I honestly felt like Ina Garten pulling this out of my oven on Sunday night. This was another great recipe from Skinny Taste and only requires one pot — which really helps the clean up process. I think this is a good one to make when you have a bit of time. It made 5 servings, so I was able to meal prep for the week as well. Also, only 335 calories!
1 tbs lemon juice
1.5 tbs of Dijon
.5 tsp olive oil
1 tbs minced garlic
.5 tbs chopped fresh rosemary
3/4 tbs salt
1.5 lbs pork tenderloin
1 lb red potatoes quartered
1 tbs olive oil
.5 tbs chopped fresh rosemary
.5 tsp garlic powder
1 tsp salt
4 oz green beans cut into thirds
- Preheat the oven to 425. Combine lemon juice, mustard, EVOO, garlic, rosemary, salt and pepper. Marinate the pork in that bowl, make sure all side are covered, set aside.
- In a different bowl, combine potatoes, 1tbs of oil, rosemary, garlic powder, 3/4 tsp of salt and pepper in a bowl. Mix to make sure potatoes are covered. Transfer to a baking dish (9×13 pan if possible). Add green beans to the same bowl, add 1tsp of EVOO of 1/4 tsp with salt. Transfer to same dish with potatoes.
- Roast veggies for 30 minutes, halfway through flip them.
- Add the pork to the baking dish in the middle. Bake for 15 minutes. Remove and flip the pork. Bake for an additional 20 minutes until the internal temperature is 140 degrees.
- Let pork sit for 5 minutes, then slice and serve.
I found this delicious recipe on Life Made Sweeter. I made one mistake though and did not chop the chicken before cooking it. Overall, it still taste the same, but I feel my sauce to chicken ratio would be MUCH better with dicing it. I absolutely love Chinese food, so I am constantly trying to find healthier versions of it. This one hit the nail on the head, when you are looking for soy saucey dish!
For the Sauce:
- 6 Tablespoons low sodium-soy sauce coconut aminos
- 1 Tablespoon hoisin sauce use paleo homemade
- ¾ Tablespoon apple cider vinegar
- 2 Tablespoons honey
- 1 teaspoon toasted sesame oil
- ½ teaspoon fresh minced ginger
- 2 cloves garlic minced
- 2 Tablespoons cornstarch
- ½ cup water plus more as needed to thin out sauce
For the chicken and vegetables
- 2 medium skinless boneless chicken thighs or breasts cut into 1″ inch cubes
- salt and black pepper to taste
- 1 ½ cups broccoli florets about 1 head
- 1 red bell pepper
- ½ green bell pepper optional
- 2/3 cup roasted unsalted cashews
For the Sauce:
In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
For the Chicken and Vegetables:
Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
Cook in preheated oven for 8 minutes then remove the pan.
Arrange the broccoli florets, bell peppers, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.**
Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
Cashew Chicken Sheet Pan + Recipe VIDEO!
Shredded Buffalo Chicken Salad – yessssss please! This is great for those like who love buffalo wings.
- In slow cooker combine 24 oz. skinless boneless chicken, 16 oz low sodium chicken broth, 1 celery stalk, and 1 tsp of minced garlic.
- Cook on high for 4 hours.
- Shred chicken then put in 1/2 cup franks red hot, 1/2 of the broth (toss the rest) and the shredded chicken back in the slow cooker.
- Cook on high for 30 minutes — this makes a lot of chicken!
I served it over lettuce with carrots and onions! This is an easy way to avoid the wings at a Sports Bar!
New recipe – lemon dill chicken salad! This is without a doubt the easiest recipe I’ve made so far. This is a good when you have limited time and ingredients!
- Buy a rotisserie chicken, remove the skin. Cut and pull the chicken so it’s shredded (I am trash and use my hands, elegant people can use a fork and knife).
- Place chicken in bowl and stir in 3 tbs of fresh chopped dill, 1 tbs olive oil, and juice from 1.5 lemons.
- Serve over salad or in lettuce wraps.
Skinny Bruschetta Recipe! This is a low calorie replacement for one of my favorite dishes.
- Combine 1/4 diced onions, 1 tbs olive oil, 1 tbs balsamic vinegar, S&P in small bowl.
- In new bowl combine 3 diced vine tomatoes, 2 tbs chopped fresh basil, 1/2 tsp minced garlic, and S&P.
- Stir onion oil mix and tomatoes in the same bowl. Let it sit in the fridge for about a half hour, then serve!
This is great to pour over grilled chicken, on those little garlic toasties or even on top of a salad. A great choice for a lighter summer meal!