Sweet Chili Chicken Lettuce Wraps

I’ve been eating these for lunch for weeks… so easy and delicious!

You are going to LOVE it!

Enjoy! Xo Jen

 

Sweet Chili Chicken Lettuce Wraps

 

Ingredients:

  • 1/2 c. sweet chili sauce
  • 1/3 c. low-sodium soy sauce
  • Juice of 1 lime, plus wedges for serving
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. Sriracha
  • 2 tsp. freshly grated ginger
  • 2 cloves garlic, minced
  • 3 boneless skinless chicken breasts
  • 12 leaves romaine or butter lettuce, for cups
  • 1/2 red onion, thinly sliced
  • 1 carrot, shredded
  • 1 tbsp. freshly chopped cilantro

 

 

Directions:

  1. In a large bowl, combine chili sauce, soy sauce, lime juice, oil, Sriracha, ginger, and garlic. Whisk to combine. Add chicken breasts to the bowl and toss with marinade.
  2. Heat a large grill pan over medium heat. Add chicken breasts and cook until golden with grill marks and no pink remaining, 8 to 10 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. Build your lettuce cups: Fill lettuce cups with chicken and garnish with onion, carrot, and cilantro. Serve with lime wedges on the side.

 

Greek Grilled Chicken Kabobs

Alright… If you know me, you know how much I love to bring you recipes that you can grill!  And this one is so freaking good! 

It’s easy to throw together in a pinch which makes it a great meal for any night of the week. 

Added bonus, you got your veggies and protein all done in 1 shot!

Greek Grilled Chicken Kabobs

Ingredients:

  • 1 lb chicken breasts cut into 1.5-inch cubes
  • 2 cups bell peppers cut into cubes
  • 2 cups red onion cut in 1-inch segments
  • 2 cups zucchini sliced 1 inch thick

Marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice of one lemon
  • ½ tablespoon lemon zest of one lemon
  • 1 tablespoon minced garlic about 3 cloves
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon red pepper flakes optional

Instructions:

  1. Chop your vegetables.
  2. In a large bowl, mix together your marinade. Add cubed chicken and vegetables. Stir together until evenly coated and marinate for at least 20 minutes.
  3. Once the chicken/veggies have marinated – preheat the grill to medium-high heat.
  4. Assemble skewers. Grill on medium-high heat for 5 minutes, flip and grill for another 5-10 minutes until chicken is browned and cooked to 165 internal temp.

Strawberry Scones

Well friends, these took me a few times to master but they were so worth it!

Enjoy! Xo Jen

 

Strawberry Scones 

Ingredients:

  • 1 cup fresh strawberries (cut into small pieces)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar plus 1 tsp for topping
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 cup (half stick) frozen butter
  • 3/4 cups 1% light buttermilk (cold)
  • 1 tsp vanilla

Instructions:

  1. Preheat the oven to 400F.
  2. Measure out ¼ cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside.
  3. In a large bowl, mix all the dry ingredients including the remaining sugar.
  4. Using the large holes of a cheese grater, grate the frozen butter into the flour.
  5. Mix well with flour.
  6. In a medium bowl, mix the buttermilk, and vanilla.
  7. Using a fork, slowly stir the wet ingredients into the dry ingredients, until all the mixture is moistened. Do not overwork the dough.
  8. Fold in the strawberries.
  9. Line a cookie sheet with a silicone sheet or parchment paper.
  10. Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Sprinkle with one teaspoon of sugar. Bake on the center rack for 18 minutes.
  11. Remove and let them cool about 5 minutes before eating.

 

 

Soft & Chewy Coconut Almond Chocolate Chip Cookies

This recipe is from my rockstar friend Alina Eisenhauer, she is an award-winning chef and these cookies are BOMB!!!!!!

Enjoy!!

xo Jen!

 

Soft & Chewy Almond Chocolate Chip Cookies

INGREDIENTS:

  • 2 cups (192g) almond flour
  • 1/4 cup (28g) coconut flour
  • 1 tsp baking soda
  • 1/4 tsp course sea salt or kosher salt
  • 1/4 cup (60g) ghee or coconut oil
  • 1 cup (150g) raw coconut sugar
  • 2 lg. eggs
  • 2 egg whites
  • 1 tsp pure vanilla
  • 1 cup Lily’s or Know Better Foods dark Choc. chips

 

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees
  2. Mix coconut oil/butter with coconut sugar
  3. Add eggs and egg whites mixing well to combine
  4. Add coconut flour, baking soda, salt, vanilla, and mix until well combined
  5. Add almond flour and chocolate chips, mix well
  6. Using a tablespoon measure, scoop onto the parchment-lined baking sheet, flatten slightly.
  7. Bake for 12 minutes, turning once after six min.

 

Recipe Notes

There was no option in the nutrition analysis for sugar-free chocolate chips so the nutrition label for this recipe is assuming that you use regular mini dark chocolate chips.

If you are eating Paleo or wanting no refined sugar at all use the Know Better Foods chocolate chips,  or Lily’s Chocolate chips. Lily’s are now available at Stop & Shop, Whole Foods, and many other stores as well as on my Amazon Page.