So I haven’t blogged in 3 weeks. Oops. I had full intentions of posting this Paleo Teriyaki Chicken and Vegetables before I moved states, but alas I didn’t. Moving is a pain, and I somehow always push it out of my mind until the next time I have to move, which happens to be almost every year. I am a crazy person. I never want to move again, but I am actually starting to house hunt, which means I might be moving again before the end of 2017. Half of my stuff is in storage because I downsized from my already tiny apartment, but I am making it work!
While I am still not 100% unpacked, I have been enjoying life as a Coloradan. The day after I moved, I headed up into the mountains for a little camping adventure. I hadn’t been camping since 2010, and my last time was not a good one to say the least. So I was a bit nervous. Armed with my new sleeping bag, fancy REI tent and some grass-fed hot dogs, we headed toward St. Mary’s Glacier with our friends. What we didn’t anticipate was the holiday traffic! A drive that should have only taken 45 minutes ended up taking over 2 1/2 hours. Needless to say, we were all ready to be out of the car when we finally got to the camp site, but wow was it worth it! The secluded camp site was nestled into the mountains with stunning views of the Rockies and our own private pond. I even had a change to do a little kayaking around the pond, which was so much fun. I am really looking forward to all the fun outdoor activities now that I am officially in Colorado!
- 1 lbs brussels, cut in half and stems
- 1 lbs sweet potato, peeled and large diced
- 1 1/2 lb chicken breasts, cut into 1-in tenders
- 2 tbsp ghee, melted
- 1 1/2 tsp sea salt, divided
- 1 1/2 tsp pepper, divided
- 1 cup Coconut Secret teriyaki sauce*, divided
- 1 small avocado, sliced
- sesame seeds, for garnish
- Heat oven to 400 degrees.
- In two separate bowls, toss brussels sprouts with 1 tablespoon ghee, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. In the other bowl, toss sweet potato pieces with remaining tablespoon of ghee, 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
- Or you can place all the veggies into one bowl and toss with 2 tablespoons ghee and 1/2 teaspoon sea salt and 1/2 teaspoon pepper.
- Spread veggies onto a sheet pan and cook for 20 minutes.
- While the veggies are cooking, place chicken tenders on another sheet pan and glaze with 1/2 cup teriyaki sauce and sprinkle 1 teaspoon sea salt and 1 teaspoon pepper.
- After 20 minutes, place the chicken in the oven with the veggies. At the same time, give the veggies a quick stir.
- Cook for 10 minutes then flip the chicken and cook for another 10 minutes.
- While everything is cooking, pour 1/2 cup teriyaki sauce in a small sauce pot over medium heat. Bring to a simmer and cook for 10 minutes.
- Remove chicken and veggies. Glaze chicken with reduced teriyaki sauce and serve with a sprinkle of sesame seeds and a few slices of avocado.
*I found Coconut Secret Teriyaki Sauce at Whole Foods. It is also available on Amazon.