2 tablespoons Bragg Liquid Amino’s (find in the organic section at grocery store) or reduced-sodium soy sauce
Juice of 1 lime
1 tablespoon light brown sugar
1 tsp cornstarch
In a medium bowl, combine the ingredients for the marinade until smooth and allow to marinate chicken in this mixture for 1 hour minimum in the refrigerator. When ready to cook, bring chicken at room at room temperature. Meanwhile, preheat your oven to 425°F (200°C).
Transfer chicken and the sauce to a baking dish. Bake at 425°F (200°C) for 25-30 minutes. Meanwhile reduce the remaining marinade a little bit in a saucepan on the stove while chicken is cooking, then drizzle the sauce left in dish over cooked chicken and broil for 5 minutes.
Let cool before serving! Garnish with cilantro if desired, and serve immediately.
ENJOY this dish with my Healthy Chinese Cauliflower stir-fry rice! Recipe below!
Healthy Chinese Cauliflower Stir-fry Rice
1 head cauliflower chopped into small pieces
3 tbsp Extra virgin Olive Oil
1/4 medium onion chopped
2 garlic cloves chopped fine
1 small bag steam fresh veggie mix (peas, carrots, beans) or you can use 4 oz of your favorite veggie to go in your stir-fry.
2 tbsp Bragg Liquid Amino’s
In large pan, add 1/2 tbsp Olive Oil and 2 eggs. mix eggs, breaking yoke and cook fully, continuously mixing and tossing. Set aside.
In same pan, add 1/2 tbsp Olive oil, add onion and garlic and cook on medium high until slightly brown and sautéed. Set aside with eggs.
Next, with same pan, add 1/2 tbsp EVOO (Olive Oil), add veggies and cook until cooked through lightly. Set aside with other cooked ingredients.
Lastly, in same pan, add 1.5 tbsp EVOO and add in cauliflower. Cook on medium for 5 minutes, stirring and mixing every 1-2 minutes. After 2 minutes, add in Bragg Liquid Amino’s.
Add in all other cooked ingredients and cook for 3 more minutes, mixing every minute.
Serve after cooling.
If you make this, I would love to hear how you like it!!! Comment below!!
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