Coconut aminos, apple juice + fresh ginger combine for a delightful marinade and flavor for this Paleo Ginger "Soy" Chicken
It's already May. Can you believe it? I'm fairly confident I'm not the only one who thinks 2015 is passing by a little too quick. I know that I was MIA here near the end of April, but it was for good reason!
After finishing up my Whole30, I spent four glorious days in the Dominican Republic with my friend, Jeana. We arrived back to Chicago this past Monday and let me tell you, it was a harsh reality check Tuesday to wake up and not be surrounded by water. My time on vacation was filled with beach, sunshine and drinks. Just the way I like it. Seriously, how can you not fall in love with this?
Alas, I'm finally getting back into the swing of everyday life. I'm working on a post that will share my experience with Whole30, and will also address staying (mostly) Paleo on vacation. That post won't be ready to go until next week, so instead I'm releasing a new recipe for you guys!
This new recipe is for a marinated, ginger "soy" chicken. I say "soy" because this recipe uses a paleo-friendly soy sauce substitute called coconut aminos. This dish in particular pairs really well with my basic cauliflower rice and fresh sauteed veggies. Trust me. Actually, don't. Please try it for yourself instead!
- 1 cup apple juice, no added sugar
- 1/4 cup coconut aminos
- 1" knob fresh ginger, chopped
- 2 tsp (4 cloves) minced garlic
- 1/4-1/2 tsp sea salt
- 1 tbs coconut oil or other fat
- 4-6 chicken breast