ONE PAN CREAMY GARLIC CHICKEN

INGREDIENTS:

2 1/2 tbsp. avocado oil split in two

1 1/2 lbs. boneless & skinless chicken thighs

2 tbsp. arrowroot flour

2 tsp. kosher salt

3/4 tsp. black pepper

1 yellow onion diced

1/3 c. bone broth or chicken broth

7 oz. sun dried tomatoes, in olive oil drained

8 garlic cloves minced

15 oz. canned coconut milk

2 tbsp. nutritional yeast

4 c. spinach lightly packed

2 tsp. Italian seasoning

Kosher salt to taste

Black pepper to taste

DIRECTIONS:

Cut chicken thighs into 1 - 1 1/2" bite-size chunks. Transfer to a large bowl. Add half of the avocado oil, arrowroot, salt, and pepper. Give everything a nice stir and be sure it is evenly coated. Set aside.

Heat up a large skillet over medium heat for 2 minutes and add the oil. Let that heat through for another minute. Add chicken to the pan, and cook for 4-5 minutes each side until golden brown but not completely cooked through. Transfer to a bowl or plate with a slotted spoon and set aside.

Add the diced onion to the pan and cook for 2-3 minutes until soft. Add 1 tablespoon of oil from the sun dried tomatoes and minced garlic. Cook for 1 minute, stirring often. Add broth to the pan, scraping from the bottom of the pan and stirring frequently. Cook until broth has reduced down by at least 50%.

Add sun-dried tomatoes to the pan. Fry for 2-3 minutes until quite fragrant and well combined, stirring occasionally.

Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.

Add chicken back into the pan and sprinkle with seasoning. Stir frequently for another 7-10 minutes, letting all of the flavors marinade and allowing the chicken to cook all the way through. Season with additional salt and pepper if necessary.

Top off with fresh lemon wedges and chopped parsley.

Sheet Pan Roasted Veggie Tacos

INGREDIENTS:

FOR THE SPICES:

1 1/2 tsp. cumin

1 1/2 tsp. coriander

1 1/2 tsp. turmeric

3/4 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. cayenne

1/2 tsp. salt

Freshly ground black pepper

FOR THE VEGGIES:

1 head cauliflower, cut into florets

1 medium sweet potato, diced into ½ inch cubes

1 red bell pepper, cut into chunks

1 red onion, cut into chunks

1 c. frozen or fresh corn

2 tbsp. olive or avocado oil

1/2 medium lime, juiced

1 (15 oz.) can black beans, rinsed and drained

OTHER:

8 tortillas of choice

1 avocado, sliced or diced Sliced red cabbage, for crunch

DIRECTIONS:

Preheat the oven to 400°. Line a large baking sheet with parchment paper. Depending on the size of your sheet pan, you may need to use two pans in order to fit all of the veggies.

In a small bowl, mix together all of the ingredients for the spices so they are well combined: cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper.

Add the cauliflower florets, diced sweet potato, red bell pepper, red onion, and corn (if using) to the prepared pan. Drizzle with avocado oil and lime juice. Sprinkle spices all over the veggies. Use a tong or clean hands to combine all the veggies so they are well coated with the spices and oil. I find that using hands is much easier!

Roast the veggies for 30-40 minutes, stirring halfway through. You’ll know they are done when sweet potatoes are fork tender. During the last 5-10 minutes of baking, remove the pan from the oven and add the rinsed and drained black beans right to the sheet pan with the veggies. This is simply to warm the beans in the oven without needing to use another pot or bowl!

Serve on charred tortillas.