One of my main goals on my mission for better nutrition is to GET PEOPLE IN THE KITCHEN! Most people are surprised to learn that most of the meals I make come together in less than 30 minutes, use few ingredients, and appeal to the whole family. This is an example of one of those quick, easy, and tasty meals that I made on a night that was very hectic. I actually found that taking that short mental break while I was preparing the food was just what I needed. I enrolled my kids to help which allowed us some time to cooperate and communicate. Not to mention, when the kids help, they are much more likely to try the food. For example, my 7 year old helped chop the zucchini and my 9 year old skewered the chicken.
On the menu:
CHICKEN SATAY (from Maximized Living Nutrition Plans) – CORE & ADVANCED PLAN
2 tablespons raw almond butter
1/2 cup liquid aminos, coconut aminos, or organic tamari
1/2 cup fresh lemon or lime juice
2 tablespoons curry powder
6 skinless, boneless organic chicken breasts, cubed
1 teaspoon hot pepper or chili sauce (check ingredients!)
2 cloves garlic, chopped or pressed
Combine almond buter, aminos, lime juice, curry powder, garlic and hot pepper sauce. Place the cubed chicken in the marinade and let marinate 30 minutes – overnight. Weave the chicken on to wooden skewers (presoaked in water to prevent burning) Preheat an indoor cast iron grill pan to high than reduce to medium heat. Cook skewers approximately 5-8 minutes on each side until no longer pink inside.
2-3 large zucchini – chopped into cubes
1/2 onion – chopped into cubes
Spices to taste
Coconut oil or grapeseed oil
Heat oil in a pan (I used GreenPans here but cast iron or stainless steel will also work – stay away from aluminum or teflon!) to med-high heat, put vegetables in the pan and do not touch until browned. This gives the vegetables a nice color and provides a different taste. I used a premade spice mix – just check the ingredients.
1 bunch swiss chard or any type of greens
To prepare the chard, start by cutting out the hard pink stalks and chop the rest of the greens into bite sized chunks. Combine the chopped chard with the salt, olive oil, garlic and lemon juice in a bowl. Massage the chard to combine the flavors and soften the leaves. Put into a pan and heat lightly until desired doneness. I prefer mine just lightly wilted. DO NOT heat the olive oil too much because it cannot withstand high heat.