Hot Garlic Chicken
- 1 resealable bag
- 4 boneless skinless chicken breast halves
- 1/3 cup coconut aminos
- 3 tablespoons olive oil
- 4 cloves garlic pressed
- 3 teaspoons chili paste
- Sea salt and freshly ground black pepper to taste
- Place chicken in a large zipper-topped plastic bag. In a small bowl, whisk together remaining ingredients (coco-aminos through salt and pepper) until well blended; pour mixture over chicken. Seal the bag and turn to coat chicken until fully saturated; refrigerate overnight or for at least 4 hours.
- At time of cooking, heat a large skillet over medium-high heat; remove chicken from marinade and add to skillet; sear for 4 to 6 minutes per side or until cooked through.
SERVING SUGGESTION: Serve hot chicken over chopped baby bok choy; add steamed sliced carrots and whole snow peas on the side. NUTRITION: 226 Calories; 12g Fat (44.5% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 595mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 2 Fat.
Tried this recipe?Let us know how it was!