Happy Friday!! Can't believe this week has already come and gone! I have a super easy and healthy baked chicken recipe for your today. I had lime on my mind and created the recipe from there. I was staring at the produce section at the grocery store and spotted sugar snap peas. I use to make these all the time because they are so easy, but I realized I had taken a hiatus on cooking them. I grabbed about 1/4 pound and continued on through the grocery. As I walked aisle to aisle, I finally figured out what I would create for dinner. I ended up with a simple salad with pear and candied pecans (I meant to grab blue cheese for the Hubs to put on his salad but I forgot), baked chicken, and sautéed sugar snap peas with water chestnuts. Hope you are hungry!
Honey Lime Baked Chicken
GF, DF
Ingredients:
2 boneless skinless chicken breast
juice of 1 lime
1 1/2 T agave nectar (or honey)
2 cloves garlic
1/2 cup extra virgin olive oil
salt and pepper to taste
What to do:
Preheat your oven to 350°.
Trim an excess fat off your chicken breasts.
Chop your garlic.
Mix your lime juice, agave nectar, garlic, and olive oil together in a measuring cup (this makes it easy to pour) your welcome :) Of course you can just use a small bowl.
Place your chicken breast in a small baking dish. Sprinkle both sides with salt and pepper.
Pour your olive oil mixture over your chicken.
Bake in your preheated oven for about 30 minutes or until no longer pink. Cooking times will vary on the size of your chicken breasts.
Wasabi Sugar Snap Peas
GF, DF
Ingredients:
2 cups fresh sugar snap peas
1 T extra virgin olive oil
1 8oz can water chestnuts
1 1/2 T GF soy sauce
1 T Gold's wasabi sauce, you could use straight wasabi just cut the amount
2 cloves garlic
What to do:
Lets prepare your snap peas. Thoroughly wash your peas.
Trim the stringy end off of your peas.
Chop your garlic.
Drain your water chestnuts.
Heat your olive oil over medium heat. Toss in your garlic and sauté for a minute.
Add in your snap peas, water chestnuts, soy sauce, and wasabi sauce and stir to combine.
Sauté for about 7 minutes.
Yup thats it!!
Pear and Candied Pecan Salad w/ homemade Balsamic
GF, DF
Ingredients:
mixed greens lettuce
1 boston pear
Candied Pecan Ingredients:
1/2 pound pecan halves
1/2 cup sugar
1 t ground cinnamon
1/2 t salt
1 egg white
1/2 t pure vanilla extract
2 T cold water
Dressing Ingredients:
1/3 cup olive oil
2 T balsamic vinegar
1 T red wine vinegar
1 clove garlic, minced
1/2 t ground dry mustard
1 1/2 T lemon juice
Preheat your oven to 250°.
Lets start with your candied pecans. Add your sugar, cinnamon, and salt in a medium bowl.
Mix until completely combined.
In a separate large bowl, whisk together your egg white, vanilla, and cold water.
Add your pecan halves into the bowl with the egg mixture.
Stir to coat.
Add the sugar mixture to your pecans.
Toss the pecans to evenly coat.
Transfer your pecans to a parchment covered cookie sheet.
Bake for 1 hour, stirring every 15 minutes.
While your pecans are cooking, get your dressing together.
I have dressing emulsifier so that is what I made this dressing in. If you don't have one, no problem at all! You can make this in any container with a top, such as a mason jar.
Add all of your ingredients into the jar of your choice and stir to combine. That's it!!
You can store your dressing in the fridge.
Chop your pear in small bites and serve on top of your salad.
Happy Eating!
-Wise Wife
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