Posts tagged 30 minute recipe
Creamy Coconut Lime Chicken Thighs
 

Creamy coconut lime chicken thighs - 30 minute, one pan meal that is perfect for meal preps or for a quick dinner! Dairy-free, gluten-free, and paleo-friendly.

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Do you ever get tired of cooking chicken the same way over and over again? As someone who is married to a man that works in the poultry industry BOTH of my hands are up! I would think even someone who develops new recipes every day can fall guilty to this routine.

To get me out of this rut, I often turn to Thai cuisine. One of my favorite thai dishes is Tom Kha Gai soup. If you’ve had this traditional thai soup then you know the flavors of coconut and lime are at the forefront. I’ve taken those components of Tom Kha Gai soup and incorporated it with chicken. So, there you have it -- a delicious Thai-inspired chicken recipe that pairs well with cauliflower rice or sprouted brown basmati rice and broccoli for lunch or dinner!

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You may have noticed that the sauce color isn’t the prettiest but you shouldn’t be discouraged because we are focused on flavor over appearance. I’ve followed recipes similar to this one but they skip the best part which is thoroughly developing flavors in the cast iron. Don’t wipe away those brown bits after browning your chicken! That is the best part, I’m telling you!

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My husband describes this recipe perfectly - it’s reminiscent of a good southern meal but with flavors of something exotic. I think that’s a perfect description because I wanted to create a recipe that is wholesome and hearty but with more depth. You can bring these spicy, floral, and fragrant flavors to your table easily using curry powder, ginger, and cilantro.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


INGREDIENTS

  • 1 lb skinless boneless chicken thighs

  • Salt, pepper, yellow curry powder to season

    SAUCE

  • 1 can unsweetened coconut milk

  • 1 red pepper (diced)

  • 4 cloves garlic (minced)

  • ½ tsp salt

  • 1 small knob fresh ginger (minced)

  • 1 lime (juice)

  • 1 Tbsp arrowroot flour + mixed in with 1 Tbsp water

GARNISH

Fresh cilantro, green onions, lime wedges

DIRECTIONS

  1. Heat 1 Tbsp oil in a cast iron skillet over medium high heat.

  2. While your pan is getting hot, generously season chicken thighs on both sides with salt, pepper, and yellow curry powder.

  3. Add the chicken thighs to the skillet and sear for 5-7 minutes. Remove the chicken from the skillet and set aside on a plate. The chicken doesn’t need to be fully cooked at this point - we will be returning it back to the skillet shortly.

  4. Turn the heat down to medium and add more oil to the pan. Add garlic to the pan and saute for 2-3 minutes. Add chopped peppers. Make sure to scrape the brown bits into the garlic and pepper mixture.

  5. Once peppers start to sweat, add coconut milk, salt, fresh ginger, and lime. Bring to a boil then add the arrowroot flour + water mixture. Once your mixture has thickened, place chicken thighs back into the pan.

  6. Cook for 10-15 minutes on medium heat or until your chicken thighs have reached an internal temperature of 165 degrees Fahrenheit.

  7. Garnish with cilantro, green onions, and lime. Serve over brown or cauliflower rice.

NOTES

  1. If meal prepping for 4 servings, cook 4 servings of brown or cauliflower rice and one broccoli head.

  2. Some coconut milk brands can provide different consistencies. I prefer using Thai Kitchen.

  3. Feel free to spice up the recipe with chili oil or fresh chilies!

 
Sweet Potato Hash Breakfast Skillet
 

This breakfast skillet with andouille sausage and eggs is a filling, savory, healthy meal for any time of day!

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Breakfast skillets are my go-to when I’m looking for an easy, early morning meal (or for any time of the day -- I’m a fan of breakfast for dinner!). In this recipe, I use a sweet potato hash that creates a flexible foundation for a breakfast skillet that you can customize to your liking. Whether you need to plan an unexpected breakfast brunch, or just want an easy no-fuss meal, this recipe caters to you! Ingredients in this recipe can easily be changed out with your favorite veggies. Sometimes, I’ll resort to this recipe when I want to clear out my fridge and use leftover ingredients. So, let’s get to cooking!

My sweet potato hash breakfast skillet recipe only takes 30 minutes to make and requires just one skillet with any produce, protein, and eggs you have left in the fridge. At the end of the week, I typically have about a small bunch of fresh spinach left in the bag, ½ of an onion in a sandwich bag lodged in the back of the fridge, as well as stocked grated sweet potato in the freezer.

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I start out by cooking the onions and garlic in the skillet to provide a base flavor for the skillet to build upon before adding peppers and protein. In this case, I used green and red peppers and andouille sausage. Once the peppers and sausage have been cooked, I remove them from the skillet so that I can cook the sweet potatoes next. I season the sweet potatoes to perfection then add the cooked ingredients back on top. This is when I add a handful of spinach and mix everything together. Create cute little nest pockets for how many eggs you would like and then pop the skillet in the oven for the final bake.

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Serve up one egg per person along with a healthy helping of the sweet potato mixture. Since this recipe is flexible, you can garnish it however you want. For example, sometimes I want a more “Southwestern” flavor with a kick. In that case, I would top the skillet with cilantro, avocado slices, cotija cheese, salsa, and hot sauce! Remember, this skillet recipe caters to your needs! ;)

You can also serve this up with a side of toast or on a bed of mixed greens to make sure you get all of the delicious egg yolk!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!


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This breakfast skillet with andouille sausage and eggs is a filling, savory, healthy meal for any time of day!

INGREDIENTS

  • 4-6 fresh eggs

  • 1 large sweet potato (peeled and chopped into small cubes or grated)

  • 1 green pepper chopped

  • 1 red pepper chopped

  • 1/2 cup onion diced

  • 2 cloves garlic minced

  • 1 cup packed fresh baby spinach

  • 8 oz andouille chicken sausage (Applegate)

  • 1 Tbsp coconut oil, plus more for cooking

  • 1/2 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1 small handful parsley (garnish)

DIRECTIONS

  1. Preheat oven to 400 degrees.

  2. Add 1 Tbsp coconut oil to a cast iron skillet over medium-high heat. Once hot, add onions and let cook for 2-3 min until softened.

  3. Add peppers and garlic and cook for 3-5 min until softened.

  4. Set veggies to the side and cook sausage or protein until 5-7 min or until brown and crispy. (If using raw meat, cook until brown and cooked through).

  5. Set protein aside and drizzle more oil in the skillet if necessary. Add sweet potatoes and spices and toss until combined. Cook until the potatoes are soft and crispy on the outside, about 5-10 min.

  6. Add cooked veggies and protein back in the skillet along with spinach and cook until spinach has wilted.

  7. Create a well in the hash mixture for 4-6 eggs.

  8. Crack an egg into each well and bake in the oven, just until eggs are set. Check for doneness after 5 min.

  9. Garnish with parsley and top with your favorite toppings like avocado, hot sauce, salsa, or goat cheese.