These protein-packed Red Velvet Valentine’s Day treats won’t leave you with any regrets… in terms of nutrition, time spent, or (most importantly) taste!
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By Laura
These protein-packed Red Velvet Valentine’s Day treats won’t leave you with any regrets… in terms of nutrition, time spent, or (most importantly) taste!
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By Laura
This homemade açaí bowl is packed with nutrients from wild blueberries, açaí, and protein. Enjoy one as a cool down post-workout, or as a healthy afternoon snack!
By Laura
This Coconut Milk & Thyme Grilled Chicken recipe is a delicious and easy to make, healthy dinner! The chicken is marinated in thyme-infused coconut milk, garlic, and warm spices.
You guys have all seen that cooking show, Chopped, right? Contestants are challenged to create something delicious using a basket of random ingredients.
This chicken dinner came about – as most recipes do – when I was playing Chopped in my fridge. I had chicken to cook, an open container of coconut milk, extra thyme from my cauliflower crust quiche… and I needed dinner.
The best part about cooking is, though, that I can usually throw together a bunch of random stuff and have it turn out well. It’s not like baking where you best be measuring everything to the decimal.
So that’s what happened here. I threw a bunch of stuff together and it worked! What resulted was a dish that’s full of rich, warming flavors.
The combination of coconut milk with thyme and garlic and those deep, smoky spices results in a flavor bomb you need in your life. I love adding just a bit of cinnamon for extra depth of flavor (this is an awesome trick for anything tomato-based too!).
For you meal prep people, having grilled chicken on hand to top salads throughout the week is a great option. This chicken was delicious atop a spinach and arugula salad with cherry tomatoes. I liked it both warm and cold! I also whipped up a tasty vinaigrette… and totally didn’t write it down. Doh.
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Coconut Milk & Thyme Grilled Chicken
by Laura Hall
Prep Time: 10 mins
Cook Time: 15 mins
Keywords: grill entree gluten-free low-carb soy-free chicken coconut milk garlic thyme
Ingredients (6 servings)
Instructions
Pound chicken* and place in glass dish or large baggie.
In a separate bowl, mix together coconut milk, garlic, onion, thyme, spices, and lime juice. Pour over chicken.
Cover dish or seal bag and refrigerate for 1-4 hours (the longer, the better).
Preheat grill or grill pan to medium. Oil the grill or pan. Remove chicken from bag and place on grill or pan. Pour remaining marinade over chicken. Grill the chicken, turning once, until 165°F (~7-8 minutes per side).
*Pounding the chicken is optional; however, I prefer it because it results in a more tender chicken.
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This new recipe is going to have to share the spotlight with the Balsamic Marinated Chicken (which I think I’ve made 20 times in the last year).
Do you play Chopped with your fridge?
What are your favorite spices to add to marinades?
By Laura
A light and healthy quiche with a flourless cauliflower crust! Brussels and onions create the filling for this delicious brunch dish.
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By Laura
I feel like we should still be in the mountains.
Why CAN’T we spend our days skiing?
Alas, we had to come back home. Silly real world.
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By Laura
This ground turkey-based Sloppy Joe recipe is a simple, healthy version of a childhood classic. Put it over zucchini noodles for a low-carb/gluten-free option!
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By Laura
‘Tis the season for Eggnog.
And booze in general.
Tradition dictates that Christmas includes eggnog. After doing a lot of research, I came up with one of the easiest Eggnog recipes I’ve come across. Better yet, it can easily be doubled for a crowd!
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By Laura
Who’s ready for the holidays?
We (mostly) are.
This time of year makes me want to cook. A lot. When I saw that this month’s Recipe Redux Challenge was to open a cookbook and execute whatever was on p. 216, I knew exactly what cookbook to use. Julia! It’s the perfect excuse to start Mastering the Art of French Cooking.
It just so happened to be something I can’t even pronounce: Coquilles St. Jacques À La Parisienne. The translation is scallops and mushrooms in white wine sauce.
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