Cajun Chicken Marinade

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Here’s an easy recipe for a wonderful dry rub marinade for the chicken cut of your preference. I used chicken breasts, but this would make for some great wings too. I got this recipe from week 3 of the meal plans that the Eat Well Challenge participants are using.

Here’s what you’ll need:
2 chicken breasts (I made 3, so I added a little more of each seasoning)
1 tablespoon paprika
1 teaspoon cayenne
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper

How it’s done:
Combine all the spices in a bowl big enough to contain all the chicken. Score the chicken breasts multiple times, then coat it thoroughly in the rub. Cover the bowl and marinate the chicken in the fridge for at least two hours. 
Preheat the oven to 375°. Warm a skillet over medium heat and add enough coconut oil to coat the pan. Sear the chicken for two minutes per side, or until both sides have browned. Then put the chicken on a baking sheet in the over for 10-12 minutes (flipping halfway through). Enjoy with your favorite side!

Honey Sesame Chicken


This honey sesame chicken recipe is a great way to add some variety to your meals. It’s not tricky to make and is much better for you than the restaurant variety since it’s free of the commonly used sweeteners. Give it a shot!

What you’ll need:

4 chicken breasts
1 egg
1/4 cup arrowroot starch (available in the bulk section at local co-ops)
1 tbsp, 1 tsp coconut oil
3 cloves garlic, minced
1 tsp grated ginger root
1/4 cup honey
3 tbsp coconut aminos
2 tsp sesame oil

How to make it:

1. Cut chicken into 1″ cubes, then toss in the whisked egg.
2. In a bowl, toss the chicken with arrowroot starch until all pieces are evenly covered.
3. Fry the chicken in a pan (using the tbsp of coconut oil) for 7-10 minutes, or until cooked through.
4. While the chicken is cooking, make the sauce. Combine 1 tsp coconut oil, garlic, grated ginger in a pan over medium heat for 1-2 minutes.
5. Add the honey, coconut aminos and sesame oil, and whisk together.
6. Whisk 1 tbsp water with 1 tsp arrowroot and add to the pot. Then stir occasionally as the sauce heats and thickens.
7. Once the sauce has thickened, pour it over the chicken until all pieces are coated.
8. Serve over steamed broccoli with some sesame seeds on top, and you’re all set.

This made a good amount of food, but it went fairly quick. If this sounds like something you’re really going to like, or if you’re cooking for more than a couple people, I’d recommend doubling the recipe. Enjoy!