It has been such a long time since I’ve posted a recipe here. Since my little girl started Kindergarten this year I feel like someone has pressed the fast forward button on my life – there is just so much going on at the moment! I hope to be more active with you all from now on – especially now that the weather is getting warmer and I am feeling more inspired in the kitchen to whip up some new fresh and healthy meals!
PS: My cookbook is currently on sale AND for the month of September, I am offering free postage as well! Head over to the shop here and enter the code SPRINGTIME at the checkout and you won’t have to pay for postage!
This healthy Teriyaki Chicken dish is so easy it doesn’t really qualify as a recipe. My kids love it with rice and we enjoy it with cauliflower rice (as pictured). I have shared my instructions for cauliflower rice before on this website here and also in my book. This is a quick and super tasty meal for young and old alike – I hope you enjoy it!
Quick and Healthy Teriyaki Chicken
What you will need:
- 2 chicken breasts (or thighs if you prefer) diced
- Oil of your choice – coconut oil, olive oil, butter
- A handful of parsley for garnish (optional)
Marinade – whisk the following together in a bowl
- 3 Tablespoons Tamari (or soy sauce)
- 1 Teaspoon Honey
- 1 Tablespoon Tomato Paste
Toss the chicken through the marinade until well coated. If you have time, you can let it sit for an hour or so to marinate, but if you are in a hurry that’s fine too!
Put some coconut oil/olive oil/ butter in a pan and stir fry the chicken until it’s cooked through and coated with a heavenly glaze.
Serve over your choice of rice with some parsley for garnish.
If you would prefer, you could baste a couple of chicken breasts or thighs and bake in a moderate oven (180 degrees Celsius/ 350 degrees Fahrenheit) for about 30 minutes (or until cooked through). Drumsticks and wings would work brilliantly too!
Healthy Teriyaki Chicken
I’ve talked about the lovely ladies from The Monday Morning Cooking Club before when I shared their delicious tomato and eggplant bake (AKA Bubba’s Eggplant) from their first cookbook here and their delicious recipe for their Shallot Ginger and Sesame crusted salmon here. I was so excited to get my hands on a copy of their recently published sequel called ‘The Feast Goes On’. This beautiful book has plenty more stunning recipes inside that I cannot wait to try.
I love that each recipe has been handpicked from hundreds submitted – so you know that if it makes it into the cookbook it is going to be worth making! Not all the recipes are clean, but there are several that are and I am looking forward to getting to know this book as much as I enjoyed the first. You can check out the Monday Morning Cooking Club’s webpage here and follow them on Facebook here.
This recipe was the first one I made from the new book and it was a real crowd pleaser. I have altered it to include tomatoes and lemon, which gives the dish a much different flavour, but I loved the changes and I hope you do too! (You can double it quite easily if you need to feed a larger group or if (like me) you want to freeze some for another night when you don’t have the time or inclination to cook)
Baked Chicken with Cherry Tomatoes, Lemon, Olives and Capers
(adapted from The Feast Goes On, Monday Morning Cooking Club)
What you will need:
- 1 chicken jointed (I ask my butcher to cut a whole chicken into 8 pieces for me)
- 50 grams (1/4 cup) salted baby capers (well rinsed and drained)
- 75 grams (½ cup) pitted Kalamata olives, halved
- 1 lemon sliced into rounds about ½ cm/¼ inch
- 350 grams (1 punnet) cherry tomatoes
- 2 unpeeled garlic cloves
- 250 mls (1 cup) white wine (or chicken stock if you prefer)
- 1 tablespoon olive oil
- 2 sprigs thyme (or lemon thyme and/or fresh oregano work well too)
- Freshly ground black pepper
How to bring it together:
Preheat oven to 200 degrees Celcius (400 Fahrenheit).
Line a large roasting dish with some baking paper. Lay out the chicken and scatter the capers, olives, garlic and tomatoes on top. Pour the wine (or stock) and olive oil over the chicken, lay the lemon wedges across the top and scatter the herbs. Season generously with pepper.
Roast for 45 minutes – 1 hour or until the chicken is golden and the juices run clear when pierced with a knife. If the chicken is not browned enough, turn the oven to the hottest setting for the last 5 minutes.