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Whole30 Korean Baked-Chicken Sandwich

Whole30 Korean Baked-Chicken Sandwich

Oh my word have I found a new spice I can’t stop playing around with-Gochujang. It is a Korean chili pepper that produces a whirlwind of flavor in your mouth-mild on the spice, earthy undertones, with a hint of sweet.

I dressed the breaded chicken with a gochujang sauce and put it on a bed of cilantro aioli, coleslaw, and pickled onions.

I’ve been craving all different types of flavors lately and this one HIT the damn spot + they make for the perfect lunch and meal prep!

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Whole30 Korean Baked-Chicken Sandwich

Serves: 8

Total Cooking Time: 45 minutes-1 hour


Ingredients:
For the pickled onions:
1 pint jar (I use my old pickle jars)
1 red onion, finely sliced into half moons
1 cup water
2 Tsp salt
2 cups rice vinegar (or apple cider vinegar)

For the coleslaw:
1/2 green cabbage, chopped and shredded
1/2 purple cabbage, chopped and shredded
1/2 cup shredded carrots
1/2 cup fresh cilantro, chopped
1 cup Primal Kitchen Mayo
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1/2 lime, juiced
1/2 tsp sea salt
1/4 tsp black pepper

For the Cilantro Aioli:  
* 1 cup Primal Kitchen Mayo
* 1/2 cup cilantro, packed
* 1 jalapeno, seeds and membrane removed, diced
* 2 garlic cloves, halved
* 1/2 lime, juiced
* 3/4 tsp ground cumin
* 1/4 tsp salt

For the breaded chicken:
* 2 lbs boneless skinless chicken breasts, thin sliced or butterflied
* 1 cup almond flour
* 1/4 cup coconut flour
* 1/4 cup coconut flakes
* 1 and 1/4 tsp fine sea salt
* 1/2 tsp black pepper
* 1 tsp cumin
* 1/2 tsp cayenne pepper
* 1 tsp onion powder
* 1/2 tsp garlic powder
* 1/4 tsp red pepper flakes
* 1 egg whisked
* 2 tbsp coconut oil + 1 tbsp ghee (you may need more depending on how many batches you have to cook)

For the gochujang sauce:  

  • 10 medjool dates, pitted and soaked in warm water for 10 minutes

  • ½ cup water

  • ¼ cup apple cider vinegar

  • 2 tablespoons of gochujang seasoning, (I’ve found mine at Central Market and Amazon)

  • ¼ cup tomato paste

  • ¼ cup coconut aminos

  • ½ tsp garlic powder

  • Salt to taste (only need a small amount, as the sauce already has coconut aminos)

  • ¼ tsp red pepper flakes

  • ½ tsp cayenne pepper (more or less depending on how hot you want it to be)

Additional:
1-2 heads Iceberg or green leaf lettuce

Directions:
For the pickled onions:
1. Place onions in glass pint jar. Set aside.
2. In a small pot, bring the water and salt to a boil. Remove from heat and carefully pour the water over the onions. Now add the vinegar. Stir well and cover with lid. Allow onions to sit for a minimum of an hour before use and refrigerate for up to 1 week.

For the coleslaw:
1. In a large bowl, add the green and purple cabbages, carrots and cilantro. Toss to combine.
2. In a small bowl, mix together the mayo, vinegar, mustard, lime, salt, and pepper. Whisk together with a fork until combined.
3. Pour the dressing over the cabbage and carrot mix (I used about 2/3 of my dressing). Mix until well combined. Add salt and pepper to taste. Store in refrigerator for up to 4-5 days.

For the cilantro aioli:
1. In a food processor, add all the ingredients, pulse until smooth. Cover and refrigerate.

For the chicken (modified/adapted from Paleo Running Mama):
1. In a shallow bowl, add the flours, coconut flakes, and spices. Mix until well combined.
2. In a separate shallow bowl, whisk the egg. Set aside. Now heat a large cast iron skillet over medium high heat. Add the coconut oil and ghee, allowing them to melt completely.
3. Dredge chicken breast in the egg wash. Then coat the chicken in the flour mixture. Transfer to the skillet. Repeat with remaining breasts.
4. Cook the chicken for 2-3 minutes on one side, or until the chicken is golden brown. Using tongs, flip the chicken and cook for an additional 2-3 minutes.

For the gochujang sauce
:

1. Once the dates have been soaked, drain and roughly chop them. Place the chopped dates in a food processor or a blender--pulse until smooth. Now, add the remaining ingredients to the processor/blender and pulse until well combined. Store in the refrigerator for up to 7 days.

Assembly:

  1. Follow the amazing Danielle Walker’s video on how to make the perfect lettuce wrap. (seriously it was the only way I learned.)




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