Sundari's Coconut Vinegar Skillet Chicken, Green Beans & Pumpkin Seeds

Sundari's Coconut Vinegar Skillet Chicken, Green Beans & Pumpkin Seeds

Remember when you got irritable because you're hungry, or when you're getting a stomach ache because you're nervous? Our gut is our "second brain". Our digestive system is constantly communicating with our brain, sending signals that affect our mood, responses, and health in general. The connection applies both ways. Here's a recipe from @sundarijournal that your gut will thank you for!

What you'll need:

For the marinade & sauce (divide in two):

  • Medella Coconut Vinegar, 1/4 cup
  • Gluten-free Soy Sauce, 3/4 cup
  • Honey, 2 tbsp
  • Ground Ginger & Chopped Garlic
  • Lemongrass, 1 stalk, chopped (optional)
  • Pepper, to taste
  • Himalayan Salt, to taste

For everything else:

  • Chicken Breasts, 4 pc
  • Green Beans (feel free to replace with veggies of your choice)
  • Pumpkin Seeds
  • Red Chili (optional)
  • Garlic, 6-8 cloves
  • Medella Coconut Cooking Oil to sear chicken

What you'll need to do:

  1. Score and marinate chicken breasts for at least 20 minutes.
  2. Heat your cast-iron skillet for 5 minutes, pour some oil just enough to cover the base of skillet.
  3. Lay chicken pieces on the pan, cook for 5-7 mins on each side.
  4. Add veggies into the pan, sautée veggies for just for a few minutes.Lift skillet from stove.
  5. Pour the remaining part of the sauce/marinade. Sprinkle some pumpkin seeds, add 1/2 tbsp of olive oil.
  6. Bake for 15 mins at 170°C. Check for the doneness of chicken before serving.

Serve this on its own or as a side with rice or pasta. Enjoy!

For more gut-friendly recipes, visit https://sundarinest.com/never-go-hangry or follow me on Instagram at @sundarijournal

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