My husband, Bedros, is one seriously cool dude.
For over a decade he’s been my go-to for recipe tasting…and I’ve made some interesting things over the years.
There were the raw vegan days, when dinner consisted of raw zucchini noodles…
Then there was the green smoothie phase, when he would have a frothy green cup handed to him each morning…
And let’s not forget that macrobiotic summer, when he saw so much seaweed and tofu he’s probably blocked it out.
These days he’s loving the protein and veggie style of dinners that I’ve been serving up.
Whenever he really likes a recipe he will look over and announce, “Top Five!” Only thing is we have no clue which other recipes are in that five…pretty sure it’s more like top 50 now
1½ pounds skinless, boneless chicken tenders
1 cup blackberries
¼ cup coconut aminos
¼ cup plum vinegar
1 tablespoon olive oil
⅛ cup yellow onion, minced
4 cloves fresh garlic, minced
1 Packet Stevia
1 tablespoon coconut oil
1 cup blackberries
1 Packet Stevia
1 tablespoon plum vinegar
1 bunch skinny asparagus, ends trimmed and cut into 1-inch pieces
1 tablespoon olive oil
Dash of salt and pepper
2 cloves fresh garlic, minced
1 tablespoon lemon juice
Rinse the chicken tenders and pat dry. Place in a large ziplock bag.
Combine the rest of the ingredients in a high speed blender until smooth.
*optional* Strain the seeds from marinade (If you don’t mind the crunch, then leave the seeds in!)
Pour the marinade into the bag of chicken, seal and place in the refrigerator for 4 to 6 hours.
Preheat oven to 375 degrees F. Place the marinated chicken in a baking pan and bake for 30 minutes.
Remove from oven, drain off excess marinade, then place under high broil for 4 minutes, watching closely.
In a skillet over medium low heat, combine all of the ingredients and bring to a simmer.
Simmer, stirring often, until the blackberries become bright and the sauce reaches desired consistency.
If you wish to thicken the sauce more, add ½ teaspoon of arrowroot powder.
*optional* Strain the seeds from the sauce (If you don’t mind the crunch, then leave the seeds in!)
Serve over the cooked chicken.
Preheat oven to 375 degrees F. Lightly grease a baking sheet with olive oil. 2. In a bowl combine the asparagus, oil, salt, pepper, garlic and lemon juice. Spread over prepared pan. 3. Bake for 17 minutes, or until tender and bright green.
Calories: 342
Fat: 10g
Carbohydrates: 20g
Sodium: 721mg
Fiber: 7g
Protein: 38g
Sugar: —