GF DF SF
School is back in session. If you’re like most parents, your priority has shifted from how to occupy the kiddos to how to feed them with a school and activity schedule.
All of a sudden, your meal prep time or any free time can easily vanish. Maintaining a healthy eating routine for yourself and kids can feel like an impossible challenge.
That’s why I’ve got a great dinner on deck for you. This back to school recipe is amazing, takes less than 30 minutes and most definitely kid-approved!
Even if you’re working on gut repair, you can enjoy this meal. Instead of your traditional sloppy joe dinner out of a can with refined grains, you can create a nutrient-dense dish with vegetables, gluten-free options, and most importantly, major flavor.
1 lb of chicken breasts
1 cup canned tomato sauce
1 red bell pepper, chopped
½ tsp chili powder
1 clove garlic
1 small onion, chopped
1 tbs coconut aminos
1 tbs honey
2 tsp dijon mustard
1 tsp apple cider vinegar
Dash red pepper flakes
1 small cucumber, sliced into a matchstick cut
2 tbs olive oil
1 tbs avocado oil
4 cups arugula
4 gluten-free Original Mikey’s Muffins (optional)
Sea salt and pepper
In a medium saucepan, boil water and add chicken breasts. Allow the chicken to boil until fully cooked for 15-20 minutes. Once done, allow to cool and shred.
Meanwhile, in a skillet over medium heat add avocado oil. Saute onion and red pepper.
Add chili powder, garlic, aminos, honey, mustard, vinegar and red pepper flakes to the onion and red pepper.
After, add the shredded chicken until the mixture fully coats the chicken.
In a large bowl, mix the arugula with olive oil, salt, and pepper. Serve sloppy joe chicken on greens or in a toasted Mikey’s muffin with greens on the side.
Add the sliced cucumbers into the sandwich or on the greens.