May 17, 2020
Five Spice Chicken
This chicken is savory, a bit sweet, full of umami and a bit of spice. You roast the thighs until crispy for a delicious Asian-influence meal. This dish is inspired by a recipe by Chef John.
Servings: 6
Calories: 441kcal
Ingredients
- 3 pounds bone in skin on chicken thighs
- 2 tablespoon fish sauce
- 6 cloves garlic crushed
- 4 tablespoons rice vinegar
- 2 tablespoon Chinese five-spice powder
- 1/2 tablespoon hot chili paste like sambal oelek or sriracha, omit for nightshade-free
- 1 tablespoon grated fresh ginger
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 2 tablespoon monk fruit granulated, optional
Instructions
- Combine everything but the chicken in a bowl and stir to combine. Add the mixture to the chicken in a ziplock bag and marinate overnight.
- Preheat oven to 425ĀŗF and oil a rimmed baking sheet with avocado oil. Place chicken pieces on the oiled tray, skin side up.
- Bake at 425ĀŗF for 40-50 minutes, or until the chicken is brown and crisp and little liquid remains. You can add 1/4 cup chicken broth toward the end of cooking if it looks like there is no liquid in the pan.
Notes
You can also grill these for another variation.
Nutrition Facts
Five Spice Chicken
Amount per Serving
Calories
441
% Daily Value*
Fat
32
g
49
%
Saturated Fat
9
g
56
%
Cholesterol
189
mg
63
%
Sodium
817
mg
36
%
Potassium
464
mg
13
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
33
g
66
%
Vitamin A
150
IU
3
%
Vitamin C
2
mg
2
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
Vietnamese Salad
This refreshing salad comes together quickly. Use whatever fresh veggies and herbs you like. A small handful of chopped nuts adds a nice textural contrast but is optional.
Servings: 4
Calories: 62kcal
Ingredients
For the dressing
- 4 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice 1 lime
- 4 tablespoons coconut aminos
- 1 tablespoon peanut butter or almond butter, optional
- 1 medium clove garlic minced
- 1 teaspoon sriracha optional
For the salad
- 7 ounces kelp noodles such as miracle noodle, or substitute 2 cups thinly sliced cabbage
- 1 medium carrot shredded
- 1/2 cucumber halved, seeded, and thinly sliced
- 1 handful chopped fresh herbs preferably a combination of basil, cilantro, and mint
- 1/2 cup salted peanuts coarsely chopped or almonds, optional
Instructions
- Rinse the kelp noodles under boiling water (helps to remove any residual smell of the packaging). I like to place them in a fine mesh strainer and pour boiling water over them, leaving them to drip dry.
- Combine all dressing ingredients and stir until smooth. Toss with the noodles. Add fresh vegetables and herbs. Garnish with nuts, if using.
Nutrition Facts
Vietnamese Salad
Amount per Serving
Calories
62
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Sodium
1806
mg
79
%
Potassium
182
mg
5
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
2575
IU
52
%
Vitamin C
5
mg
6
%
Calcium
98
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
