cook noodles until you are prepared to eat them.
Grilled Garlic Lime Chicken Fajita Salad
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Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep!
Print Recipe Grilled Garlic Lime Chicken Fajita Salad Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep! Ingredients Dressing- 1/2 large avocado pitted
- 1/2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons water
- lime juice from 1/2 lime
- 1 medium garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
- 2 teaspoons minced garlic
- lime juice from 1/2 lime
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 2 large chicken thighs
- 2 large eggs soft boiled
- 1/2 medium red bell pepper cut into 1/2" strips
- 1/2 medium yellow bell pepper cut into 1/2" strips
- 1/2 medium white onion cut into 1/2" strips
- 10 oz salad mix
- 2 medium sweet potatoes cut in 1/4" strips
- 1 tablespoon arrowroot flour
- 2 tablespoons olive oil
- 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
- sea salt flakes to taste
Rating: 4.5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.5
You: Rate this recipe! Ingredients Dressing
- 1/2 large avocado pitted
- 1/2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons water
- lime juice from 1/2 lime
- 1 medium garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
- 2 teaspoons minced garlic
- lime juice from 1/2 lime
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 2 large chicken thighs
- 2 large eggs soft boiled
- 1/2 medium red bell pepper cut into 1/2" strips
- 1/2 medium yellow bell pepper cut into 1/2" strips
- 1/2 medium white onion cut into 1/2" strips
- 10 oz salad mix
- 2 medium sweet potatoes cut in 1/4" strips
- 1 tablespoon arrowroot flour
- 2 tablespoons olive oil
- 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
- sea salt flakes to taste
- Blend marinade ingredients together until smooth. Pour marinade into a ziplock bag with the chicken thighs and marinade for two hours or as time allows.
- Grease a grill pan or skillet with olive oil and cook chicken fillets over medium heat, cook on each side until crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
- Fry peppers and onion lightly in olive oil in a skillet over medium heat, until cooked to your liking.
- Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
- In a blender or food processor, blend ingredients for dressing until smooth.
- Slice chicken into strips and prepare salad with salad mix, avocado slices, peppers, onion strips, chicken, fries, and eggs. Drizzle with avocado dressing and serve.
Sweet And Sour Chicken With Cauliflower Rice
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Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep!
Print Recipe Sweet And Sour Chicken With Cauliflower Rice Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep! Ingredients- 3 medium chicken breasts
- 1 medium green bell pepper cut into 1" pieces
- 1/2 medium red bell pepper cut into 1" pieces
- 1/2 medium yellow pepper cut into 1" pieces
- 1/2 medium white onion cut into 1" pieces
- 16 oz cauliflower rice
- 1 cup soft medjool dates
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup homemade for whole30
- 2 tablespoons coconut aminos
- 1 tablespoon arrowroot flour
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
Rating: 4.45
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 4.45
You: Rate this recipe! Ingredients
- 3 medium chicken breasts
- 1 medium green bell pepper cut into 1" pieces
- 1/2 medium red bell pepper cut into 1" pieces
- 1/2 medium yellow pepper cut into 1" pieces
- 1/2 medium white onion cut into 1" pieces
- 16 oz cauliflower rice
- 1 cup soft medjool dates
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup homemade for whole30
- 2 tablespoons coconut aminos
- 1 tablespoon arrowroot flour
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- Cut chicken breasts into 1" cubes and place in a large ziplock.
- In a blender combine all ingredients for sauce until smooth. Pour 1/3 of the sauce into the ziplock with chicken and let marinade for as long as permitted (anywhere from 5 minutes to 5 hours). Set the rest of the sauce aside for later.
- In a heated skillet over medium heat, sauté marinated chicken for five minutes, then add chopped vegetables and cook until chicken is fully cooked (cut a chunk open, if there is no pink, it's fully cooked).
- Steam cauliflower rice and serve with chicken, vegetables, and top off with leftover sauce. Green onions and sesame seeds are optional toppings.