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Zesty Pan Seared Chicken
4 oz. Chicken breast, strips
2 tsp. Red Pepper Flakes
2 tsp. Paprika, smoked paprika is highly preferred
1 tbsp. Garlic Ginger Paste
2 tsp. Lemon Pepper Seasoning
Kosher Salt and Fresh Ground Black Pepper (Adjust to your own taste)
Juice of Each a Lemon and a Lime
2 tsp. Coconut oil (or whatever you have on hand)
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1. Combine all ingredients into a bag. Toss until chicken is completely coated.
2. Store into a plastic container (just in case the plastic bag leaks), marinate for 3-24 hours. No more than two days at max. No longer!!
3. Options of cooking these are solely up to you. They’re great, baked, air-fried, or even steamed.
4. As shown in the video, I panfried them. For about 6-8 minutes per side. Thoroughly cooked through. Enjoy how ever you desire.
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Mixed Veggies with Cauliflower Rice
1 bag of plain, frozen cauliflower rice or 1 head of cauliflower shredded into rice
1 bag of frozen broccoli or 1 large bunch or broccoli
5 oz. julienned white or yellow onion
1 large Red Bell Pepper, julienned
2 oz. Julienned carrots
2 tsp. Red pepper flakes
2 tsp. Italian Seasoning
2 tsp. Dried sage
1 tbsp. Garlic Ginger Paste
Kosher salt
Black pepper
1 tbsp. Coconut Oil
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1. Sauté sliced onions with the red bell peppers. Stir until onions are slightly translucent. Add in the garlic ginger paste.
2. Add in the cauliflower rice and broccoli.
3. Add in your herbs and seasonings. Adjust salt and pepper to your taste. Dish is done once broccoli is thoroughly cooked.
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Sautéed Citrus Asparagus
1 bundle of Asparagus or package of frozen Asparagus Spears
1 tbsp. Coconut oil
Kosher salt
Black pepper
1 Lemon zest and juice
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1. On medium high heat, begin sautéing the asparagus spears.
2. Add your salt and pepper. Adjust to your taste.
3. Zest your lemon, squeeze juice over top. Enjoy!!
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Music: Golden
Musician: Jeff Kaale
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