平日の簡単な夕食：エピソード2

平日の簡単な夕食：エピソード2

Welcome back to episode two of my dinner series where I share easy, nourishing meals you can make at home. Tonight’s dinner came together on a whim, simple, flavorful, and very nutrient-dense. I made honey glazed chicken thighs marinated with some garlic, vinegar, ginger, and then I pan seared them until they were caramelized and juicy. For the base, I made some coconut rice, which I cooked in my rice cooker with some coconut milk. To balance it all out, I made a crunchy cabbage salad with some carrots, green onion, cucumber. The carrots add natural sweetness, plus they’re great for digestion and hormone health. This whole meal came together in around 30, 40 minutes, and it’s definitely one you’re going to want to save for later.

A simple, balanced dinner that’s full of flavor.

Chicken:
• 1.5 ish lb boneless, skinless chicken thighs
• 3 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 garlic clove, minced or 1 tsp garlic powder
• 1 tsp grated ginger
• evoo + lime juice

Mix marinade, coat chicken, and marinate 15 min. Cook in skillet 5–7 min per side until caramelized.

Coconut Rice (I used my rice cooker)
• 1 cup rice
• 3/4 cup coconut milk
• 1/2 cup water or bone broth
• salt & pepper

Cabbage Salad
• 2 cups shredded red cabbage
• 1-2 carrots, I made ribbons out of these
• Persian cucumber, matchsticks
• 2 green onions, thinly sliced
• Handful fresh cilantro

Dressing: 1 tbsp rice vinegar, 2 tbsp coconut aminos, 1 tbsp evoo, a few splashes of fish sauce (optional) + lime juice.

Plate coconut rice, top with sliced chicken, add cabbage salad, and garnish with cilantro + green onion.

Balanced, cozy, and done in under 40 minutes. Save this recipe for your next weeknight dinner.
.
.
.
#healthyrecipes #dinnerideas #weeknightdinner #wellness #nourishingrecipes #coconutrice #chickenthighs