Broccoli Bacon Salad

INGREDIENTS

FOR THE SALAD

kosher salt

3 

heads broccoli, cut into bite-size pieces

2 

carrots, shredded

1/2 

red onion, thinly sliced

1/2 c. 

dried cranberries

1/2 c. 

sliced almonds

6 

slices bacon, cooked and crumbled

FOR THE DRESSING

1/2 c. 

mayonnaise

3 tbsp. 

apple cider vinegar

kosher salt

Freshly ground black pepper

DIRECTIONS

1. In a medium sauce pan, bring 4 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
2. Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
3. In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
4. In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
5. Pour dressing over broccoli mixture and stir to combine.

Sweet Chile Lime Grilled Chicken

INGREDIENTS

3/4 c. 

sweet chili sauce

Juice of 2 limes

1/3 c. 

low-sodium soy sauce

4 

boneless skinless chicken breasts (about 1 3/4 lb.)

Vegetable oil, for grill

Thinly sliced green onions, for garnish 

Lime wedges, for serving

DIRECTIONS

1. In a large bowl, whisk together chili sauce, lime juice, and soy sauce. Set aside 1⁄4 cup marinade. 
2. Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours or up to overnight. 
3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with marinade, until charred and cooked through, about 8 minutes per side. 
4. Baste with reserved marinade and garnish with green onions. Serve with lime wedges. 

Sticky Grilled Chicken

INGREDIENTS

1/2 c. 

low-sodium soy sauce

1/2 c. 

balsamic vinegar

3 tbsp. 

honey

2 

cloves garlic, minced

2 

green onions, thinly sliced

2 1/2 lb. 

chicken drumsticks

Vegetable oil, for grill 

2 tbsp. 

sesame seeds, for garnish

DIRECTIONS

1. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic, and green onions. Set aside 1/4 cup marinade. 
2. Add chicken to a large resealable plastic bag and pour in remaining marinade. Let marinate in the fridge at least 2 hours or up to overnight. 
3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with reserved marinade and turning every 3 to 4 minutes, until charred and cooked through, 24 to 30 minutes total. 
4. Garnish with sesame seeds before serving. 

Huli-Huli Chicken

INGREDIENTS

3 lb. 

bone-in skin-on chicken thighs (about 6 thighs)

Kosher salt

Freshly ground black pepper

1 c. 

pineapple juice

1/4 c. 

low-sodium soy sauce 

1/4 c. 

packed brown sugar

1/4 c. 

ketchup

1/4 c. 

low-sodium chicken broth

1 tbsp. 

Sriracha

3 

cloves garlic, minced

2 tsp. 

freshly grated ginger

1 

pineapple, cut into wedges

2 

green onions, thinly sliced

DIRECTIONS

1. Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
2. Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
3. Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
4. Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
5. When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.
6. Serve pineapple and grilled chicken together, garnished with green onions.

Instant Pot Chicken Tikka Masala with Lentils

Ingredients

• 2 tbsp coconut oil
• 1 cup yellow onion diced
• 4 garlic cloves minced
• 1 lb chicken cubed
• 1 tbsp Garam Marsala
• 1 tsp fresh ginger grated
• 1 jalapeno seeded and minced
• 2 14.5 oz cans diced tomatoes
• 1 cup chicken broth
• 1 cup brown lentils
• 1 cup coconut milk
• ¼ cup fresh cilantro chopped + more for garnish, if desired
• ½ tsp salt

Instructions

1. Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
2. Add the coconut oil to the Instant Pot, when the display says “hot”, add the onion, garlic and chicken, saute 4-5 minutes, then add the garam marsala, fresh ginger and jalapeno, saute for an additional 2-3 minutes.
3. Press the Keep Warm/Cancel button on the Instant Pot.
4. Add the diced tomatoes, vegetable broth and lentils to the Instant pot and stir to combine.
5. Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
6. Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 15 minutes.
7. When the cooking time is up, turn off the Instant Pot and wait 10-15 minutes, then release any remaining pressure before unlocking the lid.
8. Remove the lid and stir in the coconut milk, cilantro and salt.
9. Serve immediately on it's own or over rice.