Honey & Garlic Chicken

I have been fighting a bit of a cold and wanted to hit my first ever Soul Cycle class this weekend, but I didn’t make it. I was hoping to share my raving review of the Taylor Swift 1989 vs. Reputation ride. Alas, I will have to find another one! I did make it to Sweat last night and will be heading there again tonight. My favorite teacher at Flywheel has been gone for a few weeks and won’t be back for another couple, so I have been trying to fill a Monday night void.

After the gym, I hit up my local Jewel Osco and spent about $15 on groceries to pair with some items already in my fridge from last week. To my surprise, they had Chicken Breasts and Chicken Tenderloins on special – 2 for 1! This makes my grocery bill for this week significantly less :).

When I got home, I filled the bottom of a glass bowl with the chicken tenderloins and the marinade before taking my dog out to do his business.

Yields: About 4 servings

Chicken Marinade (sit for at least 30 minutes):

  • 1 Pack of Chicken Tenderloins
  • 4 Tablespoons of Honey
  • 3 Spoonfuls of Dijon Mustard
  • 2-3 Dashes of Garlic Powder
  • 2-3 Spoonfuls of Minced Garlic
  • 2-3 Dashes of Cayenne
  • 2-3 Dashes of Turmeric

Cook Time:

Other Ingredients:

  • Half a bag of Kale
  • 8-10 Fingerling Potatoes Cut Up
  • 1 Sweet Onion
  • 1 Yellow Squash
  • 1/2 Cup of Chicken Bone Broth
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2-3 Dashes of Sea Salt
  • 2-3 Dashes of Cracked Pepper

Start with the oil, bone broth, salt, pepper, kale, potatoes and onions in the pan.

Bring to a simmer and cook covered (stirring regularly) for about 5-7 minutes.

Add Yellow Squash and marinated chicken and recover for 5-6 minutes turning the heat up slightly.

Uncover and turn chicken over in the pan. Recover and simmer for another 5-6 minutes.

Serve hot!


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