When you begin a weight loss program, variety is very important. If you find you are cooking the same meals over and over again, then you will become bored, craving variety in the form of sugary and carb-laden treats. Make sure you take the time to add in at least one new recipe every couple of weeks to widen your repertoire. A variety of dishes will not only ensure you get all the nutrients you need, but you are also more likely to maintain your desired weight.
Consider looking for new ways to enjoy your favorite meals. Rice which may currently be a no-no on your diet can still be enjoyed by substituting cauliflower rice, as an example. You can even have many of the same flavors and textures pre-diet by just opting for healthier low-carb and low-fat alternatives. Faux carb dishes such as cauliflower rice are incredibly versatile served up with stir-frys or casseroles and can even be paired with this satisfying chicken recipe, namely Sweet Korean Paleo Chicken Thighs.
Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers:
- To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix)
- To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
- To reach our TX Clinic, call 214-296-0269 (Dallas)
- Or visit us online to schedule an appointment: http://fitmedicalweightloss.com/
Sweet Korean Paleo Chicken Thighs
Yields 4 servings
383 calories, 35 g carbs, 10 g fat, and 42.3 g protein
If you are looking for a new recipe to try and love a flavorsome sauce with a sweet, spicy and smoky taste, then you must try these at home. Served with cauliflower rice, it is both satisfying and healthy.
Ingredients:
- 1.5 lb boneless, skinless chicken thighs
- 3 tablespoons honey or honey substitute
- 3 tablespoons gochujang – Korean chili paste
- 1 tablespoon coco aminos or soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon finely minced ginger
- 2 garlic cloves, finely minced
- For garnish: sesame seeds and sliced green onions
Cauliflower rice:
- 1 large head of cauliflower, cut into small florets
- Sea salt, to taste
Directions:
- Place the chicken thighs in a resealable plastic bag. Add the honey, gochujang, coco aminos, sesame oil, ginger, and garlic and seal the bag. Squish the bag around a little so that the marinade coats each piece of chicken. Let the chicken marinate for 1-24 hours in your fridge.
- Line an 8×11 baking dish with parchment paper. Preheat your oven to 425 degrees Fahrenheit.
- Pour the chicken and all the marinade into the prepared baking dish and move the chicken around, so it is in a single layer. Bake in the oven for 25-30 minutes, turning a few times. The chicken will be cooked through at this time but to get a nice dark red chicken you can broil it at 425 degrees for another 10-15 minute.
- While the chicken is cooking, prepare the cauliflower rice. Working in batches, pulse the cauliflower in your food processor until it resembles rice. If you don't have a food processor, you can grate or finely mince the cauliflower. Add the cauliflower rice to a large frying pan over medium heat and add 1/4 cup of water. Cover the pot and let the cauliflower steam for 6-8 minutes, or until it is soft. Remove the cauliflower from the heat and season to taste with sea salt.
- Serve the chicken with sesame seeds and sliced green onions and some cauliflower rice on the side.
[You can view the original recipe on The Endless Meal]
Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: