Crockpot Garlic Honey Chicken over Cauliflower Fried Rice

This meal was sweet and delicious! This picture does not do the meal any justice, in my opinion. The chicken was a SUPER easy crockpot recipe and a must save for when you have no time to meal prep. I was real resourceful and measured and mixed the balsamic vinegar, honey, and spices in one measuring cup, then poured the mixture over the chicken. The original recipe called for 8 chicken thighs (bone-in, skin removed), but I used about 3 lbs of chicken breast instead (I cooked a few extra meals for my mom). Since that was a lot more chicken I also increased the balsamic vinegar from 1/3 cup to 1/2 cup and used two zucchinis instead of one. Other then those swaps, I made the recipe as-is and those measurements are indicated below. I have to note that there was a ton of left over sauce though, so I think next time I'll keep it at 1/3 cup balsamic vinegar. Anyways, the fried cauliflower rice was equally amazing and a really great pair with this chicken. I accidentally used fresh grated ginger instead of ground ginger, but I ended up loving that fresh ginger taste a lot and would do it that way again. I also used my food processor to dice up everything in both meals. Not only does that save me some time in the kitchen, but I also just personally like my veggies diced real small. I loved this meal and am absolutely looking forward to having it all week! I definitely recommend these two recipes to anyone.

​Crockpot Garlic Honey Chicken
Ingredients:

• 2-3 lb. boneless chicken breasts
• 1/2 cup balsamic Vinegar
• 1/2 cup raw honey
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• 1/4 teaspoon chili flakes
• 2 bell peppers (red, yellow, or orange), sliced (I diced these)
• 1 yellow onion, sliced into thick pieces
• 2 zucchini, Cut into 2-3" spears (I diced these)
• 1 tablespoon arrowroot starch/flour
• 1 tablespoon water
• 1/4 cup cilantro, chopped, for garnish

Directions:

1. Place the chicken in the base of a crock pot. In a mixing bowl, whisk together the balsamic vinegar, honey, garlic, salt, and chili flakes. Pour over the chicken. Cover with the lid and cook on high for 3 hours.
2. Add the onion, sliced peppers, and sliced zucchini to the crock pot. Cook for one more hour.
3. Mix the arrowroot powder and water together to form a smooth mixture. Pour into the crockpot and mix into the cooking liquid by tossing around the chicken and vegetables. Let cook for another 10 minutes, or until liquid thickens enough to coat the chicken and vegetables. Add cilantro to the chicken and toss to distribute.
4. Serve alone or with your favorite side.

Original recipe found here


Paleo Cauliflower Fried Rice 
Ingredients:

• 1 large onion, diced
• 1 1/2 cup carrots, diced
• 2 tablespoons coconut oil
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger (adjust to taste)
• 1 teaspoon garlic powder
• 1 large cauliflower, grated (I used two 12 oz bags of frozen cauliflower rice)
• 1/2 cup coconut aminos
• 2 eggs, scrambled
• 1/2 cup diced green onions

Directions:

1. In a large pan, cook the onion and carrots in the coconut oil until soft. About 7-9 minutes.
2. Season with salt, ginger, and garlic.
3. Once the carrots are tender, add the cauliflower and coconut aminos.
4. Stir to evenly coat the cauliflower and cook for about 5 minutes.
5. Push the mixture to one side of the pan and add the scrambled eggs. Stir until cooked, then mix in.
6. Add the green onion, take off the heat, and serve.

Original recipe found here