Crockpot Cashew Chicken

This yummy recipe was adapted from Strong and Fit 4 Life.

I am always looking for new recipes that align with the 21 Day Fix Meal Plan and are healthy for my family. I usually try out one or two new recipes a week. If the recipe is toddler approved, it’s even better! My son doesn’t eat much these days, and he is not into chicken, so this meal wasn’t his favorite, but my husband and I certainly enjoyed it and I will be making it again soon!

Here is my version of the recipe:

Ingredients:
2 lbs boneless, skinless chicken breast tenders

1/4 cup whole wheat flour

1/2 tsp black pepper

1 Tbsp coconut oil

2 Tbsp tomato paste

1/2 cup soy sauce

2 Tbsp white wine vinegar

1 Tbsp honey

1 Tbsp garlic powder

1/4 cup red pepper flakes

1/2 cup cashews


Directions:
Combine flour and pepper in shallow bowl. Dip chicken in flour mixture and brown in olive oil for about 3 minutes on each side. Combine soy sauce, vinegar, tomato paste, garlic powder, honey, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 4-5 hours. Add cashews and broccoli (I used a full bag of chopped broccoli) and put crock pot on “Keep Warm.” Serve over brown rice. Enjoy!

4 servings would be about 1 1/2 Red 1/2 Blue and a 1 Yellow container served with rice.

 

 

 

 

 

 

 

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